Trial This Week

This week I tried the combination from www.cooks.com (No promises of low-calorie but hope it is good for health food)

We have :
Soup This Week: Low calorie cream of vegetable soup
Appetizer : Party Punch with Microwave Garlic Bread
Main Course : Italian Style Cauliflower served with mashed potatoes and red-wine.
Dessert : Apple Smack


Soup this week :

LOW-CALORIE "CREAM" OF VEGETABLE SOUP

Create your own delicious "cream" soup with your favorite vegetables and skim milk instead of cream. To keep calories, fat, and cholesterol low, use 2 cups defatted chicken broth or use 2 chicken bouillon cubes and 2 cup water. Add 3 cups of cut up vegetables of your choice, 1 cup cooked rice (omit if using potatoes), and 2 cups skim milk.

In a 3 quart saucepan over high heat, bring broth and prepared vegetables to a boil. Reduce heat to low and simmer until vegetables are tender. Spoon half of mixture in blender and blend at low speed until smooth. Pour mixture into a bowl and continue until all vegetables are pureed in the broth they were cooked in. Return pureed mixture to saucepan. Stir in milk and heat through to serving temperature. Do not boil. Yield: approximately 6 servings.

Appetizer:

PARTY PUNCH

1 pint lime sherbet
1 quart lime/grapefruit beverage
1 pint milk

Add half of the sherbet to cold milk and beat well. Stir in the lime/grapefruit beverage.

Spoon the remaining sherbet onto the top and serve over cracked ice.

Makes 7 8oz servings.

MICROWAVE GARLIC BREAD

1 loaf French bread
3/4 c. butter
3 tbsp. Parmesan cheese
2 tsp. garlic powder

Slice bread but not all the way through the bottom. Place butter in measuring cup and microwave on low until softened. Stir in cheese and garlic powder. Spread both sides of bread slices. Wrap in waxed paper and place in brown paper bag. Tie bag with string and microwave on high for 1 to 2 minutes. Serve warm.

Main Course :

CAULIFLOWER ITALIAN STYLE

1 large head cauliflower, core removed
3/4 cup red wine vinegar
1/2 small onion, finely minced (or 1 shallot)
1 1/4 cups extra virgin olive oil
1/4 teaspoon each oregano and basil
1 green pepper, chopped
4 cloves garlic, minced
1/4 teaspoon red hot pepper flakes
1/2 teaspoon sea salt (or to taste)
2-3 grinds coarse black pepper

Wash and remove core from cauliflower. Separate pieces from stem and set aside.

In a medium saucepan, bring vinegar, garlic, onion, red pepper flakes and green pepper to a boil. Immediately add cauliflower pieces. Cover. Simmer for two minutes or until cauliflower is just barely fork tender but still firm.

Remove pan from heat, leave covered and allow to sit 10 minutes.

Remove cauliflower to a serving bowl and dress with olive oil, basil and oregano. Add as little or as much of the hot vinegar mixture the cauliflower was cooked in as desired; a little if you prefer it mild, or use it all for full flavor (an acquired taste!)

Save any leftover to use as a marinade.

Dessert :

APPLE SMACKES

Served warm or cold. It's always a favorite.

4 apples, sliced
1/4 c. raisins
1/4 c. water
3/4 c. rolled oats
1/3 c. flour
1/4 c. wheat germ (if desired)
1/4 c. butter
2 tbsp. honey (if desired)
1 tsp. cinnamon

Lay apple slices in greased 8-inch square pan. Combine remaining ingredients and sprinkle over apples. Bake at 350 degrees for 35 minutes. Spoon into small dishes and top with yogurt (if desired). Makes 4 servings.