Today is Thursday, February 09 2012 8:22 pm
Fruits, grains/veggies / Grains |
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| Recipe | Rating |
| 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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| 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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| 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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| 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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| Two-Grain Pancakes
side, or until they are golden, and transfer them as they are cooked to a platter. Serve the pancakes with the syrup. Makes about sixteen 2 1/2-inch pancakes, serving 2. Gourmet April 1993 ----- ---------- |
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| Two Grain Pilaf with Veal
until tender. Add wine, scraping pan to loosen browned bits. Return veal to pan; add 1 cup broth, tomatoes, water, and dried basil. Cover and bake at 350? for 30 minutes. Add rice, barley, and remaining broth; cover and cook 1 1/2 hours until veal is tender and rice is done. Remove veal from pan. Remove meat from bone; discard bone. Shred with 2 forks; return shredded veal to pan. Garnish with carrot curls and basil sprigs, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" |
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| Timbale of Grains with Wild Mushrooms, Asparagus And a Sauc
2/3. Add cream and bring to boil, reduce slightly. Add cheese and melt to thicken. Season and add thyme. Season (you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must). Shape the hot grains in a timbale mold. Pour the sauce around. Accompany with a saute of asparagus spears (start with approximately 1 pound, trimmed and blanched) and mixed wild mushrooms (again, start with a scant pound, trimmed and cut into different shapes). Garnish with herb sprigs. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9388) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Stan Frankenthaler ----- ---------- |
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| Three-Grain Scones
Per serving: 71 Calories (kcal); 2g Total Fat; (23% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 101mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Savoring the day by judith benn hurley ----- ---------- |
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| Three-Grain Salad - Hay Day
find it, don't hesitate to purchase a little extra; you can store it in an airtight jar in a cool dry place for several months. ~- ABOUT THAT BIRDSEED -- Millet for the birdfeeder is unhulled and unfit for human consumption. Don't even think of using it. ~--The "Hay Day" country market opened it's doors in 1978 as a farm stand in Westport, CT. It grew into a market that offers fruits and vegetables, as well as breads, cheeses, and prepared foods. Today there are more than a dozen Hay Day locations across the East Coast. Kim Rizk is a professional cook and food writer who's been involved in many aspects of the Hay Day business, both in and out of the kitchen. The HAY DAY COUNTRY MARKET COOKBOOK was published (ppr) by Workman Publishing, New York (1998) ISBN 0-7611-0025-3 ~--email from kitpath@earthlink.net 3/99 to ELF, RC, MC NOTES : "We sell tons of this in the summer; if you like the lemon and mint flavors of a good tabbouleh, you'll like this, too. Light and refreshing, it's a great introduction to some of the new and nourishing grains we're all supposed to be eating." -Kim Recipe by: Hay Day Country Market Cookbook, by Kim Rizk Posted to EAT-LF Digest by PatHanneman |
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| Three Grain Pilaf
Recipe by: Fatfree Mailing List Posted to fatfree digest by "K. N. Phillips" |
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| Terrific Three Grain Bread - Toasted Grains - Abm (Corr)
can be substituted for the milk. Recipe courtesy of Wen Zientek, an iVillage Community Member 1999 iVillage, Inc. at ultranet TIPS: do not use instant oats. Barley needs gluten so adjust the dough if necessary. Recipe by: Internet-Village 1999 Posted to EAT-LF Digest by PatHanneman |
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| Ten Grain Sourdough Pancakes
batter is all used. Serve hot with favorite toppings. Makes twenty-four five-inch pancakes. NOTE: * Whole wheat bread and pastry flour is sold in specialty and health food stores. Source: Good Earth Restaurant As published in the Oregonian FoodDay Typos by Dorothy Flatman 1998 Posted to MM-Recipes Digest V4 #2 by "Rfm" |
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| Sweet Potato Polenta
Tested for you by Reggie & Jeff Dwork |
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| Stir-Fry of Chestnuts And Sprouts with Grain Mustard And Ch
add a tbsp of balsamic vinegar to deglaze the pan. Now add the the lightly steamed prouts to the pan and continue to cook on a high heat, season with salt and pepper. While the sprouts are cooking arrange the baby gem and chicory leaves in a serving dish. As soon as the stir fry is ready add the chicken livers to it and serve with the salad leaves. parsley ----- ---------- |
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| Spanish Soybeans over Mixed Grains
Makes 8 servings. This is a tasty, satisfying dish, though it may sound ordinary. Serve with a spinach salad. Recipe by: Diet for a Small Planet [1971 edition] Posted to EAT-LF Digest by KSBAUM@aol.com on Jan 31, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Southwestern Barley Salad
QUICK SWITCH: Out of barley? Try kamut. In a medium pan, bring 4 c water, 1 1/3 c kamut, and 1/2 tsp salt to a boil. Cover; simmer 1 hr until puffed and tender. Makes 3 c. Calories=183, Fat=1, CHOL=2, FIBER = 8g, PRO=10g, CARB= 36g, SODIUM=559mg Recipe by: Prevention Magazine, August, 1998 Posted to fatfree digest by Kathleen |
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| Rice with Apples And Raisins - Lf
Hanneman) 3/99 / ELF VARIATIONS: pears and dried cranberries. Better than Bouillon (R) mushroom soup base; vegetable soup base. Recipe by: Jorge Bruce and Janet Singleton Posted to EAT-LF Digest by PatHanneman |
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| Radish Rice (Basmati)
EACH 115 cals, 1g fat (7% cff) estimated by MasterCook. Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997 Posted to EAT-LF Digest by PatHanneman |
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| Quinoa Stuffed Peppers - Whole Foods Markets
just enough water to the pan to cover the bottom, and cover the pan loosely with aluminum foil. Bake in the preheated oven 35-40 minutes or until peppers are tender. Top with marinara sauce and serve one red and one green pepper half to each person. EACH 257 cals, 7g fat (22% cff) Steven Petusevsky, (CIA trained, former executive chef of Unicorn Village's Restaurant (Miami), currently Director of Creative Food Development for Whole Foods Markets. Featured 6/98 by Melissa's Specialty Foods (Los Angeles) Recipe by: Steven Petusevsky for Melissa's 1998 Posted to EAT-LF Digest by PatHanneman |
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| Quinoa Skillet Dinner
tomatoes and chilis, beans, hominy, herbs and spices and heat thoroughly. Serve. Recipe by: Fatfree List Posted to fatfree digest by "K. N. Phillilps" |
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| Parsley And Bulgur Salad
in Mary McGrath's column in the Toronto Star, thursday july 17, 1997 and indicates that it was tested by the Star. Recipe by: Molly O'Neil, "A Well-Seasoned Appetite" in TorStar 97-7-17 Posted to EAT-LF Digest by "Ellen Pickett" |
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| Old Grain Belt Baste
Recipe by: Larry Gerber as seen in On The Grill ----- ---------- |
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