This delicious and unusual sweet curry combines rice and peanuts, a grain and a legume. A tropical vegetarian treat, it provides the necessary amino acids for your body to turn into a complete, usable protein. If vegetarianism is not a concern, the dish works well with the addition of seafood or poultry.
Canned sweetened condensed milk is usually thought of as a dessert ingredient. Now that a fat-free version is available, I have been dreaming up ways of using it in other types of dishes. A favorite is this curried fruit rice that exploits the flavors of the Caribbean, Southeast Asia, Hawaii and Tahiti. Only a little over 5 percent of the total calories come from fat.
CURRIED PINEAPPLE-PEANUT RICE
Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: 12 servings
4 cups water
2 cups white rice
1 can (14 ounces) sweetened condensed skim milk
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup lime juice
1 1/2 teaspoons coconut extract
1 cup chopped fresh cilantro leaves
2 cans (8 ounces each) crushed pineapple, packed in juice, drained
3/4 cup peanuts, coarsely chopped
1. Combine water and rice in a saucepan with a tight-fitting lid and heat to a boil over medium heat. Reduce heat to low and simmer, tightly covered, for 15 minutes, or until all liquid is absorbed and rice is tender.
2. While rice is cooking combine all remaining ingredients except peanuts in large bowl; mix well. Fluff rice with fork when cooked, add to sauce mixture and mix well.
3. To serve, spoon 2/3 cup of the rice mixture onto each of 12 plates and top each serving with 1 tablespoon of the peanuts. Or, stir peanuts into rice.
Nutrition information per serving:
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Calories …… 320 Fat …………. 5 g Cholesterol .. 5 mg
Sodium ….. 150 mg Carbohydrates .. 61 g Protein ……. 8 g
Q. Would you revise this recipe for me please? It is so good! Thanks.
Marian Hartmann, Monticello, Minn.
TOMATO SOUP CAKE
Preparation time: 30 minutes
Cooking time: 1 hour
Yield: 15 servings
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons each: ground cloves, ground nutmeg
1 cup shortening
2 cups sugar
2 eggs, beaten
2 cans (10 3/4 ounces each) condensed tomato soup
2 teaspoons baking soda
2 cups raisins
1. Heat oven to 350 degrees. Combine flour, cinnamon, cloves and nutmeg in a medium mixing bowl; set aside.
2. Beat shortening and sugar together in another medium bowl with an electric mixer . Add eggs; beat well. Open soup cans and stir a teaspoon of baking soda into each can until dissolved. Beat soup into sugar mixture; stir in flour mixture and raisins until just combined.
3. Spread batter into greased 13- by 9-inch baking pan. Bake until toothpick inserted in center of cake comes out clean, about 1 hour.
Nutrition information per serving:
Calories …… 400 Fat ………… 16 g Cholesterol .. 30 mg
Sodium ….. 405 mg Carbohydrates .. 64 g Protein ..,,…. 4 g
A. A combination of margarine, buttermilk and egg substitute reduced the calories, fat and cholesterol in this cake but retained the moist texture. To lower the calories even further, I reduced the amount of sugar and raisins and used a low-fat tomato soup. Because the cake has no topping, you could dress it up with a sprinkling of confectioners’ sugar, a confectioners’-sugar glaze or a cream-cheese icing.
DRESSED-UP TOMATO-SOUP CAKE
Preparation time: 30 minutes
Cooking time: 55 minutes
Yield: 15 servings
2 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons each: ground cloves, ground nutmeg
1/2 cup corn-oil margarine
1 1/2 cups sugar
1/2 cup each: buttermilk, egg substitute
2 cans (10 3/4 ounces each) condensed low-fat tomato soup
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2 teaspoons baking soda
1 cup raisins
1. Heat oven to 350 degrees. Combine flour, cinnamon, cloves and nutmeg in a medium mixing bowl; set aside.
2. Beat margarine and sugar together in another medium bowl with an electric mixer. Add buttermilk and egg substitute; beat well. Open soup cans and stir a teaspoon of baking soda into each can until dissolved. Beat soup into sugar mixture; stir in flour mixture and raisins until just combined.
3. Spread batter into 13- by 9-inch pan sprayed with non-stick vegetable oil spray. Bake until toothpick inserted in center of cake comes out clean, about 55 minutes.
Nutrition information per serving:
Calories …… 270 Fat …………. 8 g Cholesterol .. 0 mg
Sodium ….. 330 mg Carbohydrates .. 49 g Protein ……. 4 g
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