| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegetarian | Chilis, Grains & ce, Vegetarian | 10 | Servings |
INGREDIENTS
| Your favorite sauteing | ||
| liquid * | ||
| 2 | Onions, chopped | |
| 4 | Zucchini, chopped | |
| 1 | Red bell pepper, diced | |
| 1 | Green bell pepper, diced | |
| 4 | Cloves garlic, minced | |
| 1 | Jalapeno, chopped | |
| 1/4 | c | Fresh parsley, chopped |
| 1/4 | c | Fresh cilantro, chopped |
| 1 | T | Chili powder |
| 2 | t | Ground cumin |
| 2 | Italian plum tomatoes, with | |
| juice 28 oz size cans | ||
| 12 | oz | Tomato sauce |
| 1 | T | Brown sugar |
| 3/4 | Fine yellow cornmeal | |
| 2/3 | c | Hot water |
| 1/4 | c | Unbleached all-purpose flour |
| 1 | t | Salt |
| 1/4 | c | Fresh cilantro, chopped |
| 1 | c | Lowfat farmer's cheese, or |
| lowfat ricotta | ||
| more minutes. |
INSTRUCTIONS
The original called for olive oil for sauteing the veggies. Saute the onions, zucchini, bell peppers, and garlic until softened -- about 15 minutes. ADd the jalapeno, parsley, cilantro, and seasoning, and cook for 2 minutes. Add tomatoes and the sauce and sugar; simmer for Dumplings Mix the cornmeal and water. Add the remaining ingredients. Form into 1-inch balls. Add dumplings to stew, stirring gently to submerge. Simmer until dumplings are cook through, 10 -12 minutes. Per serving: 126 Calories; 1g Fat (10% calories from fat); 7g Protein; 23g Carbohydrate; 10mg Cholesterol; 550mg Sodium Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Vegetable Recipe by: Vegetarian Times, September 1998 Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Aug 26, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 437.2mg
Potassium: 474.2mg
Carbohydrates: 15.3g
Fiber: 3.1g
Sugar: 6.9g
Protein: 2.9g