Tuesday, March 5, 2013

[MC-AllEthnic-Recipes] Slow Cooker Farro Risotto - Italian

 

                     
* Exported from MasterCook *
                        Slow Cooker Farro Risotto
Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : LowFat (Less than 30%)          Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        Tablespoons  unsalted butter
     1/2           cup  finely chopped shallot
  2               cups  farro, raw -- rinsed with cold water
     1/2           cup  dry white wine -- such as Pinot Grigio, or Sauvignon Blanc, or dry vermouth
  4               cups  broth -- chik'n or veg
     1/4           cup  freshly grated Parmigiano-Reggiano cheese
 
 
In a small saucepan, melt 2 Tablespoons of the butter over medium-high
heat and saute the shallots for 3 minutes, or until the shallots begin to
soften. Add the farro, and stir to coat with the butter. Add the wine,
raise the heat to high, and cook, stirring, for 3 minutes to evaporate
some of the wine. Transfer the mixture to the insert of a 4 to 6-quart
slow cooker and stir in the broth. Cover the slow cooker, and cook on High
for 1 1/2 hours.
Add the remaining butter and the cheese to the farro, stirring to blend.
Cover the cooker, and turn the heat to low or warm. Cook for another 30
minutes, and serve the risotto immediately.
 
Serves 6 to 8
 
AuthorNote: Farro makes a lovely risotto with a creamy quality. Similar in
preparation to traditional risotto, this dish will soon become a favorite
in your house.
Cuisine:
  "Italian"
Source:
  "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
  "Feb 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 321 Calories; 9g Fat (26.0%
calories from fat); 11g Protein; 49g Carbohydrate; 7g Dietary Fiber; 20mg
Cholesterol; 56mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Fat.
NOTES : Cooker: 4 to 6-quart
        Time: High for 1 1/2 hours
Nutr. Assoc. : 0 0 0 0 0 0
 

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[MC-AllEthnic-Recipes] Slow Cooker Farro - Italian

 

                     
* Exported from MasterCook *
                            Slow Cooker Farro
Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  farro, raw -- rinsed with cold water
  4 1/2           cups  broth -- chik'n or veg
                        salt -- optional
                        freshly ground black pepper
 
 
Add the farro to the insert of a 4 to 6-quart slow cooker. Stir in the
broth. Cover the slow cooker, and cook on High for 2 hours or until the
farro is tender.
Season with salt or pepper if necessary. Serve immediately.
 
Makes 6 to 8 servings
 
AuthorNote: farro is an ancient grain that has become popular in recent
years. A terrific source of vitamins and minerals, as well as fiber, it is
also delicious. Farro has a nutty quality, similar to wild rice, but it's
creamier. Serve farro as a bed for grilled [favorites]. Store the leftover
farro in the refrigerator or freezer and use it in soups, casseroles, or
vegetable dishes.
 
Cuisine:
  "Italian"
Source:
  "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
  "Feb 2013"
Yield:
  "2 "
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 230 Calories; 2g Fat (7.4% calories
from fat); 9g Protein; 47g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 0mg Sodium.  Exchanges: .
NOTES : Cooker: 4 to 6 quart
        Time: High for 2 hours
Nutr. Assoc. : 0 0 0 0
 

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Sunday, March 3, 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:

@@@@@
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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Saturday, March 2, 2013

[MC-AllEthnic-Recipes] Slow Cooker Falafel in Saffron Tomato Sauce - 6 pts plus; 34g Carbohydrate; 4g Dietary Fiber

 

                      
* Exported from MasterCook *

               Slow Cooker Falafel in Saffron Tomato Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the Sauce:
  2        Tablespoons  extra-virgin olive oil
  1             medium  onion -- finely chopped
  2                     garlic cloves -- minced
  1              pinch  red pepper flakes
  1           teaspoon  saffron threads -- crushed in the palm of your hand
  2               cans  chopped tomatoes -- 28 to 32-ounces each, with their juice
  1                cup  broth -- chik'n or veg
                        For the Falafel:
  2               cans  chickpeas, canned -- 14 1/2 to 15 oz each, rinsed & drained
  2             medium  shallots -- quartered
  3                     garlic cloves -- peeled
  1           teaspoon  ground cumin
     1/2      teaspoon  ground coriander
  1         Tablespoon  fresh lemon juice
     1/4           cup  finely chopped fresh cilantro leaves
     1/4           cup  finely chopped flat-leaf parsley leaves
  2        Tablespoons  extra-virgin olive oil -- plus enough to saute the falafel
  1                cup  all purpose flour
                        To Serve:
     1/4           cup  Finely chopped fresh flat-leaf parsley
                        Salt -- optional
                        freshly ground black pepper -- optional

To Make the Sauce: In a large skillet, heat the olive oil over medium-high
heat and saute the onion, garlic, red pepper flakes, and saffron for 3
minutes, or until the onion begins to soften. Add the tomatoes and bring
to a boil. Transfer the mixture to the insert of a 5 to 7-quart slow
cooker and stir in the broth. Cover the slow cooker and set it on High
while making the falafel.

To Make the Falafel: In a food processor, combine the chickpeas, shallots,
garlic, cumin, coriander, and lemon juice. Pulse on and off to break up
the shallots and then process for 30 seconds, until the mixture is pureed.
Transfer the chickpea mixture to the mixing bowl, and stir in the
cilantro, parsley, and 2 Tablespoons of the olive oil. Form the mixture
into 1-inch balls. Put the flour in a shallow dish, and roll the falafel
in the flour. Heat the remaining olive oil over high heat, and cook the
balls, a few at a time, being careful not to crowd the pan, until the
balls are crisp all over.

Drain the falafel on paper towels, and transfer to the sauce in the slow
cooker. Cook th falafel on High for 2 hours, or on Low for 4 hours.

Stir the parsley into the sauce, taste for seasoning, and adjust with salt
or pepper if needed. Serve immediately.

Serve 6 to 8

AuthorNote: Falafel, a popular street food in the Middle East and North
Africa, is usually deep-fried and tucked into pita with a salad of lettuce
and tomatoes. This dish a little bit of a riff on the original chickpea
balls. They're sauteed in olive oil, and then dropped into a savory
saffron tomato sauce to simmer and soak up all the flavor. Serve the
falafel over couscous, or wrapped in pita  with a topping of yogurt to
cool the spicy sauce.

ChupaNote: I used cornstarch instead of flour to dredge the chickpea
balls, it gives a crisper crust. I also added 1 Tablespoon ground Aleppo
red pepper (or 1 teaspoon cayenne pepper mixed with 2 teaspoons sweet
paprika).

Cuisine:
  "MidEastern"
Source:
  "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
  "Feb 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 237 Calories; 9g Fat (33.4%
calories from fat); 6g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 213mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 1 1/2 Fat.

NOTES : Cooker: 5 to 7-quart 
        Time: High for 2 hours, or Low for 4 hours

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

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[MC-AllEthnic-Recipes] Slow Cooker Egyptian Lentils and Rice - Kushari; 27g Carbohydrate; 10g Dietary Fiber

 

ChupaNote: the real deal is made with rice and macaroni. And it needs more than a pinch of cayenne. Substitute 1 14.5 oz can Rotel tomatoes with jalapenoes for one can of the tomato puree, and add 1/2 teaspoon ground cumin, and 1/2 teaspoon ground coriander.                      
* Exported from MasterCook *

             Slow Cooker Egyptian Lentils and Rice - Kushari

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 30%)          Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  butter
  2        Tablespoons  extra-virgin olive oil
  4              large  sweet yellow onions -- such as Vidalia, coarsely chopped
  1              pinch  cayenne pepper
  2          teaspoons  salt
  1         Tablespoon  sugar
  6                     garlic cloves -- sliced
  2               cans  tomato puree -- 28 to 32 oz each
  1                cup  brown lentils -- rinsed and picked over for stones and grit
  3               cups  broth -- chik'n or veg
                        To serve: -- cooked rice

In a large skillet over medium-high heat, melt the butter with the olive
oil. Stir in the onions, cayenne, salt, and sugar and cook until the
onions become translucent. Add the garlic and cook until the onions begin
to turn golden brown, then add the tomatoes.

Transfer the mixture to the insert of a 5 to 7-quart slow cooker. Stir in
the lentils and broth. Cover and cook for 7 to 8 hours on Low, until the
lentils are tender.

Uncover the slow cooker and skim off any excess fat from the top of the
lentils. Serve the lentils over rice.

Serves 8

AuthorNote: This is definitely comfort food for the Egyptian soul. There
are more recipes for this dish, called 'Kushari' in Arabic, than I can
count. The recipe is basically caramelized onions, stewed lentils, and
rice topped with a spicy tomato sauce. In many homes it is a four-pot
meal: one for each of the elements in the dish. But with your slow cooker,
you can have the onions, lentils, and tomato sauce simmering. Just pop the
rice into your slow cooker and you have a satisfying, inexpensive meal any
night of the week. Serve this with pita bread and a dollop of Greek-style
yogurt for a real treat!

Cuisine:
  "Egyptian"
Source:
  "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
  "Feb 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 191 Calories; 7g Fat (29.9%
calories from fat); 9g Protein; 27g Carbohydrate; 10g Dietary Fiber; 8mg
Cholesterol; 816mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2
Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 903920 0 0

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[MC-AllEthnic-Recipes] Slow Cooker Briami - Turkish or Greek - 17g Carbohydrate; 4g Dietary Fiber

 

                      
* Exported from MasterCook *

                  Slow Cooker Briami - Turkish or Greek

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  extra-virgin olive oil
  6                     garlic cloves -- minced
  1              pinch  red pepper flakes
  1 1/2      teaspoons  salt
     1/2      teaspoon  freshly ground black pepper
  1                cup  packed fresh basil leaves -- thinly sliced
  2          teaspoons  chopped fresh Greek oregano -- or Italian oregano
  3              large  Yukon Gold potatoes -- red-skinned or white creamier potatoes (about 1 1/2 pounds), thinly sliced (peeled or not)
  2             medium  red onions -- thinly sliced
  4             medium  vine-ripened tomatoes -- cored and thinly sliced
  1                cup  shredded Parmigiano-Reggiano -- or kefalotyri cheese
  3             medium  zucchini -- cut into 1/2-inch dice
  2              small  Japanese eggplant -- cut into 1/2-inch dice
     1/4           cup  broth -- chik'n or veg
     1/4           cup  finely chopped fresh flat-leaf parsley
                        leaves -- for garnish

Coat the inside of a 5 to 7-quart slow cooker with nonstick cooking spray,
or line with a slow cooker liner. 

In a medium bowl, whisk together the olive oil, garlic, red pepper flakes,
salt, pepper, basil, and oregano. 

Drizzle a bit into the bottom of the slow cooker and lay the potatoes on
top. Strew about a quarter of the onions on top of the potatoes, layer
with about a third of the tomatoes, and sprinkle with half of the cheese.
Arrange the zucchini over the tomatoes, and drizzle with some of the oil.
Arrange another quarter of the onions on top of the zucchini, and cover
the onions with another third of the tomatoes. Drizzle with oil, layer
with another quarter of the onions, and cover with all of the eggplant.
Layer the remaining onion and tomatoes over the eggplant, and sprinkle
with the remaining cheese. Pour the rest of the oil over the top layer,
and dot the same with the broth. Cover and cook for 2 hours on High, or 4
hours on Low.


Uncover the slow cooker, sprinkle parsley over the top, and allow ht dish
to rest 20 minutes before serving.

Serves 8

Slow Cooker Savvy: To peel potatoes or not to peel? If the skins are
pristine, there is no need to remove them. In fact, many nutritional
experts say most of the good stuff is in the skin. But if the skin has a
greenish tinge, then do peel the potatoes. The color is from the potato's
exposure to light, which can result in a toxin called solanine. The
solanine may give you a stomach ache.

AuthorNote; The summer bounty from Greek and Turkish vegetable gardens
goes into an ovenproof dish to roast along with garlic, basil, and chunks
of kefalotyri or Parmigiano cheese, for a knockout side dish to serve with
anything from your grill. The best news is that you don't have to turn on
your oven. Just pile everything into the slow cooker, set it, and forget
it. You may find your family, lured by the delicious aromas, standing
around the pot, waiting for the dish to finish cooking. 'Briami' is
usually served at room temperature, but you can also serve it warm
directly from the slow cooker. Any leftovers are terrific tossed with
pasta or eggs for a vegetarian main course.

Cuisine:
  "Turkish"
Source:
  "Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
  "Feb 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 238 Calories; 17g Fat (60.6%
calories from fat); 7g Protein; 17g Carbohydrate; 4g Dietary Fiber; 7mg
Cholesterol; 582mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 3 Fat.

NOTES : Cooker: 5 to 7-quart
        Time: High for 2 hours, or Low for 4 hours

Nutr. Assoc. : 0 0 0 0 0 0 26053 0 0 26093 0 0 0 0 0 0

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Friday, March 1, 2013

[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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