| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Plus 2 tablespoons olive oil |
| 3 |
tb |
Chopped onions |
| 3 |
tb |
Chopped green bell peppers |
| 1 |
tb |
Seeded and minced jalapeno peppers |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Chopped fresh thyme |
| 1 |
tb |
Chopped fresh oregano |
| 1 |
c |
Peeled; seeded and chopped |
|
|
; tomatoes |
| 3 |
|
Bay leaves |
|
|
Creole seasoning |
| 1 |
|
Pinches crushed red pepper |
| 2 |
c |
Chicken stock |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
tb |
Finely chopped parsley |
INSTRUCTIONS
Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat.
Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season
with salt and pepper. Saut. for 2 minutes. Stir in the tomatoes, bay
leaves, Creole seasoning, pinch of crushed red pepper and stock. Season
with salt and freshly ground black pepper. Bring to a boil and cook for 5
minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat.
Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil
while the motor is running. Pour back in the saucepan and stir in the
parsley. Serve warm.
Yield: 1 1/3 cups
Converted by MC_Buster.
Per serving: 80 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g
Protein; 10g Carbohydrate; 0mg Cholesterol; 4298mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: EMERIL LIVE SHOW #EMIC60
Converted by MM_Buster v2.0n.
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