Spring Mushrooms withRosemary Sauce over Taboule
16 oz of fresh, cut mushrooms
¼ cup of olive oil
2 Tbsp of Rosemary
2 tsp of pepper
3 cups of skim milk or soymilk
½ cup of dry white wine
Cornstarch
Slowly sauté mushrooms in olive oil until juices fill the pan.
Add spices.
Add milk and wine. Bring to very low boil, then simmer.
Add cornstarch to thicken.
Can adjust amounts of milk and wine depending upon
number of guests.
Taboule (Bulgar Wheat):
Prepare per directed.
Serve sauce over warm Taboule.
Asparagus with Sesame
or Flax seed! Nutty and delicious!
1 bunch asparagus
2 Tbsp rice vinegar
1 Tbsp water
1 tsp sesame or almond oil
1 tsp lemon juice
1 Tbsp sesame or flax seeds – toasted (you can use a little of each)
Clean and snap off tough end of asparagus. Steam for 5
minutes (can microwave also).
Set aside in a covered serving dish. Add together the vinegar,
water, oil, lemon, and toasted seeds. Pour over asparagus
and mix well.
Spring Carrots with Rosemary
1 pound carrots, cut into thin sticks
1/3 cup water
2 Tbsp olive oil
2 Tbsp dry sherry or dry white wine (subst. apple or orange juice)
1 Tbsp brown sugar
1 tsp rosemary leaves crushed
1 tsp thyme leaves
¼ tsp salt
Bring carrots to a boil in the water, simmer 4 – 6 minutes, drain.
In a skillet, combine carrots, oil, sherry (or subst.), sugar,
spices and salt.
Heat until a nice glaze is formed, serve!
Lemon Cheesecake – Ricotta Style
Ricotta cheese gives cheesecake a unique texture.
1 ½ pounds low fat or fat free ricotta cheese
2 8oz blocks fat free cream cheese
1 cup organic sugar (can reduce to ½ cup for less sugar)
6 eggs (can change to 3 whole + 6 eggs whites to lower fat)
1 cup fat free sour cream
1 Tbsp vanilla extract
1 tsp orange extract
1 tsp lemon extract or 2 Tbsp lemon juice
Zest of lemon
Mix all together. Should be creamed well.
Bake at 325 for 90 minutes. Turn off oven, leave cake in for
another 60 minutes, do not open door. Cool 1 hour then
refridgerate.
Note:
This particular recipe works best if you use a 10 inch springform pan.
