Sunday, May 29, 2011

[MC-AllEthnic-Recipes] Raw Red Vegetable Salsa - Adjika ; 11g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Raw Red Vegetable Salsa - Adjika

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound tomatoes
1/2 pound sweet bell pepper
1/2 pound carrot
1/2 pound apples
4 ounces parsley root -- or parsnips (1/4 pound)
1/4 cup wine vinegar
4 ounces garlic -- about 1/4 pound
Sugar -- to taste
Salt -- to taste

Wash and peel all ingredients, cut them into large pieces.

Mince the ingredients in a mincing machine.

Pour the entire mixture in a bowl. Add wine vinegar. Add sugar and salt to taste. Mix everything together and the sauce is ready.

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

AuthorNote: Adjika is a sour-sweet sauce with sweet peppers. You can prepare an excellent flavored sauce with bright red vegetables.
Adjika can be added to various dishes, soups, borsch, pastas, porridges, meat, fish, mushrooms to make the taste even better. The sauce can also be eaten with bread or crackers to your taste. It is also recommended for children to stimulate the appetite and enhance health, because this sauce contains many vitamins, minerals and cellulose. This is also the reason, why Adjika is good during dieting. If you lack any of the ingredients listed above, you can prepare Adjika without it. You can always improvise with this sauce.

Cuisine:
"Eastern European"
Source:
"Genius Cook"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 44 Calories; trace Fat (4.2% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 0 Other Carbohydrates.

Nutr. Assoc. : 0 2237 0 0 1039 0 0 0 0

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[MC-AllEthnic-Recipes] Mom's Ukrainian Vegetable Paste - Adjika; 18g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Mom's Ukrainian Vegetable Paste - Adjika

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- peeled and cut into 1-inch pieces (about 2 large)
1 pound apples -- peeled and cored (about 5 medium)
1 pound red bell peppers -- or yellow, chopped into 1-inch pieces (3-4 large)
5 pounds ripe tomatoes -- sliced into quarters (about 10 cups)
1 cup oil -- (olive, canola or vegetable oil)
2/3 cup large garlic cloves -- about 24 large cloves
2/3 cup jalapenos -- about 14 medium, stems removed (If you like your adjika spicy, use a few more jalapenos)
2 tablespoons Salt

1. Using a food processor: Mince carrots and put them in a large soup pot. Mince apples and add them to the pot. Mince bell peppers and add them to the pot. Mince tomatoes and add them to the pot.

2. Bring the pot to a boil over high heat; stir and bring to a boil again and repeat a few more times until the mixture is heated through and boiling consistently when stirred. The mixture is very thick so it takes a few stirs to heat it through.

3. Reduce heat, cover and simmer for 1 1/2 hours. Stir occasionally.

4. Mince the garlic and jalapenos together in the food processor.

5. Add Oil, Salt, Garlic and Jalapenos to the pot and continue to simmer for another 30 minutes.

6. Prepare the cans (see canning process).

Canning Process: (This is how mom has always done it )
1. To sterilize your clean jars, fill each one with about 1/2 cup boiling water and swirl it around to touch all parts of the can. Do the same with the lids. Use fresh, just boiled, water for each can and lid. Ideally this should be done just before filling them with adjika.
2. While the adjika is still simmering and hot, fill each can to the top with adjika and seal tightly with the lid.
3. Set jars up-side-down on a towel and let them cool to room temperature, then turn them right side up for storage. If you don't turn them up-side-down while cooling, the lid will bulge.

Makes 14 cups (7 one pint jars)

Cuisine:
"Eastern European"
Source:
"NatashasKitchen dot com"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"14 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 217 Calories; 16g Fat (64.0% calories from fat); 2g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 939mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fruit; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 3507 0 0

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[MC-AllEthnic-Recipes] Hot and Spicy Bell Pepper Paste - Adjika - 10g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Hot and Spicy Bell Pepper Paste - Adjika

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red bell peppers
3 green and/or yellow bell peppers
3 small chili peppers
1 whole garlic bulb
juice of 1/2 lemon
2 teaspoons salt
1 tablespoon sugar
2 tablespoons vinegar
10 pink peppercorns
1/2 teaspoon cayenne pepper
7 black peppercorns
2 teaspoons Hungarian pepper powder -- hot paprika

Poke your peppers with a knife and roast whole with whole garlic until skin is burned. 20 minutes or so turning occasionally. Put in a bag and let sit for 5 minutes. Peel the skins off.

Meanwhile grind pink, black, cayenne and Hungarian peppers.

Now chop peppers very finely, add spice mix, lemon juice and vinegar.

Pour in jars and store in fridge up to 4 weeks.

It goes great with seitan or tofu as well as vegetables and soups.

TIP: the more different peppers you can find - the richer taste will you get.

Serves: about two cups (8 one-quarter cup servings)

Preparation time: 35 minutes

Cuisine:
"Eastern European"
Source:
"Keda posted to VegWeb dot com"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 42 Calories; trace Fat (4.2% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 2237 0 0 797 0 0 0 0 0 0 27208

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[MC-AllEthnic-Recipes] Georgian Vegetable Paste - Adschika (Southern Urals) ; 33g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Georgian Vegetable Paste - Adschika (Southern Urals)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds tomatoes -- fresh
1 pound peppers -- red
1 pound onions
1 pound apples
1 pound carrots
1 cup sugar -- 1/2 pound
1 cup oil -- (sunflower oil) 1 cup plus 1 tablespoon
2 hot peppers -- spicy
1/2 pound garlic -- about 1 1/3 cups (8 ounces) or to taste
2 teaspoons salt

Process tomatoes, peppers, onions, apples (unpeeled), carrots and peppers through a food mill or chop with a food processor with Reibeaufsatz (holes).

Place in a saucepan and simmer with oil, sugar and salt for about 2 hours on medium heat.

From time to time, stir and in the last 15 minutes,add the chopped garlic and let simmer.

Of course, all are to taste. The salt, pepper, sugar and garlic increased or decreased as desired.

The finished Adschika tastes best chilled, and should therefore be kept in the refrigerator, where it holds about 2 weeks.

Of course it can also be preserved, then it holds at least two years. Process according to manufacture instructions. The boiling Adschika should then be filled into the jars, with screw caps that are closed tightly and turned upside down for about 1 day. To be on the safe side, we still pour a few drops of alcohol to seal the caps on the inside of the lid and ignite the alcohol. The lids are screwed on the burning glass (old fashioned trick).

16 one-cup servings (about 8 pints)

Cuisine:
"Eastern European"
Source:
"Southern Food recipes with easy tips"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"16 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 259 Calories; 14g Fat (47.2% calories from fat); 3g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 291mg Sodium. Exchanges: 3 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Georgian Salsa - Gulisa's Ajika ; 2g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Georgian Salsa - Gulisa's Ajika

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon coriander seeds
1/2 teaspoon fenugreek seeds
1/2 cup fresh cilantro sprigs
1/4 cup fresh basil leaves
2 garlic cloves
1 large red bell pepper -- cut into 1-inch pieces
4 fresh jalapeño chiles (preferably red) -- trimmed and halved
2 teaspoons red-wine vinegar
1/2 teaspoon kosher salt

Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.

Finely chop cilantro, basil, and garlic together in a food processor. Add bell pepper and jalape?os and pulse until finely chopped.

Add vinegar, coriander mixture, and salt and blend until just combined.

Keeps in an airtight covered container in the fridge for 4 days.

Makes 2 cups (8 one-quarter cup servings)
Prep time: 10 mins
Total time: 10 mins

Gourmet, 2000

Cuisine:
"Eastern European"
Source:
"Genius Cook"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 9 Calories; trace Fat (10.3% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 3271 0 0 0 0 920103 0 0

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[MC-AllEthnic-Recipes] Mediterranean Date Paste - 8g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Date Paste

Recipe By :Raw by Charlie Trotter and Roxanne Klein
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pitted Barhi dates
1/2 cup filtered water

In a food processor, combine the dates and water and process until completely smooth. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

Makes 1 cup (16 one tablespoon servings)

Cuisine:
"Mediterranean"
Source:
"Epicurious, 2003"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 30 Calories; trace Fat (1.1% calories from fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit.

Nutr. Assoc. : 900500 1582

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[MC-AllEthnic-Recipes] Mediterranean Almond Paste - 15g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Almond Paste

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole blanched almonds
1 2/3 cups confectioners sugar
1/4 cup egg whites

In a food processor, grind the almonds into a fine powder, approximately 2 minutes. Add the confectioners sugar and blend well. Transfer the mixture to a large bowl and with a wooden spoon blend in the egg whites until smooth. On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" long x 1" round log. Wrap in parchment paper and refrigerate for 1 hour.

When rested, cut the log in two. On a smooth clean surface, roll out each piece to double its length, approximately 20 inches. Flatten each roll with your fingertips. Using a knife or a metal spatula, score the tops of the logs with crisscross marks. Coil each log and place on a serving plate. Refrigerate until ready to serve. You can store in a closed container in the refrigerator for one week.

Makes about 1 pound (16 one-ounce servings)

Cuisine:
"French"
Source:
"Epicurious Dec 1998"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"1 pound"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 130 Calories; 7g Fat (47.0% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 902277 0 0

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[MC-AllEthnic-Recipes] Thai Pork Dumplings - 5g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Thai Pork Dumplings

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces pork -- chopped (200 g)
2 tablespoons green onions -- finely chopped
2 garlic cloves -- finely chopped
freshly ground pepper
1 1/2 teaspoons fresh ginger root -- chopped or finely grated
4 teaspoons soy sauce
20 won-ton wrappers
To cook: -- cornstarch, olive oil, 1/4 cup water
To thin: -- Thai Spring Roll Sauce (below)

In a large bowl, mix together the meat, green onions, garlic, pepper, ginger and soy sauce.

Cut out 20 circles from the wonton wrappers.

In a small bowl, whisk the cornstarch in a bit of cold water.

Place a small quantity of the meat in the middle of a pastry round. Moisten the outer edges of the pastry with a bit of the cornstarch mixture. Fold over each dumpling, forming a half-moon shape, pressing edges firmly. Coat each dumpling with oil, using your fingers. Repeat this procedure to make 20 dumplings.

Place a bit of olive oil in a skillet, and fry the dumplings on high heat until they are cooked on both sides. Pour in the water and cover. Cook for 1 or 2 minutes and serve immediately.

Makes 20 dumplings

ChupaNote: used ground turkey and minced it finely. To stretch the meat, add finely minced cabbage and carrots. Also add 1/2 teaspoon red pepper. I saved time by not cutting the wonton into circles, simply folding them into triangles. I put 1/2 cup oil in a shallow ridged plate and dipped dumplings into that before cooking; faster than the handwork. Great way to use up leftovers.

Thai Spring Roll Sauce
2 1/2 cups water
1 cup sugar
1 tablespoon sake
3 tablespoons rice wine vinegar
2 teaspoons fresh ginger, finely grated
1/2 cup carrots, fine julienne
1 teaspoon hot pepper seeds, or to taste
2 teaspoons garlic, finely chopped
1/2 teaspoon soy sauce

Mix 2 cups of the water with the sugar, and boil until caramelized. Deglaze with the sake and rice wine vinegar.

Add ginger, carrots, pepper seeds, and garlic, and let the mixture reduce over low heat for approximately 2 minutes.

Add 1/2 cup water, verify the seasoning and add the soy sauce.

Makes 2 /2 cups
Prep time: 30 minutes

Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2007"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"20 dumplings"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 47 Calories; 2g Fat (34.3% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

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

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[MC-AllEthnic-Recipes] GREEK CONEY HOT SAUCE - 6g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

GREEK CONEY HOT SAUCE

Recipe By :Miss Rhonda, Rochester NY
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
1 clove garlic -- minced
1 tablespoon oil
1 pound triple-ground beef -- lean
1 cup water
1 can tomato paste
1/2 tablespoon brown sugar -- (optional)
1 teaspoon ground black pepper
3/4 teaspoon cayenne pepper
1 teaspoon chili powder
1 1/2 teaspoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/2 teaspoon powdered cloves -- ground
1 teaspoon salt -- (to taste)

In large skillet, fry chopped onion and garlic in oil until soft.
Add meat, stirring constantly with fork to keep its texture fine.
Once the meat browns, add water and tomato paste. Simmer 10 minutes.
Add sugar and spices. Simmer 30 minutes, COVERED. Adjust seasoning.
Serve, or refrigerate/freeze.

Makes 8 one-quarter cup servings

ChupaNote: terrific Coney Dog sauce, or over baked potaotes or rice. Also a terrific lasagna sauce.

Cuisine:
"Greek"
Source:
"Yahoo! Answers"
S(Formatted by Chupa Babi):
"May 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 3g Fat (37.5% calories from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 418mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2720 0

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[MC-AllEthnic-Recipes] Rambutan Curry Paste - Vegetarian ; 1g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Rambutan Curry Paste - Vegetarian

Recipe By :Jennifer Aranas
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon crushed red pepper
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 tablespoon chopped cilantro
1/2 tablespoon chopped garlic
1 teaspoon finely grated lime zest
1 teaspoon chopped lemongrass
1/2 teaspoon salt
1/4 teaspoon ground dried seaweed -- nori, dulse, or if you don't like the fishy taste use miso

In a small skillet, combine the crushed red pepper with the coriander, cumin, paprika, pepper, turmeric, cloves and cinnamon. Toast over moderate heat until fragrant, about 30 seconds. Transfer to a plate and let cool.

In a mortar, pound the cilantro, garlic, lime zest and lemongrass until a puree forms. Stir in the toasted spices, salt and shrimp paste. Scrape into a jar, cover and refrigerate.

Make Ahead: The curry paste can be stored in an airtight container and refrigerated for 1 week.

Makes 1/4 cup (12 one-teaspoon servings)

This complex curry blend is also a great seasoning for chicken, shrimp, dumpling fillings and stir-fry sauces.

ChupaNote: I replaced the shrimp paste in the classic recipe with ground dried seaweed for than ocean touch. Leave it out, or use miso for a less 'fishy' taste.

Cuisine:
"Asian"
Source:
"Food&Wine, The Next Asian Cuisine Published, June 2001"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"1/4 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4 Calories; trace Fat (25.9% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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

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[MC-AllEthnic-Recipes] Laksa Paste - Vegetarian - 2g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Laksa Paste - Vegetarian

Recipe By :rec.food.recipes Niki webmaster
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
1 teaspoon finely chopped lemon grass
1 teaspoon finely chopped coriander root -- or dried ground coriander
2 red chillies -- finely chopped
1 teaspoon miso -- or powdered dulse or powdered nori
1 teaspoon turmeric
3 tablespoons olive oil

Place all the ingredients in a food processor and blend until smooth.

Makes 6 tablespoons (18 one-teaspoon servings)

ChupaNote: replaced the shrimp paste in the classic recipe with miso. If you want less salt and more ocean, use powdered seaweed or nori.

Cuisine:
"Asian"
Source:
"CDKitchen"
S(Formatted by Chupa Babi):
"May 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 70 Calories; 7g Fat (85.7% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 26086 20130 0 26340 0 900021 0 0

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