Recipes Included On This Page Chinese Mustard Greens Couscous and Feta Stuffed Peppers Couscous Vegetable Salad Cowboy Caviar Cream of Carrot Soup Ala Art Creamy Carrot Dip Curried Greens with Golden Onions and Cashews Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chinese Mustard Greens Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts water 1 tablespoon salt 2 pounds Cut 'n Clean Greens Curly Mustard Greens -- (1 bag) 2 tablespoons canola oil 4 garlic cloves -- chopped 2 teaspoons Chinese 5-spice powder 3 teaspoons granulated sugar 2 tablespoons soy sauce In a large stockpot, bring water and salt to a boil. Add greens and stir to submerge. Boil greens for 12-15 minutes, stirring occasionally for even cooking. When greens are done, drain them in a colander. Heat oil in a large sauté pan with a lid. Sauté garlic for 30-60 seconds, stirring and watching carefully so it doesn't burn. Add drained greens, 5- spice powder, sugar and soy sauce, stirring well to combine. Stir and sauté greens for another 5 minutes, until moisture is evaporated and flavors are combined. Serves 6-8. This makes a great meal served with rice and grilled main dish alongside. Source : Cut 'n Clean. Formatted by Chupa Babi in MC: 1.06.05 Contributed to the FareShare Gazette by Chupa; 6 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 5g Fat (73.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1428mg Sodium. Exchanges: 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Couscous and Feta Stuffed Peppers Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable-oil cooking spray 1 1/4 cups fat-free vegetable broth 2/3 cup couscous 4 large bell peppers -- mixed colors 2 teaspoons olive oil 1/2 cup chopped onion 6 ounces zucchini -- quartered lengthwise then sliced across thinly 6 ounces yellow squash -- quartered lengthwise then sliced across thinly 1/2 teaspoon fennel seeds 1/2 teaspoon dried oregano 1/2 teaspoon salt 1 cup cherry tomatoes -- cut in half 15 ounces canned chickpeas -- drained and rinsed 4 ounces crumbled feta cheese -- (about 1 cup) Preheat oven to 350F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous; cover the pan and remove it from the heat. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat; stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes. Serve immediately. Makes 4 servings. Source : SELF, September 2000. Formatted by Chupa Babi in MC: 10.12.06 Veggie perfection: This nutrient-stuffed dish won't leave you hungry. What do you get when you give bell peppers center stage on your plate? A veggie-heavy meal that even a meat fiend will find too tempting to resist. Here we stuff antioxidant- rich bell peppers with couscous (a tiny, round pasta) and hardworking nutrient powerhouses like zucchini and yellow squash. The result? A meal low in fat, high in fiber and loaded with vitamins A and C. Contributed to the FareShare Gazette by Chupa; 23 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 266 Calories; 9g Fat (29.8% calories from fat); 10g Protein; 38g Carbohydrate; 6g Dietary Fiber; 25mg Cholesterol; 594mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Couscous Vegetable Salad Recipe By : Bon Appétit, May 1995 Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup couscous -- (3 ounces) 3/4 cup boiling water 1/2 cup zucchini -- cut in 1/4" cubes 1/2 cup red bell pepper -- cut in 1/4" cubes 1/4 cup finely chopped red onion 3/4 teaspoon ground cumin 1/4 cup purchased olive oil vinaigrette Place couscous in medium bowl. Pour boiling water over; stir to blend. Cover bowl; let stand until water is absorbed, about 10 minutes. Fluff with fork. Mix in zucchini, bell pepper, onion and cumin. Pour vinaigrette over; toss to combine. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; let stand at room temperature.) 2 Servings: can be doubled. Source : Bon Appétit, May 1995. Formatted by Chupa Babi in MC: 10.12.06 ChupaNote : Upped the fibre count with a handful of chopped mint, a handful of prepared julienned carrots, a handful of rinsed frozen peas, a goodly squeeze of lemon juice to keep the greens green. Contributed to the FareShare Gazette by Chupa; 20 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 1g Fat (2.8% calories from fat); 6g Protein; 37g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Cowboy Caviar Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can black beans -- rinsed and drained 1 can ripe olives -- drained 1 small onion -- finely chopped 1 garlic clove -- finely chopped 2 tablespoons vegetable oil 2 tablespoons lime juice 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon ground cumin 1/8 teaspoon black pepper 8 ounces cream cheese -- softened 2 hard cooked eggs -- peeled and chopped 1 green onion with top -- sliced Mix all ingredients except cream cheese, eggs and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around edge of plate; sprinkle with green onion. Contributed to the FareShare Gazette by Jennie in response to a request; 17 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1756 Calories; 110g Fat (55.1% calories from fat); 61g Protein; 141g Carbohydrate; 32g Dietary Fiber; 249mg Cholesterol; 1256mg Sodium. Exchanges: 8 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 20 Fat. * Exported from MasterCook * Cream of Carrot Soup Ala Art Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 stick butter -- (1/2 cup; 1/4 pound) 1 large sweet onion -- cleaned and chopped 3 pounds carrots -- cleaned, peeled and cut into 1-inch pieces 4 cans chicken broth 4 bay leaves 1 1/2 teaspoons paprika 1 teaspoon good-quality curry powder 1 stick butter -- (1/2 cup; 1/4 pound) 2 cups low-fat milk 4 carrots -- cleaned, peeled and shredded 1 yellow bell pepper -- cleaned and shredded Salt -- to taste Black pepper -- to taste 1. Heat the oil and butter in a soup pot. Add the onion and sauté over medium-high heat, stirring frequently, until golden, about 10 minutes. 2. Add the carrots and chicken broth. Bring to a simmer, and then add the bay leaves, paprika, and curry powder. Cover and simmer gently until the carrots are tender. 3. Remove the bay leaves. Using a blender or food processor, process the carrots, onions, and liquid until smoothly pureed. Do this in batches, putting the puree into another pot or serving bowl that can be heated on top of the stove (such as Corning or Pyrex). 4. Return the carrot puree to the stove top over very low temperature to keep it from sticking and burning. Add a stick of butter to the puree to increase its richness. Stir in enough milk to give the soup a slightly thick consistency, about two cups. Add the shredded carrots and bell peppers. Season with salt and pepper and serve or, cover and let stand off the heat for 1 hour or so before serving, then heat through. Serves 12. Contributed to the FareShare Gazette by Art; 21 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 19g Fat (71.0% calories from fat); 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; 41mg Cholesterol; 455mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Creamy Carrot Dip Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds carrots -- cut into 3-inch lengths 3 garlic cloves -- peeled 4 ounces reduced-fat cream cheese -- (Neufchatel) 1/2 chipotle pepper in adobo 3 tablespoons balsamic vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1. In a medium saucepan of boiling salted water, cook the carrots and garlic until the carrots are tender, about 20 minutes. Drain and set aside to cool slightly. 2. Transfer the carrots and garlic to a food processor. Add the cream cheese, chipotle pepper, vinegar, oil and salt. Process to a smooth puree. Taste for seasoning and add more salt if desired. 3. Serve at room temperature. Makes 4 cups This is moderately spicy, but if you're entertaining a crowd with macho palates, use a whole chipotle pepper. This also makes a great sandwich spread: Try it on pumpernickel with smoked ham and lettuce. Contributed to the FareShare Gazette by Robin; 16 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 3g Fat (48.3% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 124mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Curried Greens with Golden Onions and Cashews Recipe By : Gourmet, January 2001 Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- cut lengthwise into 1/4-inch-thick wedges 6 tablespoons olive oil 2 teaspoons curry powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1 teaspoon mustard seeds 1/4 teaspoon cayenne 1/2 cup coarsely chopped salted roasted cashews [4 ounces] 1 pound spinach -- tough stems discarded [6 cups] 3/4 pound mustard greens -- stems and center ribs discarded -- (5 cups) 3/4 pound dandelion greens -- tough stems discarded [4 cups] 1/2 cup water Cook onion with salt to taste in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until deep golden and some wedges are crisp, 15 to 20 minutes. Meanwhile, stir together spices. Add cashews to onion and cook, stirring occasionally, until nuts are 1 shade darker, about 3 minutes. Stir in 1 1/2 teaspoons spice mix and cook, stirring, until fragrant, about 30 seconds. Remove skillet from heat. Heat remaining 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then cook remaining spice mix, stirring, until fragrant, about 30 seconds. Immediately stir in the 3 greens and water and cook, stirring occasionally, until most of liquid is evaporated and greens are tender, 3 to 5 minutes. Season with salt. Serve greens sprinkled with onion mixture. Makes 4 servings. Active time: 50 minutes. Start to finish: 50 minutes. Source : Gourmet, January 2001. Formatted by Chupa Babi in MC: 11.06.05 Cooks' note: Onion and cashew topping may be made 6 hours ahead and kept, covered, at room temperature. This recipe is very adaptable. You can use whatever quantities of mustard and dandelion greens and spinach you happen to have on hand -— just keep the total amount of greens the same. Contributed to the FareShare Gazette by Chupa; 1 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 22g Fat (63.4% calories from fat); 9g Protein; 20g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 4 Fat.

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