Guest guest Posted December 12, 1999 Report Share Posted December 12, 1999 Curry-Chutney Holiday Dip Honey-Fire Nuts Tangy Cranberry Ice * Exported from MasterCook * Curry-Chutney Holiday Dip Recipe By : Healthful Cooking, Mary Carroll, Star Tribune, 11/11/99 Serving Size : 8 Preparation Time :0:00 Categories : Appetizers And Snacks Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound reduced -calorie cream cheese -- (Neufchâtel) OR soft silken tofu -- (drained) 1/3 cup mango chutney 1 teaspoon olive oil 1 tablespoon lemon juice -- or to taste 1 teaspoon curry powder 1/4 teaspoon ground cumin Serves 8 to 10. Serve this colorful dip with a platter of raw vegetables: whole blanched snow peas, red bell pepper wedges, whole blanched green beans, carrot and celery sticks and cauliflorets. The dip can be made with either cream cheese or tofu, depending on your preference. In food processor or blender, puree cream cheese, chutney, oil, lemon juice, curry and cumin until very smooth. Refrigerate at least 1 hour before serving. Nutrition information per 1/10 serving: Calories 66, Carbohydrates 4 g, Protein 2 g, Fat 5 g, including sat. fat 3 g, Cholesterol 8 mg, Sodium 130 mg, Calcium 34 mg, Dietary fiber 0 g. Diabetic exchanges per serving: 1 vegetable exch., and 1 fat exch. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey-Fire Nuts Recipe By : Healthful cooking, Mary Carroll, Star Tribune, 11/11/99 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers And Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups whole almonds or Brazil nuts 1 tablespoon ground cumin 1 tablespoon honey 1 tablespoon apple juice or water 1 1/2 teaspoons dried red pepper flakes Makes 4 cups. Since nuts are traditional holiday appetizer fare, I make them extra special with this spicy coating. This recipe is also great for hostess gifts. They're tastiest served warm, so plan on heating them a few minutes in a 300-degree oven before serving. Place nuts in large bowl and lightly spray with water. Sprinkle with cumin, tossing well. In small saucepan over low heat, combine honey, juice and red pepper flakes. Bring to boil. Remove from heat and drizzle over nuts. Place nuts on ungreased baking sheet. Bake at 300 degrees 30 minutes, turning them every 10 minutes until lightly browned. Nutrition information per 2 tbsp. serving: Calories 108, Carbohydrates 4 g, Protein 4 g, Fat 9 g, including sat. fat 1 g, Cholesterol 0 mg, Sodium 2 mg, Calcium 49 mg, Dietary fiber 2 g. Diabetic exchanges per serving: 1/2 med-fat meat exch., and 1 1/2 fat exch. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tangy Cranberry Ice Recipe By : Healthful cooking, Mary Carroll, Star Tribune, 11/11/99 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1 cup maple syrup or sugar -- or to taste 2 cups fresh cranberries 2 envelopes unflavored gelatin -- ( 1/4 oz.) 1 cup cold water 1 teaspoon grated orange rind Serves 6. Ices and sherbets are supposed to refresh the palate between courses, but mostly they're fun to serve. Try offering this jewel-colored ice as a between-course bite. It makes a very elegant addition to your holiday meals with very little trouble. Place water, maple syrup and cranberries in large saucepan. Bring to boil over medium-high heat. Cook, stirring frequently, until cranberries pop. Remove from heat. Dissolve gelatin in 1 cup cold water. Stir in orange rind. Add to cranberry mixture, stirring well. Heat 3 minutes to activate gelatin. Let cool slightly. Pour into freezer containers and freeze overnight. Before serving, cut into chunks and blend briefly in food processor or blender until thick and smooth. Nutrition information per serving: Calories 160, Carbohydrates 40 g, Protein 2 g, Fat 0 g, including sat. fat 0 g, Cholesterol 0 mg, Sodium 10 mg, Calcium 41 mg, Dietary fiber 1 g. Diabetic exchanges per serving: 3 other carb. exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 1999 Report Share Posted December 13, 1999 Karen: I was careless in sending this recipe. What is the gelatin substitute that you have been recommending? I never use/make gelatin type foods so I usually don't pay attention to those discussions. (I do like to keep the recipes from Mary Carroll's Healthful Cooking column though.) Kathleen Kathleen At 07:38 PM 12/12/99 EST, you wrote: >In a message dated 12/12/99 5:44:39 PM EST, schuller writes: > >> Tangy Cranberry Ice >> >> Recipe By : Healthful cooking, Mary Carroll, Star Tribune, 11/11/99 >> Serving Size : 6 Preparation Time :0:00 >> Categories : Desserts Fruits >> >> Amount Measure Ingredient -- Preparation Method >> -------- ------------ -------------------------------- >> 1 1/2 cups water >> 1 cup maple syrup or sugar -- or to taste >> 2 cups fresh cranberries >> 2 envelopes unflavored gelatin -- ( 1/4 oz.) > >Hello, all. > >As a vegan, I usually delete all the recipes using eggs, egg whites, and >dairy products, but I occasionally find one I think is interesting enough to >adapt using substitutes. This one, however, cannot even be considered >vegetarian, because gelatin is made from discards of the slaughterhouse >process: mostly cow hooves. Gross! Unless, of course, someone knows of >a vegan gelatin substitute? >Mark > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 13, 1999 Report Share Posted December 13, 1999 Kathleen & All: I *finally* got a new computer yesterday! I got it set up yesterday evening, but this will be a lot of work. When I bought the last one, we had " PC Anywhere " and easily transferred things from one computer to the other. This time, I have to set up my mail folders, mail filters, address book, bookmarks -- everything! I have a lot of this at work and will put stuff on a disk or e-mail it, but it will still take some time. To answer your question -- I have been using Emes kosher " gelatin " . It's vegetarian and available in unflavored and various flavors. I buy mine at a local Seventh Day Adventist store. Pangea used to sell it, but now I see that they sell " Kojel " brand. This is also vegetarian. You can buy it online from Pangea: http://www.pangeaveg.com. I've been pretty busy with Christmas shopping, gift wrapping, etc., and my birthday is on Wednesday (hint hint!), so the new computer set up might be a little slow-going. I sure am looking forward to being " back to normal " by participating in all the lists more (especially my own!) and keeping in better touch with everything! Karen Kathleen wrote: > Kathleen <schuller > > Karen: > > I was careless in sending this recipe. What is the gelatin substitute that > you have been recommending? I never use/make gelatin type foods so I > usually don't pay attention to those discussions. (I do like to keep the > recipes from Mary Carroll's Healthful Cooking column though.) > > Kathleen > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.