Recipe: Assorted Recipes (26) - 10-06-97 Recipe Swap (updated)
Recipe CollectionsKITCHEN TO KITCHEN RECIPE SWAP
26 ASSORTED RECIPES
Recipe Swap - October 6, 1997
RECIPES IN THIS FILE:
Fresh Tomato Tart
Adam's Grandmother's Crepes
Pumpkin Jam
Scrambled Egg Breakfast Casserole
Cheese Sauce
Island Sun Lava Sauce
Italian Flat Bread (Focaccia)
Sour Cream Belgian Waffles
Jam Filled Muffins
Winter Chutney (crock pot)
Easiest Crock Pot Chicken
Crockpot Rice Pudding with Fruit
Low-Fat Healthy Chili in Crockpot
Miss Jean's Chicken Stew (clay pot)
Country Pot Roast in Clay Pot (microwave)
Crockpot Spiced Rum Cider
Lamb with Honey and Almonds
Swiss Chicken with Mushrooms (clay pot)
Rack of Lamb with Honey-Hazelnut Crust
Slow Cooker Cheese Soup
Waffles (low fat)
Cinnamon Raisin Waffles
Gingerbread Waffles
Vegetarian Pot Stickers with Dipping Sauce
Autumn Glory (pasta stuffed pumpkin)
Seppo's Miso Soup
FRESH TOMATO TART
Adapted from source: Ruth Ann Jones, 1995
FOR THE PASTRY:
1 3/4 cups all-purpose flour, plus extra flour for rolling out the pastry
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold butter cut into bits
4 tablespoons ice water
FOR THE FILLING:
1/3 cup Dijon mustard
1 pound mozzarella, thinly sliced (or shredded)
10 medium-size, firm ripe tomatoes, thinly sliced
1 tablespoon chopped garlic
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
1 tablespoons olive oil
TO PREPARE THE PASTRY:
Combine the flour, salt and sugar. Add the butter and combine until coarse crumb consistency. Add the 4 tablespoons ice water and mix until the pastry forms a ball.
Cover the pastry and refrigerate for 30 minutes.
Roll out the dough with a little flour into a circle large enough to fit into a 10-inch tart pan, about 1/8-inch thick.
(Pastry may be frozen at this point.)
WHEN READY TO PREPARE THE TART:
Preheat the oven to 400 degrees F.
Evenly brush the mustard over the bottom of the pastry shell. Top the mustard with all the mozzarella cheese slices, covering the bottom completely.
Beginning at the outer edge of the shell, make a layered overlapping row of tomato slices. Make a second row and then fill the center with a final circle of tomatoes.
Sprinkle the top evenly with the garlic and oregano. Season to taste with salt and pepper, and drizzle the olive oil over all.
Put the pie on a baking sheet and bake it in the oven for about 40 minutes.
ADAM'S GRANDMOTHER'S CREPES
Source: Adam Boyd Roach, 1990's
From: Vicki,La
Adam: "This crepe recipe is one that has been passed down to me from my grandmother. I trust its authenticity somewhat, since she spoke nothing but French until the age of five. It is also, by far, the easiest recipe for crepes I've ever seen."
1 cup all-purpose flour
2 cups milk
2 eggs
1/2 stick (1/4 cup) butter, softened*
Pinch of salt
Blend all ingredients together well. (I use a blender)
Pour a small amount of batter (about 4-inches across) on to a hot, large (10-12-inches), lightly oiled, flat pan. Quickly lift the pan and tilt it in all directions to spread the batter around until there is no longer any liquid. It should cover the bottom of the pan. Flip when the edges first start to look very slightly brown.
Serve warm with whatever filling you like. Preserves are great, as is steak and cheese. They taste great plain, too.
*The original calls for bacon grease instead of butter. The grease tastes _so_ much better, but I certainly cannot afford that much cholesterol in my diet anymore. Also, you can prepare these without butter in the batter altogether, but they tend to be a bit more dry.
PUMPKIN JAM
From: Betty E. Kohler & Mrs. E. Bailey, Wakefield, MA.
1 (5 lb) pumpkin*
1 lb raisins
1 lb dried apricots
2 1/2 lbs sugar
1/2 a lemon, thinly sliced
Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight.
In the morning add apricots which have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. Thinly sliced lemon may be added during cooking.
Cool and store in refrigerator.
*Canned pumpkin may be substituted for fresh pumpkin.
SCRAMBLED EGG BREAKFAST CASSEROLE
Adapted from source: Roger Randall, 1995 found in Southern Living Cookbook
From: Vicki,La
Makes 12 to 15 servings
Roger: "This is one of my favorites for breakfast when having company. Must be made the night before, which makes for a more leisurely morning. Hope you enjoy!"
1 cup cubed ham or Canadian bacon
1/4 cup chopped green onions
3 Tbsp. melted butter
12 eggs, beaten
1 (4 ounce) can sliced mushrooms, drained
Cheese sauce (recipe follows)
1/4 cup butter, melted
2 1/4 cups soft bread crumbs
1/8 tsp. paprika
Saute ham and green onion in 3 tablespoons butter in a large skillet until onion is tender.
Add eggs and cook over medium-high heat, stirring to form large soft curds.
When eggs are set, stir in mushrooms and cheese sauce. Spoon egg mixture into a greased 13x9x2 inch baking dish.
Combine 1/4 cup melted butter and bread crumbs, mixing well; spread evenly over eggs. Sprinkle with paprika.
Cover and refrigerate overnight.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F.
Uncover casserole and bake for 30 minutes or until heated thoroughly.
CHEESE SAUCE
Makes 2 1/2 cups
2 Tbsp. butter
2 1/2 Tbsp. flour
2 cups milk
1 cup American or cheddar cheese
1/2 tsp. salt
1/8 tsp. ground black pepper
Melt butter in heavy saucepan over low heat; blend in flour, cook for 1 minute.
Gradually add milk; cook over medium heat, stirring constantly, until thickened.
Add cheese, salt and pepper, stirring until cheese melts and mixture is smooth.
ISLAND SUN LAVA SAUCE
2 cups fresh mango puree (or pureed thawed frozen mango chunks)
1 1/2 cups pureed onion, preferably Vidalia, Maui, or Walla Walla
1/2 cup yellow mustard
1 banana, very ripe
1/4 cup fresh orange juice
15 habanero peppers, seeded (dried habaneros can be used; use about 20, but rehydrate in the fruit juices in microwave first)
3 Tbsp. brown sugar
1 Tbsp. ground cumin
1 Tbsp. curry powder
1 Tbsp. chili powder (I use Grandma's)
4 Tbsp. fresh lime juice
2 Tbsp. honey
1 tsp. salt
Process everything together in a food processor until smooth.
Force through sieve or strainer.
Store in the refrigerator.
FOCACCIA (ITALIAN FLAT BREAD)
Source: Red Star Yeast
From: Annie, TX
Makes 12 servings
2 1/2 cups all purpose flour (additional as needed)
1 package yeast (2 1/4 tsp)
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (120-130 degrees F)
1 tablespoon oil
FOR THE ONION TOPPING:*
1/2 cup chopped onion
2 tablespoons butter or margarine
1/4 teaspoon sugar
1/8 teaspoon salt
In large mixer bowl, combine 1 1/2 cup flour, yeast, 1 tablespoon sugar and 1 teaspoon salt; mix well. Add water and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 8 minutes, adding flour as needed. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast).
TO PREPARE THE ONION TOPPING:
In small skillet, saute onion in butter until soft. Stir in 1/3 teaspoon sugar and 1/8 teaspoon salt.
Punch down dough. On lightly floured surface, shape dough into a ball. Place on greased cookie sheet. Flatten to a 10-inch circle. With table knife, cut a circle in dough about 1 inch from edge, cutting almost through to cookie sheet. Prick center with a fork. Spread Onion Topping over the pricked dough. Cover; let rise in warm place about 30 minutes (15 minutes for Quick Rise).
Bake at 375 degrees F for 25 to 30 minutes until golden brown.
*VARIATION:
Omit Onion Topping. Instead of pricking top, cut a criss-cross design with a sharp knife. Brush bread with an egg glaze made by combining 1 egg yolk and 1 tablespoon milk or water. Sprinkle with sesame seed if desired.
SOUR CREAM BELGIAN WAFFLES
Source: Sharon Barbour
2 eggs (or 1/4 cup egg substitute (such as Egg Beaters) and 2 egg whites)
1 cup sour cream
1 cup milk
1/4 cup butter or margarine, melted
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour (or 3/4 cup each all-purpose and whole-what)
2 Tbsp sugar
1 Tbsp baking powder
Maple syrup (for serving)
Separate the eggs and place egg yolks in one bowl, and the whites in another; set aside.
To the egg yolks, add the sour cream, milk, butter and vanilla; Mix well. Add the flour, sugar and baking powder; mix well. Set aside.
With an electric mixer, beat the egg whites until stiff. Fold into the batter with a spoon.*
Bake on a hot waffle iron. Serve with maple syrup.
*The secret to light and crispy Belgian waffles is folding in the egg whites. Throwing them in with the egg yolks will work, but you'll get a heavier waffle.
JAM FILLED MUFFINS
From: Annie, TX
1 3/4 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
2/3 cup milk
2 eggs
1/3 cup butter or margarine, melted
1 tsp. grated lemon peel
1/2 cup raspberry or strawberry jam
Preheat oven to 400 degrees F. Grease 12 muffin pan cups.
Combine flour, sugar, baking powder and salt; set aside.
Mix together milk, eggs, butter and lemon peel. Add dry ingredient and stir just to combine.
Spoon half of the batter into the prepared muffin cups. Make a well in the center of each and add jam. Spoon remaining batter over jam.
Bake at 400 degrees F for 20-25 minutes.
WINTER CHUTNEY (crock pot)
Source: Jean Rhymer
Makes about 3 cups chutney
"Great for duck, chicken and pork as a side dish."
3 pears, peeled, seeded, cut into chunks
1 cup dried fruit bits ( apples, apricots, dates, etc. )
2 tbsp sliced green onion
2 tbsp lemon juice
1 cup sugar
1 tsp grated lemon peel
1/4 tsp crushed red-pepper flakes
1 1/2 tsp slivered crystallized ginger
Combine in ingredients in a crockpot.
Cover crock pot and cook on LOW 3-4 hours.
Cool. Store in refrigerator.
Sharon, WI: From my friend Sherri in North Carolina:
EASIEST CROCK POT CHICKEN
1 pkg boneless, skinless chicken breast halves
1 (10 3/4 oz) can condensed cream of mushroom soup
1 (10 3/4 oz) can condensed cream of chicken soup
Hot cooked rice (for serving)
Place chicken in crockpot. Mix together (undiluted) soups and pour over chicken.
Cover crock pot an cook on LOW all day.
Remove chicken from sauce. Serve over hot rice.
CROCKPOT RICE PUDDING WITH FRUIT
Source: Jo Anne Merrill
From: Bill,DC
Makes 8 servings
1/2 gallon milk*
1 cup uncooked rice
1 cup sugar
1/2 cup dried apricots OR peaches, minced**
3 tablespoons solid butter or margarine
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
Put all ingredients into crock pot. Stir to blend well.
Cover crock pot and cook on HIGH 1 1/2 hours, stir once after about 1 hour. Or, cook on HIGH for the first 30 minutes, turn to LOW and cook as long as you desire. (Check after the first 2 hours of low cooking and stir. If rice is not absorbing the milk quickly enough, turn the crock pot up to high again.) Keep cover on at all times. The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours. The longer it cooks the thicker it will be.
NOTE: Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, though, as the long, slow cooking process does not require precise timing.
*Use half nonfat and half whole milk, or all nonfat for lower fat content. Substitute canned evaporated milk for the regular milk for a very rich flavor.
** It is important to have the dried apricots minced.
LOW-FAT HEALTHY CHILI (crock pot)
Source: Jo Anne Merrill
From: Bill,DC
Makes 4 servings
Serve this low-fat dish with rice or beans.
1 pound lean beef stew meat, trimmed
1 (6 ounce) can tomato paste
1 cup chopped onions (2 medium onions)
2 bell peppers, diced
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
Trim the beef of all visible fat. Cut into 1/2-inch cubes.
Place meat in crock pot and stir in tomato paste to completely coat meat. Add the remaining ingredients and stir to blend. DO NOT add any additional liquid.
Cover crock pot and cook for on LOW for 12 hours. When done, you can skim the fat from surface and discard.
MISS JEAN'S CHICKEN STEW (clay pot)
Source: Gerald Edgerton
Makes 4-6 servings
1 chicken, cut into pieces
Flour
3 Tbsp. butter
9 large mushrooms, sliced
2 onions, sliced
1/4 cup water
2 large potatoes, sliced
1 (10 oz.) pkg. frozen peas
2 carrots, sliced
Soak clay pot and lid in cold tap water for 1/2 hour or more; drain; do not dry.
Dredge chicken in flour and then brown in butter quickly. Place chicken in prepared clay pot.
In same butter brown the mushrooms and onions. Put mushrooms and onions in pot.
Add 1/4 cup water to skillet and scrape all dregs from the fried food.
Add the potatoes, peas and carrots. Pour the mixture from the skillet over all. Cover tightly.
Bake at 400 degrees F for 30 minutes, turning the mixture once. Lower heat to 350 degrees F and continue baking for 45 minutes more. Turn again and serve.
COUNTRY POT ROAST IN CLAY POT (microwave)
From: Robyn Walton, 1996
Makes 4 servings
3 lbs. beef chuck roast
1 tbsp. dried parsley flakes
Worcestershire sauce
1/2 tsp. garlic salt
1/4 tsp. ground black pepper
2 medium onions, quartered
2 stalks celery, cut in chunks
3 carrots, cut in chunks
8 small red potatoes
Soak clay pot and lid in cold tap water for 1/2 hour or more; drain; do not dry.
Place chuck roast in pot. Sprinkle with parsley flakes, Worcestershire sauce, garlic salt and pepper. Cover with water soaked lid. Microwave 15 minutes on high, fat side down.
Turn roast and add onions, celery, carrots and potatoes. Recover and microwave on medium for 50 to 55 minutes, until meat and vegetables are tender. Let stand, covered, for 5 minutes before serving.
Bill,DC: This one looks very seasonal.
CROCKPOT SPICED RUM CIDER
Source: Jo Anne Merrill
Makes 10 servings, 6 ounces each
4 cinnamon sticks, broken
1 teaspoon whole allspice
1 teaspoon whole cloves
7 cups apple juice
1 cup rum (optional, use more or less as desired)
1/3 cup packed brown sugar
Butter or margarine (for serving)
Tie cinnamon, allspice, and cloves in spice bag or cheesecloth.
In a crock pot, combine spice bag, apple juice, rum and brown sugar.
Cover crock pot and cook on LOW setting for 3 to 4 hours.
Discard spice bag. Ladle hot punch into cups; float about 1/2 teaspoon of butter on top of the cider in each cup.
LAMB WITH HONEY AND ALMONDS (clay pot)
Source: Gerald Edgerton
An easy to prepare dish with exceptional taste.
3 Lbs. boneless shoulder or leg of lamb, trimmed and cut into chunks
2 Large onions, finely chopped
3 Tbsp. honey
1 Cup raisins
5 carrots, peeled and cut into short lengths
3/4 Cup whole almonds
1 tsp. ground cinnamon
1/8 tsp. saffron powder (or 1/2 tsp. threads)
1/3 tsp. ground ginger
2 tsp. salt
Pinch of cayenne pepper
1 (16 oz.) can garbanzo beans, with their liquid
1/2 cup water
1 tsp arrowroot (approximately)
FOR SERVING:
Hot cooked brown rice, bulgur or lentils
Presoak top and bottom of clay pot in cold tap water for 30 minutes. Drain; do not dry.
Pour all ingredients, except the arrowroot, into large round bowl, and mix thoroughly with your hands. Place in prepared pot
Cover with lid and place in cold oven. Turn oven temperature to 450 degrees F. Bake for 90 minutes.
Remove pot from oven, pour off the liquid into a saucepan, bring almost to a boil, and thicken with arrowroot.
Serve with brown rice, bulgur or lentils. Pour the sauce over both the rice and the lamb.
SWISS CHICKEN WITH MUSHROOMS
Source: Gerald Edgerton
1 frying chicken, cut up or an equal amount of chicken (parts)
1/4 cup flour
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. garlic salt
2 tbsp. olive oil
Salt to taste
Pepper to taste
1 tsp. paprika
4 green onions, diced
12 to 18 mushrooms, sliced thin
1/4 cup dry white wine
1/2 pint sour cream
1/4 lb. Swiss cheese
Hot cooked rice (for serving)
This is for a clay pot or Romertopf Cookery. Presoak pot, top and bottom, in water for 30 minutes. Do not dry.
Shake chicken in bag containing mixture of flour, oregano, paprika, marjoram and garlic salt. Set aside any remaining seasoned flour.
Brown chicken in frying pan, quickly, in olive oil, adding salt and pepper to taste.
Place browned chicken in pot and add diced onions and sliced mushrooms.
To chicken drippings in saucepan, add white wine and 1/4 pint sour cream; heat and thicken with small amount of seasoned flour that's left over. Pour over chicken. Salt and pepper to taste. Add grated Swiss cheese to chicken.
Place covered pot in cold oven. Set temperature to 480 degrees F. Cook 45 minutes.
Remove from oven, pour off sauce into saucepan and thicken with 1/4 pint sour cream and small amount of left-over seasoned flour.
Serve sauce with the chicken or over rice.
Bill,DC: I had promised to post this one the other night. I like my lamb pink. It is sweet prepared this way.
RACK OF LAMB WITH HONEY-HAZELNUT CRUST
Makes 8 servings
1 cup hazelnuts, ground
1 cup fresh white bread crumbs
3 tablespoons fresh rosemary, minced
3 tablespoons honey (plus more for cooking)
3 tablespoons Dijon mustard
4 1/2 pounds lamb racks, Frenched
Salt and pepper, as needed
Preheat oven to 425 degrees F.
Place hazelnuts, fresh bread crumbs and minced rosemary in a large bowl. In a separate bowl, combine the honey and Dijon mustard.
Arrange the lamb racks meat side up in a single layer on sheet pans that have been sprayed. Season lamb with salt and pepper. Brush each rack with 1 tablespoon of the honey-Dijon mixture. Press 2/3 cup breadcrumb mixture onto each rack. (Racks can be prepared this far up to one day in advance.)
WHEN READY TO COOK:
Drizzle each lamb rack with 1 tablespoon honey.
Roast until meat thermometer registers 125 degrees. Racks must rest for at least 10 minutes before carving.
Cut between each rib bone to order to separate into chops.
SLOW COOKER CHEESE SOUP
From: Sharon, WI
2 cans (10 3/4 oz each) condensed cream of celery soup
1 lb cheddar cheese, cubed
1 cup beer or milk
1 tsp Worcestershire sauce
1/4 tsp paprika
Place all ingredients in crock pot.
Cover crock pot and cook on LOW for 4-6 hours.
WAFFLES (low fat)
Source: phillip geller
This is a recipe that I adapted for people who are on a restricted diet.
1 3/4 cups flour
1/4 cup cornmeal
1 3/4 cup fat free milk
1/3 cup powdered nonfat milk
1/8 cup egg substitute or 1 egg white
2 Tbsp brown sugar
1/3 cup canola oil
5 tsp baking powder
Dash vanilla
Bake on a hot waffle iron using 1/3 to 1/2 cup batter for each waffle.
CINNAMON RAISIN WAFFLES
Source: Anita Matejka
Makes 4 servings
FOR THE CINNAMON SUGAR TOPPING:
3 tbsp sugar
1/2 tsp ground cinnamon
FOR THE WAFFLE BATTER:
2 cups flour
1 1/2 tbsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1 tsp cinnamon
2 egg whites, whipped
1 3/4 cups buttermilk,* at room temperature
1/4 cup applesauce, at room temperature
2 tbsp maple syrup
1 tsp vanilla
1/2 tsp orange extract
1/2 cup raisins
Warmed maple syrup (for serving)
Prepare waffle iron with cooking spray and heat up.
TO prepare the cinnamon sugar topping, in a small bowl, combine the 3 tablespoons sugar and 1/2 teaspoon cinnamon; set aside.
To prepare the waffles, in a mixing bowl, combine flour, baking powder, baking soda, 1/2 cup sugar and 1 teaspoon cinnamon.
In another mixing bowl, combine egg whites, buttermilk, applesauce, 2 tablespoons maple syrup, vanilla, orange extract and raisins. Mix dry ingredients with wet ingredients just until moistened.
Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter.
Serve waffles with hot syrup. Sprinkle sugar and cinnamon mixture over waffles.
*Homemade buttermilk substitute. Combine 1 1/2 teaspoons vinegar with enough milk to equal 1/2 cup.
GINGERBREAD WAFFLES
Adapted from source: The Art Of Quick Breads by Beth Hensperger
Makes 6 servings
2 1/2 cups flour
1/4 cup brown sugar, packed
4 tsp baking powder
1 tsp baking soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1/4 tsp salt
2 egg whites, whipped
1 1/2 cups buttermilk*
1/2 cup molasses
6 tbsp applesauce, at room temperature
3/4 cup raisins
Prepare waffle iron with cooking spray and heat up.
In a mixing bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, allspice, and salt.
In another mixing bowl, combine egg whites, buttermilk, and molasses. Add dry ingredients to wet ingredients just until moistened.
Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter.
*Buttermilk substitue: Combine 1 1/2 teaspoons vinegar with enough milk to equal 1/2 cup; let stand 5 minutes.
VEGETARIAN POT STICKERS WITH DIPPING SAUCE
Source: The Electric Kitchen; Hawaiian Electric Company, Inc.
Cherry Blossom Festival Recipes (February 1995)
Guest Demonstrator: Paul Onishi
From: Margaret,MA
Makes about 24 pot stickers
FOR THE DIPPING SAUCE:
1 cup diced tomato
1/2 cup grated daikon
2 tablespoons finely chopped shiso leaves
2 tablespoons chopped green onions
3 tablespoons lemon juice
1/4 cup tamari or soy sauce
1/2 teaspoon cumin seed
1/2 teaspoon chili powder
FOR THE POT STICKERS:
1/2 cup cooked brown rice
6 oz tofu, squeezed to remove moisture
3 tablespoons finely chopped fresh shiitake mushrooms
2 tablespoons chopped fresh basil leaves
2 tablespoons finely chopped black olives
1 teaspoon ground red chili pepper
1 teaspoon sesame oil
1 (12 oz) pkg pot sticker wrappers
Salad oil for frying
TO PREPARE THE DIPPING SAUCE:
Combine tomato, daikon, shiso, green onions, lemon juice, 2 tablespoons of the tamari, the cumin, and chili powder. Chill overnight.
TO PREPARE THE FILLING:
In a bowl, combine rice, tofu, mushrooms, basil, olives, chili pepper, sesame oil, and the remaining 2 tablespoons tamari. Chill for 30 minutes.
TO PREPARE THE POTSTICKERS:
Put 1 tablespoon of filling in the center of each wrapper. Dampen edges with water, fold wrapper in half, and seal edges.
In a non-stick skillet, heat a little oil. Arrange filled pot stickers in a single layer in the skillet; cook over medium heat until the bottoms of the pot stickers are browned. Add 1/4 cup water to the skillet; cover and cook on low heat for 6 minutes, or until water is evaporated. Repeat until all pot stickers are cooked.
Serve with the Dipping Sauce.
Maryan, NZ: Seppo, here's that pumpkin recipe you and I discussed yesterday.
AUTUMN GLORY
Serves 4
1 (4 lb) pumpkin
1 onion, sliced
1 (1-inch) cube fresh root ginger
3 Tbsp extra virgin olive oil
1 zucchini, sliced
4 oz mushrooms, sliced
1 (14 oz) can chopped tomatoes
1 cup uncooked small pasta shells
2 cups stock (vegetable or chicken)
Salt and ground black pepper, to taste
4 Tbsp fromage frais or cream cheese
2 Tbsp fresh basil chopped
TO PREPARE THE PUMPKIN:
Preheat oven to 350 degrees F.
Cut the top off the pumpkin with a large, sharp knife and scoop out and discard the seeds. Using a small sharp knife, and a sturdy tablespoon extract as much of the pumpkin flesh as possible, then chop into chunks; set aside.
Bake the pumpkin shell with its lid on for 45 minutes to 1 hour until the inside begins to soften.
MEANWHILE, MAKE THE FILLING:
Gently fry the onion, ginger and pumpkin flesh in the olive oil for about 10 minutes, stirring constantly.
Add the zucchini and mushrooms and cook a further 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well bring to a boil, then cover and simmer gently 10 minutes or until pasta is done.
Stir the fromage frais and basil into the pasta and spoon the mixture into the pumpkin. (It may not be possible to fit all the filling into the pumpkin shell so serve the rest separately).
Seppo,NY: Maryan, my miso soup is not traditionally Japanese, it is more from a gourmet American vegetarian miso soup.
SEPPO'S MISO SOUP
I start by sauteing some ginger and/or garlic in sesame oil. I then add chopped onions. This is the basic recipe, you could stop here.
Optional vegetables to be added with water after the onion are sauteed are:
- carrots
- daikon (which I personally don't like because I think it adds a foul flavor to the soup but the Japanese use it)
- sweet potatoes cooked and mashed (this is delicious and gives a richer flavor)
- wakame, a seaweed (which I personally do not favor also because it's texture is slimy).
What to do with the miso?
After you saute the vegetables, you want to add water enough to cover them and boil them. To add the miso paste, take a small volume of liquid from the soup pot if you have enough soup quantity (if not,use some hot water) and add the miso to it through a sieve mashing it with a spoon or other utensil until it is dissolved. Start with small quantities and add more to taste. As I said earlier, I use both red and white miso - a little more miso.
An important note:
Do not allow the soup to boil once the miso has been added. It will kill the live bacteria which makes the miso healthy and it will also diminish the taste of the miso.
Keep it simple:
Onions, ginger, garlic, water bean sprouts and thinly sliced apples may be added when cooking is done.
Tip:
I have found that a small amount of fresh squeezed lemon juice added just before serving really enhances the flavor.
26 ASSORTED RECIPES
Recipe Swap - October 6, 1997
RECIPES IN THIS FILE:
Fresh Tomato Tart
Adam's Grandmother's Crepes
Pumpkin Jam
Scrambled Egg Breakfast Casserole
Cheese Sauce
Island Sun Lava Sauce
Italian Flat Bread (Focaccia)
Sour Cream Belgian Waffles
Jam Filled Muffins
Winter Chutney (crock pot)
Easiest Crock Pot Chicken
Crockpot Rice Pudding with Fruit
Low-Fat Healthy Chili in Crockpot
Miss Jean's Chicken Stew (clay pot)
Country Pot Roast in Clay Pot (microwave)
Crockpot Spiced Rum Cider
Lamb with Honey and Almonds
Swiss Chicken with Mushrooms (clay pot)
Rack of Lamb with Honey-Hazelnut Crust
Slow Cooker Cheese Soup
Waffles (low fat)
Cinnamon Raisin Waffles
Gingerbread Waffles
Vegetarian Pot Stickers with Dipping Sauce
Autumn Glory (pasta stuffed pumpkin)
Seppo's Miso Soup
FRESH TOMATO TART
Adapted from source: Ruth Ann Jones, 1995
FOR THE PASTRY:
1 3/4 cups all-purpose flour, plus extra flour for rolling out the pastry
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons cold butter cut into bits
4 tablespoons ice water
FOR THE FILLING:
1/3 cup Dijon mustard
1 pound mozzarella, thinly sliced (or shredded)
10 medium-size, firm ripe tomatoes, thinly sliced
1 tablespoon chopped garlic
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
1 tablespoons olive oil
TO PREPARE THE PASTRY:
Combine the flour, salt and sugar. Add the butter and combine until coarse crumb consistency. Add the 4 tablespoons ice water and mix until the pastry forms a ball.
Cover the pastry and refrigerate for 30 minutes.
Roll out the dough with a little flour into a circle large enough to fit into a 10-inch tart pan, about 1/8-inch thick.
(Pastry may be frozen at this point.)
WHEN READY TO PREPARE THE TART:
Preheat the oven to 400 degrees F.
Evenly brush the mustard over the bottom of the pastry shell. Top the mustard with all the mozzarella cheese slices, covering the bottom completely.
Beginning at the outer edge of the shell, make a layered overlapping row of tomato slices. Make a second row and then fill the center with a final circle of tomatoes.
Sprinkle the top evenly with the garlic and oregano. Season to taste with salt and pepper, and drizzle the olive oil over all.
Put the pie on a baking sheet and bake it in the oven for about 40 minutes.
ADAM'S GRANDMOTHER'S CREPES
Source: Adam Boyd Roach, 1990's
From: Vicki,La
Adam: "This crepe recipe is one that has been passed down to me from my grandmother. I trust its authenticity somewhat, since she spoke nothing but French until the age of five. It is also, by far, the easiest recipe for crepes I've ever seen."
1 cup all-purpose flour
2 cups milk
2 eggs
1/2 stick (1/4 cup) butter, softened*
Pinch of salt
Blend all ingredients together well. (I use a blender)
Pour a small amount of batter (about 4-inches across) on to a hot, large (10-12-inches), lightly oiled, flat pan. Quickly lift the pan and tilt it in all directions to spread the batter around until there is no longer any liquid. It should cover the bottom of the pan. Flip when the edges first start to look very slightly brown.
Serve warm with whatever filling you like. Preserves are great, as is steak and cheese. They taste great plain, too.
*The original calls for bacon grease instead of butter. The grease tastes _so_ much better, but I certainly cannot afford that much cholesterol in my diet anymore. Also, you can prepare these without butter in the batter altogether, but they tend to be a bit more dry.
PUMPKIN JAM
From: Betty E. Kohler & Mrs. E. Bailey, Wakefield, MA.
1 (5 lb) pumpkin*
1 lb raisins
1 lb dried apricots
2 1/2 lbs sugar
1/2 a lemon, thinly sliced
Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight.
In the morning add apricots which have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. Thinly sliced lemon may be added during cooking.
Cool and store in refrigerator.
*Canned pumpkin may be substituted for fresh pumpkin.
SCRAMBLED EGG BREAKFAST CASSEROLE
Adapted from source: Roger Randall, 1995 found in Southern Living Cookbook
From: Vicki,La
Makes 12 to 15 servings
Roger: "This is one of my favorites for breakfast when having company. Must be made the night before, which makes for a more leisurely morning. Hope you enjoy!"
1 cup cubed ham or Canadian bacon
1/4 cup chopped green onions
3 Tbsp. melted butter
12 eggs, beaten
1 (4 ounce) can sliced mushrooms, drained
Cheese sauce (recipe follows)
1/4 cup butter, melted
2 1/4 cups soft bread crumbs
1/8 tsp. paprika
Saute ham and green onion in 3 tablespoons butter in a large skillet until onion is tender.
Add eggs and cook over medium-high heat, stirring to form large soft curds.
When eggs are set, stir in mushrooms and cheese sauce. Spoon egg mixture into a greased 13x9x2 inch baking dish.
Combine 1/4 cup melted butter and bread crumbs, mixing well; spread evenly over eggs. Sprinkle with paprika.
Cover and refrigerate overnight.
WHEN READY TO BAKE:
Preheat oven to 350 degrees F.
Uncover casserole and bake for 30 minutes or until heated thoroughly.
CHEESE SAUCE
Makes 2 1/2 cups
2 Tbsp. butter
2 1/2 Tbsp. flour
2 cups milk
1 cup American or cheddar cheese
1/2 tsp. salt
1/8 tsp. ground black pepper
Melt butter in heavy saucepan over low heat; blend in flour, cook for 1 minute.
Gradually add milk; cook over medium heat, stirring constantly, until thickened.
Add cheese, salt and pepper, stirring until cheese melts and mixture is smooth.
ISLAND SUN LAVA SAUCE
2 cups fresh mango puree (or pureed thawed frozen mango chunks)
1 1/2 cups pureed onion, preferably Vidalia, Maui, or Walla Walla
1/2 cup yellow mustard
1 banana, very ripe
1/4 cup fresh orange juice
15 habanero peppers, seeded (dried habaneros can be used; use about 20, but rehydrate in the fruit juices in microwave first)
3 Tbsp. brown sugar
1 Tbsp. ground cumin
1 Tbsp. curry powder
1 Tbsp. chili powder (I use Grandma's)
4 Tbsp. fresh lime juice
2 Tbsp. honey
1 tsp. salt
Process everything together in a food processor until smooth.
Force through sieve or strainer.
Store in the refrigerator.
FOCACCIA (ITALIAN FLAT BREAD)
Source: Red Star Yeast
From: Annie, TX
Makes 12 servings
2 1/2 cups all purpose flour (additional as needed)
1 package yeast (2 1/4 tsp)
1 tablespoon sugar
1 teaspoon salt
1 cup very warm water (120-130 degrees F)
1 tablespoon oil
FOR THE ONION TOPPING:*
1/2 cup chopped onion
2 tablespoons butter or margarine
1/4 teaspoon sugar
1/8 teaspoon salt
In large mixer bowl, combine 1 1/2 cup flour, yeast, 1 tablespoon sugar and 1 teaspoon salt; mix well. Add water and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 8 minutes, adding flour as needed. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast).
TO PREPARE THE ONION TOPPING:
In small skillet, saute onion in butter until soft. Stir in 1/3 teaspoon sugar and 1/8 teaspoon salt.
Punch down dough. On lightly floured surface, shape dough into a ball. Place on greased cookie sheet. Flatten to a 10-inch circle. With table knife, cut a circle in dough about 1 inch from edge, cutting almost through to cookie sheet. Prick center with a fork. Spread Onion Topping over the pricked dough. Cover; let rise in warm place about 30 minutes (15 minutes for Quick Rise).
Bake at 375 degrees F for 25 to 30 minutes until golden brown.
*VARIATION:
Omit Onion Topping. Instead of pricking top, cut a criss-cross design with a sharp knife. Brush bread with an egg glaze made by combining 1 egg yolk and 1 tablespoon milk or water. Sprinkle with sesame seed if desired.
SOUR CREAM BELGIAN WAFFLES
Source: Sharon Barbour
2 eggs (or 1/4 cup egg substitute (such as Egg Beaters) and 2 egg whites)
1 cup sour cream
1 cup milk
1/4 cup butter or margarine, melted
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour (or 3/4 cup each all-purpose and whole-what)
2 Tbsp sugar
1 Tbsp baking powder
Maple syrup (for serving)
Separate the eggs and place egg yolks in one bowl, and the whites in another; set aside.
To the egg yolks, add the sour cream, milk, butter and vanilla; Mix well. Add the flour, sugar and baking powder; mix well. Set aside.
With an electric mixer, beat the egg whites until stiff. Fold into the batter with a spoon.*
Bake on a hot waffle iron. Serve with maple syrup.
*The secret to light and crispy Belgian waffles is folding in the egg whites. Throwing them in with the egg yolks will work, but you'll get a heavier waffle.
JAM FILLED MUFFINS
From: Annie, TX
1 3/4 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
2/3 cup milk
2 eggs
1/3 cup butter or margarine, melted
1 tsp. grated lemon peel
1/2 cup raspberry or strawberry jam
Preheat oven to 400 degrees F. Grease 12 muffin pan cups.
Combine flour, sugar, baking powder and salt; set aside.
Mix together milk, eggs, butter and lemon peel. Add dry ingredient and stir just to combine.
Spoon half of the batter into the prepared muffin cups. Make a well in the center of each and add jam. Spoon remaining batter over jam.
Bake at 400 degrees F for 20-25 minutes.
WINTER CHUTNEY (crock pot)
Source: Jean Rhymer
Makes about 3 cups chutney
"Great for duck, chicken and pork as a side dish."
3 pears, peeled, seeded, cut into chunks
1 cup dried fruit bits ( apples, apricots, dates, etc. )
2 tbsp sliced green onion
2 tbsp lemon juice
1 cup sugar
1 tsp grated lemon peel
1/4 tsp crushed red-pepper flakes
1 1/2 tsp slivered crystallized ginger
Combine in ingredients in a crockpot.
Cover crock pot and cook on LOW 3-4 hours.
Cool. Store in refrigerator.
Sharon, WI: From my friend Sherri in North Carolina:
EASIEST CROCK POT CHICKEN
1 pkg boneless, skinless chicken breast halves
1 (10 3/4 oz) can condensed cream of mushroom soup
1 (10 3/4 oz) can condensed cream of chicken soup
Hot cooked rice (for serving)
Place chicken in crockpot. Mix together (undiluted) soups and pour over chicken.
Cover crock pot an cook on LOW all day.
Remove chicken from sauce. Serve over hot rice.
CROCKPOT RICE PUDDING WITH FRUIT
Source: Jo Anne Merrill
From: Bill,DC
Makes 8 servings
1/2 gallon milk*
1 cup uncooked rice
1 cup sugar
1/2 cup dried apricots OR peaches, minced**
3 tablespoons solid butter or margarine
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
Put all ingredients into crock pot. Stir to blend well.
Cover crock pot and cook on HIGH 1 1/2 hours, stir once after about 1 hour. Or, cook on HIGH for the first 30 minutes, turn to LOW and cook as long as you desire. (Check after the first 2 hours of low cooking and stir. If rice is not absorbing the milk quickly enough, turn the crock pot up to high again.) Keep cover on at all times. The cooking time will vary greatly, anywhere from 1 1/2 to 3 1/2 hours. The longer it cooks the thicker it will be.
NOTE: Crockpot temperatures vary widely among different brands. Only experimentation can tell you the correct amount of time for cooking in your crockpot. Rarely will a crockpot recipe fail, though, as the long, slow cooking process does not require precise timing.
*Use half nonfat and half whole milk, or all nonfat for lower fat content. Substitute canned evaporated milk for the regular milk for a very rich flavor.
** It is important to have the dried apricots minced.
LOW-FAT HEALTHY CHILI (crock pot)
Source: Jo Anne Merrill
From: Bill,DC
Makes 4 servings
Serve this low-fat dish with rice or beans.
1 pound lean beef stew meat, trimmed
1 (6 ounce) can tomato paste
1 cup chopped onions (2 medium onions)
2 bell peppers, diced
2 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
Trim the beef of all visible fat. Cut into 1/2-inch cubes.
Place meat in crock pot and stir in tomato paste to completely coat meat. Add the remaining ingredients and stir to blend. DO NOT add any additional liquid.
Cover crock pot and cook for on LOW for 12 hours. When done, you can skim the fat from surface and discard.
MISS JEAN'S CHICKEN STEW (clay pot)
Source: Gerald Edgerton
Makes 4-6 servings
1 chicken, cut into pieces
Flour
3 Tbsp. butter
9 large mushrooms, sliced
2 onions, sliced
1/4 cup water
2 large potatoes, sliced
1 (10 oz.) pkg. frozen peas
2 carrots, sliced
Soak clay pot and lid in cold tap water for 1/2 hour or more; drain; do not dry.
Dredge chicken in flour and then brown in butter quickly. Place chicken in prepared clay pot.
In same butter brown the mushrooms and onions. Put mushrooms and onions in pot.
Add 1/4 cup water to skillet and scrape all dregs from the fried food.
Add the potatoes, peas and carrots. Pour the mixture from the skillet over all. Cover tightly.
Bake at 400 degrees F for 30 minutes, turning the mixture once. Lower heat to 350 degrees F and continue baking for 45 minutes more. Turn again and serve.
COUNTRY POT ROAST IN CLAY POT (microwave)
From: Robyn Walton, 1996
Makes 4 servings
3 lbs. beef chuck roast
1 tbsp. dried parsley flakes
Worcestershire sauce
1/2 tsp. garlic salt
1/4 tsp. ground black pepper
2 medium onions, quartered
2 stalks celery, cut in chunks
3 carrots, cut in chunks
8 small red potatoes
Soak clay pot and lid in cold tap water for 1/2 hour or more; drain; do not dry.
Place chuck roast in pot. Sprinkle with parsley flakes, Worcestershire sauce, garlic salt and pepper. Cover with water soaked lid. Microwave 15 minutes on high, fat side down.
Turn roast and add onions, celery, carrots and potatoes. Recover and microwave on medium for 50 to 55 minutes, until meat and vegetables are tender. Let stand, covered, for 5 minutes before serving.
Bill,DC: This one looks very seasonal.
CROCKPOT SPICED RUM CIDER
Source: Jo Anne Merrill
Makes 10 servings, 6 ounces each
4 cinnamon sticks, broken
1 teaspoon whole allspice
1 teaspoon whole cloves
7 cups apple juice
1 cup rum (optional, use more or less as desired)
1/3 cup packed brown sugar
Butter or margarine (for serving)
Tie cinnamon, allspice, and cloves in spice bag or cheesecloth.
In a crock pot, combine spice bag, apple juice, rum and brown sugar.
Cover crock pot and cook on LOW setting for 3 to 4 hours.
Discard spice bag. Ladle hot punch into cups; float about 1/2 teaspoon of butter on top of the cider in each cup.
LAMB WITH HONEY AND ALMONDS (clay pot)
Source: Gerald Edgerton
An easy to prepare dish with exceptional taste.
3 Lbs. boneless shoulder or leg of lamb, trimmed and cut into chunks
2 Large onions, finely chopped
3 Tbsp. honey
1 Cup raisins
5 carrots, peeled and cut into short lengths
3/4 Cup whole almonds
1 tsp. ground cinnamon
1/8 tsp. saffron powder (or 1/2 tsp. threads)
1/3 tsp. ground ginger
2 tsp. salt
Pinch of cayenne pepper
1 (16 oz.) can garbanzo beans, with their liquid
1/2 cup water
1 tsp arrowroot (approximately)
FOR SERVING:
Hot cooked brown rice, bulgur or lentils
Presoak top and bottom of clay pot in cold tap water for 30 minutes. Drain; do not dry.
Pour all ingredients, except the arrowroot, into large round bowl, and mix thoroughly with your hands. Place in prepared pot
Cover with lid and place in cold oven. Turn oven temperature to 450 degrees F. Bake for 90 minutes.
Remove pot from oven, pour off the liquid into a saucepan, bring almost to a boil, and thicken with arrowroot.
Serve with brown rice, bulgur or lentils. Pour the sauce over both the rice and the lamb.
SWISS CHICKEN WITH MUSHROOMS
Source: Gerald Edgerton
1 frying chicken, cut up or an equal amount of chicken (parts)
1/4 cup flour
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. garlic salt
2 tbsp. olive oil
Salt to taste
Pepper to taste
1 tsp. paprika
4 green onions, diced
12 to 18 mushrooms, sliced thin
1/4 cup dry white wine
1/2 pint sour cream
1/4 lb. Swiss cheese
Hot cooked rice (for serving)
This is for a clay pot or Romertopf Cookery. Presoak pot, top and bottom, in water for 30 minutes. Do not dry.
Shake chicken in bag containing mixture of flour, oregano, paprika, marjoram and garlic salt. Set aside any remaining seasoned flour.
Brown chicken in frying pan, quickly, in olive oil, adding salt and pepper to taste.
Place browned chicken in pot and add diced onions and sliced mushrooms.
To chicken drippings in saucepan, add white wine and 1/4 pint sour cream; heat and thicken with small amount of seasoned flour that's left over. Pour over chicken. Salt and pepper to taste. Add grated Swiss cheese to chicken.
Place covered pot in cold oven. Set temperature to 480 degrees F. Cook 45 minutes.
Remove from oven, pour off sauce into saucepan and thicken with 1/4 pint sour cream and small amount of left-over seasoned flour.
Serve sauce with the chicken or over rice.
Bill,DC: I had promised to post this one the other night. I like my lamb pink. It is sweet prepared this way.
RACK OF LAMB WITH HONEY-HAZELNUT CRUST
Makes 8 servings
1 cup hazelnuts, ground
1 cup fresh white bread crumbs
3 tablespoons fresh rosemary, minced
3 tablespoons honey (plus more for cooking)
3 tablespoons Dijon mustard
4 1/2 pounds lamb racks, Frenched
Salt and pepper, as needed
Preheat oven to 425 degrees F.
Place hazelnuts, fresh bread crumbs and minced rosemary in a large bowl. In a separate bowl, combine the honey and Dijon mustard.
Arrange the lamb racks meat side up in a single layer on sheet pans that have been sprayed. Season lamb with salt and pepper. Brush each rack with 1 tablespoon of the honey-Dijon mixture. Press 2/3 cup breadcrumb mixture onto each rack. (Racks can be prepared this far up to one day in advance.)
WHEN READY TO COOK:
Drizzle each lamb rack with 1 tablespoon honey.
Roast until meat thermometer registers 125 degrees. Racks must rest for at least 10 minutes before carving.
Cut between each rib bone to order to separate into chops.
SLOW COOKER CHEESE SOUP
From: Sharon, WI
2 cans (10 3/4 oz each) condensed cream of celery soup
1 lb cheddar cheese, cubed
1 cup beer or milk
1 tsp Worcestershire sauce
1/4 tsp paprika
Place all ingredients in crock pot.
Cover crock pot and cook on LOW for 4-6 hours.
WAFFLES (low fat)
Source: phillip geller
This is a recipe that I adapted for people who are on a restricted diet.
1 3/4 cups flour
1/4 cup cornmeal
1 3/4 cup fat free milk
1/3 cup powdered nonfat milk
1/8 cup egg substitute or 1 egg white
2 Tbsp brown sugar
1/3 cup canola oil
5 tsp baking powder
Dash vanilla
Bake on a hot waffle iron using 1/3 to 1/2 cup batter for each waffle.
CINNAMON RAISIN WAFFLES
Source: Anita Matejka
Makes 4 servings
FOR THE CINNAMON SUGAR TOPPING:
3 tbsp sugar
1/2 tsp ground cinnamon
FOR THE WAFFLE BATTER:
2 cups flour
1 1/2 tbsp baking powder
1/2 tsp baking soda
1/2 cup sugar
1 tsp cinnamon
2 egg whites, whipped
1 3/4 cups buttermilk,* at room temperature
1/4 cup applesauce, at room temperature
2 tbsp maple syrup
1 tsp vanilla
1/2 tsp orange extract
1/2 cup raisins
Warmed maple syrup (for serving)
Prepare waffle iron with cooking spray and heat up.
TO prepare the cinnamon sugar topping, in a small bowl, combine the 3 tablespoons sugar and 1/2 teaspoon cinnamon; set aside.
To prepare the waffles, in a mixing bowl, combine flour, baking powder, baking soda, 1/2 cup sugar and 1 teaspoon cinnamon.
In another mixing bowl, combine egg whites, buttermilk, applesauce, 2 tablespoons maple syrup, vanilla, orange extract and raisins. Mix dry ingredients with wet ingredients just until moistened.
Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter.
Serve waffles with hot syrup. Sprinkle sugar and cinnamon mixture over waffles.
*Homemade buttermilk substitute. Combine 1 1/2 teaspoons vinegar with enough milk to equal 1/2 cup.
GINGERBREAD WAFFLES
Adapted from source: The Art Of Quick Breads by Beth Hensperger
Makes 6 servings
2 1/2 cups flour
1/4 cup brown sugar, packed
4 tsp baking powder
1 tsp baking soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1/4 tsp salt
2 egg whites, whipped
1 1/2 cups buttermilk*
1/2 cup molasses
6 tbsp applesauce, at room temperature
3/4 cup raisins
Prepare waffle iron with cooking spray and heat up.
In a mixing bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, allspice, and salt.
In another mixing bowl, combine egg whites, buttermilk, and molasses. Add dry ingredients to wet ingredients just until moistened.
Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter.
*Buttermilk substitue: Combine 1 1/2 teaspoons vinegar with enough milk to equal 1/2 cup; let stand 5 minutes.
VEGETARIAN POT STICKERS WITH DIPPING SAUCE
Source: The Electric Kitchen; Hawaiian Electric Company, Inc.
Cherry Blossom Festival Recipes (February 1995)
Guest Demonstrator: Paul Onishi
From: Margaret,MA
Makes about 24 pot stickers
FOR THE DIPPING SAUCE:
1 cup diced tomato
1/2 cup grated daikon
2 tablespoons finely chopped shiso leaves
2 tablespoons chopped green onions
3 tablespoons lemon juice
1/4 cup tamari or soy sauce
1/2 teaspoon cumin seed
1/2 teaspoon chili powder
FOR THE POT STICKERS:
1/2 cup cooked brown rice
6 oz tofu, squeezed to remove moisture
3 tablespoons finely chopped fresh shiitake mushrooms
2 tablespoons chopped fresh basil leaves
2 tablespoons finely chopped black olives
1 teaspoon ground red chili pepper
1 teaspoon sesame oil
1 (12 oz) pkg pot sticker wrappers
Salad oil for frying
TO PREPARE THE DIPPING SAUCE:
Combine tomato, daikon, shiso, green onions, lemon juice, 2 tablespoons of the tamari, the cumin, and chili powder. Chill overnight.
TO PREPARE THE FILLING:
In a bowl, combine rice, tofu, mushrooms, basil, olives, chili pepper, sesame oil, and the remaining 2 tablespoons tamari. Chill for 30 minutes.
TO PREPARE THE POTSTICKERS:
Put 1 tablespoon of filling in the center of each wrapper. Dampen edges with water, fold wrapper in half, and seal edges.
In a non-stick skillet, heat a little oil. Arrange filled pot stickers in a single layer in the skillet; cook over medium heat until the bottoms of the pot stickers are browned. Add 1/4 cup water to the skillet; cover and cook on low heat for 6 minutes, or until water is evaporated. Repeat until all pot stickers are cooked.
Serve with the Dipping Sauce.
Maryan, NZ: Seppo, here's that pumpkin recipe you and I discussed yesterday.
AUTUMN GLORY
Serves 4
1 (4 lb) pumpkin
1 onion, sliced
1 (1-inch) cube fresh root ginger
3 Tbsp extra virgin olive oil
1 zucchini, sliced
4 oz mushrooms, sliced
1 (14 oz) can chopped tomatoes
1 cup uncooked small pasta shells
2 cups stock (vegetable or chicken)
Salt and ground black pepper, to taste
4 Tbsp fromage frais or cream cheese
2 Tbsp fresh basil chopped
TO PREPARE THE PUMPKIN:
Preheat oven to 350 degrees F.
Cut the top off the pumpkin with a large, sharp knife and scoop out and discard the seeds. Using a small sharp knife, and a sturdy tablespoon extract as much of the pumpkin flesh as possible, then chop into chunks; set aside.
Bake the pumpkin shell with its lid on for 45 minutes to 1 hour until the inside begins to soften.
MEANWHILE, MAKE THE FILLING:
Gently fry the onion, ginger and pumpkin flesh in the olive oil for about 10 minutes, stirring constantly.
Add the zucchini and mushrooms and cook a further 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well bring to a boil, then cover and simmer gently 10 minutes or until pasta is done.
Stir the fromage frais and basil into the pasta and spoon the mixture into the pumpkin. (It may not be possible to fit all the filling into the pumpkin shell so serve the rest separately).
Seppo,NY: Maryan, my miso soup is not traditionally Japanese, it is more from a gourmet American vegetarian miso soup.
SEPPO'S MISO SOUP
I start by sauteing some ginger and/or garlic in sesame oil. I then add chopped onions. This is the basic recipe, you could stop here.
Optional vegetables to be added with water after the onion are sauteed are:
- carrots
- daikon (which I personally don't like because I think it adds a foul flavor to the soup but the Japanese use it)
- sweet potatoes cooked and mashed (this is delicious and gives a richer flavor)
- wakame, a seaweed (which I personally do not favor also because it's texture is slimy).
What to do with the miso?
After you saute the vegetables, you want to add water enough to cover them and boil them. To add the miso paste, take a small volume of liquid from the soup pot if you have enough soup quantity (if not,use some hot water) and add the miso to it through a sieve mashing it with a spoon or other utensil until it is dissolved. Start with small quantities and add more to taste. As I said earlier, I use both red and white miso - a little more miso.
An important note:
Do not allow the soup to boil once the miso has been added. It will kill the live bacteria which makes the miso healthy and it will also diminish the taste of the miso.
Keep it simple:
Onions, ginger, garlic, water bean sprouts and thinly sliced apples may be added when cooking is done.
Tip:
I have found that a small amount of fresh squeezed lemon juice added just before serving really enhances the flavor.
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