* Exported from MasterCook * White Bread #3 Recipe By :"Karen Lim" Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour 1 cup water -- plus 1 tablespoon water 1 package instant yeast 1 tablespoon sugar 1/4 teaspoon salt Some people emailed me for my "basic recipe"... well, it's really so easy - 3 C bread flour to 1 C + 1 T water, 1 pkg instant yeast, 1 T sugar, 1/4 t salt and you're on your way... Just go to any website that teaching bread making or get an illustrated book to help speed the learning process... bread baking s fun and well worth the effort... unfortunately I really can't find the time to do it this days... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wild Mushroom Phyllo Strudel Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Strudel: 10 cups spinach leaves -- loosely packed -- (8 ounces) 2 pounds mushrooms -- , cleaned and trimmed -- shiitake/oak/cremini and/or white 1/4 cup shallots -- sliced 1 teaspoon fresh thyme -- chopped 1/8 teaspoon freshly grated nutmeg 1/2 teaspoon freshly ground black pepper 1 cup crumbled feta cheese -- (4 ounces) 1/4 cup chopped fresh flat-leaf parsley 1/2 cup fresh whole wheat bread crumbs 5 sheets phyllo dough -- 12 by 17-inch -- Mock sour cream: 2/3 cup lowfat cottage cheese -- (1%) 1/3 cup nonfat plain yogurt 1 teaspoon fresh lemon juice 2 drops hot pepper sauce -- (2 to 3) Heat a large nonstick saute pan over medium high heat. Add the spinach and cook for about 3 minutes, stirring, until wilted. Transfer to a colander and press to extract the excess liquid. Transfer to a cutting board and chop. Set aside. Preheat the oven to 350 degrees. Lightly coat a baking sheet with vegetable oil spray. In a food processor, combine the mushrooms and shallots and pulse to chop coarsely. Heat a large nonstick saute pan over medium heat. Add the mushroom shallot mixture, the thyme, nutmeg, and pepper, reduce the heat to medium low, and cook for 15 to 20 minutes, stirring occasionally, until most of the moisture evaporates. Stir in the cheese and spinach and cook, stirring, until the cheese softens. Stir in the parsley and bread crumbs. Spread out onto a large platter or tray to cool. Lay 1 sheet of phyllo on a work surface with a long side facing you and spray lightly with vegetable oil spray. Top with a second sheet and continue stacking and spraying all 5 sheets of phyllo. Spoon the cooled mushroom mixture lengthwise across the phyllo 1 to 2 inches from the bottom, making a long mound. Fold the bottom of the dough over the filling and roll up. Tuck the ends under and place, seam side down, on the baking sheet. Spray the top of the strudel with vegetable oil spray. Bake for 35 to 40 minutes, until the pastry is a rich golden brown. Remove from the oven and let cool for 15 minutes before serving. To make the mock sour cream, combine the cottage cheese, yogurt, lemon juice e, and hot pepper sauce in a blender or food processor. Blend or pulse to a smooth h consistency. Cut the warm strudel into slices and serve with the mock sour cream on the side. Yield: 8 servings Per Serving: 146 calories, 4g fat, 14mg cholesterol, 9g protein, 1g fiber, 337mg sodium >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Winter Squash Soup Recipe By :"Susan E. Cobb" Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 winter squash -- peeled and cut into biggish cubes 1 apples -- (1 to 2) -- peeled and quartered 1 onion -- peeled and quartered 1 clove garlic -- peeled (or more) broth or water to cover curry powder to taste -- (I'd start with a scant tsp.) 1 cup condensed skim milk -- (optional) -- or yogurt or ff sour cream Salt and pepper to taste Cook squash, apple, onion, and garlic in water or broth and curry powder until soft. Puree in blender or food processor. Reheat (don't boil) with dairy product of choice (this is optional-- the soup is delicious without the dairy). Season with salt and pepper if necessary. - - - - - - - - - - - - - - - - - - - NOTES : I'm assuming you mean winter squash... A classic (and favorite of mine) way to use squash is in a curried soup. * Exported from MasterCook * Winter Squash Soup #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- peeled and minced 1 teaspoon butter 1 kg squash -- peeled and cubed 1 liter skim milk salt pepper nutmeg Fry onion in butter slowly, until translucent. Add squash, milk, salt. Bring to a slow boil, simmer until squash is very tender. Blend with a hand blender until smooth. Season with pepper and nutmeg. Serve. Notes: 1. A nice variation is squash curried soup: Add a tsp or 2 of curry to the butter and fry with the onion, proceed as usual (omit nutmeg). 2. You can make this into a complete meal by adding cooked, peeled shrimp to the curried variation. Add the shrimp to the blended soup, go on cooking for a few minutes till shrimp is heated through. 3. If you don't like milk that much, you can substitute up to 1/2 liter milk with vegetable or chicken broth. Soup will be less creamy, though. >From: Nathalie Chiva - - - - - - - - - - - - - - - - - - - NOTES : This one is a classical Swiss and French recipe for squash soup. * Exported from MasterCook * Yoshe Nobe Recipe By :COOKING LIVE, SHOW #CL8965 Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Oriental Soups & Stews Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons canola oil 1 onion -- (4 ounces) -- halved and thinly sliced lengthwise 1 clove garlic -- minced 1 teaspoon fresh ginger -- minced 12 ounces firm white fish fillets -- cut into 1" pieces -- sea bream/ sea bass -- or mahi mahi 12 Manila clams -- scrubbed 8 medium shrimp -- peeled and deveined -- (5 ounces before peeling) -- or 5 oz cooked lobster meat -- cut into 1" pieces 6 cups Vegetable broth -- or Fish Stock -- or water 1/2 cup rice wine -- (sake, optional) A few drops of tamari -- or low-sodium soy sauce 1/2 teaspoon salt 8 small inner leaves Napa Cabbage -- blanched (4 ounces) 1 carrot -- (4 ounces) -- cut on the diagonal into 1/4-inch -- slices 4 ounces spinach 4 large shiitake mushrooms -- (6 ounces) -- cleaned trimmed and quartered 4 ounces firm tofu -- cut into 1/2" cubes 2 scallions (including green tops) -- thinly sliced -- (1 ounce) 1 lime -- quartered In a wide heavy saucepan or skillet, heat the oil over medium heat. Saute the onion, garlic, and ginger for 2 to 3 minutes, until the onion is translucent. Arrange the fish, clams, and shrimp separately over the onion and add the broth, the sake, if desired, tamari, and salt. Bring to a simmer and skim off the fat. Lay the cabbage leaves on a work surface and roll into tight cylinders. Arrange the cabbage rolls, carrot, spinach, and mushrooms separately over the seafood and simmer for 5 minutes longer, or until the vegetables are crisp-tender. Remove from the heat. Add the tofu and let it sit in the hot broth until heated through. Sprinkle with the scallions and serve in shallow bowls, garnished with the lime quarters. Yield: 4 servings Per Serving: 366 calories, 8g fat, 186mg cholesterol, 50g protein, 3g fiber, 670mg sodium All recipes courtesy of Michel Stroot, The Golden Door Cookbook >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini And Corn With Tomato And Roasted Chiles Recipe By :Low-Fat Mexican Cooking, Patrick Earvolino Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Tried Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 poblano peppers -- or New Mexican/Anaheim for less heat 1/2 medium onion -- chopped 2 cloves garlic -- minced 1 large tomato -- chopped -- or 14 oz canned tomatoes -- drained and chopped 4 cups chopped zucchini 1 tablespoon water 16 ounces frozen corn -- preferably shoepeg 1/2 teaspoon salt 1 leaf epazote -- or cilantro sprigs 1/4 cup lowfat cheddar cheese sauteing liquid of choice -- (orig was 1 tb oil) Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a bag for 10 minutes. Remove stems and seeds, and chop. Saute the onions and garlic until soft, but not brown. Add the tomato and heat for several minutes until the mixture has thickened. Add the zucchini and 1 tbsp water, stir, and cover. Cook until the squash is tender (about 7 minutes). Add the chopped chiles and corn, and cook over medium heat for 1-2 minutes. Add the sat and epazote or cilantro, if using. Heat until most of the liquid has evaporated. Stir in the cheese, cover, and remove from heat. Wait for 3 minutes, then serve. >From: Ellen C. Rakes - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with beans, salsa, and corn of flour tortillas. NOTES : I was skeptical of this recipe because it didn't call for any seasonings other than the epazote or cilantro. I even forgot to add the cilantro and deliberately left out the cheese, but this dish still was fantastic. Even my husband, who is not fond of squash, loved it. If you don't roast the peppers thoroughly (like I didn't), add them to the pan with the tomatoes to cook out the raw taste. Also, I used a combination of 1 poblano, 2 New Mexico, and 1 serrano pepper because that's what I had. I'll bet it's even better with all poblanos. I served this with homemade salsa and non-fat quesadillas. For the quesadillas, I used nonfat whole wheat tortillas, nonfat refried beans and Soya Kaas nonfat mozzarella cheese with jalapenos. I simply put them under the broiler and flipped them once. They were excellent with this squash dish.