Tag Archives: Recipes

Cat Treats

Cat Treats

Ellie and Emma have made their way out to the kitchen, where they found that there’s even more food than in the bedroom. Ellie let us clip her nails the other night. And while she’s not too keen on these, Emma and the dog love these:

Tuna Treats

1 can solid white tuna in water
1 egg
1/4 cup corn meal
1/2 cup whole wheat flour
1/2 teaspoon brewer’s yeast

Preheat the oven to 350 degrees.
Pour the tuna and its water into a bowl. Mix. Add the corn meal, flour, and yeast, and mix well.
Roll the mixture out into a skinny log, and cut or pinch off pieces that are about 1/2 teaspoon each. Place on ungreased cookie sheets and bake for 12 minutes. Freeze or refrigerate extras. These are just soft enough to break into smaller pieces for small cats or cats that eat too fast!

Merry Christmas

Merry Christmas

We had breakfast, opened presents, played with presents, and took the dog to the beach.

2007-beachdog.jpg
And here’s a present for you. . .

* Exported from MasterCook *

Banana Gingerbread

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup brown sugar
2 bananas, whole — ripe
1/2 cup nonfat yogurt
1/2 cup molasses
1/4 cup vegetable oil

Preheat oven to 350 degrees (325 if you’re baking in glass pans). Spray a loaf pan with nonstick spray.

Mix dry ingredients (from flour to nutmeg) in a bowl and set aside.

Mash bananas, beat in remaining ingredients. Add the dry mixture and mix just until everything is moistened. Overbeating will make the bread have a rubbery texture.

Bake 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan, then remove and slice!

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 230 Calories; 6g Fat (22.8% calories from fat); 4g Protein; 43g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

Lentils and Bulghur/Simple Syrian Salad

Lentils and Bulghur/Simple Syrian Salad

I got this from Madhur Jaffrey’s “World Vegetarian” and fixed it up to our family’s taste.  There’s a store in Montclair, NJ, called “Spice It Up” (973-744-3344) that has a Berber Spice that we adore more than any of the Berber Spice recipes I’ve found online.  They’re very nice about shipping, and if you call them, order some of their Paradise Fig while you’re at it.  We can hardly imagine eating salmon anymore without Paradise Fig seasoning.  Anyway. . .

                     
* Exported from MasterCook *

                           Lentils and Bulghur

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2                     onions — sliced thin
     1/4           cup  olive oil
  1                cup  dried lentils
  3 1/2           cups  water
  1                cup  bulghur
  3          teaspoons  Berber Spice Mix
                         

Cook the onions in the olive oil until they are browned and crispy.  Remove from oil with a slotted spoon and drain on paper towels

Add lentils and water to the pot, bring to a boil.  Reduce heat to simmer, cover, and cook for 30 minutes.

Add bulghur and Berber Spice Mix to the lentils, bring to a boil again.  Reduce heat, cover, and simmer for 20 minutes.  Turn off the heat and let the mixture sit, covered, for another 10 minutes.

Serve with Simple Syrian Salad.

                                    – – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 422 Calories; 15g Fat (29.7% calories from fat); 18g Protein; 59g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 19mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0

 

                     
* Exported from MasterCook *

                           Simple Syrian Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Salads, Dressings

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                     english cucumber — quartered and sliced
  2                     tomatoes — diced
  2             medium  onion — halved and sliced
  1           teaspoon  salt
  3        tablespoons  lemon juice
  1           teaspoon  dried mint flakes

Toss the cucumber and tomatoes with the salt, then add the lemon juice and mint and stir to mix.  Let sit for about 30 minutes at room temperature and serve

                                    – – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 47 Calories; trace Fat (4.9% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 541mg Sodium.  Exchanges: 1 1/2 Vegetable; 0 Fruit; 0 Fat.

NOTES : 47 calories, 3 grams fiber, no fat – but it counts as no points for Weight Watchers.

Nutr. Assoc. : 0 0 0 0 0 0

 

Korean Cucumber Salad

Korean Cucumber Salad

I can’t believe I forgot to add this one.  It’s one of our favorites, usually served along with either the Tofu Indonesian Style or our dinner of cooked fish, laver, and kim chee, but it’s wonderful all by itself, too. 

                     
* Exported from MasterCook *

                  Korean Cucumber Salad (Oh ee mu chim)

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Salads, Dressings

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                     cucumber — sliced thin
  3        tablespoons  rice vinegar
  3        tablespoons  sugar
  1         tablespoon  soy sauce
  2          teaspoons  sesame seeds
  1 1/2      teaspoons  garlic — minced
     1/2      teaspoon  chili powder
     1/4      teaspoon  salt
                         

Mix all dressing ingredients.  Add cucumber.  Let sit in refrigerator about 30 minutes before serving.

                                    – – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 61 Calories; 1g Fat (12.3% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 396mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

NOTES : If you’re lucky enough to live near an Asian market, try to get the red Korean chili powder.  For the cucumber, the long, seedless English cucumbers are the best.  If you’re using regular cukes, you might want to seed them first, and use two or three.  Only one Weight Watchers point!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Black Beans Recipe

Black Beans Recipe

                     
* Exported from MasterCook *

                          Black Beans “Charros”

Recipe By     :Madhur Jaffrey
Serving Size  : 6     Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1 1/4           cups  dried black beans
  1 1/2      teaspoons  salt
  3        tablespoons  canola oil
  1              small  onion — chopped fine
  4             cloves  garlic — minced
  24            ounces  canned tomatoes — chopped
  1                     jalapeno chile pepper — minced
  2        tablespoons  fresh cilantro — chopped fine

Soak the beans overnight.  Drain the liquid, bring to a boil, reduce the heat and simmer about 1 1/2 hours, or until beans are tender.  Drain.  Take about half the beans out, puree with 4 cups of water and add back to pot.

Put the oil in a skillet and heat over medium-high heat.  Add the onion and garlic and cook, stirring, until they are golden.  Add the chopped tomatoes and their liquid and the jalapenos, and bring to a simmer.  Cover and cook gently for about 10 minutes.  Add the tomato mixture and the cilantro to the beans.  Bring to a simmer and cook about 5 minutes.

Source:
  “World Vegetarian, ISBN 0-609-80923-7”
                                    – – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 230 Calories; 8g Fat (28.5% calories from fat); 10g Protein; 33g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 704mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

NOTES : We served this as a soup with cornbread, and found that a bit of cheddar cheese shredded into the soup is quite tasty.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

New Recipe Source

New Recipe Source

I have to share with you all that i got an e-mail from laxmi hiremath, the author of “Laxmi’s Vegetarian Kitchen”, a book I use all the time, and which is the origin of some of the recipes I’ve posted here.  I’m putting my order in today with Amazon – she’s just released a new book, and if you liked her first, I’m sure this will be a hit, too.  Here’s the information: 

The Dance of Spices: Classic Indian Cooking for Today’s Home Kitchen Kitchen

Laxmi Hiremath

Hardcover, 454 pages

John Wiley & Sons

ISBN: 0-471-27273-6

January 2005

US $29.95

I’m On a Recipe Roll

I’m On a Recipe Roll

We love this one, and it’s very easy.    Only 4 points!

                     
* Exported from MasterCook *

                        Tofu in Rich Tomato Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  16            ounces  firm tofu — cut in 1/2″ strips
  1         tablespoon  ghee
  1              large  onion — chopped fine
  4             cloves  garlic — minced
  2          teaspoons  fresh ginger — minced
  24            ounces  canned crushed tomatoes
     1/2      teaspoon  garam masala
     1/2      teaspoon  salt
  1           teaspoon  sugar

Cook the tofu strips on a nonstick griddle, or broil in the oven, until lightly browned.  (The tofu will stick until it’s browned the right amount, then it will come away from the griddle easily.)

Melt the ghee in a skillet on medium-high heat.  Add the onion, garlic, and ginger, and cook, stirring, until the onion begins to brown at the edges.  Add the tomatoes, garam masala, salt and sugar, reduce the heat, and cook about 6 minutes.  Puree the sauce in a blender or with a hand blender.  Add the tofu and stir to mix.  Serve hot over rice.

Description:
  “Adapted from Laxmi’s Vegetarian Kitchen, Laxmi Hiremath”
                                    – – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 191 Calories; 9g Fat (38.1% calories from fat); 12g Protein; 20g Carbohydrate; 4g Dietary Fiber; 9mg Cholesterol; 503mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

                   

Recipes for You!

Recipes for You!

I’m going to be sharing these at Weight Watchers tomorrow, so now I’m sharing them with you!
                       
* Exported from MasterCook *

                             Curried Lentils

Recipe By     :Jane Brody’s Good Food Book
Serving Size  : 6     Preparation Time :0:00
Categories    : 1995                            1998
                Vegetarian

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                cup  lentils
  3               cups  chicken broth
  2              large  onions — chopped
                        salt — to taste
  1         tablespoon  olive oil
  1              clove  garlic — minced
  1           teaspoon  curry powder

In a medium saucepan, combine the lentils, broth or water, half the onions, and salt.  Bring the ingredients to a boil, reduce the heat, cover the pan, and simmer the lentils until they are tender, about 30-40 minutes.  Drain the lentils.
While the lentils are cooking, heat the oil in a skillet, add the remaining onions and the garlic, and saute the vegetables until they begin to brown.  Add them to the cooked lentils along with the curry, combining the ingredients well.  Cover the pan and heat the lentils a few minutes longer.  Serve over rice.

                                    – – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 163 Calories; 3g Fat (18.1% calories from fat); 12g Protein; 22g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 386mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

NOTES : 10.6 g fiber, 3 points

Nutr. Assoc. : 0 0 0 0 0 0 0

                    
* Exported from MasterCook *

                             Red Curry Paste

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  20                    dried hot chiles
  1         tablespoon  coriander seed
  1           teaspoon  cumin seed
  10                    peppercorns
  3             stalks  lemon grass
     1/4           cup  fresh cilantro
     1/4           cup  shallots
  2        tablespoons  fresh garlic — chopped
  1         tablespoon  fresh ginger — chopped
  1           teaspoon  lime peel
  1           teaspoon  salt

Crumble the chilies into a bowl, cover with warm water, and set aside to soften for 20 minutes.

In a small skillet over medium heat, dry-fry the coriander seeds unthis they darken a shade or two, shaking the pan or stirring often, 2-3 minutes.  Tip out onto a saucer.  Toast the cumin seed the same way, until they darken, 1-2 minutes.  Add to the saucer along with the peppercorns.  Grind the three spices together.

To prepare the lemon grass, trim away and discard any root section, and cut the top portion off, leaving about 6 inches.  Remove any wilted leaves, and finely chop the stalks.

Drain the chilis, add along with all other ingredients in a food processor or blender.  Process until a smooth paste is formed, adding water as needed and scraping down  the sides of the bowl frequently.  Place in an airtight container and refrigerate for up to one month, or freeze.

Yield:
  “1 cup”
                                    – – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 315 Calories; 3g Fat (7.7% calories from fat); 8g Protein; 76g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2169mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

                     
* Exported from MasterCook *

          Red curry with red sweet peppers, snow peas, and tofu

Recipe By     :Real Vegetarian Thai, Nancy McDermott
Serving Size  : 6     Preparation Time :0:00
Categories    : Vegetarian

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                can  light coconut milk
  2        tablespoons  red curry paste
  16            ounces  tofu, firm
     1/4           cup  vegetable broth
  1         tablespoon  brown sugar
     1/2      teaspoon  soy sauce
     1/2      teaspoon  salt
  1              large  red pepper — sliced thin
  3               cups  snow peas

Shake coconut milk well and add 1/3 cup to a large saucepan and cook over low heat about 3 minutes.  Add curry paste and cook about 3 more minutes, mashing and stirring to mix the coconut milk and paste.  Add the tofu and cook, stirring until tofu is coated.  Add remaining coconut milk, vegetable stock, sugar, soy sauce, and salt.  Bring to a boil then reduce to a simmer.  Cook, stirring occasionally, about 15 minutes.

Add the peppers and snow peas and stir gently to mix.  Let stand 5 minutes.  Serve hot or warm.

                                    – – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 112 Calories; 6g Fat (41.4% calories from fat); 8g Protein; 10g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 292mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : Original recipe called for 4 oz tofu and 4 oz snow peas.  I used light coconut milk and Lowfu to reduce fat and calories.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Tofu Indonesian Style

Tofu Indonesian Style

I’m going to start posting some of the family favorite recipes here. This one came from somewhere, back in my FidoNet days, and we must have it 3-4 times a month, it’s so good. It’s a bit different from the original, but still really easy and good.

Tofu Indonesian Style

1/4 cup peanut butter
1/4 cup soy sauce
1/2 cup water
1/2 teaspoon sesame oil
1 teaspoon fresh ginger, chopped
1 teaspoon rice vinegar
1 tablespoon brown sugar
2 cloves garlic, chopped
1 tablespoon sesame seeds
3 scallions, sliced
1 pound firm tofu, cubed

Process the peanut butter, soy sauce, water, sesame oil, ginger, garlic, vinegar, and sugar in a small food proccessor or blender.

Preheat the oven to 350 degrees. Spoon the liquid mixture into an 8×8 pan. Put the tofu cubes in, and mix gently to cover. Sprinkle scallions and sesame seeds over the top.

Bake tofu about 25 minutes, until hot in the center. Serve over rice or chinese noodles and spoon additional sauce over the top.