Recipes Included On This Page Raisin Sauce for Tofu Red Rice - Dakkar Africa Rhubarb Punch Rhubarb Upside-Down Cake Rick's Place Zucchini Soup Roasted Cod with Warm Tomato-Olive-Caper Tapenade Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raisin Sauce for Tofu Recipe By : Detroit News, April 17, 2007 Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons brown sugar 1/2 teaspoon cornstarch 1/8 teaspoon mustard powder 1/4 teaspoon white vinegar 1 tablespoon raisins -- plus 1 teaspoon raisins 1/8 teaspoon grated lemon zest 1/4 teaspoon lemon juice 2 tablespoons water In a saucepan, stir together brown sugar, cornstarch and mustard powder. Slowly stir in vinegar, then add raisins, lemon zest, lemon juice and water. Cook over medium heat, stirring frequently, until mixture begins to thicken. Serves one. Curtrise Garner of Detroit writes about food, entertaining and etiquette. Detroit News, April 17, 2007 Formatted by Chupa Babi in MC: 04.20.07 ChupaNote : this is a sauce usually served over ham. I marinate tofu (frozen, defrosted, squeezed dry) in this overnight and bake right in the marinade. Be sure and use firm or extra firm tofu. Contributed to the FareShare Gazette by Chupa; 19 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Rice - Dakkar Africa Recipe By : The Soul of a New Cuisine: A Discovery of... Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup peanut oil 1 small red onion -- sliced 1 jalapeno chili -- seed and ribs removed, finely chopped 2 teaspoons shrimp powder -- (optional) [We used powdered/shredded nori we keep by the stove as a salt substitute - Worked Fine!] 3 garlic cloves -- minced 2 tomatoes -- chopped or 1 cup chopped canned tomatoes 1 teaspoon chili powder 1 cup short-grain white rice 1 1/2 teaspoons salt 2 thyme sprigs 1 cup tomato juice 2 cups water 1/4 cup loosely packed cilantro sprigs -- chopped Heat the peanut oil in a large saucepan over high heat. When the oil shimmers, add the onion and cook until translucent, 5 to 7 minutes. Add the jalapeño, shrimp powder, if using, and garlic; sauté for 1 minute. Reduce the heat to low, stir in the tomatoes and chili powder; cook for 10 minutes or until the oil separates from the tomatoes. Add the rice and stir to coat. Stir in the salt, thyme, tomato juice, and water and bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes. Remove the pan from the heat and stir in the cilantro. Replace the cover and let sit for 10 minutes, until all the liquid is absorbed. 4 to 6 servings Source : The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. Copyright © 2006 by Marcus Samuelsson. Formatted by Chupa Babi in MC: 12.15.06 Marcus Samuelsson: In Dakar I was served a rice dish that had a startlingly vivid red hue and a pleasingly intense flavor. The color and taste came from shrimp powder, made from dried shrimp pounded by hand to a fine, dusty powder, then sifted to remove any shells. Shrimp powder has limited availability in the United States, but it's worth seeking out at African or Asian markets. If you can't find it, you can get a similar color by adding a tablespoon of tomato paste along with the tomato juice. ChupaNote; we subbed powdered nori for the shrimp powder and added a very generous tablespoon of concentrated (Amore) tomato paste from the tube. We also doubled the chili powder and tarragon. We beefed up the veggies by adding a handful of minced red/yellow/green bell peppers and frozen peas rinsed in hot water when you add the cilantro to the pot and let everything steam for 10 minutes. Very pretty, very spicy. Next time I'll add some baked tofu. Perfect with the spices. Contributed to the FareShare Gazette by Chupa; 11 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 14g Fat (72.9% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1037mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Rhubarb Punch Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds rhubarb -- chopped 3/4 cup granulated sugar 1 orange -- juiced 1 lemon -- juiced 3/4 cup soda water In saucepan, bring rhubarb and 4 cups water to a boil; reduce heat to medium and cook, stirring occasionally, for 10 minutes or until rhubarb is softened. In cheesecloth lined sieve set over bowl, strain rhubarb for at least 2 hours or overnight. Discard pulp. Stir sugar and orange and lemon juices into rhubarb juice. Transfer to pitcher and refrigerate. Just before serving, add soda water. Source : Heritage Recipe Contest, Canadian Living magazine for Canada's 125th birthday Joan's Note: very refreshing!!!! Joan's Files Yield : 4 to 6 servings Contributed to the FareShare Gazette by Joan; 18 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; trace Fat (1.6% calories from fat); 2g Protein; 55g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 Fruit; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Rhubarb Upside-Down Cake Recipe By : 2nd Prize Winner in "Ready for Rhubarb" contest Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup packed brown sugar 3 tablespoons butter -- melted 2 1/4 cups diced fresh or frozen rhubarb 4 1/2 teaspoons sugar BATTER: 6 tablespoons butter -- softened 3/4 cup sugar 2 eggs -- separated 1 teaspoon vanilla extract 1 cup all-purpose flour -- plus 2 tablespoons all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup milk 1/4 teaspoon cream of tartar Whipped cream -- optional In a small bowl, combine brown sugar and butter. Spread into a greased 9- inch round baking pan. Layer with rhubarb; sprinkle with sugar. Set aside. In a large mixing bowl, cream butter and sugar. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In a small mixing bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb (pan will be full, about 1/4 inch from the top of pan). Bake at 325F for 50-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out. Source : "Taste of Home Magazine - Apr-May '06, pg. 27-28" S(Mc Formatting by): "Cookie, augmented by Bobbie" Yield : "10 to 12 servings" NOTES : "This light and airy yellow cake is moist but not too sweet and the caramelized rhubarb topping adds tangy flavor and eye appeal," writes Joyce. "We like it served with strawberry ice cream." Bobbie's Note: This was a wonderful dessert. It is only going to serve about 8 for us, it is that good. Recipe by: 2nd Prize Winner in "Ready for Rhubarb" contest from Joyce Rowe, Stratham, NH Contributed to the FareShare Gazette by Bobbie; 6 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 283 Calories; 12g Fat (36.6% calories from fat); 3g Protein; 43g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 308mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Rick's Place Zucchini Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 small zucchini -- sliced 2 small potato -- sliced 1 small onion -- chopped 2 teaspoons Herbes de Provence 1 tablespoon Braggs Liquid Aminos Pepper -- freshly ground 14 1/2 ounces chicken broth -- or veggie broth 1/2 cup water -- or fat-free milk 1/2 teaspoon dried chives 1/2 teaspoon dried parsley 1/4 cup instant potato flakes 1/4 teaspoon dark sesame oil Place all the ingredients except the water and the instant flakes in the chicken broth and bring to a boil. Simmer until the potatoes are tender. When the potatoes are tender, add the milk, using a stick blender, puree the soup in the pan. While you are pureeing add the instant flakes to desired consistency. Remove from heat and serve. Note : herbes de provence consists of tarragon, basil, savory, thyme, rosemary, fennel and lavender in the mixture I have. Description : "This is not a sweetish soup. It has a bit more savory darker taste especially with the addition of the sesame oil. Use a Food processor if you don't have a stick blender" Note : You can use oatmeal in place of the potato flakes simply adjust to consistency and it has the added advantage of more nutrition than the instant flakes. Either will thicken and you can't tell either one is in there when pureed. Regular milk can also be used. I used fat-free because of the wife's heart problems. It is posted on the net at http://www.recipezaar.com/7973. The nutrition calculates for the water and the regular chicken broth. Other veggies can be added to taste. The description is posted to the net with the recipe at that location. It is a darker savory soup instead of the sweetish Zucchinis we are used to when most make it. I forgot to add that Braggs Liquid Aminos are an extremely low sodium soy sauce. You can find it in major stores with a good health food section, in health food stores or on the net by searching the name. Contributed to the FareShare Gazette by Philo in response to a request; 22 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 1g Fat (9.9% calories from fat); 6g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 338mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Roasted Cod with Warm Tomato-Olive-Caper Tapenade Recipe By : EatingWell This Week, 24 April 2007 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cod fillet -- (see Ingredient note) 3 teaspoons extra-virgin olive oil -- divided 1/4 teaspoon freshly ground pepper 1 tablespoon minced shallot 1 cup halved cherry tomatoes 1/4 cup chopped cured olives 1 tablespoon capers -- rinsed and chopped 1 1/2 teaspoons chopped fresh oregano 1 teaspoon balsamic vinegar 1. Preheat oven to 450F. Coat a baking sheet with cooking spray. 2. Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet. 3. Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve. Makes 4 servings. Ingredient note: Cod: Over-filling and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (www.mbayaq.org/cr/seafoodwatch.asp). Source : EatingWell This Week, 24 April 2007 Formatted by Chupa Babi in MC: 042507 ChupaNote : the tapenade was delicious. Next time I will double it. AuthorNote : The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal. Contributed to the FareShare Gazette by Chupa; 25 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 4g Fat (29.5% calories from fat); 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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