Posts tagged with: Vegetable fats and oils

Kasha Stuffing

rosół z kury
Image via Wikipedia

Ingredients:
* 2 cups fine kasha (roasted buckwheat groats)
* 4 large eggs, lightly beaten
* 2 cups boiling water
* 2 cups chicken broth, boiling
* 1/2 cup tsp salt
* 3 Tbsp vegetable oil
* 1 onion, chopped
* 1/2 lb fresh mushrooms, coarsely chopped
* 5 Tbsp fresh flat parsley, cut into ribbons
* 1/2 cup dried cranberries/craisins
* 1/3 cup walnuts, chopped
* Ground white pepper to taste

Directions:
Put kasha in bowl and add 1/2 of the beaten eggs, stirring until eggs are absorbed.
Turn into a cold skillet and slowly heat, stirring frequently, until kasha grains are dry and separate and just beginning to brown.
Pour in boiling water, boiling chicken broth and salt.
Stir once, then simmer, covered, over moderately low heat until all the liquid is absorbed and the kasha is half cooked, about 10 minutes.
Heat oil in skillet and slowly saute the onion until they begin to soften, do not brown.
Add mushrooms, raise the heat and saute for a minute or two, until liquid evaporates.
Toss in parsley, craisins and walnuts.
Combine sauteed onion and mushroom mixture with kasha and stir.
Taste and adjust seasoning with salt and pepper.
Stir in remaining beaten eggs.
Store in refrigerator and just before roasting stuff into a 10 to 15 pound turkey and cook according to package directions.

Recipe courtesy of Better Recipes

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Blueberry bran muffins

Old Phosphate Baking Powder tin
Image by gordasm via Flickr

Ingredients:
1/4 cup wheat bran
3 tablespoons honey
2 teaspoons vegetable oil (you can use the same amount of applesauce if you want an even lower fat content)
1/4 cup boiling water
1/2 cup whole wheat or whole wheat blend flour
2 tablespoons quick oats
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons fat-free cholesterol-free egg product or 1 egg white
1/3 cup fresh or frozen (thawed and well drained) blue berries

Directions:
1. Heat oven to 400 degrees. Spray 6 medium muffin cups with cooking spray.
2. Stir bran, honey, oil/applesauce and water in medium bowl until blended. Let stand 2 minutes. Stir in flour, oats, baking powder, salt, cinnamon and egg product until just moistened. Fold in blueberries. Fill muffin cups 2/3 full.
3. Bake 15-20 minutes or until golden brown.

1 Muffin: Calories 100 (Calories from fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 190mg; Carbohydrate 20g (Dietary fiber 3g); Protein 3g

Recipe courtesy of Betty Crocker

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