Main/Salad/Side Dishes
Rabbi Matzkin's Hummus:
Tools:
- small Cuisinart
- can opener
- finger or spoon for taste testing
Ingredients:
- 1 can organic garbanzo beans
- 1-3 cloves of garlic, to taste
- high quality extra virgin olive oil
- fresh lemon
- sea salt
- paprika, dill, fresh cracked pepper
Preparation:
1) Mince garlic in Cuisinart
2) Add can of garbanzo beans. Mix on high.
3) As beans start to crumble, add olive oil in slow stream through the top opening, as you continue to pulse. Add a few turns of sea salt at this point.
4) Arrive at a perfectly smooth consistency. It might look smooth but when you taste test, you might decide to continue pulsing.
5) Squeeze lemon to taste as pulsing continues. (I like about 1/2 a lemon per can of beans.)
6) Continue this process until your taste buds are happy! Note: garlic flavor will get stronger as time goes by.
7) Pour into serving bowl and smooth the top like cake frosting.
8) Drizzle more olive oil and sprinkle paprika, dill and pepper for taste/garnish.
Five-Minute Tomato/Avocado/Cucumber Salad (from Vera Shadle)
I made up this recipe, and my family and friends can't get enough of it. It looks a bit odd because of the color from the avocado and vinegar, but it's zesty and filling, with a satisfying crunch from the cucumbers.
Ingredients (these amounts serve 2-4 people):
1-2 ripe (but not overripe!) avocados
1-2 small- to medium-sized tomatoes (I prefer Dry-Farm Early Girls for their density and rich flavor)
1-2 small Mediterranean cucumbers (I get mine from Happy Quail Farm, East Palo Alto, via the Palo Alto and Menlo Park farmers' markets)
Olive oil (Use extra-virgin, and let's hope the label doesn't lie . . . )
Balsamic vinegar
Chives (dried works as well as fresh)
Pepper
Salt (vegan) or Parmesan cheese (milchig/vegetarian). Note: Use salt for a lighter salad, Parmesan for a richer, thicker, more filling salad.
Cut avocadoes into bite-sized pieces in rind, then scoop out into a mixing bowl. Chop (if large) or slice (if smaller) tomatoes; add. Slice cucumbers fairly thinly but thickly enough to crunch; add. Add oil and vinegar; do not over-dress. Add chives, pepper, and salt or Parmesan to taste. Stir and serve in bowls or on a lettuce leaf.
Chinese Cabbage Salad (from Phyllis Bismanovsky)
1 large head of cabbage
6 green onions
1 package (3 oz) Oriental noodle soup mix (any flavor)
¼ c. sugar
½ c. salad oil
1 tsp sesame oil
6 T white wine vinegar
1 T soy sauce
½ Tsp pepper
¼ c. toasted sesame seeds (optional)
Finely shred the cabbage. Cut the green onions (including some of the tops) into this diagonal slices.
In a large salad bowl: Combine the shredded cabbage and the green onions. Break the uncooked Oriental noodles (save the seasoning packet for other uses) into small pieces and mix into the cabbage.
For the dressing, stir together the sugar, salad oil, sesame oil, vinegar, soy sauce and pepper. Pour over cabbage mixture and toss well. Cover and chill 2-4 hrs or until wilted. Stir before serving. Sprinkle with sesame seeds.
Serves 8-10
Corn Pashteydah (from Miriam Wolf)
4 T melted butter (or pareve margarine)
3/4 C sugar
1 C flour
5 eggs
2 cans cream style corn, drained
2 cups frozen corn
1/4 to 1/2 C milk, depending on how thick/loose you like it (use soy milk to make pareve)
2 ½ tsp baking powder
Beat eggs. Mix in remaining ingredients and bake immediately. Bake 1 hour, then check for doneness; when it's light brown on top.
Garbanzo Bean Stew (Miriam Wolf, adapted from Sunset Magazine)
2 T. olive oil or salad oil
1 large onion, chopped
5-6 celery stalks, ends trimmed and chopped
1 large red bell pepper, stemmed, seeded and coarsely chopped
4 cloves garlic, minced or pressed
3 ½ C chicken broth (I usually use canned vegetable broth to make it dairy/pareve)
1 1/3 pounds (about 6 medium) thin-skinned red potatoes, scrubbed and cut into 1 inch chunks
2 - 15 oz. cans garbanzos, drained and rinsed
1 can (6 oz.) tomato paste
1 T. curry powder (or less, to taste)
In a large pot, cook onion, celery, bell pepper and garlic in the oil. Sautee until tender, usually about 7 minutes. Stir in broth, potatoes, garbanzos, tomato paste, and curry. Cover and simmer on medium heat until potatoes are tender when pierced, 30-40 minutes. Serve over white rice.
Chickpea Cutlets
Surprisingly tasty - and very simple to make if you throw everything into a food processor. The patties do have a nice texture if some of the chickpeas are a bit chunky.
3 19-ounce cans go garbanzo beans, drained
4 stalks celery, finely chopped
4 carrots, finely chopped
1/4 cup onion, finely chopped
3/4 cup whole wheat flour
salt and pepper to taste
2 teaspoons olive or vegetable oil
1) Mix all ingredients except for cooking oil in a bowl.
2) Form flat round patties. Fry in oiled pan over medium-high heat until patties are golden brown. Turn over and fry on the other side until done.
3) Serve alone or with tomato sauce, ketchup, or barbecue sauce.
From Vegetarian Resource Group
Rena's Quickie Quiche (from Rena Davidow)
One 9" pie shell (Mrs. Smith's frozen is kosher)
1 cup grated cheese (Swiss, Gruyere or sharp cheddar)
3 eggs
1cup milk
salt, pepper, nutmeg or paprika
Optional fillings:
½ lb. chopped spinach, steamed or sautéed with onion
or
½ lb. sliced mushrooms, sautéed with onions and oregano
or
broccoli or asparagus
or
mix and match
-----
Spread cheese on pie shell. Add prepared filling. Lightly beat eggs and milk; add salt and pepper to taste if desired. Pour this over the filing and sprinkle nutmeg (or paprika) on top. Bake at 375º for 35 to 40 minutes or until firm. Cool and serve warm or at room temperature.
Rosemary potatoes (from Roslyn M. Sholin)
Assorted potatoes, prefer baby reds
rosemary
garlic
paprika
olive oil
salt & pepper to taste
quarter or halve potatoes and arrange on cookie sheet or jelly pan (you can line pan with parchment paper or aluminum foil (oil with olive oil if using foil). Season with rosemary (fresh is best, dice needles into smallish pieces), garlic, salt, pepper, paprika (optional). Mist with olive oil. Bake in 375 oven till done (about 30 mins or longer, depending on size of potatoes).
Teriyaki Chicken (from Helen Steinberg)
chicken parts
cube of pareve margarine
2 T of ginger, crushed or slices
melt margarine in 1 cup of soy sauce that also has 2 tablespoons of ginger and 2 tsp of orange marmalade
pour over chicken and bake 350 until done
Salmon Patties (from Helen Steinberg)
large can of canned salmon
2 eggs raw
1/2-1 cup garlic and herb breadcrumbs
salt and pepper
1/2 cup of onion or onion flakes
fry in butter or pareve margarine
form into balls flatten and fry
when done take out of pan
then later on put slices of lemon on top when warming it up
squeeze a lemon on top, too
absolutely delicious
Butterflied Chicken with Rosemary and Lemon (from Phyllis Bismanovsky)
Serves 4-6
1 butterflied chicken (approx 3 ½ - 4 lbs)
3 long sprigs of fresh rosemary
juice of 1 lemon
1 red onion, sliced
6 T olive oil
sea salt
Put chicken into a large freezer bag. Pull the waxily aromatic needles off 2 of the sprigs of rosemary and drop them on top.
Cut a lemon in half and squeeze juice into the bag, chucking the rinds in the bag. Add sliced onion. Pour in olive oil and tie bag or ziplock it. Give a good squeeze around the edges before setting in the fridge.
Marinate chicken for a couple of hours or overnight or even a couple of days
Preheat oven to 425°. Once chicken is at room temperature, lay chicken (skin side up) along with lemon rinds and onion pieces, on a foil-lined pan. Add remaining sprig of rosemary torn into a few pieces and tuck into leg and breast of chicken.
Bake for 45 min.
Pour juices over the chicken.
Stuffed Red Peppers (from Taffy Hoffman)
3 large Red bell Peppers
1/2 cup virgin oil
3 cloves of garlic ( I use already minced garlic) 1/2lb shredded cheese (I frequently use shredded soy cheese.)
4 oz breadcrumbs
2 tsp parsley
1/2 tsp. dried thyme
1 tsp fine sea salt ( I use regular salt)
1 tsp. pepper
4 small zucchini, finely chopped (I have used spinach or mushrooms)
Cut the peppers in half and remove seed and cores.
In a large bowl combine 1/4 cup of olive oil, garlic, cheese, 2 oz breadcrumbs, thyme, salt and pepper. Add vegetable and mix well.
Stuff peppers generously.
Sprinkle remaining oil and breadcrumbs and parsley on top. Bake in preheated 400° oven about 45 minutes until peppers are tender and stuffing is nicely browned.
Cranberry Brisket (modified from cooks.com) (from Susan Galel)
Note: must be made in advance
2 1/2 - 3 lb. brisket of beef
1 can cranberry sauce with whole berries
1 envelope onion soup mix or beefy onion soup mix
Trim excess fat from beef. In a bowl mix the cranberry sauce and onion soup. Place a small amount of sauce in pan, place brisket on top, and cover with remaining sauce. Cover tightly with foil. Cook at 325 degrees for 3-4 hours, until a fork goes into the meat fairly easily. Cool meat overnight in refrigerator. The next day, slice the meat perpendicular to the grain . Put meat back into sauce. Reheat, covered, at 350 degrees for about 30 minutes prior to serving.
Peach/Maple Syrup Chicken (from Susan Galel)
¾ c maple syrup
½ c peach preserves
2 tsp. Worcestershire sauce
1 cut up chicken
1 T. Flour
Preheat oven to 350 degrees. Spray 9 x 12 baking pan with oil. Please chicken in pan, skin side down. Mix syrup, preserves, and Worcestershire sauce and pour over chicken. Bake uncovered for about 45 minutes. Turn chicken skin side up. Remove some sauce from pan and mix gradually with about 1 T. flour. Pour sauce/flour mixture over chicken, bake for about another 15 minutes.
Orange Chicken (from Susan Galel)
2 c orange juice
2 T. orange rind or orange marmalade (optional)
1/2 c brown sugar
1 T. prepared mustard
1 chicken, cut up
1 1/2 T. cornstarch
Preheat oven to 375 degrees. Spray 9 x 12 baking pan with oil. Mix orange juice, rind, brown sugar. Smear mustard over chicken pieces and place in greased baking pan, skin side down. Pour sauce over chicken. Bake uncovered at 375 degrees for 45 minutes. Dissolve cornstarch in a small amount of cold water, add to sauce. Turn chicken over and baste with sauce. Bake another 15 minutes, uncovered, to brown.
Indian Lentils- vegetarian, can be vegan (from Jessie McBeth)
one bag lentils, soaked overnight
1 large can of crushed tomatoes
1 can of kidney beans
1 can of chick peas
garlic, cilantro, ginger
cream or butter, optional
Put lentils in big soup pot. put in one large can of crushed tomatoes, one can of kidney beans and/or chick peas.
Add 3-8 cloves of crushed garlic, depending on your taste.
Add chopped stems of one bunch of cilantro
Simmer 10 minutes
Add chopped cilantro leaves (save a few for garnish)
Add 2-4 T of minced ginger to taste
Simmer 10 minutes
Salt to taste.
May put in Tupperware and freeze at this point
If you wish, add one pint of cream and or one stick of butter to smooth out.
Spinach and Cheese Frittata
1/4 cup butter or margarine
3 eggs
1 cup flour
1 cup milk
1 teaspoon salt
1 teaspoon baking powder
1 pound jack cheese, grated
4 cups fresh spinach, washed, dried, & torn into bite-sized pieces
Melt butter in a 9 X 13 pan. In a bowl, beat eggs and add remaining ingredients, blending well. Pour spinach mixture over the melted butter. Bake at 350 degrees for 40 - 45 minutes or until golden brown. Cool 10 minutes, cut into squares, and serve. Freezes well. (Serves 6.)
Eggplant Parmesan
1 large eggplant
1 pound (+) cheddar cheese, grated
1 1/2 jars spaghetti sauce
additional seasoning to taste
Parmesan cheese
Slice eggplant across the width of the vegetable in 1/2" slices. (Leave skin on.) Put some of your favorite spaghetti sauce on the bottom of a 9 X 13 pan. Put a layer of eggplant slices on top of the sauce, then a layer of grated cheddar cheese. Repeat. (Add a layer of mushrooms or spinach if you wish.) Sprinkle some Parmesan cheese on top of casserole. Bake at 350 degrees for 1 - 1 1/2 hours or until golden brown on top.
Manicotti
Canneloni noodles - Fill with:
1 pound ricotta cheese
1/4 teaspoon basil
1/4 teaspoon marjoram
1/4 teaspoon garlic powder
Pour tomato sauce over the dish and bake at 350 degrees until warm.
Variations:
Add broccoli or spinach
Use white sauce
Broccoli-Cheese Bake
4 eggs
2 cups cottage cheese
2 cups cheddar cheese
6 T flour
2 teaspoons salt
2 teaspoons onion powder
4 10-ounce packages frozen chopped broccoli, thawed
2 5-ounce cans water chestnuts, chopped
paprika
Beat eggs slightly with a fork. Beat in cheeses, flour, salt, and onion powder. Stir broccoli and water chestnuts into egg mixture. Pour into greased 9 X 13 casserole dish. Sprinkle with paprika. Bake at 350 degrees for 30 - 35 minutes or until mixture is firm. Slice and serve. It works best to make this the day before serving (gives it time to become firm).
Spaghetti Fantastico (from Cindy Rogoway)
8-16 oz cooked, drained spaghetti
9 slices American cheese (torn into pieces)
1/2 pound cheddar cheese, grated
1 3-ounce can Parmesan cheese
1 15-ounce can tomato sauce, mixed with either:
1 heaping teaspoon each of oregano, thyme, rosemary, salt and pepper
or 5 teaspoons of Italian seasoning
1 14 1/2-ounce can whole tomatoes, mashed
a little butter
Mix cheeses, tomato sauce, and tomatoes in with spaghetti, reserving some of the Parmesan for later. Pour into a 9 X 13 casserole dish. Sprinkle the remaining Parmesan cheese on top and dot with butter. Bake at 350 degrees for 45 minutes.
Zucchini Lasagna (from Suzanne Jacobs)
Layer uncooked lasagna noodles, tomato sauce, cottage cheese (optional replacement: cottage cheese mixed with beaten egg), sliced zucchini, and cheddar cheese. Top with bread crumbs.
Bake at 350 degrees until... uh ... it seems done. (Sorry, I never know how much time.)
The zucchini and the lasagna noodles (and the optional eggs) end up getting cooked while the whole thing bakes!
Cole Slaw (from Suzanne Jacobs)
Shredded purple cabbage
Shredded carrots
Nasoya "Nayonaise" (a wonderful soy mayonnaise w/great spices)
RATATOUILLE (pronounced Ra - Ta - Tu - Ee, accent on the "tu")
(from The Moosewood Cookbook by Mollie Katzen)
This recipe is very forgiving - quantities can be varied. Once, when I was out of canned tomatoes, I used Paul Neuman's jarred marinara sauce in place of the stewed tomatoes and tomato paste, and it was fantastic! You can use more, or less zucchini or peppers - to your liking! This keeps well in the refrigerator for 3-5 days and can be frozen.
1 onion, chopped
2 red or green peppers, seeded and cut in strips or chunks
2 medium zucchini sliced in thick chunks (or cubed if you prefer)
1 very large or 2 small eggplants, peeled and cubed
4 cloves of garlic crushed
1 bay leaf
1 tsp each basil, marjoram
½ tsp. oregano
dash of ground rosemary
3 T. of dry red wine (water works too)
14.5 oz can of stewed, chopped tomatoes (OK to use one with "Italian" seasoning, but not essential)
3 T tomato paste
1 tsp. salt (approximately)
2 T olive oil
1. Heat the oil in a large cooking pot. Add the onion, ½ tsp salt and onion. Sauté over medium heat until the onion is transparent.
2. Add eggplant, zucchini, wine and the liquid from the canned tomatoes, the garlic and the herbs.
3. Stir to mix well, cover and simmer 15 minutes.
4. Add the peppers and canned tomatoes. Mix well. Continue to cook on low heat until all the vegetables are tender (~30 minutes or so). Stir occasionally to make sure it is not sticking on the bottom. Add more salt to taste.
5. Can be served atop a bed of brown rice or whole grain pasta, or in a bowl, accompanied by some hearty whole grain bread. Some people like it with grated Parmesan cheese and chopped black olives on top. Or a spoonful of feta cheese.
Nutrition information.
Serving = 1 cup
1 serving contains:
85 calories
3.7 g of fat
1.9 g of protein
3.4 g of fiber
149 mg sodium
175 mg potassium
24% DV for vitamin A
14% for vitamin E
98% for vitamin C
15% for B6
10% for magnesium
Betty's Meatloaf
(This recipe is my tweaked version of the one that was given to me by Helene Rock on the occasion of my 30th birthday. Betty was her mother - may their memories both be for a blessing! Lynn Rovin)
1 lb. Ground beef
1-cup fresh bread crumbs
1 heaping teaspoon Beet horseradish
½ teaspoon Dry mustard
1 egg lightly beaten
3 slices yellow onion chopped
1 teaspoon Salt
¼ cup ketchup
Put ends of a bread loaf or challah in blender to create breadcrumbs. Set aside. Blend all ingredients except meat and breadcrumbs in a blender. Pour mixture over bread and meat in a large mixing bowl and combine well. Pat into meatloaf shape and put in small greased (with margarine) loaf pan (I use a glass one). Bake at 375 degrees for 30-35 minutes or until done (I put it in a cold oven for 45 minutes). Serves family of 4 to 6 people.
You can also shape into 3 or 4 small loves and place in a shallow greased pan to make individual loaves.
This recipe can very easily be doubled for a larger quantity.
Chicken Diable - Makes 4 servings
1 stick pareve margarine
1 C honey
½ C prepared mustard
2 tsp Salt
2 tsp Curry powder
1 ½ lb boneless, skinless chicken breast
Melt margarine and honey on low heat. Stir in the rest of ingredients. Dip boneless/skinless pieces of chicken into the mixture. Put in single layer in shallow pan. Broil chicken until brown and then continue to bake (350°) until cooked through. Pour rest of sauce on top and serve. I usually double or triple the sauce recipe when making more servings.
South Pacific Chicken Breasts
6 large whole chicken breasts
1 T Cinnamon
1 ½ tsp. curry powder
1 ½ tsp. garlic salt
½ cup honey
3/4 cup grapefruit juice
1 8 oz. can crushed pineapple
Blend sauce, everything but the pineapple, and broil chicken, basting often with sauce. When chicken is brown, add pineapple and pour sauce over chicken, baking about 1/2 hour longer (at about 350°) or until chicken is cooked through. Recipe can easily be doubled, tripled, etc. for larger quantity of chicken. Really delicious.
Fantastic Meatloaf (from Jan Rogoway)
1 ½ lb ground beef or turkey
½ C bread crumbs
1 egg
Tomato juice
Poultry seasoning (approx. ¼-1/2 tsp)
Salt and pepper to taste
1 medium onion, finely chopped
Mix the above ingredients, using enough tomato juice to make a moist mixture. Pat into loaf in pan or casserole which has been greased (or sprayed),
Mix 3/4 CUP CATSUP, 1/2 TSP. NUTMEG, 1/2 TSP. DRY MUSTARD, AND 1/4 CUP BROWN SUGAR and pour over meat loaf. Bake in 350° oven for one hour. Cool for about 10 minutes and invert onto platter or slice directly. DELICIOUS!!!!!
Lime and Tarragon Chicken (from Erica Forno)
Marinade
1 cup lime juice
1 cup olive oil
4 T chopped onion (or more if you like - I just throw in the whole onion)
4 tsp dried tarragon (I use more - 3 T)
2 tsp salt
1 tsp Tabasco sauce
Mix all the ingredients together in the blender. We like to use chicken thighs and legs for this dish, as they are a little more tender, but it doesn't matter what you use.
I put the chicken pieces into a zip lock plastic bag and put the marinade in the bag or in a baking dish and refrigerate for many hours or overnight. The marinade should be at least 1/2" from the top of the baking dish so it doesn't boil over in the oven. Bake at 375°F until done (about 45 minutes). You can freeze extra marinade if you don't make a big batch of chicken.
Enjoy
Kugel
Noodle Pudding (aka Kugel) Preheat oven to 350 degrees (from Ilene Sotnick)
1 and ½ bags of wide egg noodles
1 stick butter
5 Golden Delicious apples-grated and squeeze out the juice (don't squeeze out all the juice)
½ box white raisins
2 teaspoons Cinnamon
1 cup of sugar
2 teaspoons Vanilla
6 eggs (beaten)
Cook noodles as directed on the box. Strain pasta. While the pasta is straining, cut butter in pieces and add to the pot. Immediately add the pasta and mix with noodles. The heat from the noodles will melt the butter. Mix in rest of ingredients, make sure you add eggs last so they don't cook with the heat of the pasta. Pour in a greased rectangle pan. Sprinkle the top with a mixture of cinnamon and sugar. Cook for 45 minutes covered with foil and then uncover until brown.
Dairy Kugel (from Miriam Wolf)
12 oz. wide egg noodles, cooked
5 eggs, beaten
8 oz softened cream cheese
16 oz. cottage cheese
16 oz. sour cream
2 C milk
1 C sugar
1 tsp vanilla
Cinnamon, to taste
Preheat oven to 350°. Rinse noodles with cold water to separate. Then, combine all ingredients except cinnamon. Pour in 11 x 17 baking pan. Sprinkle the top with cinnamon. Bake approximately 1 hour or until the sides begin to brown and kugel begins to firm up. To lighten the recipe, substitute neufatchel cheese, egg substitute, low-fat sour cream (not non-fat), low-fat cottage cheese and non-fat milk.
Super Easy Sweet Salt and Pepper Kugel. (from Carol Booth)
Pareve.
In large cooking pot combine 4 1/4 cups of water, 3/4 cup sugar, 1/2 cup olive oil, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil. Add 16 oz fine egg noodles. Remove from heat. Coat a 9 x 13 baking dish liberally with cooking spray. Add two beaten eggs to the slightly cooled water/noodle mixture. Stir in eggs quickly and pour everything into the baking dish. WARNING: The water pours out first and then the noodles slop in after, so just be careful as the noodles tip in to do it slowly so the hot water doesn't splash out onto you. Spread the noodles evenly in the baking dish and bake at 350 for one hour until golden brown.
Mrs. Feinberg's Vegetable Kugel from the Jewish Holiday Kitchen (from Carol Booth)
Great year-round veggie kugel. A food processor makes this recipe effortless. (Yes, baking soda, a pure product and not a leavening agent, can be used at Passover.)
1 cup grated raw apple
1 cup grated raw sweet potato
1 cup grated raw carrot
1 cup matzah meal
1/2 cup pareve margarine, melted
1 t salt
1 t baking soda
1 t cinammon
1 t nutmeg
1/2 cup (or less) sugar (optional)
1. Preheat oven to 325 degrees. Grease a 10-inch casserole or muffin tins.
2. Mix all ingredients together well.
3. Pour into the baking dish. Cover with aluminum foil and bake 45 minutes. If using muffin tins, bake 30 minutes.
4. Raise oven to 350 degrees. Remove cover and bake an additional 15 minutes. Slice and eat hot.
Desserts
Dessert - No-Bakes (from Rena Davidow)
2 cups sugar
½ cup soymilk
1/3 cup cocoa
½ cup peanut butter
1 cup coconut flakes
1 ½ teaspoons vanilla extract
2 ½ cups oatmeal
Boil sugar, soymilk and cocoa for 1 ½ minutes on low heat after it starts to boil.
Remove from heat and quickly add other ingredients.
Mix well.
Drop by spoonfuls onto waxed paper and let cool.
Chocolate-dipped Strawberries (from Suzanne Jacobs)
Microwave baking chocolate with a little oil and a lot of water
Dip strawberries, put on waxed paper and refrigerate
Anna's Super Healthy Oatmeal Cookies (from Anna Miller)
Modified from the Quaker Oatmeal Old Fashioned Cookie recipe on the box
¼ cup no trans-fat margarine
¼ cup canola oil
½ cup sugar
1 cup brown sugar (not packed)
1 ¼ cup applesauce
2 eggs
3 cups raw oats
1 tsp vanilla
1 cup whole wheat flour
1 cup ground flaxseed
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
optional: 1 cup chocolate chips or 1 cup of raisins
- Heat oven to 350
- Beat together margarine, oil, applesauce
- Add sugars and beat well
- Add eggs and vanilla and mix well
- Combine flour, flaxseed, baking soda, salt, cinnamon
- Add flour mixture to the liquid mixture
- Stir in oats. Add chocolate chips if you are going to
- Drop by rounded teaspoons onto greased cookie sheets
- Bake ~12 minutes
Makes about 4 dozen small to medium cookies
Each cookie contains about 100 calories without chocolate chips or raisins; about 120 calories with.
They are high in fiber, contain 2 types of grains (wheat and oats) and seeds (flaxseed), healthy oil (canola) and omega-3 fat (flax).
Very Berry Cobbler (from Anna Miller)
Berries are super healthy fruits: high in fiber, loaded with phytochemicals, low in calories, and lots of vitamins and minerals. I've modified the original recipe to make it more nutritious and the modifications work: whole wheat flour, oatmeal and flax-you can't get much healthier than this in a dessert!
4-5 cups of frozen mixed berries
(blueberries, raspberries, blackberries, strawberries, etc. Or just blueberries)
¾ cup sugar
1 cup of orange juice
1 cup whole wheat flour
½ cup ground flax seed
1 cup of raw, plain oatmeal
½ tsp. baking soda
½ teaspoon salt
1/3 cup canola oil
Preheat oven to 350. Spray an 8 x 11 baking pan (I use glass, Pyrex) with Pam, or lightly coat with oil
1. Blend the frozen berries, sugar and juice. It's OK to slightly mash the berries. Spread in the baking pan
2. Mix the flour, flax, oats, baking soda and salt. Add the oil slowly while mixing well.
3. Add the flour mixture on top of the berries in the pan. Take a spoon and lightly blend some, but not all of the flour mixture into the berry mixture, leaving a nice layer of the flour mixture on top. (You can just let it all sit on top, but-it's just a matter of preference as to how you like the finished product!)
4. Bake for 50 minutes.
1/12th of the recipe (about 2/3 of a cup) contains:
244 calories; 8.4 grams of fat (primarily monounsaturated fat)
5 grams of fiber (wow-that's a lot for a dessert!)
5 mg sodium
Deborah's Favorite Rice Pudding (from Carolyn Spiegel, adapted from Vegetarian Epicure)
1 ½ C cooked brown rice
3 ½ C + 2/3C non-fat milk
1 tsp lemon rind
1 tsp orange rind
1 tsp ground nutmeg
Pinch of ground cloves
2 eggs
3 ½ T sugar
1 tsp vanilla
½ C black raisins
1. Mix all in a bowl
2. Pour into a Pam-sprayed shallow Pyrex baking dish
3. Sprinkle with nutmeg
4. Bake @ 300-325° for a maximum of 1hr & 15 minutes.
