By Annouk Mamalia-Van De Voorde
Ebook by means of Mamalia-Van De Voorde, Annouk
Read or Download Quick and Easy Low-Fat Recipes from Around the World PDF
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Additional info for Quick and Easy Low-Fat Recipes from Around the World
Potato, diced 2 oz. chopped onions 2 oz. chopped leeks 1 tsp. chicken seasoning Salt and freshly ground pepper 1 tbsp. minced fresh parsley 1 tbsp. butter Pinch of fresh dill 3/4 cup evaporated skim milk Sprig of cilantro or parsley for garnish (if desired) 1. In a medium skillet combine the first 4 ingredients with 1 cup water. Cook slowly, covered, for about 12 to 15 minutes, or until the vegetables are tender. The liquid should be somewhat reduced. 2. Add the salt and pepper to taste, parsley, butter and dill.
Drained and pureed canned chickpeas, or garbanzo beans 1/4 cup grated Parmesan cheese 1 tbsp. pine nuts 1 1/2 tsp. minced garlic 1/4 tsp. salt 1/4 tsp. freshly ground pepper 2 cups fettuccine, cooked al dente in boiling salted water and kept warm (save the liquid) 31 1. In a blender jar combine the basil, oil, chickpea puree, cheese, pine nuts, garlic, salt and pepper. Whirl until smooth, adding 2 tablespoons or more of the salted water if the consistency is too thick. It should resemble a thick puree but remain pourable.
4. Dust with the pepper and drizzle with the lemon juice. 236 grams Percentage of Calories Front Fat: 30% A pickled appetizer from an exotic country. It works with jicama as well and is a refreshing change from the plain carrot stick. 1 lb. raw turnips Red wine vinegar 2 whole cloves Pinch of ground cumin 1 tsp. salt Beet juice (save the beets for soup or salad) 1 tsp. olive oil 1. Peel the turnips and cut into sticks the size of thin french fries. Arrange in a large glass dish and pour in just enough vinegar to cover the turnips.