---------------------------------------------------------------- From: "Dancer^" Newsgroups: rec.food.recipes Subject: Baked Cabbage Rolls With Garlic & Wild Rice Stuffing Followup-To: rec.food.cooking Date: 22 Jun 1999 12:30:46 -0600 Organization: attcanada.netattcanada.net Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Low-Fat Baked Cabbage Rolls With Garlic & Wild Rice Stuffing 2-1/2 cups wild rice, cooked 1/4 cup finely chopped onion 1/2 cup finely chopped fresh parsley 2-4 cloves garlic, minced 1/2 teaspoon sage 1 medium head of cabbage 1/2 - 1 Tablespoon olive oil 3/4 cup tomato juice 1/2 cup low-fat yogurt or sour cream Combine the first five ingredients; chill for several hours to develop flavors. Preheat oven to 375 degrees. Cut the stem from the cabbage deep enough to start a separation of the very outer leaves from the core. Dip the head in boiling water. This will loosen several leaves. Dip again and continue to remove the loosened leaves. (1 head of cabbage should yield 10 leaves of usable size.) Blanch the leaves 2 minutes in the boiling water. Drain and plunge into cold water. Arrange 10 cabbage leaves on damp towel. Fill with approximately 1/2 cup of the wild rice mixture per leaf. Fold in outer right and left edges and roll. Place in large baking dish. Dip fingers into oil and lightly coat the top of each cabbage roll. Cover the rolls with tomato juice. Bake covered at 375 degrees for about 50 minutes. Serve each roll with a spoonful of the baked tomato juice and a dab of soy "sour cream" or yogurt. Delicious served with brown rice and green salad. Makes 6 servings. Calories per roll 83 Fat 1 g Fiber 0.6 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "Dancer^" Newsgroups: rec.food.recipes Subject: Spaghetti Squash With Red Clam Sauce Followup-To: rec.food.cooking Date: 22 Jun 1999 12:44:38 -0600 Organization: attcanada.netattcanada.net Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Low-Fat Spaghetti Squash With Red Clam Sauce 1 6 1/2 oz. can minced clams, undrained 1 Tbsp. olive oil 1/2 cup chopped green bell pepper 1/4 cup minced green onions 4 cloves garlic, minced 2 Tbsps. tomato paste 2 tsps. dried oregano 1 tsp. sugar 1 14 1/2 oz. can no-salt-added whole tomatoes, undrained and chopped 4 cups. cooked spaghetti squash fresh oregano sprigs (optional) Drain clams, reserving liquid, set aside. Heat oil in a large nonstick skillet over medium-high heat. Add pepper and next 2 ingredients; saute 5 minutes. Stir in reserved clam liquid, tomato paste, and next 3 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 17 to 20 minutes, or until reduced to 2 cups, stirring frequently. Remove from heat; stir in clams. Serve over spaghetti squash; garnish with fresh oregano leaves, if desired. Makes 4 servings. Serving size 1 cup squash, 1/2 cup sauce. Calories 143 Fat 4.3 g Fiber 3 g Carbs 21.4 g Sodium 311 mg. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.