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FareShare Gazette Recipes -- November 2010 - T's


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Tomato-Basil-Red Pepper Soup

Tzatziki (Herbed Yogurt & Cucumber) (Gail Hall)

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* Exported from MasterCook *

Tomato-Basil-Red Pepper Soup

Recipe By : From Your Pantry - Make Meals Pop with Roasted Red Peppers
Serving Size : 6 Preparation Time :0:10
Categories : Volume 13-11 Nov 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons salted butter
4 scallions -- thinly sliced
28 ounces diced tomatoes with liquid -- (1 can)
1 1/4 cups low-sodium chicken broth
1 cup roasted red bell pepper -- (jarred)
rinsed and seeded, chopped
3/4 teaspoon dried basil
salt and pepper
3/4 cup heavy cream

Melt butter over medium-low heat in a large saucepan. Add scallions and
cook, stirring occasionally, about 4 minutes or until scallions begin to
soften. Stir in tomatoes, chicken broth, roasted peppers, basil, salt and
pepper. Increase heat to high and bring mixture to a boil. Reduce heat and
simmer, stirring occasionally, about 10 minutes. Remove saucepan from heat,
stir in heavy cream and season to taste with salt and pepper. Serve hot.

Serves 6.

Approximate Nutritional Information: Calories:196, Fat:16g (sat 9g),
Protein:3g, Carbohydrate:10g, Fiber:1g. Cholesterol: 53mg, Sodium:499mg

Description: "Cost per Serving: $1.19"
Source: "AllYou magazine, February 1,2008"
S(Mc Formatting by): "Bobbie"
T(Cooking Time): "0:15"

NOTES : Kitchen Tips: Punch It Up: Try a flavored olive oil (in place of
butter) or flavored diced tomatoes for a stronger taste. Bring On the
Sides: Serve the soup with a green salad or, for heartier appetites, with
grilled cheese sandwiches. Or hollow out six small round sourdough loaves
and ladle the soup into them.
Make It a Meal: Give the soup more heft by sautéing 1 pound of lean ground
beef or turkey instead of the butter. When the meat is no longer pink,
drain any excess fat, add the scallions, and then continue with the recipe.

Bobbie's Note: This was delicious and very easy to make using the basic
recipe. We served it with a sandwich for a light dinner.

Contributed to the FareShare Gazette by Bobbie; 5 November 2010.

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Per Serving (excluding unknown items): 112 Calories; 12g Fat (83.4% calories from 
fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 21mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 
2 Fat.
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* Exported from MasterCook *

Tzatziki (Herbed Yogurt & Cucumber) (Gail Hall)

Recipe By : Gail Hall
Serving Size :   Preparation Time :0:00
Categories : Volume 13-11 Nov 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups plain yogurt -- *
1 English cucumber -- shredded or finely diced
3 garlic cloves -- crushed
3 teaspoons olive oil
1 tablespoon red wine vinegar
1 tablespoon finely chopped fresh dill
1 teaspoon finely chopped fresh mint -- (optional)
1 pinch salt

Mix all ingredients and refrigerate for several hours before serving.

Yield: approximately 3 cups.
See companion recipe for Mediterranean Chicken Burger (Gail Hall)

*Go with a pure yogurt (check the ingredients and choose one that doesn't
have thickening agents). You'll be amazed at the flavour difference. Greek
yogurt is high in protein (20 grams for each 175-gram serving). It's thick
and delicious. Liberté makes a Greek yogurt that I've seen at Planet
Organic. Check other grocery stores that stock Liberté and if the Greek
style is not available, ask the store manager to bring it in!!

>>>Hallie's comment: I doubt that the Liberte brand is available outside of
Canada but I agree with Gail in that it is without a doubt the best yogurt
I have ever tasted. In my area several regular supermarkets stock it, both
plain and with various fruit flavours (the lemon is 'to die for' if you
want a flavoured one). It is an organic yogurt and very thick, creamy and
rich. In other countries check out ethnic grocery stores and organic
markets as well as the dairy section in your regular supermarkets. (Hallie
wipes the drool off her keyboard and heads to the fridge for a yogurt fix.
Add a little drizzle of warm honey and a sprinkle of nuts or granola and
you have a meal fit for a FareShare Goddess. yum ;-> )

This recipe is shared with permission through the courtesy of the CBC Radio
program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a
culinarian and food activist.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 2 November 2010.

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