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Chef2Chef Recipe Club - Volume 5 Issue 100 - November 14, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, I'd like to thank Gabrielle Nagler for all of her great recipes this week and for the generous donation of two of her cookbooks. Sherrie Prtitchett and Nori Chabot will each receive a copy of "The Diet Doctor's Wife's Cookbook". Today's recipes look like this: Low-Fat Mexican Dinner Enjoy the exciting spicy flavors of traditional Mexican cooking without all the fat and calories. Mexican Rice Mexican Beans Mexican Steamed Vegetables Pear and Ginger Crisp -------------------------------------------------- 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 -------------------------------------------------- Mexican Rice 2 cups short grain brown rice 1 1/2 teaspoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion, chopped 2 tomatoes, peeled, seeded and chopped (optional) 1 teaspoon fresh chili pepper, minced (optional) 1/4 teaspoon ground cumin 4 cups water 1/2 teaspoon sea salt 3 tablespoons fresh coriander leaves, chopped Soak rice for 1 hour. Drain. Heat oil in a medium-size heavy pot. Add garlic and onion, and sauté 2-3 minutes. Add tomato, chili pepper, cumin, rice, water and salt. Cover pot. Bring to a boil, reduce heat to low and place a flame deflector under the pot. Cook for 1 hour. Remove from the heat and allow to rest, covered, for 15 minutes. Mix in fresh coriander leaves and serve. [Serves 8] Nutrition Per Serving: Calories 194, Total Fat 2g, Saturated Fat trace, Cholesterol 0mg, Sodium 140mg, Potassium 253mg, Total Carbohydrate 39g, Dietary Fiber 1g, Protein 4g, Calcium 33mg, Iron 1mg, Zinc 1mg, Vitamin C 12mg, Vitamin A 235 IU, Vitamin B6 .3mg, Thiamin B1 .2mg, Folacin 19mcg, Niacin 2mg -------------------------------------------------- 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 -------------------------------------------------- Mexican Beans The Diet Doctor's Wife: I make Mexican Beans a lot. The long pressure-cooking creates the richness of refried beans, minus the fat. I serve Mexican Beans with rice or use them to make burritos or nachos. 2 cups dried pinto beans, soaked 6-8 hours or quick-soaked 1 small onion, cut in wedges 1 large clove garlic 2 tablespoons chili powder 1/2 teaspoon ground cumin 1 teaspoon sea salt Drain beans and discard soaking water. Put beans in a pressure cooker. Add enough water to cover beans by 2 inches. Add onion and garlic clove. Secure lid and bring up to pressure. Lower temperature to moderate heat and cook for 45 minutes. Remove from heat and allow pressure to release naturally. Remove 1/4 cup of bean cooking liquid from the pressure cooker and mix together with chili powder and cumin. Add spice mixture to the beans and stir to incorporate. Pressure-cook for another 30 minutes. Add salt and stir to incorporate. Break up bean mixture with a potato masher. Check for seasoning. [Serves 8] Nutrition Per Serving: Calories 176, Total Fat 1g, Saturated Fat trace, Cholesterol 0mg, Sodium 259mg, Potassium 702mg, Total Carbohydrate 33g, Dietary Fiber 13g, Protein 11g, Calcium 70mg, Iron 3mg, Zinc 1mg, Vitamin C 6mg, Vitamin A 659 IU, Vitamin B6 .3mg, Thiamin B1 .3mg, Riboflavin B2 .1mg, Folacin 249mcg, Niacin 1mg -------------------------------------------------- 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& -------------------------------------------------- Mexican Steamed Vegetables The Diet Doctor's Wife: Adding a drizzle of grapeseed oil and dry-roasted cumin seeds to vegetables before steaming, is a low-fat cooking technique I use to create richness and unexpected flavor. Fresh vegetables (cauliflower, broccoli, carrots, turnips, etc.), cut in equal-size pieces Grapeseed oil *Dry-roasted cumin seeds Sea salt and freshly ground black pepper, to taste Place vegetables in a bowl. Drizzle lightly with grapeseed oil. Add a sprinkle of cumin seeds. Toss to incorporate. Season with sea salt and freshly ground pepper. Place vegetables in a steamer and steam until tender. Nutrition Per Serving: The nutritional content for this dish depends on the vegetables you choose as well as the amount of oil. Portion size is also a consideration. Sources with nutritional values for given foods are available in bookstores, the library or on-line. One tablespoon of grapeseed oil contains approximately 120 calories, 14g of total fat, 1.3g of saturated fat and no cholesterol. *Note: To roast cumin seeds, heat a small skillet over medium heat. Add enough seeds to cover the bottom of the pan. Roast seeds 1-2 minutes until an aroma is released. Stir the seeds continuously with a wooden spoon to prevent them from burning. Allow seeds to cool before using them. -------------------------------------------------- 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/ -------------------------------------------------- Pear and Ginger Crisp The Diet Doctor's Wife: This delightful dessert is made without butter or refined sugar. Instead I use flavorful nut oil and natural sweeteners. 6 pears, peeled, cored and chopped in chunks 6 tablespoons brown rice syrup Pinch of sea salt 1/2 teaspoon cinnamon *1 1/2 teaspoons kuzu, dissolved in 2 tablespoons of water 1 tablespoon fresh ginger root, peeled and grated 1 teaspoon vanilla extract 1 recipe Almond Crisp Topping (recipe below) Preheat oven to 350 degrees F. Bring 1/2 cup water to a boil. Add pears, rice syrup, sea salt and cinnamon. Reduce heat to a simmer and cook until pears are tender, still retaining their shape. Add dissolved kuzu to the pear mixture, stirring gently and continuously. Roll grated ginger into a ball and squeeze the juice into the pear mixture. Discard ginger pulp. Cook 1-2 minutes until pear mixture thickens. Remove from the heat. Add vanilla and stir to incorporate. Pour mixture into a square 8" x 8" baking pan. Crumble Almond Crisp Topping on top of the fruit. Bake 30-40 minutes. [Serves 8] Nutrition Per Serving: Calories 247, Total Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 76mg, Potassium 260mg, Total Carbohydrate 47g, Dietary Fiber 6g, Protein 4g, Calcium 35mg, Iron 1mg, Zinc 1mg, Vitamin C 5mg, Vitamin A 53 IU, Thiamin B1 .2mg, Riboflavin B2 .1mg, Folacin 17mcg, Niacin 1mg *Note: Kuzu is a white starch made from the kuzu root. It is used as a thickening agent and for its medicinal properties. It can be purchased in the macrobiotic section of most health food stores. If kuzu is not available, use arrowroot powder. -------------------------------------------------- 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 -------------------------------------------------- Almond Crisp Topping 1/2 cup whole wheat flour 1 cup rolled oats 1/4 cup cornmeal 1/4 teaspoon cinnamon 1/4 teaspoon sea salt *2 tablespoons crushed almonds *2 tablespoons almond oil 2 tablespoons maple syrup In a dry skillet, roast flour, oats and cornmeal over medium heat for 3 minutes until a nutty aroma is released. Continually stir with a wooden spoon to avoid burning. Transfer to a medium bowl. Add remaining dry ingredients and stir to combine. In a smaller bowl, whisk together wet ingredients. Add to the dry mixture and stir to combine. Bake according to recipe instructions (see recipe above). [Serves 8] Nutrition Per Serving: Calories 136, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 60mg, Potassium 99mg, Total Carbohydrate 19g, Dietary Fiber 3g, Protein 3g, Calcium 20mg, Iron 1mg, Zinc 1mg, Vitamin A 28 IU, Thiamin B1 .1mg, Riboflavin B2 .1mg, Folacin 9mcg, Niacin 1mg *Note: For nut allergies, eliminate the nuts and substitute light vegetable oil for the nut oil. -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |