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PERSISTENCEMIMI Posts: 11,175
7/6/14 8:08 P

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DESSERT POLENTA

I tasted a sample of this dessert and it was very tasty.
I never ate Mascarpone cheese.
If this dessert is rich, I'll eat a small portion for one serving.
Serves 4
Prep time: 10 minutes
Cook time: 5 minutes

INGREDIENTS

2 1/2 cups water
3/4 cup cornmeal
1/4 cup sugar
Salt
1/4 teaspoon cadamon1
1/4 teaspoon allspice
1 orange juice and zest
3 tablespoons butter
4 ounces mascarpone

DIRECTIONS

1. In a medium size pan bring the water to a boil. Slowly add in the cornmeal while mixing constantly to avoid lumps.
Add the sugar, salt, cardamom, allspice, orange juice and zest and simmer 15 minutes while stirring occasionally, being sure not to let it stick on the bottom.

2. Turn off heat and allow butter to melt and fold in the mascarpone.
Pour polenta onto a sheet tray and place into the refrigerator to cool.

3. Once cooled, cut polenta into desired shape and top with fresh fruit.

Enjoy






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PERSISTENCEMIMI Posts: 11,175
4/20/14 8:42 P

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I bought today Faro and I wanted to see how it will work in the slow cooker, instead of using Quinoa or Steel cut Oats.
Absolutely WONDERFUL results!!! The Faro was soft, melts in the mouth.
I eat it for breakfast with soy milk, or it is a dessert, or a snack.
You can find it in the bulk section of a whole food store, or in a package in the organic section in the grocery store.

FARO PORRIDGE IN THE SLOW COOKER

INGREDIENTS

1 cup Faro
4 cups of water
2 fresh apples, washed and diced with the peel
3 long cinnamon sticks
A little Splenda brown sugar blend
Few dry cherries
Some cranberries
Few dates, diced
A little Stevia

METHOD

Put all the ingredients in the slow cooker on HIGH setting for about 3-4 hours.
Watch it carefully. Make sure you don't BURN it (remember! It is on HIGH setting) . It is done when the Faro is soft and smooth, with a little liquid in.

Really a great discovery. I love it!





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PERSISTENCEMIMI Posts: 11,175
4/20/14 8:17 P

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BEAN SOUP WITH BEEF BONE MARROW

I made today a fantastic bean soup. My husband ate 2 cups and then additional 2 cups.
This is a sign that this soup is wonderful, when you can eat 4 cups in one seating....smile....
It makes a lot. If you wish you can freeze the soup in individual servings. It freezes well.

INGREDIENTS

2 cups white dry beans (I used small Lima beans. One package - 16 oz.)
The evening before you make it, put the dry beans in a large bowl and cover them with cold water. Use a lot of water because the beans absorb water and they swell.
1/3 cup olive oil. I used about 3 tablespoons
2 large onions, chopped fine. I used 3 onions. I love onions
4 oz. can of tomato sauce. I used the whole small can of 8 oz.
4 ripe tomatoes. I washed them and used the food processor to chop them, with the peel.
2 teaspoons sweet paprika. I used Hungarian sweet paprika
Hot paprika to taste. I used hot Hungarian Paprika, about 1 teaspoon. We like it spicy.
If you use cayenne, use very little, to taste.
1 1/2 pounds beef stew, or any cheaper meat. I used only 1 pound of beef stew.
4 small marrow bones
2 carrots, peeled, grate coarsely. I used 6 carrots
Salt and freshly ground black pepper to taste. add only near the end
Water to cover all in pot. Instead of only WATER, I used a total of 9 cups liquid.
4 of them were low sodium chicken broth and to the other 5 cups I used water and I added one tablet of beef bouillon.

METHOD

1. Submerge the dry beans in lots of cold water in a large bowl for the night before you cook the soup
2. Heat the oil in a large pan. Add the onions and sauté until golden color. Make sure you do not BURN the onions.
Add the tomatoes, tomato sauce, sweet an hot paprika, and keep sautéing 3 more minutes.
Add the beef stew n bone marrow and sauté for 3 more minutes
3. Drain the Lima beans and add to the pot.
Add the carts add water o cover it all. ( I use a total of 9 cups. 4 of them were chicken broth and to the other 5 cups I used water and I added one tablet of beef bouillon).
Bring it to a boil
4. Cover and lower heat. Simmer the soup on low heat for 3-4hours, (it took me 3 1/2 hours) , until the Lima beans are very soft.
Now add salt and freshly ground black pepper to taste.


Enjoy


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PERSISTENCEMIMI Posts: 11,175
4/19/14 7:59 P

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PERSISTENCEMIMI Posts: 11,175
3/22/14 11:15 A

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CHICKEN CHOLENT (STEW) This is the double recipe in 7 quarts heavy pot

A friend gave me her recipe of cholent (stew) made with chicken. Usually Cholent is cooked wit beef.
Fantastic!
Please read my notes before making this dish. I write a lot, but actually the recipe is very easy to make.

Notes:

1. I cook it during the day for about 6 hours. This recipe takes less time than the standard one. You may want to cut the ingredients in half, in case you don't like it.
I reserved 7 1/2 hours for cooking because I doubled the recipe.
2. I make large amounts because we like to eat it every day, or when we have company. (12-14 boneless, skinless chicken thighs)
3. I like to prepare as much as possible the day before. I sauté the onions, rinse the chicken very well and soak the beans all night in a lot of cold water. I also prepare the spice mix and rinse the small potatoes very well. I keep the clean potatoes and the onions in the refrigerator overnight.
5. For this recipe, I need to be at home the whole time, because I change oven temperatures couple of times, and also because I don't want to burn the bottom of the pot when more water is needed before it burns!
6. The spice blend needs to coat each layer
7. I put on the top of the pot about 8-10 raw eggs with the peel, when I cook it in my 7 quarts heavy pot that can go to the oven When done, the eggs are light brown color and taste wonderful.
8. A way to save time: After you layer everything in the pot with the water and spices, I put the pot over the stove and cook until the water boils. Only then I move it to the oven.
9. After you put the chicken layer in the pot, spray over the chicken with olive oil spray.

INGREDIENTS (when I use 7 quarts heavy pot that can go to the oven)

12-14 boneless, skinless, boneless chicken thighs
2 large onions, chopped and sautéed until caramelized (I do it the day before and refrigerate until use)
12 Small new potatoes, rinsed well, with the peel (you can use large potato and cut to quarters)
2 cups Lima beans (small) soaked over night in a large container with lots of water to cover, at least 5" above beans
1/2 cup barley

4-8 dates (optional) Adds great flavor. I added 4 dates. Next time I'll add 8 dates
*** Important! Water to cover only about 1/4 to 1/3 of the pot. I added one time 2 cups of hot water, after 4 hours of cooking I was lucky I didn't burn the bottom of the pot.
Next time I'll check after 2 hours if there is still water in the pot.

Spice mix:

2 tablespoon instant coffee (decaf is fine)
4 TBS Osem Consomme chicken powder (found in the Kosher section)
4 tablespoons sweet Hungarian paprika
Black pepper to taste, freshly ground
1 teaspoon Salt (or less)
I also added Ras El Hanut (fish market) and Chicken spice (Rachel) (Schwartz) to taste

Mix all together and coat every layer as written below

DIRECTIONS
1. Pre heat oven to 375 degrees (when I prepare things the day before)
2 Start to layer:

Order of layers

1. Caramelized Onions on the bottom. Coat with spice mix
2. Beans. Coat with spice mix
3. Barley. Coat with spice mix
4. Chicken. Coat with spice mix

Water to cover only 1/4 to 1/3 from bottom. (see note # 8)

3. Cook in 350 degrees oven for 30 minutes
4. Lower oven temperature to 300 degrees and cook 2 1/2 hours more
Check now if there is still water in the pot.
5. Lower oven temperature to 275 degrees and cook until you still have little water on the bottom, nothing is burnt and the chicken is moist and ready to eat. (about 3 hours)
Check also that the beans are ready.
If you have time to be at home, you can skip step # 4 and lower it from 350 to 300 right after step # 3
You can lower the oven temperatures to 275 for some time.

Sounds so complicated, but it is very easy to make and tastes delicious.

Enjoy





Edited by: PERSISTENCEMIMI at: 3/29/2014 (16:03)
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PERSISTENCEMIMI Posts: 11,175
3/21/14 9:16 P

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FARRO SALAD

I bought in the grocery store the faro salad in the salad bar.
Amazing!
The best ingredient was small pieces of DREID APPLES. So Yummy.
The recipe in the link below resemble the one I had. Mine had fewer ingredients. I'll ask to give me the ingredient's list of the faro salad. I hope they will.
The best ingredient was small pieces of DREID APPLES. So Yummy.
The ingredients I was able to see are red pepper, scallion, silvered almonds and dried apples.


www.shutterbean.com/2011/farro-salad
-c
ranberries/



This one is also similar, but without the garbanzo beans.

wholegrainscouncil.org/recipes/salad
s-
sides/farro-dried-fruit-garbanzo-salad







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PERSISTENCEMIMI Posts: 11,175
10/9/13 9:02 P

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WHEAT BERRIES SALAD Recipes

I Love Wheat Berries. Here are some recipes that I will try.

*** Wheat berries salad # 1
Courtesy of Ellie Krieger, the food network

www.foodnetwork.com/recipes/ellie-kr
ie
ger/wheat-berry-salad-recipe2/index.R>html



*** How to cook wheat berries on the stove # 2

www.thekitchn.com/how-to-cook-tender
-c
hewy-wheat-berries-and-farro-cookingR>-lessons-from-the-kitchn-189553


*** Sweet potatoes and wheat berries and egg # 3

naturallyella.com/2012/11/21/sweet-p
ot
atoes-wheat-berries-and-eggs/


*** Sweet berries salad with dried fruits # 4
Courtesy of Cooling light

*** Wheat berries salad # 5
www.cookinglight.com/food/top-rated-
re
cipes/top-rated-fruit-recipe-0041200R>0069522/page21.html


*** Wheat berries bowl breakfast # 6
Courtesy 101 cookbooks

www.101cookbooks.com/archives/wheat-
be
rry-breakfast-bowl-recipe.html


*** Wheat berries salad with red fruit #7
Courtesy of eating well

www.eatingwell.com/recipes/wheat_ber
ry
_salad_with_red_fruit.html



*** Wheat berries winter salad # 8
Courtesy of the kitchen

www.thekitchn.com/recipe-sweet-crisp
y-
winter-whe-134103


*** Warm wheat berries salad # 9
Courtesy of health

www.health.com/health/recipe/0,,5040
00
00107648,00.html


*** Wheat berries salad # 10
Courtesy of cooking light

www.myrecipes.com/recipe/wheat-berry
-s
alad-with-dried-fruit-10000000671003/


*** Wheat berries salad with dried fruits and chocolate. Rich. Great for company # 11

www.lidiasitaly.com/recipes/detail/2
12


*** Wheat berries salad with dried fruit # 12
Courtesy of yummy.com

www.yummly.com/recipe/Wheat-Berry-Sa
la
d-With-Dried-Fruit-My-Recipes?columnR>s=3&position=1%2F56







Edited by: PERSISTENCEMIMI at: 10/13/2013 (14:13)
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PERSISTENCEMIMI Posts: 11,175
10/3/13 8:08 P

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LARGE SWEET POTATO KIBBEH with MOZZARELA and TOMATO
Serves 8

I made this recipe last week and now my husband asks me to do it again and again. we both love it.
It freezes beautifully.
You may divide the dish into individual servings and have it anytime you want it.
I think I got 16 servings, smaller.
Do not over cook it. use the time suggested
I used 9x13 pan

INGREDIENTS

2 1/4 pounds sweet potato
1 onion, grated
1 teaspoon paprika
1 teaspoon pepper
2teaspoons salt ( I used 1 teaspoon)
4 tablespoons all purpose (plain) flour
2 1/2 cups (12 oz.) bulgur wheat, soaked in water for 10 minutes and sqeezed out in cheesecloth (I soaked it longer time)
2 1/4 cups (9 oz.) grated mozzarella cheese
Scant 1 cup (3 1/2 oz.)drained sun-dried tomatoes, chopped
1 bunch of fresh basil, chopped
1 bunch of fresh parsley, chopped
Olive oil, for brushing and drizzling

METHOD

Pre heat the oven 400 degrees. Prick the sweet potatoes all over with a fork and bake for 45-60 minutes until tender.
Remove from the oven and let cool slightly, then half, scoop out the flesh, and put it into a bowl.
Add the onion, paprika, pepper, salt, flour, bulgur wheat, mozzarella, sun dried tomatoes, basil, and parsley, and mix well until thoroughly combined.
Brush a 12 inch round cake pan with oil.
Put the mixture into the prepared pan, pressing it down firmly.
Score the top into 8 portions and make 3/4 inch hole in the center. Drizzle with oil and bake for 1 hour.
Remove from the oven and let cool before cutting.






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PERSISTENCEMIMI Posts: 11,175
9/5/13 7:51 P

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I would like to make the wild rice salad
INA'S WILD RICE SALAD
Food network
Barefoot contesa
Great for company. Can be made the day before.
Shawn as a video


www.foodnetwork.com/videos/inas-clas
si
c-wild-rice-salad/104206.html







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PERSISTENCEMIMI Posts: 11,175
8/24/13 4:11 P

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SLOW COOKER BREAKFAST QUINOA
From a wonderful cookbook called: Crock-Pot, the original slow- cooker Diabetic recipes

I made it today and I love it.
If you like Whole-Grains including Quinoa, you'll love this recipe too. It is always good to try new recipes.

INGREDIENTS

1 1/2 cups Quinoa
3 cups water
3 packed tablespoons brown sugar (I used Splenda brown sugar blend)
2 tablespoons maple syrup (the real pure one!)
1 1/2 teaspoons ground cinnamon (I used only 1 teaspoon ground cinnamon, and I added 3 cinnamon sticks)
3/4 cup golden raisins (optional! I used half raisins and half dried cranberries)
I added the dried fruits in the beginning.
Sliced strawberries and banana (I didn't use it. It was good enough without it. I like it with Vanilla soy milk)

METHOD

1. Place Quinoa in FINE-MESH strainer, rinse WELL under cold running water.
Transfer to Slow cooker.
2. Stir it water, brown sugar, maple syrup and cinnamon. Cover: cook on low 5 hours or on high 2 1/2 hours or until Quinoa is tender and water is absorbed.
3. Add raisins, if desired. for the last 10 to 15 minutes of cooking time. Top the Quinoa with strawberries and banana.

Makes 6 servings

Nutrition Information per one serving

Calories: 233
Total fat: 3g
Saturated fat: less than 1 g
Protein: 6g
Carbohydrates: 47g (the GOOD Carbs!)
Cholesterol: 0g
Fiber: 4g
Sodium: 9 mg

Dietary Exchanges:

1 fruit
2 starches
1/2 fat








Edited by: PERSISTENCEMIMI at: 8/24/2013 (16:18)
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PERSISTENCEMIMI Posts: 11,175
7/19/13 11:33 A

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emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

1. LENTIL PATTIES
2. ZUCCHINI PATTIES

This week I cooked two kinds of patties: Lentil and zucchini. I freeze them for guests that are coming to visit us this summer and fall.
I got these recipes from a friend who is a fabulous cook.
They do have lots of bread crumbs in them (Italian style) and are cooked with Canola oil (more oil than I usually cook with) , but they freeze so well and they are SO DELICIOUS.
I just eat one patty at a time.
* You can make your own whole-wheat bread crumbs and sauté them slower with very little oil, close and open lid every couple of minutes, but... they will not taste as fabulous as with the method I use here.


LENTIL-POTATO PATTIES

INGREDIENTS

1 cup lentils, soaked overnight in cold water (I soak it in the pot I'll cook them. I just drain the water in the morning and add fresh water to cover the lentils)
4 very large Idaho potatoes
About 8 oz. Italian Style bread crumbs, Progresso brand or other
Garam Masala to taste (Indian spice)
Cumin to taste (I put extra Cumin. Love this spice)
Salt and freshly ground black pepper to taste
4 garlic cloves, minced

METHOD

1. Boil the potatoes in water until they can be mashed easily (soft). Mash them and let them cool completely.
2. Cook the lentils until they are soft (taste with a teaspoon). Let cool completely.
3. Combine together the lentils and potatoes and add the bread crumbs and spices.
* There are NO eggs in this recipe. The potatoes hold it all together.
4. Make small balls and then flatten them to a shape of a Pattie.
Heat the oil ( about 1/4 inch deep or less) and drop carefully the patties in large pan.
Start with medium-high heat (# 5 on my electric stove), until they get their round firm shape and the color on the bottom is golden).
When turning them to the other side, turn off the heat
Continue cooking them on # 4 until they are golden color on the other side.
Put them on a cookie sheet, in one layer. Let them cool completely. When they are frozen, I take out the cookie sheet, and put the frozen patties in freezer Zip log bags.


****************************************
********


The same way I cook the zucchini patties. They require a little more canola oil, because they have eggs in them.

ZUCCHINI PATTIES
*** In the summer, I buy the zucchini from the local farmers. They taste incredible)

INGREDIENTS

2 extra large onions, chopped
6 extra large zucchini (mine were very large, from the farmer's market. DELICIOUS)
8-12 oz. Italian style, progresso bread crumbs
6 jumbo eggs (or 8 size large)
Fresh dill, chopped to taste (I use about 1/2 a cup)
6 garlic cloves, minced
Salt and freshly ground black pepper

METHOD

The same as the recipe above, with one addition.
In canola or olive oil, on high heat (stand by the stove, close and open lid every couple of minutes , sauté until they are golden color.
From here continue with the same method as above







Edited by: PERSISTENCEMIMI at: 7/30/2013 (08:26)
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PERSISTENCEMIMI Posts: 11,175
7/11/13 5:46 P

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Bulgar Wheat Salad (also Bulghur or Burghul)

The coarser the bulgar wheat the better.
I mid eastern groceries bulgar # 4 is the most coarse.

INGREDIENTS

2 large sweet onions, chopped in the food processor
Lots of garlic, minced (as much as you like)
Salt and pepper to taste
1 cup coarse Bulgar
3-4 ripe tomatoes, peeled and chopped

METHOD

Saute the onions in olive oil. Add garlic and continue to sauté until onions are gold color.
Add the tomatoes, Bulgar, spices r and water to cover the bulgar.
Bring to a boil. Lower heat and simmer until Bulgar is cooked.
You may need to add more water during cooking.
You may add more spices to your taste.
Refrigerate.
Serve warm or room temperature.







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PERSISTENCEMIMI Posts: 11,175
7/2/13 5:01 P

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I would like to make the wild rice salad
Food network
Barefoot contesa
Great for company. Can be made the day before.
Shawn as a video


www.foodnetwork.com/videos/inas-clas
si
c-wild-rice-salad/104206.html


I'll celebrate 10 years of maintenance on July 2nd, 2014!

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PERSISTENCEMIMI Posts: 11,175
6/8/13 8:19 P

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Fran's Sweet Wheat Salad - Fantastic!

I love Jane Brody's two cookbooks: Good Food book and Good Food Gourmet. This recipe is from Good Food Gourmet.
Her recipes are wholesome, easy to make and taste great. In purpose, Jane does not add nutrition information to each recipe.

Notes!
1. I added extra chopped parsley
2. I added 2 tabelspoons of Splenda brown sugar blend. I like this salad sweet.
3. I also added the juice from one orange, and I used the whole orange rind
4. I'll try it also with wheat berries (hard) and wheat berries (soft) and also with Quinoa.
I'm sure it will be great.
5. Can be eaten as breakfast, lunch or dinner. Just add protein.
Can be eaten as a snack and as dessert (sweet)
6. I added the walnuts (used, instead of pecans) with the dressing. It was still crunchy.

INGREDIENTS

SALAD

2 cups boiling water
1 cup coarse bulgar (preferably whole-grain) In middle-eastern stores buy Bulgar # 4
1/2 cup currants
1/4 cup minced Italian parsley

1/2 cup chopped pecans

DRESSING

2 teaspoons grated orange rind
1 1/2 teaspoons olive oil1/4 teaspoon fresh ly ground black pepper

DIRECTIONS

1. In a medium-sized bowl, combine the boiling water and bulgar, and let the bulgar stand for 45 minutes or until it is tender but crunchy. Drain any remaining liquid.
2. Combine the bulgar with the currants and parsley.
3. In a small bowl, combine the dressing ingredients, and add them to the bulgar mixture. Chill the bulgar until 1 hour before serving it.
4. Before serving the salad, stir in the pecans. Serve the salad at room temperature ( eating it cold was also great).

Enjoy




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PERSISTENCEMIMI Posts: 11,175
5/11/13 10:05 A

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Unstuffed Pepper Soup

I recieved this recipe from a WW member. Those who tried it said it is wonderful!
No points were provided.

INGREDIENTS

1 1/2 lbs. ground beef or turkey
3 green peppers chopped
1 large onion chopped
2 cans beef broth (14 1/2 oz each)
2 cans tomato soup undiluted
1 can crushed tomatoes 28 oz
1 can mushrooms drained (optional)
1 1/2 cups cooked rice

DIRECTIONS

1. Cook beef, onions, green peppers and drain.
2. Stir in broth, soup, tomatoes and mushrooms
3. Bring to a boil, reduce heat, cover and simmer for at least 30 minutes
4. Add rice, heat through and serve





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5/11/13 9:14 A

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Cranberry Almond Quinoa Salad

I tasted this recipe in a health store. Delicious!
They only could give me the Ingredients in genenral.
I'll make this salad and guess the measurments.
It is good to know what they put in this fantastic salad.

INGREDIENTS

Quinoa
Dried Cranberries/Cheries
Sunflower oil/ Olive oil
White balsamic vinegar
Celery
Carrots
Yellow pepeers
Honey
Orange juice concetrate
Sliced Almonds
Scallions
Parsley
Salt
Chopped garlic



Edited by: PERSISTENCEMIMI at: 8/16/2013 (19:20)
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PERSISTENCEMIMI Posts: 11,175
2/26/13 8:02 P

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I took ideas from different lentil soups, and came up with this one. It's a winner!!!
So filling and so delicious.
Freezes well!
I use the food processor as much as possible.
Chop everything, except potatoes before you start.

*** Please read FIrst the whole recipe. Thank you.

VEGETABLE LENTIL AND POTATO SOUP

INGREDIENTS

2 large sweet onions, chopped
2 tablespoons olive oil
4-5 carrots, peeled and finely chopped
4-5 stalks of celery, finely chopped
3 ripe tomatoes, peeled and diced
1 cup chopped parsley
1/2 pound (or 1/4 pound) beef smokies
1-2 marrow bones
3 ukon potatoes, diced
2 cups brown lentils, washed
10 cups low sodium chicken broth ( or water with chicken bulion, low sodium)
Fresh ground pepper to taste
1 bay leaf

DIRECTIONS

1. Heat the olive oil in the pot. Saute the onions in the olive oil over medium heatuntil they begin to turn brown.
2. Add the chopped celery, carrots and tomatoes, potatoes and parsley, and cook until the vegetables are very soft. If the vegetables start to stick, add some chicken broth (or water). Continue adding chicken broth until the carrots, celery and carrots are done.
3. Add the lentils, the rest of the chicken broth, fresh ground pepper, bay leaf, beef smokies and marrow bone(s).
Allow the mixture to simmer until the lentils are quite soft, probably 30 minutes.
Discard the bay leaf and marrow bones before serving.

The original recipe didn't include potatoes.

Makes 8 servings

Per serving:

220 calories
4 grams fat
0 Cholesterol
12 grams fiber
30 mg sodium
No information on protein and carbs

The original recipe is from an excellent cookbook called Secrets of HEALTHY middle east cuisine by Sanna Abourezk

p.s,.
I do not count points. Because protein and carbs info is ommited, I can't get the true PointsPlus value.

ENJOY!





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PERSISTENCEMIMI Posts: 11,175
10/25/12 6:26 P

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RICE PUDDING
Serves 8 (or more)

* I made it yesterday. Unbelievable!
* I used Splenda blend
* Ground almonds are sold at Trader Joe's and are called almond meal
* I used SUSHI rice. It's the best for rice pudding. I bought it in the bulk section of a health store.
* You need to be in the kitchen while making it. To stir often and to check if most milk evaporated.

INGREDIENTS

4 oz/1/2 cup short-grain rice
39 fl oz/ 4 1/2 cups milk. I used 1% milk. I'm sure it will taste even better with higher fat milk.
2 TBS. orange flower water ( at middle eastern stores)
2 oz/1/4 cupcaster (superfine) sugar. I used Splenda blend.
4 oz/1/2 cup ground almonds (almond meal)2 TBS. coreflower (cornstarch)
1/4 teaspoon almond extract (Not more)
2 TBS. honey

DIRECTIONS

Put the rice in a large heavy-based with 1 cup (9 fl oz) water and a pinch of salt.
Cook over medium heat, stirring occationally, for 5 minutes, or until the water has been absorbed.

Set aside 1/2 cup of the milk. Stir 1 cupof the remaining milk into the rice, bring to a simmer, and when the rice has absorbed the milk, add another cup milk.
Continue to add the remaining milk in this manner, ensuring each addition of milk is absorbed before adding the next.
The rice should be very soft in 30 minutes, with the final addition of milk barely absorbed.

Meanwhile, steep the raisins in 2 teaspoons of the orange flower water for 15 minutes.

Mix the sugar with the ground almonds to break up anu lumps in the almonds.
Stir into the rice mixture and simmer gently for 2-3 minutes.
Mix the cornstarch with the reserved milk until smooth and stir into the rice. When thickened, simmer for 2 minutes. Remove the pan from the heat and stir in the almond extract and remaining orange flower water. Stir the pudding occasionally to cool it a little.

Pour the pudding into a serving bowl and when a slight skin forms on the top, sprinkle with the soaked raisins and drizzle with honey.
Cool completely before serving to individual bowls.




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9/26/12 6:27 P

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RED RICE WITH TOMATOES AND OLIVES
6 servings

This is the only rice recipe I make now because it is Sooooooo Good.

*** Great also for company
*** It can be a whole meal by adding creatively different proteins (cooked chicken, cooked turkey and veirety of legums) and cooked vegetables.
*** It can be 100% CORE by using BROWN basmati rice instead of the white basmati rice, OR count WPA points for the white basmati rice if you prefer.
*** Easy to make

INGREDIENTS

4 TBS. olive oil (2 tsp. per serving)
2 onions, chopped fine ( I use 2 huge onions)
6 garlic cloves, minced (I use more)
4 fresh tomates ( I use 6 tomatoes) , peeled and chopped (I wonder how it will taste with low sodium canned diced tomatoes, to save time)
2 cups basmati or jasmine rice (for CORE use brown basmati rice, the BEST brown rice!)
I use Jasmine rice.
4 ounces (or less) olives, cut into quarters.
I used olives from an olive salad bar and not from a jar. The olives have a fresher taste.
Salt and freshly ground pepper to taste
Sweet paprika to taste
A pinch of cayenne, to taste
3 cups low sodium chicken stock
1/2 cup chopped flat italian parsley ( I use 1 cup)

METHOD

1. Heat oil in a heavy pot and saute the onions and garlic untill golden.
Add the tomatoes and continue to saute for 5 more minutes.
2. Add the rice and the olives and the spices and stir for about 3 minutes.
3. Add the chicken stock, bring to a boil, bring to a simmer and cook for about 20 minutes.
4. Take off heat. Do NOT open lid. Leave unopen for additiona 20 minutes.
5. Add parsley, mix and serve.

Use your imagination...
Great as is, but you can add cooked chicken, sliced of smoked turkey sausage (add points on CORE), cooked adamame (soy beans), garbanzo beans, steamed vegetables....

Note!
The recipe didn't specify which olives to choose.
I change every time. Sometimes I use both green and black olives. Sometimes one kind of olives, sometimes I choose different verieties of olives, all together.
I think black olives will work very well.
I use only pitted olives. Less work.....

YUMMY!



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8/30/12 9:48 P

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* You might want to make first only half of this recipe. The whole recipe makes a large amount.
* 1/2 a cup serving is very filling. Delicious.

SPICED LENTIL AND BUTTERNUT TAGINE

INGREDIENTS

1 1/2 cups brown lentils
2 medium tomatoes
1 butternut squash (1 - 1 1/2 pounds), peeled, seeded and cubed
1/4 cup olive oil ( I used less)
1 onion, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground turmerik
1/8 teaspoon cayenne
1 teaspoon paprika
1 tablespoon tomato paste
1/2 teaspoon sugar (I used more)
4 teaspoons flat parsley, finely chopped ( I used much more)
3 tablespoons chopped cilantro

DIRECTIONS

Rinse the lentils in a slieve. Tip into a saucepan and add 4 cups cold water.Bring to a boil, skim the surface if necessary, then cover and simmer over low heat for 20 minuets.

Meanwhile, have the tomatoes peeled and chopped fine. Set the tomatoes aside.

Heat the oil in a large saucepan, add the onion, and cook over a low heat until softened.
Add the garlic, cook for a few seconds, and then stir in the cumin, turmerik and cayenne pepper. Cook for 30 seconds, then add the grated tomatoes, paprika, tomato paste, sugar, half the parsley and cilantro, 1 teaspoon salt and freshly ground black pepper to taste.
Add the drained lentils and chopped butternut squash, stir well, and then cover and simmer for 20 minutes or until the squash and lentils are tender.
Adjust the seasoning and sprinkle with the remaining parsley, and cilantro.
Serve hot or warm.

Enjoy




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PERSISTENCEMIMI Posts: 11,175
8/20/12 12:58 P

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Crispy Roasted Chickpeas with Moroccan Spice Blend


I'm making it now. Let's see how it will taste with the Moroccan Spice Blend.


www.kalynskitchen.com/2008/02/crispy
-r
oasted-chickpeas-garbanzo-beans.html


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8/19/12 8:32 P

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This recipe is easy to make. The sugar comes from dried fruit.

I'll try it tomorrow and let you know how I like it.

I've made it today and it fabulous. Very FILLING.

Notes:

1. I quadruple (x4) the recipe.
2. I made my own applesauce from 3 large fuji apple in my 8 years old (works like new) VitaMix machine.

Only 3 Points + per serving. (the 2 points per serving, mentioned in the recipe are on previous WW plan, before Carbs were added to the formula)
Enjoy


www.food.com/recipe/weight-watchers-
ap
plesauce-cranberry-oatmeal-223535




*** Have you made lately a recipe you really like? Please share it with us. Thank you.

emoticon





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8/4/12 6:02 P

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Welcome to our team. like you, I love quinoa and other grains and legumes.
It's wonderful that you cook quinoa every week.
wheat berries are also very tasty and healthy.
I read your Spark page and you inspire me, and other members, I hope.
best wishes
Mimi
I'll be back to Spark people on August 13.

Edited by: PERSISTENCEMIMI at: 8/4/2012 (18:11)
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2BDYNAMIC's Photo 2BDYNAMIC SparkPoints: (78,947)
Fitness Minutes: (36,726)
Posts: 8,084
8/4/12 11:24 A

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Hi! emoticon
I can't tell you how EXCITED I am to join this team and see this bounty of Quinoa recipes and sites! I love Quinoa and cook a pot each week ............ But was stuck w/ only a couple of recipes! ................. thanks!! .................. will look into it and more!! ........

~Kind words can be short and easy to speak, but their echoes are truly endless." .... Mother Teresa

~ What I do today shapes my tomorrow. ~I will seize the day~

~To gain friends is to first become a friend~


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PERSISTENCEMIMI Posts: 11,175
7/18/12 8:58 P

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My favorite Quinoa Porridge recipe
Love it!


allrecipes.com/recipe/quinoa-porridg
e/


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7/18/12 1:33 P

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Great Website: cookingquinoa.net How to cook it with lots of recipes
Enjoy


www.cookingquinoa.net/how-to-cook-qu
in
oa-perfectly


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PERSISTENCEMIMI Posts: 11,175
6/29/12 5:37 P

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Did you know that quinoa is the only whole-grain that is full vegetarian protein.


Quinoa porridge
Notes! I've only made this recipe. I LOVE it! I'll make it again and again.
I didn't have almond mik, so I used soy milk with 1/2 teaspoon (or less) of almond extract.
Instead of regular brown sugar, I used the Splenda blend of brown sugar.
emoticon

allrecipes.com/recipe/quinoa-porridg
e/




*************************************

Quinoa pudding from allrecipes
5 Points+ per serving

allrecipes.com/recipe/quinoa-pudding
/


****************************************
******************
Warm and nutty cinnamon quinoa recipe

www.101cookbooks.com/archives/warm-a
nd
-nutty-cinnamon-quinoa-recipe.html


****************************************
******

Quick and easy quinoa chocolate recipe

www.ridiculouslyhealthy.com/recipes/
qu
ick-easy-chocolate-quinoa-breakfast-R>dessert/


****************************************
*********

Quinoa Porridge

theshiksa.com/2012/05/15/quinoa-porr
id
ge-with-maple-and-brown-sugar/


****************************************
******

Quinoa porridge with blackberries

blisstree.com/eat/what-to-eat-when-y
ou
re-sick-of-oatmeal-quinoa-porridge-bR>reakfast-946/


****************************************
******

Quinoa porridge

www.thekindlife.com/forum/thread/qui
no
a-porridge


****************************************
********

Quinoa porridge with bluberries and pecans

www.closetcooking.com/2008/02/quinoa
-p
orridge.html


****************************************
*********

QUINOA PARFAIT

Cinnamon apple quinoa parfait

www.preventionrd.com/2012/03/cinnamo
n-
apple-quinoa-parfait/


****************************************
********

Another cinnamon apple quinoa parfait

www.closetcooking.com/2012/06/bluebe
rr
y-quinoa-parfait.html


****************************************
**********

Bluberry quinoa parfait

www.closetcooking.com/2012/06/bluebe
rr
y-quinoa-parfait.html



****************************************
**************

Perfectly peach quinoa parfait

www.eatingbirdfood.com/2010/08/quino
a-
parfait-and-other-weekend-highlights/






Edited by: PERSISTENCEMIMI at: 6/30/2012 (09:31)
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PERSISTENCEMIMI Posts: 11,175
5/20/12 4:39 P

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I was told by a Chinese person that he eats 8 treasure porridge every day. It has many health benefits.
8 means many. The ingredients can change in different recipes.
Here are some examples of what 8 treasure porridge (congee) can include.
You can google "8 treasure porridge recipes" to find many other unique recipes of this porridge.

I HAVE to make it. I tasted it and it is delicious.

recipes-for-food.com/eight-treasure-
po
rridge-la-ba-zhou/


recipes-for-food.com/eight-treasure-
po
rridge-la-ba-zhou/


www.knowingfood.com/red/adzuki_la_ba
_p
orridge.html







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PERSISTENCEMIMI Posts: 11,175
4/18/12 7:40 P

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Are you eating Quinoa on a regular basis or never tried it?
It's worth a try.
Quinoa is high in protein and is the only grain that meets the erquirements of a FULL PROTEIN.

Here is a selection of Quinoa recipes.
There are 1,800 verieties of Quinoa.

Another great Whole-Grain is wheatberries. Hard (winter) and soft (summer).
I like the soft one.

QUINOA - COLLECTIONS OF RECIPES

How to cook Quinoa -Read # 1 under Curried Quinoa recipe. Very important!

www.quinoa-recipes.com/


allrecipes.com/recipes/healthy-recip
es
/super-foods/whole-grains/quinoa/topR>.aspx



www.bonappetit.com/blogsandforums/bl
og
s/badaily/2011/08/10-best-quinoa-recR>ipes-from-ar.html




www.ask.com/web?q=quinoa%20recipes&a
sk
id=ef067112-7050-43bc-bd92-e002d0dacR>edb-0-us_gsp&kv=sdb&dqi=Weight%20wat
ch
ers%20Quinoa%20recipes&qsrc=999&
o=2806&l=dir








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PERSISTENCEMIMI Posts: 11,175
3/25/12 8:09 P

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Here are ideas for ingredients that will make fabulus whole-grains salads.
I made yesterday the wheatberry salad. Yummy!

Choose any ingredients you like and use your fabulus creativity.

WEATBERRY SALAD

Whearberries,currants,dried cranberries,walnuts, cinnamon, fresh mint,canola oil, orange juice.

QUINOA WITH LATIN FLAVORS

Quinoa,water,pnion, green chilies,vegetable broth,seasoning,carrot, basil, celery seeds,kelp,parsley, spinach,salted roasted pumpkin seeds,garlic, cilantro, green onion,lime juice.

QUINOA WITH CHRRIES, BABY SPINACH & ALMONDS

Quinoa, water, tomatoes,dried cherries,sunflower oil,spinach, extra virgin oil,red onion, lemon juice,kanola & olive oil blend,almonds, honey,garlic, cumin, cinnamon,ginger, sea salt, black pepper.

NUTTY QUINOA SALAD

Quinoa,, raisins, pinenuts, mandarin oranges,sesame oil, green onions, fresh mint,salt, pepper.

Enjoy



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PERSISTENCEMIMI Posts: 11,175
7/23/11 10:57 P

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I hope it will be a delicious breakfast!!!!

I bought small equal amounts of three Whole-Grains at the bulk section of a healthy store
:
1. Winter (HARD) wheat berries
2.Thick cut rolled oats
3. Steel cut oats

I mixed them well and pur 1 cup of the grain mix in the slow cooker.

I added:

4 cups water
Dried cranberries
2 fresh apples, peeled, cored and sliced
6 small fresh peaches from the local fresh market, peeled and sliced )without the pit.

Either 6-8 hours on low or 4-6 hours on high

I can't wait to try it tomorrow with soy milk and stevia.

I'll let you know how it turned out.

Whole-Grains are so good for out health


Is this a picture of whole-grains in the dish? It's hard to know....
emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon emoticon

**************************************
I tasted it and the experiment is a HUGE success.
The three grains go well together.
I especially like the winter hard wheat berries.
The fresh peaches from the local market added great flavor.

Excellent breakfast, snack or dessert ANYTIME.
Very filling.





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PERSISTENCEMIMI Posts: 11,175
5/14/11 4:19 P

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Cowboy chili and baked bean pot
The cooking channel
Rachel Ray


www.cookingchanneltv.com/recipes/rac
ha
el-ray/cowboy-chili-and-baked-bean-pR>ot-recipe/index.html


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4/26/11 10:59 P

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This recipe looks great!

"A protein-loaded treat!" - Ali Vincent

Makes 6 servings

Ingredients
2 cups cooked red quinoa (at room temperature or cold)
1 diced mango
1 handful chopped cilantro
1 15-ounce can black beans
1 red bell pepper, chopped
6 green onions, thinly sliced
4 Tablespoons red wine vinegar
3 Tablespoons olive oil
1 Tablespoon fresh lime juice

Instructions
In a small bowl, combine vinegar, oil and lime juice. Combine everything else in a big bowl. Drizzle liquid mixture over the salad, and toss until well combined. Chill for about an hour.

Nutritional information (per serving)
Makes 6 servings
Calories 240
Total Fat 8 grams
Saturated fat 1 gram
Cholesterol 0 milligrams
Sodium 10 milligrams
Total carbohydrates 34 grams
Fiber 7 grams
Sugars 9 grams
Protein 7 grams


Edited by: PERSISTENCEMIMI at: 8/16/2013 (19:23)
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4/19/11 4:19 P

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Coconut Quinoa Pilaf

I've made it about a week ago and it was fantastic. This is the first Quinoa recipe that I really like. I've tried other recipes and definetely this is the winner!
Very easy to make!

From a wonderful cookbook called: The whole Life Nutrition Cookbook by Alissa Segesten and Tom Malterre, MS, CN

Notes!
1. it's recomended to use regular can of Coconut milk, and not Light coconut milk. The taste will not be as good.
I may use only 1/2 a can next time, to save calories and fat and replace the other half with low sodium chicken broth.
On a second thought.... I'll use the whole can as the recipe suggests!
2. You can make it without the cilantro, if you don't care for it. I love cilantro.
3.*** Quinoa has a natural saponin coating that repels insects and birds and can create a bitter taste.
Rinsisng the Quinoa with warm water removes the saponin.

Ingredients

2 cups Quinoa
1 can coconut mik
2 cups water
1 bunch green onions, sliced
1 medium red pepper, diced small
3 to 4 cloves garlic, crushed
3/4 teaspoon sea salt
1/2 to 1 tespoon crushed red chili flakes
1/2 cup chopped cilantro

Directions

1. Rinse the dry Quinoa in fine mesh strainer under warm running water.
*** Quinoa has a natural saponin coating that repels insects and birds and can create a bitter taste.
Rinsisng the Quinoa with warm water removes the saponin.

2. Place rised quinoa into a medium saucepan with the coconut milk, water, sliced green onions,diced red pepper, garlic sea salt, and chili flakes.
Cover and bring to a boil, then turn heat to a low simmer and cook for about 20 minutes.

3. Remove pot from heat and let pilaf cool in the pot for about 10 minutes.
Then add chopped cilantro (if you like cilantro) and gently fluff with a fork. Serve hot.






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3/15/11 7:04 P

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Sausage with Garlic Lentils - Rachel Ray
The Food Network

I, personally, will use much less olive oil and use low-fat turkey sausage.


www.foodnetwork.com/recipes/rachael-
ra
y/sausage-with-garlic-lentils-recipeR>/index.html


................................

Similar recipe

www.foodnetwork.com/recipes/nigella-
la
wson/italian-sausages-with-lentils-rR>ecipe/index.html


.................................




Edited by: PERSISTENCEMIMI at: 3/19/2011 (17:22)
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2/7/11 5:39 P

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Indian Stuffed peppers - From the cooking channel, India spice goddes by Bal Arneson

www.cookingchanneltv.com/recipes/stu
ff
ed-peppers-recipe/index.html




Edited by: PERSISTENCEMIMI at: 2/7/2011 (19:15)
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1/29/11 11:03 A

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QUINOA - a very special superfood

www.suite101.com/content/quinoa-reci
pe
s-a10743


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12/28/10 6:38 P

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I experimented today with Wheat Berries, great whole-grain, using the slow cooker.
You can find Wheat Berries in the bulk section of whole food stores and probably in packages at Trader Joe's.

Crock Pot Wheat Berries Compote (dessert or snack)

Ingredients

1 cup Wheat Berries, dry, Summer ones, soft.
(The winter wheat berries are harder and take longer to cook and their color is darker).
4 cups water
2 apples, peeled, cored and cubed
2 pears, peeled, cored and cubed
Next time I'll add 1 stick of cinnamon

Combine all ingredients in the slow cooker and cook on LOW for 8 hours, or until the wheat berries are soft.

We added ground cinnamon and stevia to taste.
Delicious!

Enjoy!

p.s.
For those members on the "SFT" (simply filling technique), no counting is necessary because all the ingredients are POWER FOODS.
I'm so glad I'm doing the "SFT".

**************************

What are Wheat berries?

en.wikipedia.org/wiki/Wheatberry






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12/8/10 1:00 P

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I did the calculations with the new calculator.

emoticon 1 point per slice.
2 Points for 2 slices!!!!! (Absolutely wonderful!)
* With the new plan we don't have the cap of 4g Fiber when multiplying)

Best right from the toaster oven.
Every evening I eat two slices with total of 1/4 avocado (2 oz.) for both slices.
YUM!

These are my favorite breads that I've been eating for a long time because they are healthy.

You can find the breads only at Trader Joe's. It's their own brand.
I usually buy four loaves and freeze three.

They are called:
1. Trader Joe's sprouted wheat bread
2. Trader Joe's sprouted rye bread.

Both have the SAME nutrition information.

emoticon I'll list ALL nutrition facts because I think ALL FACTS are important.

Serving size: 1 slice (28g/1 oz)
Servings per Container: about 16

Calories: 60 (Calories from fat 15)
Total fat : 1 g
Saturated Fat: 0g
Trans Fat: 1g
Cholesterol: 0mg
Sodium: 130mg
Total Carbohydrate: 7g (the lowest on the market!)
Dietary Fiber: 3g
Sugars: 0g
Protein: 5g
Calcium: 4%
Iron: 10%

No artificials colors or flavors. No preservatives.

I hope you live close to Trader Joe's. Wonderful store.

Enjoy

Mimi

**************
p.s. I'm glad I just purchased progressive lenses for my new glasses....smile

Ingredients (for the wheat bread)
Sprouted wheat grains, wheat flour, water, honey, vital wheat gluten, yeast, molasses, salt
* Honey and molasses must be very minimal because the sugars has 0 grams.






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PERSISTENCEMIMI Posts: 11,175
12/5/10 10:49 P

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CREAMY PUMPKIN OATMEAL / CROCKPOT

2 cups steel cut oats
1 12 oz. can fat-free evaporated milk
1- 15 oz. can pumpkin (not the pie filling)
6-8 cups water
½ cup brown sugar (or use Splenda or maple syrup or whatever you like)
1 tsp vanilla
1teaspoon salt
2 teaspoons pumpkin pie spice or make your own ( 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves , ¼ tsp nutmeg)

1. Just put it all in the crock pot, mix until no chunks of pumpkin left. Cook on low for 8 hours (while you sleep). Yummy breakfast for the entire week. 2. For an apple version: substitute 2 cups sugarfree applesauce for the pumpkin. Add a large chopped apple. Substitute 2 teaspoons cinnamon for the pumpkin pie spice.



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PERSISTENCEMIMI Posts: 11,175
12/4/10 10:35 P

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Rachel's Ray Lentil Soup

I would reduce the oil and butter when making it.

www.cookingchanneltv.com/recipes/rac
ha
el-ray/fleuris-curry-lentil-soup-recR>ipe/index.html





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PERSISTENCEMIMI Posts: 11,175
11/27/10 7:52 P

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PUMPKIN AND BLACK BEAN CASSEROLE


blog.fatfreevegan.com/2008/10/pumpki
n-
and-black-bean-casserole.html





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PERSISTENCEMIMI Posts: 11,175
7/19/10 2:09 P

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CAJUN 15- BEAN SOUP


blog.fatfreevegan.com/2006/01/cajun-
15
-bean-soup.html


Edited by: PERSISTENCEMIMI at: 11/27/2010 (19:56)
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PERSISTENCEMIMI Posts: 11,175
2/18/10 8:42 P

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Easy Ways to Cook Whole-Grains

Very helpful. Article by SparkPeople. Thank you.


www.sparkpeople.com/resource/nutriti
on
_articles.asp?id=1025


**********************

Cooking with whole-grains promotes good health

www.alafarmnews.com/index.php?option
=c
om_content&view=article&id=1857:cookR>ing-with-whole-grains-promotes-good-
he
alth&catid=1:news&Itemid=23






Edited by: PERSISTENCEMIMI at: 2/18/2010 (20:48)
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PERSISTENCEMIMI Posts: 11,175
1/26/10 11:01 A

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Farro is a whole-grain that is hard to find, and Costco just got it in.
It's a 2 pound bag by earthy delights company.
Farro has a nutty sweet taste.
One serving has 160 calories, 0 g fat, 3 g fiber.
Good source of protein.
On the back of the bag there are two recipes.
I never tasted farro and I'm loking forward to try it. I'll let you know how I like it.

emoticon What is Farro?

www.farro.ca/index.htm

chefinyou.com/2009/06/how-to-cook-fa
rr
o/


Farro recipes from farro.ca

www.farro.ca/html/recipes.htm


Heather's Farro recipe

www.101cookbooks.com/archives/heathe
rs
-farro-recipe.html




Edited by: PERSISTENCEMIMI at: 1/29/2010 (19:34)
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PERSISTENCEMIMI Posts: 11,175
12/28/09 6:21 A

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Sweet corn and red-bean chowder
From Nubella.com


www.qualityhealth.com/healthy-recipe
s/
sweet-corn-amp-red-bean-chowder-6518R>?rf=42486&mc=&ct=36917





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PERSISTENCEMIMI Posts: 11,175
12/19/09 7:42 A

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Delicious, simple and Filling Lentil Soup with Spinach and marrow bones

I made this soup two days ago, served it to company and even the children liked it! We all liked it very much.
A very filling soup!
* I didn't have marrow bones, so I used lamb bones that I had in the freezer. I'm sure it will be as delicious using marrow bones.
* I also didn't add the fresh mint.
* I chop all the vegetables in the food processor.

Ingredients

1/2 cup olive oil (I only used 1 tablespoon)
2 onions, chopped fine (
6 garlic cloves, minced
3 tomatoes, chopped fine (
2 carrots, coarsely grated (I used 4 carrots)
2 celery stakes, chopped
1 cup parsley, chopped
6 small marrow bones (I used 4 lamb bones)
2 cups green lentils, soaked in warm water for 30 minutes (I didn't soak the lentils and it was fine)
Salt and pepper to taste
Hot paprika
Sweet paprika
7 cups low sodium chicken stock (I think I used 8 cups...)
1 1/2 pounds fresh spinach, rinsed well and chopped

Directions

1. Heat the oil, add the vegetables, parsley and bones. Cover and saute for 10 minutes while stirring few times.
2. Add the lentils, salt, pepper, two paprikas and chicken broth. Bring to a boli, lower heat and simmer for 1 hour.
3. Add the spinach, bring to a boil. Lower heat and simmer for additional 20 minutes.
Taste and adjust the spices to your taste, if necessary.

Enjoy!




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PERSISTENCEMIMI Posts: 11,175
12/13/09 11:02 P

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WHITE BEAN & SWEET ITALIAN TURKEY SAUSAGE SOUP
1 tablespoon olive oil
1 onion, finely diced
2 cloves garlic, minced
1 large red pepper, diced
1/2 pound Sweet Italian turkey sausage, bulk or if using links, casings removed
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon red pepper flakes
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper
4 cups low-sodium chicken broth
Two 15-ounce can Cannellini beans (white kidney beans), drained and divided
1/2 cup frozen spinach, thawed and squeezed dry
1/2 cup fat-free half & half
1/4 cup freshly grated Parmesan cheese, for garnish (didn't use this and it was good and flavorful even without it)

In a stockpot heat the olive oil over medium heat. Add onions, garlic, and red pepper and sauté until onions are tender.
Stir in sausage and cook until no longer pink.
Add basil, oregano, sage, rosemary, red pepper flakes, salt, and black pepper.
Stir in chicken broth. Bring to a boil, reduce heat and simmer for 10-15 minutes.
With a fork coarsely mash the beans from one can. Add to broth mixture.
Stir in remaining can of beans, spinach, and fat-free half & half.
Allow to simmer for 10 minutes.
Serve with freshly grated Parmesan cheese.

Makes approx. 8 one-cup servings.
Per Serving: Calories 280; Protein 17 g; Fat 10 g; Carbs 16; Sugar 3 g; Sodium 893 mg


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PERSISTENCEMIMI Posts: 11,175
12/7/09 7:06 P

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BLACK BEANS AND BARLEY SALAD
From nubella.com


www.nubella.com/component/option,com
_r
ecipes/Itemid,94/task,detail/rid,599R>7/s,1/r,bean/


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12/7/09 7:03 P

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BEST BEAN CHILI
From nubella.com


www.nubella.com/component/option,com
_r
ecipes/Itemid,94/task,detail/rid,992R>0/s,1/r,bean%20chili/


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12/7/09 7:01 P

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GARLIC BEAN SOUP
From nubella.com


www.nubella.com/component/option,com
_r
ecipes/Itemid,94/task,detail/rid,989R>8/s,1/r,bean%20soup/





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PERSISTENCEMIMI Posts: 11,175
11/28/09 9:22 A

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Italian white-bean and kale soup

www.weightwatchers.com/community/rcp
/d
etail.aspx?ID=13810270


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PERSISTENCEMIMI Posts: 11,175
11/18/09 5:03 P

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SLOW COOKER STEW (CHOLENT)

I've made this stew (cholent) and it was wonderful!

Ingredients

250 g (about 8 ounces) white beans (lima or other white beans)
250 g (about 8 ounces) brown beans (kidney beans)
3 onions, chopped
A little olive oil (1 tbs. will be enough)
11-13 potatoes (or less) 1 1/2 kilo (about 3 pounds) beef stew
1 turkey neck (or more)
1 kabanus sausage (or smoked turkeysausage or regulare low fat turkey sausage)
5 pitted prunes (dried plums)
5 garlic cloves, minced
2 tablespoons chicken powder ( or use low sodium chicken broth instead of the chicken powder and the water)
Salt and pepper to taste
2 tablespoons sugar (NOT substitute sugar, but real sugar)
6 eggs
1/2 cup tea, optional (for a darker color for the eggs)

Dierctions

Saute the onions with the olive oil.
Put all ingredients in the slow cooker except the sugar. Cover with water and chicken powder or chicken broth.

Cook the sugar on low-medium heat the sugar until it becomes liquid and carmalized.
Pour over all the ingredients.

Cook for 12 hours on low.
* I usually cook on high for the first hour, for safty, and then switch to low.



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PERSISTENCEMIMI Posts: 11,175
11/18/09 4:59 P

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SMOKY SPLIT PEA SOUP

I made this soup this morning and it's so delicious!
The best part is that its SO EASY to make.
Great for company!

Ingredients

250 grams (about 9 ounces)dry split peas
250 grams (about 8 ounces) beef somkies,AKA beef sticks, sliced. (I used about 6 ounces).
2 large onions, chopped
2 TBS. margarine or butter (I used 1 TBS. butter)
8 cups low sodium chicken broth/stock
Salt and pepper to taste

Directions

1. Heat the margarine or butter in a pot and saute onions until sort.
2. Add the beef smokies and continue sauteing couple more minutes. Add the split peas and chicken broth and boil.
3. Simmer on low heat for about 45 minutes until Split peas are soft. Adjust the seasoning with salt and black pepper.



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PERSISTENCEMIMI Posts: 11,175
10/23/09 5:16 P

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CREAMY PUMPKIN OATMEAL

2 Cups of steel cut oats
1 12 oz. can ff evaporated
milk
1 15 oz. can pumpkin
5 1/2 Cups water
2 tsp. pumpkin pie spice
(more to taste)
add sweetener to taste when
eating

Put all in crockpot, stir til all pumpkin is mixed in..cook on low for 4-6 hours.


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PERSISTENCEMIMI Posts: 11,175
10/19/09 9:03 A

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Polenta Recipes


www.quinoa.net/915.html

Edited by: PERSISTENCEMIMI at: 10/19/2009 (09:11)
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Quinoa Recipes


www.quinoa.net/181.html

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10/6/09 6:32 A

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56 Vegan Chili recipes


www.ivu.org/recipes/chili/

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9/27/09 8:00 P

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What is Kasha?
Kasha recipes and more...


www.aboutkasha.com/





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