Recipes Included On This Page Lebanese Potato Salad - 3 pts Low Carb Pizza Crust (Wolfgang's) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lebanese Potato Salad - 3 pts Recipe By :EatingWell, May/June 2007 Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds russet potatoes -- (about 3 medium) 1/4 cup lemon juice 3 tablespoons extra-virgin olive oil 1/2 teaspoon salt Freshly ground pepper to taste 4 scallions -- thinly sliced 1/4 cup chopped fresh mint 1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces. 2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat. 3. Just before serving, add scallions and mint to the salad and toss gently. Makes 8 servings, about 2/3 cup each. Active Time: 20 minutes. Total Time: 1 1/4 hours (including cooling time). Ease of Preparation: Easy. Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste. Source : EatingWell, May/June 2007. Formatted by Chupa Babi in MC: 05.21.07 Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution. Chupa Note: as usual, couldn't help embellishing. Added a small jar of grilled eggplant in oil (drain oil), a handful of chopped black olives, 1/4 pound crumbled feta cheese, a handful of capers and a small jar of grilled red peppers (drain oil). Of course, with all that... needed more mint and a tablespoon of red pepper flakes!!! Contributed to the FareShare Gazette by Chupa; 22 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 5g Fat (32.4% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 142mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Low Carb Pizza Crust (Wolfgang's) Recipe By : Wolfgang Puck Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce yeast 1/2 teaspoon honey 1 cup warm water 2 1/4 cups all-purpose flour 1 teaspoon salt 4 teaspoons olive oil 1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. 2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed. 3. Form dough into 2 1/2 ounce balls. With a floured rolling pin, roll out the dough to form 8-inch rounds. After making the dough, you can add a variety of toppings, such as chicken, eggplant, shrimp, broccoli rabe, raw veggies, plus tomato sauce and some cheese. Cook in a hot oven, 500F. Yield : Makes 4 8-inch pizzas Author : Wolfgang Puck, copyright 2004. Formatted by Chupa Babi in MC: 07.12.07 Low-carb doesn't have to mean low taste! Famous for his signature pizzas, Wolfgang Puck came up with a reduced-carb version of his pizza dough for the 'Cut the Carbs, Lose the Weight' series on Good Morning America. Contributed to the FareShare Gazette by Chupa; 11 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 304 Calories; 5g Fat (15.8% calories from fat); 8g Protein; 55g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

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