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FareShare Gazette Recipes -- May 2007 - R's
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* Exported from MasterCook * Red Bean Stew with Pasta - 7 pts (CL) Recipe By : Cooking Light, MARCH 2005 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 1/2 cups presliced mushrooms 1 cup diced carrot 1 1/2 cups water 1/4 teaspoon black pepper 1 (15-ounce) can kidney beans, rinsed and drained 1 (14.5-ounce) can diced tomatoes, undrained 1 (14-ounce) can less-sodium "beef" broth 1 cup uncooked ditalini (about 4 ounces short tube-shaped pasta) 2 tablespoons commercial pesto 1/4 cup (1 ounce) grated fresh Parmesan cheese Heat olive oil in a Dutch oven over medium-high heat. Add mushrooms and carrot; sauté 4 minutes. Stir in water and the next 4 ingredients (through broth). Cover; bring to a boil. Stir in pasta; cook, uncovered, for 11 minutes or until pasta is done. Stir in pesto; sprinkle each serving with cheese. Yield: 4 servings (serving size: 1 1/2 cups stew and 1 tablespoon cheese) Source: Cooking Light, MARCH 2005 Formatted by Chupa Babi in MC: 03.22.07 Elbow macaroni or other short pasta also will work in this Italian- accented dish. Pesto and Parmesan round out the flavor at the end of the cooking time. ChupaNote: Converted the pepper into 1 t. red pepper flakes and added 1 cup minced sweet onion (split among 4 bowls) just before serving. Next time I might leave out the pesto, and just stir in a large handful of baby spinach before serving (letting it poach in the stew itself). Contributed to the FareShare Gazette by Chupa; May 1, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; 3g Fat (67.7% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Red Lentil Hummus - 2 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup red lentils -- hulled (decorticated) such as Red Chief or Crimson 2 tablespoons sesame seed 2 tablespoons olive oil 3/4 cup fat-skimmed chicken broth -- or vegetable broth 1/2 cup chopped canned roasted red peppers 1/4 cup chopped shallots 1 teaspoon grated orange peel 1/2 teaspoon dried oregano 1/4 teaspoon ground dried turmeric Salt to taste 2 tablespoons chopped drained oil-packed dried tomatoes Sort lentils, discard debris, and rinse. In a 1 1/2- to 2-quart pan over high heat, stir sesame seed and olive oil until seed is golden, 1 to 1 1/2 minutes. At once add lentils, broth, red peppers, shallots, orange peel, oregano, and turmeric. Bring to a boil over high heat; cover and simmer until lentils mash when pressed, 15 to 20 minutes. Pour mixture into a blender or food processor; whirl until smooth, scraping sides as needed. Add salt to taste. Scrape into a bowl; scatter tomatoes over hummus. Serve warm or cool, or cover and chill up to 1 day. This recipe yields about 2 cups; 8 quarter-cup servings. Comments: Spread hummus on toasted baguette slices or pocket bread triangles, or serve as a dip for crisp vegetables. Description: "2 pts" Source: "FoodDownUnder.com" S(Formatted by Chupa Babi in MC): "03.21.06" Yield: "2 cups" Contributed to the FareShare Gazette by Chupa; May 6, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 3g Fat (77.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Risotto with Edamame, Arugula and Porcini - 7 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce dried porcini mushrooms or other dried mushrooms 2 cups water 1 10 ounce package frozen shelled edamame (about 2 cups) 1 1/2 cups arborio rice 1/4 cup chopped shallot 1 1/2 tablespoons extra-virgin olive oil 1 teaspoon freshly grated lemon zest 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 cups arugula, torn into bite-size pieces 1/2 cup freshly grated Parmesan cheese (1 ounce) 1. Bring mushrooms and water to a boil in a small saucepan over high heat. Cover the pan and remove from the heat; let stand until the mushrooms are softened, about 10 minutes. Line a fine-mesh sieve with a wet paper towel and place over a large measuring cup or medium bowl. Pour the mushrooms and liquid into the sieve. Reserve the liquid. Transfer the mushrooms to a cutting board and let cool slightly, then coarsely chop. Add enough water to the strained liquid to equal 4 1/2 cups; set aside the mushrooms and liquid for Step 4. 2. Cover edamame with water in a small saucepan and bring to a boil over high heat. Reduce heat to medium and simmer for 2 minutes; set aside in the cooking water. 3. Meanwhile, place rice and shallot in a shallow 3-quart baking dish that will fit and rotate properly in your microwave. Stir in oil until the rice is evenly coated. Spread the rice evenly in the dish and microwave, uncovered, on High until it looks opaque and is just beginning to color in one or two spots, 3 minutes. 4. Add lemon zest and juice, salt, pepper, the reserved chopped mushrooms and the mushroom water; stir together well. Microwave on High for 9 minutes. Stir well, then microwave until the rice is tender but still firm in the center and most of the liquid has been absorbed, 9 minutes more. Depending on the power of your microwave, this last cooking time will vary. After 9 minutes, cook in 3-minute intervals, stopping to stir and test rice for doneness. Drain the edamame and add to the risotto along with arugula and Parmesan; stir until the arugula is wilted. Serve immediately. Makes 4 servings, 1 1/2 cups each ACTIVE TIME: 30 minutes TOTAL TIME: 40 minutes EASE OF PREPARATION: Easy Source: EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 04.03.07 Not up for 20 minutes of leaning over the stove? You can still enjoy this main-course risotto, studded with tasty green soybeans, because the microwave eliminates much of the constant stirring required for preparing a stovetop risotto. Contributed to the FareShare Gazette by Chupa; May 13, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 306 Calories; 5g Fat (15.3% calories from fat); 5g Protein; 58g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 284mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Fruit; 1 Fat. * Exported from MasterCook * Russian Tea Mix from Joan's Files Recipe By : Sandy's Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup orange tang 1 package (1/3 cup) lemonade powder 3/4 cup sugar 1/2 cup instant tea 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves Mix and store in airtight jar. 2 - 3 teaspoons in a cup for hot tea. 3 - 4 teaspoons in a glass for iced tea. Source: a friend, Sandy Contributed to the FareShare Gazette by Joan; May 15, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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