Tuesday, January 1, 2013

[MC-AllEthnic-Recipes] Jerusalem Quick Pickled Lemons

 

                     
* Exported from MasterCook *
                      Jerusalem Quick Pickled Lemons
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowFat (Less than 5%)           Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                red chile -- chopped
  3        Tablespoons  freshly squeezed lemon juice
  3              small  unwaxed lemons -- (to medium), halved lengthwise and sliced widthwise as thinly as possible
  3        Tablespoons  superfine sugar
  1 1/2      teaspoons  coarse sea salt
  1              clove  garlic -- crushed
  1           teaspoon  sweet paprika
     1/4      teaspoon  ground cumin
     1/2      teaspoon  ground turmeric
 
 
Use a mortar and pestle to smash together the chile with 1 teaspoon of the
lemon juice; you want to get a rough looking paste. Transfer this to a
large bowl along with all the other ingredients. Use your hands to mix
everything together well so that all the flavors get massaged into the
lemons. Leave in a covered bowl overnight, then transfer to a sterilized
jar. Seal with olive oil. The lemon will keep in the fridge for up to 2
weeks.
 
Makes 1 1/2 quarts (1 large jar)
 
AuthorNote: For these, you won't need to wait four weeks like you do for
preserved lemons, just 24 hours. Their aroma won't be quite as perfumed
but still magnificently pungent, so much so that they warrant a word of
warning: a bit like chili sauce, once you have started accompanying your
food with these slices - [favorites], lentils, couscous - you will find
them hard to give up.
 
Cuisine:
  "MidEastern"
Source:
  "Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1 1/2 quarts"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 164 Calories; 1g Fat (4.7% calories
from fat); 4g Protein; 51g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 2830mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 3917 2788 0 0 0 0 0
 

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[MC-AllEthnic-Recipes] Jerusalem Pickled Turnip and Beet - 5g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
                    Jerusalem Pickled Turnip and Beet
Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10             small  fresh turnips -- or 5 large (2 1/4 pounds)
  3              small  beets -- (8 1/2 ounces)
  1                     chile -- green or red, cup into 3/8-inch slices
  3             stalks  celery -- tender stalks, cut into 3/4-inch slices
  1 1/4           cups  distilled white vinegar
  3               cups  warm water
                        fine sea salt
 
 
Peel the turnips and beets, halve them if they are not small, and cut them
into slices 1/4-inch thick. Place in a large mixing bowl and sprinkle with
1 teaspoon salt. Stir well, cover, and set aside to marinate overnight at
room temperature.
 
The following day, transfer the vegetables and their juices to a
sterilized 1 1/2 to 2 quart jar. Add the chile and celery, followed by 3
Tablespoons salt, the vinegar, and the water. If needed, add more water
and vinegar to fill the jar (two parts water to one part vinegar) to
within 3/4 inch of the rim. Seal the jar, shake if gently to dissolve the
salt, and place in a well-lit spot. After 3 to 4 days, the pickles should
be ready. They will keep somewhere cool and dark for up to 1 month.
 
Makes 1 1/2 quarts (to 2 quarts), about 24 one-quarter cup servings.
 
AuthorNote: This is a cinch to make, but must be prepared over two days.
It is sharp and not too complex in flavor, perfect for serving with
unctuous [favorites], a tagine, or hummus.
 
Cuisine:
  "MidEastern"
Source:
  "Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1 1/2 quarts"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 21 Calories; trace Fat (2.8%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 48mg Sodium.  Exchanges: 1 Vegetable; 0 Other Carbohydrates.

Nutr. Assoc. : 5370 0 0 0 0 0 4860
 

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[MC-AllEthnic-Recipes] Jerusalem Pickled Mixed Vegetables with Curry - 4g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
              Jerusalem Pickled Mixed Vegetables with Curry
Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 10%)
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         small  white cabbage head -- cut in 1 1/4-inch cubes, about 2 1/2 cups total
  3             medium  carrots -- peeled and cut at an angle into 3/8-inch slices
  2                     mini cucumbers -- cut at an angle into 3/8-inch slice, scant 2 cups
  2             stalks  celery -- cut into 1 1/4-inch segments
     1/4         small  cauliflower -- divided into small florets, scant 1 cup
  1         Tablespoon  curry powder
  1           teaspoon  ground allspice
  6             cloves  garlic -- sliced
  2                     red chiles
  3 1/4           cups  warm water
  6 1/2    Tablespoons  cider vinegar
                        fine sea salt
 
 
Mix the vegetables  in a bowl and place about half at the bottom a
sterilized 1 1/2-quart jar. Add the curry, allspice, garlic, and chiles.
Top with the remaining vegetables.
 
To make the brine, stir 2 Tablespoons salt into the warm water until
dissolved. Pour the brine into the jar, filling it to within 3/4 inch of
the rim. Add the vinegar, the vegetables should be completely covered. If
they are not, make more brine by adding 1 1/2 teaspoons salt to each scant
1 cup warm water. Seal the jar.
 
Place the jar in a well lit, if possible sunny, spot. The pickles should
be ready in 5 days. They should be crunchy and full of sharp and salty
flavors. Once ready, keep in the fridge for up to 2 weeks.
 
Makes 1 1/2 quarts (24 one-quarter cup servings)
 
AuthorNote: Pick and choose the vegetables you want to use. You can add
rutabaga, radish, turnip, kohlrabi, or even unripe plums.
 
Cuisine:
  "MidEastern"
Source:
  "Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "6 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 17 Calories; trace Fat (5.6%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 11mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 2416 0 0 0 0 0 0 0 0 0 0 4860
 

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[MC-AllEthnic-Recipes] Jerusalem Basmati Rice & Orzo

 

                     
* Exported from MasterCook *
                      Jerusalem Basmati Rice & Orzo
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 25%)
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/3           cups  basmati rice
  1         Tablespoon  melted unsalted butter -- or ghee
  1         Tablespoon  sunflower oil
     1/2           cup  orzo -- scant
  2 1/2           cups  stock -- chicken is tractional, so do use a faux chik'n
  1           teaspoon  salt
 
Wash the basmati rice well, then place in a large bowl and cover with
plenty of water. Allow it to soak for 30 minutes, then drain.
Heat the ghee and oil over medium-high heat in a medium-heavy-bottomed
saucepan for which you have a lid. Add the orzo and saute for 3 to 4
minutes, until the grains turn dark golden. add the stock, bring to a
boil, and cook for 3 minutes. Add the drained rice and salt, bring to a
gentle boil, stir once or twice, cover the pan, and simmer over very low
heat for 15 minutes. Don't be tempted to uncover the pan; you'll need to
allow the rice to steam properly.
 
Turn off the heat, remove the lid, and quickly cover the pan with a clean
tea towel. Place the lid back on top of the towel and leave for 10
minutes. Fluff the rice with a fork before serving.
 
Serves 6
 
AuthorNote: Long grain rice, cooked simply with plain vermicelli noodles,
is common all over the Levant and Turkey. Its neutral flavor and playful
textures make an effective background for various stews, soups, and
salads. Our version uses orzo - tiny rice-shaped pasta - but you can use
vermicelli. Just don't fry them as long, as they burn quickly. Try this
and you may not want to cook plain rice ever again.
 
Bukharan Jews, a substantial community in Jerusalem, make a pilaf with
plenty of spices (ginger, clove, cardamom, cinnamon), lots of mint,
raisins, and peas. It is a luxurious and rich dish, appropriate for a
previously wealthy Jewish community that had built its won neighborhood
when its members started coming to Palestine in the late nineteenth and
early twentieth century, wearing unusual embroidered clothes, adorned with
jewelry. Later on, after the Russian Revolution, many lost their wealth
and he neighborhood lost much of its past glory, but the food remains as
spectacular and vibrant.
 
Cuisine:
  "MidEastern"
Source:
  "Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
  "Dec 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 226 Calories; 5g Fat (21.2%
calories from fat); 5g Protein; 39g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 403mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Fat.

Nutr. Assoc. : 0 4131 0 0 0 0
 

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[MC-AllEthnic-Recipes] Jerusalem Balilah - Palestinian Chickpea Streetfood ; 34g Carbohydrate; 10g Dietary Fiber

 

                     
* Exported from MasterCook *
           Jerusalem Balilah - Palestinian Chickpea Streetfood
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  dried chickpeas
  1           teaspoon  baking soda
  1                cup  chopped parsley
  2                     green onions -- thinly sliced
  1              large  lemon
  3        Tablespoons  olive oil
  2 1/2      teaspoons  ground cumin
                        salt and freshly ground black pepper
 
 
The night before, put the chickpeas in a large bowl and cover with cold
water at least twice their volume. Add the baking soda and leave at room
temperature to soak overnight.
 
Drain the chickpeas and place them in a large saucepan. Cover with plenty
of cold water and place over high heat. Bring to a boil, skim the surface
of the water, then decrease the heat and simmer for 1 to 1 1/2 hours,
until the chickpeas are very soft but still retain their shape.
 
While the chickpeas are cooking, put the parsley and green onions in a
large mixing bowl. Peel the lemon by topping and tailing it, placing on a
board, and running a small sharp knife along its curves to remove the skin
and white pith. Discard the skin, pith, and seeds and coarsely chop the
flesh. Add the flesh and all of the juices to the bowl.
 
Once the chickpeas are ready, drain and add them to the bowl while they
are still hot. Add the olive oil, cumin, 3/4 teaspoon salt, and a good
grind of pepper. Mix well. Allow to cool down until just warm, taste for
seasoning, and serve.
 
Serves 4
 
AuthorNote: On the corner of the souk in the Old City stood the very
popular 'balilah' man. He had large piles of freshly cooked chickpeas on
his stall, steaming and beautifully decorated with parsley and lemon. Like
a magician, he used to whip the balilah into a newspaper cone in a flash
and serve it to the eager customer.
Balilah is a popular Palestinian street food consisting of fresh chickpeas
seasoned with cumin and lemon juice and it makes the most gratifying
snack. Curiously, in the Jewish Orthodox neighborhood of Me'ah She'arim, a
cheap and cheerful snack called 'arbes' is sold. It is just like balilah,
only seasoned with black pepper instead of cumin. It, too, is highly
popular.

Balilah can be eaten warm, not hot, or at room temperature as a little
between-meal snack. It is also delicious served next to grilled
[favorites], or can be turned into a salad by adding some leaves, feta,
and diced tomatoes.
 
Cuisine:
  "MidEastern"
Source:
  "Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
  "Dec 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 287 Calories; 14g Fat (40.7%
calories from fat); 11g Protein; 34g Carbohydrate; 10g Dietary Fiber; 0mg
Cholesterol; 339mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 1/2 Fat.

Nutr. Assoc. : 347 0 0 0 0 0 0 0
 

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[MC-AllEthnic-Recipes] Easy Peanut Sauce - 8g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
                            Easy Peanut Sauce
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  creamy peanut butter
     1/4           cup  soy sauce
  3        Tablespoons  rice vinegar
  1 1/2    Tablespoons  light brown sugar
  2        Tablespoons  toasted sesame oil
  2          teaspoons  grated fresh ginger
     1/2      teaspoon  Asian chile paste
                        water
 
 
In a medium bowl, combine the peanut butter, soy sauce, vinegar and sugar.
Add the oil, ginger, and chile paste and stir until smooth and well
blended.
 
Taste to adjust seasonings, adding more chile paste if you prefer more
heat. Add as much water as desired to each preferred consistency. Use
immediately or cover tightly and refrigerate until needed. Properly stored
this sauce will keep for several days.

Makes 1 1/2 cups; 6 one-quarter cup servings.
 
AuthorNote: I adore peanut sauce for its great flavor and amazing
versatility, whether using it as a dip for veggies or fried tofu or as a
sauce for pasta. Why pay more for bottled peanut sauce when you can make
your own on the cheap with this easy recipe?
 
Source:
  "Vegan On the Cheap by Robin Robertson, 2010"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 184 Calories; 16g Fat (71.4%
calories from fat); 6g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 787mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
NOTES : Less than 50 cents per serving
Nutr. Assoc. : 0 0 0 0 0 0 2615 0
 

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[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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