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Quick Cream Cheese Chive Dip
8 oz cream cheese, softened
1 C sour cream
1 TBSP dried chives
2 tsp dried minced onion
1 tsp lemon pepper seasoning
1/4 tsp garlic powder
1/8 tsp black pepper
Combine and allow to stand, covered, in the refrigerator for a couple of
hours to allow flavors to develop.
Can be served warm; simply microwave on high for about a minute before
serving. Makes 2 cups.
@@@@@
Dill Sour Cream Dip
1 C sour cream
1/2 tsp lemon pepper
Generous splash of Tabasco
Pinch - less than 1/4 tsp - of dried dill weed
Combine and allow to develop flavor before serving.
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* Exported from MasterCook *
Turkish White Beans and Green Onions in Olive Oil - Zeytinyagli kuru Fasulya
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup extra-virgin olive oil
1 large onion -- chopped
2 1/2 cups water
1 1/2 cups dried small white beans -- (about 3/4 pound) like navy beans, rinsed and picked over
1 medium potato -- peeled and diced
2 carrots -- diced
2 stalks celery -- chopped
3 large garlic cloves -- finely chopped
3 large green onions -- or 6 scallions, chopped
1 teaspoon sugar
salt & freshly ground pepper -- to taste
juice from 1 lemon
1/4 cup finely chopped fresh flat-leaf parsley
leaves
In a skillet or casserole, heat 1/2 cup of the olive oil over medium heat,
then cook the onion until light brown, about 10 minutes,stirring
occasionally. Pour in the water, bring to a boil, and add the beans,
potato, carrots, celery, garlic, green onions, and sugar. Cover, reduce
the heat to low, and cook until the beans are tender, 1 1/4 to 1 1/2
hours.
Pour the remaining 1/2 cup olive oil, season with salt and pepper, and
cook until the water and olive look emulsified, about 10 minutes. Add the
lemon juice, stir, and turn the heat off. Leave the beans in the casserole
until they come to room temperature.
Transfer to a serving platter, sprinkle with the parsley, and serve with
toasted French bread.
Makes 4 to 6 servings
AuthorNote: The amount of olive oil in this preparation called zeytinyagli
kuru fasulya is one of a class of Turkish foods called "olive oil foods".
The tastes are really very heavenly and I would not
reduce the amount. This is a dish that is always eaten at room temperature
and is served at nearly every restaurant in Turkey, but differently every
time. One of the best I've had was at the Ahtapot Restaurant on the little
ancient harbor of Antalya, where they made it with a liquidy tomato sauce
drizzled with olive oil. Green onions, scallions, and spring onions can
all refer to Allium fistulosum, with their differences being one of
cultivar and/or age. They are also known as bunching onions and are grown
for their stalks. They are hardy plants that can survive cold winters and
are best in the springtime, when this recipe would most likely be made.
The green onions used in this recipe have small purple-streaked bulbs that
are a little larger than scallion bulbs. They are slightly sweeter, as
well as a little more pungent.
Cuisine:
"Turkish"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 200"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 643 Calories; 44g Fat (60.3%
calories from fat); 15g Protein; 50g Carbohydrate; 18g Dietary Fiber; 0mg
Cholesterol; 42mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2
Vegetable; 8 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 797 0 0
* Exported from MasterCook *
Turkish Speckled Beans with Carrot and Potato in Olive Oil - Zeytinyagli kuru Fasulya
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup speckled heirloom beans -- (1/2 pound) such as Appaloosa beans or other speckled beans, rinsed and picked over
1 cup extra-virgin olive oil
1 medium onion -- chopped
1 small potato -- peeled and diced
1 large carrot -- diced
3 garlic clove -- finely chopped
4 spring onions -- chopped
1 1/2 stalks celery -- chopped
1/2 teaspoon sugar
1/2 cup water
salt and freshly ground black pepper -- to taste
3 tablespoons fresh lemon juice
3 tablespoons Finely chopped fresh flat-leaf parsley -- leaves only
Place the beans in a large saucepan with cold water to cover by several
inches and bring to a boil. Let continue to boil until al dente, 30
minutes. Drain.
In a large skillet, heat 1/2 cup of the olive oil over medium-high heat,
then cook the onion until golden, about 6 minutes, stirring. Add the
potato, carrot, garlic, spring onions, celery, drained beans, and sugar;
reduce the heat to low, cover, and cook over low heat until the beans are
tender, about 10 minutes, stirring occasionally. Add the remaining 1/2 cup
of olive oil and the water, season with salt and pepper, and cook until
the potato is tender, another 15 minutes. Add the lemon juice, stir, and
remove from the heat.
Let everything cool in the skillet, transfer to a serving platter,
sprinkle with the parsley and serve.
Makes 6 servings as meze, starter
AuthorNote: This recipe is also called 'zeytinyagli kuru fasulya' ... .
This is an "olive oil food". Here, I call for very specific beans, but
typically a Turkish cook would use dried white beans. The spring onions I
call for here are onions that have developed a bigger bulb than a
scallion, but are not yet mature onions.
Cuisine:
"Turkish"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 200"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 466 Calories; 37g Fat (68.7%
calories from fat); 9g Protein; 29g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 20mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 2929 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Tunisian Jewish Carrot Compote - Ajluk al-Jazar
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
6 large carrots -- cut up
1 potato -- (about 1/2 pound), peeled and quartered
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 garlic cloves -- mashed with 1/2 teaspoon salt in a mortar until mushy
1/2 teaspoon harisa -- (chile paste) or hot sauce
1 teaspoon freshly ground caraway seeds
1 teaspoon freshly ground coriander seed
12 imported black olives
To serve: -- 4 small loaves Arabic bread
Bring water to a boil and cook the carrots and potato until soft, about 25
minutes. Drain in a colander and press out any excess water. Transfer to a
medium-size bowl and mash with a fork. Beat the puree with a fork, then
stir in 2 tablespoons of the lemon juice, 2 tablespoons of the olive oil,
the garlic paste, harisa (hot sauce), caraway, and coriander. Beat again,
check the seasonings and correct, and transfer to a small serving plate.
Garnish the top wit the remaining 1 tablespoon each olive oil and lemon
juice, and the olives. Serve in small bowls and eat with heated Arab
flatbread.
Makes 4 to 6 servings.
AuthorNote: This recipe, called 'ajluk al'jazar', is said to be typical of
Tunisian Jews and is adapted from one of Edmond Zeitun's, the author of a
Tunisian cookbook. It is a delightful meze with lettuce leaves or warm
Arabic bread. Don't forget the olives, not only for taste but also for
appearance.
Cuisine:
"North African/Maghreb"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 158 Calories; 11g Fat (58.9%
calories from fat); 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Vegetable; 0
Fruit; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 27232 3609 0 926531 0
* Exported from MasterCook *
Spanish Chickpeas and Hazelnuts with Three Peppers
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped onion
2 tablespoons finely chopped shallot
1 green bell pepper -- seeded and chopped
5 Thai chiles -- or 1 serrano chile, seeded and chopped
2 red Anaheim chiles -- seeded and chopped
1 large garlic clove -- finely chopped
2 tablespoons finely chopped flat-leaf parsley -- leaves only
3/4 cup cooked chickpeas -- drained
1/4 cup blanched roasted hazelnuts
1/2 teaspoon dried thyme
1/4 cup water
In a medium-size skillet, heat the olive oil over medium-high heat, then
cook the onion, shallot, bell pepper, chiles, garlic, and parsley until
soft, about 7 minutes, stirring frequently. Add the chickpeas, hazelnuts,
thyme, and water and continue to cook until the water is almost
evaporated, about 10 minutes. Serve at room temperature.
Makes 4 to 6 servings
AuthorNote: This is a tapa inspired by the cooking of Madrid, where tapas
bars serve a huge range of foods for their ever-hungry and thirsty guests.
The chiles called for in this recipe are not typical Spanish ingredients,
but they work well as a substitute for the long red chiles that would be
used.
Cuisine:
"Spanish/Iberian"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 206 Calories; 14g Fat (56.4%
calories from fat); 5g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 10mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 901101 0 0 0 0 3679 0 0
* Exported from MasterCook *
Provencal Mushroom and Eggplant Terrine - Terrine aux Champignons
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound eggplant -- peeled and diced
salt
10 large eggs
1 large garlic clove -- finely chopped
1/2 teaspoon dried herbes de Provence
1 teaspoon freshly ground white pepper
1 cup heavy cream -- whipped until stiff peaks form
18 ounces button mushrooms -- brushed clean and coarsely chopped
3/4 cup dried porcini mushrooms -- (about 1/2 ounce), soaked in tepid water 10 minutes, drained, rinsed, and chopped
2 tablespoons extra-virgin olive oil
juice from 1/2 lemon
Lay the eggplant pieces on some paper towels and sprinkle with salt. Leave
them to drain of their bitter juices for 30 minutes, then pat dry with
paper towels. Place the eggplant in a food processor and process until
smooth. Transfer the eggplant to a large bowl and mix with the eggs,
garlic, herbes de Provence, 2 teaspoons salt, and the white pepper. Stir
in the whipped cream.
Place the butter and rehydrated mushrooms in a large, hot, dry skillet
without any fat or water over medium heat and let the mushrooms sweat
their liquid, about 15 minutes. When they are dry, add 1 tablespoon of the
olive oil and cook until golden, 3 to 5 minutes, stirring a few times.
Drain if necessary and set aside.
Preheat the oven to 375F.
Once the mushrooms are cool, stir into the eggs with the remaining 1
tablespoon olive oil and the lemon juice. Butter a round 8-inch terrine
that is 3 1/2 inches deep and pour in the egg mixture. Place the terrine
in a bain-marie or baking casserole and fill with water to go halfway up
the sides of the terrine. Place in the oven and bake until brown and a
skewer inserted in the center comes out clean, about 1 1/4 hours. Remove
from the oven and let cool for 1 hours.
Place a round plate on top of the terrine and flip it over to unmold.
Serve in thin slices.
Makes 14 servings.
AuthorNote: this terrine aux champignons is elegant but has a rustic
taste. It is best served in small slices with a little fresh creamery
butter and crusty French bread.
Cuisine:
"French"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 155 Calories; 12g Fat (67.5%
calories from fat); 6g Protein;
* Exported from MasterCook *
Provencal Mushroom and Eggplant Terrine - Terrine aux Champignons
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound eggplant -- peeled and diced
salt
10 large eggs
1 large garlic clove -- finely chopped
1/2 teaspoon dried herbes de Provence
1 teaspoon freshly ground white pepper
1 cup heavy cream -- whipped until stiff peaks form
18 ounces button mushrooms -- brushed clean and coarsely chopped
3/4 cup dried porcini mushrooms -- (about 1/2 ounce), soaked in tepid water 10 minutes, drained, rinsed, and chopped
2 tablespoons extra-virgin olive oil
juice from 1/2 lemon
Lay the eggplant pieces on some paper towels and sprinkle with salt. Leave
them to drain of their bitter juices for 30 minutes, then pat dry with
paper towels. Place the eggplant in a food processor and process until
smooth. Transfer the eggplant to a large bowl and mix with the eggs,
garlic, herbes de Provence, 2 teaspoons salt, and the white pepper. Stir
in the whipped cream.
Place the butter and rehydrated mushrooms in a large, hot, dry skillet
without any fat or water over medium heat and let the mushrooms sweat
their liquid, about 15 minutes. When they are dry, add 1 tablespoon of the
olive oil and cook until golden, 3 to 5 minutes, stirring a few times.
Drain if necessary and set aside.
Preheat the oven to 375F.
Once the mushrooms are cool, stir into the eggs with the remaining 1
tablespoon olive oil and the lemon juice. Butter a round 8-inch terrine
that is 3 1/2 inches deep and pour in the egg mixture. Place the terrine
in a bain-marie or baking casserole and fill with water to go halfway up
the sides of the terrine. Place in the oven and bake until brown and a
skewer inserted in the center comes out clean, about 1 1/4 hours. Remove
from the oven and let cool for 1 hours.
Place a round plate on top of the terrine and flip it over to unmold.
Serve in thin slices.
Makes 14 servings.
AuthorNote: this terrine aux champignons is elegant but has a rustic
taste. It is best served in small slices with a little fresh creamery
butter and crusty French bread.
Cuisine:
"French"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 155 Calories; 12g Fat (67.5%
calories from fat); 6g Protein; 7g Carbohydrate; 1g Dietary Fiber; 175mg
Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 3154 0 0 0 0 0 797
; 175mg
Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 2 Fat.
Nutr. Assoc. : 0 0 0 0 3154 0 0 0 0 0 797
* Exported from MasterCook *
Pate of the Two Sicilies
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons unsalted butter
1 pound button mushroom -- sliced
1 teaspoon herbes de Provence -- dried
salt -- to taste
1/2 cup dry Marsala wine
1 tablespoon salted Pantelleria capers -- rinsed
6 black Gaeta olives -- pitted and chopped
2/3 cup heavy cream
To serve: -- toast points
In a large skillet, melt the butter over low heat, then cook the mushrooms
with the herbes de Provence and a little salt. Once the mushrooms' liquid
has been released and then almost evaporated, about 30 minutes, increase
the heat to medium, add the Marsala, and cook until it evaporates, 7 to 8
minutes, stirring occasionally. Add the capers and olives and cook for 3
to 5 minutes.
Place the mixture in a food processor and process in bursts until it looks
like a pate. Return to the skillet and add the cream. Continue to cook
over medium heat until thick, 4 to 5 minutes. Transfer to a small terrine,
packing it in, and let cool. Refrigerate for at least 2 hours.
Serve with toast points.,
Makes 8 servings.
AuthorNote: The mushroom pate from Naples is adapted from one that was
attributed to F. Santasilia di Torpino, a local cook, and it is typical of
the kind of dish created in the 1800s by the 'monzu', the French-trained
or influenced chefs of the aristocratic families in Naples or Sicily. I
have adapted it from one found in Jeanne Carola Fracesconi's 'La cucina
Napoletana' as pate delle due Sicilie. The Kingdom of the Two Sicilies was
a short-lived merger of the kingdoms of Sicily and Naples under the House
of Bourbon-Sicily in 1816. By 1861 the kingdom had ceased to exist once
Italy was united.
Cuisine:
"Italian"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 12g Fat (83.6%
calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 37mg
Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 4106 0 926531 0 0
* Exported from MasterCook *
Moroccan Fresh Fava Bean Puree - Rafissa al-Ful or Rafissa 'de feves fraiches'
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds fresh fava beans -- in theirs pods, shelled
2 garlic cloves -- mashed with 1 teaspoon salt in a mortar until mushy
1/4 cup extra-virgin olive oil
1/4 teaspoon sweet paprika
1/2 teaspoon finely ground cumin seeds
Place the fava beans in a steamer and cook until soft, about 10 minutes.
Drain, then pinch off the peel and place the beans in a food processor
with the garlic paste. With the processor running, pour the olive oil
through the feed tube. Stop for a moment and add the paprika and cumin.
Continue running the processor until the beans are smooth.
Spread the puree on a flat, round platter and serve with portions of pita
bread. You can garnish the platter with black olives and pieces of chopped
tomatoes.
Serves 6
AuthorNote: In Morocco, this puree is called rafisa al-ful or rafissa 'de
feves fraiches' and can be served as a dip for warm or deep-fried pieces
of pita bread.
Cuisine:
"Moroccan"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 856 Calories; 13g Fat (12.8%
calories from fat); 59g Protein; 133g Carbohydrate; 57g Dietary Fiber; 0mg
Cholesterol; 30mg Sodium. Exchanges: 8 1/2 Grain(Starch); 4 1/2 Lean
Meat; 0 Vegetable; 2 Fat.
Nutr. Assoc. : 3264 0 0 0 3616
* Exported from MasterCook *
Lebanese Pumpkin Puree with Tahini - Qara bi'l-Tahini
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds pumpkin flesh -- peeled, seeded, cubed
1/2 cup tahini -- stirred i the oil has separated out
4 large garlic cloves -- mashed in a mortar with 2 teaspoons salt until mushy
1/2 cup fresh lemon juice
1 tablespoon finely chopped fresh parsley leaves -- to 2 tablespoons, to your taste
To drizzle: -- extra-virgin olive oil
1/2 teaspoon freshly ground cumin seeds
1/2 pomegranate -- seeds only
Place the pumpkin cubes in a large saucepan and cover with water. Turn the
heat on, bring to a gentle boil, and continue to boil until soft, about 40
minutes. Drain well and pass through a food mill. Return the pumpkin to
the saucepan and cook over medium-high heat until all the liquid is
evaporated, about 25 minutes. Transfer to a food processor and process
until creamy. Transfer to a medium-size bowl.
Stir the tahini into the pumpkin and mix well. Stir in the garlic mixture
and lemon juice. Mix well and transfer to a serving platter. Garnish with
the parsley, a drizzle of olive oil, and the cumin. Decorate the outside
edges of the platter with the pomegranate seeds and serve with Arabic
flatbread to scoop up the dip.
Serves 6
AuthorNote: This recipe, called 'qara bi'l-tahina', is popular among
Lebanese, Syrian, and Palestinians, who make it as a meze. This is the
pumpkin version of what is usually made with chickpeas (hummus). I think
you will find it lighter and more intriguing, not to mention enjoying its
extraordinarily inviting color. Tahini is sesame seed paste that can
usually be found in supermarkets and certainly in Middle Eastern markets.
Cuisine:
"Lebanese"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Aug 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 235 Calories; 11g Fat (38.0%
calories from fat); 8g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 28mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 1/2 Fruit; 2 Fat.
Nutr. Assoc. : 1216 0 0 0 0 0 3616 0
