Baby Shower

[Guest guest]

I am giving my husband's daughter a baby shower in about a month and

a half and I'm one of those people that is always over-preparing. It

is going to be an afternnon tea and I figure that makes it easier for

me to not have meat involved. Some of the stuff that I'm making is

going to be high in calories but I'd like to have low calorie options

for some of us that are watching out calorie and fat intake.

Obviously, I will be having the standard veggie plate and either a

fruit plate or fruit salad. Does anyone have ideas of something that

works well for you? I want to make cucumber sandwiches and I also

have a good recipe somewhere for a low-fat roasted red pepper hummus.

All ideas are welcome. BTW, the blond fruitcake recipe might be nice

too.

Stef

 

 

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[Guest guest]

* THIS * IS * YOUR * SWEET * TOOTH * TALKING *

 

heehee...tea breads, scones, biscuits & jam... I was just reading in an old

(2003) Cooking Light mag about quick breads using steeped tea as the liquid.

Maybe their website has them listed (or somebody else, lol). Those are easy to

'fix' w/lowfat stuff & some Splenda. Beth

 

It is going to be an afternnon tea - Does anyone have ideas

 

 

 

 

Mail - Find what you need with new enhanced search. Learn more.

 

 

[Guest guest]

Stef, maybe some kind of veggie dip and lf crackers? Hummus, for one

idea. Here are some dips and other ideas:

 

This recipe has a lot of walnuts, but at least that is good omega-3 fat,

with some protein.

 

VEGAN LENTIL PATE

 

Courtesy of Milly Cannino

 

1/2 package (1 cup) brown lentils

1 large diced onion

1 cup chopped walnuts

Salt to taste

 

Put lentils in a 2 or 3 quart pot, and cover with

water. Use water sparingly so that lentils absorb all

the water. More water can be added as needed. Bring

water to a boil, partially cover and simmer for about

45 minutes. Check occasionally to make sure water has

not boiled off, and add water as needed.

 

Saute onions until lightly golden and tender. Put

lentils, walnuts, and onions in food processor, puree

until slightly coarse. Salt to taste. Chill about 2

hours. Serve with crackers or rye bread, or on lettuce

leaves.

==================

SUPER SIMPLE RAW DIP

 

Courtesy of Tatiana Friar

 

Blend mango, cilantro, and avocados. Use as dip. Great

with pita chips!

=================

Quick dip:

 

 

1/2 lb tofu

3 Tbs commercially prepared curry paste

2 Tbs lemon juice

1 chopped cucumber

 

Combine the first three in a blender/processor. The fold in the

cucumber.

 

Roy

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Robust Onion Olive Tapenade - Recipe

Inspired by The Onion Harvest Cookbook, by Barbara Ciletti (Taunton,

1998).

Simple Solution

We owe a big thank you to the cuisine of Provincial France for tapenade,

a savory black olive paste that is absolutely divine on bread, pasta, or

salads. It‘s a cinch to make and completely versatile: you can use it as

an appetizer, snack, salad, side, or as a tasty condiment for your main

dish.

This version adds sweet onions and red bell peppers to the usual olives,

capers, garlic, and olive oil. Heart-nurturing fatty acids and the

healthful properties of garlic are just a few of the reasons this robust

spread (or dip or condiment) is such a popular feature of the

Mediterranean diet.

INGREDIENTS

1/2 cup Vidalia onions, finely chopped

1/2 cup sweet red onions, finely chopped

1 3/4 cups kalamata olives, pitted and chopped

2 tablespoons capers, rinsed and drained

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon fresh parsley, chopped

1 tablespoon fresh oregano, chopped

1/4 teaspoon fresh lemon zest

1 clove garlic, crushed

freshly-ground black pepper, to taste

2 tablespoons red or orange bell peppers, finely chopped

1. In a small bowl, mix the onions, olives, and capers.

2. Pulse lemon juice, oil, parsley, oregano, lemon zest, and garlic in a

food processor for 3 to 5 seconds, then pour over onion-olive mixture

and combine with a fork.

3. Place tapenade in a serving bowl, season with pepper to taste, top

with chopped peppers, and serve.

 

Tapenade may be used as a dip for pita, spread on bruschetta or sliced

baguette, on top of a mixed greens salad, or as a topping for rice,

potato, or pasta.

 

Yields about 2 cups.

 

Helpful Hints

Be sure to use good-quality olives, not the canned variety.

==================

This one has soy mayonnaise, so it IS higher fat - but this is for a

PARTY:

 

PARTY SPREAD

 

1 package Yves Good Dogs (soy hot dogs)

1 medium stalk of celery

2 small sweet Gherkin pickles

1 tsp. Onion powder

¼ tsp. Garlic powder

¼ tsp. salt

1 tsp. mustard

¾ cup Vegenaise (or more if you wish)

Place soy dogs, celery and pickles into the food processor and process

until finely minced. Place into a mixing bowl and add rest of the

ingredients. Combine well. Chill.

 

Serve as a spread with crackers or as small finger sandwiches on trimmed

whole wheat bread cut into wedges.

 

SusanK

=====================

This one came from F.A.R.M.'s Meatout Mondays e-newsletter, also not low

fat:

 

Rosie's Pepper & Pine Nut Squares

These red pepper and pine nut squares serve as the perfect winter

appetizer. Not only are they quick and easy to make, but they taste as

delicious as they look. Pine nuts, which can be enjoyed either raw or

roasted, make a wonderful addition to many dishes. They are also an

excellent source of protein, containing more protein than any other

common nut. This unique recipe is the ideal way to introduce your

friends and family to great tasting vegan food – take advantage of this

Meatout Monday by sharing the flavor with others!

 

Ingredients:

 

1 block vegan frozen puff pastry, thawed

1 red pepper, chopped

Handful of pine nuts

1 red onion

1 clove garlic

Salt and pepper

Olive oil

 

Directions:

1. Chop onion and garlic and fry in a bit of olive oil for a few

minutes.

2. Roll out pastry and cut into squares (about 10cm).

3. Arrange squares onto a baking sheet and spread out onion mixture on

them.

4. Sprinkle with peppers and pine nuts and cook at 200ºC/400ºF for about

10 minutes.

Visit parsleysoup.co.uk for this and other recipes!

==========================

Mushroom Tofu Pate

 

This is so easy and very delicious. It firms up enough to unmold and is

always a hit at parties and potlucks. (You can easily double the

recipe).

 

 

1/3 cup dried boletus or porcini mushrooms,

OR 1/2 cup coarsely crumbled stemmed

dried shiitake or Chinese mushrooms

3/4 cup crumbled firm tofu

2 Tablespoons light miso

2 3 large fresh basil leaves

OR 1/2 teaspoon dried basil

1 head roasted garlic with pulp squeezed out

OR 8 to 12 cloves commercial roasted garlic

1/4 teaspoon salt

1 to 2 Tablespoons extra virgin olive oil (opt.)

 

 

Soak the mushrooms for 1/2 hour in boiling water

to cover. Drain them in a fine mesh strainer, and

squeeze them dry. (Save the soaking water for

soup or stock). Chop the mushrooms in a food

processor, then add the remaining ingredients

and process until quite smooth. Pack the mixture

into a small, oiled bowl, and chill at least

hours. When ready to serve, loosen the edges of

the pate with a knife, and turn it out onto a plate.

 

Decorate with a sprig of fresh basil, and serve

with crackers or crostini.

===============

Stuffed Celery

 

2 bunches celery (10 - 12 large stalks)

2 cups raw carrots, diced

1/2 cups raisins or dried cranberries

3/4 cup nut butter (peanut, almond, cashew, etc.)

1/2 cup wheat germ

salt or substitute to taste

2 Tbs minced parsley

 

Cut off the root ends and leaves of celery. Carefully separate and

scrub large stalks clean and let stand in salted ice water for 15

minutes. Drain dry, strip away coarse strings and set aside.

 

Steam carrots until soft, drain until quite dry, and puree. Mix all

ingredients and seasonings well. Stuff stalks with mixture. Garnish

with parsley and cut to desired length. Do not serve too chilled.

 

Raw stuffed celery. Follow recipe above, except puree raw carrots and

don’t trim strings from celery.

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[Guest guest]

awesome recipes, Maida! Beth