Food in Wrappers, 2

How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the rest of the week. That’s it. Simple way to lose weight and be healthier.                                                                                                                                  Welcome to Vilma who is now Following.

Here is a continuation of our series of foods from around the world which consist of meat/vegetables wrapped in something  — sort of the early idea of a ‘wrap‘.  This worldwide culinary occurrence is seen today in meals from New Mexican burritos, Danish cabbage rolls, and Haitain pate.  How interesting it is to me that such diverse cultures should share the same idea and interpret it in such diverse ways.  Food is fascinating. Cuisine is creative. Even on a Fast Day.

breakfast burrito

Breakfast Burrito: 225 calories 12 g fat 3.5 g fiber 11.7 g protein  29.4 g carbs 108 mg Calcium NB: The food values shown are for the tortilla, egg filling, and the fruit, not for the optional beverages.   Inspired by breakfasts enjoyed at the Frontier Restaurant in Albuquerque, N.M., this has all the tastes of the Southwest in a filling yet low-calorie meal.                                                 corn tortilla + 2-oz egg    + roasted green chiles, available canned   +   carne                                  adovada + oregano/ Mexican oregano   + cheddar cheese + apple                                                                                                                                                                                           See the full recipe posted on June 26, 2016 in Street Food

Danish Stuffed Cabbage

Danish Stuffed Cabbage:  282 calories  5.7 g fat  5.7 g fiber  35 g protein  25 g carbs  125 mg Calcium  PB GF  Craig Claiborne’s NY Times International Cookbook provided this recipe. Its history involves a Swedish king and the Ottoman Empire. Very royal origin for a common meal found all over, where cabbages are grown.                                                              turkey meat +  pork meat + veal +  fresh bread crumbs + milk  + egg white+                                                                                                                                       sage + salt + pepper  + whole cabbage leaves +  pickled beets + dab of mustard                                                                                      See the full recipe posted on 14-October-2018 in Diocletian.

Haitian Chicken Pate

Haïtian Chicken Pate Filling:   makes ~2 cup        1 Tbsp = 10 calories                                           One, as shown, wrapped in puff pastry:   64 calories  4.0 g fat  0.4 g fiber  1.2 g protein  6.4 g carbs   2.3 mg Calcium                                               1 habañero pepper                                                                                                                          ¼ cup chopped onion   + 2 tsp garlic, minced                                                                                                                                                                                                                                                                           ½ pound ground chicken                                                                                                               ¼ cup shredded carrot                                                                                                                     2 tsp no-salt tomato paste                                                                                                                      2 tsp lime juice   + 1 tsp cider vinegar                                                                                                                                                                                                                                                                                1 Tbsp chopped scallion  + 1 Tbsp chopped parsley  + 1 tsp fresh thyme leaves                                                                                                                                                                                                                                                                   ½ tsp pepper + ¼ tsp salt + 1/8 tsp ground clove + 1/8 tsp ground nutmeg                              Cut the pepper lengthwise and scrape the seeds out of one half. Chop both halves. Prepare a mise en place. You will be adding ingredients at rapid intervals, so do the prep now. Spritz a non-stick skillet with non-stick spray. Saute the pepper, onion, and garlic for 3 minutes until tender. Add the chicken and cook 5 minutes, stirring often. Add carrot and cook for 2 minutes. Add tomato paste and stir constantly for one minute. Pour in the lime juice and vinegar, then stir and add the scallion and all the seasonings. Stir, take off heat, and cool. Run it all through the food processor. Use in omelettes, bakes, quiches. Wrap in wonton wrappers or roll out purchased puff pastry and cut into 20 squares. Use 1 Tbsp filling per square, seal edges and bake at 400 F for 15 minutes.  Look for it in Toussant’s Rebellion when the foods from Haïti will be featured.

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