* Exported from MasterCook * Sweet Pepper and Onion Relish With Pine NutsRecipe By :Serving Size : 8 Preparation Time :0:00Categories : Condiment LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 25%) Veggie Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 teaspoon olive oil Cooking spray 8 cups vertically sliced Vidalia onions -- or other sweet onion (about 13/4 pounds) 1 1/2 cups roasted red bell pepper strips 3/4 teaspoon dried thyme 2 tablespoons pine nuts -- toasted 1 1/2 tablespoons rice vinegar 1 tablespoon honey 1/4 teaspoon salt 1/8 teaspoon coarsely ground black pepperHeat oil in large nonstick skillet coated with cooking spray over medium
heat. Add the onion, bell pepper and thyme; cook for 25 minutes or untilgolden brown, stirring frequently. Remove from heat. Add pine nuts and the remaining ingredients, and stirwell. Serve at room temperature. Yield: 2 cups (serving size: 1/4 cup). Per serving: 74 calories; 1.9 g fat (0.3 g saturated fat; 23 percentcalories from fat); 13.6 g carbohydrates; 0 mg cholesterol; 78 mg sodium;2 g protein; 2.6 g fiber. Spread goat cheese on sourdough bread, then slather some of this relish ontop. The relish is also good on sandwiches or on top of grilled[favorites]. Adapted from Cooking Light magazine. Source: "Detroit News, Sept 20, 2001"S(Internet Address): "Oct 2012"Yield: "2 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 75 Calories; 2g Fat (20.9% caloriesfrom fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 71mg Sodium. Exchanges: 0
Grain(Starch); 0 Lean Meat; 2Vegetable; 1/2 Fat; 0 Other Carbohydrates.Nutr. Assoc. : 0 0 927175 0 0 0 0 0 0 0
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