Category: Grandpa’s Use Only

IMPORTED – NOT YET DEBUGGED

1 quart cubed watermelon, about 2 pounds
1 tablespoon minced fresh ginger
1/4 cup chopped green chili
112 cup lime juice
3 tablespoons sugar
112 teaspoon salt
Garnish:
6 tablespoons diced fresh mango
1 teaspoon whole cumin seed
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Place all ingredients except for garnißb in a blender container and puree until smooth.
Strain through a sieve.•Place 314 CUP’SQUP in a bowl and top with 1 tablespoon diced
mango and a pinch of whole cumin seed.
Makes 6 servings, each containing approximately:
90 calories
22 gm. carbohydrate
Trace fat
0 mg. cholesterol
1 gm. protein
108 mg. sodium
1 gm. fiber

RECIPE
(,:

IMPORTED – NOT YET DEBUGGED

1/3 cup diced shallots
1/4 cup chopped leeks
1 cup white wine
11/4 pounds cauliflower
6 cups chicken stock
1 teaspoon salt
2 tablespoons butter
2 teaspoon granulated sugar
112 teaspoon champagne vinegar
1. In a large sauce pan, cook shallots, leeks and wine together and reduce to 314 of the
volume, about 112 cup.
”
2. Add cauliflower and,chicken stock• and bring to a boil. Simmer for 30 minutes. Cool
slightly and transfer to a blender container. Puree until smooth. Stir in salt, butter,
sugar and vinegar. Puree briefly.
Makes 8 (314-cup) servings, each containing approximately:
80 calories
7 gm. carbohydrate
3 gm. fat
12 mg. cholesterol
3 gm. protein
220 mg. sodium
2 gm. fiber

RECIPE

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IMPORTED – NOT YET DEBUGGED

1/4 cup rice
112 cup vegetable stock
1 cup black beans, soaked overnight
1/4 cup diced celery
1/4 cup diced carrots
1112 teaspoon minced garlic
112 cup diced onion
1 tablespoon olive oil
3/4 teaspoon paprika
1/4 teaspoon dried oregano
Pinch chipotle powder
1/4 teaspoon cumin powder
1 teaspoon salt
Pinch black pepper
1 quart vegetable stock
112 cup diced tomatoes
2 teaspoons chopped cilantro
2 tablespoons nonfat sour cream (if desired)
1. Combine rice with 1 st vegetable stock in a small saucepan. Bring to a boil, cover, reduce
heat to low and cook for 20 minutes,!over low beak Set aside.
!’!” ,•, “,’
2. In a large saucepan, bring 2 quarts water to a boj). Add soaked black beans, reduce
heat to low and cook, uncovered for 1 hour, oiuntil tender. Add more water if necessary.
Drain, reserving 1 cup water
3. In a large saucepan, combine celery, carrots, garlic and onions in olive oil until onions are
translucent. Add spices and saute 30 seconds. Add beans, reserved cooking water,
2nd vegetable stock and tomatoes. Simmer for 20 minutes over low heat. Cool. If desired,
transfer 112 of mixture to a blender container and puree. Add back to SOUp and mix well.
Add cooked rice and reheat slightly.
4. Serve 314 cup SOUp and garnish with 114 teaspoon cilantro and 1 teaspoon nonfat sour
cream.
Makes 8 (314-cup) servings, each containing approximately:
145 calories
24 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
7 gm. protein
196 mg. sodium
5 gm. fiber

RECIPE
CAN”10N
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———-

IMPORTED – NOT YET DEBUGGED

1 quart cubed watermelon, about 2 pounds
1 tablespoon minced fresh ginger
1/4 cup chopped green chili
112 cup lime juice
3 tablespoons sugar
112 teaspoon salt
Garnish:
6 tablespoons diced fresh mango
1 teaspoon whole cumin seed

!
Place all ingredients except for garnish in a blender container and puree until smooth.
Strain through a sieve. Place 314 cup soup in a bowl and top with 1 tablespoon diced
mango and a pinch of who1e cumin seed.
Makes 6 servings, each containing approximately:
90 calories
22 gm. carbohydrate
Trace fat
0 mg. cholesterol
1 gm. protein
108 mg. sodium
1 gm. fiber

RECIPE
CAN”10N
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TUCSON-AZ.LENOX.MA

IMPORTED – NOT YET DEBUGGED

1 tablespoon canola oil
112 teaspoon sesame oil
2/3 cup diced onion
112 cup diced carrots, about 1 medium carrot
112 cup diced shiitake mushrooms
4 ounces diced hard tofu
6 cups Dashi (see recipe)
2 tablespoons brown miso
112 nori sheet, cut into 1/4-inch$trips
4 tablespoons chopped scallions,•!
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!
1. Heat canola oil and sesame oilin aJarge saucepan over medium beat. Add onions and
carrots and saute until onions are translucent;- Add m11shrooms~d–continueto saute
2 more minutes. Add tofu and saute until carrots are soft.
2. Add dasbi and bring to a boil. When boiling, remove from heat and add miso and nori.
3. Serve 314 cup soup and garnish with 1 beaping teaspoon scallions.
Makes 1 O servings, eacb containing approximately:
50 calories
4 gm. carbohydrate
3 gm. fat
O mg. cholesterol
2 gm. protein
326mg. sodium
Tracefiber
,

RECIPE
CAN””10N
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1 8-inch piece kombu (kelp), about 1/4 ounce – cut into strips
6 cups water
1/2 cup dried bonito flakes
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoons rice vinegar

After cooking:

1 TBL mirin wine
2 tsp low-sodium tamari or usukuchi soy sauce

1. Soak kombu in 1 cup cold water at lea.5t 2 hours or overnigbt.
2. Discard water.
3. Place kombu and 6 cups water in large saucepan. Bring to a boil.
4. Add bonito.
5. Boil for 2-3 minutes.
6. Remove from heat and let sit 5 minutes.
7. Add remaining ingredients and stir.
8. Strain to remove solids. 
9. Add mirin and soy – Makes 6 cups

IMPORTED – NOT YET DEBUGGED

4 tablespoons minced shallots
1 tablespoon minced ginger root
1112 tablespoons olive oil
3 tablespoons honey
3/4 cup rice vinegar
1 cup seeded and chopped red grapes
1. In a large saute pan, saute shallots and ginger root in olive oil until shallots are
translucent. Add honey, vineg~ and grapes and bring to a simmer.
2. Cook for 5 minutes or until grapes begin to soften
•’/
Makes 12 (2-tablespoon)servings, !eacb containing approximately:
40 calories
7 gm. carbohydrate
2 gm. fat
0 mg. cholesterol
Trace protein
1 mg. sodium
Tracefiber

RECIPE

RECIPE
Grape Vinaigrette
4 tablespoons minced shallots
1 tablespoon minced ginger root
1112 tablespoons olive oil
3 tablespoons honey
3/4 cup rice vinegar
1 cup seeded and chopped red grapes
1. In a large saute pan, saute shallots and ginger root in olive oil until shallots are
translucent. Add honey, vineg’4! and grapes and bring to a simmer.
2. Cook for 5 minutes or until grapes begin to soften
”
“”
!!
Makes 12 (2-tablespoon)servings, each containing approximately:
40 calories
7 gm. carbohydrate
2 gm. fat
0 mg. cholesterol
Trace protein
1 mg. sodium
Tracefiber
CAN’}:10N
IANCH.,
–

RECIPE
CAN”10N
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Easy

1 cu sugar
½ cu water

1 cu cream
2 TBL butter
1/2 tsp vanilla

Instructions
1. Heat water and sugar to boil
2. Water will evaporate, and sugar will start to turn brown. This is the beginning of the caramelization process.
3. Fold cream into caramel.
4. Finish w/ 2 TBL butter and vanilla

Pour over ice cream or around Apple Galette. Sprinkle w/ powdered sugar

Good

1/3 cup sugar
2 TBL water
1 TBL corn syrup
1/2 cup evaporated skim milk
1 teaspoon butter
1/2 tsp vanilla

1. Combine sugar, water and corn syrup in medium saucepan. Simmer over low heat
until sugar dissolves, about 5 minutes.
2. Continue to cook until sugar is dark in color
3. Slowly add evaporated skim milk and butter and whisk briskly with wire whip until sauce is smooth.

Option: Try 1 tablespoon of your favorite liqueur, such as Calvados

Better

Best

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IMPORTED – NOT YET DEBUGGED

1/2 cup walnuts
1 :tablespoon granulated sugar
114 teaspoon cinnamon
1/4 teaspoon cloves
2 tablespoons butter, melted
2 tablespoons canola oil
8 isheets phyllo dough, cut in half
Simple sugar:
1/2 cup granulated sugar
1/4 cup water
1/4 teaspoon lemon peel
1/2 tablespoon lemon juicep
1/4 cinnamon stick

1. In a small bowl, combine nuts, sugar and ground spices. Set aside.
2.1 In another bowl, combine melted butter and oil.
3, Unfold phyllo sheets and cover with plastic to keep moist. Lightly spray bottom ofa
, 9 x 9-inch baking pan. Lightly brush 5 sheets ofphyllo with butter/oil mixture. Lay in
bottom ofpan, allowing them to fold upward at sides ofpan, if necessary. Top with
1/2 of nut mixture. Brush 5 mo!e phyllo she~ts wit4″butter/oil mixture and layover
nut mixture. Spread remainingP’ut mixture over pnyllo ßbeets. Brush remaining sheets
with butter and oil mixture and place9ver”nut mixture, folding sides ofphyllo inward,
when necessary . Chill until butter is hardened. Score baklava on diagonal to make 12
triangles.
4. Preheat oven to 350∞. Bake for 35 to 40 minutes or until golden brown.
5. In a small saute pan, combine and bring to a boil. Simmer lmtil sugar is dissolved.
Pour evenly over baked baklava. Cool and slice.
Makes 12 servings, each containing approximately:
140 calories
1 $ gm. carbohydrate
7 gm. fat
5 ;mg. cholesterol
1 ‘Pm. protein
5) mg. sodium
Trace fiber

++++++++

Baklava

IMPORTED – NOT YET DEBUGGED

112 cup walnuts
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 tablespoons butter, melted
2 tablespoons canola oil
8 sheets phyllo dough, cut in half
Simple sugar:
112 cup granulated sugar
1/4 cup water
1/4 teaspoon lemon peel
112 tablespoon lemon juice
1/4 cinnamon stick

1. In a small bowl, combine nuts, sugar and ground spices. Set aside.
2. In another bowl, combine melted butter and oil.
3. Unfold phyllo sheets and cover with plastic to keep moist. Lightly spray bottom ofa 9 x 9-inch baking pan. Lightly brush 5 sheets ofphyllo with butter/oil mixture. Lay in bottom ofpan, allowing them to fold upward at sides ofpan, if necessary. Top with 112 of nut mixture. Brush 5 m9fe phyllo sbeets with butter/oil mixture and layover nut mixture. Spread remaining’hut mixtur~’,over phyllo sbeets. Brusb remaining sheets with butter and oil mixture and ‘place over nut mixture, folding sides of pbyllo inward, when necessary . Chill until butter is hardened. Score baklava on diagonal to make 12 triangles.
4. Prebeat oven to 350∞. Bake for 35 to 40 minutes or until golden brown.
5. In a small saute pan, combine and bring to a boil. Simmer lmtil sugar is dissolved.
Pour evenly over baked baklava. Cool and slice.
Makes 12 servings, each containing approximately:
140 calories
18 gm. carbohydrate
7 gm.fat
5 mg. cholesterol
1 gm. protein
51 mg. sodium
Tracefiber

You can make your own that is just as good as the expensive ones. Use a large pan and put 1 inch of water in the bottom and heat it to boiling, then reduce to a simmer. Use a large metal mixing bowl and put on top of the pan so that the steam is caught in between the two pans. This creates your double boiler.

DOUBLE BOILER: Place glass bowl over pan of very hot water, and whisk continually.

TBL Tablespoon
tsp Teaspoon
EVOO Extra Virgin Olive Oil
~ Approximate measurement is OK
CU Cup
AP All Purpose

Ingredients and any number of people:
2 eggs for each person
~ 2 TBL shredded cheddar cheese each

Instructions:
1. Bring skillet up to medium heat (about 350 degrees)
2. Put in small amount (~1 tsp) EVOO
3. Break two eggs into mixing bowl
4. Mix until VERY well combined
5. Pour slowly into skillet
6. Tip skillet to spread the eggs around
7. Watch until the “wetness” has disappeared
8. Sprinkle cheese around omelet
9. Use spatula to flip the edges like a burrito

Variations:
Try filling with sauteed onions, artichokes or black olives. Also you can try different cheeses.

Difficulty: Easy

If you add eggs directly to hot liquid, you get lumps. To minimize this you need to temper your eggs before adding them. Here are the steps:
1. Beat your eggs very well
2. Stir 1 TBL of hot liquid into your eggs
3. Add a second, then a third.
4. Now, add a ladle full of hot liquid
5. Remember to stir constantly
6. THEN pour BACK into your hot liquid, again, remembering to stir constantly.

IMPORTED – NOT YET DEBUGGED

1 1arge head romaine lettuce
2 slic~s whole-wheat bread, cut into cubes
1/2 cup Caesar Salad Dressing (see recipe)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 tehspoon chili powder
1/2 teaspoon cumin
1/4 te(lspoon salt
1/4 te’flspoonpepper
4 medium lobster tails

1. Preheat oven to 400∞. ;
2. Prepare lettuce by removing the base of the head and rinsing the leaves in cool water.
Shake out remaining water and tear lettuce into bite-size pieces.
3. Spray bread cubes ligbtly witb olive oil and bake until crispy, about 8 minutes. Cool.
4. In fllarge salad bbwi,lightiy toss iettucewith- dressing: Divide into 4 equalpartions and
arrange on individual large salad plates. Keep chilled.
6. Increase oven temperature to broil. In a small bowl combine paprika, turmeric, chili powder,
cumin, salt and pepper. Season lobster tails with spice mixture. Place lobster on baking sheet
an~ place under broiler for 5 to 10 wnutes or ~tillob~~~r is pink. Remove meat from shell
and cut into 1-inch pieces. Top sala~witb 3 oz.1obsterand t/4 cup croutons.
” i ”
U SÄ 6 R. , L-L p .A:;(.) Fe>~ j;ic-1AR.t<5 Makes 4 servings, eacb containing approximately: 245 c41ories 18 gm. carbohydrate 6 gm. fat 113 mg. cholesterol 29 gm. protein 620 mg. sodium 4 gm. rber o !tll~ 0; 1.5 -t"-~k-e.5 W.~('"e.- +hQ&1"- ~~ ~o ,--.. 10/01 RECIPE ~~ L-~~JL~~j GA.Le....-.~ ~ Q/L., 1Ut> r-./l-y 1-< CAN"10N - D ~~J,C- "Q ~~ " .L .L., ~,

Ingredients:
1 ½ lb ground lamb
½ onion (minced med fine)
¼ cu parsley (chopped)
2 tsp oregano
salt & pepper
tomato slices
pita bread
lettuce

Instructions:
Mix lamb, onion, parsely, oregano and salt and pepper. Use lg ice cream scoop for size grill 3 min/ea. side. Heat pita bread on grill. In pocket place tomato slices, lettuce and 2 mini burgers.

Special Steps:
Tzatztiki sauce

¼ tomatoes
¼ kalamata olives
¼ red onions
1/8 roasted peppers
1/8 mint leaves
¼ yellow tomatoes
1/8 feta cheese

Instructions:
Tear romaine and arrange. Top with remaining ingredients. Drizzle with lemon juice and olive oil, basil strips on top. Rub pita bread w/olive oil and grill.

Ingredients

1 LB ground beef
1 can condensed beef broth
1 1/3 CU water
1 CU UNCOOKED medium shell pasta or elbow pasta
1 can Cheddar Cheese soup
1 CU Pace Chunky Salsa

Instructions

1. Brown beef in skillet – pour off fat
2. Add broth and water – heat to a boil
3. Stir in pasta and cook on medium heat for 10 minutes (stirring often)
4. Stir in soup and salsa – heat 3 more minutes

 

Ingredients

2/3 cup reduced-fat sour cream
2/3 cup crumbled blue cheese
1 tablespoon distilled white vinegar
1/4 teaspoon cayenne pepper

Instructions

Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.