Recipes Included On This Page Ginger, Chicken and Coconut Soup Gordon's Ugly, healthy, sure tastes good Bran Muffins Grilled Swordfish Steaks with Citrus Salsa Guilt Free Nachos Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ginger, Chicken and Coconut Soup Recipe By : Asian Cooking by Linda Doeser Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups coconut milk -- (750 mL) 2 cups chicken stock -- (500 mL) 4 stalks lemon grass -- bruised and chopped 1 piece galangal -- (1 inch) thinly sliced 10 black peppercorns -- crushed 10 kaffir lime leaves -- torn 11 ounces boneless chicken -- (300 g) cut into thin strips 4 ounces button mushrooms -- (115 g) 2 ounces baby sweet corn -- (50 g) 4 tablespoons lime juice -- (60 mL) 3 tablespoons fish sauce -- (45 mL) 2 red chilies -- chopped, to garnish Chopped spring onions -- to garnish Coriander leaves -- to garnish (cilantro) Bring the coconut milk and chicken stock to the boil. Add the lemon grass, galangal, peppercorns and half the kaffir lime leaves; reduce the heat and simmer gently for 10 minutes. Strain the stock into a clean pan. Return to the heat then add the chicken, button mushrooms and baby sweet corn. Cook for about 5 to 7 minutes or until the chicken is cooked. Stir in the lime juice, fish sauce to taste and the rest of the lime leaves. Serve hot, garnished with red chilies, spring onions and coriander. Serves 4 to 6. From Asian Cooking by Linda Doeser; Hermes House, 2001. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 20 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 411 Calories; 31g Fat (64.5% calories from fat); 16g Protein; 22g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 773mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Gordon's Ugly, healthy, sure tastes good Bran Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup maple syrup [can use any syrup such as Kings, Auntie J's, diabetic] 1/2 cup plain non fat yogurt [works very well with all soy yogurts btw] 1/4 cup fruit puree -- or apple sauce 2 egg whites [I use the powder Just Whites. Wonderful for baking] 1/2 teaspoon sea salt -- [optional] 1 teaspoon cinnamon 1 teaspoon vanilla 2 teaspoons almond extract [or use all vanilla or other flavor extract as desired] 2 cups oat bran 2 teaspoons baking powder 1/2 cup flour -- [this varies You want a drop-able mix from the spoon not runny or hard. I would say like Whoopie pies for those who have made em] Fruit -- whatever you want Note - drain the liquid very well if using canned or fresh not dried. Examples so far: apples, prunes, dates, figs, pineapple fresh, pineapple dried, cranberries, raisins, you get the idea..] Oven preheat to 400F. Line muffin tins with paper. If you need to prepare the fruit do so. Whisk the liquids together [syrup, yoghurt, puree, extracts] and add the egg whites. Whisk. Mix dry together in bowl. Fold in wet until just wet. Add the fruit and stir in. Divide into cups. Fill to top. This is dense and won't rise much if at all. Bake for about 20 minutes or until a knife inserted comes out clean. Advice : Do NOT eat more than one Texas size one a day or 2 regular ones. Why? These are almost pure bran. Our diabetic family member got hold of them and ate six at a setting because "they are so good" yes, and complained for a week after. Well if you eat six days supply of fiber [one Texas muffin] in one setting you will have this. One Texas Muffin equals One days supply of bran fiber. Two regular muffins equal One days supply of bran fiber. Yield is 12 muffins. 6 Texas size ones. Contributed to the FareShare Gazette by Phil in response to a request; 18 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 1g Fat (8.9% calories from fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 171mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Grilled Swordfish Steaks with Citrus Salsa (Pace(r)) Recipe By : Pace Recipes - Campbell's Kitchen Serving Size : 4 Preparation Time :0:05 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Pace(r) Picante Sauce 1 teaspoon grated orange peel 2 tablespoons orange juice 1 tablespoon chopped fresh cilantro 1 cup coarsely chopped orange 1 medium tomato -- chopped 2 green onions -- sliced 4 swordfish steaks -- 1 inch thick [about 1 1/2 pounds] MIX picante sauce, orange peel, orange juice and cilantro. Reserve 1/2 cup. For salsa, add orange, tomato and onions to remaining picante sauce mixture. GRILL or broil fish 10 minutes or until done, turning once and brushing often with reserved picante sauce mixture. Discard remaining picante sauce mixture. SERVE fish with orange salsa. These grilled fish steaks seem sophisticated but are really simple to make. Sporting flavors from south of the border--Pace(r) Picante Sauce, orange, cilantro, tomato and onion--the salsa pairs perfectly with the grilled fish. Prep. time: 5 minutes Cooking time: 25 Serves 4 Source : "Family Time Daily Recipe" S(mastercook formatting by): "Bobbie" Copyright : "Copyright (c) 1999 - 2004 FamilyTime.com, Inc." T(Grilling Time): "0:25" NOTES : This was delicious. We enjoyed the Citrus Salsa. Contributed to the FareShare Gazette by Bobbie; 5 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 7g Fat (29.7% calories from fat); 34g Protein; 3g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 157mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 0 Fruit. * Exported from MasterCook * Guilt Free Nachos Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground round -- browned and drained 1 can black beans -- rinsed 1/2 cup salsa -- or diced tomatoes 1/2 teaspoon cumin 1 tablespoon chili powder salt to taste chopped jalapeno -- to taste Combine all ingredients in a non-stick skillet, adding enough salsa to make the mix slightly "wet". Heat through. Assemble your serving plates: 1/2 cup torn Romaine lettuce Spoon the beef and bean mix over the Romaine Top with: low fat shredded cheddar, mixed with shredded part-skim mozzarella fat-free or low-fat sour cream more salsa fresh jalapenos Serve with baked tortilla chips or, wrap the mix and toppings up in a burrito. NOTES : *if you can possibly get chipotle peppers (jalapenos which have been smoked and dried) or chipotle sauce, it'll add a nice hot, sweet, smokiness that is wonderful. Contributed to the FareShare Gazette by Jennie in response to a request; 7 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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