Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- August 2010 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Simple Creamy Feta Dressing/Dip

Smoky Tofu and Red Bean Burgers

Spicy Red Cabbage

Summer Potato Salad (SW)

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List

      
 
 
 
 
 
* Exported from MasterCook *

Simple Creamy Feta Dressing/Dip

Recipe By : Don Calkins
Serving Size : 10 Preparation Time :0:00
Categories : Volume 13-08 Aug 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces feta cheese
2 tablespoons red wine vinegar
1/2 teaspoon oregano
2 tablespoons olive oil
4 tablespoons milk -- to taste
1/8 teaspoon black pepper

Blend till smooth and allow to sit till thickened and flavors meld.

Makes about 10 ounces.

Amount of milk will depend on the cheese and whether it is being used on
hot or cold greens.

Approximate nutritional values
Per serving: 58 Calories; 5g Fat (81% calories from fat); 2g Protein;
1g Carbohydrate; 11mg Cholesterol; 130mg Sodium

Don's notes: "I first ran into Feta dressing as a good compliment to the
strong/bitter greens; and the salty sour taste definitely work there. But
since figuring out this simple recipe, I've found I also like it as a dip
for broccoli and on green beans. The latter just barely enough to taste,
like a condiment. I make it up a couple times a year when I catch the
'crumbs' the local bulk foods store has put in the 'Reduced for Quick Sale'
bin after cleaning out the Feta container. I get 1/4 -> 1/2 pound, usually
a bit dry and at half price, a significant saving."

Contributed to the FareShare Gazette by Don; 18 August 2010.
www.fareshare.net


- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 58 Calories; 5g Fat (81.0% calories 
from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 
130mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 
0 Other Carbohydrates.


Back to Recipe List
 
 
 

* Exported from MasterCook *

Smoky Tofu and Red Bean Burgers

Recipe By : Philocrates
Serving Size : 6 Preparation Time :0:00
Categories : Volume 13-08 Aug 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)

14 or 15 ounces cooked red kidney beans or if canned drained and rinsed
well [buy low sodium or no salt if you can find it to begin with]

7 ounces MORI NU [or similar silken tofu] firm tofu

1/2 onion, chopped finely [mine were very strong fresh garden small so I
added one]

Do note use the other half of the onion [or another onion] to make
caramelized onions for topping.

1 heaping tablespoon [or more or less] McCormick's real garlic and Italian
herb [this is fresh bottled herbs and chopped garlic. Must be refrigerated
after use] if not using chop 1 to 2 cloves garlic and add your favorite
fresh Italian herbs to taste

parsley to taste, chopped or dried
1/2 cup whole grain Italian seasoned breadcrumbs
2 tablespoons oatmeal
1/4 teaspoon liquid smoke [I used hickory]
several dashes of Calypso hot pepper sauce [could also use wing sauce
or regular sauce or omit]
1 teaspoon low sodium soy sauce [used Braggs]
1 teaspoon of Mrs Dash tomato basil and garlic [or to taste]
1 teaspoon of Mrs Dash Caribbean Citrus [to taste]
1/2 teaspoon each of garlic and onion powder
[omitted but you can add to taste]
1/2 teaspoon paprika [to taste]
fresh ground pepper to taste
1/4 cup Nutritional Yeast
Worcestershire [Vegan or regular] to taste

Phil: Adjust the bread crumbs and oatmeal to give you a nice texture.
It's going to be sticky but it will form a ball and NOT stick the ball
to your hands if you turn it upside down. The ball should also NOT
break when it falls a short distance. When I put a patty in the pan, I
patted the patty out. Turned my hand upside down and the patty went
into the pan and didn't change shape. My hand did not have any bits
sticking to it. That is the texture you are seeking which you get by
adjusting the bread crumbs. I rounded the patty in the pan while
cooking with the spatula. You could also use a good quality patty
press for the same thing. It shouldn't stick to it.

Mash beans in a bowl and tofu. Add the rest of the ingredients and stir to
combine. she used a pastry cutter/blender or fork to help chop and smoosh
the mixture which will make it form into patties easier. You may have a
taste in order to adjust seasonings. Refrigerate mixture in the fridge for
about 30 minutes. Shape into patties and place on pammed baking sheet. Bake
for 25-30 minutes, flipping halfway at 400 degrees F or until browned and
crispy. Do same for croquettes with a bit of reduced heat and don't flip.

I differed from her because I pan cooked. I used a large good quality heavy
skillet which I got to grill hot [think commercial when they dump water on
it you get an instant cloud of steam and what water is there is boiling.]
You can try this before putting your items in. simply sprinkle some water
on it and if it goes poof [stand back] and boils, it is ready.

Spray with Pam first though. Heat. If not cooking fat free then feel free
to use a good olive oil. Add sliced onions to cook for topping. let cook
until getting a bit soft then add first patty or patties. Cook [I had a
commercial grade heavy duty spatula you might want to buy one. Worth every
penny. I got mine at auction for a couple bucks], flip, cook some more. Use
spatula to stir onions while waiting. have buns ready. have topping ready.
put burger on buns, put on onions, let other person do what they want for
toppings. Hot crisp and well browned on outside, warm and smoky and softer
on inside.

This will refrigerate well so you can make well in advance. It also mellows
as it sits and the flavors blend better.

Do note before anyone asks, this would NOT be grill worthy unless you put
in on thick re-enforced foil which defeats the grill intention.

Makes 6 patties.

Phil's note: 
I based this one off a recipe I found on the net. Mine actually held
together better than hers and I found I could make croquettes to bake with
it as well. Do note that while the list looks long it isn't hard. You
simply dump in large bowl, take out potato masher and go to town. [look it
is much easier for me since food processors which require cleaning plus I
get aggression out] If using food processor or blender, you want a uniform
pink color much like pink beans with little outstanding veggies.

Contributed to the FareShare Gazette by Philo; 19 August 2010.
www.fareshare.net


- - - - - - - - - - - - - - - - - - - 

Back to Recipe List
 
 
 

 

* Exported from MasterCook *

Spicy Red Cabbage

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 13-08 Aug 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds red cabbage -- cored, quartered and shredded
2 medium onions -- chopped
1 tart apple -- cored, peeled and chopped
1 cup pitted prunes
1 garlic clove -- crushed
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons red wine vinegar
Ground nutmeg -- to taste
1/2 cup water

In a large pot, add all of the ingredients. Stir to mix thoroughly. Cover
and cook, stirring frequently, over medium heat until the vegetables are
tender, about 1 hour. Add water as necessary to prevent the cabbage from
drying out. Transfer to a serving bowl and serve either warm or cold.

SERVES 8

Dietitian's tip: Red cabbage  a cruciferous vegetable with dark red or
purple leaves  has a tougher texture and a slightly sweeter flavor than
does green cabbage. To save time, shred the cabbage in advance and store
in a sealed bag in the refrigerator until ready to use.

Source: "Mayo Clinic Staff"
S(Formatted by Chupa Babi): "July 2010"



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 45 Calories; trace Fat (6.9% calories 
from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 
12mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates.


Back to Recipe List
 
 
 
 

* Exported from MasterCook *

Summer Potato Salad (SW)

Recipe By : Debbie Mosimann
Serving Size :   Preparation Time :0:00
Categories : Volume 13-08 Aug 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds potatoes
1 medium onion chopped
2 garlic cloves, chopped
1 bunch parsley, minced
chives, finely chopped
3/4 cup mayonnaise
1 cup beef stock or bullion, warm
2 tablespoons vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon aromat, (seasoned yellow salt)
1/2 teaspoon Maggi Seasoning Sauce

Boil the potatoes in salted water, cool somewhat.

Meanwhile mix all of the other ingredients in a large bowl. Slice the
potatoes while still warm and add to the bowl. Toss with the dressing. Add
extra bullion to taste or as needed for moisture.

Serve on a bed of fresh greens.

Innkeeper's Comment: "Potato Salad and Summer just seem to go hand in
hand. Growing up in a Pennsylvania Dutch Family potato salad tended to be
sweeter than most. Passed down to me was a recipe that used a cooked
dressing with eggs, cider vinegar and sugar. It was loaded with celery,
chopped eggs, diced potatoes and grated carrots. When I was introduced to
Werner's family in Schlatt, Switzerland they made a whole different kind of
potato salad. I have some very fond memories of evenings at the farm
grilling the best sausages you can ever imagine and pairing it with this
wonderful take on potato salad. This is as close to that recipe as I can
come as I don't think they used one. The key to its wonderful flavor is the
beef bouillon. If you want to keep it vegetarian use vegetable stock."

I have served this with diced avocado and a mix of yellow and red heirloom
tomatoes. Add a grilled sausage and this would make the perfect summer
supper.

Used with explicit permission from Debbie Mosimann, Innkeeper

Swiss Woods Bed and Breakfast Inn
Lancaster County, Lititz, PA
http://www.swisswoods.com

For recipes from the inn visit www.bedandbreakfastfoodie.com the home page
of "Eight Broads in the Kitchen" .. a blog Debbie does with 7 innkeeper
friends.

Contributed to the FareShare Gazette by Art; 22 August 2010.
www.fareshare.net


- - - - - - - - - - - - - - - - - - - 

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!