Friday, December 30, 2011

[Healthy_Recipes_For_Diabetic_Friends] TexMex Chile Paste - 20g Carbohydrate; 3g Dietary Fiber

 


* Exported from MasterCook *

TexMex Chile Paste

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 large New Mexico or California red chile pods
3 cups water
2 large ancho chiles -- (2 to 3)
2 pasilla chiles
6 Guajillo chiles
2 adobo -- to 4, from canned chipotles

Remove stems from chiles. Tear chiles into 1/2-inch pieces and combine in a heatproof bowl. Bring water to boil. Pour water over chiles; stir well, then cover. Let stand for 2 hours, stirring occasionally. Drain chiles, reserving the liquid.

Puree the solids in a food processor until smooth. Press the puree through a fine sieve to remove any unprocessed seeds or tough bits of skin. Stir in reserved soaking liquid and adobo from the chipotles. Cover tightly and refrigerate or freeze until ready to use.

Substitute the paste in any recipe calling for powdered chile, using about 1 cup of paste for each 1/3 cup of powder. However, you CANNOT substitute 1/3 cup powder in a recipe calling for 1 cup of chile paste.

Makes around 3 cups chile paste (12 one-quarter cup servings)

Cuisine:
"TexMex"
Source:
"Recipe Goldmine"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 114 Calories; 3g Fat (21.4% calories from fat); 4g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 77mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 1/2 Fat.

Nutr. Assoc. : 4218 0 2050 0 0 1304

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[Healthy_Recipes_For_Diabetic_Friends] Sweet Peppper Confit - 2g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Sweet Peppper Confit

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra virgin olive oil
2 cups red bell pepper -- yellow or orange bell pepper, stemmed, seeded and thinly sliced
5 cloves garlic -- thinly sliced
2 tablespoons marjoram -- finely chopped ( or thyme)
sea salt and freshly ground pepper

Heat olive oil in a large sauté pan over medium-low heat. Add rest of ingredients and toss to coat.

Continue cooking for 25-30 minutes, tossing frequently, until peppers and garlic are super soft and slightly gilded.

Store, refrigerated, in a tightly sealed container for up to a week.

Makes 1 cup (16 one-tablespoon servings)

Summer vegetable confits, like this one from sweet peppers and garlic, are exceptionally versatile in the kitchen; the ultimate summer convenience food

Source:
"Nourish Network"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 37 Calories; 3g Fat (80.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0

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Re: [Healthy_Recipes_For_Diabetic_Friends] Relish for Black Eyed Peas - 1 pts plus; 12g Carbohydrate; 2g Dietary Fiber

 

plz dont post ur recipes...i m nor interested-thanx

________________________________
From: Chupa Babi <recetta@yahoo.com>
To: Vegetarian-MC-Recipes <Vegetarian-MC-Recipes@yahoogroups.com>
Sent: Friday, 30 December 2011 10:02 PM
Subject: [Healthy_Recipes_For_Diabetic_Friends] Relish for Black Eyed Peas - 1 pts plus; 12g Carbohydrate; 2g Dietary Fiber


 

* Exported from MasterCook *

Relish for Black Eyed Peas

Recipe By :Margaret Anderson Hipp, Little Rock Arkansas Junior League
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tomato -- seeded and chopped
1 medium onion -- chopped
1 medium cucumber -- seeded and chopped
1/4 cup tomato ketchup
1/2 cup vinegar

Pour the ketchup and vinegar over the chopped vegetables. Let this marinate overnight in refrigerator befoe serving, Keep in covered jar.

Serve over steaming hot black-eyed peas.

Makes 2 cups

Cuisine:
"Southern USA"
Source:
"Fast and Delicious Recipes"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 46 Calories; trace Fat (4.8% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 183mg Sodium. Exchanges: 1 Vegetable; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 774 0

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

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[Healthy_Recipes_For_Diabetic_Friends] Sweet Onion Watermelon Salsa - 1 pts plus; 13g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Sweet Onion Watermelon Salsa

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup orange marmalade
1/4 cup chopped fresh cilantro
1/4 cup finely chopped jalapeno -- seeded
2 tablespoons white vinegar
1 garlic clove -- minced
1/2 teaspoon salt
2 cups seeded and chopped watermelon
1 cup chopped sweet onion
1 cup peeled, seeded, and chopped orange sections

In a large bowl, add the orange marmelade, cilantro, jalapeno, vinegar, garlic, and salt and stir to coat. add the watermelon, onion, and orange sections and toss gently. Refrigerate for at least 30 minutes before serving.

Makes 4 1/2 cups (9 one-half cup servings)

AuthorNote: serve this tangy mixture with tortilla chips or alongside [favorites].

ChupaNote: I prefer rice vinegar to white vinegar. Or if you want a stronger fruit note, 1 tablespoon lemon juice, 1 1/2 teaspoons lime juice, 1 1/2 teaspoons unsweetened orange or Mandarin juice.

Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"4 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 51 Calories; trace Fat (3.4% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 125mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 920198 0 0 0 905477 0 901013

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[Healthy_Recipes_For_Diabetic_Friends] Substitute for Hoisin Sauce - 4g Carbohydrate; trace Dietary Fiber

 


* Exported from MasterCook *

Substitute for Hoisin Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup thick barbecue sauce
3 tablespoons molasses
1 tablespoon soy sauce
Chinese Five-Spice powder -- to taste.

Mix the ingredients together. Keep refrigerated. Add a few drops of hot red pepper sauce if you want it spicy.

Makes 1 cup (16 one-tablespoon servings)

Adapted from "The Food Substitutions Bible" by David Joachim (Robert Rose).

AuthorNote: Hoisin sauce is a condiment that's often referred to as an Asian barbecue sauce.
It has the consistency of a thick commercial barbecue sauce and is made of soybeans, garlic, chiles, spices and sometimes Chinese Five-Spice powder.
It can be used as a dipping sauce for [favorite] wings, as a marinade for [any favorite] or as a base for a stir-fry sauce. If using for a stir-fry sauce, thin it with broth.
A 9-ounce bottle of hoisin sauce costs less than $3 at most groceries and is found in the ethnic aisle. Once opened, it will keep several months.

Cuisine:
"Asian"
Source:
"Detroit Free Press"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 20 Calories; trace Fat (9.7% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 161mg Sodium. Exchanges: 0 Vegetable; 1/2 Other Carbohydrates.

Nutr. Assoc. : 85 0 0 4172

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[Healthy_Recipes_For_Diabetic_Friends] Spinach Basil and Walnut Soup - 4g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Spinach Basil and Walnut Soup

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
1/4 cup butter -- 1/2 stick
1 garlic clove
1/4 cup grated Parmesan cheese
1/3 cup chopped walnuts
20 fresh basil leaves -- medium to large
6 cups broth
1 pound spinach -- trimmed and torn into bite-size pieces
salt and freshly ground black pepper -- to taste

In a blender or food processor, combine the oil, butter, garlic, and Parmesan and blend until smooth. Add the walnuts and basil and blend until the mixture is vivid green, then transfer to a small bowl.

Heat the broth in a saucepan over medium heat. When the broth bubbles gently, slowly add the basil paste, whisking constantly.

Stir in the spinach and cook briefly over medium heat, until the spinach is wilted. Season with salt and pepper and serve immediately with additional Parmesan.

Makes 6 servings.

AuthorNote: This soup derives its flavor and slightly thickened consistency from a walnut, garlic, and basil paste - a version of the popular pesto sauce.

Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 222 Calories; 22g Fat (84.2% calories from fat); 5g Protein; 4g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 Fat.

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

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[Healthy_Recipes_For_Diabetic_Friends] Ruby Coleslaw with Caraway Dressing - 5g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Ruby Coleslaw with Caraway Dressing

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad:
1/2 medium red cabbage -- trimmed, cored, and grated
1/3 cup finely chopped Bermuda onion
5 radishes -- grated
Dressing:
1/2 cup mayonnaise
1/2 cup plain yogurt
2 teaspoons Dijon-style mustard
1 tablespoon sugar
2 teaspoons caraway seeds
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

For salad: in a salad bowl, combine the cabbage, onion, and radishes.

For the dressing: put all of the ingredients into a small bowl and whisk to blend.

Pour the dressing over the salad and toss to cover. Chill before serving.

Makes 6 servings.

Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; 16g Fat (85.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 314mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 920034 0 0 0 0 0 0 0 0 0

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