Crepes.
2 Large eggs
3 / 4 Cup milk
1 / 2 Cup water
3 Tbsp canola oil
1 / 2 Teaspoon salt
2 Ounces spinach flour (1 / 2 cup low 1 tbsp)
2 Oz (1 tbsp low just 1 / 2 cup) all-purpose flour
2-3 Tablespoons finely chopped tarragon, parsley, chervil, or chives (or combination),
Bread with butter
1? Place milk, water, eggs, canola oil, salt, and mixer. Mixer, covers, and turn on the power at low speeds. , And then adding the powder to speed. Blend 1 minute. Bowl to cover and refrigerate 1 hour to 2 hours. When you are ready to cook ?????? in herbs.
2? 6-8 Place veterans or nonstick pans the inch crepes on medium heat. Brush with butter or oil. Before smoke, hot pot and remove from heat and the pan size) depending on the batter three or four ????? in tablespoon. Swirling pan tilt or equal average hitter, heat to return. Can cook, Bella to loosen the edge easily and take approximately 1 minute. Enable on the other side of the 30-second Cook. To turn on the plate. All the batter continues until the use of powder. 12 Crepes, gets a 16 to 8-inch pan, 6-inch pan.
Input.
3 / 4 Cup low-fat cottage cheese
6 Ounces goat cheese.
3 Tablespoons plain low fat yogurt
Fresh ground pepper
1? Cottage cheese, goat cheese, steel blades and blend until smooth in mounting food processor combines. Add yogurt, pepper, and blends together. Transfer to Bowl. Cover, and refrigerate the ready to use.
2Nd each of the cut in half crepe. each side prepared than Herbed goat cheese crepes just set 1 tablespoon. In half in half again to hide. Place the platter. On to provide heat for 10 minutes 30 seconds to lower oven and microwaves warm Yes.
To bring: 10 acts as hors d'oeuvres.
Of advance preparation: is good crepe keeper. Required, can be stored in the refrigerator several days in the freezer. So don't stick parchment or wax stack between the piece of paper.
Nutrition information per serving: 162 calories; 10 grams fat; 3 g saturated fat; 53 grams cholesterol; 11 g carbohydrate; dietary fiber 1 g. 261 Mg sodium; (Not included in preparing to add salt) 9 grams protein
(Each cr ê pe) of serves ran to nutrition information: 83 calories; 5 grams fat; 1 g saturated fat; 36 mg cholesterol; 8 g carbohydrate; 1 grams of dietary fiber; 116 g sodium; 3 g protein
Martha rose Shulman author "the very best of the healthy recipes..."
View the original article here
Cut 1 / 2 cups very finely diced cucumber
Taste of salt
1 Lb Center cut Albacore or salmon fillet, chopped.
Small shallot minced 2
1 / 4 Cup chopped cilantro
2 Tablespoons fresh lime juice
1 Tbsp rice vinegar
2 Tablespoons extra virgin olive oil
Tablespoon 2 capers, drained and rinsed
Fresh ground pepper
Pinch Cayenne (optional)
Serve the leaf of lettuce and endive, red pepper square, cucumber rounds or toasted croutons
1? , Can sit while preparing the remaining ingredients with cucumber and salt, water, and 15 minutes. Then rinse and drain on paper towels. On the other hand, cover the bowl with cold water, place shallots. 5 Minutes, then drain, rinse and can once again sit drainage with a paper towel.
In medium bowl, cucumbers, fish, shallots, coriander, lime juice and capers 2. To throw, rice vinegar and olive oil. The season of the salt. If you add a little spice to the add a pinch of Cayenne. Taste and adjust seasoning. Until it can be cold (there is nothing but long too). Placing the endive leaves, red pepper square, cucumber rounds or Croutons, spoonfuls provides services.
Yield: 2 1 / 2 serving as hors d'oeuvres 10 Cup.
Note: this is great first light courses or dinner. It offers four to six.
Of advance preparation: before providing service should not be more than an hour. Cooked fish, lime juice and vinegar ", you will lose raw taste fresh and radiant appearance.
Nutrition information per serving: 106 calories; 6 grams fat; 1 g saturated fat; 0 G cholesterol; 1 g carbohydrate; dietary fiber 1 gram. 75 Mg sodium; (Not included in preparing to add salt) 12 g protein
Martha rose Shulman author "the very best of the healthy recipes..."
View the original article here
Crepes.
2 Large eggs
3 / 4 Cup milk
1 / 2 Cup water
3 Tbsp canola oil
1 / 2 Teaspoon salt
2 Ounces spinach flour (1 / 2 cup low 1 tbsp)
2 Oz (1 tbsp low just 1 / 2 cup) all-purpose flour
2-3 Tablespoons finely chopped tarragon, parsley, chervil, or chives (or combination),
Bread with butter
1? Place milk, water, eggs, canola oil, salt, and mixer. Mixer, covers, and turn on the power at low speeds. , And then adding the powder to speed. Blend 1 minute. Bowl to cover and refrigerate 1 hour to 2 hours. When you are ready to cook ?????? in herbs.
2? 6-8 Place veterans or nonstick pans the inch crepes on medium heat. Brush with butter or oil. Before smoke, hot pot and remove from heat and the pan size) depending on the batter three or four ????? in tablespoon. Swirling pan tilt or equal average hitter, heat to return. Can cook, Bella to loosen the edge easily and take approximately 1 minute. Enable on the other side of the 30-second Cook. To turn on the plate. All the batter continues until the use of powder. 12 Crepes, gets a 16 to 8-inch pan, 6-inch pan.
Input.
3 / 4 Cup low-fat cottage cheese
6 Ounces goat cheese.
3 Tablespoons plain low fat yogurt
Fresh ground pepper
1? Cottage cheese, goat cheese, steel blades and blend until smooth in mounting food processor combines. Add yogurt, pepper, and blends together. Transfer to Bowl. Cover, and refrigerate the ready to use.
2Nd each of the cut in half crepe. each side prepared than Herbed goat cheese crepes just set 1 tablespoon. In half in half again to hide. Place the platter. On to provide heat for 10 minutes 30 seconds to lower oven and microwaves warm Yes.
To bring: 10 acts as hors d'oeuvres.
Of advance preparation: is good crepe keeper. Required, can be stored in the refrigerator several days in the freezer. So don't stick parchment or wax stack between the piece of paper.
Nutrition information per serving: 162 calories; 10 grams fat; 3 g saturated fat; 53 grams cholesterol; 11 g carbohydrate; dietary fiber 1 g. 261 Mg sodium; (Not included in preparing to add salt) 9 grams protein
(Each cr ê pe) of serves ran to nutrition information: 83 calories; 5 grams fat; 1 g saturated fat; 36 mg cholesterol; 8 g carbohydrate; 1 grams of dietary fiber; 116 g sodium; 3 g protein
Martha rose Shulman author "the very best of the healthy recipes..."
View the original article here
1 Pound when peeled potatoes, boiling, and cut at the small dice (1 / 2-3 / 4 inch)
2 Tablespoons extra virgin olive oil
1. While yellow and red onion, chopped
Fresh ground salt pepper taste (about 3 / 4 teaspoon) to
6 Large egg
1? Tender, about 8 minutes and set aside until potatoes steam the.
2? Adds a heavy 10-inch nonstick skillet on olive oil tablespoon 1 cup of heat, onion and salt generous pinch on the other hand, in the medium heat. And, the food is tender but not brown until about 5 minutes stirring. Do not disassemble the potatoes add potatoes, bread, and gently to throw together. Is the season of the salt, pepper and generous. Remove the heat.
3? , Add a generous amount of 1 / 2 teaspoon of salt and fresh ground pepper and beat eggs in a bowl. ?????? in potatoes and onions.
4? ???? in return to the pot, stove, and the remaining olive oil medium high heat. Egg drop in your rain showers. Go, and then back to eggs and vegetables, bread and cooks, scrape. Pot lifted edge frittata, running under the eggs so that you can set gently shake the pan tilt. If under the Frittata to cover the pot and low heat. 10 Minute lightly cooked and please. On the other hand, is heat the broiler.
5? , Reveals the bread, and then slides, under the broiler in 1 minute or 2 sets out (monitor strictly) top. Remove the heat. Slide to the serving plate on some of the pot set tortilla can. You can be cut into small diamond acting as the room temperature and hors d'oeuvres.
This to ???'s beautiful changes in other vegetables: you can add. Steamed try 1 cup unzip frozen beans 1 cup diced carrots or 1 1 / 2 cup blanched green chopped. ?????? potatoes and eggs.
To bring: 10 acts as Tapa.
Of advance preparation: because it can be hours before providing this service to tortilla espa ñ ola usually at room temperature offers. 1 Days ago, so that you can come to room temperature before providing service to refrigerate the whenever you can.
Nutrition information per serving: 103 calories; 6 grams fat; 1 g saturated fat; 127 grams cholesterol; 9 grams carbohydrate; dietary fiber 1 g. 45 Mg sodium; (Not included in preparing to add salt) 5 g protein
Martha rose Shulman author "the very best of the healthy recipes..."
View the original article here
