Friday, January 11, 2013

[MC-AllEthnic-Recipes] Ham Stock

 

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Ham Stock

1 ham bone with any scraps of meat attached
1 large onion, quartered - don't bother to peel it
3-4 cloves of garlic, smashed, don't bother to peel
3 bay leaves
1/4 tsp thyme leaves
1 tsp black peppercorns
1 gallon of water (about)

Use the bone and any scraps from your Christmas ham to make this flavorful
stock for cooking any bean you choose, or to make soup.

Prepare the vegetables. Combine all of these ingredients in a large stock
pot. You want the water to just cover the ham bone - about a gallon.
Bring to a full boil; reduce heat to a simmer and allow to cook for 2-3
hours.
At the end of this time, remove the bone and discard it.
Strain (through cloth) the stock into a second large stock pot and allow to
reduce by half over medium heat.
Don't bother to try to salvage any meat scraps, they will be almost
flavorless by this time.
You should have not quite half a gallon of stock, which you can then freeze
or use (the next day) to cook your choice of beans.

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Sunday, January 6, 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

ingredients

directions

Example:

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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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Tuesday, January 1, 2013

[MC-AllEthnic-Recipes] Vegan Pasta e Fagioli

 

                     
* Exported from MasterCook *
                          Vegan Pasta e Fagioli
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowFat (Less than 25%)          Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        Tablespoons  olive oil
  3             cloves  garlic -- minced
  28            ounces  crushed tomatoes -- (1 can)
  1 1/2           cups  cooked cannellini beans -- or 1 can, drained & rinsed
     1/2      teaspoon  dried oregano
     1/2      teaspoon  dried basil
  1                     bay leaf
  2               cups  vegetable stock
                        salt & freshly ground pepper
  8             ounces  elbow macaroni -- or other small pasta
  1         Tablespoon  minced fresh parsley
 
 
In a large pot, heat the oil over medium heat. Add the garlic and cook
until softened, about 1 minute. Reduce the heat to low and stir in the
tomatoes. Add the beans, oregano, basil, bay leaf, stock, and salt and
pepper to taste. (The amount of salt needed depends on the saltiness of
your stock.) Simmer over low heat for about 20 minutes.
 
In a large pot of boiling water, cook the macaroni over medium high heat,
stirring occasionally, until it is al dente, about 7 minutes. Drain well
and add to the bean mixture along with the parsley.
 
Simmer gently to blend flavors and finish cooking the pasta, about 10
minutes. Remove the bay leaf and discard. Taste and adjust the seasonings,
if necessary, before serving. Serve hot.
 
Serves 4
 
AuthorNote: Literally "pasta and beans", pasta e fagioli (also called
pasta "fazool") in a stick-to-your-ribs comfort food Italian dish that
tastes even better the day after it is made. My mother served this for
dinner every Friday and it was so delicious it never occurred to me she
made it to be thrifty. Mom usually used Roman beans, also called borlotti
or cranberry beans, which look like large pinto beans, which look like
large pinto beans. She sometimes added a small amount of pepperoni for
extra flavor when it was on hand. For a heartier version, add an extra cup
of cooked beans or garnish each bowl with 2 Tablespoons of diced [faux]
Big Stick Pepperoni.
 
Source:
  "Vegan On the Cheap by Robin Robertson, 2010"
S(Formatted by Chupa Babi):
  "Dec 2012"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 449 Calories; 14g Fat (26.4%
calories from fat); 14g Protein; 71g Carbohydrate; 7g Dietary Fiber; 1mg
Cholesterol; 1080mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 3 Vegetable;
2 1/2 Fat.

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

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[MC-AllEthnic-Recipes] Jerusalem Salsina Verde - 6g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
                         Jerusalem Salsina Verde
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             ounces  flat-leaf parsley sprigs
  1              clove  garlic -- crushed
  1         Tablespoon  capers
  1         Tablespoon  freshly squeezed lemon juice
  1         Tablespoon  white wine vinegar
  1              large  free-range egg -- hard boiled and peeled
     2/3           cup  olive oil
  3        Tablespoons  bread crumbs -- preferably fresh
 
 
Put all the ingredients in a food processor and pulse to a coarse
consistency. Or for the rustic look, chop the parsley, capers and eggs by
hand and stir together with the rest of the ingredients. Taste and adjust
the seasoning.
 
Makes 1 cup
 
ChupaNote: this is an accompaniment traditionally provided for the Pesach
(passover) seder table sliced meatloaf, polpettone. It is a very old
recipe that originates with the Jews of the Italian Piedmont. It makes a
lovely sauce over whole-grain pasta or tossed with farro. I added a
teaspoon of ground Aleppo red pepper.
 
Source:
  "Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 366 Calories; 38g Fat (91.2%
calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 53mg
Cholesterol; 87mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 20068 0 0 0 0 0 0 0
 

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[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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