Jan 13
| 1 md Sweet potato;
1/2 c -water 1 c Broccoli; fresh, chopped 1/2 c Cottage cheese; low fat 1 tb Sesame seeds; Dice the sweet potato and cook in the 1/2 c water covered until almost done. 48gm From “Vegetarian Cooking for Diabetics” |
Dec 19
| 1/2 lb Cheddar cheese
1 cn 20-oz pineapple chunks 6 lg Lettuce leaves 3/4 c Mayonnaise Drain pineapple chunks. |
Dec 06
| Ingredients | |||
| 6 | cup | stock, vegetable | |
| 2 | tablespoon | oil, olive | |
| 1 | tablespoon | butter | |
| 1 1/2 | pound | carrots, sliced 1/4 inch thick | |
| 1 | salt | ||
| 1 | pepper | ||
| 1/2 | pound | potatoes, peeled and sliced | |
| 1 | each | leek, white part only | |
| 2 | each | garlic, cloves, minced | |
| 1/2 | teaspoon | thyme, dried | |
| 2 | tablespoon | heavy cream, optional | |
| 1 | Gruyere cheese, grated | ||
| 1 | tablespoon | thyme, fresh, chopped | |
| Directions: | |||
| Make the stock and keep it warm over low heat. Heat 1 tb. of the olive oil and butter in a soup pot; add the carrots, 1/2 tsp. salt and a pinch of pepper. Saute over medium heat until the carrots begin to glisten and release their juices, about 10 minutes. A 1 cup stock, stirring and scraping the bottom of the pot to loosen the sugars. A 3 more cups of the stock and the potatoes; bring the soup to a gentle boil, reduce heat and simmer, covered, for about 30 minutes, until the carrots are very tender. Add 2 more cups of stock and puree in a blender or food processor until smooth. Return to the pot and cook over low heat. While the soup is cooking, cut leek in half lengthwise, wash and thinly slice. Add the leeks to the carrot puree and cook, uncovered, over low heat for another 30 minutes. Make 9 to 10 cups. TIP: If the flavor of the carrots is lacking, add a sweet potato to the soup to sweeten and bring out the flavors. NOTE: Make this smooth, light soup in the spring with sweet carrots and tender, pale green leeks.
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