* Exported from MasterCook *
Molyvos Roasted Red Pepper with Feta Dip - Greek Tirokafteri
Recipe By :Molyvos [Restaurant], New York, NY
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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4 red bell peppers
1/4 cup extra-virgin olive oil
2 garlic cloves -- peeled
2 cups crumbled feta cheese
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
Makes about 3 1/2 cups
AuthorNote: Crudités and toasted pita triangles are good dippers for this Greek mezede.
ChupaNote: This is a milder version of the Greek classic. Alternatively, use a jar of roasted red peppers (drained) and add 1 tablespoon Aleppo red pepper (or 2 teaspoons sweet paprika and 1 teaspoon cayenne pepper). Thinned with pasta water, this makes a great sauce for orzo salad. Toss with a handful of minced red onion, minced green bell pepper, minced fresh parsley, mint and basil, kalamata olives and capers.
Cuisine:
"Greek"
Source:
"Bon Appétit, September 2005"
S(Formatted by Chupa Babi):
"Aug 2011"
Yield:
"3 1/2 cups"
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Per Serving (excluding unknown items): 100 Calories; 8g Fat (74.4% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 240mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0
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