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FareShare Gazette Recipes -- February 2003 - V's
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* Exported from MasterCook *
Vegetable Couscous
Recipe By :Recipe courtesy Rachael Ray
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-02 Feb 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon extra-virgin olive oil
1 bay leaf -- fresh or dried
1 medium onion -- chopped
1/4 zucchini -- diced
1/4 yellow squash -- diced
Salt and pepper
1/2 cup canned pumpkin
4 cups chicken broth
or vegetable broth
1 1/2 teaspoons ground cumin -- half a palm full
1 teaspoon coriander seeds -- 1 /3 palm full
2 1/4 cups couscous
1 vine ripe plum tomato -- seeded and
finely chopped
2 tablespoons cilantro -- chopped
2 tablespoons flat-leaf parsley -- chopped
Mediterranean flat bread for passing
Heat a large sauce pot over medium high heat.
Add oil, bay leaf, onion, zucchini and yellow squash to the pot and
season with salt and pepper.
Sauté, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to
the pan and stir to combine. Add cumin and coriander. Bring broth to a
boil.
Add couscous to the broth, stir, cover and remove from heat. Let stand
5 minutes. Remove lid from the pot and fluff couscous with a fork.
Remove bay from the pan, add finely chopped tomato, cilantro and
parsley, toss again with fork to combine and transfer to a serving
platter.
Serve with warm Mediterranean flat breads.
Difficulty : Easy
Source : "http://www.foodtv.com Episode #: TM1B72"
S(MCFormatted by Dee): "" Copyright : "© 2001 Television Food Network, G.P"
Start to Finish Time: "0:25"
Contributed to the FareShare Gazette by Dee; 22 February 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 495 Calories; 9g Fat (16.9% calories
from fat); 19g Protein; 83g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;
779mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2
Fat.
* Exported from MasterCook *
Vegetable Couscous with Chick-Peas
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 6-02 Feb 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups water
2 cups quick-cooking couscous
2 tablespoons olive oil -- (I use veg. stock)
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt -- (may be omitted)
1/4 teaspoon cayenne
1 medium onion -- chopped
2 garlic cloves -- minced
1/2 medium green pepper -- chopped
1/2 medium red bell pepper -- chopped
1 zucchini -- chopped
into 1/4-inch dice
1 medium tomato -- seeded and chopped
1 cup canned chick-peas -- rinsed and drained
1. In a medium saucepan, heat the water to boiling over high heat.
Stir in the couscous. Reduce heat to a simmer and cook, covered, until
the couscous is tender, about 5 minutes. Fluff the grains of couscous
with a fork and let cool.
2. In a skillet heat the oil (stock), add the spices and cook for one
minute, stirring frequently. Add the onion, garlic and peppers. Cook
until softened, about 3-5 minutes.
3. Stir in the zucchini and tomato. Cook until slightly softened,
about 3 min. Add the chick-peas and cook 2 minutes longer, until
heated through. Mound the couscous on a large platter and top with
cooked vegetables.
Serves 6, refrigerates well.
Source : Halah Recipe Exchange
http: //groups.yahoo.com/group/halalrecipes/message/23\par
Contributed to the FareShare Gazette by Fatima; 24 February 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 64 Calories; 5g Fat (62.3% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
187mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.
* Exported from MasterCook *
Vermicelli Vinaigrette Salad
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Volume 6-02 Feb 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces vermicelli -- broken in fourths
6 ounces marinated artichoke hearts -- reserve marinade
[1 jar]
2 large tomatoes
1 cup fresh mushrooms
1/2 cup chopped walnuts
Marinade:
1/4 cup marinade drained from artichokes
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 large garlic clove -- minced
1/2 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper
Cook vermicelli according to package directions, omitting salt.
Drain and set aside.
While vermicelli is cooking, drain artichoke hearts, reserving 1/4
cup oil.
Chop hearts, tomatoes and slice mushrooms.
Combine tomatoes, mushrooms, hearts, nuts and parsley and mix with
vermicelli.
Pour marinade over salad. Cover to store in refrigerator.
Marinade :
Combine all ingredients in a tight fitting jar or in processor.
Serves 4 to 6.
Source : "Temptations - Junior League of Lansing, MI, p. 79"
S(mastercook formatting by): "bobbi744@attbi.com"
Copyright : "(c) 1984 by Junior League of Lansing, Inc,
ISBN: 0-9611858-0-5"
T() : "0:07"
NOTES : Equally good with pistachios; use safflower oil.
Bobbie's Note: This is delicious. We both loved it!
Contributed to the FareShare Gazette by Bobbie; 16 February 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 425 Calories; 25g Fat (51.6% calories
from fat); 10g Protein; 43g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
410mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;
4 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Vietnamese Couscous Salad
Recipe By :Recipe courtesy Kitty Morse
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-02 Feb 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
1 garlic clove -- minced
1 teaspoon gingerroot -- minced
6 tablespoons fresh lime juice
3 tablespoons sugar
2 tablespoons peanut oil
2 tablespoons nuoc mam
[Southeast Asian fish sauce]
[available at Asian markets]
1 teaspoon hot pepper flakes
Salad:
1 1/3 cups boiling water
1 extra-large fish bouillon cubes
[available at Asian markets]
1 tablespoon peanut oil
1 cup couscous
20 sprigs fresh cilantro -- finely chopped
30 fresh mint leaves -- finely chopped
1/2 cup salted dry-roasted peanuts -- coarsely chopped
2 medium carrots -- peeled and shredded
1 medium cucumber-- peeled,
seeded and shredded
6 green onions -- finely sliced
[green tops included]
1/2 head Napa cabbage -- finely shredded
8 ounces medium shrimp -- cooked and
coarsely chopped -- see note*
Fresh cilantro leaves for garnish
Fresh mint leaves for garnish
To make dressing: In a pint jar, combine the garlic, gingerroot, lime
juice, sugar, peanut oil, nuoc mam, and hot pepper flakes, if using.
Shake well. Set aside.
To make the salad: In a medium saucepan over medium heat, bring the
water, bouillon cube, and peanut oil to a boil. Add the couscous in a
stream. Remove from the heat. Stir once. Cover and let stand until the
couscous is tender, 12 to 15 minutes. Set aside to cool. Mix with half
of the cilantro, half of the mint, and half of the peanuts.
In a large bowl, combine the carrots, cucumber, onions, cabbage, and
remaining cilantro and mint. Add the dressing and toss thoroughly.
Spoon equal portions of couscous onto 6 dinner plates. Top with the
vegetable mixture and the shrimp. Garnish with remaining peanuts,
cilantro, and mint leaves. Serve at room temperature.
Yield : 4 to 6 servings
Difficulty : Medium
Source : "http://www.foodtv.com Episode #: SS1B57"
S(MCFormatted by Dee): "" Copyright : "© 2001 Television Food Network,
G.P."
Start to Finish Time: "0:40"
NOTES : Cook's Note: To cook the shrimp, rinse them under running
water. In a medium saucepan, bring 4 cups water and 2 bay leaves to a
boil. Add the shrimp, and cook until they are just pink, 4 to 5
minutes. Drain and let cool. Discard the cooking liquid and bay
leaves. Shell and devein the shrimp.
Contributed to the FareShare Gazette by Dee; 22 February 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 383 Calories; 11g Fat (26.9% calories
from fat); 18g Protein; 52g Carbohydrate; 4g Dietary Fiber; 86mg Cholesterol;
112mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Vviggi's Couscous
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-02 Feb 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box couscous
1 can peas -- (small can)
1 red pepper
1 shallot
or 6 scallions -- your call
fresh cilantro
[parsley can work here too -- less noticeable]
Nutmeg
Salt?
Black pepper
1/2 cup sesame oil
[olive oil works o.k.] -- (1/2 to 3/4)
Tofu -- (optional)
Preheat oven to 350F.
Place pepper on foil in oven, turn until all sides look crispy. When
it cools just peel off the skin with a fork or fingers (you will have
just roasted a pepper!) Roasting peppers may take 30-45 minutes, so
just sliver & sauté if you're really rushed, but it's not the same
flavor.
Boil water for couscous. Follow box directions carefully, do NOT put
in too much water, soggy couscous doesn't cut it.
In saucepan, on med-hi, sauté the oil, shallots (or scallions). Add
peas, then add roasted pepper. Then add cubed tofu for about 1 minute.
Salt, pepper to taste.
When couscous is done, fluff with fork. Cut up the fresh cilantro or
fresh parsley & "fluff" in with couscous. Nutmeg makes this dish, so I
usually add about a tsp. to the couscous before mixing in the sauté.
The tofu/shallot/pea/peppers can be placed in a shallow hole in the
center of the couscous, positioning the red pepper slivers from center
to edge of bowl (this is for presentation only).
You can add or subtract any of the above ingredients depending on
availability and your time. ENJOY!
Serves 4ish
Source : "Halal Recipe Exchange"
Contributed to the FareShare Gazette by Fatima; 24 February 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 443 Calories; 28g Fat (56.1% calories
from fat); 8g Protein; 41g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;
7mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 5 1/2 Fat.
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