Recipes Included On This Page Bacony Barley Salad with Marinated Shrimp - 9 pts Balsamic Baked Beets with Hazelnuts Barbecued Spinach Enchiladas - 5 pts Basil With Cheeses in Puff Pastry Beets in Mustard Sauce Beets In Sour Cream Blue Cheese and Toasted Pecan Spread Bourbon Baked Beans Braised and Glazed Carrots With Orange and Ginger Breakfast Brulee Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bacony Barley Salad with Marinated Shrimp - 9 pts Recipe By : EatingWell Healthy in a Hurry Cookbook Serving Size : 4 Preparation Time :0:40 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 bacon strips -- chopped 1 1/3 cups water 1/2 teaspoon salt 2/3 cup quick cooking barley 1 pound peeled cooked shrimp -- (21-25 per pound) thawed if frozen, tails removed, coarsely chopped 1/3 cup lime juice 2 cups cherry tomatoes -- halved 1/2 cup finely diced red onion 1/2 cup chopped fresh cilantro 2 tablespoons extra virgin olive oil Freshly ground black pepper -- to taste 1 avocado -- peeled and diced 1. Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towels; discard fat. 2. Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes. 3. Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve. Makes 4 servings, 1 3/4 cups each. To Make Ahead: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving. Description : "9 pts" S(Formatted by Chupa Babi in MC): "030206" Copyright : "2006" Yield : "7 cups" Start to Finish Time: "0:40" NOTES : Here's a great example of how to cook a healthy dish in minutes - simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you've got dinner (or a healthy potluck dish) in no time flat. Recipe from EatingWell Healthy in a Hurry Cookbook by Jim Romanoff and the Editors of EatingWell Magazine. Contributed to the FareShare Gazette by Chupa; 4 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 17g Fat (75.7% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 358mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 Fat. * Exported from MasterCook * Balsamic Baked Beets with Hazelnuts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup hazelnuts 6 medium beets -- trimmed 3 tablespoons balsamic vinegar 1 1/2 tablespoons olive oil 1/8 teaspoon salt Finely ground pepper 1 tablespoon minced fresh parsley Place the hazelnuts in a preheated 350 degree F oven and toast for 10 minutes, until skins start to crack. Remove from oven and cool slightly. Place in a kitchen towel and rub to remove skins. Chop the nuts coarsely. Wrap the beets in a large piece of aluminum foil and place on a baking sheet. Bake in a preheated oven at 425 degrees F for 45-50 minutes, until just tender. When cool enough to handle, peel and slice thinly. In a small jar, shake together the vinegar and olive oil, pouring over the beets. Season with salt and pepper. The beets can be eaten warm or marinate in the refrigerator several hours. Just before serving, stir in nuts and parsley. Source : adapted from Verduraby Viana La Place, Miami Herald. Yields 6 servings. Contributed to the FareShare Gazette by Joan; 18 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 7g Fat (58.7% calories from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 109mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Barbecued Spinach Enchiladas - 5 pts Recipe By : Fear Not the Greens! by Bruce Weinstein and Mark Scarbrough Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick spray 1 medium onion -- minced 2 garlic cloves -- minced 1 pound large-leaf spinach -- stemmed and chopped 1/4 cup dry white wine 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 1/2 teaspoon salt 4 Mission 96% fat-free whole-wheat tortillas 1/2 cup shredded low-fat Monterey Jack cheese 1 cup barbecue sauce 1 cup no-salt vegetable broth 1 tablespoon chili powder 1 teaspoon oregano leaves 1 medium shallot -- minced Preheat the oven to 350F. Spray a 9-inch square baking pan with nonstick spray. Spray a deep, 12-inch sauté pan or wok with nonstick spray and heat over medium heat. Add the onion and garlic; cook, stirring often, until softened, about 3 minutes. Add the spinach leaves; toss well. Stir in the wine, cinnamon, cumin and salt. Cover, reduce the heat to low, and cook, stirring occasionally, until the spinach is tender, about 10 minutes. Uncover, raise the heat to medium-high and cook, stirring almost constantly, until all the liquid has evaporated from the pan, about 2 minutes. Lay the tortillas on your work surface; divide the spinach mixture between them, creating a line down the center of each tortilla. Top each with 2 tablespoons cheese. Roll closed and place seam side down in the prepared baking pan. Whisk the barbecue sauce, broth, chili powder, oregano and shallot in a medium bowl. Pour evenly over the rolled enchiladas in the pan. Bake until bubbling and heated through, about 25 minutes. Makes 4 servings. Serving size: 1 enchilada. POINTS® value 5 per serving Author : Fear Not the Greens! By Bruce Weinstein and Mark Scarbrough Source : Weight Watcher International. Formatted by Chupa Babi: 11.27.07 Author Note: Don't stand on tradition! These enchiladas may not win the authenticity award but they're a fantastic way to get everyone eating their greens. Contributed to the FareShare Gazette by Chupa; 1 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 2g Fat (19.2% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 797mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Basil With Cheeses in Puff Pastry Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup grated Parmesan cheese -- (4 ounces) 1/2 cup grated Fontina cheese -- (4 ounces) 1/2 cup grated Jarlsberg cheese -- (4 ounces) 1 pound Ricotta cheese 3/4 cup lightly packed shredded fresh basil Salt and ground white pepper -- to taste 2 sheets ready-made puff pastry [each about 10-by-10 inches square] 1 egg -- beaten with 2 tablespoons water -- for glaze In a large bowl, stir together cheeses and basil. Season with salt and pepper, if needed. Line baking sheet with parchment paper. Slice the puff pastry sheets in half to make four 5-inch by 10-inch rectangles. Place one rectangle on prepared baking sheet. Reserve remaining pastry, well wrapped, until needed. Mound half of basil-cheese mixture down center of pastry rectangle, leaving a 1 1/2-inch border on all sides. Brush border with 1/2 tablespoon water. Place one of the reserved rectangles over filling. Gently but firmly press edges of the 2 rectangles together to seal; press again with handle of table knife for decorative edge. Brush top of pastry with half of the egg glaze. Repeat assembly for 2 remaining rectangles. Chill, tightly wrapped, up to 24 hours. One hour before serving, preheat oven to 425 degrees F. Bake filled pastry rectangles until golden brown (about 35 minutes). Cool 5 minutes. To serve, slice rectangles into 3/4-inch wide strips. Serves 12. For these tantalizing hors d'oeuvre, use two sheets of ready-made puff pastry approximately 10-by-10-inches square or an equivalent size (available in the frozen food section of most supermarkets or from specialty food shops). Season the filling with more or less salt, depending on the saltiness of the cheeses. Chupa Note: add 1 teaspoon of red pepper flakes or hot sauce (or more!) to the cheese and basil mixture before adding the top crust. Contributed to the FareShare Gazette by Chupa; 17 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 7g Fat (65.2% calories from fat); 7g Protein; 1g Carbohydrate; 0g Dietary Fiber; 41mg Cholesterol; 131mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat. * Exported from MasterCook * Beets in Mustard Sauce Recipe By : Greene on Greens by Bert Greene Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds beets -- trimmed 3 tablespoons unsalted butter 1/4 cup minced shallots 1 tablespoon flour 1/2 cup chicken stock 3 tablespoons Dijon mustard 1/4 cup cream Chopped parsley Salt and pepper Scrub the beets lightly and boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into 1/4-inch pieces. Melt the butter and cook the shallots for 4 minutes over medium heat. Turn the heat down and stir in the flour. Cook for 2 minutes stirring often. Add the stock, mustard and cream. Cook for a few minutes until thick. Combine with the beets. Cook for a few minutes until it is warm. Add salt and pepper to taste. Serve with parsley sprinkled on top. Yields 4 servings. From Bert Greene's "Greene on Greens". Contributed to the FareShare Gazette by Joan; 17 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 13g Fat (61.0% calories from fat); 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 506mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Beets In Sour Cream Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces canned beets -- drained and diced 1 tablespoon cider vinegar 1/4 teaspoon garlic salt 1/4 teaspoon pepper 1/4 cup sour cream 1 teaspoon sugar Combine all ingredients in 1-quart glass casserole. Stir gently to mix. Microwave, covered, 3-5 minutes on High or until heated through. Stir every 2 minutes. Let stand, covered, 2-3 minutes before serving. Yields 4 servings. Contributed to the FareShare Gazette by Joan; 20 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 71 Calories; 3g Fat (38.0% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 356mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Blue Cheese and Toasted Pecan Spread Recipe By : Prairie Home Cooking by Judith M. Fertig Serving Size : 20 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound good quality blue cheese -- crumbled 4 tablespoons butter -- softened 1/4 cup whipping cream 1 garlic clove 1 cup pecans -- toasted and finely chopped 1/4 cup green onions -- finely chopped 1/4 cup chopped Italian parsley Toasted baguette slices or unsalted crackers or pear or apple slices In the bowl of a food processor, place the blue cheese, butter, cream and garlic. Cover and process until nearly smooth. Transfer the mixture to a mixing bowl or crock; fold in the pecans, green onions and parsley. Cover and chill at least 4 hours or overnight. Store in the refrigerator for up to 5 days. For easier spreading, remove mixture from the refrigerator at least an hour before serving to soften. Serve at room temperature. Makes about 2 1/2 cups or 20 servings of spread. 245 MINUTES: 5 minutes to make; 4 hours to chill. Author : "Prairie Home Cooking" by Judith M. Fertig (Harvard Common Press). Formatted by Chupa Babi: 12.10.07 OK, this really isn't blue in the color sense of the word, but your guests will overlook that point once they try this tasty spread. Serve it with some red and blue corn chips for a colorful accent. Contributed to the FareShare Gazette by Chupa; 16 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 7g Fat (90.1% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Bourbon Baked Beans Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon -- cut into 1/2-inch dice 1 cup diced yellow onion 1 tablespoon minced garlic 1/2 cup ketchup 1/4 cup dark molasses 1/4 cup yellow mustard 1/4 cup bourbon 2 tablespoons brown sugar 2 tablespoons Worcestershire sauce 3 dashes Tabasco sauce -- (3 or 4 dashes) 56 ounces baked beans -- (two 28-ounce cans) Salt and pepper Sauté the bacon until crispy in a large sauté pan. Add the onions and garlic and cook until soft. Add the ketchup. molasses, mustard, bourbon, brown sugar, Worcestershire sauce and Tabasco sauce. Bring to a boil, reduce heat and simmer for 5 minutes. Set up your grill for indirect cooking or crank your smoker up. Soak some mesquite or hickory or whatever kind of wood chips you want if using a grill. Rinse and drain the baked beans and put them in a 2-quart casserole or Dutch oven. Add the sauce from the sauté pan. Stir to combine thoroughly. Place the pan on the cooking grate of the grill or smoker and cook for 1 1/2 to 2 hours. Season with salt and pepper to taste. Yields 6 servings. Contributed to the FareShare Gazette by Joan; 5 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 386 Calories; 4g Fat (8.6% calories from fat); 15g Protein; 76g Carbohydrate; 14g Dietary Fiber; 4mg Cholesterol; 1538mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Braised and Glazed Carrots With Orange and Ginger Recipe By : Mark Bittman; New York Times Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots -- trimmed and peeled if necessary, cut into coins or sticks 2 tablespoons butter or extra virgin olive oil Salt and freshly ground black pepper 1 tablespoon minced peeled fresh ginger -- or grated 1/3 cup freshly squeezed orange juice 1 teaspoon freshly squeezed lemon juice Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish -- (optional) Combine all ingredients except garnish in a saucepan no more than 6 inches across. Bring to a boil, then cover and adjust heat so mixture simmers. Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like. Yields 4 servings. Author : Mark Bittman; New York Times. Formatted by Chupa Babi; 11.29.07 Author Note: Once you have the hang of the technique, changing the flavorings is a snap. Try substituting a mixture of half balsamic vinegar, half water or soy sauce similarly diluted for the orange juice, adding a few cloves of peeled garlic with the carrots. Or add a half cup or so of chopped onions, shallots, scallions or leeks, or of chopped pitted dates or raisins, dried currants or even dried tomatoes. You can also mix in other vegetables: peas, snow peas or snap peas are all good choices. More options? Use sake for the liquid and finish the carrots with a mixture of about a tablespoon each of soy sauce and miso, stirring this into the carrots just as they're done. Or stir in a mild chile paste - one made with ancho chiles would be ideal - at the end of cooking. Contributed to the FareShare Gazette by Chupa; 23 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 6g Fat (54.0% calories from fat); 1g Protein; 10g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 94mg Sodium. Exchanges: 2 Vegetable; 1 Fat. * Exported from MasterCook * Breakfast Brulee Recipe By : Flavors by Paul Gayler Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint whole milk 1 pinch salt 1 cinnamon stick 4 tablespoons superfine sugar 1/2 cup old-fashioned oats 6 egg yolks 1 1/4 cups heavy cream 1/4 cup light brown sugar Bring the milk, salt, cinnamon stick and half the sugar to a boil. Remove from the heat and let it infuse for 2-3 minutes, then remove the cinnamon stick. Return the pan to the heat and sprinkle in the oats, stirring constantly. Reduce the heat and simmer for 2-3 minutes, then let cool. In another bowl, whisk the egg yolks with the remaining sugar until the sugar has dissolved. Add the heavy cream and the cooked oatmeal and mix well. Preheat the oven to 275 degrees F. Divide the oatmeal custard between 4 shallow gratin dishes, each 1 cup in capacity. Place the dishes in a flameproof roasting pan, then place the pan in the oven. Pour enough cold water into the pan to come about halfway up the sides of the dishes and bake for 30-40 minutes, until set. Let cool for 2 minutes, then sift the brown sugar evenly over the surface of each custard. Use a blowtorch to caramelize the tops, holding it at an angle (the flame should barely touch the surface). Alternately, caramelize the sugar under a very hot broiler. Garnish with fresh berries if desired. Serve immediately. Makes 4 servings. Author : "Flavors" by Paul Gayler (Kyle Books, $29.95) Formatted by Chupa Babi: 11.29.07 Contributed to the FareShare Gazette by Chupa; 24 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 426 Calories; 37g Fat (77.3% calories from fat); 8g Protein; 17g Carbohydrate; 2g Dietary Fiber; 429mg Cholesterol; 106mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 7 Fat; 1/2 Other Carbohydrates.

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