Recipes Included On This Page Agnello al Forno (Slow Cooker) Artichoke and Basil Pesto Artichoke-Scallion Dip with Herbs (AICR) Asian Quickie Stir-Fry Dinner Asian Vegetarian Broth (Slow Cooker) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Agnello al Forno (Slow Cooker) Recipe By : Not Your Mother's Slow Cooker Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium yellow onion -- cut into 8 wedges 2 garlic cloves -- minced 2 pounds new white potatoes -- halved or quartered or new red potatoes 2 tablespoons olive oil 2 pounds lamb stew meat -- trimmed of some fat, cut into 1 1/2 inch chunks and blotted dry 1/4 cup finely chopped fresh flat-leaf parsley 1/4 cup finely chopped fresh basil 2 tablespoons finely chopped fresh oregano -- or savory 8 grinds black pepper Salt -- to taste 2 pounds plum tomatoes -- coarsely chopped 2 tablespoons unsalted butter -- cut into bits Layer the onions, garlic and potatoes in the slow cooker. In a large skillet over medium-high heat, warm 1 tablespoon of the oil until very hot. Add half the meat and cook until browned on all sides, 4 to 5 minutes. Transfer to slow cooker. Repeat with the remaining oil and meat. Add half of the herbs and all of the pepper to the cooker and season with salt and pepper. Top with the tomatoes and dot with the butter. Cover and cook on Low until the lamb is fork tender, 8 to 10 hours. An hour before the end of the cooking time, sprinkle the remaining herbs on top of the meat and vegetables. Serve with rice and a nice green salad. Serves 6. Description : "19 pts" S(Formatted by Chupa Babi in MC): "01.15.07" Recipe from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. Copyright "2005" NOTES : Low for 8 to 10 hours; herbs added during the last hour of cooking. Medium or Large, round or oval = 4 to 7 quart cookers. Agnello al Forno, which means "oven roasted lam", is a traditional home- cooked dish, especially around Naples. It is layered in a clay casserole and cooked for hours. Although it is most often made with goat, the lamb version, usually cut from the shoulder, is most popular. The fresh herbs are a must; don't even consider making this dish with dried [herbs]. Contributed to the FareShare Gazette by Chupa; 3 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 9g Fat (59.9% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 15mg Sodium. Exchanges: 2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Artichoke and Basil Pesto Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces canned artichoke hearts -- (2 cans), drained 4 tablespoons grated Parmesan cheese 4 tablespoons sunflower seeds -- salted 4 garlic cloves -- peeled 6 cups fresh basil leaves -- loose packed 1 tablespoon lemon zest Salt and pepper to taste 1/2 cup olive oil -- more or less 1/4 cup lime juice -- more or less Add all ingredients except oil and lime juice into a blender and process for 30 seconds. Drizzle in olive oil and lime juice until pesto is smooth and to a consistency you like. Taste and adjust seasoning. Serve over just-cooked pasta, chicken, shrimp or vegetables. DO NOT cook. Store leftovers in the freezer. Made on 4 June 2007, by Art Guyer; served with farfalle. This sauce turned out great. I think it would be good with anything! Contributed to the FareShare Gazette by Art; 8 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 11g Fat (72.8% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 197mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Artichoke-Scallion Dip with Herbs (AICR) Recipe By : American Institute Cancer Research Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces canned artichoke hearts -- packed in water [drained] 2 scallions -- thinly sliced Lemon juice -- optional 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 2 tablespoons low fat mayonnaise -- or sour cream 2 tablespoons nonfat plain yogurt 1 teaspoon spicy mustard -- (1 to 2 teaspoons) Salt -- to taste 1/4 cup chopped fresh parsley -- garnish In a food processor or blender, puree all of the ingredients until smooth and creamy. Spoon the mixture into a serving dish. Chill for at least 1 hour before serving. Garnish it with parsley. The dip can be made 1 day in advance. Makes 1 cup. Source : American Institute Cancer Research Formatted by Chupa Babi in MC: 04.04.07 Try as many new vegetables as you can. The research indicates that eating a great variety of them will help fight cancer. But how do you eat an artichoke? To get the greatest benefit from its vitamins and phytochemicals, steam it and scrape the ‘meat’ off the leaves with your front teeth. But it is a lot easier to transform artichoke hearts into a tangy spread to serve on wedges of bell pepper or rye crackers—and you'll love the taste. ChupaNote : Instead of the mayo and yogurt, I used a 1/4 cup of soft tofu and upped the spices: doubled the thyme, basil and mustard. Added a 1/2 teaspoon of red pepper flakes. Added a pinch of flaked nori instead of the salt. Worked fine. Next time I'll double the scallions too! I like a little bit of bite. Contributed to the FareShare Gazette by Chupa; 8 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Quickie Stir-Fry Dinner Recipe By : Shape Magazine, July 2003 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups ten-minute instant cooked brown rice 16 ounces firm tofu -- (1 block) 1 tablespoon sesame seeds 2 tablespoons olive oil 1/2 cup bottled Szechwan sauce 1/2 cup water 16 ounces Asian frozen vegetable medley mix Prepare brown rice according to directions on box. While rice is cooking, cut tofu into 1-inch chunks. Sprinkle with sesame seeds. Heat olive oil in a large skillet or wok over medium-high heat, add tofu and brown on all sides (about 1-2 minutes). Remove from pan and place on a serving platter. Add Szechwan sauce and water to pan. Stir until combined, then add frozen vegetables, stirring often until vegetables are cooked through (about 3-4 minutes). Add more sauce or water if needed. Pour over tofu. Ladle stir-fry mixture over brown rice and serve immediately. Serves : 4 Prep Time: 7 minutes. Cook Time: 7 minutes. Nutrition Boosters * Stir in 2 cups frozen baby spinach and 2 cups frozen chopped carrots along with frozen veggies. Adds: 20 calories, 2 g fiber, 37 mg calcium, folate, vitamin A, magnesium and iron. * Stir in 1/2 pound medium raw frozen shrimp along with vegetables. Adds: 61 calories, 1 g fat, 12 g protein, 22 mg calcium and zinc. Source : Shape Magazine, July 2003 Formatted by Chupa Babi in MC: 08.15.04 ChupaNote : This is one of my favorite 'busy day' recipes. I always have cooked brown rice in my freezer in 2 cup portions. So I skip that step and just add whatever veggies are in the fridge. Contributed to the FareShare Gazette by Chupa; 21 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 13g Fat (68.4% calories from fat); 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Fat. * Exported from MasterCook * Asian Vegetarian Broth (Slow Cooker) Recipe By : Not Your Mother's Slow Cooker Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium yellow onions -- quartered 1 bunch green onions -- (white and green parts), cut crosswise into several lengths each 1 head napa cabbage -- cored and coarsely shredded 2 medium carrots -- cut into chunks 3 ribs celery -- or bok choy leaves, cut into pieces 1/4 bunch fresh cilantro -- with stems 3 large shiitake mushrooms -- (3 or 4) 1 head garlic -- left unpeeled and cut in half crosswise so that each clove has been halved 8 ginger root slices -- thinly sliced, unpeeled 3 tablespoons tamari soy sauce -- or another soy sauce 1 star anise 1 teaspoon Szechuan peppercorns -- toasted in a dry skillet over medium heat until fragrant. If your can't find them, use black peppercorns. 1 teaspoon Chinese five spice powder Put the vegetables, garlic and ginger in the slow cooker. Add cold water to cover by at least 2 inches, and add the tamari and spice. Cover and cook on High until hot, about 1 hour. Turn cooker to Low and cook for 5 to 6 hours. Uncover and let cool to lukewarm. Set a large colander lined with a double layer of cheesecloth or a fine-mesh strainer over a large bowl and pour the broth through to strain. Press the vegetables to extract all the liquid. Discard the solids. The broth is ready for use and can be refrigerated for 3 to 4 days. Or pour into air-tight plastic freezer containers, leaving 2 inches at the top to allow for expansion and freeze for up to 3 month. Yields: 2 quarts (8 one cup servings) S(Formatted by Chupa Babi in MC): "01.15.07" NOTES : High for about 1 hour, then Low for 5 to 6 hours. Large cooker = 5 quart to 7 quart Recipe from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann Copyright : "2005" Contributed to the FareShare Gazette by Chupa; 14 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; trace Fat (5.9% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 398mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

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