Sunday, November 24, 2013

[MC-AllEthnic-Recipes] Bell Pepper Rajas (mastercook)

 

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Bell Pepper Rajas

1 large green bell pepper, seeded and cut into lengthwise 1/4" strips
1 large red bell pepper, seeded and cut into lengthwise 1/4" strips
1 large yellow onion cut into lengthwise 1/4" strips
2 TBSP extra virgin olive oil
2 large cloves of garlic, smashed and peeled
Generous pinch of coarse kosher salt
Generous pinch of black pepper
Generous pinch of sugar
1/4 cup water

Warm the oil in a large saute pan over medium low heat; add the garlic. When
it begins to sizzle, add the peppers and seasonings. When the peppers have
begun to soften; add the onion and stir well to combine. When the onions
have begun to soften, add the water. Cover and allow to steam for about 10
minutes, after which time uncover and allow any excess moisture to
evaporate, again, being very careful not to brown the vegetables.
Use gentle heat; you don't want any browning on the vegetables whatsoever,
just soft, luscious, sweet vegetable relish for a contorno or sandwich
condiment.

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[MC-AllEthnic-Recipes] Green Beans With Cranberries (mastercook)

 

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Green Beans With Cranberries

1 can (15 oz) Del Monte green beans, drained
1/4 C dried sweetened cranberries
2 TBSP butter

Combine in a saucepan and warm through. Allow it to sit until the
cranberries have softened a bit, then re-warm to serving temp.

If you prefer, steam 1 pound of haricots verts until just tender, then
proceed with the recipe.

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[MC-AllEthnic-Recipes] Posole Verde (mastercook)

 

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Posole Verde

1 smoked pork shank
1 can (16 oz) white hominy
1 potato, peeled and diced
1 can (16 oz) Great Northern beans
1 green bell pepper, seeded and cut in 1"pieces
1 poblano pepper, seeded and cut in 1/2" pieces
1 can Herdez salsa verde
4 spring onions
1 onion, peeled and diced
3 cloves of garlic, minced
1 jalapeno pepper, seeded and diced very small
1/2 C chopped cilantro
1 tsp comino seeds
1/4 tsp black pepper
1/4 tsp Mexican oregano leaves
A few sprigs of fresh thyme
2 bay leaves
pinch of sugar
water as needed to process

Prepare the vegetables as directed. In a deep heavy stew pot, add 2 TBSP
corn oil. Add the onions, peppers, and garlic and cook over low heat until
soft but not browned. Stir in the seasonings to coat with oil and release
their fragrance.
Add the pork shank, potato, canned items and cilantro; add water just to
cover. Simmer over low heat until the potato is soft and the pork is falling
off the bone. Serve with warm corn tortillas.

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[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.

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title
<hard return>
ingredients
<hard return>
directions

Example:

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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, November 10, 2013

[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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Saturday, November 2, 2013

[MC-AllEthnic-Recipes] Turkish Cacik - Everything Green with Thick Garlicky Yogurt; 4g Carbohydrate; 1g Dietary Fiber; 2 pts plus

 

                      
* Exported from MasterCook *

       Turkish Cacik - Everything Green with Thick Garlicky Yogurt

Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  scallions -- roughly chopped
  1                cup  steamed broccoli florets
  1                cup  steamed swiss chard -- spinach or kale
  2        tablespoons  chopped fresh dill
     1/2           cup  roughly chopped curly parsley
  2        tablespoons  finely chopped mint
  2        tablespoons  extra virgin olive oil
  3               cups  thick greek-style yogurt
  2             cloves  finely chopped garlic
                        Juice of half a lemon
                        Salt and pepper to taste

Using the metal blade of a food processor, pulse scallions, broccoli,
swiss chard, dill, parsley, and mint until finely chopped. 
Add the olive oil and set aside.
In a small mixing bowl stir the garlic and the lemon juice until combined.
Let stand for 10 minutes.
Stir in the yogurt and season well with salt and pepper. Combine the
yogurt with the greens and reseason.

Serves 12

Nutritional Analysis:  Calories: 90, Fat: 6g, Saturated Fat: 5g, Sodium:
90mg, Carbohydrate: 10g, Fiber: 1g, Protein: 5g

Cuisine:
  "Turkish"
Source:
  "Oldways: Health Through Heritage website"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 64 Calories; 2g Fat (31.8% calories
from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
59mg Sodium.  Exchanges: 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 1538 26670 0 20067 0 0 0 0 797 0

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[MC-AllEthnic-Recipes] Tamarind Date Chutney - Persian Torshi-e Khorma - 34g Carbohydrate; 4g Dietary Fiber; 4 pts plus

 

                      
* Exported from MasterCook *

             Tamarind Date Chutney - Persian Torshi-e Khorma

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 10%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Thai tamarind concentrate -- strained to remove grit
     1/3           cup  freshly squeezed lime juice -- plus more if needed
  2        tablespoons  sumac
  1           teaspoon  kosher salt
  2             cloves  garlic -- minced
  1              piece  fresh ginger -- one-inch, peeled and minced
     1/2      teaspoon  ground cinnamon
  1              pound  Medjool dates -- pitted

In a large bowl, whisk the tamarind with the lime juice, sumac, kosher
salt, garlic, ginger, and cinnamon. Add the dates and toss well.
Transfer the mixture to a clean glass jar and add more lime juice as
needed to cover any exposed dates. Seal and store in the refrigerator.
Shake every few days to break up the crystallization. The dates will be
ready to eat in 6 weeks and will last for about 6 months in the
refrigerator.

Makes about 3 cups

This sublime condiment brings together tamarind, lime, ginger, cinnamon,
and sugary dates. Once pickled in the tamarind, the dates crystallize and
dissolve into a soft paste similar to a chutney. After 6 weeks, the
pronounced salty flavor of the sumac will mellow, and you can enjoy this
fragrant pickle on everything from burgers to fish to cheese. For an easy
hors d'oeuvre, spread it on a cracker and top it with lime powder—seasoned
grilled shrimp  and a fresh green herb. The chutney will separate slightly
over time, so stir it from the bottom before serving to bring out all its
tart lime goodness.  

Cuisine:
  "MidEastern"
Source:
  "New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi):
  "Nov 2013"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 134 Calories; 1g Fat (7.0% calories
from fat); 2g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 172mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 2
Fruit; 0 Fat.

Nutr. Assoc. : 1477 0 0 0 0 0 0 900500

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