Today is Sunday, May 20 2012 5:17 pm
Fruits, grains/veggies / Grains |
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| Recipe | Rating |
| Mushroom Grain Chowder
This was excellent!! If you reduce the water be sure to keep an eye on it so that it doesn't cook down too far. Wonderful for a cold evening. Entered into MasterCook and tested for you by Reggie & Jeff Dwork |
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| Multigrain Pancake Mix (No-Tofu)
3/99 Veg-Recipes@onelist.com, eat-lf@lists.best.com Recipe by: Sharon Sassaman Claessens, NO-TOFU VEGETARIAN COOKBOOK Posted to EAT-LF Digest by PatHanneman |
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| Multigrain Muffins
muffin tins. Bake for 20 minutes. Cool for 5 minutes and remove from the tins. Makes 12 "average" muffins or 6 large. Adapted from _Moosewood Restaurant Cooks at Home_ by The Moosewood Collective. Posted to fatfree digest by "Lachman, Diane" |
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| Multigrain Flapjacks with Orange Syrup
ingredients over dry mixture and stir well to blend. Preheat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle. Cook 3 minutes. Turn and cook for 1 minute or until both sides are lightly browned. Top with syrup. PER PANCAKE WITH 2 TBS. SYRUP: 148 CAL.;2G PROT.; 1G TOTAL FAT (0 SAT. FAT); 33G CARB.; 0 CHOL.; 146MG SOD.; 1G FIBER. Recipe by: Vegetarian Times Magazine, January 1998, page 57 ----- ---------- |
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| Multigrain Buttermilk Pancakes (No-Tofu)
EACH SERVING: 265 cals, 6g fat: 22% cff estimated by mastercook and kitpath@earthlink.net 3/99 Veg-Recipes@onelist.com, eat-lf@lists.best.com Recipe by: Sharon Sassaman Claessens, NO-TOFU VEGETARIAN COOKBOOK Posted to EAT-LF Digest by PatHanneman |
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| Multigrain Buttermilk Pancakes
For vegan pancakes, omit egg and milk and use 2 tbsp. of oil and 1 1/4 to 1 1/2 cups apple juice, soy milk, or other liquid. Recipe by: The No-Tofu Vegetarian Cookbook ----- ---------- |
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| Multigrain Buttermilk Pancakes
together. Combine with the wet ingredients. Lightly spray griddle with cooking spray. Cook pancakes on one side until bubbles form and pop and underside is lightly browned . Flip and lightly brown on other side. Recipe by: Adapted from Good Old Days magazine, Aug. 97, Vol. 34 No. 8 Posted to fatfree digest by Paula |
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| Multi-Grain Bread with Sesame, Flax And Poppy Seeds
will steam). Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Wrap in plastic; store at room temperature.) *Available at natural foods stores. Makes 1 Loaf. Bon Appetit February 1995 ----- ---------- |
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| Mixed-Grain Pilaf
ready to serve, bring the pilaf to room temperature, about 20 minutes. Heat the oven to 350 degrees. Drizzle with Marsala. Cut a piece of parchment paper to fit the top of the casserole, and butter it. Place the parchment on the pilaf, butter-side down. Place in the oven until heated through, about 30 minutes. Serves 12. Recipe Source: Martha Stewart Living - |
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| Mixed Grains Salad
temperature. Although I'm 99.9999999999% vegetarian now (for fat reason only!) I still love this. I'll make it with Campbell's nonfat beef broth (remember: for fat, not ethics!) because I love the rich beefy flavor, and the wonderful chewiness of the grain. I use lots of fresh black pepper when I sit down to munch. Recipe by: Christine Muehling CF_Muehling@CSI.com Posted to EAT-LF Digest by "Christine F. Muehling" |
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| Mixed Grain Pilaf - Modified
hot enough to maintain pressure. 5. Cook for about 20 minutes, then remove pot to a cool element to allow the pressure to go down. Or, if in a hurry, remove pot to sink and run cold water along the sides of the pot until the pressure is down. NOTES : 1. Suggested use: as a side dish 2. Green/brown or red lentils may be used interchangeably. 3. Brown rice may be used instead of wild rice, or a combination of brown and wild rice may be used. 4. The original recipe called for 1/4 cup oil. I've lowered the amount to 1 1/2 fluid ounces (1/4 cup = 2 fluid ounces) to bring it within the 30%cff limit. I find that the onions and garlic cook faster with the lower volume of oil. Recipe by: Lucy Waverman, Fast & Fresh Cookbook, p. 100 Posted to EAT-LF Digest by "Ellen Pickett" |
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| Mixed Grain Pilaf - Millennium
absorbed. Remove from heat, and let sit for 10 minutes before serving. EACH SERVING: 230 CALS (8% from fat), 6g protein, 47g carbs, 2g fat, 539mg sodium, 6g fiber, estimated by authors. *INFO* Recipe adapted from one in The Millennium Cookbook by Eric Tucker & John Westerdahl (Ten Speed 1998) ISBN 0-89815-899-0. MILLENNIUM RESTAURANT is located in the Abagail Hotel at 246 McAllister Street, San Francisco, California. >modified to fit Mastercook. kitpath@earthlink.net 3/99 elf/ veg-recipe/ recipe-cafe Recipe by: Eric Tucker's Millennium Cookbook Posted to EAT-LF Digest by PatHanneman |
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| Mixed Grain And Wild Rice Cereal
hours. Serves 8. Bon Appetit March 1992 ----- ---------- |
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| Microwaved Quinoa Pilaf
Recipe by: http://www.daref.org/recipe.htm (adapted) Posted to fatfree digest by "K. N. Phillilps" |
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| Mark Peel's Barley Risotto
and rice taste unexpectedly new and different." Recipe by: The Supper Book - Marion Cunningham Posted to EAT-LF Digest by KSBAUM@aol.com on Mar 1, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Low-Fat Parsnip And Butternut Squash Risotto with Herbs
>Recipe adapted from one by Judith Barrett, page 144 in RISOTTO RISOTTI (1996 MacMillan). Modified to fit a vegetarian diet and for mastercook: PER SERVING: 452 cals, 7 g fat (14% cff) estimated by Mastercook. >Email from kitpath@earthlink.net 3/99 (ELF, veg-recipe) Recipe by: Judith Barrett's Risotto Risotti Posted to EAT-LF Digest by PatHanneman |
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| Lemon Coconut Rice Salad (Jasmine)
Variations: Substitute cooked white or brown basmati rice, or quinoa for the jasmine rice. EACH SERVING 326 cals, 10g fat (26% cff) estimated by Mastercook. Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997 Posted to EAT-LF Digest by PatHanneman |
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| Hash Brown Rice (Cooked Short-Grain Rice)
is slightly more nutrient dense than medium or long grain rice, and is preferred in the macrobiotic diet. EACH 290 CALS, 8G FAT (24%) estimated by mastercook. Recipe by: Rebecca Wood, THE SPLENDID GRAIN 1997 Posted to EAT-LF Digest by PatHanneman |
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| Greens, Beans And Grains
This is so fast and so good I've eaten it three days in a row! Serves: 2 or 3 Preparation time: less than 1 hour including cooking Posted to fatfree digest by RubyTues59@aol.com on Oct 31, 1999, converted by MM_Buster v2.0l. ----- ---------- |
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| Greek Grainberry Salad
LACT0/VEGAN PER SERVING: 190 CAL (43% from fat) 5g PROT. 9g FAT. 23g CARB. 62mg SOD. 0mg CHOL, 5g FIBER By "Karen C. Greenlee" |
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| Great Grains Raisin And Coconut Cookies
fork. Repeat with remaining dough. 7. Bake for 12 to 15 minutes, or until browned. Cool on sheet for 5 minutes, then transfer to a rack. OVO/VEGAN PER COOKIE: 108 CAL (62% from fat), 1.5g PROT. 7.4g FAT.7g CARB. 32mg SOD. 11mg CHOL. 1g FIBER By "Karen C. Greenlee" |
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| Sesame Brown Rice
side of the recipe. Alternatively use the following conversions for the purpose of this recipe only: 1 L = 4 cups, 500 mL = 2 cups, 30 mL = 2 Tablespoon, 1 mL = 1/4 teaspoon. Recipe by: The Good Table: Easy Gourmet Recipes, p. 93 - see note Posted to EAT-LF Digest by "Ellen Pickett" |
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| Seeded Quinoa
Entered into MasterCook and tested for you by Reggie & Jeff Dwork |
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| Salmon with a Grain Mustard Topping And A Tomato Coulis Sau
Season the sauce, add a knob of butter and pour onto a plate. Lay the salmon on top and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #, ----- ---------- |
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| Russian Ravioli
yogurt. Garnish with remaining dill and serve, passing remaining yogurt separately. Serves 4 EACH: 199 cals, 23% from fat, (7g total fat), 45g carbs, (2g fiber), 8 protein. Analysis estimated by MasterCook. Recipe by: Bon Appetit Light and Easy Posted to EAT-LF Digest by PatHanneman |
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| Gingered Grains
Dressing: In small bowl, mix ginger, tamari or soy sauce, sesame seeds, miso, water and sesame oil until well-blended. Add to rice mixture and toss to coat. Serve warm or at room temperature. PER SERVING: 244 CAL.; 7G PROT.; 4G TOTAL FAT (0 SAT. FAT); 46G CARB.; 0 CHOL.; 328MG SOD.: 6G FIBER. Recipe by: Vegetarian Times Magazine, January 1998, page 48 ----- ---------- |
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| Fruited Grain Salad
In small bowl, whisk together lemon juice and oil. Season to taste with salt and pepper. Pour over grain mixture and toss well. Cover and refrigerate at least 1 hour before serving. Just before serving, top with fresh fruit and/or berries. PER SERVING: 268 CAL.; 6G PROT.; 8G TOTAL FAT (1G SAT. FAT); 45G CARB.; 0 CHOL.; 4MG SOD.; 7G FIBER By Kathleen |
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| Fruited Grain Salad
2) Place the rice and 1 3/4 cups water in a small saucepan. Bring to a boil, partially cover, and simmer very quietly for about 35 minutes, or until tender. 3) Drain the wheat berries and place in a saucepan with 2 1/2 cups water. Bring to a boil, cover and simmer until tender. This will take about 1 to 1 1/4 hours. Check the water level. You may have to add just a little extra if it seems dry. 4) When all the grains are cooked, combine them in a large bowl. Stir to let excess steam escape. Add remaining ingredients except the plums and/or apples. 5) Cover and chill well before serving. This will keep up to three days. Add plum and/or apple slices, and mix them in gently just before serving. www.molliekatzen.com 2/99 Recipe by: Adapted from "Still Life with Menu." ----- ---------- |
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| Fried Kasha
Eat, Eat! by Ruth Kanin p. 97 Wonderful Recipes from the Old Country Like My Mother Used to Make Donald I. Fine, Inc. NY 1995 ISBN: 1-55611-433-8 Recipe by: Eat, Eat! by Ruth Kanin p. 97 Posted to JEWISH-FOOD digest by Linda Shapiro |
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| Flattened Cumin-Grilled Chicken Breasts W Garlic Couscous
Serves 6. NOTES : 1. Recipe calls for orange juice concentrate, but I will try unsweetened frozen grapefruit concentrate instead. 2. Israeli couscous is sometimes called pearl pasta and is completely different from regular couscous. It looks like little beads and has a texture similar to barley. It should be cooked like pasta is. This ingredient can be bought in Jewish and Italian markets or specialty stores, but can be substituted by a very small pasta such as orzo. Entered to MasterCook by Ellen in Toronto, Canada, January 1999 Recipe by: More Heart Smart Cooking with Bonnie Stern, p. 161 Posted to EAT-LF Digest by "Ellen Pickett" |
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