| December 2003 Monthly Newsletter p.3 |
| Instructions:
Preheat oven to 375�F. Bring chicken stock to a boil in a nonreactive saucepan. Stir in next 4 ingredients. Cover, reduce heat to medium and simmer about 10 minutes, stirring occasionally. Remove from heat and stir in orange peel, orange chunks and next 6 ingredients. Toss to mix well. If too dry, add extra stock. Do not overmix. On broiler pan grid, press 2 racks together so bones interlock at top. Tie if necessary. Fill center with stuffing. Brush each rack with orange juice concentrate. Roast 30 minutes per 1 lb., or until a meat thermometer registers 150�F. Turn oven off and let racks rest 5 minutes in oven. Servings: 8 Nutrition Facts: Amount Per Serving: Calories 144 Fat 4.2 g, Cholesterol 22 mg, Sodium 223 mg Side dish: Almond Rice Pilaf Ingredients: 3 tablespoons slivered almonds 1 tablespoon butter or canola oil 1-1/2 cups basmati rice* 3 cups chicken or vegetable broth 1/4 teaspoon salt 1/8 teaspoon black pepper *Basmati rice is very low moisture long grain rice used in Indian cooking. It has a distinctive nutty flavor. You can substitute any long grain, non-converted or parboiled rice for this recipe. Instructions: Toast the almonds on a sheet pan in a 350F oven for 5-10 minutes or in a heavy skillet over a medium heat. Melt the butter or heat the oil in a heavy bottomed pot large enough to hold the rice and broth. Saut� the almonds and the rice for 5 minutes, stirring constantly. Add the hot broth and seasonings and bring to a boil. Cover the pan snugly and turn the heat to low. Cook the rice undisturbed until most of the liquid is absorbed, approximately 25 minutes. Turn off the heat and let the rice continue to steam for 10 minutes before fluffing with a fork and serving. Nutrition Facts: Amount Per Serving: Calories 196 Fat 5 g, Cholesterol 5.5 mg, Sodium 148 mg These and other healthy recipes can be found at: http://www.applesforhealth.com/recipes1.html Dessert: Almond Cake in Honey Syrup (Revani) 100 grams/4 ounces of butter or margarine 225 grams/8 ounces caster sugar 4 eggs lightly beaten 100 grams/4 ounces ground almonds 1 teaspoon ground cinnamon, more if you like it 225 grams/8 ounces fine semolina Syrup: 225 grams/8 ounces caster sugar 300 mils / 1/2 pint water 3 tbs lemon juice 50 grams/2 oz blanched almonds, split Preheat oven to 350. Cream butter and sugar together until soft and creamy. Beat eggs into mixture, then add ground almonds, cinnamon and semolina. Line an 18 x 28 cm Swiss roll tin with greased paper, allowing paper to stand about 1 inch higher than tin. Spread mixture in tin, decorate with split almonds, and bake for about 1 hour. (180C/Gas 4/ 350F). Prepare syrup: Dissolve sugar and water in a pan and then add lemon juice and bring to boil. Simmer for about 5 minutes until reduced slightly. Remove pan from heat and allow to cool slightly. Cut cake into squares and then pour over syrup. Serve when cooled. This recipe can be found at: http://www.cyber-kitchen.com/ubbs/archive/MEDITTERANEAN/Greek_Almond_Cake_in_Honey_Syrup.html |