Sweet 'n' Sour Beet Salsa

Ingredients :

31 Ounces  Aunt Nellie's Ruby Red Sweet And Sour Harvard Beets -- (2 Jars) Rinsed, Drained And Chopped, Or Pickled Beets
11 1/2  Ounces  Mandarin Oranges -- (1 Can) Peeled And Diced, Or 2 Medium Oranges
4 Tablespoons  Chopped Scallions
4 Tablespoons  Minced Cilantro
2 Tablespoons  Fresh Lime Juice
2 Teaspoons  Minced Fresh Ginger
1/2 Teaspoon  Salt

Preparation Method :

1. In a medium bowl, combine all ingredients; blend gently.

2. Cover and refrigerate for about 30 minutes for flavors to develop.

Serves 32

Nutrition Facts Per Tablespoon:

9 calories,
0 g fat,
0 g saturated fat,
0 mg cholesterol,
2 g carbohydrates,
0 g protein,
29 mg sodium,
0 g fiber

Per Serving (excluding unknown items): 

22 Calories;
trace Fat (1.5% calories from fat);
trace Protein; 5g
Carbohydrate; 1g
Dietary Fiber; 0mg
Cholesterol; 106mg
Sodium.

Exchanges: 

1/2 Grain(Starch);
0 Vegetable;
0 Fruit.

Source: Chicago Sun Times
Formatted by : Chupa Babi
* Exported from MasterCook *

Thai Spring Roll Sauce

Ingredients :

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

Preparation Method :

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

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

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

Makes 2 /2 cups (10 one quarter cup servings)

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.

Source : Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2007

Formatted by : Chupa Babi

Cookery Club Quick Sweet and Sour Sauce

Ingredients :

2 ounces  brown sugar -- or 3/8 cup
2 ounces  malt vinegar -- or 3/8 cup
6 ounces  tomato sauce -- or ketchup, or 3/4 cup
8 ounces  pineapple chunks in juice -- (1 small can)
1 tablespoon  light soy
2  spring onions -- or green onions, sliced (optional)

Preparation Method :

Add all ingredients to a pot and simmer for 5 minutes . Garnish with spring onion.

AuthorNote : Basically you can make this in 5 minutes, just from store cupboard stuff. You don't even have to measure all the ingredients just use 1 part sugar, 1 part vinegar to 3 parts tomato sauce - then add flavour. So you can make as little or as much as you like! plus it tastes good.

Per Serving (excluding unknown items) : 

107 Calories;
trace Fat (1.0% calories from fat);
1g Protein;
28g Carbohydrate;
1g Dietary Fiber;
0mg Cholesterol;
415mg Sodium.

Exchanges : 

1/2 Vegetable;
1/2 Fruit;
1 Other Carbohydrates.

Source : Cordon Vert School
Formatted by : Chupa Babi
* Exported from MasterCook *

Poblano and Green Bell Pepper Sauce with Mint - 0 pts; 13g Carbohydrate; 3g Dietary Fiber;

Serving Size : 4

Yield: "2 cups"

Ingredients :

12 ounces poblano peppers -- (3 medium), cored, seeded, and cut into 8 pieces each
12 ounces green bell peppers -- (2 medium), cored, seeded, and cut into 8 pieces each
2 tablespoons fresh mint -- dill or cilantro, coarsely chopped
salt -- to taste

Preparation Method :

1. Microwave the poblanos and bell peppers in a tightly covered bowl for 5 minutes 30 seconds on high (100 %).

2. Cool completely under cold running water to stop the cooking and to set the color. Drain and pat dry.

3. In a food processor, puree the cooked peppers with the herb until a liquidy sauce forms. Taste, then season lightly with salt.

4. To serve hot, reheat in a saucepan over medium-high heat, stirring frequently; to serve cold, place in a tightly covered container and refrigerate until needed.

TIPS: This speckled, pistachio-green sauce has a fresh green pepper flavor, a tangy hotness, and the aroma of a newly mowed lawn. The sauce is light and frothy, yet highly textured. It is best made just before serving. Follow the precautions... for seeding hot peppers.

Serve with steamed or boiled vegetables, as a dressing for tomato slices or coleslaw, or as a topping for baked potatoes. Adds zest to sauteed or grilled [favorites] broiled or grilled [favorite]... Makes a good pasta sauce as well.

Per Serving (excluding unknown items):

54 Calories;
trace Fat (4.5% calories from fat);
2g Protein;
13g Carbohydrate;
3g Dietary Fiber;
0mg Cholesterol;
8mg Sodium.

Exchanges:

2 1/2 Vegetable.

Nutr. Assoc. : 0 0 0 0

Description: "0 pts"

Source: "100 Simple Sauces for Today's Healthy Home Cooking: Easy-to-Prepare Salsas, Relishes, Chutneys, Marinades, and Much More by Carl Jerome, Henry Holt & Co, 1997 [ISBN: 0-8050-4799-9]"

Formated by : Formatted by Chupa Babi "May 2009"