I know this is a bit off topic, but I'd like to share a great recipe with you. It's become one of my favorites. I got this from the New Century Nutrition Newsletter that is published by Paracelsian.
Creamy Cucumber Dip with Crispy Pita Chips
Serve this cool, creamy dip with wedges of fresh pita bread or with the pita chips in the following recipe.
Serves 6
2 small cucumbers
1/4 cup finely sliced red onion
1 pound firm tofu
31/2 tablespoons lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon cumin
pinch cayenne
1. Peel, seed, and grate the cucumbers. Let stand 10 minutes.
2. In a blender, combine the tofu, lemon juice, garlic, salt, coriander, cumin, and cayenne. Blend until
completely smooth.
3. Squeeze cucumbers to remove excess moisture then place them in a serving bowl with the red
onion. Stir in the tofu mixture. Chill 2 to 3 hours.
Nutrition information per serving: 64 calories; 6 g protein; 6 g carbohydrate; 2 g fat; 139 mg of
sodium
Tips:
For the best flavor, choose the tofu that is really fresh by checking the expiration date on the
package.
Reduced-fat tofu works well in most recipes and is available in natural food stores and many
supermarkets.
Preparation time: 15 minutes
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Pita Chips
Makes 36 chips
6 pieces whole wheat pita bread
1-2 teaspoons olive oil
garlic powder or granules
chili powder
paprika
salt
1. Preheat oven to 350ø.
2. Brush the tops of the pita breads very lightly with olive oil then sprinkle with garlic powder or
granules, chili powder, paprika, and salt. Cut each piece into 6 triangular wedges and spread in a
single layer on two baking sheets.
3. Bake until very crispy, 20 to 25 minutes. Remove from oven and cool on a rack.
Nutrition information per chip: 26 calories; 1 g protein; 5 g carbohydrate; 0.2 g fat; 81 mg of sodium
Tips:
When shopping for olive oil, look for varieties which say "extra-virgin." These are the least refined and the most flavorful.
Vegetable oils, including olive oil, should be stored inthe refrigerator to prevent rancidity. Refrigerated olive oil may solidify (because it contains monounsaturated fat), but will quickly
liquefy at room temperature.
Preparation time: 5 minutes - Baking time: 25 minutes
The recipe says the baking time is 25 minutes, but if you stick the pita bread in the toaster it takes only a couple of minutes.
I am a subscriber to the newsletter. The basic philosophy behind the newsletter is that people can become more healthy through a vegetarian diet. Now, I love my meat and I don't particularly care for vegetables, but I've tried several great recipes from the newsletter and I'm finding that I'm eating more and more vegetables and less and less meat. I heartily recommend the newsletter. New Century Nutrition's website is newcenturynutrition.com
They will even send you a complementary issue if you need one to decide whether to subscribe.
Robin |
