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FareShare Gazette Recipes -- December 2007 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Slow Cooker Chicken Chop Suey - 5 pts

Slow Cooker Israeli Wheat Berry Stew - 7 pts

Slow Cooker Millet Stew - 3 pts

Spiced Beets

Sugar Free Cream Cheese Fudge - 4 pts

Sweet Potato Fritters with Scallion Pesto

Sweet Potato, Turkey Soup

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FareShare Gazette Recipes.

 
* Exported from MasterCook *

Slow Cooker Chicken Chop Suey - 5 pts

Recipe By : Milwaukee Journal Sentinel, 08.30.00
Serving Size : 5 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole chicken breasts -- skinned,
halved and boned
1 teaspoon salt
1 teaspoon minced crystallized ginger
1 cup sliced celery
5 ounces canned water chestnuts -- (1 can)
drained and sliced
1 onion -- sliced
2 cups chicken broth
2 tablespoons soy sauce
1 cup sliced mushrooms
1 pound bean sprouts -- (1 can) drained
1/2 cup slivered almonds
Cooked rice

Cut chicken into strips about 2 inches long and 1/2 inch thick. Place in
slow cooker with salt, ginger, celery, water chestnuts, onion, broth and
soy sauce. Cover and cook on low 5 to 6 hours.
Turn control to high. Add mushrooms and bean sprouts.
Cover; cook 15 minutes more.
Sprinkle with slivered almonds when serving. Serve over rice.

Makes 4 to 6 servings.

Description : "5 pts"
S(Formatted by Chupa Babi): "03.19.06"

Contributed to the FareShare Gazette by Chupa; 9 December 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 347 Calories; 19g Fat (48.7% calories from 
fat); 33g Protein; 12g Carbohydrate; 4g Dietary Fiber; 74mg Cholesterol; 1245mg 
Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1 1/2 Fat.


 

* Exported from MasterCook *

Slow Cooker Israeli Wheat Berry Stew - 7 pts

Recipe By : McDougall Cookbook - Volume 2
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups Trader Joe's marinara -- and
the rest water
1 1/2 cup Great northern beans
1 cup wheat berries
6 small potatoes -- cut in half
1 large onion -- sliced
4 garlic clove -- minced
5 teaspoons ground cumin
3 teaspoons turmeric
1/2 teaspoon ground black pepper
2 green peppers

Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.

Serves 8.

Description : "7 pts"
Source : "Elizabeth Freeman"
S(Formatted by Chupa Babi): "08.10.07"

Any good marinara sauce works. Homemade works best!

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



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Per Serving (excluding unknown items): 212 Calories; 1g Fat (3.8% calories from 
fat); 10g Protein; 43g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 14mg 
Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.


 

* Exported from MasterCook *

Slow Cooker Millet Stew - 3 pts

Recipe By : McDougall Cookbook - Volume 1
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup millet
4 cup water
2 onions -- cut in wedges
2 potatoes -- cut in large chunks
2 carrots -- cut in large slices
1 cup celery -- cut in large slices
1/2 pound mushrooms -- chopped
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried thyme

Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent
burning.

Add all ingredients to crockpot and cook 4 hours at high or 8 hours at low.

Serves 6.

Description : "3 pts"
Source : "Elisabeth Freeman" S(Formatted by Chupa Babi): "08.10.07"

Contributed to the FareShare Gazette by Chupa; 26 December 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 196 Calories; 2g Fat (7.8% calories from 
fat); 6g Protein; 40g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 37mg 
Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.


 

* Exported from MasterCook *

Spiced Beets

Recipe By : The Complete Diabetic Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup wine vinegar
1/4 cup water
1 bay leaf
1 whole clove
1 teaspoon black pepper
3 tablespoons sugar replacement
2 cups beets -- sliced

Combine all ingredients except beets. Bring to a boil. Add beets; simmer
for 10 minutes or until tender.

Microwave : Combine all ingredients, except beets. Cook on High for 2
minutes. Add beets. Cook on Medium for 2 minutes.

Yields 4 servings.

Source : The Complete Diabetic Cookbook

Contributed to the FareShare Gazette by Joan; 21 December 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 40 Calories; trace Fat (8.6% calories from 
fat); 1g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 58mg 
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.


 

* Exported from MasterCook *

Sugar Free Cream Cheese Fudge - 4 pts

Recipe By : Kaye Hartley of Jacksonville, Florida
Serving Size : 16 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese -- softened
2 ounces unsweetened chocolate squares -- (1 ounce each)
melted and cooled
1/2 cup sugar substitute
1 teaspoon vanilla extract
1/2 cup chopped pecans

In a small mixing bowl, beat the cream cheese, chocolate, sweetener and
vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan
lined with foil. Cover and refrigerate overnight.

Cut into 16 squares. Serve chilled.

Yields 16 servings.

Recipe from Kaye Hartley of Jacksonville, Florida, in Taste of Home Down
Home Diabetic Cookbook by Taste of Home (Reiman Publications)

Description : "4 pts"
Source : "homecooking.about.com"
S(Formatted by Chupa Babi in MC): "08.20.07"

Contributed to the FareShare Gazette by Chupa; 2 December 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 155 Calories; 14g Fat (80.1% calories from 
fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 96mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 0 Other 
Carbohydrates.


 

* Exported from MasterCook *

Sweet Potato Fritters with Scallion Pesto

Recipe By : John D. Lee (See Links Below for More Lee Recipes)
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked sweet potato
2 Thai bird chiles -- finely minced (1 to 3)
[use whatever fresh green chile you've got
if you don't have the Thai chiles. The bird
chile work well here though, as you don't want
a lot if the vegetal taste from the green chile,
just the heat.]
1/4 cup chopped fresh tomato
1/2 onion -- finely chopped
1/4 cup butter
Salt to taste
**Coating**
Flour
Beaten egg
Breadcrumbs -- (panko)
**Scallion Pesto**
1 bunch scallions -- (green onions)
[big bunch or two smaller bunches]
1/4 cup pine nuts
or the much cheaper shelled sunflower seeds
3 garlic cloves
1 lime -- juice of
Vegetable oil
Salt to taste

Scoop the flesh of the sweet potatoes out of the skins and add to a mixing
bowl. Mix in the tomato, onion, the chile and the butter; mix together
until it's all well incorporated. Add salt to taste.

For a starter, this will make about 6 servings; if you are serving it as a
main course, cut it down to four.

Shape the sweet potato into hockey puck-looking shapes and dredge in flour.
Shake of all excess and cover with the beaten egg. Transfer the egg covered
fritters to a plate that has bread crumbs spread out on it and turn the
fritters until they are well coated with the crumbs.

Heat a heavy fry pan to medium, and add about 1/4 inch of vegetable oil to
the bottom; when hot, add the sweet potato cakes and fry until golden
brown, about 3 minutes per side.

That's it.

Serve the fritters on sliced tomatoes, topped with a dollop of the pesto
and garnish with shaved onion slices.

These are really impressive, and as well as being delicious, are pretty
good for you too (ignore the part about the frying when considering this).

**Scallion Pesto**

Trim the ends off the scallions and add them all to a blender with the
garlic, lime juice and the nuts. Start to puree. I can't tell you exactly
how much oil to use as it really depends on the weight of the scallions;
just keep drizzling it into the running blender until you get a sauce of a
thickness that will still mound on a spoon but just barely. Add salt to
taste.

Author : John D. Lee
Source : HubPages.com 
Formatted by Chupa Babi: 12.21/07
Recipe Source

Author Note: These sweet potato fritters with the easy to make scallion
pesto are fantastic. They've got a bit of chile, they're crunchy fried
and they look beautiful topped with the emerald green scallion pesto. These
are not at all difficult to make and once you've got the sweet potato
cooked, can be finished in about 15 minutes. They look striking though and
are definitely elegant enough for a dinner party menu but easy enough to
enjoy whenever you feel like!

These make a great starter, but could also make for a great vegetarian meal
with the addition of a mixed green salad.

I suggest breading these with panko style Asian bread crumbs. These can be
found at most supermarkets and will make a great crunchy crust. You can
also substitute Masa Harina corn flour for the bread crumbs for a Mexican
corn twist on these fritters.
Recipe Used with Permission of John D. Lee.  See more of his recipes.
Chef's links added by Art on May 3, 2009.
Contributed to the FareShare Gazette by Chupa; 25 December 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 112 Calories; 11g Fat (80.9% calories from 
fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 80mg Sodium. 
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.


 

* Exported from MasterCook *

Sweet Potato, Turkey Soup

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-12 Dec 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup onion -- diced
1 cup celery -- diced
1 tablespoon olive oil
3 cups sweet potatoes
diced in 1/2-inch pieces
2 teaspoons dried oregano -- Mexican preferred
2 teaspoons ground cumin
1 teaspoon ground chili powder
1/2 teaspoon dried sage
5 cups turkey or chicken stock
2 cans black beans -- rinsed and drained
2 cups diced cooked turkey
2 tablespoons green chiles
1/4 cup fresh lime juice
Salt and pepper -- to taste

Heat olive oil in heavy soup pot, add onions and celery and saute about 5
minutes. Add sweet potatoes, oregano, cumin, chile powder, sage and turkey
stock. Lower heat to a simmer and cook about an hour.

Add black beans, rinsing out the can with a small amount of water and
adding all the liquid. Simmer soup 30 to 45 minutes longer (I did not add
the bean liquid).

Add diced turkey and green chiles and simmer about 30 minutes longer. Stir
in fresh lime juice, season with salt and pepper as desired and cook 5
minutes longer. Serve hot with additional fresh lime juice and also, sour
cream, chopped cilantro, grated cheese or crushed corn chips.

Contributed to the FareShare Gazette by Jennie; 25 December 2007.
www.fareshare.net



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