My resolution for the New Year? Send Michele Dick $10 for maintaining this
list. Thanks Michele, the fatfree website and this email list have been
worth their weight in gold for me!
We've enjoyed the Apple Focaccia (found in the fatfree.com searchable
archive, posted by Patricia Thorp <thorp@xxxxxxxxxxxxxxx> in 1994.) I made
it again last night and it filled the house with the most amazing aroma.
This recipe is a complete winner!
Here are two more recipes my household has enjoyed this season:
STUFFED WINTER SQUASH
Here is my own variation on a stuffed squash. These were great, I only wish
the Delicata season lasted longer here!
Sweet/Savory Stuffed Winter Squash [vegan]
By: Charisa Martin
Yield: 12 servings
4 ounces onion; chopped
4 ounces carrots; sliced
1 ounce currants, zante
2 ounces cranberries, dried
2 ounces raisins, seedless
3 ounces prunes; coarse chop
2 tablespoons orange peel; chopped fine
4 ounces orange juice; (fresh if available)
2 teaspoons cinnamon
1 teaspoon ginger; ground
2 teaspoons salt; or to taste
4 cups brown rice, cooked
6 pounds winter squash; delicata preferred
Squash:
I use the delicata squash--a yellow and green striped squash that average
about a pound each. The delicata are very sweet and lends itself to
individual servings; however, any winter squash will work. Wash well, cut
down the center, lengthwise. Scoop out the seeds. Place the halves in a
13x9 shallow baking pan with about 1 cup of water in the bottom of the pan
(makes for easy clean-up.)
Filling:
Cook the rice (about 2 cups dry rice with 4 cups water)
Steam saute the onions and carrots--first saute the onion until glazed and
brown, then add the carrot along with a little water, cook until tender.
Chop the prunes, and mix the fruit with the steamed carrot/onion mix.
Toss all of the ingredients (except the squash halves) together. Fill the
squash, distributing the filling evenly.
Cover the baking pan with foil. Bake at 350 degrees for 60 minutes.
This dish is great hot, warm and cold. If you've used a tender skin winter
squash, you can eat the whole thing--skin and all.
To your health!
Nutritional info per serving:
kcal: 220.9
fat: 1.2g
sat. fat: .2g
cholesterol: 0
carbohydrate: 51.9 g
dietary fiber: 5.4g
protein: 5.5g
sodium: 405mg
Percentages based on a 2000 kcal daily diet:
A: 241%
C: 60%
Calcium: 10%
Iron: 13%
*****************
HOPPIN' JOHN
I sent this recipe out New Year's Eve, but it apparently got stuck somewhere
along the way. Oh well! Better late than never! The fatfree archive has a
similar
recipe on file, but this one includes basalmic vinegar, and it makes all the
difference in the world. Mind you: BASALMIC vinegar only, any other vinegar
won't be the same.
Hoppin' John [vegan]
Yield: 8 servings
Traditional Southern Dish
Serving Ideas : Eat a bite at the midnight on December 31st for luck
in the New Year!
1 pound blackeyed peas; dry
7 cups water
2 cups onions; coarse chop
8 garlic cloves
1 cup carrots; sliced
1 cup celery; diced
1/4 teaspoon cayenne pepper; or more to taste
3 tablespoons balsamic vinegar
1 teaspoon salt; or to taste
2 tomatoes
3 scallions
Soak the beans overnight (or at least 4 hours). Drain the soaking water,
and cover with fresh water. Cook the beans until tender (about 30 min to
an hour.)
In a separate pot, steam "saute" the onions until carmelized, adding a
little water and stiring at regular intervals until they are cooked down
by about 60%. This takes about 30 minutes.
Add the chopped celery and carrots to the onions, cook until tender. Then,
add the cooked blackeyed peas, cayenne pepper, salt, and vinegar, adding
the water the beans were cooked in so the consistency is that of a sauce
or very thick soup. Cook an additional 5 minutes or so. Serve over rice.
Top with chopped scallion and diced tomatoes.
note: The addition of red/yellow/and green bell pepper when adding the
carrots and celery would be good too.
Nutritional info per serving:
kcal: 220.9
fat: 1.0g
sat. fat: .2g
cholesterol: 0
carbohydrate: 40.9g
dietary fiber: 7.8g
protein: 14.5g
sodium: 453mg
Percentages based on a 2000 kcal daily diet:
A: 83%
C: 22%
Calcium: 11%
Iron: 29%
Happy New Year Everyone!
--Charisa
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