Recipes Included On This Page Tex-Mex Barbecued Chicken Burritos Tomato-Melon Gazpacho Tunisian Pepper-Tomato Relish Turkish Leeks and Carrots Turkish Salsa - 4 pts (Ferda's) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tex-Mex Barbecued Chicken Burritos Recipe By : The EatingWell Diabetes Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2 pound roasted chicken -- skin discarded, meat removed from bones and shredded (4 cups) 1/2 cup prepared barbecue sauce 1 cup canned black beans -- rinsed 1/2 cup frozen corn -- thawed or canned corn -- drained 1/4 cup reduced-fat sour cream 4 romaine lettuce leaves 4 10 inch whole-wheat tortillas 2 limes -- cut in wedges 1. Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes. 2. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges. Makes 4 servings, 1 wrap each Active Time: 15 minutes. Total Time: 15 minutes. Ease Of Preparation: Easy Source : The EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 04.04.07 These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup. Contributed to the FareShare Gazette by Chupa; 18 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 477 Calories; 11g Fat (21.3% calories from fat); 75g Protein; 17g Carbohydrate; 4g Dietary Fiber; 193mg Cholesterol; 377mg Sodium. Exchanges: 1 Grain(Starch); 10 Lean Meat; 0 Vegetable; 0 Fruit. * Exported from MasterCook * Tomato-Melon Gazpacho Recipe By : Mark Bittman's Quick & Easy Recipes from The New York Times Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tomatoes -- peeled and seeded [about 1 1/2 pounds] 1 cantaloupe -- (3 pounds) 2 tablespoons olive oil 10 fresh basil leaves Salt and freshly ground black pepper 1 lemon -- juice of 1. Cut the tomato flesh into 1-inch chunks. Seed the melon and remove the flesh from the rind; cut it into chunks. Put a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you have only one skillet). Add the melon to one skillet and the tomatoes to the other and cook, stirring, until they become juicy, no longer than 2 minutes. 2. In a blender, puree the melon, tomato, 1 1/2 cups water or 1 cup water plus 1/2 cup ice cubes and the basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust the seasoning. Serve. Serves 4 Time : 20 minutes, plus time to chill Source : "Mark Bittman's Quick and Easy Recipes from The New York Times" by Mark Bittman Formatted by Chupa Babi in MC:05.22.07 Author Note: I like gazpacho, but the ultimate minimalist version — take a few tomatoes, a red pepper, some onion, oil, vinegar and whiz it in a blender — doesn't always cut it for me. When I confessed this to my friend and sometime co-author Jean-Georges Vongerichten, he suggested I abandon tradition entirely and combine tomatoes with another fruit of the season: cantaloupe. These, combined with basil and lemon — in place of vinegar — produce the mildest, most delicious, creamiest gazpacho I’ve ever tasted. Make sure to use ripe cantaloupe and tomato at the height of the summer for the best results. Chupa Note: yeah, but it really DOES need some red pepper flakes!!! Contributed to the FareShare Gazette by Chupa; 24 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 8g Fat (44.5% calories from fat); 2g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 1 Vegetable; 1 Fruit; 1 1/2 Fat. * Exported from MasterCook * Tunisian Pepper-Tomato Relish Recipe By : Andrew Zimmern Serving Size : Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 3 cups canned, chopped tomatoes in juice 2 large -- red roasted peppers 8 garlic cloves -- minced 2 tablespoons toasted ground cumin 2 tablespoons harissa paste 1 lemon -- juice of [or to taste] 1/2 cup chopped parsley Place 2 tablespoons oil in a large saute pan and cook tomatoes until they are dry. While waiting, puree roasted peppers, keeping them a little chunky if you can by pulsing them in a food processor. Add peppers to tomatoes. Cook several more minutes to cook off water. Remove pan from heat. Stir and season. Add garlic, cumin, harissa, oil, lemon and parsley. Serve. Approx 2 1/2 cups. Author : Andrew Zimmern. Source: Minneapolis St.Paul Magazine Formatted by Chupa Babi in MC: 05.16.07 ChupaNote : I like to use the tomatoes with jalapenos for extra kick. Use the harissa (or other chile paste) to taste. Different brands have different heat. By adding pasta water, you can stretch this into a terrific pasta sauce: Double the parsley, add a handful of minced sweet onions, a handful of minced green bell pepper, a handful of shredded carrots. Voila! A quick and healthy dinner. Contributed to the FareShare Gazette by Chupa; 22 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkish Leeks and Carrots Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium leeks -- about 1 1/2 pounds 1 tablespoon extra virgin olive oil 1/2 cup diced onion 1 large carrot -- cut into 3/8-inch slices 1 1/2 cups fat-free reduced-sodium broth 1/4 cup cooked brown basmati rice 1 teaspoon freshly-minced lemon zest 1/2 lemon -- juice of [about 2 tablespoons] 1 teaspoon sugar Salt and freshly ground black pepper 2 tablespoons chopped fresh dill Cut off the root tip of the leeks. Starting at the bottom, cut the white part into 3/4-inch rounds, stopping 1-inch into the light green part. Wash and dry the sliced leeks. Heat the oil over medium-high heat in a skillet or Dutch oven large enough to hold the vegetables in one layer. (A tight-fitting cover is also needed.) Sauté the onions until translucent, 3 to 4 minutes. Add the leeks and carrots and cook until the onions are soft, 2 minutes longer, taking care not to let the vegetables color. Add the broth, rice, lemon zest, juice and sugar. Bring to a boil, reduce the heat, cover and simmer until the leeks are al dente, about 15 minutes. Uncover and cook until the leeks are very tender and the liquid is reduced and soupy, 10 to 15 minutes. Transfer mixture to a serving dish and cool to room temperature. Season to taste with salt and pepper. Before serving, sprinkle with the dill. Or cover and refrigerate for up to 2 days; let sit at room temperature for 20 minutes and add the dill before serving. Makes 4 servings or 3 1/2 cups. Source : AICR. Formatted by Chupa Babi in MC: 04.20.07 ChupaNote : tastes pretty close to the real thing, even without the butter. Mixed 1 cup of Vidalia, red and green onions for the 1/2 cup onion. And used Turkish Aleppo red pepper flakes for the pepper (actually used quite a lot of it). Contributed to the FareShare Gazette by Chupa; 3 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 4g Fat (29.7% calories from fat); 2g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 25mg Sodium. Exchanges: 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Turkish Salsa - 4 pts (Ferda's) Recipe By : Spice: Flavors of the Eastern Mediterranean by Ana Sortun Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-07 Jul 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small red onion -- finely chopped 1 medium European cucumber -- peeled, halved, seeded and finely diced 1 small green bell pepper -- finely diced 1 pound tomatoes -- seeded, finely diced and drained of most of their water 1 in sieve for about 10 minutes 6 tablespoons extra virgin olive oil 1 1/2 tablespoons fresh lemon juice 1 tablespoon pomegranate molasses 1/2 pomegranate [about 1/4 cup of seeds, only] salt and freshly ground pepper -- to taste 1/4 cup fresh minced flat-leaf parsley -- or mint Toss the red onion with the cucumber, bell pepper and tomatoes. In a small bowl, make the dressing by whisking the olive oil with the lemon juice and pomegranate molasses and seeds. Pour all of the dressing over the salsa, season with salt and pepper, and toss; stir in the parsley. Makes 4 - 8 servings, starter size. Description : "4 pts" S(Formatted by Chupa Babi in MC): "12.19.06" Copyright : "2006" NOTES : My friend Ferda Erdinc, who owns Zencefil restaurant in Istanbul, inspired this recipe. Zencefil, which means ginger [in Turkish], is a vegetarian restaurant in the Taxim neighborhood. The flavors in her menu are so rich, I never even missed the meat during a meal there. Ferda makes a tangy salsa with finely chopped cucumber, pomegranate, and tomato to accompany her [red lentil] kofte. This dish is great as a salad course or accompanied by grilled fish. ChupaNote : this dish is wonderful with grilled tofu kabobs. Use Roma tomatoes; not as watery. Contributed to the FareShare Gazette by Chupa; 20 July 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 14g Fat (74.8% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

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