วันพุธที่ 29 พฤษภาคม พ.ศ. 2556

(Weight-Watchers-Recipes) China Moon Cappucino Coins (coffee wafers) - 1 pt plus each; 2g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                China Moon Cappucino Coins (coffee wafers)

Recipe By     :
Serving Size  : 120   Preparation Time :0:00
Categories    : Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  cold unsalted butter -- (1 stick), cut into 8 pieces
     1/4           cup  packed dark brown sugar
     1/4           cup  granulated sugar
  1                     extra large egg
  1                cup  all-purpose flour -- plus 2 tablespoons
  1 1/2      teaspoons  instant coffee powder -- or granules
  1 1/2      teaspoons  unsweetened cocoa powder
     1/2      teaspoon  ground cinnamon
     1/4      teaspoon  fine sea salt
     1/2           cup  finely chopped semisweet chocolate -- (1/8-inch bits)

In the bowl of an electric mixer, cream the butter and both sugars on
medium speed until smooth, 3 to 4 minutes. Add the egg and mix until
smooth. Scrape down the sides of the bowl with a rubber spatula. Add the
flour, instant coffee, cocoa, cinnamon, salt, and chocolate bits; mix
thoroughly for 2 to 3 minutes.

Gather the dough together and turn onto a lightly floured board. Using
lightly floured hands, roll the dough into 2 or even 3 1-inch-thick logs.
Wrap the logs separately in plastic wrap. Refrigerate until firm, about 1
hour.

Preheat the oven to 350F. Move an oven rack to the middle position. Line
large baking sheets with parchment paper.

Slice the logs into 1/4-inch-thick coins; place 1/2 inch apart on the
prepared baking sheets.

One sheet at a time, bake until the cookies are lightly golden and are
firm enough at the edges to slide off the parchment without sticking, 15
to 17 minutes. Cool on the baking sheets set on wire racks.

Makes 10 dozen cookies (yes, that is what the recipe said)

AuthorNote: Here are the cookies that fueled my first year of 16-hour days
at the restaurant, those little coins of caffeine bliss that cried out ,
"Eat me and you'll be able to cook off that next batch of chickens!" They
remain my very favorite, blending the flavors of chocolate and coffee for
which I have a particular weakness.

These are very easy to make. If you wish to gild the lily, you can pipe
the cooled coins with fine criss-crossed lines of white chocolate. Amy
used to do this trick of dazzlement in our early show-off years, but then
we discovered that our guests adored these cookies even without the extra
finery.

Source:
  "The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "10 dozen cookies"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 18 Calories; 1g Fat (49.9% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 5mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat;
0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 4860 904886

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(Weight-Watchers-Recipes) China Moon Cappuccino Ice Cream - 7 pts plus; 33g Carbohydrate; 8g Dietary Fiber;

 

                      
* Exported from MasterCook *

                     China Moon Cappuccino Ice Cream

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  whole espresso beans
  1                     fat cardamom pod
  1              stick  crumbly cinnamon -- 1-inch long
  1 3/4           cups  half-and-half -- to 2 cups
     1/2           cup  sugar
     1/2           cup  strong brewed espresso -- (not the instant stuff)

Grind the espresso beans, cardamom, and cinnamon in a coffee or spice
grinder until fine.

Combine the ground mixture with 1 3/4 cups half-and-half and 1/2 cup sugar
in a small heavy saucepan. Bring to a foaming near-boil over moderate
heat, stirring to dissolve the sugar. Remove the pot from the heat, cover,
and let the mixture steep for 30 minutes until cool. (The acidity of the
beans may give the mixture  a curdled look; disregard it.)

Strain the mixture through a fine-mesh sieve, pressing to extract every
drop. Discard the grounds. If you don't like the texture of the tiny
grains that slip through the mesh (an opinion on which people divide
quickly into warring factions), filter it a second time through a finer
sieve.

Stir in the brewed espresso. Taste. If the mixture is too strong for you,
add 1/4 cup more half-and-half and sugar by teaspoonfuls until the mixture
is a touch too sweet; the mixture should taste a touch too sweet; the
mixture should taste a touch too sweet at room temperature if it is to
taste perfect when frozen.

Freeze in an ice cream maker according to the manufacturer's instructions.
Store with a piece of plastic wrap pressed directly on the surface. Let
soften slightly before serving.

Makes 1 pint (4 one-half cup servings)

AuthorNote: I first began drinking coffee in Taipei, oddly enough. It was
thanks to a Central American coffee baron who built a swank, bohemian
coffee shop to house a devastatingly beautiful mistress, who played her
flamenco guitar into the wee hours to the applause of me and my artist
friends. It was all deliciously bizarre, and became a coffee maven.

My coffee passion extends to ice cream, of which this is a special
example. "Bracingly unsweet, absolutely refreshing, for espresso-lovers
only!" read my collected tasting notes.

If you like an iced coffee effect, stick to the formula below. For a
richer taste, add another 1/4 cup half-and-half and a bit more sugar to
compensate.

The ice cream mixture can be refrigerated for up to three days before
freezing. Once frozen, it holds well for two to four days, the longer time
if you add the extra cream.

Serving Suggestions: I like this ice cream straight, in private and at
midnight. For company, add Cappuccino Coins (page 450) or a drizzle of
Bittersweet Chocolate Sauce (page 489).

Source:
  "The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "1 pint"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 291 Calories; 14g Fat (45.8%
calories from fat); 3g Protein; 33g Carbohydrate; 8g Dietary Fiber; 39mg
Cholesterol; 48mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Non-Fat Milk; 2
1/2 Fat; 1 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 253 2705 0 0 0

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(Weight-Watchers-Recipes) China Moon Bittersweet Chocolate Sauce - 4 pts plus; 12g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                  China Moon Bittersweet Chocolate Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  semisweet chocolate -- chopped into bits (2 1/4 cups)
  1                cup  extra-rich milk
     1/4           cup  unsweetened cocoa -- plus 2 tablespoons

Place the chocolate bits in a heatproof bowl. Place a fine-mesh sieve
alongside.

In a small heavy saucepan, bring the milk to a scalding near-simmer over
moderate heat. Remove the pan from the heat and whisk in cocoa.
Immediately pour the milk mixture through the sieve into the bowl with the
chocolate bits. If there are any cocoa lumps  in the sieve, press them
through with the spatula, dunking the sieve into the hot liquid to help
them dissolve. Scrape the sieve clean, then whisk the milk mixture to melt
the chocolate bits. You should have a smooth sauce that is the consistency
of a light cream soup.

For best flavor and texture, leave the sauce uncovered for several hours
at room temperature. It will thicken and the flavor will round a bit.

Let the sauce cool completely, then seal and refrigerate for several days
or freeze indefinitely. (Even frozen, it remains soft enough to scoop.) To
reheat for serving, melt over low heat in the top of a double boiler,
stirring just until warmed through and fluid.

Makes 1 pint (16 two-tablespoon servings)

AuthorNote: This is a thin bittersweet chocolate sauce that is a fine mate
for several of our ice creams and the perfect partner to our Fresh Ginger
Ice Cream. It is easy to make and will store indefinitely in the freezer.

Ideal serving consistency is warm, not hot. Different temperature have
their defenders, but you don't want to melt ice cream.

Extra-rich milk is just that. If unavailable in your market, use whole
milk. The taste and consistency will be a bit lighter, but that's fine.

Source:
  "The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "1 pint"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 126 Calories; 9g Fat (59.7%
calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber;
13mg Cholesterol; 8mg Sodium.  Exchanges: 0 Lean Meat; 2 Fat; 1 Other
Carbohydrates.

Nutr. Assoc. : 0 2940 0

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วันอังคารที่ 28 พฤษภาคม พ.ศ. 2556

(Weight-Watchers-Recipes) China Moon Wok-Seared Spinach Relish - 1 PT PLUS; 4g Carbohydrate; 2g Dietary Fiber

 

                      
* Exported from MasterCook *

                   China Moon Wok-Seared Spinach Relish

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  spinach leaves -- packed
  2          teaspoons  vegetable oil -- corn or peanut oil, to 3 teaspoons, for stir-frying
     1/2         small  red onion -- cut into moons 1/16 inch thin
  2             cloves  garlic -- to 3 cloves, sliced paper-thin
     1/2         small  red bell pepper -- finely diced
     1/2      teaspoon  kosher salt
     1/4      teaspoon  sugar
     1/4      teaspoon  Japanese sesame oil

Bring a generous amount of water to rolling boil. Add the spinach, push
under the water, and blanch for 5 seconds. Submerge in ice water to chill;
drain. Squeeze in small handfuls to extract excess water. Fluff to loosen
the leaves.

Heat a wok or large heavy skillet over high heat until a bead of water
evaporates on contact. Add 2 teaspoons of the oil and swirl to glaze the
pan. Reduce the heat to moderately high. When the oil is hot enough to
sizzle an onion slice, add the onion and toss until translucent, 30 to 60
seconds. Adjust the heat to maintain a merry sizzle and drizzle a little
more oil down the side of the pan, if needed to prevent sticking. Don't
worry if the vegetables color a bit, they will be tasty.

Add the bell pepper dice and spinach, and toss briskly to mix. Turn off
the heat. Sprinkle the salt and the sugar into the pan and quickly toss to
combine. Drizzle in the seasoned oil and toss to blend. Move quickly so
that the spinach does not have time to release its juices.

Serve immediately. Or spread the spinach relish on a platter to cool and
serve tepid or at room temperature on a platter that shows off to a deep
green color.

Serves 4 to 6

AuthorNote: Equally good hot, tepid, or at room temperature, this is a
"relish" as much as a vegetable. The texture is silken and vibrant, and
the flavor is very clean. 
Blanching the spinach can be done well in advance of stir-frying; simply
leave it in a strainer to siphon off the extra water.

Menu Suggestions: For its simplicity of flavor, the spinach is an
excellent accompaniment to many steamed, stir-fried or deep-fried
[cFavorite] dishes.

Cuisine:
  "Chinese"
Source:
  "The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 41 Calories; 2g Fat (45.1% calories
from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
227mg Sodium.  Exchanges: 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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

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(Weight-Watchers-Recipes) China Moon Coin Corn Cakes- 2 pts plus; 8g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                        China Moon Coin Corn Cakes

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  all-purpose flour
     1/2      teaspoon  baking powder
     1/2      teaspoon  kosher salt
     1/2      teaspoon  Roasted Szechwan Pepper-Salt
  1                     egg -- beaten
  2        Tablespoons  unsweetened coconut milk
  1           teaspoon  finely minced fresh ginger
     1/2      teaspoon  fresh ginger juice -- squeezed from finely minced fresh ginger
     3/4      teaspoon  Chinese chili sauce
  1 1/3           cups  fresh corn kernels
     1/4           cup  finely chopped fresh cilantro leaves -- and stems
     1/4           cup  thinly sliced green and white scallion
                        rings
  2        Tablespoons  vegetable oil -- corn or peanut, to 3 Tablespoons, for pan-frying

Combine the flour, baking powder, salt, and pepper-salt in a bowl.

In a second, larger bowl, combine the egg, coconut milk, minced ginger,
ginger juice, and chili sauce.

Add the flour mixture to the liquid mixture and stir gently just until
combined.

Add the corn, cilantro, and scallions, and stir gently just until mixed.
Do not overmix or the fritters will be tough. At this point, the mixture
may be sealed and refrigerated for an hour. Let it come to room
temperature before making the fritters.

About 15 minutes before serving, heat a large heavy skillet over high heat
until a bead of water evaporates on contact. Add enough oil to thinly
glaze the pan, then reduce the heat to moderate. When the oil is hot
enough to foam a dab of the fritter mixture, drop it by heaping
tablespoons into the pan, about 4 fritters at a time with at least 1 inch
between them. Gently smooth the top of each fritter a bit to flatten. Fry
until plump and golden, about 1 1/2 minutes on each side, adjusting the
heat so the fritters foam without scorching. Cut open the first fritter to
be sure it is cooked through. Remove the first batch to paper towels to
drain, then fry the second batch; add oil between batches as needed.

Serve promptly, overlapping one fritter with its platemate to garner a bit
of height.

Makes 12 two and one-half inch fritters

Menu Suggestions: I particularly like these corn cakes with our steamed
and baked [cFavorites], such as... Or, for a summer buffet, team them with
your favorites among our cold [cFavorite], [2Favorite], and noodle dishes.

AuthorNote; One of our sous-chefs, Nance Tourigny, devised these terrific
corn fritters during her first month on the job. The staff thought them
absolutely delicious and they and our customers could not get enough of
them.

Frozen corn will not work here; we tried it. The taste is flat and
uninspired. Wait for the real thing to make them.

The batter can be made up to an hour in advance. Frying the fritters takes
only minutes.

Cuisine:
  "Chinese"
Source:
  "The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "12 2 1/2-inch fritters"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 64 Calories; 3g Fat (40.6% calories
from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 18mg
Cholesterol; 170mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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

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.

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วันเสาร์ที่ 25 พฤษภาคม พ.ศ. 2556

(Weight-Watchers-Recipes) China Moon Wild [Rice] Soup - 7 pts plus

 

                     
* Exported from MasterCook *
 
                       China Moon Wild [Rice] Soup
 
Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 5%)
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  wild rice
                        Roasted Szechwan Pepper-Salt -- page 5
  4               cups  water -- or unseasoned stock
  8               cups  China Moon Infusion -- page 8, or unsalted chik'n-flavored stock
                        kosher salt
                        Soup Trimmings:
  1              small  fennel bulb -- or medium, halved lengthwise, cored, and sliced paper-thin
  2              small  inner ribs celery -- sliced on the diagonal into paper-thin commas
  5                     fresh shiitake mushroom caps -- to 6, sliced paper-thin
     1/2           cup  finely shredded carrot
     1/4           cup  thinly sliced scallions -- green & white rings
  1         Tablespoon  chopped Chinese chives
                        To garnish: -- enoki mushrooms and chive blossoms, if available
 
Rinse the wild rice under cool water; drain.
 
Combine the rice, 1/2 teaspoon pepper-salt, and 4 cups water or unseasoned
stock in a saucepan. Bring to a simmer over moderate heat and cook,
uncovered, until the rice grains are tender and only half are split, 30 to
40 minutes.
 
Heat the infusion over moderate heat in a non-aluminum pot. Season the
infusion with enough kosher salt to bring out the flavor of the garlic and
then enough pepper-salt to tingle your tongue. Don't be shy; the trimmings
are largely unseasoned and mild.
 
Divide the wild rice, fennel, and celery among heated soup bowls. Ladle
the steaming infusion into the bowls and top each with the shiitake
slices, shredded carrot, scallion rings, chives, enoki mushrooms, and
chive blossoms. Serve immediately.
 
Serves 4 to 5 large bowls, 6 to 8 in small bowls
 
AuthorNote: This is a light soup made distinctive by the flavors of wild
rice and wild mushrooms. It is a pretty mix of browns and greens, studded
with glimmers of white. If the suggested ingredients are not available to
improvise. It's hard to get too wild with such a simple soup.
 
WILD RICE: Wild rice is, to me, a fascinating ingredient, a bit of
primitive nature to put into our bowls. Like most wild things, its flavor
differs enormously depending on locale. I favor Mendocino wild rice, grown
by wild food folks on California's northern coast. Its flavors is
exceptionally light and clean, and the grain plumps nicely.
 
Depending on mood and recipe, I cook wild rice in water, vegetable or
chicken stock, or China Moon Infusion. Choose whatever suits you here.
 
 
 
China Moon Roasted Szechwan Pepper-Salt
     1/4           cup  Szechwan peppercorns -- any thorns or twigs
removed
     1/2           cup  kosher salt
 
Combine the peppercorns and salt in a heavy skillet and toast over
moderate heat, stirring, until the salt turns off-white, about 5
minutes.Adjust the heat so the peppercorns do not burn, but expect them to
smoke.
Remove the hot mixture to a food processor and process for 1 full minute
to obtain a fine powder. Alternatively, grind the mixture in a spice
grinder. Sieve it to remove the peppercorn husks. Store the mixture in a
clean dry bottle, sealed airtight.
Makes 1/2 cup (8 one-tablespoon servings)
 
Cuisine:
  "Chinese"
Source:
  "China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
  "May 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 274 Calories; 1g Fat (3.0% calories
from fat); 21g Protein; 50g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 2607mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
1 1/2 Vegetable; 0 Fat.
 
 
Nutr. Assoc. : 0 0 0 58487 0 0 0 902519 903386 926083 0 20210 0

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Recent Activity:
*************************************************************
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Group Owner/Moderator
.

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(Weight-Watchers-Recipes) Slow Cooker Golden Summer Caponata Bruschetta - 3 pts plus; 19g Carbohydrate; 5g Dietary Fiber

 

This is also lovely over pasta, baked potatoes, brown rice or as a sandwich filling. I added 1 teaspoon Aleppo red pepper. Next time I'll add more.
 
                   
* Exported from MasterCook *
 
              Slow Cooker Golden Summer Caponata Bruschetta
 
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 25%)
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  yellow onion -- minced
  1                     celery rib -- minced
  1             medium  eggplant -- about 1 pound, peeled and cut into 1/4-inch cubes
  1                     yellow bell pepper -- seeded and chopped
  4                     garlic cloves -- chopped
  3              large  ripe yellow tomatoes -- chopped
     1/4           cup  golden raisins
  3        Tablespoons  white wine vinegar
  1           teaspoon  dried basil
     1/2      teaspoon  dried oregano
  1           teaspoon  salt
     1/4      teaspoon  freshly ground black pepper
  1                cup  green olives -- pitted and coarsely chopped
  1         Tablespoon  capers -- rinsed and drained
  2        Tablespoons  chopped fresh flat-leaf (Italian) parsley -- or basil
                        To serve: -- 1 loaf French or Italian bread, cut into 1/2-inch-thick slices
 
Combine the onion, celery, eggplant, bell pepper, garlic, tomatoes,
raisins, vinegar, basil, oregano, salt, and pepper in the slow cooker.
Stir to mix well. Cover and cook on Low until the vegetables are soft but
still hold some shape, about 6 hours.
 
Stir in the olives, capers, and parsley. Taste and adjust the seasonings.
Transfer the caponata to a bowl and let cool to room temperature.
 
Preheat the broiler. Arrange the bread in a single layer on a baking sheet
and broil until just toasted, watching carefully so the bread doesn't
burn. Remove from the oven and turn the bread slices over, then return to
the oven to lightly toast the other side. Serve the toasted bread
immediately with the caponata.
 
 
Serves 6
 
AuthorNote: Reserve this version of caponata for late summer months, when
fresh produce is plentiful and you want something delicious to enjoy with
a glass of wine but don't want to heat up the kitchen. This caponata
delivers the goods with a golden hue courtesy of yellow tomatoes and bell
peppers. Enjoy it as a bruschetta as is i this recipe, or serve it without
bread as a side dish or a pasta topping. Best served at room temperature,
caponata should be made well ahead of when you need it so that the flavors
have a chance to meld. Use a gluten-free bread to make this gluten-free.
 
Cuisine:
  "Italian"
Source:
  "Fresh From the Vegan Slow Cooker by Robin Robertson, 2012"
S(Formatted by Chupa Babi):
  "May 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 102 Calories; 3g Fat (22.9%
calories from fat); 3g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 600mg Sodium.  Exchanges: 0 Grain(Starch); 2 1/2 Vegetable;
1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates.
 
NOTES : Cooker Size: 5 to 6-quarts
        Cooking Time: Low for 6 hours
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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วันศุกร์ที่ 24 พฤษภาคม พ.ศ. 2556

(Weight-Watchers-Recipes) Slow Cooker Miso Potato Soup - 3 pts plus; 19g Carbohydrate; 3g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                       Slow Cooker Miso Potato Soup
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Gluten-Free                     LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 10%)
                Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  yellow onion -- minced
  2              large  russet potatoes -- peeled & cut into 1/4-inch dice
  4               cups  chopped napa cabbage
  1              piece  kombu, dried sea vegetable -- 2-inch piece, optional
  6               cups  water
  3        Tablespoons  soy sauce -- plus more as needed
     1/2      teaspoon  salt
     1/4      teaspoon  freshly ground black pepper
     1/4           cup  white miso paste -- or more as needed
     1/4           cup  chopped scallions
 
Combine the onions, potatoes, cabbage, kombu (if using), water and soy
sauce in the slow cooker. Add the salt and pepper. Cover and cook on Low
until the vegetables are tender, about 6 hours.
 
Spoon the miso paste into a bowl and add about 1 cup of the hot broth,
stirring to blend and thin the miso. Scrape the miso mixture into the slow
cooker and add the scallion. Taste and adjust the seasonings, adding more
miso, soy sauce, or salt, if needed. Remove and discard the kombu, if
using. Serve hot.
 
Serves 4
 
AuthorNote: I'd always enjoyed miso soup and potato soup as two separate
entities until my neighbor Seung Hee Han served me a delicious soup that
combines them both. Now I'm hooked.
 
Cuisine:
  "Asian"
Source:
  "Fresh From the Vegan Slow Cooker by Robin Robertson, 2012"
S(Formatted by Chupa Babi):
  "May 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 100 Calories; 1g Fat (9.9% calories
from fat); 5g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 1680mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fat.
 
NOTES : Cooker: 4 to 6 quart
        Cooker Time: Low for 6 hours
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Soy-Free Gluten-Free Soy Sauce - 0 pts plus; 1g Carbohydrate; trace Dietary Fiber

 

                     
* Exported from MasterCook *
 
                      Soy-Free Gluten-Free Soy Sauce
 
Recipe By     :World Vegan Feast by Bryanna Clark Grogan, Vegan Heritage Press, 2011
Serving Size  : 7     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 15%)
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  Marmite yeast extract spread -- or other yeast extract
  2        Tablespoons  salt
  1 1/2           cups  hot water -- vegetarian broth, or mushroom soaking water
  2        Tablespoons  soy-free vegan gravy browner -- such as Kitchen Bouquet
 
Combine the Marmite and salt in 1 cup of hot water, stirring until
dissolved and well blended. Mix in the remaining 1/2 cup of water,
stirring until dissolved and well blended. Mix in the remaining 1/2 cup of
water and the gravy browner. Store the mixture in an airtight container in
the refrigerator, where it will keep for several weeks.
 
Makes 1 3/4 cups
 
Note: To replace some of the complex qualities that a good fermented soy
sauce or tamari supplies, try adding some wine, broth and/or mushroom
broth or concentrate to your dish, in addition to using this soy-free
sauce.
 
 
AuthorNote: This excellent gluten-free, soy-free alternative to soy sauce
or tamari (or even Worcestershire sauce) is from "World Vegan Feast" by
Bryanna Clark Grogan (used with permission)
 
Cuisine:
  "Asian"
Source:
  "Fresh From the Vegan Slow Cooker by Robin Robertson, 2012"
S(Formatted by Chupa Babi):
  "May 2013"
Yield:
  "1 3/4 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 14 Calories; trace Fat (10.1%
calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 2426mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 26308

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*************************************************************
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.

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วันพฤหัสบดีที่ 2 พฤษภาคม พ.ศ. 2556

(Weight-Watchers-Recipes) WW Barbecued Spinach Enchiladas - 5 pts

 

                      
* Exported from MasterCook *
 
                 WW
Barbecued Spinach Enchiladas - 5 pts
 
Recipe By     :
Serving Size  :
4     Preparation Time :0:00
Categories    :
LowCal (Less than 300 cals)     LowFat
(Less than 20%)
                Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Nonstick spray
  1             medium  onion -- minced
  2                     garlic cloves -- minced
  1              pound  large-leaf spinach -- stemmed and chopped
     1/4           cup  dry white wine
     1/2           tsp  ground cinnamon
     1/2           tsp  ground cumin
     1/2           tsp  salt
  4                     Mission 96% fat-free
whole-wheat tortillas
     1/2           cup  shredded low-fat Monterey Jack cheese
  1                cup  barbecue sauce
  1                cup  no-salt vegetable broth
  1               Tbsp  chili powder
  1                tsp  oregano leaves
  1             medium  shallot -- minced
 
Preheat the oven to 350ºF. Spray a 9-inch square baking
pan with nonstick
spray.        
 
Spray a deep, 12-inch sauté pan or wok with nonstick
spray and heat over
medium heat. Add the onion and garlic; cook, stirring
often, until
softened, about 3 minutes.        
 
Add the spinach leaves; toss well. Stir in the wine,
cinnamon, cumin and
salt. Cover, reduce the heat to low, and cook, stirring
occasionally,
until the spinach is tender, about 10 minutes.        
 
Uncover, raise the heat to medium-high, and cook,
stirring almost
constantly, until all the liquid has evaporated from the
pan, about 2
minutes.        
 
Lay the tortillas on your work surface; divide the
spinach mixture between
them, creating a line down the center of each tortilla.
Top each with 2
tablespoons cheese. Roll closed and place seam side down
in the prepared
baking pan.        
 
Whisk the barbecue sauce, broth, chili powder, oregano
and shallot in a
medium bowl. Pour evenly over the rolled enchiladas in
the pan.        
 
Bake until bubbling and heated through, about 25 minutes.
 
Serves 4; Serving size: 1 enchilada.
 
AuthorNote Don't stand on tradition! These enchiladas may
not win the
authenticity award, but they're a fantastic way to get
everyone eating
their greens.
 
Cuisine:
  "TexMex"
Source:
  "Weight
Watchers International"
S(Formatted by Chupa Babi):
  "April
2013"
                                    - - - - - -
- - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 275 Calories; 5g
Fat (17.4%
calories from fat); 14g Protein; 43g Carbohydrate; 7g
Dietary Fiber; 3mg
Cholesterol; 1458mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Fat; 1/2 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 926413 0 0 0 0 0 0 0 4032 0 3133 0

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MARKETPLACE
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