Recipes Included On This Page Mango Lassi Maple Walnut Crêpes Middle Eastern Vegetable Stew - Slow Cooker Montana Tonic Mushroom & Leek Galette Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mango Lassi Recipe By : Simple Indian Cookery by Madhur Jaffrey Serving Size : 2 Preparation Time :0:05 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 milliliters plain yoghurt -- (1 cup/8 fl. ounces) 150 grams mango -- (5 ounces) chopped non-fibrous flesh from a peeled ripe mango 2 tablespoons caster sugar -- (30 mL) [very finely granulated sugar] 10 ice cubes A few drops of rosewater (optional) 2 sprigs fresh mint Combine all the ingredients except the mint in a blender and blend until smooth. Strain through a sieve, pushing through as much liquid as possible. Pour the lassi into 2 glasses. Decorate with the sprigs of mint and serve. Serves 2. From Simple Indian Cookery by Madhur Jaffrey; BBC Books, 2001. MC format by Hallie. Hallie's comments: I substituted 3 teaspoons of Splenda for the caster sugar, omitted the rosewater but added a slice of pickled ginger. I found it was not necessary to push the mixture through a sieve; I started to do it that way but soon decided it was totally not necessary. It was very refreshing and I will definitely do this again. Note to self: never pour this into glasses that are too narrow or too tall to get your fingers all the way to the bottom to clean the stuff that sticks in the bottom and sides. <G> Contributed to the FareShare Gazette by Hallie; 19 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; trace Fat (4.0% calories from fat); trace Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit. * Exported from MasterCook * Maple Walnut Crêpes Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sifted flour 3/4 cup water 3/4 cup milk 3 eggs 2 tablespoons melted butter 1/4 teaspoon salt 2 cups walnuts -- shelled and crushed 1 Big leaf maple syrup Warm a plate in the oven at 150F. In a large glass bowl, whisk the first 6 ingredients into a well-mixed batter. Lightly grease a large frying pan with butter. Heat until a drop of water bounces on contact. Ladle batter into the center of the pan, turning the pan or using a spoon to spread the batter into a thin, large round. When the batter has cooked through and begun to steam, carefully flip the crêpe. Fry a few moments more, then set aside on the plate in the oven. Repeat until the batter is used up, keeping the growing pile of crêpes covered with a cloth. To prepare filling, stir syrup into walnuts until coated. Roll 1/4 cup walnut filling in each crêpe. Serve with butter and syrup on the table. Source : Plenty: One Man, One Woman, and a Robust Year of Eating Locally. Copyright © 2007 by J. B. MacKinnon and Alisa Smith. Formatted by Chupa Babi in MC: 05.08.07 Contributed to the FareShare Gazette by Chupa; 17 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Middle Eastern Vegetable Stew - Slow Cooker Recipe By : Editors of Easy Home Cooking Magazine Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 3 cups sliced zucchini -- (12 ounces) 2 cups cubed peeled eggplant -- (6 ounces) 2 cups sliced quartered peeled sweet potatoes [8 ounces] 1 1/2 cups cubed peeled butternut squash 28 ounces crushed tomatoes in purée -- (1 can) 1 cup rinsed and drained chickpeas 1/2 cup raisins -- or currants 1 1/2 teaspoons ground cinnamon 1 teaspoon grated orange peel 3/4 teaspoon ground cumin -- (3/4 to 1) 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon ground red pepper -- (1/4 to 1/2) 1/8 teaspoon ground cardamom Hot cooked rice or couscous (optional) Combine all ingredients except rice in slow cooker. Cover; cook on LOW 5 to 5 1/2 hours or until vegetables are tender. Serve over rice, if desired. Source : Editors of Easy Home Cooking Magazine Formatted by Chupa Babi in MC: 05.07.07 ChupaNote : I love this recipe; very forgiving, very adaptable. I sometimes add dried fruit (Moroccan style - apricots, dates or mixed dried fruit) and always add at least 1 teaspoon red pepper flakes or harissa (powder, paste or sauce). Contributed to the FareShare Gazette by Chupa; 14 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Montana Tonic Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups brewed black tea 1 cinnamon stick 1/4 cup Splenda 1 cup raspberry juice 1 lemon -- juiced 1 fresh mint sprig 1 liter carbonated water Brew tea with cinnamon stick. Dissolve Splenda in the hot tea. Set aside to cool. In a large pitcher combine the tea, raspberry juice and lemon juice. Crush 3 mint leaves and stir in. Pour the carbonated water in; stir and serve over ice. Makes 12 servings. Contributed to the FareShare Gazette by Richard in response to a request; 13 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; trace Fat (1.0% calories from fat); trace Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Mushroom & Leek Galette Recipe By : EatingWell Diabetes Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 3/4 cup whole-wheat pastry flour 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup 1% cottage cheese 1/4 cup canola oil 1/4 cup 1% milk 1 1/2 teaspoons sugar 1 egg -- mixed with 1 tablespoon water for glaze Filling: 1 tablespoon extra-virgin olive oil 2 cups sliced leeks -- (about 2 large) [see Tip] 12 ounces cremini or baby bella mushrooms -- wiped clean and sliced -- (6 cups) 1 large egg 1/3 cup reduced-fat sour cream 1/2 teaspoon salt -- or to taste Freshly ground pepper to taste 1/2 cup chopped scallions 1/4 cup chopped fresh parsley 1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk and sugar; process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and knead several times, but do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 20 minutes. 2. Meanwhile, prepare filling: Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes. (Add water, if necessary, to prevent scorching.) Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool. 3. Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat. 4. To assemble & bake galette: Preheat oven to 400F. Coat a baking sheet with cooking spray. 5. On a lightly floured surface, roll dough into a rough 15-inch circle about 1/4 inch thick. Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim. 6. Bake the galette until the crust is golden, 25 to 35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and serve hot or at room temperature. Makes 8 appetizer servings or 4 main-dish servings. Active Time: 1 hour. Total Time: 1 1/2 hours. Ease Of Preparation: Moderate Source : EatingWell Diabetes Cookbook. Formatted by Chupa Babi in MC: 04.0707 TIP : To clean leeks: Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek's stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains. MAKE AHEAD TIP: Refrigerate for up to 2 days. Reheat on a baking sheet at 350F for 20 to 25 minutes. Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish. Chupa Note: Added this to my Easter menu at the last minute, when HoneyBabySweetHeart told me he'd invited some foreign students at the last minute. Doubled the parsley and scallion. Added 1 teaspoon red pepper flakes (will add more next time). Used frozen Pepperidge Farm puff pastry for the crust. Not as healthy but it sure was quick!!! Wish someone would make a whole wheat puff pastry that would puff. Contributed to the FareShare Gazette by Chupa; 31 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 10g Fat (61.3% calories from fat); 3g Protein; 11g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 315mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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