| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
2bl |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Onion |
| 1 |
|
Cloves garlic |
|
|
Olive oil |
| 3 |
|
Capsicum |
| 2 |
|
Tomatoes |
|
|
Salt and pepper |
|
|
Asparagus |
|
|
Cream |
INSTRUCTIONS
Fry a large onion that you have peeled and chopped finely with a clove of
garlic in a little olive oil until it is soft. Add 3 finely chopped
capsicum, seeds removed and two chopped tomatoes and salt and pepper to
taste.
Cook until the capsicum is soft then add half a cup cream and taste for
salt and pepper.
Bring back to the boil and serve with cooked asparagus.
Converted by MC_Buster.
Per serving: 98 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g
Protein; 22g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”