Millennium Food - continued

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recipes previously appeared on eat-lowfat!

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Caramelized Onions (Fat Free) - Millennium

Apricot Dressing - Millennium

Warm Shortcake with Winter Fruit Compote - Millennium

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* Exported from MasterCook *

 

Caramelized Onions (Fat Free) - Millennium

 

Recipe By : Millennium Cookbook (1998): Vegetarian Restaurant

Serving Size : 4 Preparation Time :0:00

Categories : *Web/Email 2Try

Condiments & Seasoning Lowfat

Onions

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 yellow onions

1/2 cup dry white wine -- preferably

nonalcoholic white wine

or vegetable stock

1/2 teaspoon salt

vegetable stock -- as needed

 

Use as condiment or ingredient. For example, puree them to use in

everything from salad dessings to stews.

 

1. Peel onions. Cut lengthwise into thin crescents.

 

2. In a medium nonstick skillet, combine all the ingredients. Bring to a

boil, reduce heat and simmer untill all the liquid is evaporated, about 15

minutes, stirring often.

 

3. continue cooking over low heat, stirring frequently to prevent

scorching, until the onions are very soft and a light caramel brown. about

15 to 20 minutes.

 

4. Let cool and store in an airtight container in the refrigerator for up

to 4 days, or freeze.

 

MAKES 2 cups: each 1/4-cup serving 46 calories (0% from fat), 1g protein,

7g carbs, 635 mg sodium, 1 g fiber. Analysis by publisher.

 

REF: Eric Tucker and John Westerdahl (1998) The Millennium Cookbook. (Ten

Speed Press).

 

>(ELF) kitpath 2/99

>(Veg-Recipe) 3/99

 

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* Exported from MasterCook Mac *

 

Apricot Dressing - Millennium

 

Recipe By : The Millennium Cookbook

Serving Size : 1 Preparation Time :0:00

Categories : Salad Dressings Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

1/3 cup dried apricots

1/2 cup fresh lime juice

3 tablespoons Champagne wine vinegar

or other light vinegar

1/2 serrano pepper -- minced

1 teaspoon fresh ginger -- minced

2 tablespoons honey

1/2 teaspoon sea salt

 

Makes 1 1/2 cups. Serving size is 2 tbsp.

 

Heat the water to a simmer. Add the apricots. Let set for 15 minutes, or until

soft. Drain and cool. In a blender, combine the apricots with all the remaining

ingredients and blend until smooth. Store in an airtight container in the

refrigerator for up to 1 week.

 

>From Ellen C. <ellen 1/99

>archive: eat-lowfat

>kitpath

>REF: Eric Tucker and John Westerdahl (1998) The Millennium Cookbook. (Ten

Speed Press). >>3/99 to veg-recipe

 

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Per serving: 284 Calories; less than one gram Fat (1% calories from fat); 3g

Protein; 78g Carbohydrate; 0mg Cholesterol; 957mg Sodium

Food Exchanges: 1/2 Vegetable; 2 1/2 Fruit; 2 1/2 Other Carbohydrates

 

NOTES : This is perfect for crunchy greens like romaine, Napa cabbage, and

iceberg lettuce. you can also make this dressing with fresh stone fruit like

peach, nectarines, and apricots.

 

 

* Exported from MasterCook Mac *

 

Warm Shortcake with Winter Fruit Compote - Millennium

 

Recipe By : The Millennium Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Cakes & Frostings Fruit

Vegan Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Shortcake:

1 2/3 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/8 teaspoon sea salt

2/3 cup maple syrup

3/4 cup water

1/3 cup corn kernels -- fresh or frozen

1/2 teaspoon vanilla extract

1/4 teaspoon lemon juice

Winter Fruit Compote:

3/4 cup port wine

3 cups fresh cranberries -- (12 oz)

2 Fuyu persimmon -- finely diced

- or apples

2 pears -- peeled

- and finely diced

1/2 cup Sucanat -- or brown sugar

1/2 cup apple juice

1/2 teaspoon ground allspice

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 vanilla beans -- split; use pulp

- or 2 tsp vanilla extract

- one inch piece fresh ginger

 

To Make the Shortcake:

 

Preheat oven to 350F. Lightly oil and 8-inch square or round cake pan. Sift the

flour and baking powder into a large bowl. Stir in the salt. In a blender,

combine the syrup, water, corn, vanilla, and lemon juice. Pour the wet

ingredients into the dry ingredients and mix well. Pour into the prepared pan.

 

Bake for 40 -45 minutes, or until the cake is golden brown and cake tester

comes out clean. Let cool. Cut into 8 pieces.

 

To make the compote:

 

In a large saucepan, combine the port and cranberries and simmer for 7 minutes,

or until the cranberries are all popped open. In a blender, puree half of this

mixture. Add the persimmons, pear, sugar, apple juice, and all the seasonings

to the cranberries in the pan. Mix well and simmer for 15 - 20 minutes,until

the fruit is al dente. Add the pureed cranberries. Keep warm.

Warm the cake just before serving. Spoon an eight of the compote on top of each

shortcake.

 

>Ellen C. <ellen

>Elf >kitpath

>REF: Eric Tucker and John Westerdahl (1998) The Millennium Cookbook. (Ten

Speed Press).

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Per serving: 321 Calories; 1g Fat (2% calories from fat); 3g Protein; 71g

Carbohydrate; 0mg Cholesterol; 119mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1 Fruit; 2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 14 0 0 0 0 0 0 0 0 0 0 4446 0 0 0 210 0 0 0 0 0 0 0

 

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