April 9th, 2008 by alice
Tags: Earth, healthiest, Salad, The
INGREDIENTS
- 2cupsmesclun
- 1/4cuproasted chicken breast, diced
- 2tablespoonsraisins
- 1/2cupalfalfa sprouts
- 1/4cupchickpeas
- 1tablespoondry roasted sunflower seeds, unsalted
- 1/4cupbeets, sliced
- 1/4cupfirm tofu, cubed
- 2tablespoonsfeta cheese, crumbled
- 1/4cupred cabbage, shredded
- 2tablespoonshard-boiled eggs, sliced
- 1/2cupbroccoli florets
- 1/4cupcarrots, julienned
- salad dressing, low-fat (optional)
DIRECTIONS
- Toss all ingredients in a large bowl.
- Top with your favorite low-fat dressing if desired.
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April 9th, 2008 by alice
Tags: Lentil, Soup
INGREDIENTS
- 3cups rawlentils(rinsed)
- 7cupswateror stock
- 2teaspoonssalt
- 2teaspoons mincedgarlic
- 1cup choppedonions
- 1cup mincedcelery
- 1cup choppedcarrots
- 1 1/2teaspoonsthyme
- 3/4teaspoonoregano
- 1 1/2tablespoonsblack pepper
- 2tablespoonslemon juice
- 1 1/2cupschopped tomatoes
- 1 1/2tablespoonsmolassesor brown sugar
- 1tablespoonwine vinegar
- 2tablespoonsdry red wine
DIRECTIONS
- Simmer the lentils (rinsed), water or stock and salt, covered 3—4 hours.
- Steam, or saute in butter the minced garlic, onion, minced celery, chopped carrots. Add to lentil’s after they’ve simmered 3-4 hours.
- Continue to simmer on low heat.
- Add thyme, oregano, pepper, tomatoes, red wine, lemon juice, molasses, and wine vinegar 30 minutes before serving.
- Sprinkle extra vinegar and freshly chopped scallions onto each serving.
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April 9th, 2008 by alice
Tags: Popovers, yorkshires
INGREDIENTS
- 1 1/2cupsflour
- 1 1/2cupsmilk(I use skim, but any milk will do)
- 1teaspoonsalt
- 3-4largeeggs
- 2tablespoonsoil, for batter
- 1/2cupoil, for pan
DIRECTIONS
- Combine first five ingredients into tall beaker or blender.
- Mix, incorporating as much air as possible if using hand mixer or turn blender to high.
- Preheat oven to 450 degrees F.
- Add 1 teaspoon oil into each muffin cup and put into oven.Let the oil get so hot it smokes.
- Give the batter one last whirl and fill cups right in the oven until about 3/4 full.
- Leave oven at 450 F about 10 minutes, turn oven down to 400 F for about 10 minutes, turn oven down again to 350 F for about 15 minutes.By this time the yorkshires should be fairly high.
- You can then turn oven off and let them sit or if taking them out right away pierce with a knife in the top to prevent falling.
- If you are traveling with them, as I often do, overcook them a bit so they do not flatten.
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April 9th, 2008 by alice
Tags: Eggplantubergine, Olives, Veal
INGREDIENTS
- 1largeeggplant
- salt
- 1/4cupolive oil, plus
- 1tablespoonolive oil
- 2lbsstewing veal, cut into 1-inch cubes
- 2mediumonions, chopped
- 2teaspoonsground cumin
- 1/4teaspoonground allspice
- 1/2teaspoonground cinnamon
- 1/2teaspoonground coriander
- 1teaspoonpaprika
- 1/4teaspooncayenne pepper
- 4garlic cloves, crushed
- 2bay leaves
- 1 (28 ounce)candiced tomatoes
- 1/4cuptomato paste
- 1/2cupwater
- 1 3/4cupsdry red wine
- 1/4cuplemon juice
- 1cupkalamata olives, pitted and quartered
- 2tablespoonsflat leaf parsley, chopped
- 1/2teaspoonsugar
- salt
- pepper
DIRECTIONS
- Cut the eggplant into 1″ pieces, sprinkle with salt, and let stand for 30 minutes.
- Rinse the eggplant under cold water, drain, and pat dry with a paper towel.
- Heat the oil in a large pan and add the eggplant.
- Cook until lightly browned, then remove the eggplant from the pan.
- Heat the extra oil in the same pan.
- Add the veal, onions and garlic and cook until browned all over.You may have to do this in two batches, depending on the size of your pan.
- Add the spices, garlic and bay leaves and cook, stirring, for 1 minute.
- Add the undrained diced tomatoes, tomato paste, water and wine.
- Stir until combined and simmer, covered, over low heat for 1 hour, stirring occasionally.
- Add the eggplant and simmer, covered, 20 minutes or until the eggplant and veal are tender.
- Add the lemon juice, olives, parsley and sugar with the salt and pepper to taste.
- Simmer until heated through.
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April 9th, 2008 by alice
Tags: Burgers, Cheese, Goat, Turkey
INGREDIENTS
- 1lbground turkey breast
- 4ouncesherbed goat cheese, cut in four equal pieces
- 1/4cuplow-fat mayonnaise
- 1lemon, zest of
- 4whole wheat hamburger buns
- 1 (12 ounce)jarroasted red peppers, drained
- 8arugula leaves
DIRECTIONS
- Shape turkey into 8 patties.
- Top half the patties with a piece of cheese, top with remaining patties. Seal edges.
- Season with salt and pepper, if desired.
- In a skillet over medium-high heat, cook patties about 10 mintues, turning once, until cooked through.
- Combine mayo and lemon zest.
- Serve burgers on buns with peppers, mayo and lettuce.
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