Aztec Soup
In my cookbook organizing I found this one. I
think it would be good for diabetics
* Exported from MasterCook *
Aztec Onion and Lime Soup with Blue Corn Dumplings
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Onion Soup:
3 tablespoons corn oil
4 medium yellow onions — thinly sliced
5 garlic cloves — finely chopped
2 serrano chiles — seeded and chopped fine (2 to 3)
1 large tomato — peeled, seeded and chopped
5 cups chicken stock
1/4 cup lime juice
1 tablespoon finely grated lime zest
salt and freshly ground black pepper to taste
Blue Corn Dumplings:
1 cup blue corn flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1 egg
1/2 cup milk
2 tablespoons finely chopped cilantro
Preparation:
Over low heat, warm the corn oil in a large heavy
pot (preferably one that can be carried to the
table). Add the onions and stir to coat them with
oil. Cover and cook them slowly for 20 minutes.
Uncover the pot and raise the heat to moderate.
Stir in the garlic and serrano chile and sauté
for 2 minutes. Then add the tomato and continue
to cook, stirring for 1 more minute.
Add the stock, lime juice and zest and salt and
pepper. Bring the soup to a boil. Lower the heat
and simmer, uncovered, for 30 minutes.
Meanwhile, prepare the Blue Corn Dumplings. Sift
the corn flour, baking powder and salt into a
medium-sized bowl. Using your fingers, two
knives, or a pastry cutter, cut in the vegetable
shortening until the mixture resembles fine crumbs.
In a small bowl, beat together the egg and milk.
Add the cilantro. Gradually stir the egg mixture
into the corn flour mixture, adding only enough
of the egg to moisten the flour thoroughly. The
dough should not be too wet. Depending on the
size of the egg, you may not need to use it all.
When the soup has cooked for 30 minutes, drop the
dough into the simmering broth a tablespoon at a
time to make a dozen dumplings. Cover the pot
with a tight-fitting lid, and steam the dumplings
for 15 minutes. Keep the soup at a low bubble,
and do not lift the lid while the dumplings are cooking.
Bring the cooking pot to the table and serve the
soup hot in Mexican-style bowls, with two dumplings floating in each.
Source:
"Source: Better Homes and Gardens"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1088
Calories; 78g Fat (66.3% calories from fat); 22g
Protein; 67g Carbohydrate; 10g Dietary Fiber;
229mg Cholesterol; 14000mg Sodium. Exchanges: 1
Lean Meat; 8 1/2 Vegetable; 1/2 Fruit; 1/2
Non-Fat Milk; 14 1/2 Fat; 0 Other Carbohydrates.
NOTES :
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
May 30th, 2003 at 2:00 pm
Oh My. This sounds good.
Tammie
——-Original Message——-
In my cookbook organizing I found this one. I
think it would be good for diabetics
* Exported from MasterCook *
Aztec Onion and Lime Soup with Blue Corn Dumplings
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Onion Soup:
3 tablespoons corn oil
4 medium yellow onions — thinly sliced
5 garlic cloves — finely chopped
2 serrano chiles — seeded and chopped fine (2 to 3)
1 large tomato — peeled, seeded and chopped
5 cups chicken stock
1/4 cup lime juice
1 tablespoon finely grated lime zest
salt and freshly ground black pepper to taste
Blue Corn Dumplings:
1 cup blue corn flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
1 egg
1/2 cup milk
2 tablespoons finely chopped cilantro
Preparation:
Over low heat, warm the corn oil in a large heavy
pot (preferably one that can be carried to the
table). Add the onions and stir to coat them with
oil. Cover and cook them slowly for 20 minutes.
Uncover the pot and raise the heat to moderate.
Stir in the garlic and serrano chile and sauté
for 2 minutes. Then add the tomato and continue
to cook, stirring for 1 more minute.
Add the stock, lime juice and zest and salt and
pepper. Bring the soup to a boil. Lower the heat
and simmer, uncovered, for 30 minutes.
Meanwhile, prepare the Blue Corn Dumplings. Sift
the corn flour, baking powder and salt into a
medium-sized bowl. Using your fingers, two
knives, or a pastry cutter, cut in the vegetable
shortening until the mixture resembles fine crumbs.
In a small bowl, beat together the egg and milk.
Add the cilantro. Gradually stir the egg mixture
into the corn flour mixture, adding only enough
of the egg to moisten the flour thoroughly. The
dough should not be too wet. Depending on the
size of the egg, you may not need to use it all.
When the soup has cooked for 30 minutes, drop the
dough into the simmering broth a tablespoon at a
time to make a dozen dumplings. Cover the pot
with a tight-fitting lid, and steam the dumplings
for 15 minutes. Keep the soup at a low bubble,
and do not lift the lid while the dumplings are cooking.
Bring the cooking pot to the table and serve the
soup hot in Mexican-style bowls, with two dumplings floating in each.
Source:
"Source: Better Homes and Gardens"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1088
Calories; 78g Fat (66.3% calories from fat); 22g
Protein; 67g Carbohydrate; 10g Dietary Fiber;
229mg Cholesterol; 14000mg Sodium. Exchanges: 1
Lean Meat; 8 1/2 Vegetable; 1/2 Fruit; 1/2
Non-Fat Milk; 14 1/2 Fat; 0 Other Carbohydrates.
NOTES :
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Visit your group "Healthy_Recipes_For_Diabetic_Friends" on the web.
June 15th, 2003 at 2:05 pm
I think it would be probably for 6 but Mastercook is infamous for
incorrect values. I would cut down the fat by using pan spray and egg
beaters instead of the egg. You could also use skim milk. As for the
dumplings I don’t know how to cut down the carbs but the blue
cornmeal has a lot of fiber which would be helpful.