Guest guest Posted June 1, 1999 Report Share Posted June 1, 1999 Five-Tomato Salsa Cruda Lentil and Chickpea burger with Cilantro Garlic Cream Red Bean and Mushroom Burgers * Exported from MasterCook * Five-Tomato Salsa Cruda Recipe By :Joanne Weir Serving Size : 14 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cherry tomatoes -- halved 1 large ripe red tomato -- diced 1 large ripe yellow or orange tomato -- diced 2 jalapeno or serrano peppers -- seeded and minced 1/3 cup chopped fresh cilantro 1/4 cup fresh lime juice -- plus 2 tablespoons fresh lime juice -- or more if needed 3 green onions Coarse salt BUY an assortment of cherry tomatoes; different shapes/sizes and colors (green, red, yellow, and orange). Trim the green onions then thinly slice the white and green parts. In a large bowl, mix together all the tomatoes, the jalapeno, cilantro, lime juice, green onions, and 1 teaspoon salt. Taste and season with additional lime juice and salt if needed. Source: " You say Tomato " Copyright: " Broadway Books (1998) " Yield: " 3 1/2 cups " - - - - - - - - - - - - - - - - - - - Per serving: 12 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : The colors, flavors, and aroma of this fresh salsa ring with summer. Serve with tortilla chips or grilled fresh tuna steaks or swordfish, or as a topping for quesadillas or burritos. If a variety of tomatoes is unavailable, use all red tomatoes. Serve this the same day you make it. Nutr. Assoc. : 0 926093 5296 920103 0 0 0 0 0 * Exported from MasterCook * Lentil And Chickpea Burger With Cilantro Garlic Cream Recipe By :Susan Tomnay, Editor Serving Size : 5 Preparation Time :0:00 Categories : Burgers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red lentils 1 tablespoon oil 2 onions -- sliced 1 tablespoon curry powder 1 15 oz can cooked chickpeas -- drained 1 tablespoon grated gingerroot 1 egg white -- or alternative 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh cilantro 2 1/4 cups stale bread crumbs flour -- for dusting Cilantro Garlic Cream: 1/2 cup lowfat sour cream 1/2 cup plain low-fat yogurt 1 clove garlic -- crushed 1/4 teaspoon honey 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley PREPARE AND HEAT barbecue. Bring large pan of water to boil. 1) Add lentils and simmer, uncovered, 8 minutes or until tender. Drain well. Heat oil in pan, cook onions until soft. Add curry powder; stir until fragrant; cool mixture slightly. 2) Place chickpeas, half the lentils, ginger, egg and onion mixture in food processor bowl. Process 20 seconds or until smooth. Transfer to a bowl. Stir in remaining lentils, parsley, cilantro and bread crumbs; combine well. Divide mixture into 10 portions. 3) Shape portions into round patties. Toss patties in flour. Shake off excess. Place patties on hot, lightly greased barbecue grill or griddle. Cook 3—4 minutes each side or until browned, turning once. Serve with Cilantro Garlic Cream. To make Cilantro Garlic Cream: Combine the ingredients in a bowl and mix well. Storage time: Patties can be prepared up to 2 days in advance and stored, covered, in refrigerator. Cilantro cream is best when served the same day; the flavor does improve with stand time. It can be made up to 4 hours in advance. Store, covered, in refrigerator. Note: This recipe can be served as a vegetarian dish on its own, or as an accompaniment to other dishes. Preparation time: 30 minutes Total cooking time: 20 minutes Makes 10 burgers TIP: If pattie mixture is too soft, refrigerate or freeze 15 to 60 minutes or until firm. Cuisine: " Vegetarian " Source: " Step-by-Step Grilling Cookbook, 1994. Crescent Books " Yield: " 10 patties " - - - - - - - - - - - - - - - - - - - Per serving: 558 Calories (kcal); 10g Total Fat; (15% calories from fat); 29g Protein; 91g Carbohydrate; 6mg Cholesterol; 489mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : We reduced the fat and calories by substituting lowfat sour cream and lowfat yogurt for regular sour cream and heavy cream. Honey was added for fullness. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 196 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Bean and Mushroom Burgers Recipe By :Barbecue Serving Size : 4 Preparation Time :0:00 Categories : Burgers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 small onion -- finely chopped 1 garlic clove -- crushed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1 cup finely chopped mushrooms 14 ounces canned red kidney beans 2 tablespoons chopped fresh cilantro whole-wheat flour (optional) olive oil -- for brushing salt and ground black pepper Accompaniments: 4 pita bread -- warmed lettuce leaves 12 cherry tomatoes 1) Heat the oil in a wide, shallow pan. Fry the onion and garlic over medium heat for about 5 minutes, until softened. Add the spices and cook for 1 more minute, stirring constantly. 2) Add the mushrooms. Raise the heat and cook for about 7 minutes, stirring frequently, until they are tender and dry. Remove the pan from the heat. 3) Drain the beans, transfer them to a bowl and mash with a fork. Add to the mushroom mixture, with the fresh cilantro, mixing thoroughly. Season with plenty of salt and pepper. 4) With floured hands, form the mixture into four flat burgers. If the mixture is too sticky to handle, mix in a little whole-wheat flour. Brush the burgers lightly with oil and cook on a hot barbecue for 8—10 minutes, turning once, until golden brown. Season to taste. These burgers are not as firm as meat burgers, so handle them gently on the barbecue. Serve with warmed pita bread, lettuce and cherry tomatoes. A spoonful of plain yogurt makes a welcome addition. Serves 4. Makes 4 patties. TIP: If pattie mixture is too soft, refrigerate or freeze 15 to 60 minutes or until firm. Cuisine: " Vegetarian " Source: " Perfect Barbecue Book: Creative Recipes for Outdoor Cooking " Copyright: " Edited collection from Hermes House. 1998 " Yield: " 4 patties " - - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 5g Total Fat; (14% calories from fat); 12g Protein; 55g Carbohydrate; 0mg Cholesterol; 668mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 902673 0 0 0 0 0 0 0 0 0 - - - - - Find web pages that offer MasterCook formatted recipes, links to buster, patches and advice, or add your webpage, click http://home.earthlink.net/~kitpath/web/mstrcook.htm Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.