Friday, December 30, 2011

[MC-AllEthnic-Recipes] Thai Chicken with Linguine - 29g Carbohydrate; 8g Dietary Fiber

 

use low-fat peanut butter and chicken broth to reduce the fat here.
* Exported from MasterCook *

Thai Chicken with Linguine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fowl LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 pound skinless boneless chicken breast -- cut in 1" pieces
1 cup chicken broth
2 tablespoons honey
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1 teaspoon cornstarch
1 teaspoon ground ginger
4 scallions sliced almonds
2 garlic cloves -- minced
1 red bell pepper -- cut in thin strips
To serve: -- 1 pound linguine, cooked according to instructions

In a saucepan, warm the oil over medium heat. add the chicken and cook until it loses its pink color. Remove the chicken from the pan and keep warm.

Add the broth honey and soy sauce to the same pan. Whisk in the peanut butter, cornstarch and ginger. Add the scallions and garlic and cook over low heat,stirring constantly until blended.

Add the red pepper and cooked chicken. Stir to coat and cook until the sauce has thickened. Serve over warm linguine.

Makes 6 servings.

ChupaNote: a little bland. Needed red pepper flakes. Next time I'll add some minced fresh hot pepper and crushed ginger root to the cooking oil. Sprinkle with sliced green onions.

Cuisine:
"Asian"
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 772 Calories; 60g Fat (65.8% calories from fat); 41g Protein; 29g Carbohydrate; 8g Dietary Fiber; 44mg Cholesterol; 411mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 10 Fat; 1/2 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Cubana Pie with Ground Beef

 


* Exported from MasterCook *

Cubana Pie with Ground Beef

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cooked white rice
1 medium onion -- grated
1/4 cup dark raisins
1 teaspoon chili powder
2 drops hot sauce -- to 3 drops
1 1/2 pounds ground beef
1 garlic clove -- crushed
2 ounces pimento stuffed green olives -- with juice
3/4 cup crushed tomatoes
1/8 teaspoon freshly ground black pepper
1 unbaked pie shell -- double crust (if desired)

Preheat the oven to 500F.

Place all of the ingredients, except the pie crust, in a medium bowl and mix to blend thoroughly.

Place the mixture in the bottom piecrust, add the pie crust top if desired, then pierce with a fork several time. Bake for 15 minutes, then lower the heat to 350F and bake for 35 to 45 minutes, or until golden.

Serve hot or at room temperature.

Makes 4 to 6 servings.

AuthorNote: Cubana is based on a Latin American dish called picadillo, in which raisins and olives are combined with meat to create a sweet-sour taste.

ChupaNote: double the chili powder. This recipe also makes great turnovers, hand pies, with egg roll wrappers. It is also a good stuffing for calzone. If the fat content in ground beef is a concern, replace it with ground turkey.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 nine-inch pie"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 691 Calories; 48g Fat (62.5% calories from fat); 27g Protein; 38g Carbohydrate; 3g Dietary Fiber; 116mg Cholesterol; 559mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 7 1/2 Fat.

Nutr. Assoc. : 0 0 1230 0 0 0 0 0 0 0 1119

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[MC-AllEthnic-Recipes] Chinese Cabbage Soup with Pork - 4 pts plus; 3g Carbohydrate; 1g Dietary Fiber

 

Works great with ground turkey too; or ground mixed leftovers.
* Exported from MasterCook *

Chinese Cabbage Soup with Pork

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces shirataki noodles -- or other translucent ("cellophane") noodles
6 cups chicken broth
1 egg
1/2 pound ground pork
1 teaspoon sherry
1/2 teaspoon freshly grated ginger root -- peeled
1/2 teaspoon salt
6 scallions -- thinly sliced and separated into green and white parts
1 medium Chinese cabbage

Put the noodles into a large bowl. Pour boiling water over the noodles to cover and set aside for 10 minutes.

Pour the broth into a large saucepan and bring to a boil.

In a separate bowl, beat the egg. Add the ground pork, sherry, ginger, salt, and white parts of the scallions and stir to combine. Take up by the teaspoonfuls and shape into meatballs. Carefully put the meatballs into the boiling broth.

Reduce the heat so that the broth bubbles gently. Cook, uncovered, for 10 minutes, and as foam forms on the surface, remove it with a slotted spoon or skimmer.

Slice across the cabbage, cutting it into inch-wide pieces. Add the pieces to the bubbling broth. stir in the scallion greens and cook for 10 minutes, or until the cabbage is tender but still crisp.

Drain the noodles and add them to the soup. Heat through.

Makes 6 servings.

AuthorNote: a light meal that can be ready in less than 30 minutes.

Cuisine:
"Asian"
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 159 Calories; 10g Fat (59.9% calories from fat); 13g Protein; 3g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 984mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

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

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[MC-AllEthnic-Recipes] Substitute for Hoisin Sauce - 4g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Substitute for Hoisin Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup thick barbecue sauce
3 tablespoons molasses
1 tablespoon soy sauce
Chinese Five-Spice powder -- to taste.

Mix the ingredients together. Keep refrigerated. Add a few drops of hot red pepper sauce if you want it spicy.

Makes 1 cup (16 one-tablespoon servings)

Adapted from "The Food Substitutions Bible" by David Joachim (Robert Rose).

AuthorNote: Hoisin sauce is a condiment that's often referred to as an Asian barbecue sauce.
It has the consistency of a thick commercial barbecue sauce and is made of soybeans, garlic, chiles, spices and sometimes Chinese Five-Spice powder.
It can be used as a dipping sauce for [favorite] wings, as a marinade for [any favorite] or as a base for a stir-fry sauce. If using for a stir-fry sauce, thin it with broth.
A 9-ounce bottle of hoisin sauce costs less than $3 at most groceries and is found in the ethnic aisle. Once opened, it will keep several months.

Cuisine:
"Asian"
Source:
"Detroit Free Press"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 20 Calories; trace Fat (9.7% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 0 Vegetable; 1/2 Other Carbohydrates.

Nutr. Assoc. : 85 0 0 4172

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[MC-AllEthnic-Recipes] Peasant Tomato Sauce - 5g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Peasant Tomato Sauce

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fruity extra-virgin olive oil
3 large yellow onions -- chopped medium fine
1 tablespoon salt
2 1/2 tablespoons tomato paste
1 can plum tomatoes -- (35-ounce) undrained



Heat oil in large saucepan over high heat until sizzling hot. Add the onion and saute, stirring frequently for 5 minutes. Reduce the heat to medium and cook the onions, stirring frequently, just until they begin to turn golden brown, about 25 minutes.

Stir in the salt and tomato paste, add the canned tomatoes and simmer the sauce uncovered for 30 minutes. Toss with hot pasta or use as a topping for baked potatoes. The sauce can be frozen.

Makes enough sauce for 1 1/2 pounds of pasta or 8 servings.

Per serving: 183 calories; 14 g fat (2 g saturated fat; 69 percent calories from fat); 13 g carbohydrates; 0 mg cholesterol; 1,074 mg sodium; 2 g protein; 3 g fiber.

Total Time 65 minutes
10 minutes to make
55 minutes to cook

Cuisine:
"Italian"
Source:
"Kate Lawson, Detroit News"
S(Formatted by Chupa Babi):
"Dec 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 141 Calories; 14g Fat (84.5% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 842mg Sodium. Exchanges: 1 Vegetable; 2 1/2 Fat.

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

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[MC-AllEthnic-Recipes] Pakistani Rice - 5 pts plus

 

                     
* Exported from MasterCook *

                              Pakistani Rice

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 15%)
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5                     whole cloves
  5                     coriander seeds
     1/4      teaspoon  cumin seeds
     1/4      teaspoon  whole peppercorns
  2                     cinnamon sticks -- 3-inches long
  2                     bay leaves
  3               cups  stock
  1 1/2           cups  rice
  2               cups  peas
  1         tablespoon  butter
     1/4           cup  minced parsley -- to garnish

Grind the cloves, coriander seeds, cumin seeds, peppercorns, cinnamon sticks, and bay leaves with a mortar and pestle (or with a rolling pin) and place in a 4-inch square piece of cheesecloth. Tie shut.

In a medium saucepan over medium heat, bring the stock to a boil. Add the rice and the cheesecloth of herbs and spices; reduce the heat to low, stir, and cook for about 18 minutes. Meanwhile, in another saucepan, cook the peas with butter.

When the rice is soft, remove the cheesecloth and add the peas. Toss with lemon juice and garnish with parsley.

Makes 8 servings, as side dish.

ChupaNote: Add 1 cup minced carrots to the stock with the spices. Use 1/2 cup minced parsley and add 1/4 cup minced cilantro, and 1/4 cup minced mint. Sprinkle the finished dish with a generous handful of pistachios.

Cuisine:
  "Central Asia"
Source:
  "The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
  "Dec 2011"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 202 Calories; 3g Fat (14.1% calories from fat); 5g Protein; 40g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 31mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

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

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[MC-AllEthnic-Recipes] Latin Green Onion Cilantro Sauce - 3g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Latin Green Onion Cilantro Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 bunches fresh cilantro
1 bunch green onions
1 cup roasted almonds
3 ounces grated Parmesan cheese
1/2 cup olive oil
3/4 cup vegetable stock

In a food processor, combine all ingredients except stock and puree. Add enough stock to give your sauce the consistency of a thin gravy.

Makes 4 cups (16 one-quarter cup servings)

This is a great sauce to serve over grilled or baked [favorites], as well as a wonderful sauce to make tamales with (mix with cooked chicken, pork or tofu).

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Fabulous Foods"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 153 Calories; 14g Fat (80.8% calories from fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Latin American Garlic Sauce - Mojo de Ajo; 1g Carbohydrate; trace Dietary Fiber

 

Used more than 10 cloves; but suit your taste buds. Also made this using 2 Tablespoons lemon juice, 1 Tablespoon lime juice, and 1 Tablespoon unsweetened orange juice to mimic the taste of sour orange. Toss in a generous handful of minced cilantro and 1/4 teaspoon ground Aleppo red pepper - heaven!
* Exported from MasterCook *

Latin American Garlic Sauce - Mojo de Ajo

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup extra virgin olive oil
8 cloves garlic -- (6 to 10 cloves, to taste)
1/4 cup lemon juice -- or lime juice
1/2 teaspoon salt

Place all of the ingredients into a blender or food processor and process until smooth.
Adjust the amount of salt or juice to taste.

Makes 1 1/2 cups (24 one-tablespoon servings)

VARIATIONS:
Canary Island-style Mojo: Mojo sauce originated in the Canary Islands, a chain of Spanish islands off the coast of West Africa. Add a tablespoon of paprika or ground cumin, or use combination of the two. For a little heat, add a chopped chile pepper. Serve with boiled potatoes or as a dip for bread.
Add a little squeeze of orange juice for an authentic sour orange flavor. Or substitute vinegar for the citrus juice.
Add a little dried oregano.
Add a little water or chicken stock to the sauce to thin it out a bit if you like.

AuthorNote: Mojo (pronounced MO-ho) is used in Puerto Rico and Cuba as a condiment for tostones, deep-fried plantain chips. This pungent garlic sauce, sometimes called mojo de ajo, can also be used to flavor fried or boiled yuca, or as a marinade.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Whats4Eats"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 82 Calories; 9g Fat (97.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 45mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 0 0 0

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[MC-AllEthnic-Recipes] Mediterranean Herbed Olive Puree - Tapenade; 21 g carbohydrates;1 g fiber

 


* Exported from MasterCook *

Herbed Olive Puree - Tapenade

Recipe By :"Movie Menu" by Francine Segan (Villard, 2004).
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pitted whole oil-cured black olives
1/2 cup pitted whole brine-cured green olives
1/4 cup chopped onion
1/4 cup extra-virgin olive oil
1 garlic clove -- minced
1 teaspoon fennel seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup minced fresh parsley -- mint and basil
Zest of 1 lemon
To serve: -- 6 pita breads cut into quarters and warmed



Combine black and green olives, onion, olive oil, garlic, fennel seed, cumin and coriander in a food processor and puree until smooth.

Place in a small bowl, cover with plastic wrap, refrigerate and allow flavors to mingle for at least 6 hours.

Bring to room temperature, stir well and top with minced herbs and lemon zest.

Serve with warm pita bread pieces.

Serves 10.

Per serving: 167 calories; 8 g fat (1 g saturated fat; 43 percent calories from fat); 21 g carbohydrates; 0 mg cholesterol; 415 mg sodium; 3.5 g protein; 1 g fiber.

Cuisine:
"Mediterranean"
Source:
"Detroit News"
S(Formatted by Chupa Babi):
"Dec 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 91 Calories; 9g Fat (90.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 926531 678 0 0 0 0 0 0 0 802 0 0 0

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[MC-AllEthnic-Recipes] Guam Finadene Sauce - 3g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Guam Finadene Sauce

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup rice vinegar -- or lemon juice
1/2 cup soy sauce
2 green onions -- thinly sliced or 1 small white onion, finely chopped
3 small minced hot peppers -- (to 5)

1. Pour the rice vinegar or lemon juice into a bowl.
2. Whisk in soy sauce a couple tablespoons at a time, to your taste.
3. Add the onions and peppers.
4. Serve chilled

Makes 3/4 cup (12 one tablespoon servings)

ChupaNote: if you don't have fresh hot peppers, use red pepper flakes or cayenne to taste. Great over rice, orzo or baked potatoes.

Cuisine:
"Asian"
Source:
"Cousin Fatima"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"3/4 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 15 Calories; trace Fat (8.2% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 686mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 20102

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[MC-AllEthnic-Recipes] Indian Curried Spinach with Yogurt - 11g Carbohydrate; 5g Dietary Fiber

 

This works well with other bitter greens, too: kale, mustard greens, arugula, etc. Just blanch them, drain, and squeeze out as much moisture as possible. Terrific over rice, pasta, or baked potatoes.
* Exported from MasterCook *

Curried Spinach with Yogurt

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter
2/3 cup prepared fresh salsa
1/2 teaspoon curry powder -- to 1 t., depending on taste
8 cups packed spinach leaves -- washed and drained
1/8 teaspoon salt -- to 1/4 t. or to taste
2 tablespoons plain yogurt

Sauté salsa with curry powder in butter for 3 minutes. Add the spinach and salt. Cover and steam for 3 to 5 minutes or until spinach is wilted and cooked to desired consistency. Garnish each serving with a tablespoon of yogurt.

Per Serving (190g-wt.): 90 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 4g protein, 8g total carbohydrate (3g dietary fiber, 3g sugar), 10mg cholesterol, 590mg sodium

AuthorNote: This quick vegetarian side dish, flavored with fresh salsa and garnished with a dollop of yogurt, is bright and flavorful. Serve it alongside a pasta or quinoa dish for a complete meal.

Cuisine:
"Indian"
Source:
"Whole Foods Market"
S(Formatted by Chupa Babi):
"Dec 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 96 Calories; 5g Fat (41.5% calories from fat); 5g Protein; 11g Carbohydrate; 5g Dietary Fiber; 12mg Cholesterol; 649mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 1325 0 926413 0 0

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