Friday, December 31, 2010

[MC-AllEthnic-Recipes] Slow Cooker Enchilada Filling - Mexican; 3 pts; 10g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Slow Cooker Enchilada Filling - Mexican; 3 pts

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 jalapeno chile peppers -- halved
1 teaspoon canola oil
1 large onion -- diced
3 garlic cloves -- minced
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1/2 teaspoon cumin
28 ounces canned crushed tomatoes
3/4 cup chicken stock -- or spicy smoked turkey stock
1 tablespoon lime juice
4 cups shredded cooked chicken -- or turkey

Place the jalapenos cut-side down on a broiler pan. Broil on low for 2 minutes or until they start to brown. Allow to cool, and then dice.

In a nonstick skillet, heat the oil. Add the onions, garlic, and jalapenos, and saute until the onions are soft, about 5 minutes.

Add the onion mixture to a 4-quart slow cooker. Add the remaining spices, crushed tomatoes, stock and lime juice. Cook on low for 5 to 6 hours, then add the shredded meat. Turn up to high and cook for an additional hour.

Serves 8

AuthorNote: this recipe is an excellent way to use up leftover chicken or turkey, and it makes enough filling for two 9x13-inch pans (8 enchiladas per dish) of enchiladas. Make one pan and freeze the other for another time.

Don't Overkill: leave at least an inch of headroom in the slow cooker. The lid needs to fit tightly for the slow cooker to cook properly; otherwise the liquid ingredients may boil over, leaving you with a potentially dangerous situation and quite a mess.

Weight Watchers old points, not PointsPlus

Description:
"3 pts"
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 171 Calories; 4g Fat (21.9% calories from fat); 24g Protein; 10g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 387mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat.

NOTES : Cooker: 4-quart
Time: LOW for 5 to 6 hours, and HIGH for an additional hour

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2805

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[MC-AllEthnic-Recipes] Slow Cooker Cuban Pulled Beef - Ropa Vieja; 6 pts; Carbs 13g; Fiber 3g

 


* Exported from MasterCook *

Slow Cooker Cuban Pulled Beef - Ropa Vieja; 6 pts

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds top round roast
1 cubanelle pepper -- diced
1 large onion -- diagonally sliced
2 carrots -- diced
28 ounces canned crushed tomatoes
2 garlic cloves
1 tablespoon oregano
1/2 teaspoon rum
1/2 cup sliced green olives stuffed with pimento

Place the roast, pepper, onions, carrots, tomatoes, garlic, oregano, and cumin into a 2-quart slow cooker. Cook on high for 7 hours. Add the olives and continue to cook for 20 minutes.

Shred the meat with a fork, then mash it with a potato masher until very well mixed.

Serves 8

Per serving: Cals 260 (36% fat) ; Fat 11g; Carbs 13g; Fiber 3g; Sodium 460mg; Protein 27g.

AuthorNote: serve this Cuban dish with yellow rice and Cuban black beans.

WW old points, not PointsPlus

Description:
"6 pts"
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 216 Calories; 7g Fat (28.4% calories from fat); 27g Protein; 12g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 277mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat.

NOTES : Cooker: 2-quart
Time: HIGH for 7 hours, plus 20 minutes

Nutr. Assoc. : 0 27210 0 0 0 0 0 0 678

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[MC-AllEthnic-Recipes] Slow Cooker Cuban Picadillo - 6 pts ; Carbs 11g; Fiber <1g

 


* Exported from MasterCook *

Slow Cooker Cuban Picadillo - 6 pts

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces lean ground beef -- 94% lean
1/4 cup diced tomato
1/4 cup pimento-stuffed green olives
1/2 tablespoon nonpareil capers
1 shallot -- minced
1/2 tablespoon tomato paste
1/4 teaspoon cumin
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt

In a small, nonstick skillet, saute the beef until cooked through. Break up large pieces with the back of a spoon.

Add the meat and remaining ingredients to a 2-quart slow cooker. Stir to distribute all ingredients evenly. Cook on low for 6 to 8 hours. Stir prior to serving.

Serves 2

Per serving: Cals 240; Fat 10g (37.5% fat); Carbs 11g; Fiber <1g; Sodium 810mg; Protein 26g.

AuthorNote: In Cuba, picadillo is served with black beans and rice.

Why Use Freshly Ground Pepper? Freshly ground pepper has a fresher, spicier flavor than ground pepper. To keep it free flowing, ground pepper is often packaged with fillers that can dull the flavor. Whole peppercorns take just seconds to grind in a peppermill.

Description:
"6 pts"
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Nov 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 332 Calories; 25g Fat (69.9% calories from fat); 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 414mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 678 902478 0 0 0 0 0

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Thursday, December 30, 2010

[MC-AllEthnic-Recipes] Vegan Mincemeat (for Pie)

 


* Exported from MasterCook *

Vegan Mincemeat Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowFat (Less than 25%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pie Filling:
1 cup dried apricots
1 cup dried peaches
1 cup dried pears
3 cups Apple Juice
1/2 cup seedless raisins
1/4 cup golden seedless raisins
1 cup water
3 Tablespoons Kuzu Root Starch -- dissolved in 1/4 cup cold water
2 Tablespoons Mugi Miso -- dissolved in 3 T. orange juice
1 teaspoon grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 Tablespoons Mirin
1 cup walnuts -- lightly pan roasted and chopped
Pie Crust:
1 cup unbleached white flour
1 cup whole wheat pastry flour
1/2 teaspoon Sea Salt
1/3 cup extra-virgin olive oil
1/2 cup Apple Juice -- or cold water

Soak dried apricots, peaches and pears in 3 cups apple juice for 2 hours. Remove from juice, squeeze and reserve soaking juice. Chop the fruit into small pieces. Combine fruit, soaking juice, raisins and 1 cup water in a sauce pan. Simmer for 30 minutes. Add dissolved kuzu, stirring constantly until the mixture becomes thick and shiny. Add the dissolved miso with orange juice, spices, orange peel, mirin and walnuts. Simmer, constantly stirring for 3 to 5 minutes.

Preheat the oven to 350&dg;. Make the pie crust. Mix flours, salt and oil together with a fork or pastry blender until the flour forms small pebbles. Add the water all at once, mixing quickly, to form a ball of dough. Do not over mix or knead. Roll out the dough on a floured board or between two pieces of baking paper, forming a thin crust. Place crust in a 9" pie plate. Crimp edges and trim crust. Poke holes several places in the bottom of the crust with a fork to allow steam to release and prevent bubbling. Bake crust for 5 minutes. Remove and place filling in the crust. If you wish you may bake without a top crust, with a lattice weave crust or a full top crust. If using a full top crust, cut 3 or 4 slits in the top to allow steam to escape. Bake for 40 minutes and allow to cool before slicing.

If using a full crust, double the pie crust recipe and roll out two crusts. Bake the bottom crust for 5 minutes before adding filling. Then place the top crust on, trim the edges and bake again for 35 to 40 minutes.

Serves 8

Prep Time 2:10 | Cook Time 1:20

Per serving: 469 Calories, 13g Fat (22% calories from fat), 6g Protein, 94g Carbohydrate, 9g Fiber, 0mg Cholesterol, 357mg Sodium

Source:
"Eden Organic Foods"
S(Formatted by Chupa Babi):
"Dec 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 543 Calories; 19g Fat (29.9% calories from fat); 10g Protein; 90g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 285mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 4 Fruit; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 439 905 0 0 0 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Turkish Yogurt Cake with Citrus Syrup

 


* Exported from MasterCook *

Turkish Yogurt Cake with Citrus Syrup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 10%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For greasing: -- butter
Cake:
6 large eggs -- separated
3/4 cup superfine sugar
1/2 cup self-rising flour
2 1/2 cups plain Greek yogurt -- strained
1 lemon -- finely grated zest and juice
1 pinch fine sea salt
Citrus syrup:
2/3 cup superfine sugar
1/2 cup water
1 lemon -- finely pared zest and juice
1 orange -- finely pared zest and juice
1 teaspoon orange-flower water -- or rose water

Preheat the oven to 350F. butter the base and sides of a 9 or 10-inch round cake pan with a removable base and line the base with a disk of parchment paper.

Beat the egg yolks and sugar together with a handheld electric whisk until pale and creamy. Sift the flour over the surface and fold in gently. Add the yogurt, lemon zest, and juice, and fold through.

In another large, clean bowl, whisk the egg whites with a pinch of salt until firm peaks form. Carefully fold them into the cake batter, using a large metal spoon.

Pour the batter into the prepared cake pan and gently level the surface. Bake in the oven for 50 to 60 minutes until the cake is golden brown on the top, risen, and cooked through. To test, insert a skewer into the middle; it should come out clean. Let cool completely in the pan; the cake will sink slightly as it cools.

While the cake is in the oven, prepare the citrus syrup. Put all of the ingredients into a saucepan and bring to a boil. Lower the heat slightly and let simmer for about 7 to 10 minutes until it has reduced by a third and is syrupy. Let cook, then pour into a serving pitcher.

Turn the cake out onto a large plate or cake stand and spoon some citrus syrup evenly all over the surface. Serve with some crème fraiche or thick yogurt on the side, if you like.

Serves 8

AuthorNote: This moist, dense yogurt cake has a similar texture to a light cheesecake. The citrus syrup gives the tip a lovely sheen and imparts a tangy sweetness. Save any leftover syrup to drizzle over cold vanilla ice cream, plain yogurt, or breakfast crepes.

Cuisine:
"Turkish"
Source:
"Gordon Ramsey's World Kitchen by Gordon Ramsey, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 271 Calories; 4g Fat (12.6% calories from fat); 13g Protein; 47g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 1440 0 0 0 4860 0 1440 0 0 0 20138

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[MC-AllEthnic-Recipes] Sweet Potato Custard - Creole; 3 pts; Carbohydrates 20g; Dietary Fiber 1.4g,

 


* Exported from MasterCook *

Sweet Potato Custard - Creole

Recipe By :Leah Chase, New Orleans
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mashed cooked sweet potato
1/2 cup mashed banana -- (about 2 small)
2 cups evaporated skim milk
2 tablespoons packed brown sugar
2 beaten egg yolks -- (or 1/3 cup egg substitute)
1/2 teaspoon salt
1/4 cup raisins
1 tablespoon sugar
1 teaspoon ground cinnamon
Nonstick spray coating

In a medium bowl stir together sweet potato and banana. Add milk, blending well. Add brown sugar, egg yolks, and salt, mixing thoroughly.

Spray a 1-quart casserole with nonstick spray coating. Transfer sweet potato mixture to casserole.

Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture. Bake in a preheated 300 degree oven for 45 to 50 minutes or until a knife inserted near center comes out clean.

Serves 6

Per serving: Calories 144 (13% fat), Sodium 235mg, Total Fat 2g, Dietary Fiber 1.4g, Saturated Fat 0.7g, Carbohydrates 20g, Cholesterol 92mg, Protein 6g

If made with egg substitute, the amount of cholesterol will be lower.

Cuisine:
"Creole"
Source:
"Health Power For Minorities"
S(Formatted by Chupa Babi):
"Dec 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 191 Calories; 2g Fat (9.6% calories from fat); 9g Protein; 36g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 313mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 927083 0 0 0 532 0 0 0 0 0

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[MC-AllEthnic-Recipes] Asian Spicy Scallion Paste - 2 pts; 3g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Spicy Scallion Paste

Recipe By :by Grace Parisi
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 scallions -- thinly sliced
2 garlic cloves -- minced
1 fresh hot chile -- seeded and minced
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt

In a small bowl, combine the scallions with the garlic, chile, lemon zest and cayenne, mashing slightly with the back of a spoon. Stir in the olive oil and salt.

Makes 1/4 cup (4 one-tablespoon servings)

The paste can be refrigerated for up to 2 days.

Lightly brush the paste onto tofu, shrimp, steaks, chicken or pork before grilling. Working a little of this paste into ground meat, steaks or chops adds incredible flavor. Grace Parisi likes to stuff the paste right into a patty of ground beef with a hunk of Brie to make a super-luxurious cheeseburger.

Cuisine:
"Asian"
Source:
"Speedy Rubs, Pastes, & Sauces, Food&Wine, Published June 2006"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"1/4 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 72 Calories; 7g Fat (82.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 802 0 0 0

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[MC-AllEthnic-Recipes] Slow Cooker Wild Mushroom Risotto - 3 pts ; 24g carbs; 5g fiber

 


* Exported from MasterCook *

Slow Cooker Wild Mushroom Risotto - 3 pts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
1 shallot -- minced
2 garlic cloves -- minced

8 ounces sliced assorted wild mushrooms
2 cups roasted vegetable stock, slow cooker homemade
2 cups arborio rice
3 cups water

Heat the oil in a nonstick pan. Saute the shallot, garlic, and mushrooms until soft. Add 1/2 cup stock and cook until half of the stock has evaporated. Add the rice and cook until the liquid is fully absorbed.

Scrape the rice mixture into a 4-quart slow cooker. Add the water and remaining stock, and cook on low for 1 hour. Stir before serving.

Serves 6

Per serving: Cals 150 (6% fat); Fat 1g; Carbs 33g; Fiber <1g; Sodium 95mg; Protein 5g.

AuthorNote: this makes a great side dish, or try it as a main course with a green salad.

SLOW COOKER ROASTED VEGETABLE STOCK
3 carrots, peeled
3 parsnips, peeled
3 large onions, quartered
3 whole turnips
3 rutabagas, quartered
3 bell peppers, halved
2 shallots
1 head garlic, whole head
1 bunch fresh thyme
1 bunch parsley
5 quarts water

Preheat oven to 425F. Arrange the vegetables and herbs in a 9x13-inch baking pan lined with parchment paper. Roast for 30 minutes or until browned.

Add the vegetables to a 6-quart slow cooker. Add 5 quarts of water and cover. cook on LOW for 8 to 10 hours. Strain the stock, discarding the solids. Freeze or refrigerate the stock until ready to use.

Yields 5 quarts (20 one-cup servings)

Per 1 cup: 100 cals; 0g fat; 24g carbs; 5g fiber; 45mg sodium; 3g protein.

AuthorNote: Use this in vegetarian recipes as a substitute for chicken stock or in other recipes as a flavorful alternative to water.

Description:
"3 pts"
Cuisine:
"Italian"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 276 Calories; 1g Fat (3.0% calories from fat); 6g Protein; 60g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 0 Fat.

NOTES : Cooker; 4-quart
Time: LOW for 1 hour

Nutr. Assoc. : 0 0 0 0 4204 0 0 0

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[MC-AllEthnic-Recipes] TexMex Slow Cooker Fresh Chile Grits - 3 pts; Carbs 21g; Fiber <1g;

 


* Exported from MasterCook *

Slow Cooker Fresh Chile Grits - 3 pts

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Canola oil
1 medium onion -- diced
2 garlic cloves -- minced
4 1/2 cups roasted vegetable stock
1 1/2 cups stone-ground grits
4 jalapenos -- sliced
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 cup shredded reduced fat Cheddar cheese -- sharp

Heat the canola oil in a small sillet. Add the onion and garlic and saute until softened.

Add the onion, garlic, stock, grits, jalapenos, and spices to a 4-quart slow cooker. Stir. Cook on low for 8 hours. Stir the cheese into the grits before serving.

Serves 10

Per serving: Cals 120 (19 % fat); Fat 2.5g; Carbs 21g; Fiber <1g; Sodium 180mg; Protein 3g.

AuthorNote: grits are most often served at breakfast, but they make a great side dish as well.

The Nitty Gritty: grits are coarsely ground pieces of corn simmered with water or broth until they are thick and creamy. Yellow grits are made from the whole kernel, while white grits are made from hulled kernels. Either variety can be used in this recipe.

Description:
"3 pts"
Cuisine:
"TexMex"
Source:
"Everything Healthy Slow Cooker Cookbook by Rachel Rappaport, 2010"
S(Formatted by Chupa Babi):
"Dec 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 156 Calories; 2g Fat (10.8% calories from fat); 4g Protein; 31g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 92mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

NOTES : Cooker: 4-quarts
Time: LOW for 8 hours

Nutr. Assoc. : 0 0 0 0 689 0 0 0 0 0

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[MC-AllEthnic-Recipes] Sicilian Kalamata Olive & Raisin Paste - 4g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Sicilian Kalamata Olive & Raisin Paste

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cloves garlic -- peeled
1 cup kalamata olives -- pitted
1/2 cup raisins
2 tablespoons fresh parsley leaves
1 tablespoon fresh oregano
1 tablespoon fresh mint leaves
2 tablespoon fresh lemon juice
2 tablespoons olive oil
1/4 teaspoon red pepper flakes -- or more to taste
salt

Pulse garlic, olive and raisins in food processor to a rough chop. Add herbs, lemon juice & olive oil and process again to form a coarse paste.

Season with salt & pepper to taste.

Makes 1 1/4 cups (20 one-tablespoon servings)

ChupaNote: my Cousin Fatima perfected this take-off on Sicilian Caponata without the eggplant. It has the same sweet and savoury flavors. She also sometimes adds capers, depending on how salty the olives are. She has also been known to use a combination of lemon and lime juice, or tangerine, clementine, orange or mandarin orange juice.

Cuisine:
"Italian"
Source:
"Cousin Fatima"
S(Formatted by Chupa Babi):
"Dec 2010"
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 56 Calories; 5g Fat (70.7% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 189mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 20068 0 0 0 0 0 0

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