Tuesday, May 31, 2011

RE: [Healthy_Recipes_For_Diabetic_Friends] Re: Fish recommendations

 

I also love farm raised catfish, so mild and creamy. And then there's swai,
reasonably priced and yummy mild too. Yup, I'm with you, I really very much
dislike that strong fishy taste.

Brenda
Ask me about -- IRE Tag List --
A very cool and fun recipe tag list I co-moderate.
Go to <mailto:IRE_tag%40yahoogroups.com> IRE_tag@yahoogroups.com to join.

_____

From: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
[mailto:Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com] On Behalf Of
Michael
Sent: Tuesday, May 31, 2011 4:47 PM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: [Healthy_Recipes_For_Diabetic_Friends] Re: Fish recommendations

tilapia and halibut are both very mild white fishes and don't have the
"fishy" flavor of cod or other fish.

-----Original Message-----
From: Gary Davis
Sent: Tuesday, May 31, 2011 6:12 AM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
<mailto:Healthy_Recipes_For_Diabetic_Friends%40yahoogroups.com>
Subject: Fish recommendations

We all know that fish is supposed to be part of a healthy diet. I was
wondering if any of you can make any fish recommendations for people who
aren't that crazy about fish. I'm not talking about recipes, but the
actual type of fish that people most enjoy.

[Non-text portions of this message have been removed]

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[Healthy_Recipes_For_Diabetic_Friends] Re: Fish recommendations

 

tilapia and halibut are both very mild white fishes and don't have the
"fishy" flavor of cod or other fish.

-----Original Message-----
From: Gary Davis
Sent: Tuesday, May 31, 2011 6:12 AM
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Subject: Fish recommendations

We all know that fish is supposed to be part of a healthy diet. I was
wondering if any of you can make any fish recommendations for people who
aren't that crazy about fish. I'm not talking about recipes, but the
actual type of fish that people most enjoy.

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[Healthy_Recipes_For_Diabetic_Friends] Fish recommendations

 

We all know that fish is supposed to be part of a healthy diet. I was
wondering if any of you can make any fish recommendations for people who
aren't that crazy about fish. I'm not talking about recipes, but the
actual type of fish that people most enjoy.

I think my most positive fish experience was a few years back when I
took my son to the Everglades for a vacation and we caught some Black
Drum fish. As someone who's not a fish lover, I have to say that was
pretty darn good. Although I've yet to see Black Drum in my local
grocery stores.

Gary

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[Healthy_Recipes_For_Diabetic_Friends] Sesame Chicken Cucumber Noodle Salad - 17g Carbs, 3g Fiber

 

Sesame Chicken Cucumber Noodle Salad - 17g Carbs, 3g Fiber

From: Adapted from Simply Ming One-Pot Meals by Ming Tsai and arthur boehm (Kyle Books, 2010) VIA ArcaMax Healthy Recipes

This sesame chicken and noodle salad couldn't be simpler to make. It's a refreshing dish to serve on a hot summer's night or bring it to your warm-weather potluck: just toss the salad with the dressing when you're ready to serve. Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm (Kyle Books, 2010).

Health: Low Calorie, Low Carb, Low Sat Fat, Low Cholesterol, Low Sodium, Heart Healthy, Healthy Weight, Diabetes Appropriate

Total Time: 45 minutes
Ease of Preparation: Easy
Servings: 12
Serving Size: about 1 1/3 cups each

--> Sesame Chicken Cucumber Noodle Salad
8 oz Chinese egg noodles or other thin noodles or pasta, fresh or dried
1 cup creamy peanut butter
3/4 cup rice vinegar
2 Tbsp toasted sesame oil
2 Tbsp Shaoxing wine OR dry sherry (see Notes)
1 cup thinly sliced scallions
1/4 cup chopped fresh cilantro (optional)
2 Tbsp naturally brewed reduced-sodium soy sauce
1 Tbsp Asian chile sauce, such as sambal oelek or Sriracha (see Notes)
2 heads baby romaine OR 1 head regular romaine lettuce
1 1/2 lb cooked boneless, skinless chicken breasts (see Tip), sliced
crosswise into 1/4-inch slices and chilled
2 medium red bell peppers, cut into 1/4-inch dice
1 large English cucumber, peeled, seeded, halved lengthwise and cut
into 1/4-inch slices
Salt to taste
Freshly ground pepper to taste
Toasted sesame seeds for garnish (see Notes)

1. Fill a large bowl with water and add ice cubes. Cook noodles in
boiling water until just tender, 2 to 4 minutes if fresh, about
6 minutes for dry (or according to package directions). Drain and
transfer the noodles to the ice water. When the noodles are cold,
drain well and transfer to a very large bowl. Set aside.

2. Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing
(or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend.

3. If using baby romaine, half lengthwise, notch out the core, and cut
crosswise into 1/2-inch pieces. If using regular romaine, remove the
tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups.

4. Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.

5. Transfer the salad to a serving bowl. Serve garnished with sesame
seeds.

Servings: 12
Serving Size: about 1 1/3 cups each
Nutrition per Serving:
242 Calories, 11g Fat, 2g Saturated Fat, 5g Monounsaturated Fat,
18g Protein, 34mg Cholesterol, 17g Carbs, 3g Dietary Fiber,
386mg Potassium, 312mg Sodium

Nutrition Bonus - Vitamin A (69% daily value), Vitamin C (48% dv),
Folate (19% dv).

Cover and refrigerate the salad for up to 1 day or prepare the dressing (Step 2), cover and refrigerate for up to 5 days; thin with a little water as needed.

Notes:
Shao Hsing, or Shaoxing, is a seasoned rice wine. It is available at
most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute. Sambal oelek, a spicy blend of chiles, brown sugar and salt, and Sriracha, a Thai chile sauce, can be found in the Asian section of many large supermarkets and at Asian markets.Look for toasted sesame seeds at the supermarket near other Asian ingredients. Or toast regular sesame seeds in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.Tip: To quickly poach boneless, skinless chicken breasts, place in a large skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 20 minutes, depending on size.

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Monday, May 30, 2011

[Healthy_Recipes_For_Diabetic_Friends] Spicy Chicken with Peppers - 7g Carbs, 1g Fiber, 3g Sugar

 

Spicy Chicken with Peppers - 7g Carbs, 1g Fiber, 3g Sugar

From: 200 Healthy Recipes in 30 Minutes or Less!
Servings: 6

1 Tbsp peanut oil
3 garlic cloves, minced
3 small red chili peppers, minced
3 chicken breasts, boned, skinned, halved, and cut into 2-inch pieces
2 Tbsp low-fat, low-sodium chicken broth
1 each small red and green pepper, sliced thin
1 cup sliced celery
1/2 cup sliced scallions
1 Tbsp lite soy sauce

In a wok, heat the oil over medium-high.

Add the garlic and chili peppers and stir-fry for 30 seconds. Do not
let the mixture burn.

Add the chicken and stir-fry for 5-8 minutes until it is opaque. Push
the chicken up on the sides of the wok.

Add the chicken broth to the wok. Stir-fry the peppers for 4 minutes.
Add the celery and scallions and stir-fry for 2 minutes.

Push the chicken back to the center of the wok. Add the soy sauce.
Cover and steam for 2 minutes.

Servings: 6
Serving Size: 1 cup (3 ounces chicken)
Nutritional per Serving:
190 Calories, 6g Fat, 73mg Cholesterol, 185mg Sodium,
7g Carbs, 1g Dietary Fiber, 3g Sugars, 28g Protein

Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Fat

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[Healthy_Recipes_For_Diabetic_Friends] DIABETIC SPICY CHICKEN WITH PEPPERS - Fat 6g, Carb 7g, Fiber 1g

 

DIABETIC SPICY CHICKEN WITH PEPPERS

Yield: 6 servings

Source: "200 Healthy Recipes in 30 Minutes or Less!"
via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

1 tablespoon peanut oil
3 garlic cloves, minced
3 small red chili peppers, minced
3 chicken breasts, boned, skinned,
halved, and cut into 2-inch pieces
2 tablespoons low-fat, low-sodium chicken broth
1 each small red and green pepper, sliced thin
1 cup sliced celery
1/2 cup sliced scallions
1 tablespoons lite soy sauce

DIRECTIONS

In a wok, heat the oil over medium-high.
Add the garlic and chili peppers and stir-fry for 30 seconds.
Do not let the mixture burn.
Add the chicken and stir-fry for 5-8 minutes until it is opaque.
Push the chicken up on the sides of the wok.
Add the chicken broth to the wok.
Stir-fry the peppers for 4 minutes.
Add the celery and scallions and stir-fry for 2 minutes.
Push the chicken back to the center of the wok.
Add the soy sauce.
Cover and steam for 2 minutes.

Nutritional Information Per Serving: (1 cup (3 ounces chicken)):

Calories: 190, Fat: 6 g, Cholesterol: 73 mg, Sodium: 185 mg,
Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 28 g

Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Fat

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Re: [Healthy_Recipes_For_Diabetic_Friends] Thai Spring Roll Sauce - 21g Carbohydrate; trace Dietary

 

Not sure how this could be classified as Thai as there aren't really any
strong Thai flavors in it but even more so I'm wondering how this could be
considered diabetic friendly at 21g per serving. A typical spring roll
sauce is about 1-2 tablespoon per serving which is a lot of carbs for such
little sauce.

-----Original Message-----
From: Chupa Babi
Sent: Sunday, May 29, 2011 11:08 AM
To: Vegetarian-MC-Recipes
Subject: [Healthy_Recipes_For_Diabetic_Friends] Thai Spring Roll Sauce - 21g
Carbohydrate; trace Dietary

* Exported from MasterCook *

Thai Spring Roll Sauce

Recipe By :Chef Jean Vachon
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups water
1 cup sugar
1 tablespoon sake
3 tablespoons rice wine vinegar
2 teaspoons fresh ginger -- finely grated
1/2 cup carrots -- fine julienne
1 teaspoon hot pepper flakes -- or to taste
2 teaspoons garlic -- finely chopped
1/2 teaspoon soy sauce

Mix 2 cups of the water with the sugar, and boil until caramelized. Deglaze
with the sake and rice wine vinegar.

Add ginger, carrots, pepper seeds, and garlic, and let the mixture reduce
over low heat for approximately 2 minutes.

Add 1/2 cup water, verify the seasoning and add the soy sauce.

Makes 2 /2 cups (10 one quarter cup servings)
Prep time: 30 minutes

Cuisine:
"Asian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras,
2007"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 84 Calories; trace Fat (0.2% calories
from fat); trace Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2
Other Carbohydrates.

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

------------------------------------

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Re: [Healthy_Recipes_For_Diabetic_Friends] Mom's Ukrainian Vegetable Paste - Adjika; 18g Carbohydrate; 4g Dietary Fiber

 

what do you do with this after you done making the recipe???????????

----- Original Message -----
From: "Chupa Babi" <recetta@yahoo.com>
To: "Vegetarian-MC-Recipes" <Vegetarian-MC-Recipes@yahoogroups.com>
Sent: Sunday, May 29, 2011 1:21:51 PM
Subject: [Healthy_Recipes_For_Diabetic_Friends] Mom's Ukrainian Vegetable Paste - Adjika; 18g Carbohydrate; 4g Dietary Fiber

* Exported from MasterCook *

Mom's Ukrainian Vegetable Paste - Adjika

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- peeled and cut into 1-inch pieces (about 2 large)
1 pound apples -- peeled and cored (about 5 medium)
1 pound red bell peppers -- or yellow, chopped into 1-inch pieces (3-4 large)
5 pounds ripe tomatoes -- sliced into quarters (about 10 cups)
1 cup oil -- (olive, canola or vegetable oil)
2/3 cup large garlic cloves -- about 24 large cloves
2/3 cup jalapenos -- about 14 medium, stems removed (If you like your adjika spicy, use a few more jalapenos)
2 tablespoons Salt

1. Using a food processor: Mince carrots and put them in a large soup pot. Mince apples and add them to the pot. Mince bell peppers and add them to the pot. Mince tomatoes and add them to the pot.

2. Bring the pot to a boil over high heat; stir and bring to a boil again and repeat a few more times until the mixture is heated through and boiling consistently when stirred. The mixture is very thick so it takes a few stirs to heat it through.

3. Reduce heat, cover and simmer for 1 1/2 hours. Stir occasionally.

4. Mince the garlic and jalapenos together in the food processor.

5. Add Oil, Salt, Garlic and Jalapenos to the pot and continue to simmer for another 30 minutes.

6. Prepare the cans (see canning process).

Canning Process: (This is how mom has always done it )
1. To sterilize your clean jars, fill each one with about 1/2 cup boiling water and swirl it around to touch all parts of the can. Do the same with the lids. Use fresh, just boiled, water for each can and lid. Ideally this should be done just before filling them with adjika.
2. While the adjika is still simmering and hot, fill each can to the top with adjika and seal tightly with the lid.
3. Set jars up-side-down on a towel and let them cool to room temperature, then turn them right side up for storage. If you don't turn them up-side-down while cooling, the lid will bulge.

Makes 14 cups (7 one pint jars)

Cuisine:
"Eastern European"
Source:
"NatashasKitchen dot com"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"14 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 217 Calories; 16g Fat (64.0% calories from fat); 2g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 939mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fruit; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 3507 0 0

[Non-text portions of this message have been removed]

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Sunday, May 29, 2011

[Healthy_Recipes_For_Diabetic_Friends] Raw Red Vegetable Salsa - Adjika ; 11g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Raw Red Vegetable Salsa - Adjika

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound tomatoes
1/2 pound sweet bell pepper
1/2 pound carrot
1/2 pound apples
4 ounces parsley root -- or parsnips (1/4 pound)
1/4 cup wine vinegar
4 ounces garlic -- about 1/4 pound
Sugar -- to taste
Salt -- to taste

Wash and peel all ingredients, cut them into large pieces.

Mince the ingredients in a mincing machine.

Pour the entire mixture in a bowl. Add wine vinegar. Add sugar and salt to taste. Mix everything together and the sauce is ready.

Makes 3 cups (about 12 one-quarter cup servings)

AuthorNote: Adjika is a sour-sweet sauce with sweet peppers. You can prepare an excellent flavored sauce with bright red vegetables.
Adjika can be added to various dishes, soups, borsch, pastas, porridges, meat, fish, mushrooms to make the taste even better. The sauce can also be eaten with bread or crackers to your taste. It is also recommended for children to stimulate the appetite and enhance health, because this sauce contains many vitamins, minerals and cellulose. This is also the reason, why Adjika is good during dieting. If you lack any of the ingredients listed above, you can prepare Adjika without it. You can always improvise with this sauce.

Cuisine:
"Eastern European"
Source:
"Genius Cook"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 44 Calories; trace Fat (4.2% calories from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 0 Other Carbohydrates.

Nutr. Assoc. : 0 2237 0 0 1039 0 0 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Mom's Ukrainian Vegetable Paste - Adjika; 18g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Mom's Ukrainian Vegetable Paste - Adjika

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- peeled and cut into 1-inch pieces (about 2 large)
1 pound apples -- peeled and cored (about 5 medium)
1 pound red bell peppers -- or yellow, chopped into 1-inch pieces (3-4 large)
5 pounds ripe tomatoes -- sliced into quarters (about 10 cups)
1 cup oil -- (olive, canola or vegetable oil)
2/3 cup large garlic cloves -- about 24 large cloves
2/3 cup jalapenos -- about 14 medium, stems removed (If you like your adjika spicy, use a few more jalapenos)
2 tablespoons Salt

1. Using a food processor: Mince carrots and put them in a large soup pot. Mince apples and add them to the pot. Mince bell peppers and add them to the pot. Mince tomatoes and add them to the pot.

2. Bring the pot to a boil over high heat; stir and bring to a boil again and repeat a few more times until the mixture is heated through and boiling consistently when stirred. The mixture is very thick so it takes a few stirs to heat it through.

3. Reduce heat, cover and simmer for 1 1/2 hours. Stir occasionally.

4. Mince the garlic and jalapenos together in the food processor.

5. Add Oil, Salt, Garlic and Jalapenos to the pot and continue to simmer for another 30 minutes.

6. Prepare the cans (see canning process).

Canning Process: (This is how mom has always done it )
1. To sterilize your clean jars, fill each one with about 1/2 cup boiling water and swirl it around to touch all parts of the can. Do the same with the lids. Use fresh, just boiled, water for each can and lid. Ideally this should be done just before filling them with adjika.
2. While the adjika is still simmering and hot, fill each can to the top with adjika and seal tightly with the lid.
3. Set jars up-side-down on a towel and let them cool to room temperature, then turn them right side up for storage. If you don't turn them up-side-down while cooling, the lid will bulge.

Makes 14 cups (7 one pint jars)

Cuisine:
"Eastern European"
Source:
"NatashasKitchen dot com"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"14 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 217 Calories; 16g Fat (64.0% calories from fat); 2g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 939mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fruit; 3 Fat.

Nutr. Assoc. : 0 0 0 0 0 3507 0 0

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[Healthy_Recipes_For_Diabetic_Friends] Hot and Spicy Bell Pepper Paste - Adjika - 10g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Hot and Spicy Bell Pepper Paste - Adjika

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 red bell peppers
3 green and/or yellow bell peppers
3 small chili peppers
1 whole garlic bulb
juice of 1/2 lemon
2 teaspoons salt
1 tablespoon sugar
2 tablespoons vinegar
10 pink peppercorns
1/2 teaspoon cayenne pepper
7 black peppercorns
2 teaspoons Hungarian pepper powder -- hot paprika

Poke your peppers with a knife and roast whole with whole garlic until skin is burned. 20 minutes or so turning occasionally. Put in a bag and let sit for 5 minutes. Peel the skins off.

Meanwhile grind pink, black, cayenne and Hungarian peppers.

Now chop peppers very finely, add spice mix, lemon juice and vinegar.

Pour in jars and store in fridge up to 4 weeks.

It goes great with seitan or tofu as well as vegetables and soups.

TIP: the more different peppers you can find - the richer taste will you get.

Serves: about two cups (8 one-quarter cup servings)

Preparation time: 35 minutes

Cuisine:
"Eastern European"
Source:
"Keda posted to VegWeb dot com"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 42 Calories; trace Fat (4.2% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 537mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 2237 0 0 797 0 0 0 0 0 0 27208

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[Healthy_Recipes_For_Diabetic_Friends] Georgian Vegetable Paste - Adschika (Southern Urals) ; 33g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Georgian Vegetable Paste - Adschika (Southern Urals)

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds tomatoes -- fresh
1 pound peppers -- red
1 pound onions
1 pound apples
1 pound carrots
1 cup sugar -- 1/2 pound
1 cup oil -- (sunflower oil) 1 cup plus 1 tablespoon
2 hot peppers -- spicy
1/2 pound garlic -- about 1 1/3 cups (8 ounces) or to taste
2 teaspoons salt

Process tomatoes, peppers, onions, apples (unpeeled), carrots and peppers through a food mill or chop with a food processor with Reibeaufsatz (holes).

Place in a saucepan and simmer with oil, sugar and salt for about 2 hours on medium heat.

From time to time, stir and in the last 15 minutes,add the chopped garlic and let simmer.

Of course, all are to taste. The salt, pepper, sugar and garlic increased or decreased as desired.

The finished Adschika tastes best chilled, and should therefore be kept in the refrigerator, where it holds about 2 weeks.

Of course it can also be preserved, then it holds at least two years. Process according to manufacture instructions. The boiling Adschika should then be filled into the jars, with screw caps that are closed tightly and turned upside down for about 1 day. To be on the safe side, we still pour a few drops of alcohol to seal the caps on the inside of the lid and ignite the alcohol. The lids are screwed on the burning glass (old fashioned trick).

16 one-cup servings (about 8 pints)

Cuisine:
"Eastern European"
Source:
"Southern Food recipes with easy tips"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"16 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 259 Calories; 14g Fat (47.2% calories from fat); 3g Protein; 33g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 291mg Sodium. Exchanges: 3 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates.

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

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