LOW FAT DAY

[Guest guest]

All McDougall recipes are appropriate for Low Fat Day.

 

Bistro Beans

Red Bean Gumbo

 

* Exported from MasterCook *

 

Bistro Beans

 

Recipe By : McDougall Program for Women, page 284

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Mcdougall Program For Women Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup water

1 large onion -- chopped

2 teaspoons minced fresh garlic

1/2 cup nonalcoholic red wine

2 bay leaves

1 teaspoon crushed rosemary

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1 cup chopped potatoes

1 cup chopped carrots

1 cup chopped celery

1 cup chopped tomatoes

1 cup chopped Yves Veggie Pepperoni

1 tablespoon blackstrap molasses

1 tablespoon Dijon mustard

15 ounces canned kidney beans -- drained and rinsed

15 ounces canned cannellini beans -- drained and rinsed

freshly ground black pepper -- to taste

 

Preparation Time: 20 minutes

Cooking Time: 70 minutes

Servings: 6

 

Preheat the oven to 350 degrees.

 

Place the water in a large pot with the onion and garlic. Cook, stirring

occasionally, for 2 minutes. Add the wine, bay leaves rosemary, marjoram,

and thyme. Cook, covered for 3 more minutes. Add the potatoes, carrots,

celery, and tomatoes. Cover and cook for 10 minutes, stirring occasionally

Add the remaining ingredients and cook for 5 more minutes. Pour into a

covered casserole dish and bake for 50 minutes.

 

Hint: Yves Veggie Pepperoni is a fat-free vegetarian product that tastes

remarkably similar to pepperoni. It is made by Yves Veggie Cuisine, Inc.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Red Bean Gumbo

 

Recipe By : McDougall Program for Women, page 285

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Mcdougall Program For Women

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup water

1 onion -- chopped

1 green bell pepper -- chopped

1 stalk celery -- chopped

1 teaspoon minced fresh garlic

6 cups vegetable broth

14 1/2 ounces canned Cajun-style stewed tomatoes

8 ounces canned tomato sauce

1 1/2 teaspoons ground oregano

1 bayleaf

1/4 teaspoon crushed red pepper

freshly ground black pepper -- several twists

15 ounces canned kidney beans -- drained and rinsed

15 ounces canned red beans -- drained and rinsed

5 cups chopped greens

such as kale or chard or spinach

1/4 cup chopped fresh parsley

2 cups hot cooked brown basmati rice -- up to 4

OR jasmine rice

 

Preparation Time: 20 minutes (need cooked rice)

Cooking Time: 30 minutes

Servings: 6 to 8

 

Place the water, onion, bell pepper, celery, and garlic in a large pot.

Cook, stirring occasionally, for 5 minutes. Add the broth, tomatoes,

tomato sauce, and seasonings. Bring to a boil, cover, and cook over low

heat for 15 minutes. Add the beans and greens and cook an additional 10

minutes. Stir in the parsley.

 

To serve, place 1/2 cup of the rice in the bottom of a soup bowl. Ladle

the gumbo over the rice and mix well before eating.

 

Converted by MC_Buster.

 

 

 

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