Thursday, October 31, 2013

[MC-AllEthnic-Recipes] Spicy Crisp Chickpea Pancakes - Indian ; 17g Carbohydrate; 3g Dietary Fiber; 3 pts plus

 

                      
* Exported from MasterCook *

                  Spicy Crisp Chickpea Pancakes - Indian

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  gram flour -- (chickpea or garbanzo flour) generous
     1/2      teaspoon  cumin seeds
     1/4      teaspoon  ajowan seeds -- or black sesame, or black onion seeds, or nigella seeds
  1 1/2      teaspoons  peeled and grated gingerroot
  2                     garlic cloves -- peeled and grated
                        salt -- to taste
     1/4      teaspoon  turmeric
  2        tablespoons  chopped cilantro leaves
     1/2                onion -- minced
  1              small  tomato -- chopped
  2          teaspoons  lemon juice
  1         tablespoon  vegetable oil -- (1 to 2)

Whisk 1/2 ,to a scant 2/3, cup of water into the gram flour, making sure
there are no lumps. Add all the remaining ingredients except the oil and
mix well. Taste for seasoning and adjust if necessary. The batter should
have the consistency of heavy cream.

Heat around 1/2 - 3/4 teaspoon of the oil in a cast-iron griddle pan and
pour in one-quarter of the batter, to make a pancake about 6 inches in
diameter. Cook for one to two minutes, or until lightly golden on the
base, then drizzle another 1/2 - 3/4 teaspoon of oil over the top and flip
the pancake over. Cook, pressing down to help the edges crisp up. Once the
base is golden, take out and repeat with the remaining oil and batter.

Serve hot, with spicy ketchup or Coastal Coconut Chutney (see below).

MAKES 4 PANCAKES

These are known as chillas and are a high-protein, gluten-free savory
pancake. They are eaten as they are, with spicy ketchup or chutney (see
below), for breakfast or as a snack. Very quick to make, the pancakes are
nutritious and filling, so are popular in vegetarian Indian homes. I also
love them for an easy lunch with some simple vegetables on the side.

Coastal Coconut Chutney
1 cup grated coconut, generous
1 to 2 green chilies
1/4 ounce peeled gingeroot
1 pinch salt
1/2 cup creamy Greek yougurt, scant
1 1/2 Tablespoon Bengal gram, (chan dal)
1 Tablespoon lemon juice
water, as needed
1 Tablespoon vegetable oil
2/3 teaspoon mustard seeds
8 curry leaves

Place generous 1 cup grated coconut 1-2 green chiles, 1/4 ounce peeled
gingerroot, a pinch of salt, and scant 1/2 cup creamy Greek yogurt in a
blender. Dry roast 1 1/2 tablespoons Bengal gram (chana dal) until colored
all over, then tip into the blender with 1 tablespoon lemon juice. Blend
until smooth, adding water to help. Heat 1 teaspoon vegetable oil in a
pan, then add 2/3 teaspoon mustard seeds. When the popping dies down, add
8 curry leaves and cook for 10 seconds longer. Pour this into the chutney
and stir it all together. Taste, adjust the seasoning and lemon juice,
then serve

MAKES 3/4 CUP

A really lovely chutney from the South, this adds texture, creaminess and
heat.

Cuisine:
  "Indian"
Source:
  "Indian Vegetarian Feast by Anjum Anand, 2013"
S(Formatted by Chupa Babi):
  "Oct 2013"
Yield:
  "4 pancakes"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 133 Calories; 5g Fat (34.1%
calories from fat); 6g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 1357 0 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Chickpea Galette - French Socca - 18g carbs, 3g fiber; 5 pts plus

 

                      

* Exported from MasterCook *

                     Chickpea Galette - French Socca

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  chickpea flour -- also called garbanzo flour, besan or gram flour
  1           teaspoon  fine sea salt
  1           teaspoon  ground cumin
  3        Tablespoons  olive oil
  1                cup  cold water
                        To cook: -- olive oil
                        Freshly ground black pepper

1.  In a medium bowl, combine the chickpea flour, salt, cumin, and 3
tablespoons oil. Pour in 1 cup / 240 ml cold water in a slow stream,
whisking constantly to avoid lumps. The mixture will be thinner than
pancake batter. Cover and let rest for 2 hours at room temperature, or
overnight in the fridge.

2.  Place a well-seasoned 10-inch / 25 em cast-iron pan in the oven and
preheat the oven to 400°F. / 200°C.

3.  Whisk the batter again. Remove the pan from the oven cautiously (it
will he hot) and pour in a good glug of oil, swirling the pan around to
coat. Add half of the batter to the pan and swirl to cover the entire
surface. Return to the oven and bake until set, 10 to 15 minutes. Switch
the oven to the broiler setting and Ieave the pan in, keeping a close eye
on it, until golden brown and crisp at the top, a few minutes more.

4.  Turn the socca out onto a plate—you may have to help it out with a
thin spatula—and then flip it back onto a cutting board, browned side up.
Cut into square servings with a knife or pizza wheel, drizzle with a
little more olive oil, sprinkle with black pepper, and serve hot. Repeat
with the remaining batter.

Serves 4

USE AS A TART BASE: Prepare the batter as instructed above, but add only
3/4 cup water. Pour the entire amount of batter into the pan  at once and
bake until set, 25 to 30 minutes, before switching to the broiler setting
for another 10 minutes. Turn the socca out onto a plate, then flip it back
onto a serving dish, and garnish with cooked or raw vegetables.

AuthorNote: A staple of Nice's culinary heritage, socca is a thin crepe
made with chickpea flour and baked on giant copper pans in wood-fired
ovens. The large round is sliced into smaller pieces that receive a
drizzle of olive oil and a shower of black pepper before they're eaten,
hot, with one's fingers. It would be sacrilegious to use cutlery.

Though the wood-fire smokiness does a lot to contribute to socca's
addictive flavor, those of us who don't have such an oven can nonetheless
make it —or one of its relations -at home. Socca has various siblings
around the Mediterranean, such as the Italian cecina and farinata, or the
cumin-flavored calentita that Spanish Jews brought with them to North
Africa. And although cumin is untraditional in socca, I tried adding some
to a batch recently and have never looked back.

Aside from baking socca to serve with a predinner drink, I also make a
slightly thicker version to use as a tart base, topped with summertime
vegetables, as for the Zucchini and Apricot Socca Tart on page 76.

Variation:  Sprinkle thinly sliced scallions (white and green parts) on
the batter just after pouring into the hot pan.

Cuisine:
  "French"
Source:
  "French Market Cookbook: vegetarian recipes from my Parisian kitchen
  by Clotilde Dusoulier, 2013"
S(Formatted by Chupa Babi):
  "Oct 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 205 Calories; 12g Fat (52.6%
calories from fat); 7g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 492mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2
Fat.

Nutr. Assoc. : 0 4860 0 0 0 0 0

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[MC-AllEthnic-Recipes] French Apple and Salted Caramel Sauce - 11g Carbohydrate; trace Dietary Fiber; 2 pts plus

 

                      

* Exported from MasterCook *

  Apple and Salted Caramel Sauce - Sauce au caramel salte et al la pomme

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  apple cider -- hard cider, or natural unfiltered apple juice
  3        tablespoons  granulated white sugar -- (not unrefined)
  1           teaspoon  cornstarch
  2        tablespoons  unsalted butter -- or all-natural unsweetened almond butter
     1/4      teaspoon  fine sea salt

1. Heat the apple cider in a saucepan until just below the simmering
point.
2. Meanwhile, put the sugar (make sure it is lump-free) in a small
saucepan over medium-low heat. Let the sugar melt; you can swirl the pan
around, but do not stir.
3. Once the sugar is entirely melted, it will quickly take on a light
amber color; remove the pan from the heat then. Wearing long sleeves and
an oven mitt, pour in the hot cider with caution; it will spit and
splatter and d the caramel will harden. Return the pan over medium heat
and stir until the caramel is melted again.
4. Put the cornstarch in a small heatproof bowl and whisk in 2 tablespoons
of the caramel until dissolved. Pour back into the pan and whisk over
medium heat as the mixture thickens slightly.
5. Remove from the heat and whisk in the butter and salt.
6. Serve immediately or at room temperature. Pour leftovers into a jar,
refrigerate, and use within a few clays.

MAKES 1/3 CUP  (5 one-tablespoon servings)

This caramel sauce makes a fine companion to crêpes, yogurt, and baked or
fresh fruit. The subtle tang of apple cider brings a lovely balance to the
flavors, but other fruit juices can be used—orange juice in particular.

Unrefined sugar contains impurities that prevent it from caramelizing
properly, so I revert to regular white sugar here.

Cuisine:
  "French"
Source:
  "French Market Cookbook: vegetarian recipes from my Parisian kitchen
  by Clotilde Dusoulier, 2013"
S(Formatted by Chupa Babi):
  "Oct 2013"
Yield:
  "1/3 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 83 Calories; 5g Fat (48.8% calories
from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 12mg
Cholesterol; 95mg Sodium.  Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat; 1/2
Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 4860

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Wednesday, October 30, 2013

[MC-AllEthnic-Recipes] Thai Collard Rolls - Detox - 5g carbs; 2g fiber; 1 pt plus

 

                     
* Exported from MasterCook *
                        Thai Collard Rolls - Detox
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             leaves  collard greens -- blanched
  1                cup  shredded red cabbage
  1             medium  carrot -- coarsely grated
  1                cup  Thai Guacamole -- (see page 102)
  1                     red bell pepper -- cored and thinly sliced
  2                     scallions -- halved lengthwise (white and green parts)
     1/2           cup  cilantro -- a handful, roughly chopped
To make collard wraps, remove the center stems and stack the leaves into a
pile. Trim into 4 x 6-inch rectangles.
Dip collard greens in boiling water for less than 5 seconds and place in
an ice-water bath. Dry with a clean kitchen towel.
On one end of the collard wrap, add a small mound of cabbage and carrot, a
dollop of guacamole, and a couple pieces of red pepper, scallion. and
cilantro. Roll tightly into a thick cigarlike shape and cut down the
middle on a diagonal. Place rolls seam side down on a plate.
MAKES 12 ROLLS
The trick with this recipe is to blanch the collard greens, because it
turns them a vibrant green and makes them easier to roll. To fill the
rolls, you can use any crunchy vegetables you have on hand, including
jicama, daikon, or even green papaya.

Thai Guacamole
4 avocados, pitted and peeled
1/4 cup finely diced red bell pepper
1/4 cup finely chopped mint leaves
1/4 cup finely chopped basil, Thai or regular
4 scallions, finely chopped
1 knob ginger, 1" piece
1 tablespoon minced lemongrass
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon Chinese chile paste
Mash the avocados with a fork until nearly smooth, then stir in the rest
of the ingredients.
MAKES 1 PINT
Source:
  "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
  Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "12 rolls"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 46 Calories; 3g Fat (52.2% calories
from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
35mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 3636 0 0 0

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[MC-AllEthnic-Recipes] Tibetan Noodle Soup - Thenthuk - 24g carbs; 5g fiber; 3 pts plus

 


                     
* Exported from MasterCook *
                      Tibetan Noodle Soup - Thenthuk
Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 10%)          Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        NOODLES:
     3/4           cup  spelt flour
     1/4      teaspoon  sea salt
  3        tablespoons  water
                        SOUP BASE:
  6               cups  water -- or vegetable stock, ( see page 228)
  1              small  onion -- chopped
  4             cloves  garlic -- chopped
  1                     hot chile pepper -- seeded and diced, or 3 dried red chiles
  1                     tomato -- chopped
  2               cups  small cauliflower flowerets
  1                cup  chopped cabbage
  3        tablespoons  soy sauce
  1           teaspoon  sea salt -- or to taste
  2               cups  chopped kale -- or spinach
  2        tablespoons  minced fresh cilantro
Make the "noodles": place the flour and salt in a bowl and mix well. Add
the water and mix well, forming it into a dough.
Place the water in a large pot over medium-high heat. Add the remaining
soup ingredients except the kale and cilantro and bring to a boil,
stirring occasionally. Lower the heat to medium and cook until the
cauliflower is just soft.
Pinch off small pieces of the dough, flatten with your fingers, and add
them to the soup. Cook for 5 minutes, stirring occasionally. Add the kale
and cilantro, cook for 2 minutes longer, and mix well before serving.
Serves 4 to 6
Variations:
Replace the vegetables with potatoes, broccoli, squash, carrots, zucchini,
or mushrooms.
Try adding roasted tofu or tempeh cubes (see page 227).
AuthorNote: Thenthuk is a hardy soup in which the "noodles" are actually
small pieces of dough. It will definitely keep you warm and happy in the
high Himalayas. Create your own designer thenthuk by adding what's fresh
in your garden. Serve with a warm cup of Korean Toasted Barley Tea (page
219).
Cuisine:
  "Asian"
Source:
  "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
  Murray, 2010"
S(Formatted by Chupa Babi):
  "Sept 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 112 Calories; 1g Fat (5.6% calories
from fat); 6g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 1127mg Sodium.  Exchanges: 1 Grain(Starch); 2 Vegetable; 0
Fat.

Nutr. Assoc. : 0 26182 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Thai Basil Slaw with Creamy Sesame Dressing - Detox; 14g carbs, 4g fiber; 4 pts plus

 

                     
* Exported from MasterCook *
           Thai Basil Slaw with Creamy Sesame Dressing - Detox
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  zucchini -- julienned
  1             medium  carrot -- julienned
  1                cup  shredded red cabbage
  1                cup  cherry tomatoes -- or grape tomatoes, halved
  1                cup  loosely packed Thai basil -- or regular
  1            Handful  cilantro
  1                cup  Creamy Sesame Dressing -- (see page 108)
In a large bowl, toss all the vegetables and cilan-tro together thoroughly
with the dressing.
SERVES 4

Creamy Sesame Dressing - Detox
     1/4           cup  raw tahini paste
  1         tablespoon  tamarind paste
     1/2           cup  warm water
  1         tablespoon  chile garlic paste
  5              drops  liquid stevia -- (5 to 8)
  1                     lime -- zest and juice
                        Salt and pepper to taste
Combine all the ingredients and blend in a high-speed blender until
smooth.
MAKES 1 CUP (8 two-tablespoon servings)
Per Serving (excluding unknown items): 51 Calories; 4g Fat (64.8% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
35mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 1477 0 0 0 0 0
Source:
  "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
  Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
  "Sept 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 8g Fat (50.9%
calories from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 84mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable.

Nutr. Assoc. : 0 0 0 0 902153 0 0

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[MC-AllEthnic-Recipes] Rockin' Roti - Indian Flatbread; 6 pts plus

 

                     
* Exported from MasterCook *
                               Rockin' Roti
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
--------  ------------  --------------------------------
  2 1/2           cups  spelt flour -- or whole wheat flour
     1/4      teaspoon  sea salt
     1/2           cup  water
                        To oil the griddle: -- Sesame oil, or safflower oil
Mix 1 1/2 cups of the flour and the salt together in a bowl with your
hands. Add the water slowly, pulling all of the flour into it until you
have a soft, moist dough. Knead it for 2 minutes. Divide the dough into
four pieces and roll those pieces between your palms to form balls.
Lightly oil a bowl or plate to place the dough balls on. Let them sit for
10 to 15 minutes.
Place the remaining 1 cup of flour on a plate. Apply a very light coat of
oil to the dough balls as well as to a rolling pin. Dip one ball into the
flour, making sure that the entire ball is covered. Lay it on a clean, dry
surface or cutting board and roll it into a circle about 5 to 6-inches in
diameter (about 1/8 inch in thickness). You will most likely want to dip
it back into the flour (on both sides) once or twice while you are rolling
it out.
Heat an iron (or- skillet and lightly coat it with oil. Place the freshly
rolled roti onto it, making sure it lays flat. Within seconds the color
will start to change and bubbles will appear. Give it about 25 seconds
before nipping. Repeat on the other side.
Flip the roti over one more time and press down on it with a flat spatula.
Keep moving the roti around and gently press down any air holes that puff
up. After you've covered the whole roti a couple of times, flip it over
and repeat the process. This time the roti will puff up even more. After
you've finished the second side, either serve the roti piping hot with
some vegan butter or place it on a plate and cover with a dry towel while
you move on to the remaining rotis.
Makes 4 rotis
If you started making roti at a very young age like girls in India have
for centuries, you'd be cranking out perfectly round, moist, and thin
rotis by adolescence. Well, there is no time like the present. Using a
rolling pin and keeping the dough from sticking to it are the two major
hiccups along the road to perfect rotis. But just like that little engine
that could, if you persevere, you will find that practice really does make
perfect. We believe in you! And the reward is homemade bread, hot off the
skillet. You just need to be willing to sacrifice the first few attempts.
Then you're in the clear.
Tips for Perfecting Rotis:
1.  The wetter the dough, the moister the end result. Using your hands for
the mixing helps you remember what the perfect consistency feels like.
2.  Don't overthink the rolling out process. It doesn't take much rolling
and the more flour you use, the drier the end result and the less the roti
will puff up when you heat it. Push down firmly on the rolling pin, roll a
few times in one direction, dip both sides in the flour, and roll a few
times in the opposite direction. With time, your natural hand-eye
coordination will lead you in the direction of rounder roti.
3.  Use the oil sparingly. This recipe shouldn't use very much oil at all.
Coating the dough, rolling pin, and skillet very lightly helps prevent the
dough from sticking.
4.  Before cooking the roti, make sure the pan is hot by sprinkling it
with a couple drops of water; the water- sizzle. Dry the pan with a paper
towel before laying down the roti.
5.  An alternative cooking method to make the roti puff up involves
holding the roti with tongs over an open flame rather than the second
round of cooking where you flatten the air out with the spatula: hold the
roti over the flame and move it around to cover the entire surface of both
sides. The rot] will puff up into the shape of a UFO.
6.  For time's sake, start heating up the pan before you start rolling the
dough. Have your rolling station right next to your stove and roll the
next roti while the first one is on its first round of cooking.
Variations:
Add 1 teaspoon of ground cumin or coriander to the flour before adding the
water. You may wish to toast the spices.
Add 2 to 3 tablespoons of diced green onion, chives, or cilantro to the
flour before adding the water.
Cuisine:
  "Indian"
Source:
  "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
  Murray, 2010"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "4 flatbreads"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 254 Calories; 1g Fat (4.6% calories
from fat); 10g Protein; 54g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 122mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1/2 Fat.

Nutr. Assoc. : 26182 0 0 0

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Tuesday, October 29, 2013

[MC-AllEthnic-Recipes] Garlic and Sun-Dried Tomato Pickle - Persian Torshe-e sir ; 3g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

        Garlic and Sun-Dried Tomato Pickle - Persian Torshe-e sir

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               head  garlic -- separated into cloves
  1                     dry-packed sun-dried tomatoes -- (or 2) torn
     1/2      teaspoon  organic cane sugar
  1         tablespoon  honey
     1/2      teaspoon  kosher salt
                        Red wine vinegar -- to cover

Prepare a bowl of ice water and bring a small saucepan of water to a boil.
Drop the garlic into the boiling water and boil for 2 minutes, then drain
and immediately immerse in the ice water. When cool, pull off the skins.
Slice off any brown or broken spots, and place the garlic in a clean glass
pint jar.
Add the sun-dried tomatoes to the garlic, followed by the sugar, honey,
and kosher salt. Add vinegar to cover, seal, and shake to dissolve the
sugar, honey, and salt. Label the jar with the date and store it in the
refrigerator.
The pickles are tasty within a few days but will be really flavorful in 2
weeks. When serving, remove portions with a clean spoon. The pickles will
last for about 6 months in the refrigerator and acquire a more intense
flavor with time.

Makes 1 cup (8 two-tablespoon servings)

AuthorNote:  Pickled garlic is an Iranian delicacy. Aged as long as five,
ten, even twenty-five years, the longer the garlic is pickled, the more
precious it is. The samples I've tasted are pickled simply in red wine
vinegar, but this bright, crisp condiment benefits from the addition of
sun-dried tomatoes and a splash of sweet honey. Multiply this recipe as
many times as you like. Use 1/2 teaspoon each of salt and sugar for every
cup of vinegar that's used. For the best results, use young, fresh,
unblemished garlic.  

Cuisine:
  "MidEastern"
Source:
  "New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi):
  "Oct 2013"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 10 Calories; trace Fat (0.7%
calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 123mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 1447 0 0 0 0

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Monday, October 28, 2013

[MC-AllEthnic-Recipes] Chilli Oil - Sichuan - 2g Carbohydrate; 1g Dietary Fiber;

 

                      
* Exported from MasterCook *

                           Chilli Oil - Sichuan

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cooking oil -- plus 2 tbsp (500 ml)
  4             ounces  Sichuanese ground chilies -- (100g) or Korean ground chillies
  1           teaspoon  sesame seeds
  1              piece  ginger -- small, unpeeled, crushed

Heat the oil over a high flame to about 400°F (200°C), then leave for 10
minutes to cool to around 275°F (140C).

Place the ground chillies. sesame seeds and ginger in a heatproof bowl.
Have a little cool oil or a cupful of water on hand. When the oil has
cooled to the right temperature, pour a little on to the chillies: it
should fizz gently but energetically and release a rich, roasty aroma.
Pour over the rest of the oil and stir. If you think the oil is too hot
and the chillies are likely to burn, simply add a little cool oil to
release the excess heat. Do, though, make sure that the oil is hot enough:
without the fizzing, it won't generate the rich, roasty fragrance you
need. If you pour all the oil on to the chillies, then discover it's not
quite hot  enough, you can return the whole lot to a saucepan and heat
gently until it smells fabulous and the color is a deep ruby red, but do
take care not to burn the chillies. (The chillies will seethe and fizz
like a witch's cauldron as you heat them, releasing the most marvellous
aromas, but can easily start to burn and blacken.)

When the oil has cooled completely, decant it and the chilli sediment into
jars and store in a dark, cool place. Leave it to settle for at least a
day before using.

To grind your own chillies: This method comes from the Sichuanese chef Yu
Be. Snip the chillies into halves or sections and discard their seeds as
far as possible. Stir them in a dry wok over a very gentle heat until they
are fragrant and crisp. (If you wish, you can sift them to get rid of more
seeds at this stage.) Then add a very small amount of oil to the wok and
continue to stir the chillies over the heat until they are glossy and
slightly darker (their color is referred to in the trade as "cockroach
color"!). Turn the chillies into a mortar and pestle and pound them into
fine flakes; avoid grinding them to a powder.

AuthorNote: One of the essential ingredients in Sichuanese cold dishes,
this is also used in dips for dumplings and other snacks. You can buy
chilli oil in most Chinese supermarkets, but it's generally much spicier
than the Sichuanese version and often has added ingredients such as dried
shrimp. For Sichuanese recipes. it's much better to make your own, milder
chilli oil, which can be used generously for its color and mouthfeel
without any overwhelming heat. It's easy to make, keeps indefinitely, and
jars of it can also make rather fine gifts.
Sichuanese ground chillies are hard to find in the West, but the mild,
aromatic ground chillies used in Korean kimchi have the same deep
terracotta color and make a wonderful substitute. They are increasingly
available in Asian stores. If you want to give your chilli oil a bit more
of a kick, simply add a dash of hotter ground chillies of your choice to
the mix. I almost always buy my chillies ground, because it's more
convenient: see the note, right. if you wish to grind your own.

A sugar or oil thermometer is extremely useful, though not essential,
forth is recipe.

Cuisine:
  "Asian"
Source:
  "Every Grain of Rice by Fuschia Dunlop"
S(Formatted by Chupa Babi):
  "Oct 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 132 Calories; 14g Fat (92.9%
calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2
Fat.

Nutr. Assoc. : 0 0 0 0

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[MC-AllEthnic-Recipes] Wok Tossed Cabbage Salad - 3 pts plus; Carbohydrate; 3g Dietary Fiber;

 



* Exported from MasterCook *

                     Wok-Tossed Cabbage Salad - Asian

Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2      teaspoons  sesame oil
  1           teaspoon  brown mustard seeds
  10                    curry leaves -- (see Note below)
  1              pinch  asafetida
  1                     green chile pepper -- seeds removed and thinly sliced (1 to 2)
  1 1/2    tablespoons  freshly squeezed lemon juice
     1/2      teaspoon  sea salt -- or to taste
  6               cups  finely shredded green cabbage
  1                cup  shredded carrot -- (about 1 large carrot)
  2        tablespoons  minced fresh cilantro
     1/2           cup  roasted peanuts -- optional

Heat a wok or pot over medium heat. Add the oil and heat it for 1 minute,
then add the brown mustard seeds. When they start to crackle add the curry
leaves, asafetida, and chiles. Stir for 1 minute.

Add the lemon juice and salt and stir. Add the cabbage and carrot and toss
quickly for 1 to 2 minutes, just enough to coat the cabbage and soften it
slightly. Turn off the heat and transfer to a serving bowl. Top with the
cilantro and peanuts, if using, and serve.

Note: Curry leaves have such a unique flavor that we cannot think of an
adequate alternative. Alas, if you cannot find any in your area, you can
try online, or simply omit them. Extra curry leaves are stored in the
freezer.

Serves 6 to 8

AuthorNote: If you have a wok, now is the time to use it. By stir-frying
the "dressing" in this recipe you unlock a much deeper taste than the
average salad. And tossing the cabbage in the wok for a minute or two
gives the cabbage a softer, more munchable texture. This salad is yummers!

Cuisine:
  "Asian"
Source:
  "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
  Murray, 2010"
S(Formatted by Chupa Babi):
  "Sept 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 98 Calories; 7g Fat (54.6% calories
from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
237mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0
Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 4920 0 0 4407

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