September 29th, 2006 by alice
Tags: Ginger, Potato, Puree, Saratoga, Sweet
INGREDIENTS
- 2lbssweet potatoes, peeled &,cut into large chunks
- 2tablespoonssweet unsalted butter
- 2mediumonions, chopped
- 2cupsreduced-sodium fat-free chicken broth
- 1teaspoonground ginger
- 1/2teaspoonsalt
- 3/4cuplow-fat milk
- fresh ground black pepper
DIRECTIONS
- Place potatoes in a large pot& cover w/ cold water.
- Bring to a boil, then lower heat& cook until potatoes are done, about 15 minutes.
- Drain potatoes& set aside.
- Rinse pot.
- Melt butter in pot over low heat.
- Add onions & saute until translucent.
- Add potatoes, chicken broth, ground ginger,& salt.
- Remove from heat.
- Place cooled soup in the bowl of a food processor or blender, in batches if necessary.
- Pulse several times to break down mixture.
- Add milk 1/4 c at a time,& process to a puree.
- Return soup to pot & season w/ freshly ground pepper.
- Reheat over low flame until heated through & serve.
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September 29th, 2006 by alice
Tags: Cabbage, Red, Salad, Touchsia
INGREDIENTS
-
Salad
- 1cupred cabbage, sliced very thinly
- 6snow pea pods, quickly blanched then cut into matchsticks
- 1cucumber, cut into matchsticks
- 1red pepper, cut in matchsticks
- 1shallot, sliced very thinly or scallion, sliced into matchsticks
- 1stalkcelery, sliced into matchsticks
- 2tablespoonsfresh cilantro, chopped
-
Dressing
- 1sliceginger(quarter size piece)
- 1clovegarlic
- 1teaspoonsoy sauce
- 1teaspoonsesame oil
- 1tablespoonpeanut butter
- 1/3cuprice vinegar
- 1/3cuplight olive oil
- 1/2teaspoonsugar
- 1pinchred pepper flakes
- salt and pepper
-
Garnish
- 1teaspoontoasted sesame seeds
DIRECTIONS
- Put all salad ingredients into a bowl.
- Into a blender add all of the dressing ingredients and blend till creamy smooth.
- It will be on the thin side.
- If not using rice vinegar use less of what you do use because I find rice vinegar is milder.
- Add to salad and toss to coat,chill till ready to serve final toss& then top with seeds and serve.
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September 29th, 2006 by alice
Tags: Carrot, Salad, Thai
INGREDIENTS
- 1 1/2lbscarrots, peeled & shredded
- 8ouncesstring beans, trimmed & cut into 1 inch pieces
- 1medium ripetomato, sliced
- 1clovegarlic, crushed & thinly sliced
- 1/2smalljalapeno pepper, seeded & finely minced
- 2limes, juice of
- 1tablespoonfish sauce(nam pla)
- 1/2teaspoonpalm sugaror light brown sugar
- 1/2cupunsalted peanuts, chopped
DIRECTIONS
- Combine carrots, string beans,& sliced tomato in a large bowl.
- Add minced garlic& toss to combine In a small bowl whisk together minced jalepeno, lime juice, fish sauce,& sugar until dissolved.
- Toss with carrot mixture& let stand 15+ minutes to develop flavor.
- Sprinkle chopped peanuts on top of salad just before serving.
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September 29th, 2006 by alice
Tags: Dressing
INGREDIENTS
- 1/4cupred wine vinegar
- 1teaspoonlime juice
- 1tablespoonfresh basil, shredded
- 3clovesgarlic, crushed
- salt & freshly ground black pepper
- 1/4cupextra-virgin olive oil
DIRECTIONS
- Whisk together.
- You may let it sit overnight to let flavors develope, or serve w/ a salad.
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September 29th, 2006 by alice
Tags: Creatomato, Meat, Sauce
INGREDIENTS
- 1lbground beefor ground chickenor ground turkey
- 1onion, chopped
- 2clovesgarlic, minced
- 1 (28 ounce)candiced tomatoes
- 1/2teaspoondried oregano
- 1/2teaspoondried basil
- 1/2teaspoondried parsley
- 1/2teaspoonwhite sugar
- salt and pepper, to taste
- 3/4cupheavy cream
- 1lbvermicelli, cooked and drained
- fresh gratedparmesan cheese
DIRECTIONS
- Brown meat and onion in a large saucepan.
- Add garlic, tomatoes, herbs, sugar, salt and pepper Bring to a boil, reduce heat to low and simmer 15 minutes.
- Stir in cream and heat through.
- Serve over pasta and top with cheese.
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