Monday, February 28, 2011

[MC-AllEthnic-Recipes] MidEastern Yogurt Cheese in Olive Oil with Chili Pepper and Herbs - 2g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Yogurt Cheese in Olive Oil with Chili Pepper and Herbs

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds thick sheep's milk yogurt
3 teaspoons coarsely ground black pepper
3 teaspoons sea salt -- to 4 teaspoons
2 teaspoons dried oregano
1 teaspoon dried savory -- or thyme
1 small dried chili pepper -- cut in half lengthwise
1 bay leaf
1 1/2 cups olive oil

Combine the yogurt, pepper, and salt in a bowl. Lay a double layer of
cheesecloth or a kitchen towel in a bowl, pour the yogurt in it, tie the
ends together, and suspend over a bowl to drain in a cool place. Leave for
12 hours.

Open the cheesecloth and, 1 tablespoon at time, press and roll the soft
cheese between your palms to form little sphere. Place the spheres on a
plate and refrigerate, uncovered, overnight to dry out a little.

Pack the cheese in a 3-cup jar, sprinkle wit the herbs, and place the
chili pepper and bay leaf in the jar. Pour enough olive oil over the
cheese to cover it. Seal and store in the refrigerator.

It will keep for 2 to 3 months stored in the refrigerator.

Makes 32 little balls.

AuthorNote: Armenian, Lebanese, and other inhabitants of the Middle East
like to prepare a simple fresh cheese by draining some of the liquid from
the yogurt. In the past, if this cheese was not going to be eaten the day
it was made, it was formed into small balls, heavily salted, and dried in
the sun. As there was no refrigeration, the cheese had to be dried
completely so it could be stored in clay jars. To be eaten, the little
balls were pounded in a mortar and sprinkled on salads and vegetable
dishes.

In my modern recipe, the light and faintly tart yogurt cheese is dried
slightly in the refrigerator, preserved in olive oil scented with a chili
pepper and herbs, then refrigerated again until ready to use. This
treatment is also delicious if you use small pieces of Pecorino, Manchego,
or any soft goat cheese. It is excellent with barley rusks (bruschetta)
topped with tomato and onions.

Cuisine:
"MidEastern"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"32 balls"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 109 Calories; 11g Fat (89.6%
calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 1671 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Tunisian Slice Turnip Pickles - 11g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Tunisian Slice Turnip Pickles

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds turnips
4 cups white wine vinegar -- to 5 cups
2 tablespoons sugar -- to 4 tablespoons
2 small uncooked beets -- washed well, dried and diced
2 fresh mild chili peppers
2 bay leaves
2 tablespoons coriander seeds

Wash, dry and peel the turnips. Slice them into 1/4-inch thick slices. In
a nonreactive saucepan, warm 2 cups vinegar with the sugar until the sugar
dissolves, using more or less sugar according to how acidic you like your
pickles. Pack the turnip slices into a 1-quart jar and a 3/4-quart jar.
Divide the diced beets, chili peppers, bay leaves, coriander seeds, and
the warm vinegar-sugar mixture between the jars. Top with more vinegar to
cover the turnip slices if necessary. Cover and keep in a cool place.
Shake from time to time for the first 3 days. The pickles will be ready to
eat after 4 to 5 days.

Pickles will keep well for 3 months or more in a cool, dark place.

Makes 1 3/4 quarts (7 cups, 14 one-half cup servings)

AuthorNote: Turnips are cooked with carrots, and [Favorites] in all kinds
of North African couscous dishes. In Tunisia, turnips are also served
fresh, very thinly sliced and marinated for a couple of hours in Seville
orange juice (or a combination of lemon and orange juice).

These simple turnip pickles from Tunisia are as lovely to look at as they
are delicious to eat. Beets are used here - as in many other Mediterranean
preserves - for color, to turn the white pulp slices pink.

Serve as would pickled cucumbers, as an accompaniment to cold [Favorite]
and cheese sandwiches.

Cuisine:
"MidEastern"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1 3/4 quarts"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; trace Fat (3.7%
calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat;
1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 902231 0 0 0

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[MC-AllEthnic-Recipes] Tunisian Red Pepper Paste - Harissa ; 1g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Tunisian Red Pepper Paste - Harissa

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Aleppo red pepper flakes -- (1 1/2 ounces) or 8 dried New Mexican chili peppers or 1/3 cup red pepper flakes mxed with 1 tablespoon paprika
1 teaspoon roasted garlic and pepper paste -- (see below) or 1 garlic clove minced
1/4 teaspoon ground coriander
1 teaspoon ground caraway
2 teaspoons water -- to 3 teaspoons
1 tablespoon olive oil -- to 2 tablespoons

In a food processor, process the pepper flakes with the garlic paste,
coriander, caraway, 2 teaspoons water, and 1 to 2 tablespoons olive oil to
make a thick paste (more water and oil may be needed). Pack tightly in a
small jar and top with some olive oil to cover. Keep in the refrigerator.

Keeps for 6 months or more.

Makes a generous 1/3 cup (5 rounded one-tablespoon servings)

Note: if you are using dried New Mexican chili peppers, remove the stems
and seeds and soak in warm water for 10 to 12 minutes. Wrap them in
cheesecloth and press to remove as much water as possible, then proceed as
described for crushed red pepper without adding any water.

AuthorNote: I first learned about this marvelous hot chili pepper paste
from food writer Paula Wolfert, who knows more about North African and
Mediterranean cooking than anyone else. She extolled the virtues of
homemade Tunisian harissa, and when I tried it during a visit to Tunisia,
I became addicted immediately. It is incredible how just a small amount
gives great depth of flavor to salads, sauces, stews, and dressings. I
also like to mix a little harissa with a fruity olive oil and place it on
the dinner table for bread dipping.

Following is a variation of Paula's recipe.

Roasted Garlic and Pepper Paste
10 whole heads of garlic
1/2 cup olive oil, approximate
sea salt
1 1/2 teaspoons Aleppo crushed red pepper, or red pepper flakes

Preheat the oven to 350F.
Cut about 3/4-inch off the top of each garlic head and pour about a
teaspoon of olive oil over the exposed flesh. Season with a little sea
salt, then wrap 2 or 3 heads together in aluminum foil. Bake in the oven
for 1 to 1 1/2 hours or until very soft.
Let cool a little, then open the foil and squeeze the garlic cloves from
their husks into a small bowl. Add the red pepper, stir well to mix, and
transfer to a jar, pressing well so that no air pockets are formed. Top
with olive oil and seal with the lid.
This will keep for 2 to 3 months in the refrigerator.
Makes 1 1/2 cups

Cuisine:
"MidEastern"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1/3 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 28 Calories; 3g Fat (86.9% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat.

Nutr. Assoc. : 0 20130 0 900252 0 0

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[MC-AllEthnic-Recipes] Tunisian Hot Pepper and Onion Paste - Hrous - 2g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Tunisian Hot Pepper and Onion Paste - Hrous

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound onions -- thickly sliced
3 tablespoons coarse salt -- to 4 tablespoons
2/3 teaspoon turmeric
12 dried New Mexican chili peppers -- to 15 dried peppers
1 1/2 teaspoons coriander seeds
2 tablespoons caraway seeds
1/2 teaspoon ground cinnamon
1 tablespoon dried organic rosebuds -- (optional)
4 tablespoons olive oil -- to 5 tablespoons

In a deep dish, combine the onions with the salt and turmeric. Let stand
for about 3 days, until the onions become very soft. Transfer the onions
to a sieve lined with cheesecloth and let them drain. Gather the ends of
the cloth and squeeze the onions to extract all of their liquid. You may
find that this process works better if you divide the onions into batches.

Cut off the stems and discard the seeds of the chili peppers. Cut the
peppers into flat pieces and toast over low heat in an ungreased frying
pan, removing them from the pan as soon as they start to give off their
aroma, about 10 minutes. Let cool a little. In a blender, spice grinder,
or clean coffee grinder, in batches, grind the toasted chilies with the
coriander, caraway, cinnamon, and rosebuds.

Combine the spice mixture, drained onions, and olive oil, and wearing
rubber gloves, knead to mix well. Pack into a 1 1/2-cup jar and top with
more olive oil.

Hrous will keep for about 3 to 5 months in the refrigerator.

Makes 1 cup (16 one-tablespoon servings)

AuthorNote: This delicious hot pepper paste, a specialty of southern
Tunisia, is different from harissa in two significant ways; it is made
with onions instead of garlic and it contains more spices. In the
tractional recipe for this flavorful paste, large quantities of onions are
sprinkled with salt and turmeric and left to ferment in clay jars for
about three months before the chili peppers and spices are mixed in. The
following much simpler version is based on Paula Wolfert's recipe,
included in her marvelous book, "The Cooking of the Eastern
Mediterranean".

Use Hrous to flavor tomato sauces, stews, soups, and - of course -
couscous dishes. Also mix a little Hrous with olive oil and use it for
bread dipping at the table.

Cuisine:
"MidEastern"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; 4g Fat (77.2% calories
from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1059mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable;
1/2 Fat.

Nutr. Assoc. : 0 0 0 926642 0 0 0 0 0

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[MC-AllEthnic-Recipes] Sicilian Grilled Vegetables in Olive Oil - 10g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Sicilian Grilled Vegetables in Olive Oil

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large eggplant -- about 1 1/2 pounds
sea salt
4 zucchini -- about 1 pound
1 large onion
1 1/2 cups virgin olive oil -- plus extra to baste the vegetables
2 garlic cloves -- chopped
freshly ground black pepper
1 tablespoon Roasted Garlic and Pepper Paste
3 bell peppers -- red or green, grilled and peeled

Wash, dry, and cut the eggplant lengthwise into 1/4-inch slices. Sprinkle
each slice with salt on both sides, then leave in a colander for about 30
minutes. Wash the eggplant slices under cold water and pat dry with paper
towels.

Cut the zucchini lengthwise into 1/4-inch slices. Cut the onion crosswise
into 1/4-inch thick slices. Baste all the vegetables slices on both sides
with olive oil. Sprinkle with the chopped garlic and freshly ground black
pepper and leave to marinate for about 2 hours.

Postilion a charcoal grill or broiler rack 5 inches from the heat source
and preheat. Grill or broil the eggplant, zucchini and onion for about
15-20 minutes, turning once, until soft.

Arrange alternate vegetable slices, starting with eggplant, in a
short-sided, wide-mouthed 5 to 6-cup glass jar. Whisk 1 tablespoon Roasted
Garlic and Pepper Paste into 1 cup olive oil and drizzle over the
vegetables. Continue with slices of onion, zucchini, pepper and so forth,
sprinkling each layer lightly with salt and pepper and drizzling with
garlic-flavored olive oil. When all of the vegetables are packed, press
well to get rid of any air pockets and top with the rest of the olive oil,
making sure to cover the vegetables completely. Seal and store in the
refrigerator.

This will keep in the fridge for a month.

Makes about 3 cups (12 one-quarter cup servings)

AuthorNote: Sicilians have taught us the value of simple preparations to
bring out the fresh flavors of vegetables. And there is nothing simpler
and more delicious than slice eggplant, zucchini, and onions grilled over
a charcoal fire, sprinkled with chopped garlic and parsley, and drizzled
with fruity olive oil. In fact, women in tourist-frequented Sicilian
villagers often sell their grilled vegetables in olive oil to visitors.

To serve, drain vegetable slices and sprinkle with chopped parsley and
garlic. Or dice the vegetables, mix with minced garlic and parsley, some
freshly cooked pasta, and serve warm or at room temperature.

Cuisine:
"Italian"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 285 Calories; 28g Fat (84.0%
calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 5mg Sodium. Exchanges: 1 1/2 Vegetable; 5 1/2 Fat.

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

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[MC-AllEthnic-Recipes] Sicilian Garlic and Mint Sauce - 1g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Sicilian Garlic and Mint Sauce

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large garlic clove -- quartered
1 small dried chili pepper -- cut in half lenghtwise
2/3 cup good-quality red wine vinegar
3 teaspoons curmbled dried mint leaves
1 1/3 cups fruity extra-virgin olive oil

Drop the garlic into a clean 2-cup bottle. Add the chili pepper and pour
in the vinegar. Add half the mint, cover the bottle, shake well, and leave
for about 24 hours. In the beginning, the flavorings will float on the
surface of the vinegar, but after a day they will sink to the bottom of
the bottle. After the flavorings have sunk to the bottom, add the olive
oil and the remaining mint. Shake well and let stand for about 3 to 4
days, shaking once or twice a day, before using.

This will keep for 2 to 3 months in a cool, dark place. Shake well before
using.

AuthorNote: I tasted this delicious sauce on grilled [cFavorite] in a
famous restaurant called Jonico in Syracuse. The owner, Pascualino
Juidice, told me that it is also served with oven-roasted rabbit. I have
found that it tastes better if made in advance so the garlic and mint have
time to macerate.

Serve [this] with grilled or fried [cFavorite] or with grilled rabbit or
[2Favorite].

Cuisine:
"Italian"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 82 Calories; 9g Fat (96.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 20135 0

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[MC-AllEthnic-Recipes] Mediterranean Salted Fresh Coriander - trace Carbohydrate; trace Dietary

 


* Exported from MasterCook *

Salted Fresh Coriander

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces fresh coriander leaves -- most stems cut off, washed and dried
1 1/4 ounces sea salt

Place the coriander leaves in the bowl of a food processor and process -
starting and stopping the motor - to obtain a paste. Empty the mixture
into a nonreactive bowl, add the salt, and mix thoroughly. Pack into a
1-cup glass jar.

This will keep for 4 to 5 weeks in the refrigerator before it starts to
lose its flavor.

Makes 1 cup

AuthorNote: Fresh coriander (also known as cilantro) is essential to
Middle Eastern and North African dishes. Because it is sometimes difficult
to find - and very difficult to store - it is a good idea to keep a jar of
salted chopped leaves on hand. The flavor is slightly different but still
very good.

This will add an extra punch to any fresh or steamed vegetable salad, as
well as to chicken soup. It is an essential ingredient for Tunisian Carrot
Salad.

Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; trace Fat (19.1%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 836mg Sodium. Exchanges: 0 Vegetable.

Nutr. Assoc. : 0 0

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[MC-AllEthnic-Recipes] Romesco Tomato Sauce - 18g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Romesco Tomato Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- unpeeled and halved
olive oil -- to coat the vegetables
1 whole garlic head
2 green bell peppers
1 fresh chili pepper -- or more to taste
5 large red beefsteak tomatoes -- to 6 tomatoes, about 3 pounds

Preheat the oven to 450F. Rub the onion halves with olive oil, place in a
pan, and bake for 20 minutes.

Meanwhile, cut off the top of the garlic and drizzle with a little olive
oil. Wash and dry all of the other vegetables and coat them with olive
oil. Place in the pan with the half-baked onion and bake for 45 minutes,
or until the onion, garlic, peppers, and tomatoes are soft.

Press the garlic to extract the baked cloves. Pass all of the vegetables
through a food mill fitted with the medium disk. Add the roasted garlic to
the mill and pass it through with the rest.

Place the pulp in a deep 12x9-inch baking dish, lower the oven temperature
to 300F, and bake the sauce for about 2 hours, stirring twice, until it
gets very thick.

Let the sauce cool, then pack in jars, pressing well to avoid air pockets.
Top with a thin film of olive oil and store in the refrigerator.

Sauce will keep for 3 to 4 weeks.

Makes about 2 cups.

AuthorNote: Baked tomatoes, onions, peppers, and garlic are the base for
the classic Spanish Romesco sauce in which all of the ingredients are
baked in the oven instead of being cooked on top of the stove. After I
saw the chef and owner of the elegant restaurant Flora in Barcelona
prepare this incredibly rich sauce for the first time, I immediately
changed the way I make tomato sauce.

This sauce is excellent in soups, on pizzas, and in pasta sauces. Use it
to give extra flavor to special dishes.

Cuisine:
"Spanish"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 79 Calories; 1g Fat (7.3% calories
from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 18mg Sodium. Exchanges: 3 1/2 Vegetable.

Nutr. Assoc. : 0 0 3506 0 0 1514

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[MC-AllEthnic-Recipes] Mediterranean Roasted Garlic Sauce - 3g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Roasted Garlic Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 slice good-quality white bread -- thick slice, crusts removed, soaked in water and squeezed dry (about 1/2 cup)
1/2 cup freshly mashed potatoes
3 tablespoons Roasted Garlic and Pepper Paste -- (see below)
2/3 cup nuts -- mixed chopped walnuts and lightly toasted pine nuts
1/3 cup lemon juice -- to 1/2 cup
1/2 cup olive oil
salt and freshly ground pepper -- to taste

Place the bread, potatoes, Roasted Garlic and Pepper Paste, and nuts in
the bowl of a food processor. Pour in 3 tablespoons lemon juice and
process until the mixture is smooth. Add the olive oil and taste. Adjust
the seasonings with more lemon juice, salt, and freshly ground black
pepper.

Sauce will keep for up to 2 weeks in the refrigerator.

Makes about 2 1/2 cups

AuthorNote: made with roasted garlic and pepper paste, this is a mild
version of Greek skordalia and Middle Eastern tarator, both of which are
traditionally prepared with stronger raw garlic. Even people who day the
don't like garlic have liked this sauce.

Serve this sauce with crudites or as a sauce with sauteed, steamed or
grilled [cFavorites} or vegetables. It is especially good with beets and
steamed potatoes.

Roasted Garlic and Pepper Paste
10 whole heads of garlic
1/2 cup olive oil, approximate
sea salt
1 1/2 teaspoons Aleppo crushed red pepper, or red pepper flakes

Preheat the oven to 350F.
Cut about 3/4-inch off the top of each garlic head and pour about a
teaspoon of olive oil over the exposed flesh. Season with a little sea
salt, then wrap 2 or 3 heads together in aluminum foil. Bake in the oven
for 1 to 1 1/2 hours or until very soft.
Let cool a little, then open the foil and squeeze the garlic cloves from
their husks into a small bowl. Add the red pepper, stir well to mix, and
transfer to a jar, pressing well so that no air pockets are formed. Top
with olive oil and seal with the lid.
This will keep for 2 to 3 months in the refrigerator.
Makes 1 1/2 cups

Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 156 Calories; 16g Fat (89.3%
calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Fruit; 3 Fat.

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

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[MC-AllEthnic-Recipes] Roasted Garlic and Pepper Paste - 6g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Roasted Garlic and Pepper Paste

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 whole heads of garlic
1/2 cup olive oil -- approximate
sea salt
1 1/2 teaspoons Aleppo crushed red pepper -- or red pepper flakes

Preheat the oven to 350F.

Cut about 3/4-inch off the top of each garlic head and pour about a
teaspoon of olive oil over the exposed flesh. Season with a little sea
salt, then wrap 2 or 3 heads together in aluminum foil. Bake in the oven
for 1 to 1 1/2 hours or until very soft.

Let cool a little, then open the foil and squeeze the garlic cloves from
their husks into a small bowl. Add the red pepper, stir well to mix, and
transfer to a jar, pressing well so that no air pockets are formed. Top
with olive oil and seal with the lid.

This will keep for 2 to 3 months in the refrigerator.

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

AuthorNote: whole heads of garlic roasted with [Favorite] are common in
recipe from Italy and the South of France. The garlic - which tuns into a
fragrant paste when roasted - is spread over the hot [Favorite], giving it
a great taste. But because garlic needs at least an hour to cook, it is
much more convenient to keep garlic paste on hand in the refrigerator than
to prepare it from scratch each time you want to use it.

Use this paste in sauces, salads, and marinades for [Favorites]. You can
also make garlic-pepper olive oil by adding 1 tablespoon of garlic paste
per cup of extra virgin olive oil. Let stand for two to three days,
shaking occasionally before using.

Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 65 Calories; 5g Fat (60.6% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 Fat.

Nutr. Assoc. : 903506 0 0 3002

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[MC-AllEthnic-Recipes] Olive Oil with Capers and Chili Peppers - trace Carbohydrate; trace Dietary

 


* Exported from MasterCook *

Olive Oil with Capers and Chili Peppers

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar large capers -- in salt, not vinegar (best quality)
2 fresh hot chili peppers -- to 3 peppers
2 cups extra-virgin olive oil -- fruity

Rinse the capers in running water and drain well on paper towels. Chop 2
tablespoons of the capers and place them in a clean and absolutely dry
2-cup bottle. Add the remaining capers and the chili peppers and fill the
bottle with olive oil. Cover and keep in a cool, dry place for a week,
shaking from time to time, before suing.

This will keep for 3 to 6 months in a cool, dark place.

Makes 2 cups

AuthorNote: The secret of making an excellent flavored olive oil is
starting with the best and freshest aromatic herbs and good quality
extra-virgin olive oil.

Use this oil to flavor salads and steamed or grilled vegetables.
Mayonnaise made with this oil has an exquisite taste.

Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 121 Calories; 14g Fat (99.0%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Vegetable; 2 1/2 Fat; 0
Other Carbohydrates.

Nutr. Assoc. : 0 0 0

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[MC-AllEthnic-Recipes] Olive Oil Pepper and Ouzo Biscuits - Greek Savory Biscotti - 6g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Olive Oil Pepper and Ouzo Biscuits - Greek Savory Biscotti

Recipe By :
Serving Size : 65 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons honey -- preferably thyme-scented
1 cup warm water -- approximately
1 1/2 tablespoons active dry yeast -- preferably Saf-Instant
3 1/2 cups unbleached all-purpose flour -- to 4 cups
1 1/2 tablespoons coarsely ground black pepper
1 tablespoon ground aniseed -- (anise seed)
1 tablespoon sea salt
1 tablespoon sea salt -- (yes, again)
1/3 cup ouzo -- or any other anise-flavored liqueur
1/2 cup virgin olive oil -- plus additional for brushing dough
2 tablespoons nigella -- to 3 tablespoons (optional)

In a small bowl, dissolve the honey in 1/3 cup warm water. Stir in the
yeast and leave to proof for 10 minutes. Sift 3 1/2 cups flour into a
large bowl. Stir in the pepper, aniseed, and salt.

Make a well in the center of the flour and pour in the yeast mixture,
ouzo, olive oil, and the remaining 1/2 cup warm water. Draw the flour
towards the center and mix it with the liquids to form a dough. Knead very
well for about 15 minutes, until you obtain a soft, smooth dough. Add a
little more flour or water if needed.

(Alternatively, when the yeast mixture is ready, place the flour and all
of the other ingredients in the bowl of a food processor or mixer equipped
with dough hooks, and process the mixture for about 3 minutes.)

Turn the smooth dough out onto a lightly floured board, knead it a bit
more, and shape it into a ball. Brush with a little olive oil, cover with
plastic wrap, and let rise in a draft-free place for 2 hours, until
doubled in size.

Turn the dough out onto a lightly floured board, punch a few times,
flatten it well with your hands, then fold it and punch again.

Divide the dough into quarters and shape each piece into a 1-inch-thick,
15-inch-long baguette. If you like, sprinkle with nigella. Place on a
baking sheet, cover again with plastic wrap, and let rise for 1 to 2
hours, until doubled in size.

Preheat the oven to 375F.

Bake the loaves for 25 to 30 minutes, until they are golden brown and
sound hollow when tapped. Cool on a rack for 15 to 25 minutes.

With a good bread knife, cut the baguettes into 1/2-inch slices. Place the
slices on the rack of an oven set at its lowest setting (175F) and leave
them to dry completely, about 3 hours. Cool on a rack and pack in boxes.

Biscuits will keep for up to 6 months.

Makes about 65 biscuits

VARIATION: To make Mastic Biscuits, substitute a flavorless spirit such as
vodka for the ouzo, and substitute mastic for the anise. Mix the mastic
with the salt and pound in a stone or porcelain mortar to grind.

AuthorNote: Serve these biscuits by themselves as snacks or to accompany
cheese or any savory spread as appetizers.

Cuisine:
"Greek"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"65 biscuits"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 45 Calories; 2g Fat (37.8% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2044 0 1357

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