• Education ➜
• Nutrition ➜

Recipes from the November 2013 Newsletter

Featured Recipes

Prune Puree
By Mary McDougall

So many people have written to me about not being able to purchase a good fat replacer, or even if they can find one, it can be very expensive. I used Wonderslim Fat Replacer for years (and you will see references to it in many of my recipes). When they stopped making that product, I switched to Sunsweet Lighter Bake and used that as the fat replacer in many of my recipes. Both of these products are very similar, basically made from dried plums and water. I discovered it is so easy to just make your own fat replacer at home that you will never go out looking for a product you can buy again.

Preparation Time: 10 minutes
Servings: makes about 3 ½ cups

2 cups dried pitted plums (prunes)
warm water

In a glass 4 cup measuring container, add 2 cups of dried plums/prunes, up to the 2 cup line. Do not remove them. Add warm water up to the 4 cup line. Let rest for 3-5 minutes. Place the water containing the plums/prunes into a high speed blender or a food processor. (If you do not have a large food processor, this will have to be done in batches.) Process until the mixture is the consistency of applesauce. Cover and refrigerate until ready to use.

Hints: This will keep in the refrigerator for about 2 weeks, but I like to freeze it in smaller amounts that I know I am going to use in future recipes, maybe ½ cup amounts. It will keep for at least a year in the freezer, just remember to thaw in plenty of time to use in your recipe. I use this in brownies, pancakes, muffins, etc., wherever you need a good substitute for fat in baked goods.

Slow Cooker Chili
By Heather McDougall

We serve this chili over either baked potatoes or steamed brown rice.

Preparation Time: 20 minutes
Cooking Time: 8 hours
Serves: 6 – 8

2 cups dried chili beans
1 red onion, chopped
6 cloves garlic, chopped
1 packet Simply Organic Vegetarian Chili Seasoning, or chili seasonings of your choice
1 15-ounce can fire roasted tomatoes
4 cups vegetable stock
2 cups water
1 cup fresh or frozen corn

Combine all ingredients, except corn, into the slow cooker. Cook on high for 8 hours. Add the corn during the last 15 minutes of cooking. Serve with toppings of your choice.

Mexican Rice Soup
By Heather McDougall

To toast the rice, put the rice in a preheated pan on medium-high heat. Stir constantly until rice is light to dark brown in color, about 5 minutes.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 6

1 medium onion, chopped
4 cloves garlic, minced
6 cups vegetable stock
1 15-ounce can kidney beans
1 15-ounce can black beans
1 15-ounce can pinto beans
1 15-ounce can fire-roasted tomatoes
1 tablespoon chili powder
1 cup long grain rice, toasted
Salt to taste

Toppings:
Chopped tomato
Sliced scallions
Salsa
Baked Tortilla Chips

Saute onion, garlic, and 1 tablespoon vegetable stock or water in a large saucepan over medium-high heat for 7 minutes. Add the rest of the ingredients, reduce heat to low and simmer for 25-30 minutes. Serve with toppings of your choice, or the ones listed above.

Chopping Onions (without crying)
By Mary and Heather McDougall

Recently we heard about a way to chop onions without crying. We were rather skeptical at first, but since we have tried so many different methods, with no success, including a few really strange ones, we decided to give it a try. So for the past 4 weeks Heather and I have been chopping onions by only breathing through our noses. Don’t talk or open your mouth at all. And to our great surprise it works! The true test was when I was chopping all of the onions to go into our holiday stuffing. I use a food processor to chop them because there are so many. And for the past 40 years I have had tears running down my face during the whole process. Not this year though, not one tear! I was so surprised, and thrilled, that I just had to share it with all of you. We’d love to hear what you do to stop from crying when chopping. What methods do you use? We’ll share a few of the best ones on Facebook.

The recipe for Festive Pumpkin Stew, the featured photo seen at the top of all our pages this month, is available in the November, 2004 McDougall Newsletter and the Dr. McDougall Mobile Cookbook app for iOS devices.