Orange Habanero salsa

Recipe By : Katrine Kirk via the Chile-heads
Serving Size : 1 Preparation Time :0:00
Categories : Chile-heads Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 habanero (to have medium heat – add more
if you like)
2 carrots
3 cloves garlic
1/4 cup water
2 tbsp. chopped white onion
1 tsp. salt
3 tbsp. freshly squeezed lemon juice
1/4 cup ginger pickle juice (or substitute fresh — 1 tsp.
sugar
ginger and a little water)
1 teaspoon sugar
1/2 orange zestted

I steamed the carrots and garlic with water until soft in the microwave.
(You could use them raw for a sharper flavour and crunchier texture.) Put
everything in the blender and pureed till smooth. Adjust flavours. (More
lemon or salt might be good.)
It was delicious as a thick condiment with my pasta with pesto, and also a
great topping on a cold potato salad today. The sauce thickened overnight in
the refrigerator, and I suspect it will keep for about a week.
It’s such a beautiful, bright orange colour!
Katrine Kirk kk@cbs.dk

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Popularity: 10% [?]

Chiorba : Greens and Beans Soup (Spieler)*

Recipe By : BBC Vegetarian: “Best of the Med,” (August 1998)*
Serving Size : 4 Preparation Time :0:50
Categories : Soups *Current

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—VEGETABLE SOUP—
3 tablespoons extra virgin olive oil
1/4 pound leeks; white only — cut
into long thin strips — rinsed and dried
1 small onion — chopped
1/2 carrot — chopped
4 garlic cloves — chopped
1/3 pound savoy cabbage — or a mixture
seasonal cooking greens — thinly sliced
or shredded
3 tablespoons chopped fresh cilantro leaves
3 ripe tomatoes — chopped
1 teaspoon red harissa paste
6 1/3 cups vegetable broth — approximately
15 ounces canned borlotti beans — drained
or substitute pinto or a red bean
—ADDITIONS—
2/3 cup plain yogurt
1/2 lemon — for the juice
1 pinch paprika — for color
salt and black pepper — to taste

1. Heat olive oil in a large skillet and saute the leeks and onion for 3 to
4 minutes, stirring occasionally, until softened. Add carrot and garlic.
Cook for 2 minutes. Stir in the greens, coriander and tomatoes, cover and
cook for 2 minutes.

2. Stir in the red harissa paste (see variation), broth and beans. Cook over
a medium heat for 10 minutes, stirring occasionally, until the greens are
tender.

3. Combine yogurt and lemon juice. Remove the soup from the heat and stir in
the yogurt mixture. Season to taste. Serve immediately in large shallow
bowls, sprinkled with paprika. Good with warm pita bread.

[Per serving: 313 calories; 2g fiber, 34g carbs; 13g fat; 15g protein]

VARIATIONS. *Lowfat: use less or no oil to soften the onions. Switch to a
lowfat plain yogurt then reduce the lemon juice to taste. *Use parsnip,
sweet potato, or pumpkin squash instead of carrot. *TESTED with red kidney
beans and spinach, we used a Herbed Harissa instead of the red; mixed it
with the yogurt and added at table.

TIP: If you make extra soup, do not add yogurt to the reserve. Yogurt should
not be heated, only warmed by the soup.

PANTRY RECIPES: *Harissa is a chili pepper sauce with many variations: we
offer two. See the recipes: Harissa: Red Chile Paste (BBC) and Harissa with
Cilantro and Mint.

[The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98 (Sun)]

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NOTES : Marlena Spieler’s version of CHIORBA is a basic greens and beans
soup, lightly creamed with yogurt. The soup gets color and sweetness from
tomatoes and carrots and fire from a red pepper sauce called Harissa. We
tested the recipe with red kidney beans and spinach. The HARISSA
[hah-REE-sah] sauce is a must! We used an herbed version but you could use
a red chili puree. Serves 4. Time: 10 mins prep; 20 mins cooking *Recipe by
Marlena Spieler. Published in “Best of the Med,” BBC Vegetarian Good Food
Magazine, August, 1998.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 3028 0 0 0 0 0 0 0 0 0 0 0 0

Popularity: 5% [?]

Mixed Bean Salad With Tofu.

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces 90 g green beans trimmed and
Sliced
2 ounces 60 g broad beans.
1 Shallot or 3 spring onions
Finely chopped.
1 Stick celery finely chopped
Quarter small red pepper
Finely chopped.
3 ounces 90 g canned red kidney beans
Rinsed and drained.
1 ounce 30 g firm tofu cubed.
Few drops of lemon juice.
Salt and pepper.
1 ounce 30 g fromage frais 8 per
Cent fat.
2 teaspoons Chopped fresh herbs: parsley
Oregano, coriander — mint etc
Sprigs of fresh herbs to
Garnish

1. Place the green and broad beans in a saucepan with a little lightly=
salted water and cook for 8 minutes, or until tender. Drain and rinse with=
cold water.

2. Mix the cooked beans with the shallot or spring onions, celery, red=
pepper, kidney beans and tofu. Sprinkle with the lemon juice and season=
with salt and pepper. Transfer to a serving plate.

3. Place the fromage frais in a small bowl and mix in the chopped herbs,=
seasoning with a little salt and pepper. Serve with the salad and garnish=
with sprigs of fresh herbs.

Preparation 15 minutes.

Serves 1, 210 calories.

Selections bread 1 protein 2 vegetable

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Popularity: 3% [?]