One Way Kitchen

Paçocas saudáveis para sua festa junina

2019-06-11T18:23:00.000-03:00

Elas são arraigadas na época das festas Juninas no Brasil.

Vamos uma receita.

INGREDIENTES:

- 250g de amendoim torrado sem casca e sem sal. Eu usei farinha de amendoim.
- 100g de farelo de aveia

- 3 colheres de sopa de manteiga ou óleo de coco
- 4 colheres de sopa de açúcar demeara ou mascavo. Eu usei Stevia.
- 1 pitada de sal

Modo de preparo:
Para preparo da paçoca caseira, você deve ter todos os ingredientes em um processador e misturar até obter uma mistura homogênea. Pode servir como farofa em pequenas porções individuais ou fazer bolinhas ou o formato que desejar.
by Tati Alves

2019-05-29T18:01:00.000-03:00

Here are some of the goods that have been tested by my clients and me.

Click on the link and see what's new

https://www.amazon.com/shop/nacozinhadatati

Corn cake

2011-02-28T18:22:00.000-03:00

"Corn cake"

For breakfast

Ingredients:
200 gr of butter
1 cup of sugar
2-3 eggs
1 cup of corn meal/flour
½ cup of all purpose flour
½ cup of milk
1 teaspoon of baking powder
2-3 tablespoons of coconut flakes or grated parmesan cheese (optional)

Preparation:
1. Beat the butter and the sugar well.
2. Add the eggs and beat well.
3. Add the corn meal/flour, the wheat flour, the milk, the baking powder and beat well.
4. Put the cake mixture in a mould previously greased with butter and dusted with wheat flour.
5. Bake the cake in preheated oven (350 F) for 30-40 minutes or until golden brown and done.
6. Let the cake cool down.
7. Remove the cake from the mould and serve.
Remarks: by Sonia Celegatti Althoff
You can find corn meal/flour in supermarkets or in deli shops.
Instead of coconut flakes or grated parmesan cheese, you can add some fennel seeds to the cake mixture.

Cheese Rolls

2011-02-09T18:44:00.000-02:00

These rolls are especially popular in the center-west, southeastern and

southern regions of Brazil.

Ingredients:

1 cup tapioca starch

1/4 cup vegetable oil

1/4 cup water

1 teaspoon salt

1 egg

6 tablespoons plain yogurt, nonfat or regular

1 cup grated parmesan cheese

Directions:

Preheat oven to 450°F. Put tapioca starch in a metal bowl. Mix oil, water and salt in a pan. Bring to a boil. Pour the sputtering mixture onto the tapioca starch carefully to protect yourself from hot spatters. Mix together with a wooden spoon. Dough will be stiff. When cool enough to touch, add egg and mix well. Blend in yogurt. When well mixed, stir in cheese. Rub hands with oil and form batter into balls. Place on a greased baking sheet. Reduce oven temperature to 350°F. Bake 25_30 minutes, or until done. The rolls puff up during baking, but become flattened when cool.

Turkey Recipe

2010-11-01T16:36:00.000-02:00

Thanksgiving Day

Ingredients:

4-5kg (9-11lb) fresh British turkey

30-60g (1-2oz) butter, melted

For the Stuffing:
30g (1 oz) butter
1 tbsp sunflower oil
125g (4oz) streaky bacon, chopped
1 medium leek, trimmed and chopped
125g (4oz) fresh white breadcrumbs
4-5 level tbsp freshly chopped herbs e.g parsley, chives and basil
Salt and freshly ground black pepper
85g packet soft goat’s cheese with black pepper
1 medium egg

For the gravy:
1 chicken or vegetable stock cube
2 level tbsp cornflour

Method:
Set the oven to moderately hot, Gas Mark 5 or 190°C/375°F.
To make the stuffing: Melt the butter in a deep frying pan and add the sunflower oil. When hot, add the bacon to the pan and cook, stirring occasionally, until the bacon starts to crisp. Add the chopped leek to the pan and cook over a medium heat for 4-5 minutes, until the leek has softened. Remove the pan from the heat.
In a bowl, mix together the breadcrumbs, herbs and seasoning. Add the bacon and leek mixture and mix well. Leave the mixture to cool slightly, then mix in the goat’s cheese and egg.
Press the stuffing into the neck cavity of the turkey. Pull the skin over the stuffing and, if necessary, use a skewer to hold it in place, or just fold the skin under the bird. Weigh the stuffed turkey to calculate the roasting time, then place in roasting tin. To calculate the cooking time, allow 20 minutes per 500g – so 5kg turkey (stuffed weight) will need 3 hours 20 minutes.
Brush the turkey skin with the melted butter. Pour 1 litre (1 ¾ pint) water into the roasting tin around the turkey. Cover the turkey in foil and place towards the bottom of the oven – with the oven shelf in its lowest position. Keep the turkey covered in foil, until the last 45 minutes of cooking time, then remove the foil, baste the turkey and return to the oven until cooked through. To check that the turkey is cooked, pierce the thickest part with a skewer. If the juices run clear, then it is cooked, but if the juices are at all pink, continue cooking turkey until they run clear. If any parts of the turkey start to brown too quickly, cover them with foil.
When the turkey is cooked, remove from the oven and transfer to a warm serving plate. Cover with a clean sheet of foil and leave to rest in a warm place foe 20-30 minutes – this will make carving the meat easier.
To make the gravy: Pour the juices from the pan into a fat-separating jug and pour off the stock. Make the stock up to 450ml (3/4 pint) with water if necessary. Pour measured stock into a pan and bring to the boil.
Meanwhile mix the cornflour with 3 tablespoons cold water. Gradually add the slaked cornflour to the boiling juices in the pan, stirring well to give a smooth gravy. Add the cornflour until the desired consistency is reached. Season to taste and keep hot until ready to serve.
Serves: 6, with some leftovers

Study Links Processed Red Meat to Bladder Cancer

2010-08-04T13:40:00.000-03:00

Study Links Processed Red Meat to Bladder Cancer
Preservatives in Processed Red Meat, Especially Nitrite, May Play a Role in Cancer Risk
By Katrina Woznicki
WebMD Health News

Aug. 2, 2010 -- Eating large amounts of processed red meats may raise the risk for developing bladder cancer, according to a new study.

Processed meats often contain the preservatives nitrate and nitrite. They are typically found in hot dogs, pepperoni, and deli cold cuts.

Researchers suspect that when processed meats are eaten regularly over time and in large quantities, these preservatives may interfere with the bladder’s lining when they are passed through the urine.

How the meat is prepared -- grilled, fried, microwaved, or broiled -- may also play a role in cancer risk.

Nitrite and Bladder Cancer
A team of researchers led by Amanda J. Cross, PhD, of the National Cancer Institute in Rockville, Md., followed 300,933 men and women aged 50 to 71 for more than seven years to evaluate the relationship between eating processed meat and the risk of developing bladder cancer. During the study, there were 854 cases (720 men and 134 women) of bladder cancer. The results are published in the online edition of the journal Cancer.

Participants filled out dietary questionnaires and provided information about their lifestyles, such as race/ethnicity, smoking, and education. Their total dietary nitrate and nitrite intakes were measured. The researchers also determined nitrite and nitrate content for 10 processed meats representing 90% of processed meats eaten in the U.S.

Researchers found a clear association between red meat cold cuts and bladder cancer risk. When they looked closer, they found a link between total dietary nitrite intake and bladder cancer risk but no clear link between total dietary nitrate intake and bladder cancer.

Bladder cancer was not associated with eating bacon, beef, hamburger, sausage, or steak, or white meat, such as chicken and turkey.

Those who ate the most red processed meats were more likely to be younger, less educated, less physically active, and eat fewer fruits, vegetables, and vitamins C and E. They were also more likely to be non-Hispanic whites, current smokers, and have a higher body mass index -- a measurement of height and weight.

"Our findings highlight the importance of studying meat-related compounds to better understand the association between meat and cancer risk," Cross says.
Reviewed by Laura J. Martin, MD

Chicken MeatLoaf

2010-07-12T12:35:00.004-03:00

Receita em português (BRASIL) no Blog:

Receitas da Tati

Ingredients

1 Ground chicken breast
2 Biggs eggs
1/4 Teaspoon seasoned salt, to taste
1/2 Cup milk
1/2 Cup minced onion
1/2 lemon
1 Cup cremini mushrooms, sliced
1/2 Teaspoon oregano
1/2 Teaspoon Hot Sauce

Meatloaf Topping:
1/2 cup ketchup

Directions:
Mix all ingredients in a bowl and then put into a baking.
Bake until thoroughly cooked usually about 45 minutes at 350°F. But keep an eye on it as it is extra lean so it cooks faster and will dry up. Makes great sandwiches the next day on a French roll with extra barbecue.

Note: Clean mushrooms with a damp cloth. Do not run directly under water…to those who like to fiddle with recipes (like me): The mushrooms are NOT optional! They're necessary to make this low-fat dish moist. My mother, who hates mushrooms, swore she wasn't even aware of them, so you may like this even if you're not a mushroom fan...

Pecan Pie Recipe

2010-05-12T12:31:00.001-03:00

Pecan Pie Recipe
Ok, here it is. Just follow the step-by-step instructions and you'll be on your way to a perfect, pecan pie.
Pecan Pie Ingredients
This recipe calls for:
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
3 Eggs
2 Cups Roasted Pecans
Step One: Melting Butter
Put the butter in the microwave until it is completely melted. During this step, preheat your regular oven to 350.
Step two: Mixing
Mix together in the mixing bowl:
1 Cup White Corn Syrup
1 Cup Brown Sugar
1/3 Teaspoon Salt
1/3 Cup Melted Butter
1 Teaspoon Vanilla
Step Three: Eggs
Mix (slightly beat) eggs until they look like the ones shown in the picture to the left.
Step Four: Add Eggs
Add the eggs to the batter and stir until the batter looks as it did before you added the eggs.
Step Five:
Pour the pecan pie filling into pie shell.
Step Six: Roasted Pecans
Sprinkle the 2 cups of roasted pecans on top of the pecan pie filling. Some pecans will sink into the filling; while, others will remain on top. Now, put your pie in a preheated oven set to 350F for 1 hour to an hour and 10 minutes.
Step Seven:
Foil
After the pie has been in the oven for about 30 minutes, take it out, and put strips of tinfoil around the edge to keep the pie crust from burning. Be careful not to spill you pie! The filling is runny and quite hot. Then, put the pie back in the oven.
After you put the pie back in the oven, it will need another 30 to 40 minutes. After about 30 minutes (a total of 1 hour in the oven) test the pie to see if it is done. You can test the pie by sticking a knife in the middle. If the knife comes out clean, the pie is done; if it comes out dirty, it needs about 10 more minutes in the oven.
Enjoy your masterpiece!

by Marcello Silva

Quail egg

2010-05-07T22:09:00.000-03:00

Quail eggs are popular in Brazil and you can find them in supermarkets.
Ingredients:
12 quail eggs
2 tablespoons of oil
1 tablespoon of vinegar
salt and pepper to taste
Preparation:
1. Boil the eggs.
2. Peel the eggs
3. Put the eggs in a bowl
4. Season the eggs with oil, vinegar, salt and pepper to taste.
Remarks:
• You can serve quail eggs as an appetizer along with other appetizers such as olives, salami, provolone cheese, tuna spread, etc.
• It's easy to peel quail eggs under the tap water.
by Sonia Celegatti Althoff

Lemon balm (Melissa officinalis)

2010-04-19T12:01:00.000-03:00

Melissa officinalis

Lemon balm is a perennial herb from the mint family. The leaves, which have a mild lemon aroma, are used to make medicine. Lemon balm is used alone or as part of various multi-herb combination products.

Properties:
Lemon Balm is edible and medicinal. Fresh leaves can be added to salad or used in egg dishes and can be used to make sauces for fish, poultry and pork. Dried or fresh the whole plant is used to make cool refreshing drinks or warm relaxing teas. Used in alternative medicine the leaves and young flowering shoots are antibacterial, antispasmodic, antiviral, carminative, diaphoretic, digestive, emmenagogue, febrifuge, sedative, and tonic. Balm contains a volatile oil citral and citronella which is strongly antispasmodic and aids in calming nerves, relieving menstrual cramps, insomnia, depression, hyperthyroidism, upset stomach, and colic in babies. Leaf tea is good for fevers, colds, and headache. Fresh crushed leaves are applied to wounds and insect bites. The essential oils in the fresh plant, particularly citronella make it a most effective insect repellent when crushed and rubbed on skin or clothes. Research has shown that the plant contains polyphenols, it can help significantly in the treatment of cold sores and combat the herpes simplex virus. Added to bath it relieves muscle tension and soothes irritated skin. The oil is often added to skin preparations and perfumes. TheLemon balm is used for digestive problems, including upset stomach, bloating, intestinal gas (flatulence), vomiting, and colic; for pain, including menstrual cramps, headache and toothache; and for mental disorders, including hysteria and melancholia.essential oil is used in aromatherapy and is very pleasant used in potpourris.
Many people believe lemon balm has calming effects so they take it for anxiety, sleep problems, and restlessness. Lemon balm is also used for Alzheimer's disease, attention deficit-hyperactivity disorder (ADHD), an autoimmune disease involving the thyroid (Graves' disease), swollen airways, rapid heartbeat due to nervousness, high blood pressure, sores, tumors, and insect bites.
Lemon Balm can help significantly in the treatment of cold sores and combat the herpes simplex virus. Added to bath it relieves muscle tension and soothes irritated skin. The oil is often added to skin preparations and perfumes. The essential oil (which is quite expensive and often adulterated with lemon or lemongrass) is used in aromatherapy and is very pleasant used in potpourris.
How does it work?
Lemon balm contains chemicals that seem to have a sedative, calming effect. It might also reduce the growth of some viruses.
Recipes:
Breakfast tea: 2 tsp. chopped leaves added to 1 cup boiling water steep 5 to 10 min. strain add honey and, or lemon.
Cold highnooner: 2 tbsp. per cup of cold water, let stand for 6 to 8 hours. Strain, add ice peppermint sprig and sweeten to taste.
Article by Deb Jackson & Karen Bergeron

Creme de Papaya (Papaya Cream)

2010-03-20T16:56:00.000-03:00

A papaya purée and vanilla ice-cream.

A true Brazilian classic, at its best when freshly prepared.

This is a popular dessert in Brazil. No wonder, because it's one of most delicious and quick-to-prepare summer desserts ever invented. It must be made and served right away. You"ll need a blender to prepare the cream. This recipe serves one (a generous serving...). Papaya Cream was recently featured in the Miami Herald (July 2009) as one of the best summer desserts in the world. I don't doubt it for a sec!

1 ripe papaya

1 scoop vanilla ice-cream

1 tbsp. Creme de Cassis

1 sprig of mint for decoration

Peel papaya and remove seeds. Cut in small pieces. Put in blender with ice-cream and Creme de Cassis. Blend well until smooth. Pour into a small bowl and decorate with mint. The mix of flavors and colors (orange papaya and purple liqueur) is wonderful! If you don't want it to be alcoholic, use cassis syrup instead. You can reduce the calories by using Light ice-cream.

Bobó de Camarão

2010-02-17T21:26:00.000-02:00

Shrimp in Yuca Cream

Bobó de Camarão is now a firm fixture in any Typical Brazilian restaurant. It’s delicious and simple dish to prepare, the only tricky ingredient to find being cassava.

Bobó is the name given to any dish thickened with mashed cassava. It’s actually quite common in west Africa where Yam is used instead of cassava. This and many other dishes made their way to Brazil in the hundreds of slave ships which transported Brazil’s main workforce during its colonization days.
Bobó de Camarão is now a firm fixture in any Typical Brazilian restaurant. It’s delicious and simple dish to prepare, the only tricky ingredient to find being cassava. But you can revert to Yam if necessary. Brazilian cooking varies up and down our vast country, so there are different versions of the dish. I now for instance that in Bahia, no tomatoes are used in the recipe. This is the recipe I learned while I lived in Rio.
The recipe:
* 8 large prawns
* 12 smaller prawns
* 4 tomatos -peeled and chopped
* 1 large onion, chopped
* 2 or 3 cloves of garlic
* 1 kg of cassava, boiled and chopped.
* 2 cups of coconut milk
* 4 cusp of shrimp stock (use the heads and skins from your prawns!)
* 2 table spoons of Palm Oil (Dendê) paste
* 1 cup of double cream
* fresh coriander
* salt and Pepper

Peel and cut the manioc and put in a pan with cold water and salt. Cook until tender, drain and reserve both the cooked manioc and the liquid. Discard any manioc fiber. Using a fork mash the manioc while still hot, using some of the liquid to help in the process. Do not use a blender or food processor.
Peel and devein the shrimp, reserve the shells and make a broth to be used in the bobó. Sauté the onion and garlic in the olive oil until wilted. Add the pepper, 1/2 of the chopped cilantro and the tomatoes, stirring well. Add the shrimp and the pureed manioc. Check the amount of liquid and add more shrimp broth to thin the mixture, if necessary. Add the coconut milk, the remaining cilantro and the palm oil. Check for salt and pepper.
Serve over Brazilian white rice

Ginger Tea fights Migraines and other pains

2010-01-24T22:33:00.000-02:00

If you feel a migraine coming on, you can stop the pain before it starts. How? Simply make a pot of ginger tea and drink it.

There has been evidence that ginger tea can combat the onset of migraines due to the ability of ginger to block the effects of prostaglandins. Prostaglandins are substances that cause inflammation of the blood vessels in the brain, which leads to migraines.
Though the results are still experimental, 1/3 teaspoon of fresh of powdered ginger or 3 or 4 slices of sliced ginger infused in boiling
water and taken as ginger tea can arrest migraine even before it starts. Using the same theory, ginger has likewise been found to produce "marked" relief in arthritis pain. The ginger tea described above is recommended by Danish researchers for arthritis relief.
A researcher at Cornell University Medical College discovered that ginger has an effect on blood clots that is similar to that of aspirin. By the same token, it appears that high cholesterol levels are lowered using the same active ingredient - thromboxane.

When buying ginger, fresh is best! Be sure to avoid ginger with dry, wrinkled, skin, mold or soft spots. African to Indian ginger are the most potent. Grating or using a garlic press will give you the maximum benefit. Ginger can definitely give you many benefits but more is not always better. An ounce a day should give you all the benefits you will need.
by: http://www.teabenefits.com/tea-health-news/ginger-tea.html

Sauerkraut

2010-01-15T21:55:00.000-02:00

I wanted to share an Oktoberfest recipe with you, and a sauerkraut recipe was the first thing that came to mind. Today we are making saurkraut with bratwurst.

I figured a trip to an Oktoberfest party would be a good place to get us a recipe. After sampling a few good easy recipes, I picked up some ingredients, took in some sights and headed home.
Sauerkraut with Brats
32 ounces sauerkraut, rinsed and patted dry
1/2 cup applesauce
1 teaspoon caraway seeds
1 cup diced onion
3-4 strips diced bacon
1 clove garlic, minced
2 bay leaves
1 tablespoon juniper berries, crushed
1 cup Riesling wine
Heat slow cooker or Crock Pot on high.
Place the sauerkraut, applesauce, caraway seeds, and bay leaf into the cooker.
Saute bacon in a pre heated pan for one minute. Add diced onion and cook for two more minutes. Then add the garlic and crushed juniper berries and cook for two more minutes.
Add the Riesling wine and let that cook down for a minute or two. While the wine is cooking, scrape the bottom of your pan with a wooden spoon.
Pour this mixture into your cooker and cook on high for at least one and a half hours.

This will make enough sauerkraut to cover 6 to 8 bratwurst sandwiches.

by Chef Jason Hill

Chicken soup

2009-11-02T15:05:00.000-02:00

Chicken soup is a typical Brazilian soup. It gives you strength when you have a cold or when you are recovering from a cold.
Ingredients:
1 chicken breast cut into pieces.
1 tablespoon of oil
1 small chopped onion
1 clove of crushed garlic
2 potatoes cut into cubes
1 carrot cut into cubes
1 broccoli cut into cubes
1 chopped tomato (peeled/seedless)
½ cup of rice
chopped parsley and spring onion
2 liters of boiling water
salt and black pepper to taste.
Preparation:
1. Wash the chicken and dry it with a paper towel.
2. Heat a tablespoon of oil in a saucepan.
3. Add the onion, the garlic, the chicken and stir-fry until golden brown.
4. Add the potato, the carrot, the tomato, the parsley, the spring onion, the rice and mix well.
5. Add the water, the salt, the pepper and let it cook under medium heat for 30-40 minutes or until the chicken and the rice are tender.
6. Put the soup in a bowl and serve it.
Remarks:
•This recipe is for 3-4 servings.
•Instead of chicken breast, you can use any chicken part that you want.
•Three pieces of chicken parts are enough for this recipe.
•In some supermarkets, you can find chicken bones for soup.
•To remove the skin of the tomato, make a cross with a sharp knife at the bottom of the tomato and put the tomato in boiling water for some seconds. The skin will begin to split around the cross and it can be easily removed.
•The above-pictured soup was made with chicken bones and I did not add tomato and carrots to the soup, but carrot and tomato add more flavor to the soup

Carrot cake

2009-11-02T14:55:00.000-02:00

This cake is very easy to prepare because you put all ingredients in a blender.
Ingredients:
3 medium-sized carrots (chopped)
4 eggs
1 cup of oil
2 cups of sugar
3 cups of all purpose flour
1 teaspoon of baking powder
Preparation:
1. Blend the liquid ingredients (carrots, eggs, oil) in a blender.
2. Add the dry ingredients (sugar, flour, baking powder) and blend well.
3. Put the cake mixture in a mould previously greased with butter and dusted with wheat flour.
4. Bake the cake in preheated oven (330 F) for 30-40 minutes or until golden brown and done.
5. Top the cake with a chocolate topping (optional)
6. Let the cake cool down.
7. Remove the cake from the mould and serve.
Chocolate topping:
Put 8 tablespoons of sugar, 2 tablespoons of butter or margarine and 2 spoons of chocolate powder in a saucepan. Cook over low heat for a while, stirring constantly until the mixture loosens from the bottom of the pan.
Remarks:
It's important that you blend first the liquid ingredients before adding the dry ingredients.
If you prefer, you can top the cake with a ready-to-use chocolate topping, with your favorite topping or just dust it with icing sugar.

Pumpkin Pie

2009-10-09T12:50:00.000-03:00

Photo: jeanniescookies.com

Ingredients:

•1 1/4 cups pumpkin puree
•3/4 cup sugar
•1/2 teaspoon salt
•1/2 teaspoon ground ginger
•1 teaspoon ground cinnamon
•1 teaspoon all-purpose flour
•2 eggs, lightly beaten
•1 cup evaporated milk, undiluted
•2 tablespoons water
•1/2 teaspoon vanilla extract
•9-inch pie crust, unbaked
Preparation:
In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, and flour. Add eggs; mix well. Add evaporated milk, water and vanilla; mix well. Pour pumpkin pie mixture into a 9-inch pastry lined pie pan. Preheat oven to 425°. Bake at 425° for 15 minutes. Reduce heat to 350° and bake pumpkin pie for about 35 minutes longer, until pumpkin pie is set.

Mousse de salmón

2009-09-25T19:46:00.000-03:00

Photo:touchofeurope.net/linens/FreshGourmet

Esta receta se debe preparar 1 día antes de servir
INGREDIENTES:
- 2 rodajas de salmón fresco
- una lata de leche evaporadizada
- 2 cucharadas de salsa de tomate
- 4 huevos
- miga de pan
- sal y pimienta negra
- mantequilla
PREPRACIÓN:
Dore el salmón con la mantequilla fundida. Saque y escurra bien. Desmenúcelo en un bol y añada todos los demás ingredientes con las migas de pan bañadas en un poco de leche. Muela todo en una batidora. Salpimiente. Engrase un molde para hornear. Vierta el compuesto y hornee unos 15 minutos en horno caliente. Sirva acompañado con una salsa rosada.
TIEMPO DE PREPRACIÓN: 35 minutos

Canelones de Pescado

2009-09-25T19:38:00.000-03:00

INGREDIENTES:
- un paquete de canelones
- sal, pimienta y nuez moscada
- Para la bechamel:
- 200gr de cebolla
- 150gr de mantequilla
- una zanahoria
- 100gr de salmón
- 1 litro de leche
- 50gr de harina
- Para el relleno:
- un cuarto kilo de gambas peladas
- cuarto kilo de salmón
- un decilitro de aceite
- 30gr de maizena
- media cebolla
- media zanahoria
- 180gr de crema de leche
PREPRACIÓN:
Cueza las cáscaras de las gambas peladas en agua salada.
Haga el relleno friendo la cebolla y la zanahoria cortada en rodajitas muy finas. Añada las gambas y el salmón cortado en trocitos. Rehogue todo e incorpore la maizena. Añada la crema de leche, la nuez moscada y salpimiente a gusto. Déjelo cocer durante unos 10 minutos.
Rellene los canelones (ya cocidos).
Haga la bechamel rehogando la cebolla durante 6 minutos (hasta que esté transparente), añada la zanahoria rallada y el salmón en trocitos dejándolo rehogar durante 3 minutos más. Añada la harina, la leche (lentamente) y el caldo de cocer las gambas (previamente colado). Déjelo cocer todo sin dejar de remover con una cuchara de madera durante unos 15 minutos, hasta que empiece a espesar. Cubra los canelones con la bechamel.
Espolvoree con queso parmesano rallado y métalo bajo el grill a gratinar.
TIEMPO DE PREPRACIÓN: 50 minutos

Fall Squash Soup

2009-09-25T19:24:00.000-03:00

Photo: Oxmoor House

Butternut and acorn squash is cooked in chicken broth, pureed and heated with yogurt to make this soup, that's seasoned with ginger, thyme, & lime juice.
Ingredients:
1 butternut squash (approx. 1 to 1 1/2 lbs)
1 acorn squash (approx. 1 lb)
1-2 Tbsp olive oil or vegetable oil
1 onion, chopped
3 garlic cloves, cut up
1 tsp ground ginger
1/2 tsp thyme
32 oz carton (reduced-sodium) chicken broth
1 cup fat-free or lowfat plain yogurt
1 Tbsp lime juice
1 Tbsp sugar
Store-bought garlic croutons
Method:
Preheat oven to 375. Place halved, seeded squash, cut side down, in lightly greased baking dish or pan; bake until squash is soft, about 50 min. Allow squash to cool; scoop out in chunks. Heat the oil in a soup pot; add onion and garlic. Cook until onion is translucent, about 10 min. Add squash chunks, ginger, thyme, and broth. Bring to boil; reduce heat. Cover and simmer for 30 min. Allow soup to cool to room temp. Puree soup in batches in blender. [At this point, the soup may be refrigerated a day ahead, or it may be frozen and thawed, to complete for serving.] Return soup to pot. Add yogurt and stir to blend. Season soup with lime juice and sugar. Simmer until heated through (but not boiling). Serve with garlic croutons.
Notes: This is my low-fat, lower-sodium adaptation of a very rich pumpkin soup that I had in France. When I first made it, I used a store-bought pumpkin, and it was bland, tasteless. Then I learned that U.S. pumpkins are very different from the French ones! The closest I have ever been able to come to the flavor of a French pumpkin is a combination of butternut and acorn squash. But this recipe works just as well with all acorn or all butternut squash. This recipe has been such a hit that it has become a staple as a Thanksgiving starter. I've tried a lot of different squash soup recipes, but I think I hit on just the right combination of ingredients and flavors with this one.
Number of Servings: 8
Submitted by: lauren-rabinovitz

Good Gobbler!

2009-09-25T19:13:00.000-03:00

Your turkey is guaranteed to be tender and juicy when you use this fail-proof method--make sure you start at least 8 hours in advance.
Ingredients:
1 12 lb turkey
1 cup kosher salt
8 quarts water
1/2 stick unsalted butter, room temperature
1/4 cup poultry seasoning (see recipe below)
1 bulb garlic
Several sprigs of fresh rosemary and thyme, optional
Poultry seasoning:
1 Tbsp dried sage
1 Tbsp onion powder
1 Tbsp paprika
1 Tbsp seasoned salt
2 Tbsp dried thyme
2 Tbsp marjoram
2 Tbsp garlic powder
2 Tbsp savory
2 Tbsp parsley
Method:
Remove giblets from turkey. Place turkey in a container large enough to hold the turkey and water (a large cooler works well, but add a bag or two of ice to keep the turkey cold while it soaks in the brine). Dissolve salt in 2 quarts of water. Pour over turkey and add remaining 6 quarts of water. Make sure turkey is completely immersed in the water. If not add more salt water at a ratio of 1/4 cup salt to 2 quarts of water. Allow turkey to soak for 8 hours or overnight. Remove turkey from brine and place into a roasting pan. Discard brine. Preheat oven to 325 degrees F. Pat skin dry with several paper towels. Rub the outside of the turkey with butter until completely coated. Sprinkle with poultry seasoning. Place rosemary and thyme into the cavity. Cut garlic bulb in half. Set one half aside for another use and place other half in cavity. Tent turkey with foil and place in the oven. Cook for 3 - 4 hours. Remove foil tent when turkey has about 30 minutes left to cook to allow skin to brown. After removing turkey from the oven, cover loosely with foil and let stand for 30 minutes before carving.
Notes: This is an absolute fool proof turkey recipe! I used this recipe the first time I ever roasted a turkey and have gotten a juicy, flavorful bird every single time.
Number of Servings: 8-12
Submitted by: Lisa L. Bynum

Lemon Ricotta Cheesecake with Blueberries

2009-09-25T19:00:00.000-03:00

Photo: http://foodandspice.blogspot.com/

A light and luscious version of everyone's favorite dessert--topped with blueberries in a sweet syrup

Ingredients:
1 cup reduced fat vanilla wafer cookie crumbs (about 30 wafers)
1 tablespoon unsalted butter, melted
1 tablespoon honey
1 1/2 cups fat free ricotta cheese
2 (8 ounce) packages reduced fat cream cheese, softened
1 cup granulated sugar
Finely grated zest of one large lemon
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Topping:
1/2 tablespoon unsalted butter
1/3 cup packed brown sugar
1 cup blueberries
Method:
Preheat oven to 325 degrees. Coat a 9 X 3 inch spring form pan with cooking spray. In a medium sized bowl, combine cookie crumbs, melted butter, and honey--stir until combined. Press mixture into spring form pan. Refrigerate crust while preparing filling. In a large bowl, using an electric mixer on medium speed, beat together ricotta cheese, and cream cheese until smooth and fluffy. Beat in granulated sugar, lemon zest, lemon juice, and vanilla extract, until well combined. Reduce mixer speed to low, add eggs and egg whites, one at a time, mixing well after each addition. Pour cheesecake filling onto cookie crust. Place pan in center of oven and bake at 325 degrees for 50-55 minutes, until cheesecake center is set, but slightly wobbly. Remove pan from oven and cool cheesecake on a wire rack, until room temperature. Spread top of cheesecake with blueberry topping. Cover cheesecake, place in refrigerator, and chill for 5 hours, or until ready to serve. For serving, run a knife around outside edge of pan, loosen pan sides, and slice. To make blueberry topping, melt 1/2 tablespoon butter in a small sauce pan over medium heat. Add brown sugar and bring mixture to a light boil, stirring frequently (about 1-2 minutes). Add blueberries to sauce pan, and cook 2-3 minutes, until blueberries are starting to release their juices. Remove pan from heat and cool mixture slightly, before spreading on top of cheesecake.
Notes: Delicious, fresh, and healthy tasting. It doesn't taste low fat. It reminds me of an Italian summer dessert. I LOVE lemon and blueberries together.
Number of Servings: 12
Submitted by: emiliehobbs3124558

Low Sugar Chocolate Souffle

2009-09-25T18:39:00.000-03:00

Photo by: static.howstuffworks.com
A decadent chocolate dessert that's low fat and low calorie--it doesn't get any better than that.
Ingredients:
1/2 cup Splenda
2 Tbsp cornstarch
1 cup milk
2 squares (one ounce each) unsweetened chocolate
1 Tbsp instant coffee granules
3 egg yolks
2 Tbsp softened butter
1 teaspoon sugar free caramel flavored syrup
4 egg whites
1/2 teaspoon salt
1/4 teaspoon cream of tartar
Method:
Mix Splenda, instant coffee and cornstarch in medium sauce pan gradually stir in milk. Add chocolate. Cook over medium heat stirring constantly until chocolate is melted. Remove from heat. Beat egg yolks until thick and lemon colored, gradually beat into chocolate mixture. Stir in butter and caramel flavored syrup. Cool to room temp. Pre-heat oven to 350 degrees F. Butter 6 cup souffle dish. Sprinkle Splenda around the buttered dish as evenly as possible, especially around the sides and bottom. With aluminum foil make a band that will extend about 4 inches above the top of the dish. Butter one side of foil and sprinkle with Splenda. This will extend the depth of the dish if needed. Beat egg whites and cream of tarter just until peaks form. Fold half of egg whites into chocolate until well incorporated. Repeat with remaining egg whites, folding gently. Carefully pour into dish. Bake 50 minutes or until knife in center comes out clean.
Notes: I like this for the holidays because it solves the diet problems for a few of my family and friends. I try to use a souffle dish that does not need the added depth. However sometimes it is needed.
Number of Servings: 6
Submitted by: chris'ma

Butternut Tofu Stuffed Shells

2009-09-25T18:27:00.000-03:00

Photo by: baypuppy

Ingredients:
1 pound firm tofu, drained
1 small butternut squash, peeled and chopped
3 tablespoons nutritional yeast
1/4 cup lemon juice
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon nutmeg, or to taste
1 teaspoon salt
16 to 20 large "shell" shaped pasta (the big ones you can stuff)
1 - 24 ounce jar pasta sauce
Directions:
1) Steam squash until it is tender. You can also use other winter squashes. They all taste good.
2) While the squash steams, boil the pasta shells per instructions. You will want them more on the "less cooked" side since they will be baked again. Once boiled, drain and rinse with cool water to cool. Preheat the oven to 350 degrees Fahrenheit.
3) Once squash in ready, combine the squash, tofu, and seasonings into a large bowl. Mash with a potato masher to break up the squash and tofu. Mix together to incorporate the seasonings into the mixture. Taste and adjust seasonings as desired. I tend to like my food a little more "bland" - this really brings out the flavor of the squash, which I like.
4) Prepare a 9x11" baking dish by spreading a thin layer of sauce on the bottom. Take each shell and spoon in some filling. I like to stuff mine well and usually have leftover shells. More diligent stuffing should make sure all your shells have some filling in them. Depending on your squash, you might have a little more or less than what I had. Once the shell is stuffed, place in pan and continue until all shells are stuffed. Once done, pour the rest of the pasta sauce on top. You can put some vegan cheese on top or nutritional yeast. I use nutritional yeast.
5) Bake for about 20 to 30 minutes, or until heated though and the top is starting to brown. Enjoy!
Source of recipe: My friend used to make something like this for me when I first started eating more vegan foods. I pimped it out.
Makes: 4 to 6 servings, Preparation time: 20 minutes, Cooking time: 45 minutes
Recipe submitted by: baypuppy

Yakisoba Chicken

2009-09-22T12:39:00.000-03:00

Yakisoba鶏

INGREDIENTS

1/2 teaspoon sesame oil

1 tablespoon canola oil
2 tablespoons chile paste
1/4 cup water
1/4 cup granulated sugar
1/2 Tbs. Fresh grated ginger
1 cup sliced mushrooms
2 cloves garlic, chopped
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup soy sauce
1/2 Cup Celery chopped
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained
DIRECTIONS
In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!