วันจันทร์ที่ 28 มิถุนายน พ.ศ. 2553

(Weight-Watchers-Recipes) Florida Mango Sauce - 1 pt

 


* Exported from MasterCook *

Florida Mango Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups diced ripe mango
2 tablespoons confectioners sugar -- or to taste
1 tablespoon fresh lemon juice -- or to taste
1/2 cup fresh orange juice -- or water

Puree the mango with the confectioners sugar and lemon juice in a food
processor. Add enough of the orange juice to obtain a pourable sauce.
Correct the flavorings, adding sugar or lemon juice to taste.

Force the sauce through a strainer, pressing with the back of a wooden
spoon to extract the juice from the pulp. cover and refrigerate until
serving.

Makes about 1 1/2 cups.

AuthorNote: Here's a Floridian's answer to the classic raspberry sauce
served in restaurants up North. Besides ice cream, mango sauce is
delicious spooned over a slice of pound cake topped with fresh berries.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 55 Calories; trace Fat (2.8%
calories from fat); trace Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1 Fruit; 0 Other Carbohydrates.

Nutr. Assoc. : 865 0 0 0

__._,_.___
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Group Owner/Moderator
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(Weight-Watchers-Recipes) Carambola Sorbet - 1 pt; Latin American

 


* Exported from MasterCook *

Carambola Sorbet

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon unflavored gelatin
1/4 cup cold water -- to 1/2 cup
1/4 cup sugar -- to 1/2 cup, or to taste
3 tablespoons light corn syrup
3 pounds carambola -- diced and seeded, plus 1 carambola, thinly sliced, for garnish
2 tablespoons fresh lime juice -- to 3 tablespoons, or to taste

Sprinkle the gelatin over the water in a small saucepan. Let stand until
spongy, about 10 minutes.

Melt the gelatin mixture over low heat until smooth and liquid, 2 to 3
minutes. Stir in 1/4 cup sugar and corn syrup, and cook over low heat
until the mixture becomes clear. Let cool completely.

Puree the carambolas i a food processor or blender. For a smoother sorbet,
strain the mixture.

Combine the gelatin mixture with the puree and 2 tablespoons lime juice.
Correct the seasoning, adding sugar or lime juice to taste. Freeze the
mixture in an ice cream maker according to the manufacturer's
instructions.

Scoop the sorbet into martini glasses. Garnish each with a carambola
slice.

Serves 6 - 8

AuthorNote: The carambola, also known as star fruit, is Florida's answer
to California's kiwi fruit. Recognizable by its slender fins, it yields
perfect five-point stars when sliced.

Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 117 Calories; 1g Fat (4.5% calories
from fat); 1g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 16mg Sodium. Exchanges: 1 Fruit; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Banana Gelato with Tangerine-Chocolate Sauce - 2 pts

 


* Exported from MasterCook *

Banana Gelato with Tangerine-Chocolate Sauce

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1/4 cup sugar -- or to taste
2 tablespoons chopped candied ginger
1 1/2 tablespoons grated lemon zest
5 ripe bananas
4 tablespoons fresh lemon juice -- to 5 tablespoons, or to taste

Combine the water, sugar, candied ginger, and lemon zest in a heavy
saucepan. Boil the mixture until thick and syrupy, about 5 minutes. Let
cool to room temperature.

Peel and dice the bananas into the syrup. Stir in the lemon juice. Puree
the mixture in a food processor. Correct the flavorings, adding sugar or
lemon juice as necessary.

Freeze the banana mixture in an ice cream maker following the
manufacturers' directions.

Serves 6 to 8

AuthorNote: Fruit sorbets and ice creams are among my favorite desserts.
Yet, until now I'd never been able to make a banana ice cream that didn't
taste chalky or grainy. One day I mentioned the problem to Washington
D.C.-based chef Roberto Donna, who told me about this banana gelato. The
sugar syrup keeps th mixture from becoming grainy. The Tangerine Chocolate
Sauce makes a great accompaniment.

Tangerine Chocolate Sauce
1/3 cup heavy cream, or whipping cream
4 ounces semisweet chocolate, finely chopped
1 tablespoon tangerine liqueur, to 2 T.

Scald the cream in a small heavy saucepan over medium-heat. Whisk in the
chocolate and cook over low heat until completely melted, about 3 minutes.
Whisk in the tangerine liqueur, to taste. Serve warm. Any leftover sauce
can be stored, covered in the refrigerator. Reheat in the top of a double
boiler over simmering water.

Makes 3/4 cup

AuthorNote: Tis recipe is dedicated to my Belgian friend, Robert Van
Wittenberghe, who's a great fan of the Belgian tangerine liqueur,
Mandarine Napoleon. You can also use fresh tangerine juice. Besides the
coconut souffle, tyr this sauce over ice cream or as a fondue-style dip
for fruit.

Cuisine:
"Latin American/Hispanic"
Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 118 Calories; trace Fat (2.9%
calories from fat); 1g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 1 1/2 Fruit; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 84 0

__._,_.___
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Group Owner/Moderator
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วันอาทิตย์ที่ 27 มิถุนายน พ.ศ. 2553

(Weight-Watchers-Recipes) Thai Fried Rice - 4 pts

 


* Exported from MasterCook *

Thai Fried Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 20%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the sauce:
1 1/2 tablespoons soy sauce -- to 2 tablespoons
1 1/2 tablespoons lime juice
2 teaspoons honey -- or sugar, or to taste
1 teaspoon Thai hot sauce -- to 2 teaspoons, or to taste
For the rice:
1 1/2 tablespoons canola oil -- to 2 tablespoons
2 garlic cloves -- to 3, minced
2 teaspoons ginger -- minced
2 scallions -- minced
1 stalk fresh lemongrass -- trimmed, minced (about 1 tablespoon)
1 carrot -- sliced as thinly as possible
1/2 red bell pepper -- cut into 1" pieces
1 cup napa cabbage -- or other Asian cabbage, thinly sliced
1 cup collard greens -- cut into 1-inch pieces
3 cups cooked white rice -- to 4 cups, preferably Uncle Ben's
1 cup mung bean sprouts
1/2 cup chopped fresh mint -- or cilantro

For the sauce, combine the soy sauce, lime juice, sugar, and hot sauce in
a small bowl and stir to mix.

Just before serving, heat a wok or a large non-stick frying pan over a
high flame. Swirl in the oil. Add the garlic, ginger, scallions, and
lemongrass. Stir-fry these ingredients for 15 seconds, or until fragrant
but not brown. Add the carrot, bell pepper, napa, and collard greens and
stir-fry for 1 to 2 minutes, or until crispy-tender.

Stir in the rice and bean sprouts an stir-fry for 2 minutes, or until the
ingredients are thoroughly heated. Stir in the sauce and half the mint and
cook for 30 seconds. Correct the seasoning, adding soy sauce or lime juice
to taste. Sprinkle th remaining mint on top and serve at once.

Serves 6 as a side dish, 4 as a main course.

AuthorNote: Fried rice gets a Thai twist at the restaurant Panawan in Mai
Sariang in northern Thailand. ... If unavailable [lemongrass] use 1
teaspoon freshly grated lemongrass.

Cuisine:
"Asian"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"6 side dishes"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 198 Calories; 4g Fat (17.6%
calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 291mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 0
Fruit; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 20151 0 0 0 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Raichlens Jicama Salsa - 0 pts; 7g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *

                          Raichlens Jicama Salsa

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 25%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fresh jicama -- cut into 1/4-inch dice
  1                     ripe mango -- or cantaloupe or peach, skinned, seeded, cut into 1/4-inch dice
  1                     red bell pepper -- cored, seeded, cut into 1/4-inch dice
  1                     yellow bell pepper -- cored, seeded, cut into 1/4-inch dice
  2                     scallions -- green part only, finely chopped
  2                     serrano peppers -- or to taste, seeded and minced (for a hotter salsa, leave seeds in)
  2          teaspoons  minced fresh ginger
     1/2           cup  chopped fresh mint -- or cilantro
     1/4           cup  fresh lime juice -- or to taste
  2        tablespoons  rice vinegar
  1         tablespoon  extra-virgin olive oil
  1         tablespoon  brown sugar -- to 2 tablespoons
                        salt and freshly ground black pepper

Combine the jicama, mango, bell peppers, scallions, chilies, ginger, mint,
lime juice, vinegar, oil, sugar, salt and pepper in a mixing bowl and toss
to mix. Correct the seasoning, adding salt, sugar, lime juice, or vinegar
as necessary; The salsa should be a little sweet and a little sour.

The salsa can be served right away, but the taste will improve if you let
it sit for 30 minutes to allow the flavors to meld.

Makes 4 cups (serves 16 one-quarter cup servings)

AuthorNote: Jicama is a crisp, tan-skinned, turnip-shaped root vegetable
that tastes like a cross between an apple and a potato. Generally eaten
raw, it adds a refreshing crunch to salsas and salads. This recipe comes
from my friend, Southwestern cuisine mogul Mark Miller, who founded the
Coyote Cafe and Red Sage. If mango isn't available, you can use fresh
peach or cantaloupe. Sometimes I like to serve this salsa on a bed of
lettuce as a salad.

Cuisine:
  "TexMex"
Source:
  "High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
  "June 2010"
Yield:
  "4 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 36 Calories; 1g Fat (22.4% calories
from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
3mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates.

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

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(Weight-Watchers-Recipes) Prune Puree - 2 pts; 33g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

Prune Puree

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces pitted prunes -- about 1 1/4 cups
1 cup boiling water
2 tablespoons sugar

Plump the prunes in the water for 15 minutes.

Combine the prunes, 1/3 cup of the soaking liquid (or as needed), and the
sugar in a food processor and puree to a smooth paste

Makes 1 1/4 cups (5 one-quarter cup servings).

AuthorNote: In the last few years, health-conscious cooks have begun using
prune puree in place of butter or shortening to give moistness and
richness to baked goods.

Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 128 Calories; trace Fat (1.4%
calories from fat); 1g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium. Exchanges: 2 Fruit; 1/2 Other Carbohydrates.

Nutr. Assoc. : 4635 0 0

__._,_.___
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MARKETPLACE

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(Weight-Watchers-Recipes) Mediterranean Fried Rice - 5 pts

 


* Exported from MasterCook *

Mediterranean Fried Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 25%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the sauce:
2 tablespoons lemon juice
2 teaspoons tomato paste
1/4 teaspoon saffron -- soaked in 1 tablespoon warm vegetable stock or water for 15 minutes
salt and freshly ground black pepper
For the rice:
1 1/2 tablespoons extra-virgin olive oil -- to 2 tablespoons
2 garlic cloves -- to 3, minced
1 leek -- trimmed, washed, finely chopped
1/4 cup thinly sliced fennel -- or celery
3 cups cooked white rice -- to 4 cups
1 tomato -- seeded and diced
1/4 cup chickpeas
2 tablespoons lightly toasted pine nuts
8 black olives -- preferably oil cured
3 dried tomatoes -- cut into thin strips
1 bunch fresh basil leaf -- stems removed

For the sauce, combine the lemon juice, tomato paste, saffron, salt, and
pepper in a small bowl and whisk until smooth. Add plenty of salt and
pepper. The mixture should be highly seasoned.

Just before serving, heat a wok or large nonstick frying pan over a high
flame. Swirl in the oil. Add the garlic and leek and stir-fry for 15
seconds, or until fragrant but not brown. Add the fennel and stir-fry for
1 to 2 minutes, or until the fennel is tender.

Stir in the rice, tomato, chickpeas, pine nuts, olives, and dried
tomatoes, and most of the basil. Stir-fry for 2 minutes, or until the
ingredients are thoroughly heated. Stir in the sauce and cook for 30
seconds. Correct the seasoning, adding salt or lemon juice to taste.
Decorate rice with the remaining basil leaves and serve at once.

Serves 6 as a side dish, 4 as a main course.

AuthorNote: Fried rice doesn't belong to the traditional Mediterranean
repertory, but there's no reason you couldn't make it with such local
ingredients as basil, pine nuts, and dried tomatoes. If using store-bought
dried tomatoes, soak them hot water for 15 minutes, or until soft.

Cuisine:
"Mediterranean"
Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 292 Calories; 7g Fat (21.0%
calories from fat); 9g Protein; 51g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 642mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 904489 0 0 0

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(Weight-Watchers-Recipes) Grits Cakes - Southern USA, 3 pts; 29g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Grits Cakes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups vegetable stock
1 cup quick-cooking grits
1 (to 3) garlic cloves -- minced
3 tablespoons finely chopped fresh flat-leaf parsley -- or other fresh herbs
salt and freshly ground black pepper
1 tablespoon olive oil

Bring the vegetable stock to a boil in a large heavy saucepan (preferably
nonstick). Whisk in the grits in a thin stream. Briskly simmer the grits
for 3 to 4 minutes, or until thick. Stir in the garlic, parsley, and salt
and pepper to taste. Remove the pan from the heat and let the mixture cool
to room temperature.

Lightly wet your hands and form the grits mixture into 3-inch pancakes.

Heat 1 teaspoon oil in a nonstick frying pan. Add the grit cakes and
pan-fry over medium-low heat until crusty and golden-brown, 3 to 5 minutes
per side. As the cakes cook, gently flatten them with the back of a
spatula. Work in several batches so as not to crowd the pan. Add oil as
necessary to keep the pancakes from sticking. As the cakes are done,
transfer them to paper towels to drain. Already-cooked cakes can be kept
warm in a nonstick baking pan sheet in a 300F oven while you cook the
rest. Serve at once.

Makes 8 grit cakes, enough to serve 8 as a starter or side dish, 3 or 4 as
a main course.

Per serving: 89 calories; 2g fat; 16g carbs; 2g protein; 0mg sodium; 0mg
cholesterol.

AuthorNote: Grits are revered in the South (USA) and reviled just about
anywhere else. I've never understood why. They're tasty, nutritious, and
versatile. And they're a heck of a lot easier to make than their Italian
cousin, polenta. In this recipe, the grits are transformed into crusty
pancakes. ... chunky tomato sauce would make a great accompaniment.

I like to serve these crusty cakes as a savory dish, but you could easily
make grits cakes for breakfast. Prepare the recipe, substituting 2 cups
skim milk and 2 cups water for the vegetable stock and 1 tablespoon
cinnamon sugar for the garlic, herbs and pepper. Serve the grits cakes
with maple syrup or apple butter.

Source:
"High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"8 grits cakes"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 170 Calories; 4g Fat (20.5%
calories from fat); 5g Protein; 29g Carbohydrate; 2g Dietary Fiber; 1mg
Cholesterol; 814mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 1
Fat.

Nutr. Assoc. : 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Creole-Style Quinoa - 3 pts; 24g Carbohydrate; 7g Dietary Fiber

 

                     
* Exported from MasterCook *

                           Creole-Style Quinoa

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  extra-virgin olive oil
  1                     onion -- finely chopped
  3                     garlic cloves
     1/2                red bell pepper -- seeded and finely chopped
     1/2                green bell pepper -- seeded and finely chopped
  1              large  ripe tomato -- finely chopped
  1           teaspoon  ground cumin -- or to taste
  1           teaspoon  dried oregano -- or to taste
  1                cup  dry white wine
     1/2           cup  tomato paste
  2                     bay leaves
                        salt and freshly ground black pepper
  4               cups  cooked quinoa -- see below
  1                cup  cooked black beans -- optional
     1/4           cup  minced flat-leaf parsley -- or cilantro

Heat the olive oil in a large nonstick frying pan. Add the onion, garlic,
and peppers and cook over medium heat for 4 to 5 minutes, or until just
beginning to brown.

Stir in the tomato, cumin and oregano and cook for 1 minute. Stir in the
wine and bring to a boil. Stir in the tomato paste and bay leaves and
gently simmer the sauce until thick and intensely flavored, adding salt
and plenty of fresh black pepper to taste.

Stir in the quinoa, black beans (if using), and half the parsley. cook
over medium heat for 5 minutes, or until thoroughly heated, stirring
often. Correct the seasonings, adding salt, cumin, or oregano to taste.
Remove and discard the bay leaves. Sprinkle with the remaining parsley and
serve at once.

Serves 4

TO PREPARE QUINOA
4 cups water
1/2 teaspoon salt (optional)
2 cups quinoa

Bring 4 cups water and salt (if using) to a boil in a large heavy pot.
Stir in the quinoa and bring to a boil.
Reduce the heat, cover the pan, and gently simmer the quinoa for 15 to 20
minutes, or until tender. Transfer the quinoa to a mixing bowl and let
cool. Fluff the quinoa with a fork.
Makes 4 cups

Source:
  "High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
S(Formatted by Chupa Babi):
  "June 2010"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 186 Calories; 4g Fat (23.6%
calories from fat); 6g Protein; 24g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 270mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2
1/2 Vegetable; 1/2 Fat.

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

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*************************************************************
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MARKETPLACE

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