~Dips & Sauces~

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~Dips & Sauces~

Postby mid_nite_poet » 12 Jan 08, 6:00 pm

Vegetable Dip

1 each red, yellow, and green pepper
1/2 cup red onion, diced
1 clove garlic, minced
1/4 cup olive oil
1 tsp lime juice
1/4 red wine vinegar
1 tsp cilantro
1 lb can corn kernels, drained
1 lb can black beans, drained
pepper to taste

Mix all ingredients except the beans. Then add beans and toss.
Serve with scoop tortilla chips.
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Re: ~Dips & Sauces~

Postby mid_nite_poet » 03 Feb 08, 6:33 pm

Sneaky Spaghetti Sauce

(makes about 6 cups or 6 servings)

1 pound (480 g) ground lean turkey
1 medium onion, 6 ounces (240 g), chopped
1 medium carrot, 4 ounces (120 g), grated
1 medium rib of celery, 3 ounces (90 g), chopped
1 medium zucchini, 6 ounces (240 g), grated
2 garlic cloves, minced
1/2 tablespoon (7.5 ml) crushed dried oregano
1 teaspoon (5 ml) crushed died basil
1 teaspoon (5 ml) crushed dried thyme
1 teaspoon (5 ml) salt (optional)
1/4 teaspoon (2.5 ml) dried hot red pepper flakes
1 28-ounce (820 g) no salt added Italian-style tomatoes, in puree
1 14 1/2-ounce (435 g) no salt added diced tomatoes, with juice
1/2 cup (120 ml) water

1. In a large saucepan, crumble the turkey and cook over medium-low heat, stirring, until turkey is white throughout. Drain off all fat.
2. Add the onion, carrot, celery, zucchini, and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes.
3. Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes. Bring to a simmer and cook, partially covered, over medium-low heat for 30 minutes, stirring often.
4. Serve over cooked pasta.

Note: This sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
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Re: ~Dips & Sauces~

Postby mid_nite_poet » 03 Feb 08, 6:35 pm

Cilantro Chutney

(makes about 2 1/2 cups)

1/3 cup (40 g) chopped green bell pepper
1 cup (65 g) loosely packed cilantro leaves
2 tablespoons (20 g) chopped onion
leaves from 1 sprig of fresh mint (optional)
1/2 teaspoon (2 g) minced fresh ginger
1 clove garlic, minced
pinch salt (optional)
3 whole cloves
2 cups (456 g) plain low-fat yogurt

1. In a food processor or blender, combine everything but the yogurt. Process until finely minced. Stir in yogurt.
2. Transfer mixture to a serving dish, cover, and refrigerate until ready to use.
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Re: ~Dips & Sauces~

Postby mid_nite_poet » 21 Aug 09, 1:27 am

Fresh Tomato Salsa

* 3 tomatoes, chopped
* 1/2 cup finely diced onion
* 5 serrano chiles, finely chopped
* 1/2 cup chopped fresh cilantro
* 1 teaspoon salt
* 2 teaspoons lime juice

1. In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

Serves 4
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