Recipes

Nectarine with Berry Pie

Makes 8 servings.

1 9-inch pie shell
5 cups sliced nectarines
1 cup raspberries or sliced strawberry
1 cup blueberries, fresh or frozen partially thawed
2 teaspoons lemon juice
1 cup Splenda sugar substitute
3 tablespoons cornstarch
1 teaspoon grated lemon, rind of
1/4 teaspoon ground allspice

1 Roll pastry on floured surface into 12 inch circle, transfer to ungreased baking sheet.
2 Toss nectarines and berries with lemon juice in large bowl; sprinkle fruit with combined splenda, conrstarach, lemon peel and allspice and toss to coat.
3 Arrange fruit over pastry, leaving a 2 inch border around edge of pastry.
4 Bring edge of pastry toward centre, overlappong as necessary.
5 Bake pie in preheated 425f degree oven 35 to 40 minutes or until pastry is golden and fruit is tender.
6 Cool on a wire rack.

Nutrition Facts
Calories 28; Calories from Fat 1

Lemon Parsley Potatoes

Makes 4 servings.

2 lbs small red potatoes or new potatoes
1 1/2 teaspoons salt, divided
2 tablespoons butter or margarine, cut into pieces
1/3 cup finely chopped flat leaf parsley
1 teaspoon grated lemon, zest of
1 clove garlic, minced
1/8 teaspoon black pepper

1. Using a vegetable peeler, cut a strip of peel from around middle of each potato Place potatoes in a large pot.
2. Add cold water to cover and 1 teaspoon salt.
3. Bring to a simmer over medium heat; cook potatoes until tender when pierced with a knife, about 15 minutes.
4. Drain in a colander, then return the potatoes to the pot.
5. Add butter, parsley, lemon zest, garlic, pepper and remaining salt to the potatoes.
6. Toss gently until they are coated with the parsley mixture.
7. Serve immediately.

Nutrition Facts

Calculated for 1 serving, Recipe makes 4

Calories 53, Calories from Fat 52

Homemade Vegetable Soup

4 medium potatoes peeled and diced
4 carrots diced or small round slices
1 medium onion chopped
1 can of whole kernel corn (drained) approx. 15 oz.
1 can green beans (drained) approx. 15 oz.
1 can lima beans (drained) approx. 15 oz.
1 can peas (drained) approx. 15 oz.
1 can of whole tomatoes approx. 28 oz. (put the whole tomatoes in the blender and blend until it is just juice)
water (about the can of whole tomatoes worth or you can add a separate can of whole tomatoes that hasn’t been put in the blender)
salt and pepper to taste
Directions:

The amounts are approximate and should be varied according to your taste and the size of your pressure cooker. My pressure cooker is about a 4-5qt size.

Put all this into the pressure cooker and cook on high temperature until the cooker starts to jingle then lower the heat to medium-hi and let jingle for another 15 minutes. Remove from heat and let it cool down on its own or run cold water over top of cooker until cooled down enough to open.

CRUSTY ROLLS

1 teaspoon Malt extract or brown sugar
1 pk Active dry yeast
5 1/2 cups (approx) bread flour or
unbleached all-purpose flour

1/4 cups Nonfat dry milk

1 tb Salt

plain for dusting baking sheets

In a large mixing bowl, combine 2 1/2 cups lukewarm
water and malt extract or brown sugar; sprinkle yeast
on top and let stand until the yeast is dissolved,
about 5 minutes. Gradually stir in 3 cups of the
flour, stirring in the same direction for 3 minutes.
Stir in nonfat drymilk and salt. Then gradually add
more of the remaining flour until the dough becomes
too difficult to stir.

Turn the dough out onto a lightly floured surface and
knead, gradually incorporating more flour as needed to
prevent sticking, until smooth and elastic, about 10
minutes. (Alternatively, the dough can be kneaded in
a stand-up mixer fitted with a dough hook).

Place the dough in a lightly oiled bowl, turn to coat
and cover with plastic wrap. Let rise until almost
tripled in volume, 2 1/2 to 3 hours. Punch dough down;
cover and let rise until doubled, about 1 1/2 hours.
(Or, you can let the dough rise for the second time
overnight in the refrigerator.)

Lightly oil 2 baking sheets or spray with nonstick
cooking spray; sprinkle with cornmeal. Punch the
dough down, turn out onto a lightly floured surface
and knead into a smooth ball. Divide the dough into
16 portions. Shape each portion into a ball, then roll
to make a slight oval. As you work, keep any dough
that you are not using covered. Place the rolls at
least 2 inches apart on the prepared baking sheets.
Sprinkle rolls with flour and rub gently over the
surfaces. Cover with a dry tea towel and let rise
until almost doubled, about 1 hour.

Thirty minutes before baking, place a baking stone or
an inverted baking sheet on the center rack of a cold
oven. Place a metal cake pan on the bottom rack;
preheat to 425 F. Just before baking, pour 1 cup
water into the cake pan. Working with one batch at a
time, cut a 1/4 inch deep slash with a serrated knife
along the top of each roll. Place the baking sheet on
the baking stone or until the rolls are golden brown
and bottoms sound hollow when tapped. Transfer to a
wire rack and let cool. Add more water to the cake
pan, slash the remaining rolls and bake them in the
same manner. (The cooled rolls can be stored in a
plastic bag in the freezer for up to 3 months. To
serve, arrange the frozen rolls on a baking sheet and
heat in a 350F oven for 10 to 15 minutes.

Mexican Sausage Wraps

Ingredients
450g/1lb pork sausages
8 flour tortillas, wrapped in foil
200g/7oz guacamole
1 romaine lettuce, shredded
200g/7oz sour cream
200g/7oz salsa

Method
1. Place the sausages on a preheated barbecue and cook for 10-12 minutes, turning occasionally, until thoroughly cooked.
2. In the last 2 minutes of cooking time, add the tortillas in foil to the barbecue to warm.
3. To serve, spread some guacamole onto each tortilla. Top with a pile of lettuce, spoonful of sour cream and salsa. Add sausages and roll.
4. Serve the wraps with extra salsa sauce and a cucumber and spring onion salad.

B.L.T. Salad with Basil Mayo Dressing

Ingredients

1/2 pound bacon
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
4 medium slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce – rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings. In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature. In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown. In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

Pasta Salad

Ingredients

1 pound of cooked pasta, chilled
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 green pepper, cut in small chunks
1 whole boneless chicken breast, cooked and cut into small pieces
1 scraped and grated carrot
1/4 cup sliced green stuffed olives
1/2 medium onion, chopped
1 stalk celery, sliced thin
small tin of green peas, drained
1 cup kidney beans, rinsed
1/2 salt free peanuts or walnuts
1/2 Catalina Dressing or Bleu Cheese dressing

Directions

Mix everything together, adding more dressing on individual servings if desired.