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Sunday, December 23, 2012

[Healthy_Recipes_For_Diabetic_Friends] Turkish Walnut and Red Pepper Spread - 28g Carbs, 2g Fiber

Turkish Walnut and Red Pepper Spread - 28g Carbs, 2g Fiber

Recipe By: Adapted from "The Turkish Cookbook," by Ilkin and Sheilah Kaufman (Interlink, 2010).
Serving Size: 6
Preparation Time: 0:00
Categories: Condiment - Lower Carbs

1 cup walnut halves -- toasted (see NOTE)
4 slices stale white bread -- (2-day-old) crusts removed, processed into crumbs and toasted for 3 to 5 minutes in a dry nonstick skillet over medium heat (2 1/2 to 3 cups) (4 to 5)
4 fire-roasted jarred red bell peppers -- chopped (may substitute 4 red bell peppers, stemmed, seeded and chopped)
3 medium cloves garlic -- finely chopped (3 to 4)
Sea salt
4 teaspoons pomegranate syrup -- (molasses) (may substitute 2 tablespoons freshly squeezed lemon juice mixed with 2 teaspoons light brown sugar)
4 teaspoons light brown sugar
6 tablespoons extra-virgin olive oil

Place the toasted walnuts in the bowl of a food processor and pulse to the consistency of bread crumbs.

Add the toasted bread crumbs and pulse to incorporate, then add the red bell peppers, garlic, salt to taste, pomegranate syrup, brown sugar and oil. Puree to form a coarse paste.

Transfer to a bowl or container with a tight-fitting lid and refrigerate until ready to serve.

NOTE: Toast the walnuts in a dry skillet over medium heat for 4 to 6
minutes until fragrant and lightly browned, shaking the skillet to keep the nuts from burning. Let cool completely.

Makes 2 cups (6 one-third cup mezze servings)

MAKE AHEAD: The spread can be refrigerated for up to 1 week.
When cookbook author Nur Ilkin was little, fresh red bell peppers were
available only during the summer. In the winter, her family made this dip with dried Aleppo peppers. It can be served with toasted bread, as part of a mezze or as an accompaniment to raw or cooked vegetables.

80 calories, 5g fat, 0g saturated fat, 0mg cholesterol, 70mg sodium, 8g carbohydrates, 0g dietary fiber, 2g sugar, 2g protein.

Cuisine: "Turkish"
Source: "The Washington Post."
S(Formatted by Chupa Babi): "Dec 2012"
Yield: "2 cups"
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Per Serving (excluding unknown items): 370 Calories; 26g Fat (62.1%
calories from fat); 8g Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 174mg Sodium

Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates