Women Cooking Recipes

Food industry companies have their R&D departments working at full speed to develop new products where such buzz words as “fat-reduced”, “low cholesterol”, “pro biotic” and “vitamin-” or “minerals-reinforced” help to explain the research efforts.
The dividing line between food and medicinal products is becoming increasing blurred.

As such, products such as spreadable fats are touted to bring down the risk of circulatory diseases; pea soup with St.John’s wort (Hypericum perforatum) is trumpeted as “lifting the consumer’s mood”; while chewing gum with phosphatidyserin (PS) is praised for it’s chemical compound’s reputed ability to strengthen the brain’s power of concentration.

Functional foods claimed to deliver that certain extra benefit to human health can, in fact, be found in practically all varieties food. Read more!

I believe that ingredient substitution is the answer for weight loss, not dieting. If you cut out stuff, you’ll crave it-crabs, fats, whatever, just eat right. What’s more, she hates the world diet because it’s a temporary solution, away with yo-yo dieting and bouncing between Atkins, South Beach, the 3 Day Diet and beyond.

Not that these are bad, another fact is absorbed a measure of their wisdom, but in the end, it is the sense of deprivation that dooms so many diets.

Bam! The calorie commando punches out their nostrums: “If it doesn’t taste good, no one will eat it, if it isn’t easy, no one will stick to it, get rid of bad fat that’s all calories, use fat that’s good for you. No crisco, manteca, margarine or shortening, but dairy butter- I’ll use it for pie crust. It has it’s place. Just enough for flavor, not for cooking. Read more!

Ingredients:
1 cup long grain rice
1 ½ cup of cold water
1 gallon of LACTAID® Whole Milk zest of one whole medium orange
1 cup of granulated sugar
1 stick of cinnamon

For Mango Preserve:
1 medium mango peeled and diced
½ cup of granulated sugar
1 tablespoon unsalted butter
3 tablespoons of brandy
½ cup of hot water
½ lb toasted sliced almonds Read more!

4 medium-size firm tomatoes
1-1/4 cups chicken breast, cubed, cooked, skin removed
½ cup low-fat mayonnaise
2 tablespoons chopped green onion, including some of the green part
½ teaspoon dried dill weed
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon paprika

Cut off the top of the tomatoes and scoop out the flesh. Remove the seeds and chop the pulp to equal one cup. Set aside. Place the tomatoes upside down to drain the excess liquid. Place the rest of the ingredients, except the paprika, in a bowl. Add the chopped tomato. Mix well. Spoon the mixture into the tomatoes. Read more!

1 tablespoon extra virgin olive oil
2 cloves minced garlic
1-1/2 cups chopped onions
½ cup chopped green pepper
1 14-1/2-ounce can diced tomatoes, not drained
1 8-ounce can tomato sauce
3 15-1/2-ounce cans pinto beans, drained and raised
2-1/2 tablespoons chili powder
1-1/2 cups textured soy protein (ground beef substitute)
½ cup low-fat sour cream
3 scallions, green part only, sliced

In large pot, heat the olive oil and sauté the onion, garlic and green pepper until tender-crisp. Add the diced tomatoes, tomato sauce, pinto beans and chili powder. Simmer uncovered 40-45 minutes or until beans are tender, stirring frequently while cooking. Add the soy crumbles and cook about five more minutes or until heated through. Serve in individual bowls with a dollop of sour cream and sliced scallions. Read more!

8 ounces no-yolk noodles, cooked according to package directions
2 10-ounce packages frozen chopped spinach, defrosted and drained
1 tablespoon light butter, softened at room temperature
1 cup chopped onions
5 egg whites or egg substitute equivalent, well beaten
1 cup reduced-fat sour cream
1 cup reduced-fat mozzarella cheese, shredded
½ cup reduced-fat cheddar cheese, shredded
1/8 teaspoon pepper

Preheat oven to 350 degrees. Coat a 3-4 quart casserole with olive oil cooking spray. Place the noodles in a large bowl. Add the rest of the ingredients. Toss to mix. Pour mixture into the prepared casserole. Bake covered for 30 minutes. Remove the cover and bake 15 more minutes. Read more!

For Filling:
1 ½ pounds fatty pork cut in small chunks-about two inches wide/three inches long
2 whole peeled garlic cloves
1 tablespoon vinegar

For Tamales:
3 cups fresh or frozen corn
¾ cup lard, butter or shortening
2 ½ cups masa harina
2 ½ cups warm chicken broth
Dash or two of Bijol for color
Olive oil for frying
1 large onion, chopped fine
1 green pepper, chopped fine Read more!

Seafood (All should be fresh):
1 lb black mussels (clean well)
1 ½ lb calamari rings and tentacles
1 ½ lb shrimp (peeled & halved lengthwise)
1 ½ lb scallops (muscle removed)

Vinaigrette:
Juice of 1 lemon & 1 orange
1 tablespoon diced piquillo peppers roasted & peeled
1 teaspoon ground dry oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped capers
1 tablespoon chopped shallots
2 oz sherry vinegar
½ cup reserved poaching liquid
½ teaspoon fresh ground pepper
1 teaspoon salt Read more!

¼ cup flour
¼ cup whole wheat flour
½ teaspoon garlic powder
¼ teaspoon pepper
1/8 teaspoon marjoram
½ teaspoon salt
2 egg whites
½ cup low-fat buttermilk
4-1/2 cups cornflakes, crushed
4 tablespoons sesame seeds
2-3 pound broiler/fryer chicken, cut up Read more!

Dinner For Six
Broiled pork loin with baked quartered rosemary potatoes
Steamed broccoli with lemon mustard sauce
Bread with extra virgin olive oil for dipping
Fresh Strawberries with whipped cream or cool whip

Buffet Menu
Grilled Marinated Shrimp or Beef Kabobs
Rice Primavera or Pesto Rice with sliced black olives
Salad, mixed greens dressed with extra virgin olive oil and red wine vinegar
Basket of bread and sesame bread sticks Read more!