Monday, August 26, 2013

[MC-AllEthnic-Recipes] Modern Chunky Cherry Mostarda Sauce - 3 pts plus; 19g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
                   Modern Chunky Cherry Mostarda Sauce
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  extra-virgin olive oil
     1/2           cup  finely chopped yellow onions
                        kosher salt -- preferably Diamond brand
  1              pound  Bing cherries -- or other sweet cherries, pitted and coarsely chopped
     1/4           cup  lightly packed light brown sugar -- plus more as needed
     1/4           cup  rice vinegar -- plus more as needed
     1/2      teaspoon  brown mustard seeds
     1/2      teaspoon  chopped fresh thyme
     1/4      teaspoon  dry mustard
 
 
 
In a medium, heavy saucepan, heat the oil over medium heat. Add the onion
and 1/4 teaspoon salt and cook, stirring often, until the onion is soft
and fragrant, about 5 minutes. Add the cherries, sugar, vinegar, mustard
seeds, thyme, and dry mustard, stir together, and bring to a simmer. Cover
and cook, stirring occasionally, until the cherries partially collapse but
have not turned to mush, 10 to 14 minutes.
Remove the pan from the heat, let cool slightly, and then taste and adjust
the seasoning with salt, sugar, and vinegar if needed. Serve warm, at room
temperature, or cold.
 
Makes 1 1/2 cups (6 one-quarter cup servings)
 
Storage: refrigerate in an air-tight container for up to 5 days. The sauce
does not freeze well because the cherries get too mushy.
AuthorNote: Mostarda is a wonderful, spicy Italian condiment that's not
quite a chutney, not quite a pickle, but rather a sweet-hot chunky
preserve of fruits with mustard. It's often served with cold boiled or
roasted meats. In this simplified version, I'm playing the deep sweetness
of Bing cherries against sinus-clearing dry mustard and brown mustard
seeds.
 
The result is a perfect companion for pate, ham, or even meat loaf. Or,
use it in a riff on the old appetizer classic of pepper jelly poured over
cream cheese by spooning some of the sauce over cream cheese or fromage
blanc. Serve it with good crackers and a well-made Negroni for an
enjoyable cocktail hour.
 
Cuisine:
  "Italian"
Source:
  "Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
  Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
  "Aug 2013"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 100 Calories; 3g Fat (25.1%
calories from fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 20220 0 905191 3926 0 0 0 0

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[MC-AllEthnic-Recipes] Fenugreek Pepper Sauce - Turkish Cemen ; 4g Carbohydrate; trace Dietary Fiber

 

                     
* Exported from MasterCook *
                  Fenugreek Pepper Sauce - Turkish Cemen
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  red pepper paste -- Turkish biber salcasi (see below)
  1         Tablespoon  tomato paste
  1           teaspoon  Aleppo red pepper flakes -- or half paprika half cayenne pepper or chili flakes
     1/2      teaspoon  ground cumin
  1           teaspoon  ground fenugreek seeds
     1/2      teaspoon  ground cinnamon
     1/4      teaspoon  garlic powder
                        juice and zest of 1 lemon
  2        Tablespoons  olive oil
Just mix all the ingredients together in a smooth paste. Use as a marinade
or a sauce. Makes an excellent burger relish. Cemen will keep for at least
1 week in the fridge.
Makes 2 cups (8 one-quarter cup servings)
 
AuthorNote: Cemen is used more as a rub or marinade (especially for
'bastirma', which is pressed fillet of beef), but it also makes a good
sauce to have with bulgar or vegetable dishes.
Cemen is the Turkish word for fenugreek, and it is this that provides the
overriding flavor for the paste of the same name.
 
Useful Turkish Pepper Paste - Biber Salcasi
  18            ounces  red bell peppers
  1           teaspoon  salt
  2                     hot red chili peppers -- but not too hot, stalks
and seeds removed
Roast the red peppers in a hot oven for about 20 minutes, or until the
skin blisters. Let them cool for a minute before popping them in a plastic
bag or some plastic wrap - after 5-10 minutes, the skin should just flake
off.
Remove the stalks and seeds and put the peppers in the blender with the
chilies and the salt. Scoop the resulting puree into a shallow oven tray
and put it back in the oven, this time on a very low heat so that any
excess water can evaporate; say about 30 minutes.
This latter is, of course, in place of sun-drying; if you leave in an area
where you are able to sun-dry this paste for an hour or so - well, good
for you.
Store the paste in a sterilized jar in the fridge; a thin layer of olive
oil on top will prolong its life considerably.
Makes 4 cups
 
 
Cuisine:
  "Turkish"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "Aug 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 53 Calories; 3g Fat (58.1% calories
from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 388mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fat.

Nutr. Assoc. : 26624 0 0 0 3271 0 0 3896 0

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[MC-AllEthnic-Recipes] Cilantro Chive Mint Jalapeno Pesto - 2g Carbohydrate; trace Dietary Fiber

 

                     
* Exported from MasterCook *
                    Cilantro Chive Mint Jalapeno Pesto
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  pine nuts
     1/2           cup  extra virgin olive oil
     1/2         bunch  cilantro -- large bunch, coarsely chopped, about 2 cups
     1/2         bunch  chives -- medium bunch, coarsely chopped, about 1 Tablespoon
     1/4           cup  fresh mint leaves -- packed
  1         Tablespoon  chopped jalapeno
  1              small  garlic clove -- peeled
  1           teaspoon  coarse sea salt -- scant
     1/2      teaspoon  freshly ground pepper
  3        Tablespoons  freshly squeezed lime juice -- from 2 medium limes
 
 
To roast the pine nuts, heat a small dry skillet over medium-low heat. Put
in the pine nuts and toast for a few minutes, tossing or stirring
frequently, until the nuts are fragrant and lightly browned. Let the pine
nuts cool before using.
Put the pine nuts, oil, cilantro, chives, mint, jalapeno, garlic, salt,
and pepper in a blender or the bowl of a food processor. Puree until
smooth. Cover and chill.
Just before you are ready to use the pesto, reblend it if it has separated
and whisk in the lime juice.
 
Makes about 1 cup (8 two-tablespoon servings)
Serve over a roasted beet and blood orange salad.
 
 
Source:
  "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini
  Howell, 2015"
S(Formatted by Chupa Babi):
  "Aug 2013"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 148 Calories; 16g Fat (92.5%
calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 236mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 3 Fat.

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

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Friday, August 23, 2013

[MC-AllEthnic-Recipes] Pineapple Habanero Salsa With SE Asian Flavors

 

@@@@@
Pineapple Habanero Salsa With SE Asian Flavors

1 can (8.25 oz) crushed pineapple, well drained
1 habanero pepper, seeded and minced (1 TBSP)
1/4 C diced red onion
2 spring onions, chopped
1 tsp minced garlic
Small handful of cilantro leaves, about 1/3 C not tightly packed
1 TBSP fish sauce
2 tsp lime juice

This is my own recipe. I'm growing habaneros this year, and it occurred to
me that the flavors of Vietnamese nuoc cham would marry well with pineapple,
so this is what I came up with. It's good on fish, and I'd bet good on pork
or chicken as well. We used it as a condiment on Ham & Cheese puff pastry
appetizers yesterday, and it was a hit!
I used my food processor to make this, but I cut up my ingredients quite
small before adding so as to get the texture I wanted; all ingredients were
measured after cutting, FYI.
A note on the heat level: peppers can vary widely in level of heat, even
those from the same plant. I personally am of the "if you ain't sweatin',
you ain't eatin'" school of thought, but my husband doesn't like anywhere
near the level of heat I do, and he said this wasn't too strong for him.

Directions
Drain the pineapple and add it to the processor bowl.
Prep the rest of the veg, add to the processor and process until very
smooth.
Let stand for an hour before using to allow the flavors to marry.

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Thursday, August 22, 2013

[MC-AllEthnic-Recipes] Afghan Yogurt with Eggplants - Burani Bonjon; 6 pts plus

 

                      
* Exported from MasterCook *

               Afghan Yogurt with Eggplants - Burani Bonjon

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  eggplants -- washed
                        salt
                        To fry: -- canola oil
  1              large  onion -- chopped
  4                     green chili peppers -- chopped
  1           teaspoon  ground turmeric
  4                     tomatoes -- chopped (or use 1 large can)
  1              bunch  cilantro -- small bunch, chopped
                        For the Yogurt: -- 2-inch
  2               cups  greek-style yogurt, fat-free -- or whole milk, as desired
  2        Tablespoons  lemon juice -- fresh is best
  5                     garlic cloves -- 4 to 6 to taste, minced
                        fresh chopped mint leaves -- a handful, (or 2 teaspoons dried mint)
                        salt and black pepper

Purists would have you peel the eggplants. Not me. Simply remove the calyx
and slice the vegetables into slices about 1/4 inch thick. Sprinkle salt
over them, and leave to draw for at least 30 minutes, then rinse and wipe
dry. Heat a slosh of oil in a deep frying pan (one with a lid is good) and
sizzle the onion and chilies until the former is soft. Remove with a
slotted spoon and set to one side. Now add a bit more oil to the pan and
fry the eggplant slices so that they are gently browned on both sides.
Sprinkle them with the turmeric, and add tomatoes and cilantro (retaining
about a quarter of it for garnish), together with the cooked onion/chili.
Add a little water to the pan (so that the ingredients are more or less
covered), place the lid on it (or improvise one), turn the heat right
down, and leave to simmer for around 30 minutes (but keep an eye on the
liquid level).

In the meantime rustle up the "sauce". Blend the yogurt and lemon juice in
a bowl, stir in the garlic and the mint, and season to taste. Chill well.

Time to assemble the dish. Check the seasoning of the eggplant concoction
- you may need to add salt. Spoon half of the yogurt across a decent-sized
platter, spreading it to get good coverage. Then layer the eggplants on
top, and follow that with the rest of the yogurt. Scatter the remaining
cilantro over the top and serve immediately - even as you are arranging
the hot and cold elements, they will start to leach into each other. Tis
is a treat best mopped up with warm naan bread, although you could eat it
with rice. There won't be any left over.

Serves 4 for supper

AuthorNote: The origin of the word 'burani' is lost in the swirl of
gastro-time, but it is popularly believed that it is named after one
Purandokht, the queen of Cresiphon, in Mesopotamia. She was partial to
yogurt, and so her chefs created a range of dishes comprising yogurt.

In Iran the ingredients of 'borani' are well blended and served cold; in
Afghanistan, they are layered while still warm, turning 'burani' into a
textured, creamy platter of delight. This is the most famous version.

I suggest using canola oil, though sunflower oil is more authentic,
because canola (or rapeseed) oil is one of the good guys in a world of
general oleaginous badness; it's got Omega 3 and 6, and the right
proportion of saturated and unsaturated fats. As eggplants gobble up so
much oil, it makes sense to use a good one.

VARIATIONS ON THE THEME:  Just substitute the eggplant with zucchini or
marrow. And no need to salt the vegetables in advance. I especially favor
the marrow option, as it is such a maligned  and under-used squash.

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

Per Serving (excluding unknown items): 224 Calories; 1g Fat (4.5% calories
from fat); 19g Protein; 41g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 83mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2
Vegetable; 0 Fruit; 0 Fat.


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

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Monday, August 19, 2013

[MC-AllEthnic-Recipes] Mandarin Chocolate Zucchini Cake

 

I'm pretty sure I have posted this before, but we have a yard full of
zucchini and I thought probably some of you do to. This cake is always a
hit!
- Angela

* Exported from MasterCook *

Mandarin Chocolate Zucchini Cake

Recipe By :Angela
Serving Size : 12 Preparation Time :0:00
Categories : cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C grated zucchini -- 1 lb, about 2 medium
2 C sugar
2 1/2 cups flour
3 eggs
1/2 Cup + 1 TBSP butter
3 Tablespoons oil
2/3 cup cocoa
1/2 cup milk
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 tsp cinnamon
2 tsp vanilla
2 tsp orange rind (more)

Bundt pan
350F 65 min.
Toothpick test for doneness.

Grate the zucchini into a strainer first, and allow to drain while you
assemble the remaining ingredients. Prepare the bundt pan with pan release
spray; set aside.
Cream together butter & sugar. Beat in the eggs one at a time. Gradually
beat in the flour, leavening agents and seasonings, chocolate, and milk.
Blend in zucchini. Bake as directed. Frost if desired when cool.

Description: "Bundt type chocolate cake with orange flavor."
Cuisine: "American"
Source: "My own invention"
First made this in 1986. We had a garden full of zucchini that year.

NOTES : 9 TBSP cocoa + 3 TBSP oil = 3 x 1oz squares of melted baking
chocolate if you should choose to substitute that instead, as per standard
substitution rate. I used cocoa because that's what I had that day, but
melted baking chocolate is good, too.

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Sunday, August 18, 2013

[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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Sunday, August 4, 2013

[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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Thursday, August 1, 2013

[MC-AllEthnic-Recipes] File - Ethnic Categories.txt

 


Hey group,

We hope everyones day is going great! First we want to welcome each and everyone of you to our new group. We hope you will enjoy working on this collection as much as we are looking forward to it.

Now there are a couple things we must mention. First, we intend this to finish in MasterCook format. You don't have to do it in MasterCook to begin with. It can be in MealMaster or Generic MasterCook first, but once we receive the recipes they will imediately be put into a special book for that category in MasterCook Format. Each country we have listed below will have a book just for it and it alone. Once we have 100 recipes for that country, we will then zip those 100 recipes and post it in the file section of our group under the name of the country. So the second thing we needed to mention is that it is very important that you put the countries names on your recipes. They can be either put at the end of the recipe title or in the notes or, as we do, as the category for the recipe.

If you find a recipe that is from a country not listed on here, go ahead and post it. We want any recipe that is Ethnic.

African
Australian
British
Canadian
Cajun
Caribbean
Chinese
Cornish
Creole
Diwali
Dutch
Egyptian
Ethnic (if country is not know)
Filipino
French
French Canadian
German
Greek
Hungarian
India/Indian
Indonesian
Irish
Italian
Jamaican
Japanese
Korean
Mediterranean
Mexican
Moroccan
Pennsylvania Dutch
Polynesian
Portuguese
Russian
Scottish
Southwestern
Thai
Vietnamese

We hope everyone can have fun with this. We think it is wonderful to try recipes from different parts of the world. Hopefully you all feel the same way. As recipe collectors, the collecting itself is very exciting.

Thanks for all your help,

Mary Lynne

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