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FareShare Gazette Recipes -- June 2008 - M's

 

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Recipes Included On This Page

Middle Eastern Chicken Skewers

Mint Yogurt Dip

Mushroom and Goat Cheese Strudel with Balsamic Syrup

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* Exported from MasterCook *

Middle Eastern Chicken Skewers

Recipe By : J. M. Hirsch, AP Food Editor
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-06 Jun 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cumin
1 tablespoon ground coriander
1 tablespoon turmeric
2 tablespoons cinnamon
2 tablespoons paprika
2 tablespoons mustard powder
1 tablespoon kosher salt
3 pounds boneless chicken -- strips or tenders
4 tablespoons olive oil

Place bamboo skewers in a shallow bowl of water.

In a large zip-close plastic bag, combine the dry seasonings. Close the bag
and shake to blend the seasonings. Set aside.

Place the chicken in the bag of spices, then add the olive oil. Close the
bag, gently pressing out any air. Gently knead the chicken, working the
seasonings and oil so it thoroughly coasts all of the chicken.

Coat grill grates with oil or high-heat cooking spray. Preheat the grill on
high.

Carefully place a chicken strip or tender on each skewer. Place the skewers
on the grill and cook for about 3 to 4 minutes per side or until the meat
reaches at least 165F on an instant read thermometer. Serve immediately.
Serve with "Mint Yogurt Dip" or Art's "Peanut Sauce."

Description : "For incredibly flavorful grilled chicken skewers with
minimal effort, this wet rub of olive oil and Middle Eastern spices turns
basic poultry into something spectacular."

Source : "The Herald-Mail, Hagerstown, MD"

Serving Ideas: This recipe also can be adapted for whole chicken breasts,
which would require longer cooking at a lower temperature. Leftovers would
make an excellent chicken salad.

NOTES : The seasoning blend used in this recipe produces deep, savory
flavors. If you prefer heat with your meat, add a dash of cayenne. Small
vegetables, such as cherry tomatoes or baby onions could be added to the
skewers. For a smokier flavor, toast the spices before using them. Place
all of the seasonings, including the salt, in a dry skillet over low heat.
Heat, stirring often for 2 to 3 minutes or until aromatic. Cool and proceed
with the recipe.

Contributed to the FareShare Gazette by Art; 21 June 2008.



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Per Serving (excluding unknown items): 368 Calories; 14g Fat (34.9% calories from 
fat); 54g Protein; 5g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 1098mg 
Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 2 Fat.

 

* Exported from MasterCook *

Mint Yogurt Dip

Recipe By : Candice
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-06 Jun 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces low fat plain yogurt
2 tablespoons fresh lemon juice
1 bunch mint -- finely chopped
2 garlic cloves -- finely chopped
Salt and pepper to taste

Mix together.
Make ahead if you can so the flavors come together.
Note:  Great with "Middle Eastern Chicken Skewers."

Contributed to the FareShare Gazette by Candice; 26 June 2008.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 3 Calories; trace Fat (2.3% calories from 
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg 
Sodium. Exchanges: 0 Vegetable; 0 Fruit.

 

* Exported from MasterCook *

Mushroom and Goat Cheese Strudel with Balsamic Syrup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 11-06 Jun 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil -- plus
6 teaspoons olive oil
1/2 cup thinly sliced shallots
4 garlic cloves -- minced
1 pound mushrooms -- chopped
1/4 cup sherry wine vinegar
1/3 cup dry sherry
2 tablespoons finely chopped fresh parsley
3 fresh phyllo pastry sheets
or frozen and thawed
[use six sheets to make a thicker crust]
1/2 cup crumbled soft fresh goat cheese
[such as Montrachet]
1/2 cup balsamic vinegar
1 tablespoon molasses -- mild-flavored light

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add
shallots and garlic; sauté 4 minutes. Increase heat to high. Add mushrooms;
sauté until tender and golden, about 15 minutes. Add Sherry wine vinegar,
then Sherry; boil until almost all liquid evaporates, about 6 minutes.
Season with salt and pepper. Cool. Mix in 2 tablespoons parsley.

Place 1 phyllo sheet on work surface. Brush with 2 teaspoons oil. Top with
second phyllo sheet; brush with 2 teaspoons oil. Top with third phyllo
sheet. Sprinkle cheese along 1 long side of phyllo, 1 inch in from edge.
Spoon mushroom mixture over cheese. Fold short ends over. Starting at long
filled side, roll phyllo up tightly. Place seam side down on baking sheet.
Brush with remaining 2 teaspoons oil. Using long sharp knife, score top of
strudel through phyllo, making 8 evenly spaced cuts. (Can be prepared 4
hours ahead. Cover; chill.)

Preheat oven to 375F.

Bake strudel until golden brown, about 50 minutes.

Meanwhile, boil balsamic vinegar and molasses in heavy small saucepan over
medium heat until reduced to 2 1/2 tablespoons, about 10 minutes. Cool.

Using serrated knife, cut hot strudel at score marks into 8 rounds.

Drizzle balsamic syrup onto each of 4 plates. Place 2 slices of strudel
over syrup on each plate.

Serves 4

Author : Matt's in the Market, Seattle, Washington
Source : Bon Appetite, Oct 1999. Formatted by Chupa Babi: 06.05.08

Chupa Note: I've made this with frozen puff pastry when I've been out of
phyllo. Works fine. I like to use the 1/2 mixed exotic mushrooms with 1/2
white button mushrooms or portabellas; whatever's least expensive at the
farmers market. I also add 1 teaspoon red pepper flakes with the shallots
and garlic cooking in oil.

Contributed to the FareShare Gazette by Chupa; 10 June 2008.



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 193 Calories; 14g Fat (68.4% calories from 
fat); 3g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 10mg 
Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

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