4 large potatoes, sliced in thin rounds
2 large yellow or
white onions, sliced in thin half moons
1/2 cup vegetable
stock
2 garlic cloves, minced
Nonstick cooking spray
1
teaspoon dried thyme
1 1/4 cups lowfat or nonfat milk
1/4 tsp.
saffron
salt & pepper to taste
aluminum foil
Prepare potatoes, onion and garlic. Wilt garlic and onion in just
enough vegetable stock in a pan to keep them from sticking. When
soft, remove from heat and drain off any excess moisture. Heat milk.
When hot, remove from heat and dissolve saffron in milk. Spray a pie
plate and arrange first layer of potatoes slices to cover bottom of
plate. Add onion/garlic mixture layer, together with salt &
pepper and a tiny bit of the thyme. Keep layering pie plate in this
manner until potatoes and onion mixture are used up. Pour saffron
ilk over the top to fill pie plate. Cover pie plate with aluminum
foil and bake at 350 degrees for 45-60 minutes, depending on your
oven. Remove foil to brown top when potatoes feel almost done with
touch of a fork.
9 cups vegetable stock
1/4 teaspoon saffron
1 large leek,
sliced thin
4 large garlic cloves, pressed
6 Roma tomatoes,
skinned, seeded and cubed
1/2 teaspoon dried thyme
1/4
teaspoon fennel seeds
8-10 fresh spinach leaves, sliced
Heat half a cup of the vegetable stock and add the saffron. Set
aside. In a heavy-bottomed soup pot, saute leek in just enough
vegetable stock to soften, press in the garlic and saute another
three minutes. Add remaining ingredients to soup pot except spinach.
Simmer, partially covered, 30 minutes. Add spinach and serve
immediately. May also be served at room temperature.
1 yellow onion, sliced in thin half moons
6 domestic
mushrooms, sliced thin
1 red bell pepper, julienned
1
zucchini, julienned
3.4 cup cooked sweet peas
3 1/2 - 4 cups
vegetable broth
1/4 teaspoon powdered saffron
1 1/4 cups brown
Arborio rice
1/2 cup dry white wine
1/2 cup nonfat Parmesan
cheese or substitute*
salt & pepper to taste
Prepare all vegetables and set aside, separately. Heat half a cup of the vegetable stock and dissolve the saffron in it. Set aside. Heat the rest of the stock in a saucepan, maintaining a gentle simmer. Place a half-cup of the simmering stock in a nonstick frying pan and saute the onion and mushrooms until they are soft. Add the rice and wine and stir until most of the liquid has been absorbed. Add the saffron stock to the simmering stock. Reduce the heat to low under the frying pan and add the bell pepper and another cup of the simmering stock. When that liquid has been absorbed, add more stock and the zucchini. Stir constantly until liquid has been absorbed. Continue adding stock, a cup at a time, until the rice tastes done and the mixture has a creamy consistency. Add water if you run out of stock and still need liquid. This should take 30-40 minutes. Just before serving, mix in Parmesan cheese and salt and pepper to taste.
*You are welcome to use regular Parmesan cheese, of course. But
if you want to go the nonfat route, you may not be able to find a
nonfat Parmesan cheese in your regular grocery store. Try a health
food store or specialty food shop. My favorite is Rice Parmesan
(made from organic brown rice) with a half a gram of fat
(unsaturated) per two teaspoons from Soyco Foods in Orlando,
Florida. I swear you won't be able to tell it's not Parmesan.
6 Granny Smith or Pippin apples, peeled, cored and cut in
medium-sized chunks
1 cup water 1/4 teaspoon saffron
1/2
teaspoon cinnamon
Heat a little of the water and dissolve the saffron in it. Set
aside. Prepare the apples. Place all ingredients in a heavy-bottomed
soup pot and bring to a boil. Lower the heat to a simmer and
continue cooking the apples until they are the right consistency for
you-chunky or not so chunky. Will keep in covered container in the
refrigerator for a couple of weeks. Great on toast, pancakes, hot
oatmeal.
2 Granny Smith or Pippin apples, julienned
2 tablespoons lemon
juice
1/2 cup shredded green cabbage
11/2 cups shredded or
julienned carrots
6 scallions, minced
3 tablespoons fresh
parsley, minced
Dressing
2 tablespoons apple cider vinegar
1/8 teaspoon
saffron
2 tablespoons fresh orange juice
2 teaspoons fresh
ginger, minced
1 teaspoon whole coriander seeds
1 teaspoon
whole mustard seeds
salt, black pepper and sugar to taste
Dissolve saffron in cider vinegar and set aside. Toast coriander and mustard seeds in nonstick frying pan, then cool and crush. Whisk together all ingredients, adjusting salt, pepper and sugar to taste.
Prepare apples, tossing with lemon juice to prevent them from
turning brown. Toss together all salad ingredients, then add
dressing. Serve at room temperature or chilled.
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