Real African Dishes: [MC-AllEthnic-Recipes] Basque Ham and Vegetable Sauce - Piperade ; 8g Carbohydrate; 2g Dietary Fiber

Monday, March 5, 2012

[MC-AllEthnic-Recipes] Basque Ham and Vegetable Sauce - Piperade ; 8g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Basque Ham and Vegetable Sauce - Piperade

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
4 ounces chopped ham
2 medium onions -- halved and thinly sliced
3 garlic cloves -- finely chopped
2 bell peppers -- thinly sliced, red or green
1 1/2 teaspoons chopped fresh thyme
salt
2 cups chopped tomatoes -- peeled and seeded, or chopped canned tomatoes
2 teaspoons piment d'Espelette -- (Spanish smoked paprika) or paprika

In a large skillet, heat the oil over medium-high heat. Add the ham and
cook, stirring occasionally, until lightly browned. With a slotted spoon,
remove the ham to a plate.

Reduce the heat to medium. Add the onions to the skillet and cook,
stirring often, until tender and golden, about 8 minutes. Stir in the
garlic, then add the bell peppers, thyme, and salt to taste. Cover and
cook, stirring once or twice, until the peppers are softened, about 10
minutes.

Add the ham, tomatoes, and piment d'Espelette and stir well. Bring to a
simmer and cook for 10 minutes, or until the sauce is lightly thickened.
Serve hot.

Makes 3 1/2 cups (7 one-half cup servings)

AuthorNote: In France's Basque region, this delicious sauce is served with
just about everything from omelets to sauteed [2Favorite]. Try scrambling
some eggs and cooking them in the sauce or poaching some [cFavorite] in
it. It is also good tossed with pasta.

A bright red pepper from the basque region of France, piment d'Espelette,
the Espelette pepper, is dried and used in all kinds of dishes. The flavor
is sweet, mildly hot, and a bit smoky. It resembles a fine-quality paprika
or cayenne, either of which can be substitutes. Use it for eggs, sauces,
and stews. Piment d'Espelette is available online at zingermans.com and in
stores that carry a wide variety of spices.

ChupaNote: I use ground Aleppo red pepper as a replacement. It has the
same sweet, mild, smoky flavor.

Cuisine:
"Spanish/Iberian"
Source:
"French Slow Cooker by Michele Scicolone, 2012"
S(Formatted by Chupa Babi):
"Feb 2012"
Yield:
"3 1/2 cups"
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Per Serving (excluding unknown items): 109 Calories; 7g Fat (57.6%
calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 8mg
Cholesterol; 228mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1
1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 1032