1 large red bell pepper, roasted, seeded and peeled.
3 green apples
2 med or 1 large jicama
1 tablespoon fresh parsley, chopped (optional)
3 tablespoons tarragon vinegar or balsamic vinegar of the tarragon vinegar is unavailable.
6 tablespoons rice vinegar
3 tablespoons honey
Salt and Freshly ground white pepper to taste
Roast, peel and seed red pepper and cut into julienne strips. Peel, core and cut apples into matchstick-size pieces Peel and cut jicama into matchsticks. (I use mandolin for last two items on finest matchstick setting)
Combine red pepper, apple, jicama, parsley, vinegars, honey, salt and white pepper. Toss until well mixed. Serve cold and crispy.
Tuesday, December 1, 2009
Cloud Nine Fondue
1 14oz can sweetened condensed milk
1 10oz jar Marshmallow Creme
1/2 cup milk
1 teaspoon vanilla or almond extract
1 12 oz package semisweet chocolate chips
Combine all ingredients in a heavy saucepan. Cook slowly until well blended and creamy.
Makes 4 cups
Serve in a chafing dish over hot water.
Suggested dippers: Pineapple chunks, orange slices, banana slices, apple slices, marshmallows, chunks of angel food cake.
1 10oz jar Marshmallow Creme
1/2 cup milk
1 teaspoon vanilla or almond extract
1 12 oz package semisweet chocolate chips
Combine all ingredients in a heavy saucepan. Cook slowly until well blended and creamy.
Makes 4 cups
Serve in a chafing dish over hot water.
Suggested dippers: Pineapple chunks, orange slices, banana slices, apple slices, marshmallows, chunks of angel food cake.
Sloppy Joes with Corn
Total Time: 45 minutes
1 teaspoon canola oil
1 cup finely chopped green bell pepper
2 garlic cloves, minced
1 1/2 lbs lean ground beef
1 6oz can no salt added tomato paste
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon sea salt
1 14oz can fat free less sodium chicken broth
1 15 oz can no salt added corn, rinsed and drained OR substitute frozen corn
6 whole wheat hamburger buns, toasted
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; saute 3 minutes. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, cook 2 minutes. Add chili powder, cumin, salt and broth. Reduce heat and simmer 12 minutes or until thickened, stirring occasionally. Stir in corn; cook for 2 minutes or until thoroughly heated.
Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.
Yield: 6 servings
Calories 338; Fat 7.5g; protein 31.7g Carb 40g; Fiber 6.2g; Chol 61mg; Iron 4.1mg; Sodium 638mg; Calc 72mg
1 teaspoon canola oil
1 cup finely chopped green bell pepper
2 garlic cloves, minced
1 1/2 lbs lean ground beef
1 6oz can no salt added tomato paste
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon sea salt
1 14oz can fat free less sodium chicken broth
1 15 oz can no salt added corn, rinsed and drained OR substitute frozen corn
6 whole wheat hamburger buns, toasted
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; saute 3 minutes. Add meat to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, cook 2 minutes. Add chili powder, cumin, salt and broth. Reduce heat and simmer 12 minutes or until thickened, stirring occasionally. Stir in corn; cook for 2 minutes or until thoroughly heated.
Spoon about 1 cup meat mixture on bottom half of each hamburger bun; cover with top half of each bun.
Yield: 6 servings
Calories 338; Fat 7.5g; protein 31.7g Carb 40g; Fiber 6.2g; Chol 61mg; Iron 4.1mg; Sodium 638mg; Calc 72mg
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