Recipes Included On This Page Saak Bhate - Indian Pureed Greens with Chilli And Coconut Sautéed Mustard Greens With Carrots Savory Venison Turnovers Ala Art Scandinavian Navy Bean and Rice Stew Shrimp and Ham Jambalaya Shrimp Pad Thai (EatingWell) Sinigang - Philippino Sour Broth Sour Mango Salad - SE Asian (Eating Well) Spicy Cabbage Wontons Spinach and Ham Enchiladas Squash & Leek Lasagna Squash, Chickpea & Red Lentil Stew - North African veggie Sweet Onion Meat Loaf Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Saak Bhate - Indian Pureed Greens with Chilli And Coconut Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups firmly packed slivered greens mustard greens, collard greens, kale, fresh spinach] 1 tablespoon mustard oil 2 teaspoons black mustard seeds -- ground to a powder, mixed with 2 teaspoons water and allowed to stand for 30 minutes 1 green chilli -- seeded and chopped 1/4 teaspoon salt 2 tablespoons sweetened coconut -- dried, flaked or shredded or freshly grated or shredded coconut mixed with 1/4 teaspoon sugar Bring 3-4 tablespoons water to a boil in a large, deep sided pan. Add the slivered greens. Cover and turn heat to medium low, and steam until the greens are tender but still retain their color, 4-5 minutes. If using spinach, you need only a minute or two. To puree the greens: do this in batches. Place about 2 tablespoons water and about 2 cups of cooked greens in a blender. Don't use any more water than necessary to achieve a smooth puree. Place the pureed greens in a sieve about 2.5 centimeters (1 inch) in diameter. Rest the sieve over a tall tumbler to catch the drippings. With the back of a large spoon, press down on the greens to squeeze out moisture. About a cup of liquid will be released into the tumbler. When no more moisture comes out, set the greens aside. Heat oil in a skillet over medium low heat. Add mustard paste and green chilli and stir a few times, keeping the skillet partially covered if the mustard paste starts to splatter. Add the greens and salt and stir a few times. Add coconut and mix well. Remove from heat. Serve about 2 tablespoons per person on top of boiled rice. Source : vegan-food.net Formatted by Chupa Babi in MC: 10.27.06 Contributed to the FareShare Gazette by Chupa; 1 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sautéed Mustard Greens With Carrots Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch mustard greens -- stems removed, rinsed and torn into bite-sized pieces 1 tablespoon olive oil 2 large carrots -- peeled, quartered lengthwise and thinly sliced [about 2 1/2 cups] 1 small celery stalk -- finely chopped 1 teaspoon sugar 1 teaspoon ground ginger 1/8 teaspoon nutmeg Bring a large pot of water to a boil. Add the mustard greens and cook for 15 minutes or until tender (you can also steam them). Before draining, reserve 2 tablespoons of the cooking water. In a non-stick frying pan, heat the oil over low heat. Add the carrots and celery and cook, stirring occasionally, for 5 minutes or until the carrots start to soften. In a small bowl, combine the sugar, ginger and nutmeg. Add the mustard greens to the frying pan along with the sugar mixture and the reserved cooking water. Cook, stirring constantly for about 3 minutes or until heated through. Serve immediately. Source : Planet Organic. Formatted by Chupa Babi in MC: 10.31.06 Contributed to the FareShare Gazette by Chupa; 27 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Venison Turnovers Ala Art Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds venison steaks -- or other cuts 3 tablespoons canola oil 1 medium sweet onion -- finely chopped 1 can Guinness or other dark beer [I used a 14.9-ounce can of Guinness Draft] 1 cup red wine 1/4 cup white vinegar Filling: 1/4 cup olive oil 1 medium sweet onion -- diced 4 garlic cloves -- crushed 1/2 pound fresh mushrooms -- chopped 3 tablespoons soy sauce 2 tablespoons Worcestershire sauce 3 hard-boiled eggs -- chopped Salt and pepper -- to taste Crusts: 2 packages Pillsbury pie crusts -- rolled 1 cup flour 2 egg whites -- beaten Sauce: 1/2 stick butter 1 tablespoon flour -- or as needed Venison Preparation: Wash steaks thoroughly and pat dry. Trim all fat, sinew and bone from the steaks and cut into small pieces, no larger than 2 or 2 1/2 inches. Heat oil in a heavy, oven-proof sauce pan and sauté onions for a few minutes. Add venison and stir to brown on all sides, cooking for about 5 - 7 minutes. Add beer and red wine - it should be enough to cover the meat mixture. Cook for about 10 minutes on medium heat, stirring frequently. Add vinegar and enough water to cover if necessary. Cover and bake at 350F for about 1 hour or until meat is tender; do not let it cook dry. Remove from heat and let cool. This can be done earlier in the day and, when cooled enough, can be refrigerated until ready to prepare the filling. Filling: Hard boil three eggs while the doing the rest of the process. Cool quickly, peel and chop. Remove the venison from the sauce pan, reserving the sauce. Shred the venison in a food processor, a little at a time until completed. Return about 1 cup of the reserved sauce to the pan. Add the olive oil and bring to temperature. Add the shredded venison. To this add the chopped onion, crushed garlic and chopped mushrooms. Cook for about 10 minutes or until onion is soft. Stir in soy sauce and Worcestershire sauce, stirring and scraping bottom of the pan to loosen all the bits of meat. Remove from the heat; stir in chopped hard-boiled eggs, then salt and pepper to taste. Drain excess juices into the reserved sauce; keep meat mixture warm. Crusts: The pre-made Pillsbury (or equivalent) pie crusts (in the dairy section of the market) come two to a package and are rolled up for marketing. We have been using these with great success for sweet or savory pies lately. On a lightly floured board or counter top, roll out two of the pastry crusts. Neatly place about 1/2 cup meat mixture at 4 locations around each crust, evenly spaced. Beat the egg whites and brush it on the areas of the pie crust around the meat piles. Now roll out and place the pastry crusts from the second package over the first crusts and meat piles. Using your hand, gently mold the top crust down over the meat piles. Using a pizza cutter, gently cut the piles apart. Using a fork, press the edges of the pastries together, sealing them. Place on ungreased baking sheets; pierce tops in several places to let steam escape. Continue this process until you have all shells filled. Brush the tops of the pastries with the remaining egg whites. Bake, uncovered, in a 450 F. oven for about 20 minutes or until golden in color. While pastries are baking, return the reserved sauce and juices to the sauce pan. Reheat, add about 1/2 stick butter and a tablespoon of flour to thicken the sauce slightly. Taste and adjust seasoning. Serve warm with the sauce on the side. Makes 8 servings. Original idea From The Hunters Guide and Cookbook; (c) 1983 by Gene L. Skramstad. Original MC formatting by Hallie. Untried. Recipe altered by Art Guyer and prepared on February 16, 2007 Contributed to the FareShare Gazette by Art; 18 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 538 Calories; 34g Fat (58.7% calories from fat); 8g Protein; 45g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 740mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Scandinavian Navy Bean and Rice Stew Recipe By : The Michigan Bean Commission Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked Navy or Kidney Beans -- drained and rinsed 1 cup cooked long-grain rice -- no salt added 2 tablespoons lemon juice 4 tablespoons minced fresh dill or 1 tablespoon dry dill Pepper to taste Place rice, beans, lemon juice and 2 cups water in a large saucepan; bring to a boil. Cover and simmer for 20 minutes. Stir in dill and season to taste with pepper. Source : © 2006 The Michigan Bean Commission. Formatted by Chupa Babi in MC: 02.14.07 Contributed to the FareShare Gazette by Chupa; 26 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp and Ham Jambalaya Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups onion -- finely chopped 2 tablespoons garlic -- finely chopped 1/2 cup celery -- finely chopped 1/4 cup green pepper -- finely chopped 1 pound Chorizo -- sliced 1 pound smoked ham -- cut into 1/2-inch cubes 1 can tomatoes -- drained and chopped with all the liquid 3 tablespoons tomato paste 1 tablespoon fresh parsley 3 whole cloves -- pulverized 1/2 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper 2 pounds medium shrimp -- cooked Cooked rice Saute vegetables until soft but not browned. Add Chorizo and smoked ham. Stir in remaining ingredients (except shrimp). Cook until thickened; just before serving stir in shrimp. Serve over rice. NOTE : Substitute chicken for the ham and it is excellent. I have added more tomato and served this as soup. I have also served it over pasta (probably not acceptable for those who want the "real" thing). Contributed to the FareShare Gazette by Jennie; 22 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Pad Thai (EatingWell) Recipe By : Eating Well Newsletter Online, 10.31.06 Serving Size : 3 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces dried rice noodles 2 teaspoons peanut oil 3 garlic cloves -- minced 1 large egg -- lightly beaten 8 ounces small shrimp -- peeled and deveined 2 cups mung bean sprouts 1/2 cup sliced scallion greens 3 tablespoons rice vinegar 2 1/2 tablespoons fish sauce 2 tablespoons sugar 1 teaspoon chili-garlic sauce 2 tablespoons chopped dry-roasted peanuts 1. Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes. 2. Heat oil over high heat in a wok or large deep skillet until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes. 3. Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately. Yields 3 servings, about 1 1/3 cups each Active Time: 25 minutes. Total Time: 45 minutes Ease of preparation: Moderate Source : Eating Well Newsletter Online, 10.31.06 Formatted by Chupa Babi in MC: 10.31.06 Contributed to the FareShare Gazette by Chupa; 11 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 220 Calories; 8g Fat (31.8% calories from fat); 20g Protein; 18g Carbohydrate; 1g Dietary Fiber; 187mg Cholesterol; 140mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Sinigang - Philippino Sour Broth Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- minced 1 tablespoon ginger -- minced 2 tablespoons olive oil 16 ounces firm tofu [can substitute Quorn or another meat-free chicken-style product] 1 medium onion -- sliced thin 2 medium red tomatoes -- sliced 5 cups water 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 6 pieces tamarind or 1/2 cup lemon juice 1 pound daikon -- peeled and cut into 1-inch cubes 1/2 pound mustard greens or spinach 3 green onions -- cut into 1-inch lengths 1) Sauté the garlic and ginger in hot oil in a large pot. Add the tofu and brown it on all sides. Add the onion and tomatoes and cook for 5 minutes. 2) Add the water, salt, pepper, and tamarind or lemon juice. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes. 3) Remove the tamarind pieces and mash with some broth to extract the juice. Strain and add the juice to the simmering pot. 4) Add the daikon and cook for 5 minutes, until it is tender. Add the mustard greens and green onions. Cover and remove from heat. Let stand until greens are wilted. 5) Eat straight from the pot or allow the flavors to combine for a few days in the refrigerator. Serves 6 Source : Asian Vegetarian Cooking Caryn Neumann Formatted by Chupa Babi in MC: Sinigang is a sour broth that can be called the Philippine national dish. It is found almost nationwide under various names. In Cebu, it is "tinowa". In Bicol, it is "cocido". Sinigang is so popular because it is so flexible. The ingredients vary. It can be made with any protein, any vegetable (radish, eggplant, mustard greens) and any souring agent (tomatoes, green mangoes, green pineapples, green guavas). More recipes for Sinigang can be found in The Food of the Philippines: Authentic Recipes from the Pearl of the Orient. Contributed to the FareShare Gazette by Chupa; 25 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 8g Fat (48.4% calories from fat); 8g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 573mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Sour Mango Salad - SE Asian (Eating Well) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup fresh lime juice or lemon juice 1/4 cup fish sauce -- (see Note) 1/4 cup sugar 3 large firm unripe mangoes -- peeled, halved lengthwise, pitted and sliced into matchsticks or julienned 3 carrots -- peeled and sliced into matchsticks or julienned 2 fresh red Thai chiles -- (2 to 3) stemmed, seeded and sliced -- (see Note) into thin rounds 1/3 cup unsalted roasted peanuts -- finely crushed 1/3 cup packed fresh Thai basil -- (see Note) or cilantro leaves Whisk lime or lemon juice, fish sauce and sugar in a medium bowl until the sugar dissolves. Put the mangoes, carrots and chiles to taste in a sealable plastic bag. Add the dressing and seal, squeezing any air out. Shake the bag to distribute the dressing. Let stand for 20 minutes. Drain and transfer to a serving bowl; garnish with peanuts and Thai basil (or cilantro). Serve at room temperature or lightly chilled. Yields 8 servings, about 3/4 cup each. Active Time: 25 minutes. Total Time: 45 minutes. Ease of preparation: Easy. Source : Eating Well Newsletter Online, 10.31.06 Formatted by Chupa Babi in MCP 10.31.06 Notes - Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. Find it in large supermarkets and Asian markets. Thai chiles can be red or green, are only about 1 1/2 inches long and 1/4 inch or less in diameter. They are on the high end of the heat scale. Find them in Asian markets. If unavailable, substitute fresh cayenne chiles or 1/2 teaspoon, or to taste, of purchased chile sauce, such as sriracha. Fresh chiles can be frozen, airtight, for up to 3 months. Thai basil looks similar to commonly available Italian basil, but has a distinct licorice flavor. Cilantro will work in its place, but will not lend the same flavor. Find fresh Thai basil in Asian markets or online stores. Refrigerate for up to 1 hour. Contributed to the FareShare Gazette by Chupa; 26 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 56 Calories; 1g Fat (17.8% calories from fat); trace Protein; 12g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 10mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Spicy Cabbage Wontons Recipe By : PCC Natural Markets Serving Size : 50 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil -- (10 mL) 1 large garlic clove -- minced 2 red jalapeño peppers -- stems and seeds discarded, minced 1/4 teaspoon minced ginger -- (0.5 g) 2 cups shredded green cabbage 8 ounces seitan -- minced (230 g) [a wheat meat substitute] 1 teaspoon ginger -- (1 to 2 teaspoons) grated and squeezed for juice -- (2 to 5g) 1 teaspoon Tamari -- (5mL) 1 tablespoon nonfat or lowfat rice milk -- (15mL) 1 tablespoon minced scallions -- (10 g) 3 large cabbage leaves -- or bok choy leaves 1 package wonton wrappers -- (50 wrappers) Heat oil in the wok until sizzling. Add garlic, chile peppers, and ginger; fry 30 seconds, stirring to prevent sticking. Add cabbage and cook 1 minute. Add seitan and ginger juice; cook 1 minute. Then add Tamari and rice milk. Cook for 2 minutes, stirring occasionally. Remove from heat; stir in scallions and set aside. Fill wok with water to just below the level of the bamboo steamer. Arrange cabbage leaves to cover the bottom of the steamer. Bring water to a boil. Meanwhile, place the wonton wrapper diagonally on a cutting board or plate in front of you. Fill with 1 tsp (5mL) of cabbage mixture. Wet your index finger and run it along the top two sides of the wonton; fold wrapper in half, bringing the bottom half up to meet the top. Press sides together to seal. Bring the two folded corners to the back of the wrapper, overlap and seal with water. When water is boiling and the leaves have wilted, place the first 1/3 of the dumplings in a single layer on top of the cabbage. Cover and steam for 10 minutes. Yields 50 dumplings Prep Time: 25 minutes. Cooking Time: 40 minutes. Total Time: 1 hr 5 min. Source : PCC Natural Markets. Formatted by Chupa Babi in MC: 10.31.06 You may find yourself making a meal of these bite-sized morsels; luckily, the recipe makes enough to do just that. Steam the dumplings in three batches, rolling the next batch as the first is steaming. They can be wrapped in a damp towel and stored in a plastic bag in the fridge until ready to steam. Contributed to the FareShare Gazette by Chupa; 24 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; trace Fat (72.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat. * Exported from MasterCook * Spinach and Ham Enchiladas Recipe By : Carol Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream of chicken soup 1 cup sour cream milk -- as needed for consistency 1 small Vidalia onion -- sliced 1 1/2 cups grated cheese 8 flour tortilla 8 slices ham 1 box frozen spinach Mix soup and sour cream together. Add enough milk for a sauce and set aside. Sauté onion in 1 tablespoon butter. Grate cheese (use jack, cheddar or a combination). Grease 9 x 12-inch pan. Put 1 slice of ham on each tortilla. Sprinkle with onions and spinach. Roll up. Spread half of sauce in bottom of prepared pan. Place tortillas seam side down in pan. Top with remaining sauce. Sprinkle with some extra cheese. Bake at 350F. until bubbly and hot. Contributed to the FareShare Gazette by Carol; 4 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash & Leek Lasagna Recipe By : Eating Well Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces lasagna noodles -- preferably whole-wheat 2 tablespoons unsalted butter 4 large leeks or 5 medium leeks, pale green and white parts only, thinly sliced and washed thoroughly [about 6 cups] 1/2 cup all-purpose flour 4 cups nonfat milk 1 teaspoon dried thyme 1 teaspoon salt 3/4 teaspoon freshly grated nutmeg 1/2 teaspoon freshly ground pepper 2 pounds butternut squash -- peeled, halved, seeded and grated using the large-hole side of a box grater 6 ounces Parmigiano-Reggiano -- grated using the 1 large- hole side of a box grater 1/4 cup toasted pine nuts -- (see Tip) 1. Preheat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray. 2. Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water. 3. Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat. 4. Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil. 5. Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving (or follow make-ahead instructions). Active Time: 1 hour. Total Time: 2 3/4 hours. Ease of preparation: Moderate Source : Eating Well. Formatted by Chupa Babi in MC: 10.31.06 Tip : To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. To make ahead: Bake, let cool for 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days. Reheat, covered, at 350F for 1 hour, then uncovered for 30 minutes more. Notes : If lasagna is just a layered noodle casserole, there's no reason to stand on ceremony. Here's a vegetarian, autumnal version with butternut squash, leeks, pine nuts and Parmigiano-Reggiano. Contributed to the FareShare Gazette by Chupa; 15 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2392 Calories; 32g Fat (11.7% calories from fat); 90g Protein; 448g Carbohydrate; 29g Dietary Fiber; 80mg Cholesterol; 2764mg Sodium. Exchanges: 22 1/2 Grain(Starch); 10 Vegetable; 4 Non-Fat Milk; 4 1/2 Fat. * Exported from MasterCook * Squash, Chickpea & Red Lentil Stew - North African veggie Recipe By : Eating Well Newsletter Online, 10.31.06 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup dried chickpeas 2 1/2 pounds kabocha -- (see Note) or butternut squash -- peeled, seeded and cut into 1-inch cubes 2 large carrots -- peeled and cut into 1/2-inch pieces 1 large onion -- chopped 1 cup red lentils 4 cups vegetable broth 2 tablespoons tomato paste 1 tablespoon minced peeled fresh ginger 1 1/2 teaspoons ground cumin 1 teaspoon salt 1/4 teaspoon saffron -- (see Note) 1/4 teaspoon freshly ground pepper 1/4 cup lime juice 1/2 cup chopped roasted unsalted peanuts 1/4 cup packed fresh cilantro leaves -- chopped 1. Soak chickpeas in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.) Drain when ready to use. 2. Combine the soaked chickpeas, squash, carrots, onion, lentils, broth, tomato paste, ginger, cumin, salt, saffron and pepper in a 6-quart slow cooker. 3. Put on the lid and cook on low until the chickpeas are tender and the lentils have begun to break down, 5 to 6 1/2 hours. 4. Stir in lime juice. Serve sprinkled with peanuts and cilantro. Cover and refrigerate for up to 3 days or freeze for up to 1 month. Yields 8 servings Active Time: 30 minutes. Total Time: 8 hours (including the 1-hour quick- soak for chickpeas). Ease of preparation: Easy Source : Eating Well Newsletter Online, 10.31.06 Formatted by Chupa Babi in MC: 10.31.06 Ingredient note: Kabocha is a squash with a green-streaked rind and tender, sweet orange flesh. An average kabocha weighs two to three pounds. Considered the world's most expensive spice, saffron contributes a pungent flavor and intense yellow color. It is sold in threads and powdered form. Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach. Contributed to the FareShare Gazette by Chupa; 12 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 2g Fat (17.9% calories from fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 1119mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Sweet Onion Meat Loaf Recipe By : Art Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups diced sweet onion 2 tablespoons butter 2 tablespoons balsamic vinegar 2 tablespoons Worcestershire sauce Meatloaf: 2 pounds lean ground beef -- turkey or venison 2 tablespoons olive oil 1 packet dried onion soup 2 eggs -- slightly beaten 1 cup soft bread crumbs -- soaked in 1/2 cup milk 2 cups rolled oats 1 teaspoon garlic salt 1 teaspoon black pepper Topping: 1/2 cup ketchup 1/4 cup brown sugar 2 tablespoons balsamic vinegar 1 teaspoon prepared mustard Shredded cheese Sautéed Vidalia or similar onions with balsamic vinegar give this meatloaf a slightly sweet and tangy onion flavor. Line a 9x13-inch baking dish with foil. Place a piece of crinkled, lightly greased foil in the dish. Saute the onion in butter for about 6 to 8 minutes, until lightly browned. Add balsamic vinegar and Worcestershire sauce to the onion and sauté for 1 minute longer. Combine meatloaf ingredients with your hands until well blended; stir in onion mixture. Shape into a large loaf and place on the foil in prepared pan. Bake the meatloaf at 350F for 1-1/2 hours or until internal temperature reaches 170F; remove from oven place on serving platter and let sit for 10 minutes. While meatloaf is baking, bring topping ingredients to a boil in a small saucepan, stirring to blend well. Spoon topping over the loaf for the final 10 to 15 minutes of cooking. If you desire, sprinkle with shredded cheese just before taking the meatloaf from the oven. Contributed to the FareShare Gazette by Art; 27 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 685 Calories; 44g Fat (58.2% calories from fat); 35g Protein; 36g Carbohydrate; 4g Dietary Fiber; 197mg Cholesterol; 859mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1 Other Carbohydrates.

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