Recipezaar: Pacific Northwest,Diabetic recipes

Diabetic Vegetable Stock

Sun, 17 Mar 2002 10:25:48 -0500

I stole (and adapted) this recipe from applesforhealth.com, because they have stolen dozens of recipes from me and hundreds of recipes from Recipezaar! The original source of the recipe is the Art of Cooking for the Diabetic. Low sodium and low cholesterol, too! -- posted by Mille®

Puff The Magic Dragon's Easter Eggs

Tue, 19 Mar 2002 21:53:13 -0500

-- posted by Mille®

Diabetic Peanut Butter Cookies

Thu, 21 Mar 2002 14:39:38 -0500

Posted by request. From www.splenda.com -- posted by Mille®

Garlic Broth

Thu, 28 Mar 2002 10:08:38 -0500

-- posted by Mille®

Diabetic Broccoli in Garlic Sauce

Sun, 14 Apr 2002 22:51:54 -0400

from splenda.com - delicious! -- posted by Mille®

Diabetic Blueberry Muffins

Sun, 14 Apr 2002 22:54:56 -0400

from Splenda.com -- posted by Mille®

Olive Sauce for Pasta

Mon, 22 Apr 2002 16:22:27 -0400

-- posted by Mille®

Veggie Burgers

Mon, 22 Apr 2002 16:37:50 -0400

These healthy alternatives to beef burgers are ideal for barbecues served in a bread roll with salad or a salsa. I can't take credit for this recipe, though - my daughter, Laura, came home to visit last weekend and she barbecued for us. Dad LOVES an occasional kitchen break! -- posted by Mille®

Baked Beets

Mon, 22 Apr 2002 16:44:11 -0400

Be careful when preparing fresh raw beetroots for cooking - if the skin is damaged the colour will 'bleed' during baking. For the same reason, do not prod them with a fork to see if they are done, but instead test whether the skin slides off easily. -- posted by Buggerlugs Cuddlemorphus Girvan

Barbecued Bacon and Scallop Brochettes

Mon, 22 Apr 2002 17:03:02 -0400

-- posted by Mille®

Basil Shrimp for the Barbecue

Mon, 22 Apr 2002 17:07:55 -0400

-- posted by Mille®

Barbecued Stilton Pears

Mon, 22 Apr 2002 17:08:18 -0400

-- posted by Mille®

Parsley Sauce

Wed, 24 Apr 2002 10:56:19 -0400

A delightful delicate sauce for white fish. -- posted by Mille®

Wendy's Chili Seasoning (copycat)

Sat, 27 Apr 2002 17:40:23 -0400

-- posted by Mille®

Mustard-Coated Lamb Loin

Thu, 02 May 2002 20:57:42 -0400

-- posted by Mille®

Maryland Is For Crabs!

Fri, 03 May 2002 15:09:35 -0400

Unashamedly rich dish. Serves 2 as a main course or 4 as a first course. -- posted by Mille®

Broccoli Gloucester Soup

Mon, 06 May 2002 17:14:37 -0400

-- posted by Mille®

Bird's Nest Breakfast

Tue, 07 May 2002 10:43:21 -0400

-- posted by Mille®

Pizzatizers

Wed, 08 May 2002 16:11:03 -0400

Deliciously simple and simply delicious. -- posted by Mille®

Grrrrrilled Chicken

Wed, 08 May 2002 16:12:04 -0400

-- posted by Mille®

Sunshine Fish

Wed, 08 May 2002 16:27:19 -0400

-- posted by Mille®

Prawn Dip

Wed, 08 May 2002 16:35:44 -0400

-- posted by Mille®

Warm Crab Spread

Wed, 08 May 2002 16:36:29 -0400

-- posted by Mille®

Lemon Egg Soup

Thu, 09 May 2002 15:52:33 -0400

-- posted by Mille®

My Cardiologist's Chili

Thu, 09 May 2002 15:53:35 -0400

3 guesses who gave me this recipe!!! - Right first time!!! -- posted by Mille®

Garlic Roast Chicken

Thu, 09 May 2002 15:57:17 -0400

-- posted by Mille®

Peppery Poultry Pan Gravy

Thu, 09 May 2002 18:34:59 -0400

-- posted by Mille®

Sour Cream Sauce

Thu, 09 May 2002 18:35:26 -0400

Serve on baked potatoes, burritos, tacos, or anything else that you would normally top with plain sour cream. -- posted by Mille®

Asparagrette

Mon, 13 May 2002 17:57:31 -0400

-- posted by Mille®

Fish Marinade for Grilling

Mon, 13 May 2002 18:12:20 -0400

-- posted by Mille®

Roasted Fresh Vegetable Medley

Mon, 13 May 2002 18:32:49 -0400

-- posted by Mille®

Hot Dressed Green Beans

Mon, 13 May 2002 18:47:44 -0400

-- posted by Mille®

Marinated Brussels Sprouts

Mon, 13 May 2002 18:48:02 -0400

-- posted by Mille®

Garlic Fries

Tue, 14 May 2002 20:23:48 -0400

In addition to fries, the seasoning tastes great on steaks, roasts, pork, poultry and corn on the cob. -- posted by Mille®

Snobby Mushrooms

Sat, 18 May 2002 13:29:49 -0400

They are just full of themselves!!! (This recipe is a limp-wristed salute to ashleyd.) -- posted by Mille®

Rib Rub that Rocks

Sat, 18 May 2002 13:42:47 -0400

Rub this savoury mixture on to a slab of ribs for your next barbecue! -- posted by Mille®

Bleu Cheese Slaw

Mon, 20 May 2002 20:25:03 -0400

-- posted by Mille®

Barbecued Chicken Drumsticks Parmesan

Wed, 29 May 2002 21:14:27 -0400

-- posted by Mille®

Barbecued Drumsticks

Wed, 29 May 2002 21:22:34 -0400

-- posted by Mille®

Herby Balsamic Vinegar

Mon, 10 Jun 2002 18:57:57 -0400

Add a savoury twist to almost any recipe that calls for balsamic vinegar. -- posted by Mille®

Lemon Vinegar

Mon, 10 Jun 2002 18:59:51 -0400

Mixed with good olive oil, this makes a fabulous delicate salad dressing or marinade. -- posted by Mille®

Blarney Butter

Mon, 10 Jun 2002 19:00:37 -0400

My favourite use for this stuff is to baste lamb chops on the barbecue. -- posted by Mille®

All Purpose Beef Seasoning Mix

Mon, 24 Jun 2002 21:11:30 -0400

If you're not watching your salt intake, replace the salt substitute with table salt -- posted by Mille®

Wise Carrots

Tue, 25 Jun 2002 22:34:08 -0400

-- posted by Mille®

Low Cal Creamy Garlic Dressing

Sun, 30 Jun 2002 17:58:33 -0400

-- posted by Mille®

Multicoloured Spanked Potatoes

Thu, 11 Jul 2002 19:45:16 -0400

-- posted by Mille®

Crock Pot Little Red Rooster Breakfast

Mon, 15 Jul 2002 07:02:42 -0400

Dump it in the crock Saturday night for Sunday Brunch. -- posted by Mille®

Good Seasons Italian Salad Dressing Mix

Wed, 17 Jul 2002 23:02:05 -0400

Save money on groceries. When added to vinegar, water, and oil, you get one of the best-tasting homemade instant salad dressings. The dry pectin can be found near the canning supplies in your supermarket. -- posted by Mille®

Ranch-Style Dressing and Dip Mix

Tue, 23 Jul 2002 19:14:48 -0400

Make a basket up with 4-ounce jars of this mix, a decorative bag of croutons or crackers, and holiday napkins. -- posted by Mille®

Yumpin' Yiminy Burgers

Thu, 25 Jul 2002 21:26:26 -0400

-- posted by Mille®

Fusion Ketchup

Sat, 27 Jul 2002 00:30:26 -0400

This recipe joins together two of my favourite ketchup ingredients - tomato and tomato. -- posted by Mille®

Fish in Beer Sauce

Sun, 15 Sep 2002 16:54:55 -0400

Beer sauce... put it together with fish and lots of crusty bread and/or potatoes with all the toppings, and this one will please the guys for sure! :) -- posted by Julesong

Viking Stuffed Meatloaf

Sun, 12 Dec 2004 20:00:26 -0500

Washington State University sells Cougar Cheese. The Viking Cheese is "a mild-flavored, semisoft cheese comparable to Monterey Jack," aged for at least four months. My wife and I are in a re-creation society and study Norse culture, and find the idea of a meatloaf stuffed with Vikings amusing. -- posted by Steingrim

Caramelized Onion Pork

Wed, 29 Dec 2004 20:02:03 -0500

This recipe came from Nell Cruse of Ontario, Oregon, where it came in as first place in the Idaho-Eastern Oregon Onion Festival. It was published in Taste of Home. -- posted by Juliesmom

Deluxe Tossed and Layered Salad

Wed, 29 Dec 2004 20:02:34 -0500

This comes from my sister Terry, and was published in the church cookbook for the Molalla Christian Church, here in Oregon. Prep time includes chilling. -- posted by cxstitcher

Chicken Asparagus Pasta

Wed, 29 Dec 2004 20:02:45 -0500

This recipe is based on one online from the Oregon Fryer Commission, submitted by Michael Butowitsch in Grants Pass, Oregon. -- posted by Juliesmom

Kaleenka Borshch (borsch/borscht)

Sat, 05 Feb 2005 19:58:25 -0500

One of my favorite restaurants in Seattle was Kaleenka's on First Avenue. I loved their borshch and piroshky, and I always felt warm and comfortable in the restaurant. Kaleenka's has unfortunately closed, but I did find their recipe for borshch in "Dining Ethnic Around Puget Sound" which was published in 1993. This is an excellent borshch, well worth making! Kaleenka featured good Russian hearty fare, traditional cooking from the Ukraine, Uzbekistan, and Georgia. The name "Kaleenka" was derived from a ubiquitous shrub that grows all across Russia, which is revered since ancient times as a symbol of the land and culture. According to Kaleenka's... there are many variations of the soup called "borshch," and this one is a vegetarian recipe. What's the secret of a good borshch? Brown the vegetables separately. How do you pronounce "borshch?" Like the "sh ch" in "fresh cheese." In Russian it is indicated by a single letter. -- posted by Julesong

Herbfarm Red Pepper Hazelnut Sauce

Wed, 09 Feb 2005 19:57:49 -0500

The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. In October 2001, Gourmet Magazine ranked The Herbfarm among "America's Best 50 Restaurants." -- posted by Julesong

Herbfarm Green Goddess Dip

Thu, 10 Feb 2005 19:57:32 -0500

Fennel Apple Gorgonzola Salad with Balsamic Vinaigrette - aka Winter Apple Salad

Fri, 04 Mar 2005 20:00:09 -0500

A delicious recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA, featuring Washington apples. It can be prepared up to four hours in advance. Prep time includes chilling for the vinaigrette. -- posted by Julesong

Spicy Edamame Dip

Fri, 04 Mar 2005 20:00:10 -0500

A delicious recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. It was adapted from a Whole Foods Market recipe by Rick Bayless. -- posted by Julesong

Cream of Celery Soup

Fri, 04 Mar 2005 20:00:10 -0500

A tasty recipe from "The Brimming Basket," the newsletter of the Pike Place Market Basket CSA. It was adapted from "The New Laurel's Kitchen." -- posted by Julesong

Widmer Brothers Beer Cheese

Fri, 04 Mar 2005 20:00:11 -0500

Widmer Brothers Brewing Company in Portland, Oregon brews a line of deliciously original European and American style beer. I haven't made this, yet, but it looks tasty! This recipe makes quite a big batch. -- posted by Julesong

Hopvine's Marinated Roasted Eggplant (Aubergine)

Thu, 31 Mar 2005 15:28:33 -0500

At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling. -- posted by Julesong

Hazelnut Crusted Chicken With Gorgonzola Sauce - Rachael Ray

Thu, 31 Mar 2005 15:28:35 -0500

This dish was prepared in the same episode of "30 Minute Meals" as the prosciutto-wrapped endive I've also entered here at RecipeZaar, so I went ahead and fixed them for dinner on the same day. :) Delicious! Hazelnuts are very well known and often used in cuisine of the Pacific Northwest, so I was happy to be utilizing them. Not to forget that I got to add stinky cheese, too!! (YUM!) -- posted by Julesong

Artichoke and Scallop Chowder

Fri, 01 Apr 2005 09:10:04 -0500

Adapted from "Simply Classic," by the Seattle Junior League. -- posted by Julesong

Tart Tangle of Greens

Fri, 22 Apr 2005 16:57:06 -0400

This recipe is part of a meal I made at Culinary Communion, with chef Gabriel Claycamp. Culinary Communion teaches cooking and wine classes in the Seattle area in an effort to create a community of food enthusiasts. In each class, we drink wine, laugh, and talk. And, of course, sit down to enjoy the meal we've created together. And I know that my husband, for one, is extremely happy with the leftovers we get to take home! :) He really enjoyed these greens. Recipe posted with permission. -- posted by Julesong

Wild Mushroom Ragout

Tue, 26 Apr 2005 17:13:58 -0400

This simple chunky mixture of sauteed mushrooms was a nice addition to dinner at Culinary Communion class! Recipe posted with permission. -- posted by Julesong

Grilled Collard Greens

Fri, 29 Apr 2005 12:06:18 -0400

Who would've thought you could grill collard greens? But Chef Gabriel Claycamp showed us how at Culinary Communion, and they were absolutely delicious!! The outside leaves are crispy, and the inner ones tender and juicy. Posted with permission. -- posted by Julesong

Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce

Tue, 17 May 2005 11:25:13 -0400

We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, recipe # 122434). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission. -- posted by Julesong

Ambrosia Extreme Makeover

Thu, 05 Jan 2006 14:10:35 -0500

This recipe was on an Easy Entertaining with Michael Chiarello, by chef Pilar Sanchez. It is a show about "re-do's" of some the unhealthier recipes with some healthier versions of their own. -- posted by Manami

Trout With Bacon and Vinegar Sauce

Thu, 09 Mar 2006 17:38:03 -0500

Rich sauce to compliment trout. I like to serve this with a green veggie and wild-rice mix. (I cheat here and use a packaged wild rice-white rice mix, i.e Uncle Bens) -- posted by mikekey

Seared Halibut With Walla Walla Spring Onions, Fava Beans and Sh

Tue, 30 May 2006 19:01:24 -0400

The chef, Brad Root, does an AMAZING job with fish and I have never been disappointed with one of his creations. I've lightened it up a bit, but you're not missing anything. -- posted by VNess

Cranberry Crab Cakes

Mon, 07 Aug 2006 21:47:40 -0400

These are baked, not fried, so healthier! And they turn out crispy! (just make sure to spray cakes before coating and refrigerate for 1 hour before baking!) NOTE: Frozen whole cranberries can be used. No need to thaw. -- posted by mikekey

Sauteed Washington Trout With Macadamia Nuts

Sun, 07 Jan 2007 22:38:40 -0500

A tasty, quick dish. Removed head and bones from trout, but otherwise leave whole. I leave the crispy skin, but it can be removed before serving. Serve with a rice pilaf (Recipe #202897 is good) and green veggie. -- posted by mikekey

Artichoke Pesto Salad Dressing (Aka Sit Sandwich Dressing)

Mon, 16 Jul 2007 23:01:54 -0400

This recipe came about completely by accident when I once used twice the amount of jarred artichoke liquid necessary when making a Sit Sandwich (recipe #27931 delicious!). My husband was delighted, however, and happily used the leftover as a salad dressing until it was gone which was all too quickly, in his opinion. :) Hes also used it as a sandwich spread, and it makes a great dip for steamed artichoke leaves. Putting this recipe together is pretty quick, if you do it at the same time or after youre making a Sit Sandwich. -- posted by Julesong

Scallops Ceviche

Sat, 21 Jul 2007 10:59:00 -0400

This recipe originally came from Fairbanks Margaret Clark in Good Food A-Plenty, but Ive fiddled with it a lot. :) Delicious! (Time does not include marination.) -- posted by Julesong

Duck in the Mud

Tue, 24 Jul 2007 17:40:50 -0400

Youre out hunting and camping, and you got yourself a duck the day before. Great! Heres what to do with it the next morning. From The Alaskan Camp Cook by Kenneth Hughes in Haines, Alaska. -- posted by Uncle Dobo

How to Prepare Salt Cod

Thu, 26 Jul 2007 23:19:44 -0400

Salt cod is used in many cultures, including Portuguese, Spanish, Scandinavian, and native American Alaskan. Its actually quite easy to prepare, but its unfamiliarity to many people keeps them from using it. Hopefully this recipe, more of a method, actually, will help! :) It is taken adapted from the collective cookbook Cooking Alaskan, and the Marine Fish Cookbook. Prep time includes maximum soaking time. -- posted by Julesong

Italian Style Buffalo Ragout

Wed, 08 Aug 2007 22:27:30 -0400

A Julesong original. LJ entry from Thursday, December 20th, 2001, describing dinner. :) It was pretty darn tasty! -- posted by Julesong

Apple and Plum Stuffed Pork Loin

Wed, 08 Aug 2007 22:33:02 -0400

One by me, adapted from a Scandinavian cookbook. (Actually, I think this method was described to me by a friend and I used that description in combination with glancing at a recipe.) From Friday, December 28th, 2001, LJ entry describing dinner. It was really easy to make, and absolutely delicious! A tribute to the folks in Puget Sound's Ballard and my own German/English/Scandinavian heritage. :) -- posted by Julesong

Sensational Simmered Leek Cabbage Mushroom Trio

Thu, 16 Aug 2007 15:29:40 -0400

I often make delicious recipe #31207 and recipe #100417 individually, but it just makes sense to combine it all together in one great side dish! Also good as a steak, poultry, or fish topper. I just love it when the leeks are in season here in the Pacific Northwest... :) -- posted by Julesong

Spicy Southern Comfort Meatloaf

Sun, 19 Aug 2007 15:02:11 -0400

In my LJ the day I made this concoction, I dubbed it Weird Meatloaf. :) I also proclaimed it darn good after dinner, so it deserves a much more proper recipe title. From LJ entry Sunday, August 25th, 2002. -- posted by Julesong

Chicken Marsala

Wed, 21 Nov 2007 23:01:44 -0500

Chicken breast sautéed in Marsala Cooking Wine with onions and mushrooms. -- posted by ColleenNusbaum

25 Minute Orecchiette W/Chicken & Rosemary

Wed, 16 Jul 2008 17:44:44 -0400

I made this for dinner a few nights ago and it was just perfect. The seasonings from the store bought rotisserie chicken and fresh Rosemary, really made this dish sing. I always buy wedges of real Parmasano Reggiano cheese and store it in the freezer. It will last you a very long time, so the expense is definitely worth the incredible flavor this cheese will add to your dish. My photo is not one of my best, as I was using a friends camera, but I wanted to make sure that everyone could identify the pasta shape. -- posted by Humble Bee

Grilled Blue Cheese Butter Burgers

Tue, 05 Aug 2008 17:14:59 -0400

For this recipe you will need Recipe #316743. I have been struggling with a way to make blue cheese burgers and not have the blue cheese fall out while I was stuffing the hamburger. I finally thought about making a compound butter and it works fabulously, not to mention the incredible flavor and moisture that is added to the meat. Doing it this way makes it very easy to assemble the burgers, as well as keeping the burgers from having 'blue cheese blow out' while cooking. You can make these on the stove top, broiler or on the BBQ grill. I strongly recommend the BBQ grill because the flavors are just incredible when a charcoal grill is used. -- posted by Humble Bee

White Cucumber Gazpacho

Tue, 19 Aug 2008 02:41:03 -0400

Served cold, this refreshing soup can be served as a light lunch on a hot day or as a first course for a special summertime dinner party. -- posted by Humble Bee

Green Chili-Cheese Compound Butter

Thu, 21 Aug 2008 14:26:22 -0400

This is a fabulous compound butter for fish, corn bread or muffins, corn on the cob or just to slather across a slice of bread. This butter freezes well as long as it is protected from the beastly odors that live in your freezer. Make sure to wrap well in plastic wrap and place in a Ziploc freezer bag. Or place in a container with a tight fitting lid placing plastic wrap on top- in contact with the butter itself. -- posted by Humble Bee

Maple Bacon Biscuits

Thu, 28 Aug 2008 14:51:28 -0400

Breakfast in a biscuit! My husband and I had these during a trip to LA and they were fabulous. I am not a fan of maple, but these biscuits are very good. I just happened across the original recipe while reading food related articles. This recipe makes 2 dozen, however, I freeze 1 1/2 dozen and take them out as needed. Give them a try; I am sure you will love them as well. Adapted from Zoe Nathan of Rustic Canyon -- posted by Humble Bee

Mushroom Crostini

Thu, 28 Aug 2008 19:41:03 -0400

These are very delicious, indeed! An incredible appetizer to tickle the appetite. From the Panera Bread Cookbook. -- posted by Humble Bee

Kalamata Olive Bread

Thu, 28 Aug 2008 19:43:10 -0400

Eat this flavorful bread while it's fresh from the oven and imagine you're sitting under the warm Grecian sun. From the Panera Bread Cookbook. -- posted by Humble Bee

Overnight Brunch Casserole

Thu, 28 Aug 2008 19:43:25 -0400

This easy brunch casserole will become everyone's favorite and it's so easy! Choose a French or Sourdough Bread to give it the Panera touch. From the Panera Bread Cookbook. -- posted by Humble Bee

Bob's Red Mill Wheat Biscuits

Wed, 03 Sep 2008 18:52:09 -0400

From the Bob's Red Mill Baking Book; recipe by John Ettinger of Portland Oregon. -- posted by Sue L

Sourdough With Jalapeno Cheese Spread

Fri, 26 Sep 2008 18:45:45 -0400

I made a big pot of my chili and had a loaf of homemade sourdough bread leftover from the day before. I wanted something different from the usual garlic bread or corn bread, one typically serves with chili. I opened the fridge and this cheese spread is what I came forth. A wonderful spread, dip and as you'll find out, perfect for spreading on sourdough or French bread and heating under the broiler. -- posted by Humble Bee

French Merguez Sausages - Culinary Communion

Mon, 01 Dec 2008 01:07:40 -0500

From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage. -- posted by Julesong

Green Chile Chicken Sausage - Culinary Communion

Wed, 03 Dec 2008 18:37:44 -0500

My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage. -- posted by Julesong

Zucchini Noodles Low-Carb

Fri, 05 Dec 2008 18:39:58 -0500

I heard about these faux noodles in a low-carb book, might have been Fran McCullough's Low Carb Recipes. I've seen the recipe in other sites but it wasn't posted here yet. This is so FUN once you get the process down. It took me about 4 times to feel quick at it, but I was making nice noodles after one practice zucchini. Thinly shaved zucchini strips with olive oil, salt & pepper - how perfect! -- posted by Zaaro

Neighborhood Pad Thai

Thu, 08 Jan 2009 19:37:53 -0500

This recipe is from my local Thai restaurant and is really good. -- posted by Celticevergreen

Zuppa Di Pesce Castagna

Wed, 30 Sep 2009 01:22:46 -0400

This recipe from Castagna in Portland, OR, was requested in the LA Times' Culinary SOS column by a fan who described it as "ambrosia". It certainly has all the right stuff. "This striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. The rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and Pernod, and rounded out with just a hint of chile and tomato for added depth. Serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." Substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season. -- posted by Buster's friend

Abstract's Splenda Black Bean Brownies

Mon, 19 Oct 2009 14:35:44 -0400

These are gluten free, low in sugar, and actually taste great. Be sure you rinse the beans. This is a very easy recipe. Be creative! Add different nuts or chips to add flavor and variety. -- posted by Chef Abstract