3. Quick and Easy (And Lethal)
Beef Stir Fry
5. Quinoa/potato Croquettes
1. Queen Anne's Spiral
Yield: 6 Servings
3/4 c Granulated sugar
6 oz Semisweet
chocolate pieces, broken
2 tb Unsweetened cocoa
1 1/4 c Whipping cream, chilled
5 tb Espresso coffee OR
double-strength coffee at room temp.
3 tb Powdered sugar
1/2 ts Vanilla
1 tb Creme de cacao,
Kahlua or Tia Maria
Chocolate Glaze (recipe follows)
6 lg Eggs, separated,
at room temperature
4 tb Unsalted Butter
3 tb Light Corn Syrup
4 oz Semi-Sweet
2 tb Coffee, Room Temp.
1 tb Rum
Place oven rack in center of oven; heat to 350~F. Coat
sides and ends of 15-1/2 x 10-1/2 x 1 inch jelly-roll
pan with oil; line pan with oiled parchment or waxed
paper, overhanging 1 inch on one end of the pan.
Reserve. 2. Melt chocolate with 2 tablespoons of the
espresso and the creme de cacao. 3. Beat egg yolks in
medium mixer bowl at high speed 1 minute; gradually
beat in granulated sugar. Continue beating until
mixture is pale yellow and slightly thick; about 3
minutes. Gradually beat chocolate mixture into
egg-yolk mixture. 4. Beat egg whites in large mixer
bowl at high speed until stiff but not dry peaks form.
Fold chocolate mixture thoroughly into whites. 5.
Spread mixture in reserved pan in even layer using the
back of a large wet spoon. Bake 15 minutes.
Transfer pan to wire rack and cover with a slightly
dampened lightweight kitchen towel; cool to room
temperature. (Cake can be set aside covered at room
temperature 2 to 3 hours). Remove towel. 7. Overlap,
side by side, two 16-inch sheets of waxed paper on
work surface. Sprinkle top of cake evenly with cocoa.
Loosen sides and ends of cake. Invert cake onto waxed
paper; remove pan and peel parchment liner from cake.
Reserve cake. 8. Whip cream in chilled mixer bowl at
high sped until soft peaks form. Add powdered sugar
and vanilla. Continue beating cream while drizzling in
remaining 3 tablespoons espresso; beat until stiff
peaks form. 9. Spoon whipped cream onto cake; spread
evenly, leaving 1-inch border of cake uncovered along
one long side and both ends. Beginning with the long
side covered with cream, carefully roll up cake
jelly-roll fashion (use the waxed paper to help turn
the roll, but do not roll paper into the cake). Work
as gently as possible. (Cake will crack a bit on the
sides) <snicker>. Then roll entire cake snugly
in waxed paper; place seam-side down on baking sheet.
Refrigerate until well chilled, about 2 hours. 10.
Prepare Chocolate Glaze. 11. Wile glaze is cooling,
fold a 15 x 7-1/2 inch piece of parchment paper wit a
letter-fold to form a triple-thickness 15 x 2-1/2 inch
strip. Place wire rack (or two small racks) long
enough to accommodate length of roll, on baking sheet,
and place parchment strip lengthwise on rack. Remove
waxed paper from cake; place cake seam-side down on
parchment strip <snicker, snicker>. 12. Pour
Chocolate Glaze very slowly over cake to coat evenly;
use a spatula to spread around bottom curve of cake.
(Scrape glaze drippings from baking sheet with spatula
into small bowl; let stand 3 minutes. Drizzle
crosswise over cake at 1/2 inch intervals, building up
smooth ridges, if desired.) 13. Refrigerate cake until
glaze sets, about 45 minutes. Transfer cake to serving
platter <many more snickers>. Cut roll cross-
wise into 1 to 1-1/2 inch slices. Serve immediately.
Chocolate Glaze 1. Measure butter, coffee, rum and
corn syrup into small saucepan. Heat over low heat to
boiling; boil slowly, stirring constantly, 1 minute.
Remove from heat. 2. Stir in chocolate and whisk until
smooth. Let stand until glaze cools and thickly coats
a wooden spoon dipped into it, about 12 minutes. Use
2. Quiche Laverne
Yield: 1 servings
2 c Potatoes; shredded
1/4 c Onion; grated
3 tb Unbleached all-purpose flour
1/2 ts Salt
(2 tsp. canola oil - for brushing on crust
substitutions? maybe Wonderslim would work
1 Head cauliflower broken into
bite-size Florets steamed; (about 4 1/2 cups)
1 pk Firm lowfat* silken tofu; (10.5 oz.)
1 1/4 c Water
1/3 c Nutritional yeast flakes
1/3 c Quick-cooking rolled oats
4 tb Arrowroot or cornstarch
3 tb Fresh lemon juice
1 tb Onion granules
1 ts Salt
1/2 ts Garlic granules
1/8 ts Turmeric
1/2 c Scallions; thinly sliced
2 tb Vegan bacon bits; (optional)
Yield: one 10-inch quiche (serves 6) Quiche Lorraine
is a very special, French onion pie, traditionally
made with a custard of eggs and cream that is seasoned
with onions, Gruere or Swiss cheese, and bacon. Our
delicious offbeat, Laverne version has a crispy potato
crust, is totally vegan, much lower in fat, and
Preheat the oven to 400F. For the crust, place the
potatoes and onion in a bowl and toss together.
Sprinkle on the flour and salt and toss again, using a
fork or your hands. Pat into a non-stick or well-oiled
10-inch pie plate, using your fingers to spread the
mixture evenly over the bottom and up the sides. Bake
for 30 minutes. Remove from the oven and brush the
(oil?) over the crust, or spread it evenly using the
back of a spoon.
Return the crust to the oven to crisp and bake for 15
minutes more, until the surface is lightly browned.
Let cool while you prepare the filling. Reduce the
oven temperature to 375F. Prepare the cauliflower and
steam until tender. Refresh under cold water to stop
the cooking. Drain and transfer to a large bowl. Place
the next ten ingredients in a blender, and process
until the oats are finely ground and the sauce is
completely smooth. Pour into a saucepan along with the
scallions, and bring to a boil, stirring constantly.
Reduce the heat to low and continue to cook, beating
constantly with a wire whisk or wooden spoon, until
very thick and smooth.
Remove from the heat and stir in vegan bacon bits.
Pour over the cauliflower, mixing well. The sauce will
be thick and stretchy. Spoon the filling into the
crust, and dust the top liberally with paprika. Bake
for 25-30 minutes, until golden brown. Let rest for 10
minutes. serve warm or at room temperature. This is
also delicious cold the following day. Per serving:
Calories: 184, Protein: 8 gm., Carbohydrates: 28gm.,
*(Fat: 4gm.) This is the fat content using oil and
regular tofu - with the proper substitutes, it should
come out more like 2 grams. The Uncheese Cookbook(p.
Recipe by: The Uncheese Cookbook (p. 118)
3. Quick and Easy (And Lethal) Beef Stir Fry
Yield: 1 Servings
1 lb Steak (I use
sirloin but any tender piece will do) cut in
Green Bell Pepper (trust me) cut in 1/4" strips
Carrot also cut in 1/4" strips
1 tb Hot Red Chile Oil
(Japanese if you can find it)
1 ts Sesame seeds
Speakin' of beef, this is quick and easy (and lethal
if you have the right kinda chile oil):
In a very hot cast iron frying pan or wok, heat the
oil (Do NOT let it smoke unless you have a fondness
for tear gas), toss in the carrots, then the peppers
(carrots take a little longer but not much) then the
beef. Sprinkle the Sesame seeds, stir fry rapidly till
the beef is browned and then serve over rice.
Aside from the cutting and the rice (which you can do
ahead of time), the whole process takes about a minute
and looks impressive when you do it in an electric wok
in the middle of the table. Little sprinkle of garlic
flavored Soy Sauce and a cold Kirin on the side.
4. Quick Tuna Pasta
Categories: Schwartz, Schwartz2
Yield: 4 servings
175 g Pasta shapes; (6 oz)
15 g Butter; (1/2 oz)
15 g Plain flour; (1/2
300 ml Semi-skimmed milk; (1/2
1 tb Schwartz Garlic
1/4 ts Schwartz Ground Nutmeg
2 ts Wholegrain mustard
100 g Frozen mixed
vegetables; defrosted (4 oz)
gram tin tuna in brine; drained (7 oz)
Salt and pepper
50 g Low fat Cheddar
cheese; grated (2 oz)
Crisp green salad
Cook the pasta according to the pack instructions.
Meanwhile, melt the butter in a saucepan. Stir in the
flour and cook for 1 minute. Gradually blend in the
milk. Bring to the boil, stirring until thickened.
Stir in the Garlic Italian Seasoning, Nutmeg, mustard,
vegetables and tuna. Season. Cook for 2-3 minutes.
Stir in the cooked pasta, heat through and transfer to
a heat-proof serving dish. Top with cheese and place
under a pre-heated grill until golden.
5. Quinoa/potato Croquettes
Categories: Potatoes, Side dishes
Yield: 1 Servings
2 c Potatoes,
cooked -- mashed W/skins on
2 c Quinoa,
cooked (the basis Recipe) (1 cup grain , 2 c water
Cook 15 min)
Eggs Subst Beaten or 1/2 cup egg
1/2 c Onion -- chopped
1/4 c Parsley -- chopped
1/2 ts Salt
1/2 ts Cumin
1/2 ts Oregano
combine all ingredients. Mix well and form into
1" balls. Deep fry until golden brown. Note: Try
Recipe By : SASSYJO