Re: [CH] Low Fat...Can Be Tasty- Oatmeal

Jack and Toni (jtblackford@intrepid.net)
Thu, 15 Aug 2002 20:06:12 -0400 

To all you who eat oatmeal in the morning dont forget you are a chilihead! 
We make ours with chicken broth instead of water, add black pepper, garlic 
and of course lots of hot pepper powder on top, a little cheese if you can 
and even a squirt of fat free salad dressing really makes a good chilihead 
breakfast!  Oatmeal Jack

>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
> >
> >
>

Go Fishing with Jack on the Potomac River, MD, USA at:
http://www.geocities.com/yosemite/rapids/8155