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FareShare Gazette Recipes -- June 2007 - F's


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Recipes Included On This Page

Feta-Herb Spread

Five-Colored Fried Tofu (Japan)

Fried Beancurd in Red Chile Sauce

Fried Vegetarian Spring Rolls (Cha Gio Chay)

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* Exported from MasterCook *

Feta-Herb Spread

Recipe By : EatingWell Diabetes Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Volume 10-06 Jun 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces low-fat or nonfat plain yogurt
1 garlic clove -- crushed and peeled
1/2 teaspoon salt -- or to taste
1 cup crumbled feta cheese -- (about 4 ounces)
1 tablespoon extra-virgin olive oil
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano

1. Line a sieve with cheesecloth and spoon in yogurt. Set the sieve over a
bowl, leaving at least 1 inch clearance at the bottom. Cover and
refrigerate for at least 8 hours or overnight.

2. Place garlic on a cutting board, sprinkle with salt and mash into a
paste with the side of a chef's knife. Transfer to a medium bowl. Add the
drained yogurt (discard whey) and whisk until smooth. Stir in feta cheese,
oil, parsley and oregano.

Makes 10 servings, 1/4 cup each.

Ease Of Preparation: Easy. Active Time: 15 minutes. Total Time: 15 minutes
plus at least 8 hours draining time

Source : EatingWell Diabetes Cookbook
Formatted by Chupa Babi in MC: 04.04.07

Make Ahead Tip: Cover and refrigerate for up to 4 days.

This pungent Greek-inspired dip is sensational on whole-wheat pita crisps
or fresh vegetables.

ChupaNote : Of course, I couldn't NOT mess with a perfectly terrific
recipe. Double the garlic and used roasted minced garlic. Left out the
salt. Used 1 tablespoon dried mint instead of the fresh parsley. Added 1
teaspoon freshly ground black pepper. Tasted a lot like the Yugoslavian
kashlek spread. Thinned with olive oil or hot broth (or both!) it makes a
great pasta sauce.

Contributed to the FareShare Gazette by Chupa; 6 June 2007.

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Per Serving (excluding unknown items): 52 Calories; 5g Fat (77.4% calories from 
fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 274mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.


* Exported from MasterCook *

Five-Colored Fried Tofu (Japan)

Recipe By : Junko Lampert, The Tofu Cookbook (Japan)
Serving Size :   Preparation Time :0:00
Categories : Volume 10-06 Jun 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces tofu
2 ounces carrot
3 shiitake -- fresh or dried
1/2 teaspoon sugar
2 teaspoons sesame oil
1 small celery stalk
2 ounces green pepper
1 egg -- beaten
1 teaspoon salt
4 tablespoons flour
Vegetable oil for deep-frying
Ketchup and Szechuan pepper-salt -- to serve

1. Press tofu with a light weight.

2. Mince vegetables and shiitake. When dried shiitake are used, prepare
them according to instruction.

3. In a large bowl combine all the ingredients except the last two. Knead
thoroughly. Add a little more flour if the mixture is too soft.

4. In a frying pan or wok heat the oil to 350F/180C. Drop spoonfuls of the
mixture into it and fry to a golden color.

5. Serve hot with ketchup and Szechuan pepper-salt.

SHIITAKE ... Black mushrooms from Asian, sometimes available in fresh form,
but usually you will be using dried ones. Soak in water to rehydrate and
clean. Cut off and discard the stems. Strain the water in which the
shiitake were soaked (a coffee filter works well to catch the grit/sand)
and use liquid in soup or sauce.

SZECHUAN PEPPER-SALT is called Hua-chiao-yen. Szechuan peppercorns are
reddish brown. But the seeded ones if possible; if not, pick through and
discard the black kernels. Only the husks are used in cooking. The pepper-
salt dip is a popular flavoring for deep-fried foods. Combine 1 part
peppercorns to 3 parts salt in a dry frying pan. Heat over very low heat
until the peppercorns smoke slightly. Cool and grind in a mortar or pepper
grinder. You can also crush the peppercorns sufficiently with a rolling
pin. Add to sauce.

Junko Lampert, The Tofu Cookbook: Recipes for Traditional and Modern
Cooking. Originally published 1983 by Shufunotomo Co. US edition by
Chronicle 1986. By "patH"

Contributed to the FareShare Gazette by Jim; 28 June 2007.

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* Exported from MasterCook *

Fried Beancurd in Red Chile Sauce

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-06 Jun 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Korean red chile flakes
2 tablespoons tamari -- or soy sauce
1 teaspoon sesame oil
3 scallions -- sliced minced
19 ounces tofu -- preferably firm
1 teaspoon crushed toasted sesame seeds
[there is no substitute]
1 tablespoon water
1 garlic clove -- minced
1 fresh chile -- (green or red)
1/2 teaspoon sugar -- (optional)
Vegetable oil -- for frying

In a bowl, combine red chiles, tamari or soy sauce, water, sesame oil,
minced garlic, sliced scallions, fresh chile and sugar (if using). Set
aside until tofu is fried.

Cut tofu into serving portions or largish chunks and pat dry with paper
towels. Heat 1 or 2 inches of vegetable oil in a skillet or wok set over
moderately high heat. Fry tofu pieces until golden brown on all sides,
turning as necessary. Remove tofu from oil and place in a deep serving dish
or shallow bowl. Pour chile mixture over tofu, turning pieces to coat
evenly. Sprinkle with crushed toasted sesame seeds and serve warm with hot
steamed rice and assorted vegetable relishes or dressed salad greens.

Leftovers can be coarsely chopped and mixed with some corn kernels or other
veggies for a yummy (cold or hot) filling in flour tortillas.

Contributed to the FareShare Gazette by Jim in response to a request;
26 June 2007.

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* Exported from MasterCook *

Fried Vegetarian Spring Rolls (Cha Gio Chay)

Recipe By : The Foods of Vietnam by Nicole Rauthier
Serving Size : 40 Preparation Time :0:00
Categories : Volume 10-06 Jun 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 vegetable platter
1 8 ounces thin rice vermicelli
or 2 bunches Japanese alimentary paste noodles
Peanut sauce or nuoc cham
1 ounce cellophane noodles -- (bean thread)
1 tablespoon dried tree ear mushrooms
6 dried Chinese mushrooms
1 large carrot -- finely shredded
1 large leek, white part only -- chopped
6 water chestnuts
or 1/2 small jicama -- peeled and chopped
1 pound firm bean curd -- crumbled (tofu)
1 cup fresh bean sprouts -- coarsely chopped
6 garlic cloves -- minced
3 tablespoons nuoc mam -- (Vietnamese fish sauce)
2 eggs
1/2 teaspoon freshly ground black pepper
1/2 cup sugar
40 small rice paper rounds -- (banh trang)
[6 1/2 inches in diameter]
Peanut oil for frying

The book notes that true Buddhist vegetarians would not use garlic or fish
sauce and would limit the dips to plain soy or plum sauce. Unless you are
in this category, peanut sauce (nuoc leo) and nuoc cham are great dips as

Prepare the Vegetable Platter, noodles and dipping sauce. Set aside.

Soak the noodles in warm water and the mushrooms in hot water for 30
minutes; drain. Cut the noodles into 1/2-inch lengths. Remove and discard
the stems from the mushrooms; squeeze to extract most of the soaking
liquid. Mince all of the mushrooms.

Combine all of the filling ingredients in a large mixing bowl; blend well
with your hands. Set aside.

Assemble the rolls: Fill a large bowl with 4 cups of warm water and
dissolve the sugar in it.

Rice paper is quite fragile. Work with only 4 sheets at a time, keeping the
remaining sheets covered with a barely damp cloth to prevent curling.

Immerse the rice paper, one sheet at a time, into the sweetened warm water.
Quickly withdraw it and lay it flat on a dry towel. Do this with 4 sheets
without letting them touch each other. The rice paper will become pliable
within seconds.

Fold over the bottom third of each round. Put 1 generous teaspoon of
filling in the center of the folded-over portion. Press it into a compact
rectangle. Fold one side of the paper over the mixture, then the other
side. Roll from the bottom to the top to completely enclose the filling.
Continue until all of the mixture is used. (The rolls can be prepared 1 day
in advance. Wrap and refrigerate.)

Fry the rolls: If possible use 2 skillets. Pour 1 to 1 1/2 inches of oil
into each skillet and heat to 325F. Working in batches, add some of the
rolls without letting them touch or they will stick together. Fry for 10 to
12 minutes, turning often, until golden and crisp. Remove the rolls from
the oil with tongs and drain on paper towels. Keep warm in a low oven until
all of the rolls are cooked.

To serve, each diner wraps a roll in a lettuce leaf along with some noodles
and selected items from the Vegetable Platter and dips the package in the
dipping sauce.

NOTE : The fried rolls can be frozen, then thawed and reheated in a 350F
oven just to crisp and heat through.

Yields 40 rolls.

From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang.

Contributed to the FareShare Gazette by Jim; 3 June 2007.

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Per Serving (excluding unknown items): 17 Calories; trace Fat (13.0% calories from 
fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 4mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other 

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