Breads, Dips, Veggies, Pasta, and Soups

Recipes in this section:

Please note items marked with a * are not appropriate for hypoglycemics or people in sugar-restricted diets. For recipes that call for potatoes (which are high-glycemic index foods) would probably tolerate better using red potatoes, and limiting the amount to less than one-third of a cup. With pasta and rice dishes, hypoglycemics will do better using whole-grain pasta, quinoa, or semolina, and whole-grain rices; again, limiting the serving size to no more than one-third of a cup.

Asian Slaw, sent by R. Fahey
Baked eggplant
Dana's 1846 Irish Soda Bread*
The Definitive Chesnut Dressing
Ed's Hot Taco Dip*, sent by Debby G.
Gilda's Potato Mushroom Soup
Hans's Fresh Salsa, sent by Debby G.
The Interrogator's Resistance-Is-Futile Cornbread*, sent by Debby G.
Linda McCartney's Hummus, sent by Gilda
Mad Monk Soup Crackers*, sent by Debby G.
Mr. I's Angelhair Pasta, sent by Mary Anne
Sauteed broccoli
Scalloped potatoes, from She-Who-Must-Be-Obeyed
Sinclair's Favourite Potatoes*, sent by Debby G.
Stir-fry veg
Tofu "quiche"

Asian Slaw

1 cup choppped almonds
1/2 cup sesame seeds, roasted
4 cups shredded cabbage
5 scallions, chopped
1/2 cup olive oil
6 tablespoons rice vinegar
1/8 teaspoon curry powder
2 packages ramen noodles, uncooked, broken into pieces

Preheat the over to 350oF. Roast the almond and sesame seeds for approximately 10 minutes. Turn frequently to prevent burning.
Make the dressing with the olive oil, rice vinegar, and curry powder in a blender. (Fausta's note: The original recipe calls for 1/4 cup of sugar, but I don't think it needs it)
.
Combine the cabbage, scallions, and ramen noodles in a very large bowl. Add the dressing & mix thoroughly. Cover and refrigerate for 2-3 hours.
Mix in the roasted almonds and sesame seeds just before serving.

Baked eggplant

1 or 2 tablespoons olive oil
1 eggplant, peeled and sliced in 1/8" slices
1/2 cup spaghetti sauce. Some prefer less sauce
1 cup ricotta cheese
5 oz shredded mozarella cheese
2 oz grated parmesan cheese

Heat oven to 350oF. Coat a glass oven-proof dish with olive oil. Arrange eggplant slices on the bottom of the dish (only one layer of eggplant). Spread a layer of spaghetti sauce evenly over them; dot with ricotta, spread shredded mozarella. Repeat process until you have a couple of layers of eggplant, sauce, ricotta, and mozarella. After all the layers are arranged, sprinkle grated parmesan on top.

Cover with aluminum foil, bake for 40 minutes or until the eggplant is thoroughly cooked. Remove foil and bake uncovered for an additional 10 minutes.

This is a good dish for those who love lassagna but need to watch their carbohydrates. It can be made with low-fat cheeses if you insist.

Another variation is to add a layer of thinly-sliced Summer squash or mushrooms (or both), and fresh tomatoes on top of the eggplant before you layer the other ingredients.

Take the large bowl with the chesnuts and add: 1/2 cup of melted butter
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup cream
the cubed bread
2 tablespoons c hopped parsley
the sauteed vegetables
1/4 cup seedless raisins (optional)
Serve while still warm

2 cup whole wheat flour*
2 cup unbleached flour
3 tsp baking powder
2 tsp. baking soda
2 Tbs. brown sugar
1 tsp. salt
3/4 cup melted margarine
2 eggs
1 1/3 cup plain yoghurt
handful of raisins or currants

Preheat oven to 375 (350 for glass pan)
butter a 10" round pan

In large bowl, sift together dry ingredients
In another bowl, beat together wet ingredients
Make a well in dry ingredients. Add wet and mix till reasonably blended
Add raisins or currants
Spoon into pan and spread as evenly as possible. Shape into smooth mound, higher in the middle. Bake 40-50 minutes, till knife inserted in center comes out clean. Cool in pan 10 minutes and remove.

*Oat and barley flours may be substituted for others.

2 lbs. ground beef
1 lb. Velveeta
1 jar salsa (or you can use Hans’s Fresh Salsa, recipe, also from Debby G.)

Brown and drain hamburger. Mix with rest of ingredients and put in a crockpot, adding more salsa if you like. Serve with hunks of crusty bread.

1/4 cup (1/2 stick) butter
13/4 lb. russet potatoes, peeled, coarsely chopped, 4 1/2 cups)
1/2 cup chopped shallots
5 cups canned low-salt chicken broth
1/2 tsp. caraway seeds
2 tsp. chopped fresh marjoram or 1 tsp. dried
4 T. whipping cream
2 tsp. white wine vinegar
Ground white pepper
51/2 ounces assorted fresh mushrooms : (such as crimini, button and stemmed shiitake), sliced

Melt butter in heavy large saucepan over medium-high heat. Add potatoes and shallots; sauté until shallots are tender, about 3 minutes. Add 4 cups broth, caraway seeds and marjoram. Bring to boil. Reduce heat and simmer until potatoes are very tender, about 20 minutes. Stir in 2 T. whipping cream. Working in batches, purée soup in blender. Return mixture to saucepan. Stir in vinegar. Thin with more broth, if desired. Season to taste with white pepper and salt. Heat remaining 2 T. cream in heavy small skillet over medium-high heat. Add mushrooms and cook until tender and golden, stirring frequently, about 5 minutes. Ladle soup into bowls.Top with mushrooms and serve.

Makes 4 servings

5-6 tomatoes, chopped
1 white onion, chopped
1 can diced chilis
1 bunch fresh cilantro, chopped finely, including the stems

Combine all in a huge bowl, salt (or not) to taste. Let stand at least one hour. Best eaten with 2 days as after that it turns into gazpacho! Either way--it's wicked good!

VARIATION: Add drained cooked black beans.

1 box cornbread mix (14-16 oz)
1 egg
1 cup milk
1 15-oz. can cream style corn
1-1/2 cups shredded cheddar cheese
1 pint sour cream
chopped green onions

Mix together first four ingredients, blending smoothly. Pour into a greased and floured 9x13 pan. Spread sour cream in a smooth layer over top. Sprinkle onions over that, then sprinkle cheese over all. Bake at 350 degrees for 35 minutes. Cool for 20 minutes before serving.

Gilda says, “Of all the ones I have tried, this is one of the best. Simple, yet tasty”.

3 cups cooked chickpeas (canned is also good, but drain and reserve liquid)
1/4 cup water from cooked chickpeas or liquid from canned chickpeas
1/4 cup lemon juice
4 cloves garlic, finely chopped
1/2 tsp. salt
3 T. tahini (sesame-seed paste, found at health-food stores)
2 T. fresh parsley, chopped
3 T. olive oil

Place all ingredients in a blender or food processor and purée to a fine consistency, adding more liquid as necessary. Chill for at least one hour so flavors can blend.

Variations: Reduce amount of garlic if desired; add 1/2 tsp. dill and paprika for more flavor.

(2) 12-oz. packages oyster crackers
1 pkg. Hidden Valley dressing mix
1 tsp. dill weed
1 tsp. garlic powder
1 cup oil

Mix all ingredients and pour over crackers. Stir to coat evenly. Let stand for an hour or so until dry, stirring occasionally.

The Interrogator's Angelhair Pasta

As HE would say: "Simple, but . . . effective."

Ingredients:
12 oz. package of angelhair pasta
1/3 cup extra-virgin olive oil
2-3 cloves garlic, minced, or crushed in garlic press. If you do not own a garlic press, high-quality stainless steel pliers will prove very . . . persuasive.
1/3 cup fresh chopped parsley
1/2 teaspoon salt
Fresh grated parmesan cheese

Cook pasta in boiling salted water, according to package directions.

While pasta is boiling, cook the garlic in the olive oil (low heat, please) for about 1 minute; garlic should NOT brown. Add parsley and salt; stir well.

Drain pasta. Pour olive oil mixture over hot pasta and toss to coat strands. Top with fresh grated parmesan.

Will serve 6 polite people, or 2-3 hungry people.

From HIS "interesting variations" department:
Some people like more or less garlic, or prefer to cook it in vegetable oil or melted butter. With the latter use caution, as it scorches easily.

Prefer a spicier dish? Sprinkle on some crushed red pepper flakes for extra flavor and color.

Sometimes the presentation has to be especially attractive: The hot date. The obligatory dinner for the in-laws. The pre-seduction and/or interrogation ritual with your latest helpless victim. For such occasions, look for pasta "nests": angelhair pasta in the shape of small bird-nests, rather than the usual long strands. Beautiful and unusual, not to mention easier to manage with a fork.
Or the . . . instrument . . . of your choice . . .

Heat the oil in skillet, add garlic and broccoli. Toss together for five minutes. Serve

Pre-heat oven to 375oF
Wash, peel and slice 1 potato for each person you will be serving.

Layer on a buttered oven-proof dish until you run out of potatoes, as follows:
1 layer of potatoes
sift flour over potatoes
salt and pepper

Cover with milk, dot pats of butter on top, bake until brown and bubbly.
To obtain results like on the photograph, add cube-shaped pieces of ham before baking

1 large bag frozen Tater Tots
1 can cream of chicken soup
12 oz. sour cream
8 oz. Velveeta
1/3 cup chopped onions
1 cube melted butter
1 tsp. salt
1/2 tsp. pepper
3 cups crushed cornflakes
1/2 cube melted butter

Mix together everything except cornflakes and 1/2 cube melted butter. Press into a 9 x 13 pan. Mix cornflakes and butter and spread evenly over pan. Bake at 350 degrees for 45 minutes or until bubbly hot.

In a bowl, mix together:
16 ounces of tofu
1/2 teaspoon turmeric OR 1/2 teaspoon chili powder
salt and pepper to taste
If you like a scrambled-egg consistency, use soft tofu; others prefer extra-firm tofu. Set aside.

Chop:
1 fresh tomato
1 onion
1 green pepper

In a skillet, heat 1 tablespoon extra-virgin olive oil.
Sauté together the onion and green pepper until the onion is transparent but not golden. Add the tomato and tofu. Stir together gently until the tofu is hot. Serves 4.

1 tablespoon extra-virgin olive oil
3 garlic cloves, pressed
24 ounces extra-firm tofu broken into pieces
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
1 tablespoon mustard
1 chopped onion
20 ounces cooked spinach, or frozen chopped spinach, thawed and drained
1/3 cup grated parmesan cheese

Preheat oven to 350oF. Coat the inside of an oven-proof quiche or pie plate with the oil.
In a food processor, using the “S” blade, mix the garlic, tofu, turmeric. nutmeg, mustard and onion. Process for 2-3 minutes until smooth. Add the spinach and parmesan and mix well but do not overprocess. Pour into quiche or pie plate and bake for approx. 1 hour, until set.
Yields six servings.