Hot to trot.There's nothing like a little hot food to warm your insides on a chilly fall evening. The nice thing about these three recipes, which are from The New American Diet Cookbook (1997, Simon & Schuster Simon & Schuster U.S. publishing company. It was founded in 1924 by Richard L. Simon (1899–1960) and M. Lincoln Schuster (1897–1970), whose initial project, the original crossword-puzzle book, was a best-seller. , $25.00), is that you can vary the hot stuff to make them anywhere from "PG" to "XXX." CURRIED PUMPKIN SOUP 1 Tbs. vegetable oil 1/2 pound fresh mushrooms, sliced 1/2 cup chopped onion 2 Tbs. flour 1 Tbs. curry powder 1 can (14 1/2 oz.) vegetable broth 1 cup water 1 can (16 oz.) pumpkin 1 Tbs. honey 1/8 tsp. nutmeg 1/4 tsp. pepper 1 cup evaporated skim milk Heat the oil in a heavy saucepan. Saute the mushrooms and onions until the onions are softened, about 3 minutes. Add the flour and curry powder curry powder n. A pungent seasoning prepared from cumin, coriander, turmeric, and other spices. Noun 1. curry powder - pungent blend of cumin and ground coriander seed and turmeric and other spices and cook, stirring constantly, 5 minutes. Remove the pan from the heat and, stirring constantly, add the vegetable broth and water. Stir in the pumpkin, honey, nutmeg, and pepper. Simmer 15 minutes, stirring occasionally. Stir in the evaporated skim milk skim milk n. The milk from which the cream has been removed. skim milk the residue from whole milk after the cream has been skimmed off. In today's usage it is the residue after the butterfat is removed. near serving time and heat through; do not boil. Serves 7. PER SERVING (recipe made using reduced-sodium vegetable broth plus 1/4 tsp. salt) Calories: 110 Total Fat: 2 grams Saturated Fat saturated fat, any solid fat that is an ester of glycerol and a saturated fatty acid. The molecules of a saturated fat have only single bonds between carbon atoms; if double bonds are present in the fatty acid portion of the molecule, the fat is said to be : 0 grams Fiber: 3 grams Sodium: 240 mg Cholesterol: 0 mg Carbohydrate: 18 grams Protein: 5 grams CHICKEN WITH CRANBERRIES 8 chicken breasts, skinned and boned 1 tsp. vegetable oil 3/4 cup thinly sliced onion 1 cup ketchup 1 to 3 tsp. Thai chili sauce, optional 1/2 cup brown sugar 1 1/2 Tbs. vinegar 1 1/2 tsp. dry mustard 2 cups cranberries, fresh or frozen and thawed, or 1 can (16 oz.) whole jellied cranberries 1/4 cup chopped green onions, for garnish Preheat the oven to 400 [degrees] F. Place the chicken in a 9-by-13-inch baking dish that has been sprayed with nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective cooking spray. Bake for 25 minutes, uncovered. While the chicken is cooking, heat the oil in a nonstick skillet. Brown the onion slices until softened. Remove the onion from the heat and add the ketchup, Thai chili sauce (if using), brown sugar, vinegar, mustard, and cranberries. Remove the chicken from the oven after 25 minutes and spoon the sauce over it. Return to the oven and bake 10 to 15 minutes, or until the chicken is done. Serve warm. Serves 8. PER SERVING Calories: 250 Total Fat: 4 grams Saturated Fat: 1 gram Fiber: 2 grams Sodium: 430 mg Cholesterol: 75 mg Carbohydrate: 27 grams Protein: 28 grams KATE ALOO ALOO Albuquerque Operations Office ALOO Assembly Line Order Operation (Northrop Grumman) (CUT POTATOES) 1 Tbs. vegetable oil 1 whole dried chili pepper 1 Tbs. cumin seed 1 Tbs. minced garlic 1 medium chopped tomato or 1 can (16 oz.) unsalted tomatoes 3 large potatoes, peeled and sliced 3/8" thick 1/4 cup chopped fresh cilantro 1 tsp. (or less) Lite Salt 1 tsp. cumin 1/2 tsp. turmeric 1 tsp. paprika 2 Tbs. water Heat the oil, add the chili pepper and cumin seed, and stir until the seeds have a red roasted tint (takes only a few minutes). Add the garlic and cook 1 minute. Add the tomatoes and sliced potatoes. Stir until the potatoes are coated with oil. Add the cilantro, salt, cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. , turmeric turmeric: see ginger. turmeric Perennial herbaceous plant (Curcuma longa; family Zingiberaceae), native to southern India and Indonesia. Its tuberous rhizomes have been used from antiquity as a condiment, as a textile dye, and medically as an , and paprika paprika: see pepper. and stir carefully. Reduce the heat to low, sprinkle with water, and cover. Cook 30 minutes or until the potatoes are done. Add water as needed as needed prn. See prn order. . Occasionally, stir gently so the potatoes do not stick to the bottom and burn. Serves 4. PER SERVING (recipe made using 1/2 tsp. of regular salt) Calories: 160 Fat: 4 grams Saturated Fat: 0 grams Fiber: 3 grams Sodium: 300 mg Total Cholesterol: 0 mg Carbohydrate: 29 grams Protein: 3 grams |
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