Recipes Included On This Page Slow Cooker Brown Rice and Mushroom Soup Spicy Mustard Greens with Cumin Stuffed Peppers with Tofu and Cheese Rice Sweet Potato and Apple Bisque Sweet Potatoes with Warm Black Bean Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Slow Cooker Brown Rice and Mushroom Soup Recipe By : Frontier Coop Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup long grain brown rice 1/2 pound mushrooms -- finely chopped 1 onion -- finely chopped 1 celery stalk -- finely chopped 1 teaspoon ground mustard 1 teaspoon Frontier coarse grind black pepper 1/2 teaspoon Frontier sea salt 1/4 teaspoon Frontier ground coriander 1/8 teaspoon Frontier ground cardamom seed 1/8 teaspoon Frontier ground cinnamon 1/8 teaspoon Frontier ground cloves 4 1/4 cups vegetable stock -- or chicken stock 1/3 cup chopped fresh cilantro 1/2 cup nonfat plain yogurt -- or sour cream 3 tablespoons finely chopped scallions Combine first 12 ingredients in slow cooker. Cover and cook on low 5-6 hours or until rice is tender. Stir in cilantro. Serve topped with a dollop of yogurt and sprinkled with scallions. This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only. Preparation time: 10 minutes. Cooking time: 5:00 hours. Source : Frontier Coop. Formatted by Chupa Babi for MC: 10.01.05 Contributed to the FareShare Gazette by Chupa; 14 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 2g Fat (18.0% calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 881mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Spicy Mustard Greens with Cumin Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil 2 medium onions -- coarsely chopped 6 garlic cloves -- chopped 1 tablespoon cumin seeds 1/2 teaspoon dried crushed red pepper 2 bunches mustard greens -- coarsely chopped [about 26 ounces total] 1 tablespoon balsamic vinegar Heat oil in large wide pot over medium-high heat. Add onions and sauté until soft, about 7 minutes. Stir in garlic, cumin seeds and crushed red pepper; sauté 3 minutes. Add mustard greens to pot in batches (about 1/3 at a time) and stir until each batch begins to wilt before adding next, about 3 minutes per batch. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in vinegar. (Can be made 3 hours ahead.) Transfer to bowl and serve hot or at room temperature. Makes 8 servings. Source : Bon Appétit, Menus, November 2005 Formatted by Chupa Babi in MC: 11.05.05 Contributed to the FareShare Gazette by Chupa; 30 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; 7g Fat (75.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Stuffed Peppers with Tofu and Cheese Rice Recipe By : Real Simple Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large poblano chilies 14 ounces soft tofu -- (1 package) 1 garlic clove -- minced 1 onion -- finely chopped 3 cups cooked rice -- reheated 1 tomato -- chopped 2 tablespoons olive oil 2 tablespoons fresh parsley -- chopped 2 teaspoons kosher salt 1 cup white Cheddar -- shredded Cut a slit lengthwise down the sides of the chilies. Remove the seeds. Transfer the chilies to a baking sheet. In a large bowl, mash tofu. Add garlic, onion, rice, tomato, olive oil, parsley and salt; mix well. Stuff the peppers with the rice filling and bake in a 450F. oven for 30 minutes. Top each pepper with 1/4 cup shredded white Cheddar and continue baking until the cheese melts, about 3 minutes more. Yield : Serves 4 Source : Real Simple, DECEMBER 2003. Formatted by Chupa Babi in MC: 12.05.03 ChupaNote : I used Pepper Jack instead of Cheddar. And I marinated the tofu overnight in a bottled salsa. Also used two cloves of elephant ear garlic (never enough garlic!!!!) Contributed to the FareShare Gazette by Chupa; 23 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 258 Calories; 7g Fat (25.7% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 948mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Sweet Potato and Apple Bisque Recipe By : Chef to Chef Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 2 cups chopped onion 2 pounds sweet potatoes -- peeled and cut into 1-inch cubes 2 tart apples -- cored, peeled, cut into 1-inch cubes -- (about 12 ounces) 3 cups chicken broth -- or vegetable broth 3/4 cup apple juice 1 teaspoon dried thyme 1 teaspoon dried basil 1/4 teaspoon freshly ground black pepper In a large saucepan heat the oil over medium-high heat. Add the onion and cook for about 3 minutes, stirring occasionally, until tender. Add remaining ingredients, cover partially and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender. Cool slightly. In the bowl of a food processor or your blender, purée soup in several batches until smooth. Return the soup to the pan and heat until warmed through. Notes : This was very good, according to the family raves. I held back on the black pepper until after I pureed the soup. We also added a touch of cinnamon to taste, at Doris' suggestion. Contributed to the FareShare Gazette by Art; 30 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 3g Fat (14.5% calories from fat); 5g Protein; 41g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 399mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat. * Exported from MasterCook * Sweet Potatoes with Warm Black Bean Salad Recipe By : EatingWell Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium sweet potatoes 15 ounces black beans -- rinsed (1 can) 2 medium tomatoes -- diced 1 tablespoon extra-virgin olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 3/4 teaspoon salt 1/4 cup reduced-fat sour cream 1/4 cup chopped fresh cilantro 1. Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.) 2. Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.) 3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro. Yields 4 servings Active Time: 15 minutes. Total Time: 25 minutes. Ease of preparation: Easy Source : EatingWell Newsletter Online Formatted by Chupa Babi in MC: 10.03.06 Contributed to the FareShare Gazette by Chupa; 26 October 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 545 Calories; 6g Fat (9.1% calories from fat); 26g Protein; 101g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 429mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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