Poblano White Chili - 31g Carbs, 6g Fiber, 4g Sugar
From: Vegetarian Times - October 2010 p.75
This quick chili gets its tang from goat cheese, lime juice, and poblanos.
Gluten-Free
30 minutes or fewer
Serves: 8
3 cups cooked white beans OR
2 (15.5 oz cans) white beans, rinsed and drained
1 recipe Rajas (Below)
2 cups low-sodium vegetable broth
2 tsp dried oregano
1 tsp ground cumin
1 cup fresh or frozen corn kernels
1/2 cup chopped cilantro, plus more for garnish
1 Tbsp lime juice
1/4 cup low-fat milk
3 oz fresh goat cheese
1/4 cup roasted pumpkin seeds
1. Bring beans, Rajas, broth, oregano, and cumin to a simmer in saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir in corn, cilantro, and lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.
2. Warm milk in separate saucepan. Add goat cheese, and stir until smooth. Serve chili garnished with goat cheese sauce, pumpkin seeds, and cilantro.
Serves: 8
Serving Size: 1 cup
Nutrition per Serving: 219 Calories 6g Total Fat, 2g Saturated Fat, 5mg Cholesterol, 250mg Sodium, 12g Protein, 31g Carbs, 6g Fiber, 4g Sugar
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Rajas - 18g Carbs, 2g Fiber, 3g Sugar
From: Vegetarian Times - October 2010 p.75
Rajas are often served as a side dish or as a condiment for soups and stews, but they're also delicious over tostadas, nachos, and chilaquiles.
Vegan
Gluten-Free
Serves: 4
6 poblano chiles (1 lb)
2 tsp vegetable oil
1 large onion, thinly sliced (2 cups)
2 cloves garlic, peeled and thinly sliced
1 tsp dried oregano
1. Roast and peel poblanos. Slice into 1/4-inch strips; set aside.
2. Heat oil in skillet over medium heat. Add onion and garlic, and cook 5 to 9 minutes, or until onion is soft and golden brown. Add oregano and poblano strips, and cook 3 to 4 minutes more, or until heated through. Season with salt and pepper, if desired.
Serves: 4
Serving Size: 1/2 cup
Nutrition per Serving:
101 Calories, 3g Total Fat, <1g Saturated Fat, 0mg Cholesterol, 11mg Sodium, 4g Protein, 18g Carbs, 2g Fiber, 3g Sugar
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