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FareShare Gazette Recipes -- September 2006 - G's

 

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Recipes Included On This Page

Garlic Mushroom Sauce

Grecian Beef Top Loin Steaks & Mushroom Kabobs

Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

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* Exported from MasterCook *

Garlic Mushroom Sauce

Recipe By : Fat Free Living Super Cookbook by Jyl Steinback
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-09 Sep 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fat-free chicken broth -- (125 mL) plus
3 teaspoons fat-free chicken broth -- (15 mL) divided
1 cup minced onions -- (250 mL)
1 1/2 tablespoons minced garlic -- (22 mL)
4 cups sliced portobello mushrooms -- (1 L)
4 cups sliced white mushrooms -- (1 L)
[see Hallie's comment]
1/2 cup red wine -- (125 mL)
3/4 teaspoon crushed rosemary -- (7 mL)
1 teaspoon thyme -- (5 mL)
1/4 teaspoon pepper -- (1 mL)

Lightly spray a Dutch oven or large pot with nonfat cooking spray.

Pour 3 teaspoons (15 mL) of the chicken broth into the pot and heat over
medium-high heat.
When the broth is hot add the onions and garlic; cook until lightly
browned, about 10 to 12 minutes.
Add the sliced mushrooms; cook until softened, about 5 to 8 minutes.
Stir in the wine, 1/2 cup (125 mL) of chicken broth, rosemary, thyme and
pepper.
Bring to a boil over high heat; reduce temperature to medium-high and
cook, uncovered, for 15 to 20 minutes.

Serve over rice, potatoes or baked chicken.

Serves 6.

Exchanges (U.S.): 2 vegetable; 1/3 fruit.

From Fat Free Living Super Cookbook by Jyl Steinback; 1997.
ISBN 0-446-67313-7.

Hallie's comment: In my opinion portobello mushrooms are so similar in
flavour to the common (and much less expensive) white or brown mushrooms
that a substitution could easily be made. If you want to play around with
flavours you could mix and match a variety of the nice meaty mushrooms
found in grocery stores these days, even add a few fresh shiitake mushrooms
for a sharper flavour or possibly even some reconstituted dried shiitake.
Some mushrooms will have an effect on the colour of the sauce, however, so
if you want to keep it fairly white you will have to consider this. If
colour is important you may also wish to use white pepper rather than black
pepper.

MC format and metric conversion by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 17 September 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 30 Calories; trace Fat (2.9% calories from 
fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 61mg Sodium. 
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.


 

* Exported from MasterCook *

Grecian Beef Top Loin Steaks & Mushroom Kabobs

Recipe By : Food Lion
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-09 Sep 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cloves fresh garlic, smashed
4 teaspoons lemon pepper
2 teaspoons oregano, dried

2 pounds brown mushrooms, fresh
2 medium red onions, cut in wedges
3 tablespoons olive oil
2 medium lemons, fresh

2 pounds top sirloin steak
6 tablespoons feta cheese, crumbled
salt and pepper, to taste

1. Combine garlic, lemon pepper and oregano ingredients for rub; set aside.
Combine mushrooms, onion, oil and half of the rub in medium bowl; toss.
Alternately thread mushrooms and onion onto six 12-inch metal skewers.
Finish with a lemon wedge.

2. Press remaining rub onto beef steaks. Place steaks and kabobs on grill
over medium heat. Grill steaks, uncovered, 15 to 18 minutes for medium rare
to medium doneness, turning occasionally. Grill kabobs 6 to 8 minutes or
until mushrooms are tender, turning occasionally.

3. Remove vegetables from skewers; toss with cheese. Carve steaks. Season
beef and vegetables with salt.

Cook Time: 18 minutes
Prep Time: 15 minutes
Cook Method: grilled
Cook Temperature: medium

Source: National Cattlemen's Beef Association

Contributed to the FareShare Gazette by Art on September 10, 2006
www.fareshare.net



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Per Serving (excluding unknown items): 251 Calories; 13g Fat (48.4% calories from 
fat); 31g Protein; 1g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 310mg 
Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Fat.


 

* Exported from MasterCook *

Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

Recipe By : Cooking Light
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-09 Sep 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup plain fat-free yogurt
3 tablespoons crumbled Roquefort -- (about 3/4 ounce)
or other blue cheese
2 tablespoons minced fresh parsley
1 tablespoon light mayonnaise
1 garlic clove -- minced
2 Japanese eggplants -- (about 1 pound)
Cooking spray
8 slices ciabatta -- (1 ounce each)
or sourdough bread
8 slices tomato -- (1/4-inch-thick)
[about 2 tomatoes]
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula

When grilled to perfection, eggplant peel is slightly crusty--a nice
contrast to its tender, moist flesh. Roasted eggplant makes a hearty
sandwich when combined with a coarse-textured bread, such as an Italian
ciabatta or sourdough.

Prepare grill.

Combine first 5 ingredients in a small bowl, stirring well.

Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices;
lightly coat eggplant with cooking spray. Place eggplant on grill rack
coated with cooking spray; grill 3 minutes on each side or until browned
and tender. Remove from grill; cut slices crosswise in half. Place bread
slices on grill rack; grill 3 minutes on each side or until lightly
toasted.

Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant
pieces and 2 tomato slices; sprinkle evenly with salt and pepper. Top each
with 1/2 cup arugula. Cover with remaining toast slices.

Yield : 4 servings (serving size: 1 sandwich)

Contributed to the FareShare Gazette by Art; 16 September 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 62 Calories; 2g Fat (19.1% calories from 
fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 175mg 
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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