Saturday, July 20, 2013

[MC-AllEthnic-Recipes] Modern Asian Peanut Sauce - 10g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                        Modern Asian Peanut Sauce
 
Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : Condiment                       LowerCarbs
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  canola -- or other neutral vegetable oil
  2        Tablespoons  minced shallot
  1         Tablespoon  minced fresh jalapeno -- or other seeded fresh hot chile pepper
  1              clove  garlic -- chopped
  1         Tablespoon  finely chopped fresh ginger -- peeled
  5 1/2         ounces  coconut milk -- (1 can) stir together the thick cream and thinner milk before measuring
     3/4           cup  creamy peanut butter
  3        Tablespoons  soy sauce
  3        Tablespoons  fresh lime juice
  2        Tablespoons  water
  1         Tablespoon  lightly packed palm sugar -- or light brown sugar
  2          teaspoons  Asian fish sauce -- vegetarian version
     1/4      teaspoon  hot-pepper sauce -- such as Sriracha
 
In a medium saucepan, heat the oil over medium heat. Add the shallot,
chile, garlic, and ginger, and cook, stirring frequently, until the
aromatics are very soft and fragrant, 2 to 3 minutes. Do not allow them to
brown.
 
Add the coconut milk and simmer for 1 to 2 minutes, then remove the pan
from the heat and stir in the peanut butter. As it begins to melt, switch
to a whisk and whisk until a smooth emulsion forms. Return the pan to low
heat, whisk in the soy sauce, lime juice, water, sugar, fish sauce, and
hot-pepper sauce and simmer for 4 to 5 minutes to blend everything nicely.
Taste and adjust all of the flavorings so the sauce is creamy but bright
and exciting. Serve slightly warm or at room temperature.
 
 
Makes 1 3/4 cups (7 one-quarter cup servings)
 
Storage: refrigerate in an airtight container for up to 5 days. The sauce
does not freeze well.
 
Quick Change: add 1 Tablespoon Thai red curry paste with the coconut milk.
 
AuthorNote: We all know that skewers of grilled satay are just an excuse
to eat the peanut sauce that usually comes with them, so make a lot of
this sauce and use it during the week on grilled [favorites] and
vegetables, on noodle dishes, or spring rolls.
 
There are many approaches to making this sauce and usually, I take a
multicultural and easy approach - I use mass-market peanut butter, which
is simpler than whole nuts, plus it gives the sauce a lovely consistency
that stays emulsified with the other ingredients better. If you can't find
the small can of coconut milk I call for, buy the large size, measure out
1/2 cup plus 3 Tablespoons, and freeze the rest.
 
Be sure to tinker with the final seasoning until the sauce has a bright
tension from tart lime juice, sweet coconut milk, spicy hot-pepper sauce,
and salty fish sauce.
 
ChupaNote: if you don't have access to vegetarian/vegan Asian fish sauce
mix 1 teaspoon of water with 1 teaspoon of dulse (or other sea vegetable)
and let soak for 10 to 15 minutes at room temperature. Taste to test for
saltiness.
 
Cuisine:
  "Asian"
Source:
  "Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
  Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "1 3/4 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 250 Calories; 22g Fat (72.7%
calories from fat); 8g Protein; 10g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 578mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 210 3292 0

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[MC-AllEthnic-Recipes] Marinated Okra - Bamia - 22g Carbohydrate; 8g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                          Marinated Okra - Bamia
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowerCarbs
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4         pounds  baby okra -- washed
  7                     garlic cloves -- to 8 cloves, chopped
  3                     green chilies -- to 4, chopped (optional)
                        juice and zest of 1 lime
                        juice and zest of 1 lemon
     1/2           cup  extra-virgin olive oil -- (3 1/2 fl oz)
                        fresh cilantro -- big handul, chopped
                        freshly milled rock salt
 
Five minute job. Slice the okra finely, and put them in a tub with a lid.
Mix the rest of the ingredients together and pour over the okra, mixing
well. Cover and refrigerate overnight. Stir well in the morning, and leave
for a good few more hours before serving. This will keep in the fridge for
up to 1 week, and is actually at its best after 2 to 3 days. You can enjoy
it as it is, or incorporate it into salad dressings and other dishes.
 
Serves 4
 
AuthorNote: The second okra recipe uses them raw and sliced; this is a
good one for mezze spreads, as you can make it ahead.
 
Cuisine:
  "MidEastern"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 343 Calories; 27g Fat (69.6%
calories from fat); 5g Protein; 22g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol; 21mg Sodium.  Exchanges: 4 Vegetable; 5 1/2 Fat.
 
 
Nutr. Assoc. : 984 0 3578 3953 802 0 0 4771

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[MC-AllEthnic-Recipes] Hummus Filled Pies - Hummus Sambousic ; 21g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                  Hummus Filled Pies - Hummus Sambousic
 
Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Seafood                         Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR THE PASTRY:
     1/2           cup  clarified butter -- scant
     1/2           cup  vegetable oil -- scant
     1/2           cup  water -- scant
  3 1/3           cups  all-purpose flour -- sifted,1 lb 20z/500 g
  1              pinch  salt
  1         tablespoon  sesame seeds -- or caraway or nigella seeds (optional)
                        FOR THE FILLING:
                        To cook: -- splash of oil for cooking
  1           teaspoon  cumin seeds
  1           teaspoon  fennel seeds
  2                     garlic cloves -- (to 3) minced
  1              large  onion -- finely diced
  1                     red or yellow pepper -- finely diced
  1                     green pepper -- finely diced
  1              large  zucchini -- finely chopped
  2             sticks  celery -- finely chopped
  14                oz  cooked chickpeas -- (1 can) rinsed and drained
  7                 oz  hummus
  1           generous  handful chopped cilantro
                        salt and pepper -- to taste
                        To glaze: -- beaten egg, or milk
 
Pour the liquid parts for the pastry into a bowl, and then gently sprinkle
the flour and salt in, followed by the seeds if using, mixing thoroughly
as you go with a wooden spoon. It should all come together fairly easily:
you will end up with a soft sticky dough. This is one that does not brook
too much fondling, so no kneading is needed. Set aside somewhere cool
while you make the filling.
 
Heat the oil in a frying pan and add the spices and garlic, followed by
the onion, peppers, zucchini, celery, and chickpeas. Fry gently until the
onion and the celery are soft and just starting to brown. Take off the
heat and allow to cool a little.
 
Back to the pastry. Divide the dough into two, and on a floured board,
roll each part out into an oblong. Cut each section into 12 smaller
oblongs.
 
Now stir the hummus and cilantro through the vegetable mixture, and season
to taste. Put a teaspoonful of the mixture at the base of each dough
oblong, and then take the right hand corner nearest you and fold it
diagonally left across the mixture to a point one-third of the way up the
pastry. Then take the pastry corner that is now nearest you, and flop it
over to reach a point two-thirds of the way up the oblong. Finally bring
the top right-hand corner of the pastry over on top of the triangle, so
that you have a neat triangular pie. Trust me, it is easier than I have it
sound.
 
You can fry sambousic, but I think baked works better. Put the sambousic
on a non-stick oven tray and brush the top with a little milk. or beaten
egg. Bake at 350F/180C for 30-35 minutes - they should end up a pretty
golden color.
 
You can cat these hot or cold-but they are probably at their most enticing
served warm with a crisp salad. They will keep for 2 to 3 days in the
fridge.
 
Makes 24 pies
 
To clarify butter, melt gently and then strain through a paper towel [I
used a coffee filter].
 
A lot of my East African customers cheat and make this with filo pastry,
so you could always do the same.
 
Here's a confusing etymological puzzle; the word sambousic exists in some
format across most of the Middle East, and yet has come to mean different,
but mostly pie-shaped, things. Sanbusaj are mentioned in the fascinating
Baghdad Cookery Book, Charles Perry's translation of parts of the Kitab al
Tabikh, a thirteenth-century cooking manual-in that context, they are
triangular pies filled with lamb or ground almonds. Clearly they are
related to Indian samosas. In Yemen and Somalia, they are known as
samhoosa and seem uniquely to be sweet.
As they are usually triangular, it is suggested that the word comes from
middle Persia: se is the Persian word for three, and ambos is an ancient
type of bread. But this is odd, because no Iranians of my acquaintance
seem familiar with them.
 
Anyway, ours are savory and filled with hummus and totally yummy.
 
Cuisine:
  "Turkish"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "24 pies"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 191 Calories; 10g Fat (48.5%
calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber; 11mg
Cholesterol; 42mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 2 Fat.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 2236 0 0 0 0 0 26108 0 0

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[MC-AllEthnic-Recipes] Green Pea Hummus - 10g Carbohydrate; 4g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                             Green Pea Hummus
 
Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  frozen green peas
  2        Tablespoons  tahini paste -- sesame seed paste
                        juice of 1 to 2 lemons -- fresh squeezed
  2        Tablespoons  vegetable oil
  2             cloves  garlic -- to 3 cloves, peeled
  1           teaspoon  ground cumin -- level
     1/2         bunch  fresh parsley -- washed
                        salt and pepper -- to taste
                        To serve: -- extra-virgin olive oil & a pinch of cayenne
 
Bring the peas to a boil in a pan of water and cook for around 5 minutes,
then drain and refresh under cold running water.
 
Pop them in the blender along with the tahini, lemon, oil, garlic, cumin,
and parsley. Give it all a quick whizz - it will probably be far too
stiff, so add about 2 Tablespoons cold water to loosen it up. Season it to
taste, and serve it in a bowl with the olive oil and cayenne
drizzled/sprinkled on top. Yummy.
 
Serves 6 to 8
 
AuthorNotes: Same thing - only green. And much easier to prepare at the
last minute. I am, of course, working on the principle that everyone keeps
frozen peas in the their freezer. Again, this dish is best served fresh.
Although, unlike real hummus, this actually freezes pretty well. It is, if
anything, even more versatile - try this with crispy onions as a baked
potato filling.
 
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 114 Calories; 7g Fat (49.8%
calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 81mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1 Fat.
 
 
Nutr. Assoc. : 0 0 797 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Fresh Fruit and Mint Chutney - 12g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                       Fresh Fruit and Mint Chutney
 
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  raisins
  1                cup  packed mint leaves
  1                     tart apple -- firm
  1                     orange
  1                     serrano chile pepper -- or jalapeno, seeded and diced
                        juice of 1 lemon
                        salt
 
Cover the raisins with a cup of hot water; then set aside to soften and
plump up.
 
Wash and dry the mint leaves. Quarter the apple and remove the core. Slice
the peel off the orange, and cut the orange into rounds. Finally, drain
the raisins, and gently squeeze out the extra moisture.
 
Chop all the ingredients, separately or together, into small irregular
pieces. Squeeze lemon juice over all, and add a little salt to bring up
the flavors.
 
Makes 2 cups (8 one-quarter cup servings)
 
AuthorNote: Fresh and lively, this chutney combines hot, sweet, tart and
cool tastes. Serve with any of the curry dishes.
 
Cuisine:
  "Indian"
Source:
  "The Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
  "Julyn 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 48 Calories; trace Fat (1.4%
calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 5mg Sodium.  Exchanges: 0 Vegetable; 1/2 Fruit.
 
 
Nutr. Assoc. : 0 904152 0 0 0 797 0

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[MC-AllEthnic-Recipes] Mediterranean Almond Pine Nut Tat - 26g carbs, 1g fiber

 

                     
* Exported from MasterCook *
 
                           Almond-Pine Nut Tart
 
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : LowerCarbs
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             recipe  Sweet Tart Dough -- or a prepared  nine-inch tart shell
     1/2           cup  almonds
     1/3           cup  sugar
  1              pinch  salt
  2                     eggs
  1           teaspoon  vanilla
  2              drops  almond extract -- a few drops, or to taste
     1/2           cup  unsalted butter -- room temperature
  2        Tablespoons  flour
     1/2      teaspoon  baking powder
  3        Tablespoons  raspberry jam -- to 4 tablespoons, or apricot jam
     1/2           cup  pine nuts
                        To garnish: -- powdered sugar
 
Prepare the sweet tart dough, line a 9-inch tart pan, and partially bake
it according to the instructions.
 
Bring a small pan of water to a boil, add the almonds, turn off the heat,
and let them sit for 1 minute. Drain them; then slip off the skins, and
rub them in a clean kitchen towel to dry. Grind the almonds in a food
processor fitted with a metal blade for about 45 seconds. Add the sugar,
salt, eggs, vanilla, and almond extract, and process another 10 seconds;
then add the butter, flour, and baking powder, and process long enough to
make a smooth batter, about 10 seconds.
 
Preheat the oven to 375F. Spread a thick layer of jam over the tart shell;
then cover it with the almond filling. Set the pine nuts over the top, and
bake the tart until the surface is firm band browned, about 30 minutes.
Remove it from the oven and let it cool; then dust it with powdered sugar.
Serve it by itself or with soft mounds of sweetened whipped cream.
 
Makes one nine-inch tart
 
AuthorNote: This is a three layer tart, good to make when fresh fruit is
not in season. The crust is spread with a sweet layer of jam, and the
creamy almond filling is covered with a layer of pine nuts. This recipe is
well suited to a food processor, but if you are not using one, grind the
almonds in a hand-turned nut grinder or in the blender, and add the rest
of the ingredients in the same order as given in the recipe, beating well
with each addition.
 
Cuisine:
  "Mediterranean"
Source:
  "Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "1 nine-inch tart"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 361 Calories; 27g Fat (65.3%
calories from fat); 6g Protein; 26g Carbohydrate; 1g Dietary Fiber; 84mg
Cholesterol; 173mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5
Fat; 1 Other Carbohydrates.
 
 
Nutr. Assoc. : 4474 0 0 0 0 0 0 0 0 0 0 0 0

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Sunday, July 14, 2013

[MC-AllEthnic-Recipes] Cinnamon Creme Anglaise - French; Carbs 16g; Fiber 2g

 

                      
* Exported from MasterCook *

                         Cinnamon Creme Anglaise

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  light cream
  1                     cinnamon stick
  4                     egg yolks
     1/4           cup  sugar
     1/2      teaspoon  cinnamon

Slowly warm the cream with the cinnamon stick to infuse the cream with the
flavor of the cinnamon; 10 to 15 minutes should be sufficient. While the
cream is heating, beat the egg yolks and the sugar together. When the
cream is hot, remove the cinnamon stick, and gradually pour it into the
yolks, gently stirring with a whisk to keep from creating too many
bubbles, which would later make it difficult to see how the custard is
cooking.

Pour the mixture back into the pan and return it to the stove. Keep the
bowl close by. Cook the custard over medium-heat, stirring constantly with
a wooden spoon. As it cooks it will thicken slightly, but visibly, coating
the spoon. Keep checking the back of the spoon to see how the cooking is
progressing. When the custard no longer falls off the spoon, but coats it,
immediately pour it into the bowl. (Do not let it come to a boil or it
will curdle. If the cream was very hot when you poured it into the eggs,
it may take only a very short time to thicken, so start to check right
away.

Stir in the ground cinnamon. The flavor will strengthen as it sits, so
keep it a little understated. Pour the custard through a strainer into a
clean bowl, cover, and refrigerate until cold.

Variation: Cinnamon Ice Cream - Add 1 cup of heavy cream to the custard
and an additional 1/2 teaspoon freshly ground cinnamon. When the custard
is cold, freeze in a ice cream machine according to instructions. This is
a perfect ice cream to serve with pear, apple, and peach desserts.

Makes 4 to 6 servings

AuthorNote: Serve this instead of cream or ice cream with various fruit
desserts, such as Pear-Apple Crisp or Individual Deep-Dish Fruit Pies.

Cuisine:
  "French"
Source:
  "The Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
  "Julyn 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 282 Calories; 23g Fat (70.9%
calories from fat); 5g Protein; 16g Carbohydrate; 2g Dietary Fiber; 234mg
Cholesterol; 45mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2
Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

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