Wednesday, June 29, 2011

[MC-AllEthnic-Recipes] Sauteed Indonesian Noodles with Pork and Shrimp - 5 pts; 15g Carbohydrate; 1g Dietary Fiber

 

5 pts; Old pts NOT PtsPlus
* Exported from MasterCook *

Sauteed Indonesian Noodles with Pork and Shrimp

Recipe By :Chef Jean Vachon, Ecole Hoteliere de la Capitale in Quebec
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Meat
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Chinese wheat noodles -- or egg noodles
vegetable oil
3 garlic cloves -- finely chopped
1 onion -- sliced
2 teaspoons shrimp paste -- (optional)
1 pork chop -- boned and cut into strips
1/2 pound shrimp -- peeled and deveined
2 celery stalks -- sliced
2 cabbage leaves -- sliced
salt and freshly ground pepper -- to taste
2 tablespoons light soy sauce

Cook the noodles in boiling salted water as per package instructions. Drain well and set aside.

Heat the oil in a wok and saute the garlic, onion, and shrimp paste over high heat. Add the pork and the shrimp, and cook for a few more minutes.

Add the celery and the cabbage, and season with salt and pepper to taste.

Mix with the noodles and sprinkle with the soy sauce.

Makes 4 servings.
Prep time: 25 mins

AuthorNote: Shrimp paste is a popular ingredient in Asian cuisine. It use is optional in this recipe.

Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 212 Calories; 6g Fat (27.1% calories from fat); 21g Protein; 15g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 532mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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

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[MC-AllEthnic-Recipes] Easy Sausage Wontons - 3g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Easy Sausage Wontons

Recipe By :Misty Rutledge, Redding PA
Serving Size : 10 Preparation Time :0:00
Categories : LowerCarbs LowFat (Less than 10%)
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork sausage
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 cloves crushed garlic
1 egg
1 tablespoon water
wonton wraps -- (the number depends on how much filling you use)
2 tablespoons sweet red chili pepper sauce -- Thai Kitchen, save the rest of the bottle for dipping sauce


In a microwaveable bowl mix: ground pork sausage, Worcestershire sauce, soy sauce, onion, garlic and 2 tablespoons of the sweet red chili pepper sauce. Set the rest aside for a dipping sauce when dish is complete

Microwave a minute at a time, stirring between each minute, approximately 4 to 7 minutes, depending on the microwave. Prepare an egg wash with one egg and 1 tablespoon water by mixing with a fork.

When sausage is completely cooked, it is ready to be placed in wonton wraps.

Use the egg wash on two adjoining sides of the wonton wrap, insert a full spoon of the sausage mixture, and seal the wonton wrap.

Fry wontons on medium heat for 2 minutes on each side. Have a drip rack ready to set the hot wontons on.

Pour the remaining sauce in dipping bowls.

Servings: 10
Cooking time: 30 Minutes

ChupaNote: I replace the pork sausage with ground turkey. As the meat is already cooked in the microwave, preheat your oven to 400F and place the wontons on a silicon liner on a cookie sheet. Bake until golden brown. Serve immediately.

Cuisine:
"Asian"
Source:
"The Redding Record Searchlight"
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 208 Calories; 19g Fat (82.3% calories from fat); 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 566mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 905617 0 0

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Tuesday, June 28, 2011

[MC-AllEthnic-Recipes] Indian Curried Chicken with Sweet Potatoes & Cauliflower - 18g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Curried Chicken with Sweet Potatoes & Cauliflower

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Poultry/Fowl

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup nonfat plain yogurt
1 teaspoon Madras-style curry powder -- (see Ingredient note)
1 teaspoon ground coriander
1 teaspoon ground ginger
1 clove garlic -- minced
3/4 teaspoon salt -- divided
1/4 teaspoon cayenne pepper
8 boneless skinless chicken thighs -- (about 1 1/2 pounds), trimmed (see Tip)
1 sweet potato -- (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups cauliflower florets -- (1 small head) or broccoli florets
1 tablespoon extra-virgin olive oil
Freshly ground pepper -- to taste
1/4 cup chopped unsalted dry-roasted peanuts -- or cashews
1/4 cup loosely packed cilantro leaves

Combine yogurt, curry powder, coriander, ginger, garlic, 1/2 teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve 1/4 cup of this mixture; cover and refrigerate. Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Preheat oven to 450°F. Lightly coat a large rimmed baking sheet with cooking spray.

Remove the chicken from the marinade and place on the prepared baking sheet. Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet. Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining 1/4 teaspoon salt and pepper. Roast chicken and vegetables, uncovered, for 15 minutes.
Carefully turn the chicken over and stir the vegetables. Roast until the vegetables are tender and chicken is cooked through, 10 to 15 minutes more.

Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.

4 servings
Active Time: 30 minutes
Total Time: 5 1/2 hours (including marinating time)

Tips & Notes
Ingredient Tip: Madras-style curry powder is hotter than standard curry powder. You can find it in specialty stores.
Tip: You can purchase chicken thighs that have already been boned and skinned in most supermarkets. They can be quite fatty, so trim carefully. If you cannot find boneless, skinless chicken thighs, substitute bone-in thighs and pull off the skin. In Step 3, roast chicken for 10 minutes before adding the vegetables.

AuthorNote: Boneless, skinless chicken thighs, with a little help from the well-seasoned yogurt marinade, remain moist and tender when oven-roasted.
Hint: Soaking the prepared vegetables in ice water for15 minutes before roasting will hydrate them, making them more moist and tender when cooked.

Cuisine:
"Indian"
Source:
"The Essential EatingWell Cookbook (2004)"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 330 Calories; 14g Fat (37.3% calories from fat); 34g Protein; 18g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 579mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

Nutr. Assoc. : 0 492 0 0 0 0 0 0 0 0 0 0 5378 0

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[MC-AllEthnic-Recipes] Beijing Noodles w Pork

 


* Exported from MasterCook *

Beijing Noodles w Pork

Recipe By :Chef Jean Vachon, Ecole Hoteliere de la Capitale in Quebec
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 30%) Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil
1 onion -- sliced
3/4 pound ground pork
4 garlic cloves -- minced
1 teaspoon fresh ginger -- chopped
1 tablespoon sugar
1 tablespoon hoisin sauce
2 tablespoons soy sauce
2 tablespoons white wine
2 tablespoons water
14 ounces rice noodles
1/2 pound bean sprouts -- washed and drained
1/3 cucumber -- in thin strips
8 radishes -- finely sliced
3 pickles -- finely sliced
4 green onions -- chopped

Heat the oil in a wok and saute the onion over high heat. Add the pork, garlic, and ginger. Cook for 3 minutes, and add the sugar, hoisin sauce, and soy sauce.

Add the wine and water, and simmer for 5 minutes. Remove from the heat and set aside.

Cook the noodles in boiling salted water as per cooking instructions, and drain well.

Shape the noodles into a nest in deep serving plates, and fill the center with the meat mixture. Arrange bean spouts, cucumber, radishes, pickles, and green onions on plates in a decorative fashion, and serve immediately.

Makes 6 servings.

AuthorNote: Hoisin sauce is frequently used in Chinese cooking. It is made with fermented soybeans, spices, and dried peppers. It is thick in texture, with a reddish-brown colour.

Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 433 Calories; 12g Fat (25.9% calories from fat); 12g Protein; 67g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 624mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Pearl Onion Preserve - Indian - 17g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Pearl Onion Preserve - Indian

Recipe By :Chef Christophe Alary, Ecole Hoteliere de la Capitale in Quebec, Chef of the Year 2004
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pearl onions
1/4 cup raisins
2/3 cup maple syrup
1 teaspoon tomato paste
1 teaspoon whole coriander seeds
3 tablespoons extra virgin olive oil
3/4 cup white wine
1/3 cup cider vinegar
1 bay leaf
1 pinch ground thyme
salt -- to taste

Place all the ingredients in a saucepan. Bring to a boil, reduce the heat and let simmer slowly for approximately 1 1/2 hours until desired consistency.

Transfer to Mason jars and store in the refrigerator.

Makes 3 cups (12 one-quarter cup servings)
Prep time: 2 hours

AuthorNote: as pearl onions are very difficult to peel, soaking them in very hot water before peeling will make the task a lot easier. This onion preserve is especially delicious with terrine or vegetable pate.

ChupaNote: I doubled the raisins, and added 1 teaspoon Aleppor red pepper flakes. It freezes nicely.

Cuisine:
"Indian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 104 Calories; 3g Fat (31.7% calories from fat); trace Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 900415 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Mediterranean Bean Soup - 26g Carbohydrate; 6g Dietary Fiber

 


* Exported from MasterCook *

Mediterranean Bean Soup

Recipe By :Chef Jean Vachon, Ecole Hoteliere de la Capitale in Quebec
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
2/3 cup leeks -- diced
1/2 cup onions -- diced
1/2 cup carrots -- diced
1/2 cup zucchini -- diced
1/4 cup celery -- diced
6 cups water
salt
5 ounces potatoes
1/3 cup green beans -- cut into 3/4" lengths
1/3 cup white kidney beans -- rinsed and drained
1/2 cup ripe tomatoes -- seeded and coarsely chopped
Pistou:
3 garlic cloves
1 cup fresh basil
6 tablespoons olive oil

Heat the olive oil in a large Dutch oven. Saute the leeks, onions, carrots, zucchini, and celery for approximately 5 minutes over high heat.

Pour in the water and salt to taste. Add the potatoes and cook for 25 minutes on low boil.

Add the green beans, tomatoes, and white kidney beans, and cook for another 10 minutes.

To prepare the pistou, crush the garlic, and basil with a mortar and pestle, slowly incorporating the olive oil.

Add the pistou to the boiling soup and boil for an additional 2 mins before serving.

Serves 4
Prep time: 1 hour 15 minutes

Cuisine:
"Mediterranean"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 393 Calories; 31g Fat (68.5% calories from fat); 6g Protein; 26g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 35mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 6 Fat.

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

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[MC-AllEthnic-Recipes] Japanese-Style Spinach - 10g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Japanese-Style Spinach

Recipe By :Richard Beliveau
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound very fresh spinach
Vinaigrette:
1/4 cup walnuts
1 tablespoon flaxseed
1 tablespoon sugar
2 tablespoons rice wine vinegar
2 tablespoons Japanese soy sauce

Carefully wash the spinach, and cook in boiling salted water for approximately 2 minutes, until their colour begins to change.

Rinse immediately in cold water. Drain in a sieve, pressing down firmly to remove all the water, and pat dry with paper towels.

Shape the spinach into 4 sausage shapes. Cut into 1-inch lenghts and arrange on four individual serving plates.

Blend all the vinaigrette ingredients in a food processor until they form a thick paste. Pour over the spinach chunks and serve at room temperature.

Makes 4 servings
Prep time: 30 mins

Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 102 Calories; 6g Fat (44.0% calories from fat); 6g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 605mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 3407 0 0 0 0 0 1396

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[MC-AllEthnic-Recipes] Indian Cabbage Duet - 16g Carbohydrate; 7g Dietary Fiber

 


* Exported from MasterCook *

Indian Cabbage Duet

Recipe By :Chef Marlene Ganon, Ecole Hoteliere de la Capitale in Quebec
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 onion -- or 1 medium leek, chopped
12 Brussels sprouts
1 cup Scotch kale -- chopped
1 cup pak-choi cabbage -- (bok choy) chopped
3 garlic cloves -- minced
1 teaspoon ground turmeric
1 teaspoon curry powder
freshly ground pepper -- to taste
4 cups soy milk
2 tablespoons soy sauce
To serve: -- almonds, walnuts, or hazelnuts, coarsely chopped

Heat the olive oil in a large saucepan. Saute the onion until it is slightly colored.

Add the Brussel sprouts, kale, pakchoi, and garlic, and stir several minutes over medium heat. Add the turmeric, curry, and pepper.

Pour in the soy milk and let simmer slowly for approximately 20 minutes, until the vegetables are cooked.

Add the soy sauce and almonds just before servings.

Makes 4 servings
Prep time: 45 mins

AuthorNote: if you want to increase the nourishment value of this hearty dish, add a can of rinsed and drained legumes a few minutes before the end of cooking. If you prefer, you may add brown rice, barley, or another cooked cereal.

Cuisine:
"Indian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 167 Calories; 9g Fat (42.2% calories from fat); 10g Protein; 16g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 583mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 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] Chinese-Style Spinach - 10g Carbohydrate; 5g Dietary Fiber

 


* Exported from MasterCook *

Chinese-Style Spinach

Recipe By :Chef Jean Vachon, Ecole Hoteliere de la Capitale in Quebec
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh spinach -- washed, stems removed
3 tablespoons olive oil
2 medium onions -- sliced into rounds
1 garlic clove -- crushed
1 tablespoon cornstarch
4 teaspoons soy sauce
salt & freshly ground pepper -- to taste

Salt the spinach, and cook over high heat for 1 to 3 minutes in a skillet without adding water.

Heat the olive oil in a heavy skillet. Saute the onions and garlic over medium heat for 6 to 7 minutes, until the onions are tender and translucent.

In a small bowl, mix the cornstarch well in the soy sauce. Pour over the onions and stir. Cook over low heat for 1 to 3 minutes, until the mixture thickens.

Season with salt and pepper to taste.

Drain the spinach, mix together with the sauce.

Makes 6 servings
Prep time: 30 mins

Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 115 Calories; 7g Fat (52.1% calories from fat); 5g Protein; 10g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 349mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.

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

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[MC-AllEthnic-Recipes] Chilled Soba Noodles

 


* Exported from MasterCook *

Chilled Soba Noodles

Recipe By :Chef Susan Sylvester, Ecole Hoteliere de la Capitale in Quebec
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 10%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound soba noodles
green onions -- chopped
fresh coriander -- chopped
sesame seeds
Vinaigrette:
6 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 1/2 teaspoons sesame oil
1 teaspoon sugar
1 tablespoon fresh ginger -- chopped

Cook the noodles in boiling water as per package directions. drain, cover, and set aside in the refrigerator.

Mix all the vinaigrette ingredients together in a small bowl. Verify the seasoning and pour over the cold noodles.

Garnish with green onions, coriander and sesame seeds to taste.

Serves 4

AuthorNote: Soba noodles are made from buckwheat and common wheat. The Japanese have been making them since the fifteenth century.

Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 226 Calories; 2g Fat (7.9% calories from fat); 10g Protein; 46g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1993mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Belgian Hot Chocolate Tartlets

 


* Exported from MasterCook *

Belgian Hot Chocolate Tartlets

Recipe By :Chef Isabelle Legare, Ecole Hoteliere de la Capitale in Quebec
Serving Size : 10 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup soft butter
1 1/2 cups granulated maple sugar
6 1/3 ounces semi-sweet dark chocolate -- melted
6 eggs
2/3 cup all purpose flour -- sifted

Butter 10 small tart pans.

Melt the butter and transfer to a bowl. Add the maple sugar and whisk well.

Add the chocolate and mix well.

Incorporate the eggs, one at a time, and then add the flour.

Pour into the mould and cook in the oven at 300F (150C) for approximately 10 minutes. Serve immediately.

Makes 10 tartlets
Prep time: 45 mins

AuthorNote: this recipe from Belgium can also be made with equal parts of wheat flour and all-purpose flour. You can add small berries in the center and flavor them with finely chopped fresh basil.

Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"10 tartlets"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 318 Calories; 18g Fat (47.8% calories from fat); 5g Protein; 38g Carbohydrate; 1g Dietary Fiber; 152mg Cholesterol; 140mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 4095 904887 0 0

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

 


* Exported from MasterCook *

Falafel Tomato Sauce - Hot

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup tomato paste
1/4 cup water
1/2 teaspoon harissa -- or hot sauce
2 cloves garlic -- pressed
1 teaspoon lemon juice
1 tablespoon fresh parsley -- finely chopped

In a medium saucepan, combine all ingredients. Bring to a boil, then reduce heat to low and allow to simmer for 15 -20 minutes. Sitting frequently.

Serve falafel hot sauce immediately as a dip for falafel or drizzle onto falafel pita sandwich. Falafel hot sauce is great at room temperature and even cold!

Store in refrigerator for up two weeks.

Makes 1 cup (8 two-tablespoon servings)

Falafel hot sauce can be drizzled into a falafel pita sandwich or used for dipping.

Cuisine:
"MidEastern"
Source:
"Arabic Food Recipes blog"
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 22 Calories; trace Fat (5.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

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