| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dip |
5 |
Servings |
INGREDIENTS
| 1/4 |
c |
Onion; chopped 50 ml |
| 1 |
ts |
Garlic; minced 5 ml |
| 2 |
ts |
Chili powder 10 ml |
| 2 |
ts |
Cumin 10 ml |
| 2 |
c |
Frozen peas 350 g |
| 1/3 |
c |
Water 75 ml |
| 4 |
ts |
Lemon juice 20 ml |
| 1/4 |
c |
Avocado; chopped 50 ml |
| 1/4 |
c |
Tomato; diced 50 ml |
| 1/2 |
ts |
Ea. salt & pepper 2 ml |
INSTRUCTIONS
From: "John M. Nardo M.D." <jnardo@onramp.net>
Date: Tue, 25 Jun 1996 06:06:50 -0400
Cook first 4 ingredients in a non-stick pan over medium heat until onion is
soft. Add the peas and water. Cover and cook 3 minutes. Puree in blender
until smooth. (A blender works better than a food processor for this
recipe.) Let cool and add remaining ingredients. Serve as a side salad,
with tortillas or with nacho chips. Makes 5 - 1/2 cup servings.
Serving Information: Fat: 1 g, Calories: 88, Fibre: 3.2 g.
Digest eat-lf.v096.n080
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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