Recipes Included On This Page Manhattan Clam Chowder - 6 pts Multi-Bean Chili - 5 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Manhattan Clam Chowder - 6 pts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 large onion -- diced 1 fennel bulb -- cored and finely diced -- plus 1/4 cup chopped feathery fennel fronds 4 garlic cloves -- minced 1 teaspoon dried thyme leaves 3 1/2 cups diced cooked potatoes -- (see Ingredient Note), preferably red-skinned 2 cans diced tomatoes -- (15 ounce) 28 ounces reduced-sodium chicken broth -- (2 14-ounce cans) 3/4 cup white wine 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1 pound minced shucked clams -- (see Note) Heat oil in a Dutch oven over medium heat. Add onion, diced fennel, garlic and thyme. Cover and cook, stirring occasionally, until just soft and beginning to brown, 6 to 8 minutes. Stir in potatoes, tomatoes, broth, wine, pepper and salt. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Stir in clams, any clam juice and the fennel fronds; cook until just heated through, 1 to 2 minutes. Makes 6 servings, 2 cups each. Ingredient note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket. Fresh clams, shucked and minced, are available by the pound in the seafood department in large supermarkets. They are superior to canned varieties in both flavor and texture. Description : "6 pts" Yield : "12 cups" Contributed to the FareShare Gazette by Chupa; 2 December 2007. www.fareshare.net ---> If using fresh clams make sure you select and use only those with closed shells; if they are open they are probably no longer safe. H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 3g Fat (37.6% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 117mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat. * Exported from MasterCook * Multi-Bean Chili - 5 pts Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-12 Dec 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 large onion -- diced 4 garlic cloves -- minced 3 tablespoons chili powder 1 tablespoon ground cumin 1/4 teaspoon ground chipotle chile -- or cayenne pepper or to taste (1/4 to 1/2) 28 ounces crushed tomatoes -- (1 can) 3 medium tomatoes -- chopped 15 ounces dark red kidney beans -- (1 can) rinsed 15 ounces small white beans -- (1 can) rinsed [such as navy beans] 15 ounces black beans -- (1 can) rinsed 3 cups water 1/2 teaspoon freshly ground pepper Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes. Makes 6 servings, scant 2 cups each. Tips : Cover and refrigerate for up to 3 days or freeze for up to 2 months. Description : "5 pts" Yield : "12 cups" Contributed to the FareShare Gazette by Chupa; 19 December 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 581 Calories; 6g Fat (8.2% calories from fat); 34g Protein; 106g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 1/2 Fat.

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