SUGAR & SPICE ¨ As featured in:

 Dessert Delights, March 2, 2002 HEART SMORGASBOARD - Ottawa - West Carleton

            SAUTEED SWISS CHARD

Yields 4 Servings Ingredients

3 tbsp olive oil
2 cloves minced garlic
20 leaves swiss chard (approximately)
6 halves sun-dried tomatoes, sliced
1/3 cup roasted, salted sunflower seeds 
3 tbsp balsamic vinegar


Procedure:

1. Wash swiss chard. Stack wet leaves, including stems on topof each other and cut 3 times lengthwise and then into ½ inch slices crosswise. 
2. Heat oil to medium high in large soup pot and toss in sun-dried tomatoes and cut swiss chard, stirring until wilted.
3. Add garlic and gently cook with lid on for another 4 minutes. 
4. Add sunflower seed and balsamic vinegar and serve.

Leftovers, if you have any, are great on a pizza

Copyright Ó 1999 by Astrid Strader

Demonstration recipe:  SWEET PUMPKIN LOG

Yield 12 Servings               Ingredients

CAKE:

1 cup                               pure pumpkin

1/4 cup                            sugar

2 tbsp                              flax seeds, ground

4 tbsp                              warm water

1 tsp                                ground cinnamon

1 tsp                                fresh grated ginger (or 1/4 tsp dried)

1/8 tsp                             ground cardamom

1/8 tsp                             freshly grated nutmeg

1 pkg                               angel food cake mix (440gm)

CREAMY TOPPING:

1/4 cup                            icing sugar  OR

    or 1 1/2 tbsp                fresh chopped stevia leaves (or 1/2 tsp powdered stevia)

1 - 16 oz pkg                     silken style firm tofu

2 tsp                                pure vanilla extract

1/4 cup                            rum pot (or any liqueur)

1/2 cup                            toasted pecans or walnuts, chopped for garnishing

Procedure:

1.     Preheat oven to 350 degrees F.  Cut a piece of parchment paper to fit the bottom and up the sides of a cookie sheet (10" x 15 1/2").  Lightly spritz with oil or non-stick cooking spray.

2.     In a bowl, put in only 1/2 tsp of the cinnamon and then all the other cake ingredients and whisk together (except the cake mix).

3.     In another bowl, prepare cake mix according to directions and adding the other 1/2 tsp cinnamon. Gently fold in two cups of cake batter into pumpkin mixture just until combined.

4.     Spread pumpkin mixture evenly over parchment paper.  Spoon remaining cake batter over pumpkin layer.  Bake 30 - 35 min. or until top springs back when lightly touched with fingertip.  Remove from oven to a cooling rack.

5.     Place another sheet of parchment paper over cake. Place cooling rack upside down over parchment paper and carefully turn cake out at once.  Remove pan; carefully peel off paper from pumpkin side of cake.  Starting from a narrow end, roll up cake with pumpkin side inside roll, removing paper as you roll.  Cool 30 min.

6.     Prepare the creamy topping by draining the tofu of water from the pkg.  Then blenderize or whip it smooth in a food processor.  Process with the other ingredients and serve over each slice of cake roll (use bread knife to cut cake).  Garnish with nuts.

Copyright © 2002 by Astrid Strader

Demonstration recipe:  tiramisu / "tofumi su"  

Yields 6 Servings               Ingredients

12 oz.                              soft tofu, drained

1/4 cup                            sugar (or Splenda or 1/2 tsp Stevia - to taste)

1 tsp                                finely chopped orange zest

1 1/2 tbsp                         orange juice

1 1/2 tsp                          pure vanilla extract 

1/8 tsp                             fresh ground nutmeg

3 - 4 cups                         mixed chopped fresh fruit, i.e. 1 mango, 2 kiwi, 

1 1/4                                cups red grapes 

1 cup                               very strong coffee, cold

2 tbsp                               brandy

1 pkg                                  lady fingers

Procedure:

1.     Puree tofu with the next 5 ingredients until very creamy & smooth. Refrigerate.

2.     Prepare the fruit into even bite-size pieces. Set aside.

3.     Mix coffee and brandy together.  To assemble tiramisu, dip lady fingers in coffee mixture quickly, or they will disintegrate.  Place three lady fingers decoratively on individual serving plates.

4.     Spoon creamy mixture decoratively on top and spoon cut fresh fruit on top of cream.  Garnish with sprig of mint and serve within 2 -3 hours (keep finished plates in fridge while holding).

5.     NOTE:  creamy mixture can be made ahead and stored in refrigerator for up to 3 days. 

Copyright © 1999 by Astrid Strader

LET'S COOK HEALTHY - RECIPES AIRED ON COGECO TV , 1999

#1:    Fennel & grapefruit salad

Yields 4 Servings                  Ingredients

2                                              fresh red grapefruit, peeled and cut into sections

1                                              bulb fennel

2                                              sliced green onions

3 tbsp                                       fat free mayo

1 tbsp                                       dijon green peppercorn mustard

1 tbsp                                       red wine vinegar

2 tbsp                                       olive oil

3 handfuls                                 spicy mixed greens like arugula or fresh spinach leaves

salt fresh ground black pepper to taste

Procedure:

1.  Use knife to peel away skin and pith of grapefruit.  Then remove sections by cutting free from section membranes.  Do this over a salad bowl to catch all the juices.

2.  Slice fennel in half lengthwise.  Remove core then slice thinly crosswise.

3.  Whisk together dressing ingredients in bowl with grapefruit.  Add fennel pieces.  When ready to serve, mix with greens.

#2:    seafood stew

Yields 8 Servings                 Ingredients

1 tsp                                        vegetable oil

1 large                                      onion, diced

4 stalks                                     celery, sliced

3                                              carrots, sliced

3 cloves                                    fresh garlic, minced

2                                              fresh Jalapeno peppers, diced

1                                              green pepper, coarsely chopped

1 tsp                                         whole fennel seed

3                                              bay leaves

3                                              yellow potatoes, cubed

1 -28 oz.can                              stewed tomatoes

1 -48 oz can                              Clamato juice

1 -10 oz can                              baby clams

1 -8 oz can                                solid white tuna

1 cup                                        frozen shrimp

1/2 cup                                     fresh chopped parsley

Procedure:

1.  Heat oil in soup pot.  Add onion, celery and carrots and dry-fry over med. heat until softened, adding a tsp of water if too dry.

2.  Add garlic, peppers, and spices and dry-fry for 3 min. more.  Add potatoes, tomatoes, and Clamato juice and bring to boil and simmer for approx. 30 - 40 min until potatoes are cooked.

3.  Add clams and tuna incl. juices, and shrimp.  Bring to a boil for 2 min.  Add parsley and serve.

#3:    baked herbed halibut fillets

Yields 4 Servings                  Ingredients

2                                              fillets of fresh halibut, washed and dry

1 bunch                                     green onions, chopped

1/4 bunch                                  fresh parleys, chopped

1                                              Italian tomato, chopped

2 stalks                                     celery, chopped

2 tbsp                                       capers, chopped

fresh ground black pepper to taste

Procedure:

1.  Place fillets on a baking sheet.

2.  Mix together remaining ingredients (can put altogether in food processor).  Spread over fish fillets.

3.  Bake at 425°F for 10 minutes per inch of thickness or 20 min. per inch if frozen (do not thaw).

#4:    roasted red pepper dressing

Yields 6 Servings                  Ingredients

1                                              sweet red pepper

l clove                                       garlic, minced

1 tbsp                                       extra virgin olive oil

1/4 cup                                     balsamic vinegar

2 tbsp                                       water

2 tbsp                                       chopped fresh basil leaves
                                               (or parsley mixed with 5 ml dried basil)

fresh ground black pepper and salt to taste

Procedure:

1.   Cut red pepper in half and discard core and seeds.  Arrange halves on baking sheet, cut sides down.  Grill under preheated broiler until blackened and blistered.  Cool completely.  Remove skin and brush off any charred bit.

2.   In food processor or blender, puree red pepper with garlic.

3.   Add in remaining ingredients and thoroughly mix.

4.   Taste and adjust seasonings.  Serve on hearty lettuces or grilled tofu or meats.

5.   Keeps in refrigerator for up to 5 days.

#5:    Great breakfast mueslix

Yields 2 Servings                  Ingredients

1 cup                                        large flake oatmeal

1 tbsp each                                flaxseed, sesame seeds, sunflower, pumpkin, raisins

2 tbsp                                       assorted nuts (unsalted)

2 tbsp                                       assorted dried fruits

1/2 tsp                                      ground cinnamon

2 tbsp                                       honey

assorted                                    fresh fruit in season, cut up

1 cup                                        fat free plain yogurt

1.   Place oatmeal in large jar and cover with water or milk and keep in fridge overnight.

2.   At breakfast time, spoon out oatmeal into two bowls, divide remaining ingredients except fruit and yogurt between two bowls. Mix thoroughly. OPTIONAL:  Put in microwave for 30 sec. to take off chill.

3.   Top with fruit and yogurt.

E-Mail your comments/queries about these recipes to: Recipe Request

About Oasis Institute , Contact Info , Links , Comments , Web Master
Last Updated : July 19, 2007 © Oasis Institute 2002 - 2004

Web Site Design
tdc Web Design