Recipes Included On This Page Garlic Mushroom Sauce Grecian Beef Top Loin Steaks & Mushroom Kabobs Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garlic Mushroom Sauce Recipe By : Fat Free Living Super Cookbook by Jyl Steinback Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fat-free chicken broth -- (125 mL) plus 3 teaspoons fat-free chicken broth -- (15 mL) divided 1 cup minced onions -- (250 mL) 1 1/2 tablespoons minced garlic -- (22 mL) 4 cups sliced portobello mushrooms -- (1 L) 4 cups sliced white mushrooms -- (1 L) [see Hallie's comment] 1/2 cup red wine -- (125 mL) 3/4 teaspoon crushed rosemary -- (7 mL) 1 teaspoon thyme -- (5 mL) 1/4 teaspoon pepper -- (1 mL) Lightly spray a Dutch oven or large pot with nonfat cooking spray. Pour 3 teaspoons (15 mL) of the chicken broth into the pot and heat over medium-high heat. When the broth is hot add the onions and garlic; cook until lightly browned, about 10 to 12 minutes. Add the sliced mushrooms; cook until softened, about 5 to 8 minutes. Stir in the wine, 1/2 cup (125 mL) of chicken broth, rosemary, thyme and pepper. Bring to a boil over high heat; reduce temperature to medium-high and cook, uncovered, for 15 to 20 minutes. Serve over rice, potatoes or baked chicken. Serves 6. Exchanges (U.S.): 2 vegetable; 1/3 fruit. From Fat Free Living Super Cookbook by Jyl Steinback; 1997. ISBN 0-446-67313-7. Hallie's comment: In my opinion portobello mushrooms are so similar in flavour to the common (and much less expensive) white or brown mushrooms that a substitution could easily be made. If you want to play around with flavours you could mix and match a variety of the nice meaty mushrooms found in grocery stores these days, even add a few fresh shiitake mushrooms for a sharper flavour or possibly even some reconstituted dried shiitake. Some mushrooms will have an effect on the colour of the sauce, however, so if you want to keep it fairly white you will have to consider this. If colour is important you may also wish to use white pepper rather than black pepper. MC format and metric conversion by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 17 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; trace Fat (2.9% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Grecian Beef Top Loin Steaks & Mushroom Kabobs Recipe By : Food Lion Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cloves fresh garlic, smashed 4 teaspoons lemon pepper 2 teaspoons oregano, dried 2 pounds brown mushrooms, fresh 2 medium red onions, cut in wedges 3 tablespoons olive oil 2 medium lemons, fresh 2 pounds top sirloin steak 6 tablespoons feta cheese, crumbled salt and pepper, to taste 1. Combine garlic, lemon pepper and oregano ingredients for rub; set aside. Combine mushrooms, onion, oil and half of the rub in medium bowl; toss. Alternately thread mushrooms and onion onto six 12-inch metal skewers. Finish with a lemon wedge. 2. Press remaining rub onto beef steaks. Place steaks and kabobs on grill over medium heat. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally. 3. Remove vegetables from skewers; toss with cheese. Carve steaks. Season beef and vegetables with salt. Cook Time: 18 minutes Prep Time: 15 minutes Cook Method: grilled Cook Temperature: medium Source: National Cattlemen's Beef Association Contributed to the FareShare Gazette by Art on September 10, 2006 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 13g Fat (48.4% calories from fat); 31g Protein; 1g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 310mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Fat. * Exported from MasterCook * Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing Recipe By : Cooking Light Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-09 Sep 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup plain fat-free yogurt 3 tablespoons crumbled Roquefort -- (about 3/4 ounce) or other blue cheese 2 tablespoons minced fresh parsley 1 tablespoon light mayonnaise 1 garlic clove -- minced 2 Japanese eggplants -- (about 1 pound) Cooking spray 8 slices ciabatta -- (1 ounce each) or sourdough bread 8 slices tomato -- (1/4-inch-thick) [about 2 tomatoes] 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups trimmed arugula When grilled to perfection, eggplant peel is slightly crusty--a nice contrast to its tender, moist flesh. Roasted eggplant makes a hearty sandwich when combined with a coarse-textured bread, such as an Italian ciabatta or sourdough. Prepare grill. Combine first 5 ingredients in a small bowl, stirring well. Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices; lightly coat eggplant with cooking spray. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until browned and tender. Remove from grill; cut slices crosswise in half. Place bread slices on grill rack; grill 3 minutes on each side or until lightly toasted. Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant pieces and 2 tomato slices; sprinkle evenly with salt and pepper. Top each with 1/2 cup arugula. Cover with remaining toast slices. Yield : 4 servings (serving size: 1 sandwich) Contributed to the FareShare Gazette by Art; 16 September 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 2g Fat (19.1% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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.