What are your favorites from Moosewood Low-Fat Favorites?

[goldilocks]

I received this cookbook for the holidays (after reading much praise on this board!). I've gone through the book already, I read my cookbooks like novels, and I'm wondering what your favorites are as I like to start using it. Any suggestions?

[SusanT]

Black bean & sweet potato burritos
Roasted vegetables
Shepherd's pie
Macaroni and cheese
Carrot and orange salad
Spinach and feta crepes

I'm sure there are many others but that's what comes to mind immediately.

[gertdog]

I was just reading through that cookbook last night, looking for recipes that are low in WW points. A few that I like:

pasta with chickpeas
thai curry with pineapple (not sure if that's the exact name)
vegetable filo roll extravaganza
a soup with corn and sweet potatoes
black bean chilaquile

[LGBurns]

I second the Black Bean and Sweet Potato Burritos

Also:
Mushroom Polenta Pie
Swiss Chard Rolls Two Ways
Mocha Glaze (this is great with the ubiquitous Died and Went to Heaven Chocolate Cake. It's in the recipe for the Coffee Angelfood Cake which I haven't tried.)
Bulger Rice Pilaf

I highly recommend trying their menu suggestions--the combinations are delicious and often not what I would have thought of.

[SusanT]

I second Pasta with Chickpeas and would like to add

Thai Fish Cakes
Spinach and Mushroom Frittata

I'm getting hungry! :D

[emilycat]

I posted these on another thread (if you do a search for "Moodewood" -- yes, that's right; it was misspelled in the original post :) , you'll find loads of recommendations), but I'll cut and paste 'em. I added a few since then, too:
The ones with asterisks are my favorite favorites. ;)

Asian Noodle Soup
Japanese Soba and Vegetable Soup*
Cream of Green Vegetable Soup: I love the spinach and broccoli versions.
Dried Mushroom Soup with Barley*
Tomato Bulgur Soup
Asian Tofu Salad* surprisingly awesome
Cucumbers Vinaigrette* I make these constantly
Mexican Pasta Salad:The girl who thinks she doesn't like Mexican loved this
Cassoulet
Lentil Sambar
Tuscan Beans with Sage*
Bulgur with Savory Greens*
Onion and Feta Risotto*
Squash and Kale Risotto**
Pasta, Lentils and Artichoke Hearts
Pasta with Creamy Walnut Sauce (without the walnuts!)
Holiday Cranberry Squash* -- thank you, SusieO, for recommending!
Eggplant Parmesan
Pasta with Eggplant
Swiss Chard Rolls with Cheese Filling
French Vegetable Bean Stew
Herbed Fish in a Packet
Thai Seafood Yum*
Baked Beets and Shallots
Gingered Broccoli*
Broccoli Rabe and Garlic
Carolina Kale
Susan's Pesto
Cilantro Pesto
Dark Chocolate Pudding
Lemon Pudding Cake*
Ginger Peach Crumble

Can you tell I like this book?!? :p I guess I've had a lot of time with it, though, since it was the first one I ever bought!

[KValley]

Oh wow. Goldilocks, I'm so glad you asked this question! I nearly bought this over the weekend, but felt that I needed to do some clearing out and organizing first (see my Frugal Gourmet thread :o ) before buying more cookbooks. I'd also read a comment on the BB from someone who had found the recipes in Low Fat a little bland, so I was considering posting a similar question about favorites.

But now that I see such ringing endorsements from some of my favorite BB personalities, guess what I'm getting this weekend? :D

[slknight]

Mmmm. It all sounds good. I don't have any of the Moosewood books, but would like to get one. Do any of you think this would be a good "first" Moosewood book? I have been a very non-adventurous (and non-vegetable) eater, but I have been branching out quite a bit lately, and would like to try some new things.

[SusieO]

I have so many favorites from this book, it's hard to know where to start. Some real standouts are:

Almost Fat-Free Cornbread
Sushi Rice Salad
Black Bean Chilaquile
Chili Burgers
Holiday Cranberry Squash (glad you liked it, Emily!)
Jerk Tofu
Yogurt Tahini Dressing
Dark Chocolate Pudding (just made this for the first time last night and loved it!)
Pumpkin Custard
Lemon Pudding Cake
Ginger Peach Crumble
Pineapple Buttermilk Sherbet

Enjoy!

[Kismet]

I got this book for a Christmas present, too! I haven't tried too much so far. We did LOVE the Potato & Phyllo triangles (can't recall the real name, but it is in the appetizer section) which we served for New Year's Eve.

A question for Emily or anyone else. We tried the Squash and Kale Risotto on Friday, and the squash did NOT seem done after only 10-15 minutes of cooking. Was I supposed to cook it first? I think this could be a really fabulous recipe, but it was kind of a disaster. We ended up fishing out the squash, cooking it some more in the microwave, and adding it back to the risotto. By that time, the risotto was no longer creamy, just sticky. :eek: I would love to try it again, though, if anyone has any thoughts!

[emilycat]

Kismet,
I don't think the squash was supposed to be cooked first -- they specify though, that the cubes should be in 3/4 to 1 inch pieces -- maybe your's were too large?
I made mine with barley instead of arborio rice, so mine had plenty of time to cook --it was really, really wonderful!
Maybe try steaming the cubes for about 5 minutes before you add them next time -- if you do decide to try it again. :)

[pammy]

Don't have it in front of me right now, but I can think of at least 5 recipes off the top of my head that are repeaters:

- Black bean and sweet potato burritoes (an absolute favorite in our house - probably our favorite new recipe for 2001)
- Banana bundt cake with mocha glaze (have a couple slices left from the one I made this weekend)
- Chinese five spice rice (staple side dish in our home)
- Mexican pasta salad (not the exact name of the recipe, but made it a bunch this summer for picnics)
- Chinese Orzo salad (again, not the exact name of the recipe)

Julie , honestly, this cookbook has your name written all over it. I haven't tried as many of the recipes as other people have, probably because I make so many from CL. But, I probably use this cookbook more than any other in my collection right now. I thnk that the recipes are flavorful, and also subtle. If you are looking for strong, one-note flavors (lots of garlic or lots of hot spice, etc.), I don't think you will find it here. But, for example, the combination of earthy black beans, sweet potatoes and pungent cumin in the black bean and sweet potato burritoes blend in a wonderful way. Just my .02 cents.

[beccathebaker]

Every time that I need to find a good recipe that I know will turn out nicely, whether it be for my family or for a client, I go to this cookbook.

I don't have it in front of me but the recipes that I remember are

Carolina Kale
Cauliflower agrodolce
Golden Split Pea soup ( I posted the recipe on the soup thread)
Artichoke Dip
Fish with Herbs and Lime
White bean salad
Chinese Orzo Salad
Sushi Rice Salad
Guacamole with cottage cheese
Eggplant terrine
Pasta with walnut pesto- I made this for my parents on their wedding anniversary and it was fantastic.
Sweet potato salad

I'm sure that there are more, enjoy this wonderful cookbook. I have all of the moosewood and this one is by far my favorite.

Becca

[Barrie]

Ok, you've all got me drooling now with these great-sounding recipes. I'm off to half.com to buy this book!

[KValley]

Originally posted by pammy
Julie , honestly, this cookbook has your name written all over it... for example, the combination of earthy black beans, sweet potatoes and pungent cumin in the black bean and sweet potato burritoes blend in a wonderful way. Just my .02 cents. [/B]

Pammy- you know me too well! Cumin, sweet potatoes, and black beans. Toss in a blackberry cobbler and some cheese and wine and I need never change my menu again ;) I'm completely convinced this is for me!

[donleyk]

This cook book should be in the mail as we speak! I am so looking forward to it. We also ordered Low Fat Indian Cooking which I am also looking forward to. I am ready to go! Thanks for the recommendations and the timely thread.

[gertdog]

Originally posted by slknight
Mmmm. It all sounds good. I don't have any of the Moosewood books, but would like to get one. Do any of you think this would be a good "first" Moosewood book?

I'd pick this book or Moosewood Restaurant Cooks at Home as a first book. Cooks at Home has fewer recipes, but they are tasty, quick, and tailored for the at-home cook... I know the book has lots of fans on this BB!

[Missi]

I just ordered this book off half.com this weekend! All the recipes I have seen posted on the board from this book seem so great. We recently tried the Mushroom Polenta Pie and (thanks beccathebaker!!!) I made the golden split pea soup that is the best soup I have had in a long time!!!!!! Can't wait to get this book!

[Elisabeth]

I haven't cooked with this book in ages, but this thread has inspired me to make several things. We should do threads like this for all our cookbooks!! (For some of us, I know that would mean A LOT of threads!)

I'm just happy to know there are other people like me out there--who buy cookbooks compulsively and obsessively and who like to have them as reading material! My husband is always hinting that maybe I should clean out the cookbooks since "you never cook with half of them". But cookbooks aren't only to cook from!

[goldilocks]

My goodness! I am overwhelmed by your responses! I didn't know where to start, but this is great. Thanks everybody and please keep the suggestions coming!

[valeriek]

I thought I was losing my mind for a minute. I didn't recognize any of these recipes, but I realized I have the Moosewood Cooks at Home book versus the low-fat favorites. With all these suggestions, I'm going to have to buy the low-fat one now!

[ElinorC]

Could someone puh-leeeze post the recipe for the Holiday Cranberry Squash? I'd be forever grateful!
:D :D

[LGBurns]

I just remembered another favorite:

Fragrant Jasmine Rice

This combined with CL's Malaysian Lime Swordfish and Asian Asparagus-Orange Salad is one of my favorite spring menus.

[kima]

Since everyone has mentioned my favorites (did anyone mention Vegetable Filo Extravanza I will just chime in here and say JULIE Oh that wasn't me its a copy of Moosewood LFat calling somewhere from a trendy Seattle bookstore.!!!
BUY IT!!!:D

[Barrie]

I just bought my copy from half.com for - drumroll please - $7.95! What a deal! :D

[Meg O'C]

Bought this a year ago and have recently been tapping into it a lot - roasted asparagus, eggplant parm, eggplant and pasta (on the menu for tomorrow night). I love the fish recipes too because they are not for one fish in particular - for each recipe, they list several fish options.

[JLS]

Can someone PLEASE post the recipe for the Mocha Glaze?? Yum!
TIA!!

[katygirl]

[QUOTE]Originally posted by emilycat
I posted these on another thread (if you do a search for "Moodewood" -- yes, that's right; it was misspelled in the original post :)


Who is the knuckle-head who did THAT!!!! :o :o :o :o

[valchemist]

I enjoy the recipe for Harira...a hearty soup with potatoes, lentils, and chickpeas.

Valerie



Here is one of the requested recipes...couldn't find the one for the Mocha Glaze (but I think it has been posted on the bb in the past).


* Exported from MasterCook *

Holiday Cranberry Squash

Recipe By :Mollie Katzen
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 winter squash -- (such as acorn, buttercup, butternut, or delicata)
2 c minced onions
1 c chopped celery
1 tsp vegetable oil
3 c fresh cranberries -- (or 12 oz frozen)
1/2 tsp salt
1 c unsweetened applesauce
2 tsps grated orange peel
1/2 c orange juice -- (juice from one orange)
1/2 c maple syrup -- (or 1/2 cup sugar)

Preheat oven to 400.

Lightly spray a large, flat-bottomed baking pan. Slice each squash in half lengthwise and remove the seeds. Place the squash, cut side down, in the baking pan, add water to about 1/2 inch, cover with aluminum foil, and bake for 30 minutes.

Meanwhile, in a covered saucepan on medium heat, saute the onions and the celery in the oil, stirring often, for about 10 minutes until softened. Add the cranberries and salt, lower the heat, and simmer until the cranberries have popped, about ten minutes.

Remove from the heat and stir in the applesauce, orange peel, orange juice, and maple syrup. The filling should be tart - add just enough maple syrup to offset the sourness of the cranberries.

Remove the squash from the oven and turn the halves over in the pan. Fill each cavity with a rounded half cup of filling. Bake, uncovered, for 30-45 minutes, until well done.

Source:
"Moosewood Restaurant Low-Fat Favorites"
Copyright:
"1996"
Yield:
"4 c"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 171 Calories; 1g Fat (5.9% calories from fat); 2g Protein; 41g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Fruit; 0 Fat; 1 Other Carbohydrates.

NOTES :
The sweet-tart filling contrasts perfectly with the bland, smooth baked squash. If there is filling left over, serve it on the side with the squash or save it to serve with a later meal. The filling can stand on its own as a good fresh cranberry sauce. Allow to sit for 10 minutes before serving. Cover and refrigerate the sauce which will keep for up to 2 weeks.

[valchemist]

Mocha Glaze

2 oz bittersweet chocolate
6 Tbsp freshly brewed strong coffee
2 Tbsp cocoa
1/4 cup powdered sugar

combine the chocolate and coffee in a saucepan and heat gently for 5 to 10 minutes, stirring occasionally, until the chocolate melts. Ladle a small amount of the melted chocolate mixture into a bowland combine with the cocoato make a paste. Stir the paste into the saucepan until well blended. Beat in the powdered sugar until smooth.

[janices]

I love this cookbook!

Some of my favorites are:

Sticky Buns
Tomato Bulgar Soup - really flavorful and easy
Macaroni and Cheese
Pasta and Chickpeas - I usually triple the amount of Rosemary
Penne with Creamy Walnut Sauce - super fast and easy
Seasoned Steamed Artichokes - I've made this one probably at least a dozen times. After the artichokes are cooked, I reduce the cooking liquid to make a flavorful dipping sauce.

I was glad to see the recommendations for the Sweet Potato and Black Bean Burritos. I've been curious about this recipe, but haven't tried it yet.

[donleyk]

This came in the mail yesterday! I have already shown DH what we were trying first, which is the sweet pot black bean burittos. We actually made own tortilla last night. Pretty good for a first try, I must say. :p

[browneye]

I'm reviving this older thread to make some additions and ask some questions!

First, I have only made a few recipes from this book, so I have a LONG way to go yet, however,

WE LOVE the Black Bean Chilaquile
The Chili Burgers were great
The sweet potatoe and bean burritos were pretty good, however, my filling turned out kinda dry and so the texture was off-putting, what did I do wrong?

Pasta with Eggplant was YUM, and quick

??Has anyone tried the Middle Eastern Chickpeas with Spinach or the Mediterranean Couscous salad or the Basque White Bean Soup or the Curried Carrot Parsnip Soup? I would appreciate any reviews on these

BTW- I made two things from this book that my family gave big thumbs DOWN to, and I didn't really care for them, either
The "Cream of Green Vegetable Soup" made with buttermilk and asparagus was yucky. I don't think I like "cream of buttermilk" soups. I ended up tossing out a ton of it.

Also, the "Creamy Roasted Red Pepper Sauce" again, used buttermilk. I guess I don't appreciate the sour taste in buttermilk as a "creamer" There are better ways to do a rosted red pepper sauce, IMO.

All in all, good book, though.

[stomkow]

I'd like to offer one big thumbs down, too..

the Thai Vegetable Curry with Pineapple....while is wasn't in-edible, it wasn't worth the effort, couldn't classify it as good. Lots of work, big disappointment....

[RD chef]

Glad to hear the review of the Thai Vegetable Curry with Pineapple. It is one of the pages I have marked to try, but won't now with that info. There are to many other good curry recipes out there. One recipe that is good (and simple) in MLFF is the Broiled Portobello Mushrooms. A yummy and elegant side dish.

[Barrie]

And another thumbs down for the almost fat-free cornbread. It wasn't worth the fat gram savings one bit. Dry and tasteless, what a disappointment.

[Adriana]

Emilycat, could you please post the Cucumbers Vinaigrette recipe? I have a flood of large european cucumbers at my house this week.

[LSB]

I haven't used this cookbook enough - all these recipes look great. I do have one to add though - Harira. It's a north African soup with chickpeas, vegetables, saffron, lentils and ginger. I've made it several times.

Thanks for all the other suggestions - I can't wait to try them!

[Peggy]

So glad that new life was added to this thread! In response to the Cookbook Challenge, I have been going through my seldom used cookbooks and this is one of them! I recognize many of the recipes from your recommendations. Thanks for the input! With your suggestions, I will use it more.

Peggy

[Holly in KC]

I'm not Emily - but here you go

Cucumbers Vinaigrette
Those of us at Moosewood who either grew up on farms or regulary visited relatives who lived in the country have fond memories of this very simple dish. Best in the summertime when cucumbers are at their freshest, this crisp sweet-and-sour side salad complements almost any main course or makes a satisfying light lunch with a hearty whole grain bread and a cup of soup.

2 medium cucumbers, peeled
1/4 cup cider vinegar
2 tablesoons sugar
1/2 teaspoon salt
1/2 teaspoon ground dried mustard
ground black pepper to taste.

Slice the cucumbers crosswise into 1/8 - 1/4 inch rounds. Combine the vinegar, sugar, salt, and mustard in a serving bowl. Toss ith the sliced cucumbers and add pepper to taste. Serve immediately or refrigerate until ready to use.

Per 3 ounce serving: 36 calories, 5 g protein, .2 g fat, 9.1 g carbohydrates, 0.6 g saturated fatty acids, 300 mg sodium, .5 g total dietary fiber.

[beacooker]

I am re-reviving this thread to say that the Tamale Pie is very good, too. DH is a total meat and potatoes guy, and while I can't say that he loved it, he did eat it, which is good enough for me!

[Peggy C.]

I wanted to say that I don't have this cookbook, but tried the eggplant parm, from a previous posting and loved it...so now I'm thinking I need to buy it!

[beacooker]

Peggy C, you should definitely get yourself a copy of this cookbook!

Lisa3575 asked me to post this on another thread, but I'm adding it here:

Tamale Pie

Serves 6
Baking Time 30-35 minutes

2 tsp olive oil
1 cup chopped onions
3 tbsp minced garlic
1 tbsp ground cumin
2 tsp ground coriander
1 tsp dried oregano
1-2 tbsp water
1 cup peeled and diced carrots
1 cup diced red and/or green bell peppers
1 cup diced zucchini
1 small fresh green chile, seeds removed for a milder "hot"
1 (15 oz) can crushed tomatoes, undrained
1 (15 oz) can pinto, kidney, or black beans, drained
salt and ground black pepper, to taste
4 oz grated low-fat Cheddar cheese (optional)
3/4 cup cornmeal
1 tbsp unbleached white flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2 egg whites, beaten
1/2 cup nonfat or regular buttermilk
2 tsp canola or other vegetable oil

minced scallions
chopped fresh cilantro
nonfat sour cream (optional)

Warm the olive oil in a heavy or nonstick saucepan. Add the onions and garlic, cover, and cook on medium heat for about 10 minutes. Add the cumin, coriander, oregano, enough water to prevent sticking, and the carrots, cover, and cook for 5 minutes. Add the bell peppers, zucchini, and chile, cover, and cook for another 5 minutes. Stir in the tomatoes and beans, cover, and simmer for 5 to 10 minutes. Remove from heat. Add salt and black pepper to taste.

Preheat the oven to 400 degrees.

Prepare a 2-quart nonreactive casserole dish with cooking spray. Spread the vegetable-bean mixture in the bottom of the dish. If you are using the Cheddar cheese, sprinkle it evenly on the top. Set aside.

In a mixing bowl, thoroughly combine the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, mix together the beaten egg whites, buttermilk, and oil. Gently fold the wet ingredients into the dry ingredients, stirring just until mixed. Pour the batter directly on top of the vegetable-bean mixture, pressing it down a little with a spatula. Bake for 30 to 35 minutes, until the top is golden and a knife inserted into the topping comes out clean.

Garnish with minced scallions, chopped cilantro, and sour cream.

[KValley]

I didn't see this listed on any of the previous posts: Black Bean and Hominy Frittata. We are in the middle of a move and most of my kitchen is now set up in our new house. This recipe took one pan, one bowl and I had all of the ingredients in the cupboard, with the exception of hominy: I used frozen corn instead.

I am all about frittatas and this was a great one!!

I am devoting the summer to making as many recipes from this book as possible! :D

[lorilei]

Originally posted by browneye

The sweet potatoe and bean burritos were pretty good, however, my filling turned out kinda dry and so the texture was off-putting, what did I do wrong?



I don't know what others did, but I included some of the liquid from the beans when I made this recipe -- just enough so that the filling appeared moist (as I feel burrito filling SHOULD be).

If you liked the flavor, I'd encourage you to try them again and add some of that liquid (if you didn't the first time).

:)

[Peggy C.]

Originally posted by beacooker
Peggy C, you should definitely get yourself a copy of this cookbook!



beacooker, it took me awhile, but I ordered this from Amazon.com yesterday. I took it out of the library and have tried about 4-5 recipes, that we really liked so went ahead with my order yesterday. Just wanted you to know I appreciated the advice.:)

[guavagirl]

We've made the Middle Eastern Chickpeas with Spinach (due to a BB recommendation) twice now and love it. It is a refreshing dish that goes down especially well on hot summer days. We serve it with whole wheat couscous, and we added a couple of teaspoons of tahini to the yogurt sauce.

And I might as well put in re-plugs for:

1. Eggplant parm
2. Sweet potato burritos
3. Black bean chilaquile
4. Rice pudding
5. Greek stew
6. Susan's pesto
7. Creamy Walnut Pesto pasta
8. Tuscan beans
9. tahini sauce


And we were not impressed by:
1. The aforementioned corn bread
2. Curried noodle thing (sorry, the name escapes me)
3. Fruit crisp

[sherri]

I LOVE this book but I have to say the cornbread was the only thing I made that I did not like....everything else is delicious!!

[beacooker]

Originally posted by Peggy C.
Just wanted you to know I appreciated the advice.:)

Wow, nobody has ever said that to me before. ;) Thanks, Peggy!

[Peggy C.]

It's the least I could do, we made the broiled portabello mushrooms 2 nights in row!:o

[britneyelise]

After reading all of the reviews for recipes from this book and then this post on all of your favorite recipes, i just had to get this book!!! I placed an order for it on amazon.com and i cannot wait till it arrives! In the mean time, thanks to elizabeth, i will be making the black bean and sweet potato burritos, my mouth is watering as we speak!

[Peggy C.]

Welcome britneyelise, you will love this board. I haven't tried the burritos yet, but they are on "THE LIST" :o