Recipes Included On This Page Tofu and Vegetables with Sesame Broth and Cellophane Noodles Tomato-Red Pepper Chutney (AICR) Turkey Apple Breakfast Patty (AICR) Turkey-Stuffed Portobello Mushrooms Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tofu and Vegetables with Sesame Broth and Cellophane Noodles Recipe By : Shape Magazine, July 2003 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/2 ounces cellophane or bean thread noodles [2 3 3/4-ounce packages] or angel-hair or capellini pasta, if desired 2 teaspoons dark sesame oil [don't use cold-pressed, which is lighter] 1 tablespoon minced fresh ginger 8 ounces extra-firm tofu -- cut into 1/4-inch dice 16 ounces frozen mixed vegetables for stir-frying [any combination] 1 cup vegetable broth Place cellophane noodles in a large bowl, pour over enough hot water to cover and let stand 10 minutes. Drain and set aside. Meanwhile, set wok or large skillet over medium-high heat. Once hot, add oil and swirl to coat pan. Add ginger and stir-fry 1 minute. Add tofu and stir-fry 3 minutes, until golden brown on all sides. Add vegetables, broth and noodles and cook 3 minutes, until vegetables are crisp-tender and noodles are tender. Serve hot. Serves 4 Prep Time: 5 minutes. Cook Time: 7 minutes. Source : Shape Magazine, July 2003. Formatted by Chupa Babi in MC: 081505 Chupa Note: next time I'll defrost and drain the frozen veggies first. Or just use fresh: a handful of red yellow and green bell peppers sliced, a handful of carrots chopped in circles, a handful of sweet onion chopped and a handful of mushrooms sliced, maybe some green onions. Would also use lots more ginger and add some chile paste or red pepper flakes. Contributed to the FareShare Gazette by Chupa; 29 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 7g Fat (49.8% calories from fat); 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 412mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Tomato-Red Pepper Chutney (AICR) Recipe By : American Institute for Cancer Research Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ripe tomatoes -- seeded and diced 1 medium onion -- chopped 1 large red bell pepper -- seeded and chopped 1/4 cup golden raisins 1/4 cup frozen apple juice concentrate 1/4 cup balsamic vinegar 2 tablespoons grated ginger root 1 tablespoon olive oil 1 whole cinnamon stick 1/2 teaspoon allspice 1 serrano pepper -- or habanera pepper seeded and finely minced --(optional) 1 pinch salt -- or to taste Place all ingredients in large saucepan over medium heat. Simmer uncovered, stirring occasionally, about one hour or until reaching desired thickness. Remove cinnamon stick and discard. Serve warm or at room temperature. Makes 8 servings. Source : American Institute for Cancer Research Formatted by Chupa Babi in MC: 07.31.07 Chupa Note: used 1 teaspoon red pepper flakes instead of habanera. Contributed to the FareShare Gazette by Chupa; 12 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 2g Fat (25.0% calories from fat); 1g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat. * Exported from MasterCook * Turkey Apple Breakfast Patty (AICR) Recipe By : American Institute Cancer Research Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground turkey breast -- or ground turkey 1/2 Granny Smith apple -- peeled, cored and diced 1 large garlic clove -- minced 1 teaspoon dried sage 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon ground fennel 1/4 teaspoon crushed red pepper flakes -- (optional) 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground coriander In a large bowl, combine all the ingredients, mixing well. Form into 8 patties. On a lightly sprayed nonstick indoor grill pan, grill over medium heat 5-7 minutes per side or until completely cooked. Makes 8 servings. Source : American Institute Cancer Research Formatted by Chupa Babi in MC: 07.17.07 This breakfast treat made from turkey and apple is a delicious alternative to traditional breakfast meats and a lot better for you, too. Turkey delivers a lot less saturated fat than ground beef. Also, an apple a day may keep more than just the doctor away apples contain phytochemicals that help prevent cancer. The spices in this sausage boost flavor and keep the sodium count low. Contributed to the FareShare Gazette by Chupa; 20 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5 Calories; trace Fat (5.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Turkey-Stuffed Portobello Mushrooms Recipe By : EatingWell, June/July 2006 Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 sweet onion -- thinly sliced lengthwise 2 teaspoons cider vinegar 1/2 teaspoon chopped fresh rosemary 3/4 teaspoon ground sage 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/8 teaspoon ground nutmeg 1 pound 93%-lean ground turkey 4 portobello mushrooms -- (medium-large) stems and gills removed 1 tablespoon Worcestershire sauce 1/2 cup finely shredded fontina cheese 1. Position rack in the lowest position; preheat oven to 400 degrees F. 2. Place oil and onion in a large skillet over medium heat. Cook, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar. 3. Meanwhile, combine rosemary, sage, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushrooms on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet. 4. Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with cheese. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more. Makes 4 servings Source : EatingWell, June/July 2006 Formatted by Chupa Babi in MC: 07.31.07 Chupa Note: added a couple of handfuls of minced bell pepper (red, yellow, orange) to step 3. Contributed to the FareShare Gazette by Chupa; 26 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 4g Fat (39.1% calories from fat); 4g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 310mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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