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FareShare Gazette Recipes -- September 2001 - T's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Tagliatelle with Spinach and Peas
Tahitian Chicken with Peanut Butter Mango Sauce
Texas Terminator Salad with Tomato and Avocado

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                     * Exported from MasterCook *
                    Tagliatelle with Spinach and Peas
Recipe By     :Fast Vegetarian; 1998
Serving Size  : 4     Preparation Time :0:25
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  500            grams  fresh tagliatelle -- (1 pound) or fettuccine
  40             grams  butter -- (1 1/4 ounces)
  2                     leeks -- thinly sliced
  1         milliliter  ground nutmeg -- (1/4 teaspoon)
  130            grams  frozen baby peas -- (1 cup/4 1/2 oz)
  25       milliliters  dry white wine -- (2 tablespoons)
  250      milliliters  cream -- (1 cup/8 fl.oz.)
  25             grams  grated Parmesan cheese -- (1/4 cup/3/4 oz.)
  100            grams  spinach -- (3 1/2 oz.)
                        washed and trimmed
Cook the pasta in a large pan of boiling water for 3 to 5 minutes or until
just tender. Drain, set aside and keep warm.
Meanwhile, heat the butter in a pan. Add the leek and nutmeg; cover and 
cook over low heat for 5 minutes, shaking the pan occasionally. Add the 
peas and wine, then cook, covered, for 3 minutes.
Add the cream and season with salt and freshly ground black pepper. Bring 
to the boil and cook for about 3 minutes. Stir in the Parmesan and spinach; 
cover and remove from the heat.
Divide the pasta among serving bowls and spoon the sauce on top.
Ready to eat in 25 minutes.
From Fast Vegetarian; Murdoch Books; 1998; ISBN 0-86411-715-9.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 26 September, 2001.
http://www.fareshare.net
                     - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 292 Calories; 26g Fat (79.3% 
calories from fat); 6g Protein; 10g Carbohydrate; 1g Dietary Fiber; 82mg 
Cholesterol; 251mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 
1 1/2 Vegetable; 5 Fat.
                      * Exported from MasterCook *
             Tahitian Chicken with Peanut Butter Mango Sauce
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Ingredients for Chicken:
  3                     boneless skinless chicken breast halves
  2               Tbsp  peanut oil
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
                        Ingredients for Sauce:
     3/4           cup  mango chutney
     3/4           cup  crunchy peanut butter
  1                tsp  curry powder
     1/2           tsp  Dijon mustard
  1                     garlic clove -- crushed
  1               Tbsp  honey
  2               Tbsp  oil
  2               Tbsp  hot water -- (2 to 4)
* To cut down on the number of ingredients, omit the honey and the mustard 
and just use 1 Tbsp honey mustard
Directions for Chicken:
1. Preheat the broiler or grill
2. Cut each chicken breast half in two, making six pieces
3. Brush the chicken with the oil and sprinkle with the salt and pepper
4. Cook about 4 inches from the heat for about 8 minutes each side, or 
until cooked through
Directions for Sauce:
1. Coarsely chop any pieces of fruit in the chutney and return to the 
liquid.
2. Combine the chutney with peanut butter, curry powder, mustard, garlic,
honey and oil. Add water to thin, and heat until melted.
3. Spread the sauce over the grilled chicken.
Makes 6 servings (since the average size of a chicken breast is 6 ounces. 
The size of a healthy serving is 3 ounces, about the size of a deck of 
cards.)
Recipes courtesy of The Peanut Butter Diet  2001.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Robin; 16 September, 2001.
www.fareshare.net
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 348 Calories; 26g Fat (64.8% 
calories from fat); 21g Protein; 10g Carbohydrate; 2g Dietary Fiber; 34mg 
Cholesterol; 290mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 
Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
              Texas Terminator Salad with Tomato and Avocado
Recipe By     :Edmonton Journal Food Section; January 1996; Judy Schultz
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-9 Sep. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     skinless boneless chicken breast halves
                        [about 1 1/4 pounds/500 grams]
     1/4           cup  peanut oil -- (50 mL)
  2                     flour tortillas -- (10-inch size)
                        cut into 1/4-inch strips
  3        tablespoons  olive oil -- (45 mL)
  1         tablespoon  grated lime rind -- (15 mL)
  2        tablespoons  lime juice -- (30 mL)
  1         tablespoon  hot sauce -- (15 mL) [or more]
  1                     garlic clove -- minced
     3/4      teaspoon  salt -- (3 mL)
     1/2      teaspoon  ground black pepper -- (2 mL)
  3                     green onions -- thinly sliced
     1/4           cup  finely chopped cilantro -- (50 mL)
  1              large  tomato -- cut into 1/2-inch chunks
  1              large  avocado -- peeled
                        seeded and cut into 1/2-inch chunks
In a large saucepan, place the chicken breasts in 4 cups (1 Liter) cold
water.  Bring to a boil, cover and cook over medium heat for 6 to 8 
minutes.
Transfer chicken to a plate and set aside.
In a skillet over medium-high heat, heat the peanut oil until very hot. 
Cook tortilla strips in small batches until lightly browned. With a slotted 
spoon, remove to paper towels to drain.
In a large bowl, whisk together olive oil, lime zest, lime juice, hot 
sauce, garlic, salt, pepper, green onions and cilantro.
Cut chicken breasts lengthwise into thin strips. Add to bowl with dressing.
Gently stir in tomato and avocado.
Divide chicken mixture evenly onto plates and top with tortilla strips.
Serves 4 to 6.
From the Food Section of the Edmonton Journal; by Judy Schultz; 
January 1996.
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 30 September, 2001.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 368 Calories; 24g Fat (57.4% 
calories from fat); 21g Protein; 18g Carbohydrate; 2g Dietary Fiber; 46mg 
Cholesterol; 501mg Sodium.  Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 
1/2 Vegetable; 0 Fruit; 4 1/2 Fat.

 

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