Low Fat Rice With Peas Carrots Kosher Pareve Recipes

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LOW FAT RICE WITH PEAS & CARROTS (KOSHER-PAREVE)



Low Fat Rice With Peas & Carrots (Kosher-Pareve) image

I really love rice. There are numerous ways to prepare rice and I tend to vary and change all the time. This dish is very easy to prepare, kids just love it, and it's suitable for almost every meal and every occasion.

Provided by Smadars Sane Way Cc

Categories     Long Grain Rice

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups basmati rice (well rinsed and drained)
1 tablespoon olive oil
1/2 cup onion (chopped)
3 3/4 cups water (cold)
2 teaspoons kosher salt (or according to taste)
1 tablespoon chicken consomme (Chicken Stile Consomme Instant Soup & Seasoning Mix, Pareve)
285 g peas and carrots
20 thyme leaves (optional)

Steps:

  • Warm oil in pot. Do not over heat!
  • Add onion and reduce heat, cover and slowly allow onion to golden. If needed, occasionally add 1 Tbs boiled water to prevent burn).
  • Add rice, and fry while stirring.
  • Add water, salt, consomme, thyme (if desired) and peas & carrots.
  • Bring to boil.
  • Reduce to the lowest heat, cover with clean dry kitchen towel and cover with lid.
  • Cook for 12 minutes and take off the stove. Leave covered for additional 5 minutes.
  • Do not open until cooking is done.
  • Fluff gently with fork before serving.
  • Enjoy!

Nutrition Facts : Calories 279.2, Fat 4.3, SaturatedFat 0.7, Sodium 634.5, Carbohydrate 54.3, Fiber 4, Sugar 1.1, Protein 6.7

LOW-FAT SPANISH RICE



Low-Fat Spanish Rice image

Make and share this Low-Fat Spanish Rice recipe from Food.com.

Provided by Vicky Bryant

Categories     Lunch/Snacks

Time 50m

Yield 3 serving(s)

Number Of Ingredients 10

vegetable oil cooking spray
1 cup uncooked instant rice (I prefer regular cooked rice)
1 cup chopped onion
2/3 cup diced green bell pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 (5 1/2 ounce) can tomato juice

Steps:

  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
  • Add rice, onion, and bell pepper; saute 5 minutes.
  • Add remaining ingredients; simmer, uncovered, 5 minutes or until liquid is absorbed.
  • If using regular rice cook rice first.
  • Add rice to sauteed ingredients.
  • Add remaining ingredients and cook until heated through.

Nutrition Facts : Calories 186.4, Fat 0.8, SaturatedFat 0.1, Sodium 261.9, Carbohydrate 41, Fiber 4.3, Sugar 8.9, Protein 5.2

NO BAKE ENERGY BITES



No Bake Energy Bites image

We love these tasty little treats at our house. I first discovered them on a food blog called "Smashed Peas & Carrots." My five year old calls them "Cookie Dough Balls" and he is the envy of all his classmates when he packs them for lunch. They're a great, healthy way to take the edge off your hunger. I'm sure they would freeze very well, but they never last that long--very yummy!

Provided by Chef SuzyQ

Categories     Peanut Butter

Time 20m

Yield 18 serving(s)

Number Of Ingredients 7

1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flax seed
1/2 cup mini chocolate chip
1 teaspoon vanilla

Steps:

  • Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

LOW FAT CHICKPEA SALAD (KOSHER-PAREVE)



Low Fat Chickpea Salad (Kosher-Pareve) image

This is a great salad, for salad bar, for dinner, for picnics, for anything. All it takes it to mix it all up, and serve.

Provided by Smadars Sane Way Cc

Categories     Onions

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 12

100 g cucumbers, not peeled, cut into small cubes (I prefer Jade - 1/2 of the long skinny one)
900 g chickpeas (2 cans, drained)
150 g red peppers, 1 medium cut into small cubes
1 tablespoon chives, chopped
1 garlic clove, minced
85 g red onions, chopped, about 1/2 cup
1/8 cup parsley, finely chopped
1/8 cup dill, finely chopped
4 tablespoons balsamic vinaigrette (good quality)
3 tablespoons olive oil (good quality)
1 tablespoon fresh lemon juice
salt and black pepper, as desired

Steps:

  • Mix all and serve in room temperature or chilled.
  • That's it!
  • Enjoy!

Nutrition Facts : Calories 255.2, Fat 8.6, SaturatedFat 1.1, Sodium 450.8, Carbohydrate 38, Fiber 7.5, Sugar 2, Protein 8

LOW FAT CHICKEN IN COKE GRAVY (KOSHER-MEAT)



Low Fat Chicken in Coke Gravy (Kosher-Meat) image

This dish is sooooo good, you won't believe it! It's a snap to prepare and the result looks very invested... No body will know you used Coke as the main ingredient. Great to serve with rice and steamed vegetables.

Provided by Smadars Sane Way Cc

Categories     Chicken Thigh & Leg

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 5

6 skinless chicken legs (Fresh - 340 grams each)
4 cups Coca-Cola (1 litter, NOT Diet!)
70 g onion soup mix (6 full Tbs)
80 g cornstarch (4 full Tbs)
1 cup water

Steps:

  • Preheat oven to 430°F.
  • Place chicken quarters in oven pan facing down. (If there was skin, it would have been on bottom).
  • Pour Coke on chicken quarters.
  • Evenly spread onion soup powder.
  • Cover and seal with heavy duty aluminum foil.
  • Bake for 1 1/2 hours.
  • Take pan out and uncover aluminum foil -- Careful! steam is very hot.
  • Flip over chicken quarters.
  • Put back into oven (without aluminum foil) for additional 10-15 minutes until chicken is nicely brown as desired.
  • Occasionally wet chicken quarters with the fluids in the pan.
  • Serving:.
  • Arrange chicken quarters on a serving dish.
  • Pour fluids into small pot and bring to a light gentle boil.
  • In the meantime, mix and dissolve corn starch in one cup of tub water, and gradually add to the fluids in the pot. Make sure there are no lumps.
  • Keep stirring the bubbly gravy on medium heat for additional 3-5 minutes until thickens.
  • Pour some of the gravy to a serving gravy boat, and spread the rest all over ready to serve chicken quarters.
  • Enjoy!

Nutrition Facts : Calories 302.7, Fat 5.6, SaturatedFat 1.3, Cholesterol 104.6, Sodium 1057.3, Carbohydrate 34.9, Fiber 0.9, Sugar 17, Protein 27.2

SUSHI SALAD (PAREVE)



Sushi Salad (Pareve) image

We LOVE sushi, and it makes a wonderful appetizer for a summer Shabbos meal. But sushi takes time to prepare. This Sushi Salad is a great way to enjoy the great taste of sushi without all the time and effort required to prepare sushi. Adapted from http://kosherfood.about.com/od/koshersaladrecipes/r/sushi-salad.htm by Giora Shimoni http://kosherfood.about.com/bio/Giora-Shimoni-17142.htm

Provided by pesachz

Categories     Kosher

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup sushi rice (uncooked)
2 carrots
2 stalks celery
1 mango
1 cucumber
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
1/8 cup light soy sauce
1 teaspoon wasabi (optional)
1 sheet sushi fresh seaweed

Steps:

  • In a pot with a cover, bring 1 1/2 cups of water to a boil.
  • Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
  • Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
  • Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
  • Cut mango, cucumber, and celery into small squares.
  • Grate carrot.
  • Stir the vegetables into the cooled rice.
  • In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
  • Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.

Nutrition Facts : Calories 177.5, Fat 0.5, SaturatedFat 0.1, Sodium 757.9, Carbohydrate 40.2, Fiber 2.8, Sugar 11.9, Protein 3.8

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