Recipes: Tailgate Party

the recipes

november 97

Tailgate Party

Tomato-Basil soup

(makes 10 servings)

2	28-ounce (793 g total) cans low-sodium crushed tomatoes
1	large onion, about 1/2 pound (225 g), chopped
3	large garlic cloves, minced
2	medium celery ribs celery with leaves, chopped
1	quart (1 l) low-sodium beef broth, defatted
2	teaspoons (10 ml) paprika
1	teaspoon (4 g) sugar
2	tablespoons (18 g) cornstarch
2	tablespoons (30 ml) dry sherry or additional beef broth
1/2	cup (10 g ) packed finely chopped fresh basil leaves
1	tablespoon (12.5 g) reduced-fat margarine
	salt (optional) to taste
	freshly ground pepper to taste

1.	Simmer the tomatoes, onion, garlic, and celery in a covered soup pot for 15 minutes.
2.	Process the vegetables in a food processor or blender in small batches. Return to the pot.
3.	Add the beef broth, paprika, and sugar. Combine the cornstarch and dry sherry; stir until well dissolved. Add to the soup and stir. Bring to a simmer again and cook for another 5 minutes.
4.	Stir in the basil and margarine. Taste for seasoning, adding salt (if using) and pepper to taste.
5.	Transfer soup to a preheated 2-quart thermos. Serve warm in small cups.

Per serving:	64 calories (14% calories from fat), 3 g protein, 1 g total fat (0.2 g saturated), 12 g carbohydrate, 2 g dietary fiber, 0 mg cholesterol, 47 mg sodium
Exchanges:	2 vegetable

Herbed Turkey Loaf Sandwiches

(serves 10)

	olive oil cooking spray
1	cup (180 g) minced onion
1/2	cup (70 g) grated carrot
1/2	cup (95 g) packed grated zucchini, squeezed to remove excess liquid
1/2	cup (120 g) minced red bell pepper
3	large garlic cloves, minced
2 1/4	pounds (1.08 kg) lean ground turkey breast
5	tablespoons (75 ml) egg substitute
1 1/2	teaspoons (7.5 ml) crushed dried sage
1 1/2	teaspoons (7.5 ml) crushed dried thyme
1 1/2	teaspoons (7.5 ml) crushed dried marjoram
1	tablespoon (15 ml) Dijon mustard
1	tablespoon (15 ml) tomato paste
1	teaspoon (5 ml) Worcestershire sauce
1	cup (156 g) rolled oats
	freshly ground pepper to taste
2	large bay leaves
5	6-inch (15 cm) pita breads, cut into quarters
3	large plum tomatoes, about 1 pound (480 g) total, thinly sliced crisped leaves of 1 large head of Boston lettuce
1	jar thinly sliced dill pickles
	jars of mustard you like, including Dijon, country-style and mild

1.	Preheat the oven to 350°F (180°C).
2.	Spray a nonstick skillet with cooking spray. Add onion, carrot, zucchini, bell pepper, and garlic. Cook over medium heat, covered, until vegetables wilt, about 5 minutes, stirring twice during the cooking time.
3.	In a large bowl, combine the turkey, cooked vegetables, egg substitute, herbs, mustard, tomato paste, Worcestershire sauce, and rolled oats. Stir to combine. Add pepper to taste. Form mixture into a loaf and place in an oven-proof baking dish.
4.	Spray the top of the loaf with cooking spay and place bay leaves on top of the loaf, gently pressing down. Bake for 1 hour or until done. Allow to cool, then refrigerate.
5.	Slice into very thin slices, discarding the bay leaves, and place on a platter surrounded by tomatoes, lettuce, and pickles. Serve with quartered pita rounds and mustard.

Per serving (2 quarters):	264 calories (9% calories from fat), 31 g protein, 3 g total fat (0.5 g saturated), 29 g carbohydrate, 3 g dietary fiber, 69 mg cholesterol, 276 mg sodium
Exchanges:	3 very lean meat, 2 carbohydrate (2 bread/starch)

tip: Since we use very small amounts of tomato paste in our recipes, it's wasteful to purchase a can of tomato paste--instead, we buy a 4.5-ounce (127 g) tube of imported tomato paste. It's available in virtually any large supermarket and will keep for 6 months in the refrigerator, ready to squeeze out in small amounts.

Lentil Sandwiches with Spinach, Tomato, Red Onion, and Feta (makes 10 servings)

1 1/2	cups (270 g) green or brown lentils
1	large onion, about 8 ounces ((240 g), halved
2	large garlic cloves, peeled
2	small bay leaves
2	sprigs fresh thyme or 1/2 teaspoon (2,5 ml) crushed dried
2 1/2	tablespoons (37.5 ml) olive oil
2 1/2	tablespoons (37.5 ml) white wine vinegar
1/2	teaspoon (2.5 ml) salt (optional)
	freshly ground pepper to taste
	fresh thyme sprigs, for garnish
3	large plum tomatoes, about 1 pound (480 g) total, thinly sliced
1	small red onion, 4 ounces (120 g), quartered and thinly sliced
1	bunch of baby spinach leaves, washed and dried
2	ounces (60 g) low-fat feta cheese
5	6-inch (15 cm) pita rounds, cut into quarters

1.	Rinse the lentils, discarding any debris. Place lentils, onion, garlic, bay leaves, and thyme in a nonstick saucepan. Cover with cold water by 1 inch (2.5 cm).
2.	Place over high heat; bring to a boil. Reduce heat and simmer, uncovered, for 25 to 30 minutes, until tender but not mushy, adding additional water as needed.Drain, discarding bay leaves and thyme sprigs.
3.	In a small cup, whisk together the olive oil, vinegar, salt (if using), and pepper. Drizzle over lentils: toss gently. Transfer to a serving bowl, cover, and chill until ready to serve.
4.	To serve, place the bowl of lentils in the center of a platter, garnished with fresh thyme sprigs. Surround with tomato slices, red onion slices, spinach leaves, and a bowl of feta cheese. Pita quarters can be arranged in a basket.

Per serving (2 quarters):	254 calories (17% calories from fat), 14 g protein, 5 g total fat (1.0 g saturated), 40 g carbohydrate, 12 g dietary fiber, 2 mg cholesterol, 280 mg sodium
Exchanges:	1 lean meat, 2 carbohydrate (2 bread/starch), 2 vegetable

Scones with Currants (makes 16 scones)

butter-flavored cooking spray

1/4 cup (40 g) currants

2 tablespoons (30 ml) brandy or orange juice

1 cup (156 g) rolled oats

1 1/2 cups (185 g) unbleached all-purpose flour

1/4 cup (59 ml) egg substitute

1 tablespoon (12 g) sugar

1/4 teaspoon (1.25 ml) ground nutmeg

1/2 teaspoon (1.25 ml) ground cinnamon

3 tablespoons (45 g) reduced-fat margarine, melted

2 1/2 teaspoons (12,5 ml) baking powder

3/4 cup (177 ml) skim milk

1. Preheat oven to 400°F (205°C). Spray a nonstick cookie sheet with cooking spray.

2. Place the currants in a small bowl with the brandy. Allow to macerate for 15 minutes; Drain and set aside, discarding any excess brandy.

3. In a large bowl, combine remaining ingredients, mixing lightly until just moistened. Flour your hands and form dough into two 8-inch (20 cm) circles about 1/2-inch (1.5 cm) thick.

4. Place on prepared cookie sheet about 4 inches (10 cm) apart. Dip a sharp knife into flour and cut each round into 8 pie-shaped wedges. Separate the scones about 1/2 inch (1.5 cm) from each other. Bake for 12 to 15 minutes, until nicely browned. Cool on a rack.

5. Store in airtight plastic wrap until ready to serve. (May be made ahead and frozen.) Arrange in a basket to serve.

Per 1-scone serving: 91 calories (19% calories from fat), 3 g protein, 2 g total fat (0.4 g saturated), 15 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 103 mg sodium

Exchanges: 1 carbohydrate (1 bread/starch)

Fresh Fruit Basket

Look for a variety of pears and apples as well as grapes. The reds, yellows, and green apples and pears go well with red and black grapes. Adding an orange or two will complete the basket. We like to vary colors and shapes to make the presentation more interesting. Forget about a basket of one variety and instead, be adventurous with 1 or 2 of every variety your market sells.
Perfectly ripe fruit smells delicious. It has no mars and feels crisp to the touch for apples and slightly yielding to pressure for pears. Remember to bring a grape scissors (or a pair of small kitchen scissors) so that friends can cut off the grape clusters as they wish.
Remember that 1 small apple (2 1/2 inches (7.5 cm) in diameter, 1 small pear, or 15 grapes each equals 1 carbohydrate (1 fruit) exchange so look at the size of fruit you are eating and count your carbohydrate (fruit) exchanges accordingly.

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