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FareShare Gazette Recipes -- October 1998 - F's

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Fish With Thai Coconut-Curry Sauce -Leysath
Flax and Pumpernickel Loaf
Fragrant Orange Bundt Cake
Fruit Salsa -Leysath
Fudge Truffle Cheesecake

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                      *  Exported from  MasterCook  *
              Fish With Thai Coconut-Curry Sauce -Leysath
Recipe By     : Scott Leysath, Home and Garden TV's Sporting Chef 1998
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Main Dishes
                Peppers                          Rice
                Sauces                           Thai
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        fish fillets
                        for 6-to 8-oz per serving
                        salt and pepper
   2      tablespoons   olive oil
     1/2  medium        red onion -- thinly sliced
   1                    bell pepper -- thinly sliced
   2                    garlic cloves -- minced
   1      teaspoon      fresh ginger -- peeled and minced
     1/4  cup           fish sauce
                        OR substitute chicken broth
                        ***SAUCE***
     1/4  cup           chicken broth
     1/4  teaspoon      curry paste -- or more to taste
                        red or yellow or green curry paste
     1/3  cup           coconut milk
                        regular or reduced-fat
   1      tablespoon    brown sugar; optl -- or more to taste
   2      tablespoons   fresh basil leaves -- thinly sliced
     2/3  cup           diced fresh tomato
                        ***SERVE***
                        hot cooked rice
Season fish with salt and pepper.  Heat oil over medium-high heat in a
large skillet.  Add fish and lightly brown on one side.  Flip fish over;
add onion, peppers, garlic, ginger and fish sauce and cook other side 
until fish is firm.
(Total cooking time will depend on the type and thickness of fish.  An
average catfish fillet that's -3/4-inch thick should be cooked
approximately 3-4 minutes per side.  Thicker cuts will take a few 
minutes more.)
Transfer fish from skillet to a plate and cover with foil to keep warm.
Increase heat to high and add chicken broth, curry paste and coconut 
milk to skillet.  Stir to blend and bring to a boil.  Cook for 2-3 
minutes, or until sauce begins to thicken.  If the sauce is a bit too 
spicy or if you would like a sweeter sauce, stir in brown sugar to 
taste.  Just before serving, stir in basil leaves.  Pour sauce over 
fish and garnish with tomato.  Serve with steamed white or jasmine rice.
ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. 
Desktop of Pat Hanneman (kitpath@earthlink.net). 
FareShare Gazette 10/28/98.
Notes: Striper or catfish are good choices for this dish.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                        Flax and Pumpernickel Loaf
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads - Yeast                   Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          warm water
   2      tablespoons   honey
   2      teaspoons     dry yeast
     2/3  cup           milled flax (Get it in a health food store
                        and
                        mill it yourself with your coffee grinder)
     2/3  cup           pumpernickel
   4      cups          White wheat flour (King Arthur makes this)
   1      tablespoon    salt
     2/3  cup           all purpose flour
Pour the water into a mixing bowl and stir in the honey and yeast.  
After the yeast has proofed, stir in the flax, pumpernickel and one 
cup of the whole wheat flour.  Let this sponge work overnight or all 
day.  Stir in the salt, and enough of the remaining whole wheat flour 
to make a good dough.  Turn it out onto a flour covered surface and 
knead for 4 to 5 minutes.
It will be somewhat sticky but use only enough more flour to keep it 
from sticking to you or the kneading surface.  Give the dough a rest 
while you clean out and grease your bowl.
Continue kneading another 2 or 3 minutes or until it's as smooth and 
springy as a whole wheat dough can be.  Place the dough in the bowl, 
cover and let rise until doubled in bulk.  Knock the dough down, shape 
and place in a 4 1/2 x 8 1/2 loaf pan, or make round loaves and place 
on cookie sheet. Let rise until it domes over the top of the pan, or 
about doubles.  Place in a preheated 400 oven, bake for 15 minutes.  
Turn temperature down to 350 and continue baking for a further 2 minutes.
Contributed to FareShare Oct. 3 '98 by BarFav@aol.com
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                        Fragrant Orange Bundt Cake
Recipe By     : High Fit-Low Fat Vegetarian, '96,
Serving Size  : 20   Preparation Time :0:00
Categories    : Cakes                            Citrus
                Healthwise                       Nuts
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable cooking spray
     1/2  cup           barley flour, whole grain  OR
                        whole wheat pastry flour
   3      cups          unbleached flour
   2      teaspoons     baking powder
   1      teaspoon      baking soda
   3                    egg whites
     1/2  cup           sugar
   2      cups          vanilla nonfat yogurt
     1/2  teaspoon      vanilla extract
   4      tablespoons   orange juice, frozen concentrate -- thawed
     1/3  cup           blanched almonds -- coarsely chopped
                        Syrup:
     1/2  cup           honey
     1/2  cup           orange juice, from frozen concentrate -- thawed
                        Optional Garnishes:
                        orange slices -- halved
                        fresh strawberries
                        mint leaves
Variation: Half a cup of warmed maple syrup can be substituted for the
honey orange glaze.
Preheat oven to 350 F.
Spray a bundt pan liberally with vegetable cooking spray. Sift together
barley flour, unbleached white flour, baking powder and baking soda. Set 
aside.
Place egg whites in a large mixing bowl and whisk until light and 
fluffy.  Gradually add the sugar, while continuing to whisk until peaks
form. Fold in yogurt, vanilla extract, orange juice and almonds. Fold 
in the sifted dry ingredients. 
Pour the batter into the prepared bundt pan and bake in the middle of 
the preheated oven 25-30 minutes or until a toothpick or cake tester 
comes out clean when inserted in the middle of the cake.
Meanwhile, combine the honey and orange juice in a small saucepan and 
bring to a boil. Turn down the heat and simmer for 5 minutes. Skim off 
any froth that may form on the surface of the syrup. Pour the warm syrup
over finished cake. (Cake is not yet unmolded.) 
Make small holes in the cake with a fork or toothpick to help it absorb 
the syrup.
When the cake is cooled, unmold it onto a serving platter. Serve 
garnished with fresh orange slices, strawberries and mint leaves, if 
desired.
Nutritional Information based on 1/20th of cake:
Calories 170, Fat 1.7 grams. Cholesterol, 0 mg.,
Sodium 111 mg. Calcium 70 mg. 
Exchanges: 1 starch, 1/2 fruit, 1 other. 
MC formatting by bobbi744@sojourn.com
Posted on FareShare by bobbi744@acd.net ICQ#2099532
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                     *  Exported from  MasterCook  *
                           Fruit Salsa -Leysath
Recipe By     : Scott Leysath, Home and Garden TV's Sporting Chef
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Fruit
                New                              Sauces
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          fresh fruit -- cut
                        into 3/4-inch cubes or chunks
     1/2  teaspoon      jalapeno pepper -- finely diced
                        seeds and ribs removed
     1/4  cup           diced red bell pepper
   1                    garlic clove -- minced
     1/8  teaspoon      ground cumin
     1/4  teaspoon      chili powder
   2      tablespoons   fresh cilantro leaves -- chopped
   1                    lime -- juiced
     1/2                lemon -- juiced
   1      pinch         salt and pepper
Combine all ingredients and stir gently to blend.  Let stand at room
temperature for 30 minutes before serving.
Optional ingredients to add or substitute: Chopped fresh basil, chopped
fresh mint, red chili flakes, pinch of ground coriander.
ARCHIVES: Article by Ann Burger, Charleston.net 28-0ct-98. 
Desktop of Pat Hanneman (kitpath@earthlink.net). 
FareShare Gazette 10/28/98.
Notes: The combinations of fruit salsas and fish are endless. Fruits 
seeded ... with a Cajun-spiced striper included pear, nectarine, 
pineapple, mango, cantaloupe and orange. Leysath says to use your 
imagination, along with the best fruits in season - apple, watermelon, 
grapefruit, kiwi, peach, papaya, etc. "Serve your fruit salsa with any 
variety of cooked fish," he says. "I like to season the fish with a 
little hot spice, such as ground cayenne pepper. Try serving room-
temperature fruit salsa with Cajun-spiced blackened fish."
                   - - - - - - - - - - - - - - - - - -
                     *  Exported from  MasterCook  *
                         Fudge Truffle Cheesecake
Recipe By     : Eagle Sweetened Condensed Milk ad
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheesecakes                      Chocolate
                Desserts                         Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        crust:
   1 1/2  cups          vanilla wafer crumbs (about 45 wafers)
     1/2  cup           powdered sugar
     1/3  cup           unsweetened cocoa
     1/3  cup           butter -- melted
                        filling:
   3      pkgs          cream cheese, 8 oz -- softened
   1      can           sweetened condensed milk -- 14 ozs
   2      cups          semi sweet chocolate chips -- (12 ozs)
                        melted
   4                    eggs
   2      tsp           vanilla
For crust:
In a medium bowl, combine crumbs, powdered sugar, cocoa and butter. 
Press firmly in bottom of 9" springform pan.
For filling:
Preheat oven to 300 degrees.  In large mixer bowl, beat cheese until
fluffy.  Gradually beat in condensed milk until smooth.  Add remaining
ingredients; mix well.  Pour into prepared pan.  Bake 1 hour and 5
mins or until center is set.  Cool and chill.
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