16 ounces mayonnaise
1 container sour cream – (1 oz) (1 to 16)
2 ounces blue cheese – crumbledgarlic powder – to taste
dash vinegar finely chopped onion
Combine all the above ingredients for a great blue cheese dressing
that will really make salads more fulfilling. Enjoy.
NOTES : Carbs for sour cream, garlic powder and onion not included –
adjust accordingly.
4 ounces bleu cheese,
crumbled 4 ounces sour cream
ounces mayonnaise1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Mix ingredients and refrigerate ½ hour before serving.
2 heads of butterhead lettuce
6 oz. Of cold leftover steak,thinly sliced
cherry tomatoes, sliced in half6 oz. Bleu cheese
0 tbs heavy cream 2 tbs mayonnaise
1 tbs vinegar (optional)
Beat the heavy cream and mayonnaise together in a small mixing bowl. Crumble half the bleu cheese into the mixture (reserving the other half for a garnish) and stir a few times. Add a drizzle of the vinegar if it is too thick. Chill for at least two hours. (The longer it chills, the more intense the flavor becomes.) Slice the butterhead lettuce in wedges (or tear into pieces if you prefer) and place on four salad plates. Pour the bleu cheese dressing over the lettuce. Arrange strips of the cold steak (cold filet is outrageously good in this dish!)and four cherry tomato halves over the lettuce. Sprinkle the reserved bleu cheese on top. Give each plate a grind of fresh pepper and serve immediately.
1 tablespoon sour cream
2 teaspoons mayonnaise
2 teaspoons heavy cream1 tablespoon blue cheese
1 teaspoon powdered
Ranch dressing mix.
Mix all together and chill before serving.
NOTES : Counts for ranch dressing mix not included in totals.
The Chinese accidentally created it, the Japanese called it white wall and Indians think it’s a form of paneer……..
With a taste for rich foods, no time to burn the excess fat and an excessively busy schedule, I explored for a few easy to cook, fatty food substitutes. This is what I found!
Invaluable Tofu
A soft, cheese-like ingredient made from soy milk, and a perfect substitute for our much-loved ‘paneer’, tofu is precious especially to all vegetarians, due to its richness in high-quality protein and the fact that it’s an excellent alternative for many dairy products.
Not only does tofu taste very good in salads, but also makes great omelettes, finger foods, smoothies, desserts, etc. Chinese and Japanese cuisines make generous use of this ingredient, whether with fish, chicken, steak, rice, noodles, or just plain soy sauce and sauteed onions.
The quest……
An ardent Chinese cuisine fan, I am always on the lookout for something new in Chinese food. Recently, I had mushroom and tofu soup accompanied with crispy vegetables and fried tofu in soy sauce. It was brilliant! Some not-to-miss tofu dishes are lemon tofu cheese cake and chocolate fofu cheese cake!
The experiment
Last Sunday I tossed up a salad with bell peppers, broccoli, mushrooms, spring onions and some tofu in olive oil with a vinegar dressing, and believe me, it completely transformed the taste of my salad. The best part about tofu is that because it has no flavour of its own, it easily absorbs the flavour of the ingredients it is cooked with, making it very versatile.
Homemade Tofu
Soak raw soya beans for about six to eight hours, until they’re fully plumped up.
Process: Place them in a blender in small batches with twice their volume of water, until well mashed, but not too smooth.Strain it. Bring the strained liquid to a boil in a large saucepan and continue to boil over a high heat for three to five minutes.
Add one tablespoon Epsom salt or three tablespoons lemon juice. Remove from heat and set aside for several hours. Strain the curdled mix onto a piece of cheesecloth, wrap securely, place in a large bowl. Top the bowl with a heavy weight.
Set aside for a few more hours. Untie the cloth for fresh tofu.
Origin of tofu…………………
It all happened by accident when a Chinese cook added “nigari” (hard crystallised salt made from sea salt) to flavour a batch of pureed, cooked soybeans; this ‘nigari’ produced curds came to be called tofu in China. And from that time, which was around 200 B C till now, tofu has earned some varied culinary uses.
In itself tofu is of different types and they all carry different uses. Firm, soft and silken tofu, are the three main types that one usually hears about or reads in recipe books.
Healthy Bites!
* A good source of B vitamins, iron and calcium.
* Low in saturated fat and has no cholesterol
* Has very low sodium content
2 bundles spinach
For the meat:
2 onions
1/2 lb. ground meat
1/2 cup finely chopped fresh coriander
1/2 tsp. ground black pepper
1/2 cup finely chopped fresh parsley
1/2 tsp. ground cumin
3 tomatoes
1 grated onion
1 tsp. ground cumin
12 tbsp. corn oil
Juice of one lemon
Wash spinach thoroughly, thoroughly, drain and finely chop, then set aside. Finely chop the onion and fry in oil until golden brown. Finely chop the tomatoes and add to the onion along with the spices and the lemon juice. Cook for 10minutes, stirring occasionally. Place the minced meat in a pan, add the pepper, cumin, salt and onion; cook over medium heat until the meat juices are absorbed. Add the meat to the onion and tomato mixture, then add the spinach, coriander and parsley. Stir for 10 minutes or until well cooked.
Serves 4 - 6
4 cups flour
1/2 teaspoon yeast
1 cup milk
Water
2 eggs
1 cup confectioner’s sugar
3 tablespoons corn oil
1 tablespoon ground cardamom
1 teaspoon baking powder
2 cups almonds, roasted and ground
put the flour in a bowl, add the milk, eggs, baking powder yeast and water; mix together to form a batter; set aside to rise. Grease a frying pan with a little oil, pour into the pan half a ladle of batter. Spread the batter quickly into a thin pancake and fry over medium heat until the top bubbles, then turn over and brown the other side. Repeat using all batter. Mix the sugar, cardamom and almonds together. Stuff each pan cake with the mixture; roll into finger shapes, and arrage on a serving dish; sprinkle with some ground almonds.
Serves 10 - 12
3 cups spaghetti (break into 2 inch lenghts)
3 tablespoons corn oil
3/4 Ib minced meat
3 eggs
3 onions, finely grated
3 cups yogurt
1/2 teaspoon ground black pepper
1 clove garlic (crushed)
1/2 teaspoon cumin
3 tablespoons melted butter
1/2 bundle fresh parsley
Salt to taste
Cook the spaghetti according to package directions. Strain. Hard-boil the eggs, then peel and slice into rings. Heat the oil and the onions, minced meat, cumin and black pepper with a little water. Cook over medium heat. Put spaghetti in a saucepan. Add butter and stir over heat for five minutes. Put spaghetti in a baking dish. After mixing yogurt with garlic and salt, pour over the spaghetti. Cover this with minced meat, egg rings and parsley. Put dish in a pre-heated oven at 350 degrees for five minutes.Serve hot.
Serves 4 - 6
Description:
Everyone loves Hummus. It is the dip that can be served anytime you need a great appetizer, be it with pita bread, or as a vegetable dip. Hummus makes every dinner table more enjoyable because of the flavor that is loved by the young and old alike. It is easy and quick to make, and it is for all seasons.
2 0 ounce chic peas (Hummus)
1/4 cup lemon juice
1/3 cup Tahini
1/4 cup cold water
2 tablespoon cold water
1 tablespoon olive oil for garnish
Parsley chopped, for garnish
Paprika for garnish
to taste salt
to taste pepper
Mix all ingredients (except for olive oil, parsley, paprika) in food processor until a smooth paste is formed. Garnish with paprika, parsley and olive oil. Serve with toastedPita bread. To toast the bread. To toast the bread, preheat oven to 350 degrees until golden.
1 cup ground rice
5 cups cold water
1 1/4 cup granulated sugar
1/2 teaspoon powdered aniseed
1/2 teaspoon powdered fennel seed
1/2 teaspoon powdered caraway seed
2 teaspoons ground cinnamon
Shredded coconut for garnish (optional)
Note: some like to double the amount of sugar in this recipe, such as me!
Mix one cup of the cold water and the ground rice into a smooth paste. Stir in the sugar and next 4 ingredients.
In a heavy saucepan bring the remaining 5 cups of water to a boil. Stir in the rice mixture gradually, stir vigorously. Stir constantly until the mixture comes to boil again. Reduce heat and simmer. Stir occasionally about 1 hour or until done. You will know it is done when it coats the outside of the spoon. Transfer to individual dessert bowls and refrigerate. Serve chilled. Decorate with coconut or slivered almonds if desired.
Serves 8
