February 6th, 2007 by alice
Tags: Almond, Chicken, Mole, Sauce
INGREDIENTS
-
mole sauce
- 1 1/2mediumred onions, cut into eighths
- 1/4cupalmonds, toasted
- 2chipotle chiles
- 1/3cup slivered pitteddried plums(prunes)
- 2corn tortillas, torn or crumbled
- 2tablespoonspumpkin seeds
- 2tablespoons shavedmexican chocolate(or 2 tbls.natural unsweetened cocoa powder)
- 1teaspoonground cinnamon
- 1/4teaspoonground cloves
- 2tablespoonsolive oil
- 1cupfat-free low-sodium chicken broth
- 1cupfresh tomatoes, chopped, seeded, peeled
- 1cuptomato sauce
- 1/2cup dicedgreen bell peppers
- 2tablespoons mincedgarlic
- 1 1/2cupsfat-free low-sodium chicken broth
- salt and pepper
DIRECTIONS
- Combine first nine ingredients through cloves in blender and mix until smooth, adding the oil and chicken broth gradually.
- Heat another tablespoon of olive oil in a skillet and add spice paste (from blender), cooking on medium heat until fragrant.
- Add tomatoes, sauce, peppers, garlic, broth and seasonings and simmer for five minutes until thickened and creamy.
- Serve over chicken or fish.
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February 6th, 2007 by alice
Tags: Cabbage, Cal, Coleslaw, Low
INGREDIENTS
- 1smallcabbage, thinly sliced(1 pound)
- 1/2cup choppedgreen bell peppers
- 2tablespoons choppedred bell peppers
- 1/2cup choppedonions
- 1/2cupcider vinegar
- 3teaspoonsvegetable oil
- 2 1/2teaspoonsEqual sugar substitute, measure or8 packetsEqual sugar substituteor Equal sugar substitute
- 1teaspooncelery seeds
- 1/2teaspoondry mustard
- 1/4teaspoonsalt
- 1/8teaspoonground black pepper
DIRECTIONS
- combine cabbage, green pepper,red pepper,onion in med bowl.
- measure remaining ingredients into jar cover with lid and shake to blend well.
- pour dressing over cabbage mixture and toss to coat.
- refrigerate to chill.
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February 6th, 2007 by alice
Tags: Cooked, Mix, Spice, Vegetables
INGREDIENTS
- 3tablespoonstoasted sesame seeds
- 2tablespoonsdried oregano
- 2tablespoonsdried sage
- 1tablespoondried basil
- 2teaspoonsthyme
- 2teaspoonsblack pepper
- 1teaspooncumin
- 1/2teaspooncayenne pepper
- 1/2teaspoonground ginger
- 1teaspoongarlic powder
- lemon juice
DIRECTIONS
- Combine all ingredients well.
- Cook vegetables as desired and arrange on the plate.
- Squeeze on lemon juice, then sprinkle with herb mixture, to taste.
- Enjoy!
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February 6th, 2007 by alice
Tags: Rolls, Shrimp
INGREDIENTS
- 1lemon, cut into quarters
- 2tablespoonssalt, plus
- 1/2teaspoonsalt
- 2lbslarge shrimp, shell on
- 1cupmayonnaise
- 1/2teaspoonDijon mustard
- 1tablespoonwhite wineor white wine vinegar
- 1/2teaspoonfresh ground pepper
- 3tablespoons mincedfresh dill
- 1/2cup mincedred onions
- 1 1/2cups mincedcelery(8 stalks)
- 8hotdog buns, preferably split on top,grilled or toasted
DIRECTIONS
- In a large Dutch oven, bring 5 quarts water, lemon and 2 tablespoons salt to a boil.
- Add shrimp, reduce heat to medium, and cook, uncovered, 3 minutes, or until shrimp are just cooked through.
- Using a slotted spoon, transfer to a large bowl of ice water.
- Let cool; peel and devein.
- In a large bowl, stir together mayonnaise, mustard, wine, pepper, 1/2 teaspoon salt, dill, onion and celery.
- Stir shrimp into mayonnaise mixture.
- Use immediately or chill, covered, until ready to serve.
- Just before serving, spoon about 2/3 cup shrimp mixture into each roll.
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February 6th, 2007 by alice
Tags: Butterflies, Pretzel
INGREDIENTS
- 1caramel squares
- 2 curlypretzels
- 2 straightpretzels
DIRECTIONS
- Press two curly pretzels into the sides of a caramel square for wings.
- Position two straight pretzels at the top to serve as antennas.
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