วันอาทิตย์ที่ 16 ธันวาคม พ.ศ. 2555

(Weight-Watchers-Recipes) Nature Creation Beet Slaw - 1 pt ; 25g Carbohydrate; 6g Dietary Fiber

 

                      
* Exported from MasterCook *

                     Nature Creation Beet Slaw - 1 pt

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 5%)           Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  Beets
     1/4           cup  Lemon juice -- (about 1/2 lemon, squeezed)
  1                     Orange -- zest only
  1           teaspoon  Ginger root -- fresh
     1/2          pint  Blueberries

Shred peeled beets into a bowl.         

In a separate bowl, mix lemon juice with the zest (peel) of the orange.   
     

Grate ginger into the mixture and stir.         

Toss with the beets.          

Top with blueberries.          

Let sit for an hour or overnight to enhance the flavors. 

Serves 4

ChupaNote: I used 2 T lemon juice and 2 T orange juice and added a pinch
of Aleppo ground red pepper. Next time I'll add a handful of minced
parsley for some green.

Description:
  "1 old pts"
Source:
  "Nature's Creation Farm"
S(Formatted by Chupa Babi):
  "Dec 2012"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 105 Calories; trace Fat (3.3%
calories from fat); 3g Protein; 25g Carbohydrate; 6g Dietary Fiber; 0mg
Cholesterol; 121mg Sodium.  Exchanges: 3 Vegetable; 1/2 Fruit.

Nutr. Assoc. : 0 0 0 0 0

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.

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(Weight-Watchers-Recipes) Kashi Zesty Red Pepper Feta Dip - 5 pts ; 37g Carbohydrate; 11g Dietary Fiber

 

                      
* Exported from MasterCook *

                 Kashi Zesty Red Pepper Feta Dip - 5 pts

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  fresh lemon juice
  4          teaspoons  minced garlic
     1/2        medium  red onion -- diced
  1             medium  red bell pepper -- seeds removed and diced
  15            ounces  garbanzo beans -- (rinsed drained) (1 can)
  4        tablespoons  tahini -- (sesame butter)
     1/4      teaspoon  cayenne pepper -- (use more or less to taste)
     1/2      teaspoon  dried oregano
     1/4      teaspoon  salt -- (optional)
  2             ounces  feta cheese -- crumbled
     1/2           cup  Persian cucumber -- or English/Kirby, peeled and diced
                        To serve: -- chopped
                        -- Optional: Greek-style olives

1.Over medium heat, sauté 2 tablespoons of the lemon juice, garlic and red
onions for 3 minutes or until onions turn translucent. Remove from heat to
cool slightly.

2.In a food processor, add the cooled, sautéed mixture, the other 2
Tablespoons of lemon juice, ½ of the red bell pepper, garbanzo beans,
tahini, cayenne pepper, oregano and salt. Pulse food processor until dip
becomes smooth.

3.Pour dip into a large serving bowl and stir in the remaining ½ diced red
bell pepper, crumbled feta cheese, cucumbers and olives (if desired).
Serve immediately or chill, and enjoy with your favorite variety of
crackers.

Makes about 8 servings.

Servings: 8, Serving Size: ¼ cup, Calories 130, Calories from Fat 45,
Total Fat 5g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 240mg, Total
Carbohydrate 17g, Dietary Fiber 3g, Sugars 4g, Protein 5g, Vitamin A 10%,
Vitamin C 50%, Calcium 4%, Iron 6%

AuthorNote: Richly textured and exotic, this is the party dip you've been
waiting for! The lemony tahini base gets a boost from tart feta cheese. 

ChupaNote: the original recipe called for 13 Tablespoons of  tahini!!!
That's almost a cup! One quarter cup worked fine, and cut back on the fat.
If you want more of that nutty taste, add more tahini.

Description:
  "5 old pts"
Cuisine:
  "Mediterranean"
Source:
  "Kashi Company"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 270 Calories; 9g Fat (28.3%
calories from fat); 13g Protein; 37g Carbohydrate; 11g Dietary Fiber; 6mg
Cholesterol; 168mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat.

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

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.

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วันอังคารที่ 11 ธันวาคม พ.ศ. 2555

(Weight-Watchers-Recipes) Greek Beet Hummus - 1 pt; 3g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
                         Greek Beet Hummus = 1 pt
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     beetroot -- cooked
     2/3           cup  unsweetened soy yogurt
  1         Tablespoon  tahini
  1           teaspoon  cumin
  1           teaspoon  garlic powder
  1           teaspoon  onion powder
  3          teaspoons  lemon juice
     1/4      teaspoon  chilli powder
  1              pinch  salt
 
 
Place all ingredients in food processor and blend until smooth! Serve
chilled, with crackers.
 
Makes apporximately 2 cups (depending on the size of the beet), Serving 8
(one-quarter cup servings)
 
AuthorNote: This recipe is adapted from Donna Hay magazine. It is a very
light and refreshing dip to serve instead of hummus or other dips. It
tastes a bit sweet and creamy! I really liked this alternative and
creative taste! Plus, it only takes a few minutes to make.
 
Description:
  "1 old pts"
Cuisine:
  "Greek"
Source:
  "VedgieWedgie [Ninaroid]"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; 2g Fat (47.1% calories
from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol;
38mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 2231 1671 0 0 0 0 0 0 0

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Recent Activity:
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.

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วันอาทิตย์ที่ 2 ธันวาคม พ.ศ. 2555

(Weight-Watchers-Recipes) WW Chicken Saagwala - 6 pts plus - 8g Carbohydrate; 3g Dietary Fiber

 

                     
* Exported from MasterCook *
 
WW Chicken Saagwala - 6 pts plus
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Poultry/Fowl
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  olive oil -- divided
  4          teaspoons  curry powder -- mild variety
  1           teaspoon  ground coriander
     1/2      teaspoon  ground cumin
  2        Tablespoons  ginger root -- fresh, finely chopped
  2             medium  garlic clove -- finely chopped
  1              pound  uncooked boneless skinless chicken breast -- cut into 1 1/2-inch cubes
  2              large  fresh tomatoes -- ripe, seeded and chopped into 1/2-inch pieces
  10            ounces  fresh spinach -- baby leaves
     1/2      teaspoon  sea salt
     1/4           cup  water
  2        Tablespoons  cilantro -- fresh, chopped
 
Place 1 tablespoon of oil, curry powder, coriander, cumin, ginger and
garlic in a large nonstick skillet; cook over medium heat, stirring
occasionally, until toasted and fragrant, about 2 to 3 minutes.
 
Add remaining tablespoon of oil and chicken to skillet; stir to coat with
spiced oil.
 
Add tomatoes to skillet; cover skillet and cook for 10 minutes. Uncover
skillet and stir to combine.
 
Add spinach to skillet; cover and cook for 5 minutes more. Uncover skillet
and stir to combine.
 
Add salt, water and cilantro to skillet; simmer for 1 minute.
 
Makes 4 servings; Yields about 1 1/2 heaping cups per serving.
 
Notes: Round out this classic Indian dish with a simple yet flavorful rice
recipe: Cook brown basmati rice with 1/2 a diced onion, a small piece of a
cinnamon stick and 1/2 a bay leaf. Just remove the spices before serving.
 
 
Serves 4
Prep time: 18 mins
Cook time: 20 mins
 
We get a lot of requests for light Indian recipes and this one's a winner.
Just the right amount of spice and lots of fresh spinach.
 
Description:
  "6 pts plus"
Cuisine:
  "Indian"
Source:
  "Weight Watchers International"
S(Formatted by Chupa Babi):
  "Nov 2012"
Yield:
  "6 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 229 Calories; 9g Fat (35.1%
calories from fat); 29g Protein; 8g Carbohydrate; 3g Dietary Fiber; 66mg
Cholesterol; 375mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1
Vegetable; 1 1/2 Fat.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 902314 0 0 0 0 0

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Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) WW White Bean and Sun-Dried Tomato Dip - 3 pt

 

                     
* Exported from MasterCook *
 
              WW White Bean and Sun-Dried Tomato Dip - 3 pt
 
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowFat (Less than 10%)          Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             medium  whole wheat tortillas -- cut into 8 wedges each
  3             sprays  cooking spray
     1/8      teaspoon  table salt -- or to taste
  30            ounces  canned white beans -- drained and rinsed
     2/3           cup  sun-dried tomatoes -- without oil, or less to taste
     1/4           cup  fat-free sour cream
  1         Tablespoon  fresh lemon juice
  1           teaspoon  garlic powder
  1           teaspoon  ground cumin
     1/2      teaspoon  onion powder
     1/8      teaspoon  table salt -- or to taste
 
Preheat oven to 400ºF.
 
Arrange tortilla wedges on a large baking sheet; coat with cooking spray
and then season with salt. Bake until golden brown and crisp, about 6 to 8
minutes.
 
Meanwhile, combine beans, tomatoes, sour cream, lemon juice, garlic
powder, cumin and onion powder in a food processor (or blender); process
until smooth and then season with salt. Serve dip with chips on the side.
 
Servings:  8
Yields 6 chips and about 1/4 cup of dip per serving.
POINTS® Value: 3
Preparation Time:  14 min
Cooking Time:  8 min
Level of Difficulty:  Easy
 
Whip out the food processor for this winner: a creamy, garlicky dip made
with white beans and sun-dried tomatoes.
 
Source:
  "Weight Watchers International"
S(Formatted by Chupa Babi):
  "Nov 2012"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 250 Calories; 3g Fat (9.1% calories
from fat); 12g Protein; 47g Carbohydrate; 7g Dietary Fiber; 1mg
Cholesterol; 456mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
0 Fruit; 0 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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Recent Activity:
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.

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(Weight-Watchers-Recipes) WW Spinach-Parmesan Dip - 0 pts; 2g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                     WW Spinach-Parmesan Dip - 0 pts
 
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  raw spinach -- cooked and drained
  1                cup  tomatoes -- chopped
  1                cup  fresh basil leaves
     1/2      teaspoon  salt
     1/4      teaspoon  crushed red pepper flakes
  5        Tablespoons  grated Parmesan cheese
 
Combine all ingredients in a food processor or blender; process to desired
consistency.
 
Makes 8 servings; Yields about 3 tablespoons per serving.
 
 
 
Doubles as a sauce for grilled [favorite] or pasta.
 
Source:
  "Weight Watchers International"
S(Formatted by Chupa Babi):
  "Nov 2012"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 24 Calories; 1g Fat (37.3% calories
from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol;
210mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fat.
 
 
Nutr. Assoc. : 905085 0 0 0 0 0

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Recent Activity:
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Group Owner/Moderator
.

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(Weight-Watchers-Recipes) WW Onion Soup Dip - 0 pts; 7g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                        WW Onion Soup Dip - 0 pts
 
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     beef broth cube -- crumbled
  1         Tablespoon  onion powder
     1/8      teaspoon  sugar
     1/8      teaspoon  celery salt
     1/4           cup  dried minced onions
  1                cup  chopped Vidalia onions
     1/4           cup  buttermilk
     1/2           cup  non-fat sour cream
 
Combine all ingredients in a food processor or blender; process to desired
consistency.
 
Makes 8 servings; Yields about 3 tablespoons per serving.
 
Besides being a classic with potato chips, try a little on top of a baked
potato or alongside a grilled steak.
 
Source:
  "Weight Watchers International"
S(Formatted by Chupa Babi):
  "Nov 2012"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 39 Calories; trace Fat (3.0%
calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 299mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0

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Recent Activity:
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As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) WW Green Goddess Dressing and Dip - 0 pts - 2g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                WW Green Goddess Dressing and Dip - 0 pts
 
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  fresh basil leaves -- or cilantro leaves
  2               cups  fresh parsley leaves
  1                cup  chopped scallions
     1/2           tsp  freshly ground black pepper
     1/4           tsp  salt -- (or more to taste)
     1/4           cup  reduced-calorie mayonnaise
  2               Tbsp  fresh lime juice -- (or more to taste)
 
Combine all ingredients in a food processor or blender; process until
smooth.
 
Makes 12 servings; Yields about 1 2/3 tablespoons (5 teaspoons) per
serving.
 
Source:
  "Weight Watchers International"
S(Formatted by Chupa Babi):
  "Nov 2012"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 21 Calories; 1g Fat (56.9% calories
from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol;
75mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates.
 
 
Nutr. Assoc. : 0 1036 0 0 0 0 0

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Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) WW Black Bean and Poblano Dip - 0 pts; 3g Protein; 8g Carbohydrate

 

                     
* Exported from MasterCook *
 
                  WW Black Bean and Poblano Dip - 0 pts
 
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
--------  ------------  --------------------------------
  2               cups  fresh poblano chili -- seeded, deveined and chopped
  14 1/2            oz  canned black beans -- rinsed and drained
  1                cup  fresh cilantro leaves
  1                tsp  salt
  1                cup  chopped scallions
  1                cup  chopped tomatoes
  2               Tbsp  fresh lime juice
 
Combine all ingredients in a food processor or blender; process to desired
consistency.
 
Makes 12 servings, Yields about 1/4 cup per serving.
 
Serve this straight up with corn chips or alongside grilled [favorites].
If you like a lot of heat, add chipotle chili powder or a fresh jalapeño -
or both.
 
Cuisine:
  "TexMex/Southwestern US"
Source:
  "Weight Watchers International"
S(Internet Address):
  "file:///C:/Users/Owner/Documents/0%2009Share/DipsSpreadsPate/Zero%20P
  INTS%AE%20Value%20Dips.mht"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 46 Calories; trace Fat (7.1%
calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 288mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit.
 
 
Nutr. Assoc. : 904532 0 0 0 0 0 0

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Recent Activity:
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As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) Roasted Sweet Potato Dip - 1 pt plus; 3g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                         Roasted Sweet Potato Dip
 
Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  chopped peeled sweet potato -- (about 1 pound)
  2 1/2           cups  chopped onion
  1 1/2           cups  chopped carrot
  1         tablespoon  olive oil
     1/4           cup  tahini -- (sesame-seed paste)
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
                        To serve: -- Breadsticks (optional)
 
Preheat oven to 350°.
 
Combine first 4 ingredients in a large bowl. Place sweet potato mixture on
a jelly-roll pan; bake at 350° for 1 hour or until sweet potatoes are
tender.
 
Combine sweet potato mixture, tahini, salt, and pepper in a food
processor, and process until smooth. Serve with breadsticks, if desired.
 
Yield:  3 cups (serving size: 1 tablespoon)
 
CALORIES  24 (38% from fat); FAT 1g (sat 0.1g,mono 0.5g,poly 0.3g); IRON
0.2mg; CHOLESTEROL 0.0mg; CALCIUM 10mg; CARBOHYDRATE 3.4g; SODIUM 16mg;
PROTEIN 0.5g; FIBER 0.6g
 
Source:
  "Cooking Light, NOVEMBER 1997"
S(Formatted by Chupa Babi):
  "Nov 2012"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 24 Calories; 1g Fat (36.6% calories
from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 15mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.
 
 
Nutr. Assoc. : 5215 0 0 0 0 0 0 0

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Recent Activity:
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.

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(Weight-Watchers-Recipes) CTCA Quinoa Walnut Salad - 4 pts plus; 17g Carbohydrate; 3g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                           Quinoa Walnut Salad
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  quinoa
     1/2           cup  dried cranberries
     1/2           cup  organic green beans
  2        tablespoons  chopped walnuts
  2        tablespoons  organic green onions -- sliced
     1/4           cup  roasted red peppers -- peeled and seeded, cut into brunoise*
     1/2           cup  orange segments
  2 1/4      teaspoons  olive oil
     1/4      teaspoon  garlic clove -- minced
  2        tablespoons  balsamic vinegar
                        Kosher salt -- or Sea Salt to taste
                        White pepper -- to taste
 
Combine quinoa with water in pan, and bring to a boil. Reduce heat, simmer
until all liquid is absorbed. Set aside to cool.
In a separate bowl, mix cooled quinoa, cranberries, green beans, orange
segments, walnuts, and peppers.
Whisk balsamic vinegar in bowl with olive oil and garlic until blended.
Pour over salad. Add salt and pepper to taste.
 
Serves 4
 
*First, julienne the peppers, rotate the strips 90-degrees, then chop them
into squares.
 
Kenny Wagoner is executive chef at Cancer Treatment Centers of America
(CTCA) at Southwestern Regional Medical Center (Tulsa).
 
 
Source:
  "Cancer Treatment Centers of America (CTCA)"
S(Formatted by Chupa Babi):
  "Nov 2012"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 126 Calories; 6g Fat (38.7%
calories from fat); 4g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 15mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat.
 
 
Nutr. Assoc. : 0 0 3568 0 679 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Michel Richard's Eggplant Gazpacho - 4 pts plus; 11g Carbohydrate; 3g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                    Michel Richard's Eggplant Gazpacho
 
Recipe By     :Chef Michel Richard, Citronelle [restaurant]
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        To Make the Gazpacho:
  1                     Japanese eggplant -- (5 ounces)
  1           teaspoon  olive oil
  1              small  onion -- (5 ounces),  diced small
  1                     garlic clove -- peeled and cut in half
     1/4      teaspoon  cumin -- (add more if you like more cumin)
     1/2           cup  lowfat yogurt
  4        tablespoons  tahini
  3        Tablespoons  fresh squeezed lemon juice -- to 4 tablespoons
  1                cup  tomato water -- (see recipe below)
                        Salt -- to taste
                        Pepper -- to taste
  2              drops  Tabasco sauce -- or to taste
                        To serve: -- Beet chips, as needed (see recipe below) Optional: Vegetables of your choice steamed and diced into 1/2-inch cubes (Richard suggests carrots)
 
Preheat the oven to 350 degrees.
Bake the eggplant whole for 35 minutes. When cooked, cut it in half.
Scrape out the flesh and place it in a bowl.
 
In a small pan set over medium heat, add the olive oil and saute the onion
until it is just starting to brown. After 10 minutes, add 2 large pieces
of garlic. Cook for another 5 minutes. Add the cumin. Cook 5 minutes more.
Remove from heat.
 
Combine the onion and cooked eggplant in a blender (I used a food
processor and it worked fine too). Add the lowfat yogurt, tahini, lemon
juice, tomato water, salt, pepper, and a few drops of Tabasco. Blend until
smooth. Strain and adjust seasoning.
 
Place in a bowl and cover. Refrigerate.
 
To serve, place 2 tablespoons of diced vegetables (if using) into the
bottom of a bowl or mug. Pour the chilled gazpacho over top. Serve the
beet chips on the side.
 
Serves 4 in soup bowls, or 6 to 8 in small cups or mugs
 
To Make the Tomato Water:
Making the tomato water was easy.
2 pounds tomatoes (can be old and cheap)
 
Place the tomatoes in a food processor and pulse until soupy. Place
cheesecloth into a colander and set over a bowl. Pour the tomato liquid
into the cheesecloth. Place in fridge overnight and the liquid drip
through.
 
The next day, remove the cheesecloth and tomato solids (reserve these for
another use ). Reduce the tomato water by half (set a small pan over
medium heat),and use 1 cup for the recipe. Store in the refrigerator and
keep covered.
 
Inspired by this beautiful weather, I decided to reproduce Citronelle chef
Michel Richard's summery eggplant gazpacho, which was served at a recent
gala. At first glance, some parts of the recipe seemed intimidating:
What's tomato water? Where do I find cheesecloth? I need a meat slicer to
make the beet chips?!!
 
Turns out, Richard's tomato water was a snap. Cheesecloth was right there
in the baking aisle of Giant. And as for the beet chips...I'll be honest:
When I tasted the soup, I thought the yummy beet chip tasted much like the
Terra chips I get from Whole Foods, so I garnished my soup with those. The
variety bag of Terra vegetable chips doesn't include beet, but taro, sweet
potato, yuca, and parsnip chips all tasted great with it. I served mine in
pretty little mugs like the ones at the gala and got rave reviews. The
recipe recommends adding diced vegetables to the soup, but that's
optional: Richard didn't serve any chopped veggies in the version I
tasted, and I liked my version without them too. 
 
Note: Start this recipe a day ahead, as tomato puree for the tomato water
needs to sit in the refrigerator overnight to drip through the cheesecloth
and colander. If you make the beet chips, they also need to sit in the
oven overnight.
 
Cuisine:
  "Mediterranean"
Source:
  "The Washingtonian"
S(Formatted by Chupa Babi):
  "Nov 2012"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 140 Calories; 10g Fat (58.3%
calories from fat); 5g Protein; 11g Carbohydrate; 3g Dietary Fiber; 2mg
Cholesterol; 39mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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