Recipes Included On This Page Ginger Pumpkin Pie - 4 pts (Prevention) Grainy Mustard Sauce - 7 pts Great Grilled or Broiled Jerk Tofu - 7 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ginger Pumpkin Pie - 4 pts (Prevention) Recipe By : Prevention Magazine Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup whole grain pastry flour 1/4 teaspoon salt 3 tablespoons canola oil 2 tablespoons cold butter 4 tablespoons ice water 1/2 cup packed brown sugar 1 egg 2 egg whites 1 1/2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 15 ounces plain pumpkin puree -- (1 can) 1 cup fat-free evaporated milk In a food processor, combine the flour and 1/4 teaspoon of the salt. Pulse until blended. Add the oil and butter. Pulse until the mixture resembles a fine meal. Add the water, 1 tablespoon at a time, as needed, and pulse just until the dough forms large clumps. Form into a ball and flatten into a disk. Cover and refrigerate for at least 1 hour. Preheat the oven to 425 degrees F. Coat a 9-inch pie plate with cooking spray. Place the dough between 2 pieces of waxed paper and roll into a 12-inch circle. Remove the top piece of paper and invert the dough into the pie plate. Peel off the second piece of paper. Press the dough into the pie plate and up onto the rim, patching where necessary. Turn under the rim and flute. Chill in the refrigerator. Meanwhile, in a large bowl, whisk the brown sugar, egg, egg whites, vanilla extract, cinnamon, ginger, nutmeg and the remaining 1/8 teaspoon salt until well-blended. Whisk in the pumpkin and milk. Pour into the chilled crust. Bake for 15 minutes. Reduce the temperature to 350 degrees F. Bake for 25 minutes or until a knife inserted off-center comes out clean. Cool on a rack. Source : Prevention Magazine. Formatted by Chupa Babi in MC: 11,10.06 Pumpkin pie with lots of spices is served in a whole grain crust. Top with freshly whipped cream! Contributed to the FareShare Gazette by Chupa; 5 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 9g Fat (47.4% calories from fat); 4g Protein; 18g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 161mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Grainy Mustard Sauce - 7 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup heavy cream 3 tablespoons low-sodium broth 1/4 cup coarse-grain mustard 2 tablespoons chopped fresh tarragon 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Whisk together all the ingredients in a large skillet or saucepan over medium heat. Bring to a gentle simmer. Cook until the sauce has thickened slightly, about 3 minutes. Pour or spoon the sauce over cooked meat. Yield : Makes 4 servings Source : 8 Mix and Match Pan Sauces by Sara Quessenberry, Real Simple October 2006. Formatted by Chupa Babi in MC: 11.11.06 Contributed to the FareShare Gazette by Chupa; 7 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 23g Fat (90.8% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 344mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat. * Exported from MasterCook * Great Grilled or Broiled Jerk Tofu - 7 pts Recipe By : Adapted from The Ethnic Vegetarian Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-04 Apr 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vegetable broth 2 pounds firm tofu -- sliced 1/2 teaspoon salt 1 cup barbecue sauce 1/4 cup olive oil 1/4 cup packed brown sugar 2 tablespoons Jerk Seasoning -- (see below) or prepared jerk seasoning 1. Bring the vegetable broth to a simmer in a large saucepan over low heat. Add the tofu and salt; simmer for 5 minutes. Remove the tofu from the pan with a slotted spoon to a paper towel-covered plate to drain. 2. Combine 1/2 cup of the barbecue sauce, the oil, brown sugar and jerk seasoning in a large bowl. Place the tofu in the bowl and toss to coat with the marinade. Marinate the tofu in the refrigerator for 2 hours or overnight. 3. Preheat the broiler. 4. Place the tofu on a baking sheet. Brush with the remaining 1/2 cup barbecue sauce. Broil the tofu for 7 to 10 minutes or until the top starts to bubble. Serves 6. Cajun Spice Mix: 2 1/2 tablespoons ground paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon freshly ground black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients in an airtight container. Shake to mix. Store in a cool, dry place. Makes about three-quarters cup. This spicy mix adds a burst of flavor to many recipes. Description : "7 pts" Source : "Care2.com". S(Formatted by Chupa Babi in MC): "03.20.06" NOTES : The origins of Afro-Caribbean cuisine date back to the time when African captives were brought to the region to labor in the homes and fields of vast sugar cane plantations owned by Europeans. Slave cooks adapted the culinary knowledge and a few staples that arrived with them from their African homelands to the ingredients and methods they found on the islands. The blend of African, Amerindian, and European cooking gave rise to Afro-Caribbean cuisine. Jerk seasonings are reflective of the bright, refreshing flavors reflective of this tropical lifestyle, and tofu is the perfect vehicle for the spicy jerk seasoning in this recipe. Marinating the tofu infuses the otherwise bland soy product with flavor. Adapted from The Ethnic Vegetarian, by Angela Shelf Medearis (Rodale, 2004). Contributed to the FareShare Gazette by Chupa; 22 April 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 302 Calories; 17g Fat (49.7% calories from fat); 14g Protein; 25g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 939mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 3 Fat; 1 Other Carbohydrates.

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