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A to Z Recipes Newsletter
November 28, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Publisher's Choice
Good morning and welcome to your Monday edition of A to Z Recipes. It's been a hectic weekend with work and all. Angela (my teen-aged daughter) is performing in a play soon. It is called
Golden Trinkets. She has the lead role as an elderly, ex-Nazi soldier. Yes, a man. For her part, she requires a
Nazi military jacket, boots, a wig, hat, and other pieces of a "simple" wardrobe. Only thing she failed to mention was that she is responsible for purchasing the items herself. Loosely translated... Mom is out a few hundred dollars, lol. On Friday, my one day off, we shopped at a military surplus store in Galveston and got some of what she needs. After pay day
(which is what I need, lol) we will get the remaining items. How she is going to tuck waist-length blonde hair under a short gray wig is for God to figure out.
Our birthday baby today is Stoney from Mount Hope, VA. If you could look up "all-around nice guy" in the dictionary, you'd find
Stoney's picture next to the definition. He has been a great pal to a2z (and me!). He is a former college science professor and sends me great stuff. He has shared recipes from his own cookbook, which I have posted in previous issues.
Stoney's better half is vegetarian, so he is always trying to come up with ideas that depart from the "blah" as some consider vegetarian recipes to be. This issue contains recipes that should please everyone, but especially our pal
Stoney. Please drop by the A to Z Discussion Forum QT to send
Stoney a personal wish.
As promised, today is the day we announce the newest monthly theme. Please visit the
Monthly Theme section for the current recipe topic. I think we have cooked up a great one!
Have a great day and week. Linda will be here on Wednesday with another terrific issue (I peeked!).
Help make us NUMBER ONE !
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE !
God's Embroidery
Shared by Pat, Auburn, WA
When I was a little child, my mother used to embroider a great deal. I would sit at her knee and look up from the floor and ask what she was doing. She informed
me that she was embroidering. I told her that it looked like a mess from where I was, the underside. I watched her work within the boundaries of the little round
hoop that she held in her hand.
She would smile at me, look down and gently say, "My child, you go about your playing for a while, and when I am finished with my embroidering, I will put you on
my knee and let you see it from my side." I would wonder why she was using some dark threads along with the bright ones and why they seemed so jumbled from my
view. A few minutes would pass and then I would hear Mother's voice say, "My child, come and sit on my knee."
This I did, only to be surprised and thrilled to see a beautiful flower or a sunset. I could not believe it, because from underneath it looked so messy. Then Mother
would say to me, "My child, from underneath it did look messy and jumbled, but you did not realize that there was a pre-drawn plan on the top. It was a design. I
was only following it. Now look at it from my side and you will see what I was doing."
Many times through the years I have looked up to my Heavenly Father and said, "Father, what are You doing?" He has answered, "I am embroidering your life." I
say, "But it looks like a mess to me. It seems so jumbled. The threads seem so dark. Why can't they all be bright?"
The Father seems to tell me, "My child, you go about your business of doing My business, and one day I will bring you to Heaven and put you on my knee and you
will see the plan from My side."
~Author Unknown~
Help make us NUMBER ONE !
CINNAMON TO TREAT DIABETES
Recent studies have shown that just 1/4 teaspoon of cinnamon every day may help to lower blood sugar, fats and cholesterol by up to 30 percent! Researchers
suggest it may also stave off the onset of type 2 diabetes in those at risk. The following is a summary of this ground-breaking study published in the journal
Diabetes Care, December 2003.
A Spoonful of Cinnamon Helps Treat Diabetes
by Alison McCook, Dec 11, 2003. NEW YORK (Reuters Health)
People with diabetes can help keep their bodies healthy by simply adding a dash of spice to their diet, new research reports. In a study, diabetics who incorporated
one gram -- equivalent to less than one-quarter teaspoon -- of cinnamon per day for 40 days into their normal diets experienced a decrease in levels of blood sugar,
cholesterol and blood fats. And for people with diabetes, the less of those substances in the body, the better.
Type 2 diabetes arises when the body loses sensitivity to insulin, a hormone that shuttles the sugars from food into body cells to be used for energy. As a result, the
amount of sugar, or glucose, in the blood remains high, leading to fatigue and blurred vision. Over the long term, excess blood glucose can increase the risk of heart
disease, kidney failure and blindness.
The current findings suggest that a small amount of cinnamon can help protect diabetics from these and other potential complications of their condition, study
author Dr. Richard A. Anderson of the Beltsville Human Nutrition Research Center in Maryland told Reuters Health. Diabetics could add a dash of cinnamon to their
morning servings of coffee, orange juice or cereal, Anderson noted. "You can also make a cinnamon tea by simply boiling water with stick cinnamon," he suggested.
Anderson noted that cinnamon may also help stave off the onset of type 2 diabetes in people at risk of the condition.
During the study, Anderson and his colleagues asked 60 people with type 2 diabetes to consume 1, 3, or 6 grams of cinnamon each day for 40 days, or the equivalent
amount of wheat flour, as a placebo. Reporting in the journal Diabetes Care, Anderson and his team found that all cinnamon-takers experienced a drop in blood
levels of glucose, fats and cholesterol by up to 30 percent. No change was seen in the people taking placebo.
Anderson explained that cinnamon contains compounds that help make insulin more efficient, improving the hormone's ability to bring glucose to the cells that need
it. As an added bonus, cinnamon contains virtually no calories, Anderson said, allowing diabetics to add zest to their meals without adding to their waistlines.
Previous research has shown that cinnamon appears to help fat cells recognize and respond to insulin. In recent studies, the spice increased glucose metabolism by
about 20 times.
A to Z Recipes Handy Links for Diabetics
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Monthly Theme, Recipe Submissions
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Help make us NUMBER ONE !
Soup's On!
Here's the scoop on the current theme:
With the weather becoming more wintry, what else comes to mind but a steaming pot of soup on the stove? The aroma fills the house, and everyone feels warmer when it is eaten. My kids go for Chicken Soup, but also love a rich beef stew. Of course, being a chile-head, I love a spicy chili. What melts the heart and warms the soul at your house? The soup's on, folks... send us your favorite soup recipes. We will collect them all month and post them on the first Sunday of January. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Soup's On!
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources.
There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Soup's On! has a deadline of December 30, 2005, and will be posted on January 1, 2006.
Please use this email link to submit a recipe for theme recipes: Soup's On!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ???AtoZ??? to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
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You may include anything else you would like to share such as:
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
Help make us NUMBER ONE !
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is
expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser
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Florida Bash Planned!
I want to invite ALL of you to our Florida Bash get-together to be held in Leesburg on Saturday, December 10th.
Rusty, along with the most capable Richard from Bradenton, came up with a perfect idea since we all love to cook. We are going to have a smorgasbord of great food and shared recipes. We will meet in the Community Center near
Rusty and everyone will bring a favorite dish (and the recipe to share with others). There are so many of you who live in
the Florida area so we are hoping for a good turnout. Leesburg is a lovely city, with lots to do so make a day trip of it! Please visit the A to Z Discussion Forum QT for more information. Or you can send me an email using the following link and I will forward your email to
Rusty: Florida Bash. I will be coming in from Texas and would love to meet y'all!
Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !
![HMO Doctor]()
Two doctors and an HMO manager died and lined up at the pearly gates for admission to heaven. St. Peter asked them to identify themselves.
One doctor stepped forward and said, "I was a pediatric spine surgeon and helped kids overcome their deformities."
St. Peter said, "You can enter."
The second doctor said, "I was a psychiatrist. I helped people rehabilitate themselves."
St. Peter also invited him in.
The third applicant stepped forward and said, "I was an HMO manager. I helped people get cost-effective health care."
St. Peter said, "You can come in, too."
But as the HMO manager walked by, St. Peter added, "You can stay three days. After that, you can go to Hell."
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
Help make us NUMBER ONE !
TOFU "BACON"
This is a wonderful bacon substitute that is very simple. This works best on sandwiches.
Firm Tofu (make sure it is firm tofu)
Soy Sauce (or Tamari) (2 Tbs or to taste)
Salt & Pepper if desired
Liquid Smoke (1/2 tsp or to taste)
Nutritional Yeast
Slice a cake of firm tofu in long strips that are about 1/4 inch thick. Fry them in a little oil, slowly, until they are golden. Next, douse a couple of tablespoons of soy
sauce into the pan. Make sure your heat isn't too high and just let them cook until they are crispy and firm, turning them
occasionally. Using liquid smoke and, after it is done but still in the pan, sprinkling with enough nutritional yeast to coat evenly gives it a great flavor.
CHOCOLATE TOFU BANANA "CREAM" PIE
Makes one 9-inch pie, 6 to 8 servings
Silken tofu is a great base for pudding??”it has just the right consistency, minus the bother of a flour-thickened sauce.
Two 12.3-ounce aseptic packages silken tofu
1 cup semi-sweet chocolate chips, preferably cane juice sweetened
1/3 cup pure maple syrup or agave nectar, or to taste
One 9-inch graham cracker crust
2 medium bananas, thinly sliced
Preheat the oven to 350 degrees.
Puree the tofu in a food processor or blender until completely smooth. Transfer to a small saucepan and add the chocolate chips. Cook over medium-low heat,
stirring often, until the chocolate chips have melted. Stir in the maple syrup.
Pour the mixture into the crust and bake for 25 minutes to 30 minutes, or until the top of the pudding feels fairly firm to the touch. Allow to cool completely, then
refrigerate for at least an hour, preferably two.
Just before serving, cover the top of the pie with thin banana slices arranged in concentric, slightly overlapping circles, then cut into wedges to serve.
FALAFEL SANDWICHES
Yield: 5 servings
2 (15 oz.) cans chickpeas, rinsed and drained
1/2 C. fine, dry breadcrumbs
4 cloves garlic, pressed
1/2 C. fresh parsley, chopped
2 Tbsp. cumin
1 tsp. Salt
1/2 tsp. Ground red pepper
2 large eggs
vegetable oil
5 (8 inch) pita bread rounds
Tahini Sauce (recipe follows)
Cucumber Relish (recipe follows)
Process chickpeas, breadcrumbs, garlic, parsley, cumin, salt, red pepper, and eggs in a food processor just until smooth, stopping once to scrape down sides. Shape
mixture into 10 (1/2" thick) patties.
Pour oil to depth of 1/2" in a large skillet. Fry patties in hot oil over medium-high heat 1 1/2 - 2 1/2 min on each side or until golden brown. Drain on paper towels.
Cut pita rounds in half crosswise, and place 1 patty into each pita half. Top with Tahini Sauce and Cucumber Relish, and serve immediately.
Tahini Sauce
Yield: 1 1/4 cups
2/3 C. tahini
1/ C. lemon juice
1/4 C. water
2 Tbsp. olive oil
1/2 tsp. Salt
2 cloves garlic, minced
Combine all ingredients, cover and chill.
Cucumber Relish
Yield: 2 cups
1 large cucumber
4 plum tomatoes
2 cloves garlic
1/4 C. fresh parsley, chopped
2 Tbsp. lemon juice
1/4 tsp. Salt
1/4 tsp. Pepper
Peel, seed, and chop cucumber. Chop tomatoes and press garlic. Combine all ingredients, cover, and chill.
CHOCOLATE CHIP PEANUT BUTTER CAKE
Makes 9 to 12 squares, or 8 wedges
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/3 cup natural granulated sugar
1/2 teaspoon salt
1/2 cup applesauce
1/2 cup plain rice milk or soymilk
1/2 cup natural style peanut butter, at room temperature
1 cup semi-sweet chocolate chips (preferably a natural brand)
1/3 cup chopped peanuts, optional
Preheat the oven to 350 degrees.
Combine the flour, baking powder, sugar, and salt in a mixing bowl and stir together.
Combine the applesauce, rice milk, and peanut butter in another bowl and whisk together until smooth. Pour into the flour mixture and stir together until fairly well
blended, then use a whisk until the mixture is smooth.
Stir in the chocolate chips and optional peanuts. Pour into a lightly oiled 9-inch round or square cake pan. Bake for 25 to 30 minutes or until golden on top, and a
knife inserted into the center comes out with chocolate, but no batter.
Allow to cool to room temperature or just warm, then cut into squares or wedges to serve.
"MEAT" LOAF
1/2 C. onion
1 Tbs. olive oil
1 1/2 C. textured vegetable protein granules
1 tsp. Basil
1/2 tsp. garlic powder
1/2 tsp. Oregano
1/4 C. fresh parsley, chopped
1/4 tsp. Salt
1 C. bread crumbs
1 1/2 C. boiling water
1/4 C. tomato sauce
Chop the onion and saut?© it in the olive oil until soft. Combine with the other ingredients. Press into a non-stick pan and bake at 350 for 20 minutes.
FRESH APPLE CAKE
Make one 9- by 13-inch cake, 12 or more servings
2 cups whole wheat pastry flour
1/3 cup natural granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vanilla soy yogurt
3/4 cup undiluted organic apple juice concentrate
1/4 cup safflower oil
1 teaspoon vanilla extract
2 l/2 cups peeled apple, any baking variety, cut into l/2-inch dice
1/2 cup chopped walnuts
Preheat the oven to 350 degrees.
Combine the first 6 (dry) ingredients in a mixing bowl.
In another bowl, combine the yogurt, juice concentrate, oil, and vanilla and stir vigorously to combine. Make a well in the center of the dry ingredients and pour in
the wet mixture. Stir together until thoroughly combined, then stir in the apples and walnuts.
Pour into a lightly oiled 9- by 13-inch baking pan. Bake for 30 to 35 minutes, or until golden and a knife inserted into the center tests clean.
TOFU PARMESAN
I tried this one and the taste reminded me of Portobello mushrooms!
1 lb. tofu, squeeze out liquid and crumble
Chopped onions
Parsley
1/2 C. Parmesan cheese
Salt and pepper
2 eggs
Oregano
Basil
Sesame seeds
Oil to fry
Tomato sauce
Mozzarella
Linguini, cooked according to package
Mix together tofu, onions, parsley, Parmesan, salt, pepper, eggs, oregano, and basil. Form into patties or balls. Coat the patties with sesame seeds, and fry in hot oil
till browned.
Return to clean pan and top with tomato sauce, and strips of mozzarella cheese. Cover and simmer a bit to blend flavors. Serve over linguini.
BLACK BEAN SOUP
1 Tbsp. vegetable oil
1 onion, chopped
2 cloves garlic, pressed
2 tsp. Chili powder
1 tsp. Cumin
1/4 tsp. Crushed red pepper
2 cans (16-19 oz. each) black beans, rinsed and drained
1 can (13.5 -14.5 oz.) chicken broth
2 C. water
1/2 C. cilantro, chopped
lime wedges
In a 3-quart saucepan, heat oil over medium heat. Add onion, cook 5 min or until tender. Stir in garlic, chili powder, cumin, and crushed red pepper, cook 30
seconds. Stir in beans, stock, and 2 C. water; heat to boiling. Reduce heat to low; simmer uncovered 15 min.
In blender at low speed, with center of cover removed to allow steam to escape, blend black bean mixture in small batches until almost smooth. Pour soup into bowl
after each batch.
Return soup to same saucepan, heat through. Sprinkle with cilantro and serve with lime wedges.
Makes 4 servings.
GRANOLA
8 cups oats
1 cup coconut
1/2 cup raw sunflower seeds
1/2 cup wheat germ (I use plain wheat flour)
1 tablespoon cinnamon
1 cup raw pecans, chopped
1 teaspoon salt
Blend these ingredients in large bowl, then add to dry ingredients...
1/3 cup water
3/4 cup oil
1/2 cup honey
Place on greased pans and toast 1 1/2 hours at 250 degrees. Stir every 15 minutes to toast evenly. Cool, then add dry fruits. Will make about a gallon. Keep in
covered container.
VEGETABLE CHILI
1 Tbsp. vegetable oil
1 Spanish onion, small, chopped
3 garlic clove, chopped
1 red bell pepper, cored and seeded, chopped
2 jalapeno pepper, chopped
1/2 lb green beans, cut into 1-inch pieces
2 Tbsp. cornmeal
1 cup water
1 red kidney beans, 15-ounce can, drained
1 canned chopped tomatoes, 14-1/2 ounce can
1 cup corn kernels, fresh or frozen
2 tsp dried oregano leaves
1 tsp ground cumin
1 2/3 Tbsp. chili powder
1/4 tsp cayenne pepper
1/2 tsp salt, to taste
Heat the oil in a sauce pot over medium-high heat. Add the onion and cook until wilted, about 2 minutes. Stir in the garlic, red pepper, jalapeno, and green beans.
Cook until peppers begin to soften, about 3 minutes.
Stir in the cornmeal and add the water and beans; bring to a simmer. Add the tomatoes, corn, oregano, cumin, chili, cayenne, and salt. Simmer mixture until
thickened and stew-like, about 30 minutes. Serve in large bowls with desired garnishes.
Note: Top the chili with your favorite garnishes of sour cream, chopped scallions, cilantro or grated cheddar cheese. Serve with corn bread or oyster crackers and
a fresh salad. This chili also makes a great filling for burritos or omelets.
Source: Digital Chef
TORTILLA SOUP
1 1/2 C. red onion, sliced
2 cloves garlic, minced
1 tsp. Olive oil
1/4 C. green chiles
1 tsp. Cumin
6 C. vegetable stock
1 1/2 C. frozen corn
1 can (14.5 oz.) stewed tomatoes, regular or Mexican-style
5 corn tortillas
1/2 C. Monterey Jack cheese, shredded
fresh cilantro for garnish
In a 4-5 quart pan over medium-high heat, saut?© onions and garlic in oil until limp, about 6 min. Add a little water to prevent sticking, if necessary. Add chiles and
cumin, stir 30 seconds, then mix in broth, corn, and tomatoes. Cover, bring to a boil, then reduce heat and simmer 5-10 min.
Slice tortillas into bite-size strips and place into soup bowls. Ladle soup on top, sprinkle with cheese, and garnish with cilantro.
Makes 4 servings.
Help make us NUMBER ONE !
SANTA FE STEW WITH CHIPOTLE CREAM
Stew:
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 Anaheim chili, finely chopped
1 poblano chili, finely chopped
2 C. tomato sauce combined with 1 C. water
1/2 tsp. Cinnamon
1 tsp. Cumin
2 C. peeled and cubed squash (about 3/4" cubes)
1 (14.5 oz.) can yellow hominy, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (15 oz. Can) black beans, drained and rinsed
1 C. frozen corn, thawed
2 Tbsp. lime juice
1 Tbsp. minced cilantro (optional)
Chipotle cream:
1 C. sour cream
3/4 tsp. Mashed chipotle chili in adobo sauce
To prepare the stew: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, bell pepper and chiles. Cover and cook 10 min, stirring often. Add a
couple Tbsp. water if vegetables begin to stick.
Add the tomato sauce-water mixture, cinnamon, and cumin. Simmer 10 min. Add the squash, cover, cook 10 min. Add the hominy, pinto beans, black beans, and corn.
Cover and cook 10 min. Stir in the lime juice and cilantro.
To prepare the chipotle cream: Stir together the sour cream and chipotle chili. Spoon a little on top of each serving of stew.
Yield: 6 servings
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