Friday, July 29, 2011

[MC-AllEthnic-Recipes] Vietnamese Ban Xeo - Vegetarian Street Pancake Crepe

 


* Exported from MasterCook *

Vietnamese Ban Xeo - Vegetarian Street Pancake Crepe

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crepe:
1 1/3 cups rice flour
1 small egg
1/2 teaspoon salt
1 teaspoon ground turmeric
1 3/4 cups coconut milk -- canned
To fry: -- sunflower oil
Sauce:
2 1/2 tablespoons lime juice
1 1/2 tablespoons toasted sesame oil
1 tablespoon brown sugar
1 tablespoon rice wine
1 tablespoon sweet soy sauce -- kecap manis
2 teaspoons grated fresh ginger
1 fresh red chile -- finely chopped
1 garlic clove -- crushed
1/2 teaspoon salt
Filling:
1 large carrot -- peeled
1 daikon radish -- peeled
4 green onions
1 fresh green chili pepper
1 1/2 cups snow peas
1 cup loosely packed cilantro leaves
2/3 cup loosely packed Thai basil leaves
1/4 cup loosely packed mint leaves
1 cup mung bean sprouts
1 cup enoki mushrooms

Blend the rice flour, egg, salt, and turmeric in a large bowl. Slowly add the coconut milk, whisking well to avoid any lumps. You want to get a thinnish pancake batter with the consistency of light cream. Add more coconut milk or water, if necessary (you may need to add some later, when you are cooking the pancakes, because the batter tends to thicken). Set aside to rest.

To make the sauce: just whisk together all the ingredients, adjusting the amount of chile to your taste.

To make the filling: shred the carrot and daikon thinly. Slice the green onion on an angle, and cut the green chile and snow peas into long, thin strips. Pick the herb leaves. Set all the prepared vegetables and herbs aside with the sprouts and mushrooms.

When you are ready to serve the pancakes, heat up a large nonstick frying pan that is roughly 9-inches in diameter, making sure it doesn't get extremely hot. Add a tiny amount of sunflower oil.

Pour in about one-quarter of the batter and swirl around to coat the bottom of the pan. The edges of the pancake can be thinner than the center and turn crisp or it can all have the same thickness as a regular pancake. Once the underside is golden brown, turn the pancake over and cook the other side. Remove from the pan and keep warm while you make the other three pancakes.

Place a warm pancake on each serving plate and pile vegetables and herbs over one half of it. Drizzle the vegetables with some sauce and fold the other half of the pancake over them. Spoon some more sauce on top and serve, with any remaining sauce on the side.

Serves 4

AuthorNote: in 2007 I visited Hanoi with my friend Alex Meitlis, and found myself squatting in the dingiest of family-run street kitchens, experiencing the best food I've ever tested. The freshness of the vegetables and herbs was mind-blowing.

Here's a vegetarian adaptation of a traditional Vietnamese pancake, normally consisting of fatty pork and prawns. I add sweet soy to the dipping sauce to make up for omitting the Vietnamese fish sauce, nuoc mam.

Cuisine:
"Asian"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"July 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 595 Calories; 33g Fat (47.8% calories from fat); 11g Protein; 69g Carbohydrate; 8g Dietary Fiber; 53mg Cholesterol; 603mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Spanish Multi-Vegetable Paella

 


* Exported from MasterCook *

Spanish Multi-Vegetable Paella

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
1/2 Spanish onion -- finely chopped
1 small red bell pepper -- cut into strips
1 small yellow bell pepper -- cut into strips
1/2 fennel bulb -- cut into strips
2 garlic cloves -- crushed
2 bay leaves
1/4 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 cup Calasparra rice -- or another short-grain paella rice
6 1/2 tablespoons good-quality sherry
1 teaspoon saffron threads
salt
2 cups boiling vegetable stock
3/4 cup shelled fava beans -- fresh or frozen
12 plum tomatoes -- halved
5 small grilled artichokes -- in oil from a jar, drained and quartered
15 pitted kalamata olives -- crushed or halved
2 tablespoons roughly chopped flat-leaf parsley
4 lemon wedges

Heat up the olive oil in a paella pan, or a large shallow skillet, and gently fry the onion for 5 minutes. Add the bell peppers and fennel and continue to fry on medium for about 6 minutes, or until soft and golden. Add the garlic and cook for 1 minute more.

Add the bay leaves, paprika, turmeric and cayenne to the vegetables and stir well. Then add the rice and stir thoroughly for 2 minutes before adding the sherry and saffron. Boil down for a minute, then add the stock and 1/3 teaspoon salt. Reduce the heat to the minimum and simmer very gently for about 20 minutes., or until most of the liquid has been absorbed by the rice. Do not cover the pan and don't stir the rice during the cooking.

Meanwhile, pour plenty of boiling water over the fava beans in a bowl and leave for a minute, then drain well and leave to cool down. Now squeeze each bean gently to remove the skin and discard it.

Remove the paella pan from the heat. Taste and add more salt if needed but without stirring the rice and vegetables much. Scatter the tomatoes, artichokes and fava beans over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes.

Take off the foil. Scatter the olives on top of the paella and sprinkle with parsley. Serve with wedges of lemon.

Serves 2 generously.

AuthorNote: all my Spanish ingredients, and lots of other delicious wonders, I get at a small Spanish supermarket, Garcia, on Portobello Road. This is a proper piece of Spain in central London, not only for the produce but also for the typical laid-back attitude. I can't be sure but I think they take a siesta in the middle of the day. Calasparra rice and other good-quality Spanish products can be bought from La Tienda.com in the United States.

Cuisine:
"Spanish"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"July 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1046 Calories; 30g Fat (27.0% calories from fat); 29g Protein; 156g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 1288mg Sodium. Exchanges: 7 Grain(Starch); 1 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 5 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1363 0 0 0 3264 0 0 926531 0 0

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[MC-AllEthnic-Recipes] Mediterranean Garlic Soup and Harissa - 22g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Mediterranean Garlic Soup and Harissa

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Harissa:
1 red bell pepper
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon caraway seeds
1/2 tablespoon olive oil
1 small red onion -- roughly chopped
3 garlic cloves -- roughly chopped
2 fresh red chilies -- medium-hot, seeded and roughly chopped
1/2 tablespoon tomato paste
2 tablespoons lemon juice
2/3 teaspoon coarse sea salt
Soup:
4 medium shallots -- finely chopped
3 celery stalks -- finely diced
3 tablespoons butter
2 tablespoons olive oil
25 medium garlic cloves -- finely sliced
2 teaspoons chopped fresh ginger
1 teaspoon finely chopped thyme
1 cup white wine
1 pinch saffron threads -- generous
4 bay leaves
1 quart good quality vegetable stock
1/2 teaspoon coarse sea salt
4 tablespoons roughly chopped flat-leaf parsley
To serve: -- roughly chopped cilantro and Greek yogurt (optional)

To make the harissa. Preheat the grill to high, then grill the bell pepper for 15 to 20 minutes, or until blackened all over. Transfer to a bowl, cover it with plastic wrap and allow to cool. Then peel the pepper and discard its seeds.

Place a frying pan on low heat and lightly dry-roast the coriander, cumin and caraway seeds for 2 minutes. Remove them to a mortar and use a pestle to grind to a powder.

Add the olive oil to the frying pan and heat, then fry the onion, garlic and chiles on medium heat for 6 to 8 minutes, to a dark smoky color. Cool slightly, then tip into a blender or food processor. Add the remaining harissa ingredients, including the grilled pepper and ground spices, and blitz together to make a paste. Set aside.

Gently fry the shallots and celery with the butter and oil for about 10 minutes, or until soft and translucent. Add the garlic and cook for a further 5 minutes. Stir in the ginger and thyme. Pour in the wine and leave to simmer for a few minutes, then add the saffron, bay leaves, stock and salt. Simmer for about 10 minutes.

Remove the bay leaves and add the parsley. Bltz with an immersion blender (or regular blender) or a food processor. Do not blend to a complete puree; keep some bits of vegetable for texture.

Divide the soup among shallow bowls. Swirl in some harissa and sprinkle with chopped cilantro. Finish with a dollop of Greek yogurt, if you like.

Serves 4

AuthorNote:

Cuisine:
"Mediterranean"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"July 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 289 Calories; 17g Fat (60.3% calories from fat); 3g Protein; 22g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 1268mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 903727 0 0 4860 0 0 0 0 0 0 0 0 0 0 0 0 4860 0 0

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[MC-AllEthnic-Recipes] Mediterranean Garlic Soup and Harissa - 22g Carbohydrate; 3g Dietary Fiber

 
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[MC-AllEthnic-Recipes] Asian Sweet Winter Slaw

 


* Exported from MasterCook *

Asian Sweet Winter Slaw

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dressing:
6 1/2 tablespoons lime juice
1 lemongrass stalk -- chopped into small pieces
3 tablespoons maple syrup
2 tablespoons toasted sesame oil
1 teaspoon soy sauce
1/4 teaspoon chile flakes
4 tablespoons light olive oil -- or sunflower oil
Salad:
1 1/4 cups macadamia nuts
2 teaspoons butter
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon chile flakes
6 ounces Savoy cabbage leaves -- (7 leaves) shredded
10 ounces red cabbage -- (1/2 head) finely shredded
1 mango -- cut in strips
1 papaya -- cut into strips
1 fresh red chile -- seeded and finely sliced
1/4 cup mint -- leaves picked and roughly chopped
1 1/2 cups cilantro -- leaves picked and roughly chopped

To make the dressing: Place all the ingredients, except the oil, in a small saucepan and reduce over high heat for 5 to 10 minutes, or until thick and syrupy. Remove from the heat. Once cooled down, strain the sauce into a bowl and add the oil. Put aside for later.

Place the macadamia nuts in a frying pan over medium heat and dry-roasting for a few minutes, stirring occasionally, until they are lightly colored on all sides. Add the butter. When it has melted add the sugar, salt, and chile flakes. Use a wooden spoon to stir constantly to coat the nuts in the sugar as it caramelizes. Watch carefully as it will only take 1 to 2 minutes and the sugar can burn quickly. Turn out onto a sheet of parchment paper. Cool the nuts, then roughly chop them.

Place the shredded cabbages in a large mixing bowl with the rest of the salad ingredients, including the nuts. Add the dressing and toss together. Taste and add more salt, if you need to, then serve.

Serves 6

AuthorNote: This salad will bring color to your winter dinner table and liven up any meal. You can leave out the caramelized macadamias, if you like, or use roasted peanuts instead. Consider serving the slaw with Chard Cakes or roast [2Favorite].

Cuisine:
"Asian"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"July 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 473 Calories; 36g Fat (64.2% calories from fat); 6g Protein; 39g Carbohydrate; 7g Dietary Fiber; 3mg Cholesterol; 283mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 7 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 4714 1451 0 0 0 0 0 0 4844 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Asian Pickled Carrots and Radishes - 3g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Asian Pickled Carrots and Radishes

Recipe By :Adapted from food blogger Marisa McClellan of FoodinJars.com.

Serving Size : 48 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups distilled white vinegar
3 cups water
1/4 cup coriander seed
3 teaspoons black mustard seed
1/4 cup kosher salt -- or pickling salt
1 teaspoon crushed red pepper flakes
3 teaspoons powdered ginger
8 fat carrots -- peeled, trimmed and cut crosswise into thin slices (preferably with a mandoline; about 8 cups)
5 bunches radishes -- trimmed and cut into thin slices (preferably with a mandoline; about 8 cups) 12 star anise

Fill a large saucepan or stockpot halfway with water and heat over medium heat until the water is barely bubbing. Place 12 half-pint jars in the water. (Filling the jars with water from the saucepan will keep them from floating.) Keep the jars hot until ready for use. (You may also use a dishwasher to wash and heat the jars.)

Place the jar lids and rings in a large saucepan. Cover them with water and heat over medium heat until the water is barely bubbling. Keep the lids hot until you are ready to use them. Do not boil the lids.

Combine the vinegar, water, coriander seed, mustard seed, kosher or pickling salt, crushed red pepper flakes and powdered ginger in a medium nonreactive saucepan over medium-high heat. Mix well, then bring to a boil; avoid inhaling the steam to prevent coughing. Taste, and adjust the seasoning as needed.

Stir in the carrots and radishes. Cook for about 30 seconds, then remove from the heat.

Use tongs to remove the jars from the water.

Fill the jars with the vegetables and brine, leaving about 1/4 inch of space at the top. Put a star anise in each jar. Wipe the rims clean. Screw on the lids until they are just snug and return the jars to the water, making sure they are covered by 1 to 2 inches of water. Bring the water to a boil over high heat; process for 10 minutes.

Use tongs to transfer the jars to a heatproof surface to cool. Store in a cool, dry place for up to 1 year.

Makes 12 half-pints (48 one-quarter cup servings)

25 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 140mg sodium, 5g carbohydrates, 2g dietary fiber, 3g sugar, 0g protein.

This aromatic mix makes a great topping for roast pork sandwiches and chicken or pork tacos. For more Asian flavor, substitute daikon radish for the more common red radishes.

If you choose not to process the jars, you can refrigerate the pickles for up to 1 month.

Cuisine:
"Asian"
Source:
"Tested by Marissa McClellan and Jane Black for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"12 half-pint"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 10 Calories; trace Fat (12.2% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 475mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 3074 0 0 0 0 0 3617 260 0

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[MC-AllEthnic-Recipes] Apple Raita - Indian ; 0 pts; 5g Carbohydrate; 1g Dietary Fiber

 

Old pts, NOT PtsPlus
* Exported from MasterCook *

Apple Raita - Indian

Recipe By :Adapted from "The Modern Vegetarian," by Maria Elia (Kyle, 2009).

Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
LowFat (Less than 10%) LowFat (Less than 20%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup plain whole yogurt -- or low-fat Greek-style yogurt
1/4 seedless (English) cucumber -- peeled and cut into small dice (1/3 cup)
1/2 Granny Smith apple -- peeled, cored and grated (1/2 cup)
2 tablespoons finely chopped red onion
1 piece peeled ginger root -- (1 inch)
1 Pinch ground cumin
1 Pinch garam masala
1 tablespoon lime juice -- Juice of 1 lime
1 sprig cilantro leaves -- (or 2)
Sea salt

Combine the yogurt, cucumber, apple, onion, ginger, spices, lime juice, cilantro in a medium bowl; season with salt to taste. Refrigerate until ready to serve.

4 servings

32 calories, 1g fat, 1g saturated fat, 4mg cholesterol, 82mg sodium, 4g carbohydrates, 0g dietary fiber, 2g sugar, 1g protein.

MAKE AHEAD: This can be made and refrigerated several hours ahead. It's best served the same day it's made.

Cuisine:
"Indian"
Source:
"Tested by Bonnie S. Benwick for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 27 Calories; 1g Fat (17.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Ancho Chili Pickled Salsa - Mexican; 7g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Ancho Chili Pickled Salsa - Mexican

Recipe By :Adapted from a Diana Kennedy recipe by Patricia Jinich, chef at the Mexican Cultural Institute. Her Web site is www.patismexicantable.com.

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces dried ancho chili peppers -- preferably Orale brand
1/2 medium white onion -- finely chopped (1/2 cup) 2 medium cloves garlic, finely chopped
1/4 cup rice vinegar
1/4 cup white distilled vinegar
1/2 cup safflower oil -- or vegetable oil
1 1/2 teaspoons kosher salt -- coarse or sea salt, or more to taste
1 1/2 teaspoons light brown sugar -- or more to taste

Make a slit in each dried ancho chili pepper, then remove and discard the stems, seeds and veins. Rinse the remaining peppers lightly with cold water. Use kitchen scissors to cut the peppers crosswise into thin strips and place them in a mixing bowl.

Add the onion, garlic, vinegars, oil, salt and sugar; toss to mix well. Transfer to a container with a tight-fitting lid and refrigerate for at least 8 hours and up to several months. Serve chilled or at room temperature.

Makes 2 cups

85 calories, 7g fat, 1g saturated fat, 0mg cholesterol, 205mg sodium, 5g carbohydrates, 2g dietary fiber, 3g sugar, 1g protein.

This marinated salsa is chocolaty, sweet, deep, mildly spicy and incredibly interesting. Versions of it are common in northern states of Mexico. Feel free to adjust the sugar to your taste.

It is perfect as a companion to grilled meats or chicken, or as a spread on sandwiches, panini and crostini. For a beautiful and original appetizer, pair it with hard-textured but mildly flavored cheeses such as Mexican panela, queso fresco, sliced mozzarella or Oaxaca.

MAKE AHEAD: The chili peppers need to macerate for at least 8 hours. The assembled salsa can be refrigerated for months.

Cuisine:
"Mexican"
Source:
"Tested by Kathleen Hom for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 157 Calories; 15g Fat (78.7% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 358mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 3074 0 0 0

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[MC-AllEthnic-Recipes] Amped-Up Red Pepper Paste - Portugese Massa de Pimentao ; 3g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Amped-Up Red Pepper Paste - Portugese Massa de Pimentao

Recipe By :Adapted from "The New Portuguese Table," by David Leite (Clarkson Potter, 2009).

Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sweet paprika
2 tablespoons sweet smoked paprika
1/4 cup dry red wine
8 cloves garlic -- (8 to 10)
2 Turkish bay leaves -- well crumbled
1 tablespoon double-concentrated tomato paste
1 1/2 tablespoons fresh squeezed lemon juice -- from 1/2 large lemon
7 sprigs cilantro -- Leaves and tender stems
5 sprigs flat-leaf parsley leaves -- only
1 1/2 tablespoons kosher salt
1/4 teaspoon freshly ground white pepper
2 dashes piri-piri sauce -- or store-bought hot sauce
1/4 cup olive oil

Combine the sweet paprika and the smoked paprika, the wine, garlic (to taste), crumbled bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, white pepper and piri-piri sauce (to taste) in the bowl of food processor or blender; pulse until the garlic and herbs are minced, stopping to scrape down any chunky bits from the sides of the bowl or jar.

With the motor running, add the oil in a slow, steady stream to form a homogenous dark-red paste; this should take 1 to 2 minutes. Use the mixture immediately, or transfer it to a glass jar with a tight-fitting lid and refrigerate for up to 1 month.

Makes 1 to 1 1/2 cups (20 one-tablespoon servings)

Versions of this paste, called massa de pimentao and usually made with salt-cured bell peppers, are classic Portuguese staples. Use this on beef, chicken, firm-fleshed fish and even potato halves bound for roasting in the oven.

MAKE AHEAD: The paste can be refrigerated for up to 1 month.

Cuisine:
"Spanish/Iberian"
Source:
"Tested by Bonnie S. Benwick for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; 3g Fat (65.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 443mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 92 1504 0 0 0 0 0 20151 0

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[MC-AllEthnic-Recipes] Almond Pepper Sauce - Spanish Romesco Sauce - 2g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Almond Pepper Sauce - Spanish Romesco Sauce

Recipe By :Adapted from a recipe found in "Herbs Love Tomatoes, Peppers, Onions and Zucchini," by Ruth Bass (Storey, 2001).

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup blanched slivered almonds -- lightly toasted (see NOTES)
2 hard-cooked egg yolks -- (from large eggs)
2 medium red bell peppers -- roasted (see NOTES)1 habanero pepper, or other hot red pepper, stemmed and seeded
2 medium cloves garlic -- minced
1/4 cup chopped fresh parsley leaves -- leaves from 1/3 bunch parsley
1/4 cup chopped cilantro leaves -- leaves from 1/3 bunch cilantro
1/4 cup rice wine vinegar
1/2 cup extra-virgin olive oil
3 tablespoons boiling water

Combine the almonds, egg yolks, sweet and hot pepper, garlic, parsley, cilantro and vinegar in a food processor or blender; puree until smooth.

With the machine running, slowly add the oil and then the boiling water. The yield will be 2 cups. Transfer to a glass container; cover and refrigerate until needed.

NOTES: Toast the almonds in a small dry skillet over medium-low heat for a few minutes until they are fragrant and lightly browned.

To roast the peppers, place them on a baking sheet under the broiler or place them over the flame on a gas stovetop until they are partially charred. Keep turning the peppers so all sides have been exposed. When all sides are charred, put the charred peppers in a paper bag for 10; minutes to steam and loosen the skins. Take the peppers out of the bag and slide the skin off the meat of the pepper; discard the skins. Cut the peppers in half lengthwise and remove the stem and seeds.

Makes 2 cups

60 calories, 5g fat, 1g saturated fat, 15mg cholesterol, 0mg sodium, 1g carbohydrates, 0g dietary fiber, 0g sugar, 0g protein.

This is a traditional Spanish sauce that elevates seafood or vegetables from plain to extraordinary with very little effort from the cook. A tablespoon or two will also spice up a seafood stew or soup or use it like pesto on pasta or sandwiches. The flavor continues to develop after the sauce sits in the refrigerator for a day or two.

Cuisine:
"Spanish/Iberian"
Source:
"Tested by Cynthia A. Brown for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 64 Calories; 6g Fat (82.2% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 902277 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Ajvar - Balkan Spicy Grilled Pepper and Eggplant Spread ; 5g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Ajvar - Balkan Spicy Grilled Pepper and Eggplant Spread

Recipe By :Adapted from a Mitric family recipe.
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small eggplant
1/4 cup olive oil -- plus more for drizzling
Salt
8 medium red bell pepper -- orange, yellow or green bell peppers, washed well (use a variety; the more reds, the brighter the color of the spread) (8 to 10)
2 splashes cider vinegar -- plus more as needed
1 Pinch crushed red pepper flakes -- plus more as needed
2 medium cloves garlic -- coarsely chopped (2 to 6)
Freshly ground black pepper
1 sprig fresh basil -- or flat-leaf parsley, for garnish (optional)

Position the top oven rack 4 to 5 inches from the broiler element; preheat to broil. Line two baking sheets with aluminum foil.

Cut the eggplant in half lengthwise and use a knife to score the flesh lengthwise 3 or 4 times. Drizzle a little oil and salt on each half. Place the halves cut side down on one of the lined baking sheets and place the sheet on the middle oven rack. Place the peppers on the second baking sheet and place that on the top oven rack. Broil the peppers for a total of about 30 minutes, turning them often so that all sides are charred and blistered. Transfer the peppers to a large resealable plastic food storage bag, sprinkle with a little water and seal; let sit for 15 minutes. (At this point, the unpeeled peppers can be flattened and frozen in airtight containers for later use.)

If the eggplant halves are not tender when the peppers are done, flip the halves over, set the oven temperature at 350 degrees and bake for 10 to 15 minutes or until they are easily pierced with a knife.

When the halves are cool enough to handle, use an ice cream scoop to remove the eggplant pulp, discarding the skin and seeds. Transfer to a food processor and add 2 tablespoons of olive oil, a splash of cider vinegar, the crushed red pepper flakes and garlic (1 to 3 cloves) to taste. Pulse several times just to combine lightly. Scoop the eggplant mixture into a serving dish and set aside.

Discard the cooled peppers' skins, stems and seeds; place the finished peppers in a colander to drain as you work. Transfer the peppers to the food processor and add the remaining 2 tablespoons of olive oil, garlic (1 to 3 cloves) to taste, and salt and pepper to taste. Pulse lightly to combine.

Add the peppers to the eggplant, mixing lightly; taste and add seasonings, cider vinegar and garlic as needed. Smooth the mixture in the bowl and decorate the surface with finely diced garlic and a sprig of basil or parsley, if desired. Cover and refrigerate until ready to serve.

Makes 5 to 7 cups

This is easy to make and endlessly adaptable. Serve with crusty bread or as an accompaniment to grilled [Favorites]. Serbian cooks pair ajvar with grilled [Favorite] or serve it alongside cucumber, yogurt and dill salad.

The recipe works best when you use a majority of red bell peppers.

The spread can be refrigerated in an airtight container for up to 5 days; taste and adjust seasoning before serving.

Cuisine:
"Eastern European"
Source:
"Tested by Frances Stead Sellers for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 39 Calories; 2g Fat (48.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Adobo Sauce Nuevo - 5g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Adobo Sauce Nuevo

Recipe By :"Nuevo Latino" by Douglas Rodriguez (Ten Speed Press, 1995).

Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons ancho chili powder
1/2 small onion -- coarsely chopped
5 cloves garlic -- finely chopped
2 canned chipotle chili peppers -- with seeds
1 tablespoon dried rosemary
1/2 cup fresh orange juice
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper

Place the chili powder, onion, garlic, chipotle chili peppers, rosemary and orange juice in a blender and puree on high speed until smooth. Transfer the mixture into a bowl and whisk in the oil. Add salt and pepper to taste. May cover and refrigerate for up to 3 days.

Makes approximately 1 1/2 cups

Adobo (ah-DOH-boh) means "marinade" in Spanish; in Mexican cuisine it can be either a dry spice mixture, a wet paste, a marinade or a sauce. Adobo sauce, a dark red piquant paste, is made from chili peppers. Chipotle (chih-POHT-lay) chilis, which are actually dried, smoked jalapeno chilis, are often canned in adobo sauce. Both the fiery chilis and the smoky sauce are valuable ingredients in many Mexican dishes.

Cuisine:
"Mexican"
Source:
"Washington Post Company"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 184 Calories; 18g Fat (87.0% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 50mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

Nutr. Assoc. : 0 0 0 1094 0 0 0 0 0

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