Recipes Included On This Page Tahini Sauce - Lebanese Tangy Mustard Cauliflower Tempeh Stir Fry with Peanut Sauce Thai Chicken Salad Timballo di Ricotta (Warm Ricotta Souffle Pudding) Tofu with Tomato Mushroom Sauce - 3 pts Tomato Green Olive Salsa Tomato-Red Pepper Chutney (AICR) Tropical Chutney Tuna Caper Spread - 1 pt Turkey Apple Breakfast Patty (AICR) Turkey-Stuffed Portabella Mushrooms Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tahini Sauce - Lebanese Recipe By : EatingWell, May/June 2007 Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic cloves -- minced 3/4 teaspoon kosher salt 1/2 cup tahini 7 tablespoons lemon juice 3 tablespoons water Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms. Whisk in tahini, lemon juice and water. Makes about 1 cup Active Time: 15 minutes. Total Time: 15 minutes. Ease Of Preparation: Easy Tip : Tahini is a thick paste made from ground sesame seeds. Look for it in large supermarkets in the Middle Eastern section or near other nut butters. Make Ahead Tip: Cover and refrigerate for up to 5 days. Source : EatingWell, May/June 2007. Formatted by Chupa Babi in MC: 05.21.07 This garlicky tahini sauce is traditionally served with chicken kebabs but we loved it with the beef kebabs as well. Contributed to the FareShare Gazette by Chupa; 14 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tangy Mustard Cauliflower Recipe By : Doris Guyer Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cauliflower, leaves and core removed 1/3 cup water 2/3 cup light mayonnaise 1 tablespoon sweet onion, minced 1 teaspoon mustard 1/4 teaspoon salt 1/8 teaspoon black pepper, freshly ground 1 cup cheddar cheese, shredded Place cauliflower and water in a 2-quart glass casserole dish. Cover with glass lid and microwave on high for about 10 minutes. Drain thoroughly. In the meantime, combine the rest of the ingredients, except the cheese. Spoon sauce over the top of the cauliflower. Sprinkle with cheese. Microwave for another 2 minutes on medium high to heat topping and melt cheese. Let stand 2 minutes before serving. Note: Cauliflower may be broken into flowerets before cooking. Times for cooking do not change. This makes serving easier, but it is not as decorative. Base on an original recipe submitted to TNT Recipe List by Sue. Contributed to the FareShare Gazette by Art; September 23, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 11g Fat (73.2% calories from fat); 5g Protein; 5g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 349mg Sodium. Exchanges: 1/2 Lean Meat; 2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Tempeh Stir Fry with Peanut Sauce Recipe By : Betty Crocker's Complete Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup creamy peanut butter 1/4 cup vanilla yogurt 3 tablespoons teriyaki sauce marinade 1 tablespoon honey 2 tablespoons vegetable oil 8 ounces tempeh -- (1 package) cut into 2x1/4x1/4-inch strips 1 medium onion -- cut into thin wedges 3 medium carrots cut into 2x1/4x1/4-inch strips -- (1 1/2 cups) 8 ounces green beans -- cut in half [1 1/2 cups] 1/4 cup water 1 medium red bell pepper -- cut into thin strips 1/4 cup chopped fresh cilantro 1. Beat peanut butter, yogurt, teriyaki marinade and honey, using wire whisk, until smooth; set aside. 2. Heat 1 tablespoon of the oil in 12-inch skillet over medium heat. Cook tempeh in oil 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh from skillet; set aside. 3. Add remaining 1 tablespoon oil and the onion to skillet. Cook 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover and cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. 4. Stir in tempeh and peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until heated through. Sprinkle with cilantro. Makes 4 servings. Preparation time: 20 minutes. Cooking time: 20 minutes. Description : "8 pts" S(Formatted by Chupa Babi in MC): "07.07.05" NOTES : Tempeh (TEHM-pay), also spelled "tempe", is fermented, high-protein soybean cake with a chewy texture and slightly nutty flavor. Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition. Contributed to the FareShare Gazette by Chupa; 7 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 12g Fat (39.3% calories from fat); 13g Protein; 28g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Thai Chicken Salad Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sauce: 3 tablespoons bottled peanut sauce -- (or your own) 3 tablespoons bottled vinaigrette -- (or your own) Few drops of hot sauce Salad: 3 cups shredded Napa cabbage 3/4 pound cooked chicken -- store bought or your own rotisserie chicken skin and bones removed 1/2 cup sliced scallions 1/4 pound steamed Chinese noodles -- (3 cups cooked) Salt and pepper 1/2 cup water chestnuts -- drained 2 tablespoons chopped cilantro Optional: 1/2 cup red seedless grapes Mix sauce ingredients in large bowl. Cut chicken in bite size pieces and add to bowl along with cabbage and scallions. Toss well. Cook noodles in boiling water, drain and reserve 2 tablespoons cooking liquid. Add noodles back into liquid. Salt and pepper noodles. Divide onto 2 plates with slotted spoon. Add on the grapes and water chestnuts. Divide the chicken mixture over the noodles and garnish with cilantro. Yields 2 main salad servings. Contributed to the FareShare Gazette by Joan; 11 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 295 Calories; 8g Fat (24.7% calories from fat); 53g Protein; trace Carbohydrate; trace Dietary Fiber; 145mg Cholesterol; 132mg Sodium. Exchanges: 7 1/2 Lean Meat. * Exported from MasterCook * Timballo di Ricotta (Warm Ricotta Souffle Pudding) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh ricotta cheese -- (2 cups) 4 eggs -- separated 1 cup sugar 1 tablespoon all-purpose flour 2 tablespoons cognac Grated zest of 2 lemons 1/2 teaspoon ground cinnamon -- optional Spoon the ricotta into a sieve placed over a bowl and let drain in the refrigerator for 1 to 2 hours. Preheat oven to 300F. Butter twelve 3/4-cup ramekins or one 2-quart souffle dish. In a bowl, using an electric mixer, beat the egg yolks and sugar together until very thick and pale. Add the drained ricotta, flour, cognac, lemon zest and optional cinnamon. Mix gently until well combined. In another bowl, beat the egg whites until stiff peaks form. Stir about 1/4 of the egg whites into the cheese mixture to lighten it, then fold in the remaining whites just until no white streaks remain. Pour into the prepared ramekins or soufflé dish. Place in a baking pan and pour hot water into the pan to reach halfway up the sides of the ramekins or dish. Cover the pan with aluminum foil. Bake until set but still a little jiggly; 25 to 30 minutes for the ramekins or about 40 minutes for the larger dish. Remove from the oven and place on a rack. Serve warm. Serves 8 to 12. The author says to be sure to use fresh, moist ricotta for this classic Roman Jewish cheese dessert. She also says she doubled the sugar, as the original recipe seemed very flat and added a tablespoon of flour for a smoother texture. She halved the cognac as she felt the finished pudding tasted too much of the alcohol and suggests trying dark rum or Marsala instead. She suggests serving the pudding with berries or other fresh fruit. From Cucini Ebraica; flavors of the Italian Jewish Kitchen by Joyce Goldstein; 1998. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 2g Fat (16.1% calories from fat); 3g Protein; 21g Carbohydrate; trace Dietary Fiber; 85mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Tofu with Tomato Mushroom Sauce - 3 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces extra-firm tofu, preferably water-packed 2 teaspoons extra-virgin olive oil 2 medium tomatoes, coarsely chopped (about 1 1/2 cups) 1 1/2 cups sliced mushrooms (4 ounces) 2 tablespoons prepared pesto 2 tablespoons crumbled feta cheese 1. Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces. 2. Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more. 3. Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more. Remove from the heat and stir in pesto and feta. Makes 4 servings, 3/4 cup each ACTIVE TIME: 5 minutes TOTAL TIME: 20 minutes EASE OF PREPARATION: Easy Source: The EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 05.02.07 Sautéed tofu makes a simple fresh tomato-and-mushroom sauce hearty and substantial. Serve over polenta or toss with pasta. ChupaNote: This makes a terrific dinner for 2 over whole wheat pasta. I added: 1 sweet onion minced, a handful of different color bell pepper chopped, and a handful of snow peas. Also doubled the feta and pesto, and added a hefty sprinkling of red pepper flakes. Contributed to the FareShare Gazette by Chupa; September 20, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; 3g Fat (89.5% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 52mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat. * Exported from MasterCook * Tomato Green Olive Salsa Recipe By : EatingWell, August/September 2006 Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds tomatoes -- diced 1 bunch scallions -- sliced 1/4 cup sliced green olives 1/4 cup hot pepper relish 1 tablespoon red-wine vinegar 2 teaspoons minced fresh oregano 1/8 teaspoon salt Freshly ground pepper to taste Combine tomatoes, scallions, olives, hot pepper relish, vinegar and oregano. Season with salt and pepper. Makes 3 1/2 cups. Active Time: 10 minutes. Total Time: 10 minutes. Ease of Preparation: Easy. Source : EatingWell, August/September 2006 Formatted by Chupa Babin in MC: 08.15.06 Hot pepper relish is the key ingredient in this zesty salsa. Chupa Note: we used harissa instead of hot pepper relish, but you could use ajvar or any other hot sauce. We also doubled the green olives to 1/2 cup, sliced. You could up the fiber by adding 1/2 cup minced flat leaf parsley or cilantro or mint. Contributed to the FareShare Gazette by Chupa; 6 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato-Red Pepper Chutney (AICR) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ripe tomatoes, seeded and diced 1 medium onion, chopped 1 large red bell pepper, seeded and chopped 1/4 cup golden raisins 1/4 cup frozen apple juice concentrate 1/4 cup balsamic vinegar 2 tablespoons ginger root, grated 1 tablespoon olive oil 1 whole cinnamon stick 1/2 teaspoon allspice 1 serrano or habanera pepper, seeded and finely minced (optional) 1 Pinch salt, or to taste Place all ingredients in large saucepan over medium heat. Simmer uncovered, stirring occasionally, about one hour or until reaching desired thickness. Remove cinnamon stick and discard. Serve warm or at room temperature. Makes 8 servings. Source: American Institute Cancer Research Formatted by Chupa Babi in MC: 07.31.07 ChupaNote: used 1 teaspoon red pepper flakes instead of habanera. Contributed to the FareShare Gazette by Chupa; September 17, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 2g Fat (38.9% calories from fat); trace Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 1/2 Fat. * Exported from MasterCook * Tropical Chutney Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup tamarind nectar -- plus 2 tablespoons tamarind nectar [available at some supermarkets, at Latin markets and at www.ethnicgrocer.com] 3 tablespoons olive oil Coarse salt and freshly ground pepper 1 piece peeled fresh ginger -- finely grated [2 inches] 1/2 cup loosely packed cilantro leaves 1/4 cup fresh lime juice 1/4 cup packed light-brown sugar 1 small garlic clove -- minced 2 mangoes -- peeled, pitted and cut into 1/2 -inch cubes 1/2 pineapple -- (about 1 1/2 pounds) peeled, cored and cut into 1/2 -inch cubes 1 fresh jalapeno chile -- seeded and finely chopped 1 fresh long red chile -- thinly sliced crosswise Stir together 1/2 cup nectar, the sugar, lime juice, grated ginger and garlic in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until syrupy, 8 to 10 minutes. Raise heat to medium-high; add mangoes and pineapple. Cook, stirring, until fruit is glazed, about 10 minutes. Transfer to a bowl (reserve skillet). Stir chilies and cilantro leaves into fruit mixture. Add remaining 2 tablespoons nectar to skillet. Cook over medium-high heat, scraping up any brown bits. Pour into fruit mixture. Season with salt and pepper. © Copyright 2007 The Detroit News. Formatted by Chupa Babin in MC: 06.26.07 Chupa Note: added 1 tablespoon red pepper flakes to the nectar/sugar boil at the very beginning. Contributed to the FareShare Gazette by Chupa; 1 September 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Caper Spread - 1 pt Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (6-ounce) can chunk light tuna in water, drained (see Note) 4 ounces reduced-fat cream cheese (1/2 cup) 1 tablespoon extra-virgin olive oil 2 teaspoons lemon juice 1/8 teaspoon cayenne pepper, or more to taste 3 tablespoons capers, rinsed and chopped 2 tablespoons chopped fresh parsley 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves Combine tuna, cream cheese, oil, lemon juice and cayenne in a food processor and process until smooth. Transfer to a serving bowl; stir in capers, parsley and thyme. Makes 1 cup ACTIVE TIME: 10 minutes TOTAL TIME: 10 minutes EASE OF PREPARATION: Easy TIP: Ingredient note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light tuna, on the other hand, which comes from smaller fish—skipjack or yellowfin—is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples. (The chunk light tunas averaged 0.132 parts per million mercury content, while the white [albacore] tunas averaged 0.412 ppm.) MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Source: EatingWell, May/June 1995 Formatted by Chupa Babi in MC: 07.14.07 Delicious, easy, inexpensive; serve as a sandwich filling or an hors d'oeuvre with whole-grain crackers or triangles of rye bread. Contributed to the FareShare Gazette by Chupa; September 25, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 7g Fat (95.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Turkey Apple Breakfast Patty (AICR) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground turkey breast or ground turkey 1/2 Granny Smith apple, peeled, cored and diced 1 large garlic clove, minced 1 tsp. dried sage 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon ground fennel 1/4 teaspoon crushed red pepper flakes (optional) 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground coriander In a large bowl, combine all the ingredients, mixing well. Form into 8 patties. On a lightly sprayed nonstick indoor grill pan, grill over medium heat 5-7 minutes per side or until completely cooked. Makes 8 servings. Source: American Institute Cancer Research Formatted by Chupa Babi in MC: 07.17.07 This breakfast treat made from turkey and apple is a delicious alternative to traditional breakfast meats and a lot better for you, too. Turkey delivers a lot less saturated fat than ground beef. Also, an apple a day may keep more than just the doctor away; apples contain phyto-chemicals that help prevent cancer. The spices in this sausage boost flavor and keep the sodium count low. Contributed to the FareShare Gazette by Chupa; September 17, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1 Calories; trace Fat (21.6% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 0 Fat. * Exported from MasterCook * Turkey-Stuffed Portabella Mushrooms Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 sweet onion, thinly sliced lengthwise 2 teaspoons cider vinegar 1/2 teaspoon chopped fresh rosemary 3/4 teaspoon ground sage 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/8 teaspoon ground nutmeg 1 pound 93%-lean ground turkey 4 medium-large portabella mushrooms, stems and gills removed 1 tablespoon Worcestershire sauce 1/2 cup finely shredded Fontina cheese 1. Position rack in lowest position; preheat oven to 400F. 2. Place oil and onion in a large skillet over medium heat. Cook, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar. 3. Meanwhile, combine rosemary, sage, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushrooms on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet. 4. Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with cheese. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more. Makes 4 servings Source: EatingWell, June/July 2006 Formatted by Chupa Babi in MC: 07.31.07 ChupaNote: added a couple of handfuls of minced bell pepper (red, yellow, orange) to step 3. Contributed to the FareShare Gazette by Chupa; September 24, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 35 Calories; 3g Fat (86.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 303mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

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