FareShare Recipe Exchange Group
|
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links |
||
|
|
FareShare Recipes |
|
FareShare Gazette Recipes -- February 2007 - C's
|
|
|
||
|
|
|||
|
|
* Exported from MasterCook * Chicken XimXim with Ground Peanuts - African (Eating Well) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons extra-virgin olive oil -- divided 2 pounds boneless skinless chicken breasts -- trimmed fat and cut into bite-size pieces 1/4 teaspoon salt 1 pinch freshly ground pepper 1 large onion -- chopped 1 red bell pepper -- chopped 6 plum tomatoes -- chopped 1/4 cup chopped fresh parsley 4 garlic cloves -- minced 1/4 cup dried shrimp or 3 tablespoons fish sauce -- optional [see Notes] 1/4 cup roasted peanuts 14 ounces reduced-sodium chicken broth -- (1 can) 3/4 cup Lite Coconut Milk 1. Heat 2 teaspoons oil in a Dutch oven over medium-high heat. Add chicken, salt and pepper and sauté, stirring often, until cooked through, about 5 minutes. Transfer to a medium bowl and set aside. 2. Heat the remaining 2 teaspoons oil in the pot over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomatoes, parsley and garlic, reduce to a simmer and cook, stirring occasionally, until thick and bubbly, 10 to 15 minutes. 3. Meanwhile, place dried shrimp (if using) in a food processor and process until finely ground. Transfer to a small bowl. Add peanuts to the processor and process until finely ground. Combine the ground shrimp (or fish sauce), if using, with the ground peanuts. 4. Add broth, coconut milk and the peanut mixture to the pot. Increase heat to medium, bring to a simmer and cook, stirring occasionally, until slightly thickened, 10 to 15 minutes. Add the reserved chicken and cook until heated through, about 2 minutes. Cover and refrigerate for up to 3 days or freeze for up to 1 month. Yields 8 servings Active Time: 50 minutes. Total Time: 1 hour 10 minutes Ease of preparation: Easy Ingredient notes: Dried shrimp are tiny dried crustaceans often used in Asian and Latin American cooking. They have a distinctive, pungent, fishy flavor. Look for them in Asian markets or at Amazon.com. Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. It can be found in the Asian section of large supermarkets and in Asian specialty markets. In African dialect, ximxim means "stew." Using ground peanuts, shrimp and coconut in stews is distinctly African. Enjoy spooned over brown rice. Contributed to the FareShare Gazette by Chupa; 13 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 4g Fat (21.4% calories from fat); 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 147mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fat. * Exported from MasterCook * Chili Con Queso Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Velveeta cheese -- cubed 2 cans Rotel Tomatoes -- diced, with green chilies, undrained 1 can Mexican chili beans -- undrained 1 pound ground round 1 medium onion -- diced Place first 3 ingredients in a crockpot on medium-low heat. Meanwhile, brown meat and onion until meat is crumbly. Drain and add to crockpot. Stir until melted and hot. Serve with tortilla chips. This is an excellent dip. Also great for topping a baked potato. I also add a spoonful to a bowl of soup that is otherwise lacking in flavor. Keeps well in refrigerator. Warm over low heat or in a crockpot. Contributed to the FareShare Gazette by Alice; 4 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Chip Pie Recipe By : Carol Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter -- plus 2 tablespoons butter 1 cup sugar 1 teaspoon vanilla 2 large eggs 1/2 cup flour 6 ounces chocolate chips 3/4 cup chopped nuts 1/2 cup coconut 1 pie crust -- unbaked Combine butter, sugar and vanilla. Add eggs. Stir in flour. Add remaining. Pour into shell. Bake at 350F. for 30-40 minutes. NOTES : You'll love this chocolate chip cookie in a pie. Serve this warm with a generous dollop of vanilla ice cream. Contributed to the FareShare Gazette by Carol; 4 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 697 Calories; 42g Fat (52.0% calories from fat); 9g Protein; 78g Carbohydrate; 5g Dietary Fiber; 102mg Cholesterol; 342mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 8 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Cicoria con Fagioli - Italian Beans & Greens Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch dandelion -- (large bunch) or endive, escarole or wild dandelion 2 tablespoons olive oil -- (2 to 4) Salt/pepper 3 garlic cloves -- chopped 1 can cannellini beans, undrained Clean and wash greens. Heat water to boiling. Drop in greens. Remove when tender; drain. Saute garlic in oil, add greens that have been drained and simmer. Add beans, season with salt and pepper and any other seasonings you prefer. (The author adds: My mom usually had some leftover spaghetti sauce in the refrigerator and she would add that to the beans and greens for a yummy dish.) Source : epicurean.com Formatted by Chupa Babi in MC: 10.27.06 Contributed to the FareShare Gazette by Chupa; 2 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cider Braised Greens Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon diced Spanish onion 2 cups apple cider 1 cup stock -- or broth Kosher salt 8 stalks Swiss chard -- leaves roughly chopped and stems diced 5 stalks kale -- leaves roughly chopped and stems discarded 1. Combine onion, cider, stock and salt in a large pot; bring to a boil. 2. Reduce heat to medium and add the chard and kale. Cover. 3. Simmer for 10 minutes, making sure to stir often and check for tenderness. 4. Cook until fully tender, approximately 4 more minutes. Source : foodnetwork.com Formatted by Chupa Babi in MC: 10.31.06 Contributed to the FareShare Gazette by Chupa; 21 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cipollini Onions (Pronounced chip-oh-LEE-nee) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) This is a smaller, flat, pale onion. The flesh is a slight yellowish color and the skins are thin and papery. The color of the skin ranges from pale yellow to the light brown color of Spanish onions. These are sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots. The advantage to cipollinis is that they are small and flat and the shape lends them well to roasting. This, combined with their sweetness, makes for a lovely addition to recipes where you might want to use whole caramelized onions. These can be a little difficult to find as they are not as popular. Specialty markets and grocery stores will have them but even that may be spotty availability. They are harvested in autumn and may not be easily available year round (or may be quite expensive in other seasons). If you can't find cipollini onions, large shallots work well as a substitute. BUT TO MY SURPRISE, I ALSO FOUND THE FOLLOWING: Often called cipollini onions for their oniony appearance and flavor, cipolline are actually the underground bulb of grape hyacinth, a flower native to Italy. Cipollini bulbs are small and flat, and are usually harvested in the fall, and are available primarily in specialty markets through winter and early spring. AND FROM THE WASHINGTON POST: Wednesday, October 6, 2004; Page F06 Belle cipolline (chee-po-LEE-neh; often spelled cipollini) are the grape hyacinth bulbs we've come to know as the onions that look like dainty flying saucers -- and ones that appears with flying-saucer frequency at grocery stores. Although some large, squished-looking American-grown specimens have cropped up at Whole Foods Markets of late, for example, true Italian heirloom varieties are rarely more than two inches across and come in colors of white, yellow and red. Small cipolline, also referred to as Borettana or wild onion, feel more delicate and more moist to the touch than a regular onion, and taste creamier when cooked. In Italy, they are pickled and used in salads; in the United States, you'll find the small ones jarred more frequently than the fresh. The fresh ones are available in late summer and fall. WHAT TO LOOK FOR: Oniony disks with thin, less-papery skins and, curiously, not too much heft. Avoid cipolline that look as though the bulb has shrunk slightly and pulled away from its skin. HOW TO STORE: In a cool, dry place with good air circulation, and, like other onions, far away from the potato bin. HOW TO PREPARE: Rich and sweet, cipolline hold their shape well when they are braised or caramelized, and complement any roast meat in a most appealing manner. They are just the right size for kebabs. Because of their high water content, cipolline may take a bit longer to cook even though they are small. Peeling them without gouging the tender flesh takes a little patience. Cook them over a slow heat, because high heat can make them bitter, and they're too dear to be treated that way. -- Bonnie S. Benwick ---> Addendum from Hallie: Grape hyacinths (Muscari) are not the large flowering bulb that one sees sold for spring forcing. Muscari are quite small and some varieties naturalize quite readily in the garden, even in harsher climates; they are also a member of the lily family as is - you guessed it - the onion. <G> Contributed to the FareShare Gazette by Art; 5 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Chowder Recipe By : Carol Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 slices bacon 1 cup chopped onion 2 cups water 6 small red potatoes -- washed and diced [leave skins on] 2 cans creamed corn 13 ounces evaporated milk 1 bag frozen corn 1 teaspoon sugar 1/4 cup butter Salt and pepper to taste Sauté bacon and onion. Add 2 cups water and potatoes. Cook gently until tender. Add remaining ingredients. Simmer till hot but do not boil. (This soup seems to require quite a bit of salt, so taste and season as desired.) Contributed to the FareShare Gazette by Carol; 3 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 277 Calories; 14g Fat (42.9% calories from fat); 8g Protein; 33g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 306mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Cottage Cheese Pie Crust - Diabetic Pie Crust Recipe By : University of Illinois Extension: Recipes for Diabetics Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/4 cup low-fat cottage cheese 3 tablespoons butter flavored shortening 1/4 teaspoon salt Preheat oven to 475F. Combine flour and salt. Cut shortening into flour until mixture resembles coarse meal. Mix in cottage cheese until it forms a soft dough. May use immediately or chill. Roll dough between sheets of wax paper. Fit into 9-inch pie pan. Bake at 475F 6-8 minutes, until lightly browned. Servings per recipe: 10 Source : University of Illinois Extension: Recipes for Diabetics Formatted by Chupa Babi in MC: 10.26.06 Contributed to the FareShare Gazette by Chupa; 5 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; trace Fat (2.5% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch). * Exported from MasterCook * Country Ham Biscuit Bites Recipe By : Martha White® Serving Size : 40 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour 1/4 teaspoon ground red pepper -- (cayenne) 1/4 cup shortening 1 cup finely chopped cooked country ham 3/4 cup milk -- plus 2 tablespoons milk 2 tablespoons butter, melted Heat oven to 450 degrees F. Grease large cookie sheet. In large bowl, combine flour and ground red pepper; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stir in ham. Add milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto greased cookie sheet. Bake at 450 degrees F. for 12 to 15 minutes or until light golden brown. Brush hot biscuits bites with melted butter. Prep Time: 15 minutes (Ready in 30 minutes) 40 biscuit bites Contributed to the FareShare Gazette by Art in response to a request; 7 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 37 Calories; 2g Fat (37.6% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 82mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Country Ham with Redeye Gravy and Buttermilk Biscuits Recipe By : Emeril Lagasse Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds country ham steaks -- (uncooked) 2 tablespoons butter 1 small onion -- finely chopped 2 tablespoons flour 3/4 cup very strong coffee 3/4 cup chicken stock 1/4 cup chopped green onions 1/4 cup heavy cream Salt and freshly ground black pepper **Buttermilk Biscuits, recipe follows** 2 cups regular flour -- sifted 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons unsalted butter 1/2 cup buttermilk -- plus 2 teaspoons buttermilk Heat a large skillet over high heat and sauté ham steaks 4 to 5 minutes on each side. Remove to a plate and keep warm while you make the sauce. Add butter and onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Add flour and stir well to combine. Cook for 1 to 2 minutes, then add coffee and chicken stock. Whisk well to combine, then allow sauce to cook until thickened, about 6 minutes. Add green onions and heavy cream and cook 5 minutes longer. Season with salt and pepper, to taste, and serve over ham steaks with buttermilk biscuits. Buttermilk Biscuits: Preheat oven to 375 degrees F and line a baking sheet with parchment paper. In a large bowl, combine dry ingredients and blend thoroughly. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk and quickly blend in, making sure to not overwork the dough. On a lightly floured surface, roll out the dough with a rolling pin to a thickness of 1/2-inch. Use a floured biscuit cutter or the rim of a glass, press out as many biscuits as possible. Gather up scraps and quickly knead back together, then cut out as many additional biscuits as possible. Place biscuits on prepared baking sheet and bake until golden brown, about 15 to 20 minutes. Serve immediately. Contributed to the FareShare Gazette by Art; 8 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Chickpea Pancake (La Socca) Recipe By : Street Food by Clare Ferguson Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup besan [gram or chickpea flour] 1 teaspoon salt 1 cup cold water Olive oil for frying Salt, freshly ground pepper or sugar for sprinkling Beat the flour, salt and 1 cup of cold water to a creamy batter. Let stand for at least 10 minutes or up to 1 hour. Heat a skillet until very hot and brush the surface with oil. Beat the batter again, adding a little extra water if necessary to produce the consistency of thin cream. Pour about 1/4 cup of batter over the pan - enough to make a thin coating. Cook over a high heat until the surface bubbles, the edges become crisp and golden and the center is barely set. This will take about 2 to 3 minutes. Only cook one side - do not turn over. Cut in half crosswise with a spatula (you don't want to damage the surface of your skillet so don't use a metal spatula). Fold each half in half again, making two triangular shaped pieces. Tip these into a paper cone or onto a plate. Season with salt and pepper or sugar; serve immediately. Repeat until all the batter is used. Serves 4. 2 wedges or triangles make one serving. Author's notes: "Typical Nicoise socca is a street food of great antiquity. Typically it is cooked on a flat surface over fierce heat until the outer edges are frizzled but the center is still a little soft. Besan or gram flour is a pale yellow flour made from dried chickpeas (aka garbanzo beans); can be found in Asian or Indian markets or health food stores and some supermarkets. From Street Food by Clare Ferguson; Time Life Books; 1999 ISBN 0-7370-0030-9. MC format by Hallie; untried. Contributed to the FareShare Gazette by Hallie; 9 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 535mg Sodium. Exchanges: . * Exported from MasterCook * Curried Butternut Squash Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large butternut squash -- peeled and cut into chunks 1 large onion -- chopped 3 garlic cloves -- chopped 3 cups chicken broth 1 teaspoon cumin 1 teaspoon curry powder 1/4 teaspoon cayenne pepper 1 large tart apple -- peeled and cut into chunks Salt and pepper -- to taste Chop the onion and garlic, sauté in butter until lightly browned. Add squash and chicken broth and cook until the squash is tender. Add the cumin, curry powder and cayenne along with the apple and cook until apple is tender. Whisk the mixture with a hand blender until smooth. Add salt and pepper to taste. To thin to proper consistency, add a little milk. Serve hot topped with some chopped cilantro. Contributed to the FareShare Gazette by Jennie; 9 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
|
Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience. |
Art Guyer operates this project.
Home | Chat | Recipes | Metrics | Cooking Temperatures | Links
