วันอาทิตย์ที่ 3 พฤศจิกายน พ.ศ. 2556

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

Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) 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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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) 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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Recent Activity:
*************************************************************
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Group Owner/Moderator
.

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วันเสาร์ที่ 2 พฤศจิกายน พ.ศ. 2556

(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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Recent Activity:
*************************************************************
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.

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วันศุกร์ที่ 1 พฤศจิกายน พ.ศ. 2556

(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

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

Gwyn Grega
Group Owner/Moderator
.

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(Weight-Watchers-Recipes) Slow Cooker Spicy Creamed Corn Casserole - 23g carbs, 1g fiber; 6 pts plus

 

                      
* Exported from MasterCook *

                 Slow Cooker Spicy Creamed Corn Casserole

Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     eggs -- lightly beaten
  2               cans  cream-style corn -- (14.75-ounce)
     3/4           cup  milk
  2               cups  packaged biscuit mix
  1                can  diced green chile peppers -- (4 ounce) undrained
  1                cup  shredded Monterey Jack cheese -- (4 ounces)
                        Nonstick cooking spray

In a large bowl stir together eggs, corn, and milk. Add biscuit mix, chile
peppers, and 1/2 cup of the cheese, stirring until combined. 

Lightly coat the inside of a 3 1/2 or 4-quart slow cooker with cooking
spray. Spoon corn mixture into the prepared cooker.

Cover and cook on low-heat setting for 3 to 3 1/2 hours or until a wooden
toothpick inserted near the center comes out clean. Turn off cooker. If
possible, remove crockery 
liner from cooker. Sprinkle with the remaining 1/2 cup cheese. Let stand,
covered, for 30 minutes before serving.

Number of Servings: 8 to 10
Prep: 15 minutes 
Slow Cook: 3 to 3 hours 30 minutes (low) 
Stand: 30 minutes

Nutrition facts per serving: 299 cal (36% fat)., 12 g total fat (5g sat.
fat), 120 mg chol., 830 mg sodium, 41 g carb., 2 g dietary fiber, 6 g
sugar, 11 g protein.

ChupaNote: I used PepperJack cheese, Healthy Bisquick (low fat, low
sodium), and 3/4 cup cheese rather than the full cup (6 T in the mix, 6 T
on the top). Next time I'll add some minced green onions and red pepper.

Source:
  "Better Homes & Gardens Year-Round Slow Cooker: more than 500 recipes
  for all seasons"
S(Formatted by Chupa Babi):
  "Oct 2013"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 228 Calories; 11g Fat (43.1%
calories from fat); 9g Protein; 23g Carbohydrate; 1g Dietary Fiber; 109mg
Cholesterol; 571mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : Cooker: 3 1/2 to 4 qt
        Time: LOW for 3 to 3 1/2 hrs

Nutr. Assoc. : 0 2960 0 2247 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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