3 Delicious Low Calorie and Vegetarian Recipes For Bread, Cabbage, and Carrot Soup

Bread Soup

½ lb. of stale crusts of Allinson wholemeal bread
4 onions
2 turnips
1 stick of celery
1 oz. of butter
½ oz. of finely chopped parsley
8 pints of water
½ pint of milk

Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste.

Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavor is liked, a little grated nutmeg; boil the soup up and serve at once.

Cabbage Soup

1 fair-sized cabbage
a large Spanish onion
1-1/2 oz. of butter
Pepper and salt to taste
½ saltspoonful of nutmeg
1-1/2 pints of milk
2 tablespoonfuls of Allinson fine wheatmeal

After preparing and washing the cabbage, shred up very fine, chop up the onion, set
these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.

Carrot Soup

4 good-sized carrots
1 head of celery
1 onion
3 oz. of Allinson wholemeal bread without crust
1 oz. of butter, pepper and salt
1 blade of mace

Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning.

Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking.

When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.

Visit : Flowering Tea Cabbage Recipe health juice

Cake and Biscuit Recipes

Try these out with this simple and easy recipes for cake and biscuits. It is surprising how little time it takes to prepare such satisfying favorites as cheese cakes, coconut tarts, peanut biscuits, coconut biscuits, peanut puffs and curry puffs.

Cheese Cakes Recipe

Pastry:
4 oz. flour
2 oz. margarine
1 tablespoon raspberry jam
cold water
Cake mixture:-
2 oz. flour, castor
sugar and margarine
1 egg
½ teaspoon baking powder
½ teaspoon vanilla

Method:
1. Sieve the flour for the pastry into a mixing bowl,rub in the margarine and make short crust pastry.
2. Roll out the pastry 1/10" thick and cut into rounds with a fluted cutter. Make 10-12 rounds.
3. Line the patty tins with the rounds of pastry and leave them aside to relax.
4. Cream the margarine and sugar for the cake mixture until light and fluffy.
5. Add in the beaten egg gradually and beat well.
6. Add in the vanilla.
7. Sieve the flour together with the baking powder and fold it into the creamed mixture.
8. Put a little jam into each pastry case and spoon the cake mixture over it.
9. Bake in a hot oven, at 400ºF, for 20 to 25 minutes.
10. When the cakes are nicely browned, cool them on a wire tray before serving them on a doily.

Coconut Tarts Recipe

Ingredients:
4 oz. short crust pasty
1 tablespoon raspberry jam
Filling:-
2 oz. margarine
castor
sugar
grated coconut
1 egg
½ teaspoon vanilla

Method:
1. Make short crust pastry and line 10 to 12 patty tins with it.
2. Cream the margarine and sugar till it is light and fluffy.
3. Beat in the eggs gradually and add in the vanilla.
4. Mix in the grated coconut.
5. Put a little jam in each pastry case and cover it with the coconut mixture.
6. Place crossed strips of pastry on top and bake in a hot oven, at 400ºF for 20 to 25 minutes.
7. When tarts are brown and well cooked, cool them on a wire tray before serving them on a doily.

Peanut Biscuits Recipe

Ingredients:
4 oz. flour
2 oz. margarine
1½ oz. castor sugar
1 oz. peanut (lightly fried, skinned and chopped)
½ teaspoons vanilla

Method:
1. Grease two baking sheets.
2. Sieve the flour into a mixing bowl and rub in the margarine.
3. Sieve the chopped peanuts. Keep the big pieces aside and add the finely chopped nuts to the flour.
4. Add the sugar and mix well.
5. Separate the egg and add 2 teaspoons of water and the vanilla to the egg yolk.
6. Add the egg mixture to the flour and mix quickly into a stiff dough. Add more water if necessary.
7. Knead the dough lightly on a pastry board, and roll it out to â...>" thick.
8. Cut into rounds or rings with fluted cutters. Lift the biscuits carefully with a table or palette knife on the baking sheets.
9. Brush the top with egg white and sprinkle the remaining peanuts on top.
10. Bake the biscuits for 15 to 20 minutes in a moderate oven, at 350ºF, until they are a pale brown color.
11. Cool the biscuits for minute or two on baking sheets before lifting them on to a wire tray to cool them further. Store biscuits in an airtight tin.

Coconut Biscuits Recipe

Ingredients:
4 oz. flour
2 oz. margarine
1 oz. desiccated coconut
1½ oz. castor sugar
1 egg
1 teaspoon vanilla

Methods:
1. Grease two baking sheets.
2. Sieve the flour into a mixing bowl and rub in the margarine.
3. Add the sugar and the coconut and mix well.
4. Separate the egg and add 1 tablespoonful of water and the vanilla to the egg yolk.
5. Add the egg mixture to the flour and mix into a stiff dough.
6. Knead the dough lightly and roll it out to â...>" thickness.
7. Prick the dough well with a fork.
8. Cut the dough into neat fingers or rounds and lift them carefully on the greased baking trays.
9. Glaze the biscuits with egg white and bake in a moderate oven, at 350ºF, for 15 to 20 minutes.
10. When the biscuits are cooked and are a pale brown color, take them out, leave them for a couple of minutes before lifting them on to a wire tray to cool.
11. Store cool biscuits in an airtight tin.

Peanut Puffs Recipe

Ingredients:
4 oz. short crust pastry
3 tablespoon fried peanuts
3 teaspoons fried gingelly seeds
3 teaspoons castor sugar

Methods:
1. Make short crust pasty, roll out to 1/10" thickness and cut into rounds with a plain cutter.
2. Chop up the peanuts and mix it with the sugar and gingelly seeds.
3. Put an equal amount of filling on each round of pastry, wet the edge of the pastry and fold it over to make a puff.
4. Seal the edge by pressing it together with a fork or by folding the pastry over to get a twisted edge.
5. Fry the peanut puffs slowly in lightly smoking oil till brown.
6. Drain well and serve on a doily.

Curry Puffs Recipe

Ingredients:
4 oz. short crust pastry
75 gram meat or 115 gram prawns
1 potato
1 tablespoon curry powder
½ Bombay onion
2 onions
a few curry leaves
salt
oil

Methods:
1. Wash and mince the meat or shell and dice the prawns.
2. Peel, wash and dice the potato and Bombay onion.
3. Peel, wash and chop up the onions.
4. Heat up 1 tablespoon of oil and fry the chopped onions.
5. Add the curry leaves and curry powder and fry for 2 to 3 minutes.
6. Add the meat or prawns and fry for another minute or two.
7. Add the potato, salt and ½ cup water. Cover and cook until the potato is soft and the filling is dry. Season well and cool the filling on a plate.
8. Make the short crust pastry, roll out to 1/10" thickness and cut it into rounds.
9. Put an equal amount of the cooled filling on each round of pastry, wet the edges of the pastry rounds, fold over to make the curry puffs.
10. Seal the edge of each puff with a twisted edge.
11. Fry the puffs slowly in lightly smoking oil till the pastry is thoroughly cooked. Drain well and serve with a sprig of parsley.

Recommend : Tea Online Store Premium Beef Cheese Store. LOWER Prices in The Same Item

HCG Diet Recipes Cookbook

Phase 2 of the hCG diet suggests on eliminating the "white" starchy complex carbohydrates in your diet such as breads, pastas, potatoes, rice, oatmeal, cereal, legumes and granola bars. Phase 2 also recommends to eliminate alcoholic beverages, sweets (cakes, pastries, candy, muffins, cookies, chocolate, donuts), fried foods, fast foods, canned foods, deli meats, butter, artificial sweeteners, tap water, dairy products, soft drinks, products containing MSG (monosodium glutamate-flavor enhancer) and products containing high fructose corn syrup.

It is also important to avoid food products that contain herbicides, pesticides, flavor enhancers, antibiotics and growth hormones. These flavor enhancers may slow down weight loss and prevent you from reaching your weight loss potential. Here are the most popular and delicious hCG Diet Phase 2 Recipes with a detailed grocery shopping list.

Western Egg White Omelette

1 serving
3 egg whites (or egg white beaters)
1/2 oz. diced tomatoes
1/2 oz. green pepper
1/2 oz. white/green onion
2 tablespoons water
2 tablespoons unsweetened soy milk
sea salt and pepper
cooking spray

Directions: Mix water and eggs in large bowl, whip thoroughly. Coat pan with cooking spray. Place all vegetables in pan on medium heat and saute. Season with salt and pepper. Remove vegetables from pan. Place egg mixture in pan, pour vegetables on top of egg mixture, fold omelet over and serve on a dish.

Garlic Shrimp

1 serving
• 4 oz. shrimp (peeled and deveined)
• 4 garlic cloves, minced
• 1/2 cup HCG chicken broth
• pinch of black pepper and sea salt
• 1/2 tsp. parsley
• 1/8 tsp. dried thyme
• 1/8 tsp. crushed dried red pepper
• 1 bay leaf

Directions: Heat a non-stick pan over MED heat. Mix 1/4 cup broth with crushed red pepper, minced garlic, and bay leaf. Add to pan. Cook for one minute. Add shrimp and cook for 4 minutes. Remove shrimp from the pan. Add the remainder of the 1/4 cup broth, parsley and thyme. Bring to a boil. Cook for 1-2 minutes until reduced by half. Return shrimp to pan and toss to coat. Discard bay leaf and serve!

Ginger Chicken

• 4 oz. of chicken breast
• 3 stalks celery
• 3 tbsp of blue agave (optional)
• 2 tbsp of liquid amino marinade
• 2 tsp of ground ginger

Directions:

Chop celery and saute in pan. Cook half way through then add chicken, adding just enough water through-out cooking to maintain food so it will not burn. When finished add all ingredients and let slowly caramelize over low heat.

Apple Chicken Salad

• 4 oz. diced chicken breast
• 4 diced celery stalks
• 4 tbsp lemon juice
• 2 pinches of cinnamon
• 1 stevia pkg
• squeeze of lemon
• 1 large diced green apple

Directions:

Mix ingredients together and serve!

Lemon Ginger Asparagus

• 1 1/2 cup asparagus
• 1/2 cup water
• 1/2 tsp minced ginger root
• 3 cloves minced garlic
• 1 squeeze of lemon
• black pepper

Directions:

Preheat pan over MED heat. Snap off woody ends of asparagus spears and discard. Snap spears into 2-3 pieces. Add garlic to the pan and cook for 2-3 minutes, add asparagus and water. Bring to a boil. Remove asparagus and top with lemon and pepper. Serve.

Strawberry Vinaigrette Dressing

• 6-8 fresh frozen strawberries
• 2 oz. apple cider vinegar
• 1 stevia packet

Directions:

Place 6-8 fresh frozen strawberries in a bowl. Sprinkle Stevia on top of frozen strawberries and allow thawing. Pour strawberry juice into separate bowl and add apple cider vinegar. Add pulp from defrosted strawberries if desired, mix and serve!

Related : Vegetable Juices

Okra Pachadi

Okra Pachadi - Spicy Ground Okra Gravy Ingredients Okra - 150gm,Onion - 1 medium,Tomato - 2 medium,Ginger Garlic Paste - 1 teaspoon Tamarind - small lemon size,Turmeric - a pinch,salt - to taste,Red Chilly - 3, Mustard seed - 1/4 teaspoon,Urad Dal - 1/4 teaspoon,Cumin Seed - 1/4 teaspoon,Curry Leaves - few Oil - any refined oil Method Chop okra and fry it in a pan with 1 tablespoon oil. Keep it aside. Take another pan. Heat about 2 tablespoon of oil. Add chopped onion and fry for 1 minute. Add red chillies, ginger garlic paste, tomatoes and fry for 2 mins. After it is fried add okra, tamarind and stir it well. Add 1.5 glass water till it covers the vegetable. Close with lid and cook in medium heat for about 10 mins. Stir in between 1 or 2 times. Once it is cooked allow it to cool. Grind the mixture to a coarse paste. Temper it with mustard seed, cumin seed, urad dal and curry leaves. This goes well with idly, dosa, roti and also plain white rice.



http://www.youtube.com/watch?v=dkeF08vnk6g&hl=en

Tags : health juice Flowering Tea Review

How to Make Tomato Soup : Chop Onions for Tomato Soup Recipe

Learn how to chop onion to make tomato soup in this free instructional cooking video. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis



http://www.youtube.com/watch?v=CCHRqVoOPY4&hl=en

Tags : Leek Onion

Veggilada - Cooking afterwards Gastric Bypass Surgery

Veggilada 1 lb chicken breast, approx 3 breasts 2 carrots, cut in large chunks 1 red pepper, cut in large chunks ½ large red onion, cut in large chunks 2 jalapenos, halved and seeded 2-3 tomatoes, cut in large chunks 1 can black beans, drained and rinsed 1 can tomato sauce 1 cup salsa 2-3 tbsp Adobo seasoning 4 tbsp chili powder (divided) 3 tbsp cumin (divided) 2 tbsp oregano (divided) 2 tbsp fresh cilantro chopped or 1 tbsp dried 4-5 low carb flour tortillas 2 cups low-fat Monterey Jack cheese Extra Virgin Olive Oil Cooking spray Green onions, lettuce, tomatoes, sour cream for topping Preheat oven to 425. Spray a foil lined cookie sheet with cooking spray. Place chicken and veggies on cookie sheet. Lightly drizzle everything with some olive oil. Sprinkle about half of the dried seasonings (not cilantro) over the veggies and chicken. Toss veggies to coat. Bake for 20-25 mins, until chicken is cooked through. Reduce oven temp to 350. Meanwhile, bring the tomatoes sauce, salsa and remaining seasonings (not cilantro) to boil, cover and simmer for about 5 mins. Drain black beans and put into a large bowl with cilantro. Once veggies and chicken are cooked, allow to cool enough to handle and chop into pieces, mix with beans. Spray a square baking dish and spoon a little of the sauce on the bottom. Place a tortilla in the bottom, spoon some of the chicken mixture over it, sprinkle with some cheese and spoon sauce over. Continue to layer, ending with cheese. Cover with foil and ...



http://www.youtube.com/watch?v=UgHhayrkvP8&hl=en

Tags : Flowering Tea Review Flowering Tea Buy Cheap Coffee K-Cups | LOWER Prices

Baked Macaroni

Tender macaroni baked in a cheesy sauce is sure to catch the attention of the most picky eater.

What you will need:
900 grams macaroni
900 grams ripe tomatoes ( peeled and finely chopped
2 tablespoons tomato paste
100 grams butter
650 grams lean minced beef
½ tablespoon cinnamon
1 tablespoon sugar
Pinch of nutmeg
Salt and pepper to taste
200 grams onion (chop fine)
100 grams halloumi cheese

What you will need for the sauce
50 grams butter
50 grams flour
600 ml milk
3 eggs (beat the eggs well)
Seasoning

What to do
Preheat the oven to 200c

In a heavy frying pan heat the 50 grams of butter and fry the onions until they are translucent. About 5 minutes.

Add the meat, salt and pepper and fry gently on low heat for approx. 10 minutes
Then add tomatoes, tomato paste and sugar, and continue to cook gently for another 10-15 minutes

Make the sauce
Melt butter in a saucepan, add the flour mixing vigorously, You are making a roux that needs to cook 2-3 minutes.

Remove pan from heat adding milk at little a time being sure to beat constantly as you add the milk.

Put back on heat and take 1 tablespoon of the hot sauce and add it to the beaten eggs. then pour this into the sauce. Cook the sauce for about 4-5 minutes, keep stirring but don't let it boil.

Cook the macaroni in hot water with some salt just until tender. Do not overcook. Drain well.

Heat the remainder of the butter and pour it over the macaroni.

Grease a baking tray, and put ½ of the macaroni in it. Sprinkle with cheese.

Add 2 tablespoons of the white sauce to the meat mixture and put this on top of the macaroni layer.

Add the next layer of the macaroni, which is the remainder, sprinkle on some cheese then cover with the white sauce.

Put the rest of the cheese on top and a bake in oven until the top turns brown and crusty.

Thanks To : Corn Stalk Buy Cheap Kellogg's Cereals | LOWER Prices Juice Franchise