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FareShare Gazette Recipes -- May 2007 - L's
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* Exported from MasterCook * Lamb and Mustard Greens with Black-Eyed Peas and Rice (Turkey) Recipe By : Mediterranean Grains and Greens by Paula Wolfert Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried black-eyed peas 1/4 cup rice -- medium- or long-grain 2 bunches strong-flavored mustard greens 6 ounces lean ground lamb 2 1/2 tablespoons olive oil 1/2 cup chopped onion 3/4 teaspoon tomato paste 3/4 teaspoon Turkish red pepper paste Salt 1/4 teaspoon mildly hot red pepper flakes 1/4 teaspoon ground black pepper 4 lemon wedges 1. Soak the black-eyed peas according to package directions. Drain, rinse and cook in plenty of water until almost tender, 30 minutes. 2. Meanwhile, soak the rice in hot water for 10 minutes and drain. Wash the greens in several changes of water; trim the stems. Chop tender stems and greens coarsely to make 4 cups. 3. Place the meat and 1 tablespoon of the oil in a 4-quart casserole. Cover and cook over medium-high heat for 5 minutes, stirring occasionally. Reduce the heat to medium, add the onion, and continue cooking, covered, 2 minutes more. Stir in the tomato and pepper pastes and 1/2 cup water. Bring to a boil, cover and cook at a simmer for 20 minutes. 4. To the casserole, add the rice and the drained black-eyed peas. Simmer, covered, for 5 minutes. Stir in the greens; continue cooking over medium heat until the greens, rice and peas are all tender, about 10 minutes longer. Remove from the heat and stir in salt to taste. 5. Heat the remaining 1 1/2 tablespoons oil in a small skillet, add the hot red pepper and black pepper and allow to sizzle gently. Immediately drizzle over the bean mixture and stir to combine. Tip into a shallow serving dish and serve warm with wedges of lemon. Serves 4 Source : Mediterranean Grains and Greens by Wolfert, Paula. Copyright © 2004 by Paula Wolfert. Formatted by Chupa Babi in MC: 05.21.05 In the southeastern part of Turkey, in the town of Urfa, where I found this recipe, a unique smoky and slightly tart-flavored chili pepper is used to season kofte, stuffed vegetables, pilafs, kebabs and stewed greens and beans. Developing this recipe, I discovered that a combination of Turkish red pepper paste, smoky chili pepper such as chipotle or Spanish pimenton de la Vera and black pepper simulated its special taste and stood up well to the assertive flavor of mustard greens. I suggest serving this dish as a starter on a warmed shallow platter along with olives and cheese. ChupaNote : my mom makes this with spinach (but you gotta have lamb!). If you can't get the Turkish red pepper paste (www.kalyustan), use harissa or chile paste. I doubled the paste and the pepper!!!! Serve yogurt on the side to take the bite out! Contributed to the FareShare Gazette by Chupa; 21 May, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 267 Calories; 9g Fat (29.9% calories from fat); 11g Protein; 37g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Lentil Hummus with Pomegranate Molasses and Mint - 5 pts Recipe By : Modified from The Gefilte Variations by Jayne Cohen Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Brown Lentils 1 teaspoon Salt -- To Taste 3 tablespoons Chopped Garlic -- Or To Taste 6 tablespoons Extra-Virgin Olive Oil 8 tablespoons Lemon Juice 5 tablespoons Pomegranate Molasses -- Or To Taste 1/3 cup Fresh Mint Leaves -- (About One Bunch) Ground Black Pepper 1. Pick over the lentils carefully, and rinse well in cold water. Drain and place in a medium saucepan. Add cold water to cover generously and bring to a boil. Lower the heat and cook, covered, for about 20 minutes or until very soft. About 5-10 minutes before done, add salt to taste (We add 1 teaspoon.) 2. While the lentils cook, sauté the garlic in olive oil until just tinged with pale gold (you want to eliminate the raw taste). 3. Drain the lentils, reserving the liquid. Add the other ingredients, and process in a blender, food processor, or with a wand-style hand blender. Process until smooth and creamy, and until the mint leaves are finely chopped. Adjust the seasonings as needed (we sometimes need to add salt, pepper, lemon juice, or pomegranate molasses depending on what’s missing.) 4. Refrigerate over night to let the flavors blend, and adjust the seasonings again. 5. Serve with pita chips, matzo chips, or crudités. Makes 10 quarter-cup servings. Description: "5 pts" Source: "Post from http://www.mycookingblog.com/1-cookie.php" S(Formatted by Chupa Babi in MC): "12.09.05" Yield: "2 1/2 cups" NOTES : AuthorNote: You can get Pomegranate Molasses (sometimes labeled as "Pomegranate Concentrate") at mideastern groceries. We're currently using "Sadaf" brand. We’ve tried this with red lentils, and they make a softer and less flavorful dish. Haven’t tried this with French lentils, black "beluga" lentils or Chana Dal. Going thru my hummus files as I'm digitizing and rediscovered this one. Made a great Christmas presentation last year. I used green lentils and decorated with pomegranate seeds. As usual, I prefer roasted minced garlic. It's a softer layer. I minced the mint separately, and stirred it in at the end. The hummus was creamy, but the mint still had texture. Pretty. Contributed to the FareShare Gazette by Chupa; May 4, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 8g Fat (88.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Low fat CrustLess Cheesecake - 3 pts Recipe By : Stonyfield Farm Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 32 ounces lowfat plain Stonyfield Farm Yogurt (to yield 2 cups of Stonyfield Farm Yogurt cheese) 2 8 ounce -packages non-fat cream cheese 1 cup sugar 4 egg whites, lightly beaten 2 tablespoons all purpose flour 2 teaspoons vanilla extract Using a yogurt cheese maker or layered cheesecloth, strain the whey from one 32oz container of yogurt overnight to make yogurt cheese. Preheat the oven to 300°F and place an oven safe dish containing warm water on the lowest rack to provide steam. In a large mixing bowl, cream together the nonfat cream cheese and sugar. Fold in yogurt cheese, egg whites, flour and vanilla until well combined. Pour into a non-stick spring form pan and bake on the highest oven rack for one hour. Turn off the oven and allow the cheesecake to cool for 30 minutes with the door ajar. Remove from oven and chill for at least 2 hours before serving. 12 servings (Twelve servings! Who are they kidding! More like 8.) Source: Stonyfield Farm Formatted by Chupa Babi in MC: 03.31.07 Note: I make yogurt cheese by putting the yogurt in the top of a ceramic Melita cone coffee filter and letting it drain overnight. If you want to weight it, fill a zip lock bag with beans and place on top. Next time, I'll add some vanilla beans to the cheese and yogurt mixture. Maybe some honey. Contributed to the FareShare Gazette by Chupa; May 11, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 17g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1 Other Carbohydrates. * Exported from MasterCook * Low Fat Fettuccine Alfredo - 8 pts Recipe By : Stonyfield Farm Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon salt 1/2 pound enriched multigrain pasta, fettuccine or angel hair 1 tablespoon extra virgin olive oil 1 clove garlic, pressed (optional) 3/4 cup grated Parmigiano-Reggiano cheese, divided 1 cup Stonyfield Farm organic fat free milk 1 cup Stonyfield Farm fat free plain yogurt Fresh ground black pepper to taste and garnish Fill a large pot halfway with water and add 1/2 tablespoon of salt. Place over high heat and bring to a boil. Add the pasta and cook until al dente, about 4 to 5 minutes, then drain it in a colander and rinse with hot water. Place a large skillet over medium heat and add olive oil and garlic, sauté for about 1 minute. Add pasta and 1/2 cup of Parmigiano-Reggiano cheese and toss well. Add 1 cup of milk, stir and raise the heat to medium-high for about 2 minutes. Reduce the heat to low and add 1 cup of yogurt and mix well. Turn off the heat and sprinkle the remaining 1/4 cup of cheese, fresh ground pepper and cover the skillet. Allow the pasta to absorb all the liquids for about 12 to 15 minutes and serve. 6 servings Source: Stonyfield Farm Formatted by Chupa Babi in MC: 03.31.07 Note: Yogurt DOES NOT taste like cream, butter, and cheese. But next time I'll try some butter buds. It an OK substitute when you must have Alfredo. Contributed to the FareShare Gazette by Chupa; May 11, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; 2g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 533mg Sodium. Exchanges: 1/2 Fat. * Exported from MasterCook * Low-Fat Chicken Bastillas - 4 pts Recipe By : Cheryl Forberg for Cooking.com Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups fat-skimmed unsalted or reduced-sodium -- chicken broth 1 cup thickly sliced onion 2 cloves garlic -- peeled and minced 1 1/2 tablespoons minced fresh ginger 1 1/2 teaspoons ground turmeric 1 teaspoon ground coriander 3/4 teaspoon hot chili flakes 1/8 teaspoon powdered saffron 1 1/4 teaspoons ground cinnamon 1 pound boned skinned chicken breasts, cut into 1/3 by 2-inch slices 4 large egg whites 1/4 cup chopped fresh cilantro Salt 1/3 cup finely chopped almonds 1 1/2 Tablespoons powdered sugar 6 sheets filo dough Cooking oil spray -- (12 by 17 in.) 2 tablespoons red jalapeno jelly 1 tablespoon cornstarch 1. In a 3- to 4-quart pan over high heat, bring broth, onion, garlic, ginger, turmeric, coriander, chili flakes, saffron, and 1/4 teaspoon cinnamon to a boil. Add chicken, cover, remove from heat, and let stand until no longer pink in the center (cut to test), about 2 minutes. With a slotted spoon, transfer chicken, but not onion, to a bowl. 2. In a small bowl, whisk 1/4 cup of the cooking broth with egg whites just to blend. Place an 8- to 10-inch nonstick frying pan over medium heat. Pour egg mixture into pan and, with a flexible spatula, scrape from pan bottom just until softly set, 3 to 5 minutes. 3. With spatula, gently combine egg mixture and cilantro with chicken. Season to taste with salt. 4. In another bowl, combine almonds, 1 1/2 tablespoons sugar, and remaining teaspoon cinnamon. 5. Working quickly and keeping unused filo covered, lightly spray filo sheets 1 at a time with oil; stack in pairs, making 3 stacks. Cut each stack of fib dough crosswise into 3 equal parts; you'll have 9 stacks. Lay 1 stack of 2 strips at right angles across another. With 6 more stacks, make 3 more crosses; reserve remaining stack for other uses. 6. Using a slotted spoon, mound 1/4 of the chicken mixture onto center of each cross (add any accumulated liquid to the cooking broth). Sprinkle mounds equally with almond mixture. Gather filo strips up over filling and gently squeeze and twist to enclose each bundle. Set filo bundles well apart on an oiled 12- by 15-inch baking sheet. 7. Pull back tips of filo strips on each bundle to make "petals." Lightly spray bundles with oil. 8. Bake bastilla pastries in a 4000 oven until golden brown, 15 to 18 minutes (10 to 12 minutes in a convection oven). 9. Meanwhile, boil broth mixture over high heat until reduced to 2 cups, 5 to 10 minutes. Pour through a fine strainer into a bowl; discard residue. Rinse pan; return broth to it. Add jelly In a small bowl, mix cornstarch with 1 tablespoon water. Set pan over high heat. Add cornstarch mixture; whisk until boiling. Pour into a serving bowl. 10. With a wide spatula, transfer bastillas to plates. Dust with more powdered sugar and accompany with sauce. MAKES: 4 servings PREP AND COOK TIME: About 1 hour Per serving: 385 cal., 28% (108 cal.) from fat; 37 g protein; 12 g fat (1.7g sat.); 33 g carbo(1.9 g fiber); 352 mg sodium; 69 mg chol. COPYRIGHT 2000 Sunset Publishing Corp. S(MC Format by Chupa Babi): "041905" NOTES : As health editor for Cooking.com, Cheryl Forberg is nutritionally vigilant in the kitchen. Once a private chef-- for notables such as George Lucas of Star Wars--she has earned a reputation for entrees that are both light and extravagant. She often makes the Moroccan pie bastilla. The individual servings, easily packaged in filo dough, are finished with a twist. Traditionally the heart of the pie is pigeon, eggs, nuts, a souk's worth of spices, and butter. Forberg manages a lighter touch by using poached chicken breasts and egg whites. A fine mist of oil, not butter, makes the pastry flaky and crisp. The lean, flavorful poaching broth becomes a smooth, sweet-hot sauce. Contributed to the FareShare Gazette by Chupa; May 16, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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