Moderator Note: Fig and sugar... use only if you know you can handle the sugars in this!
Fig Mustard - Persian - 28g Carbs, 3g Fiber - 4 pts
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 20%) - Vegan
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 Carbs
Fig Mustard - Persian - 28g Carbs, 3g Fiber - 4 pts
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 20%) - Vegan
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 Carbs
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
.
__,_._,___
No comments:
Post a Comment