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Chef2Chef Recipe Club - Volume 5 Issue 98 - November 12, 2003 Chef2Chef Recipe Club Member Forum: http://forums/chef2chef.net -------------------------------------------------- Hello Recipe Club, Don't forget…if you'd like a chance to WIN one of Gabrielle Nagler's cookbooks titled "The Diet Doctor's Wife's Cookbook" send me your email address here: http://chef2chef.net/contacts/mail/mail-dn.html I'll announce the TWO winners in Friday's Recipe Club. Gabrielle's Japanese Dinner We can learn a lot from the Japanese way of eating. Their low-fat, near-vegetarian diet is partly responsible for their relatively long life expectancy, and markedly low instance of heart disease, stroke and cancer. The following recipes are examples of this healthful and wonderfully delicious cuisine. Cool Weather Miso Soup Napa Cabbage Sauté Roasted Salmon Japanese Style Vegetable Fried Rice -------------------------------------------------- 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 -------------------------------------------------- Cool Weather Miso Soup The Diet Doctor: This is a satisfying winter soup that is extremely low in fat and calories, and takes practically no time to prepare. 1/4 cup daikon, sliced in thin rounds cut in half 1/4 cup carrot, sliced in thin rounds cut in half 4 fresh shitake mushroom caps, thinly sliced 2 tablespoons scallions, chopped 1 handful chopped seasonal greens (kale, collards, mustard) 1 quarter-size slice fresh ginger root, peeled and julienned 2 cups water, Basic Vegetable Stock (recipe below) or Japanese Stock (recipe below) *1 tablespoon instant wakame flakes or arame (optional) 2 tablespoons miso 1-2 drops toasted sesame oil 1-2 drops sake 1-2 drops tamari Place first 8 ingredients in a pot. Bring to a boil. Reduce heat and gently simmer for 5 minutes. Remove 1/4 cup of broth from the pot and whisk together with miso until a liquid purée is formed. Pour miso mixture back into the pot. Season with sesame oil, sake and tamari. Allow to simmer for 1 minute and serve. [Serves 4] Nutrition Per Serving: Calories 43, Total Fat 1g, Saturated Fat trace, Cholesterol 0mg, Sodium 331mg, Potassium 193mg, Total Carbohydrate 8g, Dietary Fiber 2g, Protein 2g, Calcium 37mg, Iron 1mg, Zinc 1mg, Vitamin C 23mg, Vitamin A 3770 IU, Vitamin B6 .1mg, Riboflavin B2 .1mg, Folacin 18mcg, Niacin 1mg *Note: Wakame and arame are sea vegetables, which can be purchased at Asian markets or the macrobiotic section of any health food store. -------------------------------------------------- Recipe Club, Visit ProKitchen.com Your source for Cooking & Kitchenware for the Holidays. Top Brands, deep Discounts, hard-to-find items & more! Try our Kitchen! http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Basic Vegetable Stock The Diet Doctor's Wife: I always have this stock on hand. It is a great base for miso 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 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 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 at an Asian market or macrobiotic section of any health food store. Japanese Stock The Diet Doctor: This is an exceedingly simple soup stock. Even I can make it. *4-inch piece kombu 5 dried shitake mushrooms 5 cups water Wipe kombu with a damp cloth. Place all ingredients in a soup pot. Bring to a boil. Remove from heat and let steep for 1/2 hour. Strain and refrigerate for up to 5 days. [serves 6] Nutrition Per Serving: Calories 10, Total Fat trace, Saturated Fat trace, Cholesterol 0mg, Sodium 10mg, Potassium 48mg, Total Carbohydrate 2g, Dietary Fiber trace, Calcium 7mg, Vitamin A 2 IU, Folacin 8mcg *Note: Kombu or kelp is a sea vegetable that can be purchased at an Asian market or macrobiotic section of any health food store. -------------------------------------------------- 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& -------------------------------------------------- Napa Cabbage Sauté The Diet Doctor's Wife: This light vegetable sauté may be surprising low in fat and calories, but is bursting with gingery flavor. The high Vitamin A content makes this dish an absolute must during the winter months when so many of us are vulnerable to colds and flu. 1 teaspoon grapeseed oil 1/4 teaspoon fresh hot chili pepper, minced 2 teaspoons fresh ginger root, grated 1 pound Napa cabbage, shredded 1 medium carrot, julienned 1/2 cup fresh chives, cut in 2-inch pieces Sea salt, to taste *2 tablespoons mirin Heat oil in a sauté pan over medium heat. Add chili pepper and ginger, and warm for 30 seconds. Add the cabbage, carrots and chives. Season with sea salt and sauté for 3 minutes. Add mirin, cover and cook for 4 minutes. Uncover and cook until liquid evaporates. [Serves 6] Nutrition Per Serving: Calories 30, Total Fat 1g, Saturated Fat trace, Cholesterol 0mg, Sodium 54mg, Potassium 246mg, Total Carbohydrate 3g, Dietary Fiber 1g, Protein 1g, Calcium 87mg, Iron 1mg, Vitamin C 38mg, Vitamin A 5821 IU, Vitamin B6 .2mg, Riboflavin B2 .1mg, Folacin 56mcg, Niacin 1mg *Note: Mirin is a sweet rice wine used in Japanese cooking. It is available in Asian markets and many grocery stores. -------------------------------------------------- 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 -------------------------------------------------- Roasted Salmon Japanese Style 3 tablespoons low sodium tamari *1 tablespoon mirin 1 tablespoon sake **2 pounds salmon fillets or striped bass fillets Preheat oven to 400 F. Combine the first 3 ingredients and pour over the salmon to marinate for 1 hour. Roast salmon for 15-18 minutes (10-12 minutes per inch of thickness). [Serves 6] Nutrition Per Serving: Calories 187, Total Fat 5g, Saturated Fat 1g, Cholesterol 79mg, Sodium 401mg, Potassium 506mg, Total Carbohydrate 1g, Protein 31g, Calcium 21mg, Iron 1mg, Zinc 1mg, Vitamin A 179 IU, Vitamin B6 .3mg, Vitamin B12 4.5mcg, Thiamin B1 .3mg, Riboflavin B2 .2mg, Folacin 7mcg, Niacin 8mg *Note 1: Mirin is a sweet rice wine used in Japanese cooking. It is available in Asian markets and many grocery stores. **Note 2: We recommend that you use wild-caught salmon instead of farm-raised salmon. Variation 1: To make a sauce, double or triple the marinade. Heat the extra marinade over medium heat and reduce to half the original volume. Drizzle over the cooked salmon. Variation 2: You can also barbeque the fish and baste with extra marinade. -------------------------------------------------- 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/ -------------------------------------------------- Vegetable Fried Rice 1 1/2 teaspoons grapeseed oil 2 scallions, thinly sliced 1 tablespoon fresh ginger root, peeled and grated 1/2 cup celery, minced 1/2 cup carrot, minced 1/4 cup daikon, minced 6 fresh shitake mushroom caps, thinly sliced Tamari or soy sauce 4 cups cooked brown rice 1-2 drops toasted sesame oil Sea salt, to taste Chopped fresh scallions, chives or dill, for garnish Heat grapeseed oil in a wok over medium heat. Warm scallions and ginger for about 1 minute. Add the rest of the vegetables and sauté. If the pan gets too dry, add a couple of tablespoons of water or stock, and cook for 1 minute. Add a few drops of tamari and stir to incorporate. Add rice and a few more drops of tamari and a drop of toasted sesame oil. Sauté until rice is heated through. If the wok gets too dry, add a bit more water or stock. Sauté until liquid is evaporated. Season to taste. Garnish with finely chopped scallions, chives or dill. [Serves 6] Nutrition Per Serving: Calories 176, Total Fat 2g, Saturated Fat trace, Cholesterol 0mg, Sodium 18mg, Potassium 204mg, Total Carbohydrate 35g, Dietary Fiber 3g, Protein 4g, Calcium 25mg, Iron 1mg, Zinc 1mg, Vitamin C 4mg, Vitamin A 3046 IU, Vitamin B6 .2mg, Thiamin B1 .1mg, Riboflavin B2 .1mg, Folacin 20mcg, Niacin 2mg -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |