More About KAIAHZMAHM
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Recipes I've Shared:
I used three 7 oz. frozen salmon filets and poached them with some lemon juice. It yielded about 16 oz cooked. To make it easier, use canned salmon. You could probably further reduced the fat and calories by using wild salmon rather than farm raised...but for the sake of my pocket book, I went with farm raised! =)
This recipe is a great way to introduce tofu to people who have never had it or claim to hate it. My family didn't even realize it wasn't just eggs. You may want to reduce the red pepper if you don't like spice. My little one said it was a bit spicy...but it was nothing he couldn't handle with the help of a little milk! To reduce the calories, you could use a different crust, like one made of rice or hashbrowns. I stuck with the flaky pie crust to give it a true quiche taste, since I was altering the filling. =)
The pesto at the end of the recipe is optional.
Its a creamy tasting soup, but without all the guilt!
For this recipe, I use two leftover servings of my recipe for Green Chile Chicken.
I got the recipe for the ambrosia cream from another Sparkpeople member. It is wonderful on just about everything!
For an easier version of this recipe, take the same pork tenderloin and slow cook it in my recipe for Red Chile Sauce. It is much less labor intensive!
This and Green Chile are absolute staples in New Mexican cooking. The traditional recipe uses ingredients like lard, which I have omitted to make a low calorie version.
Recipe Collections I've Shared:
|New Mexican Cooking
Living in New Mexico for the last 17 years, I have grown to love the local cuisine. The recipes in this cookbook are my low calorie interpretations of the dishes you will find here. Chile is the main ingredient in many dishes, which is why we have an official State question: "Red or Green?"