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FareShare Gazette Recipes -- January 2003 - P's
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* Exported from MasterCook *
Parsnip "Banana" Cake
Recipe By :The Natural Foods Sweet-Tooth Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds parsnips -- (1.5 kg)
2 tablespoons sesame oil -- (30 mL)
1 teaspoon sea salt -- (5 mL)
4 cups apple juice -- (1 L)
1 vanilla beans
or 1 teaspoon/5 mL vanilla extract
1 lemon -- rind and juice
1 1/2 cups couscous -- (375 mL)
1/4 cup nut butter -- (50 mL)
Hallie's note: That's right - there isn't a banana in the mix!
Author's note: Parsnips become incredibly sweet when cooked a long
time and in this recipe they resemble bananas in taste and texture.
Scrub parsnips in cold water and slice into thin rounds.
Heat oil in a pressure cooker or large skillet and sauté parsnips
for 10 minutes. Add salt and 1 cup (250 mL) of the apple juice.
Cover and cook for 45 minutes.
If pressure cooking, cook under medium pressure for 20 minutes.
Puree parsnips.
Preheat oven to 375F (190C).
Add the remaining apple juice to the pureed parsnips and simmer in a
covered pan with the vanilla bean for 10 minutes. Remove the vanilla
bean.
Grate the lemon rind and add to the parsnip mixture along with the
lemon juice. Mix in the couscous and nut butter. Transfer to an oiled
casserole.
Bake for 1 hour.
Variations - Add 1/2 teaspoon (2 mL) nutmeg and 1/2 cup (125 mL)
chopped nuts to the batter.
Makes 8 to 10 servings.
From The Natural Foods Sweet-Tooth Cookbook by Eunice Farmilant; 1973.
MC format and metric conversions by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 15 January 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 256 Calories; 3g Fat (11.5%
calories from fat); 5g Protein; 53g Carbohydrate; 7g Dietary Fiber;
0mg Cholesterol; 205mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Fruit; 1/2 Fat.
* Exported from MasterCook *
Pasta With Chicken and Asparagus
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
450 grams chicken breast, skin removed -- (1 pound)
450 grams asparagus -- (1 pound)
30 milliliters butter -- (2 tablespoons)
350 grams pasta -- (12 oz)
[linguine or fettuccine]
1 small onion -- finely chopped
Salt
Pepper
225 grams double cream -- (8 oz)
or crème fraiche
1 dried hot red pepper
100 grams gorgonzola cheese -- (100 - 125 g)
[about 1/4 pound]
A little nutmeg -- grated
30 milliliters chopped fresh Tarragon -- (2 tablespoons
or 1/2 teaspoon dried tarragon)
Freshly grated parmesan cheese
Cut the chicken breast into small strips.
Scrape and trim asparagus if required, cut stems into two or three 3.5
cm (1 1/2 inches) lengths (use any woody bits for asparagus soup).
Drop asparagus in boiling water very briefly, set aside.
In another large pan of boiling water, cook pasta until al dente.
Meanwhile, heat butter in a large pan or casserole. Add onion, cook
briefly then add chicken strips. Stir fry for 3 or 4 minutes, add salt,
pepper and asparagus.
Cook for another minute or so, then add the cream or creme fraiche,
hot pepper, grated nutmeg and the gorgonzola broken into small lumps.
Cook until the cheese just melts, take off the heat and add the
tarragon with perhaps a little more black pepper.
Drain the pasta and toss into the sauce.
Serve immediately with parmesan and green salad.
http://www.garson-farm.co.uk
Contributed to the FareShare Gazette by Gary; 5 January 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 245 Calories; 8g Fat (27.9%
calories from fat); 9g Protein; 36g Carbohydrate; 2g Dietary Fiber;
19mg Cholesterol; 208mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Pasta With Chicken and Four Cheeses
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons Unsalted butter
1 tablespoon Olive oil
1 medium Onion -- chopped
1 Garlic clove -- minced
3 cups Canned plum tomatoes*
Salt and fresh ground pepper
1 1/2 cups Heavy cream
1 pound Penne -- rigatoni or ziti
2 Whole chicken breasts
1/2 cup Pecorino -- fresh grated**
1/2 cup Bel Paese -- fresh grated**
1/2 cup Gorgonzola -- crumbled
1/4 cup Ricotta
2 tablespoons Fresh parsley -- minced
Additional pecorino*
* Use canned whole plum tomatoes in puree.
** Parmesan can be substituted for pecorino and Fontina can be
substituted for Bel Paese cheese.
Melt 1 tablespoon butter with oil in heavy large saucepan over
medium-low heat. Add onion, cover and cook until translucent,
stirring occasionally, about 10 minutes. Add garlic and stir 1
minute. Blend in tomatoes. Increase heat to medium high and simmer
uncovered until thickened, stirring occasionally, about 10 minutes.
Season lightly with salt and generously with fresh ground pepper.
Bring cream to boil in heavy large skillet. Reduce heat and simmer
until slightly thickened, about 5 minutes. Stir in tomato sauce.
Keep sauce warm.
Cook pasta in large amount of boiling salted water until al-dente.
When pasta is almost done, return sauce to simmer.
Add chicken to sauce and stir until pieces are just firm, about 2
minutes. Blend in cheeses and remaining 4 tablespoons butter.
Drain pasta. Add to sauce, tossing to coat. Adjust seasoning.
Spoon mixture into heated bowls. Garnish with minced parsley and
serve. Pass additional grated cheese separately.
Contributed to the FareShare Gazette by Bobbie; 9 January 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 726 Calories; 64g Fat (79.2%
calories from fat); 33g Protein; 5g Carbohydrate; 1g Dietary Fiber;
254mg Cholesterol; 129mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2
Vegetable; 1/2 Non-Fat Milk; 10 Fat.
* Exported from MasterCook *
PastryWiz Chocolate Chip Scones
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon salt
1/4 cup butter -- cold cubes
2 eggs
1/2 cup cream
1 egg -- beaten
1 cup chocolate chips
Sift all flour, baking powder, sugar, and salt into large bowl. Then
cut cold butter into cubes and mix into the dry ingredients with your
hands. Mix until butter is about pea size balls. Add eggs one at a
time and mix them in thoroughly. Then add cream and chocolate chips
and mix well. The dough will be wet.
Line baking sheet with parchment paper or spray with cooking spray to
make sure the scones will not stick. Form the dough into shapes like
triangles or squares. You can shape dough into large disc and pat it
out to about 1/2 thick and score it into 6 or 8 pieces.
Egg wash over scones and bake at 375F for about 35 minutes or until
golden brown and baked through. Remove scones from the oven and let
cool. When cool, cut where you scored it serve and enjoy.
Source : "www.pastrywiz.com"
Contributed to the FareShare Gazette by Fatima; 12 January 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 408 Calories; 20g Fat (41.8%
calories from fat); 7g Protein; 55g Carbohydrate; 3g Dietary Fiber;
99mg Cholesterol; 344mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 3 1/2 Fat; 2 Other Carbohydrates.
* Exported from MasterCook *
Potato Patties with Garlic and Herbs - Vegan
Recipe By :Vegetarian Times, 01-MAR-02 p. 38
Serving Size : 8 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small russet potatoes -- scrubbed
[small to medium]
1 tablespoon grated onion -- (1 to 2)
1 garlic clove -- minced
1/2 teaspoon salt -- plus
more to taste
1 teaspoon fresh thyme
or 1/2 teaspoon dried
1/4 teaspoon celery seed
or dried oregano
Freshly ground black pepper -- to taste
Vegetable oil -- for frying
1. Place steamer basket in large saucepan with about 2 inches water.
Place potatoes in steamer basket, cover and bring to a boil. Steam
potatoes, covered, until tender, about 20 minutes. (Potatoes can be
just slightly firm at center.) Cool thoroughly. Then put potatoes in
plastic bag and refrigerate several hours or overnight.
2. Using a box grater, grate potatoes, removing any large chunks of
skin; place potatoes in large mixing bowl. Add salt and other
seasonings, tossing mixture lightly with your hands to mix. Heat
about 1 1/2 tablespoons oil in large skillet; cast iron works best
but, if you’re adding Parmesan cheese, use a nonstick skillet.
3. Using about 1/2 cup grated potatoes each, form 3 or 4 patties;
place in skillet, leaving enough room between them to flip easily.
Press patties firmly with spatula to shape. Cook over medium heat
until nicely browned, flipping them once, 2 to 3 minutes per side.
Repeat with remaining mixture, adding more oil as necessary. Place
cooked patties in warm oven while making remaining patties.
Yield : "8 patties"
NOTES : This is the way I learned to make potato patties years ago,
and I like them so much I never do it any other way. You start by
steaming whole russet potatoes, which are cooled and refrigerated
so they’re easy to handle. The potatoes are peeled and grated, then
mixed with whatever herbs, seasonings and extras you like. Although
this version is suitable for vegans, I often add a little freshly
grated Parmesan cheese to potatoes and fry them in butter instead
of oil. Either way, they’re delicious—great for breakfast or dinner.
Contributed to the FareShare Gazette by Fatima; 24 January 2003.
www.fareshare.net
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Per Serving (excluding unknown items): 24 Calories; trace Fat (1.8%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 135mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fat.
* Exported from MasterCook *
Pumpkin Seed Pesto LF
Recipe By :Anne Lindsay Greer
Serving Size : 0 Preparation Time :0:00
Categories : Volume 6-01 Jan. 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cloves garlic
3 cups Italian parsley -- packed
1/3 cup toasted pumpkin seeds
3 tablespoons safflower oil
1 pinch red pepper flakes -- (or to taste)
Salt to taste
Using a blender or food processor fitted with the metal blade,
process the garlic, parsley, pumpkin seeds, oil and red pepper until
finely chopped. Season to taste with salt.
Cuisine : "Mexican"
Source :
"The Ultimate Low Fat Mexican Cookbook" by Anne Lindsay Greer
"Gulf Publishing Co., Houston TX"
Copyright : "1995"
Yield : "3/4 cup"
NOTES : Use this pesto to add to dips or stir into sour cream or
Crema to serve with tostadas.
Contributed to the FareShare Gazette by Fatima; 2 January 2003.
www.fareshare.net
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