Good w/ Carrot Apple Ginger Soup: http://www.recipething.com/recipes/show/10747 (8 servings with 1 serving = 2 crisps): Per serving (About 2 crisps/34g-wt.): 140 calories (70 from fat), 8g total fat, 5g saturated fat, 12g protein, 4g total carbohydrate (less than 1g dietary fiber, 0g sugar), 25mg cholesterol, 430mg sodium
Carrot Apple Ginger Soup with Cheese Crisps
- # 2 tablespoons chopped fresh parsley
- # 2 tablespoons chopped fresh chives
- # 1/4 cup whole wheat flour
- # 1 teaspoon fresh cracked pepper
Serve w/ Cheese Crisps: http://www.recipething.com/recipes/show/10748
For Sweet Carrot Apple Ginger Soup (6-8 servings): Per serving (About 12oz/342g-wt.): 150 calories (60 from fat), 7g total fat, 1g saturated fat, 2g protein, 23g total carbohydrate (5g dietary fiber, 13g sugar), 0mg cholesterol, 700mg sodium
- # 1 cup water
- # 1 quart vegetable broth
- # 1/2 teaspoon fresh cracked black pepper
- # 1 teaspoon sea salt
- # 3 tablespoons extra virgin olive oil
- all-purpose flour
- rolled oats
- baking powder
- baking soda
- salt
- beaten egg
- milk
- packed brown sugar
- cooking oil
- vanilla
- fresh or frozen blueberries
- sea salt
- ground ginger
- cranberries
- diced celery
- olive oil
- sea salt
- vegetable broth or water
- wild rice
- organic brown rice
- each ground black pepper
- ground cardamom
- ground cloves
- ground cinnamon
- water
- buttermilk
- fresh orange juice
- fresh lemon juice
- minced shallots
- fresh flat-leaf parsley leaves
- finely chopped fresh chives
- extra-virgin olive oil
Makes 24 appetizers.
- Pepperidge Farm Herb Seasoned Stuffing
- butter or margarine
- grated Parmesan cheese
- dried parsley flakes
- medium sized mushrooms about 1 lb.
To make this smoky-flavored eggplant salad the center of a meal, serve it accompanied by oil-cured Moroccan black olives, feta cheese, and warmed pita breads. It also makes a great dip or even a filling for a sandwich. I like making it a day ahead to let the garlic flavor develop and meld with the other seasonings.
Fast Fact: Eggplants with a dimple in the bottom are female and have more seeds than the flat-bottomed male eggplants.
Quick Tip: To make this salad, I prefer using a golden olive oil that has the softer, more fruity flavor of ripe olives.
- Salt and freshly ground black pepper
- finely chopped flat leaf parsley
- extra-virgin olive oil
- Juice of 1 lemon
- cured olives
This recipe makes four 9" crusts and freezes well unbaked.
- shortening
- egg
- egg
- grated lemon peel
- apricot preserves
- soy sauce