Saturday, February 1, 2014

[MC-AllEthnic-Recipes] Turkish Savory Spinach and Feta Cake - Ispanakli ve Beyaz Peynirli Kek - 33g Carbohydrate; 4g Dietary Fiber

 

                      
* Exported from MasterCook *

  Turkish Savory Spinach and Feta Cake - Ispanakli ve Beyaz Peynirli Kek

Recipe By     :Burcu
Serving Size  : 7     Preparation Time :0:00
Categories    : LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                 lb  spinach
  2               cups  flour
  1                cup  oil -- (olive, canola, or vegetable; I used half olive and half canola)
  3                     eggs
     1/3           cup  Turkish white cheese -- or feta cheese, crumbled
     1/3           cup  black olives -- sliced (you can use canned olives but they won't bring any flavor to your cake)
  1                     green bell pepper -- or 2 green chili peppers, finely chopped
  2                     green onions -- (to 3) finely chopped
     1/2           cup  fresh dill -- chopped
     1/2           cup  flat leaf parsley -- chopped
  1           teaspoon  oregano leaves
  1           teaspoon  salt -- (1 to 2 depending on how salt the cheese is)
  2          teaspoons  baking powder

Put washed spinach in a food processor with a couple of tbsp of olive oil
and make into a puree. You should have approximately 2 cups of spinach
puree.

Beat 3 eggs with salt in a mixing bowl until it doubles in volume.

Add remaining oil, spinach puree, dill, parsley, peppers, green onion,
sliced olives, and cheese to eggs and mix with a spoon.

Add flour and baking powder to this mixture and mix.

Grease a baking pan, any shape you prefer, with butter. Pour the mixture
and bake in a preheated oven at 350-360F for 45-50 minutes. Baking time
might vary with different shapes and ovens. Check with a knife or wooden
skewer/toothpick.

Serves 6-8, for tea

Cuisine:
  "Turkish"
Source:
  "Almost Turkish Recipes"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 487 Calories; 36g Fat (65.8%
calories from fat); 10g Protein; 33g Carbohydrate; 4g Dietary Fiber; 97mg
Cholesterol; 666mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 3272 0 0 0 0 0 1016 0 0

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[MC-AllEthnic-Recipes] Tahini Ginger Pomegranate Sauce - 9g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                     Tahini Ginger Pomegranate Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        Tablespoons  tahini
  2          teaspoons  finely minced fresh ginger
     1/2      teaspoon  minced garlic -- or crushed
  2          teaspoons  pomegranate molasses -- or more to taste
  1           teaspoon  agave nectar -- or sugar
     1/2      teaspoon  salt -- or more to taste
  5        Tablespoons  hot water -- to 6 Tablespoons, or more as needed

Combine the tahini, ginger, garlic, pomegranate molasses, sweetener, and
salt in a small bowl.

Add 5 Tablespoons hot water, mashing it in and then stirring slowly to
thoroughly combine. It may need another tablespoon or more of water. Also,
taste to adjust the salt and molasses. You're aiming for a thick,
drizzling consistency, something that takes its time exiting a spoon. Keep
in mind that the sauce will thicken as it sits, and more hot water may be
needed at serving time.

Serve right away or store tightly-covered in the refrigerator and serve
later. Bring to room temperature before serving.

Optional Enhancement: A generous scattering of pomegranate seeds
blanketing the top is beautiful. If pomegranates are out of season,
consider doing the same with another fruit (chopped, dark cherries come to
mind.)


Makes a scan 1/2 cup

AuthorNote: Tahini has been successfully blended with lemon, garlic, and
salt forever, and that ancient combination might well be the most proven
sauce of all time. Less well known is tahini's great for ginger and
pomegranate - such a natural trio that I now call it my sesame trifecta.
Try it on broiled-until-tender eggplant, on plain cooked grains such as
bulgur, and dabbed onto Spinach-Basmati Soup with Yogurt (page 45)


The yield is low, but this is concentrated. You can easily multiply the
recipe.

Store in a tightly covered container in the refrigerator. It will keep for
up to 2 weeks.

Source:
  "Heart of the Plate by Mollie Katzen, 2013"
S(Formatted by Chupa Babi):
  "Jan 2014"
Yield:
  "1/2 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 92 Calories; 6g Fat (56.0% calories
from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
280mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1
Fat; 0 Other Carbohydrates.


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

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[MC-AllEthnic-Recipes] Mediterranean Onion and Parsley Salad - Salatat Baqduness wa Bassal - 10g Carbohydrate; 4g Dietary Fiber

 

                      
* Exported from MasterCook *

   Mediterranean Onion and Parsley Salad - Salatat Baqduness wa Bassal

Recipe By     :Mediterranean Street Food  by Anissa Helou
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  onions -- thinly sliced
  2        tablespoons  coarsely chopped flat-leaf parsley
  2        tablespoons  ground sumac
  1         tablespoon  lemon juice
  1         tablespoon  extra-virgin olive oil
                        Salt
                        Freshly ground black pepper

Soak the onions in 2 cups hot water for 4 minutes. Drain and spread to dry
on paper towels. Transfer the onions to a mixing bowl. Add the remaining
ingredients and mix together. Taste and adjust the seasoning if necessary
and serve with barbecued meat. 

Makes 4 servings



This salad is common throughout the eastern and southern Mediterranean
from Turkey to Egypt. It is always laid on the bread on which grilled
[Favorites] are served. In Turkey the salad is seasoned with only sumac;
in Egypt, with lemon juice; and in Syria, Lebanon, and Israel it is
seasoned with both. A chef friend of mine, Sami Tamimi, whose recipe this
is, taught me to soak the sliced onions in boiling water for a few minutes
before using. This softens them slightly and, more significantly, takes
away some of the sharpness. Be sure to dry the onions well before adding
the seasonings.

Cuisine:
  "Mediterranean"
Source:
  "Epicurious  | July 2002"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 88 Calories; 6g Fat (55.1% calories
from fat); 2g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 35mg Sodium.  Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.


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

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[MC-AllEthnic-Recipes] Malay Chile Jam - 29g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                             Malay Chile Jam

Recipe By     :Chef Jenna Holst
Serving Size  : 4     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  onion -- quartered and thinly sliced
     1/2           cup  sugar
     1/3           cup  minced seeded medium-hot chiles -- such as jalapeños or serranos
     1/4           cup  minced red bell pepper
     1/4           cup  water
     1/4                lemon -- cut into 2 wedges and seeded
  1              pinch  salt -- large

Combine all of the ingredients in a medium saucepan and bring to a boil.
Cook over moderate heat, stirring often, until the jam thickens and
registers 210° on a jelly thermometer, about 12 minutes. Discard the lemon
wedges. Pour the jam into a clean jar or container and refrigerate for up
to 2 weeks. Warm the jam slightly in the jar set in a saucepan of gently
simmering water before serving.

Makes about 1/2 cup

AuthorNote: This jam is a wonderful accompaniment to bread and sharp
cheeses and can be made with almost any medium-hot chile. (Do not use
habanero or Scotch bonnet chiles.) Green chiles are fine, but red chiles
produce a spectacular color. Wear thin latex or rubber gloves when
handling chiles to prevent any skin irritation, and remember to keep the
gloves away from your face and eyes.

Source:
  "Food & Wine,  A SOUTH AFRICAN BARBECUE, May 1998"
S(Formatted by Chupa Babi):
  "Jan 2014"
Yield:
  "1/2 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 112 Calories; trace Fat (0.8%
calories from fat); 1g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 35mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 1 1/2
Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 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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Sunday, January 19, 2014

[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
<hard return>
ingredients
<hard return>
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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Sunday, January 5, 2014

[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
<hard return>
ingredients
<hard return>
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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