Recipes Included On This Page Mediterranean Salsa (UVA Cancer Center) Mediterranean Vegetable Salsa Mock Risotto Moroccan Pumpkin Couscous with a Prune and Onion Confit Moroccan-Style Chicken With Green Olives & Prunes Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mediterranean Salsa (UVA Cancer Center) Recipe By : University of Virginia Cancer Center Recipe Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Italian plum tomatoes -- finely chopped or best tomatoes in season 1 cup finely chopped mushrooms 2 tablespoons scallions -- (green onions) 1 can chopped black olives -- (drained) 6 ounces artichoke hearts -- finely chopped (1 jar) 1 tablespoon chopped fresh parsley -- (at least!!) 2 teaspoons dried basil leaves 1/4 teaspoon salt 1 tablespoon balsamic vinegar Hand chop all vegetables then fold together gently but thoroughly. Add balsamic to taste. Let stand 20 minutes or refrigerate until serve. The longer you store this the juicier it becomes, so draining excess liquid will keep it from getting mushy if you're storing it for more than a day. Yields 6 servings. Source : University of Virginia Cancer Center Recipe Formatted by Chupa Bab in MC: 06.26.07 Note. These volumes are forgiving. I never have measured ingredients for this recipe once! Do it to taste and what looks good. Crostini Heat oven to 325 degrees F. Cut French bread into 1/4-inch slices (day-old bread works best because it's not so soft that it squishes when cut). Line cookie sheet with foil and spray/brush with olive oil or Pam. Lay bread slices flat and lightly spray/brush with olive oil or Pam. Bake 6-10 minutes or until crispy. Allow to cool then serve or store in tight container. ENJOY!! This is wonderful with the Mediterranean Salsa or any bruschetta. It makes a large volume so it inspires you to get creative with the left- overs! Enjoy this colorful appetizer rich in lycopene and healthy monounsaturated fats. Contributed to the FareShare Gazette by Chupa; 16 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; trace Fat (6.6% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 122mg Sodium. Exchanges: 1 Vegetable; 0 Fruit. * Exported from MasterCook * Mediterranean Vegetable Salsa Recipe By : Alain Ducasse Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons raisins 2 tablespoons wine vinegar 1/2 cup diced onion 1/2 cup diced zucchini 1/2 cup diced eggplant 2 tablespoons pine nuts 3 garlic cloves 1 tablespoon capers 1 tablespoon basil 1 tablespoon parsley Prepare the vegetable salsa: soak the raisins in the vinegar. Dice the onion, zucchini and eggplant and lightly brown each vegetable separately in a nonstick skillet. Mix the vegetables with the minced garlic, raisins, pine nuts, capers, shredded basil and coarsely chopped parsley. Author : Alessandro Stratta, Chef at Renoir, Las Vegas Nevada Source : L'Atelier of Alain Ducasse : The Artistry of a Master Chef and His Proteges (Hardcover) by Alain Ducasse Formatted by Chupa Babi in MC: 02.02.02 Chupa Note: this didn't have the juiciness we usually associate with Mexican salsa. I mixed some honey and balsamic vinegar together and tossed with the veggies and a sprinkling of red pepper flakes. Contributed to the FareShare Gazette by Chupa; 31 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 9g Fat (34.9% calories from fat); 7g Protein; 31g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 88mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mock Risotto Recipe By : EatingWell Healthy in a Hurry Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 medium onion -- diced 1/4 teaspoon salt 2 cups instant brown rice 4 garlic cloves -- chopped 2 1/2 cups vegetable broth or reduced-sodium chicken broth 1 pound asparagus -- trimmed and cut into 1/4-inch pieces 1 red bell pepper -- finely diced 1 cup frozen peas -- thawed 4 ounces reduced-fat cream cheese -- (Neufchatel) 1/2 cup grated Asiago cheese -- or Parmesan cheese plus more for passing, if desired 1/4 cup minced chives -- or scallion greens 1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt; cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic; cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes. 2. Remove cover and spread asparagus and bell pepper on top of the simmering rice — do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes. 3. Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese. Makes 4 servings, 1 1/2 cups each. Active Time: 40 minutes. Total Time: 40 minutes. Ease of Preparation: Easy Source : EatingWell Healthy in a Hurry Formatted by Chupa Bab in MC: 06.26.07 Author Note: Risotto is hardly effortless fare, what with all that stirring over a hot stove. But instant brown rice and creamy Neufchatel cheese can make a nutty, rich, stand-in version that's sure to be a family favorite. Substitute any vegetables you wish for the asparagus and bell pepper. Make it a Meal: Paired with a salad, this is a perfect vegetarian main course or serve as a side dish with grilled chicken or steak. Chupa Note: Used a large sweet onion and added 1 teaspoon (should've used a Tablespoon!!!!) to the oil in step one. Doubled the bell pepper and used a mix of red, orange and yellow. Doubled the peas. Used a 1/4 cup EACH of chives and scallion greens (saved the white bottoms for something else). Contributed to the FareShare Gazette by Chupa; 18 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 501 Calories; 11g Fat (19.7% calories from fat); 15g Protein; 87g Carbohydrate; 9g Dietary Fiber; 17mg Cholesterol; 1375mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Moroccan Pumpkin Couscous with a Prune and Onion Confit Recipe By : The Cranks Bible by Nadine Abensour Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the prune and onion confit: 18 ounces small round shallots -- peeled 2 pounds pumpkin from a very good Italian orange-fleshed pumpkin with a green carapace, try Crown Prince, or 2 pounds butternut squash 2 tablespoons light olive oil -- or sunflower oil plus extra for basting Sea salt and freshly ground black pepper 1 dash Tabasco 1 dash soy sauce -- or tamari 1 teaspoon soft brown sugar 2 teaspoons ground cinnamon 4 garlic cloves 14 ounces soft prunes -- stones left in 1 handful whole almonds -- blanched and skins slipped off For the couscous: 18 ounces couscous Boiling water to cover 1 pinch saffron Bouillon powder 1 knob of butter 1 tablespoon finely chopped parsley to garnish Preheat the oven to 200C/400F/gas mark 6. First plunge the shallots in a pan of boiling water for 1 minute, as this makes them so much easier to peel and saves your tears for when you might really need them. Set aside. Prepare the pumpkin or butternut squash by removing the seeds and cutting into about 18 crescents, 2-cm/1-inch thick. Baste them in olive oil, together with a little salt, pepper, Tabasco, soy sauce, sugar and cinnamon. Roast in the oven for about 25-30 minutes until browned and caramelized. Heat the olive oil in a pan or deep frying pan. Add the peeled shallots and fry them until they are brown and golden. Season with a little salt and pepper and add the whole garlic cloves, then add the prunes and enough water to just cover. Simmer on quite a fierce heat, until it is all absorbed, adding water a little at a time, until the shallots become golden and caramelized all the way through but still maintain much of their shape, and the prunes are soft with some dissolving into the sauce. The whole thing should take about 20-25 minutes. A few minutes before the end, add the blanched almonds and heat. Reconstitute the couscous in a volume of boiling water roughly equal to its weight, seasoned with the saffron first as well as a good pinch of bouillon. When the water is fully absorbed, fluff up with two forks and melt a knob of butter through it. There must be no lumps whatsoever, so use your fingers too if necessary. Transfer the couscous to a tagine or large plate and cover with the prune and onion confit and roasted pumpkin crescents on top too, with any remaining juices poured in. Scatter with a little very finely chopped parsley and serve. Source : The Cranks Bible by Nadine Abensour Formatted by Chupa Babi in MC: 95.21.05 Author Note: I'm sure this made up combination doesn't exist elsewhere. The prune confit is traditionally served with lamb but it is far too good to miss out on so try it here. The pumpkin is a nod in the direction of the wonderful, elaborate Moroccan Couscous Royale. Combining the two notions creates an unbelievably exotic, sweet dish best eaten in moderation and ideally followed by the inevitable green salad. Contributed to the FareShare Gazette by Chupa; 21 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan-Style Chicken With Green Olives & Prunes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds boneless, skinless chicken thighs -- trimmed of fat 1 teaspoon extra-virgin olive oil 1 cup reduced-sodium chicken broth 1/4 cup red-wine vinegar 1/4 cup chopped pitted green olives such as Spanish, Cerignola or cracked green 1/4 cup chopped pitted prunes -- (dried plums) Freshly ground pepper to taste Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, about 2 minutes per side. Add broth and vinegar to the pan; bring to a simmer, stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook until the chicken is tender and no longer pink in the center, 12 to 15 minutes. Transfer the chicken to a plate. Spoon sauce over the chicken and serve. Makes 4 servings Active Time: 10 minutes. Total Time: 30 minutes. Ease of Preparation: easy. Source : EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 04.04.07 The delicious combination of sweet, tart and savory flavors makes a simple dish the star of a weeknight meal. Serve with whole-wheat couscous, to soak up the tasty sauce and North African Spiced Carrots. Contributed to the FareShare Gazette by Chupa; 8 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; 1g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Fat.

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