วันศุกร์ที่ 30 ธันวาคม พ.ศ. 2554

(Weight-Watchers-Recipes) Peel-a-Pound Cabbage Soup with Turkey - 3 pts plus; 13g Carbohydrate; 4g Dietary Fiber

 


* Exported from MasterCook *

Peel-a-Pound Cabbage Soup with Turkey

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Fowl/Poultry LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
WW

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound green cabbage -- cut into bite-sized pieces
1 green bell pepper -- chopped
2 stalks celery -- chopped
2 medium onions -- chopped
8 tomatoes -- peeled and chopped. or 1 can (15 ounces) whole tomatoes with liquid, chopped
3 teaspoons bouillon Granules -- or 3 bouillon cubes
1 teaspoon celery seeds
1 teaspoon dried basil
2 teaspoons dried oregano
1/2 teaspoon garlic powder
salt and freshly ground black pepper -- to taste
2 cups diced cooked turkey -- or beef

In a large saucepan or stockpot, combine all of the ingredients and add water to cover. Bring the liquid to a boil over medium heat, then reduce the heat simmer for about 1 hour. Serve hot.

Makes 6 to 8 servings.

AuthorNote: A perfect use for leftover turkey.

Soup-Herb Advice: use dried herbs if your soup is going to cook for a long time. Fresh herbs are excellent for garnish.

Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 128 Calories; 2g Fat (15.5% calories from fat); 15g Protein; 13g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 219mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fat.

Nutr. Assoc. : 2415 0 0 0 0 0 0 0 0 0 0 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Chinese Cabbage Soup with Pork - 4 pts plus; 3g Carbohydrate; 1g Dietary Fiber

 

Works great with ground turkey too; or ground mixed leftovers.
* Exported from MasterCook *

Chinese Cabbage Soup with Pork

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces shirataki noodles -- or other translucent ("cellophane") noodles
6 cups chicken broth
1 egg
1/2 pound ground pork
1 teaspoon sherry
1/2 teaspoon freshly grated ginger root -- peeled
1/2 teaspoon salt
6 scallions -- thinly sliced and separated into green and white parts
1 medium Chinese cabbage

Put the noodles into a large bowl. Pour boiling water over the noodles to cover and set aside for 10 minutes.

Pour the broth into a large saucepan and bring to a boil.

In a separate bowl, beat the egg. Add the ground pork, sherry, ginger, salt, and white parts of the scallions and stir to combine. Take up by the teaspoonfuls and shape into meatballs. Carefully put the meatballs into the boiling broth.

Reduce the heat so that the broth bubbles gently. Cook, uncovered, for 10 minutes, and as foam forms on the surface, remove it with a slotted spoon or skimmer.

Slice across the cabbage, cutting it into inch-wide pieces. Add the pieces to the bubbling broth. stir in the scallion greens and cook for 10 minutes, or until the cabbage is tender but still crisp.

Drain the noodles and add them to the soup. Heat through.

Makes 6 servings.

AuthorNote: a light meal that can be ready in less than 30 minutes.

Cuisine:
"Asian"
Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 159 Calories; 10g Fat (59.9% calories from fat); 13g Protein; 3g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 984mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Apple Curry Soup with Chicken - 4 pts plus; 17g Carbohydrate; 3g Dietary Fiber

 

An elegant use for leftover bits of meat; substitute out the chicken with any bits of leftovers you may have.                     
* Exported from MasterCook *

                      Apple Curry Soup with Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Fowl/Poultry                    LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 30%)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  butter
  2              large  apples -- cored and diced
  2             medium  onions -- diced
  1           teaspoon  all purpose flour
     1/2      teaspoon  curry powder
  2               cups  chicken broth
     1/4      teaspoon  salt
     1/4      teaspoon  cayenne pepper
  1                cup  dry white wine
     1/2           cup  diced cooked chicken

In a saucepan over medium heat, melt the butter. Add the apples and onions and saute until soft. Sprinkle the flour and curry into the pan, stir to blend, and continue cooking for about 3 minutes. Add the remaining ingredients except the chicken, and simmer for 15 minutes. Set aside for 10 minutes to cool. In a blender or food processor, puree the mixture until smooth, in batches. Return the soup to the saucepan and warm on low heat until ready to serve. Add the chicken, stir, and heat until warmed through.

Serves 4

Source:
  "The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
  "Dec 2011"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 179 Calories; 5g Fat (28.6% calories from fat); 9g Protein; 17g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 562mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Wild Rice Savory Cobbler Crust Batter - 2 pts plus; 13g Carbohydrate; trace Dietary Fiber

 

Use this over your favorite Pot Pies, instead of a rolled crust or on Sheperd's Pie instead of mashed potatoes. Or just toss all you leftover bits in with some cream of whatever-your-favorite and some broth to thin, put this crust on top and you've made dinner AND cleaned out the fridge!
* Exported from MasterCook *

Wild Rice Savory Cobbler Crust Batter

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pouch ready-to-serve long-grain and wild rice mix -- (8.8-oz.)
1 cup all-purpose baking mix
3/4 cup milk
1 large egg -- lightly beaten

Stir together rice and baking mix in a large bowl. Make a well in center of mixture, and stir in milk and egg just until moistened. Use immediately.

To use: Spoon Wild Rice Crust Batter immediately over hot filling mixture. Bake at 425° for 35 to 40 minutes or until crust is golden brown and cooked through.

Note: For testing purposes only, we used Uncle Ben's Long Grain & Wild Ready Rice.

Yield: Makes 1 (13- x 9-inch) crust

Source:
"Southern Living, JANUARY 2009"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"1 13x9-inch crust"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 84 Calories; 2g Fat (25.0% calories from fat); 3g Protein; 13g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 222mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat.

Nutr. Assoc. : 1523 27230 0 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Sweet Onion Watermelon Salsa - 1 pts plus; 13g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Sweet Onion Watermelon Salsa

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup orange marmalade
1/4 cup chopped fresh cilantro
1/4 cup finely chopped jalapeno -- seeded
2 tablespoons white vinegar
1 garlic clove -- minced
1/2 teaspoon salt
2 cups seeded and chopped watermelon
1 cup chopped sweet onion
1 cup peeled, seeded, and chopped orange sections

In a large bowl, add the orange marmelade, cilantro, jalapeno, vinegar, garlic, and salt and stir to coat. add the watermelon, onion, and orange sections and toss gently. Refrigerate for at least 30 minutes before serving.

Makes 4 1/2 cups (9 one-half cup servings)

AuthorNote: serve this tangy mixture with tortilla chips or alongside [favorites].

ChupaNote: I prefer rice vinegar to white vinegar. Or if you want a stronger fruit note, 1 tablespoon lemon juice, 1 1/2 teaspoons lime juice, 1 1/2 teaspoons unsweetened orange or Mandarin juice.

Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"4 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 51 Calories; trace Fat (3.4% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 125mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 920198 0 0 0 905477 0 901013

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Relish for Black Eyed Peas - 1 pts plus; 12g Carbohydrate; 2g Dietary Fiber

 


* Exported from MasterCook *

Relish for Black Eyed Peas

Recipe By :Margaret Anderson Hipp, Little Rock Arkansas Junior League
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tomato -- seeded and chopped
1 medium onion -- chopped
1 medium cucumber -- seeded and chopped
1/4 cup tomato ketchup
1/2 cup vinegar

Pour the ketchup and vinegar over the chopped vegetables. Let this marinate overnight in refrigerator befoe serving, Keep in covered jar.

Serve over steaming hot black-eyed peas.

Makes 2 cups

Cuisine:
"Southern USA"
Source:
"Fast and Delicious Recipes"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 46 Calories; trace Fat (4.8% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 183mg Sodium. Exchanges: 1 Vegetable; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 774 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Pakistani Rice - 5 pts plus

 

                     
* Exported from MasterCook *

                              Pakistani Rice

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 15%)
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5                     whole cloves
  5                     coriander seeds
     1/4      teaspoon  cumin seeds
     1/4      teaspoon  whole peppercorns
  2                     cinnamon sticks -- 3-inches long
  2                     bay leaves
  3               cups  stock
  1 1/2           cups  rice
  2               cups  peas
  1         tablespoon  butter
     1/4           cup  minced parsley -- to garnish

Grind the cloves, coriander seeds, cumin seeds, peppercorns, cinnamon sticks, and bay leaves with a mortar and pestle (or with a rolling pin) and place in a 4-inch square piece of cheesecloth. Tie shut.

In a medium saucepan over medium heat, bring the stock to a boil. Add the rice and the cheesecloth of herbs and spices; reduce the heat to low, stir, and cook for about 18 minutes. Meanwhile, in another saucepan, cook the peas with butter.

When the rice is soft, remove the cheesecloth and add the peas. Toss with lemon juice and garnish with parsley.

Makes 8 servings, as side dish.

ChupaNote: Add 1 cup minced carrots to the stock with the spices. Use 1/2 cup minced parsley and add 1/4 cup minced cilantro, and 1/4 cup minced mint. Sprinkle the finished dish with a generous handful of pistachios.

Cuisine:
  "Central Asia"
Source:
  "The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
  "Dec 2011"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 202 Calories; 3g Fat (14.1% calories from fat); 5g Protein; 40g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 31mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Lentil Brown Rice Soup - 6 pts plus

 

                     
* Exported from MasterCook *

                          Lentil Brown Rice Soup

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowFat (Less than 5%)
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  brown rice
  1                cup  dried lentils
  1                     onion -- chopped
     1/2           cup  chopped celery
  2                     carrot -- peeled and sliced
  1           teaspoon  dried basil
     1/2      teaspoon  dried oregano
     1/2      teaspoon  dried thyme
  1                     bay leaf
  3               cups  broth
  1                can  crushed tomatoes -- with liquid (14 ounces)
  1         tablespoon  cider vinegar
                        salt & freshly ground pepper -- to taste

In a large stockpot or Dutch oven, combine the rice, lentils, onion, celery, carrots, basil, oregano, thyme, bay leaf, broth, and tomatoes. Bring to a boil and reduce the heat. Cover and simmer for 1 hour, or until the lentils and rice are tender. Remove and discard the bay leaf. Stir in the vinegar and season with salt and pepper.

Makes 6 servings.

Source:
  "The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
  "Dec 2011"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 218 Calories; 1g Fat (4.4% calories from fat); 12g Protein; 42g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 35mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Hot and Spicy Black Eyed Peas - 4 pts plus; 33g Carbohydrate; 6g Dietary Fiber

 

                     
* Exported from MasterCook *

                      Hot and Spicy Black Eyed Peas

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                LowFat (Less than 10%)          Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking spray
     1/2           cup  chopped onion
     1/2           cup  chopped green bell pepper
  1                can  black-eyed peas -- (15.8-ounce) undrained
  1                can  no-salt-added stewed tomatoes -- (14 1/2-ounce) undrained
  1         tablespoon  low-sodium soy sauce
  1           teaspoon  dry mustard
  1           teaspoon  liquid smoke
     1/2      teaspoon  chili powder
     1/2      teaspoon  black pepper
     1/8      teaspoon  ground red pepper
  1         tablespoon  minced fresh parsley

1. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion and bell pepper; cook, stirring constantly, until crisp-tender. Add peas and next 7 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Sprinkle with parsley.

Yield:  4 servings (serving size: 3/4 cup)

CALORIES 158 (7% from fat); FAT 1.3g (sat 0.3g,mono 0.0g,poly 0.0g); IRON 0.0mg; CHOLESTEROL 0.0mg; CALCIUM 0.0mg; CARBOHYDRATE 27.5g; SODIUM 120mg; PROTEIN 10.4g; FIBER 3.4g

Source:
  "Oxmoor House, Jan 2001"
S(Formatted by Chupa Babi):
  "Dec 2011"
Yield:
  "3 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 177 Calories; 1g Fat (4.2% calories from fat); 11g Protein; 33g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 182mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 213 0 0 0 0 0 0 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Garden Relish - 4 pts plus

 

                     
* Exported from MasterCook *

                              Garden Relish

Recipe By     :
Serving Size  : 40    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowFat (Less than 5%)           Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  chopped onion
  4               cups  coarsely chopped cabbage
  5               cups  coarsely chopped green bell pepper
  3               cups  coarsely chopped red bell pepper
     1/2           cup  pickling salt
  6               cups  sugar
  1         tablespoon  celery seed
  2        tablespoons  mustard seeds
  1 1/2      teaspoons  turmeric
  4               cups  apple cider vinegar

Combine the coarsely chopped vegetables in a large bowl, sprinkle with the salt, and set aside overnight.

Rinse and drain the vegetables, discarding the liquid.

Put the vegetables into a large stockpot.

In a large bowl, combine the remaining ingredients with 2 cups of water, whisk to blend, and then pour over the vegetables. Heat to boiling and simmer for 3 minutes.

Remove from the heat. Pack into sterilized jars, seal and process.

Makes 5 quarts

Source:
  "The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
  "Dec 2011"
Yield:
  "5 quarts"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 139 Calories; trace Fat (1.9% calories from fat); 1g Protein; 35g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1132mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates.

Nutr. Assoc. : 0 0 20088 20088 3829 0 0 0 0 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:

(Weight-Watchers-Recipes) Fruit Salsa with Thai Basil - 1 pts plus; 8g Carbohydrate; 1g Dietary Fiber

 


* Exported from MasterCook *

Fruit Salsa with Thai Basil

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Thai basil leaves -- to 12 leaves
2 cups diced mango
1/2 cup diced chopped sweet onion -- such as Vidalia
1 small hot chile pepper -- such as serrano or jalapeno, seeded and chopped
1 tablespoon fresh lime juice
1/4 teaspoon salt

Stack the basil leaves, then roll them up together along their length. Thinly slice the leaves across the width of the roll (julienne the basil the leaves).

Put all of the ingredients into a medium bowl and toss to mingle. Cover and refrigerate for at least 10 minutes before serving.

Makes 2 cups

AuthorNote: serve atop [favorites] or as a tortilla chip dip. Instead of mango, you can use cantaloupe or pineapple.

ChupaNote: I like this recipe with papaya and shallots. Add a handful of chopped fresh cilantro.

Source:
"The Old Farmer's Almanac Garden-Fresh Cookbook, Yankee Publishing, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 32 Calories; trace Fat (3.5% calories from fat); trace Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 0 Fat.

Nutr. Assoc. : 902153 4088 920199 920103 0 0

__._,_.___
Recent Activity:
*************************************************************
As for me and my house, we will serve the Lord! Joshua 24:15

Gwyn Grega
Group Owner/Moderator
MARKETPLACE

Stay on top of your group activity without leaving the page you're on - Get the Yahoo! Toolbar now.

.

__,_._,___
เขียนโดย ที่ ไม่มีความคิดเห็น:
สมัครสมาชิก: บทความ (Atom)