Guest guest Posted August 14, 1999 Report Share Posted August 14, 1999 Here are a few last McDougall recipes. Black Bean And Corn Chili Dijon Horseradish Dip Etouffee Grilled Skewered Tofu * Exported from MasterCook * Black Bean And Corn Chili Recipe By : McDougall Program for Women, page 282 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Mcdougall Program For Women Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 onion -- chopped 1 large red bell pepper -- chopped 1 medium green bell pepper -- chopped 1 teaspoon minced fresh garlic 45 ounces canned black hens -- drained and rinsed 29 ounces canned diced tomatoes with jalapenos 1 cup salsa 2 teaspoons chili powder 1 teaspoon ground cumin 2 cups frozen corn kernels 1 dash or two of Tabasco sauce -- (optional) 1/4 cup chopped fresh cilantro for garnish -- (optional) Preparation Time: 15 minutes Cooking Time: 25 minutes Servings: 6 to 8 Place the water in a large pot with the onion, bell peppers, and garlic. Cook, stirring occasionally, for 10 minutes. Add the beans, tomatoes, salsa, chili powder, and cumin. Cook over low heat for 10 minutes. Stir in the corn and cook for 5 minutes. If desired, season with Tabasco sauce and garnish with cilantro before serving Serve over whole grains or potatoes. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dijon Horseradish Dip Recipe By : McDougall Program for Women, page 318 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Mcdougall Program For Women Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces packaged lite silken tofu (12.3-ounce package) 1 1/2 tablespoons soy sauce 3 teaspoons Dijon mustard 1 1/2 teaspoons pure prepared horseradish 1/2 teaspoon minced fresh garlic 3/4 teaspoon dried dill weed 1/2 teaspoon onion powder 1/8 cup chopped fresh cilantro Preparation Time: 5 minutes Chilling Time: 1 to 2 hours Servings: makes 2 cups Place the tofu in a food processor and blend until fairly smooth. Add the remaining ingredients, except the cilantro, and process until very smooth. Add the cilantro and process briefly, until the cilantro is mixed in well. Serve over baked potatoes, use as a dip for artichokes or asparagus, spread on crackers or bagels, or use as a dip for assorted raw vegetables. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Etouffee Recipe By : McDougall Program for Women, page 295 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Mcdougall Program For Women Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup water 1 onion -- chopped 1 green bell pepper -- chopped 1 stalk celery -- chopped 1 bunch green onions -- chopped 1 fresh jalapeno -- seeded and chopped 2 teaspoons minced fresh garlic 1 teaspoon Cajun Dust seasoning 1 teaspoon paprika 1/8 teaspoon cayenne freshly ground black pepper -- several twists 15 ounces canned chopped tomatoes 1 1/2 cups vegetable broth 2 teaspoons Worcestershire sauce 4 tablespoons cornstarch mixed in 1/2 cup cold water 13 ounces smoked tofu -- sliced, up to 14 1/2 cup chopped fresh parsley Preparation Time: 30 minutes Cooking Time: 25 minutes Servings: 4 to 6 Place the water, onion, bell pepper, celery, green onions, jalapeño, garlic, Cajun Dust, paprika, cayenne, and black pepper in a large pot. Cook, stirring frequently, for 10 minutes. Add the tomatoes, broth, and Worcestershire sauce. Bring to a boil, reduce the heat, stir in the cornstarch mixture, and continue to stir until thickened. Add the tofu and cook over low heat for 10 minutes, stirring frequently Stir in the parsley and serve at once over rice. Hint: Cajun Dust seasoning is manufactured by Cajun Dust in Phoenix, Arizona. It is sold in natural foods stores. If you are unable to find it, look for any other Cajun-style seasoning mixture. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Skewered Tofu Recipe By : McDougall Program for Women, page 295 Serving Size : 2 Preparation Time :0:00 Categories : Grilling Mcdougall Program For Women Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces firm Soy-Deli LowFat Nigari Tofu Bamboo skewers 1 1/2 cups fat-free marinating sauce such as barbecue or teriyaki or garlic or jerk Preparation Time: 5 minutes Marinating Time: 2 to 3 hours Grilling Time: 12 minutes Servings: 2 Cut the tofu in half lengthwise. Cut each half into 4 pieces crosswise, then cut those pieces in half. You should have 16 pieces of tofu, approximately 1/2 X 1/2 x 1 inch. Soak the bamboo skewers in water for at least 1 hour. Place half of the sauce in the bottom of a medium oblong pall. Lay the pieces of tofu in the sauce and pour the remaining sauce over the tofu. Cover and refrigerate for 2 to 3 hours, turning occasionally if possible. Thread the tofu on the skewers and grill over medium coals, brushing with marinade and turning until brown on both sides, about 12 minutes. Hint: Grilling tofu makes it very flavorful and it's easy. We also like to use thawed frozen tofu, which changes the texture completely. Place the tofu in its unopened package in the freezer. Freeze for at least 24 hours or up to 3 months. (Do not freeze aseptically packaged tofu.) To thaw, place the package in boiling water, changing the water several times until the tofu is completely thawed. Press out excess water by fob lowing the directions on page 297. Then proceed as directed above. If you are not able to find this particular brand of tofu, you will have to follow the directions for removing excess water. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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