Low Fat Recipe: HAWAIIN SLAW [19-5-17]

Low Fat Recipe: HAWAIIAN SLAW

Ingredients

1/2 head cabbage, shredded
3 carrots, grated
1 cup canned crushed pineapple, drained
1/4 cup rice wine vinegar
1 t. grated fresh gingerroot
1 t. fennel seeds
1/4 cup no-fat mayonnaise

Directions:

Combine the cabbage, carrots, pineapple, vinegar, gingerroot and fennel and chill. Stir in the mayonnaise just before serving.

Yield: 4 Servings

Practically Fat-Free Pumpkin Rice Pudding - Low Fat Recipes

Practically Fat-Free Pumpkin Rice Pudding

Ingredients

2 quarts water
1 c. Arborio or other short-grain rice
4 c. non-fat milk (I'll try rice milk)
1 vanilla bean, split (I'll try 1-2 tsp vanilla extract)
pinch of salt
1/3 c. sugar
15 oz can pureed pumpkin
1 tsp ground cinnamon, plus extra for garnish
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 c raisins

Directions

In a heavy, large saucepan, bring water to a boil and add the rice. Boil, uncovered, for 7 minutes; drain well.

Preheat oven to 350 degrees. In the same saucepan, bring the milk to a boil over medium high heat, stirring occasionally. Add the vanilla bean, rice, and salt. Cook, uncovered, over medium-low heat, stirring often, until rice is very soft and absorbs most of the milk, 15-18 minutes. Remove from heat, remove vanilla bean, and stir in sugar.

In a large bowl, mix pumpkin with half (2 cups) of the rice pudding. Add cinnamon, ginger, and nutmeg. Spoon pumpkin rice pudding into a buttered 2 quart baking pan (I'll use a quick spray of Pam). Mix raisins into white rice mixture. Spoon it over the pumpkin mixture. Bake, uncovered, 30 minutes, or until firm. Serve warm, sprinkled with cinnamon if desired.

Serves 4-6.

Baked Mushroom Rolls (vegan) - Low Fat Recipes

Baked Mushroom Rolls (vegan)

Ingredients (to serve 1)

2 x stale hamburger buns/rolls (I used wholewheat)
2 or 3 large mushrooms, chopped
1 small onion, chopped finely
3 or 4 fresh basil leaves, chopped finely OR 2 or 3 sprigs of chopped thyme
2 cloves crushed garlic
1/2 cup soy milk
1/2 teaspoon mustard
Seasoning to taste

Directions

1. Preheat oven to 180 deg C
2. Slice the top off each roll.
3. Carefully hollow out each roll. Retain bread crumbs
4. Saute mushrooms, onion, garlic, and chopped herbs in the soy milk until onions are soft.
5. Crumble the bread from inside of the rolls into the mushroom mixture.
6. Stir well. You'll find the mixture becomes thick and creamy.
7. Add mustard and seasoning.
8. Spoon the mixture into the rolls, piling it up above the cut surface.
9. Pop the cut top back on the piled mixture.
10. Place the rolls on a baking tray and put them in the oven for about 5 minutes until the rolls are crisp.
11. Serve with a salad or cooked veggies of your choice.

VEGETABLE MARENGO - Recipe

VEGETABLE MARENGO

Ingredients

4 med. new potatoes, scrubbed, not peeled, cut into 1/4" slices
4 medium ripe tomatoes, cut into 4 slices each
3 green peppers, cored and sliced into 1/4" rings
1 medium onion, sliced into 1/4" pieces
1 Tbsp. fresh oregano, finely chopped
1 Tbsp. fresh tarragon (or tarragon oil)
3 medium zucchini, cut into 1/4" slices
1 cup shredded lowfat cheese
1/2 cup raw rice Salt

Directions

Preheat oven to 350 degrees F. Spray a 9" square or 7" x 11" pyrex dish with a nonstick spray. Layer one half vegetables in order given, salting and adding herbs on potato, rice and tomato layers. Press down in dish.

Repeat with second half of vegetables, adding salt, and herbs as before. Press down so vegetables are not above top of dish. Be sure rice is completely covered by other vegetables. Bake for 1 hour or 1 hour and 30 minutes or until potatoes are done. Increase oven temperature if much liquid remains. Add cheese and continue baking until melted. Remove from oven and let rest for ten minutes before serving. By Hill Top Herb Farms.
 

Vegetarian Delight recipe

Vegetarian Delight

Ingredients:

1 can light kidney beans-drained
1 cup diced carrots
1 chopped green pepper
1 large chopped onion
2 cups stewed tomatoes
2 cups rice- cooked
1 can mushrooms

Directions:

Add vegetables together and simmer until carrots, green peppers, and onions are tender. Stir in rice and mushrooms, or, omit the rice and serve the mixture poured over the rice. Enjoy!

Triple Cabbage Delight

Triple Cabbage Delight

Ingredients

2/3 cup bok choy cabbage, sliced
2/3 cup green cabbage, sliced
2/3 cup Napa cabbage, sliced
1/3 cup Dijon mustard
2 Tbs. lite soy sauce
3/4 tsp. sugar
1 Tbs. plus 1 tsp. rice vinegar

Directions

In a large pot of boiling water, add the sliced cabbages and cook for just 1  minute. Drain and splash the cabbage with cold water. Mix all ingredients for  the sauce. Add the mustard sauce to the cabbage and toss well. Serve chilled.  This dish is good with a fish entree.

Per serving: calories 34, fat 1.0g, 24% calories from fat, cholesterol 0mg,  protein 2.3g, carbohydrates 5.1g, fiber 0.8g, sodium 582mg.

Green Tea Marinated Cucumbers - Low Fat Recipe [24-10-15]

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Green Tea Marinated Cucumbers

Here the green tea works with sesame oil and rice wine vinegar as a low-oil dressing. This is a good relish with hot rice and grilled beef or tofu.

Green Tea Vinaigrette:

1 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons rice wine vinegar
1 cup strong Celestial Seasonings Authentic green tea
1 teaspoon toasted sesame seeds
1 teaspoon shredded, dried seaweed, if available, OR 1 dash hot
pepper sauce
3 small cucumbers, sliced into chunks

Directions

To make green tea, pour hot but not boiling water over teabags and
steep for five minutes. Use one teabag for every 8 ounces (1 cup) of
hot water. Whisk together vinaigrette ingredients, and toss with
cucumbers. Cover and marinate for at least 2 hours before serving.

Serves 2-4.
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Broccoli Seitan Delmonico [30-8-15]

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Broccoli Seitan Delmonico

Ingredients:

3 Tbs. vegetable oil
1 cup finely chopped onions
1/2 cup sliced mushrooms
1/4 tsp. sea salt
1/4 tsp. nutmeg
6 Tbs. unbleached flour
2 tsp. nutritional yeast
1/2 cup chopped green olives, pimento stuffed (optional - if you
don't use the olives,
increase the amount of broccoli and mushrooms)
1/4 cup cashews
2 cups soy milk
2 1/2 cups broccoli florets
1 1/2 cups diced seitan
6 cups cooked pasta (linguine, rotelle, shells) or 3-4 cups cooked
rice

Directions:

Heat the oil in a medium saucepan. Saute the onions and mushrooms with the salt and nutmeg until the onions are translucent. Stir in the flour and yeast, and cook 3-5 minutes longer. Then add the chopped olives (if using), and set aside.

Blend the cashews with 1 cup of soy milk until it makes a smooth paste. (You should be able to feel only a slight gritty texture if you rub the mixture between your fingers.) Add the remaining cup of milk, and blend for a few seconds.

Pour the cashew milk over the sauteed onion mixture, and stir until well blended. Cook over medium heat, stirring occasionally, until the sauce thickens. (This would be a good time to begin cooking the pasta, if using pasta.)

Steam the broccoli for 2-3 minutes, or until tender but crisp. Add it to the sauce mixture. Finally, stir in the diced seitan. Spoon the broccoli seitan sauce over pasta or rice, and serve hot.

Serves: 5 to 6

Preparation time: 45 minutes (?)