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Chef2Chef Recipe Club - Volume 5 Issue 99 - November 13, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Gabrielle Nagler's Comfort Food Recipes and more are available in "The Diet Doctor's Wife's Cookbook" Believe it or not, there is a way to indulge yourself with satisfying yummy treats that won't add inches to your hips and thighs, or clog your arteries. Today's recipes include… Red Squash Soup Outback Rice Dinner Chocolate Chip Cookies -------------------------------------------------- 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/ -------------------------------------------------- Red Squash Soup The Diet Doctor's Wife: This soup is simple and hearty. I like it best made with buttercup squash, although butternut and other varieties of winter squash are more readily available. 2 pounds winter squash (buttercup, butternut, acorn, red kuri) 2 teaspoons extra virgin olive oil 1 carrot, chopped 1 stalk celery, chopped 1 small onion, chopped Bouquet garni (1 sprig thyme, 6 sprigs parsley and 1 bay leaf, tied together with string) 4 cups Basic Vegetable Stock (recipe below) or water Sea salt and freshly ground black pepper, to taste 1 teaspoon fresh thyme leaves Preheat oven to 450 degrees F. Cut squash in half, and scoop out seeds and fibers. Place squash halves on a baking sheet, cut-side down, and bake for 30-45 minutes until tender. Scoop out cooked flesh and set aside. In a soup pot, heat oil on medium and add carrot, celery, onion and bouquet garni. Sauté until vegetables start to release their juices, about 2-3 minutes. Add squash flesh and stock. Bring to a boil and then reduce heat to a gentle simmer for 30 minutes with the lid partially off. Remove bouquet garni. Purée the soup and season to taste. Add fresh thyme leaves and allow the soup to rest for 5 minutes. Ladle the soup into serving bowls. [Serves 6] Nutrition Per Serving: Calories 97, Total Fat 1g, Saturated Fat trace, Cholesterol 0mg, Sodium 32mg, Potassium 535mg, Total Carbohydrate 21g, Dietary Fiber 3g, Protein 2g, Calcium 71mg, Iron 1mg, Vitamin C 30mg, Vitamin A 13,306 IU, Vitamin B6 .2mg, Thiamin B1 .1mg, Folacin 41mcg, Niacin 2mg -------------------------------------------------- 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 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. -------------------------------------------------- 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 -------------------------------------------------- Outback Rice Dinner The Diet Doctor: Gabrielle and I often order take-out salmon dinner (no butter on the fish or vegetables) from the Outback Steakhouse near the office. It's plain, good food for times when we are too tired or too lazy to cook. We like it so much that we have created a home version with a bit of a whole foods twist. As far as we're concerned, this dish qualifies as comfort food - the kind that won't expand your waistline. 2 tablespoons low sodium tamari 2 tablespoons sake *2 tablespoons mirin 1 cup cauliflower florets 1 cup broccoli florets 1 medium carrot, cut in 1/4-inch thick slices 6-ounce salmon fillet 2 cups cooked brown rice Water or vegetable stock Sea salt or freshly ground black pepper, to taste Combine tamari, sake and mirin in a small bowl. Place vegetables in a separate bowl and marinate in 4 tablespoons of the tamari mixture. Marinate the salmon in the remaining 2 tablespoons of the tamari mixture. Allow to rest for 15-30 minutes. Steam the vegetables until tender. Set aside. Steam the salmon until cooked through. Remove and discard the salmon skin. Heat a wok on medium. Add rice, steamed vegetables and fish. Gently mix together. Cook to heat through. If the pan gets too dry, add a dash of water or stock. Season to taste. [Serves 2] Nutrition Per Serving: Calories 405, Total Fat 5g, Saturated Fat 1g, Cholesterol 44mg, Sodium 697mg, Potassium 784mg, Total Carbohydrate 57g, Dietary Fiber 7g, Protein 25g, Calcium 73mg, Iron 3mg, Zinc 2mg, Vitamin 60mg, Vitamin A 11336 IU, Vitamin B6 .6mg, Vitamin B12 2.5mcg, Thiamin B1 .4mg, Riboflavin B2 .2mg, Folacin 73mcg, Niacin 8mg *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 -------------------------------------------------- Chocolate Chip Cookies The Diet Doctor's Wife: These chocolate chip cookies are made with no butter, sugar or eggs. They are an awesome treat for people who need to watch their cholesterol or suffer from lactose intolerance. The combination of spelt flour and maple syrup create an unusually addictive flavor. 1 cup whole wheat pastry flour 1 cup spelt flour 1 3/4 cups semi-sweet chocolate chips or malt-sweetened chocolate chips *1/2 cup walnuts, chopped 1 teaspoon aluminum-free baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt *1/2 cup walnut oil or grapeseed oil 3/4 cup maple syrup 1/4 cup water 1 tablespoon vanilla extract Preheat oven to 350 degrees F. Line two dry baking sheets with parchment paper. In a large bowl, combine dry ingredients. In a smaller bowl, whisk together wet ingredients. Pour wet ingredients into the dry mixture. Stir to incorporate. Using a tablespoon, spoon batter onto the baking sheets. Bake 15-20 minutes, until edges are lightly browned. [36 cookies] Nutrition Per Cookie: Calories 117, Total Fat 7g, Saturated Fat 2g, Cholesterol 0mg, Sodium 46mg, Potassium 79mg, Total Carbohydrate 15g, Dietary Fiber 1g, Protein 2g, Calcium 20mg, Iron 1mg, Vitamin A 22 IU, Folacin 3mcg *Note: For nut allergies, eliminate the nuts and use grapeseed oil instead of walnut oil. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |