More with Less or 366 Delicious Ways to Cook Rice Beans and Grains

More-with-Less: A World Community Cookbook

Author: Doris Janzen Longacr

Since 1976, More-with-Less Cookbook has helped thousands of families establish a climate of joy and concern for others at mealtime, while improving nutrition and saving money. This anniversary edition is seasoned with their comments from twenty-five years of More-with-Less cooking.

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With a comb binding allowing it to be laid out flat for cooking convenience, Doris Longacre's More-With-Less Cookbook is a showcase of Mennonite recipes for eating better while consuming less of the world's limited food resources. From Whole Wheat Pineapple Muffins, Vietnam Fried Rice, Three-Grain Peanut Bread, and Poor Man's Lobster Thermidor, to German Potato Noodles, Applesauce Crunch, Garden Vegetable Curry, and Old-Fashioned Sugar Cookies, More-With-Less Cookbook is a superbly presented collection of outstanding recipes. Along with an organized ingredients list and cooking instructions, each individual recipe notes how many servings to expect. More-With-Less Cookbook will become an instant favorite for the family cook.

Table of Contents:

	Foreword to Anniversary Edition	vi
	Preface by Author	4
	Foreword	6
1	More with Less
	Less with More	12
	Change--An Act of Faith	22
	Building a Simpler Diet	26
	Eat with Joy	46
2	Sharing the Recipes
	Yeast and Quick Breads	54
	Cereals	86
	Beans, Soybeans, and Lentils	96
	Main Dishes and Casseroles	116
	Eggs, Milk, and Cheese	148
	Meats and Fish	164
	Soups	196
	Vegetables	218
	Salads	243
	Desserts, Cakes, and Cookies	260
	Gardening and Preserving	294
	Snacks and Misceltaneous	305
	Useful Tables
	Substitutions	9
	Commercial Container Sizes	9
	Complementary Protein	32
	Recommended Daily Dietary Allowances for Energy and Protein	33
	Protein and Calorie Content of Some Common Protein Sources	34
	Comparative Costs of Protein Sources	36
	Equivalents	38
	Metric Conversion	39
	Index	317
	The Author	5

Go to: Climbing the Mango Trees or Cooking on a Stick

366 Delicious Ways to Cook Rice, Beans, and Grains

Author: Andrea Chesman

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
Spicy Vegetable Couscous
Pesto Pasta with Cranberry Beans
Smoky Black Bean Burritos
Jamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.
Recipes are high in flavor, low in fat.
Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.
Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.