Re: [CH] Low Fat...Can Be Tasty
Dan Gillis (DanGillis@earthlink.net)
Thu, 15 Aug 2002 19:48:00 -0400
I am also a high cholesterol sufferer (although I live in denial, which as
we all know, is not just a river in Egypt). Helen and I discovered the
following recipe in "Cucina Italiana" magazine and just love it. The heat
is nice as is, but you can make it as hot as you want. Go on.. try it..
you'll like it!
spicy chickpea pasta
1 10 ½ oz. Can chickpeas, drained and rinsed
½ cup olive oil
1 dried chili pepper, crumbled (We use a mix of a few different ones we have
on hand at the time)
2 chopped cloves garlic
1 onion, minced
1 tbsp. Minced Italian parsley
2 tbsp. Torn Basil leaves
4 or 5 whole Basil leaves for touch
1 bay leaf
3 tomatoes, peeled seeded and chopped
salt and pepper
½ pound pappardelle, broken into 2" lengths (or lasagna cut into pieces)
1 cup fresh pecorino romano
Process all but 1/4 cup of the chickpeas in a food processor with 1 cup of
water until smooth. Heat 1/4 cup of the oil with the chili and garlic in a
1 qt. saucepan. Add the onion, parsley, basil and bay leaf and cook,
stirring for 5 minutes. Add the Chickpeas (pureed and whole), tomatoes,
salt and pepper. Simmer, covered, for 30 minutes (stir every 10 minutes or
so).
Meanwhile, cook the pappardelle until al dente. Fold the pasta into the
chickpea broth, remove the bay leaf, and serve hot. Drizzle with remaining
olive oil and serve it up with the romano on the side.
Add a nice arrangement of Basil leaves on top for a nice presentation.
----- Original Message -----
From: "Sandy Olson" <sandyo@wctatel.net>
To: "ChileHeads" <chile-heads@globalgarden.com>
Sent: Thursday, August 15, 2002 1:11 PM
Subject: [CH] Low Fat...Can Be Tasty
> Hi All...Ted's post about having joined the ranks of healthy eaters
reminded
> me I wanted to send this recipe for a great, low fat, no salt (if you
don't
> want to add it) and actually quite tasty salsa. I'm adding it to a class
I
> teach in low fat cooking.
>
> Roasted Pepper and Tomato Salsa
>
> Now, the amount are relative but the recipe says to start with:
> 12 large vine ripened tomatoes, quartered
> 2 large yellow onions, coarsly chopped
> 2 jalapenos, split and seeded or not (this is, again, relative to the
> heat you
> want. Remember, my tongue is moderate!)
> 1/2 medium bunch of cilantro
> 2 cloves fresh garlic, minced (again, to taste with this ingredient)
> Salt and black pepper if desired.
> V-8 juice (may not be needed. depends upon the juciness of the
> tomatoes)
>
> Spray a baking pan with Pam and put the peppers, tomatoes and onions in.
> Roast at 425 degrees F. for 45 minutes.
> Cool to room temperature and then put them into a food processor along
with
> the cilantro and garlic. Pulse off and on until the consistancy is what
you
> like in your salsa. Add salt/black pepper if desired. The V-8 juice is
to
> thin it out if it's too thick such as if you've used lots more peppers
than
> called for.
>
> This is gooood stuff, ladies and gentlemen! And it's healthy, can be
> moderate or firey and the roasting gives it a deep flavor.
>
> SandyO
> CH #1146 of the moderate persuasion and high cholesterol numbers
>
>