Monday, June 17, 2013

[MC-AllEthnic-Recipes] Ricotta and Bread Dumplings with Red Wine Porcini Broth- Mediterranean - 21g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

         Ricotta and Bread Dumplings with Red Wine Porcini Broth

Recipe By     :Chef/Owner Ana Sortun of Oleana, Cambridge, MA 
Serving Size  : 7     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  cubed bread
  1                cup  milk
  1              whole  egg -- and 1 yolk
  1         Tablespoon  heavy cream
     1/2           cup  ricotta
     1/4           cup  grated parmesan cheese -- and a little more to sprinkle on top
                        Fresh grated nutmeg -- to taste
                        Salt and pepper -- to taste
  1           teaspoon  chopped fresh thyme
                        To serve: -- Red Wine Porcini Broth

Cut bread in rough pieces. Place in large bowl and add milk and cream.
Toss and press into milk. Let soak for about 10 minutes. Squeeze out as
much liquid as possible and place in a food 
processor.

In small batches, process until mixture forms a dough consistency. Does
not have to be completely smooth. The mixture should be able to form a
ball with very small chunks of bread still un-processed. Set aside.

In another mixing bowl, beat eggs and cheeses with nutmeg, salt and
pepper. Check for seasoning. Carefully stir in bread mixture, fresh thyme
and check seasoning again.
Form into little football shapes or round dumplings using a heaping
tablespoon of bread mixture and gently panfry, golden brown each side. 

Place 3-4 dumplings on a serving plate and top with 1/2 cup of sauce. 
Sprinkle with Parmesan cheese and serve. 

Yield: 6-8 servings or approximately 24 dumplings

Red Wine Porcini Broth
     1/4           cup  dried porcini -- soaked in hot water for 20
minutes and drained
  1                     leek -- white part only, sliced
  2               cups  red wine
  2             cloves  chopped garlic
  1                cup  crushed canned tomatoes -- or 1 cup fresh plum
tomatoes; peeled, seeded and roughly chopped
  2               cups  water -- or vegetable broth
  4         Tablespoon  butter
     1/2          head  lettuce -- or escarole, washed and roughly cut

Place porcini, leeks and red wine in a sauce pan and simmer until mixture
is reduced to a glaze. The wine will be thick and syrupy. 
Add garlic, tomato and water to red wine mixture and continue to simmer
another 20 minutes or so until broth reduces by half. 
Stir in lettuce or escarole and continue to cook until the lettuce becomes
soft and tender. Season with salt and pepper to taste and whisk in butter.

Yield: 6 to 8 servings

Cuisine:
  "Mediterranean"
Source:
  "James Beard Foundation, Greens TAPAS CHALLENGE  r e c i p e s"
S(Formatted by Chupa Babi in MC):
  "June 2013"
Yield:
  "24 dumplings"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 185 Calories; 7g Fat (35.4%
calories from fat); 8g Protein; 21g Carbohydrate; 1g Dietary Fiber; 49mg
Cholesterol; 318mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1 Fat.

Nutr. Assoc. : 2337 0 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Mediterranean Red Pepper and Onion Tarts with Dates and Fried Cheese - 21g Carbohydrate; 2g Dietary Fiber

 

                      
* Exported from MasterCook *

          Red Pepper and Onion Tarts with Dates and Fried Cheese

Recipe By     :Chef Ana Sortun, Oleana [restaurant]
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  unsalted butter
  2 1/2    tablespoons  extra-virgin olive oil
  2             medium  white onions -- thinly sliced
                        Salt and freshly ground pepper
  2             medium  red bell peppers
  2                     Medjool dates -- pitted and sliced
  1         tablespoon  sesame seeds -- lightly toasted
     1/2      teaspoon  poppy seeds
  2              large  pocketless pita breads -- lightly toasted
     1/2           cup  all-purpose flour
     1/4         pound  Kasseri cheese -- sliced 1/4-inch thick and cut into sixteen   1/2-by-2-inch rectangles

In a deep, medium skillet, melt 1 tablespoon of the butter in 1 tablespoon
  of the oil. Add the onions and cook over high heat, stirring, until
softened,   about 5 minutes. Reduce the heat to moderately low and cook,
stirring   occasionally, until browned, about 30 minutes; add a little
water to the pan   if the onions seem dry. Season with salt and pepper.  

Meanwhile, roast the bell peppers directly over a gas flame or under   the
 broiler until soft and charred all over. Transfer the peppers to a  
bowl, cover with plastic; let stand for 15 minutes. Peel, core and seed
the   peppers and cut them into 1/2-inch strips. In a bowl, toss the
peppers, dates,   sesame and poppy seeds with 1/2 tablespoon of the olive
oil. Season with salt   and pepper.  

Spread the onions on the pitas and top with the red pepper mixture.  
Quarter the pitas and arrange on a platter.   

Dredge the cheese in the flour and shake off any excess. In a medium  
nonstick skillet or grill pan, melt the remaining 1 tablespoon of butter
in   the remaining 1 tablespoon of oil. Fry the cheese over moderately
high heat,   turning once, until golden, 4 minutes. Top each tart with 2
pieces of fried   cheese and serve. 

Serves 8

Cuisine:
  "Mediterranean"
Source:
  "From Vegetable PlotPublished August   2002"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 219 Calories; 13g Fat (50.8%
calories from fat); 7g Protein; 21g Carbohydrate; 2g Dietary Fiber; 22mg
Cholesterol; 217mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 900500 0 0 1140 0 0

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[MC-AllEthnic-Recipes] Red Lentil Köfte with Tomato-Cucumber Salad - 9 pts plus; 44g Carbohydrate; 10g Dietary Fiber

 

                      
* Exported from MasterCook *

               Red Lentil Köfte with Tomato-Cucumber Salad

Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 8     Preparation Time :0:00
Categories    : Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  unsalted butter
  1             medium  white onion -- minced
  1                     carrot -- finely chopped
  1         tablespoon  tomato paste
  2          teaspoons  hot paprika
  1           teaspoon  ground cumin
  1                cup  red lentils -- picked over and rinsed
  4               cups  water
  1                cup  medium-ground bulgur
                        Salt and freshly ground pepper
                        To dust: -- all-purpose flour
                        To fry: -- vegetable oil
  1              small  red onion -- finely chopped
  1                     European cucumber -- peeled, halved, seeded and finely diced
  1              small  green bell pepper -- minced
  1              pound  tomatoes -- seeded and cut into 1/2-inch dice
  6        tablespoons  extra-virgin olive oil
  1 1/2    tablespoons  fresh lemon juice
  1         tablespoon  pomegranate molasses -- (optional)
     1/4           cup  minced flat-leaf parsley
  8                     romaine lettuce leaves -- torn into large pieces

Melt the butter in a medium saucepan. Add the white onion and carrot and  
cook over moderate heat, until softened, about 5 minutes. Stir in the
tomato   paste, paprika and cumin, then add the lentils and water and
bring to a boil.   Simmer over moderate heat until the lentils are tender
and have absorbed about   three-fourths of the liquid, about 8 minutes.
Stir in the bulgur and remove   from the heat. Let stand until the liquid
is absorbed and the bulgur is   softened, about 20 minutes. Season with
salt and pepper. Transfer to a rimmed   baking sheet; spread in an even
layer to cool.  

Put 1/2 cup of flour in a plate. Divide the lentil mixture into 16  
portions; form into 3/4-inch-thick patties. Dredge the patties in the
flour,   shake off any excess and set on a floured baking sheet. In a
large skillet,   heat 1/4 inch of vegetable oil until shimmering. Working
in batches, fry the   patties over moderately high heat, turning once,
until golden, about 5   minutes. Drain on paper towels. Add more oil to
the skillet as necessary.  

In a large bowl, toss the red onion with the cucumber, bell pepper and  
tomatoes. In a small bowl, whisk the olive oil with the lemon juice and  
pomegranate molasses. Pour all but 2 tablespoons of the dressing over the 
 salad, season with salt and pepper and toss. Stir in 2 tablespoons of the
  parsley.  

In a large bowl, toss the romaine with the remaining 2 tablespoons of  
dressing and arrange on a large platter. Set the lentil cakes on the
lettuce.   Spoon the salad on top and sprinkle with the remaining parsley
and serve. 

Serve 8

Make Ahead: The cooked lentil patties can be refrigerated overnight.
Reheat in a 350°   oven before serving. 

Cuisine:
  "MidEastern"
Source:
  "Food & Wine, Vegetable Plot, August   2002"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 340 Calories; 14g Fat (36.3%
calories from fat); 12g Protein; 44g Carbohydrate; 10g Dietary Fiber; 8mg
Cholesterol; 38mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 1032 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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[MC-AllEthnic-Recipes] Orange Aioli - Spanish; trace Carbohydrate; trace Dietary

 

                      
* Exported from MasterCook *

                               Orange Aioli

Recipe By     :Chef Ana  Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 10    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  garlic clove -- minced
  1           teaspoon  finely grated orange zest
  1           teaspoon  Dijon mustard
  1                cup  mayonnaise
     1/4           cup  extra-virgin olive oil
  1         tablespoon  fresh lemon juice
                        Salt
                        Cayenne pepper

In a mini food processor, combine the garlic, orange zest and mustard and 
 pulse to combine. Add the mayonnaise and process until smooth. With the  
machine on, gradually add the olive oil and process until emulsified.
Scrape   the aioli into a bowl. Stir in the lemon juice and season with
salt and   cayenne.  

Makes 1 1/4 cups (10 two -tablespoon servings)

Make Ahead: The aioli can be refrigerated for up to 3 days. 

Cuisine:
  "Spanish"
Source:
  "Food & Wine, From Vegetable Plot, August   2002"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 207 Calories; 24g Fat (98.9%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 8mg Cholesterol; 131mg Sodium.  Exchanges: 0 Lean Meat; 0
Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

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

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[MC-AllEthnic-Recipes] Turkish Grilled Eggplant Purée With Pomegranate Syrup and Almonds - 11g Carbohydrate; 3g Dietary Fiber;

 

                      
* Exported from MasterCook *

        Grilled Eggplant Purée With Pomegranate Syrup and Almonds

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4         pounds  eggplant -- to 1 1/2 pounds
  2                     garlic cloves -- mashed in a mortar and pestle with a generous pinch of salt
  3        tablespoons  drained yogurt -- or Greek-style yogurt, or labne
  2        tablespoons  fresh lemon juice
  2          teaspoons  pomegranate molasses -- (more to taste)
     1/4           cup  toasted almonds -- (1 ounce almonds), Scant, finely chopped
  2        tablespoons  finely chopped fresh mint
                        Salt and freshly ground pepper -- to taste
                        To garnish: -- Fresh mint leaves

1. Prepare a hot charcoal grill. Pierce the eggplants in several places
with the tip of a knife. Grill, turning them every so often until
completely softened and charred. Transfer to a bowl, and cover tightly.
Allow the eggplants to cool until you can handle them, then remove their
skins and stems, and discard any juice in the bowl. 

2. In a food processor fitted with the steel blade or with a fork, purée
the eggplant. Add the garlic, yogurt, lemon juice, molasses, chopped
almonds and chopped mint. Mix together. Add salt and pepper, taste and
adjust seasonings. 

3. Transfer to a serving bowl, garnish with mint and serve. 

Yield: About 1 1/2 cups, serving six

Advance preparation: The dish is best served warm, but you can grill the
eggplant up to several hours ahead and then reheat it in a warm oven for
about 20 minutes. Leftovers are good for a few days. 

Nutritional information per serving: 72 calories; 3 grams fat; 1 gram
saturated fat; 1 milligram cholesterol; 10 grams carbohydrates; 5 grams
dietary fiber; 6 milligrams sodium (does not include salt added during
preparation); 3 grams protein 

AuthorNote: Coarsely chopped almonds, pomegranate molasses and drained
yogurt contribute a unique set of nutrients to this Turkish grilled
eggplant purée, including manganese, potassium, calcium and vitamin E. You
can find pomegranate molasses in Middle Eastern markets; it has a distinct
sweet-and-sour flavor. When grilling whole eggplants, seek out smaller
ones. 

Cuisine:
  "Turkish"
Source:
  "Martha Rose Shulman, martha-rose-shulman.com."
S(Formatted by Chupa Babi):
  "June 2013"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 76 Calories; 3g Fat (34.5% calories
from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 7mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 20062 0 0

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Saturday, June 15, 2013

[MC-AllEthnic-Recipes] Eggplant Souffle - 7 pts plus; 18g Carbohydrate; 4g Dietary Fiber;

 

                      
* Exported from MasterCook *

                             Eggplant Souffle

Recipe By     :Chef/Owner Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                lbs  eggplant
     1/4           cup  salt
  1                cup  milk
  1                     onion -- (outer layer only, peeled)
  2             cloves  garlic -- peeled
  1                     bay leaf
  7                Tbs  butter
     1/2           cup  flour
     1/8           tsp  freshly grated nutmeg
     1/2           tsp  sumac
     1/4           tsp  black pepper
     1/2           cup  grated asiago cheese
     1/2           cup  fresh dill -- chopped
  4                     eggs -- separated

Peel eggplants with vegetable peeler and cube.
Boil large sauce pan of water and add salt.  Add eggplant and reduce heat
to medium high.  Cook until eggplant is soft.  Drain.
Puree in food processor until smooth.  Add pepper.  Measure 2 1/2 cups of
puree and set aside.

Bring milk, onion, garlic and bay leaf to a boil over medium high heat. 
Remove from heat and steep 10 minutes, then remove onion, garlic and bay
leaf.

Melt 4 T butter over medium high until it starts to foam, then whisk in
1/4 C flour.  Whish until mixture is golden brown, then add hot milk and
whisk until thick and doughy.  Add nutmeg and sumac. Add cheese, dill and
egg yolks.  Add eggplant puree.

Heat oven to 400.

Beat egg white to stiff peaks, then fold into the eggplant mixture.

Butter and flour eight 6-oz ramekins and fill each 3/4 to top with
eggplant mixture.Bake until golden brown and tall, about 20 minutes.

Dust with more sumac, and serve with greek yogurt and warm pita bread.

Serves 8

Cuisine:
  "Mediterranean"
Source:
  "Spice: Flavors of the Eastern Meditteranean by Ana Sortun"
S(Formatted by Chupa Babi):
  "June 2013"
Yield:
  "8 six-ounce ramekins"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 243 Calories; 16g Fat (57.9%
calories from fat); 9g Protein; 18g Carbohydrate; 4g Dietary Fiber; 144mg
Cholesterol; 3443mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 25000 0 0

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[MC-AllEthnic-Recipes] Mediterranean Eggplant Relish - 4 pts plus; 10g Carbohydrate; 3g Dietary Fiber

 

To turn this into a salad, add a handful of chopped parsley, a handful of chopped cilantro, and a handful of chopped mint. I also added capers, roasted red peppers, and artichoke hearts out of the jars. Sprinkle with crumbled goat cheese. Terrific dinner salad.
                      
* Exported from MasterCook *

                     Eggplant Relish - Mediterranean

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3         tablespoon  extra-virgin olive oil
  1 1/4         pounds  eggplant -- (1 lage) peeled and cut  into 1/2-inch dice
  2              clove  garlic -- minced
  1             medium  shallot -- cut into 1/4-inch dice
  1              large  celery rib -- cut into 1/4-inch dice
  1              large  plum tomato -- cut into 1/4-inch dice
  6                     pitted kalamata olives -- minced
  2         tablespoon  finely chopped basil leaves -- stripped from stems
  2           teaspoon  fresh lemon juice
     1/4      teaspoon  fennel seeds -- chopped
                        Salt and freshly ground pepper

1. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Add
the eggplant and cook over moderately high heat, stirring often, until the
eggplant is tender and browned, about 4 minutes. Transfer the eggplant to
a bowl.

2. Heat the remaining 1 tablespoon of olive oil in the skillet. Add the
garlic, shallot and celery and cook over moderate heat, stirring often,
until the shallot is softened, 4 minutes. Stir in the tomato and cook for
30 seconds. Add the tomato mixture to the eggplant along with the olives,
basil, lemon juice and fennel seeds. Stir gently. Season the relish with
salt and pepper and serve.

Serves 4 as a starter or side

Cuisine:
  "Mediterranean"
Source:
  "Food & Wine"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 145 Calories; 12g Fat (70.4%
calories from fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 104mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fruit; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 926531 0 0 0 0

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