Friday, July 5, 2013

[MC-AllEthnic-Recipes] Sofra's Pumpkin Jam

 

                     
* Exported from MasterCook *
 
                           Sofra's Pumpkin Jam
 
Recipe By     :Maura Kilpatrick
Serving Size  : 32    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowFat (Less than 20%)          Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  cooked pumpkin
  3             pounds  sugar
  2          teaspoons  salt
  1 1/2      teaspoons  cinnamon
     1/2      teaspoon  nutmeg
     1/2      teaspoon  ground cloves
 
Cooking the Pumpkin: The pumpkin can be steamed in a basket over boiling
water or roasted in the oven. Once the pumpkin is cooled, scoop flesh and
weigh.Cook some of the pumpkin for jam and puree the rest for pumpkin
bread.
 
The following recipe is based on 3 pounds of cooked pumpkin. Adjust as
needed:
Combine the cooked pumpkin and sugar in large pot.  Heat over medium heat,
stirring well until sugar is dissolved.  Reduce heat and cook until
mixture thickens and turns a darker orange color – approximately 20- 30
minutes.
 
Cool jam and add the salt, cinnamon, nutmeg and cloves.
 
If larger chunks of pumpkin remain, you can use a hand blender directly in
the pot. Taste and adjust seasoning if desired.
 
Yields 8 cups
 
AuthorNote: This has become a signature item for us each fall.  The
formula is simple, equal parts of pumpkin by weight and sugar, spices are
added after the jam is cooked.
 
Cuisine:
  "Mediterranean"
Source:
  "Chef/Owner Ana Sortun, Sofra [restaurant], Cambridge, MA"
S(Formatted by Chupa Babi):
  "June 2013"
Yield:
  "8 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 180 Calories; trace Fat (0.7%
calories from fat); trace Protein; 46g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 136mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0
Fat; 3 Other Carbohydrates.
 
 
Nutr. Assoc. : 4652 0 0 0 0 0

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[MC-AllEthnic-Recipes] Polenta with Fresh Vegetables - 4 pts plus; Carbs 1g; Fiber 3g

 

                     
* Exported from MasterCook *
 
                      Polenta with Fresh Vegetables
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 10%)          Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  coarsely ground cornmeal -- (polenta)
  4               cups  water
  1           teaspoon  garlic -- chopped
  1                cup  sliced fresh mushrooms
  1                cup  sliced onions
  1                cup  broccoli florets
  1                cup  sliced zucchini
  2        tablespoons  grated Parmesan cheese
                        Chopped fresh oregano -- basil or rosemary, to taste (Or all three!)
 
Preheat the oven to 350 F. Lightly coat a 3-quart ovenproof dish with
cooking spray.
 
Combine the polenta, water and garlic in the prepared dish. Bake uncovered
until the polenta pulls away from the side of the baking dish, about 40
minutes. The polenta should be moist.
 
While the polenta is cooking, spray a nonstick frying pan with cooking
spray. Add the mushrooms and onions. Saute over medium heat until the
vegetables are tender, about 5 minutes.
 
In a pot fitted with a steamer basket, bring 1 inch of water to a boil.
Add the broccoli and zucchini. Cover and steam until tender-crisp, 2 to 3
minutes.
 
When the polenta is done, top with the cooked vegetables. Sprinkle with
Parmesan cheese and herbs, to taste. Serve immediately.
 
Serves 4
 
Per serving: Calories 151 (6% fat cals); Total fat 1 g; Carbs 31g; Fiber
3g; Protein 5g; Sodium 56mg; Cholesterol 2 mg.
 
Dietitian's tip: This creamy polenta has added flavor because of the
Parmesan cheese. For a healthier dish, this recipe includes lightly
steamed and sauteed vegetables instead of a mushroom butter sauce. Try any
combination of vegetables, including leafy vegetables such as spinach.
 
ChupaNote: girll the vegetables for another layer of flavor. Or toss them
with olive oil, and roast on a large baking sheet while the polenta bakes.
Leave space between the vegetables so they roast and don't steam.
 
 
Cuisine:
  "Italian"
Source:
  "Mayo Clinic Staff"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 286 Calories; 1g Fat (4.6% calories
from fat); 9g Protein; 59g Carbohydrate; 9g Dietary Fiber; 2mg
Cholesterol; 61mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fat.
 
 
Nutr. Assoc. : 27014 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Modern Romesco Sauce - 9g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                           Modern Romesco Sauce
 
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  bread cubes -- 1/2-inch cubes, lightly packed, artisanal or baguette bread
  3             cloves  garlic -- halved
  6        Tablespoons  extra-virgin olive oil
  1                     ripe plum tomato -- cored and halved
     1/2           cup  almonds -- toasted
     1/2           cup  hazelnuts -- toasted and skinned
  2          teaspoons  packed minced fresh thyme
  2          teaspoons  Hungarian sweet paprika -- or Spanish sweet smoked paprika
  1              pinch  cayenne -- small pinch, plus more if needed
  8             ounces  jarred roasted red peppers -- rinsed, dried, coarsely chopped (1 1/3 cups)
  1         Tablespoon  sherry vinegar
                        kosher salt
 
In a small frying pan, combine the bread cubes, garlic, and 4 Tablespoons
of the oil over medium heat. Cook, stirring frequently, until the bread is
lightly browned, about 5 minutes. Using a heat-resistant rubber spatula,
transfer the bread to a food processor, scraping out as much oil as
possible.
 
Return the pan to medium-high heat. Add the tomato, cut-side down, and
cook without moving until it is browned, about 3 to 5 minutes. Flip and
lightly brown the skin side, about 3 minutes. Remove from the heat and
chop coarsely when cool enough to handle.
 
Add the nuts, paprika, and cayenne to the processor and process with the
bread until ground and evenly combined, about 30 seconds, stopping as
needed to scrape down the sides of the work bowl. add the peppers, tomato,
and vinegar and process until thoroughly blended, about 30 seconds. Taste
and adjust the seasoning with salt and cayenne if needed. Finally, add the
remaining 2 Tablespoons olive oil and pulse briefly just until combined.
 
Makes 2 cups (8 one-quarter cup servings)
 
Storage: refrigerate in an airtight container for up to 3 days. The sauce
does not freeze well.
 
Quick Change: use all almonds, or even salt, fried Marcona almonds for an
extra-rich touch.
 
Toasting and Skinning Hazelnuts: to toast the nuts evenly without the risk
of burning, heat the oven to 350F/180C/gas 4, spread the nuts in a pie
pan, rimmed baking sheet, or shallow baking pan, and toast until fragrant
and lightly browned, 10 to 15 minutes. To skin the hazelnuts, allow them
to cool until can be comfortably handled, then rub them back and forth
between your palms. Alternatively, place them in a sieve and rub them back
and forth with your hand; the mesh will act like sandpaper and help scrape
off the skins.
 
AuthorNote: My friend and fellow food writer, Matthew Card, makes a mean
romesco, so I asked him to contribute his recipe to the book. If he
hadn't, I would have been trying to duplicate this version of the classic
Spanish sauce anyway, so he spared me the espionage. His sauce gets most
of its body from fleshy roasted red peppers - from a jar is fine - but
gets layers of can't-stop-eating-this flavor from fried bread, two kinds
of nuts, and a bit of sherry vinegar.
 
Cuisine:
  "Spanish"
Source:
  "Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
  Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
  "June 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 225 Calories; 21g Fat (78.4%
calories from fat); 4g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 35mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 4527 0 0 20213 0 0 0 0 0

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[MC-AllEthnic-Recipes] Modern Creamy Walnut Sauce - Circassian/Georgian- 5g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
 
             Modern Creamy Walnut Sauce - Circassian/Georgian
 
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  walnut halves
  1              slice  white bread -- good quality, artisanal with crusts removed or sandwich loaf is fine
     1/4           cup  homemade broth -- faux turkey or chik'n flavored, or reduced-sodium canned or water
  1         Tablespoon  sherry vinegar -- or fresh lemon juice, plus more if needed
  1              clove  garlic
     1/2           cup  extra-virgin olive oil
                        Kosher salt and freshly ground pepper
 
Heat the oven to 325F.
Spread the walnuts in a pie pan or rimmed baking sheet, place in the oven,
and toast lightly, 6 to 8 minutes. They should be just fragrant and
beginning to take on color but not turning deep brown. Pour onto a plate
and let cool.
 
Meanwhile, rip the bread into pieces, put it in a small bowl, add the
broth and vinegar, and toss to moisten evenly. Leave to soak for about 15
minutes.
 
In a food processor, combine the cooled nuts, the bread and any remaining
liquid, and the garlic and process until a thick puree forms, stopping as
needed to scrape down the sides of the work bowl. With the motor running,
drizzle in the oil to form a creamy emulsion. If the mixture seems a bit
thick and gloppy, pulse in a few tablespoons of water. Season generously
with salt and pepper and taste and adjust with more vinegar if needed.
Serve at room temperature.
 
Makes 1 1/2 cups (6 one-quarter cup servings)
 
Storage: refrigerate in an airtight container for up to 2 days. The sauce
does not freeze well.
 
Quick Change: add 1/2 cup sliced yellow onion to the processor with the
nuts and bread.
 
AuthorNote: Walnuts play a bigger role in many cuisines, such as those of
the Middle East and Eastern Europe, than they do in what we call American
cuisine. This sauce is a marriage of a traditional Turkish 'tarator' sauce
and an Italian sauce called 'agliata', with some meddling around of my
own, of course. It's amazing how smooth and creamy the walnuts become, and
their slight nip of tannins gives a pleasing edge to the sauce.
 
This sauce is particularly good on grilled vegetables, especially
asparagus and thick eggplant slices (see page 82). It also complements
grilled [cFavorite], or it can be tossed with pasta and then the pasta
topped with grilled vegetables.
 
Cuisine:
  "Turkish"
Source:
  "Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
  Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
  "June 2013"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 300 Calories; 30g Fat (86.1%
calories from fat); 6g Protein; 5g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 44mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0
Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 905471 0 4017 0 0 0 0

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[MC-AllEthnic-Recipes] China Study Sesame Noodle Salad - 39g Carbohydrate; 8g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                     China Study Sesame Noodle Salad
 
Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR THE SALAD:
  2               cups  finely shredded green cabbage
  1                     red bell pepper -- diced
  2             medium  carrots -- shredded
  1                cup  peanuts -- crushed
     1/4           cup  sesame seeds
     1/2           cup  scallions -- finely diced
  4             ounces  whole wheat pasta -- cooked
                        FOR THE DRESSING:
     1/4           cup  light soy sauce
  2        tablespoons  tahini
  1         tablespoon  finely minced ginger
  2        tablespoons  balsamic vinegar
  2        tablespoons  agave
     1/2    tablespoon  Sambal Oelek
     1/2      teaspoon  black pepper
 
Mix the cabbage, pepper, and carrots in a large salad bowl. Add peanuts,
sesame seeds, scallions, and cooked pasta.
 
Whisk together dressing ingredients. Pour over the salad. Toss to mix.
 
Makes 4 to 6 servings
Prep time: 20 mins
 
Source:
  "The China Study Cookbook"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 383 Calories; 22g Fat (47.7%
calories from fat); 15g Protein; 39g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 537mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1
1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 4920 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] China Study Samosas Baked to Perfection

 

                     
* Exported from MasterCook *
 
                 China Study Samosas Baked to Perfection
 
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowFat (Less than 5%)
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        For the Pastry:
  3 1/2           cups  whole wheat pastry flour -- to 4 cups
  1         Tablespoon  agave syrup
     1/2      teaspoon  sea salt
  2 1/2      teaspoons  instant yeast -- fast rise
  1 1/2           cups  warm water
                        For the Filling:
     1/4           cup  vegetable broth -- divided
  1             medium  onion -- chopped
  2          teaspoons  low-sodium Vegit seasoning
  1                     jalapeno pepper -- diced
  1         tablespoon  minced fresh ginger
  1           teaspoon  ground coriander
  1           teaspoon  ground cumin
     1/2      teaspoon  turmeric
  3             medium  potatoes -- boiled, peeled, and diced
  1                cup  cooked peas -- or edamame
  1           teaspoon  sea salt
 
To prepare pastry, mix all the pastry ingredients in a bowl. Knead with
your hands for 8-10 minutes until smooth and elastic. Separate into 16
balls; cover and let rise for 45 minutes.
 
While pastry is covered, prepare filling by adding 2 tablespoons vegetable
broth to a large skillet over medium-high heat. Add onion, Vegit, pepper,
and ginger, and saute until onions are translucent.
 
Add coriander, cumin, and turmeric, and cook for 1 minute. Add 2
tablespoons vegetable broth, potatoes, peas, and salt, and cook 2-3 more
minutes. Set aside. Preheat oven to 400F.
 
After allowing pastry dough to rise for 45 minutes, roll out each ball to
a diameter of 3 inches. Place 1 1/2 heaping tablespoons of filling in the
center. Fold pastry over and pinch edges together. There should be no
openings along the edge.
 
Bake at 400F for 15-20 minutes.
 
Makes 6 samosas
Prep time: 20 mins
Rising time: 45 mins
Baking time: 15-20 mins
 
Cuisine:
  "Indian"
Source:
  "The China Study Cookbook"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 365 Calories; 2g Fat (4.2% calories
from fat); 11g Protein; 77g Carbohydrate; 13g Dietary Fiber; trace
Cholesterol; 698mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fat.
 
 
Nutr. Assoc. : 0 0 0 0 5626 0 0 0 0 58544 0 0 0 0 0 0 0 0

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Monday, July 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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