Recipes Included On This Page Balsamic-Glazed Sauteed Scallops Banana Ice Cream - Wolfgang Puck Barley Spelt Bread (wheat free) Barley, Bell Pepper and Almond Pilaf Bistro Potato Soup Scampi Blueberry & Bran Muffins Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Balsamic-Glazed Sauteed Scallops Recipe By : Mark Bittman, FISH 1994 Serving Size : 4 Preparation Time :0:00 Categories : Fish Scallops Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil or vegetable oil -- or spray 1 teaspoon minced garlic 1 pound large sea scallops -- or more 1/4 teaspoon cayenne pepper Salt and black pepper -- to taste 1/4 cup balsamic vinegar 1/4 cup chopped fresh cilantro PANTRY NOTE: Author suggests from 4 to 6 ounces per serving. 1. Heat a 12-inch non-stick skillet over high heat until very hot. Add the oil, garlic, and, 1 or 2 at a time, the scallops. Cook the scallops, sprinkling them with the cayenne pepper and seasoning them to taste with salt and pepper. Turn them individually as they brown, allowing about two minutes per side (less for scallops under an inch across, somewhat more for those well over 1 inch). Place them in a bowl as they finish. 2. Add the balsamic vinegar to the liquid in the pan and cook over medium-high heat until the liquid is reduced to a glaze, 3 to 5 minutes. Return the scallops to the skillet, along with the cilantro, and stir to coat with the sauce and reheat for 1 to 2 minutes. Serve immediately. EACH 4-OUNCE SERVING: 178 calories with 40% cff); 21 grams protein, 5 grams carbohydrates, 8 grams fat, 48 milligrams cholesterol, 1 gram saturated fat, 377 milligrams sodium, trace dietary fiber. LOWFAT VARIATION: Omit oil. Use nonstick skillet and olive oil cooking spray: 104 cals, 1g fat (8% cff) REF: FISH: THE COMPLETE GUIDE TO BUYING AND COOKING by Mark Bittman (1994, Macmillan). Submitted to FareShare by Pat Hanneman Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Ice Cream - Wolfgang Puck Recipe By : Wolfgang Puck Serving Size : 1 Preparation Time :0:00 Categories : Desserts Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 egg yolks 1/2 cup sugar 2 cups milk 2 cups heavy cream 1 vanilla bean, -- split 4 bananas, overripe -- (brown skins) 1/4 cup sour cream 2 tablespoons honey, mild 1 teaspoon walnut extract (or to taste-optional) Whisk the egg yolks and sugar together in a large mixing bowl. In a saucepan, bring the milk, cream and vanilla to a boil. Slowly whisk one third of the hot cream into the egg yolk mixture; then stir in the remaining liquid. Return the hot cream mixture to the saucepan and place over low heat. Cook gently, stirring constantly, until the mixture coats the back of a spoon. Strain through a fine sieve into a large, cold bowl. Puree the bananas, sour cream, honey and walnut extract in a food processor; add some of the cream mixture to liquefy. Stir the banana mixture into the bowl. Chill. Place the mixture in an ice-cream freezer and freeze according to the manufacturer's instructions. Recipe from The Wolfgang Puck Cookbook ... Recipes from Spago, Chinois, and Points East and West ISBN (paperback) 0-679-76125-X Posted FareShare 3/99 by JoAnn Pellegrino gigimfg@ix.netcom.com Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * BARLEY SPELT BREAD (wheat free) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***ONE & ONE-HALF POUND LOAF*** 3/4 cup water 1 1/2 tbs canola oil 2 tbs honey 1 1/2 tsp salt 1/2 cup cooked barley 3 1/2 cups spelt flour or 16.5-ounces 2 tbs powdered whey 2 tsp active dry yeast Put the ingredients in the bread pan in the order listed (or in reverse order if manual recommends dry ingredients first). Select Basic Wheat Cycle, Light Setting or equivalent. Push start. [PER SERVING: 136 cals, 26g carb, 4g protein, 2g fat, 4g fiber] TIP: Due to the nature of spelt flour, the top of your loaf may be flat or slightly indented. Lara Pizzorno, Editor, THE NEW COMPLETE BOOK OF BREAD MACHINE BAKING (1997 Prima): "A must for people with wheat allergies, this flavorful bread tastes amazingly similar to whole wheat." Serves 14 maximum. Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley, Bell Pepper and Almond Pilaf Recipe By : Adapted: see Mayo Clinic Williams-Sonoma Cookbook (1998)* Serving Size : 6 Preparation Time :0:50 Categories : Vegetarian Nuts Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1/3 cup chopped onions 2/3 cup chopped green bell pepper 1 cup pearl barley 1/4 teaspoon ground black pepper 1 cup lowfat vegetable broth 2 cups water 2 tablespoons blanched almonds -- slivered Barley, a grain originating in the Middle East, is commonly added to soups. In this recipe, however, pearly barley is used to make a pilaf. For a fluffy texture, avoid stirring the barley while it simmers, so that less of the surface starch dissolved in the cooking liquid. 15 mins Prep; 35 mins cooking. 1. In a large frying pan over medium heat, heat the olive oil. Add the onion and bell pepper and saute until wilted about 4 minutes. 2. Add the barley and pepper and saute for 3 minutes. 3. Stir in the broth and water and bring to a boil. Reduce heat to low, cover, and simmer until th barley is tender and the liquid is absorbed, about 25 minutes. 4. Spread almonds in a heavy-bottomed skillet in a single layer. Put the pan over low heat and cook stirring (or shaking) constantly until the nuts are a golden color and give off a noticeable toasty aroma, from 3 to 5 minutes. 5. To serve, transfer to a bowl and garnish with the slivered almonds. EACH: 143 cals, 19% cff (3g fat) 25g carbs (5g fiber). You will need: 1 small onion, 1 small green bell pepper, canned vegetable broth or equivalent, 6-oz barley, 5/8-oz almonds. *Page 100. Edited by kitpath@earthlink.net 3/99 Submitted to FareShare by Pat Hanneman Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 1582 0 0 * Exported from MasterCook * Bistro Potato Soup Scampi Recipe By : Caprial's Soups & Sandwiches (Adapted by A. Crawley) Serving Size : 6 Preparation Time :0:45 Categories : Soups Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 3 medium onions -- julienned 6 cloves garlic -- minced 1 cup dry white wine 5 pounds potatoes (red or yellow) -- peeled. large dice 8 cups chicken stock 2 tablespoons balsamic vinegar 1 teaspoon hot pepper sauce 1 pound Gorgonzola -- crumbled salt and pepper -- to taste 1/2 pound medium shrimp 3 tablespoons unsalted butter 2 cloves garlic -- sliced fresh parsley -- finely Heat live oil in large stockpot over medium-high heat until hot. Saute onions and garlic until tender, 5-8 minutes. Add wine and reduce over high heat until 1/4 cup liquid remains, about 5 minutes. Add potatoes and stock, and bring to a boil. Reduce the heat to low. Cover pot and simmer 25-30 minutes, or until the potatoes are tender. Strain the mixture through a fine sieve. Puree the solids and return mixture to the pot. Bring the soup back to a simmer and stir in the vinegar cayenne, sauce and half of the Gorgonzola. Season to taste with salt and pepper. Reduce heat to very low. In separate skillet melt butte over medium heat. Add garlic and saute until translucent. Add shrimp, cooking until pink. Using slotted spoon, remove shrimp from the skillet. Set aside. To serve soup, ladle into individual soup bowls and garnish with shrimp, Gorgonzola, and parsley. Swirl gently with spoon. - - - - - - - - - - - - - - - - - - NOTES : The soup is served with a tapenade over the cheese, but since I added the shrimp, I skipped it. I also don't peel the potatoes! Variation 2: Reserve one potato; thinly slice, and using 4 tablespoons of oil, fry potatoes until edges are golden. Use as 'croutons', and top with chives and remaining Gorgonzola. Submitted to FareShare by Aleeda Crawley - arc63@ix.netcom.com Formatted in MasterCook by Art Guyer * Exported from MasterCook * Blueberry & Bran Muffins Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C. milk 2 eggs 1 stick unsalted butter melted 1/4 C. wheat bran 1 1/4 C. flour 1/4 C. whole wheat flour 3/4 C. sugar 1 tsp. cinnamon 1/2 tsp. ground clove 2 tsp. lemon extract 1 tsp. vanilla extract 2 Tbs. Grated lemon zest 2 tsp. baking powder 3/4 C. fresh or frozen blueberries Granulated brown sugar to dust top of muffins before baking. Preheat the oven to 350 F and spray the muffin tins with cooking spray. In a glass bowl whisk the eggs, adding the milk, butter, bran and baking soda. Let this mixture rest for a few minutes while you combine all of the other ingredients except for the blueberries. Stir together these ingredients with the milk mixture until just blended. Gently fold in the blueberries and pour into muffin tins until 2 /3 full. Sprinkle a little bit of brown sugar over each muffin and bake for about 20 minutes until light brown and fluffy. What a great way to start the day :-) Submitted to FareShare by Sue Harmon - SEHARMAN@ssu.edu Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : SEHARMAN@ssu.edu

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