Recipes Included On This Page Gazpacho Cordobas Gazpacho Salad Ginger Carrot Bars Grilled Vegetable Kebabs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gazpacho Cordobas Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds tomatoes 2 red bell peppers 2 Kirby cucumbers 4 garlic cloves 2 tablespoons Sherry vinegar, or to taste 1/2 cup extra-virgin olive oil 1/2 round loaf crusty bread (about 9 inches in diameter) 1/2 teaspoon minced fresh tarragon leaves 2 teaspoons salt, or to taste 1 teaspoon freshly ground black pepper, or to taste Preheat oven to 350°F and line a baking pan with foil. Arrange tomatoes and bell peppers in baking pan and roast in upper third of oven 30 minutes. Transfer tomatoes to a large glass or ceramic bowl and continue to roast peppers until lightly charred, about 15 minutes more. Transfer peppers, including any juices in pan, to another large glass or ceramic bowl and let stand, covered, until peppers are cool enough to handle. Holding tomatoes over bowl to catch juices, peel and cut into pieces. Holding peppers over their bowl to catch juices, peel peppers and discard stems and seeds. Tear peppers into pieces and add to tomatoes. Pour pepper juice through a fine sieve into tomato mixture. Peel and chop cucumbers. Finely chop garlic and stir into tomato mixture with cucumbers, vinegar and oil. Cut four 1/2-inch-thick slices from cut side of loaf and trim crusts from slices. Cut slices into 1-inch pieces and in a small bowl soak in water to cover 10 minutes. Drain bread, without squeezing out excess liquid, and stir into tomato mixture with tarragon, salt and pepper. Chill mixture, covered, at least 8 hours and up to 1 day. In a food processor purée mixture, in batches if necessary, and return to bowl. Chill gazpacho, covered, 2 hours. Force gazpacho through a food mill into another large bowl and season, if desired, with additional vinegar, salt, and pepper. Makes about 5 1/2 cups. Copyright: "Epicurious, 2000" - - - - - - - - - - - - - - - - - - - Per serving: 1210 Calories (kcal); 111g Total Fat; (78% calories from fat); 10g Protein; 58g Carbohydrate; 0mg Cholesterol; 81mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates NOTES : MC formatted by Art Submitted to the FareShare Gazette by Art Guyer on July 20, 2000 Art **Gazpacho Cordobas** 20 July, 2000 Thursday * Exported from MasterCook * Gazpacho Salad Recipe By :Cafe Tu Tu Tango, Miami FL Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tomato Vinaigrette 1 cup basil leaves, fresh, lightly packed -- chopped 2 tablespoons balsamic vinegar 1 1/2 teaspoons Dijon mustard Salt and freshly ground pepper -- to taste 1 Roma(plum) tomato, peeled and seeded* -- diced 1 teaspoon minced garlic 1 teaspoon minced shallot 1/3 cup olive oil Salad 2 Roma (plum) tomatoes, seeded -- cut into 1/4" dice 1 cucumber, seeded -- cut into 1/4" dice 1 red bell pepper, cored, -- seeded and diced 1 onion -- diced 6 ounces mixed greens (baby oakleaf, Bibb, romaine frisee lettuce), (6 cups) -- finely chopped Croutons, ** -- optional To make the vinaigrette: In a medium bowl, whisk together all of the ingredients except the olive oil. Add the olive oil slowly in a steady stream, whisking the entire time. To make the salad: In a large bowl, toss together all the salad ingredients except the croutons. Let sit for 3 to 4 minutes so the vegetables can absorb the tomato vinaigrette. Mound the salad in the center of 4 serving plates and garnish with croutons, if desired. **Croutons: 4 slices French Bread, crusts removed Olive oil for brushing Brush the bread evenly with olive oil on both sides. Cut the bread into 1" cubes and toss in a hot skillet filmed with olive oil until golden brown. Makes about 1 1/2 cups *Peeling and Seeding Tomatoes Remove the cores from the tomatoes and score the opposite ends with a paring knife in an "X" pattern. Drop them into a pot of rapidly boiling water for 3 to 4 seconds, of until the skin by the "X" peels away slightly. Drain and run cold water over the tomatoes; the skin should slip off easily. To seed, cut the tomatoes in half crosswise and gently squeeze out the seeds. - - - - - - - - - - - - - - - - - - - Per serving: 174 Calories (kcal); 18g Total Fat; (91% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 25mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Ginger Carrot Bars Recipe By :Prevention Quick and Healthy Low Fat Cooking Serving Size : 12 Preparation Time :0:15 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 c rolled oats 1 c unbleached flour -- sifted 1 tbsp ginger 1 tsp baking powder 2 med carrots -- shredded 1/2 c orange juice -- at room temperature 1/3 c maple syrup 1 egg white -- whipped 1 tbsp applesauce -- at room temperature 1 tsp vanilla Preheat oven at 375F. Prepare a 8" x 8' baking pan with cooking spray and flour. In a mixing bowl, oats, flour, ginger, and baking powder. In another mixing bowl, combine carrots, orange juice, maple syrup, egg white, applesauce, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Bake for 20 minutes. - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 51mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Grilled Vegetable Kebabs Recipe By :Jo Anne Merrill Serving Size : 6 Preparation Time :0:25 Categories : Volume 3-7, July 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 mushrooms 2 green bell peppers 1 red bell pepper 1 pint cherry tomatoes 2 onions -- * see note 1 eggplant 3 zucchinis 1/2 cup olive oil 1/2 cup lemon juice salt -- to taste black pepper -- to taste * Use a sweet onion such as Vidalia, Imperial Sweet or use an onion such as Bermuda. 1. Prepare vegetables. Clean mushrooms and remove stems, seed peppers and cut into bite-sized chunks, peel onions and cut into chunks, remove stems from cherry tomatoes, slice zucchini into thick slices, cut eggplant into chunks. 2. Use 6 metal skewers about 6-8 inches long. Thread vegetables onto skewers, alternating according to color for a nice presentation. 3. Brush with a marinade of the olive oil, lemon juice, salt and pepper. Grill 4 inches from hot coals, turning and basting frequently. Cook for about 12-15 minutes. Contributed to FareShare by Robin. Robin**Grill Recipes**GrassRats@aol.com 3 July, 2000 Monday - - - - - - - - - - - - - - - - - - - Per serving: 247 Calories (kcal); 19g Total Fat; (63% calories from fat); 4g Protein; 20g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : These can also be broiled, as long as they are watched carefully. Nutr. Assoc. : 0 0 0 0 0 0 5663 0 0 0 0

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