Thursday, December 20, 2012

[MC-AllEthnic-Recipes] Totally Garlic Seasoning Paste - 2g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                      Totally Garlic Seasoning Paste

Recipe By     : Totally Garlic Cookbook by Helene Siegel and Karen Gillingham.
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18             large  garlic cloves -- peeled (18 to 24)
  2        tablespoons  olive oil
  2        tablespoons  soy sauce
  1         tablespoon  Dijon mustard
  1         tablespoon  honey
  1               dash  cayenne pepper

Add all ingredients to blender and process until smooth. Store in a
tightly covered bowl store in refrigerator until ready to use. 

Makes a scant 1 cup; 16 one-tablespoon servings

This can be used to season [favorites] or [veggie]burgers when grilling.
Also use to rub under the skin of a [favorites] before roasting, add to
soups, salad dressings, or pasta. 

ChupaNote: I used about 16 cloves of Elephant Garlic for its more mild
taste, replacing the cayenne pepper with 1/2 teaspoon Aleppo red pepper
and used 1 Tablespoon sesame oil with 1 Tablespoon rice oil, and replaced
the Dijon mustard with Wasabi mustard. 

Cuisine:
  "Asian"
Source:
  "Lauraelie41 @ Food.com"
S(Formatted by Chupa Babi):
  "Dec 2012"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 26 Calories; 2g Fat (58.0% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 141mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Quick Vegetarian Napa Cabbage Kimchi (Kimchee) - Low Salt Version; 5g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

    Quick Vegetarian Napa Cabbage Kimchi (Kimchee) - Low Salt Version

Recipe By     :Adapted from Jenny Kwak's Dok Suni, Recipes from My Mother's Korean Kitchen.
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Kim Chi Pickling Ingredients:
  2             pounds  Napa Cabbage
     1/3           cup  coarse salt
                        Kim Chi Seasoning:
     1/2      teaspoon  ginger -- finely minced
     1/2           cup  red pepper powder
  1         tablespoon  organic sugar -- tubinado
  1 1/2    tablespoons  garlic juice
     1/2           cup  onion juice
  4                     scallions -- cut into 1-inch lengths

Cut cabbage up into 1-inch pieces. Place in a container. Dissolve salt in
1 cup of water and pour over cabbage. Use your hands to mix it in evenly.
Cover and let cabbage pickle for 3 hours. Toss and turn over and pickle
for 3 more hours. Strain the cabbage and discard the salt water. 

In a mixing bowl, combine all the seasoning, except the scallions. Add the
scallions and mix again. Let seasonings stand for 10 minutes. Distribute
seasoning all over the cabbage, blending in with your hands. 

Tightly pack cabbage in a jar. Cover the surface with plastic wrap and
press down to get rid of air pockets. Store at room temperature (around 70
degrees) for 24 hours to ferment. Chill before serving.

I used a blender to make the garlic and onion juice. Although some recipes
include anchovy sauce, this recipe is vegetarian.

Makes a generous 3 cups, about 12 one-quarter cup servings

Kim Chi (or Kimchee) is a staple in Korean homes, accompanying every meal,
all year round. Kim chi can be made with almost any vegetable - it is
simply a vegetable, pickled with salt,then spiced with Korean hot pepper
powder, garlic and other seasonings (sometimes anchovy sauce is used).
Napa Cabbage Kimchi is one of the most popular kim chi served.

There are two ways of preparing Napa Cabbage Kimchi. One way is to stuff
the Napa Cabbage with the spicy seasonings and let the kim chi sit at room
temperature for 48 hours.  The second method of preparing Napa Cabbage Kim
Chi is to cut the cabbage into pieces and massage the kim chi seasonings
into the cabbage pieces. Using this method, Napa Cabbage Kim Chi can be
enjoyed in 24 hours.

I opted for a quick vegetarian version of Napa Cabbage Kimchi. I made half
the recipe as I am the only kim chi lover in my house. The original recipe
calls for adding more salt (in addition to the salt that is used to pickle
the Napa Cabbage). As we are trying to reduce the amount of sodium in our
diet (high sodium intake is associated with high blood pressure), I left
the added salt out, and also reduced the amount of salt used in preserving
the cabbage. 

Cuisine:
  "Asian"
Source:
  "Jeanette's Healthy Living blog"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 24 Calories; trace Fat (1.1%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2508mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 3624 1440 3505 4288 0

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[MC-AllEthnic-Recipes] Monicas Vegetable Biryani

 

Next time, instead of the frozen mixed veggies, I'll use the tradtional potatoes, cauliflower, peas & carrots. The frozen mixed veg just tasted odd & didn't have the crisp/soft of biryani vegs.
                   
* Exported from MasterCook *

                        Monicas Vegetable Biryani

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 30%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Basmati rice
  1 1/4    tablespoons  vegetable oil
     1/2      teaspoon  cumin seeds
     1/2      teaspoon  whole cloves
  1                     onion -- chopped
  3               cups  water
  1 1/2      teaspoons  salt -- or to taste
  2        tablespoons  garam masala
                        chili powder -- to taste
  1                cup  frozen mixed vegetables
  1         tablespoon  butter

1. Rinse and soak rice for 30 minutes; drain. 
2. Heat oil in a large saucepan over medium heat. Saute cumin seeds and
cloves for less than 1 minute. Saute the onion, stirring constantly, until
brown. Stir in rice and fry for about 1 minute, stirring. Stir in the
water, salt, garam masala, chili powder and vegetables. Bring to a boil,
then reduce heat, cover and simmer for 20 minutes, or until all water is
absorbed. Fluff with a fork and stir in butter before serving. 

Servings: 4 
Prep Time: 10 Minutes
Cook Time: 20 Minutes Ready In: 30 Minutes

"Basmati rice is lightly fried with cumin, cloves and onion, then simmered
with garam masala, chili powder and mixed vegetables."



Cuisine:
  "Indian"
Source:
  "Monica Shah @ Allrecipes.com"
S(Formatted by Chupa Babi):
  "Dec 2012"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 281 Calories; 9g Fat (27.6%
calories from fat); 6g Protein; 44g Carbohydrate; 4g Dietary Fiber; 8mg
Cholesterol; 887mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 1 1/2 Fat.


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

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[MC-AllEthnic-Recipes] Mexican Nacho Slaw - Cabbage Escabeche - 6g Carbohydrate; 2g Dietary Fiber

 

                      
* Exported from MasterCook *

                  Mexican Nacho Slaw - Cabbage Escabeche

Recipe By     :Adapted from David Suarez, chef and culinary director at Rosa Mexicano.
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     jalapeño peppers -- stemmed, seeded and cut lengthwise into thin slivers (julienne)
     1/2         large  green cabbage head -- cored and shredded (8 to 9 cups)
  2              large  carrots -- peeled and shredded (scant 2 cups)
  1        small bunch  flat-leaf parsley -- leaves only, finely chopped (about 1 cup)
  1                cup  apple cider vinegar
  2 1/2    tablespoons  kosher salt
  1         tablespoon  sugar

Combine the jalapeno peppers, cabbage, carrots and parsley in a large
bowl. Add the vinegar and toss to coat evenly, then add the salt and
sugar. Mix well, then cover with plastic wrap. Refrigerate for 2 hours,
then drain in a colander. 

The slaw is ready to use right away; or transfer it to a heavy-duty
plastic resealable food storage bag, seal and refrigerate for up to 4
days, shaking to redistribute the contents each day.

Makes 6 cups (12 one-half cup servings)

This makes enough tart slaw for any nachos you put together. You'll have
enough left over to use as a topping or side for sandwiches. 

MAKE AHEAD: The slaw needs to marinate for 2 hours. It can be refrigerated
in an airtight container for up to 4 days. 

Cuisine:
  "Mexican"
Source:
  "Washington Post"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "6 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 25 Calories; trace Fat (5.8%
calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 1189mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates.


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

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[MC-AllEthnic-Recipes] Linebb's Ginger Garlic Paste - 10g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                       Linebb's Ginger Garlic Paste

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Condiment                       Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  garlic -- chopped
  4             ounces  fresh ginger root -- chopped
  1         Tablespoon  canola oil -- or as needed

In a food processor, combine the garlic and ginger. Pulse to blend, adding
small amounts of olive oil to facilitate the blending, until it makes a
smooth paste. Refrigerate or freeze. 

AuthorNote: Now you can use water.. but it will NOT keep as long.. I have
a mini processor.. and it works great for this.. 

Makes 1/3 cup, about 5 one-tablespoon servings

Cuisine:
  "Asian"
Source:
  "Linebb956, La Feria, Texas"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1/3 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 69 Calories; 3g Fat (36.5% calories
from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium.  Exchanges: 2 Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0

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[MC-AllEthnic-Recipes] Indonesian Sweet Soy Sauce - Kecap Manis - 17g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                 Indonesian Sweet Soy Sauce - Kecap Manis

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  brown sugar
  1                cup  soy sauce
     1/2           cup  water
  1              slice  galangal -- sliced in coins (1 to 2 slices)
  1              piece  star anise

Put the sugar in a small saucepan and place it over a medium-high flame.
Stir until the sugar begins to clump together and then melt. Continue
stirring until the sugar is completely melted, but do not allow it to
burn. Remove from heat--the sugar will continue to cook for a while--and
allow it to cool slightly. 

Stir in rest of the ingredients. CAUTION! The sugar is still hot, and the
liquid may splatter. 

Return the saucepan to medium heat, bring it to a boil and stir to
dissolve the sugar and reduce the liquid to a syrupy consistency. 

Strain, cool and store refrigerated. 

Variations: Use palm sugar instead of brown sugar if you can find it. 

Add 1-2 teaspoons of molasses for a richer flavor. 

Makes 2 1/2 cups (10 one-quarter cup servings)

Kecap manis (pronounced like "ketchup") is a ubiquitous ingredient in
Indonesian cooking. If you are unable to find it at your local Asian
market, this recipe is an approximation. This soy-based sauce is the
origin of the word "ketchup," even though the original Indonesian version
contains no tomatoes.


Cuisine:
  "Asian"
Source:
  "Whats4eats.com"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "2 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 72 Calories; trace Fat (1.6%
calories from fat); 2g Protein; 17g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 1652mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 3520 0

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[MC-AllEthnic-Recipes] Indian Ginger Paste - 5g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                           Indian Ginger Paste

Recipe By     :The Royal Treatment, Amarvilas Resort and Spa, India
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 15%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         pound  ginger -- peeled and coarsely chopped
     1/2           cup  water

In a blender, puree the ginger with the water.

Makes 1 cup
Time: 10 mins

This pungent, aromatic paste can be used as a marinade for [favorites] or
added to sauces. It can be refrigerated for up to 5 days. 

ChupaNote: this is a hand condiment to have in the fridge. Change the base
flavor by blending broth, stock, wine, juice, or coconut milk.

Cuisine:
  "Indian"
Source:
  "Food & Wine, January 2003"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 25 Calories; trace Fat (14.3%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Fat.


Nutr. Assoc. : 0 0

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