Triple Dark Chocolate Mousse Pie

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 8 sheets cinnamon graham crackers, finely crushed
• 1/4 cup unsweetened cocoa powder
• 1/4 cup butter, melted
• 1 (19 ounce) package reduced-fat soft tofu, well drained
• 1 (8 ounce) package bittersweet chocolate, melted
• 1/4 cup chocolate syrup
• 3 tablespoons powdered sugar
• 2 teaspoons vanilla
• 4 egg whites or 4 liquid egg substitute, to equal 4 whites
• whipped topping (optional)
• chocolate curls (optional)
• raspberries (optional)

Recipe

• 1 crust; in a 9-inch pie plate, combine the graham cracker crumbs, cocoa, and butter until well blended.
• 2 press the mixture into the bottom and up the side of pie plate, set aside.
• 3 mousse; in a food processor or blender process the tofu until smooth.
• 4 add the melted chocolate, chocolate syrup, sugar and vanilla.
• 5 combine until mixture is smooth.
• 6 with a mixer at high speed, beat egg whites until stiff peaks form.
• 7 fold the chocolate mixture into the egg mixture until smooth.
• 8 spoon mixture into the prepared pie crust.
• 9 refrigerate for at least 3 hours, or until the pie is set.
• 10 garnish with whipped topping and chocolate curls or raspberries.
• 11 enjoy.

Savoury Amaretto Cream Sauce

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 1 tablespoon garlic, minced
• 2 tablespoons onions, minced
• 2 tablespoons olive oil
• 2 ounces amaretto (di saronno, etc)
• 2 cups chicken stock
• 1 1/2 cups whipping cream
• 2 tablespoons chives (optional)

Recipe

• 1 in a large frying pan over medium heat, sauté garlic and onion in oil until tender.
• 2 add amaretto, simmer till reduced by half.
• 3 add chicken stock, simmer till reduced by half.
• 4 add whipping cream, simmer till reduced by half or till desired thickness is reached.
• 5 serve over chicken cutlets, pasta, etc, or put into a small pitcher on the table for guests to self-serve. garnish each serving with fresh chives if desired.

Ww 4 Points - Wild And Brown Rice Pilaf With Cranberries

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/4 cup dried cranberries
• 3 tablespoons dry wine
• 2 cups low sodium chicken broth
• 1/2 cup apple cider
• 1/2 teaspoon salt
• 1/2 cup wild rice, rinsed
• 1 small onion, finely chopped
• 1/2 cup brown rice

Recipe

• 1 preheat oven to 350*f.
• 2 combine cranberries with wine in glass bowl, let stand 20 minute.
• 3 drain cranberries, reserving the liquid.
• 4 combine 1 cup of the broth, cider, 1/4 tsp salt, and wild rice in ovenproof saucepan.
• 5 bring broth to a boil.
• 6 cover tightly and bake until rice is tendr, about 45 minute.
• 7 remove pan from oven, let stand, covered, 5 minute.
• 8 meanwhile, heat cranberry liquid in another ovenproof saucepan, then add onion.
• 9 cook, stirring frequently, until softened, about 5 minute.
• 10 add the remaining broth, remaining salt, and brown rice, bring liquid to a boil.
• 11 cover tightly and bake until rice is tender and liquid is absorbed, about 40 minute.
• 12 gently toss both rices with the cranberries in large bowl.

Teff And Barley Injera (ethiopian Flat-thin Bread)

Total Time: 49 hrs Preparation Time: 48 hrs Cook Time: 1 hr

Ingredients

• Servings: 10
• 4 lbs teff flour
• 1 lb barley flour
• 1 teaspoon dried yeast
• 1 cup self-rising flour
• water (as required)

Recipe

• 1 starter - mix the yeast with one cup of warm water; keep until rises; or use sourdough starter.
• 2 combine in a large container the teff and barley flour with cold water or mix lightly in a blender.
• 3 add the starter and mix it well; add water generously; cover it tight; keep it outside to ferment;
• 4 the second day, pour and discard the water; add same amount of fresh water to the dough; keep it tight.
• 5 the third day, pour and discard the water; blend the self-rising flour with three cups of cold water; mix it with the fermented dough; add water as required. this time it should be thinner than pancake dough. keep it outside for 15 minutes to rise.
• 6 warm a flat pancake pan, or skillet, or a specialized electric stove; pour the dough in circle shape in small amount; bake it for 30 -45 seconds.
• 7 depending on the size of skillet, you will get 20 to 30 injeras.
• 8 if less sour taste preferred, bake it the second day.
• 9 you may find teff flour in health store.

Sweet And Spicy Edamame Salad With Shiitakes And Chicken

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 cups boneless skinless cooked chicken, diced (you can also use leftover chicken or lamb which is a great way to clean out your cabinet)
• 2 teaspoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 7 ounces one box of quick cooking couscous, i like near east brand but you can use any kind you like, and i also cook it in vegetable broth to a (follow directions on the package)
• 1 -2 ounce dried shiitake mushroom (one package of the shitake mushrooms, i rehydrate in hot boiling water and get out approximately 1 c)
• 1 cup fresh shiitake mushroom, thin sliced
• 1 1/2 cups edamame, shelled (i find them right in the grocery store freezer section)
• 4 scallions, diced fine
• 1 tablespoon olive oil to saute the vegetables
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 3 tablespoons mushrooms, water from the shitakis
• 1/4 teaspoon red pepper flakes (to taste)
• 1 teaspoon honey
• 3 tablespoons toasted sesame seeds
• 1 teaspoon kosher salt, to taste
• 1/2 teaspoon ground black pepper, to taste

Recipe

• 1 prepare the chicken -- just sprinkle on salt and pepper and a little olive oil and then bake at 425 on a baking sheet lined with foil for 15-20 minutes until golden brown. cool and chop. set in a large bowl for later. this is also a great use of left over chicken.
• 2 mushrooms -- rehydrate the mushrooms as the chicken cooks -- the easiest way is just to put in a small bowl and then top with boiling water (i just did the water in the microwave) then i covered with plastic wrap and let it sit 5-10 minutes, just use enough water to cover is all you need. once soft and rehydrated, slice the mushrooms. reserve 3 tablespoons of the mushroom liquid for the salad.
• 3 dressing -- in a measuring cup or small cup add in the sesame oil, soy sauce, honey, the mushroom water, salt and pepper. you can always add more if you want. mix up and set to the side.
• 4 sesame seeds -- in the small sauce pan you plan to cook the vegetables in, heat to medium without the oil and cook the sesame seeds for just a minute until lightly toasted. remove and just set on a paper plate or paper towel for later. they just take a minute.
• 5 vegetables -- in that same saute pan, add the olive oil and saute the red pepper flakes, fresh shitaki mushrooms and cook 2-3 minutes until the mushrooms are slightly soft. then add in the edamame, scallions and the dried shitakis sliced. cook just a minute or two to heat everything up. then add in the dressing.
• 6 couscous -- as you cook the vegetables, cook the couscous. it is so simple. add the couscous to a bowl and pour over hot liquid. now you can use water or i prefer to use broth. it adds tons of flavor. that is it. put a towel or plate on top and 5 minutes and it is done.
• 7 so the couscous is done -- so should the vegetables -- and so is the chicken. so just fluff the couscous, add the chicken already diced and add the vegetables already mixed with the dressing. add in the sesame seeds at the last moment and toss and enjoy.
• 8 this is great warm, room temp or even cold. it is a light healthy salad but goes with anything. and the cost of the shitakis -- well worth it. it serves so many and the leftovers make a great light salad for lunch.

Sweet And Spicy Chicken Fried Rice

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup long grain rice
• 2 1/4 cups chicken broth (divided)
• 2 cups leftover cooked chicken (chopped)
• 1/2 cup carrot (diced)
• 1/2 cup sugar snap pea (cut in half)
• 1/2 cup red onion (chopped)
• 8 ounces pineapple tidbits (drained juice reserved)
• 1 tablespoon jalapeno pepper (minced)
• 2 tablespoons low sodium soy sauce
• 2 garlic cloves (minced)
• 1 teaspoon ground ginger
• 1 teaspoon brown sugar
• 3 tablespoons rice vinegar

Recipe

• 1 cook rice according to package directions replacing water with 2 cups chicken broth.
• 2 in large wok or fry pan, add reserved juice from pineapple, remaining chicken broth, and all other ingredients except rice, chicken and pineapple. bring to boil, and simmer 5 mins, or till veggies reach desired doneness.
• 3 add rice, chicken and pineapple. heat through and serve.

Tempeh Shish Kebabs

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (8 ounce) packages tempeh, steamed for 10 minutes, then cut in cubes 1/2 x 1 x 1 inch
• 2 green peppers, cut in 1 inch pieces
• 2 large sweet onions, cut into large pieces
• 1 lb medium fresh mushrooms, whole
• 4 medium tomatoes, quartered and seeded
• 1 1/2 cups your favorite barbecue sauce or 1 1/2 cups teriyaki sauce

Recipe

• 1 place all your veggies& tempeh in a large bowl and pour in the bbq sauce.
• 2 mix gently so the sauce covers all the veggies& tempeh.
• 3 refrigerate at least 2 hours or leave overnight.
• 4 alternate the veggies and tempeh on skewers (you can make 4 large kebobs or 8 smaller ones) bbq over mebium heat, turn& baste frequently with the bbq sauce that you marinated the veggies etc inches.
• 5 they are done when the peppers& onions are nicely browned apprx 15 minutes.