April 18th, 2006 by alice
Tags: Dukkah
INGREDIENTS
- 1cup of shelledpistachio nuts
- 1cupalmonds
- 1tablespoonwhole coriander seeds
- 1tablespoonwhole cumin seeds
- 1/2teaspoondried thyme
- 1/4cupsesame seeds
- 1/4teaspoonsalt
DIRECTIONS
- Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
- Toast the spice seeds and sesame seeds separately in the same way.
- Cool and combine with the remaining ingredients in a food processor.
- Grind the mixture until it resembles small breadcrumbs.
- The mixture should be very dry and crumbly, not a paste.
- Be careful as over processing can release the oil from the nuts making the mixture moist, which you don’t want.
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April 18th, 2006 by alice
Tags: Brown, Rice, Walnuts
INGREDIENTS
- 1/2cup uncookedbrown rice
- 2tablespoonswalnut pieces
- 1/2cup finely choppedred bell peppers
- 1/4cupfrozen green peas, thawed
- 1/4teaspoonsalt
DIRECTIONS
- Cook the rice using the package directions, omitting the salt and margarine.
- Meanwhile, heat a small skillet over medium-high heat.
- Dry-roast the walnuts for 4 minutes, or until beginning to lightly brown, stirring constantly.
- Transfer the walnuts to a sheet of aluminum foil or a plate to prevent overcooking.
- When the rice is tender, stir in the walnuts and the remaining ingredients.
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April 18th, 2006 by alice
Tags: Beer, Float, Pudding, Root
INGREDIENTS
- 1 (1 ounce)package jellosugar-free instant vanilla pudding mix
- 2/3cupnonfat dry milk powder
- 1 1/2cupsdiet root beer
- 1/2cupCool Whip Lite
DIRECTIONS
- In a medium bowl, combine dry pudding mix and dry milk powder.
- Add diet root beer.
- Mix well using a wire whisk.
- Blend in 1/4 cup Cool Whip Lite.
- Evenly spoon mixture into 4 dessert dishes.
- Top each with 1 tablespoon Cool Whip Lite.
- Refrigerate for at least 15 minutes.
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April 18th, 2006 by alice
Tags: Calico, Salad
INGREDIENTS
- 8ouncespasta
- 1canripe olives, drained and halved
- 2cansdiced tomatoes
- 2teaspoons mincedgarlic
- 1smallonion, chopped
- 1 (15 ounce)cankidney beans
- 1/2cupfat-free Italian salad dressing
- 1bell pepper, cut into strips
- 1bagstir fry vegetables
DIRECTIONS
- Cook and drain pasta.
- In frying pan add garlic, beans, diced tomatoes, and veggies.
- Saute for five minutes.
- In a large bowl with a tight fitting lid, combine all ingredients and toss to mix.
- Store in the fridge for several hours until ready to serve.
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April 18th, 2006 by alice
Tags: Fat, Italian, Low, Soup, Sunday, Vegetable
INGREDIENTS
- 1/2cup drynavy beans
- 1cupzucchini, sliced
- water
- 1/2cupcelery, sliced
- 4cupschicken broth
- 1/2cupchickpeas, drained,canned(garbanzo beans)
- 3/4cupcarrots, sliced,peeled
- 1/2cuppotatoes, sliced with peel
- 1/2cuprotini pasta or other pastas, uncooked
- 1tablespooncorn oil
- 1/2cuponions, sliced
- 1tablespoonparsley, finely minced fresh
- 1 (16 ounce)canItalian tomatoes, including liquid
- 2teaspoonsdried basil, crumbled
- 1/4teaspoonsalt
- 2cupscabbage, sliced thinly
- 1/4teaspoonfresh ground pepper
DIRECTIONS
- Cover navy beans with water in a large pot.
- Over medium heat, bring just to the boiling point.
- Remover pan from heat, cover, and let stand for 1 hour.
- Drain.
- Add chicken broth, carrot, and potato.
- Cover and cook over medium heat until vegetables are almost tender, about 35 minutes.
- Heat oil in a small skillet and saute onion until tender.
- Add onion and all remaining ingredients to soup pot.
- Cook 15 minutes or until pasta is cooked.
- Serve hot.
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