16:49 Nov 22 2012
Times Read: 501
for you as my gift :P
THE MENU OF THE DAY
MARINATED CUCUMBERS
1/4 c. water
1 Tbsp. sugar
3 Tbsp. vinegar
2 tsp. salad oil
1/4 tsp. dried basil, crushed
1/8 tsp. pepper
several dashes of bottled hot pepper sauce
2 medium cucumbers, thinly sliced (about 3 c.)
1 small onion, thinly sliced
1/2 c. sliced radishes
4 lettuce leaves (optional)
In a medium mixing bowl, stir together the first 7 ingredients. Add cucumbers and onion; toss to coat. Cover and refrigerate for 2 to 24 hours.
Before serving: Toss radishes with cucumbers and onions and serve on lettuce-lined plates (if desired). Makes 4 servings.
Per Serving: 52 Calories, 2 g. Fat, 0 mg. Cholesterol and 7 mg. Sodium.
or
STUFFED PEPPERS
4 medium green or sweet red peppers or a combination, cut in half lengthwise with seeds and membranes removed
2 (6 3/4 oz.) cans chunk-style chicken or 2 c. chopped, cooked chicken, drained
1 (7 oz.) can whole kernel corn, drained
1 (15 oz.) can Spanish rice
1/4 c. frozen sliced green onions
few dashes of bottled hot pepper sauce
1/4 c. finely shredded Cheddar cheese (1 oz.)
Place peppers, cut side down, in a 12 x 7 1/2 x 2-inch microwave-safe baking dish. Cover with plastic wrap and cook on 100% power (High) for 6 to 8 minutes or until nearly tender, rearranging peppers after 3 minutes; drain. Break canned chicken into chunks. Combine chicken, corn, Spanish rice, frozen onions and pepper sauce in a 1 1/2 quart microwave-safe casserole. Stir until lightly mixed and cook, uncovered, on High about 6 minutes or until heated, stirring after 3 minutes. Turn peppers cut side up and mound chicken mixture into shells. Cook, covered, on High for 2 minutes or until heated and peppers are tender. Sprinkle with cheese; cover and let stand until cheese melts (about 2 minutes). Makes 4 servings.
Per Serving: 352 Calories, 13 g. Fat, 67 mg. Cholesterol and 1,024 mg. Sodium.
or
MUSHROOM TOFU QUICHE
12 oz. tofu (fresh bean curd), drained and cut up
2 egg whites
1 egg
1/3 c. skim milk
1/2 tsp. dried oregano, crushed
1/8 tsp. garlic powder
3/4 c. shredded low-fat Cheddar cheese
1/4 tsp. pepper
1/8 tsp. salt
1 (7 oz.) can whole kernel corn with sweet peppers, drained
1 Tbsp. dried minced onion
1 tsp. margarine
2 Tbsp. fine dry bread crumbs
1 medium tomato, cut in thin wedges
1 Tbsp. snipped fresh parsley (optional)
Combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon salt in blender. Cover and blend or process until smooth. Stir in corn and dried onion. Prepare a 9-inch pie plate by spreading margarine over the bottom and sides and sprinkling with bread crumbs. Pour tofu mixture into pie plate. Bake, uncovered, at 350° for 30 to 35 minutes (a knife inserted near the center should come out clean). Arrange tomato wedges on top of quiche and sprinkle with remaining cheese. Bake until cheese is melted (about 3 minutes). Garnish with parsley. Makes 4 servings.
Per Serving: 212 Calories, 10 g. Fat, 83 mg. Cholesterol and 411 mg. Sodium.
PARTY TIME PORK CHOPS
1/2 c. packed brown sugar
3 Tbsp. cider vinegar
2 tsp. spicy brown mustard
1/2 tsp. Worcestershire sauce
4 pork chops
Combine brown sugar, vinegar, mustard and Worcestershire sauce. Brush each pork chop with sugar mixture. Preheat grill; cook chops about 4 inches from heat source, basting occasionally with sugar mixture. Cook until chops are done.
CHICKEN WINGS ON THE GRILL
1 lb. chicken wings
1/2 bottle Italian dressing
Marinate chicken wings in the Italian dressing overnight. Grill over low heat for 30 minutes; turn and grill 30 minutes more.
Ginger Risotto
7 cups chicken stock
1 tablespoon olive oil
1 medium white onion, finely diced (about 1 1/2 cups)
1 tablespoon plus 2 teaspoons grated ginger
1 1/2 cups Arborio rice
1 cup white wine
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
Salt and freshly cracked pepper to taste
Method
1. Bring the stock to a simmer in a medium pot and keep it at a simmer until the risotto is done.
2. Heat the oil in a large sauté pan over medium heat. Add the onion and 1 tablespoon of the ginger and cook, stirring constantly, for 2 to 3 minutes, until the onion is translucent.
3. Add the rice and stir. Stir in the wine and simmer until the liquid is evaporated. Begin adding stock, one ladleful at a time, stirring constantly until the liquid is absorbed. Continue adding stock until the rice is cooked but still firm and creamy, 30 to 35 minutes.
4. Turn off the heat. Add the butter, the remaining 2 teaspoons of ginger, and the Parmesan. Season with salt and pepper and serve immediately.
Na'ama's Fattoush
scant 1 cup / 200 g Greek yogurt and 3/4 cup plus 2 tbsp / 200 ml whole milk, or 1 2/3 cups / 400 ml buttermilk (replacing both yogurt and milk)
2 large stale Turkish flatbread or naan (9 oz /250 g in total)
3 large tomatoes (13 oz / 380 g in total), cut into 2/3-inch / 1.5cm dice
3 1/2 oz / 100 g radishes, thinly sliced
3 Lebanese or mini cucumbers (9 oz / 250 g in total), peeled and chopped into 2/3-inch / 1.5cm dice
2 green onions, thinly sliced
1/2 oz / 15 g fresh mint
scant 1 oz / 25 g flat-leaf parsley, coarsely chopped
1 tbsp dried mint
2 cloves garlic, crushed
3 tbsp freshly squeezed lemon juice
1/4 cup / 60 ml olive oil, plus extra to drizzle
2 tbsp cider or white wine vinegar
3/4 tsp freshly ground black pepper
1 1/2 tsp salt
1 tbsp sumac or more to taste, to garnish
Method
If using yogurt and milk, start at least 3 hours and up to a day in advance by placing both in a bowl. Whisk well and leave in a cool place or in the fridge until bubbles form on the surface. What you get is a kind of homemade buttermilk, but less sour.
Tear the bread into bite-size pieces and place in a large mixing bowl. Add your fermented yogurt mixture or commercial buttermilk, followed by the rest of the ingredients, mix well, and leave for 10 minutes for all the flavors to combine.
Spoon the fattoush into serving bowls, drizzle with some olive oil, and garnish generously with sumac.
Enjoy :P oh and Happy Thanksgiving if you celebrate it, if not then have a good day :)
COMMENTS
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OrchiD
21:20 Nov 22 2012
Tummy!!!