{"id":189,"date":"2006-02-07T03:31:37","date_gmt":"2006-02-07T07:31:37","guid":{"rendered":"http:\/\/www.alison.com\/wordpress\/?p=189"},"modified":"2006-10-13T22:49:02","modified_gmt":"2006-10-14T02:49:02","slug":"recipes-for-you","status":"publish","type":"post","link":"https:\/\/www.alisonblogs.com\/wordpress\/index.php\/2006\/02\/07\/recipes-for-you\/","title":{"rendered":"Recipes for You!"},"content":{"rendered":"<p>I&#8217;m going to be sharing these at Weight Watchers tomorrow, so now I&#8217;m sharing them with you!<br \/> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;<br \/> * Exported from MasterCook *<\/p>\n<p> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Curried Lentils<\/p>\n<p> Recipe By&nbsp;&nbsp;&nbsp;&nbsp; :Jane Brody&#8217;s Good Food Book<br \/> Serving Size&nbsp; : 6&nbsp;&nbsp;&nbsp;&nbsp; Preparation Time :0:00<br \/> Categories&nbsp;&nbsp;&nbsp; : 1995&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1998<br \/> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vegetarian<\/p>\n<p> &nbsp; Amount&nbsp; Measure&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingredient &#8212; Preparation Method<br \/> &#8212;&#8212;&#8211;&nbsp; &#8212;&#8212;&#8212;&#8212;&nbsp; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; cup&nbsp; lentils<br \/> &nbsp; 3&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; cups&nbsp; chicken broth<br \/> &nbsp; 2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; large&nbsp; onions &#8212; chopped<br \/> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; salt &#8212; to taste<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; tablespoon&nbsp; olive oil<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; clove&nbsp; garlic &#8212; minced<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; teaspoon&nbsp; curry powder<\/p>\n<p> In a medium saucepan, combine the lentils, broth or water, half the onions, and salt.&nbsp; Bring the ingredients to a boil, reduce the heat, cover the pan, and simmer the lentils until they are tender, about 30-40 minutes.&nbsp; Drain the lentils.<br \/> 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.&nbsp; Add them to the cooked lentils along with the curry, combining the ingredients well.&nbsp; Cover the pan and heat the lentils a few minutes longer.&nbsp; Serve over rice.<\/p>\n<p> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211;  <\/p>\n<p> 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.&nbsp; Exchanges: 1 Grain(Starch); 1 Lean Meat; 1\/2 Vegetable; 1\/2 Fat.<\/p>\n<p> NOTES : 10.6 g fiber, 3 points<\/p>\n<p> Nutr. Assoc. : 0 0 0 0 0 0 0<\/p>\n<p> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;  <br \/> * Exported from MasterCook *<\/p>\n<p> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Red Curry Paste<\/p>\n<p> Recipe By&nbsp;&nbsp;&nbsp;&nbsp; :<br \/> Serving Size&nbsp; : 0&nbsp;&nbsp;&nbsp;&nbsp; Preparation Time :0:00<br \/> Categories&nbsp;&nbsp;&nbsp; :  <\/p>\n<p> &nbsp; Amount&nbsp; Measure&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingredient &#8212; Preparation Method<br \/> &#8212;&#8212;&#8211;&nbsp; &#8212;&#8212;&#8212;&#8212;&nbsp; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;<br \/> &nbsp; 20&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; dried hot chiles<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; tablespoon&nbsp; coriander seed<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; teaspoon&nbsp; cumin seed<br \/> &nbsp; 10&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; peppercorns<br \/> &nbsp; 3&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; stalks&nbsp; lemon grass<br \/> &nbsp;&nbsp;&nbsp;&nbsp; 1\/4&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; cup&nbsp; fresh cilantro<br \/> &nbsp;&nbsp;&nbsp;&nbsp; 1\/4&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; cup&nbsp; shallots<br \/> &nbsp; 2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; tablespoons&nbsp; fresh garlic &#8212; chopped<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; tablespoon&nbsp; fresh ginger &#8212; chopped<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; teaspoon&nbsp; lime peel<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; teaspoon&nbsp; salt<\/p>\n<p> Crumble the chilies into a bowl, cover with warm water, and set aside to soften for 20 minutes.<\/p>\n<p> 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.&nbsp; Tip out onto a saucer.&nbsp; Toast the cumin seed the same way, until they darken, 1-2 minutes.&nbsp; Add to the saucer along with the peppercorns.&nbsp; Grind the three spices together.<\/p>\n<p> To prepare the lemon grass, trim away and discard any root section, and cut the top portion off, leaving about 6 inches.&nbsp; Remove any wilted leaves, and finely chop the stalks.<\/p>\n<p> Drain the chilis, add along with all other ingredients in a food processor or blender.&nbsp; Process until a smooth paste is formed, adding water as needed and scraping down&nbsp; the sides of the bowl frequently.&nbsp; Place in an airtight container and refrigerate for up to one month, or freeze.<\/p>\n<p> Yield:<br \/> &nbsp; &#8220;1 cup&#8221;<br \/> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211;  <\/p>\n<p> 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.&nbsp; Exchanges: 1\/2 Grain(Starch); 0 Lean Meat; 2 1\/2 Vegetable; 0 Fruit; 1\/2 Fat.<\/p>\n<p> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0<\/p>\n<p> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;  <br \/> * Exported from MasterCook *<\/p>\n<p> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Red curry with red sweet peppers, snow peas, and tofu<\/p>\n<p> Recipe By&nbsp;&nbsp;&nbsp;&nbsp; :Real Vegetarian Thai, Nancy McDermott<br \/> Serving Size&nbsp; : 6&nbsp;&nbsp;&nbsp;&nbsp; Preparation Time :0:00<br \/> Categories&nbsp;&nbsp;&nbsp; : Vegetarian<\/p>\n<p> &nbsp; Amount&nbsp; Measure&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingredient &#8212; Preparation Method<br \/> &#8212;&#8212;&#8211;&nbsp; &#8212;&#8212;&#8212;&#8212;&nbsp; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211;<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; can&nbsp; light coconut milk<br \/> &nbsp; 2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; tablespoons&nbsp; red curry paste<br \/> &nbsp; 16&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ounces&nbsp; tofu, firm<br \/> &nbsp;&nbsp;&nbsp;&nbsp; 1\/4&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; cup&nbsp; vegetable broth<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; tablespoon&nbsp; brown sugar<br \/> &nbsp;&nbsp;&nbsp;&nbsp; 1\/2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; teaspoon&nbsp; soy sauce<br \/> &nbsp;&nbsp;&nbsp;&nbsp; 1\/2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; teaspoon&nbsp; salt<br \/> &nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; large&nbsp; red pepper &#8212; sliced thin<br \/> &nbsp; 3&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; cups&nbsp; snow peas<\/p>\n<p> Shake coconut milk well and add 1\/3 cup to a large saucepan and cook over low heat about 3 minutes.&nbsp; Add curry paste and cook about 3 more minutes, mashing and stirring to mix the coconut milk and paste.&nbsp; Add the tofu and cook, stirring until tofu is coated.&nbsp; Add remaining coconut milk, vegetable stock, sugar, soy sauce, and salt.&nbsp; Bring to a boil then reduce to a simmer.&nbsp; Cook, stirring occasionally, about 15 minutes.<\/p>\n<p> Add the peppers and snow peas and stir gently to mix.&nbsp; Let stand 5 minutes.&nbsp; Serve hot or warm.<\/p>\n<p> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211; &#8211;  <\/p>\n<p> 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.&nbsp; Exchanges: 0 Grain(Starch); 1 1\/2 Lean Meat; 1\/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.<\/p>\n<p> NOTES : Original recipe called for 4 oz tofu and 4 oz snow peas.&nbsp; I used light coconut milk and Lowfu to reduce fat and calories.<\/p>\n<p> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 <\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&rsquo;m going to be sharing these at Weight Watchers tomorrow, so now I&rsquo;m sharing them with you! &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp; * Exported from MasterCook * &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Curried Lentils Recipe By&nbsp;&nbsp;&nbsp;&nbsp; :Jane Brody&rsquo;s Good Food Book Serving Size&nbsp; : 6&nbsp;&nbsp;&nbsp;&nbsp; Preparation Time :0:00 Categories&nbsp;&nbsp;&nbsp; : 1995&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1998 &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vegetarian &nbsp; Amount&nbsp; Measure&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ingredient &mdash; Preparation Method &mdash;&mdash;&ndash;&nbsp; [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[31],"class_list":["post-189","post","type-post","status-publish","format-standard","hentry","tag-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipes for You! 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