Addicting Salad

Ingredients

• 30 ml mayonnaise
• 3 g freshly grated Parmesan cheese
• 3 g white sugar
• 1/8 (10 ounce) package spring lettuce mix
• 5 g freshly grated Parmesan cheese
• 7 g grated carrot
• 6 g small cauliflower florets
• 7 g bacon bits

 

Method

1. In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended. Cover, and refrigerate overnight. Stir again just before using.
2. In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits. Toss with chilled dressing just before serving.

Chicken and Rice

• 6 chicken pieces (legs and breasts),skinless
• 2 tsp vegetable oil
• 4 C water
• 2 tomatoes, chopped
• 1/2 C green pepper, chopped
• 1/4C red pepper, chopped
• 1/4 C celery, diced
• 1 medium carrot, grated
• 1/4 C corn, frozen
• 1/2 C onion, chopped
• 1/4 C fresh cilantro, chopped
• 2 cloves garlic, chopped fine
• 1/8 tsp salt
• 1/8 tsp pepper
• 2 C rice
• 1/2 C frozen peas
• 2 oz Spanish olives
• 1/4 C raisins

 

1. In large pot, brown chicken pieces in oil.
2. Add water, tomatoes, green and red peppers, celery, carrots, corn,onion, cilantro, garlic, salt, and pepper. Cover and cook over medium heat for 20–30 minutes or until chicken is done.
3. Remove chicken from pot and place in refrigerator. Add rice, peas,and olives to pot. Cover pot and cook over low heat for about 20 minutes until rice is done.
4. Add chicken and raisins, and cook for another 8 minutes.

Sauté of Langoustines, Chorizo and Beans

• 400g slicing chorizo in one piece
• 3 tbsp good olive oil
• 12 langoustines
• 400g frozen broad beans, defrosted and skinned juice of 2 lemons
• 3 tbsp finely chopped parsley
• 12 slices French bread

1. Preheat the oven to 200°C
   When warm, bake the slices of bread until crisp to form crostini.
   Cut the chorizo into sticks about 5cm long and 1cm thick. Heat the oil in a large frying pan and gently sauté on all sides until lightly browned. Remove and drain; pour the oil away
   Add the langoustine tails to the glistening pan and fry on a high heat for a couple of minutes, until opaque.
   Return the chorizo to the pan with the beans, lemon juice, parsley and season.
   Swiftly heat through, remembering that too much heat will rubberise the langoustines.
   Put the crostini around a small serving platter and pile the sauté over them.
   Eat quickly.

Italian Vegetable Bake

• 1 can (28 oz) tomatoes, whole
• 1 medium onion, sliced
• 1/2 lb fresh green beans, sliced
• 1/2 lb fresh okra, cut into 1/2-inch pieces (or 1/2 of 10-oz package frozen, cut)
• 3/4 C green pepper, finely chopped
• 2 Tbsp lemon juice
• 1 Tbsp fresh basil, chopped, or 1 tsp dried basil, crushed
• 11/2 tsp fresh oregano leaves, chopped (or 1/2 tsp dried oregano,crushed)
• 3 medium (7-inch-long) zucchini, cut into 1-inch cubes
• 1 medium eggplant, pared, cut into 1-inch cubes
• 2 Tbsp Parmesan cheese, grated

 

1. Drain and coarsely chop tomatoes.Save liquid. Mix together tomatoes,reserved liquid, onion, green beans,okra, green pepper, lemon juice, and herbs. Cover and bake at 325 ºF for 15 minutes.
2. Mix in zucchini and eggplant.Continue baking, covered, 60–70 minutes more or until vegetables are tender. Stir occasionally.
3. Just before serving, sprinkle top with Parmesan cheese.

Tropical Fruit Compote

• 3/4 C water
• 1/2 C sugar
• 2 tsp fresh lemon juice
• 1 piece lemon peel
• 1/2 tsp rum or vanilla extract (optional)
• 1 pineapple, cored, peeled,cut into 8 slices
• 2 mangos, peeled, pitted, cut into 8 pieces
• 3 bananas, peeled, cut into 8 diagonal pieces to taste fresh mint leaves (optional)

1. In saucepan, combine 3/4 cup of water with sugar, lemon juice, and lemon peel (and rum or vanilla extract, if desired). Bring to boil, then reduce heat and add fruit. Cook at very low heat for 5 minutes.
2. Pour off syrup into cup.
3. Remove lemon rind from saucepan, and cool cooked fruit for 2 hours.
4. To serve, arrange fruit in serving dish and pour a few teaspoons of

Banana Mousse

• 2 Tbsp lowfat milk
• 4 tsp sugar
• 1 tsp vanilla
• 1 medium banana, cut in quarters
• 1 C plain lowfat yogurt
• 8 slices (1/4 inch each) banana

 

1. Place milk, sugar, vanilla, and banana in blender.Process for 15 seconds at high speed until smooth.
2. Pour mixture into small bowl and fold in yogurt. Chill.
3. Spoon into four dessert dishes and garnish each with two banana slices just before serving.

Peach Cobbler

• 1/2 tsp ground cinnamon
• 1 Tbsp vanilla extract
• 2 Tbsp cornstarch
• 1 C peach nectar
• 1/4 C pineapple juice or peach juice (if desired, use juice reserved from canned peaches)
• 2 can (16 oz each) peaches, packed in juice, drained, (or 13/4 lb fresh) sliced
• 1 Tbsp tub margarine
• 1 C dry pancake mix
• 2/3 C all-purpose flour
• 1/2 C sugar
• 2/3 C evaporated skim milk as needed nonstick cooking spray
• 1/2 tsp nutmeg
• 1 Tbsp brown sugar

 

1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple or peach juice in saucepan over medium heat. Stir constantly until mixture thickens and bubbles.
2. Add sliced peaches to mixture.
3. Reduce heat and simmer for 5–10 minutes.
4. In another saucepan, melt margarine and set aside.
5. Lightly spray 8-inch-square glass dish with cooking spray. Pour hot peach mixture into dish.
6. In another bowl, combine pancake mix, flour, sugar, and melted margarine. Stir in milk. Quickly spoon this over peach mixture.
7. Combine nutmeg and brown sugar. Sprinkle on top of batter.
8. Bake at 400 °F for 15–20 minutes or until golden brown.
9. Cool and cut into 8 pieces.

Rice Pudding

• 6 C water
• 2 sticks cinnamon
• 1 C rice
• 3 C skim milk
• 2/3 C sugar
• 1/2 tsp salt

 

1. Put water and cinnamon sticks into medium saucepan. Bring to boil.
2. Stir in rice. Cook on low heat for 30 minutes until rice is soft and water has evaporated.
3. Add skim milk, sugar, and salt. Cook for another 15 minutes until mixture thickens.