Recipes Included On This Page Vegetable Stew with Couscous and Greens Veggie-Turkey Loaf (AICR) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vegetable Stew with Couscous and Greens Recipe By : Gourmet, February 1995 Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 small butternut squash -- (about 1 1/2 pounds) peeled, seeded and cut into 2-inch cubes 1 medium onion -- cut into 6 wedges 1 cup water 2/3 cup couscous 2 teaspoons minced fresh parsley leaves 1/2 pound mushrooms -- halved 1 cup low-salt broth 1/4 cup apple cider -- or juice 2 teaspoons all-purpose flour 1/4 cup raisins 1/4 pound mustard greens -- or Swiss chard, stems and center ribs discarded and greens washed, spun dry and coarsely chopped -- (about 2 cups) In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook squash and onion with salt to taste, stirring occasionally, until browned lightly, about 5 minutes. Reduce heat to moderately low and cook mixture, covered, stirring occasionally, about 5 minutes or until squash is almost tender. While squash mixture is cooking, in a small saucepan bring water to a boil. Stir in couscous and let stand, covered, off heat 5 minutes. Stir in parsley and salt to taste and keep warm, covered. Add mushrooms to squash mixture and sauté over moderately high heat, stirring occasionally, until mushrooms are golden. In a large measuring cup stir together broth, cider or juice, and flour. Stir broth mixture and raisins into vegetable mixture and simmer over moderate heat until sauce is thickened slightly, about 2 minutes. Place mustard greens or chard on top of stew and add salt to taste. Simmer stew, covered, 1 minute, or until greens are wilted. Serve stew with couscous. Serves 2. Can be prepared in 45 minutes or less. Source : Gourmet, February 1995. Formatted by Chupa Babi in MC: 11.05.05 Contributed to the FareShare Gazette by Chupa; 3 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 801 Calories; 9g Fat (9.0% calories from fat); 21g Protein; 177g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 67mg Sodium. Exchanges: 9 Grain(Starch); 2 1/2 Vegetable; 1 Fruit; 1 1/2 Fat. * Exported from MasterCook * Veggie-Turkey Loaf (AICR) Recipe By : American Institute Cancer Research Online Newsletter Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup canned Great Northern beans -- rinsed, drained and mashed 3/4 pound lean ground turkey 1/2 cup soft whole wheat bread crumbs [about l slice bread] 1 small carrot -- peeled and ends trimmed, minced 1/3 cup dried cranberries 3 tablespoons minced scallion -- white and green parts 1/2 teaspoon dried rosemary leaves -- crumbled 1/2 teaspoon ground sage Salt and freshly ground black pepper -- to taste 2 tablespoons ketchup -- (optional) Preheat oven to 350F. In large bowl, combine all meatloaf ingredients, except ketchup and parsley. Place mixture in 9x5-inch non-stick loaf pan. Bake 55 minutes, uncovered. If using ketchup, spread on loaf and return to oven for 5-10 more minutes. Let stand 10 minutes before serving. Cut into slices and serve. Makes 6 servings. Source : American Institute Cancer Research Online Newsletter Formatted by Chupa Babi in MC: 10.13.06 Contributed to the FareShare Gazette by Chupa; 19 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 93 Calories; 4g Fat (38.4% calories from fat); 12g Protein; 3g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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