Wednesday, September 21, 2011

Rhubarb Poached in Jasmine Tea with Ginger


1 1/4 Cups Water
3 Jasmine Blend Tea Bags
2 3/4 Pounds Fresh Rhubarb, Trimmed, Cut Into 2-Inch Lengths (About 2 Pounds Trimmed)
2 Cups Sugar
2 Tablespoons Minced Peeled Ginger
Mascarpone Cream

Directions :

1. Bring 1 1/4 cups water to boil in heavy large saucepan; add tea bags. Remove from heat. Cover and let steep 15 minutes. Discard tea bags.

2. Add rhubarb, sugar and ginger to tea in saucepan. Stir over medium-high heat until mixture boils. Reduce heat to medium-low and simmer until rhubarb is just tender, stirring occasionally, about 10 minutes. Transfer rhubarb mixture to medium bowl. Refrigerate until well chilled, about 3 hours. (Can be prepared 2 days ahead. Cover and keep chilled.)

3. Serve with Mascarpone Cream.

Thursday, September 08, 2011

WW Herbed Vegetable Chips - 2 pts


4 spray  olive oil cooking spray -- (s)
1 medium  zucchini -- sliced crosswise into 1/8-inch-thick slices
1 medium  yellow summer squash -- sliced crosswise into 1/8-inch-thick slices
2 small  sweet potatoes -- peeled and sliced crosswise into 1/8-inch-thick slices
2 large  carrots -- peeled and sliced diagonally into 1/8-inch-thick slices
1 teaspoon  kosher salt -- or more to taste
1 teaspoon  fresh oregano -- or more to taste

Preparation Method :

1. Preheat oven to 200ºF. Coat 2 large baking sheets with cooking spray.

2. Place zucchini and squash in a single layer on one baking sheet. Place potatoes and carrots in a single layer on other baking sheet. Coat vegetables with cooking spray and season tops of vegetables with salt and oregano.

3. Roast for 1 hour and then rotate trays. Roast until vegetables are crisp and dry, about 30 to 60 minutes more. Yields about 1/3 cup per serving.


1. If possible, use a mandolin to evenly slice the vegetables.

2. To keep chips crisp, store completely cooled chips in an airtight container or zip-close plastic bag for up to 3 days. To re-crisp already cooked chips that have gone soft, cook on a baking sheet for about 10 minutes at 250ºF.

3. Try substituting red potatoes, turnips or rutabagas for a delicious change of pace.

Chips are quintessential party food. You can buy a bag of ho-hum light chips at the store. Or you can bake your own from a variety of delicious, colorful vegetables.

Per Serving (excluding unknown items): 

107 Calories; 
1g Fat (8.8% calories from fat); 
3g Protein; 
23g Carbohydrate; 
5g Dietary Fiber; 
0mg Cholesterol; 
494mg Sodium.  


1 Grain(Starch); 
1 1/2 Vegetable; 
0 Fat.

Source: "Milwaukee Journal Sentinel"
Formatted by : Chupa Babi
* Exported from MasterCook *

Tuesday, September 06, 2011

Mushroom Burgers with Barley

Makes 6 burgers

This burger, based in part on the fortifying soup made with the same ingredients, is abundant in mushroom flavour. It is also vegan and gluten-free. Substitute other mushroom varieties, such as oyster mushrooms or plain button mushrooms. The barley with the mushrooms makes for a nice, chewy veggie burger.

Ingredients :

1 Small Potato, Peeled And Cut Into 1/2-Inch (1-Cm) Pieces
3 Tablespoons Water Or Vegetable Broth, Divided
1 Portobello Mushroom
12 Cremini Mushrooms
10 Shiitake Mushrooms
1/2 Teaspoon (2 Ml) Dried Thyme
2 Tablespoons (30 Ml) Balsamic Vinegar
1 Cup (250 Ml) Cooked Barley
1/2 Teaspoon (2 Ml) Salt
1/4 Teaspoon (1 Ml) Freshly Ground Black Pepper

Method :

1. Steam or boil the potato until tender. Mash with a fork. Trim off the stem of the portobello mushroom and scoop out the gills. Chop into 1/2-inch (1 -cm) pieces. Thinly slice the cremini and shiitake mushrooms

2. Heat 1 tablespoon water or veg. broth in pan over medium heat. Cook the portobello mushrooms and dried thyme six to eight minutes, until the mushrooms begin to soften and sweat. Add the cremini and shiitake. Cook for 10 minutes, until the mushrooms have sweated off their moisture and they have dried up in the pan. Deglaze with the vinegar.

3. Transfer mushrooms to a food processor and coarsely puree, or chop the mushrooms finely by hand. Combine the mushroom mixture with the potato, barley, salt and pepper in a mixing bowl. Shape into six patties.

4. Bake on parchment lined cookie sheet pan at 385 degrees for 10-12 min. Flip and bake on other side until crisp, another 10-12 minutes. 

Source: Lukas Volger's Veggie Burgers Every Which Way 

Tuesday, August 30, 2011

Diabetic Eggplant And Tomato Casserole

Yield: 8 servings

Ingredients :

1 Large Eggplant (2 Pounds), Peeled, Cut Into 1-Inch Cubes
1/2 Cup Seasoned Dry Bread Crumbs
1/3 Cup Chopped Onion
3 Cloves Garlic
1-1/2 Teaspoons Dried Oregano Leaves, Divided
1/2 Teaspoon Dried Basil Leaves
1/4 Teaspoon Dried Thyme Leaves
Salt And Pepper, To Taste
2 Eggs
3 Medium Tomatoes, Sliced
1/4 Cup Grated Fat-Free Parmesan Cheese

Directions : 

1. Cook eggplant in 2 inches simmering water in covered medium saucepan until tender, 5 to 8 minutes. Drain well.
2. Mash eggplant with fork. Mix in breadcrumbs, onion, garlic, 1 teaspoon oregano, basil, and thyme.
3. Season to taste with salt and pepper.
4. Mix in eggs.
5. Spoon eggplant mixture into 11x7-inch baking dish.
6. Arrange tomatoes in rows over eggplant.
7. Sprinkle with cheese and remaining 1/2 teaspoon oregano.
8. Bake, uncovered, at 350 degrees F. until hot through, about 20 minutes.

Nutritional Information Per Serving:

Calories: 98; 
Protein: 5.1g; 
Sodium: 245mg; 
Cholesterol: 53.3mg; 
Fat: 1.9g; 
Carbohydrates: 16.9g


2 Vegetable, 
1/2 Bread/Starch, 
1/2 Fat

Source: 1,001 Recipes For People with Diabetes via The Diabetic Gourmet Daily Recipe Mailer

Monday, August 29, 2011

Beet Slaw - Raw Slaw

Ingredients :

1 Fresh Raw Beet
1 Fresh Raw Zucchini
1 Fresh Raw Yellow Squash
2 Fresh Raw Carrots
1 Raw Onion


1/2 Cup Apple Raw Cider Vinegar
1 Tbs Blackstrap Molasses
1/4 Tsp Cayenne Pepper
2 Cloves Garlic -- (To-3)  Finely Chopped
Sea Salt To Taste

Preparation Method :

1. Clean the veggies thoroughly, but don't peel them.
I like to take the veggies and run them over a grater on the larger holes to create long thin strips of veggies. You can chop them if you prefer.
2. Mix the vinegar, molasses, cayenne, garlic and sea salt together in a separate bowl.
3. Mix the veggies in a large bowl then add the vinegar mixture.

Per Serving (excluding unknown items): 

67 Calories; 
trace Fat (3.7% calories from fat); 
2g Protein; 16g Carbohydrate; 
3g Dietary Fiber; 
0mg Cholesterol; 
35mg Sodium.  


0 Grain(Starch); 
2 Vegetable; 
0 Fruit; 
0 Fat; 
0 Other Carbohydrates.

Source: "LesRomack dot com"
Formatted by: Chupa Babi
* Exported from MasterCook *

Friday, August 26, 2011

Marinated Heirloom Tomatoes with Tarragon

A simple marinade of shallots, balsamic vinegar, and fresh tarragon makes the most of summer tomatoes. Try a variety of heirloom tomatoes in this dish for their different colors and flavors. Side dishes don't get any easier than this one. All you need to do is slice up the tomatoes and drizzle with a mixture of olive oil, vinegar, and tarragon. Prepare this one hour before you eat, and serve it at room temperature.

Yield: 8 servings (serving size: about 3 tomato slices)

Ingredients :

1/4 Cup Finely Chopped Shallots
1 Tablespoon Chopped Fresh Tarragon
2 Tablespoons Balsamic Vinegar
4 Teaspoons Extra Virgin Olive Oil
2 Pounds (About 6 Medium) Heirloom Tomatoes, Cut Into 1/4-Inch-Thick Slices
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper

Preparation :

1. Combine first 4 ingredients in a bowl, stirring well.
2. Arrange tomatoes on a platter.
3. Sprinkle tomatoes evenly with salt and pepper.
4. Drizzle with shallot mixture.

Nutritional Information :

Calories: 57
Fat: 2.7g
Saturated fat: 0.3g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 0.2g
Protein: 0.9g
Carbohydrate: 7.6g
Fiber: 0.8g
Cholesterol: 0.0mg
Iron: 0.4mg
Sodium: 79mg
Calcium: 19mg

Source : Cooking Light AUGUST 2006 via

Thursday, August 25, 2011

Apple Cider Brine for Turkey

Ingredients :

8   Cups  Unsweetened Apple Cider -- Or Juice
2/3 Cup  Kosher Salt
2/3 Cup  Sugar
6  Slices  Unpeeled Fresh Ginger Root -- Quarter-Size
2  Bay Leaves
6 Whole Cloves
1 Teaspoon  Black Peppercorns -- Crushed
2 Teaspoons  Whole Allspice Berries -- Crushed
6 Cups  Ice-Cold Water
15 Pounds  Thawed Turkey -- 1 Thawed Turkey (10 To 25 Pounds)
2  Oranges -- Quartered
To Cook: -- 2 Turkey-Size Plastic Oven Bags

Preparation Method :

1. Combine the cider or juice, salt, sugar, ginger, bay leaves, cloves, peppercorns and allspice in a 3- to 4-quart saucepan over medium-high heat. Bring the mixture to a boil, stirring until the salt and sugar have dissolved. Boil for 3 minutes then remove from the heat. Add 4 cups of the cold water and stir. Cool to room temperature.

2. Have ready a heavy roasting pan large enough to hold the turkey. Place 1 plastic oven bag inside a second bag to create a double thickness. Place the double bags, open side up, in the roasting pan.

3. Remove the giblets and neck from the body and neck cavities of the turkey. Rinse the turkey in cold water, drain it and pat it dry with paper towels. Stuff the orange quarters into the main cavity of the turkey.

4. Fold back the top third of the double bags, making a collar to help keep the top of the bag open. Place the turkey inside the bags, stand it upright and pour the cool brine mixture into the inner bag and over the bird. Add the remaining 2 cups cold water and draw up the opening of the inner bag, squeezing out as much air as possible, then secure it closed with a twist tie. Repeat with the outer bag. Position the turkey on its breast in the roasting pan and refrigerate for 12 to 24 hours, turning the turkey 3 or 4 times while it is brining.

5. Just prior to roasting, remove the turkey from the brine. Discard the brine, bags, the oranges from inside the bird and any cured herbs or spices remaining outside the bird. Rinse the turkey with cold water and pat dry with paper towels. The turkey is now ready to be roasted.

6. Makes enough for a 10- to 25-pound turkey (30 one-half pound servings)

7. Brines can sometimes be a lot of hassle for very little flavor. Not this one. The apple cider permeates and moistens the turkey meat, and the bird emerges from the oven with a burnished gold skin.

In Advance: The turkey must be brined for 12 to 24 hours in advance of roasting.

Per Serving (excluding unknown items): 

345 Calories; 
15g Fat (39.4% calories from fat); 
37g Protein; 
14g Carbohydrate; 
1g Dietary Fiber;
 122mg Cholesterol; 
2129mg Sodium.  


0 Grain(Starch); 
5 Lean Meat; 
0 Vegetable; 
1/2 Fruit; 
0 Fat; 
1/2 Other Carbohydrates.

Source:  "Tested by The Washington Post for The Washington Post."
Formatted by: Chupa Babi
* Exported from MasterCook *

More on Food Recipes