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FareShare Gazette Recipes -- June 2007 - S's
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* Exported from MasterCook * Sautéed Spinach with Toasted Sesame Seeds Recipe By : EatingWell Diabetes Cookbook Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons toasted sesame oil 1 tablespoon sesame seeds 2 garlic cloves -- minced 2 teaspoons minced ginger 10 ounces fresh spinach -- (see Ingredient note), tough stems removed 2 teaspoons rice vinegar 1 teaspoon reduced-sodium soy sauce Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately. Makes 2 servings Active Time: 15 minutes. Total Time: 15 minutes. Source : EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 041507 Ingredient note: The sturdier texture of mature spinach stands up better to sautéing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw. A delicious and quick spinach sauté is a nice addition to any meal. Contributed to the FareShare Gazette by Chupa; 16 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 3g Fat (32.0% calories from fat); 5g Protein; 8g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 213mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Semolina Halwa Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 grams coarse semolina 2 tablespoons ghee 500 milliliters boiling water A few strands of saffron 150 grams sugar 50 grams almonds -- chopped 1 tablespoon golden raisins 1/2 teaspoon green cardamom powder 1. Dissolve sugar in hot water and keep aside. 2. Measure all other ingredients and keep aside, separately. 3. Heat ghee in a frying pan or kadhai. 4. Add semolina and fry on medium heat, until golden pink in colour and it gives out a distinctive aroma of roasting semolina. Ghee should begin to separate from the semolina. 5. Add sugared water. If using saffron, add along with water. Cook for 2-3 minutes, stirring frequently. Wear oven gloves or wrap a kitchen towel around your hand while stirring, because bubbling semolina splashes all over and may scald your hand. 6. When the mix becomes thick and begins to come off the pan, add 3/4th of the nuts, cardamom powder and raisins, mix and take it out in a serving bowl. 7. Garnish with remaining 1/3 nuts. 8. Serve hot. NOTES : Sooji halwa is the simplest and quickest to make of all the halwas. It can be made for breakfast, afternoon tea and for unexpected guests at any other time. It is the halwa that is made on special occasions and at various poojas (Hindu prayers). When making it for babies and small children, reduce ghee and sugar and do not add nuts and raisins. Contributed to the FareShare Gazette by Jennie; 16 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sesame and Scallion Quinoa Recipe By : Cook's Magazine May 1988 Serving Size : 12 Preparation Time :0:45 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups quinoa - about 1 pound 2 limes 1/2 cup light sesame oil -- cold pressed 2 tablespoons dark sesame oil Salt Fresh ground black pepper 3 tablespoons sesame seeds 1 cucumber 8 scallions 1/2 cup chopped fresh coriander leaves PREPARATION : Put quinoa in a large, heavy saucepan with 6 cups of cold water. Cover and bring to a boil. Reduce heat to low and simmer until water is absorbed and quinoa is tender and slightly translucent, about 20 minutes; cool. Meanwhile, squeeze 1/4 cup lime juice. Stir in sesame oils and season to taste with salt and pepper. Pour dressing over quinoa and stir well. Recipe can be made to this point 1 day ahead, covered, and refrigerated. Heat oven to 350F. Spread sesame seeds in a single layer in a cake pan and toast in oven until browned, about 5 minutes. Cool. Peel, seed, and finely chop the cucumber. Chop the scallions. Recipe can be made to this point a few hours ahead. SERVING : Bring quinoa mixture to room temperature, fluff it with a fork; stir in the cucumber, scallions and coriander. Adjust seasonings with salt and pepper. Transfer quinoa to a serving dish and sprinkle with toasted sesame seeds. NOTES : Fluffy South American whole grain, tossed with Oriental seasonings. If you have trouble finding quinoa, substitute bulgur, which has a similar texture and slightly nutty flavor. Contributed to the FareShare Gazette by Chupa; 2 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 43 Calories; 3g Fat (66.3% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. * Exported from MasterCook * Shredded Cabbage and Tahini Dip - Egyptian Recipe By :Mediterranean Grains and Greens by Paula Wolfert Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 small white cabbage -- finely shredded (3 cups) 1 garlic clove -- peeled 1/2 teaspoon coarse salt plus more to taste 1/2 cup sesame seed paste -- (tahini) 1/4 cup fresh lemon juice or in season, lemon juice mixed with the juice of bitter orange Ground cumin Soak the cabbage in ice water 2 to 3 hours. Make a traditional tahini sauce: crush the garlic to a purée with the salt. In the workbowl of a food processor, blend the tahini with the lemon juice and crushed garlic until the mixture is white and tightens. Add 1/4 cup cold water and blend until smooth. Allow to mellow a few hours for the best flavor. Taste for salt and serve garnished with pinches of ground cumin. Just before serving, combine the cabbage and tahini and spread over grilled fish. Serves 2 to 4. Source : "Mediterranean Grains and Greens" by Paula Wolfert Formatted by Chupa Babi in MC: 05.21.05 Contributed to the FareShare Gazette by Chupa; 13 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (0.3% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 471mg Sodium. Exchanges: 0 Vegetable; 0 Fruit. * Exported from MasterCook * Smoked Trout Hash Recipe By : EatingWell 03.01.96 Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces smoked trout fillet 2 teaspoons canola oil 6 scallions -- chopped 4 cups diced cooked potatoes or frozen hash-brown potatoes 1/2 cup low-fat milk 3 tablespoons chopped fresh dill -- divided Salt & freshly ground pepper to taste 2 tablespoons reduced-fat sour cream 1. Remove skin from trout and flake fish, removing any bones. You should have about 2/3 cup. 2. Heat oil in a large cast-iron skillet over medium-high heat. Add scallions and sauté until they start to brown, 2 to 3 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, 7 to 8 minutes more. 3. Stir in milk and cook, scraping up any browned bits, 1 to 2 minutes. Stir in trout and 2 tablespoons dill and cook until heated through. Season with salt and pepper. Serve immediately, topped with sour cream and remaining 1 tablespoon dill. Makes 2 servings, about 2 cups each Ingredient note: Smoked trout can be mail-ordered from Ducktrap River Fish Farm, ducktrap.com. Or use smoked salmon or lox. Source : EatingWell 03.01.96 Formatted by Chupa Babi in MC: 06.11.07 Smoky trout is the perfect addition to this fast hash. Contributed to the FareShare Gazette by Chupa; 20 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 55 Calories; 5g Fat (71.6% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Sour Cherry Strudel Recipe Recipe By : Carol Martin Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cherry filling: 3 pounds sour cherries -- stemmed and pitted 3 cups sugar 1 teaspoon ground cinnamon Cheese filling: 2 pounds ricotta cheese 1/2 cup sugar -- (granulated or brown) 1 1/2 teaspoons vanilla extract 1/2 teaspoon lemon zest 1/2 teaspoon ground cinnamon 4 egg whites Dough: 1 package phyllo dough 2 cups unsalted butter -- melted 1 cup plain bread crumbs 1 cup walnuts or pecans -- chopped Streusel Topping: 3/4 cup all-purpose flour 1/2 cup confectioner's sugar -- (10x) 1 teaspoon baking powder 1/2 teaspoon cinnamon 2 ounces cold butter -- cut into cubes 1 teaspoon vanilla Cherry filling: In large saucepan, combine cherries, sugar and cinnamon. Bring to a boil over medium-low heat for about 30 to 40 minutes. Strain cherries from juice and set aside. Discard excess liquid. Cheese filling: Combine all ingredients in a large mixing bowl until well mixed. Set aside. Dough Preheat oven to 350 degrees F. On waxed paper, spread out a few sheets of phyllo dough and brush with melted butter. Top the dough with a thin coating of the cheese filling and then with the cherry filling. Top with bread crumbs and nuts. Cover with another couple sheets of phyllo dough and repeat topping steps. Repeat to create 3 to 4 layers of dough and topping and then roll up like a Strudel and place on a cookie sheet. Brush a thin coat of melted butter on top. Streusel Topping: Combine all topping ingredients in a food processor just until blended and still powdery. Top Strudel with generous portion of streusel topping. Bake for about 45 to 50 minutes, until browned and filling starts to bubble out. Let cool before serving. Contributed to the FareShare Gazette by Art; 30 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti with Creamy Sun-Dried Tomato Sauce (HeartSmart) Recipe By : Darlene Zimmerman, MS, RD, for Heart Smart Serving Size : Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup finely diced onion 3 tablespoons real bacon bits 2 garlic cloves -- peeled, minced 1/4 teaspoon salt 1/4 teaspoon black pepper 2/3 cup fat-free half-and-half 1/3 cup sun-dried tomatoes -- sliced 1/4 cup red wine 15 ounces no-salt-added tomato purée -- (1 can) 1/2 teaspoon dried basil 5 cups hot cooked whole-wheat spaghetti In a large stockpot, heat the olive oil over medium heat; add onion, bacon bits, garlic, salt and pepper; cook, stirring occasionally until onion is softened, about 5 minutes. Add the half-and-half, sun-dried tomatoes, wine, tomato purée and basil. Reduce heat to medium-low and simmer until sauce is slightly thickened, 5 to 10 minutes. Remove from heat. While the sauce is cooking, prepare pasta according to package directions, omitting the salt. Toss sauce with cooked pasta and serve. Serves 5. Preparation time: 10 minutes. Total time: 25 minutes. One serving of this spaghetti dish is an excellent source of fiber. Created by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen, April 11, 2007 Formatted by Chupa Babi in MC: 04.21.07 Contributed to the FareShare Gazette by Chupa; 18 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Peanut Sauce Recipe By : The EatingWell Diabetes Cookbook Serving Size : 5 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons smooth natural peanut butter 2 tablespoons lite coconut milk 1 tablespoon lime juice 2 teaspoons reduced-sodium soy sauce 1 teaspoon brown sugar 1/2 teaspoon crushed red pepper -- or to taste Whisk together peanut butter, coconut milk, lime juice, soy sauce, sugar and crushed red pepper in a small bowl until smooth. Makes about 5 servings. Active Time: 5 minutes. Total Time: 5 minutes Ease of Preparation: Easy Source : The EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 04.04.07 The perfect dipping sauce for chicken sate. Contributed to the FareShare Gazette by Chupa; 5 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4 Calories; trace Fat (0.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Other Carbohydrates. * Exported from MasterCook * Spring Salad ala Hallie Recipe By : Hallie Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-06 Jun 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small butter lettuce or any other nice tender-leafed lettuce 1 cup endive leaves -- (a good handful) A few sprigs of parsley Basil -- a few leaves Lovage leaves [the tender young ones; just a couple] [if you don't have lovage you can substitute celery leaves or cilantro] A couple of nasturtium leaves 2 garlic cloves -- smashed 1 pinch Kosher salt -- or a coarse sea salt 1/4 cup chopped sweet red onion 2 small tomatoes 1 tablespoon chopped Hot Hungarian pepper 1 cup pickled 4-bean salad -- drained Greek seasoning 1/2 cup light mayonnaise Tear the lettuce into conveniently-sized pieces and place into a medium bowl (one that gives you lots of room to toss the mixture before serving). Add the endive, chop or tear if necessary. Mine went in 'as is' since they weren't particularly large. Smash the garlic cloves with the side of a cleaver or broad-bladed knife. Gather the fresh herbs together with the garlic and the coarse salt making a nice little bundle then chop the whole thing. I didn't mince them particularly finely, just gave them a pretty good chopping; your choice. I like to use my big old cleaver for this job as it has some heft and also the blade is big enough to scoop up the chopped material and transfer it to wherever it is supposed to go without losing too much along the way. ;-> Add the chopped herbs to the bowl. Coarsely chop the tomatoes; add, together with the chopped onion and hot pepper, to the greens. I used Hot Hungarian because that is what I happen to have ready to use at the moment but you can substitute any other hot pepper you like. I will probably be using some of my jalapeno peppers as soon as they are ready. Lightly toss this mixture then add the Greek seasoning (or just salt and pepper if you prefer) and the pickled bean salad (I buy it in a jar); gently mix again. Add the mayonnaise (yes, a little mayo works quite well with a lettuce salad) and mix just until it is evenly distributed. Serves 2 with generous portions. Serve with a nice crusty bread. Heck you can even serve it on the bread if you don't want to dirty plates and utensils (grin). Recipe and MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 30 June 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 179 Calories; 12g Fat (56.9% calories from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 373mg Sodium. Exchanges: 1 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates. |
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