Monday, October 29, 2012

[MC-AllEthnic-Recipes] Sephardic Tomato-Pepper Dip - 5g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                       Sephardic Tomato-Pepper Dip

Recipe By     :Detroit News
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  extra-virgin olive oil
  2              large  green bell peppers -- diced into 1/2-inch pieces
  1              large  red bell pepper -- diced into 1/2-inch pieces
  1              large  yellow bell pepper -- diced into 1/2-inch pieces
  2 1/2         pounds  ripe tomatoes -- peeled, seeded and diced, or 2 (28-ounce) cans tomatoes, drained and diced
                        Salt
  5              large  garlic cloves -- chopped
  2                     jalapeño chilies -- seeds and ribs removed, chopped (2 to 4)
  1           teaspoon  ground cumin
  1           teaspoon  paprika
     1/2           cup  chopped cilantro
                        Cayenne pepper -- optional

Heat oil in large, wide, deep pan over medium-low heat. Add bell peppers
and cook until softened, 10 minutes. Remove peppers with slotted spoon.
Add tomatoes, sprinkle them with salt and cook over high heat until they
begin to boil. Cook uncovered over medium heat, stirring occasionally, 20
minutes. 

Return peppers to pan and add garlic, jalapeños, cumin and paprika and
cook over medium heat, stirring often, until bell peppers are tender and
sauce is thick, 10 minutes. Add half the cilantro and cook 2 minutes.
Taste and adjust seasoning, adding cayenne if you like. Stir in remaining
cilantro. Serve hot, cold or at room temperature. Stir before serving. 

Makes 16 servings. 

Per serving: 57 calories; 4 g fat (0.5 g saturated fat; 63 percent
calories from fat); 6 g carbohydrates; 0 mg cholesterol; 17 mg sodium; 1 g
protein; 2 g fiber. 

Although jalapeños, cumin and cilantro recall Mexican cooking, these
seasonings are equally popular in Jewish cooking from the Middle East. If
you're not sure how hot you would like the dip, use only 2 or 3 jalapenos,
then season the finished dip to taste with cayenne pepper if needed. 

Cuisine:
  "MidEastern"
S(Formatted by Chupa Babi):
  "Oct 2012"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 54 Calories; 4g Fat (56.5% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
7mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2
Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 920103 0 0 0 0

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Mediterranean Fava Bean Puree - 15g Carbohydrate; 6g Dietary Fiber

 

                      
* Exported from MasterCook *

                      Mediterranean Fava Bean Puree

Recipe By     :Wine Bar Food, by Cathy Mantuano and Tony Mantuano, copyright © 2008
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  dried fava beans
  1              clove  garlic
     1/2           cup  extra-virgin olive oil -- plus more for drizzling
                        Sea salt and freshly ground pepper
  1 1/2          Tbsp.  capers -- (preferably salted), rinsed
  5              small  arugula leaves

Soak fava beans overnight in cold water, covering them with at least 3
inches of water. (Or, to save time, do a "fast soak": Put beans in a pot
and cover with 3 inches of water. Bring to a boil. Remove from heat after
1 minute and let soak for an hour.)

Drain beans and peel off outer brownish shell from each. Put shelled beans
in a medium saucepan. Add enough cold water to cover by 2 inches and bring
to a boil over medium-high heat. Cook until tender, about 20 minutes.
Drain and set aside to cool, about 30 minutes.

When beans have cooled completely, puree them in a food processor with
garlic and olive oil until smooth and light, about 1 minute. Season with
salt and pepper to taste. (The puree can be covered and refrigerated
overnight. Bring to room temperature before serving.)

To serve, scoop puree into a bowl, drizzle with olive oil, and top with
capers and arugula; have freshly grilled or warmed pita bread on the side.

Makes 1 1/2 cups

Capers packed in sea salt invite the flavor to this fava bean party dip.

Cuisine:
  "Mediterranean"
Source:
  "Oprah dot com"
S(Formatted by Chupa Babi):
  "Oct 2012"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 246 Calories; 18g Fat (65.9%
calories from fat); 7g Protein; 15g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 23mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 3264 0 0 0 0 0

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic ()
Recent Activity:
.

__,_._,___
Posted by at No comments:

[Realafricanloverstomeet] Ukraine Women Ages 30-45

 

Still beautiful & marriage minded seek
American/European men 35-60 ...

http://ru-women-dating.com/ukraine/

Signup today!

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Swazi Beet Chutney - 16g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
                            Swazi Beet Chutney
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  beetroot -- grated
  1                     onions -- grated
  1               cups  brown sugar
     2/3           cup  brown vinegar -- (white will also work)
     2/3    Tablespoon  "spoon" curry powder -- (I'd start with 1 tsp. and add more to taste)
     1/2          tsp.  salt
     1/2    Tablespoon  corn flour -- (cornstarch)
 
Place the grated beetroot and onions into a large pot and bring to a boil.
Add the brown sugar and vinegar and bring to a boil again. Add the curry
powder, salt, and cornstarch and stir well, allowing it to thicken. Spoon
into prepared jars and seal.
 
Makes about 3 cups (12 one-quarter cup servings)
 
AuthorNote: I have grown rather fond of beets here. A traditional Swazi
meal consists of rice or corn porridge (which has the consistency of stiff
mashed potatoes), some sort of boiled chicken or beef stew with onions and
carrots, potato salad, a squash of some kind, and a serving of beet
chutney, which adds a nice sweetness to the ensemble. I didn't realize
that I liked beets until I got here. Not that I disliked them, but I guess
I've never been presented with so many opportunities to eat them until
now. So here is the recipe that Antonio and Jose were using for their
chutney, just in case anyone reading this is a fan of beets and would like
to tap into the Swazi inside of them.
 
ChupaNote: I used cider vinegar & curry powder mix from the bottle. Lovely
blend of flavors.
 
Cuisine:
  "African"
Source:
  "Claire Berman @ The Food Outcast blog"
S(Internet Address):Chupa Babi Oct 2012
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 63 Calories; trace Fat (1.5%
calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 112mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 902231 0 0 2703 492 0 0

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Mediterranean Spinach Pilaf - 22g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
                              Spinach Pilaf
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  unsalted butter
  2               bags  spinach leaves -- (10 ounce)
  2          teaspoons  salt
  1              large  onion -- diced
  1         tablespoon  ground cumin
  1           teaspoon  ground cardamom
  1           teaspoon  ground coriander
  1           teaspoon  ground turmeric
  2               cups  cooked rice -- preferably basmati
  2                     tomatoes -- seeded and diced
 
 
 
 
In a large skillet over medium-high heat, melt 2 tablespoons butter.
Saute spinach with salt just until leaves are wilted. Drain off excess
liquid; reserve spinach.
 
Wipe out skillet and melt remaining 2 tablespoons butter over
medium-high heat. Saute onion until lightly browned, about 5 minutes.

Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric
and stir to combine. Add cooked rice, tomatoes and reserved spinach and
cook, stirring gently to combine, just until the rice is warmed through.

Serve warm.
Makes 6 servings.
Prep time: 5 mns
Cook time: 8 mins
 
Per serving: 163 calories; 9 g fat (5 g saturated fat; 50 percent calories
from fat); 18 g carbohydrates; 22 mg cholesterol; 894 mg sodium; 5 g
protein; 9 g fiber.
 
Recipe adapted from "Great Food Without Fuss" by Frances McCullough and
Barbara Witt (Henry Holt and Co., 1992). Vivid green spinach, bright red
tomatoes and aromatic, Indian-spiced basmati rice are tossed together in
this easy recipe from Los Angeles chefs Susan Feniger and Mary Sue
Milliken. Serve with grilled or sauteed [favorites].
   You can substitute frozen chopped spinach (two 10-ounce packages),
thawed and squeezed dry, although the dish will not have as vibrant a
color. Also, if fresh tomatoes are not in season, use the equivalent
amount of canned plum
 
From The Detroit News: Chupa Babi Oct 2012
 
Cuisine:
  "Mediterranean"
Source:
  "Detroit News"
S(Formatted by Chupa Babi):
  "Oct 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 171 Calories; 8g Fat (43.2%
calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 21mg
Cholesterol; 722mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1 1/2 Fat.

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

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Kashmiri Style Red Beans and Turnips - 38g Carbohydrate; 14g Dietary Fiber

 

                     
* Exported from MasterCook *
                 Kashmiri-Style Kidney Beans with Turnips
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     turnips -- peeled and cubed
  1                cup  water
     1/2      teaspoon  salt
  1                can  kidney beans -- (14.5 ounce) drained
  3        tablespoons  vegetable oil
     1/2      teaspoon  whole cumin seeds
     1/2      teaspoon  whole fennel seeds
  1                cup  finely chopped red onion
     1/2      teaspoon  minced fresh ginger root
     1/2      teaspoon  minced garlic
  1                cup  chopped tomatoes
     1/2      teaspoon  salt
  1           teaspoon  paprika
     1/2      teaspoon  turmeric powder
     1/2      teaspoon  ground ginger
  2        tablespoons  water
     1/2      teaspoon  Kashmiri garam masala
 
 
Place turnips into a saucepan with the water and 1/2 teaspoon salt. Bring
to a boil over high heat, then reduce heat to medium-low, cover, and
simmer until the turnip is soft, about 5 minutes. Once tender, stir in the
kidney beans, and cook 5 minutes more.
 
Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir
in the cumin and fennel, and cook until the spices toast and become
fragrant, about 1 minute. Stir in the onion, and cook until it turns
golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook
and stir for 30 seconds, then add the tomatoes and salt, and continue
cooking until the mixture turns pasty. Finally, stir in the paprika,
turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
 
Add the tomato mixture to the turnips, and simmer 10 minutes. Season with
garam masala before serving.
 
Serves: 4
Hands-OnTime: 30 Minutes
Cooking Time: 25 Minutes
Total Time: 55 Minutes
 
Calories 226 (42% from fat) | Fat 11.1g (sat 1.6g) | Cholesterol 0mg |
Carbohydrate 26.8g | Fiber 9.4g | Protein 7.1g | Iron 2mg | Calcium 65mg
 
Cuisine:
  "Indian"
Source:
  "Bush's Beans"
S(Formatted by Chupa Babi):
  "Oct 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 292 Calories; 11g Fat (32.9%
calories from fat); 12g Protein; 38g Carbohydrate; 14g Dietary Fiber; 0mg
Cholesterol; 593mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 20206 0 0 0 0 0 0 0 0 0 0

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Dutch West Indian Peanut Sauce - 9g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
                      Dutch West Indian Peanut Sauce
Recipe By     :Steven Raichlen
Serving Size  : 3     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  fat-free less-sodium broth
  3        tablespoons  creamy peanut butter
     1/2           cup  chopped seeded tomato
  2        tablespoons  minced green onions
  2        tablespoons  chopped fresh cilantro
  1         tablespoon  fish sauce
  1         tablespoon  fresh lime juice
  1           teaspoon  grated peeled fresh ginger
  1           teaspoon  minced seeded Thai chile
  1           teaspoon  honey
  1                     garlic clove -- crushed
 
Combine broth and peanut butter in a small saucepan; cook over low heat  
   5 minutes or until smooth, stirring with a whisk. Pour peanut butter  
   mixture into a bowl; stir in the remaining ingredients. Serve at room 
    temperature.
 
Makes 3/4 cup (serves 6; 2 Tablespoons each)
 
CALORIES 60 (63% from fat); FAT 4.2g (sat 0.7g,mono 2g,poly 1.3g); IRON
0.4mg; CHOLESTEROL  0.0mg; CALCIUM 9mg; CARBOHYDRATE 3.8g; SODIUM 301mg;
PROTEIN 2.9g; FIBER       0.8g
 
Cuisine:
  "Caribbean"
Source:
  "Cooking Light, MAY  2001"
S(Formatted by Chupa Babi):
  "Oct 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 128 Calories; 9g Fat (57.8%
calories from fat); 6g Protein; 9g Carbohydrate; 1g Dietary Fiber; 1mg
Cholesterol; 136mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 20183 0 0 0 0 0 0 0 0

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Indian-Style Curried Mustard Greens with Kidney Beans - Carbohydrate 33.8g | Fiber 11.1g

 

                     
* Exported from MasterCook *
                 Curried Mustard Greens with Kidney Beans
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 30%)          Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  mustard greens
  1         tablespoon  ghee -- (clarified butter)
  2             medium  shallots -- chopped
  1         tablespoon  minced fresh ginger root
  1              pinch  red pepper flakes
  1                can  kidney beans -- (15 ounce) drained and rinsed
  1                can  tomato sauce -- (15 ounce)
  2          teaspoons  curry powder
     1/2           cup  half and half
 
Bring a large pot of lightly salted water to a boil. Place greens in the
pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse
under cold water.
 
Heat the ghee in a skillet over medium-high heat, and cook the shallots
until lightly brown. Stir in ginger, and season with red pepper. Mix in
greens, kidney beans, tomato sauce, and curry powder.
Stir in the half and half, and continue cooking until heated through.
 
Serves: 4
Hands-OnTime: 15 Minutes
Cooking Time: 15 Minutes
Total Time: 30 Minutes
 
Calories 229 (27% from fat) | Fat 7.6g (sat 4.3g) | Cholesterol 19mg |
Carbohydrate 33.8g | Fiber 11.1g | Protein 10.5g | Iron 4mg | Calcium
158mg
 
Source:
  "Bush Brothers & Company, 2009"
S(Formatted by Chupa Babi):
  "Oct 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 253 Calories; 8g Fat (25.7%
calories from fat); 13g Protein; 36g Carbohydrate; 13g Dietary Fiber; 20mg
Cholesterol; 400mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

[MC-AllEthnic-Recipes] Couscous with Sun Gold Feta Sauce

 

                     
* Exported from MasterCook *
                    Couscous with Sun Gold Feta Sauce
Recipe By     :Terese Allen
Serving Size  : 4     Preparation Time :0:00
Categories    : Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  couscous
  1               pint  gold cherry tomatoes
  4             ounces  Feta Cheese Crumbles
  2        tablespoons  chopped fresh dill -- or basil
  2        tablespoons  olive oil -- divided
  1         tablespoon  lemon juice
                        salt
                        freshly ground black pepper
Prepare couscous according to package instructions.
Meanwhile, slice the tomatoes in half and combine with feta, dill or
basil, olive oil and lemon juice. Add salt and pepper to taste.
When couscous is ready, fluff it with a fork and top or toss it with the
tomato mixture.
Serves 4
Prep time: 15 mins
Total time: 20 mins
Unlike most types of pasta, couscous (which is tiny grains of already
cooked pasta), needs only brief rehydration to be fully "cooked." Just
bring water to boil, add the couscous, cover it and turn off the heat.
Within a few minutes it's ready to be topped or tossed with any number of
sauces.
This recipe features an easy-going mix of cherry tomatoes, feta cheese and
fresh herbs that's done by the time the couscous is.
Cuisine:
  "Mediterranean"
Source:
  "Organic Valley Family of Farms"
S(Formatted by Chupa Babi):
  "Oct 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 314 Calories; 13g Fat (38.1%
calories from fat); 10g Protein; 38g Carbohydrate; 3g Dietary Fiber; 25mg
Cholesterol; 328mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 902557 20048 0 0 0 0 0

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at No comments:

Sunday, October 28, 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.

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (186)
Recent Activity:
.

__,_._,___
Posted by at No comments:

Tuesday, October 16, 2012

[Realafricanloverstomeet] Sexy blonde woman seeking life partner over 30

 

I'm a 24 year old single woman from Russia, looking for
long term relationship with the right man. Must be
caring, loyal and friendly. My photos and my contact
details... http://ru-women-dating.com/profiles/12664/
I don't reply to messages from married or attached men.

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (2)
Recent Activity:
.

__,_._,___
Posted by at No comments:

Sunday, October 14, 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.

__._,_.___
Recent Activity:
.

__,_._,___
Posted by at No comments:
Subscribe to: Posts (Atom)