Recipes Included On This Page Sautéed Salmon with Lemon Caper Sauce Scotchocolate Dessert Seven-Vegetable Couscous with Chunky Onion Harissa Shepherd's Pie - 4 pts WW Slow Cooker Chicken Posole - 5 pts WW Slow Cooker Red Beans and Rice - 4 pts WW Slow-Roasted Top Loin Roast Spiced Quinoa Timbales - North African Steamed Cut 'n Clean Mustard Greens and Pearl Onions Sweet Couscous with Nuts and Dates Sweet 'n Sour Kale with Apples & Mustard Swiss-crusted Salmon Fillets with Pineapple Salsa Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sautéed Salmon with Lemon Caper Sauce Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lemon Caper Sauce: 3 tablespoons capers -- drained and rinsed 8 tablespoons butter 4 garlic cloves -- finely minced 6 tablespoons lemon juice 4 teaspoons lemon zest 1/4 teaspoon garlic pepper with salt 1 cup white wine 1 teaspoon cornstarch 2 tablespoons chopped parsley Salmon: 1 large salmon fillet -- skinless 1/2 cup Citrus Grilling Seasoning 1/4 cup flour 3 tablespoons olive oil Lemon Caper Sauce: Use this delicious sauce with grilled or broiled salmon, tuna, chicken breasts, or turkey cutlets. This is a simple but elegant sauce. If capers are large, chop. In a small skillet, melt butter; add capers, garlic, lemon juice, zest, and garlic pepper. Simmer over low heat for about 30 seconds. Add wine and continue to cook over low heat for several minutes. Whisk in cornstarch until mixture is smooth and slightly thickened. Stir in parsley. Remove from heat. Makes enough sauce to drizzle over 8 tuna steaks, chicken breasts or salmon fillets. Salmon Cut salmon fillet into 8 serving pieces. Mix Citrus Grilling Seasoning and flour; coat salmon pieces with this mixture and set aside. You may substitute your favorite seasoning for the Citrus Grilling Season if you like. Heat olive oil in a large, heavy pan. Sear the salmon on each side, about 2 to 3 minutes per side, depending on thickness of salmon. Do not overcook. Remove salmon to a heated platter and keep warm until ready to plate. Pour Lemon Caper Sauce into the pan used to sauté the salmon and deglaze the bottom of the pan. If there is too much oil left in the pan, pour some of it off before adding the lemon sauce. Cook until sauce is hot. Pour into a gravy bowl and serve with the salmon. We had a grilled romaine salad and rice with this meal. The sauce spooned over the salmon and rice made an excellent combination. Contributed to the FareShare Gazette by Art; 4 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 17g Fat (79.3% calories from fat); 5g Protein; 5g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Scotchocolate Dessert Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pepperage Farm Frozen Chocolate Cake or your favorite 1 gallon Breyer's chocolate silk ice cream or your favorite [two 1/2-gallon containers] 1 jar butterscotch topping There is no right combination of ingredients or amounts. Use what you have on hand or what you like. Remove frozen cake (remove from box) and ice cream from freezer; let stand for about 20 minutes. Butterscotch topping should be at room temperature. Cut the cake in small pieces, about 1 x 2 or 3 inches. In a large, deep plastic container (one with a good sealing lid) put a couple of large scoops of ice cream in the bottom. Press pieces of cake down around the open spaces around the ice cream. Press it all down into a fairly level layer. Drizzle about a quarter of the butterscotch topping over the first layer. Repeat the layers until the plastic container is full; try to alternate the placement of the ice cream and cake so when it is served, you get a mixture. Return the filled container to the freezer for at least an hour. When I make this dessert, I usually have about one third of one of the 1/2 gallon ice cream containers left but I use all of the cake and the topping. Description : "A combination of your favorite chocolate ice cream, chocolate cake and butterscotch topping. Now how decadent is that!" Source : "Art Guyer". S(Formatted in MC By): "Art Guyer" NOTES : The idea for this dessert came from a visit to a local fine candy shop that also makes ice cream. One of their hand dipped ice cream flavors is very similar to this. Some in the family have said mine is better :} Contributed to the FareShare Gazette by Art; 1 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 9 Calories; trace Fat (0.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 12mg Sodium. Exchanges: 0 Other Carbohydrates. * Exported from MasterCook * Seven-Vegetable Couscous with Chunky Onion Harissa Recipe By : Bon Appétit, December 1991 Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the couscous: 1/4 cup olive oil -- plus 1 tablespoon olive oil 2 large leeks -- minced [white and pale green parts only] 4 large garlic cloves -- chopped 2 1/4 cups stock -- or canned broth 1 cup raisins 1 cup butternut squash -- peeled and cut 1/2" cubes 1 large yellow crookneck squash -- cut in 1/2-inch cubes 1 large zucchini -- cut in 1/2-inch cubes 3/4 cup frozen baby lima beans -- thawed 1 teaspoon turmeric 1/2 teaspoon ground ginger 1 pinch cayenne pepper -- (generous pinch) 1 cup diced seeded plum tomatoes 3/4 cup frozen peas -- thawed 1/2 cup coarsely chopped fresh cilantro 1 1/2 cups couscous -- (about 10 ounces) Lemon wedges For the harissa: 1/4 cup tomato paste 1 tablespoon dried crushed red pepper -- plus 1 teaspoon dried crushed red pepper 3/4 teaspoon cayenne pepper 1 cup olive oil 1/2 cup red wine vinegar 6 green onions -- chopped 1 small red onion -- chopped 2 large garlic cloves -- minced To make the couscous: Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes. Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately. To make the harissa: Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.) Serves 8. Source : Bon Appétit, December 1991. Formatted by Chupa Babi in MC: 10.12.06 Contributed to the FareShare Gazette by Chupa; 21 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 571 Calories; 36g Fat (55.4% calories from fat); 8g Protein; 57g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 102mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 7 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Shepherd's Pie - 4 pts WW Recipe By : Weight Watchers Newsletter Online Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray -- (1 spray) 8 medium uncooked red potatoes -- peeled and quartered 5 teaspoons olive oil -- divided 1/4 cup fat-free evaporated milk 3/4 cup shredded fat-free mozzarella cheese -- divided 1/8 teaspoon table salt -- or to taste 1/8 teaspoon black pepper -- or to taste 1/2 cup onion -- chopped 12 ounces uncooked ground turkey breast 2 cups zucchini -- sliced [or yellow summer squash] 14 1/2 ounces canned tomatoes -- chunky pasta-style, undrained 6 ounces canned tomato paste 1/4 teaspoon black pepper Preheat oven to 375F. Coat an 8 1/2 X 11-inch baking dish with cooking spray. Place potatoes in a large pot and fill with just enough water to cover potatoes. Boil until potatoes are tender, about 20 minutes. Drain potatoes and place back in pot. Add 2 teaspoons of oil, milk, 1/4 cup of cheese and salt and pepper to taste. Mash until fluffy; set aside. Meanwhile, heat a large skillet over medium-high heat. Add remaining tablespoon of oil and heat until it shimmers. Add onion and turkey, and cook until meat is no longer pink, stirring occasionally, about 10 minutes; drain off any fat. Stir in squash, undrained tomatoes, tomato paste and 1/4 teaspoon of black pepper; bring to a boil. Spoon turkey mixture into baking dish. Spread potato mixture on top of turkey mixture, covering it completely. Sprinkle with remaining 1/2 cup of cheese and bake until potato mixture is golden brown, about 30 minutes. Let stand 5 minutes before slicing into 8 pieces. Servings : 8. POINTS(r) value: 4. Preparation Time: 25 minutes. Cooking Time: 50 minutes. Level of Difficulty: Moderate Source : Weight Watchers Newsletter Online Formatted by Chupa Babi in MC: 10.12.06 Craving comfort food? Creamy mashed potatoes, seasoned ground turkey and vegetables smothered with cheese will hit the spot. Homemade comfort food at its finest! Contributed to the FareShare Gazette by Chupa; 28 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 49 Calories; 3g Fat (50.4% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. * Exported from MasterCook * Slow Cooker Chicken Posole - 5 pts WW Recipe By : Weight Watchers Online Newsletter Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large garlic clove -- minced 4 ounces frozen mixed vegetables -- (about 1 cup) [chopped onion, bell pepper and celery mixture] 14 1/2 ounces canned hominy, drained 4 ounces canned jalapeno peppers -- mild-variety, diced, drained 14 1/2 ounces canned diced tomatoes -- with smoked chipotle chiles -- (do not drain) 1 pound boneless skinless chicken thighs -- cut into bite-size pieces 1 cup fat-free chicken broth 1/2 teaspoon table salt 1/2 teaspoon ground cumin 1/4 teaspoon black pepper 1 medium lime -- cut into 4 wedges Place garlic, frozen vegetables, hominy, jalapenos, tomatoes with their juice, chicken, broth, salt, cumin and pepper in a 4- to 5-quart slow cooker; stir. Cover and cook on high heat for 4 to 5 hours or on low heat for 7 hours. Spoon posole into 4 bowls and garnish each serving with a lime wedge. Yields about 1 1/4 cups per serving. Servings | 4. POINTS(r) value | 5 Preparation Time | 15 minutes. Cooking Time | 420 minutes. Level of Difficulty | Easy Source : Weight Watchers Online Newsletter. Formatted by Chupa Babi in MC: 10.12.06 main meals | This hearty Mexican soup is mildly hot. It's also chunky and satisfying like a stew. Contributed to the FareShare Gazette by Chupa; 27 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; trace Fat (5.7% calories from fat); 6g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1255mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat. * Exported from MasterCook * Slow Cooker Red Beans and Rice - 4 pts WW Recipe By : Weight Watchers Online Newsletter Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray, garlic-flavored -- (1 spray) 1 small onion -- chopped 1 medium garlic clove -- minced 1/2 cup uncooked white rice -- converted-variety 1 1/2 cups fat-free chicken broth 14 1/2 ounces canned tomato puree -- roasted-variety 15 ounces canned kidney beans -- drained and rinsed 2 slices reduced-fat cooked crisp bacon -- crumbled 2 tablespoons Spice Islands Chipotle Sauce -- or other brand 1/2 teaspoon dried oregano 1/2 teaspoon table salt 1/4 teaspoon black pepper 1 tablespoon fresh cilantro, chopped 1 tablespoon chopped scallions -- (green part only) Coat a large nonstick skillet with cooking spray; heat over medium- high heat. Add onion and garlic to skillet and sauté until slightly softened, about 2 to 3 minutes. Meanwhile, place rice, broth, tomato puree, beans, bacon, chipotle sauce, oregano, salt and pepper in a 3- to 4-quart slow cooker; add sautéed vegetables. Cover and cook on low setting for 3 1/2 hours; stir in cilantro and scallion just before serving. Yields about 1 cup per serving. POINTS(r) value | 4. Servings | 4. Level of Difficulty | Easy Preparation Time | 20 minutes. Cooking Time | 210 minutes. Source : Weight Watchers Online Newsletter Formatted by Chupa Babi in MC: 10.12.06 main meals | Smoky, hot chipotle sauce gives this dish robust flavor. Substitute tomato sauce and a dash of chile powder, if you prefer. Notes : Start this dish on a weekend morning and you'll have lunch waiting for you but don't keep the beans and rice simmering all day, as the consistency will suffer. Contributed to the FareShare Gazette by Chupa; 26 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; trace Fat (3.1% calories from fat); 10g Protein; 20g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 842mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Slow-Roasted Top Loin Roast Recipe By : Cuisine Magazine and Art Guyer Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rosemary Paste: 6 tablespoons ground dried rosemary 6 tablespoons soy sauce 4 tablespoons black pepper 4 tablespoons granulated garlic 2 teaspoons red pepper flakes or more depending on your taste 1 teaspoon kosher salt 2 egg whites Meat: 7 pounds beef top loin, rib end 6 tablespoons olive oil Information When it comes to holiday beef roasts, most cooks choose prime rib or tenderloin. These cuts are crowd pleasers, but both have their downsides. Bones give prime rib great flavor, but they may be a hassle when it comes to carving. A tender-loin is boneless and easy to cook and carve, but you don't get a deep, beefy flavor. Consider using a top loin roast, which is tender, perfectly marbled, and full-flavored. This is the cut of meat your New York strip steaks come from! This cut lies between the rib and sirloin parts of steers and weighs on the average about 15 pounds. This recipe is for a half roast; ask for the part nearest the rib end. You will need to trip the fat and silverskin from the meat before cooking. Age the meat for at least one day and up to three for a mellow, buttery, and nutty flavor. You can start the roast in a skillet on the stove, then finish it in a low oven for a tasty, browned crust and a juicy, pink interior. Or you can start in the oven at a high temperature for a short time, and then reduce to a low temperature for pretty much the same results. Trim the Roast: While still cold, pull off the layer of fat, then slip a freshly sharpened, thin boning knife blade under the silverskin, make a small tab to hold on to; run the blade under the membrane and trim any other fat off that side. Flip over and trim off any excess fat on this side. This trimming permits the rub to be in direct contact with the meat for greater flavor impact and, with the sinews removed, the roast will cook more evenly when done at the lower temperature. Other Preparation: Preheat oven to 450F with the rack on the bottom. Line a baking sheet with foil; place a cooling rack on the baking sheet and coat with nonstick spray. Pat roast dry with paper towels and place it on the rack. Let roast come to room temperature. The Paste: Combine the paste ingredients in a bowl, making a wet rub. Coat the meat with olive oil and spread the paste onto the top of the roast; using your hands, rub it down over the sides and ends. Do not place rub on the bottom of the roast. Roasting: Place the pan and roast on the bottom shelf of the 450F oven and cook for 15 minutes. Then reduce the temperature to 250F and slowly roast the beef until the internal temperature reads 135F for medium rare. I use a thermometer with a long cord on it that attaches to an external monitor and temperature alarm. I love this cooking tool and use it frequently. Roasting will take about 2 to 2 1/2 hours. Remove the roast from the oven when the desired temperature is reached and tent loosely with foil for 30 minutes before carving into 1/2-inch slices. Note : One of our local markets had whole top loin roasts on sale for $3.99 US per pound. We bought two of them and cut one in half. Last night November 18, 2006, I prepared one of the halves using the above method and recipe. I don't know which end of the roast it was but it was beautiful when sliced and put on a platter and it got rave reviews from our family and guests. There were 8 of us at the table and we had a couple of slices left. We served this with small salads, carrot soup and eggplant. Contributed to the FareShare Gazette by Art; 20 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 8g Fat (71.9% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 818mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Spiced Quinoa Timbales - North African Recipe By :Gourmet, April 1992 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup quinoa [small, flat, disk-shaped seeds, available at natural foods stores and many specialty foods shops] 1 small onion -- minced 1 tablespoon olive oil 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1/4 teaspoon turmeric -- (rounded) 1 cup broth 2/3 cup water 1/3 cup dried currants -- or raisins 1/4 cup chopped drained canned tomatoes 1/2 teaspoon salt 3 tablespoons finely chopped fresh parsley leaves In a fine sieve rinsed the quinoa under cold water for 1 minute and drain it well. In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the cumin, the cinnamon, and the turmeric and cook the mixture, stirring, for 30 seconds. Add the quinoa and cook the mixture, stirring, for 1 minute. Add the broth, the water, the currants, the tomatoes and the salt; simmer the mixture, covered, for 15 minutes or until the liquid is absorbed. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes; stir in the parsley. Divide the quinoa mixture among 6 buttered 1/2-cup timbale molds, packing it; invert the timbales onto a platter. Serves 6. Source : Gourmet, April 1992 Formatted by Chupa Babi in MC: 10.10.06 ChupaNote : instead of tomatoes, I used harissa; upping the heat!!! Contributed to the FareShare Gazette by Chupa; 16 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 4g Fat (22.2% calories from fat); 4g Protein; 27g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 186mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat. * Exported from MasterCook * Steamed Cut 'n Clean Mustard Greens and Pearl Onions Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 2 tablespoons butter 4 garlic cloves -- minced 12 pearl onions -- cut in half 1/2 teaspoon allspice 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 pound Cut 'n Clean Mustard Greens -- (1 bag) 1/4 cup broth In a large saucepan, heat oil and butter on low heat. Saute garlic and onion for 15 minutes. Add allspice, oregano, basil, mustard greens and broth. Cover and steam until greens are wilted, about 10 minutes. Serve immediately. Serves 4. Source : Cut n Clean Greens. Formatted by Chupa Babi in MC: 11.06.05 Contributed to the FareShare Gazette by Chupa; 5 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 216 Calories; 16g Fat (65.2% calories from fat); 3g Protein; 17g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 659mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 3 Fat. * Exported from MasterCook * Sweet Couscous with Nuts and Dates Recipe By : Bon Appétit, May 1995 Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 cups couscous -- (about 1 pound) 2 2/3 cups water 1/2 cup sugar 1/4 cup vegetable oil 1 1/2 cups chopped toasted mixed nuts -- such as walnuts, blanched almonds, hazelnuts, pistachios and pine nuts 8 ounces pitted dates -- cut into pieces 2 cups hot milk Additional sugar Place couscous in large bowl. Bring 2 2/3 cups water, 1/2 cup sugar and oil to boil in heavy large saucepan, stirring to dissolve sugar. Pour mixture over couscous and stir until well blended. Cover and let stand 10 minutes. Fluff with fork to separate grains. Mix nuts and dates into couscous. Transfer couscous to 13x9x2-inch baking dish. Cool. Cover with foil. (Can be prepared 4 hours ahead. Let stand at room temperature.) Preheat oven to 350F. Bake couscous until heated through, about 20 minutes. Spoon into bowls. Serve, passing hot milk and additional sugar separately. Serves 8. Source : Bon Appétit, May 1995. Formatted by Chupa Babi in MC: 10.12.06 In this interesting Tunisian specialty called farka, the semolina grains take a sweet turn. It is enjoyed as a breakfast dish or afternoon snack, rather than an after-dinner dessert. Contributed to the FareShare Gazette by Chupa; 24 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 441 Calories; 9g Fat (18.8% calories from fat); 10g Protein; 81g Carbohydrate; 5g Dietary Fiber; 8mg Cholesterol; 39mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Sweet 'n Sour Kale with Apples & Mustard Recipe By : EatingWell Newsletter Online, 10.10.06 Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 pound kale -- (1 to 1 1/2 pounds) 1 ribs removed, coarsely chopped -- (see Tip) 2/3 cup water 2 Granny Smith apples -- sliced 2 tablespoons cider vinegar 4 teaspoons whole-grain mustard 2 teaspoons brown sugar 1 pinch salt -- or to taste 1. Heat oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, cover and cook, stirring occasionally, for 3 minutes. Stir in apples; cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes more. 2. Meanwhile, whisk vinegar, mustard, brown sugar and salt in a small bowl. Add the mixture to the kale, increase heat to high and boil, uncovered, until most of the liquid evaporates, 3 to 4 minutes. Yields 4 servings, about 3/4 cup each Active Time: 30 minutes. Total Time: 35 minutes. Per serving: 106 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 18 g carbohydrate; 2 g protein; 3 g fiber; 134 mg sodium. Source : EatingWell Newsletter Online, 10.10.06 Formatted by Chupa Babi in MC: 10.10.06 A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it - allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking. Contributed to the FareShare Gazette by Chupa; 11 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 4g Fat (27.4% calories from fat); 4g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 85mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Swiss-crusted Salmon Fillets with Pineapple Salsa Recipe By : Canadian Dairy Products pamphlet; 2003 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pineapple Salsa 1 cup diced fresh pineapple -- (250 mL) or drained canned pineapple tidbits 1/2 cup diced red pepper -- (125 mL) 2 green onions -- chopped 1/4 cup chopped fresh coriander -- (50 mL) 1/4 teaspoon ground cumin -- (1 mL) Salt and freshly ground black pepper -- to taste 6 salmon fillets Crust 2 garlic cloves -- chopped 3 tablespoons chopped fresh parsley -- (45 mL) 3 tablespoons melted butter -- (45 mL) 1/2 lemon -- grated rind and juice 2/3 cup breadcrumbs -- (150 mL) 1 1/2 cups Cayer(r) Swiss cheese -- shredded (375 mL) Salt and freshly ground black pepper -- to taste Preheat oven to 400F (200C). Stir the salsa ingredients together and let stand at room temperature. Place the salmon fillets on a baking sheet covered with parchment paper. Stir the crust ingredients together; divide among the fillets, pressing onto the fish. Bake in the center of the oven for about 15 minutes. To brown the crust, broil for 1 to 2 minutes. Serve on rice with pineapple salsa. Variations - Replace the pineapple with your favourite fruit. Replace the Cayer (r) Swiss with Saputo(r) Swiss or Cayer(r) Friulano. Tips and Tricks - Be careful not to overcook salmon; the rule of thumb is 10 to 12 minutes per inch of thickness. Serves 6. From a pamphlet promoting Canadian dairy products; 2003. The Dairy Farmers of Canada also have a website: www.purelydairy.org MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 253 Calories; 12g Fat (42.4% calories from fat); 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 104mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

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