Best food recipes

Sweet-And-Sour Walnuts


Ingredients:

Peanut oil (about 1 quart)
For deep-frying
1/2 c Arrowroot powder
1/2 c Whole-wheat pastry or
Unbleached white flour
2 Eggs
1/2 c Water — plus 1-1/2 tsp.
2 c Walnut halves
1 c Pineapple chunks
1 c Red bell pepper —
Julienned
2 c Broccoli florets
1/2 c Rice vinegar
1/4 c Low-sodium soy or tamari
Sauce
1/3 c Light honey
2 tb Dark sesame oil
1 tb Minced garlic
1 tb Cornstarch

Methods:

1. In a wok or deep skillet over medium heat, begin heating peanut oil to deep-fry temperature of about 350 degrees F (8 to 10 minutes).
2. In a small bowl mix arrowroot, flour, eggs, and the 1/2 cup water to form a smooth batter. Dip walnuts in batter. When oil is hot, fry walnuts until lightly browned (30 seconds). Line a baking sheet with paper towels and drain cooked walnuts on towels.
3. Pour hot oil into a container and wipe wok clean. Return 1 teaspoon of oil to wok and place over medium-high heat. Stir-fry pineapple, red pepper,and broccoli until vegetables are bright in color.
4. In a small bowl mix rice vinegar, soy sauce, honey, sesame oil, garlic, the 1-1/2 tablespoons water, and cornstarch. Add to vegetables and cook, stirring frequently, until mixture thickens. Add walnuts. Toss to reheat and serve immediately.

Sweet-And-Sour Green Beans


Ingredients:

10 oz Package Frozen Green Beans
1/2 c Water
1 Bay Leaf
4 Whole Cloves
2 tb Wine Vinegar, red or white
1 tb Margarine
1 pk Equal Sweetener

Methods:

Combine the beans, water, bay leaf and cloves in a saucepan. Cook until the beans are tender, about 3 minutes. Drain off the water.Add the vinegar and margarine. Saute for 3 minutes.Remove the bay leaf and cloves. Sprinkle on the sweetener and serve.
Serves 4

Sweet Stuffed Japanese Eggplants


Ingredients:

8 Japanese eggplants
1 tb Canola oil
1 1/2 c Onion; minced
1 md Red bell pepper; chopped
1 c Vegetable stock or water
1 tb Gingerroot; minced
2/3 c Tomato sauce
2 tb Dark brown sugar
2 tb Raisins
1/3 c Almonds; sliced, blanched
1 ts Salt, or to taste
1 tb Curry powder, or to taste

Methods:

Preheat oven to 350 deg. Spray a 9- by 13-inch baking pan with cooking spray.Make a deep lengthwise slit in each eggplant, but don’t cut all the way through. Set aside.To make stuffing, heat oil in alarge skillet and saute onion and bell pepper until soft, about 5 minutes. Add remaining ingredients, stir and
simmer for 2 minutes.Spread a thin layer of stuffing on bottom of baking pan.’spoon remaining stuffing into the cut of each eggplant and place each stuffed egplant on top of stuffing layer in baking dish. Cover pan with foil.Bake 25 minutes. Uncover, and bake an additional 20 to 25 minutes, or until eggplants are tender. Serve over rice.

Sweet Yogurt Topping


Ingredients:

1 c Raspberries, unsweetened
-frozen
2 tb Honey
1/4 ts Vanilla
3/4 c Strained nonfat plain yogurt

Methods:

Push the raspberries through a fine sieve into a bowl to make 1/4 cup puree. Gently stir in the honey and vanilla. Stir in the yogurt.You could use any fruit puree (either homemade or commericailly made) and
reduce the honey if this is too sweet.
CAUTION: If you overstir strained yogurt, it will become thin.
Serving Size: 2 Tablespoons
Per serving: 285 Calories; 1g Fat (3% calories from fat); 11g Protein; 62g Carbohydrate; 3mg Cholesterol; 132mg Sodium Food Exchanges: 1 Fruit; 1 Non-Fat Milk; 2 1/2 Other Carbohydrates

NOTES : Serve this in lieu of whipped cream on the dessert of your choice.Would also make a good spread for bread.

Sweet Saffron Rice


Ingredients:

1 c Basmati rice (uncooked)
1 pn Saffron threads
1/4 c -Boiling water
2 c Water or vegetable stock
1 Cinnamon stick
5 Whole cloves
1/4 ts Sea salt
1/2 c Jaggery or light brown sugar
1 ts Crushed cardamom seeds
1/4 c Slivered almonds
1/4 c Currants
2 tb Canola oil

Methods:

Place rice in a strainer and rinse with cool water until water runs clear.Set aside.Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes.Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside.Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice.Saute almonds and currants in oil only until currants puff slightly and
nuts turn lightly brown.Gently fold into rice mixture, fluff with a fork, and serve.

Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol,72 mg calcium

HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and reduce water or broth by 2 tablespoons.


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