Moosewood Help Please! Lowfat Moodewood and Moosewood Cooks @Home

[katygirl]

If anyone can help me, you guys can! I have two Moosewood cookbooks - Mosewood Cooks at Home and Low Fat Moosewood favorites. I am embarressed to say I have NEVER used either. http://www.cookinglight.com/bbs/redface.gif

You all gave so many great recommendations from the original Moosewood book that I thought you could help me with my two.

Where do I start? What are your favorites?

Thanks, I am going to pull them off my shelf now in anticipation!

http://www.cookinglight.com/bbs/smile.gif Katy

[katygirl]

Ok, first of all I am a computer teacher so I should know how to type. Second of all I always scold my students for not proof reading BEFORE they pass in their work . I guess I need to practice what I preach. Don't worry, there isn't a new cookbook out there called the "Moodewood" just silly me making a typo.

[makedah]

I bought these two within the last month and they look great. May is my month to do more experimenting with them.

I've only followed one recipe to a "T" and that is Mushroom and Smoked Cheese Pizza from Moosewood Cooks at Home. It was FABULOUS. I gave it an 8.5 out of 10. I did it on refrigerated pizza dough. I used smoked provolone and regular mozzerella. I made a note to myself to add more sage and use more scallions. Don't skimp on the smoked cheese or try to sub regular cheese. The smoked flavor really makes this dish.

I also tried to make Black-Eyed Peas with Spinach from Cooks at Home, but I didn't cook my peas well enough before I added them. Had to throw the dish out. However, i did taste it a little and thought it was bland.

From Moosewood Low-Fat Favorites, I made broccoli flavored with the ingredients from Japanese Sesame Spinach. The flavor was good, but I couldn't get my broccoli to cook soft enough. Sorry, but I don't like crunchy broccoli, unless it's raw as a crudite or in a salad.

[ewatkins]

From the Cooks at Home- sweet potato quesadillas , and zucchini with lemon and basil-- I forget the formal name.

[valchemist]

I have made and enjoyed several from the moosewood low-fat favorites...

There is a recipe in CL's May 2001 issue for Harira which contains lamb. The moosewood low-fat cookbook has a vegetarian version which is great.

I have also tried and enjoyed the following:

black bean chilaque
festive black bean chili
vegetable filo roll extravaganza

I have made a few more of the recipes, I think, and I have never been disappointed with any of them.

I want to try the pasta, lentils, and artichoke hearts recipe but I haven't got around to it yet.

Valerie

[This message has been edited by valchemist (edited 04-25-2001).]

[kwormann]

ewatkins,
can you post the recipe for sweet potato quesidillas? TIA http://www.cookinglight.com/bbs/smile.gif

Kim

[emilycat]

Alright, let's see what we have here. As an ardent, self-professed lover of all the Moosewood books, I am happy to share my favorite recipes http://www.cookinglight.com/bbs/biggrin.gif

From Moosewood Low-fat Favorites:

Asian Noodle Soup
Cream of Green Vegetable Soup: I love the spinach and broccoli versions.
Dried Mushroom Soup with Barley
Tomato Bulgur Soup
Asian Tofu Salad
Cucumbers Vinaigrette: I make these all the time.
Mexican Pasta Salad:The girl who thinks she doesn't like Mexican loved this http://www.cookinglight.com/bbs/wink.gif
Cassoulet
Lentil Sambar
Tuscan Beans with Sage
Bulgur with Savory Greens
Onion and Feta Risotto
Swiss Chard Rolls with Cheese Filling
Cabbage Rolls
French Vegetable Bean Stew
Herbed Fish in a Packet
Sicilian Scallop Salad
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

As for the recipes I was not so fond of, the
Pumpkin Custard, Sweet Sweet Potatoes,Sushi Rice Salad, Lentil Salad, and Curried Rice Noodles were all pretty blah, and the Jerk Tofu was so spicy I couldn't even eat it all. It had nice flavors, though. http://www.cookinglight.com/bbs/smile.gif

I haven't tried nearly as many from Moosewood Cooks at Home, but here goes:

Pasta Fresca
Broccoli-Tofu Stir Fry
Caribbean Fish in a Packet
French Fish in a Packet
Greek Scampi
Gosh, it's shameful that I've tried so few recipes from this book! Time to get to work....

Enjoy your books! http://www.cookinglight.com/bbs/smile.gif

Emily

[This message has been edited by emilycat (edited 04-25-2001).]

[katygirl]

You are all so great! I am going to print this out and put in in my Moosewood Cookbook. Emily ......my goodness, you are an inspiration!

Thanks so much

http://www.cookinglight.com/bbs/smile.gif Katy

[gertdog]

My two favorites from Cooks at Home:
Golden Cheddar Cheese Soup (not nearly as fat-filled as it sounds)... when I ask my SO for menu input, this is what he requests (except he calls it "that yellow soup").
Not Your Mother's Green Beans (great with the raspberry vinegar and pine nuts... I can't tell you how many times I have been asked for the recipe.

As for Low-Fat Favorites, I particularly like the Black Bean Chilaquile and a recipe in the pasta chapter that has a chickpea-feta-rosemary-tomato sauce (sorry, the real name eludes me at the moment!)

Good luck and let us know if you find any new favorites!

[traci june]

If you like fish, there's a wonderful recipe for honey mustard baked catfish (or something like that) in the low fat favorites. It tastes divine with baked sweet potato fries!!

Traci

[SusanT]

From Moosewood Cooks at Home -

Carrott & Parsley Salad
Sweet Potato Quesadillias
Golden Cheddar Chesse Soup
Spanish Onion Soup
Frittata


From Moosewood Low Fat Favorites

Roasted Asparagus
Shepherd's Pie
Pasta With Chickpeas
Roasted Vegetables

No Moosewood recipe has ever dissapointed - you can depend on them for delicious results every time.

[emilycat]

I'm bored as $%*# today, so I thought I'd help out with the recipe posting http://www.cookinglight.com/bbs/smile.gif

From Moosewood Restaurant Cooks at Home:
Sweet Potato Quesadillas

1 1/2 cups finely chopped onion
2 garlic cloves, minced or pressed
3 T. vegetable oil
4 cups grated peeled sweet potato (about 3 potatoes)
1/2 t. dried oregano
1 t. chili powder
2 t. ground cumin
generous pinch of cayenne
salt and ground black pepper to taste
1 c. grated sharp cheddar cheese

8 tortillas (8- to 10-inch -- psst...use whole wheat ones! http://www.cookinglight.com/bbs/tongue.gif )
commercial Mexican-style tomato salsa
sour cream

Saute the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin and cayenne, and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Cook the filled tortillas by following the procedure for Simple Quesadillas: Fold the plain half of the tortilla over the filling. Place the quesadilla (as many as you're cooking or as many as will fit) in the heated skillet and cok each side for 2 or 3 minutes, until the cheese is melted and the filling is hot. Add more oil to the skillet if necessary, and cook the remaining quesadillas.
Serve immediately, topped with salsa and sour cream.

Per Quesadilla: 486 calories, 12.8 g. protein, 19.5 g. fat, 66.7 g. carbohydrate, 275 mg. sodium, 24 mg. cholesterol.

[BethH]

I have Moosewood Lowfat Favorites and haven't made much, but have loved each thing I've made.
Lighter Lasagna--this is so good! I always freeze it in portions and take it for lunch. I love it.
Tomato-Wine Sauce, this goes with the lasagna--very good.
Indian Sweet Potatoes--I am crazy about these. I substitute black beans for the peas and peppers (an idea from this BB) and they are great.
Eggplant Parmesan--has gotten rave reviews from me and SO.

I'm planning to make more from this great book in the future and will definitely take everyone's advice on good recipes to try. Thanks to all! http://www.cookinglight.com/bbs/smile.gif

[LGBurns]

I should print out this thread since I have both these books and haven't tried most of these. Here are my favorites I can think of off the top of my head:

Cooks at Home
Gingered Greens and Tofu (be sure to cut down on the fat when you're making it)

Lowfat Favorites
Swiss Chard Rolls Two Ways (I've actually only tried the one with the cheese filling)
Bulgur Rice Pilaf (had this with the above and thought they were great together)

I know there's more but that's all I can think of right now.

[kima]

Here is another thread you might find interesting:http://www.cookinglight.com/bbs/F
orum1/HTML/004053.html

Yipee that is the first time I have done this for real!! http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[kwormann]

Thanks for the recipe Em....you should know I would use whole wheat http://www.cookinglight.com/bbs/tongue.gif

Kim

[valeriek]

I don't remember the exact name of the recipe, but it is in the Moosewood Cooks at Home book. I think it is Greek Rice Pilaf. It has rice (obviosly), feta, fresh mint, peas, onions and other things (I'm making myself so clear today, aren't I?). This is an excellent rice dish! I'll check when I get home and let you know the exact name of the recipe tomorrow.

[valchemist]

kima -

the reason your link didn't turn into a "hot link" (i.e. a link you can click on to take you to another place) is that you need a space between the "interesting:" and the "http"

The link will still work for us if we cut and paste it into the address window in the browser. Or if you are reading this, you can try editing your message.

Val

[This message has been edited by valchemist (edited 04-26-2001).]

[LGBurns]

Okay, now that I'm home here are some more suggestions:
Cooks At Home
Coconut Basmati Rice (I use light coconut milk)
Red Gold Black and Green Chili

Lowfat Favorites
Sweet Potato and Black Bean Burritos (how could I forget!)
Fragrant Jasmine Rice (This is fantastic with the Malaysian Lime Coconut Swordfish from July 2000 CL)
Mushroom Polenta Pie (this is sooooo delicious-very satisfying--it recommends serving it with the Tomato Wine Sauce but I served it with jarred spaghetti sauce and it was delicious)
Roasted Asparagus
Baked Beets and Shallots
Chocolate Cocoa Cake with Mocha Glaze (I made this for a friends birthday cake and everyone loved it--they couldn't believe it was lowfat)

[SusieO]

Moosewood Restaurant Cooks at Home is my most favorit-est cookbook! And the one I use the most! I don't have the book with me so I don't remember the exact names, but I especially love:
Gigondes
Spicy Peanut Dip
Chakchouka (sp?)
Spicy Corn Quesadillas
Mushroom and Smoked Cheese Pizza
Pad Thai
Caribbean Fish in a Packet
Sweet Potato Salad

and the truly amazing
African Pineapple Peanut Stew,
my favorite dish in the whole world.

Enjoy your books, and the meals you make using them!

[emilycat]

I'm planning to make the Eggplant Parmesan tonight -- Beth, I saw that you really enjoyed this; has anyone else tried it?

[browneye]

I tried to post yesterday but the site was having a bad day, I guess...
Anyway, here are some of my favorites from Moosewood Low-fat

Black Bean Chilaquile: I second that nomination, it is yum. I do use lowfat sharp cheddar instead of Nonfat cheese, personal preference. Also, I add cumin and coriander spices to the mix. It is one of my family's favorite we probably eat this every other week or so. Great leftover, too.

Chili burgers: a very good vege burger.

Pasta with Eggplant: very delightful and yummy. Great leftover too. I could eat this all day.


Emilycat- I am curious, did you try the Eggplant Parmesan, and if so, did you like it?? I have had my eye on that one too.
Good eating http://www.cookinglight.com/bbs/smile.gif

[emilycat]

browneye,

Yes, I did make it! I meant to post a reveiw of it on this thread today, actually -- I thought it was awesome; I ate some of the leftovers for lunch today. http://www.cookinglight.com/bbs/smile.gif

I did make some changes, though. I didn't use the tomato sauce in the book; I just sort of made up my own using Muir Glen's whole tomatoes, several dried herbs and sherry. Also, my bread crumbs (which I made from slices of this Tuscan whole wheat sage bread I'd made) weren't fine at all, so I had to just kind of top the eggplant with them instead of coating them. I used 2% cottage cheese in place of the ricotta, and I used about 1/3 cup of Montegrappa instead of 1 cup of mozzarella (I halved the recipe). Also, I added a bunch of Swiss Chard.

Hm. To paraphrase Phoebe, did I even make this recipe??

Anyway, the results were delicious! I loved it. Another winner from Moosewood! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by emilycat (edited 04-27-2001).]

[browneye]

Yeah, you sorta did and sorta didn't make the recipe. http://www.cookinglight.com/bbs/smile.gif

I do the same thing, improvise all the time..

We have a great little Italian Market that sells some really yummy cheeses, I usually use some unique ones to do these kinds of dishes, and I never used to use Ricotta until I tasted their fresh Ricotta, now I'm a believer!!
Anyway, Emilycat thanks for the review. I love the Moosewood books and will move this one up on my waiting list of "gotta makes".
Ciao'

[crlykat]

emilycat,
Would you please post the recipe for Mexican Pasta Salad?
I am looking for side dishes to bring to a Cinco de Mayo/fajita potluck next weekend.
Thank you so much!
Kathy

[valchemist]

Kathy,

I am not emilycat, but here it is. I haven't tried this one yet, but it looks really yummy!

Valerie


Mexican Pasta Salad

1/2 pound short chunky pasta
1 cup fresh or frozen corn kernels
3 scallions, minced
1 cup chopped bell peppers (red, green, yellow or a mixture)
1 1/2 cups cooked kidney beans, pinto beans, pink beans, or black beans (15 ounce can, drained and rinsed)
1 cup chopped tomatoes
1/4 cup sliced spanish olives
2 tsp. olive oil
3 Tbsp. lemon juice, lime juice, or a combination
2 tsp. ground cumin
2 Tbsp. chopped fresh cilantro
1/2 tsp. ground black pepper
salt to taste

grated low-fat cheddar cheese (optional)
Mexican style red salsa (optional)

Cook pasta for about 10 minutes, until al dente. Add the corn during the final two minutes of cooking. Drain pasta and corn, rinse with cold water, and set aside.

Meanwhile combine scallions, bell peppers, beans, tomatoes, olives, olive oil, lemon juice, cumin, cilantro, and black pepper in a large bowl. Mix in the pasta and corn and add salt to taste. If desired, top each serving with a tablespoon of cheddar cheese and a spoonful of salsa. Serve immediately or chill to serve later.

Serves 4 to 6

per 10 oz serving:
289 calories
4.7 g fat
4.1 g fiber

[This message has been edited by valchemist (edited 04-28-2001).]

[crlykat]

This looks perfect! Thanks for posting!

[emilycat]

Valerie, thanks so much! I wanted to post this right now, but I'm in a rush. So sweet to help me out http://www.cookinglight.com/bbs/smile.gif

[teachtots]

My entire family loves the recipe for corn chowder. This soup is quick and easy and has a little zing. Try it on a cold evening along with some bread for dipping

[makedah]

Zucchini was 15 cents apiece at a local store this week, so this weekend, I made Broiled Zucchini with Herbs TWICE. The first time, I forgot the garlic and parsley, doh! Both variations were good -- the first was more tangy.

I made the Spinach Avocado Salad yesterday and it was FANTASTIC. I added some crisp bacon to one serving. This is a fast, easy and impressive dish. It was even better the next day.

I also made Jerk Tofu yesterday, but I didn't like it much. I just think I don't like tofu.

[BethH]

I just had to say that the African Peanut Pinapple Stew from Moosewood Cooks at Home was awesome! I made it last night. Thank you to SusieO (a.k.a. Ila)--I think that is the spelling? for recommending it. I served it with jasmine rice and it only took about 20 minutes in total to make it! We loved it--very different and very yummy! :) Say 'hello' to Peter for us!

Here is the recipe for anyone interested...

West African Peanut Pinapple Stew
from Moosewood Cooks at Home

1 c. chopped onion
2 cloves minced garlic
1 tbsp oil
1 20 oz. can of crushed pinapple
1 bunch sliced kale or swiss chard (about 4 c.)
1 tbsp tabasco or other hot sauce
1/2 c. peanut butter
1/2 c. chopped cilantro

Saute the onion and garlic in the oil for about 10 minutes. While you are sauteing, wash and slice the kale. Add the can of pinapple and when it comes up to a simmer, stir in the kale and let cook for about 5 minutes with the lid on, until the kale is tender. Stir in the tabasco, peanut butter and cilantro and cook for another 5 minutes. All done!

Serve with rice or couscous or whatever and top with chopped peanuts if desired.

[emilycat]

Ooh, thanks Beth, that reminds me....
There have been several I've tried recently that I wanted to report on:

From Cooks at Home

The Zucchini-Fontina and Tomato-Chevre Pizzas were both awesome; in fact, I did the zucchini one twice, and picky boyfriend (whoa, what are you doing? You're gonna chop those tomatoes before you put them on my pizza, aren't you??) even loved it. I did use 3-year-aged Gouda instead, though.

LGBurns, at your urging, I finally tried the Gingered Greens and Tofu one day after a long run. This is so good! Super flavorful and I loooove cabbage, so that's the green I used.

From Low-Fat Favorites

Squash and Kale Risotto I made this last night after deciding not to do something else I'd planned -- it's wonderfully delicious. I used about twice as many veggies as called for, but I like mine chock-full. I also used barley, which went very well with the strong flavor of the kale, and I topped it with a bit of smoked Gouda (dang! I forgot to add the cheese to the leftovers I brought to work today! :mad: ) instead of the parmesan.

Anyway, I'll have to try that soup, Beth -- I have a bunch of pineapple leftover from a Vietnamese soup I made the other day..... :)

[eks]

I made the Sweet Potato Burritos this weekend. Delicious!!

[SusanT]

Oh the sweet potato burritos are so good !

[LGBurns]

Emily, I'm so glad you enjoyed the Gingered Greens and Tofu. That is my favorite throw it together meal. Did you try it with Coconut Rice as they recommend in the book or with regular rice? It's great both ways.

[makedah]

I'm glad you brought this thread back up. I haven't cooked anything from these books in a while. However, I did make the Honey Mustard Garlic Dressing from Low-Fat Favorites and thought it was yucky.

I should have been digging into this cookbook all summer!

[SusieO]

Beth!
I am so thrilled to hear that someone else loves my favorite dish! Sadly, I don't make it often because Peter doesn't care for it at all. (And he says 'hi' back. :))

I'm glad you pulled up this thread because just this week I've tried, and loved:

North African Couscous Paella
Pasta Valenzana
Golden Cheddar Cheese Soup

Tonight we're having Honolulu Skillet Beans. I'm sure we'll love this one as well.

[JHolcomb]

From Low Fat Faves, the buttermilk rolls are really, really good. They freeze pretty well too.

[Javajane]

I just bought Moosewood Low-Fat recipes based on everyone's recommendations. I tried the Savory Indian Sweet Potatoes as my first recipe from the cookbook . They were delicious! My DH doesn't like sweet potatoes but he gobbled up every bite. I grilled some chicken, topped it with fresh tomato salsa and served a variation of Madhur Jaffrey's Spiced Basmati Rice and sprinkled the potatoes with non-fat yogurt. Everything went really well together.