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FareShare Gazette Recipes -- March 2005 - C's
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* Exported from MasterCook *
Carrot Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup vegetable oil
3/4 cup applesauce
3 eggs
2 cups finely grated carrots
2 teaspoons vanilla extract
8 ounces well drained crushed pineapple -- (1 can)
1 cup shredded coconut
1 cup chopped walnuts -- or pecans
In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil,
applesauce, shredded carrots and vanilla; beat until well blended. Stir
in pineapple, coconut and walnuts. Pour into a greased and floured
13x9x2-inch baking pan.
Bake at 350F. for 55 to 60 minutes, or until cake tests done.
Frost with cream cheese icing if desired.
Contributed to the FareShare Gazette Recipe Challenge by Jennie;
1 March 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 421 Calories; 21g Fat (43.8% calories
from fat); 6g Protein; 54g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol;
209mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 4 Fat;
2 Other Carbohydrates.
* Exported from MasterCook *
Carrot Dessert
Recipe By : 1000 Low Fat, Salt, Sugar & Cholesterol Recipes
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 kilograms carrots -- shredded
[3 pounds 5 ounces]
2/3 cup ghee
2 1/2 cups milk
3/4 cup evaporated milk
10 whole cardamoms -- peeled and crushed
8 tablespoons sugar -- (8 to 10)
To Decorate
4 tablespoons chopped pistachio nuts
2 varq leaves -- (silver leaf)
optional
Shred the carrots.
Heat the ghee in a large heavy pan over medium heat. Add the carrots and
cook, stirring constantly, for about 20 minutes or until most of the
moisture from the carrots has evaporated and the carrots have darkened a
bit in colour. The time will vary according to the moisture content of your
carrots.
Add the milk, evaporated milk, cardamom and sugar. Cook, stirring
constantly, until the mixture is a rich brownish-red colour.
Transfer to a large shallow serving dish. Decorate with pistachio nuts and
varq (if using). Serve immediately.
Author's notes: This makes an impressive dinner-party dessert. It is best
served warm with cream and can be made well in advance because it freezes
well.
Pure ghee is best for this because it will taste better. However, if you
are trying to limit your fat intake, you can use vegetable ghee instead.
Hallie's Comments: I made a number of changes to the above recipe.
I didn't have ghee so just used butter. I think you could use margarine
with good results too. I used Splenda instead of sugar. I used about a
teaspoon (5 mL) of ground cardamom instead of peeling and crushing the
pods - mainly because I wanted to finish up some I had and it was quicker.
I don't know how that would compare to the seeds in 10 pods but it
worked out well for taste, assuming you like cardamom. I stirred the
first part constantly but after adding the milks I only stirred fairly
frequently. I just watched and as it boiled up I stirred it then let it
sit and cook again. It took about 30 minutes for the milks to be absorbed
into the general mixture and the dish to look a nice dark gold-reddish-
brown. I didn't garnish it with anything, partly because I didn't have
the listed ingredients and partly because I was in a hurry. Some toasted
sliced or slivered almonds might make a nice garnish instead of the
pistachio nuts.
Preparation time: 10 minutes. Cooking time: 1 hour.
From - 1000 Low Fat, Salt, Sugar & Cholesterol Recipes to Tempt Your
Tastebuds; Paragon; 2001. ISBN 0-75255-804-8
Contributed to the FareShare Gazette by Hallie; 10 March 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 477 Calories; 30g Fat (55.3% calories
from fat); 8g Protein; 47g Carbohydrate; 7g Dietary Fiber; 85mg Cholesterol;
168mg Sodium. Exchanges: 4 1/2 Vegetable; 1/2 Non-Fat Milk; 6 Fat; 1 Other
Carbohydrates.
* Exported from MasterCook *
Chicken Breasts Filled with Provolone & Roasted Peppers (Lo-Carb)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons dried oregano -- divided
4 ounces shredded Provolone cheese -- divided (1 cup)
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1/2 cup chopped yellow onion
1 cup drained, chopped roasted red peppers -- (can be
bottled)
Salt and pepper -- to taste
4 strips bacon -- fried crisp,
drained and crumbled
Preheat oven to 375F Butter a 13x9x2-inch baking pan or dish.
Mix 1/2 teaspoon oregano and 2 tablespoons Provolone cheese in a small
bowl. Set aside.
Place one piece of chicken between sheets of waxed paper or a double
thickness of plastic wrap. Pound out to 1/4-inch thickness. Repeat with
remaining chicken pieces.
Heat oil in medium sized skillet. Add onion and saute until soft, 7 to 10
minutes. Add roasted red peppers and 1 teaspoon oregano. Heat through.
Remove from heat and cool. Stir in the cup minus 2 tablespoons Provolone.
Lay each piece of chicken flat. Season with salt and pepper. Spread
generous 1/4 cup pepper filling over each piece of chicken, leaving edges
bare. Roll each piece jellyroll style. Place seam side down in baking dish.
Bake 30 minutes. Remove from oven and sprinkle reserved cheese/oregano
mixture and bacon crumbles. Return to oven for 5 minutes, until cheese
melts and juice from chicken runs clear.
Serves 4
5 carbs per serving
Footnote : To make your own roasted peppers, take 2 large red peppers and
blacken each side under the broiler in a dry pan. Put in a paper bag for 10
minutes. Remove from bag, peel off skin and chop for use.
Contributed to the FareShare Gazette by Pat; 13 March 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 76 Calories; 7g Fat (77.4% calories
from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol;
102mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable;
1 Fat.
* Exported from MasterCook *
Chicken Capri (Lo-Carb)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Ricotta cheese
1/4 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken breast halves
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 cup crushed tomatoes
4 slices Mozzarella cheese
Blend the ricotta with salt, pepper and oregano. Slice a pocket in side of
each chicken breast, do not slice all the way through. Fill with ricotta
cheese mixture. Close by weaving a 6-inch wooden skewer through seam of
meat to close.
Rub chicken with the garlic powder and brown in skillet with the cooking
oil approximately 12 minutes on each side. Remove and cool.
Place chicken in baking dish side by side. Spoon 1/4 cup crushed tomatoes
in center of each breast.
Top each breast with 1 slice of mozzarella and bake in preheated
350-degree F. oven for 35 minutes or until juices run clear when pierced
with fork.
Serves 4
6 carbs per serving
Contributed to the FareShare Gazette by Pat; 14 March 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 549 Calories; 43g Fat (69.7% calories
from fat); 32g Protein; 9g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol;
736mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable;
6 Fat.
* Exported from MasterCook *
Chipotle Pot Roast (Lo-Carb)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 chipotle chilies -- stemmed and dried
[3 or 4]
3 large garlic cloves
5 medium tomatillos -- husked
1/2 teaspoon salt
1/4 teaspoon Splenda
3 pounds boneless pot roast
1 tablespoon olive oil
Directions for making Chipotle Sauce:
Roast the chipotle chilies in a dry pan under broiler until blackened on
all sides. Place in paper bag and let sit ten minutes. Remove from bag and
peel skin off peppers. Put in blender.
Roast peeled garlic cloves and husked tomatillos on a dry cookie sheet
under broiler about 5 minutes on one side and 5 minutes on the other side
until blackened. Peel off tomatillo skins. Put tomatillos, garlic, salt and
Splenda in blender with peppers.
Add 3 to 4 tablespoons of water to blender. Puree until a smooth sauce has
been reached.
Put the roast in a shallow pan and cover with the pepper sauce. Cover and
refrigerate for several hours. Scrape sauce from meat reserving the sauce.
Pat the roast dry. Saute roast in the olive oil until browned on all sides.
Place in heavy pot suitable for the oven. Add 1 cup of water to the pan and
add reserved sauce. Cover tightly and bake at 325 degrees F. for 2 hours.
Sprinkle the roast with cilantro if you wish and let roast sit 15 minutes.
Slice thin and serve with vegetable and salad.
8 carbs per serving.
Yield : 6 servings
Contributed to the FareShare Gazette by Pat; 9 March 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 31 Calories; 3g Fat (69.5% calories
from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 178mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat.
* Exported from MasterCook *
Cocomero Ghiacciato (Iced Watermelon)
Recipe By : Solo Dolci - The Italian Dessert Cookbook
Serving Size : Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small watermelon
1/2 cup sugar -- (125 mL)
1 teaspoon vanilla extract -- (5 mL)
1/4 cup chopped candied fruit -- (50 mL)
Cut the watermelon in half; scoop out the pulp and strain.
Add sugar, vanilla and candied fruit.
Place into a greased pudding mold or individual sherbet glasses and
freeze.
Author's note - Even a child can make this very cooling dessert - not rich
and so colorful that it looks like summer itself. It is very much like
watermelon ice and it is perfect for a hot summer night.
From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996;
Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102
ISBN 1-56474-185-0
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 30 March 2005.
www.fareshare.net
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* Exported from MasterCook *
Coconut Curried Tofu with Green Jasmine Rice
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsweetened dried shredded coconut
1 3/4 cups chicken broth -- or
water for vegetarian version
1 teaspoon salt
1 cup jasmine rice
1 cup coarsely chopped fresh cilantro
3/4 cup unsweetened coconut milk
4 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
2 garlic cloves -- minced
2 tablespoons vegetable oil
16 ounces extra firm tofu -- drained, patted dry,
cut into 1/2-inch cubes
1/2 cup thinly sliced green onions
2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon dry crushed red pepper
1 cup whole small cherry tomatoes
2 tablespoons chopped peanuts
Stir shredded coconut in small nonstick skillet over medium heat until
light golden, about 5 minutes. Transfer to bowl.
Bring 1 3/4 cups water and salt to boil in heavy medium saucepan. Stir in
rice; bring to boil. Reduce heat to low, cover; simmer until water is
absorbed and rice is tender, about 18 minutes.
Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime
juice and half of garlic in blender. Mix puree and coconut into rice. Set
aside.
Heat oil in large nonstick skillet over high heat. Add tofu; stir-fry until
golden, about 6 minutes. Add onions, curry, cumin, red pepper, remaining
ginger and remaining garlic. Stir-fry 1 minute. Stir in tomatoes and
remaining coconut milk. Season with salt and pepper.
Divide rice among 4 plates. Top with tofu mixture.
Source : "Bon Appetit January 2003"
Contributed to the FareShare Gazette by Jennie; 4 March 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 115 Calories; 10g Fat (74.8% calories
from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
871mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable;
0 Fruit; 2 Fat.
* Exported from MasterCook *
Coconut Waffles with Peach-Blueberry Sauce
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Coconut Waffles
3 cups all purpose flour
4 tablespoons baking powder
1 cup shredded coconut
2 teaspoons sugar
2 eggs -- beaten
2 cups milk
4 teaspoons shortening -- melted
1/2 teaspoon salt
Peach-Blueberry Sauce
1 cup sliced fresh peaches
1 cup fresh blueberries
2 tablespoons sugar
1/2 cup unsweetened apple juice
1 dash ground nutmeg
Mix together flour, shredded coconut, salt, sugar and baking powder. Add
milk, beaten eggs and melted shortening. Beat well.
Cook in hot well-greased waffle iron until golden brown. Serve with
Peach-Blueberry Sauce
Peach-Blueberry Sauce:
Combine 1/2 cup peaches, 1/2 cup blueberries and remaining ingredients in a
small sauce pan. Bring to a boil then reduce heat and simmer uncovered , 15
minutes. Add remaining fruit, stirring well.
Serve warm over waffles.
Yield 1 1/2 cups.
Note : as fresh fruit is not available here in the midwest all year around,
I used frozen fruit that had been thawed. I also chopped the peaches into
smaller, bite size chunks.
Contributed to the FareShare Gazette Recipe Challenge by Judy;
4 March 2005.
www.fareshare.net
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* Exported from MasterCook *
Corn Cakes with Orange-Black Bean Salsa - Vegan
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Ingredients (use vegan versions):
1/2 cup sliced green onions
1 can black beans -- drained and rinsed
1/8 teaspoon salt
1/4 teaspoon hot pepper sauce
1/2 teaspoon grated lime peel
2 teaspoons vegan sugar like substance
1 medium orange -- peeled, chopped
[Mandarin oranges are great]
3/4 cup vegan soymilk -- (never tried
rice milk but it might work)
2 cups flax seeds mixture -- (directions at
bottom)
2/3 cup wheat flour
2 cups frozen corn -- thawed
2 tablespoons vegan sugar substance
1/2 cup yellow cornmeal
1/8 teaspoon ground red pepper
1 teaspoon baking powder
3/4 teaspoon salt
In medium bowl combine salsa: black beans, sliced green onions, the orange,
2 teaspoons vegan sugar, 1/2 teaspoon grated lime peel, 1/4 teaspoon salt,
1/8 teaspoon hot pepper sauce. Let it stand for awhile to soak up the
flavoring.
Next, combine soy milk and flax seed mixture (mixture directions follow);
mix together and beat.
Add wheat flour, cornmeal, 2 tablespoons vegan sugar, baking powder, salt
and ground red pepper to the soymilk-flax seed mixture. Stir until dry
ingredients are moistened and large lumps disappear. Then stir in corn.
Last, heat nonstick griddle or large skillet to medium-high heat. Lightly
grease heated griddle.
For each corn cake, pour about 1/4 cup batter onto hot griddle spreading to
about a 4-inch diameter. Cook 2 to 3 minutes, turning over when edges look
cooked and bubbles begin to break on surface.
Continue to cook for about 2 minutes or until golden brown. Repeat with
around 12 cakes.
Serve with the salsa.
Flax seeds mixture: In blender mix 1 1/2 or 2 cups (depending on how you
like it) of flax seeds; blend. Add water (amount depending on how you like
your patties). Blend again until the mixture looks thick.
The corn patties can also be used as fake hamburger patties.
Serves : 10-12 patties
Source : "Ross Lopatkovich for vegweb.com"
S(Formatted by Chupa Babi): "."
Contributed to the FareShare Gazette by Chupa; 1 March 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 155 Calories; 1g Fat (4.5% calories
from fat); 7g Protein; 32g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;
242mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable;
0 Fruit; 0 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Corned Beef and Cabbage (Lo-Carb)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds corned beef brisket
1/2 cup lo-carb light beer
1 medium white onion -- sliced
2 medium carrots -- peeled and
cut into thirds
1 garlic clove -- minced
1/4 teaspoon ground cloves
2 bay leaves
1 medium cabbage
1 tablespoon spicy brown mustard
1 tablespoon Splenda
1 teaspoon molasses
1/8 teaspoon ground cloves
Place corned beef in Dutch oven. Add beer and enough water to barely cover.
Add onions, carrots, garlic and seasonings.
Cover and simmer (do not boil) about 1 hour per pound of meat or until fork
tender.
Preheat oven to 350 degrees F.
Cut cabbage into 8 wedges.
When meat is tender, remove from liquid, add cabbage wedges to Dutch oven.
Cook cabbage for 20 minutes. Meanwhile, place corned beef brisket in
shallow roasting pan. Spread top of meat with prepared mustard and
molasses. Sprinkle with Splenda and cloves. Roast 20 minutes.
To carve corned beef, cut across the grain in thick slices. If you prefer
your meat deli style, chill meat overnight in refrigerator to set juices
and then carve in thin slices. Place on platter with cabbage wedges and
serve.
Discard juices, seasonings, carrots and onion.
Serves 6
4.4 grams of carbs per serving
Contributed to the FareShare Gazette by Pat; 11 March 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 767 Calories; 56g Fat (67.0% calories
from fat); 56g Protein; 6g Carbohydrate; 1g Dietary Fiber; 202mg Cholesterol;
469mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable;
6 1/2 Fat; 0 Other Carbohydrates.
* Exported from MasterCook *
Cornmeal Brownies
Recipe By : Cornbread Alley 2002
Serving Size : Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup butter
4 ounces unsweetened chocolate
4 warm eggs
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 cup white flour
1/2 cup Martha White cornmeal
1/2 cup unsalted peanuts
Melt chocolate with butter with a double boiler or microwave oven. Let
cool.
Beat eggs till foamy. Gradually beat in sugar, cinnamon and baking powder
by hand.
Sift flour with cornmeal and fold in gradually by hand.
Fold chocolate in by hand. Before completely mixed, add peanuts.
Turn into a greased cake pan and bake 20-25 minutes at 350F. Cool before
cutting.
Source : "Nationalcornbread.com"
S(Formatted by Chupa): "11.02.04"
Contributed to the FareShare Gazette by Chupa; 2 March 2005.
www.fareshare.net
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* Exported from MasterCook *
Country Herb Roasted Chicken (Lo-Carb)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds chicken -- (2 1/2 to 3 pounds)
cut into serving size pieces
1 envelope Lipton Savory Herb With Garlic Recipe
Soup Mix
2 tablespoons water
1 tablespoon olive oil
Preheat oven to 375 degrees F.
Pam a 13x9x2-inch baking dish.
Arrange chicken to fit in dish flat.
In a small bowl, combine soup, water and olive oil; brush on chicken.
Bake 45 minutes or until when pierced with fork juices run clear.
Serves 4
3 carbs per serving
Contributed to the FareShare Gazette by Pat; 15 March 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 471 Calories; 35g Fat (69.1% calories
from fat); 35g Protein; trace Carbohydrate; 0g Dietary Fiber; 186mg
Cholesterol; 143mg Sodium. Exchanges: 5 Lean Meat; 4 Fat.
* Exported from MasterCook *
Creamy Lemon Mousse Parfaits
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lemon juice -- (125 mL)
1/2 cup sugar -- (125 mL)
1 tablespoon lemon rind -- (15 mL) grated
2 tablespoon butter -- (25 mL)
3 eggs
1 cup whipping cream -- (250 mL)
1 quart strawberries -- (1 Liter)
Combine lemon juice, sugar, lemon rind and butter in a medium sized
heavy saucepan. Bring to a boil.
Beat eggs in a bowl; slowly whisk in hot lemon mixture. Return to the
saucepan; cook, stirring constantly, until mixture comes to the boil and
thickens. Remove from heat and cool completely.
Beat cream until light. Fold cream gently into lemon mixture.
Reserve 6 of the nicest berries for garnish. Slice remaining berries
into the bottom of 6 parfait glasses or wine glasses. Spoon about 1/4 cup
(50 mL) of the lemon cream into each glass. Add remaining berries and top
with remaining cream. Top each dessert with one of the reserved berries.
Refrigerate until ready to serve.
Serves 6.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 26 March 2005.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 303 Calories; 21g Fat (60.4% calories
from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 158mg Cholesterol;
83mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 Fat;
1 Other Carbohydrates.
* Exported from MasterCook *
Cuban Black Bean Dip with Habanero Peppers - Vegan
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cooked black beans -- (1 can)
1/3 cup chopped tomato
1/3 cup chopped red or green bell pepper
1/4 cup minced red onion
1 clove elephant garlic -- peeled and chopped
2 tablespoons minced fresh cilantro
1 habanero pepper -- (1 or 2)
seeded and finely chopped
In blender or food processor, place all ingredients. Cover and process until
smooth. Garnish as desired.
Serve with tortilla chips, jicama sticks or other fresh veggies.
Makes 2 1/2 Cups.
Source : "Peggy L. Makolondra for PepperFool.com"
S(Formatted by Chupa Babi): "."
Contributed to the FareShare Gazette by Chupa; 3 March 2005.
www.fareshare.net
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* Exported from MasterCook *
Cumin Chipotle Black Bean Burritos - Veggie
Recipe By :Steven Raichlen's "High Flavor Low-Fat Vegetarian Cooking"
Serving Size : 4 Preparation Time :0:00
Categories : Volume 8-01 Mar 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 chipotle peppers
2 tablespoons white wine
or bean cooking liquid -- (2 to 3)
1 1/2 tablespoons olive oil
4 teaspoons red wine vinegar
1 large onion -- finely chopped
1 tablespoon tomato paste
3 garlic cloves -- minced
salt and pepper
1 teaspoon ground cumin
3 1/2 cups cooked black beans
1 teaspoon dried oregano
For Serving
4 flour tortillas -- (4 to 10)
Salsa of choice
2 tablespoons sour cream
Heat oil, add onion, garlic, chipotle, cumin and oregano. Cook 4-5
minutes.
Stir in wine, vinegar, tomato paste, salt, pepper and beans. Cook 5-10
minutes.
Mash 1/2 bean mixture with potato masher. Add back to remaining beans.
Spread 1/3-inch bean mixture on tortilla. Roll up tortilla and cut 1-
inch slices.
Serve with salsa and sour cream.
S(Formatted by Chupa Babi): "."
Contributed to the FareShare Gazette by Chupa; 4 March 2005.
www.fareshare.net
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Per Serving (excluding unknown items): 528 Calories; 13g Fat (21.6% calories
from fat); 21g Protein; 83g Carbohydrate; 17g Dietary Fiber; 3mg Cholesterol;
386mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat
Milk; 2 1/2 Fat; 0 Other Carbohydrates.
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