| Reminder from: | GodConfidentLadies Yahoo! Group | |
| Title: | Use OUR Money to Grow YOUR Solid Future Income (SFI) business | |
| Date: | Monday May 31, 2010 | |
| Time: | 9:00 pm - 10:00 pm | |
| Repeats: | This event repeats every day. | |
| Location: | https://www.moreinfo247.com/9637370/free | |
| Get reminders on your mobile, Yahoo! Messenger, and email. Edit reminder options | ||
All of the people who love to drink coffee know just how nice it can be to relax with a nice warm cup of coffee. However, most of them do not know that you can actually use coffee in your food too! There are quite e few more uses for coffee, other than its common uses as an ingredient in deserts. This extremely versatile ingredient is often used in barbeque sauces, meat glazes, and pot roasts…..for details :
http://recipesline.
Our updated info & tips at :
http://recipesline.
| Reminder from: | GodConfidentLadies Yahoo! Group | |
| Title: | Use OUR Money to Grow YOUR Solid Future Income (SFI) business | |
| Date: | Sunday May 30, 2010 | |
| Time: | 9:00 pm - 10:00 pm | |
| Repeats: | This event repeats every day. | |
| Location: | https://www.moreinfo247.com/9637370/free | |
| Get reminders on your mobile, Yahoo! Messenger, and email. Edit reminder options | ||
* Exported from MasterCook *
Tuscan Lentil Soup - Zuppa di Lenticche
Recipe By :
Serving Size : 4 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
2 carrots -- diced
1 onion -- diced
2 celery stalks -- diagonally sliced
1 cup brown lentils -- rinsed
salt -- optional
freshly ground black pepper
4 cups low-sodium vegetable stock
1/4 cup freshly chopped Italian parsley
1/4 cup fresh basil -- finely chopped
Heat olive oil in a large saucepan over medium heat. Add carrots, onion,
and celery. Saute until translucent (3-5 minutes), stir, and add lentils.
Cook for 1 minutes. Season with salt, if desired, and freshly ground
pepper to taste. Add stock and parsley, stir, and increase heat to high.
When the stock begins to boil, reduce heat to medium low. Stir and cover.
Simmer 45 minutes to 1 hour or until lentils are tender. Taste and adjust
salt and pepper, if necessary. Garnish with basil. Serve warm.
Serves 4 (1 cup servings).
AuthorNote: During ancient times, Egyptians were the chief exporters of
lentils in the world. Because lentils were traded for currency and their
shape is reminiscent of small coins, they are often associated wealth.
Italians like to serve lentils on New Year's to wish their guests,
themselves, a prosperous, healthy New Year.
Make large batches of this soup, and freeze it in serving sizes. You'll
have a nutritious alternative to canned soup whenever you need it.
Cuisine:
"Italian"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 227 Calories; 3g Fat (9.8% calories
from fat); 17g Protein; 36g Carbohydrate; 17g Dietary Fiber; 0mg
Cholesterol; 94mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1
1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Turkish Carrots with Garlic and Yogurt - Yogurtlu Havuc
Recipe By :Adapted from A Taste of Turkish Cuisine by Sheilah Kaufman
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups plain yogurt -- drained
4 tablespoons extra-virgin olive oil -- divided
1 medium yellow onion -- finely chopped
1 pound carrots -- coarsely grated
4 garlic cloves
1/2 teaspoon salt
2 teaspoons paprika
Place a colander inside a bowl. Add plain yogurt. Set in the refrigerator
for 6 hours or overnight. Reserve juices.
In a large pot, heat 2 tablespoons olive oil over medium heat. Saute the
onions, stirring slowly, for 5 minutes. Do not let them brown. Add
carrots, stirring to mix well, and cook for 10 minutes. Remove from heat,
and let cool.
Crush the garlic and salt together in a mortar and pestle or with a knife
on a chopping board.
Combine the cooled carrots with drained yogurt and garlic mixture in a
large bowl.
In a small bowl, combine remaining 2 tablespoons olive oil and paprika.
Pour mixture over the carrot, making a swirl design. Serve chilled or at
room temperature.
Makes 4 cups (8 one-half cup servings)
AuthorNote: This delicious Turkish dish will make a carrot lover out of
everyone. It has been adapted from Sheilah Kaufman's A Taste of Turkish
Cuisine. It is traditionally served with olives.
Don't discard the leftover liquid after having drained the yogurt. In the
eastern Mediterranean, refreshing drinks are made with this liquid and
served on warm days.
ChupaNote: this makes a wonderful dip for raw vegetables, served cool or
at room temperature. It is also delicious on veggie burgers. On toasted
baguette it is a lovely bruschetta or crostini topping. Toss with whole
grain pasta, sliced olives, capers, minced cilantro/parsley/mint and
crumbled feta for a wonderful summer pasta salad.
Cuisine:
"MidEastern"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 128 Calories; 9g Fat (60.8%
calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8mg
Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Tunisian Tuna Tomato and Egg Turnovers - Breik bil Toona, Tomatum wa Beid
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Roma tomato -- diced
3 large eggs -- whites only
6 ounces canned tuna -- (1 can) water packed, drained
1 small yellow onion -- grated
1 tablespoon capers -- rinsed and drained
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh italian parsley -- chopped
9 phyllo dough sheets -- thawed
1/4 cup extra-virgin olive oil
2 lemons -- quartered
Combine tomato, egg whites, tuna, onion, capers, salt, pepper and parsley
in a bowl. Mix well to combine. Preheat oven to 350F.
Unfold phyllo sheets and stack on a work surface in a rectangle shape.
Brush each sheet/layer lightly with olive oil [I use an olive oil
mister/spray]. Stack three sheets on top of each other. Make five equally
spaced vertical cuts down the length of the sheets. Place 1 teaspoon
filling at the top of each strip. Fold the phyllo over the filling on the
diagonal, leaving a straight edge on the bottom. Continue to fold the
phyllo in a flag-folding fashion into a triangle (the way you would make a
paper football). Continue with remaining phyllo and filling. Place
finished turnovers on a baking sheet. Lightly brush the tops of the
turnovers with olive oil.
Bake for 15 - 20 minutes or until golden. Serve hot, with lemon wedges.
Makes 15 turnovers
AuthorNote: Home of picture perfect weather, beautiful beaches, and
fantastic street food, the Tunisian island of Djerba is a popular vacation
getaway for Europeans. One of Djerba's most celebrated street foods is
'breik', a deep-fried turnover filled with tuna and vegetables. This
version is baked, making it easier and healthier for the home kitchen. I
like to double the recipe and freeze half for another occasion. The
turnovers make a great picnic item or appetizer and can transform simple
soups and salads into tasty and interesting meals.
Although many people associate phyllo dough with fattening desserts, it an
also be used in savory applications like this one. The phyllo sheets
themselves are harmless, and when brushed with olive oil instead of butter
and baked instead of fried, they make a perfectly healthy indulgence.
Cuisine:
"North African/Mahgrebi"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"15 turnovers"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 100 Calories; 5g Fat (48.1%
calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 46mg
Cholesterol; 399mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
For those who do not have MasterCook or other data base, it is possible
to post to ERMC with manual formatting. Here is an example.
@@@@@
title
<hard return>
ingredients
<hard return>
directions
Example:
@@@@@
Squash Casserole
2 pounds yellow squash
2 medium tomatoes, sliced
Salt and pepper, to taste
2 medium onions, sliced
1/2 cup Parmesan Cheese
1/4 cup Margarine, (1/2 stick)
Preheat oven to 350 degrees F. Peel and slice squash into rounds about 1/2" thick. Place about 1/3 of the sliced squash in the bottom of a baking dish, add a 1/3 of the tomatoes, salt and pepper, 1/3 of the onions and 1/3 of the cheese. Dot with 1/3 of the margarine. Repeat with additional two layers. Cover with foil and bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes.
Serves 4-6.
| Reminder from: | GodConfidentLadies Yahoo! Group | |
| Title: | Use OUR Money to Grow YOUR Solid Future Income (SFI) business | |
| Date: | Saturday May 29, 2010 | |
| Time: | 9:00 pm - 10:00 pm | |
| Repeats: | This event repeats every day. | |
| Location: | https://www.moreinfo247.com/9637370/free | |
| Get reminders on your mobile, Yahoo! Messenger, and email. Edit reminder options | ||
| Reminder from: | GodConfidentLadies Yahoo! Group | |
| Title: | Use OUR Money to Grow YOUR Solid Future Income (SFI) business | |
| Date: | Friday May 28, 2010 | |
| Time: | 9:00 pm - 10:00 pm | |
| Repeats: | This event repeats every day. | |
| Location: | https://www.moreinfo247.com/9637370/free | |
| Get reminders on your mobile, Yahoo! Messenger, and email. Edit reminder options | ||
* Exported from MasterCook *
Turkish Carrots with Garlic and Yogurt - Yogurtlu Havuc
Recipe By :Adapted from A Taste of Turkish Cuisine by Sheilah Kaufman
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups plain yogurt -- drained
4 tablespoons extra-virgin olive oil -- divided
1 medium yellow onion -- finely chopped
1 pound carrots -- coarsely grated
4 garlic cloves
1/2 teaspoon salt
2 teaspoons paprika
Place a colander inside a bowl. Add plain yogurt. Set in the refrigerator
for 6 hours or overnight. Reserve juices.
In a large pot, heat 2 tablespoons olive oil over medium heat. Saute the
onions, stirring slowly, for 5 minutes. Do not let them brown. Add
carrots, stirring to mix well, and cook for 10 minutes. Remove from heat,
and let cool.
Crush the garlic and salt together in a mortar and pestle or with a knife
on a chopping board.
Combine the cooled carrots with drained yogurt and garlic mixture in a
large bowl.
In a small bowl, combine remaining 2 tablespoons olive oil and paprika.
Pour mixture over the carrot, making a swirl design. Serve chilled or at
room temperature.
Makes 4 cups (8 one-half cup servings)
AuthorNote: This delicious Turkish dish will make a carrot lover out of
everyone. It has been adapted from Sheilah Kaufman's A Taste of Turkish
Cuisine. It is traditionally served with olives.
Don't discard the leftover liquid after having drained the yogurt. In the
eastern Mediterranean, refreshing drinks are made with this liquid and
served on warm days.
ChupaNote: this makes a wonderful dip for raw vegetables, served cool or
at room temperature. It is also delicious on veggie burgers. On toasted
baguette it is a lovely bruschetta or crostini topping. Toss with whole
grain pasta, sliced olives, capers, minced cilantro/parsley/mint and
crumbled feta for a wonderful summer pasta salad.
Cuisine:
"MidEastern"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 128 Calories; 9g Fat (60.8%
calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8mg
Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Spinach Flan - Mediterranean
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen spinach -- (1 bag) thawed, drained and chopped
2 tablespoons extra-virgin olive oil -- divided
juice of 1 lemon
zest of 1 lemon
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons Pecorino Romano cheese
To serve: -- spicy tomato spread such as shakshouka (recipe below), alternatively harissa, ajvar, zhug or a very thick salsa may be used
Preheat oven to 350F.
Mix spinach, 1 tablespoon olive oil, lemon juice and zest, salt, pepper,
and cheese together. Use remaining 1 tablespoon olive oil to oil the
ramekins (custard cups). Spoon spinach inside, and level off the tops.
Bake for 20 minutes or until the top of spinach begins to turn golden.
Remove from oven. Using a pot holder, hold the ramekins in one had and run
a knife around the edges with the other to loosen. Hold ramekin
perpendicular to a small plate, and unmold into the center. Serve warm.
If desired, spoon spicy tomato spread around the sides of the spinach
flan, and dollop a bit on the center of the top.
Serves 6
AuthorNote: This quick, easy and delicious appetizer never fails to
impress guests. Molded "creamed" spinach can be served with spicy tomato
spread for a stunning red and green visual treat.
ChupaNote: If you don't have ramekins, use custard cups or muffin tins
lined with foil cups.
SEPHARDIC SPICY TOMATO SPREAD - SHAKSHOUKA
2 tablespoons extra-virgin olive oil
2 medium yellow onions, diced
4 garlic cloves, chopped
4 tomatoes, coarsely chopped
2 large green peppers, chopped
1 cup low-sodium vegetable stock
3 ounces tomato paste
salt
freshly ground pepper
1 teaspoon cumin
1 pinch chili pepper
Heat the olive oil in a large skillet over medium heat. Add onion, and
saute until soft and translucent (3 to 5 minutes). Add the garlic, cook
for a minute, and stir. Add tomatoes and peppers. Cover, and cook for 10
minutes. Add stock, tomato paste, salt, pepper, cumin, and chili pepper.
Cover, and cook for 20 - 30 minutes, stirring occasionally.
Makes 4 cups (8 one-half cup servings each)
Cuisine:
"Mediterranean"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"6 ramekins"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 60 Calories; 5g Fat (74.0% calories
from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol;
418mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
