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FareShare Gazette Recipes -- May 2007 - S's
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* Exported from MasterCook * Salad Sevillana Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 1 cup olive oil 1/2 cup red wine vinegar 1/4 cup chopped onion 1/4 cup sugar 1 1/2 teaspoons paprika 1 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon black pepper Salad 1 10 ounce package ready-to-use spinach leaves or 1 pound fresh spinach, stemmed 1 8 ounce can Spanish artichoke hearts, drained, quartered 4 bacon slices, fried until crisp, broken into pieces 2 hard-boiled eggs, thinly sliced Combine salad ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve. Use the extra dressing with boiled potatoes or green beans to make an instant salad later in the week. Contributed to the FareShare Gazette by Gonzo; May 18, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salad with Sweet and Sour Dressing, Gonzo's Favorite Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The Salad itself: One head of Iceberg Lettuce 5 eggs, Hard boiled 1/2 pound bacon 1/4 pound bean sprouts Dressing: 1 Cup Oil 3/4 Cup Sugar 1/3 Cup Ketchup 1/4 Cup Vinegar 2 teaspoons Worcestershire sauce 1/4 teaspoon salt The Salad: Early in the day, I cut up the bacon and cook it, boil the eggs when they cool, shell and cut up into ity bitty chunks. Keep the white and the yellow kinda separate. (it looks better) wash the lettuce if you want to. Down here we have to. Wrap the ingredients in saran wrap, put the lettuce into a plastic bag and put into the fridge to cool. I put the bean sprouts in a jar with water and cool, they get nice and crunchy. When you are ready, dump the lettuce into a nice bowl, wash the bean sprouts and pour them over the lettuce arranging nicely, Next layer the egg whites, then layer the egg yokes, then the bacon, and lastly pour some of the dressing (See Below) over the salad and put on the table. I love lots of dressing and some people don't so I always put a little on the salad and then serve extra dressing in a gravy boat. If you don't have a clear glass bowl, you can do up individual salad plates. Just use the same order to get something that looks as good as it tastes. If there is any left over salad its great the next day, a bit wilted but I love it. The Dressing: Put everything in a blender but the oil, slowly add the oil while on low speed, Then put it into a small jar and store until needed, best if made a few hours or the day before. This fits perfectly into a Lipton Ice Tea Mix jar. (85 gm) Contributed to the FareShare Gazette by Gonzo; May 16, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savory Bread Pudding with Spinach and Mushrooms - 6 PTS Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large eggs 2 cups low-fat milk 1/2 teaspoon hot sauce, such as Tabasco 3/4 teaspoon salt, divided 1/4 teaspoon freshly ground pepper, divided 3 1/2 cups cubed stale whole-wheat country bread 1 10 ounce package frozen spinach 1 tablespoon extra-virgin olive oil 1 cup chopped onion (1 medium) 1 cup chopped red bell pepper (1 small) 4 cups sliced mushrooms (12 ounces) 1 clove garlic, minced 1 cup grated Gruyère, Emmentaler or Manchego cheese (3 ounces), divided 1. Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes. 2. Meanwhile, preheat oven to 350ºF. Coat an 8-by-8-inch (or similar 8- cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath. 3. Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside. 4. Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes. 5. Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes. Let cool slightly; serve hot or warm. Makes 6 servings ACTIVE TIME: 1 hour TOTAL TIME: 2 hours EASE OF PREPARATION: Moderate Source: EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 04.03.07 Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. It's equally comforting turned savory, enriched with cheese and studded with vegetables. Contributed to the FareShare Gazette by Chupa; May 13, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 81 Calories; 6g Fat (62.5% calories from fat); 6g Protein; 2g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 82mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Shallot And Sun-Dried Tomato Vinaigrette With Pine Nuts - Vegan 4 Pts Recipe By : Robin Robertson Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 shallots, chopped 1 sun-dried tomato -- soaked and chopped 2 tablespoons pine nuts 1/4 teaspoon salt 3 tablespoons balsamic vinegar 1/2 cup extra-virgin olive oil Freshly ground black pepper In a blender or food processor, combine the shallots, tomato, pine nuts. and salt; blend well. Add the vinegar. oil, and pepper to taste and process until smooth. S(MC format by Chupa Babi): "12.27.05" NOTES : The sun-dried tomato gives this light and luscious dressing rich depth of flavor. It tastes great on any green salad. Great Sauces and Dressings from The Carb-Conscious Vegetarian by Robin Robertson Contributed to the FareShare Gazette by Chupa; May 8, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 15g Fat (96.5% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 3 Fat. * Exported from MasterCook * Southwestern Hummus - 5 pts Recipe By : Chips, Dips & Salsas (Northland Publishing; $9.95) Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon crushed garlic -- or more to taste 1 can garbanzo beans -- (15-ounce) drained 3 tablespoons lemon juice 2 tablespoons olive oil 1/4 teaspoon ground cumin Salt -- to taste Cayenne -- to taste 1/2 cup tahini 1/2 dried chipotle chili -- up to 1 chili* Paprika for garnish * rehydrated in hot water reserving the water OR 1 chipotle from can of chipotle in adobo sauce Place all ingredients in a blender or food processor and blend to desired consistency. Use water from rehydrating chipotle if needed to thin. Serve topped with a little olive oil and paprika or cayenne. Makes about 2 cups or eight 1/4-cup servings. Source: "Cincinnati Enquirer" S(Formatted by Chupa Babi in MC): "03.16.06" Yield: "2 cups" Contributed to the FareShare Gazette by Chupa; May 6, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 212 Calories; 13g Fat (52.6% calories from fat); 7g Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat. * Exported from MasterCook * Spiced Red-Pepper Hummus - 3 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cloves garlic -- unpeeled 1/3 cup packed fresh parsley leaves 15 ounces canned chickpeas (garbanzos) -- rinsed and drained 1 cup jarred roasted red peppers -- rinsed and drained well 6 pitted oil-cured black olives 2 tablespoons tahini 2 tablespoons lemon juice 1 tablespoon mild cayenne pepper sauce pre-cut vegetable sticks and whole-wheat pita 1 wedges -- for dipping Place garlic in small dish (or custard cup), adding enough water to just cover garlic (about 3 tablespoons). Cover dish with plastic wrap and microwave 1 minute at full power; discard water. When cool enough to handle, squeeze garlic into food processor. Add parsley and process until chopped. Add chickpeas, red peppers, olives, tahini, lemon juice and pepper sauce. Blend until smooth. Serve with pita triangles and raw vegetable sticks. Serves: 8 Prep Time: 12 min. Description: "3 pts" Source: "Shape Magazine" S(Formatted by Chupa Babi in MC): "03.15.06" Contributed to the FareShare Gazette by Chupa; May 7, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; 2g Fat (65.8% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Spicy Shrimp and Cellophane-Noodle Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons fresh lime juice 2 tablespoons Asian fish sauce 1 tablespoon sugar 1 tablespoon grapeseed oil 1 red Thai chile -- sliced paper-thin 1 kaffir lime leaf -- minced or 1/2 teaspoon grated lime zest 1 teaspoon oyster sauce 1 1/4 pounds large shrimp -- shelled or small squid bodies -- halved lengthwise 4 ounces dried cellophane noodles Boiling water Salt and freshly ground pepper 2 scallions -- thinly sliced 1 1/2 cups mint leaves 3/4 cup cilantro leaves 3/4 cup basil leaves 1/2 cup chopped salted roasted peanuts Lime wedges -- for serving In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce. In another bowl, toss the shrimp with half of the chile-lime dressing. Cover and refrigerate for 30 minutes. Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water. Let stand until pliable, 5 minutes. Light a grill. Drain the cellophane noodles. Using scissors, cut the noodles into 2-inch lengths and return them to the bowl. Cover the noodles with the boiling water and let stand until they are softened, about 1 minute. Drain well. Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side. In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing. Mound the salad on plates or a platter. Sprinkle with the peanuts and serve with lime wedges. Active Time: 30 minutes. Total Time: 50 minutes. Author : Chef Annabel Langbein, "Healthy Grills", Williams Sonoma Source : Food & Wine Magazine, Sept, 2006 Formatted by Chupa Babi in MC: 10.01.06 WINE. The lime-inflected fruit of many New Zealand Rieslings echoes the lime juice in this spicy, lightly sweet Asian salad. Pour a slightly off- dry bottling, like the tangerine-inflected 2005 Grove Mill or the nectarine-flavored 2004 Stoneleigh. This combination of zingy herbs, cool noodles, grilled shrimp and spicy dressing makes a fabulous, easy dish. Plus, it can largely be made ahead of time, then put together just before serving. Squid or chicken are delicious substitutes for the shrimp. Contributed to the FareShare Gazette by Chupa in response to a request; 27 May 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 428 Calories; 12g Fat (25.3% calories from fat); 60g Protein; 18g Carbohydrate; 5g Dietary Fiber; 431mg Cholesterol; 461mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Spicy Thai Meatballs With Crispy Noodles Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil 1 pound ground pork 1 large egg 1/2 cup dry-roasted peanuts -- finely chopped 1/4 cup chopped fresh cilantro or parsley 3/4 teaspoon salt 3 3/4 ounces cellophane noodles -- (see note) 1/2 cup chunk-style peanut butter 1 tablespoon grated lemon peel 1/4 teaspoon ground red cayenne pepper 1 small cucumber -- sliced 1 small carrot -- peeled and thinly sliced or cut into thin sticks Fresh cilantro or parsley sprigs -- optional Pour oil into 3-quart saucepan to depth of 1 inch; heat over medium-high heat to 375 degrees F. Meanwhile, in large bowl, combine pork, egg, ground peanuts, chopped cilantro and salt. Using hands or wooden spoon, blend well. Shape mixture into 1-inch balls. In 12-inch skillet over medium-high heat, heat 2 tablespoon oil; add meatballs. Cook about 12 minutes, turning frequently until well browned on all sides. Add 1 cup water, stirring to loosen brown bits from bottom of skillet; bring to boil. Reduce heat to low. Simmer, covered, 5 to 10 minutes until meatballs are cooked through. Meanwhile, add noodles, a small amount at a time, to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size. Using a slotted spoon, remove noodles to paper towel to drain. When meatballs are cooked, stir in peanut butter, grated lemon peel and ground red pepper; cook about 1 minute longer until heated through. Arrange fried noodles on serving platter. Spoon meatballs over noodles; arrange cucumbers and carrots decoratively around edge. Garnish with cilantro sprigs, if desired. Makes 4 servings. Note : Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets. Contributed to the FareShare Gazette by Jim in response to a request; 30 May 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 536 Calories; 34g Fat (57.7% calories from fat); 26g Protein; 31g Carbohydrate; 3g Dietary Fiber; 135mg Cholesterol; 640mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat. * Exported from MasterCook * Spring Green Hummus - 10 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Dried chickpeas -- (2-cups cooked) 1 cup Reserved bean stock or water 1 cup spinach leaves -- Chopped fresh 1/2 cup Chopped fresh parsley -- (extra for garnish) 1/4 cup Tahini 2 Cloves garlic -- chopped or crushed 1/2 lime 1 1/2 tablespoon Lime juice -- Grated zest only 1 tablespoon Olive oil -- plus extra for garnish 1 teaspoon Salt Lime wedges -- garnish Sort through, rinse and cook beans by your preferred method. Drain, reserving 1 cup of the stock. If using canned chickpeas that are not hot, simmer them in bean stock or water until they are very hot. Drain, reserving 1 cup of stock. Put spinach in blender or food processor, then add hot chickpeas (which will cook the spinach slightly to bring out its color and flavor). Process to a smooth bright green consistency. Add parsley, tahini, garlic, lime zest, lime juice, oil, and salt. Continue processing until mixture forms a thick paste. If mixture is too dry, add a little of the reserved stock. Taste and adjust the seasonings if necessary. Garnish with the extra parsley, lime wedges and a splash of olive oil. Make this dip a day ahead to let the flavors blend. Serve cold with crisp raw vegetables or warmed pita bread. Serves: 8 Source: "FoodDownUnder.com" S(Formatted by Chupa Babi in MC): "03.15.06" Using canned chickpeas, I added 1/2 cup of mint to the parsley. Doubled the lime juice. Added 1 cup of warm veggie broth and a good sprinkling of red pepper flakes. Tossed with a bowl of whole wheat fettucine and collected kudos. Next time I will double the garlic. Contributed to the FareShare Gazette by Chupa; May 7, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 6g Fat (74.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 280mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Stir-Fry Ravioli ala Art Recipe By : J. M. Hirsch, modified by Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil -- or more if needed 1/4 teaspoon red pepper flakes 3 pounds lean ground beef 1 medium red bell pepper -- thinly sliced 1 medium red bell pepper -- thinly sliced 1 small sweet onion -- thinly sliced 2 cups red wine 2 large cans diced tomatoes -- with juice 6 tablespoons olive oil -- divided 3 pounds ravioli -- fresh cheese garlic salt and black pepper -- to taste 8 cups spinach -- fresh baby 4 cups cheddar cheese -- shredded Heat oil and pepper flakes in a large (8-quart) sauce pan over medium- high heat. Add the beef and cook, breaking it up and moving it around with a large spoon, until browned and cooked through, about 10 minutes. Move the meat to one side of the pan; add the peppers and onions and sauté about 5 minutes, until the vegetables are starting to get tender. Combine with the ground meat. Stir in the wine and tomatoes and cook until liquid reduces by about half. Season to taste with garlic salt and pepper. In a large, non-stick sauté pan, heat 2 tablespoons of olive oil. Add 1 pound of the fresh ravioli and sauté, using tongs to move them about the pan, until lightly browned in spots, about 5 minutes. Season lightly with garlic salt and black pepper. Empty pan into the meat and vegetable mixture and repeat with remaining ravioli, one pound at a time. Combine the sauce and ravioli gently. Just before serving, add spinach and cheese and toss until the greens wilt and the cheese melts. Description: "This recipe can be altered anyway you want as far as meat or vegetable additions." S(Formatted in MC By): "Art Guyer" Prepared by Art on May 8, 2007, reviews were great and recipe was placed in the "definitely do again" category :} NOTES : The original version of this recipe came from The Herald-Mail, a Hagerstown, MD newspaper on April 11, 2007. Contributed to the FareShare Gazette by Art; May 10, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 792 Calories; 54g Fat (64.0% calories from fat); 40g Protein; 28g Carbohydrate; 2g Dietary Fiber; 242mg Cholesterol; 1031mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 8 Fat. * Exported from MasterCook * Strawberry-Kiwi Slaw with Poppy Seed Dressing (AICR) - 2 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing: 2 tablespoons raspberry vinegar 2 tablespoons olive oil 1 tablespoon honey 1 Pinch ground mace 1/4 teaspoon poppy seeds 1 tablespoon plain fat-free yogurt Slaw: 1 cup ripe strawberries, washed, stems removed and chopped 1 ripe kiwi, peeled and sliced into thin strips 2 cups very finely shredded cabbage 1/2 cup fresh cilantro or fresh mint, washed and chopped (optional) Parsley, for garnish In a food processor or blender, purée all the dressing ingredients until smooth and creamy. Spoon the dressing into a small bowl. Chill for at least 1 hour before serving. In a large bowl, combine the slaw ingredients. Pour on the dressing and toss. Garnish with parsley and serve. This dish, fully prepared, can be made 1 day in advance. Makes 2 cups. Per 1/2 cup serving: 113 calories, 7 g. fat (<1 g. saturated fat), 13 g. carbohydrate, 1 g. protein, 2 g. fiber, 9 mg. sodium. Here is a remake of the classic Dutch recipe for coleslaw, which traditionally features shredded cabbage. AICR has added sliced strawberries and kiwi fruit for a sweet and tangy taste. If you are looking for a side dish that is high in fiber and higher still in taste, this is the recipe for you. Source: American Institute Cancer Research, Formatted by Chupa Babi in MC: 05.14.07 Contributed to the FareShare Gazette by Chupa; May 18, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Hummus with Candied Peppers, Pistachios, and Feta - 2 pts Recipe By : Nashville's ZOLA restaurant Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Hummus: 1 pound sweet Potatoes 1 large Lemon -- juiced 1 teaspoon Cumin seeds 1 teaspoon Salt 1/4 teaspoon Cayenne pepper 1/8 teaspoon Black pepper 1 tablespoon Tahini 1 tablespoon Olive oil 3 teaspoons brown sugar Zest of 1 Orange Candied Peppers: 1/4 Poblano pepper 1 red Chili 1/4 cup sugar 2/3 cup water salt to taste Plate Presentation: 1 teaspoon crumbled Feta cheese 1 teaspoon toasted pistachios Hummus: Bake or microwave sweet potatoes until fully cooked, allow the potatoes cool, then remove and discard the skins. Toast cumin seeds on low heat, then crush by hand before adding to the food processor. Seeds can be crushed by using a mortar and pestle or by smashing between a saucepan and cutting board. Place the remaining ingredients into the processor and blend until smooth and creamy. When hummus is finished mixing, you may want to add more salt or sugar depending on the sweetness of the potatoes. Candied Peppers: Clean ribs and seeds from the peppers. Use a sharp knife to cut peppers into 1/8 inch thick slices. Place peppers in the sugar water and simmer on medium heat until liquid becomes syrupy. If you don't want to handle red chilis, substitute a red bell pepper and a teaspoon of chili flakes. Plate Presentation: Serve hummus with toasted pita or bagel chips. Scoop hummus onto decorative plate, then place candied chilis in the center of the hummus. Sprinkle with feta and toasted pistachios. Description: "2 pts" Source: "www.supermarketguru.com" S(Formatted by Chupa Babi in MC): "03.15.06" Contributed to the FareShare Gazette by Chupa; May 8, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 3g Fat (26.1% calories from fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 280mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Sweet Potato Lentil Soup from Joan's Files Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Volume 10-05 May 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Margarine 2 medium sweet potatoes (peeled and cut into 1/2-inch chunks) 2 large celery stalks, diced 1 large onion, diced 1 garlic clove, minced 1 tablespoon curry powder 1/2 tablespoon grated, peeled fresh ginger 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon salt 1/8 teaspoon ground red pepper (cayenne) 1 package dry lentils 2 cans vegetable or chicken broth In a 6-quart Dutch oven, melt margarine over medium heat. Add sweet potatoes, celery, and onion and cook until onion is tender, about 10 minutes, stirring occasionally. Add garlic, curry powder, ginger, cumin, coriander, salt and cayenne. Cook, stirring, 1 minute. While vegetables are cooking, rinse lentils with cold running water and discard any stones or shriveled lentils. To vegetables in Dutch oven, add broth, lentils and 6 cups of water; heat to boiling over high heat. Reduce heat to low; cover and simmer 40-45 minutes, until lentils are tender, stirring occasionally. Optional: Serve soup with yogurt, toasted coconut and lime wedges. Makes about 14 cups of soup **I like to cook mine a day ahead. The flavor is much more blended the next day. I use 1/8-1/4 teaspoon dried ginger instead of fresh -- but I don't care for ginger. Source: Joan's friend, Kelly Contributed to the FareShare Gazette by Joan; May 16, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 17 Calories; 2g Fat (89.7% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. |
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