Grapefruits (6) Collection.
creamy carrot soup 
tofu with ginger, broccoli, and grapefruit 
warm grapefruit and baby spinach salad 
arugula salad with orange couscous & citrus 
prune and sago soup - sveskesagosuppe 
creamy carrot soup 
yield: 6 servings 
3 cup  vegetable stock
1 large  grapefruit, chopped in a -- blender of food processor
1 lb.  carrots, sliced
1 large  onion, sliced
1 tsp  cumin, ground
1/2 tsp  cinnamon
  salt & pepper, to taste
1 cup  soy milk mixed with
1 Tbsp  lemon juice
in a large stock pot, combine the stock, pureed grapefruit, carrots, 
onion, cumin and cinnamon. bring to a boil, reduce heat & simmer until the 
carrots are tender, this should be just under 30 minutes, depending on how 
thinly you have sliced them. cool the ingredients & then transfer, in 
batches, to a blender or food processor. puree & return to a clean pot. 
gently re-heat, season with salt & pepper. just before serving, stir in 
the soy buttermilk. 
recipe by mark satterly 
  tofu with ginger, broccoli, and grapefruit
4   servings
1 Tbsp  vegetable oil plus
1 tsp  vegetable oil
1 piece  (2x1") fresh ginger -pared and cut into match- -stick strips
1 lb.  package firm tofu cut -into 1/2" strips
2 cup  broccoli florets
1/2 cup  vegetable broth
1/4 cup  grapefruit juice
3 Tbsp  low-sodium soy sauce
1 tsp  cornstarch
1 cup  grapefruit sections
in 10-inch skillet, heat oil over medium heat. cook ginger, stirring, 
occasionally, until golden brown, 2-3 minutes. with slotted spoon, remove 
ginger to plate; set aside. increase heat to medium-high. add tofu and 
cook, stirring constantly, for 3 minutes. remove tofu to plate, set aside. 
add broccoli, stirring to coat with cooking liquids. add 1/4 cup water to 
skillet, cover and cook until crisp-tender 3 to 4 minutes. return tofu to 
skillet. add broth, grapefruit juice, and soy sauce. in small cup, combine 
cornstarch with 1 tablespoon cold water until cornstarch is dissolved. add 
cornstarch mixture to skillet increase heat to high. cook, stirring 
frequently, until mixture boils and thickens slightly. add grapefruit 
sections to skillet; heat through. spoon tofu and broccoli, mixture onto 
serving platter. garnish with reserved ginger. 
weight watchers 
shared and mm by judi m. phelps 
warm grapefruit and baby spinach salad 
yield: 6 servings 
1 Tbsp  red wine vinegar
2 Tbsp  extra-virgin olive oil
1/2 tsp  pepper
1-1/2 tsp  vegan margarine
1 large  grapefruit, peeled, cut -- into sections & halved
1 tsp  paprika
1/2 tsp  salt
1/2 lb.  baby spinach leaves
  in a small bowl, whisk together the vinegar, olive oil, and pepper to
  make a vinaigrette. set aside.
in a large, nonreactive skillet over medium-high heat, melt the margarine. 
when the margarine begins to foam, add the grapefruit, paprika, and salt. 
reduce the heat slightly and saute until the grapefruit is heated through, 
2-3 min. add the spinach leaves and gently fold them together with the 
warm fruit just long enough to wilt the spinach, about 45 seconds. 
transfer the warm spinach-grapefruit mixture to a salad bowl and add the 
vinaigrette. toss well and divide among 6 individual salad plates. 
"citrus" by ethel and georgeanne brennan 
1 Tbsp  nut butter or vegan
1 lb.  (445g) smallish onions of equal size
  a pint (200ml) grapefruit juice
1 Tbsp  brown sugar
1 tsp  soya flour
2 Tbsp  cold water
melt the nut butter in a heavy pan and make sure the bottom and sides are 
coated. put the peeled onions in the pan with the fruit juice and sprinkle 
with sugar. cover and simmer until tender (about 20 minutes). remove 
onions and mix soya flour and water. add to the onion liquid and cook 
gently for a few minutes, stirring. pour over the onions. 
vegan cooking by eva batts 
arugula salad with orange couscous & citrus 
6   servings
1 cup  water
2/3 cup  couscous
2   whole orange -- peeled
1   whole mango -- diced
2 Tbsp  fresh basil -- chopped
2 Tbsp  fresh chives -- chopped
1 tsp  cumin
3 Tbsp  pine nuts -- toasted
2 bunch  arugula -- cleaned
1   whole orange
1/2   whole grapefruit
1/2   whole lime
1/2   whole lemon
1/2 cup  canola oil
2 Tbsp  white vinegar
3 Tbsp  soy sauce, low sodium
1/2 tsp  tabasco sauce
20   whole pink peppercorns
1 tsp  fresh ginger root -- finely
5 Tbsp  fresh cilantro
to make salad: measure water into a 2-cup glass measure. microwave on high 
3 minutes, or until boiling. stir in couscous, cover with plastic wrap and 
let stand 5 minutes. fluff with fork. peel and segment oranges over a 
large stainless steel bowl to catch excess juice - reserve segments for 
garnish. after segmenting oranges, squeeze juice from core and membranes 
into bowl. add mango, basil, chives, cumin, pine nuts and couscous - toss 
to combine. pack mixture into 6 individual : 1/2 cup molds. arrange 
arugula wagon-wheel fashion on six large plates. unmold couscous in center 
of plate. garnish with reserved orange sections to make vinaigrette: peel 
orange, grapefruit, lime and lemon. cut each into segments over a large 
stainless steel bowl to catch excess juices. carefully dice segments, 
cutting - not crushing them. add oil, vinegar, soy sauce and tabasco to 
fruit juices in bowl - whisk to blend. add peppercorns, ginger, cilantro, 
diced fruit and stir to combine. makes about 1 1/4 cups. drizzle over 
couscous. recipe by : the tennessean 
prune and sago soup - sveskesagosuppe 
serves 6 
18 large  prunes
1/2 cup  seedless raisins
6 Tbsp  tapioca
2 quart  water
1 stick  cinnamon
1 cup  grapefruit juice
  sugar -- to taste
1/2 cup  white wine
wash the prunes, cover with water and cook until tender. remove pits. wash 
the raisins and drain. cover with hot water and let stand until soft and 
plump. simmer sago (or tapioca) slowly in the 2 quarts of water with the 
cinnamon stick until soft, about 1 hour. add the prunes, raisins and 
juice. taste, and add whatever amount of sugar suits your palate. simmer 
slowly for 1 hour more. if you have white wine in the house, add 1/2 cup 
and bland while the soup is warm. serve at once. 
(ID: 9502) Mirror: Mon, Dec 22, 2003

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