Re: [CH] Low Fat...Can Be Tasty
Ted Wagner (trwagner1@yahoo.com)
Thu, 15 Aug 2002 17:05:02 -0700 (PDT)
I'll have to try BOTH recipes! LOOKS GREAT!
Of course, I love garbanzo beans. Just picked a decent jalapeno from
the garden, choped it up and added it to some hummus. mmmmmmmmmmmm
that's good!
Ted
--- Dan Gillis <DanGillis@earthlink.net> wrote:
> 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
> >
> >
>
>
=====
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