Sunday, July 29, 2012

[MC-AllEthnic-Recipes] Hot Curried Fruit

 


* Exported from MasterCook *

Hot Curried Fruit

Recipe By :Stephanie DeBrow
Serving Size : 0 Preparation Time :0:00
Categories : Christmas fruit
holiday side dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can peach halves -- (16 oz)
1 can apricots -- (16 oz)
1 can cherries -- (16 oz)
1 can pear halves -- (16 oz)
1 can chunk pineapple -- (16 oz)
3/4 C brown sugar
2 tsp curry powder
1 TBSP cinnamon
1/2 tsp nutmeg
1/2 C butter

Heat oven to 350F. Drain canned fruit and place in a baking dish. Combine
brown sugar, spices, and butter in a saucepan and bring to a boil. Pour the
mixture over the fruit and place in the oven for 20 minutes. Serve warm.

Recipe by Stephanie DeBrow
Appeared in the Austin-American Statesman 11/24/08
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I make this every year at Christmas - it's awesome with a Christmas ham!
- Angela

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Friday, July 27, 2012

[MC-AllEthnic-Recipes] Romesco Soup with Chicken and Chorizo Sausage - 9g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Romesco Soup with Chicken and Chorizo Sausage

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken drumstick and skin, R-T-C
freshly ground black pepper
4 red bell peppers
1/2 chorizo sausage
2 shallots -- finely chopped
2 cloves garlic -- finely chopped
1 teaspoon smoked paprika
2 pints chicken stock
2 tablespoons almond meal
2 tablespoons red wine vinegar

Preheat oven to 350 degrees F. Place chicken in a roasting dish and season
with black pepper. Roast for 45 minutes.

Meanwhile, place bell peppers onto a tray and roast alongside chicken
until skin blisters and they become soft. Remove chicken and bell peppers
from the oven. Cover the bell peppers with a tea towel and allow to cool
completely before peeling and removing seeds.

Warm a saucepan and cook diced chorizo, shallots and garlic together in a
little oil for a few minutes. Stir in paprika and cook for a further
minute. Add chicken stock, red wine vinegar and peeled peppers. Cover and
simmer for 30 minutes. Remove chorizo with a slotted spoon and reserve for
garnish.

Remove from the heat and stir in almond meal. Puree with a stick blender
until smooth. Bring back to a simmer.

Shred the chicken and mix with the chorizo. Ladle hot soup into bowls, and
top with chicken, chorizo, and freshly ground black pepper.

Serves 4 to 6

Cuisine:
"Spanish"
Source:
"Blood Sugar: Inspiring Recipes for Anyone Facing the Challenge of
Diabetes and Maintaining Good Health by Michael Moore"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 172 Calories; 7g Fat (40.8%
calories from fat); 14g Protein; 9g Carbohydrate; 2g Dietary Fiber; 38mg
Cholesterol; 1827mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat;
1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 2691 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Tunisian Bulgur and Fava Bean Soup - 26g Carbohydrate; 7g Dietary Fiber

 


* Exported from MasterCook *

Tunisian Bulgur and Fava Bean Soup

Recipe By :Divine Secrets of the Mahjoub Sisterhood by Nancy Harmon Jenkins
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried chickpeas -- (6 ounces), soaked overnight and drained
3/4 cup coarse bulgur -- (5 ounces), rinsed
1 cup small dried split fava beans -- (6 ounces)
2 quarts water
1 cup extra-virgin olive oil -- plus more for serving
2 tablespoons tomato paste
1 tablespoon harissa
1 tablespoon tabil -- (Tunisian seasoning mix; see below)
2 teaspoons sweet paprika
3 garlic cloves -- minced
Salt

In a large, heavy saucepan, combine the chickpeas, bulgur, favas, water
and 1 cup of olive oil and bring to a boil. Simmer over low heat, stirring
occasionally, until the chickpeas and fava beans are completely broken
down, about 4 hours. Stir in the tomato paste, harissa, tabil, paprika and
garlic and simmer for 5 minutes longer. Season with salt and serve,
passing extra olive oil at the table.

SERVES: 6

This hearty soup, made from the kinds of basic grains and legumes every
Tunisian housewife has in her larder, is remarkably easy to put together.
The seasonings, added at the end of the cooking time, give the soup depth.

Tabil
3 tablespoons caraway seeds
1/2 cup coriander seeds
3 dried red chiles, seeded
Tabil is made with onions and garlic dried in the strong Tunisian sun. For
a close approximation, toast 3 tablespoons of caraway seeds, 1/2 cup of
coriander seeds and 3 seeded dried red chiles in a large skillet over low
heat until fragrant, about 2 minutes. Let cool, then grind the mixture to
a powder. Store the tabil in a jar in a cool, dry place for up to 2 weeks.

Makes 1/2 cup (8 one tablespoon servings)

Source:
"Food&Wine, February 2002"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 536 Calories; 46g Fat (75.0%
calories from fat); 8g Protein; 26g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 73mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 9 Fat.

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

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[MC-AllEthnic-Recipes] Tradtional Italian Broad Bean Pesto - 23g Carbohydrate; 10g Dietary Fiber

 

Double the garlic and add a healthy dash of red pepper.

* Exported from MasterCook *

Tradtional Italian Broad Bean Pesto

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon lemon juice
1/2 pound fresh broad beans -- skin removed (also called fava beans), about 1 1/2 cups
2 Tablespoons pine nuts -- toasted
1 cup extra-virgin olive oil
1 Tablespoon fresh mint -- chopped
6 basil leaves
1 teaspoon salt
1 teaspoon garlic -- minced
1/2 teaspoon freshly-ground black pepper
2 5/8 ounces Parmesan cheese -- freshly-grated (7/8 cup)

Combine all the ingredients (except the Parmesan cheese) in a blender and
purée until smooth (this pesto will be thick). Season to taste with slat
and black pepper then transfer to a bowl and fold-in the Parmesan cheese.

This is excellent served over toasted French or Greek bread.

Makes around 3 cups (6 one-half cup servings)

Broad Bean Pesto is a traditional Italian recipe for a classic peato sauce
made with broad beans and Parmesan cheese. The full recipe is presented
here and I hope you enjoy this classic Italian version of: Broad Bean
Pesto.

Cuisine:
"Italian"
Source:
"Celtnet dot org"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 522 Calories; 42g Fat (70.6%
calories from fat); 16g Protein; 23g Carbohydrate; 10g Dietary Fiber; 10mg
Cholesterol; 592mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat.

Nutr. Assoc. : 0 3264 0 0 0 0 0 0 20070 0

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[MC-AllEthnic-Recipes] Norwich Inn Vegetable Lo Mein Sauce - 23g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Norwich Inn Vegetable Lo Mein Sauce

Recipe By :Luis Luna, Norwich Inn, Vermont
Serving Size : 3 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lo Mein Sauce:
2 Tbsp Hoisin Sauce
1 tsp Black Pepper Sauce -- (we use Lee Kum Lee brand)
1/2 tsp Chili Black Bean Oil -- (also Lee Kum Lee)
2 cups Vegetable Stock
1 tsp Fresh Ginger
1 tsp Fresh Garlic
1/2 tsp Sesame Oil
Sauteed Vegetables: -- Carrots, Endive, Nappa Cabbage, Scallions, Summer Squash, Asparagus (any variety you like would also work)
Lo mein noodles -- cooked

Saute fresh garlic and ginger in sesame oil, then add first four
ingredients and vegetables. Keep stirring until vegetables begin to
soften. Serve over Lo Mein noodles.

Over the weekend I stayed at this great little B&B in Vermont, the Norwich
Inn [2], where I had the best vegetarian lo mein I have ever tasted. The
dish was created by Luis Luna, a cook who works with the inn's head chef
Cal Hingston. Luna kindly provided the recipe to share with you here on
The Perch [3]. The ingredients are simple and the result is delicious.
Enjoy.

Cuisine:
"Asian"
Source:
"Audubon Magazine Blog, Meatless Mondays"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 141 Calories; 4g Fat (23.5%
calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 2mg
Cholesterol; 1274mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1
Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 1471 2255 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Avocado-Mint Tzatziki - 6g Carbohydrate; 1g Dietary Fiber

 

* Exported from MasterCook *

Avocado-Mint Tzatziki

Recipe By :Chef Cat Cora
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon minced garlic
1 teaspoon kosher salt
2 cups plain yogurt -- regular or low-fat yogurt
1 cup grated cucumber -- peeled, seeded
1 avocado -- diced
2 teaspoons finely chopped mint

Combine first 5 ingredients in a bowl. Stir in cucumber, avocado, and
mint. Cover and chill 1 hour or overnight.

Makes 3 1/2 cups (7 one-half cup servings)

ChupaNote: this was wonderful over grilled vegetables. Increasing the
fresh minced mint to 1/4 cup, I only used 1/4 cup olive oil (and maybe a
tablespoon or so more poured over the finished dip). I also sprinkled a
generous teaspoon of Aleppo red pepper on top of the olive oil, on the
finished dip. Next time, I may just put everything in the food processor
and pulse a few times.

Cuisine:
"Mediterranean"
Source:
"Coastal Living, MAY 2012"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"3 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 22g Fat (84.2%
calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 9mg
Cholesterol; 305mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1/2 Non-Fat
Milk; 4 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 1003 0 0

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Sunday, July 22, 2012

[MC-AllEthnic-Recipes] File - Mastercook generic formatting

 


For those who do not have MasterCook or other data base, it is possible
to post to ERMC with manual formatting. Here is an example.

@@@@@
title
<hard return>
ingredients
<hard return>
directions

Example:

@@@@@
Squash Casserole

2 pounds yellow squash
2 medium tomatoes, sliced
Salt and pepper, to taste
2 medium onions, sliced
1/2 cup Parmesan Cheese
1/4 cup Margarine, (1/2 stick)

Preheat oven to 350 degrees F. Peel and slice squash into rounds about 1/2" thick. Place about 1/3 of the sliced squash in the bottom of a baking dish, add a 1/3 of the tomatoes, salt and pepper, 1/3 of the onions and 1/3 of the cheese. Dot with 1/3 of the margarine. Repeat with additional two layers. Cover with foil and bake in preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes.

Serves 4-6.

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Saturday, July 21, 2012

[MC-AllEthnic-Recipes] Spanish White Grape Garlic Soup - Sopa de Ajo Blanco ; 17g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Spanish White Grape Garlic Soup - Sopa de Ajo Blanco

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices white bread -- without crusts (any kind)
3/4 cup blanched ground almonds
5 cloves garlic -- or 6, chopped
1/4 cup extra-virgin olive oil
2 Tablespoons sherry vinegar
2 cups water
2 cups stock
salt -- to taste
1/2 pound seedless grapes -- green or red

Put bread in a bowl and cover with water. Allow to sit a couple of
minutes, then drain and squeeze out as much water as you can. Crumble
bread and put in food processor with almonds, garlic, oil, vinegar, and
water. Process until smooth. Transfer to a bowl and blend in stock. Taste
and add salt as needed. Chill well. To serve, put some grapes i the bottom
of each bowl and pour soup over.

Serves 6

AuthorNote: Chris and I ate this soup in almost every restaurant we
visited while we were in Spain, and each was a little different. It's
bracing, smooth, and spicy but with a sweet edge provided by the grapes,
and it's especially appealing on a hot day. This is my version, and I
change the amount of garlic almost every time I make it - the number of
cloves depends on how big they are and whether you're in the mood for
mellow or intense.

Cuisine:
"Spanish"
Source:
"In Pursuit of Garlic by Liz Primeau, 2012"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 239 Calories; 18g Fat (64.0%
calories from fat); 6g Protein; 17g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 97mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 20094 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Pink Garlic Soup - Potage de l'Ail Rose

 


* Exported from MasterCook *

Pink Garlic Soup - Potage de l'Ail Rose

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts water
10 cloves garlic
5 ounces vermicelli
1 egg -- separated
1 cup olive oil -- approximately
1 teaspoon Dijon mustard
salt and freshly ground black pepper -- to taste

In a large saucepan bring the water to a boil. Crush the garlic and chop
the cloves finely or put them through a garlic press. Add to the water all
at once. Stir the egg white to a froth and add to water, whisking all the
time. Simmer 3 minutes. Break vermicelli into short pieces, add to broth,
and simmer 3 minutes.

To make a mayonnaise, use a food processor, blender, or whisk to beat egg
yolk with the mustard. Add oil in a slow stream until the mixture
emulsifies and becomes creamy; you'll use close to a cup.

Slowly add a ladleful of warm stock to mayonnaise, then delicately fold
mayonnaise into the soup. Season to taste.

Serves 4

AuthorNote: How can a soup so easy taste so delicious? This soup draws
crowds at Lautrec's Fete de l'Ail Rose the first Friday of every August,
where 250 gallons are made to feed the throng. The pink garlic, of course,
contributes to the flavor, but it's not widely available in North America;
use a mild Rocambole or other garlic instead.

Source:
"In Pursuit of Garlic by Liz Primeau, 2012"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 634 Calories; 55g Fat (77.8%
calories from fat); 5g Protein; 30g Carbohydrate; trace Dietary Fiber;
53mg Cholesterol; 49mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 11 Fat; 0 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Moroccan Lentil Dip - 21g Carbohydrate; 8g Dietary Fiber

 

This was wonderful over leftover brown basmati rice; topped with a couple of tablespoons of yogurt.
* Exported from MasterCook *

Moroccan Lentil Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 clove garlic -- crushed
1 teaspoon ground cumin seed
1 teaspoon ground coriander seed
1 pinch ground fennel seeds
14 ounces canned brown lentils -- rinsed and drained
1 teaspoon brown sugar

Cook garlic in oil for 1 to 2 minutes and stir in spices. Heat for a
further 1 minuteand add lentils, sugar, and 1/2 cup of water. Simmer for
10 minutes or until liquid has evaporated and lentils are thick. Cool
slightly and process until smooth. Season with salt and serve.

Cuisine:
"Moroccan"
Source:
"Blood Sugar: Inspiring Recipes for Anyone Facing the Challenge of
Diabetes and Maintaining Good Health by Michael Moore"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 152 Calories; 4g Fat (22.5%
calories from fat); 9g Protein; 21g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 3616 20096 20206 807 0

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[MC-AllEthnic-Recipes] Malaysian Onion Pickle

 

A little too hot for me, might cut back on the chile peppers next time.
* Exported from MasterCook *

Malaysian Onion Pickle

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- finely shredded
8 bird's eye chillies -- finely sliced (8 to 10)
2 kaffir lime leaves -- finely shredded
1 Tbsp shredded ginger bud flower -- (bunga kantan)
1 tsp shredded lemon grass
Seasoning:
1 tsp salt
2 Tbsp castor sugar
1 Tbsp vinegar


Mix onions and all shredded ingredients with salt, sugar and vinegar. Toss well to mix, then put into an air-tight plastic container. Refrigerate until ready to serve. Makes a beautiful appetiser.

Cuisine:
"Asian"
Source:
"Malaysianrecips dot org"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 440 Calories; 2g Fat (3.7% calories from fat); 13g Protein; 107g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 2174mg Sodium. Exchanges: 1/2 Grain(Starch); 10 Vegetable; 0 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 631 0 0 0 2788 0 0

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[MC-AllEthnic-Recipes] Madame Barthe's Creamy Garlic Tart - 4g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Madame Barthe's Creamy Garlic Tart

Recipe By :Chef Ryan Scott, Ryan Scott 2 Go, San Francisco
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
pate brisee -- for one-crust pie
2 ounces butter -- cold and cubed
2 ounces grated Parmesan cheese
10 cloves garlic -- peeled and sliced thinly
2 1/2 ounces pine nuts
4 eggs
3/4 cup creme fraiche -- plus 2 Tablespoons

Roll out pate brisee and fit into tarte pan with renewable bottom. Trim
edge flush with top of scalloped edge of pan. With fingers or fork, mix
butter and cheese until crumbly. Sprinkle evenly over pastry. Top with
garlic slices and pine nuts.

Beat eggs and stir in creme fraiche. Pour evenly over base. Bake in 350
degree F oven about 40 minutes. "My grandmother says to be sure to keep
checking it as it cooks", says Pauline. "The filling is so thin and could
easily burn."

Serves 6 to 8

Madame Jacqueline Barthe's favorite family supper inspired the pie
competition at the Fete de l'Ail Rose in Lautrec, France. "We all adore
this pie," says her granddaughter, Pauline Danigo. "We'd eat it any time,
all day, not just for supper."

Cuisine:
"French"
Source:
"In Pursuit of Garlic by Liz Primeau, 2012"
S(Formatted by Chupa Babi):
"July 2012"
Yield:
"1 tart"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 258 Calories; 23g Fat (79.1%
calories from fat); 10g Protein; 4g Carbohydrate; trace Dietary Fiber;
168mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

Nutr. Assoc. : 4478 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Irish Watercress Soup - 14g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Irish Watercress Soup

Recipe By :Chef Darina Allen of Ballymaloe Cooking School - County Cork, Ireland
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons sweet (unsalted) butter
1 1/4 cups potatoes -- peeled and chopped
1 1/4 cups yellow onion -- chopped finely
Kosher salt and freshly ground pepper -- to taste
2 1/2 cups white stock -- or vegetable stock
2 1/2 cups creamy milk -- (whole milk)
2 bunches chopped watercress -- (remove the coarse stalks)

Melt the butter in a heavy-bottomed sauté pan. When it foams, add the potatoes and onions and toss until well coated. Sprinkle with salt and freshly ground pepper. Cover the pan and sweat the vegetables over low heat for 10 minutes. Add the stock and milk, bring to a boil and cook until the potatoes and onions are soft.

Add the watercress and boil with the lid off for approximately 4 to 5 minutes until the watercress is cooked. It will taste soft and tender. Do not overcook or the soup will loose its fresh green color.

Puree the soup in a blender or food processor. Taste and add a little more salt and pepper if necessary. Divide among 6 soup bowls and serve.

Yield: 6 Servings

Watercress is frequently mentioned as a foodstuff in the twelfth-century manuscript Agallamh na Seanorach (The Colloquy of the Old Men). Legend has sit that it was watercress that enabled St Brendan to live the ripe old age of 180! In Birr Castle in Co. Offaly, Lord and Lady Rosse still serve a soup of watercress gathered from around St. Brendan's well, just below the castle walls.

Cuisine:
"Irish"
Source:
"Star Chefs"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 161 Calories; 9g Fat (52.7% calories from fat); 5g Protein; 14g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 953mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 2 Fat.

Nutr. Assoc. : 0 0 0 0 342 1641 0

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[MC-AllEthnic-Recipes] Irish Mashed Potatoes from Ulster - Champ

 


* Exported from MasterCook *

Irish Mashed Potatoes from Ulster - Champ

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 25%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds potatoes -- preferably Yukon Gold, peeled and cut into chunks
1 cup chopped leeks -- washed
1 cup low-fat milk
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper -- to taste

1.Place potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook, partially covered, until tender, about 15 minutes.

2.Meanwhile, combine leeks and milk in another saucepan. Bring to a simmer over low heat. Cook, partially covered, stirring occasionally, until the leeks are tender, about 15 minutes.

3.Drain the potatoes and return them to the pan. With a potato masher, mash until smooth. Stir in oil and the warm leeks and milk. Season with salt and pepper.

4 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 40 minutes

Per serving : 213 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 4 mg Cholesterol; 36 g Carbohydrates; 7 g Protein; 2 g Fiber; 192 mg Sodium; 40 mg Potassium

2 1/2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 vegetable, 1/2 fat

Traditionally, this dish is made with potatoes and scallions and topped with a great deal of butter. Substituting leeks for scallions produces a mellower flavor, one that doesn't require a rich finish. Yukon Golds also add buttery color and flavor.

Cuisine:
"Irish"
Source:
"EatingWell, March/April 1996, The Essential EatingWell Cookbook (2004)"
S(Formatted by Chupa Babi):
"July 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 208 Calories; 5g Fat (20.2% calories from fat); 6g Protein; 37g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 178mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

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