Saffron
4 Granny Smith or Pippin apples, skinned, cored and sliced in
thin half moons or julienned
1 1/2 cups cucumbers, slice din tin
half moons
1/2 cup raisins
3/4 cup parsley, minced
Dressing
1/2 cup apple cider vinegar
1/8 teaspoon
saffron
1/2 cup orange juice
1 Tablespoon cucumber, seeded and
processed in a blender
1 tablespoon white sugar or honey
1
tablespoon fresh ginger, minced
salt & pepper to taste
Blend together dressing ingredients, set aside. Prepare apples,
tossing slices in dressing to prevent them from turning brown. Toss
all salad ingredients together and add dressing to taste, making
sure not to over soak the salad. Serve at room temperature or
chilled.
2 navel oranges, sectioned (or two 11 oz. cans of mandarin
oranges)
1 large jicama, cut in julienne sticks about 1/4 inch
thick
1 medium red onion, sliced in thin half moons (1
cup)
lettuce of your choice for salad base (my favorite for this
is romaine)
Dressing
1/2 cup orange juice or lime juice
1/8 teaspoon
saffron
1/2 cup white balsamic vinegar
1 tablespoon apple
cider vinegar
1 tablespoon honey or orange marmalade
1
tablespoon dried basil
salt & pepper to taste
Toss together salad ingredients minus the lettuce. Whisk together
dressing ingredients, adjusting for personal preference on
sweetness. Marinate salad ingredients in one third of the dressing
for 15 minutes. Place large lettuce leaf on each salad plate and top
with jicama mixture. Pour a little of remaining dressing on each
salad just before serving.
11/2 cups white beans (navy) soaked overnight in cold water
10
cups vegetable stock
1/4 teaspoon saffron
1 teaspoon dried
thyme
1 bay leaf
1 cup yellow onions, chopped
2 tablespoons
dry white wine
1 tablespoon garlic, minced
1 1/2 cups
tomatoesdiced
salt & pepper to taste
In soup pot, cook drained beans in 9 cups of the vegetable stock,
with the thyme and bay leaf. Heat a half-cup of the stock separately
and dissolve the saffron in it. In a nonstick frying pan, sautÈ the
onions and garlic in the remaining half cup of vegetable stick until
soft. Add the wine to the garlic and onions and cook off before
adding the tomato, slat and pepper. Remove half of the cooked beans
and puree them in a blender. Add the pureed beans, saffroned broth
and tomato mixture to the whole beans and broth and cook together
for about 30 minutes. Serve with a dab of nonfat yogurt or nonfat
sour cream.
1/2 teaspoon saffron
2 cups vegetable broth
1 cup yellow
onion, diced
1/2 tablespoon garlic, minced
1 cup zucchini,
diced
1 cup eggplant, diced
1 cup leek, sliced thin
1 cup
celery, diced
11/2 cups mushrooms, diced thin
1/2 cup red
pepper, diced
1 teaspoon dried basil
1 teaspoon dried
thyme
1/2 teaspoon dried oregano
salt & black pepper to
taste
3 1/3 cups eggbeaters
nonfat sour cream
2 Roma
tomatoes, diced (optional) parchment paper
Dissolve saffron in a tablespoon of hot vegetable broth. Set
aside. Saute onion and garlic in vegetable broth until soft, then
add the rest of the vegetables and spices and cook until vegetables
are firm, not mushy. Cool vegetables in a colander or sieve resting
over a pot so that any excess liquid drains off. Reserve cooking
liquid for another use. Line a shallow baking pan or dish with
parchment paper and cover with a light coat of nonstick spray. Whisk
the eggbeaters slightly, then combine with drained, cooked
vegetables. Bake in 350-degree oven about 30 minutes until set. Cool
slightly before cutting. Serve with a little dab of nonfat sour
cream mixed with reserved saffron cooking liquid. Fresh diced Roma
tomatoes are also delicious as a topping.
The Icons below will guide you to the other Saffron Pages : Pages 5 - 10 are Recipe Pages 
 
 
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