susan_foster
08-24-2005, 08:35 PM
I'm back from vacation, and after 2 weeks of other people cooking for me, it's nice to get back to my own space & cookbooks.
I love the idea of working from cookbooks that I've bought, paged through, marked recipes from...and never cooked from. So, I'm working my way through my cookbook bookshelf. I started the obvious way - top shelf, first book on the left - 1,001 Low-Fat Vegetarian Recipes.
This is a cookbook I've never quite fallen in love with. My preferences in cookbooks tend towards more personal feeling - tell me a story. This cookbook does not do that, but it does do something that I do like, which is provide nutritional information by the recipes. I only wish that they provided fiber counts in their analysis.
I decided that my first recipe would be one that I had earmarked - English Muffin Bread. I decided to add the raisins & cinnamon that they had as an alternate. After all, my bottle of Penzey's Cassia Cinnamon needs to be used, right? And used well in this recipe it was. The recipe came together simply, there were enough raisins, and when toasted, the cinnamon really shines. My only quibble is that I had a hard time telling how much flour to use in the second addition. I mean, it said to mix until it was a good dough - but I think that was done with the first 1 cup.
My second recipe was made tonight, and I've fallen in love already. I was searching for a rice recipe, because I had already made a macaroni dish this week, and didn't want to overdo the pasta thing by having it twice in one day. What did I find in paging through this cookbook? Curried Couscous . I definitely have a weakness for couscous, and am trying to find good Indian influenced recipes. This recipe was actually a mix of three recipes, which was fun. The main part has the wonder of couscous which I love, but also has a ton of veggies to give color as well as volume to give a good portion size that won't kill the diet. It is interesting what veggies were used, though - okra, mushrooms, carrots, & tomatoes? I loved the combination, though. I also liked the two sides - the onions cooked down so nicely for the chutney-relish.
I'm interested to see what else I can find in this cookbook. I have a third and fourth recipe in mind. Something sweet for Friday, and a favorite main dish for Saturday.
Susan
* Exported from MasterCook *
Curried Couscous
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces okra
1 medium onion -- chopped
2 garlic cloves -- chopped
2 tablespoons finely chopped fresh parsley
1 cup frozen whole kernel corn -- thawed
1 cup sliced mushrooms
2 medium carrots -- sliced
1 1/2 teaspoons curry powder
1 cup vegetable broth, ready-to-serve
2/3 cup couscous
1 medium tomato -- chopped
salt and pepper -- to taste
Cucumber Yogurt
2/3 cup Stonyfield Plain Yogurt
2/3 cup chopped cucumber -- seeded and diced
1 teaspoon dried dill weed
Onion-Chutney Relish
4 medium onions -- chopped
1/2 cup mango chutney
1 teaspoon dried mint flakes
1/4 cup chopped peanuts -- unsalted
1/4 cup raisins
Cucumber Yogurt: Combine all ingredients; refrigerate until ready to serve.
Onion-Chutney Relish: Spray large skillet with cooking spray; heat over medium heat until hot. Saute onions 3 to 5 minutes; reduce heat to low and cook until they are very soft and golden, about 15 minutes. Mix onions, chutney, and mint; refrigerate until ready to serve.
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute okra, onion, garlic, and parsley until onion is tender, about 5 minutes. Stir in corn, mushrooms, carrots, and curry powder; cook 2 minutes.
Add stock to saucepan and heat to boiling; reduce heat and simmer, covered, until vegetables are tender, 8 to 10 minutes. Stir in couscous and tomato. Remove from heat and let stand, covered, until couscous is tender and broth absorbed, about 5 minutes. Season to taste with salt and pepper.
Spoon couscous mixture into serving bowl; serve with Cucumber Yogurt, Onion-Chutney Relish, peanuts and raisins.
Source:
"1,001 Low-Fat Vegetarian Recipes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 433 Calories; 6g Fat (12.0% calories from fat); 13g Protein; 87g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 318mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 2 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Raisin English Muffin Bread
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups unbleached flour -- divided
1/2 cup quick cooking oats
1 package active dry yeast
1 teaspoon salt
1 1/4 cups 1% low-fat milk
1 tablespoon honey
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup raisins
Spray 8 x 4 x 2-inch loaf pan with cooking spray.
Combine 1 1/2 cups flour, oats, yeast, raisins, cinnamon and salt in large bowl. Heat milk and honey until warm in small saucepan; stir in baking soda. Add milk mixture to flour mixture, mixing until smooth. Stir in enough of remaining 1 cup flour to make a thick batter. Pour into prepared pan. Let rise, covered, in warm place until double in size, 45 to 60 minutes.
Bake at 400 degrees until bread is golden and sounds hollow when tapped, 25 to 30 minutes. Remove from pan immediately and cool on wire rack.
Source:
"1,001 Low-Fat Vegetarian Recipes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 114 Calories; trace Fat (3.6% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
I love the idea of working from cookbooks that I've bought, paged through, marked recipes from...and never cooked from. So, I'm working my way through my cookbook bookshelf. I started the obvious way - top shelf, first book on the left - 1,001 Low-Fat Vegetarian Recipes.
This is a cookbook I've never quite fallen in love with. My preferences in cookbooks tend towards more personal feeling - tell me a story. This cookbook does not do that, but it does do something that I do like, which is provide nutritional information by the recipes. I only wish that they provided fiber counts in their analysis.
I decided that my first recipe would be one that I had earmarked - English Muffin Bread. I decided to add the raisins & cinnamon that they had as an alternate. After all, my bottle of Penzey's Cassia Cinnamon needs to be used, right? And used well in this recipe it was. The recipe came together simply, there were enough raisins, and when toasted, the cinnamon really shines. My only quibble is that I had a hard time telling how much flour to use in the second addition. I mean, it said to mix until it was a good dough - but I think that was done with the first 1 cup.
My second recipe was made tonight, and I've fallen in love already. I was searching for a rice recipe, because I had already made a macaroni dish this week, and didn't want to overdo the pasta thing by having it twice in one day. What did I find in paging through this cookbook? Curried Couscous . I definitely have a weakness for couscous, and am trying to find good Indian influenced recipes. This recipe was actually a mix of three recipes, which was fun. The main part has the wonder of couscous which I love, but also has a ton of veggies to give color as well as volume to give a good portion size that won't kill the diet. It is interesting what veggies were used, though - okra, mushrooms, carrots, & tomatoes? I loved the combination, though. I also liked the two sides - the onions cooked down so nicely for the chutney-relish.
I'm interested to see what else I can find in this cookbook. I have a third and fourth recipe in mind. Something sweet for Friday, and a favorite main dish for Saturday.
Susan
* Exported from MasterCook *
Curried Couscous
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces okra
1 medium onion -- chopped
2 garlic cloves -- chopped
2 tablespoons finely chopped fresh parsley
1 cup frozen whole kernel corn -- thawed
1 cup sliced mushrooms
2 medium carrots -- sliced
1 1/2 teaspoons curry powder
1 cup vegetable broth, ready-to-serve
2/3 cup couscous
1 medium tomato -- chopped
salt and pepper -- to taste
Cucumber Yogurt
2/3 cup Stonyfield Plain Yogurt
2/3 cup chopped cucumber -- seeded and diced
1 teaspoon dried dill weed
Onion-Chutney Relish
4 medium onions -- chopped
1/2 cup mango chutney
1 teaspoon dried mint flakes
1/4 cup chopped peanuts -- unsalted
1/4 cup raisins
Cucumber Yogurt: Combine all ingredients; refrigerate until ready to serve.
Onion-Chutney Relish: Spray large skillet with cooking spray; heat over medium heat until hot. Saute onions 3 to 5 minutes; reduce heat to low and cook until they are very soft and golden, about 15 minutes. Mix onions, chutney, and mint; refrigerate until ready to serve.
Spray large saucepan with cooking spray; heat over medium heat until hot. Saute okra, onion, garlic, and parsley until onion is tender, about 5 minutes. Stir in corn, mushrooms, carrots, and curry powder; cook 2 minutes.
Add stock to saucepan and heat to boiling; reduce heat and simmer, covered, until vegetables are tender, 8 to 10 minutes. Stir in couscous and tomato. Remove from heat and let stand, covered, until couscous is tender and broth absorbed, about 5 minutes. Season to taste with salt and pepper.
Spoon couscous mixture into serving bowl; serve with Cucumber Yogurt, Onion-Chutney Relish, peanuts and raisins.
Source:
"1,001 Low-Fat Vegetarian Recipes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 433 Calories; 6g Fat (12.0% calories from fat); 13g Protein; 87g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 318mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 2 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Raisin English Muffin Bread
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups unbleached flour -- divided
1/2 cup quick cooking oats
1 package active dry yeast
1 teaspoon salt
1 1/4 cups 1% low-fat milk
1 tablespoon honey
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup raisins
Spray 8 x 4 x 2-inch loaf pan with cooking spray.
Combine 1 1/2 cups flour, oats, yeast, raisins, cinnamon and salt in large bowl. Heat milk and honey until warm in small saucepan; stir in baking soda. Add milk mixture to flour mixture, mixing until smooth. Stir in enough of remaining 1 cup flour to make a thick batter. Pour into prepared pan. Let rise, covered, in warm place until double in size, 45 to 60 minutes.
Bake at 400 degrees until bread is golden and sounds hollow when tapped, 25 to 30 minutes. Remove from pan immediately and cool on wire rack.
Source:
"1,001 Low-Fat Vegetarian Recipes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 114 Calories; trace Fat (3.6% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0