Year: 2005

from: Donna Hay Magazine March/April 2005

Ingredients
6.5 oz butter, softened
1 c caster sugar (superfine)
4 eggs
2 1/2 c almond meal, sifted
1 c all-purpose flour, sifted
1 t baking powder, sifted
1/4 cup powdered sugar
2.5 c frozen raspberries

Directions
Heat oven to 320. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 min or until light and creamy. Gradually add the eggs and beat well. Fold mixture through the almond meal, flour and baking powder. Spoon the mixture into a 9×12 baking pan lined with parchment paper and greased with cooking spray. Top with raspberries and sifted powdered sugar. Cook for 1 hour, 15 minutes

This may be served with whipped cream but is just as good alone.

from: Savoring the Spice Coast of India

Ingredients
1 C thoor dhal, masoor dhal, or yellow split peas
2 T vegetable oil
1/2 t mustard seeds
1 dried red chili
10 fresh curry leaves (optional)
1/2 C chopped onion
1 t minced garlic
1/2 t ground cumin
1/4 t ground turmeric
1/8 t ground cayenne pepper
1 t salt
1 t fresh lemon juice
1 t ghee

Directions
In a large bowl, wash the dhal in several changes of water; drain. Place the dhal and 2.5 C water in a 2-qt saucepan and bring to a boil. Reduce to a simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas) or until the water is absorbed and the peas break up under pressure from the back of a spoon. Check to make sure it doesn’t boil over.

When the dhal has finished cooking, heat the oil in a frying pan. Add the mustard seeds to the oil and heat until they pop. When the popping subsides, toss in the dried red chili and curry leaves . After a few seconds, add the onion and fr y until light brown. Put in the garlic and fry for one minute. Next, add the ground cumin, turmeric and cayenne and fry for a minute more. Stir this mixture into the dhal along with 1/2 cup water and the salt. Partially ocver and continue simmering another 10 minutes, adding more water if the mixture is too thick. It should be the consistency of thick pea soup. Remove from the heat.

Stir in the lemon juice and ghee to taste.

from: Everyday Food

Ingredients
2 T butter
1 pound french-cut green beans
1 T chopped fresh dill, or 1/4 t dried

Directions
To prepare beans, trim both ends with a paring knife or snap off. Cut beans in half into approximately equal size pieces, then carefully split each bean in half length-wise. Or just skip this and buy frozen beans already prepared for you.

Bring 1 T butter and 1/2 C water to a boil in a large skillet. Add beans. Cover; cook over med-low heat until tender, about 16-20 min (or much less if you used frozen beans).

Toss with remaining butter a nd dill. Season with salt and pepper. Serve warm.

Nutritional Info (1/4 recipe(
86 cals; 5.9 g fat; 2.1 g protein; 8.1 g carbs; 2 g fiber

from: Food Network

Ingredients
6 ounces water
4 ounces sugar
10 to 12 ounces wine

Directions
Combine water and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool and freeze in an ice cream machine according to manufacturer’s instructions.

from: Savoring the Spice Coast of India

Ingredients
28 oz fresh spinach or 2 10 oz. packages, frozen
1/4 C grated unsweetened coconut
1/2 t ground cumin
1/8 t cayenne
1/8 t ground turmeric
1 t salt
1 fresh green chili (serrano or Thai), split lengthwise
2 T vegetable oil
1 t mustard seeds
2 dried red chilies
10-12 fresh curry leaves (optional)
1 cup finely chopped shallots or onion

Directions
Wash and dry spinach and chop finely or drain the thawed spinach and set aside.

In a bowl, combine coconut, cumin, cayenne, turmeric, salt and green chili with enough water (approx 1/4 cup) to make a thick paste. Set aside.

In a wok or large skillet heat the oil over med-high heat. Add the mustard seeds and when they begin to pop, toss in the dried chilies, curry leaves, and shallots and fry for 2 minutes or until the shallots begin to soften, but not brown. Add the spinach and cook, stirring constantly until spinach is tender. Remove from heat and taste for salt. This curry is something like a moist stir-fry.

from: Food Network

Ingredients
Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tarter

Directions
Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
Preheat over to 375 degrees F.
In a small saucepan, heat the butter. Allow all of the water to cook out.
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove fro mthe heat.
In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture constantly from: Cooking Light April 2004

Ingredients
1 1/2 pounds peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions
Heat oven to 350°.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350° for 35 minutes or until cheese is bubbly and lightly browned.

Nutritional Info (1/6 recipe(
CALORIES 250(30% from fat); FAT 8.2g (sat 4.6g,mono 2.7g,poly 0.5g); PROTEIN 12.3g; CHOLESTEROL 23mg; CALCIUM 306mg; SODIUM 618mg; FIBER 2.3g; IRON 0.9mg; CARBOHYDRATE 31.9g