Recipe Thread!!

[jenscats5]

Curried Green Beans

INGREDIENTS:

1 lb. pkg. frozen green beans
1 Tbsp. butter (optional or reduce by half for flavor)
1 Tbsp. olive oil
2 tsp. curry powder
1 onion, chopped
1/2 cup chopped peanuts
PREPARATION:

Cook green beans as directed on package, drain and set aside. In heavy skillet heat butter and olive oil together until foamy. Add curry powder and onion and cook and stir until onion is crisp tender. Add green beans and peanuts and heat through, stirring gently. Serves 4-6.



Gujerati green beans
Serves 4

* 1 lb green beans
* 1-2 Tbsp oil
* 1 Tbsp whole black mustard seed
* 4 cloves garlic, peeled and minced
* 1 hot dried red chili, coarsely crushed
* 1 tsp salt
* 1/2 tsp sugar or 1 packet Splenda
* Pepper

Trim the beans and cut them into 1" lengths. Blanch (or use frozen beans), drain, cool, set aside. (ask me if you do not know how to blanch. I use a microwave for this).

Heat the oil in a large frying pan. Add mustard seed. When they begin to pop, add garlic and stir till light brown. Add red pepper and stir a few seconds.

Add green beans, sugar and salt, stir to mix. Turn heat to medium low, stir and cook about 8 minutes or till they taste spicy. Add pepper, mix and serve.

 

[jenscats5]

Indian Curried Peas

**This recipe would be good also with Green Beans, IMO....

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish. Created by: The Golden Temple Conscious Cookery, Los Angeles; Yield: 4 servings

* 2 tsp Oil
* 2 tsp margarine (optional)
* 1 c Minced onions
* 1 Clove garlic
* 1 slice Gingerroot, 1/2-in thick, peeled
* 1 dash Caraway seeds (about 1/8 tsp)
* 1/2 tsp Salt
* 1 dash Black pepper
* 1 dash Ground turmeric
* 1/4 c Tomato puree
* 10 oz Pkg frozen peas or 1 lb Fresh peas
* 1 dash Ground coriander
* 1/8 tsp Ground cumin
* 1/8 tsp Red pepper
* 1 1/4 c Sliced mushrooms
* Sweet chutney (optional)

Heat oil and butter in large heavy skillet. Add onions and saute until tender. Puree garlic and ginger in blender with small amount of water and add to onions.

Add caraway seeds, salt, pepper and turmeric. Cook 8 minutes, stirring often to prevent sticking and scorching. Add tomato puree and heat through. Add peas and simmer 5 minutes. Add coriander, cumin and red pepper and cook 10 minutes. Add mushrooms, cover and cook 10 minutes longer, or until mushrooms are tender.

Serve with sweet chutney, if desired.

 

[jenscats5]

Curried Green and Yellow Bean Salad

**Use all green beans if you'd like....

Ingredients
12 ounces green beans, trimmed
12 ounces yellow wax beans, trimmed
2 tablespoons white wine vinegar
2 tablespoons olive oil
1-1/2 teaspoons sugar
1 teaspoon grated fresh ginger
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
1. In a large saucepan cook green beans and wax beans, covered, in a small amount of boiling salted water for 10 minutes or until crisp-tender. Drain and immerse in a large bowl half-filled with ice water. Drain again. Return beans to bowl; cover and refrigerate until serving.
2. Meanwhile, for salad dressing, in a screw-top jar combine vinegar, olive oil, sugar, ginger, curry powder, turmeric, salt, and pepper. Cover; shake well. Refrigerate until serving.
3. To serve, pour salad dressing over beans. Toss gently to coat. Serve immediately. Makes 8 to 10 servings.

Nutrition facts per serving:
calories: 60
total fat: 4g
saturated fat: 0g
monounsaturated fat: 3g
polyunsaturated fat: 0g
cholesterol: 0mg
sodium: 78mg
carbohydrate: 7g
total sugar: 2g
fiber: 3g
protein: 2g
vitamin A: 0%
vitamin C: 17%
calcium: 3%
iron: 5%

 

[cezza30]

Indian Curried Peas..........

Mmm they sound good, I'm gonna try them!!

Thank you

 

[jenscats5]

Saw this on FoodTV today and it looked pretty good.....tho "soup weather" is pretty much over IMO.... I would reduce the olive oil to 2 tblsp. to make it healthier if desired - or simmer the onions & garlic in broth or water instead....


Moroccan Spiced Chickpea Soup

Yields: 6 servings, at just under $1 per serving....

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.


1/4 cup extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach


Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

 

[jenscats5]

**Found this online!!

Chocolate Angel Food Cake

This cake is so tasty, you'll never believe it's just 133 calories a slice!

Cooking time: 45 minutes
Prep time: 10 minutes

You Will Need
1 cup sifted cake flour
1 1/4 cups granulated sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups egg whites (about 12 large eggs)
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
2 tablespoons sifted confectioners' sugar (optional)

What to Do
1. Preheat the oven to 325°F. In a medium bowl, sift together the flour, 3/4 cup of the granulated sugar, the cocoa, cinnamon, and salt.

2. In a perfectly clean large bowl, beat the egg whites with an electric mixer set on high speed until foamy. Add the cream of tartar and beat until soft peaks form. Gradually add 1/4 cup of the remaining sugar in a steady stream and continue beating until the whites are stiff and glossy but not dry. Beat in the vanilla. Sprinkle the remaining 1/4 cup of sugar over the top of the whites and fold in gently. Gently fold in the flour mixture.

3. Spoon the batter into an ungreased 10-inch tube pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Invert the pan and let cool. Transfer the cake to a serving platter and dust with the confectioners' sugar (if using).

Serves: 12

Per serving: Calories 133, saturated fat 0 g, total fat 1 g, protein 5 g, carbohydrate 29 g, fiber 0 g, sodium 147 mg, cholesterol 0 mg, calcium 0 mg.

 

[jenscats5]

Info tidbit on Angel Food Cake....

Q: My mother always serves angel food cake because she says it's healthy. But isn't it loaded with sugar?

A: Angel food cake is fat-free, which means that in terms of how it affects risks to the heart from blood cholesterol, it's an excellent choice. Its effect on weight control and blood sugar gets a little more confusing. If you are eating equal amounts of cake (based on how much room they take up on a plate) without frosting, a piece of angel food cake, with only about 70 to 125 calories, is substantially lower in calories than other types of cake, which could run from 115 to 300 calories. However, the calorie "savings" may be lost if we eat larger portions, more pieces, or more of other foods because we think of angle food cake as "low calorie." If the cake is frosted, that adds about 150 calories and 6 grams of fat to each slice. To avoid extra calories and fat and add more nutrition, top unfrosted angel food cake with a puree of raspberries or other fruit. Fruit supplies a wide variety of vitamins and phytochemicals that lower cancer risk and promote health. Follow the advice of The New American Plate Cookbook, from the American Institute for Cancer Research, which looks at desserts such as low-fat crisps and puddings as vehicles for supplying fruit.

 

[jenscats5]

Chocolate-Mocha Angel Food Cake

The flavor combination of chocolate, coffee, and sugar in this cake is simply addicting. I love how you can take something simple like an angel food cake mix and make it spectacular with just a few added ingredients.

Ingredients:
1 box (1-pound size) one-step angel food cake mix
1/2 cup unsweetened cocoa
1 1/3 cups very strong decaffeinated coffee, cooled
8 ounces light whipping cream or Light Cool Whip® (optional)

Preparation:
1. Preheat oven to 350°F. Move oven rack to lowest position if you're using a tube pan, or the middle position for loaf pans.
2. Mix cake mix with cocoa in large glass or metal bowl at low speed until blended.
3. Pour in coffee and mix at low speed until moistened. Then beat exactly 1 minute at medium speed. Pour batter into an ungreased tube pan (10x4-inch) or two (9x5-inch loaf pans).
4. Bake 35 to 45 minutes for tube pan, and 33 to 43 minutes for loaf pans. Cake is done when crust is deep golden brown and cracks on top appear dry. DO NOT UNDERBAKE.
5. Cool tube cake upside down on a glass bottle or heatproof surface until completely cool. Cool loaves in pans tipped on side on cooling rack until completely cool.
6. Loosen edges with flat knife or metal spatula to remove from pans.
7. Whip up whipped cream if desired, adding powdered sugar to taste toward end of whipping.

Yield:
12 servings

Nutritional Information:
Per serving (without whipped cream):
159 calories, 4 g protein, 36 g carbohydrate, 0.5 g fat, 0.3 g saturated fat, 0 mg cholesterol, 331 mg sodium, 1 g fiber. Calories from fat: 3%.

Per serving (with light whipping cream):
214 calories, 21 mg cholesterol, 6 g fat. Calories from fat: 25%.

 

[jenscats5]

This drink recipe showed up in my Kraft Food & Family magazine.....

Razzmopolitan

1 tub Crystal Light Sunrise Clasic Orange Flavor SF Drink Mix
5 cups cold water
2 cups Low Calorie cranberry-raspberry drink
1/4 cup fresh lime juice

Place drink mix in plastic or glass pitcher. Add cold water; stir until drink mix is dissolved. Add Cranberry drink and lime juice. Stir & refrigerate until ready to serve. Pour into sugar/Splenda rimmed martini glasses.

Makes 7 servings; 1 cup each.

Cals: 20; Fat = 0 (0g sat fat); Chol 0mg; Sodium 25mg; Carbs 4g; Fiber 0g; Sugars 3g; Protein 0g

**I think this would also be good served in a highball glass with a lot of ice and a wedge of lime/orange or a cherry or in a tall skinny glass. Maybe even mix in a bit of seltzer water.....

 

[jenscats5]

Cool N Creamy Coffee Freeze

Pour 1 cup milk into a large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add 1 cup frozen Cool Whip whipped topping, 1 package (4-serving size) jello Vanilla Flavor instant Pudding Mix & 1 tblsp. Instant coffee, cover & blend on high speed until smooth. Pour into glasses & serve immediately. Makes 4 servings.

**For a healthier version, use SF & FF Cool Whip/Pudding Mix and skim milk....and a scoop of protein powder, if desired....