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* Exported from MasterCook *
Summer Salad with Feta
Recipe By :Martha Rose Shulman
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 medium ripe tomaotes -- or large ripe tomatoes cut into wedges (if large, the wedges should be cut crosswise in half), or 1 pint of cherry tomatoes cut in half
1/2 European cucumber -- or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3-inch thick.
Sea salt -- or fleur de sel and freshly ground pepper
2 tablespoons red wine vinegar -- or sherry vinegar
1/4 cup extra virgin olive oil
1/2 cup crumbled feta
1 tablespoon chopped fresh mint -- ( to 2 T.) or 3/4 teaspoon dried oregano
Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive
oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings,
and serve.
Yield: 4 to 6 servings
VARIATIONS: Add any or all of the ingredients below:
1/2 small red onion, sliced and rinsed with cold water
12 to 18 imported Greek black olives, such as kalamatas or amphisas
1 small green, yellow, or red bell pepper
1 heart of romaine lettuce, cut in 2-inch pieces
A handful of cubed stale bread or croutons
Advance preparation: You can assemble the salad hours before adding the
seasonings, vinegar, and olive oil. Be warned: If you salt the salad too
long before serving, it will become watery, as the salt draws out juices
from the vegetables.
Approximate nutritional information: 163 calories; calories from fat: 129;
total fat: 14.3g; saturated fat 3.8g; cholesterol 13mg; sodium 175mg;
total carbohydrates 6.7g; dietary fiber 1.7g; sugars 4.4g; protein:3.4g
(Data provided by calorie-count.com)
Tomatoes were this summer's forbidden fruit (yes, they are fruits, not
vegetables). It was just last week that the Food and Drug Administration
announced that tomatoes are safe to eat again wonderful news for those
pining for the fruitiness of the heirloom, the brawn and juice of the
beefsteak, or the tart edge of the cherry tomato. Even better than their
wide variety of flavors, tomatoes are loaded with vitamin C, vitamin E,
beta carotene and lycopene, all powerful antioxidants.
Like a ripe peach, a tomato should give just slightly when pressed. It may
be firmer at the shoulders, but it shouldn't be hard, and if it has no
smell, it's probably not ripe. At the height of tomato season, be wary of
soft, mushy spots.If possible, look for vine-ripened tomatoes grown on a
farm near you; the flavor will far surpass that of tomatoes imported over
long distances.
July 21, 2008
Cuisine:
"Mediterranean"
Source:
"Recipes for Health, New York Times, July 21, 2008"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 166 Calories; 14g Fat (74.4%
calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 13mg
Cholesterol; 179mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 2 1/2
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 1514 0 0 0 0 0 0
Not TNT> My weekend experiment. I love a good clafoutis. I've made others in the slow cooker that were more steamed than baked, this time I'll put a tea towel under the cooker cover and see if that gives a more 'baked' result.
* Exported from MasterCook *
Slow Cooker Creamy Cherry Clafoutis
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
To grease: -- unsalted butter
12 ounces frozen pitted cherries -- (1 bag) about 2 1/2 cups, thawed or substitute fresh or drained canned cherries
6 ounces cream cheese -- softened
2 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/4 cup whole milk
1/2 teaspoon grated lemon zest
To garnish: -- confectioners' sugar
Generously butter the bottom and 2-inches up the sides of the insert of a
large slow cooker. Scatter the cherries in the bottom of the cooker.
In a food processor or blender, combine the cream cheese, eggs, sugar,
flour, milk, and lemon zest. Process or blend until smooth and creamy.
Pour the mixture over the cherries.
Cover and cook on high for 1 1/2 to 2 hours, or until the center is just
set. Sprinkle with confectioners' sugar and serve warm, scooping the
clafoutis out of the insert.
Serves 6
AuthorNote: Clafoutis is the French name for a batter cake made with
fruit. It is quick to make and perfect for a homey family dessert.
This version uses cream cheese, so the texture is extra creamy and a
little like a cheesecake. Try it with other soft fruits, such as apricots
or berries.
Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 264 Calories; 12g Fat (40.0%
calories from fat); 6g Protein; 35g Carbohydrate; 1g Dietary Fiber; 103mg
Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 903447 0 0 0 0 0 802 0
To those of us used to classic NY cheesecake, this tastes very cheesy and not very sweet. Not bad, just different. More of a pudding than a cake. A little fiddling with spices and it could be something special.
* Exported from MasterCook *
Slow Cooker Corsican Honey Cheesecake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
To grease: -- unsalted butter
15 ounces whole milk ricotta cheese -- 1 container
6 ounces cream cheese -- softened
1/3 cup honey
2 large eggs
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Butter a 7-inch springform pan. Place the pan on a large sheet of aluminum
foil and wrap the foil around the sides so that water cannot enter.
In a food processor or blender, process or blend the ricotta and cream
cheese with the honey until very smooth. Add the eggs, lemon zest, and
vanilla and process until blended. Pour the mixture into the prepared pan.
Place a rack in the insert of a large slow cooker. Place the pan on the
rack. Pour hot water to a depth of 1 inch around the pan. Cover and cook
on high for 2 1/2 hours, or until the cheesecake is set around the edges
but soft and jiggly in the center. Remove the pan and let the cake cool
slightly on a rack. Cover and refrigerate for at least 2 hours or
overnight.
Run a knife around the edge of the cheesecake. Remove the sides of the
pan. Cut into wedges and serve.
Serves 6
AuthorNote: I've been to Corsica only once, for a very short time,but I
remember having a delightful lunch followed by a honey-flavored
cheesecake. In Corsica, cheese-cake is made with a fresh ricotta-like
sheep's or goat's milk cheese called 'brocciu', pronounced 'broach'. A
blend of ricotta and cream cheese has a similar flavor and texture. Use an
aromatic honey for the best flavor.
Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 306 Calories; 21g Fat (60.0%
calories from fat); 12g Protein; 19g Carbohydrate; trace Dietary Fiber;
138mg Cholesterol; 167mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Fruit; 3
Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 1431 0
I used confectioners sugar here, to avoid the graininess of granulated white sugar. I also added a pinch of cayenne pepper, and a pinch of Himalayan pink salt to make the chocolate pop.
* Exported from MasterCook *
Slow Cooker Bittersweet Chocolate Creams
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons sugar
3 large eggs
2 cups heavy cream
1/4 cup espresso coffee -- or strong coffee
8 ounces bittersweet chocolate -- not unsweetened, broken into small pieces
1 teaspoon vanilla extract
To serve: -- chocolate covered coffee beans, and whipped cream
In a heatproof bowl that will fit in the slow cooker, beat together the
sugar, eggs, cream, and espresso until blended and the sugar is dissolved.
Add the chocolate and stir well.
Place a rack in the insert of a large slow cooker. Place the bowl on the
rack. Pour hot water around the bowl to a depth of 1 inch. Cover and cook
on high for 1 1/2 hours, or until the chocolate is melted and the surface
appears foamy.
Carefully remove the bowl from the cooker. Whisk the mixture until
blended. Add the vanilla. Spoon the mixture into eight ramekins or
demitasse cups.
Cover and refrigerate until well chilled and serve plain or garnished with
the coffee beans and/or whipped cream.
Serves 8
AuthorNote: The gentle heat of the slow cooker is perfect for melting the
chocolate and softly cooking the eggs for these rich and intensely
chocolately creams. A small amount goes a long way, so I sometimes serve
these in demitasse cups with tiny coffee spoons, either plain or decorated
with a dollop of whipped cream and some chocolate shavings or a
chocolate-covered espresso bean. If you don't have an espresso maker,
espresso made from instant powder is fine, or substitute strong brewed
coffee.
ChupaNote: I used Turkish coffee here, with confectioners' sugar. Use the
good vanilla extract, the real stuff. It makes a difference. If you're
feeling brave, add 1/8 teaspoon ground Aleppo red pepper and a pinch of
Saigon cinnamon.
Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 395 Calories; 40g Fat (81.9%
calories from fat); 6g Protein; 13g Carbohydrate; 4g Dietary Fiber; 161mg
Cholesterol; 54mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
Wonderful. Creamy and rich. Use real Madagascar/Bourbon Vanilla, not the supermarket fake stuff. It makes a huge difference when its the only flavoring.
* Exported from MasterCook *
Slow Cooker Bistro Creme Caramel
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/4 cup water
12 ounces evaporated whole milk -- 1 can
14 ounces sweetened condensed milk -- 1 can
4 large eggs
1 teaspoon vanilla extract
Combine the sugar and water in a small saucepan. Cook over medium heat,
swirling the pan occasionally, until the sugar is dissolved. Simmer the
mixture without stirring until it begins to turn brown. Gently swirl the
pan until the syrup is evenly caramelized.
Protect your hand with an oven mitt and pour the hot syrup into a 6-cup
souffle dish, turning the dish to coat the bottom evenly. Let cool until
the caramel is just set.
Whisk together the evaporated and condensed milks in a large bowl. Beat in
the eggs and vanilla until blended. Pour the mixture into the souffle
dish.
Place a rack in the insert of a large slow cooker. Place the dish on the
rack. Pour hot water around the dish to a depth of 1 inch. Cover and cook
on high for 2 to 2 1/2 hours, or until a knife inserted near the center
comes out clean.
Carefully remove the dish from the slow cooker. Let cool slightly, then
cover and refrigerate until chilled, several hours or overnight.
To serve, run a knife around the inside of the dish. Invert a serving
plate on top of the dish and quickly turn the dish over. Carefully remove
the dish, allowing the caramel to drizzle over
the custard. Cut into wedges and serve.
Serves 8
AuthorNote: A French classic, creme caramel is one of the simplest
desserts. Made with evaporated milk and sweetened condensed milk, this
version is the best I have ever tried - and I have tried quite a few. I
keep the canned ingredients in the pantry so I can serve it any time.
To chill it quickly, and serve it sooner, place the dish in a shallow bowl
filled with ice and water.
Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 352 Calories; 10g Fat (25.3%
calories from fat); 10g Protein; 57g Carbohydrate; 0g Dietary Fiber; 135mg
Cholesterol; 143mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 1
1/2 Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
Not TNT
* Exported from MasterCook *
Slow Cooker Apricot French Bread Pudding
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 25%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces dried apricots
To grease: -- unsalted butter
6 large eggs
1/2 cup sugar
2 1/2 cups whole milk
1 1/2 teaspoons vanilla extract
1 teaspoon grated orange zest
6 ounces French bread -- cut into 1" cubes and lightly toasted
Soak the apricots in warm water to cover for 20 minutes. Drain and pat
dry. Cut the apricots into small pieces.
Butter the bottom and 2 inches up the sides of the insert of a large slow
cooker.
In a large bowl, whisk together the eggs and sugar until pale and foamy.
Beat in the milk, vanilla, and orange zest. Stir in the apricots.
Scatter the bread cubes in the bottom of the slow cooker. Pour the milk
mixture over the bread and stir.
Cover and cook on high for 2 1/2 to 3 hours, or until the center is just
set. Serve warm, scooping the pudding from the dish.
Serves 8
AuthorNote: dried apricots add a tangy sweet flavor and sunny color to
this bread pudding. You can also substitute dried cherries, raisins,
cranberries, or other fruits for the apricots.
Toasting the bread is not essential, but it gives the pudding a crunchy
topping.
Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 279 Calories; 7g Fat (22.3%
calories from fat); 10g Protein; 45g Carbohydrate; 3g Dietary Fiber; 169mg
Cholesterol; 222mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pasta with Cherry Tomatoes and Arugula
Recipe By :Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 25%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint cherry tomatoes -- halved if small, quartered if large
1 plump garlic clove -- minced or put through a press (more to taste)
Salt to taste -- (I like to use a very good coarse sea salt or fleur de sel for this)
1 teaspoon balsamic vinegar -- (optional)
1 cup arugula leaves -- coarsely chopped
1 tablespoon slivered fresh basil -- (julliened) or chopped fresh basil
2 tablespoons extra virgin olive oil
3/4 pound fusille -- farfalle, or orecchiette
1/4 cup freshly grated ricotta salata -- or Parmesan (more to taste)
1. Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula,
basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and
adjust seasonings.
2. Meanwhile, bring a large pot of water to a rolling boil. Add a generous
amount of salt and the pasta. Cook al dente, until the pasta is firm to
the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and
serve.
Yield: Makes 4 servings
Advance preparation: You can make the tomato and arugula mixture a few
hours ahead.
Approximate nutritional information: 407 calories; calories from fat 92;
total fat: 10.3g; saturated fat 2.0g; cholesterol 6mg; sodium 140mg; total
carbohydrates 67.4g; dietary fiber 4.0g; sugars 3.7g; protein 13.9g (Data
provided by calorie-count.com)
I'm a big fan of uncooked tomato sauces for my summer pastas. This one is
very popular in the Southern Italian region of Puglia, and in my house
right now, because my cherry tomato plants are producing lots of ripe
tomatoes every day. Arugula adds not only wonderful flavor (all the more
if you can find peppery wild arugula), but also a nutritional leafy greens
punch.
July 22, 2008
Cuisine:
"Mediterranean"
Source:
"Recipes for Health, New York Times, July 22, 2008"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 417 Calories; 10g Fat (21.4%
calories from fat); 14g Protein; 68g Carbohydrate; 3g Dietary Fiber; 4mg
Cholesterol; 107mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat;
1 Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 620 0 0 0 20028 0 4363 3562
* Exported from MasterCook *
Mediterranean Drained Yogurt - Yogurt Cheese, Greek-Style Yogurt, or Labne
Recipe By :Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups plain yogurt
Line a strainer with a double thickness of cheesecloth and set it over a
bowl. Place the yogurt in the strainer, and refrigerate for at least two
hours (preferably four hours or longer). Transfer to a covered container
and refrigerate again. Serve as a spread, dip, or topping for rice, or use
as the base for a salad dressing.
Yield: 1 cup (4 one-quarter cup servings
VARIATIONS: Mix in any of the following:
1 to 2 plump garlic cloves, cut in half, green shoots removed, and mashed
to a paste with 1/4 teaspoon salt in a mortar and pestle
1 to 2 tablespoons of finely chopped fresh peppermint or dill (or other
fresh herbs of your choice)
1/2 cup finely chopped dried apricots
1/2 teaspoon or more ground toasted cumin seeds, curry powder or other
spices
Advance preparation: Drained yogurt will last as long as the regular kind,
so check the sell-by date on the container. The yogurt will continue to
give up water, which you should simply pour away.
AuthorNote; Drained of much of its water content, yogurt becomes a thick,
creamy product known in the Middle East as labna or labne. Drained yogurt
is like a moist, fresh, tangy cheese, and it makes a great spread or dip.
In Turkey and in the Middle East, a number of dips and salad dressings are
based on drained yogurt combined with pureed garlic and chopped fresh
herbs. Drained yogurt can be mixed with chopped cucumbers for salads or
with chopped dried apricots for a sweet and tangy dip.
There has been considerable controversy this year over whether certain
brands of bacteria-laden yogurt really help aid digestive health, but
don't let the hullabaloo sour you on yogurt. It's a bona fide superfood,
and live bacterial cultures are what make it unique.
If they survive the pasteurization process, you should find the bacteria
-- usually Lactobacilli and Bifidobacteria -- listed on the container
among the ingredients, right after milk. Both types have long reputations
as probiotics, bacteria that are beneficial to the intestinal tract and
immune system. Beyond that, yogurt is a terrific source of protein and
calcium. Many people who are otherwise lactose-intolerant can digest it.
Still, health isn't the reason that yogurt is a staple of cuisines in the
Caucasus, Balkans, Mediterranean and India. Yogurt is wonderful to cook
with, much more than a breakfast food, and this week's recipes will
showcase a variety of dishes made with it.
Look for plain, minimally processed brands with no added gums, stabilizers
or sweeteners. I prefer low-fat to nonfat, which can be watery and sour,
and may contain fewer fat-soluble vitamins.
Cuisine:
"Mediterranean"
Source:
"Recipes for Health, New York Times, Aug 25, 2008"
S(Formatted by Chupa Babi):
"Feb 2012"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 75 Calories; 4g Fat (47.4% calories
from fat); 4g Protein; 6g Carbohydrate; 0g Dietary Fiber; 16mg
Cholesterol; 57mg Sodium. Exchanges: 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other
Carbohydrates.
NOTES : 2 cups low-fat yogurt
Nutr. Assoc. : 0
* Exported from MasterCook *
French Custard Sauce - Creme Anglaise
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowFat (Less than 10%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup heavy cream
1 cup whole milk
1 vanilla bean -- or 1 1/2 teaspoons vanilla extract
3 large egg yolks
1/3 cup sugar
1 pinch salt
Combine the cream and milk in a small saucepan. Split the vanilla bean
lengthwise with a small sharp knife. Scrape the seeds out of the vanilla
bean and into the cream mixture. Add the vanilla pod. (If using vanilla
extract, add it as the sauce is cooling.)
Cook the cream mixture over medium heat until small bubbles appear around
the edge. Remove from the heat and let stand for 5 minutes. Remove the
vanilla pod and discard.
In a heatproof bowl, whisk the egg yolks, sugar, and salt. Gradually whisk
in the warm cream mixture. Transfer the sauce to the saucepan. Cook over
low heat, stirring constantly, until small wisps of steam appear on the
surface and the sauce coats the back of a spoon. (Test it by dipping a
spoon in the sauce and carefully - it's hot - running your finger down the
back of the spoon. If it leaves a distinct track, the sauce is done.) Do
not allow the sauce to boil, or it may curdle.
Immediately pour the sauce into a clean bowl set into a larger bowl of ice
water. Let cool, stirring occasionally. Cover and refrigerate until
serving time or for up to 2 days.
Makes 2 1/2 cups (5 one-half cup servings)
The ultimate dessert sauce, custard cream is good enough to eat with a
spoon. In fact, I often do! If you want to, you can pour it into an ice
cream maker for perfect vanilla ice cream. As a sauce, it is amazingly
scrumptious with berries, fruit tarts, and anything chocolate.
Cuisine:
"French"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 281 Calories; 22g Fat (70.2%
calories from fat); 4g Protein; 17g Carbohydrate; 0g Dietary Fiber; 199mg
Cholesterol; 73mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 4 1/2
Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Egyptian Spiced Carrot Coconut Dip
Recipe By :Chef Ana Sortun
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup blanched almonds -- . or hazelnuts
1/4 cup coriander seeds
2 tablespoons cumin seeds
2 tablespoons sesame seeds
1/4 cup unsweetened dried shredded coconut
Salt and freshly ground pepper
2 pounds carrots -- cut into 2-inch lengths
6 tablespoons extra-virgin olive oil -- plus more for serving
2 tablespoons white wine vinegar
4 teaspoons harissa -- (see Note)
1 teaspoon ground cumin
1/2 teaspoon ground ginger
To serve: -- Torn pita bread or thinly sliced baguette
1.In a medium skillet, toast the almonds over moderate heat, stirring,
until golden, about 4 minutes. Transfer to a work surface to cool, then
finely chop. Add the coriander and cumin seeds to the skillet and toast,
stirring, until fragrant, about 2 minutes. Transfer to a spice grinder and
let cool completely, then coarsely grind. In a medium bowl, mix the ground
almonds with the spices.
2.Add the sesame seeds to the skillet and toast over moderate heat,
stirring, until golden, about 1 1/2 minutes. Transfer the sesame seeds to
the spice grinder. Toast the coconut in the skillet over moderate heat,
stirring constantly, until golden, about 1 minute. Transfer to the grinder
and let cool completely. Grind the sesame seeds and coconut to a coarse
powder. Add to the almond-spice mixture and season with 1/2 teaspoon each
of salt and pepper.
3.In a large saucepan, cover the carrots with water and bring to a boil.
Reduce the heat to moderate and simmer until tender, about 20 minutes.
Drain the carrots and return them to the saucepan. Cook for 30 seconds
over medium heat to dry thoroughly. Remove from the heat and coarsely mash
the carrots with a fork. Stir in the 6 tablespoons of olive oil, the
vinegar, harissa, ground cumin and ginger. Season with salt and pepper.
Transfer the carrot puree to a bowl and serve with torn pita or cucumber
slices, olive oil and the spice mix.
Serves 8
Make Ahead: The recipe can be prepared up to 2 days ahead. Refrigerate the
carrots and store the spice mixture at room temperature.
Notes: Harissa is a fiery Tunisian spice paste. It is available in jars
and tubes at many specialty food shops.
Adding all four teaspoons of harissa to this dip might make it too spicy
for you, so mix it in gradually and taste as you go.
Cuisine:
"MidEastern"
Source:
"Food & Wine, August 2002, From Vegetable Plot, Editor's Picks: Grace
Parisi's Favorite F&W Recipes"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 206 Calories; 16g Fat (66.7%
calories from fat); 3g Protein; 15g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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* Exported from MasterCook *
Veracruzana Chicken Stew with Winter Squash
Recipe By :Martha Rose Shulman
Serving Size : 5 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- peeled and quartered
4 garlic cloves -- unpeeled
28 ounce canned tomatoes in juice -- 1 can
2 tablespoons extra virgin olive oil
6 skinned chicken legs -- (to 8) and/or thighs (can use boneless thighs)
Salt and freshly ground pepper
1 1/2 cups chicken stock
10 medium green olives -- pitted and finely chopped
1 tablespoon capers -- rinsed and finely chopped
1/4 cup raisins -- (optional)
1 sprig fresh rosemary
1 teaspoon dried oregano -- preferably Mexican
1 cinnamon stick -- (2-inch)
1 bay leaf
1/4 teaspoon cayenne
1 pound butternut squash -- peeled and cut in small dice
2 tablespoons dry sherry -- (optional)
1. Preheat the broiler. Line a small baking sheet or a pie tin with foil
and place the onion and garlic on it. Place under the broiler, close to
the heat. Broil for 2 minutes and check. As soon as the garlic skin is
charred, remove the cloves and set aside. Turn the onion, using tongs, and
continue to broil, turning often, until it is charred and softened, 5 to
10 minutes. Remove from the heat.
2. Peel the garlic and transfer to a blender with the onion and tomatoes
(do this in 2 batches if your blender is small). Blend until smooth.
3. Heat 1 tablespoon of the oil over medium-high heat in a deep lidded
frying pan or a heavy casserole. Season the chicken with salt and pepper
and brown for 5 minutes on each side, in batches if necessary. Transfer to
a bowl. Pour off the fat from the pan.
4. Keep the heat high and add the remaining olive oil. Add the blended
tomato mixture to the pan all at once. It should sear and splutter. Cook,
stirring, for a couple of minutes, until the mixture thickens noticeably,
then add 1/2 cup of the stock and salt to taste. Turn the heat down to low
and simmer, stirring from time to time, for 15 minutes. Stir in the
remaining chicken broth.
5. Return the chicken pieces to the sauce, along with any liquid that has
accumulated in the bowl. Add the olives, capers, raisins, rosemary,
oregano, cinnamon stick, bay leaf, cayenne and squash and bring back to a
simmer. Season to taste with salt and pepper, cover and simmer over low
heat for 30 minutes, or until the chicken and squash are tender. Stir in
the sherry, if desired, and continue to simmer for another 5 minutes.
Taste and adjust seasoning. Serve with rice or other grains.
Yield: 4 to 6 servings.
Advance preparation: The dish will keep well in the refrigerator for 3 or
4 days and can be frozen.
Nutritional information per serving (4 servings using 3 legs/3 thighs):
381 calories; 16 grams total fat; 3 grams saturated fat; 3 grams
polyunsaturated fat; 9 grams monounsaturated fat; 115 milligrams
cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 462 milligrams
sodium (does not include salt to taste); 34 grams protein
This is loosely based on a chicken stew from the Mexican state of
Veracruz. The cuisine of Veracruz, more than any of the other cuisines of
Mexico, retains much Spanish influence, and this is a perfect example.
There are not even any chilies in this stew, though I've added some
cayenne for a little punch.
Feb 14, 2012
Cuisine:
"Mexican"
Source:
"Recipes for Health, New York Times, Feb 14, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 377 Calories; 13g Fat (30.7%
calories from fat); 35g Protein; 31g Carbohydrate; 4g Dietary Fiber; 125mg
Cholesterol; 1222mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean
Meat; 2 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 2580 0 0 0 0 0 0 0 0 0 0 0 0
