Guest guest Posted August 31, 2001 Report Share Posted August 31, 2001 Black Olive and Caper Spread Greek Tomato and Feta Salad Sandwiches Humms Lemon Vinaigrette Mexican Black Bean Pitas * Exported from MasterCook * Black Olive and Caper Spread Recipe By :Vegetarian Sandwiches, Paulette Mitchell Serving Size : 0 Preparation Time :0:00 Categories : Vegetarian Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4.5 oz can chopped ripe olives -- drained 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice 2 teaspoons capers -- drained & rinsed 1 clove garlic -- minced OR 1 tsp prepared minced garlic dash of freshly ground pepper to taste 1 tablespoon minced fresh flat-leaf parsley Process all the ingredients, except the parsley, in a food processor, until the mixture in a coarse puree. Using a rubber spatula, scrape down the sides as needed. Stir in the parsley. Taste and adjust the seasoning. S(ISBN): " 0-8118-2501-9 " Copyright: " 2000 " Yield: " 3/4 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 14g Fat (91.3% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : This spread will keep for up to 3 days in a covered container in the refrigerator. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Greek Tomato and Feta Salad Sandwiches Recipe By :Vegetarian Sandwiches, Paulette Mitchell Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING: 4 cups coarsely shredded stemmed spinach leaves or romaine lettuce 2 Roma tomates -- halved lengthwise, each half cut into 1/8 " thick slices 1/2 cucumber -- halved lengthwise, each half cut into 1/8 " thick slices 1/2 cup crumbled feta cheese 1/4 cup coarsely chopped onion 1/4 cup sliced pitted Kalamata olives 2 tablespoons coarsely chopped fresh basil leaves 1/2 cup Lemon Vinaigrette 4 7-inch plain pita bread rounds freshly ground pepper to taste TO MAKE THE FILLING: Toss all the filling ingredients except the vinaigrette in a medium bowl. Whisk the vinaigrette, add it to the bowl, and toss again. Taste and adjust the seasoning. Split open and stuff each pita half with about 1/2 cup of the salad mixture; sprinkle with pepper. S(ISBN): " 0-8118-2501-9 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 393 Calories; 22g Fat (50.6% calories from fat); 9g Protein; 40g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 858mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 905085 0 0 0 0 926531 3334 0 920156 0 * Exported from MasterCook * Lemon Vinaigrette Recipe By :Vegetarian Sandwiches, Paulette Mitchell Serving Size : 0 Preparation Time :0:00 Categories : Vegetarian Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 2 teaspoons minced fresh oregano OR 1/2 tsp. dried oregano 2 cloves garlic OR 1 tsp. prepared minced garlic 1/2 teaspoon sugar 1/4 teaspoon freshly ground pepper to taste 1/8 teaspoon salt -- or to taste Whisk all ingredients together in a small bowl, making certain the sugar is dissolved. Taste and adjust seasoning. S(ISBN): " 0-8118-2501-9 " Copyright: " 2000 " Yield: " 1/2 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 511 Calories; 54g Fat (92.3% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hummus (with variation) Recipe By :Vegetarian Sandwiches, Paulette Mitchell Serving Size : 0 Preparation Time :0:00 Categories : Vegetarian Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1/4 cup minced red onion 2 cloves garlic OR 1 tsp. prepared minced garlic 1/4 cup fresh flat-leaf parsley 1 tablespoon minced fresh basil OR 1/2 tsp. dried basil 1 teaspoon minced fresh oregano OR 1/2 tsp. dried oregano 1/4 teaspoon ground coriander 1/4 teaspoon freshly ground pepper 1/8 teaspoon ground cumin 1 15 oz can garbanzo beans -- drained & rinsed 3 tablespoons fresh lemon juice 2 tablespoons toasted sesame seeds salt to taste Heat the oil in a small skillet over medium-high heat. Add the onions and garlic; cook, stirring occasionally, until aromatic and tender, about 3 minutes. Remove from the heat; stir in the parsley, basil, oregano, coriander, pepper, and cumin. Process the garbanzo beans and lemon juice in a food processor until the mixture is smooth. Add the bean mixture, sesame seeds, and salt to the skillet; stir until evenly combined. Taste and adjust the seasoning. Let cool. VARIATION: White Bean Hummus -- Substitute olive oil for the canola oil and one 15-oz can of white beans for the garbanzos. Because white beans are moister, reduce the lemon juice to 2 tablespoons. S(ISBN): " 0-8118-2501-9 " Copyright: " 2000 " Yield: " 1 1/4 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1805 Calories; 47g Fat (22.9% calories from fat); 86g Protein; 273g Carbohydrate; 79g Dietary Fiber; 0mg Cholesterol; 120mg Sodium. Exchanges: 17 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 6 1/2 Fat. NOTES : Hummus will keep for up to 5 days in a covered container in the refrigerator. Bring to room temperature before serving. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Vinaigrette Recipe By :Vegetarian Sandwiches, Paulette Mitchell Serving Size : 0 Preparation Time :0:00 Categories : Vegetarian Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 2 teaspoons minced fresh oregano OR 1/2 tsp. dried oregano 2 cloves garlic OR 1 tsp. prepared minced garlic 1/2 teaspoon sugar 1/4 teaspoon freshly ground pepper to taste 1/8 teaspoon salt -- or to taste Whisk all ingredients together in a small bowl, making certain the sugar is dissolved. Taste and adjust seasoning. S(ISBN): " 0-8118-2501-9 " Copyright: " 2000 " Yield: " 1/2 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 511 Calories; 54g Fat (92.3% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 11 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mexican Black Bean Pitas Recipe By :Vegetarian Sandwiches, Paulette Mitchell Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING: 1 large tomato -- cut into 1/2 " cubes 1 green bell pepper -- seeded, deveined & coarsely chopped 1 cup jicama -- cut into 1 x 1/4 " strips 1/4 cup coarsely chopped red onion 1 15 oz can black beans -- drained & rinsed 1 tablespoon fresh lime juice 1/2 cup bottled salsa 1/4 teaspoon ground cumin salt & freshly ground pepper to taste *********************************** 4 7-inch pita bread rounds -- (plain or onion flavored) each cut to form 2 half-rounds 2/3 cup guacamole OPTIONAL: shredded Cheddar cheese and/or sour cream for garnish TO MAKE THE FILLING: Toss the tomato, bell pepper, jicama, onion, and beans together in a medium bowl. Add all the remaining filling ingredients and toss again. Taste and adjust the seasoning. Split open each pita half and spread the inside with a heaping tablespoon of guacamole. Use a slotted spoon to add about 1/2 cup of the filling into each pita. Top with your choice of garnish. VARIATION: Spread the pitas with mustard or honey mustard & omit the guacamole. S(ISBN): " 0-8118-2501-9 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 628 Calories; 8g Fat (11.5% calories from fat); 30g Protein; 112g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 523mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : This filling will keep for up to 3 days in a covered container in the refrigerator. Assemble the sandwiches just before serving. Nutr. Assoc. : 0 0 0 0 4712 0 0 1325 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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