Recipes Included On This Page Bahamian Bean And Corn Stew With Sweet Potatoes - 10 pts Belmont Farmers' Market Garden of Herbs Pesto Bourbon Pumpkin Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bahamian Bean And Corn Stew With Sweet Potatoes - 10 pts Recipe By : Prevention Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried beans -- appaloosa, calypso, pinto or cranberry beans 1/2 teaspoon dried thyme 2 tablespoons canola oil 5 garlic cloves 1 large onion -- chopped 1 large red bell pepper -- seeded and diced 1 habanera pepper -- chopped or Scotch bonnet chile pepper -- chopped 3 cups chicken broth -- or vegetable broth 1 large sweet potato -- peeled and diced 1 tablespoon minced fresh ginger 2 teaspoons turmeric 1 teaspoon paprika 1 teaspoon ground coriander 1/4 teaspoon salt 2 cups corn kernels -- fresh or frozen 8 ounces pineapple tidbits with juice -- (1 can) Lime wedges (optional) 1. Place the beans in a bowl. Add water to cover by 2 inches and let stand overnight. Drain and rinse the beans. 2. Place the soaked beans in a medium saucepan. Add water to cover by 2 inches. Bring to a boil over high heat. Skim off the foam and stir in the thyme. Reduce the heat to low, cover and simmer, stirring occasionally, for 1 1/4 hours or until tender. Drain the beans, return to the pot, and set aside. (This may be done 1 to 3 days ahead. Store in the refrigerator.) 3. Heat the oil in a Dutch oven over medium-high heat. Add the garlic, onion, bell pepper and chile pepper (if using) and cook, stirring occasionally, for 6 minutes or until the vegetables are tender. 4. Stir in the broth, sweet potato, beans, ginger, turmeric, paprika, coriander and salt. Bring to a boil over high heat. Reduce the heat to low, partially cover and simmer for 25 minutes or until the sweet potatoes are tender. 5. Stir in the corn, cover and simmer for 5 minutes longer or until tender. Remove from the heat and stir in the pineapple (with juice). 6. Ladle the stew into bowls and serve with lime wedges, if using. Serves 4 Source : Prevention Magazine. Formatted by Chupa Babi in MC: Beans and corn are the main ingredients in this spicy Caribbean style stew. Contributed to the FareShare Gazette by Chupa; 24 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 395 Calories; 9g Fat (20.3% calories from fat); 19g Protein; 63g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 724mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Belmont Farmers' Market Garden of Herbs Pesto Recipe By : Belmont Farmers' Market June 2007 newsletter Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup basil leaves -- loosely packed 1 cup parsley leaves -- loosely packed 1/2 cup mint leaves -- loosely packed 1/4 cup marjoram or oregano leaves -- loosely packed 1 tablespoon rosemary leaves -- finely chopped 1 tablespoon tarragon leaves -- finely chopped 1/2 cup walnuts -- coarsely chopped 2 tablespoons lemon juice 1/4 cup grated Parmesan cheese -- plus more to serve with pesto if desired 2 garlic cloves -- sliced or more if desired 1/2 cup olive oil Combine herbs in a food processor and pulse until chopped and mixed. Add garlic, lemon juice and olive oil. Pulse again. Add cheese. Pulse. Serve with hot pasta, fish or crusty bread. Serves 4 Source : Belmont Farmers' Market June 2007 newsletter. Formatted by Chupa Babi in MC: 06.30.07 Basil is the key ingredient in classic Italian pesto, yet pesto simply means "to pound" or "to grind" and can be made with almost any fresh herb you happen to have in quantity. Here is a pesto made with a garden of herbs. Chupa Note: this an absolute deluxe hedonistic recipe!!! We toasted the walnuts and used walnut oil, rather than olive oil. We also substituted the Parmesan for Kasseri. Which made the pesto rather grainy; next time I might use Parmesan. We also added 1 teaspoon red pepper flakes. Contributed to the FareShare Gazette by Chupa; 2 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 367 Calories; 37g Fat (88.7% calories from fat); 6g Protein; 4g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 97mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat. * Exported from MasterCook * Bourbon Pumpkin Cheesecake Recipe By : Chef to Chef Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-10 Oct 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For crust: 3/4 cup graham cracker crumbs [from five 4 3/4- by 2 1/4-inch crackers] 1 3/4 ounces pecans -- (1/2 cup) finely chopped 1/4 cup packed light brown sugar 1/4 cup granulated sugar 1/4 cup unsalted butter -- melted and cooled [1/2 stick; 1/8 pound] For filling: 1 1/2 cups canned solid-pack pumpkin 3 large eggs 1/2 cup packed light brown sugar 2 tablespoons heavy cream 1 teaspoon vanilla 1 tablespoon bourbon liqueur -- or bourbon (optional) 1/2 cup granulated sugar 1 tablespoon cornstarch 1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon salt 24 ounces cream cheese -- at room temperature For topping: 2 cups sour cream -- (20 oz) 2 tablespoons granulated sugar 1 tablespoon bourbon liqueur -- or bourbon (optional) Garnish: Pecan halves Make crust: Invert bottom of a 9-inch springform pan (to create flat bottom, which will make it easier to remove cake from pan), then lock on side and butter pan. Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and 1/2 inch up side of pan, then chill crust, 1 hour. Make filling and bake cheesecake: Put oven rack in middle position and Preheat oven to 350F. Whisk together pumpkin, eggs, brown sugar, cream, vanilla and liqueur (if using) in a bowl until combined. Stir together granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and salt in large bowl. Add cream cheese and beat with an electric mixer at high speed until creamy and smooth, about 3 minutes. Reduce speed to medium, then add pumpkin mixture and beat until smooth. Pour filling into crust, smoothing top, then put springform pan in a shallow baking pan (in case springform leaks). Bake until center is just set, 50 to 60 minutes. Transfer to rack and cool 5 minutes. (Leave oven on.) Make topping: Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes. Cool cheesecake completely in pan on rack, about 3 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving. Cooks' note: Baked cheesecake can be chilled, covered, up to 2 days. Source : Chef Tina Cascelli, Pastry Arts Department, The French Culinary Institute Contributed to the FareShare Gazette by Art; 9 October 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 378 Calories; 28g Fat (65.0% calories from fat); 6g Protein; 28g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 250mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 1 1/2 Other Carbohydrates.

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