Recipes owed...

I owe Beth, Mom and Julie recipes, so I thought I'd direct them here.

For my older (but littler) sister Beth and my mom:


Ginger Vinaigrette Dressing

Category: Sauces & dressings
Yield: 12 servings of 2 Tbsp.

1/4 c. water
1/4 c. soy sauce
1/4 c. canola oil
1/4 c. cider vinegar
1/4 c. honey - (or equivalent amount of agave nectar)
1 1/2 Tbsp. fresh ginger - (I used the stuff in a tube - sorry! I was in a hurry)
2 tsp. stone ground mustard

Add all ingredients to the blender except the oil. MIx well, then slowly add the oil to emulsify. I did add 1/4 tsp. of Guar Gum to hold the emulsification. I did not have to shake the dressing even a week after mixing.


Nutritional facts per serving (daily value): Calories 68kcal; Protein 0g (1%); Total Fat 5g (7%)(Sat. 0g (2%)); Chol. 0mg (0%); Carb. 6g (2%); Fiber 0g (0%); Sugars 6g; Calcium 3mg (0%); Iron 0mg (1%)
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Exported from Shop'NCook Home 3.4.3 (http://www.shopncook.com)



For Julie (This is the way I made it when your daughter babysat - more like bread pudding than French Toast, if you ask me!):

Non-Dairy Baked French Toast

Category: Breakfast
Yield: 12 servings

1 (16-ounce) loaf French bread
8 eggs
2 (15-ounce) cans coconut milk
1/4 cup sugar
1 tablespoon vanilla extract
2 tablespoons butter or margarine

Preheat the oven to 400°F.

Cut the bread into 1 1/2-inch slices. Arrange the slices in a single layer in a lightly greased 9x13-inch baking pan. Whisk the eggs in a large bowl until blended. Whisk in the milk, 1/4 cup of the sugar and vanilla.

Pour the egg mixture over the bread. Dot with the butter. Bake for 30 to 35 minutes. Let stand for 10 minutes before serving. Serve with maple syrup.

May be prepared 1 day in advance and stored, covered, in the refrigerator. Bake, uncovered, for 45 to 50 minutes. The recipe may be divided into 2 equal portions and each portion baked in a quiche dish or 2-quart baking dish for 20 to 25 minutes.

Nutritional facts per serving (daily value): Calories 326kcal; Protein 9g (18%); Total Fat 21g (33%)(Sat. 16g (79%)); Chol. 146mg (49%); Carb. 26g (9%); Fiber 1g (4%); Sugars 5g; Calcium 59mg (6%); Iron 4mg (21%)
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Exported from Shop'NCook Home 3.4.3 (http://www.shopncook.com)


For Julie, also:

Corn, Bean and Bulgar Salad

Category: Salad|Side dishes
Yield: 8 servings

1/2 c. bulgar
1 1/4 c. boiling water
2 cans corn
1 can kidney beans - (rinsed) * this is excellent with cannelloni, or black beans, too!
½ cup chopped celery
¼ cup green onion
1/3 cup red pepper
1 T sugar
3 T lime juice
3 T cilantro
¼ t. salt
2 T oil
¼ t. hot pepper sauce

Pour boiling water over bulgar and wait 25 minutes. Drain. Add corn, beans, celery, onions and pepper. Combine sugar, lime juice, cilantro, salt, oil and hot pepper sauce in separate container. Stir or shake until emulsified. Pour over salad. Chill.

Nutritional facts per serving (daily value): Calories 218kcal; Protein 9g (18%); Total Fat 5g (8%)(Sat. 1g (3%)); Chol. 0mg (0%); Carb. 39g (13%); Fiber 10g (40%); Sugars 5g; Calcium 51mg (5%); Iron 3mg (17%)
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Exported from Shop'NCook Home 3.4.3 (http://www.shopncook.com)

For Julie, also:

Maple Glazed Sweet Potatoes

Category: Side dishes
Yield: 12 servings of 1/2 cup each
Total time: 1 hour 10 minutes

2 1/2 pounds sweet potatoes - peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste

1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Nutritional facts per serving (daily value): Calories 97kcal; Protein 1g (3%); Total Fat 2g (3%)(Sat. 1g (6%)); Chol. 5mg (2%); Carb. 19g (6%); Fiber 3g (11%); Sugars 4g; Calcium 29mg (3%); Iron 1mg (3%)
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Exported from Shop'NCook Home 3.4.3 (http://www.shopncook.com)


For Julie, too:

Marinated Flank Steak

Category: Meat
Yield: 4 servings

1 1/2 lb beef flank steak
1/2 c. vegetable oil
1/4 c. soy sauce
1/4 c. red wine vinegar
2 tsp. Worcestershire sauce
1/2 tsp. ginger
1 clove garlic

Put all ingredients in a 1 gallon zip lock bag. I stick it in the freezer for later use OR will marinate for at least one hour.

Either grill or broil for about 7 minutes on each side. Let rest for 5 minutes, covered with foil so the juices settle down. The grain will be obvious (running length-wise). Slice against the grain on the oblique (at a diagonal).

Nutritional facts per serving (daily value): Calories 487kcal; Protein 33g (65%); Total Fat 38g (58%)(Sat. 6g (32%)); Chol. 52mg (17%); Carb. 2g (1%); Fiber 0g (1%); Sugars 1g; Calcium 46mg (5%); Iron 3mg (16%)
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Exported from Shop'NCook Home 3.4.3 (http://www.shopncook.com)

Julie, I still owe you the Low Glycemic Chocolate Chip Muffin Recipe. A friend borrowed the cookbook and hasn't returned it yet (I won't name said friend here to avoid embarrassment.)