CURRIED CARROT SOUP

THIS IS SPICY AND DELICIOUS!

Ingredients:

2 bunches of carrots ( take off the greens and wash - no peeling )

1 16 oz container of Vegetable broth/stock ( I use organic ) empty into large sauce or soup pan

1 Jalapeno ( take off the stem only ) ( Jalapenos are hot because of the seeds. If you desire a less hot soup then make a slit in the jalapeno and take out the seeds prior to cooking it.)

1 medium to large white potato washed and quartered ( do not peel )

1/2 medium white onion - peeled

3 cloves garlic

3 tablespoons curry powder

1 tsp cumin

1 tsp sea salt

Put all of these ingredients into the stock and bring to boil. Then, turn down the flame to simmer and cook until the potato and carrots are soft. Turn off flame and set aside to cool.

When cool, use any type of machine you have to liquify the ingredients. The consistency should be thick rather then thin. Put back into the sauce pan.

SHOULD BE SERVED WHILE HOT.

OPTIONS: Any one or all (1) Drain a can of garbanzo beans and put into the blended soup - gives it texture and some protein. (2) Serve with a leaf of Basil. (3) Serve with some Feta Cheese or a blander greek cheese type curd - this cuts the spicy heat.

ENJOY

Pumpkin Custard

Hi - its fall's Octoberfest time - in my weekly organic vegetable basket I got a medium size pumpkin - so here's what I did with it:

Ingredients

1 med pumpkin - cut off top and throw out. Cut in half and scoop out the seeds - save these! (don't wash them - put them in the oven at 225 degrees, lightly salted, and turn often, until nice and dried out - now you have your own pepitas).

Cut the pumpkin (leaving the skin on) into 8 slices. Put 1" of water into a large rectangle casserole glass dish. Place the cut pumpkin into the dish, meat side down, not layered. Cover with tin foil. Bake at 350 for 1 hr or until tender. Let cool.

Scoop out the pumpkin meat with a large spoon into a mixing bowl. Add 1 tablespoon each of nutmeg, cinnamon, and vanilla plus a pinch of salt.Using any type of mixing/mashing tool, mush this all up so that the pumpkin is creamy in texture. To this add and again mush up into a creamy mixture: 1/3rd can of Fat Free condensed milk, 4 eggs, 1/4 c sugar free maple syrup.

Pour this mixture into a deep glass baking dish ( spray with Shortening if you desire ) and bake at 350 degrees until firmly set, at least an hour.

crust options for before you pour into the mixture : ( I don't use oil in this receipe but you could spray some vegetable oil into the bottom of the pan).

Nut crusts can be made with 1 c. desired nuts and 2 tablespoons Agave - crush all together into a semi fine state and press into the bottom of the dish.

Kashi crusts can be used too again just crush it up a bit - also oats, etc.

STIR FRY VEGE SALAD

A delightful salad that is a bit different and very filling! Easy to make too. I was on the go and put this together in about 15 minutes! Makes 4 - 6 servings - its up to you to measure!

1 c. cut up dandelion greens
1 c. salad greens
1 lg. sweet green onion chopped
1 lg. tomatoe, chopped
3-4 oz Feta cheese - crumbled
1 c baby brocolli - chopped ( flowers and stem )
Spay bottle of olive oil + 3 tablespoons
1 tsp sea salt
1/2 lemon - juiced
1/2 package of Trader Joe's frozen grilled eggplant & zuchinni
1 non stick pann and non stick spatula
1/2 c rice and red wine vinegar mixed

In a salad bowl, toss the washed and towel-dried greens. Throw in the onion, tomato, and Feta Cheese. Set aside

In a non-stick large frying pan - spay with olive oil and sprinkle lightly with sea salt - bring to med high temp and stir fry the brocolli until almost aldente. Push to one side of the pan. Now open the bag of the Frozen Trader Joe's grilled eggplant & Zuchinni. Using 1/2 of it ( put back the unused portion in the freezer ), lay these veges flat in the frying pan ( you can respray with olive oil ). Turn when brown, both sides. Remember to mush around the Brocolli that you didn't remove from the pan before. When done, which doesn't take long at all, turn off pan and take off of the fire. Using your non-stick spatula - cut up the eggplant and zuchinni into bite size pieces.

Back to the salad, Grind some Salt and Pepper over this, then add 3 Tablespoons of Olive Oil with appx 1/2 c rice & wine vinegar (mixed ). Toss.

Now throw in the warm cooked veges - toss and serve.

UMMMMMMMMMMMM delicious!

2010 Thanksgiving Feast

Here's my suggestions for a sugar free Thanksgiving Day Feast that will please all: ( you know the portions that you can eat! )

Horesderves : Cut up Veggies served with a Yogurt Dip

Yogurt Dip ( make ahead of time and let sit for a day )

1 16 oz plain yogurt (Greek Style)

Dried Dill ( mix in to taste )

Chop 4 Green Onions, onions and greens

1 Tablespoon Tabasco Sauce

Main Course :

Roasted Turkey seasoned with Salt (at least 1 day ahead of time ) and stuffed with an Orange or two and Rosemary - or season your way! Roast as directed and check temperature

Whole Grain Stuffing

1 package of Ezekiel whole grain bread dried in the oven ( do this a day ahead, or two days ahead ) cut up into cubes

Heat 4 Tablespoons of Olive Oil plus 1 Tablespoon Butter for at least 10 minutes with

1 Tsp Sea Salt

1 Tsp Pepper

6 cloves garlic cut up

After 10 minutes or so, mix in the celery and onion ( you could also do some mushrooms if you want ) and cook until aldante (keep a bit crispy)

Chop up 6 stalks celery

Chop up 1 small yellow or white onion

Put this mixture with the chopped dried bread and mix thoroughly

Add:

Chop one can of Chestnuts

1 cup pine nuts or chop 1 c walnuts

Add: 1/2-1c Turkey drippings for flavoring - you don't want your dressing too mushy

Optional Add : Cooked Veggie Italian Sausage or Regular Italian Sausage

Place the mixture into a medium roasting pan

Bake at 350 degrees for 35-40 minutes

Baked Butternut Squash (instead of Yams with marshmellows!)

Cube Peeled Butternut Squash and place in shallow glass pan with a small amount of

water on the bottom -

Sprinkle nutmeg and cinnamon on top and dizzel with a sugar free sweetener ( I use Agave ) Bake at 350 degrees for 30 minutes ( test for tenderness) -

Blanched Green Beans (or Brussel Sprouts ) and Carrots ( for color )

You can blanch these in Orange Juice in a non stick frying pan

Green Salad if you need one but just use oil and red wine vinegar for the dressing

Dessert ( yes - dessert! ) Fruit Bars served with a small side of Pumpkin Custard

Flour Free Fruit Bars : preheat oven to 350 degrees and Pam an 8X8 shallow square pan

Place these ingredients into a blender or food processor and chop until fine - but not a paste consistency: 1/3rd cu of each: shreaded coconut, unsalted walnuts, unsalted cashews, unsalted sunflower seeds, tamari almonds

just less than 3 Tablespoons of Agave ( or other sweetener ) and 5 Tablespoons of Water

Remove this chopped stuff a bowl

Chop the following into small pieces : 1/3rd cup each of raisins, figs, dates, apricots -

Mix this into the Nut Mixture with a spathula

Put final mixture into the square pan prepped above and bake for 30 minutes or until sides are browned - take out of oven, let cool slightly, and cut into small squares

Pumpkin Custard

1 15 oz organic pumpkin in a can

1 c greek plain yogurt

2 eggs

1 tsp nutmeg, tsp cloves, 1 tsp ginger

1/3rd c. agave

Mix all ingredients and bake in any dish 450 degrees for 15 minutes and then reduce heat to 350 for up to 45 minutes - test to make sure it is not liquidy

Braised black cod

Here's a recipe from Home&Garden (1985 Sunset Publishing Corp and 2008 Gale, Cengage Learning ) with a little twist and heavier hand with the garlic by my dear hubby - it's delicious and different -

  With our seas being depleted of food source, black cod is being looked upon as a very edible fish.  It is my favorite smoked fish.  On the east coast of the USA is is sold as butterfish, sablefish, or Alaskan cod.  

Serve this dish with boiled new potatoes or brown rice.  Also a side salad of sliced cucumbers and fresh tomatoes is fabulous with this dish.

Ingredients: ( 4 servings )

1/2 c minced green onion

1/4 c each soy sauce and dry sherry ( use no sugar soy sauce and remember as you cook the sherry the alcohol dissipates. )

1 lg clove garlic minced or pressed ( we used 3-5 cloves garlic )

1/2 tsp grated fresh giner

1 1/2-2 lbs black cod fillets that are about 3/4 inch thick

1 Tablespoon vegetable oil ( we only used 1/2 Tablespoon of this oil)

1 Tablespoon sesame oil (we substituted 1.5 Tablespoons Hot Chili Oil - which we highly recommend )

Wok or Frying Pan

Wide Spatula

In a bowl, mix onion, soy sauce, sherry, garlic, and ginger.  Add fish turning to coat all sides.  Cover and chill 1-1.5 hrs turning occasionally.

Place 10-12 inch frying pan ( we used our wok ) on high heat.  When the pan is hot add the oils.  Lift the fish carefully out of the marinade, draining it; reserve this marinade.  Add fish to the hot pan and cook, uncovered to brown on both sides ( This takes only about 5 minutes total! ). Use the spatula to turn the fish carefully or it will fall about easily.  

To the reserve marinade, add the sesame oil ( this is where my husband substituted the hot chili oil ) then pour over browned fish in the pan.  Cook on high heat, uncovered, until marinade is almost evaporated.

Carefully lift fish from pan and serve with pan juices, the small potatoes or rice.

Zucchinni Pancakes

These I developed as a side dish - and are yummy! A great Maintenance or 30day+ side dish!

Ingredients needed for pancakes:

1/2 c corn meal

1 large eggs

2 medium zucchini's grated

1/2 onion chopped

1 medium tomato chopped

1 tsp salt

1 tsp pepper

1 tablespoon baking powder

1/8th cup brown rice flour or soy flour

( optional: 1 tsp hot sauce or small chopped up jalepeno )

Olive oil spray for the pan plus 1 tablespoon olive oil

1 Non stick large frying pan

Mix all of the above and let sit for a bit. Spray the pan with olive oil and add the olive oil and heat. Drop the mixture by 1/2 c. measurements into the heated pan. Brown on both sides.

Topping ( Optional )

1/2 c. non fat yogurt

1/4 c chopped parsely

pinch of salt

splash of hot sauce

chopped up cucumber

I served this with fish as a side dish and it was wonderful.

To make a sweet zucchini pancake don't add the other veggies beyond the zucchini or the hot sauce/jalepeno, nor the pepper. Do use sweetener - such as 3 Tablespoons of Agave, and 1/4 c dried cranberries - for those that can have some nuts - add some walnuts about 1/4 cup chopped. Now fry these up browned on both sides.

For the topping use the non fat yogurt mixed with 1/4 c sugar free raspberry or maple syrup.

Whoppee!!!!!!!!!!!!

TODAY'S MENU

One of my friends wanted to know what I eat in a typical day - I take one day and one meal at a time, but I do plan these out daily.

Today -

Breakfast

1 piece of French Toast ( recipe here )

1/4 c. yogurt

1/4 banana

Dollop of Agave

Lunch

4 oz fish dredged in ground, but grainy sorgum, salt and pepper to taste

Non stick pan fry fish in 1 Tablespoon olive oil with diced garlic

2 cu mixed and raw vegetable salad

( I put the fish on top of my salad and I don't need any dressing )

Dinner

1 c. Cauliflower soup

2 c. mixed vegetable salad

4 oz grilled pork

2 tablespoons oil/vinegar salad dressing