A Couple From Savoring the Day

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These are recipes from Savoring the Day by judith benn hurley:

 

* Exported from MasterCook *

 

Ginger-Carrot Breakfast Cookies

 

Recipe By : Savoring the Day by judith benn hurley

Serving Size : 12 Preparation Time :0:00

Categories : Breakfast Cookies And Bars

 

Amount Measure Ingredient -- Preparation Method

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1 cup whole-wheat pastry flour

1 1/2 cups rolled oats

1 cup carrot -- grated

2 tsp baking powder

1/2 tsp baking soda

pinch sea salt

2 tsp fresh ginger -- grated

1/4 cup egg substitute -- OR 2 whites or 1 egg

2/3 cup low-fat vanilla soy milk -- or skim milk

1 tbsp canola oil

3 tbsp barley malt -- OR maple syrup

 

Preheat the oven to 375°F.

 

In a medium bowl, combine the flour, oats, carrot, baking powder, baking

soda, and sea salt. In a second bowl, combine the ginger, egg

substitute, soy milk, oil, and barley malt, using a hand mixer to

combine well. Pour the liquid ingredients into the dry, using a large

rubber spatula to combine well. For the best texture, don't overmix;

abuot 15 strokes should do.

 

Line a cookie sheet with parchment paper, then drop on the batter, using

about 2 rounded tbsp for each cookie. Bake in the middle of the oven

until cooked through, about 25 minutes.

 

Notes from book: If the weather is hot and/or dry: serve the cookies

with fresh peach slices. If the weather is cold and/or damp: increase

the ginger to 1 tbsp.

 

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NOTES : Makes 12 cookies, 105 calories each, 2 grams of fat (16%

calories from fat)

 

 

* Exported from MasterCook *

 

Three-Grain Scones

 

Recipe By : Savoring the day by judith benn hurley

Serving Size : 6 Preparation Time :0:00

Categories : Breads, Quick

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup whole-wheat pastry flour

1/4 cup unbleached all-purpose flour

1/4 cup yellow cornmeal

1 tsp baking powder

1 cup cooked brown rice -- cooled

2 tsp canola oil

pinch sea salt

1/4 cup low fat vanilla soy milk -- or skim milk

 

In a medium bowl, combine the whole-wheat pastry flour, all-purpose

flour, cornmeal, and baking powder. Add the rice, oil, salt and milk and

mix well.

 

Preheat a well-seasoned cast-iron skillet on medium-high. Alternatively,

use a nonstick saute pan but don't preheat. To shape each scone, grab a

golf-ball-size piece of batter, using your hands to round and then

slightly flatten it. Set each scone in the skillet and bake until cooked

through, about 5 minutes on each side. Let cool on a wire rack before

serving.

 

Book notes: If the weather is hot and/or dry: Spread the scones with

all-fruit apple butter or orange marmalade. If the weather is cold

and/or damp: Add 1/4 tsp freshly grated nutmeg to the batter before

baking.

 

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* Exported from MasterCook *

 

Mashed Potatoes with Garlic and Scallion

 

Recipe By : Savoring the day by judith benn hurley

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 lb potatoes -- peel & chop in 1 " pc

3 cloves garlic -- minced

1 shallot -- minced

4 scallions -- finely minced

1 tbsp olive oil

pinch sea salt

 

Steam the potatoes, garlic and shallot over boiling water until the

potatoes are tender, 12-14 minutes. Place in a large bowl and mash by

hand, adding the scallions, olive oil, and salt partway through. Serve

warm.

 

Book notes: If weather is hot and/or dry: Reduce the amount of garlic to

2 cloves and omit the shallot. If the weather is cold and/or damp: Add

freshly ground black pepper while mashing.

 

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NOTES : 205 calories per serving, 3.5 g fat (16% calories from fat).

 

 

* Exported from MasterCook *

 

Red Lentil Cakes with Garlic and Sage

 

Recipe By : Savoring the day by judith benn hurley

Serving Size : 12 Preparation Time :0:00

Categories : Beans & Rice Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 tsp olive oil

1 small onion -- minced

1 clove garlic -- minced

1 cup dried red lentils

1/2 cup whole wheat or white couscous

3 1/2 cups vegetable stock

1/2 tsp fresh lemongrass -- minced

1 tsp fresh sage -- minced

2 tsp reduced-sodium soy sauce

 

Heat a medium saucepan on medium-high heat then add the olive oil,

onion, and garlic. Saute until fragrant and slightly wilted, about 2-1/2

minutes. Add the lentils, couscous, stock, lemongrass, sage, and soy

sauce and bring to a boil. Reduce the heat and simmer uncovered for 10

minutes, then remove the pan from the heat. Cover the pan and let it sit

for 10 minutes.

 

Transfer the mixture to a processor or blender, whizzing until pureed.

When the puree is cool enough to handle, in about 4 minutes, form it

into 12 firm 2 " cakes. (To reheat, sizzle the cakes in a lightly oiled

nonstick saute pan for about 1minute on each side.)

 

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NOTES : 180 calories per serving, 1.5 grams fat (7% calories from fat)

 

RisaG