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Ingredients:
1 1/2 cup Cooked broccoli stems, tough
Outer layers peeled off
1 1/2 tbsp Fresh-sqeezed lemon juice
1/4 tsp Ground cumin
1/8 tsp Garlic powder
1/2 Tomato, diced
1 Scallion, sliced
1 Canned green chili, chopped
Instructions:
In a food processor, blend the broccoli stems with the lemon juice, cumin,
and garlic powder until completely smooth. Add the remaining ingredients
and mix well by hand, but do not blend. Chill before serving for best
flavor.
Note:the above was copied directly from the book. I doubled the recipe.
I also used a fresh green chili instead of canned, which I don't think I
can get over here. It was very tasty, but do not expect it to taste like
avocado. Think of it as a really good broccoli dip, and not necessarily
as a replacement for something else. Everyone at my party the other night
enjoyed it.
Posted by Jody Bar-On <jodyb@techunix.technion.ac.il> to the Fatfree
Digest [Volume 14 Issue 17] Jan. 17, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 21 Calories; trace Fat (12.3%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 1
I will not eat oysters. I want my food dead - not sick, not wounded - dead. Woody Allen
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