24 Dec 2010

Christmas Party Recipe: Pimento Cheese Log - Herbal Weight Loss News

Christmas Party Recipe: Pimento Cheese Log - Herbal Weight Loss News
Making 2 logs
Total Time: 10 min

Nutritional Information:
(per serving)
Calories 65
Total Fat 6g
Saturated Fat 3g
Cholesterol 14mg
Sodium 90mg
Total Carbohydrate 1g
Dietary Fiber 0
Sugars –
Protein 3g
Montrachet Goat Cheese, 10.5ozItalian flat leaf Parsley Seeds - Petroselinum Crispum - 0.5 Grams - Approx 50 Gardening Seeds - Vegetable Garden SeedBack To Nature California Almonds, Sea Salt Roasted, 11-Ounce Pouches (Pack of 3)3 tablespoon(s) almonds, roasted and salted
1/4 cup(s) fresh flat-leaf parsley leaves, tightly packed
2 piquillo peppers, patted dry
8 ounce(s) reduced-fat cream cheese, such as Neufchâtel
4 ounce(s) goat cheese
1/2 teaspoon(s) ground coriander
1/8 teaspoon(s) cayenne (ground red pepper)
1 teaspoon(s) coarsely ground pink pepper or 1/2 teaspoon freshly ground black pepper

1 In food processor with knife blade attached, pulse almonds until finely chopped. Transfer to large sheet of plastic wrap; do not wipe bowl. Pulse parsley until finely chopped; transfer to plastic wrap with almonds. Wipe bowl.
2 In cleaned food processor, pulse piquillo peppers until finely chopped. Add cheeses, coriander, and cayenne and pulse until well mixed, occasionally scraping bowl with rubber spatula. Transfer mixture to clean large sheet of plastic wrap and form into 12-inch-long log.
3 Add pink pepper to parsley mixture; mix well. Spread in 12- by 5-inch rectangle. Using plastic wrap, place cheese log on parsley mixture. Roll and gently press into parsley mixture. Wrap tightly in the plastic wrap. Refrig­erate until firm, about 3 hours.
Log can be refrigerated up to 3 days. To serve, cut log crosswise to form 2 smaller logs and arrange on platter.

23 Dec 2010

Maple Butternut Squash Soup

Maple Butternut Squash Soup

Maple Squash Soup
Farmer's Market Foods Organic Butternut Squash, 15-Ounce Cans (Pack of 12)1 butternut squash, cut up into 1-2 inch chunks
1 onion, sliced
1 T butter or olive oil
2 cups chicken broth

Saute onions in about 1 T of butter over medium heat until soft and slightly caramelized, about 5-8 minutes. Add squash and broth and bring to a boil. Cook at medium heat for about 15 minutes, or until squash is soft. If you have a hand blender, use the hand blender to puree the soup. Otherwise, in small portions, blend in a traditional blender. Add maple syrup and salt to taste. Serve hot.


pistachio protein powder shake mixIngredients ( 1 medium bowl):
Milk –1 liter (roughly 4 cups)
Rice Flour — 2 tablespoons
Sugar — 8 tablespoons
Rose Water — 2-4 tablespoons
Pistachios — desired amount for decoration
In a large pot pour in your milk. Note: do not turn the stove top burner on at this time.

Gradually add the rice flour into the pot and stir into the milk.

At this time you can turn the burner on and leave it on a medium low temperature.
Begin adding the sugar to the pot and stir in with the milk and rice flour.

Finally, add the rose water and stir all the ingredients. Make sure you continually stir the ingredients so that as the Fereni thickens it doesn’t stick to the bottom of the pot.

You will need to continually stir until the Fereni thickens a bit. Note: depending on the burner temperature (and possibly your stove) it will take 30 - 45 minutes of stirring before the Fereni is ready to be poured into a serving (or various serving) dishes.

After you have poured the Fereni into a serving dish you can finely grind up the pistachios to decorate your dish. Allow the Fereni to cool down a bit before decorating with the ground pistachio powder.

Serve warm or cold. If serving it cold you will need to refrigerate the Fereni after it cools down.
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies (4th Edition)Persian Cooking for a Healthy Kitchen (4th Ed. Paperback))New Persian Cooking: A Fresh Approach to the Classic Cuisine of IranMassum's Persian Cookbook: Delicious, Authentic Recipes for the Everyday Cook

22 Dec 2010

Celery Bites | WholeFoodsMarket.com

Celery Bites | WholeFoodsMarket.com

Makes 24

Cool crunchy celery is the perfect carrier for delicious, dairy-free roasted red pepper topping.


Grey Poupon Dijon Mustard, 10-Ounce Squeeze Bottles (Pack of 12)Roland Roasted Red Peppers, 28-Ounces Can (Pack of 4)Mori-Nu Tofu, Silken Style, Extra Firm, 12.3-Ounce Boxes (Pack of 12)4 ounces extra-firm silken tofu, such as Mori Nu brand
2 green onions, chopped
1 roasted red pepper (water packedRoland Roasted Red Peppers, 28-Ounces Can (Pack of 4)), drained and chopped
1 cup cooked no-salt-added white beans, rinsed and drained
2 teaspoons Dijon mustard
4 ribs celery, cut into 24 2-inch pieces
6 pimiento-stuffed green olives, each cut into 4 slices


Purée tofu, green onions, red pepper, beans and mustard in a food processor until smooth; cover and chill for one hour. Spoon red pepper cream onto each piece of celery, garnish with a slice of olive and serve. You can make the red pepper cream a day or two in advance; stir well and assemble just before serving.


Per serving (about 1oz/22g-wt.): 15 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 2g total carbohydrate (1g dietary fiber, 0g sugar), 1g protein
 The Whole Foods Market Cookbook: A Guide ot Natural Foods with 350 Recipes



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