FareShare Recipe Group: March 2013

From: hderhut@charter.net
Sent: Tuesday, March 26, 2013 1:31 PM

My daughter in-law sent me this recipe and I enjoyed it so thought I'd
pass it along.

* Exported from MasterCook *

Curried Chicken Sandwiches

Recipe By :
Serving Size : 8
Categories : Chicken, Indian, Sandwich

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------
------------------
Sauce:

1/2 cup onions, diced
1 teaspoon ginger
2 cloves garlic
1 teaspoon curry powder
1 teaspoon cumin
1 lime, cut in half

2 teaspoons vegetable oil
1/2 cup onion, sliced
16 ounces extra lean ground chicken
2 tablespoons low-fat plain yogurt

2 tablespoons water
1 1/2 cups frozen peas
4 green onions, greens
and whites sliced
2 tablespoons cilantro, chopped
2 tablespoons low-salt roasted peanuts,
chopped
4 whole-wheat pitas, cut
in half, or 8
slices whole-wheat bread
4 cups dark greens or lettuce,
chopped

Place all the sauce ingredients into a food processor or blender.
Puree until a thick paste forms.

Place a large sauté pan over moderate heat, add the oil, and, once
the oil is hot, add the sliced onions. Sauté for about five minutes,
stirring often, until the onions start to turn light brown. Add the
sauce to the pan and cook until the bottom of the pan starts to turn
brown. Squeeze the remaining half of the lime into pan, and scrape
up the brown bits from the bottom of the pan with a wooden spoon.
Add the chicken to the pan and cook until the interior of the chicken
reaches 180 degrees Fahrenheit, about 10 minutes.

Add the yogurt, water, peas and onions to the pan. Stir and cook for
two minutes. Remove from heat, and garnish with cilantro and nuts.

Fill each pita with 1/2 cup of greens and a 1/2 cup of the meat and
vegetable mixture. (Or place between two slices of bread.)

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 230.7
Total Fat: 8.8 g
Cholesterol: 42.6 mg
Sodium: 263.1 mg
Total Carbs: 24.6 g
Dietary Fiber: 4.5 g
Protein: 15.5 g

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I didn't have any Pita bread on hand so I sliced a whole wheat Hogie
roll in half length wise . Hollowed out some of the centers and made
open face sandwiches. I only shredded enough greens for the number of
sandwichs I made. The left over meat mixture I saved for another day.

David in Carolina

===================================================

From: Art Guyer <aguyer42@myactv.net>
Sent: Tuesday, March 26, 2013 8:06 AM

My daughter made a couple of these this weekend. They did not last long!

* Exported from MasterCook *

Fresh Raspberry Pie

Recipe By : Candice Valencia
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (9 inch) unbaked pastry shell
1 cup white sugar
3 tablespoons cornstarch
1 cup water
1/4 cup raspberry flavored Jell-OR mix
2 1/2 cups raspberries, *
1 cup whipped cream
Dark or semi-sweet chocolate chips (optional)

*Two large containers from Costco is perfect for a nice FULL pie and
garnish.

Preheat oven to 450F (230C).

Line an unpricked, unbaked pastry shell with a double thickness of
heavy-duty aluminum foil. Bake the pastry shell in the preheated oven for 8
minutes. Remove foil; bake 5 minutes longer. Optionally, arrange 1/2 cup
chocolate chips evenly across bottom of finished crust. Cool on a wire rack.

Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat
until the sugar and cornstarch dissolve and the mixture thickens, about 10
minutes. Remove from heat and whisk in the raspberry flavored gelatin mix.
Refrigerate the filling until slightly cooled, about 15 minutes.

Arrange the raspberries in pie shell. Pour gelatin mixture over them and
refrigerate.

Optionally, melt chips in the microwave and drizzle chocolate over the top.
Pipe or spread whipped cream decoratively across the top and garnish with
raspberries.

Tip: Stabilize Whipped Cream

Have you ever watched whipped cream collapse on a cake or other dessert,
slowly sliding off the sides as it warms? It's frustrating to assemble a
pretty dessert only to watch its whipped cream topping shrink and dribble
away as soon as it comes out of the fridge.

Fortunately there are some easy precautions to take when using whipped cream
in desserts for parties or just for when you know your cupcakes will be
sitting out for a little while.

The easiest way to stabilize whipped cream is to add a tablespoon of
cornstarch for every cup of cream. Whip the cream to soft peaks before
adding the cornstarch. Beat until the peaks are somewhat firmer.

If you're sweetening your whipped cream, use powdered sugar instead of
granulated; most powdered sugar has some cornstarch in it and it will have
the same effect.

Cornstarch can give the cream a slightly grainy taste, however, so if you
are more enterprising, try using gelatin. Soften the gelatin in a bit of
warm water and stir until it dissolves, then beat into the cream before it
hardens again.

Here's How:

Soak plain gelatin in cold water for 5 minutes. Dissolve by placing it in a
container over a small pot of simmering water.

Whip the cream until barely stiff. Add melted gelatin all at once to cream
during whipping. Stop whipping when cream forms soft peaks.

For 1 cup of cream use 1/2 teaspoon gelatin soaked in 1 tablespoon cold
water.

For 2 cups of cream use 1 teaspoon gelatin soaked in 2 tablespoons cold
water.

For 6 cups of cream use 1 tablespoon soaked in 1/4 cup plus 2 tablespoon
cold water.

Note: This was a wonderful dessert. Photo by Art Guyer.

Contributed to the FareShare Group by Art; March 2013
www.fareshare.net

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Dave commented: The Pie sounded good Art. I think I will take the filling minus the
whipped cream and use it in some fried fruit pie's.

===================================================

From: Roberta Banghart <bobbi744@comcast.net>
Sent: Saturday, March 23, 2013 8:12 PM

Hello,
We are just back from Florida and I can now send recipes.
This one I haven't tried but I thought it was a great idea for an
Easter or Spring table.
Bobbie

* Exported from MasterCook *

Stuffed Tulips

Recipe By : Cora Baker
Serving Size : 0 Preparation Time :0:00
Categories : Eggs Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tulip blossoms
6 eggs
1/4 teaspoon salt
4 tablespoons sour cream
2 tablespoons chives
1 tablespoon chopped dill
1 tablespoon tarragon -- chopped

Remove the inside stem and gently wash and pat dry the tulips. Boil
the eggs for 12 minutes then cool them quickly in cold water. Shell
them and chop fine; add salt, sour cream, chives, dill and tarragon.
Mix well. When using dried herbs use half the amounts. Fill the tulip
blossoms with the egg salad. The tulips may be eaten.
Makes six stuffed tulips.

Source: "Gooseberry Patch - For Bees & Me"
S(MC Formatted by:): "bobbi744@comcast.net"
Copyright: "(c) 1995 Gooseberry Patch"

Per Serving (excluding unknown items): 583 Calories; 42g Fat (66.3%
calories from fat); 41g Protein; 7g Carbohydrate; trace Dietary
Fiber; 1298mg Cholesterol; 987mg Sodium. Exchanges: 0 Grain(Starch);
5 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat.

NOTES : These stuffed tulips make a beautiful addition to a special
Easter or spring buffet table.

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===================================================

From: hderhut@charter.net
Sent: Wednesday, March 20, 2013 5:02 PM

Hi Guy's

I was watching the television cooking show Chopped the other night. One of
the contestants wrapped some filling in a collard leaf and then cooked
it as part of their dish. I have used other veggies as wrap material, but
never collards. Being from the south I had to try it.

Yesterday I happened across the following recipe. I'm trying it tonight.

* Exported from MasterCook *

Collard-Wrapped Burritos

Recipe By :
Serving Size : 10
Categories : Mexican, Collards, Quinoa

Amount Measure Ingredient -- Preparation Method
-------- ---------- --------------------------------
1 teaspoon fine grain salt
10 large collard leaves, thickest part of stem trimmed (see Note)
1 3/4 cups water
1 cup quinoa
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon olive oil, plus more for pan
1 (20-ounce) can black beans
1 carrot, shredded
3 scallions, chopped
2 Roma tomatoes, chopped
1 red bell pepper, chopped
1/4 teaspoon freshly ground black pepper
1 lb reduced-fat sharp cheddar, shredded (about 3 cups)

Preheat the oven to 350F. Spray a 9x13-inch ovenproof serving pan
with olive oil. Bring a pot of water to a boil; add a few pinches of
salt. Submerge the collards for 2 minutes in boiling. Drain and set the
collard leaves aside.

In a medium saucepan with a lid, add 1 3/4 cups water and the
quinoa. Cook, covered, over medium-low heat for 20 minutes. Set
aside and leave covered.

Meanwhile, heat 1 tablespoon olive oil in a large sauté pan over
medium heat. Sauté the garlic, cumin, and coriander for 1 minute.
Add the beans, carrot, scallions, tomatoes, bell pepper, salt, and
pepper. Let cook for 5 minutes, stirring occasionally. Remove from
heat and let cool. Add a splash of water if mixture gets too dry.

Lay one collard flat, vein side up. Spoon 2 tablespoons of quinoa
then 3 tablespoons of the bean mixture onto the trimmed end of the
collard and sprinkle with cheese. Fold each side over the filling and
roll like a burrito. Repeat with remaining collard leaves. Arrange the
burritos in the serving pan and bake, covered with foil, for 20
minutes or until heated through.

Notes:
• When selecting collard greens, choose the larger leaves that have
the least holes in them and aren’t shriveled at the tops.
• If you can’t find large enough collard leaves, you can secure the
wraps with a toothpick to prevent the filling from falling out. Or, use
slightly less filling and tell everyone not to limit themselves to just
one!
• The quinoa and bean filling can be cooked one day in advance;
store covered in the refrigerator.
• Substitute or omit the cheese for a vegan dish.

Note:Servings Per Recipe: 10
Amount Per Serving
Calories: 267.1
Total Fat: 14.3 g
Cholesterol: 32.0 mg
Sodium: 521.2 mg
Total Carbs: 20.2 g
Dietary Fiber: 3.6 g
Protein: 17.7 g

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David in Carolina

===================================================

From: Art Guyer <aguyer42@myactv.net>
Sent: Sunday, March 17, 2013 7:27 AM

I just found this on my FaceBook page and thought I would share it with you all:

Dog Cake

Art Guyer
Washington County, MD

===================================================

From: hderhut@charter.net
Sent: Saturday, March 16, 2013 3:42 PM

I saw this recipe and it sounded good. I don't cook a lot of lentils,but
my doctor has been pushing me to eat more non meat protein,so I thought
I'd give it a try.

* Exported from MasterCook *

Lentils Puttanesca

Recipe By :
Serving Size : serves 4
Categories : Lentils, Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown lentils, rinsed
1 cup pearled farro

1 tbls olive oil
1 onion, chopped
3 garlic cloves, chopped
1/2 tps red pepper flakes
2 tbls tomato paste
1/2 cup dried mushrooms
1 14.5-ounce can diced tomatoes
16 black olives, pitted and chopped
2 tbls capers, chopped
1/2 lemon (optional)
chopped parsley or basil for garnish
Salt and pepper, to taste

Bring a kettle of water to a boil.

Place the lentils in heat-proof bowl. Pour boiling water over them,
covering by one inch. Place a dinner plate over the bowl to cover and
set aside. (You can do this in the morning to save time.)

Heat the oil over medium-high in a large sauté pan. Add the onion,
garlic and red pepper flakes and cook for five minutes, stirring often.
Add the tomato paste and stir well to combine. Cook for two
minutes, until tomato paste is fragrant and has darkened in color.

Drain and rinse the lentils, then add them to the pan, along with the
mushrooms. Cook for one minute, stirring often. Add the tomatoes,
plus two cups of water.
Lower heat to medium, cover the pan, and simmer for 20 minutes,
stirring every five minutes. Add additional water if needed.
While the lentils are simmering, prepare the farro according to
package directions.
Once the lentils are tender, remove from heat, season with black
pepper and stir in the olives and capers, then squeeze in the lemon
juice.
Serve immediately, over the cooked farro, and garnish with chopped
fresh parsley or basil.

Note:Use dried lentils in this recipe. If you only have canned, rinse
them and skip the soaking steps. You would also omit the 2 cups of
water if you use canned lentils.

Farro, also called emmer wheat, is a whole grain that resembles in
appearance and taste a cross between barley and wheatberries. It is
available in the whole grains aisle, and I buy it in bulk at Costco. No
farro? Sub barley, wheat berries or save time and serve this over
whole-wheat pasta.

If you're watching your sodium levels, you can cut down on the
capers and olives, but that's what gives this dish its unique flavor.

Servings Per Recipe: 4
(3/4 cup of cooked farro and 1 cup of lentils per serving)

Amount Per Serving
Calories: 227.6
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 524.8 mg
Total Carbs: 35.5 g
Dietary Fiber: 8.9 g
Protein: 10.5 g

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I don't have Farro so will probably sub pearled barley or couscous.

David in Carolina

===================================================

From: Art Guyer <aguyer42@myactv.net>
Sent: Tuesday, March 12, 2013 8:48 AM

I thought this sounded pretty good:

* Exported from MasterCook *

Herbed Zucchini Soup

Recipe By : EatingWell Magazine
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups reduced-sodium chicken broth
1 1/2 pounds zucchini (about 3 medium), cut into 1-inch pieces
1 tablespoon chopped fresh tarragon or dill or 1 teaspoon dried
3/4 cup shredded reduced-fat Cheddar cheese (3 ounces)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

This is one of the few soups that make the cut in summer. Serve it chilled
to take the edge off a hot August night.

Tip: Hot liquids can splatter out of a blender when it's turned on. To avoid
this, remove the center piece of the lid. Loosely cover the hole with a
folded kitchen towel and turn the blender on. Better airflow will keep the
contents from spewing all over the kitchen.

Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to
a boil over high heat. Reduce to a simmer and cook, uncovered, until the
zucchini is tender, 7 to 10 minutes. Puree in a blender (see Tip), in
batches if necessary, until smooth. Return the soup to the pan and heat over
medium-high, slowly stirring in cheese until it is incorporated. Remove from
heat and season with salt and pepper.

Serve hot or chilled.

Make Ahead Tip: Cover and refrigerate for up to 3 days. Serve chilled or
reheat.

Active Time: 15 Minutes
Total Time: 20 Minutes
4 servings, 1 1/4 cups each

Contributed to the FareShare Group by Art; March 2013
www.fareshare.net

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David's Comment: You must be a mind reader. I have a couple zucchini that
are getting soft. I was thinking of adding them to a potato-cabbage soup,
but will try this instead. For some reason I don't use Dill very often so
this will be different. I think I will add some diced and rendered bacon for
a little extra flavor.

David in Carolina

===================================================

From: Art Guyer <aguyer42@myactv.net>
Sent: Friday, March 08, 2013 10:30 PM

I use the store-bought version of this seasoning often, so I think I might
give this a try:

* Exported from MasterCook *

Montreal Steak Spice

Recipe By :
Serving Size : Preparation Time :0:15
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons Kosher Salt
3 tablespoons Butcher Grind Black Pepper
2 tablespoons Granulated Garlic
2 tablespoons Smoked Paprika
2 tablespoons Granulated Onion
1 tablespoon Dill
1 tablespoon Ground Coriander
1 tablespoon Thai Crushed Red Pepper Flakes
1 tablespoon Dried Mustard

Montreal Steak Spice is a go-to spice rub for many. You can buy it in just about any grocery store, but its super easy to make your own version at home.

MIx all ingredients in a small bowl then transfer to a grinder.
Grind for 10-15 seconds until fully mixed and finely ground.
Store in an airtight container.
Use on pork, and beef.

Yield: 1 cup

Contributed to the FareShare Group by Art; March 2013
www.fareshare.net

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David's Comment:
I use something similar, but will give this a try. I will add a
Tablespoon of sugar to the mix. You won't be able to taste any
sweetness, but it will promote a better crust or char to meats.

===================================================
From: hderhut@charter.net
Sent: Monday, March 04, 2013 10:24 AM

A lot of us have tried and true standby's that we use on a regular
basis. We forget that what is common for us, isn't to other people. A
friend stopped by, just about dinner time yesterday. They committed that
something smelled good, so I invited them to sit down with me. I was
having a simple meal of Salmon, pasta and salad. They went crazy over the
pasta side, which I use a lot. They had never tasted the simple sauce I
used. That's when I determined to share some of my old standby's.

* Exported from MasterCook *

Whole Wheat Pasta with Sesame Peanut Sauce

Recipe By :
Serving Size : 4
Categories : Pasta,Asian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium green onions, sliced thin
1/4 cup chicken or vegetable broth, low sodium
2 tbsp peanut butter, creamy
1 tbsp plus 1 tsp cider vinegar
1 tsp sesame oil
1/4 tsp cayenne, or more if you like it hot
4 cups cooked whole wheat spaghetti

Combine all ingredients except spaghetti.
Stir the hot spaghetti into the sauce.
Serve right away for a hot meal, or refrigerate for a cold meal.

Note:
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 244.0
Total Fat: 6.1 g
Cholesterol: 0.2 mg
Sodium: 99.7 mg
Total Carbs: 39.6 g
Dietary Fiber: 7.0 g
Protein: 10.0 g

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Salmon poached in a savory broth and my mom's idea of a salad from the
50's ( wedges of Iceburg Lettuce with Thousand Island dressing) with
crusty rolls an Ice Tea made for a nice supper meal.

===================================================

From: Art Guyer <aguyer42@myactv.net>
Sent: Saturday, March 02, 2013 9:09 PM

This is on my "try this" list:

* Exported from MasterCook *

Japanese Chicken-Scallion Rice Bowl

Recipe By : © EatingWell Magazine
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups instant brown rice
1 cup reduced-sodium chicken broth
1 1/2 tablespoons sugar
2 tablespoons reduced-sodium soy sauce
1 tablespoon mirin (see Ingredient note)
2 large egg whites
1 large egg
8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 scallions, trimmed and thinly sliced

Ingredient note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.

Prepare instant brown rice according to package directions.

Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.

Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now). Divide the rice among 4 deep soup bowls and top with the chicken mixture.

Active Time: 15 Minutes
Total Time: 20 Minutes

Yield: 4 servings, 1 1/2 cups each

Note:

Here's the quintessence of Japanese home cooking: an aromatic, protein-
rich broth served over rice. Admittedly, Japanese cooking leans heavily on
sugar - for a less traditional taste, you could reduce or even omit the sugar.

Contributed to the FareShare Group by Art; 2013
www.fareshare.net

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===================================================

From: hderhut@charter.net
Sent: Friday, March 01, 2013 3:31 PM

Over the last few years I've become an Onion fanatic. I rarely ate
onions as a child or teenager. Limited to raw white or yellow
onions,diced or sliced on Hamburgers or Tacos and liver and onions. Then
I discovered the Sweet Onions and cooked onions. Now I add them to
everything.

My understanding is that colonial America ate a lot of them.

When I saw this BBC recipe I had to try it. It was delicious.

This is Welsh comfort food at its finest - layers of sliced
potatoes and soft onions cooked together until sticky and golden

* Exported from MasterCook *

Welsh Onion Cake

Recipe By :
Serving Size : 6 slices
Categories : Onion, Potato,

Amount Measure Ingredient -- Preparation Method
-------- ----------- --------------------------------
100 g unsalted butter, melted and warm
500 g white onions, sliced
1 rosemary sprig
1 kg Desiree or Maris Piper potatoes

1.Heat about a quarter of the butter in a large pan, set over a medium
heat. Sweat the onions with a little salt and the rosemary sprig.
Slowly cook on a gentle heat with a lid on for about 20 minutes. Remove
rosemary and set aside.

2.Heat oven to 190C/170C fan/gas 5. Peel the potatoes and
immediately cut into wafer-thin slices directly into a bowl containing
the rest of the warm butter. Season with salt and pepper. The thinner
the potatoes, the better the dish will be. Do not wash them once they
are sliced, as you want all of the starch to stick the potatoes
together.

3.Line an ovenproof, non-stick frying pan with a round of baking
parchment. Layer potatoes neatly into the dish in a circle, slightly
overlapping. The bottom of the pan will become the presentation
side. Continue to pile in half of the potatoes, then add the melted
onions. On top of the onions continue with the potatoes until all
used up. Set the pan over a medium heat and gently begin to colour
the bottom of the dish for 5 mins, then transfer to the oven and cook
for 45-50 mins until the potatoes are soft.

4.Remove from the oven and leave to rest for 10 minutes. Invert onto a
serving plate, then slice into wedges with a very sharp knife.

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I looked Maris Piper potatoes up and they are a floury type. (Baking
as opposed to boiling) Potatoes.

I changed this in using an oven proof dish with no paper. No starting on
stovetop, but after potatoes are cooked soft in oven I sprinkled the top
with buttered bread crumbs and browned under the broiler.

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