Recipes Included On This Page Alaska Salmon Bake With Pecan Crunch Coating Apple Sour Cream Coffee Cake Artichoke Pesto (Fatima's) Asian Chickpea Bowl Asian Spice Blend (Emeril's) Asian Tofu Salad - 5 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Alaska Salmon Bake With Pecan Crunch Coating Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Dijon-style mustard 4 tablespoons butter -- melted 2 tablespoons honey 1 cup panko breadcrumbs -- approximately 1 cup finely chopped pecans -- approximately or walnuts 2 tablespoons chopped parsley 1 tablespoon olive oil 8 Alaska Salmon fillets -- (4-to-6 ounces each) thawed if necessary Salt and black pepper to taste Lemon wedges Mix together mustard, butter and honey in a small bowl; set aside. Mix together breadcrumbs, nuts and parsley in a small bowl; set aside. Season each salmon fillet with salt and pepper. Place on a lightly greased baking sheet or broiling pan. Brush each fillet with mustard-honey mixture. Combine remaining liquid mixture with breadcrumb mixture and add a tablespoon of olive oil. Combine until breadcrumb mixture is slightly damp. Pat top of each fillet with breadcrumb mixture. Bake at 400F for 10 minutes per inch of thickness, measured at thickest part or, until salmon just flakes when tested with a fork. Serve with lemon wedges. Makes 8 servings. Notes : Made and served by Art Guyer on October 12, 2007. I used a mixture of pecans and walnuts (what I had on hand) and chopped them fine in a small food processor. The original recipe called for fresh bread-crumbs but I really like the convenience, taste and texture of the panko crumbs. The family really enjoyed this salmon. My granddaughter actually went back for seconds, which is unlike her! Contributed to the FareShare Gazette by Art; 14 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 8g Fat (77.0% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 130mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Apple Sour Cream Coffee Cake Recipe By : The Culinary Institute of America Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 cups peeled and sliced apples 1 1/2 sticks unsalted butter, softened [3/4 cup; 3/8 pound] 1 1/4 cups sugar 3 teaspoons cinnamon 3 eggs 1/2 cup sour cream Grease and flour a 9-inch square baking dish. Preheat oven to 325F. Sift dry ingredients except sugar and cinnamon and set aside. Finely chop half of the apples and leave other half sliced. Cream butter and one cup sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add eggs, one at a time, scraping bottom and sides of bowl. Add chopped apples and sour cream. Stir in the sifted dry ingredients. Gently fold in the sliced apples just until they are coated. Pour into prepared pan, spreading it into an even layer. Sift remaining sugar and cinnamon and sprinkle evenly over batter. Bake in preheated oven 45 to 50 minutes or until tester comes out clean and edges shrink from sides of the pan. Yields 16 servings. Joan's Notes: Batter may be thick but added apples release some moisture when baked. Topping will sweet & crunchy. This recipe featured in my local paper comes from The Culinary Institute of America's new book: America's Baking Boot Camp. Very delicious. My only change was that I baked it in a 10-inch square pan and it came out fine! I cut larger pieces for 8 to 10 servings. Contributed to the FareShare Gazette by Joan; 3 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 3g Fat (13.6% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 185mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Artichoke Pesto (Fatima's) Recipe By : Fatima Ismail Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1/4 cup walnuts 1/4 cup kassari cheese -- shredded 1 teaspoon red pepper flakes 1/2 cup fresh parsley leaves -- packed 1/2 cup fresh mint leaves -- packed 2 cups artichoke hearts -- rinsed and drained [2 14-ounce cans] 1 teaspoon lemon zest -- tightly packed [about 1/2 lemon] Pulse nuts, cheese, pepper and oil together in food processor. Add parsley, mint leaves and pulse to a rough texture. Add artichoke hearts and lemon zest and pulse to desired texture. Makes enough sauce for 1 pound dried pasta. (4 mains or 8 starters). Source : Fatima Ismail. Formatted by Chupa Babi in MC: 05.21.05 Chupa Note: if you can't get Greek kassari cheese, go ahead and use Reggiano Parmesan. If you're adventurous, try feta. Makes a terrific dip or soup base, works great for bruschetta. Contributed to the FareShare Gazette by Chupa; 26 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 9g Fat (71.1% calories from fat); 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Asian Chickpea Bowl Recipe By : Shape Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 ounces chickpeas -- (2 cans) [also called garbanzo beans] -- drained and rinsed 1 medium cucumber -- chopped 1 sweet red pepper -- cored, seeded and chopped 2 ears fresh raw corn -- kernels sliced off cob -- (about 1 cup) 3 tablespoons Hoisin sauce 2 tablespoons soy sauce 1/2 teaspoon garlic-chili paste Combine all ingredients in a large bowl. Gently toss to combine. Makes approximately 6 cups in total. Serves 4 Prep Time: 10 minutes. Source : Shape Magazine. Formatted by Chupa Babi in MC: 08.01.07 Note : Round out the meal with some whole-wheat pita bread (simply spoon the salad into a half pocket) and a dessert of juicy watermelon wedges. Contributed to the FareShare Gazette by Chupa; 6 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 823 Calories; 13g Fat (14.2% calories from fat); 43g Protein; 139g Carbohydrate; 39g Dietary Fiber; trace Cholesterol; 761mg Sodium. Exchanges: 8 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Asian Spice Blend (Emeril's) Recipe By : Emeril Live, 2002 Serving Size : Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon five-spice powder 1 tablespoon salt 1 tablespoon sugar 1 1/2 teaspoons ground black pepper 3/4 teaspoon cayenne In a small bowl, blend all the ingredients. Keep in an airtight container until ready to use. Source : Emeril Live, 2002. Formatted by Chupa Babi in MC: 07.09.09 Contributed to the FareShare Gazette by Chupa; 16 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Tofu Salad - 5 pts Recipe By : Eating Well Diabetes Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons canola oil 2 tablespoons rice vinegar 1 tablespoon honey 2 teaspoons reduced-sodium soy sauce 1 teaspoon toasted sesame oil 1 teaspoon minced fresh ginger 1/2 teaspoon salt 14 ounces extra-firm water-packed tofu -- rinsed, patted dry and cut into 1-inch cubes 8 cups mixed salad greens 2 medium carrots -- peeled, halved lengthwise and sliced 1 large cucumber -- chopped 1. Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl. 2. Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat. 3. Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu. Makes 4 servings Active Time: 25 minutes. Total Time: 25 minutes. Ease Of Preparation: Easy MAKE AHEAD TIP: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using. Source : Eating Well Diabetes Cookbook Formatted by Chupa Babi in MC: 06.26.07 The best thing about tofu - besides its nutritional value - is the way it carries other flavors, such as the tanginess of this sesame dressing. Serve this warm salad with crunchy breadsticks and a tall glass of iced jasmine tea. Chupa Note: tossed in a julienned red bell pepper and a thinly sliced red onion as well as a handful of sugar snap beans. Doubled all of the ingredients of the dressing and we used most of it over rice!!!! Contributed to the FareShare Gazette by Chupa; 12 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 11g Fat (58.3% calories from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 410mg Sodium. Exchanges: 2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

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