Healthful cooking recipes

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Here are the latest recipes from my favorite columnist:

 

Autumn Vegetables With Caraway

Rye Crackers With Caraway

 

* Exported from MasterCook *

 

Autumn Vegetables With Caraway

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 10/7/99

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons frozen apple juice concentrate -- thawed

2 tablespoons dry sherry or defatted stock

1 cup thinly sliced onions

2 tablespoons minced fresh garlic

2 cups thinly sliced mushrooms

1 cup sliced carrots

2 cups diced rutabaga

2 cups peeled and diced acorn squash

1 cup diced red potatoes -- with skin on

1 cup white wine or water

1/2 teaspoon dried basil

1/2 teaspoon caraway seed

lightly toasted then ground

Salt and pepper to taste

 

In Dutch oven over medium-high heat, combine juice concentrate and sherry

or stock. Heat to simmering; add onions and garlic. Cook, stirring

frequently, 10 minutes, adding more stock as needed to prevent browning.

Add mushrooms and carrots. Cook, stirring frequently, 10 minutes, or until

mushrooms exude moisture.

 

Add rutabaga, squash, potatoes and wine or water. Cover and reduce heat to

medium. Cook 25 minutes or until thick, adding more water as needed to

prevent scorching.

 

Add basil and caraway. Cook 5 minutes, then add salt and pepper.

 

Nutrition information per serving: Calories 110; Carbohydrates 25 g;

Protein 3 g; Fat 0 g; including sat. fat 0 g; Cholesterol 0 mg; Sodium 26

mg; Calcium 67 mg; Dietary fiber 4 g; Alcohol 1 g

 

 

 

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* Exported from MasterCook *

 

Rye Crackers With Caraway

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 10/7/99

Serving Size : 24 Preparation Time :0:00

Categories : Breads, Quick

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups flour

1/2 cup rye flour

2 tablespoons baking powder

2 tablespoons finely minced onion

2 tablespoons lightly toasted caraway seed -- divided

1 teaspoon salt

1/4 cup safflower oil

3/4 cup water -- up to 1

1 egg white -- lightly beaten

 

In large bowl, sift together flours and baking powder. Stir in onion, 1

tbsp. caraway and salt. Add oil; stir well. Add enough water to form

smooth dough. Divide dough into two balls. Cover with slightly dampened

dishtowels. Let stand 10 minutes at room temperature. Preheat oven to 400

degrees.

 

Working directly on large nonstick baking sheet, roll out 1 ball to edges

of baking sheet, dusting with more flour as needed to keep from sticking to

rolling pin. Trim edges to fit pan. Cut into 2-by 1-inch diamond shapes.

 

Brush tops of crackers with half of beaten egg white, then sprinkle with

half of remaining caraway. Bake for 12 to 15 minutes or until crackers are

dry and crisp. Let cool on a rack. Repeat with remaining dough.

 

Nutrition information per 2-cracker serving: Calories 120; Carbohydrates 16

g; Protein 2 g; Fat 5 g; including sat. fat 0 g; Cholesterol 0 mg; Sodium

440 mg; Calcium 145 mg; Dietary fiber 1 g

 

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