Real African Dishes: [MC-AllEthnic-Recipes] SEPHARDIC SPICY TOMATO SPREAD - SHAKSHOUKA ; 10g Carbohydrate; 2g Dietary Fiber

Friday, May 28, 2010

[MC-AllEthnic-Recipes] SEPHARDIC SPICY TOMATO SPREAD - SHAKSHOUKA ; 10g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

SEPHARDIC SPICY TOMATO SPREAD - SHAKSHOUKA

Recipe By :Adapted from Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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)

AuthorNote: This Middle Eastern classic is known by its Arabic name,
shakshouka. This recipe is adapted from Sephardic Israeli Cuisine: A
Mediterranean Mosaic by Sheilah Kaufman.

This spread is a healthful condiment that is a wonderful alternative to
mayonnaise and other fat-laden spreads. Freeze it in ice cube trays, and
cover well with plastic wrap. When needed, pop out one or two cubes, and
thaw or heat them on the stove before serving.

ChupaNote: this is a magic condiment! Mix with sour cream or tofu for a
dip. Use as a sandwich spread. Thin with a little pasta water for a sauce.
Spread on toasted baguette for bruschetta or crostini. Wonderful instead
of pizza sauce. Thin with stock for a soup baste; especially gazpacho.

Cuisine:
"MidEastern"
Source:
"The Mediterranean Diabetes Cookbook by Amy Riolo, 2010."
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 76 Calories; 4g Fat (42.4% calories
from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 99mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
Vegetable; 1/2 Fat.

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