A Post-Holiday Diet Menu

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             FOOD FUNNY
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Thanks to "Gramsarlene" for this old-fashioned food funny:
 
The Sunday school teacher asks, "Johnny, do you say prayers before eating?"

"No sir," Little Johnny replies, "I don't have to, my mom is a good cook!"

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             TODAY'S RECIPES
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This recipe is a tangy, tasty, low-fat spread or dip and is not only
great as an appetizer, but you can serve it with fresh fruit for
dessert, and in France a similar preparation is often spread on toast as
a breakfast treat. For a guilt free approach, serve it with cucumber
slices for dipping instead of chips.

Herbed Chevre Spread

6 oz (170 g) goat cheese
8 oz (225 g) non-fat cream cheese
1/4 cup (60 ml) non-fat plain yogurt
1 garlic clove, crushed
1/2 tsp (2 ml) dried thyme
1 Tbs (15 ml) chopped chives
A dash of cayenne pepper (optional)
Salt and freshly ground black pepper to taste

Combine all ingredients in a bowl and mix until thoroughly incorporated.
Scoop the mixture into a serving bowl and refrigerate for at least 2
hours, until chilled and slightly stiffened. Serve with toast, crackers,
or fresh raw vegetables for dipping.
Makes about 2 cups (500 ml).

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Before you get on me about the "The Great Canned Soup Controversy" let
me state one more time for the record that I am not opposed to using
canned products (and yes, even canned soups) when appropriate. Here is an example.

Mushroom Consomme

3 10 1/2-oz (298 g) cans of beef consomme OR 5 cups (1.24 L) degreased homemade beef stock
1 lb (500 g) mushrooms, wiped clean and sliced
2 Tbs (30 ml) lemon juice
1/4 cup (60 ml) Madeira, Marsala, or sherry (optional)
3 Tbs (45 ml) finely chopped fresh chives
Lemon slices for garnish

Dilute the canned consomme in a saucepan according to the directions on
the can. Combine a few tablespoons of the consomme, the mushrooms, and
the lemon juice in a saute pan and cook over moderate heat, stirring
frequently, until the mushrooms are limp. Add the mushrooms, optional
wine, and the chives to the consomme, and heat over moderate heat until
the soup is hot. Pour into individual serving bowls and garnish with a slice of lemon.
Serves 4 to 6.

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Today's installment in our "Post-Holiday Diet" menu is a recipe that has
it all. It's quick and easy, low in fat, low in calories, and
vegetarian. Did I mention that it also tastes great?

Carrots with Sherry and Fennel

1 Tbs (15 ml) olive oil
10 to 12 small carrots (about 1+1/2 lbs, 700 g), peeled
3 Tbs (45 ml) sherry, port, Marsala, or sweet (red) vermouth
2 tsp (10 ml) sugar
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground black pepper to taste

Line a small baking dish with aluminum foil, leaving plenty to overlap.
Coat the foil with the olive oil, and place the carrots in the center.
Sprinkle with the remaining ingredients and fold the edges of the foil
into an envelope, crimping the edges. Bake in a preheated 400F (200C)
oven for about 20 minutes, until the carrots are tender. Serve warm or at room temperature.
Makes 6 to 8 servings.

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As any of my friends will tell you, there are two things I love to do. I
love to sing, and I love to eat. Unfortunately, people who have heard me
sing say they would rather hear me eat. Two of my favorite things to eat
in between arias are shrimp and scallops, and today's "Post-Holiday Diet" entree has both.

Shrimp and Scallop Brochettes

1/2 cup (125 ml) packed fresh basil leaves
2 tsp (10 ml) fresh rosemary leaves OR 1 tsp (5 ml) dried rosemary leaves
2 cloves garlic
1/4 cup (60 ml) dry white wine, vermouth, or water
2 Tbs (30 ml) olive oil
Salt and freshly ground black pepper to taste
16 medium shrimp (about 3/4 lb, 350 g)
16 large sea scallops

Combine the herbs, garlic, wine (or water), olive oil, and salt and
pepper in an electric blender or food processor and puree until smooth.
Pour half the herb sauce in a bowl and add the shrimp and scallops,
tossing to coat thoroughly. Alternate shrimp and scallops on skewers and
grill or broil for 5 to 8 minutes, turning once or twice, until slightly
browned on the outside edges and the meat has turned opaque. Brush the
reserved herb sauce over the brochettes and serve immediately.
Serves 4.

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This may be the perfect "Post-Holiday Diet" dessert. This French classic
is 100 percent fat-free, and the taste can't be beat. Your friends and
family will think that you're some kind of fancy gourmet cook, and all
you have to do is boil a few pears.

Burgundy Poached Pears

4 to 6 pears
3 Tbs (45 ml) lemon juice
4 cups (1 L) burgundy wine, or other dry red wine
1/2 cup (125 ml) sugar
1 vanilla bean
A cinnamon stick
2 whole cloves
2 to 3 inch (5 to 8 cm) strip of lemon peel

Peel, cut in half, and core the pears, slipping them into a bowl with
the lemon juice to keep them from turning color. Bring the remaining
ingredients to a boil in a 4 quart (4 L) saucepan. Add the pears and
reduce the heat to a simmer. Poach for anywhere from 10 to 25 minutes,
depending on the ripeness of the fruit. Cook just until they are easily
pierced with a skewer, and do not allow the to get mushy. They will need
to be turned several times, as the liquid will not cover them
completely. Remove the pears with a slotted spoon and drain on paper
towels. The poaching liquid may be frozen, complete with the spices, and reused in the future.
Serves 4 to 6.
Received on Sun Jan 6 19:57:52 2008