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| Crabby Cajun Mushrooms |
| 01.30.04 (7:29 pm) [edit] |
Crabby Cajun Mushrooms
INGREDIENTS:
1 cup crab meat
1 Tbsp bread crumbs
1 Tbsp onions, minced
1 Tbsp parmesan cheese, grated
1 Tbsp salt
2 Tbsp parsley, minced
12 mushroom stems, chopped fine
12 mushroom caps
1 egg, beaten
Louisiana hot sauce, to taste
METHOD:
In a bowl, mix crab meat, bread crumbs, onions, cheese, salt,
parsley, and chopped mushroom stems. Add beaten egg and hot sauce,
to taste. Stuff mixture into mushroom caps.
Bake at 300 degrees
until tender, 15 to 30 minutes.
Serve it hot.
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| Creole Eggs |
| 01.30.04 (7:22 pm) [edit] |
CREOLE EGGS
INGREDIENTS:
olive oil
1/4 cup butter or margarine
1 large onion chopped
1 medium green pepper, seeded and chopped
1 garlic clove, minced
1 teaspoon salt
1/8 teaspoon rosemary
1/8 teaspoon paprika
16 ounce can tomatoes
8 egg yolks plus 1 egg
fresh ground black pepper
2 cups hot cooked rice.
Beat eggs well. Oil loaf pan well, bottom and sides. Pour in beaten
eggs. Set in a pan of hot water up the sides about 2 inches. Bake
in moderate oven till just set, about 20-25 minutes.
Cut the cooked
eggs into small squares about 1 inch. In 10 inch skillet over medium
heat, in melted butter or margarine, cook onion, pepper, garlic,
salt, rosemary and paprika until onion and pepper are soft, about
5 minutes, stirring occasionally. add tomatoes with their liquid
and eggs. simmer gently, covered, 10 minutes until thoroughly
heated.
To serve, Spoon egg mixture over rice or vegetables , or
mashed potatoes and sprinkle on fresh grated black pepper.
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| Vegetable Stew with Saffron and Noodles |
| 01.30.04 (6:42 pm) [edit] |
Tunisian Vegetable Stew with Saffron and Noodles
Source: Cooking.com
Serves 6
Like minestrone, there are many versions of this Tunisian soup also known as Chorba b'Hodra. It is also made with meat, and if you wish to do that, brown 1/2 to 1 pound cubed beef or lamb with the onions and spices. This soup will just get better as it sits.
INGREDIENTS:
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 pinches of saffron threads, crumbled
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley
2 tablespoons sweet Hungarian paprika
1 tablespoon New Mexico chili powder or hot Hungarian paprika
1 teaspoon ground coriander
2 teaspoons ground caraway seed
8 cups water
One 1-pound butternut squash, peeled, cut into large cubes
3 carrots, peeled, finely chopped
1 turnip, peeled, cut into 1/2-inch pieces
1 potato, peeled, cut into 1/2-inch pieces
2 celery stalks with leaves, chopped
1 1/2 cups canned crushed tomatoes
1 15-ounce can chickpeas, drained, rinsed
1/3 cup orzo, broken spaghetti, or Israeli couscous
Extra-virgin olive oil
METHOD:
Heat oil in heavy wide soup pot or Dutch Oven over medium heat. Add onion, garlic and saffron threads. Cover and cook until onion is translucent, stirring occasionally, about 15 minutes. Add 2 tablespoons cilantro, 2 tablespoons parsley and next 4 ingredients. Cover and cook 5 minutes.
Add water and next 6 ingredients. Bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Add chickpeas.
DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.
Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite. Drain. Add pasta to soup. Season soup to taste with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining parsley and cilantro. Drizzle extra-virgin olive oil over each and serve.
Recipe created exclusively for Cooking.com by Deborah Madison.
http://www.cooking.com" title="http://www.cooking.com" target="_blank"http://www.cooking.com
Nutrition Facts
Serves 6
Facts per Serving
Calories:244 Fat:6g Car bohydrates:44g Cholester ol:0mg Sodium:308mg Pro tein:8g Fiber:10g % Cal. from Fat:22% % Cal. from Carbs:72%
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| EPICURIOUS RECIPE FLASH |
| 01.30.04 (5:48 pm) [edit] |
========================= ======== EPICURIOUS RECIPE FLASH
The week of January 26, 2004
Newsletter
========================= ========
Know what'll keep the winter chill away from your door? Comfort food. Pamper yourself with these recipes from Bon Appetit and Gourmet.
Waffled Ham and Cheese Sandwiches, Gourmet http://www.epicurious.com/ego...
Braised Chicken with Garlic and White Wine, Bon Appetit http://www.epicurious.com/ego...
Fish and Chips, Gourmet
http://www.epicurious.com/ego/fish_chips" title="http://www.epicurious.com/ego/fish_chips" target="_blank"http://www.epicurious.com/ego...
Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream, Bon Appetit http://www.epicurious.com/ego...
A fantasy birthday party menu guaranteed to thrill http://www.epicurious.com/ego...
Burgers, green tea, down-home cooking -- we corral the best of 2003 http://www.epicurious.com/ego...
Get signature recipes from the country's best chefs http://eat.epicurious.com/pro...
Learn how to marry food and wine, click here http://eat.epicurious.com/dri...
Find out how to pair wine with your favorite recipe http://eat.epicurious.com/dri...
www.epicurious.com
http://www.epicurious.com" title="http://www.epicurious.com" target="_blank"http://www.epicurious.com
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| Tortellini Pasta Salad |
| 01.30.04 (5:29 pm) [edit] |
Tortellini Pasta Salad
{Recipe From DietWatch.com }
Ingredients:
1 package small dry cheese Tortellini cooked according to package directions, rinsed and cooled
1 16-ounce can artichoke hearts, rinsed, drained and quartered
1 (2 1/4-ounce) can sliced olives
1/2 red bell pepper, chopped or use frozen bell peppers
1/2 green bell pepper, chopped or use frozen bell peppers
1 Tablespoon dried Italian seasoning
1 Tablespoon dried rosemary leaves
1/2 cup lowfat Italian salad dressing
Method:
Boil tortellini and drain. Open artichoke hearts, rinse and drain. Open olives, rinse and drain. Chop bell peppers, or get out frozen bell peppers. Measure 1/2 cup salad dressing. Combine all the ingredients and toss. Preparation time: 17 minutes, including cooking tortellini.
Cooking time: no cooking besides the tortellini.
Chill for at least 15 minutes before serving.
Yield: serves six
Per serving (wt. 217 g): Calories 198, Fat 6 g, Saturated fat 3 g, Cholesterol 15 mg, Sodium 436 mg, Carbohydrate 31 g, Dietary fiber 3.5 g, Sugar 2.5 g, Protein 8.4 g, Vitamin A 42 RE, Vitamin C 41 mg, Calcium 99 mg, Iron 1.5 mg. This recipe is 25 percent fat.
Carbohydrate points: 2
Carbohydrate (g): 31
Exchanges: 1 1/2 Bread/Starch, 1 Vegetable, 1 Fat
DietWatch.com is the Internet's premiere Web site for losing and maintaining your weight. Named Forbes Best of the Web for Diet & Nutrition in 2001 and 2003, DietWatch has helped thousands of members succeed at weight loss.
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| Mad Cow Update |
| 01.30.04 (5:08 pm) [edit] |
BSE UPDATE: USDA DEPOPULATION, INVESTIGATION ACTIVITIES CONTINUE January 28, 2004
As its investigation of the BSE index animal and herd mates continues, USDA officials with the Animal and Plant Health Inspection Service issued an update yesterday (Jan. 27) on the progress of the epidemiological work and the depopulation efforts for animals considered at risk for potential BSE exposure.
Currently, APHIS has located 28 of 81 animals exported to the United States from the herd where the index cow from Canada was born. (Details are available on the USDA Web site (http://www.usda.gov).
However, according to guidelines issued by the World Organization for Animal Health (OIE), the international animal heath standard-setting organization, animals born on a premise within one year before or after a BSE-positive animal are the ones considered to be "of significant interest" in terms of investigating other at-risk animals who might have been exposed to the same potentially contaminated feed sources as the index animal.
To date, USDA has identified 25 animals fitting that category that were exported from Canada to the United States. Based on normal dairy industry culling practices, USDA estimated that agency officials would probably locate only about 11 of these animals. APHIS has definitively located 14 of these animals to date.
From that group of 25, APHIS said that 18 animals from a Quincy, Wash., facility were euthanized and tested for BSE, and four animals from a Tenino, Wash. facility were euthanized and tested for BSE.
In addition to those facilities, USDA has conducted depopulation activities at the following locations:
· Bull calf premises in Washington state: A total of 449 animals depopulated · Mabton, Wash., index premises: A total of 131 animals depopulated · Mattawa, Wash.: A total of 39 animals depopulated · Connell, Wash.: A total of 15 animals depopulated · Boardman, Ore.: A total of 20 animals depopulated
To date, all 170 samples from the index herd and the Mattawa herd that have undergone testing for BSE are negative. The final test results for the samples taken at Connell, Boardman, Quincy and Tenino are not yet available, the agency said.
USDA has also been investigating 17 additional cattle from the Canadian birth herd of the index cow, animals that were not part of the original group of 81. To date, six animals of those animals have been identified in the United States.
For more information visit http://www.meatami.com/
_________________________ ________________
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| Bacon and Onion Stuffed Grilled Trout with Horseradish-Dill Sauce |
| 01.10.04 (3:01 pm) [edit] |
Bacon and Onion Stuffed Grilled Trout with Horseradish-Dill Sauce
Source: Cooking.com
Serves 4
INGREDIENTS:
For Fish:
6 bacon slices, chopped
1 red onion, chopped
2 tablespoons red wine vinegar
1/2 teaspoon sugar
Four 10- to 12- ounce trout, cleaned, boned, heads and tails intact
1/4 cup olive oil
2 lemons, quartered
For Sauce:
3/4 cup sour cream
3 tablespoons prepared horseradish
1/4 cup coarsely chopped fresh dill
METHOD:
FOR FISH: Cook bacon in large skillet over medium heat just until fat is released, about 6 minutes. Add onion and cook until onion is tender and bacon is crisp, about 10 minutes. Remove from heat. Stir in vinegar and sugar. Cool.
Prepare barbecue (medium-high heat).
Open each trout as for book. Sprinkle with salt and pepper. Spoon bacon mixture down center of each trout, dividing evenly.
Close trout. Brush with olive oil and sprinkle with salt and pepper.
Grill trout until skin is crisp and meat is opaque, about 5 minutes per side.
Transfer trout to plates. Spoon sauce atop trout and serve with lemon wedges.
FOR SAUCE: Mix all the ingredients in small bowl; set aside.
Recipe created exclusively for Cooking.com by Chris Schlesinger.
************************* *********
Nutrition Facts
Serves 4
Facts per Serving
Calories:423 Fat:27g Ca rbohydrates:12gCholestero l:96mg Sodium:366mg
ProteIn:32g Fiber:2g
% Cal. from Fat:57%
% Cal. from Carbs:11%
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| Feta Chicken and Vegetables
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| 01.10.04 (2:33 pm) [edit] |
Feta Chicken and Vegetables
Source: Cooking Light magazine
2 servings
INGREDIENTS:
1 tablespoon all-purpose flour
1/2 teaspoon dried marjoram or thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
2 (4-ounce) skinned, boned chicken breast halves
1 teaspoon olive oil
Cooking spray
2/3 cup red bell pepper strips
1/2 cup vertically sliced red onion
1/3 cup fat-free, less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 cup (1 ounce) crumbled feta cheese, divided
Oregano sprigs (optional)
METHOD:
Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture.
Heat oil in a nonstick skillet coated with cooking spray over medium-high heat.
Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently.
Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano sprigs, if desired.
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| Mediterranean Tuna Cakes with Citrus Mayonnaise
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| 01.09.04 (6:57 pm) [edit] |
Mediterranean Tuna Cakes with Citrus Mayonnaise
Source: Cooking Light magazine
2 servings (serving size: 2 tuna cakes and 2 tablespoons mayonnaise)
Fresh tuna makes all the difference in this recipe and is worth the expense. Pulse it about 5 times in the food processor to finely chop.
For the Mayonnaise:
2 tablespoons fat-free mayonnaise
1 tablespoon fat-free milk
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/8 teaspoon ground cumin
For the Tuna Cakes:
3/4 pound tuna steaks, finely chopped
3/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh or 1 teaspoon dried mint
1 tablespoon chopped fresh cilantro
1 tablespoon dry bread crumbs
1 tablespoon finely chopped onion
1 tablespoon fat-free mayonnaise
1 teaspoon lemon juice
1/8 teaspoon salt
2 tablespoons dry bread crumbs
1 teaspoon olive oil
Cooking spray
FOR THE MAYONNAISE:
Combine first 5 ingredients in a small bowl. Cover and chill.
FOR THE TUNA CAKES:
Combine tuna and next 8 ingredients (tuna through salt) in a bowl; stir until well-blended.
Divide tuna mixture into 4 equal portions; shape each into a 1/2-inch-thick patty. Dredge patties in 2 tablespoons breadcrumbs.
Heat oil in a nonstick skillet coated with cooking spray over medium-high heat until hot.
Add patties, and cook 3 minutes on each side or un-til browned.
Serve with mayonnaise.
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| Drinking coffee may lower diabetes risk |
| 01.08.04 (1:16 pm) [edit] |
GOURMET E-NEWS
January 8, 2004
Drinking coffee may lower diabetes risk
CAMBRIDGE, Mass. -
Drinking several cups of coffee daily may reduce the risk of contracting type II, or adult onset diabetes, according to a study of 125,000 people by the Harvard School of Public Health here, Reuters reported.
Drinking more than six cups of full-caffeine coffee a day cut men?s risk of diabetes by more than half over 12 to 18 years and reduced women?s risk by 30 percent, the study found.
Writing in the Annals of Internal Medicine, the researchers said it was not clear what caffeinated coffee does to reduce the risk of type II diabetes. Type II diabetes is linked with being overweight.
Drinking the caffeinated beverage may affect the body's metabolism in positive ways. Caffeine is known to affect how the body handles sugar, according to the researchers, led by Eduardo Salazar-Martinez, JoAnn Manson and others at Harvard and Brigham and Women's Hospital in Boston, Reuters reported.
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