Posted Vie, 03/06/2009 - 14:29 by mebpi
Ingredientes:
1 lb. cauliflower
1 1/2 lbs. broccoli
2 Tbsp. extra-virgin olive oil
2 cloves garlic, minced
10 cups chicken stock
1 tsp. salt
1 Tbsp. Dijon mustard
1 tsp. dried tarragon leaves, or herb of your choice
sea salt and freshly ground black pepper
heavy cream, optional
Instrucciones:
Trim the broccoli and cauliflower and chop coarsely.
The core of the cauliflower and the broccoli should be used too.
Save a few tiny florets of broccoli to add later.
In a large pot, heat the oil over medium heat.
Add the garlic and sizzle until it smells fragrant.
Add the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook at a lively simmer until the vegetables are tender, about 20 minutes.
Puree in batches in a food processor or blender - a blender works best for this - with the mustard and tarragon add the broccoli florets and season to taste. Thin with stock or water if the soup is too thick. Add the cream if desired.
Información Nutritiva:
Total Calories: 566
Fat: 31 grams
Carbs: 63 grams
Fiber: 33 grams
Protein: 31 grams
Posted Vie, 03/06/2009 - 14:25 by mebpi
Ingredientes:
1/2 cup chopped parsley
2 Tbsp. finely chopped onion
1 lb. ground lamb or beef
1/2 cup crumbled feta cheese
1/2 cup pitted green olives, coarsely chopped
2 eggs
2 Tbsp. Tabil spice mixture or 1 tsp. dried oregano
Extra Tabil Spice Mixture (See Instructions)
1 1/2 Tbsp. caraway seeds
1/4 cup coriander seeds
2 dried red chilies
Instrucciones:
Combine all the ingredients with your hands and shape into 16 meatballs.
Place the meatballs about 2-inches apart on a baking sheet and broil, about 3-inches away from the heat until browned on top.
Turn over and broil on the other side.
EXTRA!!!!
Try the spice mixture. It tastes great in the meatballs.
Roast the spices in a dry frying pan over medium heat until fragrant. Cool and finely grind in a coffee grinder.
SPICY!!!
Información Nutritiva:
Fat: 128 grams
Carbs: 22 grams
Fiber: 8 grams
Protein: 94 grams
