Progress

A week ago I went back to the doctor's to get the results from my second CT scan. I was hoping the cyst would be gone by now, but it's still there, 1cm smaller, but still "recysting" to go... It is now only 3cm (originally it was 10!) and I'll have to go back in August to get an MRI...
Even if the cyst was gone, this would not imply a change in my diet, so I am taking it as progress...slow, but still progress. It is like when you go on a diet. At first, you lose weight fast, but then you hit a plateau and it becomes harder.
Just keep cooking, just keep cooking, just keep, just keep, just keep cooking....

Rice Pudding

4 cups of water
3/4 cups basmati rice
3 cups non-fat milk or 4 of low-fat soy milk
1 tsp cinnamon
1/2 cup maple syrup
1 large piece of lemon peel
1/4 cup raisins
1 tsp pure vanilla extract (optional)

Bring water to a boil, pour the rice and simmer uncovered for 5 minutes. Drain and return to the pot. Add the reminder of the ingredients, bring to a boil and lower the heat. Simmer, uncovered, for 30-40 minutes, until thick and creamy. You can serve it warm or chilled, by itself or with pieces of fresh fruit.

Pisto

1 tsp olive oil
1 onion, chopped
1 red and 1 green bell pepper, chopped
3 medium zucchini, cubed
14oz can tomato sauce
1 large potato, cubed
salt, to taste

This is the low-fat version of my family's pisto recipe.

Preheat the oven to 375F. Cube the potato, season with salt, and place the cubes in a lightly greased baking sheet. Bake until tender, turning the potato cubes often.
In a saucepan, sautee the onion, covered, until translucent. Add the peppers and zucchini, season with salt, and cook on low, covered, until tender. Add the tomato sauce and simmer.
Add the potatoes and combine. Serve with a side of sushi rice.

Low-Fat Pesto!!!

1 tbsp toasted pine nuts
1 cup well packed chopped fresh basil
1 tomato, chopped
1/2 tsp salt

Combine everything and mix using a hand-held mixer. Pour over pasta or roasted new potatoes. Yum!

Original from Moosewood Low -Fat Favorites

Quinoa and Vegetable Salad

3/4 cup quinoa

1 1/2 cups water

1 cup corn kernels (freh, frozen, or canned)

1 cup onions, chopped

3 garlic cloves, minced or pressed

1 tsp olive oil

1 cup chopped bell peppers

2 cups zucchini or squash, diced

28oz can chopped tomatoes

(raisins, optional)

1 tbsp chopped fresh cilantro (or more, to taste)

1 tbs chopped fresh basil (or more)

salt and pepper, to taste

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Rinse the quinoa in a strainer and let it drain. Put the water and quinoa in a saucepan and cover and simmer for 15-20 minutes until tender and fluffy. If frozen or fresh, add the corn after the quinoa's been cooking for 10 minutes (if canned, add after the quinoa's cooked).

in the meantime, sauté the onions and garlic, covered, until translucent. Add the peppers and zucchini and cook for 5 more minutes. Add the rest of the ingredients and simmer for about 10 minutes. Serve warm cold.

Original from  Moosewood Low-Fat Favorites

(Low-Fat Baked) Samosas & Dipping Sauce

These take a while to prepare but are oh so yummy!!!!!

DOUGH

2 1/2 cups flour

1/2 tsp salt

1 cup no-fat yogurt

extra flour or water as needed

Mix the flour and salt in a bowl. Make a well in the center and add the yogurt. Mix with a spoon and then with your hand until dough is smooth. Add water or flour as needed and knead for about 5 min. Cover tightly and refrigerate until ready to use.

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FILLING

2 large potatoes

1 tsp olive oil

1 cup onion, finely chopped

2 medium garlic cloves, minced or pressed

1 tbsp fresh grated ginger root

1 tsp mustard seeds

1 tsp coriander

3/4 tsp salt, or to taste

1 1/2 cups frozen, fresh, or thawed green peas

2 tbs lemon juice

cayenne pepper, to taste

Peel and chop the potatoes. In a saucepan, cover with water and boil until soft. Drain and mash them in a bowl. While the potatoes are cooking, sauté the onion, garlic, and spices until onions are transparent. Add to the mash potatoes and add the green peas, juice, and cayenne. Adjust seasonings.

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TO ASSEMBLE

Preheat the oven to 425F. Prepare a working surface with flour and have ready a bowl with water, a brush, flour, and a fork. Using a rolling pin, roll 1 inch balls of dough into circles. Place about 1 1/2 tbsp of filling in the center and fold over. Brush the inside edges of each circle with water and fold the edges together. With a fork, crimp the edges firmly. (If you are storing the samosas to bake them later, place them in a heavily floured tray, dust the samosas with more flour, and cover tightly. You can then freeze them or refrigerate them).

Place the samosas on a lightly oiled baking tray. Bake for 15 min at 425F, then turn them over and reduce heat to 375F and bake for 10 more min.

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DIPPING SAUCE

1/2 cup cider vinegar

1/2 cup water

3 tbsp brown sugar

1 clove garlic, minced or pressed

1 tsp salt

In a saucepan, combine all ingredients and stir till sugar dissolves. Bring to a boil and then let simmer, covered, for about 10 min.

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Original from Moosewood 

Lentil, Butternut & Apple Curry

1 cup red lentils

1 cup brown lentils

8 cups water

1/2 teaspoon turmeric

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2 tsp olive oil

1 large onion, diced

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2 tomatoes, cored and chopped

3 cloves garlic, minced

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1 1/2 tblsp curry powder

2 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cloves

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2 cups peeled, cubed (1-inch), seeded butternut squash

2 potatoes, unpeeled and chopped

2 carrots, peeled and diced

2 cups packed fresh or frozen spinach, chopped

1 Granny Smith apple, unpeeled, cored and diced

Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.

Heat the oil in a large, deep pot over medium heat. Stir in the onion, and cook on low, covered, until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add reserved cooking liquid (add more water if necessary), pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the cooked lentils, the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Original from allrecipes.com