The Rural Voice, 2001-03, Page 33focaccia
1/2 cup (125 mL) pizza sauce
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) dried oregano
1 Cup (250 mL) sliced mushrooms
1/2 each sweet green, red pepper,
cut into strips
2 plum tomatoes, thinly sliced
(optional)
3/4 cup (175 mL) part skim
mozzarella cheese, shredded
Preheat oven to 425°F (230°C).
Place pizza base on perforated pizza
pan or baking sheet. Spread pizza
sauce over and sprinkle with basil
and oregano.
Arrange mushrooms, pepper
strips, tomatoes and Kielbasas over
the pizza.
Sprinkle with cheese.
Bake on lowest rack for 10-12
minutes or until crust is crispy and
cheese is melted. Cut into 6 slices.
2.5 g fat per slice.
CAJUN CASSEROLE
1/2 cup (125 mL) tomato juice
1/2 cup (125 mL) undiluted
canned chicken stock
2 tsp (10 mL) all-purpose flour
1/2 tsp (2 mL) dried oregano
2 tsp (10 mL) each vegetable oil
and butter
1 lb (500 g) boneless chicken or
turkey breast, cut into 1 1/2 inch
(3.5 cm) wide strips
1 large yellow onion, cut
lengthwise into wedges
2 cloves garlic, finely sliced
2 tsp (10 mL) Cajun spice blend
mix
1 cup (250 mL) corn kernels
3 cups (750 mL) cauliflower
florets, cut in half if large
8 small firm, ripe plum tomatoes,
peeled
salt and pepper
Whisk together tomato juice,
stock, flour and oregano; set aside.
In non-stick skillet, heat oil and
butter over medium-high heat. Add
chicken, onion, garlic and spice mix,
cook, stirring constantly, until
chicken is opaque and onions are
golden. Stir stock mixture and add to
pan with corn; bring to simmer.
Strew cauliflower on top. Cover
and reduce heat to medium; cook 8-
l0 -minutes or until cauliflower is
tender -crisp. Arrange tomatoes
among cauliflower; cover and cook 3
minutes or just until tomatoes are
heated through. Season with salt and
pepper to taste. Serves 4.
8 g fat/serving
CARROT GINGER
BREAKFAST BARS
1 cup (250 mL) quick -cooking
(not instant) rolled oats
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/2 (125 mL) diced dried apricots
or raisins
1/4 cup (50 mL) finely chopped
crystallized ginger
1 egg
1/2 cup (125 mL) liquid honey
1/4 cup (50 mL) vegetable oil
1 tsp (5 mL) vanilla
1 1/2 cups (375 mL) shredded
carrots (3 medium)
In large bowl, combine oats, flour,
baking powder and salt. Stir in
apricots and ginger.
In small bowl, lightly beat egg. Add
honey, oil and vanilla, stirring until
smooth. Stir in carrots. Add to dry
mixture, stirring just until moistened.
Spread in lightly greased 9 -in. (2.5
L) square cake pan. Bake in
preheated 350°F (180°C) oven for
25-30 minutes or until firm and
toothpick inserted in centre comes
out clean. Cool on wire rack before
cutting. Makes 16 bars.
3.5 g fat/serving.
PENNE PORK
2 cups (500 mL) penne or spiral
pasta
1 lb (500 g) pork leg or loin, cut
into strips
2 tsp (10 mL) vegetable oil
1 clove garlic, minced
1 large onion, finely chopped
1 red or green pepper, cut into
strips
1 cup (250 mL) sliced mushrooms
1 tsp (5 mL) each dried basil,
oregano, thyme and salt
1 can (19 oz/540 mL) tomatoes,
undrained
1/4 cup (50 mL) parmesan cheese
Cook pasta in large pot of boiling
unsalted water.
Meanwhile, heat oil in large skillet
over medium-high heat; add pork
strips and cook 1 1/2 to 2 minutes
until lightly browned. Remove strips
and set aside.
Add garlic, onions, peppers,
mushrooms and seasonings to the
skillet. Cook 1-2 minutes. Add
tomatoes, breaking them into smaller
pieces and reserved pork strips. Bring
to a boil; reduce heat to medium -low
and simmer 2 minutes stirring
occasionally.
Drain pasta and toss with pork
mixture. Sprinkle with parmesan.
Serves 4.
9.2 g fat/serving.
APPLE PEAR TOFU PUDDING
3 apples, peeled, quartered and
cored
2 pears, peeled, quartered and
cored
1 cup (250 mL) apple juice
2 2 -inch (5 cm) strips lemon peel
1 cinnamon stick
half pkg (12 oz/340 g) soft, silken
tofu
1/4 cup (50 mL) granulated sugar
In Dutch oven or large saucepan,
combine apples, pears, apple juice,
lemon peel and cinnamon stick; cover
and bring to boil. Reduce heat and
simmer until fruit is softened, about
10 minutes. Discard cinnamon stick.
Spoon fruit mixture into food
processor; puree until smooth. Add
tofu and sugar; puree until smooth.
Spoon into serving bowls; cover and
refrigerate until ready to serve or for
up to 1 day. Makes 4 servings.
3 g fat/serving.0
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Contact us at:
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or write to us the good
old-fashioned way at:
The Rural Voice,
P.O. Box 429,
Blyth, ON NOM 1HO
MARCH 2001 29