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Archiver > CRF > 2004-06 > 1087425794


From: Patty Jo Allen <>
Subject: 4 Recipes
Date: Wed, 16 Jun 2004 15:45:45 -0700


Texas Caviar
Tabbouleh Salad
Grilled Mahi-Mahi with Berry Salsa
Raspberry Granita

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Texas Caviar

2 cups fresh tomatoes, chopped
1 can black-eyed peas, drained
1 small sweet onion, chopped
1 clove garlic, minced
1/2 cup olive oil
1/3 cup red wine vinegar
1/2 cup fresh cilantro, chopped
Salt and pepper to taste

Combine all ingredients in a large bowl and chill for several
hours before serving with tortilla chips. If you wish, you
may also serve with the main course.

The Skinny: Use fat free tortilla chips.
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Salad
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Tabbouleh Salad

4 cups cooked bulgur wheat (cook according to package
instructions)
1/4 cup olive oil
1/4 cup lemon juice
4 Roma tomatoes, diced
1/2 cup fresh mint, chopped
1/2 cup fresh parsley, chopped
1 cucumber peeled, seeded and diced
1 small jar artichoke hearts drained and diced
Salt and pepper to taste

Place cooked bulgur wheat in a large bowl and allow to cool.
When bulgur wheat is cool add remaining ingredients and stir
well. Chill for 2 - 3 hours before serving. Serve chilled

The Skinny: Not much room for improvement here.
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Main Course
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Grilled Mahi-Mahi with Berry Salsa

6 - 8 Mahi-Mahi steaks
Fresh rosemary sprigs
1 pint fresh blueberries
1 pint fresh raspberries
1 pint fresh strawberries, chopped
1 Tbsp. shallots, chopped
1/3 cup white wine vinegar
1/3 cup sugar
1/4 cup white wine

Place fresh rosemary on mahi-mahi steaks and grill over
medium-high heat for 5 - 8 minutes per side or until firm-tender.
Combine remaining ingredients and serve over fish.

The Skinny: Use your favorite sugar substitute. If you
cannot tolerate white wine, substitute an equal measure of
apple cider.
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Dessert
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Raspberry Granita

3 cups water
1 cup sugar
4 cups fresh raspberries
1 Tbsp. lemon juice
1/3 cup Chambord

Heat 1 cup of water and sugar and a saucepan and warm until
sugar dissolves to make sugar syrup. Remove from heat and
allow to cool. Place raspberries, lemon juice, 2 cups water
and Chambord in a blender and blend until smooth. Stir in
sugar syrup and mix well. Place in a freezer-safe container
and freeze until firm; usually overnight. Remove from freezer
15 minutes before serving and scoop into individual glasses.

The Skinny: Use your favorite sugar substitute.
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Grocery List
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2 cups fresh tomatoes, chopped
1 can black-eyed peas
1 small sweet onion
1 clove garlic
1/3 cup red wine vinegar
1/2 cup fresh cilantro, chopped
4 cups cooked bulgur wheat
3/4 cup olive oil
1 Tbsp. and 1/4 cup lemon juice
4 Roma tomatoes
1/2 cup fresh mint
1/2 cup fresh parsley, chopped
1 cucumber
1 small jar artichoke hearts
6 - 8 Mahi-Mahi steaks
Fresh rosemary sprigs
1 pint fresh blueberries
1 pint fresh raspberries
1 pint fresh strawberries, chopped
1 Tbsp. shallots, chopped
1/3 cup white wine vinegar
1 and 1/3 cup sugar
1/4 cup white wine
4 cups fresh raspberries



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