วันเสาร์ที่ 29 มิถุนายน พ.ศ. 2556

(Weight-Watchers-Recipes) Curry-Kissed Kale with Apple and Onion - 4 pts plus;18g Carbohydrate; 3g Dietary Fiber

 

                      
* Exported from MasterCook *

                  Curry-Kissed Kale with Apple and Onion

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  kale
  1             medium  Granny Smith apple -- or other firm tart fall apple
  1             medium  onion
  2        tablespoons  butter -- salted
     1/3      teaspoon  curry powder -- or more to taste
     1/2           cup  water -- or chicken or vegetable stock
     1/2      teaspoon  tamari soy sauce -- or more to taste

1. Remove and discard tough stems from the kale; coarsely chop the leaves.
Chop the onion. Peel and core the apple and cut it into 1/4-inch-thick
wedges.

2. Heat butter in a large skillet over medium flame until hot (don't let
it smoke or burn). Add onion and cook it, stirring occasionally, until
limp and golden, about 10-12 minutes Add apple and curry powder and cook,
stirring, until apple is almost tender, about 2 minutes.

3. Add kale and water or stock. Cover and cook, stirring occasionally,
until kale is tender and most of the liquid is evaporated, about 5
minutes. Drizzle with tamari soy sauce and toss to coat evenly. Serve hot.

Serves 4

Per Serving (excluding unknown items): 73 Calories; 1g Fat (11.3% calories
from fat); 1g Protein; 16g Carbohydrate; 3g Dietary Fiber; 2mg
Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1 Fruit; 0 Fat.

AuthorNote: An earthy trinity of fall favorites: deep green organic kale,
tart apples and sauteed onion, with a touch of curry for gentle warming of
the spirit.

Source:
  "Organic Valley Family of Farms ©2009"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 135 Calories; 7g Fat (40.2%
calories from fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 16mg
Cholesterol; 152mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2
Vegetable; 1/2 Fruit; 1 1/2 Fat.

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

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(Weight-Watchers-Recipes) China Study - GMom's Nutty Pie Crust - 2 pts plus; 12g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                    China Study GMom's Nutty Pie Crust

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  ground low-fat graham crackers
     1/4           cup  ground pecans
     1/4           cup  unsweetened low-fat coconut
  6        tablespoons  applesauce

Preheat oven to 350°F. Blend graham crackers and pecans in a food
processor.

Transfer to a bowl and add coconut and applesauce. If mixture does not
form into a ball, add additional applesauce. Press into a 9-inch nonstick
pie pan and bake for 12-15 minutes.

Makes 1 pie crust
Prep time: 10 mins
Baking time: 12-15 mins

TIP: If you desire a cinnamon flavor, add 1 teaspoon of ground cinnamon.

Source:
  "The China Study Cookbook"
S(Formatted by Chupa Babi):
  "June 2013"
Yield:
  "1 pie crust"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 87 Calories; 4g Fat (43.9% calories
from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 65mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 1 Fat.

Nutr. Assoc. : 3542 0 0 0

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วันศุกร์ที่ 28 มิถุนายน พ.ศ. 2556

(Weight-Watchers-Recipes) Eggplant Cannelloni - 6 pts plus; 32 g carbs, 10.8 g fiber

 

                      
* Exported from MasterCook *

                           Eggplant Cannelloni

Recipe By     :Chef Kristine Subido,Wave [restaurant], Chicago
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sauce:
  1         tablespoon  olive oil
  4              large  shallots -- sliced
  4             cloves  garlic
  2               jars  roasted red peppers -- (12 oz each) drained
     1/2           cup  fresh squeezed orange juice -- (juice of 1 orange)
                        Eggplant:
  2             medium  eggplants -- cut lengthwise into 1/2-inch slices
                        olive oil cooking spray
                        Filling:
  4                 oz  goat cheese
  4                     kalamata olives -- pitted and minced
  1           teaspoon  capers -- chopped
  2        tablespoons  chopped fresh parsley

For sauce: Heat oil in a medium skillet over medium heat. Cook shallots
and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3
to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer
until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour
into a 9" x 13" baking dish. 

For eggplant: Coat eggplants with cooking spray and broil on a baking
sheet until golden on both sides, about 15 minutes. Heat oven to 400°. 

For filling: Mash cheese, olives, capers and 1 tbsp of the parsley in a
bowl. Place 1 tbsp of filling at the end of each eggplant slice; roll up.
Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1
tbsp parsley.

Serves 4

The skinny: 259 calories per serving (37% fat cals), 10.7 g fat (4.7 g
saturated), 32 g carbs, 10.8 g fiber, 10.5 g protein

Kristine Subido, chef at Wave in Chicago, makes you forget about pasta.

Cuisine:
  "Italian"
Source:
  "SELF, November 2007"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 261 Calories; 15g Fat (49.6%
calories from fat); 12g Protein; 22g Carbohydrate; 6g Dietary Fiber; 30mg
Cholesterol; 175mg Sodium.  Exchanges: 1 Lean Meat; 3 1/2 Vegetable; 0
Fruit; 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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(Weight-Watchers-Recipes) China Study - German Sauerkraut Soup - 7 pts plus

 

                      
* Exported from MasterCook *

                    China Study German Sauerkraut Soup

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 20%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  onions -- diced
  3              large  carrots -- chopped
  3                     celery ribs -- chopped
  4               cups  vegetable broth -- divided
  2               cups  sliced fresh mushrooms
  2               cups  potatoes -- peeled and cubed
  1                can  vegan cream of mushroom soup -- (Amy's brand makes a vegan version)
  1                can  sauerkraut -- (14 ounce)
  2        tablespoons  white vinegar
  2          teaspoons  dried dill weed
  1           teaspoon  Sucanat
     1/4      teaspoon  black pepper
                        Sea salt to taste

Place onions, carrots, and celery in a large pot. Add 1/2 cup vegetable
broth and cook until onions are translucent.

Add remaining ingredients and simmer until potatoes are soft and tender.

Makes 4-6 servings
Prep time: 15 mins
Cooking time: 25 mins

Source:
  "The China Study Cookbook"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 261 Calories; 5g Fat (17.7%
calories from fat); 9g Protein; 47g Carbohydrate; 8g Dietary Fiber; 2mg
Cholesterol; 1862mg Sodium.  Exchanges: 2 Grain(Starch); 2 1/2 Vegetable;
1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 477 0 0 0 0 0 0

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วันอังคารที่ 25 มิถุนายน พ.ศ. 2556

(Weight-Watchers-Recipes) Country Living Tomato Jam - 2 pts plus; 15g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                        Country Living Tomato Jam

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              pound  ripe beefsteak tomatoes -- (about 5   large)
  3         tablespoon  olive oil
  1              small  onion -- diced (about 1/2 cup)
  1              clove  garlic -- minced (about 2 teaspoons)
  1           teaspoon  cayenne pepper
  1           teaspoon  fresh-ground black pepper
  1           teaspoon  coriander seed
  1           teaspoon  mustard seed
     1/2      teaspoon  cumin seed
  1                cup  cider vinegar
     3/4           cup  granulated sugar
     1/4           cup  dry sherry

Blanch the tomatoes: Use a paring knife to cut a small "x" on   the bottom
of each tomato. Bring a large pot of water to a boil, drop the tomatoes
into the water, and let them cook about 30 seconds. 

Using a slotted spoon, remove tomatoes and immediately plunge them into a
bowl of ice water. Remove the cooled tomatoes and, using the paring knife,
gently peel off their skins. Chop the skinned tomatoes and set aside.

Make the jam: In a large saucepan over medium heat, heat oil   and sauté
the onion for 3 minutes. Add the garlic and cook until the onions   soften
-- about 2 more minutes. Add the remaining ingredients, including the
chopped tomatoes. 

Increase the heat to medium high and cook until the tomato mixture   comes
to a boil. Reduce heat to medium and simmer until most of the liquid has  
evaporated. Cool completely. Store refrigerated in an airtight container
for up to 1 month. 

Makes 2 cups (16 two-tablespoon servings)

AuthorNote: Use up any end-of-season tomatoes in this spicy jam -- try it
on grilled [favorite] at your next cookout, or make our great-tasting and
fuss-free wrap sandwich.

ChupaNote: also wonderful mixed into rice, with bits and pieces of
left-over veggies for a rice salad. Or add a tablespoon or two to a bland
broth for a soup base.

Cuisine:
  "Mediterranean"
Source:
  "Country Living, Redbook, July 14, 2010"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 87 Calories; 3g Fat (29.4% calories
from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 8mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 20070 0 0 0 0 0 0

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วันอาทิตย์ที่ 23 มิถุนายน พ.ศ. 2556

(Weight-Watchers-Recipes) China Study African Vegetables - 5 pts plus; 32g Carbohydrate; 6g Dietary Fiber

 

                      
* Exported from MasterCook *
 
                      China Study African Vegetables
 
Recipe By     :
Serving Size  :
7     Preparation Time :0:00
Categories    :
LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 25%)          Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable broth
  1             medium  onion -- chopped
  1                     green bell pepper -- chopped
  4             cloves  garlic -- minced
     1/4      teaspoon  cayenne pepper
  1           teaspoon  cinnamon
  1                cup  water
  1              large  sweet potato -- peeled and cut into 1-inch
cubes
  2               cups  frozen chopped spinach
     1/2           cup  frozen corn
  4        tablespoons  tomato paste
  1                can  diced tomatoes -- (15 ounce)
  1             medium  zucchini -- peeled and sliced
     1/4           cup  natural peanut butter
                        Sea salt and black pepper -- to taste
  2               cups  cooked brown rice -- for serving
 
In large soup pot, add 2 tablespoons of vegetable broth,
onion, pepper,
and garlic. Cook over medium-high heat until onion and
pepper are soft.
 
Reduce heat to medium. Add cayenne pepper and cinnamon.
Cook 1-2 minutes
longer.
 
Add water, sweet potato, spinach, corn, tomato paste,
diced tomatoes, and
zucchini. Bring the mixture to a boil, reduce heat,
cover, and simmer for
10 minutes or until potato is easily pricked with a fork.
If necessary,
add more water.
 
Stir in peanut butter, salt, and pepper. Cook over medium
heat for 5 more
minutes.
 
Serve over cooked rice.
 
Makes 6 to 8 servings
Prep time: 15 mins
Cooking time: 20-25 mins
 
Cuisine:
  "African"
Source:
  "The China
Study Cookbook"
S(Formatted by Chupa Babi):
  "June
2013"
                                    - - - - - -
- - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 204 Calories; 6g
Fat (24.4%
calories from fat); 8g Protein; 32g Carbohydrate; 6g
Dietary Fiber; trace
Cholesterol; 199mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 Vegetable;
0
Fat.
 
 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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วันอังคารที่ 18 มิถุนายน พ.ศ. 2556

(Weight-Watchers-Recipes) Red Wine Porcini Broth - 3 pts plus: 8g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                          Red Wine Porcini Broth

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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 -- r 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"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 135 Calories; 7g Fat (62.5%
calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 18mg
Cholesterol; 162mg Sodium.  Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 4544 0 0 0 0 0 0 0

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(Weight-Watchers-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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Recent Activity:
*************************************************************
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.

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(Weight-Watchers-Recipes) Lentil and Chickpea Salad - Mediterranean; 1pt plus; 17g Carbohydrate: 49g Fiber

 

                      
* Exported from MasterCook *

                        Lentil and Chickpea Salad

Recipe By     :Chef Ana Sortun, Oleana & Sofra [restaruants], Cambridge, MA
Serving Size  : 4     Preparation Time :0:00
Categories    : LowFat (Less than 30%)          Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  2                     yellow onions -- peeled and sliced
  3                     garlic cloves -- finely chopped
  6                     Swiss chard leaves -- julienned (stalks removed) (6 to 8)
  6               cups  water
     3/4           cup  dried petite green lentils
  2          teaspoons  salt
  1                can  no-salt-added chickpeas -- (15.5-ounce) rinsed and drained
  1         tablespoon  pomegranate molasses -- (available at Whole Foods)
  1         tablespoon  fresh lemon juice
  2        tablespoons  olive oil
     1/8      teaspoon  salt
     1/8      teaspoon  pepper

Heat a nonstick skillet over high heat; add 1 tablespoon olive oil to pan.
Add onions to pan; sauté until soft, about 8 minutes. Reduce heat to
medium; add garlic. Cook until onions are caramelized, about 20 minutes.
Add Swiss chard leaves; cook until wilted and tender, about 5 minutes.
Place 6 cups water in a pan; bring to a boil. Add lentils to pan. Reduce
heat, and simmer; cook until tender, about 15 minutes. Add 2 teaspoons
salt; let sit 5 minutes to absorb. Drain lentils; cool on a baking sheet.
Combine chickpeas, lentils, chard-and-onion mixture, pomegranate molasses,
lemon juice, 2 tablespoons olive oil, and 1/8 teaspoon each of salt and
pepper.

Yield: Makes 4 servings (serving size: 1 1/4 cups salad)

Amount per serving

Per serving: Calories: 361 Fat: 12g Saturated fat: 2g Monounsaturated fat:
8g Polyunsaturated fat: 2g Protein: 17g Carbohydrate: 49g Fiber: 15g
Cholesterol: 0.0mg Iron: 7mg Sodium: 612mg Calcium: 122mg 

Cuisine:
  "Mediterranean"
Source:
  "Health MARCH 2011"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 351 Calories; 11g Fat (28.2%
calories from fat); 15g Protein; 50g Carbohydrate; 16g Dietary Fiber; 0mg
Cholesterol; 1457mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat;
1 1/2 Vegetable; 0 Fruit; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 903920 0 2603 0 0 0 0 0

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Gwyn Grega
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.

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วันอาทิตย์ที่ 16 มิถุนายน พ.ศ. 2556

(Weight-Watchers-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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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) 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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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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