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FareShare Gazette Recipes -- August 2007 - L's

 

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Lemon Basil Salmon

Lima Bean Spread with Cumin and Herbs

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* Exported from MasterCook *

Lemon Basil Salmon

Recipe By : Marianne and Steve Bauman, Modesto, CA
Serving Size : 2 Preparation Time :0:00
Categories : Volume 10-08 Aug 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces salmon fillets -- (2 fillets)
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter -- melted
1 tablespoon minced fresh basil
1 tablespoon lemon juice

Sprinkle salmon with salt and pepper. Place each fillet, skin side down, on
a piece of heavy-duty foil (about 18x12 inches). In a small bowl, combine
the butter, basil and lemon juice. Spoon 2 teaspoons over each fillet; seal
foil tightly.

Grill covered over medium heat for 10-12 minutes or until fish flakes
easily with a fork. Open foil carefully to allow steam to escape. Spoon
remaining butter mixture over salmon.

Serves 2

Source : "Cooking for 2, Summer 2007, p. 45"
S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie"
Copyright "Reiman Publications, 2007"
Start to Finish Time: "0:20"

NOTES : "We eat a lot of salmon and Steve likes trying out different herbs
and spices on our food," reports Marianne. "He came up with this foil-
packet recipe It's a real winner." Shown served as Marianne serves it with
Baked Mushroom Rice Pilaf and Spicy Snow Peas.

Bobbie's Note: I made this with all the ingredients listed but just sautéed
it in a pan for about 4 minutes as I didn't have time to make packets and
cook it that way. It was wonderful. We loved it!

Contributed to the FareShare Gazette by Bobbie; 22 August 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 136 Calories; 8g Fat (55.0% calories from 
fat); 14g Protein; 1g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 239mg 
Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.


 

* Exported from MasterCook *

Lima Bean Spread with Cumin and Herbs

Recipe By : EatingWell Diabetes Cookbook
Serving Size :   Preparation Time :0:00
Categories : Volume 10-08 Aug 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen lima beans
4 garlic cloves -- crushed and peeled
1/4 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil
4 teaspoons lemon juice
1 teaspoon ground cumin
1/2 teaspoon salt -- or to taste
Freshly ground pepper to taste
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh dill

1. Bring a large saucepan of lightly salted water to a boil. Add lima
beans, garlic and crushed red pepper; cook until the beans are tender,
about 10 minutes. Remove from heat and let cool in the liquid.

2. Drain the beans and garlic. Transfer to a food processor. Add oil, lemon
juice, cumin, salt and pepper; process until smooth. Scrape into a bowl,
stir in mint, cilantro and dill.

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days or freeze for up to
6 months.

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

Humble limas are transformed into a sensational Mediterranean spread that
is vibrant with a mix of fresh herbs and spices. You can substitute frozen
edamame beans for the limas in Step 1; cook according to package
directions.

Chupa Note: double the pepper, cumin and mint. Added the second 1/4
teaspoon of red pepper to the oil in the food processor. Could also use
chile paste. I used the juice of a whole small lemon. Next time, I'll
double the herbs as well.

Contributed to the FareShare Gazette by Chupa; 7 August 2007.
www.fareshare.net



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