BAKED APPLES AND CHESTNUT PUREE
Serving Size : 6
Categories : Desserts Bakery Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 pound Fresh chestnuts OR
1 1/2 cups Canned or bottled chestnuts -- -OR
4 ounces Dried chestnuts -- cooked
1/3 cup Soy milk
1/3 cup Apple juice
5 tablespoons Maple syrup
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/3 cup Raisins or currants
6 each Sweet apples
Few tb lemon juice
Additional cinnamon
3/4 cup White wine
3 tablespoons Margarine
1 each Cinnamon stick
Mint leaves & thin orange -- - slices for garnish
Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded & lighter in colour. To prepare canned chestnuts, cook in their liquid till heated through. To prepare dried chestnuts, cook according to package directions.
Drain & rinse hot chestnuts under cold water. Cut off flat part with a sharp knife & scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg. Fold in raisins or currants.
Peel apples & remove core from top, leaving the bottom intact.
Hollow out the apple leaving a 1/2" shell. Brush shell with lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple & mix with the chestnut puree.
Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish & pour wine & remaining syrup around the base of the apples. Add margarine & cinnamon stick to the pan.
Bake 30 to 40 minutes, basting occasionally with the wine mixture.
Garnish & serve.
BAKED NOODLES WITH SPINACH & YOGURT
Serving Size : 2
Categories : Casseroles Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
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4 ounces Noodles
1 1/2 teaspoons Salt
1 1/2 quarts Water -- boiling
8 ounces Yogurt
1/2 cup Cheese -- cottage
10 ounces Spinach; frozen -- thawed
2 tablespoons Onions -- chopped
1/2 cup Cheese, cheddar -- shredded
Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander. Preheat oven to 400. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture. Pour into a 1-quart baking dish; top with Cheddar cheese. Cover and bake 20-25 minutes. Uncover and bake until cheese is melted and brown.
BEAN-AND-CORN CHILI OVER PUFFED TORTILLA
Serving Size : 4
Categories : Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
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Soft flour tortillas -- 7" dia pkg for ones with -- no lard
1 cup Onion -- chopped
20 milliliters Garlic -- finely chopped
1/2 teaspoon Vegetable oil
14 ounces Italian-style plum tomatoes -- drained
3/4 teaspoon Ground cumin
1/8 teaspoon Fresh ground black pepper
1/8 teaspoon Red pepper flakes
15 1/4 ounces Kidney beans -- (reserve 1/4c liquid)
4 ounces Mild green chilies -- chopped
-= =or=-
1/2 teaspoon Fresh jalapeno pepper
1 cup Frozen whole-kernel corn -- thawed
3 ounces Monterey Jack Cheese -- lowfat
Arrange tortillas on foil-lined baking sheet. Watching carefully, bake tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
Reserve. Saute onion and garlic in oil in a 12-inch nonstick skillet over medium heat for 3 to 4 minutes. Add tomatoes, cumin, black pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the green chilies.
Simmer for 5 minutes, stirring often. Add corn and cook 1 minute longer.
Place a tortilla on each plate. Mound about 3/4 c of chili over each.
Sprinkle each with 1/4 of the cheese. Serve accompanied by the remaining green chilies.