Indian Green Chutney

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 hot green chile pepper — or 2, such as Thai or serrano, chopped
1 garlic clove — chopped
1/2 teaspoon salt
1 teaspoon sugar
1 1/2 cups packed coarsely chopped fresh cilantro — leaves and stems
1/4 cup packed fresh mint leaves
2 tablespoons fresh lime juice
water — (optional)

Put the chile, garlic, salt and sugar in an electric mini-chopper. Grind to a finely chopped texture, stopping the machine to scrape down the sides several times. Add the cilantro, mint and lime juice. Process to a fine texture like that of a thick pesto. It should mound on a spoon.

Transfer to a serving bowl and set aside for 5 to 10 minutes to allow the flavors to bloom a bit. Taste and adjust the flavors. Lime and sugar will cut the heat, but you do want a nice, salty, sweet, sour, hot, pungent finish. Add water by the teaspoon if the chutney is too thick; however, it should not be liquid. Set it aside for at least 30 minutes to mellow. This chutney is at its zippy best when freshly made, but it can be refrigerated for up to 2 days.

Makes 2/3 cup.

AuthorNote: A simple, everyday relish from India, this condiment adds a wallop of fresh spiciness to food. Each cook has a different take on green chutney, and many add chopped onion and grated coconut. The straightforward approach here keeps the flavors bright. Green chutney is purposely hot, but feel free to seed the chiles or use a less-alarming chile, such as jalapeno, for a less dramatic result.

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* Exported from MasterCook *

Vegan Walnut-Red Pepper Dip

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces roasted red bell pepper — (1 jar) well drained
1 cup fresh breadcrumbs — preferably a whole-wheat baguette
1/4 cup walnut pieces
2 tablespoons extra-virgin olive oil
2 large garlic cloves — finely chopped
1/2 teaspoon coarse salt — or to taste
1/2 teaspoon ground cumin
freshly ground black pepper — to taste
1 pinch cayenne pepper — to taste (optional)
To serve: — assorted raw vegetables, pita chips or bread sticks

In a food processor fitted with the knife blade, process all the ingredients, except the raw vegetables, until smooth. Serve at room temperature, accompanied with the raw vegetables. Dip can be covered and refrigerated up to 2 days before returning to room temperature and serving.

Makes 6 servings.

AuthorNote: Serve this versatile and delicious dip as a spread for crispy flatbread or toasted baguette rounds. It also makes a fabulous sauce for hot cooked pasta.

Per Serving (excluding unknown items): 109 Calories; 8g Fat (61.9% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 199mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

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Supplement Highlights:?63% Fewer Carbs (Compared to Regular Myoplex) ? Only 9 g of Carbohydrates ? 25 g of Quality Protein to Support Lean Muscle ? Excellent Source of 25 Essential Vitamins and Minerals Description: EAS Myoplex Low Carb 20 packets from EAS. If your goal is a leaner more defined body, chances are you have heard of, or have embarked on a nutrition plan that calls for a reduced carbohydrate intake. These low carb diets can be useful for achieving these goals because a reduction