New Orleans Recipes - Calas Tous Chauds (Rice Fritters)

This is another favorite recipe that was a wonderful celebration for the whole family grew up in New Orleans. I can remember this at celebrations such as baptism, First Communion or someone. Of course, we had a lot of time just because we asked my mother to make them. It was treated generally as a breakfast, which I served with chicory coffee good pricked strong and black, with sugar and condensed milk. In the last 15 years, I have converted to sweetener as a concessionage and my waistline.A good cold glass of milk helps it go down as well. In my opinion, I enjoy these treats more than the famous new Orleans beignets.These are not low calorie treats but then very little of my mother and grandmother recipes were diet food. So enjoy!

Calas-tous-chauds (rice fritters)

Categories: Rice

Yield: 12 Servings

1 pk Dry yeast

2 tbs Warm water

1 ½ c Cooked rice; cooled

3 Eggs; beaten

1 ½ c Flour

½ c Sugar

½ teaspoon salt

¼ teaspoon nutmeg

Fat for frying

Powdered sugar

Dissolve yeast in lukewarm water. Mix with rice and let stand in a warm place overnight. The following day, season to taste beat in eggs, flour, sugar, salt and nutmeg. Add more flour, if necessary to make a thick dough. Heat fat to 370 degrees or until a 1-inch cubes of bread brown in 60 seconds. Drop a tablespoon of dough into hot fat fry until golden brown, about 3 minutes. Drain onPaper towels and sprinkle with powdered sugar. Serve hot. Makes 4 dozen. OVERNIGHT seats required

Bon Appetit "

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Low Calorie and Vegetarian Recipes - Tasty Alternatives

Many people think low calorie and vegetarian recipes are probably boring and colorless. But the truth is, they can delicious, healthy alternatives, some of your favorite dishes. This article will deal with you two examples of such recipes.

1. Vegetarian Black Bean Burgers

For this recipe, you must

* 1 can of black beans

* 1 / 2 an onion

* 1 / 2 cup flour

* 2 slices of bread

* 1 teaspoon garlicPowder

* 1 teaspoon onion powder

* 1 / 2 teaspoon seasoned salt

* Salt and pepper

In preparation, the following steps:

a). Dice the onion, then fry it for about 4 to 5 minutes until they are soft.

type b) Pour the black beans in a large bowl and mash them until they are almost smooth.

c) Add the sauteed onions, garlic powder, onion powder, seasoned with salt and black beans.

d) Crumble up the bread slices and add them into the mix.

e) In the flourto the mixture a few tablespoons at a time, stirring after each addition.

f) Pour a small amount of oil in a pan and let it heat up.

g) Use your hands, scoop some of the beef mixture from the bowl and shape into a Pattie that about 1 / 2 thick.

Fry h) the pies until they are firm.

You'll be surprised how good this burger tastes.

2. Tofu Scramble

Have you ever tried tofu? Well, you really should. Tofu is a substitute for meatin many vegetarian dishes. And tofu scramble is a great alternative to scrambled eggs.

You will need:

* 1 block of tofu, drained and then press

* 1 / 2 yellow onion

* 1 / 2 green bell pepper

* 1 teaspoon garlic powder

* 1 teaspoon onion powder

* 1 / 2 teaspoon dried parsley

* 1 tablespoon soy sauce

* 2 tablespoons nutritional yeast

* 2 teaspoons oil or margarine

Here are the steps for cooking:

a) Cut the tofu, cut into inch cubes, and thenUse a fork to crumble it easily.

b) Dice your onion and peppers.

c) In a little oil or margarine in a skillet over medium-high set.

d). The onion, green pepper and tofu to give the pan and cook for 4 or 5 minutes.

e) Add garlic powder, onion powder, parsley, soy sauce and nutritional yeast to the pan.

f) Cook the tofu scramble for 6 to 7 minutes, stirring frequently. When it is ready, pour onto a plate and enjoy.

You can treat like a Tofu ScrambleWhat would you do with scrambled eggs, by vegetables of your choice, such as tomatoes, mushrooms, spinach and carrots.

If you only give to try these two recipes, you will be convinced that low calorie and vegetarian recipes need not be bland or boring. In fact, there are thousands of vegetarian dishes there that are tasty, easy to make, and good for your health.

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Smoothie Recipes and Reviews

Smoothies are so easy to do. Anyone can easily identify their own healthy smoothie quickly and easily. Here is my favorite smoothie recipe. First, you must give a mixer. Each mixer is because we do not need to chop ice cubes. First, add 1 / 2 cup of your favorite fruit juice and 1 / 2 cup plain or vanilla low-fat yogurt then add 3 / 4 cup fresh blueberries and frozen until smooth. With unsweetened fruit juice is a nutritious way. This makes one servingSmoothie.
To make your own favorite smoothie recipe: first add 1 / 2 cup of your favorite fruit juice and 1 / 2 cup plain or vanilla low-fat yogurt then add 3 / 4 cup of your favorite fresh frozen fruit.
If you are not fresh frozen fruit for your smoothie, you could use fresh fruit and crushed ice or ice cubes. But a good quality blender is needed to process the ice. Fruit is not recommended for smoothies.

Try my favorite blueberry smoothie recipe or start making your own smoothie with these guidelines. Smoothies are healthy and nutritious and tastes delicious.
To make your own smoothie recipe.

It is simply too great tasting smoothies, by making your own recipe
The above-blueberry smoothie is about 280 calories. Here is a great free calorie calculator
http://www.caloriesperhour.com/index_food.html

First, decide what type of smoothie you want to do. Is it fast for a couple of energy, pre-workout,> Low-calorie, brain power boost, a whole meal or just a quick tasty snack?

Here is a simple, delicious banana mocha smoothie recipe is that I just made up and tested:

Place a cup of instant coffee, but use only 1 / 3 cup water then add 1 / 2 cup milk. Combine them in your blender with 1 / 2 cup plain or vanilla yogurt and 2 teaspoons of chocolate syrup and peeled frozen banana. Smooth move. It turned out thinner than I like, but would be delicious. Now, to be creative and use yourMixer type and try your own smoothie recipe.

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Low Calorie And Vegetarian Recipes - 3 Fun Brownie Recipes

Vegetarian, even those that the stricter "vegan" regime often find ways to follow recipes for meatless diet into account. What follows are three cake recipes suitable for those who (vegetarian following schema permission for the use of eggs and dairy products, as opposed to the stricter "vegan" diet) do not.

Wherever possible, it is recommended that (bio-products used without additives), wherever possible be.

PanBrownies

These are as pot brownies, because the original recipe called for a piece of butter that was melted in a pot. The texture of these brownies is still a piece of cake-like than fudge-like.

Mix in a bowl:

1 / 2 cup organic flour1 / 3 cup cocoa1 / 4 teaspoon baking powder powder1 / 4 teaspoon salt

In a separate bowl mix:

1 / 2 cup prune puree (a glass baby food prunes 4 ounces is perfect) 2 / 3 cup sugar1 teaspoon vanilla2 organic or free range eggs (or equivalent amount ofEgg substitute like Egg Beaters)

Add to dry ingredients to liquid ingredients. In a pan 8 x 8 cm square Put. Bake at 350F dry start to look for 20-25 minutes or until the edges and pull away from the pan.

Fat-Free Fudge Brownies

1 / 2 cup whole wheat flour1 / 4 cup unbleached flour1 / 4 cup plus 2 tablespoons cocoa1 cup sugar1 / 4 teaspoon salt1 / 3 cup unsweetened applesauce3 egg or equivalent egg substitute such as Egg * Beaters1 teaspoon vanilla

Place in a bowl, combine dryIngredients. Combine in another bowl, wet ingredients. Combine wet and dry ingredients and mix until thoroughly moistened.

Pour batter into an 8x8-inch pan that has been lightly sprayed with Teflon cooking spray. Bake at 325 F. for 23-25 minutes or just until the edges are firm and the center is set.

Cool to room temperature and cut into squares.

The following recipe was originally acquired by the LA Daily News.

CHOCOLATE RASPBERRY BROWNIES

CharlotteBalcomb Lane

1 1 / 2 cups sugar3 / 4 cup unsweetened cocoa powder1 cup fat-free egg substitutes1 glass (10 ounces) sugar-free raspberry preserves (or apricot or cherry) 1 teaspoon vanilla1 / 2 teaspoon salt1 / 2 teaspoons baking powder soda1 / 4 teaspoon almond extract1 cup flour

Thoroughly coat a 9x13 inch pan with non-stick cooking spray. (Chef's note: It seems to me that a thorough dusting with flour to work instead.)

Set aside.

With an electric mixer, combine sugar and cocoa. Graduallypour in egg substitutes and raspberry jam, beating on low speed until the sugar is no longer grainy.

Add vanilla, salt and almond extract and beat briefly to mix. Flour and baking powder and stir with a flexible rubber spatula. Do not over mix. Turn into prepared pan and fill.

Bake in preheated 325-degrees for 30-35 minutes baking. Brownies should be slightly underbaked but not liquid in the middle. Let cool and cut them into 2x2 squares. Makes 24th

TEST KITCHENNOTES:

Because of the jam, these brownies cut sticky.

To reduce stuck, wet the knife between the incised or partially freeze the brownies before cutting. (Side note: This is assuming you were able to wait until they are cool, reduce them, rather than some of scooping with a spatula!)