Mediterranean Vege Stew

• 2 T olive oil, divided
• 1 cup chopped red onion
• 2 c coarsely chopped green pepper
• 2 large garlic cloves, crushed
• 1 cup sliced mushrooms
• 1 small eggplant, unpeeled, cut in 1- to 2-inch chucks (about 4 cups)
• 28 oz can crushed tomatoes
• ½ cup kalamata olives, pitted and sliced
• 15 ox can chickpeas, drained and rinsed
• 1 T chopped fresh rosemary
• 1 cup coarsely chopped parsley

1. In a large skillet, heat 1 Toil.
2. Sauté onion and pepper until soft, about 10 minutes.
3. Add 1 T oil, garlic, mushrooms and eggplant.
4. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes.
5. Add tomatoes, olives, chickpeas and rosemary.
6. Simmer until heated through, about 10 minutes.
7. Stir in parsley.
8. Sprinkle feta cheese over stew if desired.

- posted by Tihleigh @ 1:01 AM

 
Hamburger and Cabbage
Take a large pot and if you have very lean ground beef, spray the pot. I use about 2 pounds of ground beef. Just cook it up like you were going to make spaghetti or something. After it is cooked, don't drain what little grease there is. Just cut up the cabbage on top of it and turn it down. Let it cook until the cabbage is done, stirring occasionally. I like to salt it while it is cooking too. You have to guess on how much cabbage to put in, but it cooks up quite a bit. I think we used one head for 2 pounds of hamburger. I put it in Ziploc bags after it cools and freeze it. It makes wonderful quick meals just warmed by itself or you can warm it and put it in a whole-wheat pita. It's just something my mom has always made. If you like onion and peppers, I suppose you could throw those in too.
- posted by Tihleigh @ 1:00 AM

 
Mary C's Chocolate Muffins

• 1 c long cooking oatmeal (dry)
• 1 c oat bran (I used Quaker)
• 2 t baking powder
• ½ t salt
• ¾ c Hershey’s cocoa powder (sifted to remove lumps)
• 3 T canola oil
• 2 c low fat buttermilk
• 1 t vanilla
• ½ c egg beaters or 2 eggs slightly beaten
• 2 c Splenda
• 3 egg whites (beaten until firm peaks form)
• ¼ c finely chopped nuts (optional)

1. Preheat oven to 450 degrees.
2. Spray 12-c muffin pan with non-stick spray.
3. Soak the oats in the buttermilk for 10 minutes.
4. Add egg beaters or eggs, vanilla, and oil.
5. Mix oat bran, baking powder, salt, Splenda and cocoa in a separate bowl.
6. Mix the soaked oat mixture and the dry ingredient mixture.
7. Mix in nuts, if you choose, at this time.
8. Fold beaten egg whites into the muffin batter and spoon evenly into the prepared 12-cup muffin pan.
9. Bake for 20-25 minutes – check for doneness with a toothpick.
10. Cool in pan for 10 minutes and serve.

- posted by Tihleigh @ 12:56 AM

 
Indian Marinade

• one 8-oz container plain fat-free yogurt
• 2 T lime juice
• 2 t finely chopped gingerroot
• 1 T ground coriander
• 1 t each of ground cumin and salt
• 1/4 t curry powder
• 4 cloves garlic, finely chopped

1. Marinate the chicken for about 4 hours and grill or bake.

- posted by Tihleigh @ 12:54 AM

 
Cranberry-Stuffed Acorn Squash

• 2 med. Acorn squash
• 1 apple, chopped
• 1/2 C cranberries, fresh or frozen, chopped
• 1 orange, peeled and chopped
• 1/2 tsp cinnamon
• brown Sugar Twin
• chopped pecans

1. Cut the squash in half and remove the seeds.
2. Combine the remaining ingredients, except the brown Sugar Twin and the pecans.
3. Fill the squash with the mixture.
4. Sprinkle the brown Sugar Twin over the squash.
5. Place in a baking pan.
6. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven.
7. Remove the foil, sprinkle the chopped pecans on top of the squash and continue baking until the squash is tender, about 20-30 minutes.

- posted by Tihleigh @ 12:48 AM

 
Pumpkin Bread

• 3 cups Splenda
• 3 1/2 cups whole wheat flour
• 4 eggs
• 2 tsp baking soda
• 3/4 cup canola oil
• 1/4 cup hot water
• 1 large can (28 oz) pumpkin puree (NOT pie filling)
• 1 tsp each: salt, cinnamon, nutmeg, allspice (I never use allspice - I substitute with 1/2 tsp ground cloves)
• 1 cup chopped walnuts
• 1 cup raisins (obviously, optional)

1. Preheat oven to 325
2. Combine all dry ingredients.
3. Beat eggs with Splenda until pale yellow.
4. Add pumpkin and dry ingredients. Combine well.
5. Add walnuts and incorporate into batter.
6. Dissolve baking soda in hot water and add to mixture.
7. Mix well.
8. Pam your baking pan (bundt, angel food, large loaf, etc.)and lightly dust with addt'l flour. Be sure to tap excess flour out of pan.
9. Bake for 1 hour or until it tests done with a toothpick.

As I recall, it makes a large loaf (or 2 smaller ones). This recipe just has the original ingredients replaced by more sbd-friendly ones. It has not been tested
- posted by Tihleigh @ 4:59 PM

 
Roasted Tomato Soup
Makes about 5 cups, serves 6

• 8-10 ripe tomatoes (3 lbs.), cored, halved and seeded
• 1 1/2 tsp. olive oil
• 2 red onions, chopped
• 1 clove garlic, minced
• 3 cups defatted reduced-sodium chicken stock
• 3 Tbsp. chopped fresh basil
• salt & freshly ground black pepper to taste

1. Preheat broiler.
2. Spray a baking sheet with nonstick cooking spray.
3. Place tomatoes on the baking sheet, cut-side down.
4. Broil until skins are blistered, about 10 minutes.
5. Set aside to cool.
6. Slip off skins and chop coarsely.
7. Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat.
8. Add onions and sauté for 5 minutes.
9. Add garlic and sauté until the onions are very soft, about 5 minutes longer.
10. Stir in tomatoes and cook, stirring, for 1 minute.
11. Transfer the mixture to a food processor or blender and process until smooth; return to the saucepan.
12. Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes.
13. Remove from heat and stir in basil.
14. Season with salt and pepper.
15. Cover and refrigerate until chilled, at least 1 hour. (The soup can be stored, covered, in the refrigerator for up to 2 days.)

- posted by Tihleigh @ 3:19 PM

 
Roasted Onion Soup
Makes about 5 cups, serves 4

• 3 Spanish onions, cut in half lengthwise and thinly sliced
• 3 large shallots, cut in half lengthwise and thinly sliced
• 1 large head garlic, cloves separated, peeled and cut in half
• 2 tsp. olive oil, preferably extra-virgin
• 4 cups defatted reduced-sodium chicken stock
• 1/4 cup brandy
• 1 Tbsp. chopped fresh thyme
• salt to taste
• freshly ground black pepper to taste
• 1/4 cup freshly grated Parmesan cheese, preferably Reggiano

1. Set oven rack at the lowest level; preheat to 450 degrees F.
2. Combine onions, shallots, garlic and oil in a large shallow roasting pan.
3. Roast for 20 to 25 minutes, stirring every 5 minutes, or until the onions are golden.
4. Remove from oven and pour in 1 cup of the chicken stock.
5. Stir liquid in the pan, scraping the bottom to loosen and dissolve any caramelized bits. (The liquid will become quite dark.)
6. Transfer the onion mixture to a soup pot and add brandy, thyme and the remaining 3 cups chicken stock.
7. Bring to a boil; reduce heat to low and simmer, covered, for 30 minutes.
8. Season with salt and pepper.

- posted by Tihleigh @ 3:15 PM

 
Joe's Special

1. Brown 1/2 lb. of lean ground round. Drain.
2. Saute 2/3 cup chopped onions (I cook them in the microwave to save on the fat.)
3. 3/4 cup frozen chopped spinach, thawed and squeezed dry.
4. 1/4 teaspoon Italian seasoning or 1/8 teaspoon dried oregano + 1/8 teaspoon dried basil.
5. Mix all the above ingredients together in a skillet.
6. Beat three eggs and add to the mixture.
7. Scramble it all together and top with low fat grated Parmesan.

- posted by Tihleigh @ 2:42 PM

 
Turkey Brine for 15 lb turkey

• 2 cups kosher salt or 1 cup table salt
• 1/4 cup Sugar Twin
• 1/4 cup Splenda
• 24 cups water

(when trash-bagging it, add 50% to this)
- posted by Tihleigh @ 2:14 PM

 
Wild Mushroom-Barley Stuffing

• 1 ounce dried porcini mushrooms
• 2 teaspoons vegetable oil
• 1 cup chopped scallions
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 2 cups sliced fresh button mushrooms
• 2 cups pearl barley
• 3 cups defatted low-sodium chicken broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons grated Romano cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Combine the porcini mushrooms and 1 1/2 cups of hot water in a small bowl; let stand for about 20 minutes, or until the mushrooms are soft.
2. Using a slotted spoon, remove the mushrooms from the liquid. Chop the mushrooms and set aside.
3. Using a fine sieve lined with cheesecloth or a coffee filter, strain the mushroom-soaking liquid into a small bowl. Set aside.
4. Place a medium nonstick saucepan over medium heat. Add the oil. When the oil is hot, add the scallions, garlic, thyme, and button mushrooms. Cook for 7 to 10 minutes, or until the water released from the mushrooms has evaporated.
5. Add the softened porcini mushrooms and the barley. Cook, stirring often, for 3 to 4 minutes. Add the reserved mushroom-soaking liquid and the broth and bring to a boil.
6. Remove from the heat and stir in the parsley, Romano cheese, salt, and pepper.
7. Spoon the stuffing into a 3-quart baking dish coated with nonstick cooking spray. Cover and cook at 400 degrees for 35 to 40 minutes, or until the barley is tender. (At this point, the stuffing is ready to eat. If you plan to place the stuffing in a turkey, let the cooked stuffing completely cool before loosely spooning into a turkey immediately before roasting.)

Makes about 8 cups.
- posted by Tihleigh @ 1:33 PM

 
Cream of Mushroom Soup

• 3 tablespoons your choice of butter substitute
• 2 tablespoons olive oil
• 3/4 cup finely chopped shallots
• 2 pounds white cultivated mushrooms, thinly sliced
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper
• 1/3 cup cream Sherry
• 3 tablespoons wheat flour
• 3 1/2 cups low-salt chicken broth, reserving 1/2 cup
• 1/2 non fat milk
• Ground nutmeg to taste, about 1/4 teaspoon
• 1/2 cup lite sour cream

1. In a large saucepan melt butter with the olive oil over moderate heat.
2. Add the shallots and cook until tender, about 2 to 3 minutes.
3. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
4. Add the Sherry and cook until evaporated.
5. Remove a 1/2 cup of the cooked mushrooms and reserve.
6. Stir in the flour and cook for 2 to 3 minutes.
7. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes.
8. In a blender puree the soup in batches until smooth. For a very smooth soup, pass through a fine sieve.
9. Return soup to saucepan, bring to a simmer and whisk in the milk.
10. Add reserved chicken broth to achieve desired consistency.
11. Adjust seasoning with salt, pepper and nutmeg.
12. Lower heat and whisk in 1/4 cup of the sour cream.
13. Keep soup warm but do not simmer or boil.
14. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.

- posted by Tihleigh @ 2:17 PM