Passover Seder Foods

There are a number of foods eaten during the ritual Seder family meal partaken on the first two nights of Passover. Family customs may vary the items served at the Seder, but the following food items traditionally appear on the Seder plate:

• Matzoh: Three unleavened matzohs are placed within the folds of a napkin as a reminder of the haste with which the Israelites fled Egypt, leaving no time for dough to rise. Two are consumed during the service, and one (the Aftkomen), is spirited away and hidden during the ceremony to be later found as a prize.

• Maror: bitter herbs, usually horseradish or romaine lettuce, used to symbolize the bitterness of slavery.

• Charoses: a mixture of apples, nuts, wine, and cinnamon, as a reminder of the mortar used by the Jews in the construction of buildings as slaves

• Beitzah: a roasted egg, as a symbol of life and the perpetuation of existence.

• Karpas: a vegetable, preferably parsley or celery, representing hope and redemption; served with a bowl of salted water to represent the tears shed.

• Zeroah: traditionally a piece of roasted lamb shankbone, symbolizing the paschal sacrificial offering

• Wine: four glasses of wine are consumed during the service to represent the four-fold promise of redemption, with a special glass left for Elijah the prophet. Further Passover References:

• Passover Seder History
• Passover Recipes

Apple Varieties

• Baldwin Apple: An all-purpose red-skinned apple, mottled and streaked with yellow, with a mildly sweet-tart flavor, fairly crisp texture, from the New York region, available from October to April.

• Cortland Apple: All-purpose red apple with crisp, juicy, sweet-tart flesh that resists browning, smooth shiny red skin, a Northwest favorite good for cooking and hand-eating.

• Crabapple: Small, rosy red, hard tart flesh, too sour for hand-eating, makes great jellies, jams and good with pork and poultry, available during the fall months.

• Criterion Apple: Slightly tart, bright red skin with green highlights, good for baking and hand-eating.

• Gala Apple: Brilliant rosy red skin. Firm and crisp, sweet and juicy, the Gala apple is good for pies as well as eating out of hand. Available September through June.

• Golden Delicious Apple: Yellow to yellow-green, sweet/bland flavor, juicy and crisp flesh that resists browning, all-purpose but do lose some flavor when cooked, available September through June. Refrigerated storage time: 150 days.

• Granny Smith Apple: Crisp, juicy, freckled green skin, sweetly tart flesh, excellent for hand-eating and cooking, grown in New Zealand, Australia, California and Arizona so usually available year-round. Refrigerated storage time: 240 days.

• Gravenstein Apple: Crisp, juice, sweet-tart, green-skin streaked with red, all-purpose for cooking but not whole, available mainly on the U.S. West coast from August to late September.

• Jonathan Apple: Spicy and fragrant, juicy, sweet-tart, all-purpose cooking except for whole, good for hand-eating, available September through February. Refrigerated storage time: 120 days.

• Lady Apple: Tiny, ranging from brilliant red to yellow with red blushing, sweet-tart, good for hand-eating or cooking, available canned, used for garnishes, available fresh during winter months.

• Macoun Apple: Small to medium-sized, wine red in color, crisp, juicy, sweet-tart, all-purpose but best for hand-eating, a U.S. East coast favorite.

• McIntosh Apple: Medium-sized, crisp, tart-sweet, bright red skin sometimes tinged with green, all-purpose but doesn't hold up to lengthy cooking, discovered in the late 1700's by Canadian John McIntosh, available September through March.

• Northern Spy Apple: Large, sweet-tart apple, red skin with yellow streaking, all-purpose, available October through March, also called spy apple.

• Pippin Apple: All-purpose, good for hand-eating and cooking, greenish-yellow skin, juicy, crisp flesh, slightly tart, also called Newton pippin or yellow pippin, available winter through mid-spring.

• Red Delicious Apple: Large, brilliant red, sometimes streaked with green, elongated shape with five distinctive knobs at its base, juicy, sweet, no distinguishable tartness, recommended for hand-eating but not for cooking, available from September through April. Refrigerated storage time: 160 days.

• Rhode Island Greening Apple: Medium-sized, green to yellow in color, sweet-tart flavor which intensifies with cooking, good for hand-eating, mostly sold as a commercial crop for applesauce, pies etc., since both flavor and texture hold up well to heat, available October to April primarily in the eastern and central U.S. The western variant is known as Northwest Greening.

• Rome Beauty Apple: Deep red skin with some yellow speckling, off-white flesh ranging from tender to mealy, mildly tart to sweet and bland, holds its shape well when cooked and as such is good for baked apples or cooked dishes, available November through May. Refrigerated storage time: 220 days.

• Stayman Apple: Striped, dull red color, off-white flesh, juicy, crisp, tart, good for hand-eating and cooking, available from October to April.

• Winesap Apple: Juicy, tart, crisp yellowish flesh with a deep red skin, all-purpose, stores well, available from November through May. Refrigerated storage time: 220 days.

• York Imperial Apple: Medium to large in size, firm flesh, tartly sweet, red with yellowish streaks, off-white flesh, excellent for cooking whole as it keeps its shape, available October through April.

• Kendall Apple: Cross between McIntosh and Zusoff
• Spartan Apple: McIntosh and Yellow Newtown mix
• Idared Apple: Jonathan and Wagner mix. Refrigerated storage time: 200 days.
• Jondel Apple: Jonathan and Delicious mix

For a helpful description of other varieties, visit Apple Variety Evaluations from the Virginia Cooperative Extension.

• Apple Selection and Storage
• Apple Varieties
• Apple Equivalents, Measures, and Substitutions
• Apple History
• Apples and Health
• Apple Recipes
Apples Photo © 2006 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Chocolate Peanut Butter Cups

These taste similar to the commercial peanut butter cups, but better! Great for gifts.Place 1-inch mini-muffin or candy papers in a mini-muffin tin.

In a double boiler, melt 4 ounces chocolate bar, peanut butter, and 1/4 cup butter, mixing until smooth. Gently mix in graham cracker crumbs.

Place about 1 teaspoon chocolate graham cracker mixture in bottom of paper cups. Chill 15 to 30 minutes to harden.

Place 3/4 cup peanut butter in a bowl over hot water to soften. Mix in powdered sugar and graham cracker crumbs. Place 1 teaspoon peanut butter mixture on top of hardened chocolate cracker layer. Chill 15 to 30 minutes.

Melt 6 ounces chocolate bar with butter and paraffin wax. Top the peanut butter layer with about 1 teaspoon chocolate mixture. Chill to harden. Refrigerate leftovers.

Yield: 3 dozen peanut butter cups

Homemade Peanut Butter Cups Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Choco-Dipped Crescent Hearts

These pretty little crescent heart cookies are fast, easy, colorful and tasty. I am partial to dark chocolate with these cookies, but use your favorite. Perfect for Valentine's Day or any special occasion. Let the kids help.Sprinkle have of the red sugar on the cutting board. Unroll crescent roll dough, separate into 4 rectangles, and place on top of the sugared board. Press the perforations to seal, then gently press dough into the sugar. Brush rectangles with half of the melted butter. Sprinkle with all of the cinnamon and remaining red sugar.

From the long side, roll one rectangle jelly-roll fashion up to the center of the dough. Then roll the top side down to meet the bottom in the center. Repeat with remaining dough rectangles. Wrap each log in plastic wrap and refrigerate about 30 minutes to firm up.

Preheat oven to 375 F. Line baking sheets with parchment paper or silpats.

Remove dough, unwrap and place on cutting board. Slice each roll into 8 pieces and place cut-side down about 2 inches apart on the prepared baking tray. Press down to 1/2-inch thickness and pinch the bottom of each slice to a point to form a heart shape. Brush with remaining melted butter.

Bake 9 to 13 minutes until golden. Reshape cookies if necessary and let cool.

Melt chocolate and paraffin wax together, stirring until smooth. Dip crescent heart cookies halfway into melted chocolate. Place dipped cookies on waxed or freezer paper. Refrigerate to harden chocolate if necessary.

Yield: 32 cookies

Strawberry Pie Recipe

Ingredients

• 1 cup all purpose flour
• 1/4 teaspoon salt
• 3/4 stick butter
• 1 1/2 tablespoon shortening
• 1/8 cup ice water
• For the filling:
• 1 cup sugar
• 3 tablespoon corn starch
• 1 pint strawberries
• 1 12 ounce can 7-up
• Whipped cream

Directions

---

1. 1.Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal.
2. 2.Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour.
3. 3.Remove from refrigerator, and let stand 15 minutes before rolling. You can double this up for a top and bottom crust.
4. 4.In a medium sized sauce pan combine sugar, cornstarch, and 7-UP until creamy. Cook over a medium to a medium-high heat until the mixture becomes thick.
5. 5.When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring.
6. 6.Wash, and cut strawberries into quarters, or smaller depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell.
7. 7.Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.

Homemade Yogurt

It is easy to make your own at home with one of the many yogurt machines currently on the market, but a machine is not necessary.

You will need a candy thermometer to measure the temperature, a large container for mixing, a whisk and sterilized glass or porcelain containers for storage.

Sterilization is important. Undesirable bacteria could ruin your yogurt. Run your clean equipment through the rinse cycle of the dishwater or boil for one minute in a large pot. Heat source options include a wide-mouthed Thermos container, oven, heating pad, crockpot or hot sun.

Check these recipes for full details:

• Homemade Basic Yogurt
• Homemade Flavored Yogurt
• Making Yogurt Without a Yogurt Maker

If your yogurt is not thickening properly, it could be due to a number of reasons. If using a starter yogurt, be sure it is still active and enough is used. The temperature should be 100 to 110 degrees F. Too high heat or too low will ruin it.

The utensils must be clean and once the milk mixture is set to incubate, it should not be moved. If the result is too tart for your tastebuds, then let it incubate for less time. If the whey is separating from the yogurt, it most likely has incubated too long or it was stirred or moved during incubation.

No need to worry about spoilage if you watch the timing. The lactic acid that causes fermentation attacks the perishable protein in milk. The longer it sits souring, the more lactic acid is produced. It can rest at 100 degrees F. for a good 8 to 10 hours with no danger. However, beyond that time limit, mold becomes a distinct possibility. Mold will feed on that protective lactic acid rendering the yogurt defenseless. The optional addition of sugar should be done after your yogurt has ripened. Sugar helps preserve fruit added to yogurt and lengthens its storage period.

• Yogurt Cooking Tips, Measures, and Substitutions
• What is yogurt? FAQ
• Homemade Yogurt
• Homemade Yogurt Cheese
• Yogurt Storage
• Yogurt History
• Yogurt Recipes
Yogurt Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Lentil Storage

Lentils are only available dried. They are not used fresh.

Select lentils that are dry, firm, clean, and unshriveled. The color of lentils you choose will depend on your usage, but in general, the color should be fairly uniform. Canned lentils are also available, but it is just as easy to cook your own.

If your recipe calls for a lentil that will retain its shape when done, common brown lentils are the usual choice. Brown lentils still have their seed coat and have not been split. Most red, yellow, and orange lentils tend to disintegrate with long cooking because the hulls have been removed. Slightly sweet in flavor, these are best reserved for pureed soups or stew thickeners.

Other choices include French lentils which are olive-green and slate-colored. These will cook up the firmest. Persian green lentils will turn brown as they cook and become nice and tender while still retaining their shape. Considered the most flavorful (and most expensive) are the French Puy lentils, which also retain their shape.

You may be able to find lentil flour in some specialty markets. It is used in India to make a fermented dough for breadmaking.

Dried lentils have an indefinite shelf-life, yet another reason why our ancestors kept them as a staple food. With age, the color may fade a bit, but the flavor will not noticeably deteriorate. Store lentils in a sealed package or airtight container in a cool, dry place. For best flavor and presentation, use dried lentils within one year.

Cooked lentils may be refrigerated up to one week in a sealed container. Cooked lentils may also be frozen up to six months. However, they may fall apart when reheated if not handled gently.

• Lentil Selection and Storage
• Lentil Cooking Tips and Preparation
• Lentil Equivalents
• Lentil History
• Lentil Recipes
Lentil Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Mashed Potato Preparation

Mashed potatoes rank high on the list of American comfort foods for everyday and special occasions. The term dates back to 1896 in print, but this simple dish has undoubtedly been a favorite for much longer. What could be easier to make than mashed potatoes? Believe it or not, there are a number of factors and techniques you should know in order to make the perfect mashed potatoes. Once you have read through the tips and hints, you'll find a variety of mashed potato recipes to try, from smooth and creamy to exotic and loaded. Choosing the right potato to mash will depend on whether you prefer smooth and creamy style or mashed potatoes with a bit of texture (ie., lumpy or the new chef's favorite, smashed).

Waxy potatoes, such as Red Rose, White Rose, and Yukon Gold varieties, are recommended for boiling applications because they have less starch and a higher moisture content. They hold up to boiling and do not absorb as much water. Waxy potatoes tend to result in a more flavorful end product, but it can be difficult to get a really smooth texture without turning them to glue.

Idaho and russet potatoes have a higher starch content and lower moisture, resulting in a mealier texture when cooked. This means they absorb more moisture and tend to fall apart when boiled. Thus, if you prefer a smoother texture, use mealy potatoes but steam rather than boil.

• Choose the Right Potato for Mashed Potatoes
• Should Potatoes Be Peeled for Mashers?
• Should potatoes be mashed or riced?
• How to Avoid Gummy Mashed Potatoes
• Mashed Potato Cooking Tips and Hints
• Gold Potato Cooking Tips
• Mashed Potato Recipes
Mashed Potatoes Photo © 2008 Peggy Trowbridge, licensed to About.com, Inc.

Top 10 Cookbooks for Lovers

History is ripe with the human pursuit of aphrodisiacs in many forms, particularly food. Scientific tests have proven that some aromas can cause a greater effect on the body than the actual ingestion of foods. For any celebration of love, these books can help you plan and cook a romantic and sensual dinner for your loved one.

by Amy Reiley (Life of Reiley)
Author Amy Reiley is a Cordon-Bleu trained chef, and it shows in her recipes. As well as including over 40 sensual recipes sure to delight the foodie as well as novice, Reiley delves into the background of foods as aphrodisiacs and how to use them to your advantage for romance and fun. Paperback.

by Jaqui Malouf with Liz Gumbinner (Bloomsbury Pub Plc USA)
Malouf, former co-host of Hot off the Grill with Bobby Flay, shows off her sexy humor with her combination of romantic advice and tempting recipes covering all stages of the relationship from the first date to an established cozy couple. Over 70 recipes are included to keep the ardor alive. Ooh-la-la. Hardcover.

by Warren Caterson (Winfield & Scott Press)
Spending time together in the kitchen can be a very satisfying experience, but what if you don't want anything super-fancy or gourmet? If you want something that is tasty, fairly easy to prepare, and designed for couples with a minimum of leftovers, this is the book for you. Suitable for newlyweds to empty-nesters, the book covers basic techniques along with 235 recipes using fresh and easy to find ingredients. Paperback.

by Rocky Fino (Stephens Press LLC)
The ladies always seem to be impressed by a guy who knows his way around the kitchen. With step-by-step photography, it's easy to cook a delectable meal for that someone special in your life. Ladies, this award-winning cookbook would make a great gift (and hint) for your man. Hardcover.

Sugar-Free Recipes: Lobster Dipping Sauce | Submitted By: johnd

1 cup butter1 tablespoon minced garlic2 tablespoons fresh lemon juice1 teaspoon ground black pepper2 teaspoons dried cilantroMelt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired. Amount Per Serving  Calories: 207 | Total Fat: 23g | Cholesterol: 61mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 207

Total Fat: 23gCholesterol: 61mgSodium: 164mgTotal Carbs: 0.9g    Dietary Fiber: 0.1gProtein: 0.4g VIEW DETAILED NUTRITION
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Egg-Free Recipes: Curried Hash Browns | Submitted By: Beckerkorn

1 tablespoon butter2 cups diced white potatoessalt and pepper to taste2 tablespoons minced red onion2 tablespoons chopped fresh cilantro1 tablespoon chopped green onion1/2 teaspoon curry powderMelt the butter in a large skillet over medium heat; cook and stir the potatoes in the butter until browned, about 10 minutes; season with salt and pepper. Add the onion and cook until the potatoes are tender, another 3 to 5 minutes. Reduce heat to low. Stir in the cilantro, green onion, and curry powder; mix and cook another 2 to 3 minutes. Amount Per Serving  Calories: 104 | Total Fat: 5.9g | Cholesterol: 16mg Powered by ESHA Nutrient Database

Servings Per Recipe: 2

Amount Per Serving

Calories: 104

Total Fat: 5.9gCholesterol: 16mgSodium: 265mgTotal Carbs: 11.5g    Dietary Fiber: 4.3gProtein: 2.4g VIEW DETAILED NUTRITION
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Low-Carb Recipes: Simple Chicken Gravy | Submitted By: John

1/2 cup all-purpose flour1 cup water, or as needed1 (3 pound) roasted chicken (drippings from chicken)Add water to the chicken drippings to make about 1 1/2 cups of liquid in the bottom of the roaster. Whisk water into the flour until it is thick, but not pasty. Whisk the flour/water mixture into the drippings, and put the roaster on the stove over medium heat. Stir constantly until mixture is thickened and bubbly. Add salt and pepper to taste. Amount Per Serving  Calories: 343 | Total Fat: 17.5g | Cholesterol: 112mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 343

Total Fat: 17.5gCholesterol: 112mgSodium: 106mgTotal Carbs: 7.9g    Dietary Fiber: 0.3gProtein: 35.9g VIEW DETAILED NUTRITION
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Healthy Breakfast Recipes: Slow Cooked Apple Peach Sauce | Submitted By: SHELLYGIRL814

10 Macintosh apples, cored and chopped4 fresh peaches, pitted and chopped1 tablespoon ground cinnamonPut fruit into a slow-cooker; sprinkle with cinnamon. Turn slow-cooker to high. Cover, and cook for 3 hours on high, then switch to low for 2 hours. Stir before serving. Amount Per Serving  Calories: 61 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 61

Total Fat: 0.2gCholesterol: 0mgSodium: 1mgTotal Carbs: 16.3g    Dietary Fiber: 3.1gProtein: 0.3g VIEW DETAILED NUTRITION
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Diabetic Recipes: Baked Sweet Potato Sticks | Submitted By: Christine L.

1 tablespoon olive oil1/2 teaspoon paprika8 sweet potatoes, sliced lengthwise into quartersPreheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. Bake 40 minutes in the preheated oven. Amount Per Serving  Calories: 132 | Total Fat: 1.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 132

Total Fat: 1.9gCholesterol: 0mgSodium: 47mgTotal Carbs: 27g    Dietary Fiber: 4.3gProtein: 2.6g VIEW DETAILED NUTRITION
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Gluten-Free Recipes: Snowy Pudding | Submitted By: sal

2 tablespoons unflavored gelatin1/2 cup cold water2 cups boiling water1/3 cup lemon juice1 3/4 cups white sugar5 egg whitesSprinkle gelatin over cold water and let rest until water is absorbed, 5 minutes. In a bowl, combine gelatin, boiling water, lemon juice and sugar, stirring until sugar is dissolved. Chill in refrigerator, stirring occasionally, until mixture coats the back of a metal spoon. Beat egg whites until stiff. Beat lemon mixture until frothy. Fold egg whites into lemon mixture until mixture holds together. Pour into greased molds and chill until set. Amount Per Serving  Calories: 150 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 150

Total Fat: 0gCholesterol: 0mgSodium: 32mgTotal Carbs: 35.8g    Dietary Fiber: 0gProtein: 2.9g VIEW DETAILED NUTRITION
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Low-Cholesterol Recipes: Chinese-Korean Cucumber Kimchi | Submitted By: Helena C

5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks1/2 cup sea salt1/2 cup white sugar1/2 cup white vinegar1 cup water2 tablespoons chili bean sauce (toban djan)1 tablespoon hot chili oil2 (4 inch) fresh hot red chile peppers, sliced1 small onion, sliced5 cloves garlic, sliced and crushedMix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water. While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil. Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled. Amount Per Serving  Calories: 80 | Total Fat: 1.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Chinese-Korean Cucumber Kimchi

Servings Per Recipe: 10

Amount Per Serving

Calories: 80

Total Fat: 1.3gCholesterol: 0mgSodium: 4415mgTotal Carbs: 17.4g    Dietary Fiber: 0.9gProtein: 1.8g VIEW DETAILED NUTRITION
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Healthy Appetizers: Craig's Cocktail Sauce | Submitted By: CDSN99

1 (36 ounce) bottle ketchup3 tablespoons steak sauce3 tablespoons Worcestershire sauce6 tablespoons lemon juice concentrate3 tablespoons prepared horseradish15 drops hot pepper sauce, or to taste1 teaspoon saltSqueeze ketchup into a bowl. Pour in steak sauce, Worcestershire sauce, and lemon juice. Stir in horseradish, hot pepper sauce, and salt, and mix well. Amount Per Serving  Calories: 55 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 20

Amount Per Serving

Calories: 55

Total Fat: 0.2gCholesterol: 0mgSodium: 757mgTotal Carbs: 14.3g    Dietary Fiber: 0.3gProtein: 1g VIEW DETAILED NUTRITION
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Low-Calorie Recipes: Curried Tilapia with Mango Salsa | Submitted By: Leigh77

1 mango - peeled and diced1/4 cup chopped red onion1 serrano chile, minced1/2 cup cilantro leaves, chopped2 tablespoons lime juice1/2 teaspoon salt2 tablespoons olive oil, divided1 tablespoon curry powder1 tablespoon garlic pepper seasoning4 fresh tilapia filletsFor the mango salsa, combine the mango, red onion, serrano chile, cilantro, lime juice and salt in a glass bowl. Set aside. For the tilapia rub, mix together 1 tablespoon of olive oil, curry powder and garlic pepper in a small bowl. Rub this mixture onto both sides of the fish fillets. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the fish for about 3 minutes on each side or until it flakes easily with a fork. Serve with the mango salsa. Amount Per Serving  Calories: 211 | Total Fat: 8.7g | Cholesterol: 41mg Powered by ESHA Nutrient Database

Curried Tilapia with Mango Salsa

Servings Per Recipe: 4

Amount Per Serving

Calories: 211

Total Fat: 8.7gCholesterol: 41mgSodium: 691mgTotal Carbs: 9.5g    Dietary Fiber: 1.7gProtein: 23.7g VIEW DETAILED NUTRITION
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The salsa is TOO SALTY!!!! It totally killed it. Anyone who knows their way around a kitchen, knows that once you add salt, it's a bit difficult to fix if it's too salty. Follow my advice - add half the salt, stir and taste and do it at the end of making the salsa. I added fresh mint to the salsa and the sweetness of this did help the taste.(But not enough, sorry. My kids who love mango rated this 2 1/2 *. I had two mangoes, lots of fish and doubled the recipe. I also dipped the fish in flour after rubbing with curry rub and this made a nice, curry, crunchy coating on the outside and the rub was worth 3 1/2*. Overall, I'd try the rub again, but the salsa was salt overkill. Was this review helpful? [ YES ]
12 users found this review helpful The salsa is TOO SALTY!!!! It totally killed it. Anyone who knows their way around a kitchen,...

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Healthy Side Dish Recipes: Cajun Style Baked Sweet Potato | Submitted By: JJOHN32

1 1/2 teaspoons paprika1 teaspoon brown sugar1/4 teaspoon black pepper1/4 teaspoon onion powder1/4 teaspoon dried thyme1/4 teaspoon dried rosemary1/4 teaspoon garlic powder1/8 teaspoon cayenne pepper2 large sweet potatoes1 1/2 teaspoons olive oilPreheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, and cayenne pepper. Slice the sweet potatoes in half lengthwise. Brush each half with olive oil. Rub the seasoning mix over the cut surface of each half. Place sweet potatoes on a baking sheet, or in a shallow pan. Bake in preheated oven until tender, or about 1 hour. Amount Per Serving  Calories: 229 | Total Fat: 2.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Cajun Style Baked Sweet Potato

Servings Per Recipe: 4

Amount Per Serving

Calories: 229

Total Fat: 2.3gCholesterol: 0mgSodium: 83mgTotal Carbs: 49.1g    Dietary Fiber: 7.9gProtein: 4.8g VIEW DETAILED NUTRITION
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Dairy-Free Recipes: Really Easy Chowder | Submitted By: Chris McCormick

1 (14.5 ounce) can diced tomatoes3 stalks celery, chopped1 teaspoon dried oregano1 teaspoon dried basilsalt and pepper to taste1/2 pound frozen cod filletsIn a medium sized stock pot place undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat. Place frozen fish filets in pot. Reduce heat and cook for 10 to 15 minutes. Cook until mixture is heated through and fish is opaque and flaky. Thin with a little water if desired. Amount Per Serving  Calories: 73 | Total Fat: 0.5g | Cholesterol: 24mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 73

Total Fat: 0.5gCholesterol: 24mgSodium: 284mgTotal Carbs: 4.5g    Dietary Fiber: 1.5gProtein: 11.2g VIEW DETAILED NUTRITION
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Reviewed on Aug. 14, 2009 by JINGSHI    Delicious, fast, and easy. I made lots of changes -- sauteed garlic, onion, and celery, added 2 diced tomatoes and some water because I didn't have any canned tomatoes, added a diced zucchini, and seasoned with sugar, salt, oregano, and Italian seasoning, used fresh basil and substituted tilapia for cod. Will make again. Was this review helpful? [ YES ]
1 user found this review helpful Delicious, fast, and easy. I made lots of changes -- sauteed garlic, onion, and celery, added...
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High-Fiber Recipes: Maverick Moose Chili | Submitted By: IrishMountainGirl

1 pound ground moose1 (28 ounce) can diced tomatoes with green chile peppers2 (15 ounce) cans chili beans, undrained2 (14 ounce) cans kidney beans, rinsed and drained2 (14.5 ounce) cans pinto beans, rinsed and drained2 (2.25 ounce) cans sliced black olives1 white onion, chopped1 green bell pepper, chopped1 (1.25 ounce) package chili seasoning mixBrown the ground moose in a large skillet over medium-high heat. Combine the moose, diced tomatoes, chili beans, kidney beans, pinto beans, olives, onion, and bell pepper in a slow cooker; stir in the chili seasoning. Set the slow cooker to Low; cook 8 to 12 hours. Amount Per Serving  Calories: 241 | Total Fat: 3g | Cholesterol: 19mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 241

Total Fat: 3gCholesterol: 19mgSodium: 1309mgTotal Carbs: 39g    Dietary Fiber: 12.2gProtein: 18.8g VIEW DETAILED NUTRITION
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Sugar Substitute Recipes: Low Sugar Mocha Nut Cake | Submitted By: JJOHN32

3/4 cup hot water1 tablespoon instant coffee powder1/2 cup butter1/3 cup packed brown sugar12 (1 gram) packets artificial sweetener1 egg1 teaspoon vanilla extract1 1/2 cups all-purpose flour1/3 cup unsweetened cocoa powder2 tablespoons dry milk powder2 teaspoons baking powder1/4 teaspoon salt1/4 cup chopped walnutsCombine the hot water and instant coffee. Set aside. Whisk together flour, cocoa, dry milk, baking powder and salt. In a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy. Add the egg and vanilla; beat for 1 minute. Mix the flour mixture into the creamed mixture, alternately with the coffee. Stir in the nuts. Beat at medium speed until smooth. Pour the batter into a 9 inch square pan that has been sprayed with cooking spray. Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until the cake pulls away from the sides of the pan. Cool on a wire rack. Amount Per Serving  Calories: 170 | Total Fat: 8.6g | Cholesterol: 38mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 170

Total Fat: 8.6gCholesterol: 38mgSodium: 200mgTotal Carbs: 20.2g    Dietary Fiber: 1.2gProtein: 4.1g VIEW DETAILED NUTRITION
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Low-Sodium Recipes: Baked Acorn Squash | Submitted By: CORWYNN DARKHOLME

2 acorn squash, halved and seededsalt and pepper to taste1/4 cup butter, diced6 tablespoons firmly packed brown sugar1/2 teaspoon ground cinnamonPreheat oven to 350 degrees F (175 degrees C). Place squash in a shallow baking pan, cut side down. Bake in preheated oven for 30 minutes, or until tender. Turn cut side up; season with salt and pepper, dot with butter and sprinkle with brown sugar and cinnamon. Bake for 20 minutes more. Amount Per Serving  Calories: 320 | Total Fat: 11.9g | Cholesterol: 31mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 320

Total Fat: 11.9gCholesterol: 31mgSodium: 97mgTotal Carbs: 56.7g    Dietary Fiber: 11.2gProtein: 3g VIEW DETAILED NUTRITION
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Healthy Main Dish Recipes: Baked Spaghetti with Chicken | Submitted By: Nicole Piersma

3 tablespoons olive oil2 bay leaves1 1/2 tablespoons Italian seasoning1 teaspoon chopped garlicsalt and pepper to taste4 skinless, boneless chicken breast halves1 green bell pepper, chopped1/2 onion, chopped1 head broccoli, cut into florets8 fresh mushrooms, sliced1 pound uncooked spaghetti5 ounces shredded Colby-Monterey Jack cheese1 (16 ounce) jar spaghetti sauceIn shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours. Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes. While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese. Bake in preheated oven for 20 minutes, or until cheese is melted. Serve. Amount Per Serving  Calories: 472 | Total Fat: 15.3g | Cholesterol: 54mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 472

Total Fat: 15.3gCholesterol: 54mgSodium: 414mgTotal Carbs: 56.3g    Dietary Fiber: 5.2gProtein: 27.3g VIEW DETAILED NUTRITION
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Low Glycemic Impact Recipes: Eggless Pasta | Submitted By: Webby

2 cups semolina flour1/2 teaspoon salt1/2 cup warm waterIn a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting. Cut pasta into desired shapes. Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain. Amount Per Serving  Calories: 301 | Total Fat: 0.9g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 301

Total Fat: 0.9gCholesterol: 0mgSodium: 292mgTotal Carbs: 60.8g    Dietary Fiber: 3.3gProtein: 10.6g VIEW DETAILED NUTRITION
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