Recipes Included On This Page Gazpacho the Cook's Way Grilled Asian Halibut & Brown Rice Packets - 8 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gazpacho the Cook's Way Recipe By : Cook's Test Kitchen and Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes (about 4 cups) 2 medium red bell peppers (about 1 pound), cored, seeded and cut into 1/4-inch cubes (about 2 cups) 2 medium cucumbers (about 1 pound), seeded and cut into 1/4-inch cubes (about 2 cups) 1 small sweet onion, peeled and minced (about 1 cup) 3 medium cloves garlic, minced or pressed through a garlic press 2 teaspoons table salt 1/2 cup tarragon flavored white wine vinegar ground black pepper, to taste 8 cups V8 vegetable juice 2 teaspoons hot chipotle pepper sauce 8 ice cubes extra-virgin olive oil for serving 1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) non- reactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the vegetable juice, hot pepper sauce, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days. 2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes (see note). Makes about 4 liters serving 10 to 12. Notes: This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls. Contributed to the FareShare Gazette by Art; September 16, 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; 388mg Sodium. Exchanges: . * Exported from MasterCook * Grilled Asian Halibut & Brown Rice Packets - 8 pts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-09 Sep 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups plus 2 tablespoons water 1 cup plus 2 tablespoons orange juice 2 teaspoons reduced-sodium soy sauce 2 cups instant brown rice 4 scallions, sliced, whites and greens separated 2 tablespoons Hoisin sauce 1 tablespoon minced fresh ginger 1 tablespoon toasted sesame oil 1 pound halibut fillet, skin removed, cut into 4 portions 1 large ripe plum, cut into 12 wedges 1. Preheat a gas or charcoal grill. 2. Heat 3/4 cup water, 1 cup orange juice and soy sauce in a small saucepan until just simmering. Pour into a medium bowl; stir in rice and scallion whites and set aside, uncovered, for 10 minutes. Whisk hoisin sauce, ginger, sesame oil and the remaining 2 tablespoons each of water and orange juice in a small bowl. 3. Stack two 20-inch sheets of foil (the double layers will help protect the ingredients on the bottom from burning). Coat the center of the top layer with cooking spray. Place one-fourth of the rice mixture in the center. Set a piece of fish on the rice. Arrange 3 wedges of plum on the fish. Top with one-fourth of the hoisin mixture and sprinkle with one-fourth of the scallion greens. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Make 3 more packets with the remaining ingredients. 4. Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook until the fish is opaque in the center, 8 to 12 minutes, depending on the thickness. (When opening a packet to check for doneness, be careful of steam.) Use a spatula to slide the contents of the packet onto a plate. Makes 4 servings Technique Tip: Packet Steps Step 1. Stack two 20-inch sheets of foil (the double layers will help protect the ingredients on the bottom from burning). Coat the center of the top layer with cooking spray. Step 2. Layer your ingredients on the foil. Center everything: it's easier to wrap the food and makes the packet look neat. Step 3. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Step 4. Place the packets on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cover the grill and cook just until the packet contents are done. Handle the hot packets with a large spatula or oven mitts. Carefully open both ends of the packet and allow the hot steam to escape. Source: The EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 05.01.07 Contributed to the FareShare Gazette by Chupa; September 21, 2007 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; trace Fat (1.0% calories from fat); 5g Protein; 59g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 252mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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