Appetizers / Soups / Salads Recipes (Most Popular)
This is from "Herbs and Spices the Cook's Reference" by Jill Norman. This light soup is made in the Cantonese manner. Any fine-textured fish in the flounder/sole family can be used.
I divide this recipe into 3 so each of my family can make their own pizza. I substitute the oil with the lower cal yogurt.
Phase I: Eliminate avocado, beans, & feta from recipe. Add 1 Tbl Feta for flavor per serving for taste if desired. Cilantro, lime & lemon juices with Kalamata Olives & 1 TBL of feta cheese provides delicious flavor w/o high fat & sugars of prepared dressings. Makes 6 large 2C servings. Add diced cucumber when ready to eat as doesn't keep well in combo. If store chopped, diced veggies in separate baggies, stores better and can get creative with different combinations. This recipe has good protein, complex carbohydrate and fiber ratios along with providing RDA of daily vitamins and minerals. ENJOY !
I tossed it together using leftovers and vegies before they went bad. I preboiled the beans in water on stove for 1 1/2 hrs rinsed and separated skins out then put in slow cooker with veggies to cook all day.
A great side dish, or a meal in itself when served over a bed of arugula or field greens.
This dressing has only 2 teaspoons of oil and a lot of flavor, especially if you like spicy!
This is a vegetarian version of the classic Caldo Verde.
The nutritional guide for this includes 8 oz of noodles but you can add more or less. I acutally use the broth that I cook the chicken in with the fat skimmed off. The nutritional info is from the list of items that they make avail to you for "chicken broth".
From Recipe Zar minus the olive oil because I use cooking spray and a touch less flour... I usually add more water too depending on how hungry I am.
This soup comes together fairly quickly and you can let it simmer on the stove while you are busy doing other things.