* Exported from MasterCook *
Spring Pea Bissara
Recipe By :Chef Ana Sortun, Oleana & Sofra [restaurants], Cambridge, MA
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons olive oil
1/4 cup chopped sweet onion -- s or shallots
1/4 teaspoon chopped garlic
2 cups fresh shelled peas
2 tablespoons chopped dill -- plus more for garnish
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
2 tablespoons chopped parsley
2 tablespoons walnut oil
1/4 teaspoon Aleppo red pepper flakes -- or 1/8 t. sweet paprika & 1/8 t. cayenne
Salt to taste
To garnish: -- Crushed toasted walnuts
Heat the olive oil in a sauté pan over medium heat. Add the onions and
garlic and sauté until soft, about 5 minutes.
Transfer the contents of the pan to a food processor. Add the peas, dill,
cilantro, mint, parsley, walnut oil, and Aleppo pepper. Pulse until the
mixture is chunky. Season to taste with salt.
Transfer the dip to a serving dish. Garnish with crushed walnuts and extra
dill. Serve with pita or crackers.
Yield: 6 to 8 servings an as appetizer
Ana Sortun's version of this North African dip is made with peas and a
variety of fresh herbs.
Cuisine:
"Moroccan"
Source:
"James Beard Foundation"
S(Formatted by Chupa Babi):
"June 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 80 Calories; 5g Fat (55.4% calories
from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 26079 0 0 0 0 0 0 0 0
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