1 1/2 cup seasoned croutons; crushed
1/4 cup grated parmesan cheese
2 tablespoon fresh parsley; chopped -or 2 teaspoons dried
1/8 teaspoon paprika; or to taste
1 egg white
1 teaspoon water
2 lb fish fillets; 1/2-inch thick -cod, orange roughy etc..
Preheat oven to 450°F; line a 15 x 10 x 1-inch baking pan with foil. In a small bowl, combine crushed croutons, cheese, parsley and paprika; mix well. In another small bowl, beat egg white and water until frothy. Place fish in pan; brush with egg white mixture and sprinkle with crouton mixture. Bake for 15 to 20 minutes, or until fish flakes easily with a fork.
Mix together all toppings. Cut the tortillas into six wedges. Brush with topping.
Bake 350°F for approximately 12-15 minutes. Watch carefully.
1 large eggplant in small cubes
2 tablespoon olive oil
3 cloves minced garlic
4 sliced onion
3/4 cup chopped celery
1 mushrooms (or broccoli)
3 tablespoon capers
12 black olives (real ones)*
6 green olives
3 tablespoon wine vinegar
1 tablespoon sugar
1 salt & pepper
3 oz tomato sauce
Saute eggplant in 2 tablespoons of olive oil until soft - reserve Saute onion, garlic & celery Add remaining ingredients (add water if needed) simmer.
Note: * Real black olives are the ones that are black because they are ripe rather than being turned black with Ferrous Gluconate.
Hazelnut Biscotti (Cantucci)
4 cup all-purpose flour
2 cup sugar
2 teaspoon baking powder
6 large eggs; or egg substitute
4 tablespoon frangelico
2 teaspoon vanilla extract
2 teaspoon almond extract
2 cup hazelnuts; or chopped almonds
Preheat oven to 350°F.
Mix dry ingredients (except the nuts) together in a bowl. In a seperate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix. Stir in the nuts.
Shape the dough into 2 flattish logs 3" wide and approximately 15 " long. Place the logs on a parchment lined cookie sheet.
Bake for 20 mins. at 350°F.
Remove from oven and let cool to the touch. Using a bread knife, slice the log on diagonal into 3/4" slices. Place the pieces back on the cookie sheet, side down.
Bake again for 15" until the cookies are golden brown. (Turn slices over 1/2 way thru second baking.)
Makes 4 doz. Calories: 92 Fat: 2 grams
Notes: These are the classic hard biscotti. You can make variations of these by using anisette and anise extract....or anisette and lemon extract in place of the Frangelico and almond extract, omitting the nuts.
Cannellini And Italian Sausage Stew
1/2 lb italian sausage; or more
2 medium onions; coarsely chopped
2 cloves garlic; minced
14 1/2 oz italian plum tomatoes; canned, undrained; chopped
15 oz cannellini beans; canned, drained and rinse
2/3 cup spaghetti sauce
1 tablespoon italian seasoning
1 large green bell pepper
1 medium zucchini; cut in 1/2 pieces
1/4 teaspoon red pepper flakes
grated parmesan cheese; to taste
Cut the sausage into 3/4-inch pieces; remove casing. Cook in large skillet over medium-low heat until lightly browned, about 4 mins. Add onions and garlic to the skillet; cook until sausage is no longer pink; about 3 mins. Drain skillet.
Add tomatoes, beans, spaghetti sauce and herbs. Bring to boil, reduce heat and simmer 15 mins. Meanwhile, core, seed, and remove ribs from the bell pepper; cut into 3/4-inch squares or diamonds. Cut zucchini into 1/2-inch slices, then quarter the slices. Add sweet pepper, zucchini and hot pepper; simmer about 5 mins. longer or until vegetables are tender. Serve with Parmesan.
Cannellini And Smoked Whitefish Dip/Spread
2 slice white sandwich bread; crusts removed
2/3 cup milk (non-fat) or milk substitute
1 can (18-ounce) cannellini beans; drained and rinsed
1 lb smoked whitefish; all skin and bones remove
1 teaspoon minced fresh garlic
1 teaspoon finely grated lemon zest
2 tablespoon chopped fresh herbs such as chives,; parsley, tarragon
salt and freshly ground pepper
bottled hot pepper sauce
Soak bread in milk for a few minutes.
Add beans, whitefish, garlic and zest to a food processor. Pulse to coarsely chop. Add soaked bread and milk and process until smooth. Pulse in herbs and season to taste with salt, pepper and drops of pepper sauce. Store covered and refrigerated for up to 5 days.
Yield: 3 cups
Canja (Brazilian Chicken Soup)
1 stewing chicken
8 cup water
1 clove garlic
2 carrots; finely diced
1 cup long grain rice
1 tomato; peeled , seeded and diced
1 tablespoon parsley leaves
1 tablespoon chopped cilantro or chopped mint
freshly ground pepper
Cut chicken into 4 pieces
Wash chicken well with salt and lemon
Rinse, and season with salt and pepper
Place chicken,gizzard, onions, carrots and water in a stockpot and simmer 2 hours
Add the garlic (peeled whole)tomato, salt, pepper and cook another 30 minutes or until chicken is very tender.
Remove bones and skin,and shred chicken .
Return shredded chicken to pot, add the rice and cook until rice is very soft, almost creamy. Stir in parsley and cilantro.Check seasonings
Boil a few minutes and serve very hot.
Note: Can add a tiny pinch of curry to this soup for added zip if you wish.
Candied Spiced Mixed Nuts
1 teaspoon vegetable oil
4 cup salted mixed nuts
2/3 cup strawberry jelly
2 tablespoon paprika
2 teaspoon cumin
1/2 cup brown sugar
1 teaspoon paprika
1 teaspoon cumin
Lightly oil a large stainless steel bowl. Place nuts inside. Set aside. In a small saucepan melt the strawberry jelly over medium heat. Add the paprika and cumin. Cook the mixture to the hard ball stage (260°F measured on a candy thermometer. You can test for the hard ball stage by dropping a teaspoon of the mixture into a glass of iced water. The mixture will instantly harden).
Immediately pour the mixture over the nuts. Stir with a wooden spoon to evenly coat the nut mixture. Allow the mixture to cool for five minutes. Once it is cool enough to handle, sprinkle the nuts with the brown sugar coating. Stir to combine.
Let cool completely, then pack into decorative, airtight tines.
Variations: Use Orange Marmalade in place of the Strawberry Jelly.
Nutritional information per 1/4 cup serving: 375 calories; 28g fat; 4g sat. fat; 0mg cholesterol; 347mg sodium; 8g protein; 29 g carbohydrate.
Yield: 3 1/2 cups. Preparation time: 40 minutes.
Place the sugar and 125ml (4 fl oz) of water in a heavy-bottomed pan over a medium-high heat. Bring to the boil, stirring to dissolve the sugar. Lower the heat to medium and continue cooking until the temperature of the mixture reaches the hard ball stage on a sugar thermometer, about 130°C (250°F).
(If thermometer is unavailable, test for the correct temperature by dropping a small amount of syrup into cold water. It is ready if it forms a hard ball.)
Holding the pepper stalks with your fingers or small tongs, dip each pepper into the sugar syrup to coat it entirely.
Place on greaseproof paper to harden.
Makes 10 peppers Takes 30 minutes
Recipe From:Peppers - A Cookbook by Robert Berkley
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
2 tablespoon butter or margarine
1/4 teaspoon salt
3 cup hot cooked rice
In a skillet over medium heat, saute peppers in butter for 8-10 minutes or until tender. Sprinkle with salt; toss wtih rice.
Recipe From: Taste of Home - August/September '96
Calico Baked Beans
1 can (16 oz) butter beans; drained
1 can (16 oz) red kidney beans; drained
1 can (16 oz) pork and beans
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoon butter
1 1/2 cup shredded american cheese
1/2 teaspoon salt
2 large tomatoes; sliced
Combine butter beans, kidney beans and pork and beans. Place in 1 1/2 quart casserole. Saute onion and green pepper in butter. Add sauteed vegetables, shredded cheese and salt to beans; stir thoroughly. Bake at 350°F. for 30 minutes. Remove from oven. Top with tomato and cheese slices. Return to oven for 10 minutes. Makes 6 servings
Apricot And Raisin Rice Pudding
3 cup milk
1/2 cup short-grain rice
1/4 cup granulated sugar
1/4 cup raisins
1/4 cup dried apricots, chopped
1/4 teaspoon salt
1 teaspoon vanilla
1 pinch cinnamom
1 pinch nutmeg
In heavy saucepan, bring milk and rice to boil. Reduce heat to low; cover and simmer very gently, stirring occasionally, for 15 minutes. Stir in sugar, raisins, apricots and salt; cover and simmer gently, stirring occasionally, for about 30 minutes or until rice is very tender.
In bowl, beat egg; stir in 2 cups of rice mixture, then stir entire mixture back into saucepan. Remove pan from heat; stir in vanilla, cinnamon and nutmeg. Cover and let cool for 30 minutes or just until warm.
You can serve this pudding warm or refrigerate it until it's chilled.
Per serving: about 300 calories, 10 g Protein, 5 g fat, 55 g carbohydrate
Recipe From: Canadian Living magazine Jan 95
Broccoli Bean Soup
1 tablespoon vegetable oil
1 cup onion, chopped
2 garlic cloves, chopped
4 cup broccoli, coarsely chopped
2 1/2 cup chicken stock
1 potato, peeled and diced
1 cup canned white pea beans [navy] drained
1 1/2 cup light cheddar, shredded
1 cup 1% milk
1/4 teaspoon salt
1/4 teaspoon pepper
For non-dairy version, omit the cheese and milk; add enough water to thin soup.
In large heavy saucepan, heat oil over medium heat; cook onion and garlic, stirring, for about 3 minutes or until softened. Add broccoli, stock, potato and beans; bring to boil.k Reduce heat; simmer, covered, for about 20 minutes or until vegetables are softened.
In food processor or blender, pure to desired consistency; return to saucepan. Stir in half of the cheese, along with milk, salt and pepper; cook over medium-low heat, stirring, just until cheese is melted.
Ladle soup into bowls; sprinkle with remaining cheese.
Per serving: about 225 calories, 17 g Protein, 9 g fat, 20 g carbohydrate high source fibre, excellent source of calcium
Recipe From: Canadian Living magazine Jan 95
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