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FareShare Gazette Recipes -- March 1999 -S's (Page 2)

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 Sesame-Soy Chicken - Globe
Sicilian Chickpeas w/Escarole & Caramelized Onions - Bishop

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                  *  Exported from  MasterCook  *
                        Sesame-Soy Chicken - Globe
Recipe By     : Boston Globe, 1999
Serving Size  : 4    Preparation Time :0:00
Categories    : Lowfat                           Poultry
                Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    garlic cloves -- minced
   1      tablespoon    grated ginger root
   3      tablespoons   soy sauce
     1/4  cup           honey
   1      tablespoon    dark sesame oil
   4                    skinless boneless chicken breast halves
                        pounded to an even thickness
   1      teaspoon      kosher salt
     1/2  teaspoon      black pepper
   2      teaspoons     canola oil
Place the garlic, ginger, soy, honey, and sesame oil in a blender and 
puree. place the chicken in a nonreactive shallow bowl, add the garlic 
mixture, and stir to combine. Cover and place in the refrigerator for at 
least 1 hour and no more than 4 hours.
Remove and discard as much of the marinade as possible. Sprinkle the 
chicken with the salt and pepper.
Place a large cast-iron or nonstick skillet over high heat and, when it 
is hot, add the canola oil. Add the chicken breasts, skinned side down, 
one at a time, waiting about 30 seconds between additions. Cook until 
well browned and done throughout, 5 to 7 minutes per side.
Serves 4. nutrition: 224 cals, 7g fat  (29% cff)
                   - - - - - - - - - - - - - - - - - - 
NOTES : By Sally Sampson: Asian-inspired, these chicken breasts are a 
perfect combination of sweet, spicy, and salty. Serve with snow peas and 
rice noodles. 
www.globe.com/dailyglobe2/083/food/ Boston Globe on 03/24/99.
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 
                     *  Exported from  MasterCook  *
       Sicilian Chickpeas w/Escarole & Caramelized Onions - Bishop
Recipe By     : Jack Bishop, COMPLETE ITALIAN VEGETARIAN*
Serving Size  : 4    Preparation Time :0:00
Categories    : Lowfat                           Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        escarole
   4      teaspoons     extra virgin olive oil -- may be tripled
   2      medium        onions -- halved
                        and thinly sliced
   2      teaspoons     sugar
     1/4  cup           dark raisins
                        salt and black pepper
   3      cups          cooked chickpeas -- rinsed
     1/3  cup           chickpea cooking liquid -- reserved
1) Discard any dry or tough outer leaves from the head of escarole. Trim
and discard the core and any tough stems. Wash the leaves in a large bowl
of cold water, changing the water several times until no sand appears in
the bottom of the bowl. Tear the leaves into large pieces and set aside.
2) Heat the oil in a large saute pan. Add the onions and cook over medium
heat, stirring often, until golden, about 15 minutes. Stir in the sugar and
continue cooking until the onions are golden brown, about 5 minutes. Do not
let the onions burn; lower the heat if necessary.
3) Add the raisins and the escarole to the pan. Cook, turning the escarole
occasionally, until the leaves are tender and the stem ends are just a
little crunchy, about 6 minutes. Season with salt and pepper to taste.
4) Stir in the chickpeas and cooking liquid. Simmer, stirring occasionally,
until the flavors have blended, about 3 minutes. Adjust the seasonings and
serve immediately. Makes 4 cups. 
Tip: If you cook chickpeas from scratch, to each pound of dry bean add 
large garlic cloves, peeled and 2 bay leaves. Discard the flavorings. Add
salt to taste after the beans are cooked. --Jack Bishop
*Adapted to lowfat cooking from a recipe in THE COMPLETE ITALIAN VEGETARIAN
COOKBOOK: 350 Essential Recipes for Inspired Everyday Eating, by Jack
Bishop (Houghton-Mifflin). The original used 3 times the amount of olive
oil. PER SERVING: 339 cals, 8g fat (20% cff) estmated by mastercook. 
Edited EMail from kitpath@earthlink.net 3/99
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 
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 0 0 0 4680 0 0 5439

 

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