Wednesday, April 6, 2011

[MC-AllEthnic-Recipes] Cookery Club Quick Sweet and Sour Sauce - 28g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Cookery Club Quick Sweet and Sour Sauce

Recipe By :
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
-------- ------------ --------------------------------
2 ounces brown sugar -- or 3/8 cup
2 ounces malt vinegar -- or 3/8 cup
6 ounces tomato sauce -- or ketchup, or 3/4 cup
8 ounces pineapple chunks in juice -- (1 small can)
1 tablespoon light soy
2 spring onions -- or green onions, sliced (optional)

Add all ingredients to a pot and simmer for 5 minutes . Garnish with spring onion.

Serves 3-4

Prep time: 5 mins
Cooking time: 5 mins

AuthorNote: Basically you can make this in 5 minutes, just from store cupboard stuff. You don't even have to measure all the ingredients just use 1 part sugar, 1 part vinegar to 3 parts tomato sauce - then add flavour. So you can make as little or as much as you like! plus it tastes good.

Cuisine:
"Asian"
Source:
"Cordon Vert School"
S(Formatted by Chupa Babi):
"April 2011"
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Per Serving (excluding unknown items): 107 Calories; trace Fat (1.0% calories from fat); 1g Protein; 28g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 415mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 Other Carbohydrates.

Nutr. Assoc. : 0 5458 0 0 5063 0

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[MC-AllEthnic-Recipes] Balinese Spice Mix Seasoning - 1g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Balinese Spice Mix Seasoning

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 teaspoon ground bay leaf
1 tablespoon ground ginger -- plus 1 teaspoon
1 tablespoon turmeric
1 1/2 teaspoons dried onion
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons dried garlic powder
2 tablespoons crushed red pepper flakes

Grind all ingredients to a fine powder in a high speed coffee mill, then add the dill weed. Pour into a container, then tightly seal.

Makes 18 one-teaspoon servings

Cuisine:
"Asian"
Source:
"Recipe Goldmine"
S(Formatted by Chupa Babi):
"April 2011"
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Per Serving (excluding unknown items): 4 Calories; trace Fat (12.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.

Nutr. Assoc. : 0 0 0 0 0 619 0

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[MC-AllEthnic-Recipes] Brazilian-Style Collard Greens - 2g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Brazilian-Style Collard Greens

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches collard greens -- (8 cups trimmed, cleaned, and cut in chiffonade)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 large shallot -- minced (about 1/3 cups)
2 cloves garlic -- minced
Sea salt -- to taste
Ground pepper -- to taste

Cut tough end stems off collard greens. Rinse leaves and gather them together into 2 piles. Take each pile and roll it tightly. Cut them into thin strips crosswise. You should have about 8 cups.

Heat oil and butter in a large, heavy skillet over medium heat. Sauté shallot with garlic, stirring often, until they are lightly browned, about 3 minutes. Add greens and salt and pepper. Cook, stirring often, for about 5 minutes or until greens are tender but bright green. If necessary, cover with a lid and cook an additional couple of minutes to tenderize greens.

Serves 4 to 6

Nutrition Per serving (63g-wt.): 90 calories (70 from fat), 8g total fat, 2g saturated fat, 1g protein, 5g total carbohydrate (2g dietary fiber, 1g sugar), 5mg cholesterol, 240mg sodium.

Garlic and shallots add just the right amount of tang and flavor to this traditional, yet simple side dish.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"Whole Foods Market"
S(Formatted by Chupa Babi):
"April 2011"
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Per Serving (excluding unknown items): 76 Calories; 8g Fat (89.5% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 27mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.

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

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[MC-AllEthnic-Recipes] African Peppercorn Seasoning Mix - 6g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

African Peppercorn Seasoning Mix

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
-------- ------------ --------------------------------
1/4 cup Tellicherry peppercorns
1/4 cup Muntok white peppercorns
2 tablespoons freeze-dried green peppercorns
1 tablespoon pink peppercorns
1 tablespoon Jamaican allspice berries
1 tablespoon cubebs

Combine all, pour into Peppermill to serve.

Makes 1/2 cup (24 one-teaspoon servings)

Cuisine:
"African"
Source:
"Budget 101 dot com"
S(Formatted by Chupa Babi):
"April 2011"
Yield:
"1/2 cup"
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Per Serving (excluding unknown items): 24 Calories; trace Fat (8.8% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat.

Nutr. Assoc. : 904437 904437 904437 0 0 904437

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Sunday, April 3, 2011

[MC-AllEthnic-Recipes] Turkish Yogurt and Spinach Dip - Cacik - 3 pts; 10g Carbohydrate; 4g Dietary Fiber

 

I like it spicy with arugula, or half arugula and half parsley.                     
* Exported from MasterCook *

                  Turkish Yogurt and Spinach Dip - Cacik

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6              ounce  baby spinach -- (1 bag)
  2                     plump garlic cloves -- halved, green shoots removed
                        Salt -- preferably kosher salt, to taste
  1         tablespoon  freshly squeezed lemon juice -- (more to taste)
  2        tablespoons  chopped fresh dill
     1/2           cup  finely chopped parsley
  2        tablespoons  chopped fresh mint -- or 1 teaspoon dried mint
  2        tablespoons  extra virgin olive oil -- to 3 tablespoons
  2               cups  thickened yogurt -- or thick Greek style yogurt (fat-free)
  1              bunch  scallions -- chopped (optional)

Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.

Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.

In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.

Yield: About 2 cups

Advance preparation: You can blanch the spinach up to three days ahead of preparing the dish. The dip will keep for a few days in the refrigerator, but it will become more pungent and the colors of the spinach and herbs will darken.

AuthorNote: Known in Turkey as caçik, this garlicky mixture of green vegetables, fresh herbs and yogurt can be served as a salad or as a dip with pita and raw vegetables. Traditionally, caçik is made with a number of vegetables, including cucumbers,
cabbage and beets.

Cuisine:
  "Turkish"
Source:
  "MARTHA ROSE SHULMAN, Recipes for Health, NYT February 18, 2009"
S(Formatted by Chupa Babi):
  "April 2011"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 138 Calories; 7g Fat (38.9% calories from fat); 14g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 112mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 0 3507 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Turkish Walnut Tahini Sauce - Teradot - 8g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Turkish Walnut Tahini Sauce - Teradot

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- chopped
Coarse sea salt
1 1/2 cups shelled walnuts -- chopped
4 tablespoons tahini
2 fat lemons -- juice only
1 tablespoon boiling water -- to 2 T.
1 Large handful chopped parsley

Pound the garlic with a generous pinch of salt for 30 seconds, add the walnuts and continue pounding to make a chunky paste. Blend in the tahini and the lemon juice, then the boiling water, stirring well until smooth. Stir through the parsley and thin with a little more water if you like.

Or, whack the first 5 ingredients in a food processor and whiz away, stopping just short of a smooth paste. You may need to add a little warm water to get things moving around the blade nicely, but you want some texture here. Stir through the parsley. Keeps well in the fridge, but bring it back to room temperature before eating.

Serve with oven-warmed pita breads; a bunch or two of red radishes, quartered; hot, doctored falafels; shredded lettuce and some thick plain yoghurt.

Makes 1 3/4 cups (about 7 one-quarter cup servings)

A chunky, robust Southern Turkish sauce from Roden's New Book of Middle Eastern Food. Perfect for dipping crisp, raw veg into and slathering on falafels. You can make your own, and sometimes I do, but it's just as easy to go out and buy a dry falafel mix and doctor it with huge handfuls of finely chopped coriander and parsley.

Cuisine:
"Turkish"
Source:
"acooks.com"
S(Internet Address):
"April 2011"
Yield:
"1 3/4 cups"
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Per Serving (excluding unknown items): 221 Calories; 20g Fat (73.5% calories from fat); 8g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat.

Nutr. Assoc. : 0 4860 905471 0 3917 0 0

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[MC-AllEthnic-Recipes] Turkish Spicy Olive Oil Dip - Baharatli Zeytinyagi - trace Carbohydrate; trace Dietary

 


* Exported from MasterCook *

Turkish Spicy Olive Oil Dip - Baharatli Zeytinyagi

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup extra virgin olive oil
1/2 teaspoon dried mint flakes
1/4 teaspoon thyme
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon chili pepper -- optional
1/4 tablespoon salt

In a bowl mix all the ingredients and leave for 15-30 minutes to have the flavor of the spices.
You can increase or decrease the types of spices as you like.
Spicy Olive Oil Dip goes well with hot bread, especially at breakfast.

Makes 4 two-tablespoon servings

ChupaNote: this also makes a terrific dressing for pasta salad.

Cuisine:
"Turkish"
Source:
"Hayriye's Turkish Food and Recipes blog"
S(Internet Address):
"April 2011"
Yield:
"1/2 cup"
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Per Serving (excluding unknown items): 240 Calories; 27g Fat (99.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 1/2 Fat.

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

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