วันพฤหัสบดีที่ 31 ตุลาคม พ.ศ. 2556

(Weight-Watchers-Recipes) Slow Cooker Cheesy Vegetable Alfredo - 8 pts plus

 

I also ended up adding 1 1/2 teaspoons ground Aleppo red pepper the last hour of cooking (just too bland for me).                      
* Exported from MasterCook *

                   Slow Cooker Cheesy Vegetable Alfredo

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowFat (Less than 30%)          Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  fresh green beans -- trimmed and halved crosswise
  2               cups  fresh button mushrooms -- or cremini mushrooms, sliced
     1/2   medium head  cauliflower -- cut into large florets
  1            package  frozen artichoke hearts -- (9-ounce) thawed
  2             medium  carrots -- thinly sliced (1 cup)
  1             medium  onion -- chopped (1 cup)
  1                cup  fat-free evaporated milk
  1          container  light semisoft cheese with garlic and fine
                        herbs -- (5- to 6.5-ounce) Boursin-style
  1                cup  shredded Parmesan cheese -- (4 ounces)
  6             ounces  dried whole grain linguine
  1                cup  cherry tomatoes -- quartered or halved Shredded fresh basil

In a 4- to 5-quart slow cooker combine green beans, mushrooms,
cauliflower, artichoke hearts, carrots, and onion. Pour evaporated milk
over all in cooker.

Cover and cook on low-heat setting for 5 to 51/2 hours or on high-heat
setting for 2 to 21/2 hours.

Add semisoft cheese and Parmesan cheese to cooker. Cover and let stand for
5 minutes. Stir gently until cheese melts. 

Meanwhile. cook linguine according to package directions drain. Add
linguine to cooker and toss to coat. 
Divide pasta mixture among six serving plates. Top each serving with
tomatoes and basil.

MAKES 6 servings (11/2 cups each)
PREP: 25 minutes 
SLOW COOK 5 to 5 1/2 hours (low) or 2 to 2 1/2 hours (high) 
STAND 5 minutes 

PER SERVING: 343 caI.(29% fat), 11g total fat (7 g sat. fat), 31 mg chol,
547 mg sodium, 39 g carb (9 g fiber. 8 g sugars), 19 g pro. Exchanges: 2
starch, 2 lean meat, 1 vegetable, 1.5 fat.

Source:
  "Diabetic Slow Cooker: 151 cozy comforting recipes by Diabetic Living"
S(Formatted by Chupa Babi):
  "Oct 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 248 Calories; 7g Fat (22.6%
calories from fat); 15g Protein; 36g Carbohydrate; 5g Dietary Fiber; 17mg
Cholesterol; 328mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2
Vegetable; 1/2 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : Cooker: 4 to 4 qt
        Time: LOW for 5 to 5 1/2 hrs, or HIGH for 2 to 2 1/2 hrs

Nutr. Assoc. : 3568 231 0 0 0 0 0 5805 0 0 26189 0

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

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(Weight-Watchers-Recipes) Slow Cooker Caramelized Onions and Potatoes - 20g carbs; 2g fiber; 3 pts plus

 

                      
* Exported from MasterCook *

               Slow Cooker Caramelized Onions and Potatoes

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 20%)          Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  sweet onions -- (such as Vidalia, Maui, or Walla Walla), thinly sliced (2 cups)
  1 1/2         pounds  tiny new potatoes -- halved
     1/2           cup  lower-sodium "beef"-flavored broth -- or reduced-sodium chik'n broth, or other vegetarian broth
  2        tablespoons  butter -- melted
  1         tablespoon  packed brown sugar -- * (1 to 2)
     1/4      teaspoon  salt
     1/4      teaspoon  black pepper -- (optional)
                        Snipped fresh chives -- (optional)

In a 31/2- or 4-quart slow cooker combine onions and potatoes. In a small
bowl combine broth, butter, brown sugar, salt, and the 1/4 teaspoon
pepper. Pour mixture over all in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat
setting for 3 to 31/2 hours. Stir gently before serving. Serve with a
slotted spoon. If desired, spoon some of the cooking liquid over potatoes
to moisten and sprinkle with additional pepper and/or snipped fresh
chives,

MAKES. 8 servings (1/2 cup each)
PREP 15 minutes 
SLOW COOK 6 to 7 hours (low) or 3 to 31/2 hours (high) 

*Sugar Substitutes: Choose from Sweet'N Low Brown or Sugar Twin Granulated
Brown. Follow package directions to use product amount equivalent to 1 to
2 tablespoons brown sugar.

PER SERVING: 134 cal. (20% fat), 3 g total fat (2 g sat. fat), 8 mg chol.,
140 mg sodium, 25 g carb. (3 g fiber, 8 g sugars), 3 g pro. Exchanges: 1.5
starch, 0.5 fat.

PER SERVING WITH SUBSTITUTE: Same as above, except 127 cal., 139 mg
sodium, 23 g carb. (6 g sugars).

Source:
  "Diabetic Slow Cooker: 151 cozy comforting recipes by Diabetic Living"
S(Formatted by Chupa Babi):
  "Oct 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 112 Calories; 3g Fat (24.0%
calories from fat); 2g Protein; 20g Carbohydrate; 2g Dietary Fiber; 8mg
Cholesterol; 107mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

NOTES : Cooker: 3 1/2 to 4 quart
        Time: LOW for 6 - 7 hrs, or HIGH for 3 to 3 1/2 hrs

Nutr. Assoc. : 0 904219 0 0 0 0 0 20210

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(Weight-Watchers-Recipes) Slow Cooker Barley Risotto with Butternut Squash- 26g carbs; 5g fiber; 3 pts plus

 

                      
* Exported from MasterCook *

                 SC Barley Risotto with Butternut Squash

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 15%)          Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cans  reduced-sodium chik'n broth -- (14.5-ounce)
  1 1/3           cups  water
  1 1/2         pounds  butternut squash -- (1 squash) peeled, seeded, and chopped (4 cups)
  1 1/2           cups  regular pearl barley
  1             medium  leek -- halved and thinly sliced (1/3 cup)
     1/2      teaspoon  dried thyme -- crushed
     1/4      teaspoon  black pepper
     1/4           cup  finely shredded Parmigiano-Reggiano cheese -- or Parmesan cheese
     1/4           cup  snipped fresh parsley
  2          teaspoons  olive oil
  4        tablespoons  finely shredded Parmigiano Reggiano cheese -- or Parmesan cheese (optional)

In a 3 1/2- or 4-quart slow cooker stir together the broth, water,
butternut squash, barley, leek, thyme, and pepper. Cover and cook on
low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2
hours.

Before serving, stir in 1/4 cup cheese, the parsley, and olive oil. If
desired, sprinkle with the 4 tablespoons additional cheese.

MAKES 12 servings (2/3 cup each)
PREP: 25 minutes 
Slow Cook: 4 to 5 hours (low) or 2 to 21/2 hours (high) 

PER SERVING: 133 cal., 2 g total fat (0 g sat. fat). 1 mg chol., 208 mg
sodium, 27 g carb.
(5 g fiber, 2 g sugars), 4 g pro. Exchanges: 2 starch.

Cook Well: The leek, a mild-tasting cousin of onions and garlic, looks
like an overgrown green onion. Leeks add a mellow, oniony appeal to
recipes.
Choose leeks that are 1 1/2 inches or smaller in diameter—they'll be more
tender than larger leeks. To clean and cut leeks:
•Using a chef's knife, cut and discard a thin slice from the root end of
the leek. Cut off and discard the dark green leaves from the top of the
stalk. Remove and discard any wilted outer leaves.
•Cut the remaining leek lengthwise, from top to bottom.
•Hold each leek half under the faucet with the root ends up. Rinse under
cool running water, separating and lifting the leaves with your fingers to
remove all the sand and grit.
•Thinly slice the leeks crosswise or as directed in your recipe.

Cuisine:
  "Italian"
Source:
  "Diabetic Slow Cooker: 151 cozy comforting recipes by Diabetic Living"
S(Formatted by Chupa Babi):
  "Oct 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 136 Calories; 2g Fat (13.2%
calories from fat); 4g Protein; 26g Carbohydrate; 5g Dietary Fiber; 3mg
Cholesterol; 67mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat.

NOTES : Cooker: 3 1/2 to 4 quart
        Time: LOW for 5 to 5 hours, or HIGH for 2 to 2 1/2 hours

Nutr. Assoc. : 0 0 0 26027 0 0 0 1034 20067 0 0

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.

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(Weight-Watchers-Recipes) Curried Cabbage - 10g carbs, 3g fiber; 2 pts plus

 

                      
* Exported from MasterCook *

                             Curried Cabbage

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
     1/2           cup  minced shallots
  2                     garlic cloves -- minced
  2        tablespoons  whole-grain Dijon mustard
  2          teaspoons  curry powder
  1           teaspoon  ground turmeric
  12              cups  thinly sliced green cabbage -- (about 3 pounds)
     1/4           cup  fat-free less-sodium chik'n broth
     1/4           cup  rice vinegar
     1/2      teaspoon  salt
     1/4      teaspoon  black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add shallots
and garlic; saute 2 minutes. Add mustard, curry, and turmeric; cook 3.
minute, stirring constantly. Stir in cabbage and remaining ingredients;
cook 5 minutes or until tender, stirring frequently. 

Yield: 8 servings (serving size: 2/3 cup).

CALORIES 58 (46% fat); FAT 3g (sat 0 4g, mono 0.7g, poly I9), PROTEIN
1.89,CARB 8 4g, FIBER 2. 8g; CHOLOmg; IRON 1mg; SODIUM 244mg, CALC58.9

The pungent flavors of turmeric, mustard, and curry powder go well with
grilled [Favorites].

Source:
  "Cooking Light Complete Meals in Minutes"
S(Formatted by Chupa Babi):
  "Oct 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 64 Calories; 2g Fat (29.0% calories
from fat); 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 210mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 26528 0 0 0 0 0 0 0

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

Gwyn Grega
Group Owner/Moderator
.

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เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Brown Rice and Onion Pilaf - 3 pts plus; 23g carbs, 2g fiber

 

                      
* Exported from MasterCook *

                        Brown Rice and Onion Pilaf

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5 1/3         ounces  boil-in-bag brown rice -- (1 bag)
                        Cooking spray
  1                cup  chopped Vidalia onions -- or other sweet onion
  1 1/2           cups  spinach -- coarsely chopped
     1/4           cup  pine nuts -- toasted
  4                     sun-dried tomato halves -- chopped
     1/4      teaspoon  salt
     1/8      teaspoon  freshly ground black pepper

Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat a medium nonstick skillet over medium-high heat;
coat pan with cooking spray. Add onion to pan, and cook 5 to 6 minutes or
until browned, stirring frequently. Remove from heat. Stir in cooked rice,
spinach, and remaining ingredients; toss gently until spinach wilts. 

Yield: 6 servings (serving size: about 1/2 cup).

CALORIES 141 (24% fat); FAT 3.79 (sat 0.79, monol.29. polyl.79); PROTEIN
3.2g;  CARB 23.6g; FIBER 2.5g; CHOL 0mg; IRON 1mg; SODIUM 112mg; CALC 27mg

Source:
  "Cooking Light Complete Meals in Minutes"
S(Formatted by Chupa Babi):
  "Oct 2013"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 132 Calories; 3g Fat (20.3%
calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 138mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1/2 Fat.

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

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

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(Weight-Watchers-Recipes) Wasabi Avocado Dressing - Detox - 4g carbs; 1g fiber; 3 pts plus

 

                     
* Exported from MasterCook *
                     Wasabi Avocado Dressing - Detox
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     ripe avocadoes -- halved, pitted, and peeled
  1         tablespoon  wasabi paste
  1                     scallion -- chopped
  2        tablespoons  fresh lemon juice
                        Salt and pepper to taste
Combine all the ingredients in a high-speed blender and blend until
smooth.
MAKES 1 CUP
This wasabi is perfect not just for sushi or nori rolls, but as a dip for
chopped vegetables.
Source:
  "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
  Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 83 Calories; 8g Fat (76.0% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
8mg Sodium.  Exchanges: 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0

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

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Group Owner/Moderator
.

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(Weight-Watchers-Recipes) Thai Collard Rolls - Detox - 5g carbs; 2g fiber; 1 pt plus

 

                     
* Exported from MasterCook *
                        Thai Collard Rolls - Detox
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             leaves  collard greens -- blanched
  1                cup  shredded red cabbage
  1             medium  carrot -- coarsely grated
  1                cup  Thai Guacamole -- (see page 102)
  1                     red bell pepper -- cored and thinly sliced
  2                     scallions -- halved lengthwise (white and green parts)
     1/2           cup  cilantro -- a handful, roughly chopped
To make collard wraps, remove the center stems and stack the leaves into a
pile. Trim into 4 x 6-inch rectangles.
Dip collard greens in boiling water for less than 5 seconds and place in
an ice-water bath. Dry with a clean kitchen towel.
On one end of the collard wrap, add a small mound of cabbage and carrot, a
dollop of guacamole, and a couple pieces of red pepper, scallion. and
cilantro. Roll tightly into a thick cigarlike shape and cut down the
middle on a diagonal. Place rolls seam side down on a plate.
MAKES 12 ROLLS
The trick with this recipe is to blanch the collard greens, because it
turns them a vibrant green and makes them easier to roll. To fill the
rolls, you can use any crunchy vegetables you have on hand, including
jicama, daikon, or even green papaya.

Thai Guacamole
4 avocados, pitted and peeled
1/4 cup finely diced red bell pepper
1/4 cup finely chopped mint leaves
1/4 cup finely chopped basil, Thai or regular
4 scallions, finely chopped
1 knob ginger, 1" piece
1 tablespoon minced lemongrass
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon Chinese chile paste
Mash the avocados with a fork until nearly smooth, then stir in the rest
of the ingredients.
MAKES 1 PINT
Source:
  "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
  Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "12 rolls"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 46 Calories; 3g Fat (52.2% calories
from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
35mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 3636 0 0 0

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

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Group Owner/Moderator
.

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เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Tibetan Noodle Soup - Thenthuk - 24g carbs; 5g fiber; 3 pts plus

 


                     
* Exported from MasterCook *
                      Tibetan Noodle Soup - Thenthuk
Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 10%)          Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        NOODLES:
     3/4           cup  spelt flour
     1/4      teaspoon  sea salt
  3        tablespoons  water
                        SOUP BASE:
  6               cups  water -- or vegetable stock, ( see page 228)
  1              small  onion -- chopped
  4             cloves  garlic -- chopped
  1                     hot chile pepper -- seeded and diced, or 3 dried red chiles
  1                     tomato -- chopped
  2               cups  small cauliflower flowerets
  1                cup  chopped cabbage
  3        tablespoons  soy sauce
  1           teaspoon  sea salt -- or to taste
  2               cups  chopped kale -- or spinach
  2        tablespoons  minced fresh cilantro
Make the "noodles": place the flour and salt in a bowl and mix well. Add
the water and mix well, forming it into a dough.
Place the water in a large pot over medium-high heat. Add the remaining
soup ingredients except the kale and cilantro and bring to a boil,
stirring occasionally. Lower the heat to medium and cook until the
cauliflower is just soft.
Pinch off small pieces of the dough, flatten with your fingers, and add
them to the soup. Cook for 5 minutes, stirring occasionally. Add the kale
and cilantro, cook for 2 minutes longer, and mix well before serving.
Serves 4 to 6
Variations:
Replace the vegetables with potatoes, broccoli, squash, carrots, zucchini,
or mushrooms.
Try adding roasted tofu or tempeh cubes (see page 227).
AuthorNote: Thenthuk is a hardy soup in which the "noodles" are actually
small pieces of dough. It will definitely keep you warm and happy in the
high Himalayas. Create your own designer thenthuk by adding what's fresh
in your garden. Serve with a warm cup of Korean Toasted Barley Tea (page
219).
Cuisine:
  "Asian"
Source:
  "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
  Murray, 2010"
S(Formatted by Chupa Babi):
  "Sept 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 112 Calories; 1g Fat (5.6% calories
from fat); 6g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 1127mg Sodium.  Exchanges: 1 Grain(Starch); 2 Vegetable; 0
Fat.

Nutr. Assoc. : 0 26182 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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

Gwyn Grega
Group Owner/Moderator
.

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เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Thai Basil Slaw with Creamy Sesame Dressing - Detox; 14g carbs, 4g fiber; 4 pts plus

 

                     
* Exported from MasterCook *
           Thai Basil Slaw with Creamy Sesame Dressing - Detox
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  zucchini -- julienned
  1             medium  carrot -- julienned
  1                cup  shredded red cabbage
  1                cup  cherry tomatoes -- or grape tomatoes, halved
  1                cup  loosely packed Thai basil -- or regular
  1            Handful  cilantro
  1                cup  Creamy Sesame Dressing -- (see page 108)
In a large bowl, toss all the vegetables and cilan-tro together thoroughly
with the dressing.
SERVES 4

Creamy Sesame Dressing - Detox
     1/4           cup  raw tahini paste
  1         tablespoon  tamarind paste
     1/2           cup  warm water
  1         tablespoon  chile garlic paste
  5              drops  liquid stevia -- (5 to 8)
  1                     lime -- zest and juice
                        Salt and pepper to taste
Combine all the ingredients and blend in a high-speed blender until
smooth.
MAKES 1 CUP (8 two-tablespoon servings)
Per Serving (excluding unknown items): 51 Calories; 4g Fat (64.8% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
35mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 1477 0 0 0 0 0
Source:
  "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
  Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
  "Sept 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 8g Fat (50.9%
calories from fat); 3g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 84mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable.

Nutr. Assoc. : 0 0 0 0 902153 0 0

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(Weight-Watchers-Recipes) Rockin' Roti - Indian Flatbread; 6 pts plus

 

                     
* Exported from MasterCook *
                               Rockin' Roti
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 5%)
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  spelt flour -- or whole wheat flour
     1/4      teaspoon  sea salt
     1/2           cup  water
                        To oil the griddle: -- Sesame oil, or safflower oil
Mix 1 1/2 cups of the flour and the salt together in a bowl with your
hands. Add the water slowly, pulling all of the flour into it until you
have a soft, moist dough. Knead it for 2 minutes. Divide the dough into
four pieces and roll those pieces between your palms to form balls.
Lightly oil a bowl or plate to place the dough balls on. Let them sit for
10 to 15 minutes.
Place the remaining 1 cup of flour on a plate. Apply a very light coat of
oil to the dough balls as well as to a rolling pin. Dip one ball into the
flour, making sure that the entire ball is covered. Lay it on a clean, dry
surface or cutting board and roll it into a circle about 5 to 6-inches in
diameter (about 1/8 inch in thickness). You will most likely want to dip
it back into the flour (on both sides) once or twice while you are rolling
it out.
Heat an iron (or- skillet and lightly coat it with oil. Place the freshly
rolled roti onto it, making sure it lays flat. Within seconds the color
will start to change and bubbles will appear. Give it about 25 seconds
before nipping. Repeat on the other side.
Flip the roti over one more time and press down on it with a flat spatula.
Keep moving the roti around and gently press down any air holes that puff
up. After you've covered the whole roti a couple of times, flip it over
and repeat the process. This time the roti will puff up even more. After
you've finished the second side, either serve the roti piping hot with
some vegan butter or place it on a plate and cover with a dry towel while
you move on to the remaining rotis.
Makes 4 rotis
If you started making roti at a very young age like girls in India have
for centuries, you'd be cranking out perfectly round, moist, and thin
rotis by adolescence. Well, there is no time like the present. Using a
rolling pin and keeping the dough from sticking to it are the two major
hiccups along the road to perfect rotis. But just like that little engine
that could, if you persevere, you will find that practice really does make
perfect. We believe in you! And the reward is homemade bread, hot off the
skillet. You just need to be willing to sacrifice the first few attempts.
Then you're in the clear.
Tips for Perfecting Rotis:
1.  The wetter the dough, the moister the end result. Using your hands for
the mixing helps you remember what the perfect consistency feels like.
2.  Don't overthink the rolling out process. It doesn't take much rolling
and the more flour you use, the drier the end result and the less the roti
will puff up when you heat it. Push down firmly on the rolling pin, roll a
few times in one direction, dip both sides in the flour, and roll a few
times in the opposite direction. With time, your natural hand-eye
coordination will lead you in the direction of rounder roti.
3.  Use the oil sparingly. This recipe shouldn't use very much oil at all.
Coating the dough, rolling pin, and skillet very lightly helps prevent the
dough from sticking.
4.  Before cooking the roti, make sure the pan is hot by sprinkling it
with a couple drops of water; the water- sizzle. Dry the pan with a paper
towel before laying down the roti.
5.  An alternative cooking method to make the roti puff up involves
holding the roti with tongs over an open flame rather than the second
round of cooking where you flatten the air out with the spatula: hold the
roti over the flame and move it around to cover the entire surface of both
sides. The rot] will puff up into the shape of a UFO.
6.  For time's sake, start heating up the pan before you start rolling the
dough. Have your rolling station right next to your stove and roll the
next roti while the first one is on its first round of cooking.
Variations:
Add 1 teaspoon of ground cumin or coriander to the flour before adding the
water. You may wish to toast the spices.
Add 2 to 3 tablespoons of diced green onion, chives, or cilantro to the
flour before adding the water.
Cuisine:
  "Indian"
Source:
  "The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
  Murray, 2010"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "4 flatbreads"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 254 Calories; 1g Fat (4.6% calories
from fat); 10g Protein; 54g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 122mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 1/2 Fat.

Nutr. Assoc. : 26182 0 0 0

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

Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) Roasted Beet Dressing - Detox; 5g carbs, 1g fiber; 1 pt plus

 

                     
* Exported from MasterCook *
                      Roasted Beet Dressing - Detox
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  roasted beets -- roughly chopped
  2                     garlic cloves
  1              piece  ginger root -- (1 inch). chopped
  1         tablespoon  tahini paste
  2        tablespoons  apple cider vinegar
                        Salt and pepper to taste
     1/4           cup  water -- as needed
Blend all the ingredients in a high-speed blender, adding the water as
needed to facilitate blending.
MAKES 2 CUPS
I stole and tweaked this recipe from Tuck Shop. an Australian meat pie
restaurant in New York City. Hopefully, they won't sue me, since I married
one of the owners.
Source:
  "Fresh Energy Cookbook: Detox Recipes to Supercharge Your Life by
  Natalia Rose & Doris Choi"
S(Formatted by Chupa Babi):
  "Sept 2013"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; 1g Fat (29.4% calories
from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
23mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fruit; 0 Fat.

Nutr. Assoc. : 926712 0 0 0 0 0 0

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

Gwyn Grega
Group Owner/Moderator
.

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