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Chef2Chef Recipe Club - Volume 5 Issue 97 - November 11, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Each day this week will be a different theme. Yesterday was Italian, tomorrow will be Japanese, today's menu will be called the "Diet Dinner" and it sounds delightful. Welcome back Gabrielle Nagler. You can visit her for more information here: http://www.thedietdoctorswife.com Diet food shouldn't be boring. There are tricks and techniques that can bring out flavor without adding extra calories and fat. Here are today's recipes. Enjoy! Cabbage Soup Bill's Throw-it-in-a-Pan Salmon Panna Cotta with Strawberry Coulis -------------------------------------------------- Recipe Club, Looking for that one missing piece of your favorite China pattern? This place is awesome! Replacements.com Founded by Bob Page in 1981, Replacements, Ltd. (located in Greensboro, NC) has the world's largest selection of old & new china, crystal, silver, and collectibles. Our 300,000 square foot facilities (the size of five football fields!) house an incredible inventory of 10 million pieces in more than 180,000 patterns, some over 100 years old! http://www.replacements.com/index.htm?s1=c2c&5& -------------------------------------------------- Cabbage Soup The Diet Doctor's Wife: This recipe is based on my mother's sweet and sour cabbage soup. My version is vegetarian and just as yummy. I can eat a whole pot-full in just one sitting. Thankfully, it's not at all fattening. The Diet Doctor: This soup is great for dieting. It's low in fat and calories, high in fiber, and has a mild diuretic effect. You can enjoy it in large quantities, guilt-free. 2 teaspoons grapeseed oil 2 cups onion, chopped 2 cloves garlic, minced 1 cup carrot, diced 1 cup celery, diced Bouquet garni (1 bay leaf, 6 sprigs parsley and 6 chives, tied together with string) 1 teaspoon ground caraway or 1 tablespoon caraway seeds 1 bay leaf 1 pound cabbage, shredded 1 cup Jerusalem artichoke, cut in chunks (optional) 1/2 cup parsnip, diced 1-cup turnip, cut in chunks 14-ounce can peeled and seeded tomatoes, coarsely chopped 4 cup Basic Vegetable Stock (recipe below) or water 2 tablespoons apple cider vinegar Sea salt and freshly ground white pepper, to taste Heat oil in a stockpot. Add onion, garlic, carrots, celery, bouquet garni, caraway and bay leaf, and sauté for 5 minutes. Add the rest of the ingredients and bring soup to a boil. Lower heat and simmer 30 minutes. Season to taste. Remove bay leaf. Serves 8 Nutrition Per Serving: Calories 95, Total Fat 2g, Saturated Fat trace, Cholesterol 0mg, Sodium 129mg, Potassium 556mg, Total Carbohydrate 20g, Dietary Fiber 4g, Protein 3g, Calcium 72mg, Iron 2mg, Vitamin C 36mg, Vitamin A 4916 IU, Vitamin B6 .2mg, Thiamin B1 .1mg, Riboflavin B2 .1mg, Folacin 53mcg, Niacin 1mg -------------------------------------------------- Got a Passion for Cooking? Make it your Career! Shop and compare our TOP US Culinary Institutes that offer Financial Aid and Job Placement. Culinary Programs in 32 Locations! Request complimentary, no obligation Information Today! http://chef2chef.net/culinary-institute/ -------------------------------------------------- Basic Vegetable Stock The Diet Doctor's Wife: I always have this stock on hand. It is a great base for soup, as well as an essential ingredient for impromptu risottos and stews. Basic Vegetable Stock is perfect for adding low fat richness to a stir-fry. And with a pressure cooker, it can be made in no time. 6 kale leaves 2 leeks, white and pale green parts only, sliced in thin rounds 2 onions, cut in chunks 6 cloves garlic 2 carrots, cut in chunks 2 stalks celery, sliced 1 turnip, cut in chunks 1 cup winter squash, cut in chunks and skin removed Bouquet garni (2 bay leaves, 3 sprigs parsley, 1 sprig thyme) *4-inch piece kombu (optional) 8-10 cups water Put all ingredients in a pressure cooker. Bring up to pressure over high heat. Reduce heat to moderately low and cook for 10 minutes. Allow to cool and then strain. If you don't want to use a pressure cooker, you can bring the ingredients to a boil, then lower the heat to simmer, uncovered, for 1/2 hour. Allow to cool and then strain. Store in an airtight container in the refrigerator for up to 5 days, or freeze. [Serves 8] Nutrition Per Serving: Calories 20, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 25mg *Note: Kombu or kelp is a sea vegetable that can be purchased in any Asian market or macrobiotic section of a health food store. -------------------------------------------------- COOKBOOK WIZARD RECIPE SOFTWARE for your PC. The easy way to organize your recipes, create shopping lists, cookbooks and create recipe web pages. It doesn't get any easier, Simple as 1-2-3! click on website---->>>> http://www.mealmaster.com -------------------------------------------------- Bill's Throw-it-in-a-Pan Salmon The Diet Doctor: This is one of my specialties. It's super easy to prepare, tastes great and gives you a real energy boost without adding excess fat and calories. Plus salmon contains omega-3 fatty acids, which help to keep your heart healthy. *2, 6-ounce salmon fillets 1/3 cup onion, thinly sliced 2 sprigs fresh dill Splash of Vermouth Sea salt and freshly ground black pepper, to taste Preheat oven to 500 F. Season salmon fillets with sea salt and freshly ground pepper. Place in an ovenproof skillet. Top salmon with onion slices and dill sprigs. Add a splash of Vermouth and roast for 15-18 minutes. Remove from oven and discard dill sprigs. [Serves 2] Nutrition Per Serving: Calories 257, Total Fat 6g, Saturated Fat 1g, Cholesterol 88mg, Sodium 129mg, Potassium 691mg, Total Carbohydrate 5g, Dietary Fiber 1g, Protein 35g, Calcium 83mg, Iron 3mg, Zinc 1mg, Vitamin C 3mg, Vitamin A 382 IU, Vitamin B6 .4mg, Vitamin B12 5.1mcg, Thiamin B1 .4mg, Riboflavin B2 .2mg, Folacin 10mcg, Niacin 9mg *Note: We recommend that you use wild-caught salmon instead of farm-raised salmon. -------------------------------------------------- Freddy Guys Filberts Oregon Hazelnuts lend a gentle, naturally sweet addition to your holiday baking. Freddy Guys are growers who specialize in providing you with fresh direct shipments of recipe ready ingredients that include pieces (sliced or diced) and meal as well as raw and roasted whole kernels. Hazelnuts are the perfect low carb snack, packed with antioxidants, poly unsaturated fats, and folate, all of which reduce the risk of heart disease and cancers. Freddy Guys has all this goodness snack-packed as well for lunches and outings. Try our sampler. http://html.chef2chef.net/goto.php?id=366 -------------------------------------------------- Panna Cotta with Strawberry Coulis The Diet Doctor's Wife: This rich tasting dessert is low in fat and calories. 1 cup reduced fat coconut milk 3/4 cup soy milk, rice milk or water 1/4 cup maple syrup Pinch of sea salt *2 tablespoons agar agar 1 1/2 teaspoons vanilla extract In a saucepan, combine first 5 ingredients. Bring to a boil, stirring continuously. Reduce heat to simmer. Continuing to stir, simmer until agar agar flakes are completely dissolved. This will take 5-15 minutes. Remove from the heat and stir in vanilla. Pour hot liquid in 4 ramekins. Cool to room temperature. Refrigerate to set, about 1 hour. Strawberry Coulis 1 1/2 cups strawberries, hulled 2-3 tablespoons brown rice syrup or maple syrup Pinch of sea salt or splash of freshly squeezed lemon juice Purée ingredients. Pass through a strainer. Refrigerate. To serve, unmold each panna cotta on individual serving plates. Drizzle 2 tablespoons of coulis around each panna cotta. [Serves 4] Nutrition Per Serving: Calories 148, Total Fat 4g, Saturated Fat trace, Cholesterol 0mg, Sodium 69mg, Potassium 218mg, Total Carbohydrate 26g, Dietary Fiber 2g, Protein 3g, Calcium 31mg, Iron 1mg, Vitamin C 31mg, Vitamin A 35 IU, Thiamin B1 .1mg, Riboflavin B2 .1mg, Folacin 11mcg *Note: Agar agar is a vegetarian gelling agent, which is available in the macrobiotic section of most health food stores. Agar agar contains mild laxative properties. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |