Foods Recipes

Water 24 Asparagus spears, fresh

- medium-sized 6 Red leaf lettuce; leaves

6 tb Buttermilk mayonnaise;

-(see Index) -=OR=- 6 tb -prepared light mayonnaise;

2 tb Pecans; chopped

Bring large pot of water to boil. Wash asparagus and snap off tough bottoms os stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads ith 1 tb of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 Low-sodium diets: This recipe is excellent. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess.,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master

24 Asparagus spears fresh

6 Red leaf lettuce leaves

6 T Buttermilk mayonaise

2 T Pecans chopped

Bring large pot of watewr to a boil. Wash aparagus and snap off tough bottoms of stems. When water is boiling , add the asparagus and let water return to a boil.. Cook approx. 3 minutes or until the asparagus is still crsip but tender. Remove the asparagus and rinse under cold water and refrigerate to chill. At serving time, line 6 salad plates with the lettuce leaves and arrange 4 asparagus spears on each. Top salads with the Buttermilk mayo and 1 teaspoon of the chopped pecans.

3 ea Cucumber, large

1 ea Onion, med

1 ea Thai chile

1 x ----------dressing----------

1/4 c Vinegar, white

1/4 c Oil

1/2 t Salt

2 t Sugar

1/2 t Garlic powder

Calories per serving: 168 Fat grams per serving: 1 Approx. Cook Time: 4:00 Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend.

1 c Water

2/3 c Couscous

2 lg Oranges, divided

1 md Mango, diced

2 tb Chopped fresh basil

2 tb Chopped fresh chives

1 ts Cumin

3 tb Toasted pine nuts

2 bn Clean arugula

-----------------------------CITRUS VINAIGRETTE----------------------------- 1 lg Orange

1/4 md Grapefruit

1/2 md Lime

1/2 md Lemon

1/2 c Extra virgin olive oil

2 tb Champagne or white vinegar

3 tb Soy sauce

1/2 ts Hot chili sauce or red

-pepper sauce 20 Pink peppercorns

1 ts Finely chopped fresh ginger

5 tb Fresh cilantro leaves

1 ts Salt (opt)

Measure water into 1 2-cup glass measure. Microwave on high 3 minutes, or until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. Fluff with fork. Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments for garnish. After segmenting oranges, squeeze juice from core and membranes into bowl. Add mango, basil, chives, cumin, pine nuts and couscous; toss to combine. Pack mixture into six individual 1/2 cup molds. Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections. Drizzle with Citrus Vinaigrette. CITRUS VINAIGRETTE: Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting not crushing them. Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine. Makes about 1 1/4 cups.

1 c Water

2/3 c Couscous

2 lg Oranges, divided

1 md Mango, diced

2 tb Chopped fresh basil

2 tb Chopped fresh chives

1 ts Cumin

3 tb Toasted pine nuts

2 bn Clean arugula

-----------------------------CITRUS VINAIGRETTE----------------------------- 1 lg Orange

1/4 md Grapefruit

1/2 md Lime

1/2 md Lemon

1/2 c Extra virgin olive oil

2 tb Champagne or white vinegar

3 tb Soy sauce

1/2 ts Hot chili sauce or red

-pepper sauce 20 Pink peppercorns

1 ts Finely chopped fresh ginger

5 tb Fresh cilantro leaves

1 ts Salt (opt)

Measure water into 1 2-cup glass measure. Microwave on high 3 minutes, or until boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. Fluff with fork. Peel and segment oranges over a large stainless steel bowl to catch excess juice; reserve segments for garnish. After segmenting oranges, squeeze juice from core and membranes into bowl. Add mango, basil, chives, cumin, pine nuts and couscous; toss to combine. Pack mixture into six individual 1/2 cup molds.

Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of plate. Garnish with reserved orange sections. Drizzle with Citrus Vinaigrette. CITRUS VINAIGRETTE: Peel orange, grapefruit, lime and lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully dice segments, cutting not crushing them. Add oil, vinegar, soy sauce and chili sauce to fruit juices in bowl; whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and salt; stir to combine. Makes about 1 1/4 cups.