|
CraftE's Recipe Club This issue "XYZ" :-) 07-28-08
|
CraftELady
|
Jul 28, 2008 06:10 PDT
|
This mailing contains links to commercial websites.
If you object to this content please use the delete button NOW.
****************************************************
Your Ad Here
mailto:sal-@craftelady.com?Subject=CLM-TopAd
****************************************************
Have You Forgotten?
http://www.andiesisle.com/Have-You-Forgotten.html
A CraftELady Mailing
Online since 1996!
To Make a Donation:
http://www.craftelady.com/donate.html
For a complete list of mailings visit
http://www.craftelady.com/craftelady_mailings.html
************************************************
Today's Recipes Online:
http://www.craftelady.com/recipes/072808.html
[Archives ] http://www.craftelady.com/recipes/recipearchives.html
Index
1. Yakitori - Japanese Broiled Chicken
2. Yogurt Frost
3. zabaglione
4. Zingy Tea Granita
5. Zucchini Lasagna
------------------------------------------------------
1. Recipe: Yakitori - Japanese Broiled Chicken
Categories: Outdoor gri, Poultry
Yield: 1 Servings
3 Whole chicken breasts;skinned
1 bn Green onions
1/2 lb Chicken livers
2/3 c Soy sauce
1/3 c Dry sherry
2 ts Fresh ginger root; minced
1/4 c Water
1 ts Sugar
Remove any bone from the chicken. Cut into 1 inch cubes. Cut green
onions into 3/4 inch lengths Cut the livers in half (optional)
Alternate the chicken cubes, scallions, and chicken livers on individual
skewers (soaked in water, if bamboo). In a flat shallow glass or ceramic
dish combine the remaining ingredients. Set the skewers in the soy
mixture. Turn to coat all sides and let marinate 20 miutes, turning
often or basting with the marinade. Grill the skewers 4-5 inches from
hot coals or preheated broiler 8 minutes, turning often, until lightly
brown and cooked through. Brush with marinade at least twice during
cooking. Dip in toasted sesame seeds, if you wish.
NOTES : 1/4 teaspoon ground ginger can replace fresh ginger as many
recipes vary with as many cooks, I'm sure the substitution of a = little
vinegar for the sherry would be all right. perhaps a small onion cut in
crescent shapes could substitute for the = green onions. Recipe by: Jean
Hewitt's International Meatless Cookbook
Posted to recipelu-digest by gp-@attica.net (Michael Bauman) on Mar 27,
1998
Source: FreeGroups.net
------------------------------------------------------
2. Yogurt Frost
Ingredients:
6 oz. plain fat-free yogurt
1/2 cup your favorite fruit juice (apple, orange, mango)
3/4 cup pureed or very soft fruit
1 tsp. honey
Directions:
Place all ingredients in blender; blend for 1 minute until smooth in
consistency.
Pour into glasses and serve at once.
Source: LOH Recipes
------------------------------------------------------
3. zabaglione | March 1998
Faith Heller Willinger
When showing me his straightforward technique for making this
traditional dessert, chef Cesare Giaccone (at Da Cesare restaurant in
Albaretto della Torre) credited a parrish priest in a nearby hamlet for
giving him new understanding of zabaglione. Whether that meant pointers
or inspiration was hard to tell, but knowing that this ambrosia has such
a godly source allows me to enjoy it even more!
Servings: Serves 4.
Ingredients
3 large egg yolks at room temperature
3 tablespoons sugar
3 tablespoons Moscato d'Asti wine
Garnish: butter or hazelnut cookies, or fresh fruit (like peaches,
mango, or berries)
Preparation
Place ingredients in a 2-quart pot (copper is nice but not essential).
If you want to duplicate Cesare's paiolo, which is a pot with a rounded
bottom, use a copper or stainless-steel bowl, holding the edge with a
pot holder.Beat ingredients with a hand mixer at high speed until foamy.
Place over medium heat and continue beating. The mixture will thicken
and increase greatly in volume. When mixture feels warm, remove the pot
from heat. Continue beating, periodically placing the pot back over heat
and quickly removing the pot again once the mixture is warm. Do not
overheat it or you will curdle the eggs. Practice makes perfect. When
ready, the zabaglione will be thick, foamy, and warm — but not hot — to
the touch.
Source: epicurious.com
------------------------------------------------------
4. Zingy Tea Granita
Source: © EatingWell Magazine
8 servings, 1/2 cup each
Granita, a sweet Italian ice, is characterized by its grainy texture.
Lemon Zinger tea, which gets its distinctive flavor from hibiscus
flowers, gives this one an exquisite garnet hue and refreshing taste.
Make Ahead Tip: Store in an airtight container in the freezer for up to
2 days. Let soften in the refrigerator for 1/2 hour before serving. |
Equipment: Ice cream maker or food processor
RECIPE INGREDIENTS
2/3 cup sugar
4 Lemon Zinger tea bags
3 cups boiling water
2 tablespoons lemon juice
RECIPE METHOD
Place sugar and tea bags in a heatproof bowl. Pour in boiling water;
stir until sugar has dissolved. Let steep until cooled to room
temperature, about 1 hour.
Remove the tea bags, squeezing out liquid. Stir in lemon juice. Cover
and refrigerate until chilled, about 1 hour or overnight.
Pour the tea mixture into an ice cream maker and freeze according to
manufacturer's directions. (Alternatively, freeze the mixture in a
shallow metal pan until solid, about 6 hours. Break into chunks and
process in a food processor until smooth and creamy). Serve immediately
or transfer to a storage container and let harden in the freezer for 1
to 1 1/2 hours. Serve in chilled dishes.
Recipe reprinted by permission of © EatingWell Magazine. All rights
reserved.
Nutrition Facts
8 servings, 1/2 cup each
Facts per Serving
Calories: 65 Fat, Total: 0g Carbohydrates, Total: 2g
Cholesterol: 0mg Sodium: 0mg Protein: 0g
Fiber: 0g % Cal. from Fat: 0% % Cal. from Carbs: 12%
------------------------------------------------------
5. Zucchini Lasagna
1/2 lb lasagna noodles, cooked in unsalted water
3/4 cup mozzarella cheese, part–skim
1 ½ cup fat free cottage cheese
¼ cup Parmesan cheese
1 ½ cup zucchini, raw, sliced
2 ½ cup tomato sauce, low sodium
2 tsp basil, dried
2 tsp oregano, dried
¼ cup onion, chopped
1 clove garlic
1/8 tsp black pepper
Preheat oven to 350° F. Lightly spray a 9 x 13 inch baking dish with
vegetable oil spray. Set aside.
In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp Parmesan cheese.
Mix well and set aside.
In a medium bowl, combine remaining mozzarella and Parmesan cheese with
all of the cottage cheese. Mix well and set aside.
Combine tomato sauce with remaining ingredients. Spread a thin layer of
tomato sauce in the bottom of the baking dish. Add about a third of the
noodles in a single layer. Spread half of the cottage cheese mixture on
top. Add a layer of zucchini. Repeat layering. Add a thin coating of
sauce. Top with the noodles, sauce and reserved cheese mixture. Cover
with aluminum foil.
Bake 30 to 40 minutes. Let stand 10 to 15 minutes. Cut into 6 portions.
Makes 6 servings – Serving size: 1 piece
Each serving provides:
Calories: 276
Total Fat: 5 g
Saturated fat: 2 g
Cholesterol: 11 mg
Magnesium: 55 mg
Potassium: 561 mg
Calcium: 216 mg
Sodium: 380 mg
Source–"The DASH Diet" from the National Heart, Lung and Blood Institute
For more information on the benefits of a heart–healthy diet, see Heart
Healthy Diet.
Source: Heart Healthy-iVillage
************************************************
|
|
 |
|
