Today is Tuesday, February 07 2012 10:00 am
Fruits, grains/veggies |
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| Recipe | Rating |
| Winter Vegetables with Horseradish Dill Butter
and salt and pepper to taste, and in a large baking pan toss the vegetables with the butter mixture. Keep the vegetables warm, covered, in a 200F. oven. Serves 18. Gourmet January 1991 ----- ---------- |
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| Winter Vegetables Bourguignonne
together cornstarch and water. Push vegetables to one side of pot, exposing hot liquid in the bottom. Briskly stir in cornstarch mixture. Continue to stir a few seconds, until liquid thickens and clears. Sprinkle parsley over top and stir to coat vegetables with sauce. LACT0/VEGAN PER SERVING: 183 CAL (23% from fat). 4g PROT, 5g FAT, 34g CARB. 405mg SOD, 11mg CHOL, 5.4g FIBER By "Karen C. Greenlee" |
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| Winter Vegetable Pot Pie
strips and create a lattice net on top of the pie. Tuck edges of lattice strips into the filling. Bake until filling is bubbling and top of pie is golden brown and firm. Serve hot. NOTES : "My inspiration for this pot pie came from Meredith McCarty, one of the most talented whole foods cooks in the world, in my humble opinion. She has an intuitive, creative cooking style that has created some of the richest, most delicious whole foods dishes I have ever tasted." [Christina] Recipe by: Cooking the Whole Foods Way, Christina Pirello Posted to EAT-LF Digest by "Ellen C." |
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| Winter Vegetable Broth with Barley Bannock
6 Heat a griddle pan on a medium heat. Place the four doughs onto the pan and cook for 3-4 minutes on each side, or until golden. 7 For the Herbed Butter: Finely chop a selection of herbs and add them to the softened butter. Season well and beat together until thoroughly mixed. 8 Spoon into a small butter dish and smooth over with a palette knife. Decorate with a herb leaf. Finely chop the parsley for the broth. Stir the dry sherry and parsley into the broth and season. 9 Ladle the broth into a soup bowl and put in a serving plate. Serve with the barley bannocks and herb butter. For the Pearl Barley: Wash thoroughly in cold water, put in a pan, cover in cold water, boil and simmer for 30 minutes. Recipe by: Can't Cook Won't Cook ----- ---------- |
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| Winter Vegetable Bake
butter, crumbs and parsley and sprinkle on top. Bake uncovered for 20-25 minutes until heated through. Yield: 6 Source: Fare for Friends Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |
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| Winter Roast Vegetable Salad
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates ----- ---------- |
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| Wild Rice with Cranberries And Caramelized Onions
about 10 minutes. Transfer rice to a large serving bowl. Gently fold cranberry mixture and orange zest into cooked rice. Recipe from Ocean Spray Cranberries, Inc. Recipe by: Vegetarian Times, November 1998, page 104, revised Posted to fatfree digest by Kathleen |
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| Wild Rice with Baby Vegetables
Calories 182, Fat 2, Carbohydrate 33, Protein 8, Sodium 105, Fiber 4. 3 WW points. Recipe by: Kathleen Schuller Posted to EAT-LF Digest by Kathleen |
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| Wild Rice And Chestnut Stuffing
While rice is cooking, prepare the chestnuts. Cook chestnuts in a 4 quart saucepan in water to cover. Bring water to a boil and reduce heat to medium; cook for 10 minutes. Remove the chestnuts to a chopping board, cut in half and scrape out the meat. When rice is cooked, stir in the cooked apple and chestnut meat. From: The Canadian Heritage Cookbook, by Edna McCann Typed by: Bob White Posted to MM-Recipes Digest V4 #3 by "Rfm" |
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| Whole-Wheat Raisin Bread
Mix in raisins. Spoon into a greased loaf pan, and bake in a 375F oven for 45-50 minutes. Remove from pan and cool on rack. Posted to EAT-LF Digest by Reggie and Jeff Dwork |
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| Whole-Grain Fried Rice
sprinkle with roasted sesame seeds. Serve hot or at room temperature. copyright credit: 1995 by Karen Lee and Diane Porter © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
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| Whole Grain Tabbouleh
Add salt, pepper and additional lemon juice if necessary to give salad a nice puckery edge. Per serving using kamut: 366 CAL.; 13G PROT.; 9G TOTAL FAT (1G SAT. FAT); 70G CARB.; 0 CHOL.; 12MG SOD.; 11G FIBER. Recipe from Lorna Sass. Recipe by: Vegetarian Times Magazine, February 1999, page 60 ----- ---------- |
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| Whole Grain Soy Burgers
Per serving: 434 Calories; 14g Fat (27% calories from fat); 28g Protein; 53g Carbohydrate; 0mg Cholesterol; 378mg Sodium Food Exchanges: 3 1/2 Starch/Bread; 2 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat Recipe by: Soyfoods USA, Vol. 4, No. 3 Posted to EAT-LF Digest by "Ellen C." |
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| Whole Grain Mandelbrot
Per serving: 260 Calories; 6g Fat (18% calories from fat); 6g Protein; 50g Carbohydrate; 47mg Cholesterol; 108mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 2 Fruit; 1 Fat; 1 Other Carbohydrates NOTES : Mandelbrot is a slightly sweet, crisp cookie similar to biscotti. Before baking, sprinkle the mandelbrot with with some cinnamon and sugar if desired. Recipe by: Lowfat Living, Cooper & Cooper Posted to EAT-LF Digest by "Ellen C." |
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| Whole Grain Island on a Parsnip Sea
boil 2 minutes longer. Drain the grains, discarding the seasoning bag and liquid. Turn the grains out onto a steamer tray lined with cheesecloth, place atop a pot of boiling water, cover, and steam for 15 minutes. Transfer the cooled parsnips to a food processor, add 1 1/2 cups of the evaporated milk and whiz for 3 minutes. The texture should be very light, with a silky mouth feel and the appearance of a whole cream mousse. Stir in the saffron, salt and white pepper. Reserve 4tbsps of the puree for garnish. Finish with the remaining 1/2 cup of evaporated milk for a more pourable puree. Turn the steamed grains out into a mixing bowl. Toss together immediately with the peas, lemon juice, salt and white pepper. Fill each serving bowl with equal amounts of the parsnip cream. Pack a small flan ring with the grains to mould and turn out on top of the parsnip cream. Garnish with a small dollop of the parsnip cream on top of each grain island and sprinkle with the cayenne pepper, saffron threads, black pepper and a sprig of rosemary. If you can't find a flan ring, spoon the grains into a cup or small bowl to mould. ----- ---------- |
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| Whole Grain Flour Mix
Posted to EAT-LF Digest by "Ellen C." |
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| Whole Grain Cocoa Angel Food Cake
Turn the pan upside down, over the neck of a bottle, and allow to cool. Remove from pan once fully cooled. Per serving: 126 Calories; less than one gram Fat (3% calories from fat); 4g Protein; 28g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Fruit; 1 1/2 Other Carbohydrates Recipe by: Lowfat Living, Robert and Leslie Cooper Posted to EAT-LF Digest by "Ellen C." |
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| Whole Grain And Sourdough Waffles
4. Remove lumps. Pour liquid into the dry ingredients and mix thoroughly. 5. Cover with plastic wrap and refrigerate overnight. € © 1996 Lifetime Entertainment Services. All rights reserved. MC formatted using MC Buster by Barb at PK ----- ---------- |
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| White Frosted Grapes
Good Friends Cookbook. Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" |
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| White Bean And Vegetable Salad
oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, covered and chilled, for 3 hours to allow the flavors to develop. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges. Serves 8 as a first course. Gourmet June 1993 ----- ---------- |
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| White Bean And Vegetable Salad
Per serving: 1475 Calories (kcal); 4g Total Fat; (2% calories from fat); 98g Protein; 274g Carbohydrate; 0mg Cholesterol; 120mg Sodium Food Exchanges: 16 Grain(Starch); 6 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9307 ----- ---------- |
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| Watermelon Pie
Bake at 350øF for 45 minutes or until golden, shielding edges with foil after 25 minutes to prevent excessive browning. Cool on a wire rack. Yield: 1- 9 inch pie. Typed in MMFormat by cjhartlin@email.msn.com Source: Southern Living Summertime 1999. Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Jul 9, 1999 ----- ---------- |
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| Warm Vegetable Salad W Chanterelle And Portabello Mushrooms
drizzle some of remaining vinaigrette over. Slice Portobellos thickly and arrange around. Garnish with watercress and serve immediately. This recipe yields 4 to 6 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9618 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-07-1996 Recipe by: John Ash ----- ---------- |
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| Warm Lentil And Vegetable Salad with Sundried Tomato Dressin
absorbed. In a separate bowl, toss the spinach leaves with the dressing until thoroughly coated gently fold the spinach leaves into the lentil mixture. Crumble the feta cheese over the top, scatter the dill over and drizzle over the lime juice. Per serving: 2160 Calories (kcal); 94g Total Fat; (38% calories from fat); 73g Protein; 267g Carbohydrate; 109mg Cholesterol; 15222mg Sodium Food Exchanges: 14 1/2 Grain(Starch); 2 1/2 Lean Meat; 8 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates ----- ---------- |
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| Warm Cous-Cous Salad with Marinated Vegetables
8 For the Bulghar Wheat and Chargrilled Chicken Salad variation: Replace the cous-cous with bulghur wheat and cook in the same way in 300ml/ 1/2 pint stock. 9 Chargrill two chicken breasts for five minutes each side, until tender and cooked through. 10 Stir the feta and salad onions into the couscous and spoon onto serving plates. Place the chicken on top and finish the dish as before. Per serving: 413 Calories (kcal); 38g Total Fat; (79% calories from fat); 9g Protein; 13g Carbohydrate; 45mg Cholesterol; 563mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates ----- ---------- |
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| Waldorf Salad with Wheat
*Wheat berries (kernels) may be obtained by contacting the American White Wheat Producers Association, P.O. Box 326, Atchison, KS 66002. Phone: 1-800-372-4422. Also look for wheat berries in large grocery, bulk and health food stores. SOURCE: Kansas Wheat Commission Recipes 1995 Booklet. Published by Kansas Wheat Commission, 2630 Claflin Road, Manhattan, Kansas 66502. Website at http://www.kswheat.com Recipe by: Kansas Wheat Commission Recipes 1995 Posted to EAT-LF Digest by PatHanneman |
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| Vermicelli with Oven-Roasted Vegetables
Nutritional Information estimated by MC: Each serving provides:195 Calories, 3 g fat (13% cff) We reduced the fat and calories by reducing the amount of oil (2 tbs) NUTRITION estimated by mastercook: 129 cals, 5 g fat (28% cff). ORIGINAL RECIPE 220 Calories, 6 g total fat (24% cff) >kitpath@earthlink.net 3/99 Recipe by: Ronzoni Pasta (Box) Posted to EAT-LF Digest by PatHanneman |
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| Veggie Burgers, Jack's
Per serving: 1632 Calories; 38g Fat (20% calories from fat); 71g Protein; 272g Carbohydrate; 0mg Cholesterol; 1068mg Sodium Food Exchanges: 17 Starch/Bread; 3 Lean Meat; 1 Vegetable; 7 Fat Recipe by: GRILLING' & CHILLIN', BOBBY FLAY & JACK MC DAVID #GR3601 Posted to EAT-LF Digest by "Ellen C." |
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| Vegetables with Red Pepper And Garlic Mayonnaise
Place dip in center of platter. Arrange vegetables around dip and serve. Makes 1 cup. Bon Appetit May 1994 ----- ---------- |
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| Vegetables North Beach
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-12-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-28-1994 Recipe by: Jeff Smith ----- ---------- |
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