RISI BISI (pearl rice)

RISI BISI

Serves 4

Try this delicious Northern Italian dish as a main course.

1 1/3 cup Italian Arborio or pearl rice

2 cups frozen peas

1/4 teaspoon pepper

2 3/4 cups low fat, low sodium chicken broth

1/8 teaspoon salt

2 tablespoons Parmesan cheese

Bring chicken stock to boil in saucepan.

In separate saucepan, place about 1/3 cup of heated stock.

Add rice and stir until all liquid has been absorbed.

Keep adding stock in 1/3 cup increments, stirring after each addition until the liquid is absorbed, until all stock is used.

In a medium sized pan, stir together 2 cups peas and 2 cups cooked rice.

Season with salt and pepper.

Add Parmesan cheese, stir and serve.

This is an official 5 a Day recipe, and provides four people with one serving of vegetable each.

Nutritional Analysis
Calories: 370
Fat: 2 g
Cholesterol: 5 mg
Fiber: 5 g

Sodium: 283 mg

Find this recipe at:

http://www.foodreference.com/html/risibisir.html

CORNED BEEF HASH

CORNED BEEF HASH

INGREDIENTS:

3 lbs. corned beef
3 potatoes
2 Tbsp. butter
1 green or red pepper
1 large onion
1 whole egg
1 egg yolk
1 tsp. Worcestershire sauce
4 Tbsp. butter


DIRECTIONS
Place corned beef in kettle, add water to cover, and bring to boil, then lower to a simmer and allow to cook for 3 hours.

Remove from kettle and let cool.

Trim off excess fat and cut into small cubes.

Boil potatoes in salted water until tender, but still firm

Drain, then cool.

Chop pepper and onion into a fine dice, then sauté in butter until wilted.

Put corned beef, potatoes, pepper and onion in a bowl, then add whole egg, egg yolk and Worcestershire sauce.

Blend well, form into a compact loaf, cover with plastic wrap and refrigerate, preferably overnight. Or form into individual patties.

Heat butter in skillet and add meat mixture, turning to cook thoroughly.

When meat is nicely browned, place under a broiler for a few minutes to make the top crisp.

Serve with poached eggs.

Find this recipe at:
http://www.foodreference.com/html/cornedbeefhashr.html

CREAM OF CARROT SOUP

CREAM OF CARROT SOUP

2 tablespoons butter
1 small to medium onion, diced.
2 tablespoons flour
4 medium carrots, diced
1 quart chicken stock
Half cup heavy cream

Salt and white pepper to taste

Sweat the onions with some salt in the butter over low to medium heat until they are soft and translucent.

Do not brown them.

Add the flour and cook for two minutes while constantly stirring.

Add the carrots and cook for two more minutes.

Add the stock, bring to a boil, and then simmer uncovered until the carrots are soft.

Puree the soup in a blender and then work it through a strainer with a ladle or the back of a spoon into a pot.

Bring it back to a simmer and stir in the cream.

Season with salt and pepper.

If the soup is too thick, add more stock.

If it's too thin, continue to simmer until the desired consistency is achieved. That's all folks.

Find this recipe at:

http://www.foodreference.com/html/carrot-cream.html

HORSERADISH MASHED POTATOES

HORSERADISH MASHED POTATOES
Number of Servings: 6-8


6 Medium Potatoes, Peeled And Cubed
1/4 Cup Butter Or Margarine, Melted
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/2 Cup Sour Cream
2 Tablespoons Prepared Horseradish
1 Teaspoon Dill Weed


Cook the potatoes in boiling salted water until tender.

Add butter, salt, pepper and dill weed.

Whip with an electric mixer.

Add sour cream and horseradish.

Add milk if the potatoes mixture is too stiff.

Mix well.

Serve immediately.

Horseradish Information Council - www.horseradish.org/

Find this recipe at:

http://www.foodreference.com/html/horseradish-mashed.html

CRIPPLE CREEK MEAT LOAF

CRIPPLE CREEK MEAT LOAF

Recipe By: James T. Ehler

Description:

2 1/2 Pounds Ground Beef
1/4 Pound Italian Sausage
3/4 Cup Tomatoes -- chopped fine
1/2 Cup Yellow Onion -- chopped fine
1/2 Cup Green Bell Pepper -- chopped fine
1 Tablespoons Garlic Clove -- minced
1 1/2 Tablespoons Worcestershire Sauce
2 Tablespoons Pickapeppa Sauce
2 Whole Eggs
1 1/4 Cups Dry Bread Crumbs
1 1/2 Teaspoons Black Pepper
2 Teaspoons Oregano
1 Tablespoon Salt

Topping
1/2 Cup Ketchup
2 Tablespoons Honey
3 Tablespoons Pickapeppa Sauce


Mix all ingredients gently, but well and form into a loaf in a baking pan.

Do not overmix, as this tends to make for a tough (too firm) meatloaf.

Mix topping ingredients together and coat top of meatloaf.

Bake for 1 1Ž2 hours at 350 degrees F. Cover for first 45 minutes.

Serving Ideas: Serve with a Peppercorn brown sauce.

NOTES: I first used this recipe at the Cripple Creek Country Club in Colorado. This meat loaf was a favorite lunch special in many of the restaurants and hotels I have worked at through the years. It is also a favorite 'employee meal'. Chef James.

Find this recipe at:

http://www.foodreference.com/html/meatloafr.html

Curry Barbecued Pork Ribs

Curry Barbecued Pork Ribs

FoodReference.com

Serves 2

2 pounds pork back ribs
1 tablespoon creamy peanut butter
1 tablespoon curry powder
1 tablespoon soy sauce
1 tablespoon cooking oil
1/3 cup ketchup
1/4 cup orange juice

Cooking Directions
In medium bowl, stir together peanut butter, curry powder, soy sauce, oil, ketchup and orange juice.

Beat until smooth.

Place ribs on shallow baking pan.

Brush ribs with glaze and place in a 350 degree F. oven for 1 1/2 hours, brushing with sauce occasionally.

Cut into 2-3 rib portions to serve.

Serving Suggestions
Give barbecue sauce a twist with this curry version.

Nutrition Facts
Calories 945 calories; Protein 54 grams; Fat 73 grams; Sodium 1233 milligrams; Cholesterol 245 milligrams; Saturated Fat 25 grams; Carbohydrates 18 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com

Courtesy of FoodReference.com.

Find this recipe at:

http://www.foodreference.com/html/curry-bbq-pribs.html

Smoked Pork Loin, Chipotle Mashed Potatoes, Braised Cabbage, Apple Jus

Hosea Rosenberg's Smoked Pork Loin, Chipotle Mashed Potatoes, Braised Cabbage, Apple Jus

PORK TENDERLOIN
5 lbs. pork tenderloins, cleaned
1 cup canola oil
2 T peppercorns
1/2 bunch cilantro
2 T chipotles in adobo
1 T smoked paprika
1 tsp. cumin seed
2 T honey

1. Place tenderloins in a large pan.
2. Puree all the other ingredients in blender.
3. Spread marinade over pork and let marinate over night.
4. Season pork with salt and grill to desired doneness. Slice.

CHIPOTLE ROASTED CORN MASHED POTATOES
10 lbs. Yukon gold potatoes, peeled
2 cups cream
1/4 lb. butter
1/4 cub chipotles in adobo, pureed
4 cobs corn, roasted and cut off cob
salt as needed

1. Boil potatoes until cooled.
2. Mill.
3. Heat with cream, butter, chipotle and corn.
4. Season and enjoy.

BRAISED CABBAGE
2 heads red cabbage, cut very thin
2 apples, sliced very thin
1 red onion, sliced very thin
1/2 bacon, diced small
1/2 cup sugar
1 cup red wine vinegar
salt and pepper

1. In large pan (rondeau or braising pan), heat bacon until crispy.
2. Add cabbage and turn heat to high.
3. Season with salt and pepper.
4. Stir and cool for five minutes.
5. Add apples, onions, sugar and vinegar, and cook for about 15 minutes.
6. Check seasoning and enjoy.

APPLE JUS
4 green apple, peeled and diced
3 T butter
3 T sugar
1/4 cups brandy
2 cups veal demiglace
salt and pepper

1. In a very hot sauté pan, brown apples. Add sugar and stir for 2 minutes.
2. Add butter and brandy.
3. Cook for 1 minute.
4. Add demi and simmer 5 minutes.

Serves: 10-13

Find this recipe at:

http://recipes.mt.bravotv.com/top_chef/

German Potato Salad with Hot Bacon Dressing

German Potato Salad with Hot Bacon Dressing

By Jennifer McGavin, About.com

German potato salad with a bacon and vinegar dressing. This no-mayonnaise recipe is easy to make and good for picnics. Allow the salad to sit for a bit to soak up the sauce.

Prep Time: 30 minutes
Cook Time: 10 minutes

Ingredients:

* 2 1/2 lb. waxy potatoes, about 6 medium
* 3 oz. of "Bauchspeck" or 6 slices of bacon, chopped small
* 3/4 c. chopped onion, chopped
* 2 T. flour, either all purpose or brown rice flour
* 1 T. sugar or 1 T. honey
* 1/2 tsp. salt, adjust according to how salty the bacon is.
* 1 tsp. celery seed
* 1/8 tsp ground black pepper
* 1 c. water
* 1/3 c. white vinegar
* 2 T. chives, chopped (optional)

Preparation:

Cook potatoes in their jackets 20 minutes or until barely done, drain, peel and cube. Set aside.

Cook bacon or "Speck" until crisp, remove from pan and set aside. Add onions to bacon drippings and cook until soft and beginning to brown.

Sprinkle the flour over the onions and stir to form a roux (flour/fat paste for thickening sauces). Let it cook for 1 minute, then add the sweetener, salt and celery seed. Add water gradually, stirring constantly so that no lumps form. Add vinegar, and bring sauce to a boil for 1-2 minutes. Add pepper. Taste and adjust seasonings.

Add potatoes and crumbled bacon to pan. Stir and heat until potatoes are heated through. Put potato salad in a bowl and let it marinate until lukewarm. Sprinkle chives on top to serve.

Find this recipe at:

http://germanfood.about.com/od/potatoesandnoodles/r/potatosaldbacon.htm

Black Forest Spätzle - Sparrow Dumplings

Black Forest Spätzle - Sparrow Dumplings

By Jennifer McGavin, About.com

You may want to look at our step-by-step guide before making these wonderful, Black Forest noodles. Their irregular shape gives them their name, little sparrows. You can use a potato ricer, spätzle press, spätzle board, colander or even a slotted spoon to form your noodles.

Makes 4 cups fresh noodles.

Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

* 3 cups all-purpose flour
* 1/2 tsp salt
* 1/4 tsp ground or freshly grated nutmeg
* 4 eggs
* 1 cup milk
* 1 cup fine dry bread-crumbs (optional)
* 4 T butter (optional)

Preparation:

Combine flour, salt and nutmeg. Add eggs and mix. Pour milk into the dough little by little, until a smooth batter forms, slightly thinner than brownie batter. Let rest at least 5 minutes.

Bring 2 quarts of water with 1/2 teaspoon salt to a boil in a heavy, 4 - 5 quart saucepan. Plan on boiling at least 2 batches from this recipe.

Set a large colander (one with large holes) over the saucepan and press the dough, a few spoonfuls at a time, through the holes directly into the water. Boil for 5-8 minutes until the noodles are tender to the bite. Remove noodles with a slotted spoon and drain further in a sieve. Toss with roasted bread-crumbs to serve.

To make bread-crumbs: Melt and stir 4 tablespoons butter in a pan over medium heat until butter stops foaming. Add 1 cup bread-crumbs and cook, stirring constantly, until crumbs are browned. Drain on paper towels.

Tip for whole grain enthusiasts: You may substitute part or all of the flour with whole wheat. I use white whole wheat flour. Let the dough sit for an hour to soften the bran.

Find this recipe at:

http://germanfood.about.com/od/potatoesandnoodles/r/Spaetzlerezept.htm

White Batter Bread

White Batter Bread

By Linda Larsen, About.com

Stir up this easy bread before any meal; make it a day ahead of time and toast it for breakfast.

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:

* 6-1/2 cups all purpose flour
* 2 packages active dry yeast
* 3 tablespoons sugar
* 1 tablespoon salt
* 2 cups warm water
* 1 cup buttermilk
* 2 tablespoons butter, melted
* More butter

Preparation:
In a large bowl, combine 3 cups flour, yeast, sugar and salt; mix well. Add the warm water, buttermilk, and 2 tablespoons butter; blend at low speed until combine, then beat 3 minutes at medium speed. Gradually stir in rest of flour by hand to make a stiff batter. Cover and let rise until double, about 1/2 hour.

Grease two 9" x 5" loaf pans with unsalted butter or solid shortening. Stir down batter and spoon into prepared pans. Cover and let rise until batter comes to the top of the pans, about 25-30 minutes. Bake in preheated 375 degrees F oven for 35-40 minutes until golden brown and firm. Remove from pans and brush tops with butter. Let cool on wire rack.

Find this recipe at:

http://busycooks.about.com/od/yeastbreads/r/batterwhitebrea.htm

Garlic Cauliflower [Diabetic]

Garlic Cauliflower

Prep Time: 15 Minutes - Cost: $

Servings: 4 - Difficulty Level: 2

Ingredients

* 1 small head of cauliflower
* 1 tablespoons virgin olive oil
* 2 large cloves garlic-minced
* 1 tablespoon toasted sesame seeds
* Dash paprika (optional)
* Pepper to taste (optional)

Directions

1. In a large kettle, bring 2 quarts of water to a boil.
2. Trim cauliflower and break into flowerets.
3. Drop into boiling water and cook about 2 minutes.
4. Drain in a colander.
5. In a large, non-stick skillet, heat oil and toast garlic.
6. Add cauliflower and sesame seeds and saute for 1 minute.
7. Dust with paprika and pepper before serving (optional).

Nutritional Information (Per Serving)
Calories: 76
Protein: 3 g
Fat: 5 g
Carbohydrates: 6 g

Exchanges: 1 Vegetable, 1 Fat

Find this recipe at:

http://diabeticgourmet.com/recipes/html/78.shtml

Corn Bread Applesauce Muffins [Diabetic]

Corn Bread Applesauce Muffins

Yield: 8 servings

Source: The New American Heart Association Cookbook

INGREDIENTS

- Vegetable oil spray
- 1/2 cup all-purpose flour
- 1/2 cup coarse yellow cornmeal
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup fat-free milk
- Egg substitute equivalent to 1 egg or 1 egg
- 2 tablespoons honey
- 2 tablespoons unsweetened applesauce

DIRECTIONS

Preheat oven to 425 degrees F. Lightly spray
eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt
in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into
well, stirring just until moistened. Fill muffin cups
two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or
toothpick inserted in center of muffins comes out clean.

Nutritional Information Per Serving:
Calories: 86, Protein: 3 g, Carbohydrates: 18 g,
Fat: 1 g, Cholesterol: 0 g, Sodium: 189 mg, Fiber: 1 g

Diabetic Exchanges: 1 Bread/Starch

Find this recipe at:

http://diabeticgourmet.com/recipes/html/545.shtml