Recipes Included On This Page Medjool Date Chutney - North African Mincemeat (Homemade Green Tomato) More than Ranch Dressing Moroccan Chicken Couscous Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Medjool Date Chutney - North African Recipe By : Stu Stein from The Sustainable Kitchen Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium yellow onion -- peeled and finely chopped 2 garlic cloves -- finely chopped 1 teaspoon fresh ginger root -- peeled and finely chopped 1 teaspoon fresh hot red chile -- finely chopped or crushed red pepper flakes -- (optional) 2 pints fresh Medjool dates -- coarsely chopped [substitute 2 cups dry dates] 1/2 teaspoon curry powder 1/4 cup golden raisins 1 ounce brown sugar 6 ounces red wine vinegar 2 ounces tawny port wine Place a medium-sized stainless steel saucepan over medium heat. Add olive oil and sauté onions until soft but not colored. Add garlic, ginger, chile and continue cooking 2 minutes. Add dates, curry powder, raisins, sugar, vinegar, port wine and bring to boil. Reduce heat and simmer, stirring often, approximately 20 minutes or until liquid is reduced to a syrup. Serve at room temperature or slightly warm to release the full flavors of the fruit. Store, covered, in the refrigerator for up to two weeks. The chutney can also be canned and kept, unopened, for several months. Makes approximately 2 cups. Source : Stu Stein from The Sustainable Kitchen Formatted by Chupa Babi in MC: 06.26.07 Dates are native to hot, dry desert regions of the world, particularly the Middle East and North Africa. In the United States, date palms grow abundantly in the area around Palm Springs, California. Prized for their high sugar content, the semidry varieties of dates grown in California are naturally dried and used most often for cooking and eating. Medjool dates are deep red with thick flesh, little fiber and a rich flavor. The concentration of the fruit provides just the right sweetness to balance the vinegar and curry in this chutney. Chutneys add a depth of flavor when mixed with an assortment of grains or vegetables and make an ideal accompaniment when served over a rich-tasting fish or poultry. Chupa Note: if you don't care to use port, pomegranate molasses makes a good substitute, with more brown sugar. Contributed to the FareShare Gazette by Chupa; 4 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mincemeat (Homemade Green Tomato) Recipe By : JennieB Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 quarts green tomatoes -- chopped 1 quart tart apples -- chopped 1 cup strong black coffee 2 cups apple cider 1/2 cup vinegar 2 pounds brown sugar 2 pounds currants 4 pounds raisins 12 ounces orange juice, frozen concentrate -- undiluted 2 teaspoons cinnamon 2 teaspoons ground cloves 1 teaspoon nutmeg 1 teaspoon allspice 1 teaspoon salt Chop tomatoes in food processor. Peel apples and roughly chop in food processor. Mix all ingredients together and cook for about 2 to 2-1/2 hours. Put in jars and seal. Makes about four pies. Yield: "16 cups" Contributed to the FareShare Gazette by Jennie; September 20, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 541 Calories; 1g Fat (1.2% calories from fat); 5g Protein; 140g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 129mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 6 1/2 Fruit; 0 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * More than Ranch Dressing Recipe By : Hagerstown Herald-Mail Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup buttermilk 1/2 cup light mayonnaise 1/4 cup minced fresh parsley 2 tablespoons minced onion 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Parmesan cheese 1/4 teaspoon guar or xanthan (optional) Assemble everything in your blender, and run it for 30 seconds to a minute. If you want a dip, add a little extra guar or xanthan. (Buy guar or xanthan at your health food store.) Makes 1 1/2 cups, or 12 servings. Reprinted from "Every Calorie Counts Cookbook," by Dana Carpender, 2006 Fair Winds Press Notes: Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; September 27, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; 2g Fat (59.5% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Moroccan Chicken Couscous Recipe By : Serving Size : 8 Preparation Time :0:10 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 2 onions -- thinly sliced 4 cloves garlic -- chopped 2 pounds boneless skinless chicken breast -- cubed 1 1/2 teaspoons paprika 1 1/2 teaspoons salt 3/4 teaspoon ground cumin 3/4 teaspoon cinnamon 2 1/2 cups chicken broth 1 14 1/2 ounce can diced tomatoes 2 (10 oz.) boxes couscous -- (3 cups) 1 15 ounce can chickpeas -- drained 3/4 cup golden raisins 1/3 cup kalamata olives -- pitted, coarsely chopped Heat oil in large heavy pot over Medium-High heat. Add onions; cook, stirring occasionally, 7 minutes, until golden. Add garlic and chicken; cook, stirring, 6 minutes. Add paprika, salt, cumin, cinnamon and cayenne; cook 1 minutes. Add chicken broth, tomatoes and chickpeas. Bring to a boil. Lower heat to Medium-Low; simmer 5 minutes. To serve, fluff couscous gently with a fork. Serve with warm pita bread and garnish with lemon wedges, if desired. Makes 8 servings. Source: "Family Circle Recipe Card - 5-21-2002" S(MC formatting by): "bobbi744@comcast.net" Start to Finish Time: "0:35" T(Cooking Time): "0:25" Contributed to the FareShare Gazette by Bobbie; September 18, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 740 Calories; 14g Fat (16.5% calories from fat); 48g Protein; 106g Carbohydrate; 15g Dietary Fiber; 66mg Cholesterol; 897mg Sodium. Exchanges: 6 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 2 Fat.

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