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FareShare Gazette Recipes -- June 2007 - M's


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Mediterranean Tuna Salad

Mixed Vegetable Salad With Peanut Sauce (Gado-Gado)

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* Exported from MasterCook *

Mediterranean Tuna Salad

Recipe By : The American Institute for Cancer Research (AICR)
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-06 Jun 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons capers -- drained
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon fine herbs blend
or 1 teaspoon each dried marjoram and thyme
1/4 cup chopped fresh parsley leaves
[preferably flat-leafed Italian]
1 1/2 cups green beans -- washed,
ends trimmed and sliced in half
6 ounces white albacore tuna -- in water, drained
1/4 cup minced red onion
1 cup grape or cherry tomatoes -- washed
15 ounces white beans -- (1 can) (cannellini)
rinsed and drained
Lemon slices for garnish

In a small bowl, mix the capers, olive oil, lemon juice, herbs and parsley.
Let the mixture stand at room temperature.

Place the green beans on microwave-safe plate with 1 tablespoon of water.
Cover the plate with a damp paper towel. Microwave for 2 minutes. Drain and
let cool.

In a small bowl, lightly toss the tuna with onion, allowing it to remain
chunky. On a large plate, arrange the tuna, tomatoes, white beans and green
beans. Garnish with lemon slices. Chill for 15 minutes before serving. Pour
the dressing over the salad and serve.

Makes 4 servings.

Source : The American Institute for Cancer Research (AICR)
Formatted by Chupa Babi in MC: 05.22.07

You know itís Mediterranean style when you see capers, olive oil, lemon
juice and parsley listed in the ingredients. This time the dressing is for
tuna fish. By preparing your tuna with tomatoes, onions and beans, you
create a perfectly proportioned mealóa little protein and a lot of plant
food with phytochemicals and fiber.

Contributed to the FareShare Gazette by Chupa; 10 June 2007.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 432 Calories; 8g Fat (15.6% calories from 
fat); 26g Protein; 68g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 59mg 
Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 
1 1/2 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *

Mixed Vegetable Salad With Peanut Sauce (Gado-Gado)

Recipe By : California Culinary Academy's "Southeast Asian Cooking"
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-06 Jun 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package firm tofu -- (Chinese-style)
1 teaspoon kecap manis
Oil for deep frying
6 cups vegetables -- *
Hard-cooked eggs -- for garnish
Fried onion flakes -- for garnish
1 tablespoon minced garlic
2 tablespoons minced shallot
1 tablespoon minced fresh galangal
or 1 teaspoon ground galangal
1 teaspoon dried shrimp paste
1/2 teaspoon ground dried chile
or 1/4 teaspoon sambal ulek
1 cup oil
1/2 cup raw peanuts
1 teaspoon brown sugar -- or palm sugar
1 cup thin coconut milk -- **
Salt -- to taste
1/2 lime -- juice of (to taste)

* (a variety of the following): cabbage in 1-inch squares; bean sprouts;
carrots, sliced or julienned; green beans in 2-inch pieces; potatoes or
sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato

** (The thin stuff from the bottom of a can of coconut milk. SC)

This is from a new cookbook I just got. Haven't tried this recipe yet, but
it looks dead on.

This is a rather free-form salad of lightly cooked vegetables; the exact
contents depend on what is available. What makes it gado-gado is the
dressing, a creamy peanut sauce.

1. Remove tofu from package and drain. Place on a plate lined with cloth
or paper towels, top with another layer of towel and an inverted plate;
place a weight of a pound or more on top. Let stand for 30 minutes, unwrap
and discard liquid. Cut tofu into bite-sized squares or triangles and
sprinkle with kecap manis. Fry in 350F oil until golden brown and puffy;
transfer to paper towels to drain. Reserve oil to cook peanuts.

2. One at a time, blanch vegetables in lightly salted water, rinsing them
in cold water to stop cooking as soon as they reach the desired degree of
doneness. Cabbage and bean sprouts require only a few seconds; carrots,
green beans, and potatoes may take several minutes depending on size and
tenderness. Do not blanch cucumbers, watercress and tomatoes. Use them raw.

3. Place Gado-Gado Sauce in a small bowl in the center of a large platter.
Arrange vegetables on platter around sauce. Garnish with wedges or slices
of hard-cooked egg and fried onion flakes. To serve, spoon some sauce onto
each plate and dip vegetables into sauce.

Serves 4 to 6 with other dishes.

Gado-Gado Sauce:

1. To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp
paste and chile to a paste. To prepare sauce in a blender: Chop together in
a 1-cup jar.

2. In a wok or deep skillet, heat oil over medium-high heat until a peanut
sizzles on contact. Fry peanuts until lightly browned; transfer to paper
towels to drain. When peanuts have cooled, grind in a mortar or food
processor to a coarse, grainy paste, adding a little oil if necessary to
facilitate blending. (May be made up to a week ahead and stored covered in

3. Remove all but 2 tablespoons oil from pan and reserve for another use.
Return pan to medium-low heat and add pounded mixture. Cook until quite
fragrant, but do not burn. Add peanuts, sugar and coconut milk; bring to a
boil, stirring. Simmer until thick; season to taste with salt and lime
juice. Allow to cool to room temperature before serving.

Makes 1 cup.

From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by Chevron Chemical Company, 1987. ISBN 0-89721-098-0

---> Kecap manis, aka ketjap manis, is a sort of sweet thick soy sauce from
Indonesia and is a very useful thing to have around the kitchen for use in
many dishes. It's great in burgers and meatloaf for instance and also for a
basting sauce. Many regular supermarkets carry it now as do most Asian
markets. H.

Contributed to the FareShare Gazette by Jim; 30 June 2007.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 518 Calories; 56g Fat (94.8% calories from 
fat); 3g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 
0 Other Carbohydrates.

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