Wednesday, June 30, 2010

[MC-AllEthnic-Recipes] Nicaraguan Pickled Onions - Cebollita ; 4g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Nicaraguan Pickled Onions - Cebollita

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large white onion -- about 2 cups sliced
1 fresh jalapeno chili pepper -- or to taste
1 cup distilled white vinegar
1/3 cup water
1/2 teaspoon salt -- or to taste
1/2 teaspoon sugar

Cut the onion top to bottom into 1/4-inch wedges. Slice the chili pepper
as thinly as possible.

Combine the vinegar, water, salt, and sugar in a large jar with a
tight-fitting lid. Shake until the salt and sugar dissolve. Add the onion
and chili. Let the onions pickle in this mixture at room temperature or in
the refrigerator for 2 to 3 days, stirring occasionally. Cebollita will
keep for several weeks in the refrigerator.

Makes 1 1/2 cups (6 one-quarter cup servings)

AuthorNote: Cebollita, pickled onions, is one of the three table
condiments served with churrasco and other Nicaraguan beef dishes. You can
make it as spicy as you desire by increasing the amount of jalapeno
chilies.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 15 Calories; trace Fat (2.0%
calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Latin Grilled Corn and Roasted Garlic Flan - 11g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Grilled Corn and Roasted Garlic Flan

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons melted unsalted butter
1 head garlic
1 1/2 cups grilled corn kernels -- (from 2 to 3 ears) or frozen corn kernels
1 1/2 cups half and half -- or milk
2 whole eggs
2 egg yolks
salt and freshly ground white pepper -- to taste
freshly grated nutmeg
1 pinch cayenne pepper
1 dash favorite hot sauce -- optional
1/2 teaspoon sugar -- or to taste
For garnish: -- 6 sprigs Italian (flat-leaf) parsley

Preheat the oven to 350F.

Brush six 4-ounce ramekins with some of the melted butter. Chill the
ramekins in the freezer until the butter sets, about 5 minutes. Brush the
bottom and side of th ramekins a second time with melted butter and chill
again. Alternatively, the ramekins can be sprayed or coated with oil.

Roast the head of garlic in its skin in a small roasting pan until soft,
about 45 minutes. Let cool. Leave the oven on.

Cut the garlic crosswise in half and squeeze the sweet pulp out of the
skins. Place the pulp in a mixing bowl and mash with a fork.

Whisk in the corn, half and half, eggs, egg yolks, alt and pepper, nutmeg,
cayenne, and hot sauce. If the corn isn't particularly sweet, add the
sugar. Spoon the mixture into the ramekins.

Bring 1 quart water to a boil. Place the ramekins in a small roasting pan.
Pour in the boiling water to a depth of 1/2 inch. Loosely cover the pan
with aluminum foil. Bake the flans until set and a skewer inserted comes
out clean, 25 to 35 minutes.

Remove the ramekins from the water and let the flans stand for 3 minutes
before unmolding. Run a sharp knife tip around the inside of each ramekin.
Place a plate on top and invert. Gently shake the dish: The flan should
slip out easily. Garnish each flan with a parsley sprig and serve at once.

Serves 6

AuthorNote: Sweet flan is a Spanish dessert, of course, but savory flans
make a wonderful accompaniment to grilled meats and seafood. This one
combine the sweetness of roasted garlic and the smoky flavor of grilled
fresh corn. If you don't have time for grilling, tasty results can be
obtained by using frozen corn kernels.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 192 Calories; 14g Fat (65.0%
calories from fat); 6g Protein; 11g Carbohydrate; 1g Dietary Fiber; 174mg
Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 4131 0 2873 0 0 0 0 0 0 20151 0 0

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[MC-AllEthnic-Recipes] Currant Ketchup - 6g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Currant Ketchup

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups dried currants
3 cups water
1/4 cup dark brown sugar -- packed
2/3 cup cider vinegar -- or to taste
2 shallots -- minced
1 tablespoon minced fresh ginger
1 teaspoon yellow mustard seed
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
salt and freshly ground black pepper -- to taste

Combine all of the ingredients in a medium-size, heavy, nonreactive
saucepan. Bring to a boil over medium-high heat, then lower the heat,
cover, and gently simmer until thickened, 40 minutes. Stir the ketchup
occasionally.

Correct the seasonings, adding salt, cayenne, vinegar, or brown sugar to
taste: The ketchup should be a little sweet, a little sour, and a little
hot.

Puree the mixture in the blender, adding a little water, if necessary, to
obtain a smooth sauce. Transfer the ketchup to sterile jars and store in
the refrigerator. It will keep for several weeks.

Makes 3 cups (48 one-tablespoon servings)

AuthorNote: This recipe was inspired by one I found in a nineteenth
century English cookbook. It's unlikely that its creator had every been to
Florida. Nonetheless, its sweet-hot-fruity flavor is very much at home in
our sunbelt cuisine. Currant ketchup goes particularly well with pork,
lam, and venison.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 23 Calories; trace Fat (1.5%
calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Tropical Pesto- 2g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Tropical Pesto

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lightly toasted macadamia nuts
2 garlic cloves -- finely chopped
1 jalapeno chile pepper -- seeded and minced
1 cup coarsely chopped fresh cilantro -- leaves only, stemmed
1/3 cup goat cheese
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice -- or to taste
salt and freshly ground black pepper -- to taste

Puree the macadamia nuts, garlic, and chili in a food processor. Add the
cilantro and process until finely chopped. add the goat cheese and process
to a smooth paste. Grind in the olive oil, lime juice, and salt and
pepper.

Serves 8 (makes 8 one-quarter cup servings).

AuthorNote: Fresh cilantro and macadamia nuts lend a tropical touch to
pesto. Lovely on baked tomatoes.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 128 Calories; 13g Fat (87.6%
calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 5mg
Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 2 1/2 Fat.

Nutr. Assoc. : 900842 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Pebre - Chilean Cilantro Sauce ; 1g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Pebre - Chilean Cilantro Sauce

Recipe By :Chef Steven Raichlen
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup canned vegetable broth
1/2 cup minced fresh cilantro
1/2 cup minced onion
1/2 cup minced red bell pepper
1/4 cup white vinegar
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
4 garlic cloves -- minced

Combine all ingredients, stirring with a whisk until well-blended.

Yield: 2 cups (serving size: 1 tablespoon)

Note: Store remaining sauce in an airtight container in the refrigerator
for up to 2 weeks.
If you don't like cilantro, substitute parsley.

.

Cuisine:
"Latin American/Hispanic"
Source:
"Cooking Light, JANUARY 2000"
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 18 Calories; 2g Fat (83.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 88mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Sofrito and Corn Risotto

 


* Exported from MasterCook *

Sofrito and Corn Risotto

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowFat (Less than 25%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons annatto oil -- or olive oil
1 onion -- finely chopped
1 red bell pepper -- cored, seeded, and diced
1 cup grilled corn kernels -- or cooked corn kernels
2 garlic cloves -- minced
1 1/2 cups Valencia-style rice -- or arborio rice
1/2 cup dry white wine
5 cups stock -- or canned broth, heated to simmering
1/2 cup grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley
salt and freshly ground black pepper -- to taste

Heat the oil in a large saucepan over medium heat. Add the onion, bell
pepper, and corn and saute for 3 minutes. Add the garlic and saute until
soft and fragrant but not brown, about 2 minutes. Stir in the rice and
cook until all of the grains are shiny, about 1 minute.

Add the wine and bring the mixture to a boil, stirring constantly. When
most of the wine is absorbed, 1 to 2 minutes, stir in 1/2 cup of the
stock. Cook the rice, at a brisk simmer, stirring frequently, until most
of the liquid is absorbed, another 1 to 2 minutes. Stir in another 1/2 cup
of the stock and continue cooking and stirring until absorbed.

Continue adding the stock, 1/2 cup at a time, until 5 cups have been
incorporated. Wait until each batch of broth is absorbed before adding the
next. If the rice is still firm after 20 minutes, ad the remaining 1/2 cup
stock. When ready, the risotto will have a creamy consistency, but the
individual grains of rice will be discernible and al dente. Remove the pan
from the heat.

Stir in the cheese, parsley, and salt and pepper. The cheese is quite
salty, do you may not need additional salt. Guests may wait for risotto,
but risotto does not wait for anyone. Serve it at once.

Serves 4 to 6

Italy meets Florida in this recipe a tropical remake of classical risotto.
Valencia-style rice is the Hispanic equivalent of Italian arborio. Both
have the ability to thicken the cooking liquid into a creamy sauce while
retaining the pasta-like firmness of the individual rice grains. Available
at Hispanic grocery markets and many supermarkets, Valencia-style rice has
the added advantage of costing a fraction of the price of arborio. The two
rices can be used interchangeably. I like to make this dish with grilled
corn but any type of corn will do.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 347 Calories; 8g Fat (22.1%
calories from fat); 9g Protein; 55g Carbohydrate; 2g Dietary Fiber; 6mg
Cholesterol; 165mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 425 0 0 2873 0 2081 0 0 0 0 0

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[MC-AllEthnic-Recipes] Raichlens Aji Sauce - 1g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Raichlens Aji Sauce

Recipe By :Steven Raichlen
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup coarsely chopped seeded jalapeño chiles -- (about 4 large)
1/2 cup coarsely chopped green onions -- (about 2 large)
1/3 cup coarsely chopped sweet onion -- (such as Maui or Vidalia)
1/4 cup coarsely chopped fresh cilantro
2 tablespoons red wine vinegar -- (or more) or fresh lime juice
3/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper



Combine jalapeño chiles, green onions, sweet onion, and cilantro in
processor; puree until paste forms, scraping down sides of bowl with
rubber spatula several times. Add 2 tablespoons vinegar and process until
mixture is blended but some texture still remains. Transfer to small bowl.
Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to
taste, if desired.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Makes 3/4 cup (12 one-tablespoon servings)

Cuisine:
"Latin American/Hispanic"
Source:
"Bon Appétit, July 2009"
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"3/4 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5 Calories; trace Fat (6.1%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 920104 0 26062 0 0 3829 0 0 0

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[MC-AllEthnic-Recipes] Latin American Manchego Cheese Grits - 25g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Manchego Cheese Grits

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 garlic cloves -- minced
1/2 cup finely chopped onion
1/2 green bell pepper -- cored, seeded, finely chopped
1/2 red bell pepper -- cored, seeded, finely chopped
1 jalapeno chile pepper -- seeded and minced (optional)
2 cups milk
2 cups vegetable stock -- canned broth, milk or water
salt and freshly ground black pepper -- to taste
1 cup quick-cooking grits
2 eggs -- beaten
1 cup freshly grated Manchego cheese
1/2 teaspoon hot sauce -- your favorite (optional)

Heat the oil in a large heavy saucepan over medium heat. Add the garlic,
onion, bell peppers, chili and cook until soft and fragrant, but not
brown, 2 to 3 minutes.

Stir in the milk, stock, and a little salt and pepper and bring to a boil.
Add the grits in a thin stream, stirring constantly. Bring the mixture
back to a boil. Reduce the heat and simmer the grits, uncovered, stirring
occasionally, until cooked, 3 to 4 minutes. Remove the pan from the heat
and let the grits cool slightly.

Stir the beaten eggs into the grits, followed by the cheese. Correct the
seasonings, adding salt and pepper to taste. For a touch of heat, add the
hot sauce. Spoon the mixture into a buttered 12x8-inch baking dish. (The
recipe can be prepared several hours ahead at this stage.)

Preheat the oven to 400F.

Bake the grits until thoroughly heated through and lightly browned, 15 to
20 minutes. Serve at once.

Serves 8 to 10

AuthorNote: This recipe is guaranteed to make believers out of skeptics
who question the palatability of grits. I like to think of it as Floridian
polenta. Manchego cheese is a sheep's milk cheese form Spain. If
unavailable, substitute Romano or mild Cheddar.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 233 Calories; 10g Fat (40.1%
calories from fat); 10g Protein; 25g Carbohydrate; 1g Dietary Fiber; 68mg
Cholesterol; 561mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1281 0

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