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This Months Free Recipes - Barbara Kerr
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Crunchy Cucumber and Radish Salad |
Thai
Lettuce Wraps
Freezing peeled ginger prior
to grating makes it easier to work with!
1 head iceberg or bibb lettuce
3 tablespoons dark sesame oil
1 pound extra firm, water-packed tofu, diced into 3/8-inch cubes
3/4 teaspoon salt
1/2 cup green onion, both parts cut small
1/2 cup celery, 1/4-inch dice
1/2 cup radicchio lettuce, 1/4-inch dice
1/2 cup lite coconut milk
1/4 tsp. fresh grated ginger
1 teaspoon Liquid Aminos
1/8 teaspoon curry powder
1 tablespoon milled cane sugar
1 tablespoon fresh lemon juice
3 tablespoons dry-roasted cashews, chopped fine
1. Wash and core lettuce; if using iceberg, cut head in half from top to bottom. Set aside.
2. Heat oil in a large skillet; add tofu cubes. Tofu should be cut the size of large peas as precisely as possible for even browning. Sprinkle salt over tofu and gently stir every few minutes until tofu is a medium brown on all sides.
3. Add green onion, celery and radicchio; sauté for 1 minute on high.
4. Quickly add remaining ingredients, cooking only until sauce is reduced to a sticky consistency.
5. Serve immediately by spooning a few tablespoons onto a lettuce leaf, roll up and eat burrito style.
Serves two as a main dish or four if other items are also being served. Delicious!
"All that I am or hope to be
I owe to my mother."
-Abraham Lincoln
Crunchy
Cucumber and Radish Salad
This dish is quite tangy, almost like a relish.
1 pound cucumbers (about 2)
1 pound radishes (about 16, or 3 1/2 cups measured whole)
1/2 cup green onion, chopped, green part only
1/2 cup lightly packed fresh cilantro leaves, minced
1/2 cup fresh lime juice
2 teaspoons salt
1. Peel cucumbers, cut lengthwise and seed.
2. In a food processor, shred the cucumbers and radishes. Squeeze out excess juice from the vegetables by hand; discard juice.
3. Add remaining ingredients and stir to combine.
Makes approximately 4 cups of salad.
Strawberry-Kiwi Phyllo Flowers
9 phyllo sheets (17
x 12-inch, 1/2 pound)
Vegetable oil spray
4 tablespoons milled cane sugar, divided
1 cup fresh strawberries, diced medium
1 cup fresh kiwi, diced medium
1 teaspoon finely shredded lime zest
1. Preheat oven to 400 degrees F. Line a large baking sheet or stone with parchment paper.
2. Cut stack of phyllo sheets lengthwise into 4 long equal stacks.
3. Cover phyllo stacks with 2 overlapping sheets of plastic wrap and then a damp kitchen towel (to keep phyllo moist).
4. Remove 3 strips from 1 stack and place separately on a work surface; spray each strip with vegetable oil. Gather and pleat the long side of each strip to form a 3-inch ruffled fan.
5. Arrange 3 fans to form a 6-inch circle on 1 corner of baking sheet. Make 3 more circles in same manner and arrange on remainder of baking sheet.
6. Sprinkle each circle with 1/4 to 1/2 teaspoon of milled cane sugar.
7. Repeat twice, adding 2 more layers of ruffled fans to each circle, sprinkling each layer with 1/4 to 1/2 teaspoon milled cane sugar. (Each flower will have 3 layers of ruffles). Tip: As you add each new layer to your flower, press down slightly in the center forming a small bowl.
8. Bake flowers in middle of oven until phyllo is golden, 15 to 20 minutes. Using a wide spatula, carefully transfer to a rack to cool.
9. In a separate bowl combine strawberries, kiwi, lime zest and 1 to 2 tablespoons remaining milled cane sugar, or to taste.
10. Immediately prior to serving phyllo flowers, spoon approximately 1/2 cup of the fruit salad into the center of the flowers. Serve on a decorative plate as a side dish.
Tip: Phyllo flowers can be made a day ahead and stored in a large tightly sealed container. If they need to be "crisped" up, you may place them in the oven for 3 to 5 minutes, being careful not to burn.
Variation: Omit sprinkling milled cane sugar between layers of ruffled flowers, and fill flowers with small scoops of Dill Potato Salad and garnish with a sprig of dill weed.
Makes 4 phyllo flowers
"Who ran to help me when I fell,
and would some pretty story tell, or kiss the place to make it well? My mother."
-Ann Taylor
Lemon Squares
CRUST
1 cup whole-wheat pastry flour
3/4 cup wheat germ
1/2 cup fructose
1/3 cup Earth Balance margarine
FILLING
1/2 cup water
1/8 cup EnerG egg replacer
1/2 cup unbleached white flour
1 can Welch's 100 percent white grape juice frozen concentrate
2/3 cup fresh lemon juice
2 teaspoons lemon peel, finely shredded
To prepare the crust:
1. Stir together flour, wheat germ and fructose.
2. Cut in margarine and form a fine crumble. Press or roll firmly in the bottom of a 9 x 13-inch pan.
3. Bake at 350 degrees F for 15 minutes or until lightly browned. It is not necessary to cool crust before adding filling.
To prepare the filling:
1. In a medium bowl, whisk together the water and egg replacer until foamy.
Whisk in flour until smooth. Stir in remaining ingredients.
2. Pour lemon mixture into a medium saucepan and bring to a boil, stirring constantly until thickened.
3. Pour over crust and smooth out. (Filling isn't much thicker than the crust). Garnish by lightly sifting white flour over the lemon squares. No one will know it's not powdered sugar! Refrigerate until cold and set.
Makes 20 (2 1/2 -inch) squares
"Walk towards the sunshine,
and the shadows will fall behind you."
This beverage has a unique and delicate taste.
3 large, ripe purple plums
5 1/2 cups water, divided
1 cup loosely packed fresh basil leaves
3/4 cup milled cane sugar
1 cup fresh lemon juice
1. Pit and coarsely chop two of the plums. In a small saucepan, stir together the chopped plums, 2 cups water, basil and sugar. Bring mixture to a boil, stirring until sugar is dissolved; simmer covered 5 minutes.
2. Cool mixture and pour into a pitcher through a fine sieve, pressing hard on solids. Discard solids.
3. Thinly slice remaining plum and stir into pitcher with remaining 3 1/2 cups water and lemon juice. Refrigerate until chilled. Serve each glass with a few plum slices and a sprig of fresh basil.
Makes approximately 8 cups.
Mom will love this rose!
1 solid colored mug (don't use wide-mouthed
mugs)
1 square green cloth napkin
1 square colored cloth napkin (pink, purple, yellow or blue)
1. To form the leaves for the flower, begin by holding the green napkin by all four corners in one hand.
2. Using your free hand, stuff the bottom of the napkin into the mug. Let the corners fall open and pull down slightly on each one forming the leaves. Tuck any unruly parts into the mug.
3. Taking your colored napkin, fold it in half to form a triangle. Begin folding it in 3/4-inch folds over and over until you reach the tip of the triangle. Press flat with your hands.
4. You will now roll up the folded
triangle "sleeping bag" style, being sure to keep the center fairly
tight. When you get to the end of the napkin, pull the last 2 inches around
towards the bottom and tuck the end in between some of the layers to secure.
Your rose bud should be just large enough to fit snuggly into the mug.