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FareShare Gazette Recipes -- July 2007 - T's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

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)

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* 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



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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



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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



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* 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



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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



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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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