Carib Cream

How to make Carib Cream:

Ingredients:
2 small bananas,chopped,
1 small measure lemon juice,
2 large measures 2% milk or half and Half or cream,
1 small measure Orange juice, 1 tsp Vanilla essense.

For garnish:1 tsp finely chopped walnuts.
Walnuts are optional. This cocktail is best served immediately to avoid the bananas from turning darker even with the addition of lemon juice.

Method:

Add the chopped bananas, lemon juice , Orange juice , Vanilla and milk in a blender with some crushed ice and blend until you get smooth liquid.
Pour into a cocktail or any tall glass and sprinkle the chopped walnuts on top just before serving

Note:

1. Bananas usually turn dark after a while no matter how much lemon juice you add to prevent the browning. Blend this cocktail just before serving.

2. If Carib Cream is too thick for your liking,(depends on the size of the Banana fruit),add a little more fat-free milk to thin it out.

3. If you don't like to chew on Walnut pieces, powder it or throw them in the blender when blending the cocktail.Sprinkling Walnuts on top is just for garnish.

4. That cocktail measure you see up there is 2 tbsp each for smaller side and larger measure is 3 tbsp of any liquid.Adjust the Lemon and Orange Juice to your taste, no hard and fast rules there

Potato, Apple and Arugula soup

You need:

2 tbsp Butter,
2 large red waxy potatoes, peeled and cubed,
1/2 red Onion, chopped into big pieces,
2 Tart Apples, cut into chunks,
2 cups Arugula, chopped to half if they are large,keep them whole if they are young and tender.(You can use baby Spinach too to replace Arugula)
1 large bottled roasted red bell pepper,chopped,
1/2 cup canned Kidney Beans,
4 cups Vegetable Stock,
1 tsp Allspice powder,
salt and pepper and 2 tsp Lemon juice.

Any crusty bread you like to serve with soup. I had Pretzel bread roll.



To make the soup:

1. Heat the butter in a heavy bottomed deep pan. Add onion and potato cubes and saute for 5-7mins stirring constantly.
2. Add in Apples, red pepper, Kidney beans and stir. Pour in the veg stock, Allspice pd, salt and pepper to your taste.
3. Bring to boil, turn down the heat to simmer, cover and cook for 15mins.
4. Add Arugula (or Spinach), lemon juice, simmer until potatoes are fork tender.
5. It's ready eat now but if you want the soup creamy, take out 1/4 of the soup and blend and pour back into the soup. I prefer chunky veggies in thin stock.
6. Garnish with Apple slices or few Arugula and serve it warm in bowls with crusty bread. This serves four people easily. Great comforting soup for cold Winter days!

Menasina Saaru / Pepper Soup

You need these to make the soup:

1. Heat 1 tsp oil and 1 tsp ghee in a deep pan. Add 2-4 garlic finely chopped and few curry leaves to it.

2. Crush 1 tsp Cumin seeds and 2 tsp Pepper corns coarsely and add to this oil. Let them all sizzle gently. Don't let the garlic burn but very slightly golden on the edges.

3. Mix 1 1/2 tsp (or more if you want it very tangy) Tamarind paste (I use Laxmi brand natural Tamarind concentrate which has nice reddish color which I love than darker Tam paste and paste easy to use too) in 2-3 cups of water well.

4. Add this to the pan with salt, bring it to rolling boil for 2 mins or until the raw smell of Tamarind goes and soup smell good. Adjust the salt and add more crushed pepper if you want.

5. Drink this when you have cold, you feel the relief immediately to make you feel better although it doesn't cure your cold. Tastes great with rice too or just as a warm drink on a cold day.

You can add some cilantro to it too, always optional.

Tomato-Garlic-Basil soup

To make the soup:

1. Heat 2 tsp olive oil in a deep pan, add 3 finely chopped garlic, saute for few seconds. Now 2 tsp plain flour and mix well and cook until it becomes golden in color to make a Roux. Add 1 or 1 1/2 cups of vegetable stock, whisk well.

2. Add 3-4 cups chopped fresh Tomatoes (cut and squeeze out the seeds to avoid tanginess), 2 slices of onion, 1 tbsp or more sugar, enough salt and pepper to taste, boil it until they are all soft and cooked.

3. Let the soup cool a bit, then put the whole thing in a blender. When you get a smooth soup, pour it thru' a strainer to get all the tomato skins and any solid parts left.

4. Put it back on the stove, heat it thru' or you can use the Microwave too. When done, add 1 tbsp finely chopped fresh Basil (or Thyme or Oregano) on top and a 1 tbsp fat free heavy cream or 1 tsp of Parmesan cheese or both! Garnish with a sprig of fresh Parsley.

Note: You can use 1 cup of canned Tomato sauce to replace the fresh Tomatoes if you like.

Serve the Tomato Garlic soup drizzled with fat free cream and Croutons or slice of toasted Sour cream and garlic bread I have posted above. Enjoy! :)

Sixteen Bean Soup

So, Here it is that delicious "Sixteen Bean Soup"



To make this soup you need:

What else but a pack of sixteen beans,(1 lb bag came with Ham flavored pd!)
2 cups of Chicken stock,
1 small minced onion,
1 tsp Garlic powder or 2 garlic,
1 tsp dry Italian herbs,
salt and Pepper.
1 tsp Heavy Cream to top each cup of soup.





How to make it:

1. Soak the beans over night,wash and drain the water.
2. Add enough water again to cover the beans and cook until soft.I cooked in pressure cooker to speed up the process but you must cook it on low for about 10mins,so they don't get mushy.Beans must be soft but till whole.
3. When done,open the cooker and add about 2-3 cups of Chicken stock to thin it.
4. Add all the above other ingredients except cream and simmer.
5. Your delicious and nutritiou soup is ready to serve garnished with a tsp of cream on top and a slice of crusty bread.

Five-Tomato Salad

The sweet flavor of tomatoes is nicely complemented by a zesty herb vinaigrette. A light sprinkling of feta cheese adds a tang but also an extra gram of fat per serving.


Ingredients

* 2 tablespoons olive oil or salad oil
* 2 tablespoons white wine vinegar
* 1 tablespoon thinly sliced green onion or snipped fresh chives
* 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil crushed
* 1 teaspoon sugar
* 1/2 teaspoon Dijon-style mustard
* 1/4 teaspoon salt
* 3 roma tomatoes, sliced
* 2 medium red tomatoes, sliced
* 1 medium yellow tomato, sliced
* 1/2 cup red cherry tomatoes, halved
* 1/2 cup yellow cherry tomatoes, halved
* Spinach leaves
* 1/4 cup crumbled feta, Gorgonzola, or blue cheese (1 ounce) (optional)
* Freshly ground black pepper

Directions

For dressing, in a screw-top jar, combine the olive or salad oil, vinegar, green onion or chives, basil, sugar, mustard, and salt. Cover and shake well. Chill, if desired.

To serve, arrange tomatoes on a spinach-lined platter. Shake dressing well; drizzle atop tomatoes. If desired, sprinkle crumbled cheese atop salad. Sprinkle with pepper.

Mandarin Orange Salad

Sweet fruit chunks with a tart red wine vinaigrette make a terrific flavor combination on mixed greens.

Ingredients

* 1 tablespoon red wine vinegar
* 1 tablespoon orange juice
* 1 tablespoon olive, canola, or canola-soybean blend
* 1 teaspoon sugar
* 1/4 teaspoon dry mustard
* 6 cups mixed greens (such as baby spinach, pea fronds, Bibb lettuce, and/or escarole)
* 1 10.5-ounce can mandarin orange sections (juice pack), drained
* 1/2 cup fresh raspberries
* 1/4 cup sliced almonds, lightly toasted

Directions

In a screw-top jar combine the vinegar, orange juice, oil, sugar, and mustard. Cover and shake well.

Place greens in a large salad bowl. Pour dressing over salad. Toss gently to coat. Arrange orange sections and raspberries over greens. Sprinkle with almonds. Makes six 1-cup servings.

Pineapple Salsa

Juicy, sweet pineapple minimizes the spicy kick of the jalapeño pepper in this mix-and-serve salsa.

Ingredients

* 1 cup diced fresh pineapple (about 1/4 pineapple)
* 1/2 cup chopped red sweet pepper
* 1/4 cup chopped red onion
* 2 tablespoons chopped fresh cilantro
* 1 fresh serrano or jalapeno chile pepper, seeded and finely chopped
* 1 teaspoon finely shredded lime peel
* 1/4 teaspoon salt
* Snipped fresh cilantro (optional)

Directions

In a medium bowl stir together pineapple, sweet pepper, onion, the 2 tablespoons cilantro, serrano pepper, lime peel, and salt. To serve, if desired, sprinkle with additional snipped fresh cilantro. If not serving immediately, store in an airtight container in refrigerator up to 24 hours.

Ginger-Shrimp Skewers

This recipe includes a marinade for your shrimp, plus instructions for adding them to a skewer with pea pods and mandarin oranges. The tasty result makes a great cocktail dish.

Ingredients

* 16 fresh or frozen large shrimp in shells (about 12 ounces)
* 1 1/2 cups water
* 1 teaspoon finely shredded orange peel
* 3 tablespoons orange juice
* 1 tablespoon white wine vinegar
* 1 teaspoon toasted sesame oil or olive oil
* 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
* 1/8 teaspoon salt
* 1/8 teaspoon cayenne pepper
* 1 clove garlic, minced
* 16 fresh pea pods
* 8 canned mandarin orange sections
* Reduced-sodium soy sauce (optional)



Directions

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). In a large saucepan, bring the water to boiling. Add shrimp. Cover and simmer for 1 to 3 minutes or until shrimp are opaque. Drain. Rinse shrimp with cold water; drain.

Place shrimp in a resealable plastic bag set in a shallow bowl. Add the orange peel, orange juice, vinegar, oil, ginger, salt, cayenne pepper, and garlic to bag. Seal bag; turn to coat shrimp. Marinate in the refrigerator for 1 to 2 hours.

Place pea pods in a steamer basket over boiling water. Cover and steam for 2 to 3 minutes or just until tender. Rinse with cold water; drain.

Drain shrimp, discarding marinade. Wrap each shrimp with a pea pod. On each of eight 6-inch skewers, thread two wrapped shrimp and one mandarin orange section. If desired, serve with soy sauce.

Make-Ahead Directions: Prepare as directed in Step 1. Place shrimp in an airtight container; seal. Chill for up to 24 hours. Continue as directed in Step 2 through 4.

Orange-Ginger Carrots

Orange juice, ginger, and honey add zest to this carrot recipe. Consider keeping fresh ginger on hand to add a last-minute kicky flavor to vegetables. The knobby, tan root stays fresh in the refrigerator for at least a week. It also can be frozen for up to two months.


Ingredients

* 1 16-ounce package peeled baby carrots
* 2 tablespoons orange juice
* 1 tablespoon honey
* 1/2 teaspoon grated fresh ginger
* 1 tablespoon snipped parsley
* Finely shredded orange peel (optional)


Directions

1. In a large saucepan cook the carrots, covered, in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain well.

2. Meanwhile, in a small bowl stir together the orange juice, honey, and ginger; drizzle over warm carrots. Toss to coat. To serve, sprinkle with parsley and, if desired, orange peel. Makes four 3/4-cup servings.
Nutrition Facts

* Servings Per Recipe four 3/4-cup servings
* Calories 67,
* Total Fat (g) 0,
* Saturated Fat (g) 0,
* Cholesterol (mg) 0,
* Sodium (mg) 70,
* Carbohydrate (g) 16,
* Fiber (g) 4,
* Protein (g) 1,
* Vitamin A (DV%) 256,
* Vitamin C (DV%) 12,
* Calcium (DV%) 2,
* Iron (DV%) 4,
* Vegetables (d.e.) 2,
* Percent Daily Values are based on a 2,000 calorie diet

Grilled Red Peppers with Garlic

Sweet red peppers gain a savory flavor with sherry vinegar and brown sugar. Sprinkle parsley on top to complete this great vegetarian dish.

Tip: For a terrific appetizer, spoon some of these full-flavored peppers on slices of toasted French bread.


Ingredients

* 12 large red sweet peppers (5 to 5 1/2 pounds total)
* 3 tablespoons olive oil
* 6 cloves garlic, thinly sliced
* 2 tablespoons olive oil
* 2 tablespoons sherry vinegar
* 1 tablespoon packed brown sugar
* 1/4 cup chopped fresh parsley


Directions

Brush peppers with the 3 tablespoons olive oil. For a charcoal grill, place peppers on the grill rack directly over medium coals. Grill uncovered for 25 to 30 minutes or until skins are charred and peppers are tender, turning often to evenly char the skins. (For a gas grill, preheat grill. Reduce heat to medium. Place peppers on grill rack over heat. Cover and grill as above.) Remove the peppers from the grill and wrap in foil. Let stand about 15 minutes or until cool enough to handle.

Carefully squeeze each pepper over a large bowl to collect juices from peppers (do not allow seeds from peppers to fall into the bowl). Using a sharp knife, loosen the edges of the skins from the peppers. Gently and slowly pull off the skins in strips. Halve peppers and remove seeds. Using a knife or your fingers, tear each pepper half into three strips. Place pepper strips in the large bowl with the juices.

In a large skillet, heat the 2 tablespoons olive oil over medium heat. Add garlic; cook about 5 minutes or until garlic is tender. Stir in red pepper strip mixture, vinegar, and brown sugar. Bring to boiling; reduce heat. Cook, uncovered, for 10 to 15 minutes or until most of the liquid is evaporated.

Transfer mixture to a large serving platter; sprinkle with parsley. Serve slightly warm or at room temperature.

Vegetable Primavera

Scrumptious squash, carrots, red pepper, and broccoli combine to create a festival of colors in this mustard-seasoned medley.


Ingredients

* 3 tablespoons reduced-sodium chicken broth
* 1 tablespoon Dijon-style mustard
* 1 tablespoon olive oil
* 2 teaspoons white wine vinegar
* Nonstick spray coating
* 1 1/2 cups sliced yellow summer squash
* 1 cup packaged, peeled baby carrots
* 1 cup chopped red sweet pepper
* 3 cups broccoli flowerets
* 2 tablespoons snipped parsley

Directions

1. In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar. Set aside.

2. Spray a large nonstick skillet with nonstick coating. Preheat the skillet over medium heat. Cook and stir squash, carrots, and sweet pepper in hot skillet about 5 minutes or until nearly tender. Add broccoli and remaining chicken broth to skillet. Cook, covered, about 3 minutes or until broccoli is crisp-tender.

3. Stir in the mustard mixture; heat through. To serve, sprinkle with parsley. Makes six 3/4-cup servings.

4. Spray for Success: Nonstick spray coating not only eliminates the mess of greasing pans, it also saves on fat and calories. For added pizzazz, look for roasted garlic-, olive oil-, and butter-flavored sprays. Compare the difference of using nonstick spray in place of oil, margarine, or butter:

5. Nonstick spray coating (1-second spray), less than 1g fat, 7 calories

6. Butter/margarine (1 teaspoon), 4g fat, 35 calories

7. Oil (1 teaspoon), 5 g fat, 41 calories


Nutrition Facts

* Servings Per Recipe six 3/4-cup servings
* Calories 56,
* Total Fat (g) 3,
* Saturated Fat (g) 0,
* Cholesterol (mg) 0,
* Sodium (mg) 114,
* Carbohydrate (g) 7,
* Fiber (g) 3,
* Protein (g) 2,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 99,
* Calcium (DV%) 3,
* Iron (DV%) 5,
* Vegetables (d.e.) 1,
* Fat (d.e.) .5,
* Percent Daily Values are based on a 2,000 calorie diet

Rosemary Potatoes and Tomatoes

Greek olives and olive oil, which browns and crisps the potatoes, add monounsaturated fat to these Rosemary Potatoes and Tomatoes -- great for heart health.

Ingredients:

Nonstick cooking spay
1 pound tiny new potatoes, scrubbed and quartered (10 to 12)
2 tablespoons olive oil
1 teaspoon snipped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 plum tomatoes, quartered lengthwise
1/2 cup pitted kalamata olives, halved
3 cloves garlic, minced
1/4 cup shaved Parmesan cheese (1 ounce)


Directions:
1. Preheat oven to 450 degree F. Spray a 15x10x1-inch baking pan with nonstick cooking spray; place potatoes in pan.

2. In a small bowl, combine oil, rosemary, salt, and pepper; drizzle onto potatoes, tossing to coat. Bake for 20 minutes, stirring once.

3. Add tomato quarters, olives, and garlic; toss gently to coat. Bake for 5 to 10 minutes more or until potatoes are tender and brown on the edges and tomatoes are soft.

4. Serve warm. Sprinkle with Parmesan cheese. Makes 8 (2/3-cup) servings.

Pecan Cranberry Salad

Low-calorie gelatin thickens, but doesn't set, this tangy Pecan Cranberry Relish. If you like, serve this salad as a relish with roasted turkey or pork.

Ingredients:

* 1 12-ounce package fresh cranberries
* 1 cup water
* 1/2 cup sugar
* 1 4-serving-size package sugar-free low-calorie cranberry- or raspberry-flavored gelatin
* 1 15-1/4-ounce can crushed pineapple (juice pack)
* 1/3 cup coarsely chopped pecans, toasted



Directions:

1. In a large saucepan, combine cranberries and the water. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until berries pop.

2. Remove from heat. Add sugar and gelatin, stirring to dissolve. Stir in undrained pineapple. Transfer to a serving bowl. Cover and chill about 6 hours or until firm. To serve, sprinkle with pecans. Makes 10 (1/3-cup) servings.


Nutrition Facts:

* Servings Per Recipe 10 (1/3 cup) servings
* Calories 106,
* Total Fat (g) 3,
* Sodium (mg) 27,
* Carbohydrate (g) 20,
* Fiber (g) 2,
* Protein (g) 1,
* Fruit (d.e.) .5,
* Other Carbohydrates (d.e.) 1,
* Fat (d.e.) .5,
* Percent Daily Values are based on a 2,000 calorie di