(Weight-Watchers-Recipes) Slow Cooker Sweet Potato and Barley Chili - 5 pts plus

 

                     
* Exported from MasterCook *
                Slow Cooker Sweet Potato and Barley Chili
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 10%)
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  28            ounces  crushed tomatoes -- (28 ounce) 1 can
  15            ounces  red beans -- (15 ounce) 1 can,  rinsed and drained
  14 1/2        ounces  chik'n broth -- (14.5 ounce) 1 can
  1             medium  sweet potato -- peeled and cut into 1-inch pieces
     3/4           cup  chopped red sweet pepper -- (1 medium)
     1/2           cup  chopped onion -- (1 medium)
     1/2           cup  regular barley
     1/2           cup  water
  1         tablespoon  chili powder -- depending on heat of your powder
  1         tablespoon  lime juice
  3             cloves  garlic -- minced
  1           teaspoon  ground cumin
     1/2      teaspoon  salt
     1/2      teaspoon  dried oregano -- crushed
     1/4      teaspoon  ground black pepper
                        To serve: -- Snipped fresh cilantro (optional), Lime wedges (optional)
In a 3 1/2 or 4-quart slow cooker combine tomatoes, beans, broth, sweet
potato, sweet pepper, onion, barley, the water, chili powder, lime juice,
garlic, cumin, salt, oregano, and black pepper.
Cover and cook on low-heat setting for 6 to 7 hours, or on high-heat
setting for 3 to 3 1/2 hours.
If desired, top each serving with cilantro and serve with lime wedges.
Number of Servings: 6
Prep: 20 minutes
Slow Cook: 6 to 7 hours (low) or 3 to 3 1/2 hours (high)
Nutrition facts per serving: 198 cal. (5% fat cals), 1 g total fat (o g
sat. fat), 1 mg chol., 930 mg sodium, 41 g carb., 11 g dietary fiber, 9 g
protein.
ChupaNote: I'm not a big fan of oregano in chili, unless it is Mexican
orgegano. I replaced the oregano with dried ground coriander. Next time,
I'll toss in some chopped fresh jalapeno, to add some heat and some green.
Description:
  "5 pts plus"
Cuisine:
  "TexMex"
Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 193 Calories; 1g Fat (5.4% calories
from fat); 8g Protein; 40g Carbohydrate; 9g Dietary Fiber; 0mg
Cholesterol; 743mg Sodium.  Exchanges: 2 Grain(Starch); 0 Lean Meat; 2
Vegetable; 0 Fruit; 0 Fat.
NOTES : Cooker: 3 1/2 to 4 qt
        Time: LOW fr 6 to 7 hrs, or HIGH fr 3 to 3 1/2 hrs
Nutr. Assoc. : 0 26001 0 0 920164 0 2151 0 0 0 0 0 0 0 0 0

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(Weight-Watchers-Recipes) Slow Cooker Creamy Grits with Roasted Poblanos - 23g Carbohydrate; trace Dietary Fiber; 6 pts plus

 

                     
* Exported from MasterCook *
              Slow Cooker Creamy Grits with Roasted Poblanos
Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     fresh poblano chile peppers
  2               cans  reduced-sodium broth -- (14.5-ounce) chik'n or veg, or lquid of choice
  2 1/2           cups  water
  1 1/2           cups  regular hominy grits
     1/4      teaspoon  salt
     1/8      teaspoon  ground black pepper
  2               cups  shredded aged cheddar cheese -- (8 ounces)
                        Milk -- (optional)
Preheat oven to 425F. Line a baking sheet with foil. Cut poblano peppers
in half lengthwise; remove stems, seeds, and membranes. Place pepper
halves, cut sides down, on the prepared baking sheet. Roast for 20 to 25
minutes or until peppers are charred and very tender. Bring foil up around
peppers and fold edges together to enclose. Let stand about 15 minutes or
until cool enough to handle. Using a sharp knife, loosen edges of skins;
gently pull off and discard skins. Cut peppers into 2 x 1/4-inch strips.
In a 3 1/2- or 4-quart slow cooker combine pepper strips, broth, the
water, grits, salt, and black pepper.
Cover and cook on low-heat setting for 3 to 3 1/2 hours, or on high-heat
setting for 1 1/2 to 1 3/4 hours, or until a small amount of liquid is
visible on top of grits mixture.
Before serving, gradually add 1 1/2 cups of the cheese to grits mixture,
stirring until cheese is melted. If grits mixture becomes too thick, stir
in enough milk to reach desired consistency. Top each serving with some of
the remaining 1/2 cup cheese.
Number of Servings: 8 to 10
Prep: 25 minutes
Roast: 20 minutes at 425°F
Stand: 15 minutes
Slow Cook: 3 to 3 1/2 hours (low) or 1 1/2 to 1 3/4 hours (high)
Nutrition facts per serving: 254 cal. (35% fat), l0 g total fat (6 g sat.
fat), 31 mg chol., 497 mg sodium, 29 g carb., 2 g dietary fiber, 1 g
sugar, 12 g protein.
ChupaNote: I switched out the broth for V8 Spicy, and replaced the
shredded cheddar for PepperJack. I also topped with sliced Misson olives,
diced avocado, and a bit of minced red onion. It was terrific. Next time
I'll add some chile powder. The black pepper just wasn't enough, I was
glad I'd used the spicy V8.

Description:
  "7 pts plus"
Cuisine:
  "TexMex"
Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 206 Calories; 9g Fat (38.0%
calories from fat); 9g Protein; 23g Carbohydrate; trace Dietary Fiber;
26mg Cholesterol; 219mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean
Meat; 1/2 Vegetable; 1 Fat.
NOTES : Cooker: 3 1/2 yo 4 qt.
        Time: 3 to 3 1/2 hrs @ LOW, or 1 1/2 to 1 3/4 hrs @ HIGH
Nutr. Assoc. : 904532 0 0 730 0 0 4922 0

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(Weight-Watchers-Recipes) Gatherer's Soup - Morel and Barley with Wild Leek - 15g Carbohydrate; 3g Dietary Fiber; 3 pts plus

 

                     
* Exported from MasterCook *
            Gatherer's Soup - Morel and Barley with Wild Leek
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Veggie
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  wild leeks -- well-washed and rinsed, chopped (1-1 1/2 cups, about 1 bunch)
     1/4           cup  butter
  1              pound  morel mushrooms -- sliced
     1/2           cup  pearl barley
  6               cups  "beef"- flavored stock
                        To season: -- Salt, pepper, and Worcestershire (vegetarian) to taste
Saute leeks in butter until limp and translucent.
Lower heat and add Mushrooms, stirring occasionally until lightly browned
and liquid has cooked away.
Add barley, stirring to coat with mushroom mixture. Add about 2 cups stock
and bring to a boil. Cover and cook until barley is tender, about 45
minutes.
Add remaining stock. Season with salt and pepper as needed. Add
Worcestershire as needed.
Serves 8.
AuthorNote: Wild leeks fill the woods around the same time as morels and
are much less elusive. What I like about this soup is that even if the
morel harvest has been meager, the abundant leeks make you feel successful
in your gathering. A wide variety of mushrooms may be substituted, in part
or whole, for the morels.
ChupaNote: this is a great slow cooker recipe. Just put everything in the
slow cooker. If you don't have time, don't bother sauteing the leeks. Just
put everything in the slow cooker and let it cook. Eight hours on low, or
3 1/2 to 4 hours on high. If you  don't have wild leeks, use domestic. If
you don't have morel mushrooms, use a mix of mushrooms. I like to add some
ground Aleppo red pepper and sour cream to serve.
Description:
  "3 pts plus"
Source:
  "The Rustic Gourmet"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 132 Calories; 6g Fat (44.3%
calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 16mg
Cholesterol; 1657mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1
Fat.

Nutr. Assoc. : 902671 0 904175 0 129 1656

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Happy Anniversary from EzineArticles!

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(Weight-Watchers-Recipes) Turkish Cacik - Everything Green with Thick Garlicky Yogurt; 4g Carbohydrate; 1g Dietary Fiber; 2 pts plus

 

                      
* Exported from MasterCook *

       Turkish Cacik - Everything Green with Thick Garlicky Yogurt

Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              bunch  scallions -- roughly chopped
  1                cup  steamed broccoli florets
  1                cup  steamed swiss chard -- spinach or kale
  2        tablespoons  chopped fresh dill
     1/2           cup  roughly chopped curly parsley
  2        tablespoons  finely chopped mint
  2        tablespoons  extra virgin olive oil
  3               cups  thick greek-style yogurt
  2             cloves  finely chopped garlic
                        Juice of half a lemon
                        Salt and pepper to taste

Using the metal blade of a food processor, pulse scallions, broccoli,
swiss chard, dill, parsley, and mint until finely chopped. 
Add the olive oil and set aside.
In a small mixing bowl stir the garlic and the lemon juice until combined.
Let stand for 10 minutes.
Stir in the yogurt and season well with salt and pepper. Combine the
yogurt with the greens and reseason.

Serves 12

Nutritional Analysis:  Calories: 90, Fat: 6g, Saturated Fat: 5g, Sodium:
90mg, Carbohydrate: 10g, Fiber: 1g, Protein: 5g

Cuisine:
  "Turkish"
Source:
  "Oldways: Health Through Heritage website"
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 64 Calories; 2g Fat (31.8% calories
from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
59mg Sodium.  Exchanges: 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 1538 26670 0 20067 0 0 0 0 797 0

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(Weight-Watchers-Recipes) Tamarind Date Chutney - Persian Torshi-e Khorma - 34g Carbohydrate; 4g Dietary Fiber; 4 pts plus

 

                      
* Exported from MasterCook *

             Tamarind Date Chutney - Persian Torshi-e Khorma

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 10%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Thai tamarind concentrate -- strained to remove grit
     1/3           cup  freshly squeezed lime juice -- plus more if needed
  2        tablespoons  sumac
  1           teaspoon  kosher salt
  2             cloves  garlic -- minced
  1              piece  fresh ginger -- one-inch, peeled and minced
     1/2      teaspoon  ground cinnamon
  1              pound  Medjool dates -- pitted

In a large bowl, whisk the tamarind with the lime juice, sumac, kosher
salt, garlic, ginger, and cinnamon. Add the dates and toss well.
Transfer the mixture to a clean glass jar and add more lime juice as
needed to cover any exposed dates. Seal and store in the refrigerator.
Shake every few days to break up the crystallization. The dates will be
ready to eat in 6 weeks and will last for about 6 months in the
refrigerator.

Makes about 3 cups

This sublime condiment brings together tamarind, lime, ginger, cinnamon,
and sugary dates. Once pickled in the tamarind, the dates crystallize and
dissolve into a soft paste similar to a chutney. After 6 weeks, the
pronounced salty flavor of the sumac will mellow, and you can enjoy this
fragrant pickle on everything from burgers to fish to cheese. For an easy
hors d'oeuvre, spread it on a cracker and top it with lime powder—seasoned
grilled shrimp  and a fresh green herb. The chutney will separate slightly
over time, so stir it from the bottom before serving to bring out all its
tart lime goodness.  

Cuisine:
  "MidEastern"
Source:
  "New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi):
  "Nov 2013"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 134 Calories; 1g Fat (7.0% calories
from fat); 2g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 172mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 2
Fruit; 0 Fat.

Nutr. Assoc. : 1477 0 0 0 0 0 0 900500

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(Weight-Watchers-Recipes) Hot Pepper Labne - Middle Eastern; 4g Carbohydrate; trace Dietary fiber; 1 pts plus

 

                      
* Exported from MasterCook *

                    Hot Pepper Labne - Middle Eastern

Recipe By     :Chef Ana Sortun, Oleana [restaurant], Cambridge, MA
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  finely chopped pepperoncini
  1                cup  labne -- drained greek-style yogurt
                        Juice of half a lemon
                        Salt -- to taste
  1             cloves  garlic -- (to -2) finely chopped
  1         tablespoon  extra virgin olive oil

1. Let garlic sit with lemon juice and 1/2 teaspoon salt for 5 minutes.
2. Stir in labne, pepperoncini and olive oil.  
3. Season to taste with salt.

6 servings

Cuisine:
  "MidEastern"
Source:
  "Find. Eat. Drink."
S(Formatted by Chupa Babi):
  "Nov 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 50 Calories; 2g Fat (37.9% calories
from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 20mg Sodium.  Exchanges: 0 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.

Nutr. Assoc. : 904439 0 797 0 0 0

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(Weight-Watchers-Recipes) Persian Fig Mustard - 28g Carbohydrate; 3g Dietary Fiber; 4 pts plus

 

                      
* Exported from MasterCook *

                          Fig Mustard - Persian

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 20%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  dried figs -- stemmed and halved
  1                cup  water -- boiling
     1/2           cup  mustard seeds
  1         tablespoon  kosher salt
  1                cup  organic cane sugar
     1/2           cup  freshly squeezed lemon juice

Combine the figs and water in a small saucepan. Return to a boil, then
cover and simmer for 5 minutes.
Meanwhile, in a hot, dry skillet, toast the mustard seeds for 30 seconds,
then quickly transfer to a plate to stop the cooking. When cool, grind the
mustard into powder. Add the mustard to the figs and cook over low heat
for 5 minutes, stirring occasionally. The mixture should be bubbling
gently.
Transfer the figs to a food processor and pulse until smooth. Return the
figs to the saucepan and place over medium-high heat. Add the sugar and
lemon juice and bring to a boil, stirring continually, until the mixture
comes to a boil and the sugar dissolves. Let cool to room temperature.
Transfer to a clean glass jar and let cool completely. Seal with a lid and
refrigerate. The spread is ready to eat right away and will last for about
6 months in the refrigerator.

Makes about 1 1/2 cups (12 two-tablespoon servings)

Half mustard and half jam, this sweet and spicy fig spread is textured
with tiny, supple fig seeds that tease the tongue. Its pungent fruit
essence complements a platter of rich cheese and lends a sweet acidity to
sandwiches and salad dressings. Toasting the mustard seeds helps to bring
their flavor to life, but just 30 seconds is plenty of time—they can burn
quickly. Use either a mortar and pestle or a spice grinder to coarsely
grind the mustard seeds.

Cuisine:
  "MidEastern"
Source:
  "New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi):
  "Nov 2013"
Yield:
  "1 1/2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 131 Calories; 2g Fat (15.1%
calories from fat); 2g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 478mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Fruit; 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 210 0

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(Weight-Watchers-Recipes) Carrot Chipotle Syrup - 11g Carbohydrate; 1g Dietary Fiber; 4 pts plus

 

                      

* Exported from MasterCook *

                          Carrot Chipotle Syrup

Recipe By     :Chef/Owner Ana Sortun of Oleana - Cambridge, MA
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             quarts  fresh carrot juice
  1           teaspoon  chopped chipotle -- in adobo
     3/4           cup  grapeseed oil
                        Kosher salt and freshly ground black -- pepper to taste

In a large nonreactive saucepan, bring the carrot juice to a gentle simmer
over low heat. Reduce the juice until all the liquid is evaporated,
leaving a wet residue, about 45 minutes.

With a heat-resistant rubber spatula, scrape the residue from the pan and
transfer it to a blender. Add the chipotle in adobo, and blend at high
speed. With the machine running, drizzle in the oil very slowly at first
until the mixture is emulsified, then add the oil more quickly to prevent
the sauce from breaking. Season with salt and pepper. Use or store.

Makes 1 cup (16 one-tablespoon servings)
Lasts 2 weeks, refrigerated

AuthorNote: When you reduce fruit and vegetable juices, they become more
intensely themselves. Treated that way, they're perfect flavoring bases;
witness this syrup made from reduced carrot juice and smoky-hot chipotle
in adobo. I fell in love with that seasoning when I cooked in Santa Fe;
here, it complements the reduction's sweetness beautifully, making the
syrup a very tasty, as well as useful, ingredient.

Source:
  "Chef Ming Tsai, guest chefs, Episode 118"
S(Formatted by Chupa Babi):
  "Nov 2013"
Yield:
  "1 cup"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 138 Calories; 10g Fat (65.9%
calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; trace
Cholesterol; 35mg Sodium.  Exchanges: 0 Lean Meat; 2 Vegetable; 2 Fat.

Nutr. Assoc. : 2498 1094 0 0

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(Weight-Watchers-Recipes) Spicy Crisp Chickpea Pancakes - Indian - 17g Carbohydrate; 3g Dietary Fiber; 3 pts plus

 

                      
* Exported from MasterCook *

                  Spicy Crisp Chickpea Pancakes - Indian

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  gram flour -- (chickpea or garbanzo flour) generous
     1/2      teaspoon  cumin seeds
     1/4      teaspoon  ajowan seeds -- or black sesame, or black onion seeds, or nigella seeds
  1 1/2      teaspoons  peeled and grated gingerroot
  2                     garlic cloves -- peeled and grated
                        salt -- to taste
     1/4      teaspoon  turmeric
  2        tablespoons  chopped cilantro leaves
     1/2                onion -- minced
  1              small  tomato -- chopped
  2          teaspoons  lemon juice
  1         tablespoon  vegetable oil -- (1 to 2)

Whisk 1/2 ,to a scant 2/3, cup of water into the gram flour, making sure
there are no lumps. Add all the remaining ingredients except the oil and
mix well. Taste for seasoning and adjust if necessary. The batter should
have the consistency of heavy cream.

Heat around 1/2 - 3/4 teaspoon of the oil in a cast-iron griddle pan and
pour in one-quarter of the batter, to make a pancake about 6 inches in
diameter. Cook for one to two minutes, or until lightly golden on the
base, then drizzle another 1/2 - 3/4 teaspoon of oil over the top and flip
the pancake over. Cook, pressing down to help the edges crisp up. Once the
base is golden, take out and repeat with the remaining oil and batter.

Serve hot, with spicy ketchup or Coastal Coconut Chutney (see below).

MAKES 4 PANCAKES

These are known as chillas and are a high-protein, gluten-free savory
pancake. They are eaten as they are, with spicy kketchup or chutney (see
below), for breakfast or as a snack Very quick to make, the pancakes are
nutritious and filling, so are popular in vegetarian Indian homes. I also
love them for an easy lunch with some simple vegetables on the side.

Coastal Coconut Chutney
1 cup grated coconut, generous
1 to 2 green chilies
1/4 ounce peeled gingeroot
1 pinch salt
1/2 cup creamy Greek yougurt, scant
1 1/2 Tablespoon Bengal gram, (chan dal)
1 Tablespoon lemon juice
water, as needed
1 Tablespoon vegetable oil
2/3 teaspoon mustard seeds
8 curry leaves

Place generous 1 cup grated coconut 1-2 green chiles, 1/4 ounce peeled
gingerroot, a pinch of salt, and scant 1/2 cup creamy Greek yogurt in a
blender. Dry roast 1 1/2 tablespoons Bengal gram (chana dal) until colored
all over, then tip into the blender with 1 tablespoon lemon juice. Blend
until smooth, adding water to help. Heat 1 teaspoon vegetable oil in a
pan, then add 2/3 teaspoon mustard seeds. When the popping dies down, add
8 curry leaves and cook for 10 seconds longer. Pour this into the chutney
and stir it all together. Taste, adjust the seasoning and lemon juice,
then serve

MAKES 3/4 CUP

A really lovely chutney from the South, this adds texture, creaminess and
heat.

Cuisine:
  "Indian"
Source:
  "Indian Vegetarian Feast by Anjum Anand, 2013"
S(Formatted by Chupa Babi):
  "Oct 2013"
Yield:
  "4 pancakes"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 133 Calories; 5g Fat (34.1%
calories from fat); 6g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 1357 0 0 0 0 0 0 0 0 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) Spicy Crisp Chickpea Pancakes - Indian ; 17g Carbohydrate; 3g Dietary Fiber; 3 pts plus

 

                      
* Exported from MasterCook *

                  Spicy Crisp Chickpea Pancakes - Indian

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  gram flour -- (chickpea or garbanzo flour) generous
     1/2      teaspoon  cumin seeds
     1/4      teaspoon  ajowan seeds -- or black sesame, or black onion seeds, or nigella seeds
  1 1/2      teaspoons  peeled and grated gingerroot
  2                     garlic cloves -- peeled and grated
                        salt -- to taste
     1/4      teaspoon  turmeric
  2        tablespoons  chopped cilantro leaves
     1/2                onion -- minced
  1              small  tomato -- chopped
  2          teaspoons  lemon juice
  1         tablespoon  vegetable oil -- (1 to 2)

Whisk 1/2 ,to a scant 2/3, cup of water into the gram flour, making sure
there are no lumps. Add all the remaining ingredients except the oil and
mix well. Taste for seasoning and adjust if necessary. The batter should
have the consistency of heavy cream.

Heat around 1/2 - 3/4 teaspoon of the oil in a cast-iron griddle pan and
pour in one-quarter of the batter, to make a pancake about 6 inches in
diameter. Cook for one to two minutes, or until lightly golden on the
base, then drizzle another 1/2 - 3/4 teaspoon of oil over the top and flip
the pancake over. Cook, pressing down to help the edges crisp up. Once the
base is golden, take out and repeat with the remaining oil and batter.

Serve hot, with spicy ketchup or Coastal Coconut Chutney (see below).

MAKES 4 PANCAKES

These are known as chillas and are a high-protein, gluten-free savory
pancake. They are eaten as they are, with spicy ketchup or chutney (see
below), for breakfast or as a snack. Very quick to make, the pancakes are
nutritious and filling, so are popular in vegetarian Indian homes. I also
love them for an easy lunch with some simple vegetables on the side.

Coastal Coconut Chutney
1 cup grated coconut, generous
1 to 2 green chilies
1/4 ounce peeled gingeroot
1 pinch salt
1/2 cup creamy Greek yougurt, scant
1 1/2 Tablespoon Bengal gram, (chan dal)
1 Tablespoon lemon juice
water, as needed
1 Tablespoon vegetable oil
2/3 teaspoon mustard seeds
8 curry leaves

Place generous 1 cup grated coconut 1-2 green chiles, 1/4 ounce peeled
gingerroot, a pinch of salt, and scant 1/2 cup creamy Greek yogurt in a
blender. Dry roast 1 1/2 tablespoons Bengal gram (chana dal) until colored
all over, then tip into the blender with 1 tablespoon lemon juice. Blend
until smooth, adding water to help. Heat 1 teaspoon vegetable oil in a
pan, then add 2/3 teaspoon mustard seeds. When the popping dies down, add
8 curry leaves and cook for 10 seconds longer. Pour this into the chutney
and stir it all together. Taste, adjust the seasoning and lemon juice,
then serve

MAKES 3/4 CUP

A really lovely chutney from the South, this adds texture, creaminess and
heat.

Cuisine:
  "Indian"
Source:
  "Indian Vegetarian Feast by Anjum Anand, 2013"
S(Formatted by Chupa Babi):
  "Oct 2013"
Yield:
  "4 pancakes"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 133 Calories; 5g Fat (34.1%
calories from fat); 6g Protein; 17g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 1357 0 0 0 0 0 0 0 0 0

__._,_.___

Reply via web post

Reply to sender

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Messages in this topic (1)

Recent Activity:

• New Members 2

Visit Your Group

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

Gwyn Grega
Group Owner/Moderator

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use • Send us Feedback

.

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