Wednesday, July 31, 2013

[MC-AllEthnic-Recipes] Yemeni Fire Relish - Zhug & Hilbeh- 2g Carbohydrate; 1g Dietary Fiber

 



* Exported from MasterCook *

                    Yemeni Fire Relish - Zhug & Hilbeh

Recipe By     :
Serving Size  : 32    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 25%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Zhug:
  6                     dried chilies -- soaked for at least 1 hour
  3                     cardamom pods
  1           teaspoon  caraway seeds
  1           teaspoon  black peppercorns
  1              bunch  cilantro -- stemmed and washed
  1               bulb  garlic -- peeled
  1           teaspoon  salt
                        Hilbeh: as above but with the following
                        extras
  1         Tablespoon  fenugreek seed -- soaked for at least 1 hour
  1         Tablespoon  tomato paste

Blend the chilies with the spices, cilantro, garlic, and salt until you
obtain a fine paste. Add the fenugreek and tomato paste, if using. That's
it. Store in a small jar in the fridge, and use within 2 weeks. Great as a
dip for bread, or to spice up soups and pasta.

Makes 2 pints (8 cups or 32 one-quarter cup servings)

AuthorNote: If you thought harissa was hot... Zhug is really fiery relish
from Yemen. Why the Yemenis should need it when they live in such a hot
country, I know not - it would make more sense if it was Eskimo food. All
I can say is that they must have asbestos tastebuds: this is apparently
standard breakfast fare over there. Hilbeh is zhug with extra stuff in it
- and they are both really useful for dipping, marinating, and testing the
mettle of your guests.

Silly culinary tip of the day: try mixing a couple of tablespoons of
hilbeh with the same amount of olive oil, and toss a batch of freshly
popped popcorn in it. Great with beer.

Cuisine:
  "MidEastern"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "2 pints"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 12 Calories; trace Fat (20.3%
calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 72mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 253 0 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Turkish Wafer Bread - Yufka - 6g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                       Turkish Wafer Bread - Yufka

Recipe By     :
Serving Size  : 15    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  white bread flour -- 3 1/2 oz/100g
     1/3           cup  whole-wheat flour -- 1 3/4oz/50g
  1              pinch  salt
  2        tablespoons  melted butter
     1/2           cup  tepid water -- scant, 3 1/2 fl oz/100 ml

Sift the flours into a bowl together with the salt. Make a well in the
middle, and add the butter, followed by the water, beating with a wooden
spoon and then your hands until it all comes together. Knead for a few
minutes, and then lift it on to a floured board, divide the dough into 15
even lumps, and cover with a damp dish towel for about 30 minutes.

Flatten the dough balls with your hand, and then, making sure that the
board is still well covered with flour, roll each one out. You are aiming
for paper-thin circles, 8-in (20cm) in diameter (or to fit your frying
pan).

Heat your frying pan until it is hissing, spitting hot, and then cook each
yufka for about 30 seconds a side.

Leave to cool, and then store stacked in a sealed container. To use,
moisten slightly, and then fill with cheese, or herbs, or spinach, or what
you will. Roll up and fry. Or just heat through and then wrap around your
favorite ingredients for a delicious Turkish sandwich.

Makes 15 sheets

Ah, now this is a challenge. Wafer-thin unleavened bread, rolled into huge
circles, cooked over a dome shaped griddle called a sadj. Apparently even
paragons of Turkish domestic virtue find this hard to make properly. But
it is surely a contender as one of the world's most useful foodstuffs: it
keeps for up to six months (making it a winter staple for more remote
villages), and as it is somewhere between pastry and bread it is able to
fulfill the functions of both.
It is used as a wrap (often known as durum), fried to make boregi, or just
used as regular bread. It can even be used in place of filo pastry, but it
takes a special kind of baker to get it that thin and crisp.
The sadj is usually about 5 ft (1.5 m) in diameter, and supported
convex-side up on stones (or suspended over a pit on the ground). A fire
is lit underneath it, and another small one on top to make it red hot: as
the fire on top dies down, the ashes are swept clear and an oklava (a long
rolling pin) is used to stretch the rolled dough over it to cook. As all
of this would make an awful mess of your kitchen, I propose that we make
much, much smaller rounds of bread using your biggest, most spotless
frying pan.

Cuisine:
  "Turkish"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "15 sheets"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 45 Calories; 2g Fat (33.7% calories
from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 25mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0

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[MC-AllEthnic-Recipes] Swiss Chard Stuffed with Goat Cheese and Rice - Italian - 7 pts plus; 21g Carbohydrate; 2g Dietary Fiber;

 

                      
* Exported from MasterCook *

              Swiss Chard Stuffed with Goat Cheese and Rice

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    red swiss chard leaves -- (choose smallish leaves around 10-inch long)
  2               cups  water
                        Salt to taste
  1 1/2    tablespoons  ghee -- divided,  or regular butter
  1 1/2    tablespoons  olive oil -- divided
  1              small  yellow onion -- chopped
  1              clove  garlic -- finely chopped
     2/3           cup  brown and wild rice mix -- prepared according to package directions, cooled
     1/4           cup  pine nuts
     1/3           cup  raisins
  8             ounces  soft goat cheese
                        Pepper -- to taste

In a saucepan or skillet large enough to submerge chard without folding,
bring water and salt to a boil. Blanch leaves, one at a time for about 20
to 30 seconds, just to soften. They should remain bright green with limp
stems. Drain in a single layer on a paper towel-covered cookie sheet. Set
aside. 

Preheat oven to 400°F. Grease a baking pan with 1/2 tablespoon of the
ghee; set aside. 

Heat 1/2 tablespoon of the remaining ghee and 1/2 tablespoon of the oil in
a large skillet over medium heat. Add onions and garlic and cook, stirring
occasionally, until tender. Transfer to a large bowl with cooked and
cooled rice and toss gently to combine. 

In a separate small heavy skillet, heat remaining 1/2 tablespoon of the
ghee and 1/2 tablespoon of the oil. Add pine nuts and cook, stirring
constantly, until golden brown. Add to rice mixture along with raisins and
goat cheese. Season with salt and pepper. 

To assemble, cut off thickest part of stem by cutting a "v" shape about
one inch up from bottom of leaf. Turn leaf face side up and overlap bottom
cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom
sides in and roll to enclose the filling. Place open edge down in prepared
baking pan. Repeat with remaining leaves and filling. 

Drizzle remaining 1/2 tablespoon oil over finished packets. Cover loosely
with foil. Bake about 15 minutes, until heated through.

Serves  8

These stuffed leaves look like red ribbon-wrapped gifts and are delicious
served hot or cold. Brown and wild rice combines with onion, garlic, pine
nuts, raisins and goat cheese for the sweet and savory filling. Ghee,
clarified butter, adds a subtle nutty flavor. If serving hot, garnish with
lemon or additional olive oil. If cold, go with yogurt, sour cream,
cucumber or dill sauce.

Per serving (2 packets/201g-wt.): 240 calories (130 from fat), 14g total
fat, 6g saturated fat, 9g protein, 21g total carbohydrate (3g dietary
fiber, 6g sugar), 20mg cholesterol, 600mg sodium

Cuisine:
  "Italian"
Source:
  "Whole Foods Market"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "16 stuffed rolls"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 239 Calories; 14g Fat (50.1%
calories from fat); 10g Protein; 21g Carbohydrate; 2g Dietary Fiber; 20mg
Cholesterol; 290mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 1/2 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 905229 0 0 0 0 0 0 2155 0 0 0 0

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[MC-AllEthnic-Recipes] Swiss Chard and Black-Eyed Peas - Palestinian; 8 pts plus

 

                      
* Exported from MasterCook *

              Swiss Chard and Black-Eyed Peas - Palestinian

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 30%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  black-eyed peas
  10 1/2        ounces  Swiss chard -- washed
  1                     leek -- fat-sized, washed, trimmed, chopped
                        To cook: -- olive oil
  2             cloves  garlic -- sliced
     1/4      teaspoon  ground nutmeg
     1/2      teaspoon  chili powder
                        fresh cilantro -- big handful, chopped
     3/4           cup  vegetable stock, ready-to-serve -- (generous)
  2        Tablespoons  tahina -- sesame seed paste
                        salt and black pepper -- to taste

Cook the beans in water for around 40 minutes, or until tender, and then
drain them.

While the beans are cooking, prepare the chard: separate the leaves and
the stalks, chopping the former roughly and the latter more finely.

Toss the leek into some hot olive oil in a frying pan, followed by the
garlic. Stir for a minute or so, then add the chard stalks. Cook for
another 2 minutes, then add the chard leaves, spices, and cilantro. Stir
well for a few moments and then stir in the black-eyed peas.

Pour a little hot stock on to the tahina in a bowl, whisk thoroughly and
then tip it back into the rest of the stock, and whisk again. Next pour
the stock on to the greens, season to taste, and bubble gently for about 5
minutes.

Serve with lemon wedges and bread - Iranian nan-e-sangak (see page 13) is
great with this, but any flatbread will do.

Serves 2

AuthorNote: Funny stuff, Swiss chard. Firstly, it's not from Switzerland
(according to Alan Davidson, it acquired the tag to distinguish it from
French chard, which is different), It's like a hybrid between spinach and
celery, except it has nothing to do with either. It is, rather, a cousin
of the mangel-wurzel, and a distant relative of cardoon. It first cropped
up in Ancient Babylon, and is popular throughout the Middle East. There
are several colors to collect: it comes in red, yellow, white, or pale
green, so I suppose you could buy the one that goes best with your kitchen
tiles. It is readily available and fairly easy to grow. You can use the
leaves and the stalks, and these take slightly different times to cook.

This is based on a Palestinian recipe.

Cuisine:
  "MidEastern"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 300 Calories; 10g Fat (26.8%
calories from fat); 16g Protein; 43g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 732mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 1/2
Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5243 0

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[MC-AllEthnic-Recipes] Sweet Hummus

 

                      
* Exported from MasterCook *

                               Sweet Hummus

Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowFat (Less than 25%)          Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4           cups  dried chickpeas -- sorted, washed, soak overnight
  2                     cinnamon sticks
  4        tablespoons  tahini -- sesame seed paste
  2        Tablespoons  sugar
  2        Tablespoons  date syrup -- or honey
  2          teaspoons  ground cinnamon
  1           teaspoon  ground cardamom
                        To serve: -- splash of oil, sugar, ground cinnamon, runny honey

Put a handful of the chickpeas aside and boil the rest in water for 10
minutes, then skim off any foam/residue that has appeared. Add the
cinnamon sticks and continue to cook for another 1 hour, or until the
chickpeas are well-cooked, then take them off the heat and set them aside
to cool a little Do not drain them.

Once the contents of the pan have cooked somewhat, ladle half of the
contents into the goblet of your blender, including some of the cooking
stock, together with half of the tahini, sugar, date syrup, and spices.
Blend to a smooth, creamy paste, and then repeat with the other half.

Heat a little oil in a frying pan and fry the reserved chickpeas until
they are golden in color, drain them on paper towel and roll them in
sugar.

Serve the hummus (still warm or well chilled) in bowls, sprinkled with
cinnamon and drizzled with honey.

Serves 6 to 8

AuthorNote: Hummus, sweetened with honey and infused with gorgeous scent
of cinnamon and cardamom. The best of the bunch in our trio of hummus-y
things. If it wasn't so incredibly rich, I could eat it with a spoon for
breakfast every day. I have used this in tarts (spread it across a pastry
base and then smother the top with flaked almonds), to sandwich cakes
(make a sponge cake with a mix of chickpea flour and regular flour, and
use this as the filling), and with much jolliness to create a dessert
mezze (see below).

Oh, yes --- the dessert mezze. This is great fun. Mezze is far too good a
concept to reserve for savory stuff. The idea is to serve your guests a
range of fruit crudites and sweet dips, including this hummus recipe. Use
your imagination: for crudites, try apple, pear, pineapple, celery,
carrot, cucumber, melon. Cut up the fruit in advance, and dunk into
acidulated water (water with lemon juice added) to stop discoloration.

And for the dips? Well why not try sweet cacik? Mix yogurt and honey with
freshly chopped mint. I also like to serve a chili fruit salsa as part of
this: just finely dice a combination of fruits - kiwi, strawberry, mango,
bananas, pear, and nectarine all work well - with some very hot chilli
[pepper], and dress it with a little rose water, sugar, and lime. Shove it
in the fridge to chill, and serve it piled with mascarpone and garnished
with pita bread nachos.

Cuisine:
  "Mediterranean"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 278 Calories; 8g Fat (23.9%
calories from fat); 11g Protein; 45g Carbohydrate; 12g Dietary Fiber; 0mg
Cholesterol; 23mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
1 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 347 0 0 0 731 0 0 0

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Saturday, July 27, 2013

[MC-AllEthnic-Recipes] Sweet and Sour Baked White Aubergines (Eggplant) - Persian; 5 pts plus

 

                      
* Exported from MasterCook *

             Sweet and Sour Baked White Aubergines (Eggplant)

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 5%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     baby white aubergines
  8             cloves  garlic -- peeled + very finely sliced
  1              small  onion -- peeled + very finely sliced
                        salt and pepper
                        olive oil
                        For the sauce:
                        To fry: -- vegetable oil
  1                     onion -- peeled and chopped
  2                     green chillies -- chopped (optional)
  1               inch  fresh ginger root -- peeled + chopped, (or to taste)
  4              large  tomatoes -- halved (chance to use up those soft-not-very pretty ones)
  2              small  overripe mangoes -- peeled and mashed, or one small tin mango puree
     1/3           cup  balsamic vinegar

So all you do is. Rinse the aubergines, and then make four lengthways
incisions (about 3/4 cm deep) in each one, from the calyx towards the
base, taking care not to split them.

Put the garlic and onion in a small bowl, sprinkle with salt and pepper
and add enough olive oil just to coat them. Sloosh them around a bit, and
then insert a little bit of garlic into two of the cavities in each of the
aubergines, and a sliver of onion into the other two slits. Arrange the
aubergines in an oven dish and put to one side.

To make the sauce heat a little oil in a pan and fry off the onion,
chillies and ginger. Once the onion has softened, add the tomatoes, the
mango puree and the vinegar plus around 100ml of water. Allow to bubble in
the pan for around five minutes, stirring regularly, before pouring the
sauce over the aubergines.

Cover the baking tray with foil, and bake at gas mark 4 (180? C) for
around 45 minutes or until the aubergines are tender when prodded with a
fork.

Serve with moppy-uppy bread.

Serves 4

You can of course make this recipe with regular baby aubergines, or even
courgettes.

Cuisine:
  "Persian"
Source:
  "Veggiestan blog by Sally Butcher"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 192 Calories; 1g Fat (3.5% calories
from fat); 6g Protein; 48g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 17mg Sodium.  Exchanges: 2 1/2 Vegetable; 1 Fruit; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20103 0 0 865 0

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[MC-AllEthnic-Recipes] Stone-Baked Whole Wheat Bread - Persian Naan-e-Sangak ; 25g Carbohydrate; 4g Dietary Fiber;

 

                      
* Exported from MasterCook *

          Stone-Baked Whole Wheat Bread - Persian Naan-e-Sangak

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 5%)           Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  active dry yeast
     1/2           cup  lukewarm water -- scant
  2 2/3           cups  whole-wheat flour -- 12oz/350g
     2/3           cup  white bread flour -- generous,4oz/110g
  1           teaspoon  salt
                        cold water -- some

Sprinkle the yeast on to the warm water and allow it to sit for about 15
minutes. After this time, pour it into a big basin. Sift together the
flours and salt, then add to the yeast, mixing all the while, and blend in
enough cold water to make it all hang together. Knead with vigor-the
mixture should start to come away from your mixing bowl and feel quite
rubbery. Cover the bowl with a clean damp cloth and leave it to stand for
3 hours; then knead it again and let it sit for 1 hour more.

Preheat the oven and your tray of pebbles to 475'F/240'C. Divide the dough
mixture in two and stretch and pummel it into submission as two flattish,
squareish sheets. Oiling or flouring your hands before working with the
dough should make it easier.

Cook the sheets one at a time, resting each sheet over the pebbles; after
3 1/2 minutes, turn each one over, and bake for a further 3 1/2 minutes.
When the bread is cooked, it should be a rich brown color and lift easily
from the pebbles. This bread is best consumed warm. Reheat by sprinkling
it with water and then pop it in a really hot oven for 30 seconds.

Makes 3 sheets

AuthorNote: This is really the showpiece of the Iranian bread world; it
has a strong nutty flavor and a chewy texture. It is not too difficult to
recreate the stone-baked thing at home; you just need to find a selection
of fairly evenly sized, smooth pebbles. These will need washing
thoroughly, and then oiling before use. You will also need the mother of
all baking trays (strong enough to bear half a beach, at least).

The most common form of Persian bread is lavash, which is wafer-thin. You
may have tried it in Iranian restaurants - it is cooked on the walls of a
tanoor oven, and comes in enormous sheets. It is available in Middle
Eastern supermarkets, where you can quite often buy it slightly
undercooked (which means it will keep a bit  longer). Sometimes it is made
a bit thicker and dotted with sesame or nigella seeds-it is then known as
taftoon.

I have to confess that after 15 years of eating Persian food I still
cannot embrace lavash as my daily loaf-it's rather like cardboard. So I
have omitted the recipe for it, offering instead a recipe for
naan-e-sangak (stone-baked bread).

Cuisine:
  "Persian"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "3 sheets"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 119 Calories; 1g Fat (4.6% calories
from fat); 5g Protein; 25g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 180mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Fat.

Nutr. Assoc. : 0 1582 0 0 0 0

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[MC-AllEthnic-Recipes] Sorrel Sauce -5 pts plus; 9g Carbohydrate; 2g Dietary Fiber;

 

                      
* Exported from MasterCook *

                               Sorrel Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  wild mushroom stock -- or 1/2 ounce dried porcini mushrooms
  2 1/2    Tablespoons  butter
     1/2                red onion -- finely chopped
  2               cups  sorrel leaves -- stems removed
  1 1/2    Tablespoons  flour
     1/2           cup  light cream
     1/2           cup  creme fraiche
                        salt
                        pepper

If you are not using the Wild Mushroom Stock, cover the dried mushrooms
with 2 1/2 cups boiling water, and set them aside to soak for at least 1/2
hour. Once they have soaked, squeeze them dry, and pour the liquid through
a coffee filter or a strainer lined with a paper towel. It is fine to use
the less expensive mushrooms imported from South America for this as the
mushrooms themselves are not used in the sauce. If you are using better
quality dried mushrooms, rinse them thoroughly after soaking to remove any
sand or grit, squeeze them dry, and set them aside to use in another dish.
As before, strain the soaking liquid.

Melt 1 Tablespoon of the butter in a saucepan and add the onion. Cook it
gently for 1 minute or so; then add the sorrel. Cover the pan to sweat the
leaves for a few minutes; then remove the lid and stir down the sorrel,
which will melt to almost nothing. Add the stock or mushroom liquid, bring
to a boil, then simmer slowly, covered, for 5 minutes. Cool briefly, puree
in a blender, and set aside.

Melt the remaining butter, stir in the flour, and cook over low heat for 2
minutes. Add the pureed liquid all at once, and whisk it into the roux.
Add the two creams, and season to taste with salt and freshly ground black
pepper. Bring to a boil; then cook gently, stirring occasionally, for 12
to 15 minutes.

Makes 3 cups (6 one-half cup servings)

AuthorNote: This slightly thickened sauce goes particularly well with
dishes made with spinach, mushrooms, and eggs, such as spinach and ricotta
roulade and is used in the Mushroom Timbale with Sorrel Sauce.

Wild Mushroom Stock
1 ounce dried porcini mushroom
1 1/2 Tablespoons olive oil
4 ounces fresh mushrooms, sliced or chopped (optional)
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, chopped into 1/2-inch squares
1/2 cup leek greens, roughly chopped into 1-inch pieces (optional)
4 sprigs thyme, or 1/4 teaspoon dried thyme
2 bay leaves
6 sprigs parsley, roughly chopped
3 sage leaves, or a large pinch of dried sage
2 garlic cloves, chopped
1 teaspoon salt
9 cups cold water

Cover the dried mushrooms with 1 cup hot water and set them aside.
Heat the olive oil in a soup pot, add the vegetables, herbs, garlic, salt
and cook over medium-high heat, stirring frequently, for about 5 minutes.
Next add the dried mushrooms and their soaking liquid plus the 9 cups of
water, and bring to a boil; then simmer for 45 minutes.
Strain the stock through a fine-meshed sieve.
Use it as is, or return it to the stove and reduce it further to intensify
the flavor as much as desired. Generally, it takes about 15 minutes at a
slow boil to reduce the volume of a liquid by 1 cup.
Makes 6 to 8 cups

VARIATION: For a darker-colored stock, caramelize the onion separately
first. Heat the oil, add the onion, and cook it until it has turned a very
dark brown, stirring occasionally at first, then more frequently as it
gets darker. Add the remaining ingredients plus the water, bring to a
boil, cook as above, and strain.

AuthorNote: The full, dense flavor of dried wild mushrooms makes this
stock a frequently used ingredient in our restaurant. We use it to enrich
and strengthen mushroom soups, and in reduce form, to provide a rich broth
for vegetable ragouts, mushroom pastas, and pilafs. It is also used as the
base of several sauces in place of milk or cream, such as sorrel sauce and
mild mushroom sauce.

We usually use cepes or porcini (Boletus eduli), but other varieties of
mushrooms could be used with different results in the final flavor, for
instance, shiitake or morels. Porcini have a woodsy, wild taste. Those
imported from South America are less expensive than those from France or
Italy. Although their poor texture makes them unsuitable for eating, they
have plenty of flavor.

Cuisine:
  "French"
Source:
  "Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 183 Calories; 16g Fat (74.5%
calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 44mg
Cholesterol; 195mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 905085 0 0 0 0 0

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[MC-AllEthnic-Recipes] Posh Eggplants - Arabic Batingas Makdous; 8 pts plus; 7 g carbs; 2g fiber

 



* Exported from MasterCook *

            Posh Marinated Eggplants - Arabic Batingas Makdous

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     dinky little eggplants -- mauve or white
                        salt
  7             ounces  shelled walnuts
  1 1/2                 garlic bulbs -- peeled and chopped
  1         Tablespoon  chili flakes
  1 1/2           cups  extra-virgin olive oil

Take the hats off the eggplants, and prick them. Poach them in boiling
salted water for about 15 minutes, then tip them into a colander to drain.
When they have cooled enough to handle, make a small lengthwise incision
in each one, squeezing gently to get rid of the water, then place them
back in the colander with the incision facing downwards. Invert a heavy
plate on top of them, and leave them to drain for at least another 1 hour
(preferably overnight). This helps the vegetables to shed some of their
innate bitterness.

Next chop the walnuts and pound them together with garlic, chili flakes, a
pinch of salt, and just a drop of olive oil - a pestle and mortar is good
for this. Spoon a dollop of the mixture into each of the eggplant
cavities, and then layer the stuffed veggies into a clean jar (see note on
p. 219).

Technically at this stage you should then invert the filled jars over a
plate to let any remaining bitter dregs drain away. I saw some unfeasibly
attractive Syrian goddess figure demonstrating this on one of the
incessant cable to which my in-laws are permanently tuned. But I don't do
this, and mine always turn out just fine. Just cover the eggplants with
olive oil, wiggling a knife inside the jar carefully to ensure that there
are not pockets of air left (air=potential mold=discouraged pickle maker).
That's it. Seal the jar. And wait a week.

They do not need to be kept in the fridge. Enjoy them with bread and fresh
herbs as a snack, or as a star mezze item.

Makes 1 quart jar

AuthorNote: this isn't exactly a pickle on account of being preserved in
oil. But it is on of our favorite Arabic treats, and it is both easy to
make and stupid-money-expensive to buy ready-made. Like many of the
numbers in this chapter, it makes a great foodie gift. In this new age of
thrift, there is nothing like presenting friends with edible treats.

Buy good-quality walnuts, it's worth the investment.

Cuisine:
  "MidEastern"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "4 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 275 Calories; 27g Fat (85.3%
calories from fat); 4g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 5 Fat.

Nutr. Assoc. : 0 0 905471 0 4714 0

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[MC-AllEthnic-Recipes] Persian Spinach Balls - Kufteh Estanaji ;1 pt plus; Carbs 3g; Fiber 1g

 

                      
* Exported from MasterCook *

                 Persian Spinach Balls - Kufteh Estanaji

Recipe By     :
Serving Size  : 27    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             slices  white bread -- crusts off, (stale bread will do)
     1/2           cup  milk
  1 1/4         pounds  cooked spinach -- (20 oz/500g)
  2                     eggs -- lightly beaten
  2 1/2    Tablespoons  all-purpose flour
  2                     garlic cloves -- minced
  3 1/2    Tablespoons  softened butter -- (1 3/4 oz)
                        salt and freshly ground pepper

Soak the bread in the milk for about 10 minutes. Beat the rest of the
ingredients together, and then add the soggy bread.

Roll the mixture into little balls, and place them on a lightly greased
baking tray. Cook them at 350F for about 35 minutes.

Serve them warm or hot - they go brilliantly with stuffed tomatoes and
make a fancy garnish for all sorts of dishes.

Makes 25 to 30 balls

AuthorNote: I tore this recipe out of a Persian magazine years ago,
established it was both tasty and quick to make... but I can't remember
what magazine it was now. Sorry.

Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "27 balls"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 35 Calories; 2g Fat (42.8% calories
from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 19mg
Cholesterol; 52mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1/2 Fat.

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

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