Thursday, July 7, 2011

[MC-AllEthnic-Recipes] Anglo Savory Butter Bean Pie - 46g Carbohydrate; 16g Dietary Fiber

 


* Exported from MasterCook *

Anglo Savory Butter Bean Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowerCarbs LowFat (Less than 30%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound butter beans
1 large onion
7/8 ounce butter -- 1 3/4 tablespoons
3 1/2 ounces button mushrooms -- 1 3/8 cups
1 tablespoon tomato puree
1/2 teaspoon basil
salt and pepper
1 pound canned tomatoes -- (1 can)
Pastry :
5 1/4 ounces whole wheat flour -- 1 1/4 cups
1 pinch salt
2 5/8 ounces hard margarine -- or cold butter, 1/3 cup
1/4 cup cold water -- 4 tablespoons


Soak the butter beans overnight in cold water.
Drain well and cover with fresh cold water.
Bring to the boil, cover and simmer for about 1 1/4 hours until tender. Drain well.

Chop the onion finely and cook in butter until soft and golden.
Lift out the onion and reserve.

Quarter the mushrooms and cook in the butter for 3 minutes, stirring well.

Mix together the beans, onions, mushrooms, tomatoes and their juice, tomato puree, basil and plenty of seasoning.
Put into an 8" (20cm) pie dish and leave until cold.

To make the pastry, rub the fat into the flour and salt and mix with the water.
Roll out and cover the bean mixture and cut a slit in the center.
Bake at 200C (400F), Gas 6 for 30 minutes.

Note: For speed, a can of butter beans may be used for this pie, which is good served with a crisp green salad.

Serves 4 - 6

ChupaNote: for speed, purchase a prepared whole wheat pie crust.

Cuisine:
"English"
Source:
"101 Vegetarian Recipes"
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 327 Calories; 11g Fat (29.1% calories from fat); 14g Protein; 46g Carbohydrate; 16g Dietary Fiber; 7mg Cholesterol; 259mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4098 0 0

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Friday, July 1, 2011

[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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Wednesday, June 29, 2011

[MC-AllEthnic-Recipes] Sauteed Indonesian Noodles with Pork and Shrimp - 5 pts; 15g Carbohydrate; 1g Dietary Fiber

 

5 pts; Old pts NOT PtsPlus
* Exported from MasterCook *

Sauteed Indonesian Noodles with Pork and Shrimp

Recipe By :Chef Jean Vachon, Ecole Hoteliere de la Capitale in Quebec
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Meat
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Chinese wheat noodles -- or egg noodles
vegetable oil
3 garlic cloves -- finely chopped
1 onion -- sliced
2 teaspoons shrimp paste -- (optional)
1 pork chop -- boned and cut into strips
1/2 pound shrimp -- peeled and deveined
2 celery stalks -- sliced
2 cabbage leaves -- sliced
salt and freshly ground pepper -- to taste
2 tablespoons light soy sauce

Cook the noodles in boiling salted water as per package instructions. Drain well and set aside.

Heat the oil in a wok and saute the garlic, onion, and shrimp paste over high heat. Add the pork and the shrimp, and cook for a few more minutes.

Add the celery and the cabbage, and season with salt and pepper to taste.

Mix with the noodles and sprinkle with the soy sauce.

Makes 4 servings.
Prep time: 25 mins

AuthorNote: Shrimp paste is a popular ingredient in Asian cuisine. It use is optional in this recipe.

Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 212 Calories; 6g Fat (27.1% calories from fat); 21g Protein; 15g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 532mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 0 Fat.

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

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[MC-AllEthnic-Recipes] Easy Sausage Wontons - 3g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Easy Sausage Wontons

Recipe By :Misty Rutledge, Redding PA
Serving Size : 10 Preparation Time :0:00
Categories : LowerCarbs LowFat (Less than 10%)
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork sausage
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 cloves crushed garlic
1 egg
1 tablespoon water
wonton wraps -- (the number depends on how much filling you use)
2 tablespoons sweet red chili pepper sauce -- Thai Kitchen, save the rest of the bottle for dipping sauce


In a microwaveable bowl mix: ground pork sausage, Worcestershire sauce, soy sauce, onion, garlic and 2 tablespoons of the sweet red chili pepper sauce. Set the rest aside for a dipping sauce when dish is complete

Microwave a minute at a time, stirring between each minute, approximately 4 to 7 minutes, depending on the microwave. Prepare an egg wash with one egg and 1 tablespoon water by mixing with a fork.

When sausage is completely cooked, it is ready to be placed in wonton wraps.

Use the egg wash on two adjoining sides of the wonton wrap, insert a full spoon of the sausage mixture, and seal the wonton wrap.

Fry wontons on medium heat for 2 minutes on each side. Have a drip rack ready to set the hot wontons on.

Pour the remaining sauce in dipping bowls.

Servings: 10
Cooking time: 30 Minutes

ChupaNote: I replace the pork sausage with ground turkey. As the meat is already cooked in the microwave, preheat your oven to 400F and place the wontons on a silicon liner on a cookie sheet. Bake until golden brown. Serve immediately.

Cuisine:
"Asian"
Source:
"The Redding Record Searchlight"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 208 Calories; 19g Fat (82.3% calories from fat); 6g Protein; 3g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 566mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 905617 0 0

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Tuesday, June 28, 2011

[MC-AllEthnic-Recipes] Indian Curried Chicken with Sweet Potatoes & Cauliflower - 18g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Curried Chicken with Sweet Potatoes & Cauliflower

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Poultry/Fowl

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup nonfat plain yogurt
1 teaspoon Madras-style curry powder -- (see Ingredient note)
1 teaspoon ground coriander
1 teaspoon ground ginger
1 clove garlic -- minced
3/4 teaspoon salt -- divided
1/4 teaspoon cayenne pepper
8 boneless skinless chicken thighs -- (about 1 1/2 pounds), trimmed (see Tip)
1 sweet potato -- (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups cauliflower florets -- (1 small head) or broccoli florets
1 tablespoon extra-virgin olive oil
Freshly ground pepper -- to taste
1/4 cup chopped unsalted dry-roasted peanuts -- or cashews
1/4 cup loosely packed cilantro leaves

Combine yogurt, curry powder, coriander, ginger, garlic, 1/2 teaspoon salt and cayenne in a shallow glass dish; mix to blend. Reserve 1/4 cup of this mixture; cover and refrigerate. Add chicken to the remaining yogurt mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

Preheat oven to 450°F. Lightly coat a large rimmed baking sheet with cooking spray.

Remove the chicken from the marinade and place on the prepared baking sheet. Toss sweet potato with the reserved yogurt mixture in a medium bowl and place on the baking sheet. Toss cauliflower with oil in a medium bowl and add to the baking sheet. Season vegetables with the remaining 1/4 teaspoon salt and pepper. Roast chicken and vegetables, uncovered, for 15 minutes.
Carefully turn the chicken over and stir the vegetables. Roast until the vegetables are tender and chicken is cooked through, 10 to 15 minutes more.

Arrange chicken and vegetables on a platter or individual plates and garnish with peanuts (or cashews) and cilantro.

4 servings
Active Time: 30 minutes
Total Time: 5 1/2 hours (including marinating time)

Tips & Notes
Ingredient Tip: Madras-style curry powder is hotter than standard curry powder. You can find it in specialty stores.
Tip: You can purchase chicken thighs that have already been boned and skinned in most supermarkets. They can be quite fatty, so trim carefully. If you cannot find boneless, skinless chicken thighs, substitute bone-in thighs and pull off the skin. In Step 3, roast chicken for 10 minutes before adding the vegetables.

AuthorNote: Boneless, skinless chicken thighs, with a little help from the well-seasoned yogurt marinade, remain moist and tender when oven-roasted.
Hint: Soaking the prepared vegetables in ice water for15 minutes before roasting will hydrate them, making them more moist and tender when cooked.

Cuisine:
"Indian"
Source:
"The Essential EatingWell Cookbook (2004)"
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Per Serving (excluding unknown items): 330 Calories; 14g Fat (37.3% calories from fat); 34g Protein; 18g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 579mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

Nutr. Assoc. : 0 492 0 0 0 0 0 0 0 0 0 0 5378 0

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[MC-AllEthnic-Recipes] Beijing Noodles w Pork

 


* Exported from MasterCook *

Beijing Noodles w Pork

Recipe By :Chef Jean Vachon, Ecole Hoteliere de la Capitale in Quebec
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 30%) Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
vegetable oil
1 onion -- sliced
3/4 pound ground pork
4 garlic cloves -- minced
1 teaspoon fresh ginger -- chopped
1 tablespoon sugar
1 tablespoon hoisin sauce
2 tablespoons soy sauce
2 tablespoons white wine
2 tablespoons water
14 ounces rice noodles
1/2 pound bean sprouts -- washed and drained
1/3 cucumber -- in thin strips
8 radishes -- finely sliced
3 pickles -- finely sliced
4 green onions -- chopped

Heat the oil in a wok and saute the onion over high heat. Add the pork, garlic, and ginger. Cook for 3 minutes, and add the sugar, hoisin sauce, and soy sauce.

Add the wine and water, and simmer for 5 minutes. Remove from the heat and set aside.

Cook the noodles in boiling salted water as per cooking instructions, and drain well.

Shape the noodles into a nest in deep serving plates, and fill the center with the meat mixture. Arrange bean spouts, cucumber, radishes, pickles, and green onions on plates in a decorative fashion, and serve immediately.

Makes 6 servings.

AuthorNote: Hoisin sauce is frequently used in Chinese cooking. It is made with fermented soybeans, spices, and dried peppers. It is thick in texture, with a reddish-brown colour.

Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 433 Calories; 12g Fat (25.9% calories from fat); 12g Protein; 67g Carbohydrate; 2g Dietary Fiber; 41mg Cholesterol; 624mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Pearl Onion Preserve - Indian - 17g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Pearl Onion Preserve - Indian

Recipe By :Chef Christophe Alary, Ecole Hoteliere de la Capitale in Quebec, Chef of the Year 2004
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pearl onions
1/4 cup raisins
2/3 cup maple syrup
1 teaspoon tomato paste
1 teaspoon whole coriander seeds
3 tablespoons extra virgin olive oil
3/4 cup white wine
1/3 cup cider vinegar
1 bay leaf
1 pinch ground thyme
salt -- to taste

Place all the ingredients in a saucepan. Bring to a boil, reduce the heat and let simmer slowly for approximately 1 1/2 hours until desired consistency.

Transfer to Mason jars and store in the refrigerator.

Makes 3 cups (12 one-quarter cup servings)
Prep time: 2 hours

AuthorNote: as pearl onions are very difficult to peel, soaking them in very hot water before peeling will make the task a lot easier. This onion preserve is especially delicious with terrine or vegetable pate.

ChupaNote: I doubled the raisins, and added 1 teaspoon Aleppor red pepper flakes. It freezes nicely.

Cuisine:
"Indian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
Yield:
"3 cups"
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Per Serving (excluding unknown items): 104 Calories; 3g Fat (31.7% calories from fat); trace Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 900415 0 0 0 0 0 0

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