Tuesday, July 9, 2013

[MC-AllEthnic-Recipes] Spring Pea Bissara - 2 pts plus; 7g Carbohydrate; 2g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                            Spring Pea Bissara
 
Recipe By     :Chef Ana Sortun, Oleana & Sofra [restaurants], Cambridge, MA
Serving Size  : 7     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2      teaspoons  olive oil
     1/4           cup  chopped sweet onion -- s or shallots
     1/4      teaspoon  chopped garlic
  2               cups  fresh shelled peas
  2        tablespoons  chopped dill -- plus more for garnish
  2        tablespoons  chopped cilantro
  2        tablespoons  chopped fresh mint
  2        tablespoons  chopped parsley
  2        tablespoons  walnut oil
     1/4      teaspoon  Aleppo red pepper flakes -- or 1/8 t. sweet paprika & 1/8 t. cayenne
                        Salt to taste
                        To garnish: -- Crushed toasted walnuts
 
Heat the olive oil in a sauté pan over medium heat. Add the onions and
garlic and sauté until soft, about 5 minutes.
 
Transfer the contents of the pan to a food processor. Add the peas, dill,
cilantro, mint, parsley, walnut oil, and Aleppo pepper. Pulse until the
mixture is chunky. Season to taste with salt.
 
Transfer the dip to a serving dish. Garnish with crushed walnuts and extra
dill. Serve with pita or crackers.
 
Yield: 6 to 8 servings an as appetizer
 
Ana Sortun's version of this North African dip is made with peas and a
variety of fresh herbs.
 
Cuisine:
  "Moroccan"
Source:
  "James Beard Foundation"
S(Formatted by Chupa Babi):
  "June 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 80 Calories; 5g Fat (55.4% calories
from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
4mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Vegetable; 1 Fat.
 
 
Nutr. Assoc. : 0 0 0 26079 0 0 0 0 0 0 0 0

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