Selasa, 24 November 2009

Wake-Up Smoothie

1. 1 1/4 cups orange juice, preferably calcium-fortified
2. 1 banana
3. 1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries
4. 1/2 cup low-fat silken tofu or low-fat plain yogurt
5. 1 tablespoon sugar or Splenda Granular (optional)

1. Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately.

Eggplant and Spinach Lasagne Spirals


1. 3 pounds plum tomatoes, halved lengthwise
2. 5 tablespoons olive oil
3. 3/4 teaspoon salt
4. 1/2 teaspoon black pepper
5. 1 small onion, finely chopped
6. 2 garlic cloves, minced
7. 1/2 cup water
8. 1/4 cup chopped fresh basil
9. 2 pounds Asian or baby Italian eggplants, halved crosswise, then cut lengthwise into slices slightly less than 1/4 inch thick
10. 3 tablespoons olive oil
11. 1 large garlic clove, finely chopped
12. 1 1/4 teaspoons salt
13. 1/2 teaspoon black pepper
14. 10 ounces baby spinach
15. 1 pound ricotta (preferably fresh)
16. 1 large egg yolk, lightly beaten
17. 1/2 cup finely grated Parmigiano-Reggiano
18. 8 dried lasagne noodles (not no-boil)

Cooking Directions :
1. Roast tomatoes for sauce: Preheat oven to 450 degrees F.
2. Toss tomatoes with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides up, in 1 layer in 2 oiled glass or ceramic shallow baking dishes. Roast tomatoes in upper and lower thirds of oven, switching position of dishes halfway through baking, until skins are wrinkled and beginning to brown, 35 to 40 minutes. Cool slightly in baking dishes on racks.
3. Roast eggplant for lasagne: Toss eggplant slices with oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange in 1 layer on 2 oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking and turning slices over once, until tender, 12 to 14 minutes.
4. Reduce oven temperature to 350 degrees F.
5. Finish tomato sauce: When tomatoes are cool enough to handle, peel off skin and discard. Puree tomatoes with their juices in a blender, pulsing until almost smooth.
6. Cook onion and garlic in 2 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring, until golden, about 10 minutes. Stir in tomato puree, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper and simmer, partially covered, stirring occasionally, until slightly thickened and reduced to about 4 cups, about 15 minutes. Stir in basil.
7. Make filling and assemble lasagne: While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach and coarsely chop. Stir together ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.
8. Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water, stirring occasionally, until tender. Drain noodles in a colander and rinse under cold running water.
9. Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). Lay out 4 lasagna noodles on a work surface, then spread 1/3 cup filling evenly over each noodle and cover with eggplant slices in 1 layer. Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil.
10. Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve on the side.

Pork and Mushroom Stew

This hearty stew recipe is just what you need on a cool fall evening. Made with pork, carrots, onions, and mushrooms, it is ready to serve when the vegetables are tender. Bake a fresh loaf of wheat bread or some rolls to accompany this pork stew. Mix up a batch of your favorite cookie recipe to serve for dessert.


* 1 pound pork stew meat, cut into 1-inch cubes
* 2 tablespoons margarine or butter
* 1 10-1/2-ounce can condensed chicken broth
* 1/4 cup dry white wine
* 3 tablespoons snipped fresh parsley
* 3/4 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
* 1/4 teaspoon garlic powder
* 1/8 teaspoon pepper
* 1 bay leaf
* 2 cups frozen whole small onions
* 1 10-ounce package frozen tiny whole carrots
* 1 4-ounce can whole mushrooms, drained
* 3/4 cup cold water
* 1/4 cup all-purpose flour
* 1 tablespoon lemon juice

1. In a large saucepan brown pork, half at a time, in margarine or butter. Return all meat to pan. Stir in the chicken broth, wine, parsley, thyme, garlic powder, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 40 minutes.
2. Add the frozen onions, frozen carrots, and mushrooms. Return to boiling. Reduce heat and simmer, covered, about 15 minutes more or until vegetables are tender. Remove bay leaf.
3. Combine cold water and flour; add to stew with lemon juice. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 servings.