Recetas para compartir
Por chef Ingredientes 1 lata de 450 gramos de maíz1 lata de 411 gramos de ejotes estilo francés1 taza de pimiento verde, en cubos o picado1 taza de pimiento rojo (naranja o amarillo), en cubos o picado1 taza de apio, en cubos o picado2 puñados de cebollas verdes, finamente rebanadas o picadas1 taza de cebolla morada, en …
Por chef Ingredientes 450 gramos de espárragos, picados4 tazas de arúgula bebé1 pimiento morrón rojo asado, finamente picado1/3 taza de Aceitunas Kalamata, sin semillas, finamente picadas1/2 cebolla morada pequeña, finamente picadaVinagreta de Balsámico Blanco y Mostaza Dijón (ver sección de Aderezos) Instrucciones Pon a hervir una olla mediana de agua. Agrega los espárragos, cocina hasta que tengan …
Por chef Instead of using dried chickpeas (garbanzo beans) which require a lot of cooking, this uses canned white beans. Purists may consider canned chickpeas. Makes 2 Cups 2 15-ounce cans navy beans, drained; reserve the liquid1 cup tahini paste2 garlic cloves, peeled and mashed3 tablespoons fresh parsley, chopped½ teaspoon cayenne pepper or 1 teaspoonAleppo pepper2 tablespoons …
Por chef A new twist on the old favorite spinach dip. Serve with crisp, lowfat, whole grain crackers. Makes 2½ Cups 1 10-ounce package frozen spinach, thawed, drained, chopped½ cup red Bell Pepper or canned roasted red pepper, chopped¼ cup green onions, chopped2 garlic cloves, peeled and crushed1 green serrano, stemmed, seeded, and minced½ teaspoon hot pepper …
Por chef Great for parties because it can be made ahead of time, and leftovers can be remolded and frozen! A favorite from my Corpus Christi,Texas, friend, Lillian Murray, an experienced hostess, having spent many years hosting parties at conventions throughout the United States that were held by her family’s insurance company. Makes 1 Large or 2 …
Por chef A delightfully different dip for raw or parboiled vegetables, or tostadas; or used as a stuffing for celery, banana peppers, or cherry tomatoes when served as appetizers. Makes 1 Cup 6 Long Green/Red Chiles, peeled, seeds removed, chopped; or 1 (4-ounce) can, drained, chopped1 8-ounce package cream cheese or dripped yogurt2 tablespoons milk3 tablespoons green …
Por chef This rich, creamy, warm dish sounds complicated but it is very easy.Your guests will think you have pulled out all the stops. Makes 2 Cups 1 4-ounce can artichoke hearts (not marinated), drained well3 tablespoons Parmesan,Asiago, or Romano cheese, shredded2 tablespoons reduced-fat or nonfat mayonnaise2 garlic cloves, peeled and crushed1 teaspoon Aleppo pepper or cayenne …
Por chef Another healthy, low fat dip based on a Middle Eastern favorite.You won’t even know you are eating eggplant. I use a little wooden cleaver found in a souq (market) to chop the vegetable. It is like the ones I saw being used in homes throughout the Middle East and Central Asia.The texture of the dip …
Por chef Serves 4 4 boneless, skinless chicken breasts1/2 cup teriyaki sauce1/4 cup soy sauce3 tablespoons white vinegar2 tablespoons dried basil1 tablespoon dried parsley1 teaspoon sesame oil2 cloves garlic, mincedFreshly ground black pepper to taste Mix all ingredients together in a gallon-size freezer bag. Squeeze to remove all the air from the bag and seal it up. …
Por chef Serves 4 1/4 cup butter1/2 cup minced onion1/2 cup all-purpose fl our11/2 cups milk1 cup chicken stock2 (14 1/2 -ounce) cans Italian plum tomatoes, juice reserved1 tablespoon honey2 tablespoons minced parsley1 teaspoon dill weed1 teaspoon dried basil1/4 teaspoon dried marjoram1 bay leafSalt and freshly ground black pepper to taste Melt butter in pan. Add onions …