วันอังคารที่ 27 สิงหาคม พ.ศ. 2556

(Weight-Watchers-Recipes) Modern Chunky Cherry Mostarda Sauce - 3 pts plus; 19g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
                   Modern Chunky Cherry Mostarda Sauce
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         Tablespoon  extra-virgin olive oil
     1/2           cup  finely chopped yellow onions
                        kosher salt -- preferably Diamond brand
  1              pound  Bing cherries -- or other sweet cherries, pitted and coarsely chopped
     1/4           cup  lightly packed light brown sugar -- plus more as needed
     1/4           cup  rice vinegar -- plus more as needed
     1/2      teaspoon  brown mustard seeds
     1/2      teaspoon  chopped fresh thyme
     1/4      teaspoon  dry mustard
 
 
 
In a medium, heavy saucepan, heat the oil over medium heat. Add the onion
and 1/4 teaspoon salt and cook, stirring often, until the onion is soft
and fragrant, about 5 minutes. Add the cherries, sugar, vinegar, mustard
seeds, thyme, and dry mustard, stir together, and bring to a simmer. Cover
and cook, stirring occasionally, until the cherries partially collapse but
have not turned to mush, 10 to 14 minutes.
Remove the pan from the heat, let cool slightly, and then taste and adjust
the seasoning with salt, sugar, and vinegar if needed. Serve warm, at room
temperature, or cold.
 
Makes 1 1/2 cups (6 one-quarter cup servings)
 
Storage: refrigerate in an air-tight container for up to 5 days. The sauce
does not freeze well because the cherries get too mushy.
AuthorNote: Mostarda is a wonderful, spicy Italian condiment that's not
quite a chutney, not quite a pickle, but rather a sweet-hot chunky
preserve of fruits with mustard. It's often served with cold boiled or
roasted meats. In this simplified version, I'm playing the deep sweetness
of Bing cherries against sinus-clearing dry mustard and brown mustard
seeds.
 
The result is a perfect companion for pate, ham, or even meat loaf. Or,
use it in a riff on the old appetizer classic of pepper jelly poured over
cream cheese by spooning some of the sauce over cream cheese or fromage
blanc. Serve it with good crackers and a well-made Negroni for an
enjoyable cocktail hour.
 
Cuisine:
  "Italian"
Source:
  "Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
  Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
  "Aug 2013"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 100 Calories; 3g Fat (25.1%
calories from fat); 1g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 3mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 20220 0 905191 3926 0 0 0 0

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(Weight-Watchers-Recipes) Falafel Pie - 7 pt plus; 34g Carbohydrate; 9g Dietary Fiber

 

                     
* Exported from MasterCook *
                               Falafel Pie
Recipe By     :adapted from The Foods of Israel Today by Joan Nathan (via epicurious.com) and theveganstoner.blogspot.com
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  dried chickpeas -- (or about 2 1/2 cups canned chickpeas, drained and rinsed)
     1/2         large  onion -- roughly chopped (about 1 cup)
  2        tablespoons  finely chopped fresh parsley
  2        tablespoons  finely chopped fresh cilantro
  1           teaspoon  salt
     1/4      teaspoon  dried hot red pepper
  4             cloves  garlic
  1           teaspoon  cumin
  1           teaspoon  baking powder
  4        tablespoons  flour -- (4 to 6)
                        To brush: -- vegetable oil
                        To serve:
     1/2           cup  chopped tomato
  1              large  cucumber -- sliced
     1/2           cup  Kalamata olives
     3/4           cup  Hummus
                        Cucumber Sauce -- optional (see below for recipe)
 
 
 
 
Put the chickpeas in a large bowl and add enough cold water to cover them
by at least 2 inches. Let soak overnight, then drain. (Skip this step if
using canned chickpeas)
Heat oven to 375 degrees.
Place the drained, uncooked chickpeas and the onion half in the bowl of a
food processor fitted with a steel blade. Add the parsley, cilantro, salt,
hot pepper, garlic, and cumin. Process until blended but not pureed.
(Watch for over-processing with canned chickpeas).
Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse.
You want to add enough flour so that the dough can form a small ball. Add
extra flour if necessary.
Liberally oil the bottom of 1 or 2 - 9" pie pans. (If you want an extra
thick layer of falafel, use just a single pie pan. The pictures in this
post show the thickness when divided among two pie pans.) Add the falafel
mix into the pie pan(s) and pat it down until it is uniformly flat. Brush
the top of the falafel with more oil. Bake just until the top appears dry
and the falafel is firm to the touch, about 15-17 min if using 2 pie pans
and 20-23 min if using one.
Top falafel with hummus, cucumbers and tomatoes. Drizzle with cucumber
sauce and sprinkle with chopped olives. Serve.
 
Prep Time: 5 min (not including soaking) Cook Time: 20 min
Serves: 6 (one thick pie), or 12  (two thin pies)
 
 
Cucumber Sauce
1 cup plain yogurt
1/4 cucumber
1 clove garlic, crushed
1/2 T lemon juice
Salt and white pepper, to taste
Pinch ground cayenne pepper
Grate cucumber with a box grater set over several layers of paper towels.
Using the paper towels, squeeze out excess water from the cucumber.
Add cucumber to the rest of the ingredients in a small bowl and mix well.
Refrigerate if not using immediately.
Source:
  "Nicole Moss@Heat Oven to 350 blog"
S(Formatted by Chupa Babi):
  "Aug 2013"
Yield:
  "2 9-inch pies"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 263 Calories; 11g Fat (34.9%
calories from fat); 10g Protein; 34g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 882mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 20196 0 272 0 0 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Falafel Loaf from Canned Beans - 6 pts plus

 

A little bland; serve with plenty of hot sauce/salsa.
 
                 
* Exported from MasterCook *
                      Falafel Loaf from Canned Beans
Recipe By     :Pookie
Serving Size  : 2     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 25%)          Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  cumin seed
  1           teaspoon  paprika
  2          teaspoons  minced garlic
     7/8           cup  onion
  1           teaspoon  baking powder
  2        Tablespoons  cilantro leaves
  1                cup  canned chickpeas -- 8 ounces
  2                     eggs
 
 
Rinse and drain chickpeas over a sieve.
Transfer the drained chickpeas to the bowl of a food processor; add the
eggs, baking powder, chopped onions, salt, spices, and process till
mixture is pasty; add the cilantro, mashed garlic and process till mixture
is smooth and all the ingredients are well combined; transfer to a loaf
pan lined with parchment paper.
Bake in a 375F oven for 30 to 45 minutes or until a knife inserted in the
loaf comes out dry.
 
Serves 2
 
Cuisine:
  "MidEastern"
Source:
  "SparkPeople"
S(Formatted by Chupa Babi):
  "Aug 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 256 Calories; 7g Fat (23.6%
calories from fat); 14g Protein; 36g Carbohydrate; 7g Dietary Fiber; 212mg
Cholesterol; 678mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat; 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) Curried Red Yam Fries - 2 pts plus; 22g Carbohydrate; 4g

 

                     
* Exported from MasterCook *
                          Curried Red Yam Fries
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
--------  ------------  --------------------------------
                        To fry: -- 1 quart canola oil
  2             medium  red-skinned yams -- peels left on and cut into fries about 4-inches long by 1/4-inch thick
  1         Tablespoon  curry powder
  2          teaspoons  chopped fresh parsley -- or 1 teaspoon chopped fresh dill or cilantro
Heat the oil in a large, heavy-bottomed Dutch oven to 350 degree F measured on an instant-read thermometer.
Put the yams in a fry basket, lower it carefully into the hot oil, and cook until the fries rise to the top, 3 to 7 minutes, depending on their thickness. (If you don't have a fry basket, gently lower the  fries into the oil using a slotted spoon, being careful not to splatter the hot oil, then carefully remove them with a slotted spoon.)
Transfer the fries to a tray or bowl line with paper towels. Toss them with the curry powder (adding more to taste) and parsley, and serve immediately.
Serves 4
AuthorNote: Yam fries will never be quite as crisp as those made with russets, but the thinner you cut them, the crisper they'll be, and the yams' rich flavor more than makes up for the extra crunch. There's lots of leeway here to jazz up the spices. We sometimes use a Jamaican-style curry powder; you can doctor your basic curry powder with paprika or garlic or whatever you like. These fries are great either alone or with Lemon Dill Aioli (page 25) for dipping.

ChupaNote: to cut the fat, preheat the oven to 400F. On a non-stick cookie sheet or jelly roll pan or half-sheet pan, spread the fries so they don't touch. Bake 10 minutes, turn and bake until cooked through; another 8 to 10 minutes depending on the thickness of your fries or the density of your yams.
Description:
  "Nutrition calculated using the baked method, not fried."
Source:
  "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini Howell, 2015"
S(Formatted by Chupa Babi):
  "Aug 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 94 Calories; trace Fat (3.3% calories from fat); 1g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 8mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fat.

Nutr. Assoc. : 0 901659 0 0

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วันพฤหัสบดีที่ 22 สิงหาคม พ.ศ. 2556

(Weight-Watchers-Recipes) Cherry Salsa - 1 pts plus; 8g Carbohydrate; 1g Dietary Fiber

 

                      
* Exported from MasterCook *

                               Cherry Salsa

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  almonds
  8             ounces  fresh cherries -- pitted and halved (or quartered if large)
     1/2           cup  chopped red onion
  1              small  jalapeno chile pepper -- seeded and minced
  2        Tablespoons  freshly squeezed lime juice -- from 1 medium lime
     1/4           cup  chopped fresh cilantro -- leaves and stems
                        Mint leaves -- a handful, cut into ribbons
  1         Tablespoon  agave syrup
                        Sea salt and freshly ground black pepper

To toast the almonds, heat a small dry skillet over medium-low heat. Put
in the almonds and toast for a few minutes, tossing or stirring
frequently, until the nuts are fragrant and lightly browned. Let the
almonds cool before using.

Combine the almonds, cherries, onion, jalapeno, lime juice, cilantro, mint
and agave syrup in a medium bowl. Season to taste with salt and pepper.

Makes 2 cups (8 one-quarter cups)

AuthorNote: ...a sweet cherry relish adapted from author Romney Steele's
book "Plum Gorgeous". 

Source:
  "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini
  Howell, 2015"
S(Formatted by Chupa Babi):
  "Aug 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 53 Calories; 2g Fat (37.7% calories
from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
2mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 1/2 Fat.

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

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(Weight-Watchers-Recipes) Chanterelle Cream Sauce - 7 pts plus; 19g Carbohydrate; 3g Dietary Fiber

 

                      
* Exported from MasterCook *

                         Chanterelle Cream Sauce

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  olive oil
  1           teaspoon  chopped garlic
  2             ounces  chanterelle mushrooms -- or oyster mushrooms, pulled apart into bite-sized pieces
  2          teaspoons  chopped fennel fronds
  1           teaspoon  finely chopped fresh mint leaves
  1           teaspoon  finely chopped fresh dill
  1           teaspoon  freshly squeezed lemon juice -- to 2 teaspoons
  1           teaspoon  sea salt
  1           teaspoon  finely ground black pepper
     1/4           cup  apple cider
     1/2           cup  unsweetened soy milk
  2        Tablespoons  vegan buttery spread -- such as Earth Balance

Heat the oil in a large skillet over medium high heat. Add the garlic and
cook until it's golden brown, about 1 minute. Add the chanterelles and
cook for about 1 minute, until golden brown, then stir in the fennel,
mint, dill, lemon juice, salt, and pepper. Add the apple cider and soy
milk, mixing well.

Reduce the heat to medium-low and let the sauce simmer for about 3 minutes
until it slightly reduces. Turn the heat to low, add the buttery spread,
and stir until it's completely melted and incorporated. Serve immediately.

Makes 3/4 cup (3 one-quarter cup servings)

AuthorNote: ...it's best to make this sauce immediately before you plan to
use it.

Source:
  "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini
  Howell, 2015"
S(Formatted by Chupa Babi):
  "Aug 2013"
Yield:
  "3/4 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 235 Calories; 18g Fat (64.0%
calories from fat); 3g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 725mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3
Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 20206 0 0 0 0 20007 0 5062 4098

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(Weight-Watchers-Recipes) Afghan Yogurt with Eggplants - Burani Bonjon; 6 pts plus

 

                      
* Exported from MasterCook *

               Afghan Yogurt with Eggplants - Burani Bonjon

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              large  eggplants -- washed
                        salt
                        To fry: -- canola oil
  1              large  onion -- chopped
  4                     green chili peppers -- chopped
  1           teaspoon  ground turmeric
  4                     tomatoes -- chopped (or use 1 large can)
  1              bunch  cilantro -- small bunch, chopped
                        For the Yogurt: -- 2-inch
  2               cups  greek-style yogurt, fat-free -- or whole milk, as desired
  2        Tablespoons  lemon juice -- fresh is best
  5                     garlic cloves -- 4 to 6 to taste, minced
                        fresh chopped mint leaves -- a handful, (or 2 teaspoons dried mint)
                        salt and black pepper

Purists would have you peel the eggplants. Not me. Simply remove the calyx
and slice the vegetables into slices about 1/4 inch thick. Sprinkle salt
over them, and leave to draw for at least 30 minutes, then rinse and wipe
dry. Heat a slosh of oil in a deep frying pan (one with a lid is good) and
sizzle the onion and chilies until the former is soft. Remove with a
slotted spoon and set to one side. Now add a bit more oil to the pan and
fry the eggplant slices so that they are gently browned on both sides.
Sprinkle them with the turmeric, and add tomatoes and cilantro (retaining
about a quarter of it for garnish), together with the cooked onion/chili.
Add a little water to the pan (so that the ingredients are more or less
covered), place the lid on it (or improvise one), turn the heat right
down, and leave to simmer for around 30 minutes (but keep an eye on the
liquid level).

In the meantime rustle up the "sauce". Blend the yogurt and lemon juice in
a bowl, stir in the garlic and the mint, and season to taste. Chill well.

Time to assemble the dish. Check the seasoning of the eggplant concoction
- you may need to add salt. Spoon half of the yogurt across a decent-sized
platter, spreading it to get good coverage. Then layer the eggplants on
top, and follow that with the rest of the yogurt. Scatter the remaining
cilantro over the top and serve immediately - even as you are arranging
the hot and cold elements, they will start to leach into each other. Tis
is a treat best mopped up with warm naan bread, although you could eat it
with rice. There won't be any left over.

Serves 4 for supper

AuthorNote: The origin of the word 'burani' is lost in the swirl of
gastro-time, but it is popularly believed that it is named after one
Purandokht, the queen of Cresiphon, in Mesopotamia. She was partial to
yogurt, and so her chefs created a range of dishes comprising yogurt.

In Iran the ingredients of 'borani' are well blended and served cold; in
Afghanistan, they are layered while still warm, turning 'burani' into a
textured, creamy platter of delight. This is the most famous version.

I suggest using canola oil, though sunflower oil is more authentic,
because canola (or rapeseed) oil is one of the good guys in a world of
general oleaginous badness; it's got Omega 3 and 6, and the right
proportion of saturated and unsaturated fats. As eggplants gobble up so
much oil, it makes sense to use a good one.

VARIATIONS ON THE THEME:  Just substitute the eggplant with zucchini or
marrow. And no need to salt the vegetables in advance. I especially favor
the marrow option, as it is such a maligned  and under-used squash.

Cuisine:
  "Central Asia"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "Aug 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 224 Calories; 1g Fat (4.5% calories
from fat); 19g Protein; 41g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 83mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2
Vegetable; 0 Fruit; 0 Fat.

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

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.

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วันพฤหัสบดีที่ 1 สิงหาคม พ.ศ. 2556

(Weight-Watchers-Recipes) Wild Mushroom Sauce - 2 pts plus; 5g Carbohydrate; 1g Dietary Fiber;

 

                      
* Exported from MasterCook *

                           Wild Mushroom Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        Tablespoons  butter
  2        Tablespoons  flour
  3               cups  wild mushroom stock -- (page 66)
  1         Tablespoon  tomato sauce -- or 1 teaspoon pureed sun-dried tomatoes
  4        Tablespoons  cream -- or creme fraiche (optional)
                        salt
                        pepper

Melt the butter in a saucepan; then stir in the flour and cook over a
low-heat for about 2 minutes,stirring frequently. Remove it from heat to
let it cool. Bring the mushroom stock to a boil; then whisk it into the
cooled roux (flour and butter mixture). Add the tomato and cream or creme
fraiche, if using, and season with salt and ground black pepper to taste.
Cook the sauce over low heat, stirring frequently, for 20 to 25 minutes.

Makes 3 cups

AuthorNote: This is a deeply flavored sauce that does not use any milk,
although creme fraiche or cream can be added for enrichment.

Wild Mushroom Stock
1 ounce dried porcini mushroom
1 1/2 Tablespoons olive oil
4 ounces fresh mushrooms, sliced or chopped (optional)
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, chopped into 1/2-inch squares
1/2 cup leek greens, roughly chopped into 1-inch pieces (optional)
4 sprigs thyme, or 1/4 teaspoon dried thyme
2 bay leaves
6 sprigs parsley, roughly chopped
3 sage leaves, or a large pinch of dried sage
2 garlic cloves, chopped
1 teaspoon salt
9 cups cold water

Cover the dried mushrooms with 1 cup hot water and set them aside.
Heat the olive oil in a soup pot, add the vegetables, herbs, garlic, salt
and cook over medium-high heat, stirring frequently, for about 5 minutes.
Next add the dried mushrooms and their soaking liquid plus the 9 cups of
water, and bring to a boil; then simmer for 45 minutes.
Strain the stock through a fine-meshed sieve.
Use it as is, or return it to the stove and reduce it further to intensify
the flavor as much as desired. Generally, it takes about 15 minutes at a
slow boil to reduce the volume of a liquid by 1 cup.
Makes 6 to 8 cups

VARIATION: For a darker-colored stock, caramelize the onion separately
first. Heat the oil, add the onion, and cook it until it has turned a very
dark brown, stirring occasionally at first, then more frequently as it
gets darker. Add the remaining ingredients plus the water, bring to a
boil, cook as above, and strain.

AuthorNote: The full, dense flavor of dried wild mushrooms makes this
stock a frequently used ingredient in our restaurant. We use it to enrich
and strengthen mushroom soups, and in reduce form, to provide a rich broth
for vegetable ragouts, mushroom pastas, and pilafs. It is also used as the
base of several sauces in place of milk or cream, such as sorrel sauce and
mild mushroom sauce.

We usually use cepes or porcini (Boletus eduli), but other varieties of
mushrooms could be used with different results in the final flavor, for
instance, shiitake or morels. Porcini have a woodsy, wild taste. Those
imported from South America are less expensive than those from France or
Italy. Although their poor texture makes them unsuitable for eating, they
have plenty of flavor.

Source:
  "Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 58 Calories; 4g Fat (60.8% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 10mg
Cholesterol; 120mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2
Fat.

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

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(Weight-Watchers-Recipes) Walnut Sauce - 4 pts plus; 9g Carbohydrate; trace Dietary Fiber

 

                      
* Exported from MasterCook *

                               Walnut Sauce

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  fresh walnuts -- chopped very fine
  3               cups  milk
  2             cloves  garlic -- peeled and smashed with the flat side of a knife
  2              small  bay leaves
  1 1/2    Tablespoons  butter
  1 1/2    Tablespoons  flour
                        salt
                        white pepper
                        nutmeg

If possible, use new crop walnuts, freshly shelled and chopped very fine,
either by hand or in a food processor. Slowly warm the milk with the
walnuts, garlic, and bay leaves. When the milk is near boiling, turn off
the heat, and set it aside for the flavors to steep. Melt the butter in a
saucepan and stir in the flour to make a roux. Gently cook it for 2
minutes, stirring frequently, until it is lightly colored. Remove the bay
leaves and garlic cloves from the milk; then add the milk all at once to
the roux, and stir with a whisk. Season to taste with the salt, freshly
ground white pepper, and a scraping of nutmeg; then slowly simmer the
sauce, stirring frequently, about 25 minutes.

Makes 3 cups (6 one-half cup servings)

AuthorNote: Use this sauce with pasta dishes. It is particularly good in
the Cannelloni with Greens and Walnut Sauce.

Source:
  "Greens Cookbook by Deborah Madison"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 163 Calories; 12g Fat (65.2%
calories from fat); 5g Protein; 9g Carbohydrate; trace Dietary Fiber; 24mg
Cholesterol; 90mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat.

Nutr. Assoc. : 1581 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Swiss Chard Stuffed with Goat Cheese and Rice - Italian - 7 pts plus; 21g Carbohydrate; 2g Dietary Fiber;

 

                      
* Exported from MasterCook *

              Swiss Chard Stuffed with Goat Cheese and Rice

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    red swiss chard leaves -- (choose smallish leaves around 10-inch long)
  2               cups  water
                        Salt to taste
  1 1/2    tablespoons  ghee -- divided,  or regular butter
  1 1/2    tablespoons  olive oil -- divided
  1              small  yellow onion -- chopped
  1              clove  garlic -- finely chopped
     2/3           cup  brown and wild rice mix -- prepared according to package directions, cooled
     1/4           cup  pine nuts
     1/3           cup  raisins
  8             ounces  soft goat cheese
                        Pepper -- to taste

In a saucepan or skillet large enough to submerge chard without folding,
bring water and salt to a boil. Blanch leaves, one at a time for about 20
to 30 seconds, just to soften. They should remain bright green with limp
stems. Drain in a single layer on a paper towel-covered cookie sheet. Set
aside. 

Preheat oven to 400°F. Grease a baking pan with 1/2 tablespoon of the
ghee; set aside. 

Heat 1/2 tablespoon of the remaining ghee and 1/2 tablespoon of the oil in
a large skillet over medium heat. Add onions and garlic and cook, stirring
occasionally, until tender. Transfer to a large bowl with cooked and
cooled rice and toss gently to combine. 

In a separate small heavy skillet, heat remaining 1/2 tablespoon of the
ghee and 1/2 tablespoon of the oil. Add pine nuts and cook, stirring
constantly, until golden brown. Add to rice mixture along with raisins and
goat cheese. Season with salt and pepper. 

To assemble, cut off thickest part of stem by cutting a "v" shape about
one inch up from bottom of leaf. Turn leaf face side up and overlap bottom
cut edges. Spoon a heaping tablespoon of filling near stem. Fold bottom
sides in and roll to enclose the filling. Place open edge down in prepared
baking pan. Repeat with remaining leaves and filling. 

Drizzle remaining 1/2 tablespoon oil over finished packets. Cover loosely
with foil. Bake about 15 minutes, until heated through.

Serves  8

These stuffed leaves look like red ribbon-wrapped gifts and are delicious
served hot or cold. Brown and wild rice combines with onion, garlic, pine
nuts, raisins and goat cheese for the sweet and savory filling. Ghee,
clarified butter, adds a subtle nutty flavor. If serving hot, garnish with
lemon or additional olive oil. If cold, go with yogurt, sour cream,
cucumber or dill sauce.

Per serving (2 packets/201g-wt.): 240 calories (130 from fat), 14g total
fat, 6g saturated fat, 9g protein, 21g total carbohydrate (3g dietary
fiber, 6g sugar), 20mg cholesterol, 600mg sodium

Cuisine:
  "Italian"
Source:
  "Whole Foods Market"
S(Formatted by Chupa Babi):
  "July 2013"
Yield:
  "16 stuffed rolls"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 239 Calories; 14g Fat (50.1%
calories from fat); 10g Protein; 21g Carbohydrate; 2g Dietary Fiber; 20mg
Cholesterol; 290mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Vegetable; 1/2 Fruit; 1 1/2 Fat.

Nutr. Assoc. : 905229 0 0 0 0 0 0 2155 0 0 0 0

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

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(Weight-Watchers-Recipes) Swiss Chard and Black-Eyed Peas - Palestinian; 8 pts plus

 

                      
* Exported from MasterCook *

              Swiss Chard and Black-Eyed Peas - Palestinian

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 30%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  black-eyed peas
  10 1/2        ounces  Swiss chard -- washed
  1                     leek -- fat-sized, washed, trimmed, chopped
                        To cook: -- olive oil
  2             cloves  garlic -- sliced
     1/4      teaspoon  ground nutmeg
     1/2      teaspoon  chili powder
                        fresh cilantro -- big handful, chopped
     3/4           cup  vegetable stock, ready-to-serve -- (generous)
  2        Tablespoons  tahina -- sesame seed paste
                        salt and black pepper -- to taste

Cook the beans in water for around 40 minutes, or until tender, and then
drain them.

While the beans are cooking, prepare the chard: separate the leaves and
the stalks, chopping the former roughly and the latter more finely.

Toss the leek into some hot olive oil in a frying pan, followed by the
garlic. Stir for a minute or so, then add the chard stalks. Cook for
another 2 minutes, then add the chard leaves, spices, and cilantro. Stir
well for a few moments and then stir in the black-eyed peas.

Pour a little hot stock on to the tahina in a bowl, whisk thoroughly and
then tip it back into the rest of the stock, and whisk again. Next pour
the stock on to the greens, season to taste, and bubble gently for about 5
minutes.

Serve with lemon wedges and bread - Iranian nan-e-sangak (see page 13) is
great with this, but any flatbread will do.

Serves 2

AuthorNote: Funny stuff, Swiss chard. Firstly, it's not from Switzerland
(according to Alan Davidson, it acquired the tag to distinguish it from
French chard, which is different), It's like a hybrid between spinach and
celery, except it has nothing to do with either. It is, rather, a cousin
of the mangel-wurzel, and a distant relative of cardoon. It first cropped
up in Ancient Babylon, and is popular throughout the Middle East. There
are several colors to collect: it comes in red, yellow, white, or pale
green, so I suppose you could buy the one that goes best with your kitchen
tiles. It is readily available and fairly easy to grow. You can use the
leaves and the stalks, and these take slightly different times to cook.

This is based on a Palestinian recipe.

Cuisine:
  "MidEastern"
Source:
  "New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
  Sally Butcher, 2012"
S(Formatted by Chupa Babi):
  "July 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 300 Calories; 10g Fat (26.8%
calories from fat); 16g Protein; 43g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 732mg Sodium.  Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 1/2
Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 5243 0

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

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