Saturday, June 5, 2010

[MC-AllEthnic-Recipes] Greek Salsa - 5g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Greek Salsa

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup crumbled feta cheese
1 cucumber -- peeled, seeded, and chopped
2 tomatoes -- chopped
1/3 cup minced red onion
1/3 cup zesty Italian salad dressing
2 tablespoons lemon juice
1/8 teaspoon pepper

Combine all ingredients in medium bowl and mix gently. Cover and chill 1-2
hours to blend flavors. Serve with chips for dipping, or as a condiment
with grilled fish or chicken.

2 2/3 cups (8 one-third cup servings)

For a taste of the Greek Islands, this simple and fresh salsa goes
together in minutes. Serve it with grilled fish or chicken.

ChupaNote: to avoid bottled salad dressings, mix 2 tablespoons freshly
squeezed lemon juice, 1 tablespoon freshly squeezed orange juice, 2
tablespoons extra virgin olive oil and 1 1/2 teaspoons Greek seasoning, to
replace the zesty Italian salad dressing. Use English or Persian cucumbers
(thin skin) and leave the skin on. I prefer the Roma tomatoes (use 4
large). To stretch the salsa, add 1/4 cup minced fresh parsley leaves and
1/4 cup minced fresh mint leaves.

Cuisine:
"Greek"
Source:
"Linda Larsen for BusyCooks@About.com"
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"2 2/3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 110 Calories; 9g Fat (70.2%
calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 17mg
Cholesterol; 290mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 758 0 0

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[MC-AllEthnic-Recipes] Sorbetto Espresso - 10g Carbohydrate; 0g Dietary Fiber

 


* Exported from MasterCook *

Sorbetto Espresso

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons espresso ground coffee
4 tablespoons brown sugar
1 quart boiling water
1 cup whipped cream
To serve: -- Cocoa powder

In a bowl, combine the ground coffee and brown sugar. Add boiling water
and mix. Let steep until water has cooled, then strain out coffee grounds.
Pour the mixture into a shallow pan or dish, and freeze for at least 3
hours. A deeper container will take longer to freeze through. When the
sorbet is nearly frozen (still scoop able), serve into tall chilled
glasses and top with whipped cream and a sprinkle of cocoa.

Serves 4

A frozen ice dessert, with the bold taste of espresso. This light and
frosty dessert is the perfect ending to a summer meal. It will take a few
hours, so plan to make this espresso sorbet ahead of time so you can enjoy
it later.

Cuisine:
"Italian"
Source:
"Coffee Fair, 2007"
S(Formatted by Chupa Babi):
"May 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 138 Calories; 11g Fat (70.6%
calories from fat); 1g Protein; 10g Carbohydrate; 0g Dietary Fiber; 41mg
Cholesterol; 22mg Sodium. Exchanges: 0 Non-Fat Milk; 2 Fat; 1/2 Other
Carbohydrates.

Nutr. Assoc. : 2751 0 0 0 0

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[MC-AllEthnic-Recipes] Whole Foods Vegetable Lo Mein

 


* Exported from MasterCook *

Whole Foods Vegetable Lo Mein

Recipe By :Lunch Lessons: Changing the Way We Feed our Children by Chef Ann Cooper
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 20%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound lo mein noodles -- or whole wheat spaghetti
Sesame oil -- (start with a small amount)
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced fresh ginger
4 1/2 teaspoons minced garlic -- (about 3 cloves)
1/3 cup sliced scallions -- (green onions)
1 cup julienne carrot -- (2 large)
1 cup thinly sliced celery -- (1-2 stalks)
1 cup thinly sliced red onion -- (1 medium)
3/4 cup fresh bean sprouts
3 tablespoons chopped fresh cilantro

Cook the lo mein noodles in boiling salted water until al dente. Cool.
Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté
the ginger, garlic and scallions until they release aroma, then add the
carrots, celery and red onions and briefly sauté before adding the bean
sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon canola oil and sauté the
noodles. When they are hot and look pan-fried or lightly browned, add them
to the other sautéed ingredients in the large pan. Add the soy-hoisin
mixture and stir to coat. Sprinkle with the chopped cilantro and serve.

Serves 8

Pasta is always a hit with kids and lomein is no different. Teaching
children to eat with chopsticks is great fun and opens the door to
discussion of other cultures. For protein, tofu, [whiteFavorite] make good
additions to this dish.

ChupaNote: Add 1/2 teaspoon red pepper flakes (or more to taste) to the
oil and aromatics. I replaced the sprouts with thinly sliced bok choy and
added 1/2 cup thawed frozen peas and 1 small red bell pepper, julienned.

Cuisine:
"Asian"
Source:
"WholeFoods Market"
S(Formatted by Chupa Babi):
"May 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 224 Calories; 4g Fat (15.0%
calories from fat); 5g Protein; 43g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 408mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 20024 20195 927181 96 0

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[MC-AllEthnic-Recipes] Cousin Fatima Quick Lo Mein Sauce - 3g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Cousin Fatima Quick Lo Mein Sauce

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons dark soy sauce
2 teaspoons toasted sesame oil
2 teaspoons brown sugar
1 teaspoon grated ginger root
1/2 teaspoon sea salt -- or less, depending on how salty your soy sauce is
1 teaspoon red pepper flakes
1/2 teaspoon minced roasted garlic -- prepared is fine (from a jar)
To serve: -- 1 pound cooked soba noodles or Chinese noodles, 1/2 cup thinly sliced green onions

Mix all ingredients, except noodles and green onions, together in a
micorwave safe bowl.
Heat through (about 30-45 seconds). Toss with cooked pasta and sprinkle
with sliced green onions before serving.

Serves 4

ChupaNote: Cousin Fatima tosses cooked soba noodles and a package of
frozen (thawed) Asian vegetables that she puts in the colander before
tossing her pasta water and hot noodles over them. She then pours the
whole thing (drained soba noodles and thawed Asian vegetables drained of
the pasta water) with the sauce.

Cuisine:
"Asian"
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"1/4 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 34 Calories; 2g Fat (59.1% calories
from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1007mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 1396 1356 0 0 0 0 20130 0

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[MC-AllEthnic-Recipes] Carrier's Harissa II - 6g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Carrier's Harissa II

Recipe By :A Taste of Morocco: A Culinary Journey With Recipes by Robert Carrier
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 fresh red peppers -- grilled or roasted. and skinned
1/2 cup hot red chilli -- or 1 tablespoon dried hot red peppers
2 cloves garlic -- peeled
1/2 teaspoon coriander seeds
coarse salt -- to taste

1. Drain the skinned, rinsed fresh peppers and cut into quarters,
discarding stems, but reserving seeds. Chop pepper segments coarsely and
add to seeds.
2. Slice hot pepper thinly; if using dried red peppers, soak them in hot
water for 1 hour.
3. In a mortar, combine chopped skinned fresh pepper, pepper seeds,
garlic, cumin and coriander seeds, and salt to taste. Pound to a smooth
paste, adding a little olive oil if desired.
4. Add chopped hot red pepper and continue to pound until well amalgamated
into the mixture. Add a little olive oil to give smoothness to the sauce
if desired. Spoon into sterilized Mason jars and cover with a layer of
olive oil, then seal jars and refrigerate.

Serves 4

AuthorNote: I can see adding cilantro. You might want to add mint. What
about preserved lemons? Michael W. has had his preserved lemons for over a
year. He will start anew when the next batch of Meyer lemons arrive from
his in-laws in Arizona.

Source:
"SplendidTable.com, Nov 17, 2008"
S(Formatted by Chupa Babi):
"May 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 26 Calories; trace Fat (5.6%
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.

Nutr. Assoc. : 2236 903714 0 0 0

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[MC-AllEthnic-Recipes] Cappuccino Crème Brûlée - 27g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Cappuccino Crème Brûlée

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whipping cream
1/2 cup sugar
2 teaspoons instant espresso powder
5 large egg yolks
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 tablespoons packed light brown sugar

Preheat oven to 325°F. Arrange six 3/4-cup ramekins in 13x9x2-inch metal
baking pan.

Combine cream, sugar, and espresso powder in heavy saucepan. Bring to
simmer over medium heat, stirring until sugar dissolves. Remove from heat.

Whisk yolks, cinnamon, and nutmeg in medium bowl. Gradually whisk in cream
mixture, then vanilla.

Divide custard among ramekins. Pour enough hot water into pan to come
halfway up sides of ramekins. Bake until custards are softly set, about 30
minutes.

Remove custards from water. Chill until cold, at least 3 hours. (Can be
made 1 day ahead. Cover and keep refrigerated.)

Preheat broiler. Arrange custards on baking sheet. Press 1/2 tablespoon
brown sugar through strainer onto each custard. Broil custards until sugar
bubbles and caramelizes, about 2 minutes.

Chill custards until topping hardens, at least 1 hour and up to 4 hours.
Serve cold.

Serves 6

Cuisine:
"French"
Source:
"Bon Appétit, March 2002"
S(Formatted by Chupa Babi):
"May 2010"
Yield:
"6 3/4-cup ramekins"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 418 Calories; 34g Fat (71.2%
calories from fat); 4g Protein; 27g Carbohydrate; trace Dietary Fiber;
286mg Cholesterol; 39mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
0 Non-Fat Milk; 6 1/2 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 3752 0 0 0 0 0

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[MC-AllEthnic-Recipes] Armenian Bean and Walnut Pate - 16g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Armenian Bean and Walnut Pate

Recipe By :Chef Ana Sortun, Oleanna [Restaurant]
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried red kidney beans -- (6 ounces)--picked over, soaked overnight and drained, or 2 1/2 cups canned red kidney beans, rinsed and drained.
1/2 small white onion -- minced
1 bay leaf
6 cups water
3/4 cup walnuts -- (3 ounces)
4 tablespoons unsalted butter -- softened
1/4 teaspoon minced garlic
1 tablespoon minced dill
1 tablespoon minced basil
1 tablespoon minced flat-leaf parsley
Salt and freshly ground pepper
To serve: -- Armenian string cheese and baguette slices or torn pita, for serving

In a medium saucepan, combine the dried beans, onion and bay leaf. Add the
water and bring to a boil. Reduce the heat to moderate and simmer until
the beans are tender, 1 1/4 to 1 1/2 hours. Drain the beans in a colander
and discard the bay leaf. Let cool completely.

Preheat the oven to 350°. Spread the walnuts in a pie plate and bake for
about 7 minutes, or until lightly toasted. Transfer the walnuts to a food
processor and let them cool completely. Add the cooked dried or drained
canned kidney beans, butter and garlic and pulse until smooth. Add the
dill, basil and parsley, season with salt and pepper and pulse the bean
pâté just until blended.

Scrape the bean pâté onto a long sheet of plastic wrap and pat it into a
12-by-2-inch log. Wrap and refrigerate until chilled, at least 1 hour.
Slice the pâté 1/2 inch thick and serve with the string cheese and bread.

Make Ahead: The pâté can be refrigerated for up to 3 days.

Makes 8 servings.

Cuisine:
"Mediterranean"
Source:
"Vegetable Plot, Food&Wine, August 2002"
S(Formatted by Chupa Babi):
"May 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 203 Calories; 13g Fat (53.8%
calories from fat); 8g Protein; 16g Carbohydrate; 4g Dietary Fiber; 16mg
Cholesterol; 10mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 20057 20129 20066 0 0

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