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FareShare Gazette Recipes -- June 2004 - P's
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* Exported from MasterCook *
Pan-Seared Scallops with Apple-Onion Marmalade and Bacon
Recipe By : Adapted from Holiday Celebrations by Marie Simmons
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the marmalade:
1/4 cup olive oil
2 large sweet onions -- such as Vidalia,
cut through the stem end into thin wedges
2 large Golden Delicious -- or other
baking apples -- peeled, cored and
cut
into thin wedges
1/2 teaspoon cumin seeds
2 teaspoons apple cider vinegar -- or more, to taste
3/4 teaspoon salt
Freshly ground pepper -- to taste
6 slices lean bacon
18 large sea scallops -- patted dry
about 1 1/2 pounds total
Salt and freshly ground pepper -- to taste
1 cup apple cider
To make the marmalade, in a large fry pan over medium to medium-low heat,
warm the olive oil. Add the onions and cook, stirring often, until they
begin to soften, about 15 minutes. Stir in the apples and cumin seeds.
Cook, stirring, until the onions are golden and the apples soften, about 30
minutes more. Add the cider vinegar, salt and pepper and remove from the
heat. You should have about 3 cups. Set aside in the pan.
In another large fry pan over medium-high heat, fry the bacon until crisp,
3 to 5 minutes. Using tongs or a slotted spatula, transfer to paper towels
to drain. Discard all but about 1 tablespoon (a light coating) of the bacon
drippings from the pan.
Sprinkle the scallops lightly with salt and pepper. Return the fry pan to
medium-high heat. When the pan is hot, add the scallops a few at a time and
cook, turning once, until lightly browned on both sides, about 1 minute on
each side. Transfer to a plate and keep warm while you cook the remaining
scallops. When all the scallops are cooked, add the apple cider to the pan
and boil until reduced by half, about 5 minutes. Pour any juices that have
collected on the scallop plate into the fry pan. Remove from the heat.
Meanwhile, reheat the marmalade over medium-low heat until heated through.
Spread about 1/2 cup of the marmalade on each individual plate. Top each
portion with 3 scallops, then drizzle with about 1 tablespoons of the cider
sauce. Crumble the bacon over the scallops, dividing it evenly. Serve warm.
Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by
Marie Simmons (Time-Life Books, 1998).
Notes:
The sophisticated flavors of this lovely scallop starter will surely
impress your guests. Yet it's very simple to prepare. Look for the largest
sea scallops you can find as they will remain juicy and tender once
seared.
Contributed to the FareShare Gazette by Sue; 19 June 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 140 Calories; 9g Fat (59.5% calories from
fat); 5g Protein; 9g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 317mg
Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat.
* Exported from MasterCook *
Panzanella
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tomatoes -- cut into bite size
1 small cucumber -- peeled and sliced
1 small red onion -- thinly sliced
1 cup fresh basil -- torn
1/2 cup extra virgin olive oil
3 tablespoons balsamic vinegar
Salt and freshly ground pepper -- to taste
8 slices country white bread -- torn into bite size
pieces
In a bowl, combine tomatoes, cucumber, onion and torn basil. Drizzle with
oil and vinegar, season with salt and pepper; toss well.
Place half the bread in a wide, shallow wooden bowl. Spoon half the
vegetables over bread. Layer remaining bread on top and them remaining
vegetables.
Cover and refrigerate 1 hour.
Toss salad and adjust seasonings as needed. If bread is dry, add a little
oil or vinegar.
Serve immediately.
Contributed to the FareShare Gazette by Jennie in response to a request; 4 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 187 Calories; 18g Fat (84.5% calories from
fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 6mg Sodium.
Exchanges: 1 Vegetable; 0 Fruit; 3 1/2 Fat.
* Exported from MasterCook *
Panzanella - Italian (Peasant Salad)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup olive oil
1/4 cup red wine vinegar
1/4 cup fresh basil leaves -- chopped and
lightly packed
2 tablespoons capers -- drained
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 garlic cloves -- finely chopped
4 medium tomatoes
2 medium cucumbers
1 large yellow pepper
1 medium red onion
12 ounces Italian bread -- (1 loaf)
1/2 cup kalamata olives
Fresh basil sprigs -- garnish
About 30 minutes before serving:
In large bowl, with wire whisk or fork, mix olive oil, red wine vinegar,
basil, capers, salt, pepper and garlic. Cut tomatoes, cucumbers, yellow
pepper and red onion into bite-size pieces. Add vegetables to bowl with
dressing; toss well. Cut bread into 1-inch chunks. Add bread to vegetable
mixture; toss gently to coat with dressing. Top salad with olives. Garnish
with basil sprig.
Contributed to the FareShare Gazette by Sue in response to a request; 8 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 234 Calories; 16g Fat (59.8% calories from
fat); 3g Protein; 20g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 607mg
Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates.
* Exported from MasterCook *
Pasta with Spinach, Garlic and Lemon
Recipe By : Joe Famularo
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
4 medium garlic cloves -- minced
10 ounces frozen spinach
or 1 pound fresh spinach -- stemmed,
rinsed and coarsely chopped
1/2 pound thin spaghetti -- or other pasta
juice of 1 lemon -- about 3 tablespoons
Salt
Freshly ground black pepper
Heat oil in a large skillet and saute garlic for 1 minutes, stirring all
the time.
Add spinach by the handful (it will overwhelm the skillet but it will fit
with patience), toss carefully and cook for 2 to 3 minutes. Do not
overcook. Remove from the heat.
Cook the spaghetti according to package directions. Drain well, reserving 1
cup of the cooking liquid, and add the spaghetti to the skillet. Over
Medium heat, toss spaghetti and spinach, adding the lemon juice, salt and a
liberal amount of pepper. If you wish, thin the sauce by adding some of the
cooking liquid, a tablespoon at a time.
Serve immediately on four warm plates.
Serves 4 to 6.
Source : "Barron's The Joy of Healthy Pasta"
S(mastercook formatting by): "Bobbie"
Copyright : "(c) 1998 by Joe Famularo, ISBN 0-7641-5102-9"
Yield : "4 to 6 servings"
NOTES : I enjoy making this simple, elegant dish with very thin spaghetti,
but you can use the recipe with other pastas such as linguine or
fettuccine.
Bobbie's Note: I made half of this recipe using half a box of frozen
spinach as a side dish with grilled salmon. It was delicious!
Contributed to the FareShare Gazette by Bobbie; 24 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 81 Calories; 7g Fat (72.1% calories from
fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 53mg
Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat.
* Exported from MasterCook *
Peach Crisp Cups
Recipe By : Aida Von Babbel, Coquitlam, British Columbia, Canada
Serving Size : 2 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium fresh peaches -- peeled and sliced
2 teaspoons sugar
2 tablespoons quick cooking oats
2 tablespoons all-purpose flour
1 tablespoon brown sugar
2 teaspoons chopped almonds
5 teaspoons cold butter -- or margarine
1/4 teaspoon almond extract
In a bowl, combine peaches and sugar. Pour into two greased 6-ounce baking
dishes.
Combine the oats, flour, brown sugar and almonds. Cut in butter until
mixture resembles coarse crumbs. Sprinkle with almond extract; toss.
Sprinkle over peaches.
Bake, uncovered at 375 F. for 30 minutes or until bubbly and golden brown.
Yields 2 servings.
Source : "Taste of Home magazine, August-September, 2000, p. 11"
S(mastercook formatting by): "Bobbie"
NOTES : There may be only two servings in this comforting, old-fashioned
dessert, but they're bursting with big peach flavor, assures Aida.
Bobbie's Note: This was so easy and a great dessert for two. I used abut 2
1/2 peaches as mine weren't very big.
Contributed to the FareShare Gazette by Bobbie; 10 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 226 Calories; 12g Fat (44.7% calories from
fat); 3g Protein; 29g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 100mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1/2
Other Carbohydrates.
* Exported from MasterCook *
Phil's "Tastes Like Fried" Chicken
Recipe By : Phil Glowatz
Serving Size : 6 Preparation Time :0:15
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 skinless thighs or drumsticks -- or mixed pieces
Cooking spray
1/2 carton Egg Beaters
1 1/2 cups flavored bread crumbs
Dip each of the chicken pieces in Egg Beaters, then coat with bread crumbs
and place in baking pan - which you've coated lightly with cooking spray -
or dish. (At this point, I usually apply a light, quick spray of cooking
spray to the tops of the chicken pieces.) Cover with foil and bake for 50
minutes in an oven pre-heated to 375 degrees F. Remove foil and bake for 10
more minutes.
Serves 6.
Prep Time: 15 minutes. Cooking Time: 1 hour.
T(Cooking Time): "1:00"
NOTES : Bobbie's Note: This was very good. I added some seasoned salt to
Italian Flavored bread crumbs for extra flavor.
Contributed to the FareShare Gazette by Bobbie; 21 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg
Sodium. Exchanges: .
* Exported from MasterCook *
Proscuitto Wrapped Fish
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-06 Jun 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 fillets -- skinned and boned
4 slices prosciutto
Salt and pepper -- to taste
2 garlic cloves -- smashed
1/4 cup olive oil
1 lemon -- juice and slices of
Pour olive oil in a zip lock bag, add garlic, juice from one lemon then
the slices of the juiced lemon.
Season the fish with salt and pepper add to the zip lock bag and marinate
for about an hour. Remove the fish from the marinade.
Wrap the fillets with prosciutto, placing the top side of the fish on the
bottom of the prosciutto, and roll tightly with the seam on the bottom.
Lightly brush olive oil on the fish and grill over a low flame with the
seam side first to be grilled. Grill for 5-6 minutes and only turn one
time. Continue to grill another 5-6 minutes or until desired doneness.
NOTE : There was fish left over. I chilled it immediately and today cut up
the fish and the prosciutto, added some diced celery, diced onion and cubed
avocado with enough mayo to moisten and served it on a bed of romaine that
had been lightly dressed with olive oil and balsamic vinegar, used diced
tomato as a garnish. Delicious!!
Contributed to the FareShare Gazette by Jennie; 25 June 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 567 Calories; 32g Fat (52.5% calories from
fat); 63g Protein; 3g Carbohydrate; trace Dietary Fiber; 159mg Cholesterol;
6113mg Sodium. Exchanges: 9 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat.
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