Recipes Included On This Page Thai Chicken with Ginger Sauce Thai Coconut Custard with Sticky Rice in Coconut Milk Thai Mango Chicken Stir Fry Thai Yellow Curry Chicken - 5 pts The Farm's Cush Toasted Pumpkin Cilantro Pesto - Vegan Tomato Fondue Soup Turkey Lo Mein - 8 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Thai Chicken with Ginger Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 package dried wood ear mushrooms -- (1/2 oz) 1 cup low sodium chicken broth 2 tablespoons reduced sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon cornstarch 1 teaspoon Asian fish sauce 2 teaspoons canola oil 1 1/4 pounds skinless boneless chicken breasts, cut into 3/4" pieces 8 scallions, cut diagonally into 2" pieces 2 teaspoons minced peeled fresh ginger 1 garlic clove, chopped 1/2 pound sugar snap peas 1/4 cup chopped cilantro 2 cups cooked brown rice 1. Bring the water to a boil in a small saucepan. Add the dried mushrooms; remove from the heat and let stand 20 minutes. Drain the mushrooms; coarsely chop and set aside. 2. Meanwhile, whisk together the broth, soy sauce, vinegar, cornstarch, and fish sauce in a small bowl; set aside. 3. Heat the oil over high heat in a large nonstick skillet, then add the chicken. Saute until lightly browned, about 3 minutes. Transfer to a plate. 4. Return the skillet to the heat, then add the scallions, ginger, and garlic. Saute until fragrant and the scallions have softened slightly, about 1 minute. Add the mushrooms, chicken, snap peas, and broth mixture; bring to a boil, stirring constantly. Reduce the heat and simmer, stirring constantly, until heated through and slightly thickened, about 2 minutes. Stir in the cilantro. Serve with rice. Description: "WW - Simply Delicious Cookbook" Contributed to the FareShare Gazette by Chupa 10 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 3g Fat (18.5% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Thai Coconut Custard with Sticky Rice in Coconut Milk Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Custard: 1 cup thick coconut milk 3/4 cup palm sugar -- (3/4 to 1) 4 eggs 1 Stick y Rice with Coconut Milk: 2 cups sticky rice 1 cup thick coconut milk 3/4 teaspoon salt 3/4 cup sugar Thai Coconut Custard: Mix coconut milk, sugar, and eggs, beating thoroughly. Put mixture in a bowl and place in a steamer. Steam over vigorously boiling water for 30 minutes. Place in the refrigerator until custard has set firm. Put on top of sticky rice in coconut milk and serve as a dessert. Sticky Rice with Coconut Milk: Clean the rice 2 times, then soak the rice overnight for at least 3 hours. Drain the rice and place in a steamer tray lined with cheese cloth. Steam until done (approximately 30 minutes). Put coconut milk in a small pot. Add salt and sugar. Cook on medium heat, stirring constantly to prevent lumps. When a syrup texture is formed, remove from heat and set 3 Tablespoons aside to be used when serving. When the rice is done, place it in a mixing bowl immediately. Pour in remaining coconut milk. Stir until well mixed. Cover and let stand for 15 minutes. When serving, spoon some of the coconut milk (set aside earlier) over the rice. Then top with coconut custard. Contributed to the FareShare Gazette by Chupa 10 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 4g Fat (18.5% calories from fat); 5g Protein; 38g Carbohydrate; 0g Dietary Fiber; 187mg Cholesterol; 456mg Sodium. Exchanges: 1 Lean Meat; 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Thai Mango Chicken Stir Fry Recipe By :posted by sueandwill Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup hoisin sauce 2 tablespoons Thai fish sauce 2 tablespoons mango nectar or light coconut milk (I used coconut milk) 2 tablespoons orange juice 1 tablespoon peanut butter 1/2 teaspoon hot chili paste 1 pound boneless skinless chicken breast, cut into 1 inch chunks 1 tablespoon cornstarch 1 tablespoon cold water 1 tablespoon vegetable oil 1 tablespoon chopped fresh ginger root 2 cloves garlic, minced 4 green onions chopped 1 1 inch piece lemongrass (optional), tender part only smashed and finely chopped 1 onion, chopped 2 sweet red peppers, cut in 1 inch pieces 1/4 pound mushrooms, thickly sliced (I left these out) 2 mangoes, peeled cut into 1 inch chunks 1/4 cup coarsely chopped cilantro, Thai basil or mint or a combination In a small bowl whisk together hoisin through chili paste. In a large bowl toss chicken with cornstarch and water to coat. Heat oil in wok or non stick skillet; add chicken and stir fry until chicken about 3/4 cooked through. Add ginger, garlic green onions and lemongrass and stir fry until fragrant, about 30 seconds. Add onion and red peppers stir for about 2 minutes. Add mushrooms and cook for 1 minute. Add mangoes and sauce. Bring to a boil and cook for 2 minutes. Add chopped herbs and remove from heat. Makes 4 to 6 servings. From Heart Smart Cooking for family and friends by Bonnie Stern. PS: Papaya or pineapple was a suggested substitution for the mangoes. Contributed to the FareShare Gazette by Chupa 10 December 2003 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 6g Fat (52.9% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 278mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Thai Yellow Curry Chicken - 5 pts Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces boneless chicken breasts -- sliced 1 can Lite Coconut Milk 1 teaspoon fish sauce 2 teaspoons yellow curry paste [or red if you want spicy] 1 teaspoon minced ginger 2 medium potatoes string beans Red peppers and red onions -- sliced 1 teaspoon salt Parboil potatoes until tender. Saute green beans and other veggies in cooking spray. Add ginger and curry paste and saute 1 minute more. Stir in coconut milk and fish sauce and bring to a boil. Reduce to a simmer and add chicken breast slices (or shrimp if you'd prefer), potato slices and salt. Simmer for 30 minutes on low. Serves 2. 5 points per serving! We make this recipe at least once a week! You can find the curry paste, fish sauce and coconut milk in most supermarkets these days - or you can buy them online at www.atasteofthai.com or www.thaigrocer.com. Taste of Thai will ship for free if you spend $30 so I usually stock up! Contributed to the FareShare Gazette by Chupa; 31 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; trace Fat (4.2% calories from fat); 3g Protein; 23g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 1073mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * The Farm's Cush Recipe By :Nick Sundberg, The Farm Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick butter -- (1/8 pound) 1/2 cup onion -- small dice 1/4 cup celery -- small dice 4 cups cornbread -- cut into small pieces 1/2 teaspoon thyme 1/8 teaspoon sage Salt and pepper to taste 3/4 cup chicken broth Melt the butter in a large skillet. Add the onion and celery. Cook until just soft. In a separate bowl, toss together the cornbread, herbs and broth. Add to the skillet and cook over medium-low heat until the bottom begins to brown. This stuffing-like side dish is a great way to use up leftover cornbread. - Nick Sundberg, The Farm Contributed to the FareShare Gazette by Chupa; 21 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 498 Calories; 19g Fat (34.5% calories from fat); 11g Protein; 70g Carbohydrate; trace Dietary Fiber; 84mg Cholesterol; 1216mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Toasted Pumpkin Cilantro Pesto - Vegan Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 garlic cloves -- (3 to 4) 1 bunch cilantro 1/4 cup pine nuts 1 cup Toasted Pumpkin Grapeseed Oil or Toasted Walnut Grapeseed Oil 1. Place garlic, cilantro, and pine nuts in blender or food processor. Start to Process. 2. Slowly add Toasted Pumpkin Grapeseed Oil or Toasted Walnut. Serve over any shaped Pasta. Gourmet Country.com Source : "Gourmet Country.com" NOTES : Flavored grapeseed oils can be found at GourmetCountry.com. Works fine with regular grapeseed oil. I add 1/8 teaspoon red pepper flakes. Serve over a shaped pasta, such as rotelle, for the pesto to cling. To cut the fat calories: use 3 tablespoons roasted minced garlic, 2 bunches cilantro, 1/4 cup pine nuts, 1/2 cup grapeseed OR olive oil, 1/4 teaspoon red pepper flake. Contributed to the FareShare Gazette by Chupa; 19 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; 2g Fat (68.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Tomato Fondue Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces canned whole tomatoes 5 garlic cloves -- crushed 1 green bell pepper -- chopped 1/2 teaspoon Tabasco sauce Salt and pepper 1 pound brick cheese -- sliced 1 loaf French bread -- cubed Microwave first (5) five ingredients on high for 10 minutes. Remove from oven and blend in cheese until smooth. Serve hot with bread cubes on the side. Contributed to the FareShare Gazette by Dancer^; 24 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 497 Calories; 25g Fat (45.0% calories from fat); 25g Protein; 43g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 886mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 Fat. * Exported from MasterCook * Turkey Lo Mein - 8 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces linguine -- uncooked Cooking spray 2 1/2 teaspoons dark sesame oil 1 pound turkey cutlets -- cut into strips 2 cups snow peas -- trimmed 1 cup red bell pepper -- cut into strips 1 cup broccoli florets 1/2 cup shredded carrot 2 tablespoons green onions -- chopped 1 teaspoon fresh ginger -- minced, peeled 1/8 teaspoon crushed red pepper 2 garlic cloves -- crushed 3 tablespoons low sodium soy sauce Cook pasta according to package directions, omitting salt and fat. Drain. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place over high heat. Add turkey, and stir-fry 5 minutes or until done. Add snow peas and next 7 ingredients; stir-fry 4 minutes. Add pasta and soy sauce; cook 2 minutes. Remove from heat; add remaining 1 1/2 teaspoons oil, and toss well to coat. Yields 4 servings (serving size: 2 cups). Contributed to the FareShare Gazette by Chupa; 31 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 4g Fat (14.6% calories from fat); 8g Protein; 41g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 466mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

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