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FareShare Gazette Recipes -- March 1999 - O's

 

 

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Recipes Included On This Page

Oatmeal Soda Bread
Oven-Roasted Red Potatoes with Roquefort (Chambers)
Oven-Roasted Rutabaga and Potatoes
Oyster Mushroom and Barley Risotto

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                    *  Exported from  MasterCook  *
                            OATMEAL SODA BREAD
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Breads                           Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          oatmeal
   2      cups          buttermilk
   2 1/2  cups          flour
   1      teaspoon      salt
   1      teaspoon      baking soda
                        Flour for dusting
     1/2  teaspoon      butter
In a mini-food processor, fitted with a metal blade, pulse the oatmeal 
until the meal is very fine. Remove from the processor and turn into a 
mixing bowl.
Stir the buttermilk into the oats and cover with plastic wrap. Let the
oatmeal steep in the buttermilk for 12 hours. In a mixing bowl, sift the 
other ingredients together. Stir in the steeped oatmeal and mix well. If 
the mixture is too wet add a little more flour. 
Preheat the oven to 350 degrees F.  Grease a 9-inch round cake pan with 
the butter. Lightly dust the work surface with some flour. Turn the dough 
out onto the surface and knead the dough a couple of times to form a soft 
ball like shape. Press the dough into a round about 2 inches thick. Using 
a sharp knife, make a crisscross cut into the bread.  Place the bread in 
the prepared pan. Bake until golden brown, about 25 to 30 minutes. Remove 
from the oven and cool on a wire rack. Serve the bread warm with butter. 
Yield: 6 to 8 servings 
Recipe adapted from Irish Country Cooking by Darina Allen, published by 
Viking Penguin, 1996 
Submitted to FareShare by ComMom - ComMom1@aol.com
Formatted in MasterCook by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
NOTES : ComMom**Oatmeal Soda Bread**ComMom1@aol.com
                     *  Exported from  MasterCook  *
           Oven-Roasted Red Potatoes with Roquefort (Chambers)
Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
     1/2  pound         small red potatoes -- halved
     1/4  teaspoon      salt
     1/4  teaspoon      freshly ground pepper
     2/3  cup           crumbled Roquefort cheese or other blue
                        cheese
1. Preheat the oven to 450. Brush the olive oil on a nonstick baking sheet.
Arrange the potatoes, cut sides up, on the baking sheet. Sprinkle with the
salt and pepper and turn the potatoes over.
2. Roast the potatoes for about 20 minutes, until browned on the bottom.
Turn them over and keep warm. Leave the oven on.
3. Five minutes before serving, sprinkle the cheese on the potatoes. Bake
about 3 minutes until the cheese starts to melt. Don't overcook or the
cheese will melt off the potatoes.
--Bob Chambers, "Romantic Dinner for Two," Food&Wine Feb 98
Email from kitpath@earthlink.net (Pat Hanneman) Posted on FareShare 3/99
Formatted in MasterCook by Art Guyer
                   - - - - - - - - - - - - - - - - - - 
NOTES : SOURCE: Bob Chambers, exec chef Lancome/L'Oreal Corp NYC
                     *  Exported from  MasterCook  *
                    Oven-Roasted Rutabaga and Potatoes
Recipe By     : Darra Goldstein, 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         rutabaga
   1      pound         baking potatoes
   2      tablespoons   olive oil
   2      tablespoons   light brown sugar
     1/2  teaspoon      salt
                        Freshly ground black pepper
Prep: Peel the rutabaga and slice it lengthwise, then slice again 
crosswise into 1/2-inch sticks. Do the same to the potatoes.
Preheat oven to 450 degrees F.
Place the prepared vegetables in a baking dish large enough to hold them 
in a single layer. Toss with the olive oil, sugar, salt, and pepper.
Roast for 50 to 60 minutes, until tender and browned. Serves 4
Featured by Lifetime Entertainment Services: healthtimes, main ingredient.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                    Oyster Mushroom and Barley Risotto
Recipe By     : Adapted: see Mayo Clinic Williams-Sonoma Cookbook (1998)*
Serving Size  : 6    Preparation Time :1:10
Categories    : Rice                             Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          water
     2/3  cup           short-grain brown rice
     2/3  cup           pearl barley
   1      teaspoon      olive oil
   1      pound         oyster mushrooms -- thinly sliced
     1/2  cup           vegetable broth
     1/4  cup           grated parmesan cheese
     1/4  teaspoon      ground black pepper
   8      ounces        sliced mushrooms
Traditionally risotto contains a considerable amount of cheese. This
version lets you enjoy the soft texture of grain and melted cheese with a
fraction of the calories. Oyster mushrooms give the recipe a flavor
reminiscent of seafood. Other mushrooms may be substituted.
1. In a large, heavy saucepan, bring the water to a boil. Add the rice and
barley and return to a boil, stirring frequently. Reduced heat to low and
simmer, uncovered, stirring occasionally, until the barley and rice are
tender and have absorbed most of the water, about 50 minutes. 
2. About 10 minutes before the rice and barley are done, heat the olive oil
in a large frying pan over medium heat. Add the mushrooms, and saute until
barely tender, 8 to 10 minutes.
3. Add the barley-rice mixture to the mushrooms and stir to combine. Add
the broth, cheese, and pepper. Stir until the cheese melts and the mixture
is creamy.
4. To serve, divided among individual plates. 
EACH CUP is 178 cals, 13%cff (3g fat), 33g carbs (5g fiber).
You will need: 4 oz each pearl barley and brown rice, preferably short- or
medium-grain (not long grain), 1-oz cheese, and 6+1/2 cups sliced mushrooms.
Submitted to FareShare by Pat Hanneman
Pat Hanneman's Kitchen - recipe home page 
http://home.earthlink.net/~kitpath/index.html
Formatted in MasterCook by Art Guyer
                   - - - - - - - - - - - - - - - - - - 
NOTES : Barley may be stirred into a creamy form of risotto, but never
attempt a risotto with any barley except pearl barley. Pearl 
barley is still an excellent source of dietary fiber, providing a 
generous 3 grams per 1/2-cup cooked serving. A cup of cooked pearl barley 
offers the same amount of protein as a glass of milk; it also contains 
niacin, thiamine, and potassium.  Another plus: it contains a substance that
inhibits cholesterol production in the blood.  
**Edited by kitpath@earthlink.net  3/99

 

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