Eggplant Dip or Spread
1 Eggplant large
2 Garlic cloves
1 Green onion; chopped
1/4 c Parsley
1 tbsp Lemon juice
½ tsp Dill weed
Cut the stem off the eggplant and prick it allover with a fork. Place directly on the oven rack in a 350 degree oven. Bake about 1 hour or until eggplant is soft and has wrinkled skin. Remove from oven and cool. When it is cool enough to handle, peel and chop. Place in blender with remaining ingredients and blend until smooth. Chill before serving.
Wednesday, December 14, 2005
Eggplant Dip Armenian
1 med eggplant
1/4 c chopped red onion
1/2 c milk (soy for pareve)
1 tb olive oil
2 tb lemon juice
1 tb margarine
1 tb flour
1 salt and pepper to taste
1 freshly grated nutmeg - to taste
3 oz parmesan cheese - optional
Preheat oven to 400 F. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes. Sauté the onion in butter. Blend enough of the flour in to make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant. Season with salt, pepper and nutmeg. Add the Parmesan cheese and a few drops of warm milk if dip is too thick. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.
1 med eggplant
1/4 c chopped red onion
1/2 c milk (soy for pareve)
1 tb olive oil
2 tb lemon juice
1 tb margarine
1 tb flour
1 salt and pepper to taste
1 freshly grated nutmeg - to taste
3 oz parmesan cheese - optional
Preheat oven to 400 F. Prick eggplant with a fork in 10-12 places and rub with olive oil. Bake uncovered for about an hour, or until the pulp feels quite soft. Scoop out the pulp and place in a small saucepan. Add lemon juice and cook over medium heat until the water has evaporated - about 5 minutes. Sauté the onion in butter. Blend enough of the flour in to make a thick roux, then add milk slowly to form a thick sauce. Beat lightly into the eggplant. Season with salt, pepper and nutmeg. Add the Parmesan cheese and a few drops of warm milk if dip is too thick. Store overnight in the refrigerator but bring to room temperature before serving with crackers, bagel chips, or strips of crisped pita.
dressing oriental
1/2 c. teriyaki sauce, thickened
1/4 c. rice vinegar
2 tsp. miso
1 Tbs. pickled ginger or ¼ tsp dry
1 tsp. sesame oil
1 tsp. onion chives and green onions
1/2 c. oil
Blend everything together except oil. After dressing has been mixed well, add oil slowly. Pour over tofu or use as a dipping sauce.
1/2 c. teriyaki sauce, thickened
1/4 c. rice vinegar
2 tsp. miso
1 Tbs. pickled ginger or ¼ tsp dry
1 tsp. sesame oil
1 tsp. onion chives and green onions
1/2 c. oil
Blend everything together except oil. After dressing has been mixed well, add oil slowly. Pour over tofu or use as a dipping sauce.
DRESSING (FETA)
1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled feta cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Mix all ingredients together by hand in a small bowl until smooth. Cover and chill for 30 minutes before serving.
Makes 1 cup
1 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon crumbled feta cheese
1/8 teaspoon coarse ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Mix all ingredients together by hand in a small bowl until smooth. Cover and chill for 30 minutes before serving.
Makes 1 cup
Doughnuts or Buns low fat Baked Cinnamon-Applesauce
1/4 c water
1/2 ts salt
1/4 c EVO oil
2 eggs
3 ts brown sugar
1 ½ c sugar or sweetener
2 ts ground cinnamon
1/2 ts ground clove
1 1/4 c unsweetened applesauce
4 c flour (2c whole wheat, 2c Better for Bread)
2 packs dry yeast
1/2 c powdered sugar
After putting wet ingredients first into ABM, and then flour and yeast, turn on machine to dough cycle. During the initial cycles, watch to see that a ball is being formed, if not, add flour, and manually mix some in on the sides with a plastic knife to help the process. When done, place dough on large surface with plenty of flour sprinkled on it to make a roll to take cuttings to then make cinnamon bun type rolls. Have extra flour on hand to make sure the doughnuts to not stick to you. Bake doughnuts at 425 degrees for 12 minutes or until golden. Place on a cool tray, and, when warm or cool, powder with sugar.
1/4 c water
1/2 ts salt
1/4 c EVO oil
2 eggs
3 ts brown sugar
1 ½ c sugar or sweetener
2 ts ground cinnamon
1/2 ts ground clove
1 1/4 c unsweetened applesauce
4 c flour (2c whole wheat, 2c Better for Bread)
2 packs dry yeast
1/2 c powdered sugar
After putting wet ingredients first into ABM, and then flour and yeast, turn on machine to dough cycle. During the initial cycles, watch to see that a ball is being formed, if not, add flour, and manually mix some in on the sides with a plastic knife to help the process. When done, place dough on large surface with plenty of flour sprinkled on it to make a roll to take cuttings to then make cinnamon bun type rolls. Have extra flour on hand to make sure the doughnuts to not stick to you. Bake doughnuts at 425 degrees for 12 minutes or until golden. Place on a cool tray, and, when warm or cool, powder with sugar.
Doughnuts Baked Sour Cream
DOUGHNUTS
3 ½-4 c flour(½ whole wheat, ½ better for bread)
2 ts baking powder
1/2 ts baking soda
3/4 ts salt
1 ts cinnamon
1/2 ts nutmeg
½ c egg substitute
1/2 c sugar
1/4 c EVO oil
1 c sour cream
BRUSH ON TOPPING
1/4 c butter; melted
GLAZE
1 1/2 c confectioners' sugar; sifted
1 tb warm water
2 tb pure maple syrup
In a large mixing bowl, combine 3-1/2 c. flour with baking powder, baking soda, salt, and spices; whisk to blend. Set aside. Combine the eggs and sugar in large bowl of food processor. Process until pale yellow and slightly thickened. Add 1/4 c. of EVO and sour cream; blend well. Add dry ingredients; beat until a moist, stiff dough is formed. Turn out onto a lightly floured surface. Knead gently, working in additional flour to prevent sticking. Dough should be soft and smooth. Cover; let rest for 30 minutes. Preheat oven to 425 degrees Fahrenheit (400 if using convection). Generously grease 2 baking sheets. Roll the dough to a 1/2" thickness and cut out with 2-1/2" doughnut cutter. Transfer to the prepared baking sheets, ensuring that you leave at least 1" between doughnuts. Brush with the remaining 1/4 c. melted butter. Bake 12-15 minutes, or until lightly browned. Transfer to a cooling rack. When doughnuts are completely cooled, combine the confectioners' sugar, water, and maple syrup in a small bowl. Blend until smooth, then spread over the surface of each doughnut. Serve immediately.
DOUGHNUTS
3 ½-4 c flour(½ whole wheat, ½ better for bread)
2 ts baking powder
1/2 ts baking soda
3/4 ts salt
1 ts cinnamon
1/2 ts nutmeg
½ c egg substitute
1/2 c sugar
1/4 c EVO oil
1 c sour cream
BRUSH ON TOPPING
1/4 c butter; melted
GLAZE
1 1/2 c confectioners' sugar; sifted
1 tb warm water
2 tb pure maple syrup
In a large mixing bowl, combine 3-1/2 c. flour with baking powder, baking soda, salt, and spices; whisk to blend. Set aside. Combine the eggs and sugar in large bowl of food processor. Process until pale yellow and slightly thickened. Add 1/4 c. of EVO and sour cream; blend well. Add dry ingredients; beat until a moist, stiff dough is formed. Turn out onto a lightly floured surface. Knead gently, working in additional flour to prevent sticking. Dough should be soft and smooth. Cover; let rest for 30 minutes. Preheat oven to 425 degrees Fahrenheit (400 if using convection). Generously grease 2 baking sheets. Roll the dough to a 1/2" thickness and cut out with 2-1/2" doughnut cutter. Transfer to the prepared baking sheets, ensuring that you leave at least 1" between doughnuts. Brush with the remaining 1/4 c. melted butter. Bake 12-15 minutes, or until lightly browned. Transfer to a cooling rack. When doughnuts are completely cooled, combine the confectioners' sugar, water, and maple syrup in a small bowl. Blend until smooth, then spread over the surface of each doughnut. Serve immediately.
DOUGHNUTS OVEN BAKED Pareve
1 1/2 c. lukewarm soy milk
1/2 c. brown sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs or 4 whites
1/4 c. margarine
1/4 c. vegetable shortening
20 oz each whole wheat and better for bread flour
4 tsp active dry yeast
Cinnamon sugar
In bread machine, add liquid and then dry ingredients, dissolving spices and margarine first. Add more flour to machine if help is needed to make ball form. After completion of dough cycle, turn dough out onto well floured cloth covered board. (Dough will be soft to handle.) Roll gently with stocking-covered rolling pin to 1/2 inch thick. Cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased baking sheets. Brush doughnuts with melted butter. Cover, let rise until double, about 20 minutes. Bake 10 minutes at 425 degrees or until golden. Immediately roll in cinnamon sugar mixture or frost with a glaze.
VARIATIONS: Applesauce - Substitute 1 1/2 cups lukewarm applesauce for milk. Chocolate - Omit spice, stir in 1/2 cup cocoa with first addition of flour. Shake with confectioner's sugar after baking.
1 1/2 c. lukewarm soy milk
1/2 c. brown sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs or 4 whites
1/4 c. margarine
1/4 c. vegetable shortening
20 oz each whole wheat and better for bread flour
4 tsp active dry yeast
Cinnamon sugar
In bread machine, add liquid and then dry ingredients, dissolving spices and margarine first. Add more flour to machine if help is needed to make ball form. After completion of dough cycle, turn dough out onto well floured cloth covered board. (Dough will be soft to handle.) Roll gently with stocking-covered rolling pin to 1/2 inch thick. Cut with floured 2 1/2 inch doughnut cutter. Lift doughnuts carefully with spatula and place 2 inches apart on greased baking sheets. Brush doughnuts with melted butter. Cover, let rise until double, about 20 minutes. Bake 10 minutes at 425 degrees or until golden. Immediately roll in cinnamon sugar mixture or frost with a glaze.
VARIATIONS: Applesauce - Substitute 1 1/2 cups lukewarm applesauce for milk. Chocolate - Omit spice, stir in 1/2 cup cocoa with first addition of flour. Shake with confectioner's sugar after baking.
Tuesday, December 13, 2005
Griller Barbecue Bake
2 c baking mix
1/4 ts paprika
1/2 c water
1 c barbecue sauce
1/2 c chopped onion
1/4 ts pepper
8 oz Morningstar Farms Grillers shredded
1. Heat the oven to 425 degrees. Grease a 12-inch pizza pan.
2. In a medium bowl, combine the baking mix, paprika, and water until a soft dough forms. Beat 30 seconds.
3. Shape into a ball. Pat or press the dough into the pan.
4. In a medium bowl, mix the barbecue sauce, onion, and pepper. Stir in the shredded grillers.
5. Spread the mixture over the dough. Bake 17 to 20 minutes or until the edge is brown.
6. Cut into wedges and serve warm.
2 c baking mix
1/4 ts paprika
1/2 c water
1 c barbecue sauce
1/2 c chopped onion
1/4 ts pepper
8 oz Morningstar Farms Grillers shredded
1. Heat the oven to 425 degrees. Grease a 12-inch pizza pan.
2. In a medium bowl, combine the baking mix, paprika, and water until a soft dough forms. Beat 30 seconds.
3. Shape into a ball. Pat or press the dough into the pan.
4. In a medium bowl, mix the barbecue sauce, onion, and pepper. Stir in the shredded grillers.
5. Spread the mixture over the dough. Bake 17 to 20 minutes or until the edge is brown.
6. Cut into wedges and serve warm.
Curry Powder
6 dried red chilies
1 ounce coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds
10 fresh curry leaves
1/2 teaspoon ground ginger
1 tablespoon ground turmeric
This medium-hot curry blend can be used in any dish that calls for curry powder.
Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.
* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.
6 dried red chilies
1 ounce coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon fenugreek seeds
10 fresh curry leaves
1/2 teaspoon ground ginger
1 tablespoon ground turmeric
This medium-hot curry blend can be used in any dish that calls for curry powder.
Remove the seeds from the chilies. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well.
* To make Aromatic Curry Powder, add 1 tsp ground cinnamon and 1/4 tsp ground cloves with the ginger and turmeric, and use only 2 or 3 chilies.
Graham Crackers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup powdered milk
1/2 cup water
2 tablespoons lemon juice
2 eggs
1 cup brown sugar
1/2 cup honey
1 cup mild vegetable oil
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
6 cups whole wheat flour
Mix the powdered milk and water together and then add the lemon juice and
mix. In a separate bowl, beat the eggs until light and then add the brown sugar, honey, oil, and vanilla extract. Stir the salt and baking soda into 3 cups of the flour and combine with egg mixture. Continue to add flour until the dough is very stiff. Divide the dough into 4 parts. Lightly grease a cookie sheet with shortening and dust it with flour.
Roll one part of the dough out on the cookie sheet until it is about 1/8 inch thick. Lightly mark out squares with a blunt knife and use a fork to prick the squares every inch or so. Bake about 15 minutes at 375 until lightly browned.
Cut into squares immediately and move to a cooling rack. Repeat with the other 3 parts of the dough.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup powdered milk
1/2 cup water
2 tablespoons lemon juice
2 eggs
1 cup brown sugar
1/2 cup honey
1 cup mild vegetable oil
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
6 cups whole wheat flour
Mix the powdered milk and water together and then add the lemon juice and
mix. In a separate bowl, beat the eggs until light and then add the brown sugar, honey, oil, and vanilla extract. Stir the salt and baking soda into 3 cups of the flour and combine with egg mixture. Continue to add flour until the dough is very stiff. Divide the dough into 4 parts. Lightly grease a cookie sheet with shortening and dust it with flour.
Roll one part of the dough out on the cookie sheet until it is about 1/8 inch thick. Lightly mark out squares with a blunt knife and use a fork to prick the squares every inch or so. Bake about 15 minutes at 375 until lightly browned.
Cut into squares immediately and move to a cooling rack. Repeat with the other 3 parts of the dough.
Cookies Breakfast
1 c Margarine softened
1 c Brown sugar; firmly packed
1 Whole egg; beaten
2 Egg whites
1 ts Vanilla extract
1 tb Orange; or lemon rind, grated
1 c Flour
4 c Rolled oats; (do not use instant oatmeal)
1 c Sunflower seed
½ c Sesame seed
½ c Wheat germ
½ c Raw bran
1 c Raisins
1 c Walnuts; chopped-or use pecans, or hazelnuts
½ c Granulated sugar
1 ts Ground cinnamon
Preheat oven to 375 F. Take out two cookie sheets and set aside. Mix together margarine and the brown sugar with a pastry blender or electric mixer. Add whole egg, egg whites, vanilla, and rind, and beat by hand or mix thoroughly with electric mixer. Stir in flour and mix thoroughly, then add rolled oats, sunflower seed, sesame seed, wheat germ, and bran flakes, and blend well. Fold in raisins, and nuts. Make cinnamon/sugar mixture by blending the granulated sugar and the cinnamon in a small mixing bowl. Scoop out dough with a tablespoon and roll into balls with your hands. Roll in sugar/cinnamon mixture, place on cookie sheet, and mash flat with the bottom of a glass. Bake until lightly browned, 8 to 10 minutes. Cool cookie sheets on wire racks 2 to 3 minutes, then remove cookies to wire racks to cool completely. They also freeze well.
1 c Margarine softened
1 c Brown sugar; firmly packed
1 Whole egg; beaten
2 Egg whites
1 ts Vanilla extract
1 tb Orange; or lemon rind, grated
1 c Flour
4 c Rolled oats; (do not use instant oatmeal)
1 c Sunflower seed
½ c Sesame seed
½ c Wheat germ
½ c Raw bran
1 c Raisins
1 c Walnuts; chopped-or use pecans, or hazelnuts
½ c Granulated sugar
1 ts Ground cinnamon
Preheat oven to 375 F. Take out two cookie sheets and set aside. Mix together margarine and the brown sugar with a pastry blender or electric mixer. Add whole egg, egg whites, vanilla, and rind, and beat by hand or mix thoroughly with electric mixer. Stir in flour and mix thoroughly, then add rolled oats, sunflower seed, sesame seed, wheat germ, and bran flakes, and blend well. Fold in raisins, and nuts. Make cinnamon/sugar mixture by blending the granulated sugar and the cinnamon in a small mixing bowl. Scoop out dough with a tablespoon and roll into balls with your hands. Roll in sugar/cinnamon mixture, place on cookie sheet, and mash flat with the bottom of a glass. Bake until lightly browned, 8 to 10 minutes. Cool cookie sheets on wire racks 2 to 3 minutes, then remove cookies to wire racks to cool completely. They also freeze well.
Cole Slaw KFC
8 C of Cabbage shredded
1 Green Pepper shredded(optional)
2 tbsp Onion minced
1/4 C Carrot minced
1 1/2 -2 C. of Miracle Whip Light
1/2 C. Brown Sugar
1/4 C. Vinegar (optional)
1. Combine Miracle Whip with sugar in a large bowl. Mix well with electric beater (or by hand) until sugar is dissolved.
2. Run most of cabbage through the grater disk on your food processor. Add sliced-up carrot with some of the cabbage to get it to mince up small. It needs to be as small as possible.
3. Add cabbage, carrot, and onion to sauce and toss well.
4. Cover and chill for at least two hours before serving.
8 C of Cabbage shredded
1 Green Pepper shredded(optional)
2 tbsp Onion minced
1/4 C Carrot minced
1 1/2 -2 C. of Miracle Whip Light
1/2 C. Brown Sugar
1/4 C. Vinegar (optional)
1. Combine Miracle Whip with sugar in a large bowl. Mix well with electric beater (or by hand) until sugar is dissolved.
2. Run most of cabbage through the grater disk on your food processor. Add sliced-up carrot with some of the cabbage to get it to mince up small. It needs to be as small as possible.
3. Add cabbage, carrot, and onion to sauce and toss well.
4. Cover and chill for at least two hours before serving.
Cole Slaw 2
5 C. Chopped Cabbage about 1/4"x1/4" (not shredded)
1 C. Chopped Parsley Tops (medium - small pieces should not be larger than the cabbage pieces)
1/4 C. Chopped Green Onion Tops ( use just the tops )
1/4 tsp. Salt
Blend and stir first three ingredients add salt and stir well, set aside.
Cole Slaw Dressing
1/4 C. Mayonnaise
1/2 C. Sour Cream
1 Tbs. Honey Mustard
1 1/2 tsp. Vinegar
1/4 tsp. Salt
1/2 tsp. Brown Sugar
Mix all ingredients very well and pour over cabbage mixture. Fold in dressing so all is coated. May be served immediately or will keep in refrigerator the next day. We find this a very gentle and fresh tasting Cole slaw. This slaw enhances your main course and does not over power it.
5 C. Chopped Cabbage about 1/4"x1/4" (not shredded)
1 C. Chopped Parsley Tops (medium - small pieces should not be larger than the cabbage pieces)
1/4 C. Chopped Green Onion Tops ( use just the tops )
1/4 tsp. Salt
Blend and stir first three ingredients add salt and stir well, set aside.
Cole Slaw Dressing
1/4 C. Mayonnaise
1/2 C. Sour Cream
1 Tbs. Honey Mustard
1 1/2 tsp. Vinegar
1/4 tsp. Salt
1/2 tsp. Brown Sugar
Mix all ingredients very well and pour over cabbage mixture. Fold in dressing so all is coated. May be served immediately or will keep in refrigerator the next day. We find this a very gentle and fresh tasting Cole slaw. This slaw enhances your main course and does not over power it.
Cod Summer Salad
1 lb cod fillets; (2 to 3
4 c lettuce; chopped
3 med cucumbers; peeled, seeded , 1 inch chunks
2 med tomatoes; cut into wedges
1/2 sm red onion; sliced
1/2 c Greek olives; chopped
1/2 c feta cheese
1 salt and pepper; to taste
1 oregano vinaigrette:
6 tb olive oil
6 tb wine vinegar
1/2 ts salt
1/4 ts pepper
1/4 ts oregano; crushed
3 drops hot pepper sauce
Cut cod into 1-1/2 inch chunks. Place cod in a shallow, microwave safe dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4minutes, or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cook. Meanwhile, toss remaining ingredients except Feta salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add Feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving.
1 lb cod fillets; (2 to 3
4 c lettuce; chopped
3 med cucumbers; peeled, seeded , 1 inch chunks
2 med tomatoes; cut into wedges
1/2 sm red onion; sliced
1/2 c Greek olives; chopped
1/2 c feta cheese
1 salt and pepper; to taste
1 oregano vinaigrette:
6 tb olive oil
6 tb wine vinegar
1/2 ts salt
1/4 ts pepper
1/4 ts oregano; crushed
3 drops hot pepper sauce
Cut cod into 1-1/2 inch chunks. Place cod in a shallow, microwave safe dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4minutes, or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cook. Meanwhile, toss remaining ingredients except Feta salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add Feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving.
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