| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped red bell pepper |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Packed fresh coriander sprigs (washed well and spun dry) |
| 2 |
|
Garlic cloves, minced |
| 1 |
ts |
Dried oregano, crumbled |
| 1/2 |
ts |
Cumin seeds |
| 12 |
sl |
(1/4-inch thick) nonfat country-style bread (12 oz total) |
INSTRUCTIONS
With all the discussion of grilled vegetables of late, I thought this
recipe might be a good accompaniment. It is from the May 96 issue of
Gourmet - unaltered. Lin (nervous first poster)
In a blender puree all ingredients except bread until smooth. In a small
heavy saucepan simmer sofrito, stirring, 3 minutes and season with salt and
pepper. (May be made 2 days ahead and chilled, covered.)
Spread on 1 side of each bread slice and grill, sofrito side down, on a Pam
sprayed rack set 5 to 6 inches over glowing coals until golden brown, about
2 minutes. 6 servings (2 slices), each about 124.5 calories and .7 grams
fat - 5% of calories from fat.
Posted by Michelle Dick, FATFREE listowner, while list was down.
From: Linda Kemp 5039 <KEMP@a1.mtsu.edu>
Date: Fri, 31 May 96 11:55:05 PDT
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”