berry smoothie; tofu stirfry

[Guest guest]

*Ambrosia with Berries Smoothie

*stir-fried tofu with asparagus and shiitake mushroom slices

 

(modern maturity jan/feb 2000)

 

 

* Exported from MasterCook *

 

Ambrosia with Berries Smoothie

 

Recipe By :Michel Nischan, Manhattan, NY

Serving Size : 4 Preparation Time :0:00

Categories : Beverages Soyfoods

Yogurt

 

Amount Measure Ingredient -- Preparation Method

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

2 ripe bananas -- peeled

cut into 1-inch pieces, then frozen

2 ripe bananas -- peeled

cut into 1-inch pieces, room temperature

1 3/4 cups soy milk

20 fresh blueberries -- OR about

10 fresh strawberries (alternative)

OR a combination of the two

2 tablespoons vanilla frozen yogurt

honey, fructose, or sugar -- to taste

 

In a blender, combine the bananas, milk, berries, and yogurt. Puree until the

mixture has the consistency of a milk shake, being careful not to overprocess.

Taste and adjust for desired sweetness. Pour into chilled glasses and serve.

 

Description:

" EACH 180 cals, 3g fat (15% cff), 5g fiber, 19mg sodium. "

Source:

" Modern Maturity Jan/Feb 2000, Judith Weinraub "

Yield:

" 4 cups "

 

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

 

Per serving: 557 Calories (kcal); 6g Total Fat; (8% calories from fat); 9g

Protein; 133g Carbohydrate; trace Cholesterol; 61mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 8 1/2 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Michel Nischan, director of food and beverage services at the W New York

Hotel in Manhattan and executive chef of Heartbeat, one of the hotel's

restaurants. Cool Juice is the hotel's juice bar.

Nutr. Assoc. : 0 0 0 0 2130706543 0 2130706543

 

 

* Exported from MasterCook *

 

Stir-Fried Tofu with Asparagus and Shiitake Mushrooms

 

Recipe By :Nora Pouillon, Washington DC

Serving Size : 4 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1/2 teaspoon sesame oil

3 cloves garlic -- finely chopped

1 teaspoon finely chopped fresh ginger

1/2 teaspoon red pepper flakes

2 green onions -- trim root, 1/4-in dice

1 cup asparagus -- trim ends, 1/4-in dice

1 cup sliced shiitake mushrooms

8 ounces firm tofu (drained) -- 1-inch cubes

1 tablespoon soy or hoisin sauce

salt -- to taste

hot cooked noodles or rice

 

In a wok or large skillet, heat the oils over high heat. Add the garlic, ginger

and red pepper flakes for 1 minutes, until lightly browned. Add the green

onions, asparagus and mushrooms, and stir-fry for 2 minutes. Add the tofu and

soy or hoisin sauce, and stir-fry for 3 more minutes. Season with salt to taste.

Serve with noodles or rice.

 

 

Description:

" EACH: 105 cals; 6g fat (51% CFF), 2g fiber, 265 mg sodium. "

Source:

" Modern Maturity Jan/Feb 2000, Judith Weinraub "

 

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

 

Per serving: 99 Calories (kcal); 7g Total Fat; (55% calories from fat); 6g

Protein; 6g Carbohydrate; 0mg Cholesterol; 158mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : Nora Pouillon, chef-owner of Nora, which recently became the first

restaurant in the country to be certified as fully organic, and Asia Nora, both

in Washington, DC. (1999)

Nutr. Assoc. : 0 0 0 0 0 0 0 4977 0 5063 0 2130706543

 

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

Links to Leftover Turkey Recipes

Lots of links to things Mastercook (McRn)