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FareShare Gazette Recipes -- August 2007 - M's

 

FareShare Chat Recipes.
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Recipes Included On This Page

Mediterranean Salsa (UVA Cancer Center)

Mediterranean Vegetable Salsa

Mock Risotto

Moroccan Pumpkin Couscous with a Prune and Onion Confit

Moroccan-Style Chicken With Green Olives & Prunes

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* Exported from MasterCook *

Mediterranean Salsa (UVA Cancer Center)

Recipe By : University of Virginia Cancer Center Recipe
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-08 Aug 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Italian plum tomatoes -- finely chopped
or best tomatoes in season
1 cup finely chopped mushrooms
2 tablespoons scallions -- (green onions)
1 can chopped black olives -- (drained)
6 ounces artichoke hearts -- finely chopped (1 jar)
1 tablespoon chopped fresh parsley -- (at least!!)
2 teaspoons dried basil leaves
1/4 teaspoon salt
1 tablespoon balsamic vinegar

Hand chop all vegetables then fold together gently but thoroughly. Add
balsamic to taste. Let stand 20 minutes or refrigerate until serve. The
longer you store this the juicier it becomes, so draining excess liquid
will keep it from getting mushy if you're storing it for more than a day.

Yields 6 servings.

Source : University of Virginia Cancer Center Recipe
Formatted by Chupa Bab in MC: 06.26.07

Note. These volumes are forgiving. I never have measured ingredients for
this recipe once! Do it to taste and what looks good.

Crostini
Heat oven to 325 degrees F.

Cut French bread into 1/4-inch slices (day-old bread works best because
it's not so soft that it squishes when cut).

Line cookie sheet with foil and spray/brush with olive oil or Pam.

Lay bread slices flat and lightly spray/brush with olive oil or Pam.

Bake 6-10 minutes or until crispy. Allow to cool then serve or store in
tight container.

ENJOY!! This is wonderful with the Mediterranean Salsa or any bruschetta.
It makes a large volume so it inspires you to get creative with the left-
overs!

Enjoy this colorful appetizer rich in lycopene and healthy monounsaturated
fats.

Contributed to the FareShare Gazette by Chupa; 16 August 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 28 Calories; trace Fat (6.6% calories from 
fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 122mg 
Sodium. Exchanges: 1 Vegetable; 0 Fruit.


 

* Exported from MasterCook *

Mediterranean Vegetable Salsa

Recipe By : Alain Ducasse
Serving Size :   Preparation Time :0:00
Categories : Volume 10-08 Aug 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons raisins
2 tablespoons wine vinegar
1/2 cup diced onion
1/2 cup diced zucchini
1/2 cup diced eggplant
2 tablespoons pine nuts
3 garlic cloves
1 tablespoon capers
1 tablespoon basil
1 tablespoon parsley

Prepare the vegetable salsa: soak the raisins in the vinegar. Dice the
onion, zucchini and eggplant and lightly brown each vegetable separately in
a nonstick skillet. Mix the vegetables with the minced garlic, raisins,
pine nuts, capers, shredded basil and coarsely chopped parsley.

Author : Alessandro Stratta, Chef at Renoir, Las Vegas Nevada
Source : L'Atelier of Alain Ducasse : The Artistry of a Master Chef and His
Proteges (Hardcover) by Alain Ducasse
Formatted by Chupa Babi in MC: 02.02.02

Chupa Note: this didn't have the juiciness we usually associate with
Mexican salsa. I mixed some honey and balsamic vinegar together and tossed
with the veggies and a sprinkling of red pepper flakes.

Contributed to the FareShare Gazette by Chupa; 31 August 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 213 Calories; 9g Fat (34.9% calories from 
fat); 7g Protein; 31g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 88mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fruit; 
1 1/2 Fat; 0 Other Carbohydrates.


 

* Exported from MasterCook *

Mock Risotto

Recipe By : EatingWell Healthy in a Hurry
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-08 Aug 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon extra-virgin olive oil
1 medium onion -- diced
1/4 teaspoon salt
2 cups instant brown rice
4 garlic cloves -- chopped
2 1/2 cups vegetable broth
or reduced-sodium chicken broth
1 pound asparagus -- trimmed and
cut into 1/4-inch pieces
1 red bell pepper -- finely diced
1 cup frozen peas -- thawed
4 ounces reduced-fat cream cheese -- (Neufchatel)
1/2 cup grated Asiago cheese -- or Parmesan cheese
plus more for passing, if desired
1/4 cup minced chives -- or scallion greens

1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and
salt; cook, stirring often, until soft and just beginning to brown, 4 to
6 minutes. Add rice and garlic; cook until the garlic is fragrant, 30
seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a
simmer and cook for 5 minutes.

2. Remove cover and spread asparagus and bell pepper on top of the
simmering rice  do not stir into the rice mixture. Replace cover and
continue simmering, adjusting the heat if necessary, until the liquid is
almost absorbed and the asparagus is bright green but still crisp, about 5
minutes.

3. Add peas and cream cheese; stir until the mixture is creamy and the
cheese is incorporated. Return to a simmer and continue cooking until the
liquid has evaporated and the asparagus is tender, about 5 minutes more.
Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or
scallions) and additional grated cheese.

Makes 4 servings, 1 1/2 cups each.
Active Time: 40 minutes. Total Time: 40 minutes.
Ease of Preparation: Easy

Source : EatingWell Healthy in a Hurry
Formatted by Chupa Bab in MC: 06.26.07

Author Note: Risotto is hardly effortless fare, what with all that stirring
over a hot stove. But instant brown rice and creamy Neufchatel cheese can
make a nutty, rich, stand-in version that's sure to be a family favorite.
Substitute any vegetables you wish for the asparagus and bell pepper. Make
it a Meal: Paired with a salad, this is a perfect vegetarian main course or
serve as a side dish with grilled chicken or steak.

Chupa Note: Used a large sweet onion and added 1 teaspoon (should've used a
Tablespoon!!!!) to the oil in step one. Doubled the bell pepper and used a
mix of red, orange and yellow. Doubled the peas. Used a 1/4 cup EACH of
chives and scallion greens (saved the white bottoms for something else).

Contributed to the FareShare Gazette by Chupa; 18 August 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 501 Calories; 11g Fat (19.7% calories from 
fat); 15g Protein; 87g Carbohydrate; 9g Dietary Fiber; 17mg Cholesterol; 1375mg 
Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 
1/2 Other Carbohydrates.


 

* Exported from MasterCook *

Moroccan Pumpkin Couscous with a Prune and Onion Confit

Recipe By : The Cranks Bible by Nadine Abensour
Serving Size :   Preparation Time :0:00
Categories : Volume 10-08 Aug 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the prune and onion confit:
18 ounces small round shallots -- peeled
2 pounds pumpkin
from a very good Italian orange-fleshed
pumpkin with a green carapace, try Crown Prince,
or 2 pounds butternut squash
2 tablespoons light olive oil -- or sunflower oil
plus extra for basting
Sea salt and freshly ground black pepper
1 dash Tabasco
1 dash soy sauce -- or tamari
1 teaspoon soft brown sugar
2 teaspoons ground cinnamon
4 garlic cloves
14 ounces soft prunes -- stones left in
1 handful whole almonds -- blanched and
skins slipped off
For the couscous:
18 ounces couscous
Boiling water to cover
1 pinch saffron
Bouillon powder
1 knob of butter
1 tablespoon finely chopped parsley to garnish

Preheat the oven to 200C/400F/gas mark 6.

First plunge the shallots in a pan of boiling water for 1 minute, as this
makes them so much easier to peel and saves your tears for when you might
really need them. Set aside.

Prepare the pumpkin or butternut squash by removing the seeds and cutting
into about 18 crescents, 2-cm/1-inch thick. Baste them in olive oil,
together with a little salt, pepper, Tabasco, soy sauce, sugar and
cinnamon.

Roast in the oven for about 25-30 minutes until browned and caramelized.
Heat the olive oil in a pan or deep frying pan. Add the peeled shallots and
fry them until they are brown and golden.

Season with a little salt and pepper and add the whole garlic cloves, then
add the prunes and enough water to just cover. Simmer on quite a fierce
heat, until it is all absorbed, adding water a little at a time, until the
shallots become golden and caramelized all the way through but still
maintain much of their shape, and the prunes are soft with some dissolving
into the sauce. The whole thing should take about 20-25 minutes. A few
minutes before the end, add the blanched almonds and heat.

Reconstitute the couscous in a volume of boiling water roughly equal to its
weight, seasoned with the saffron first as well as a good pinch of
bouillon. When the water is fully absorbed, fluff up with two forks and
melt a knob of butter through it. There must be no lumps whatsoever, so use
your fingers too if necessary.

Transfer the couscous to a tagine or large plate and cover with the prune
and onion confit and roasted pumpkin crescents on top too, with any
remaining juices poured in. Scatter with a little very finely chopped
parsley and serve.

Source : The Cranks Bible by Nadine Abensour
Formatted by Chupa Babi in MC: 95.21.05

Author Note: I'm sure this made up combination doesn't exist elsewhere. The
prune confit is traditionally served with lamb but it is far too good to
miss out on so try it here. The pumpkin is a nod in the direction of the
wonderful, elaborate Moroccan Couscous Royale. Combining the two notions
creates an unbelievably exotic, sweet dish best eaten in moderation and
ideally followed by the inevitable green salad.

Contributed to the FareShare Gazette by Chupa; 21 August 2007.
www.fareshare.net



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* Exported from MasterCook *

Moroccan-Style Chicken With Green Olives & Prunes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-08 Aug 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds boneless, skinless chicken thighs -- trimmed of fat
1 teaspoon extra-virgin olive oil
1 cup reduced-sodium chicken broth
1/4 cup red-wine vinegar
1/4 cup chopped pitted green olives
such as Spanish, Cerignola or cracked green
1/4 cup chopped pitted prunes -- (dried plums)
Freshly ground pepper to taste

Pat chicken dry with a paper towel. Heat oil in a large nonstick skillet
over medium-high heat. Add the chicken and cook until browned, about 2
minutes per side. Add broth and vinegar to the pan; bring to a simmer,
stirring. Add olives, prunes and pepper; reduce heat to low. Cover and cook
until the chicken is tender and no longer pink in the center, 12 to 15
minutes. Transfer the chicken to a plate. Spoon sauce over the chicken and
serve.

Makes 4 servings
Active Time: 10 minutes. Total Time: 30 minutes.
Ease of Preparation: easy.

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

The delicious combination of sweet, tart and savory flavors makes a
simple dish the star of a weeknight meal. Serve with whole-wheat
couscous, to soak up the tasty sauce and North African Spiced
Carrots.

Contributed to the FareShare Gazette by Chupa; 8 August 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 10 Calories; 1g Fat (100.0% calories from 
fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace 
Sodium. Exchanges: 0 Fat.

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