Archive for March, 2011

March 31st, 2011

Lighter Clam Chowder

Clam chowder is one of my favorite comfort foods that I don’t get to enjoy often enough now that we no longer live in the San Francisco Bay Area.  A big sourdough bread bowl full of creamy clam chowder is one of San Francisco’s quintessential food treasures.  I don’t know why, but I’d never really thought about making clam chowder myself until a few months ago when the February issue of Coastal Living showed up in my mailbox.   CL didn’t just have a recipe for clam chowder, they had a lighter version that would be perfectly acceptable for my calorie counting husband!

I first made this recipe using canned clams to save a little money and time.  To get around using the clams cooking liquid, called for in the original recipe, I substituted equal parts chicken broth.   The base of the soup and vegetables were wonderfully flavorful, but those canned clams were a huge disappointment.  Their rubbery texture and lack of flavor left the clams completely inedible.

Fresh Clams

I had to try again, this time using fresh clams as instructed in the original recipe.  I also left out the chicken broth and used the cooking liquid from steaming the clams.  I’ll admit that I was a little squeamish about cooking those cute, little, live clams.  Chris, on the other hand, was fascinated by them.  As I scrubbed sand off the shells, Chris dug through the bag of clams, looking for any shells that were partly open so that he could gently tap on the shell and watch them slam shut.  All the while, I kept picturing the little oysters from The Walrus and the Carpenter in Alice in Wonderland.

It turns out that the extra effort and cost of using fresh clams paid off in the end though!  The clams had the slightly chewy texture I was expecting without be overly rubbery and the flavor of fresh clams doesn’t even compare to that of the canned clam.  There was one part of my first attempt of this clam chowder recipe that I preferred to the second attempt and that was the soup’s base.  Using the cooking liquid from steaming the fresh clams gave the chowder a grainy texture and muddy flavor.  I much preferred the clean flavor from using the chicken broth.  There will still be plenty of seafood flavor in the chowder from the bottle of clam juice and, of course, the fresh clams!

This recipe may not have the traditional creamy texture typically found in clam chowder, but the flavor is just as good and without all the added fat and calories!

Lighter Clam Chowder
Printable Version

Makes 4 servings

Ingredients:
4 dozen clams in shells, scrubbed
2 slices bacon, chopped
2 carrots, chopped
1 medium sized onion, chopped
1 celery rib, with leaves, chopped
1 cup chicken broth
1 (8 ounce) bottle clam juice
1 cup frozen whole kernel corn
3/4 pound red potatoes, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
3 cups 2% reduced-fat milk
3 tablespoons all-purpose four
2 tablespoons chopped fresh Italian parsley

Directions:
In a large skillet, bring  1 cup of water to a boil.  Add clams, cover, and steam 5 to 7 minutes or until shells open.  Discard any shells that do not open.  Drain clams and set aside.

In a medium pot, cook bacon over medium-high heat until crisp.  Drain bacon on paper towels reserving drippings in pot.

Saute carrots, onion, and celery in bacon drippings over medium-high heat until tender, about 5 minutes.  Add chicken broth, clam juice, corn, potatoes, and seasonings; bring to a boil.  Reduce heat and simmer, uncovered, over medium heat until potatoes are tender, about 8 minutes.

Meanwhile, shuck clams and coarsely chop the meat.  In small bowl, whisk milk and flour together.  Add milk to pot and bring to a simmer, stirring occasionally, making sure not to boil.  Add bacon and clams and cook until just heated through, about 1 to 2 minutes.  Stir in parsley.

Source: Adapted from Coastal Living

Nutritional Information:*
per serving (2 cups) :  369 calories; 45 grams carbohydrates; 7 grams fat; 32 grams protein; 3 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.

 

Posted in Main Dishes, Soups and Salads | 1 Comment »

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March 29th, 2011

Multi-grain Sandwich Bread

 

The first time I baked a loaf of bread, I was in the fourth grade.  It was for a school science project and my mom spent all Sunday helping me make two loafs of bread.  One with yeast and one with out.  I won second place in my class science fair that year and was so proud of the little blue ribbon and certificate I received to mark my accomplishment, that I hung them on my bedroom door for years.  I think I was in junior high when the ribbon and certificate finally came down.  My little brother did the honors, one afternoon, in a fit of rage.  He was mad at me for something.  For what?  I do not know.  All I remember is finding my certificate and blue ribbon ripped to shreds outside my bedroom door.  I can only hope my daughter and son treat each other better then my brother and I did.

I hadn’t really given making a loaf of bread from scratch much thought since. The most I’d thought about making fresh baked bread was asking Santa for a bread machine last Christmas.  I must’ve been on the naughty list because I didn’t get one. :-(  It wasn’t until recently, while perusing through some old Cooks Illustrated magazines, that I considered the idea of making bread again.  The March/April 2006 issue of Cooks Illustrated had a step-by-step recipe for multi-grain sandwich bread that peaked my interest.  The bread making process was just as time consuming as I remember; although, this recipe does save some time by using instant yeast.  The taste and texture of this bread more than makes up for the time it takes to make though.  I must also point out, that there is an almost Zen quality to the feeling of kneading and shaping dough that I throughly enjoyed.  It was as if all the stress I’d been harboring melted away as I continued to work with the dough in a methodical way until the ball reached its desired consistency.

The taste and texture of the final loaf of bread far exceeded my expectations, which made this whole bread making experience even more worth it!  This bread tastes, not just like store-bought bread, but more like exactly like fresh baked artesian bread from a local bakery.  I may not always have time to make a fresh loaf of multi-grain sandwich bread, but when I do, I know this recipe won’t let me down.

 

Note:  The original recipe calls for Bob’s Red Mill or Arrowhead Mills 7 Grain Hot Cereal.  I looked high and low for the 7 grain with no luck.  I used the 10 grain hot cereal, instead, with great results.  I also wanted a slightly less seedy bread and reduced the 3/4 cup sunflower seeds to 1/4 cup.   These adjustments are reflected in the recipe below.

Multi-grain Sandwich Bread
Printable Version

Makes 2 9×5 inch loaves

Ingredients:
6 1/4 ounces (1 1/4 cups) 10-grain hot cereal mix
20 ounces (2 1/2 cups) boiling water
15 ounces (3 cups) unbleached all-purpose four, plus extra for dusting work surface
7 1/2 ounces (1 1/2 cups) whole wheat flour
4 tablespoons honey
4 tablespoons unsalted butter, melted and cooled slightly
2 1/2 teaspoons instant yeast
1 tablespoon table salt
1/4 cup unsalted sunflower seeds
1/2 cup old-fashioned rolled oats

Directions:
In bowl of standing mixer, place cereal mix and pour boiling water over cereal; let stand, stirring occasionally, for one hour.  Meanwhile, in medium bowl, whisk flours.

Once cereal mixture has cooled, add honey, butter, and yeast; stir to combine.  Attach bowl to mixer and fit with dough hook.  Run mixer on low speed and add flours 1/2 cup at a time.  Knead until dough forms a ball, 1 1/2 to 2 minutes.  Cover dough with plastic and let dough rest for 20 minutes.

Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (add 2 to 3 tablespoons more all-purpose flour and continue mixing if dough doesn’t clear sides).  Once dough clears sides, continue kneading for 5 more minutes.  Add seeds and knead for 15 seconds.  Transfer dough to floured work surface and knead by hand to disperse seeds evenly and dough forms taut ball.  Place dough into large greased bowl with 4-quart capacity.  Cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.

Spray two 9×5 inch pans with nonstick cooking spray.  Transfer dough to lightly floured work surface and form into 12×9 inch rectangle; cut dough in half crosswise.  Roll each dough piece into a log by starting at farthest end and keeping roll taut by tucking it under itself as you go.  Seal each loaf by pinching seam gently with thumb and forefinger.  Spray loaves lightly with nonstick cooking spray.  Roll each dough log in oats to evenly coat.  Place loaf seam-side down in greased loaf pan.  Press dough gently into corners.  Cover pans lightly with plastic wrap and let rise until amost doubled in size, 30 to 40 miutes.  Dough should barely spring back when poked with knuckle.

Meanwhile, adjust oven rack to middle position and heat oven to 375°.  Bake loaves until internal temperature is 200° on instant-read thermometer, 35 to 40 minutes. Remove loaves from pans and cool on wire rack, about 3 hours, before slicing.

Once completely cooled, wrap loaves tightly with plastic wrap and store for up to 3 days.  For longer storage, add a layer of foil to loaves and store in freezer for up to one month.

Source: Adapted from March/April 2006 issue of Cooks Illustrated

Nutritional Information:*
per serving (1 3/4-inch slice) :  135 calories; 24 grams carbohydrates; 3 grams fat; 4 grams protein; 2 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.


Posted in Breads, Breakfasts | 2 Comments »

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March 17th, 2011

Whole Grain Carrot Muffins

Before I had children of my own, I had the crazy idea that my love of food would automatically transfer to any tiny offspring I would bring into this world.  I scoffed at parents that would puree vegetables in a blender and add them to things like cake and macaroni and cheese.  I thought all one had to do to have children who enjoyed eating healthy food is to lead by example, limit sweets from early on so as not too spoil their developing taste buds, and maybe involve them in the cooking process from time to time.  Are you laughing yet?  The only way you are not laughing right now, is if you haven’t had first hand experience feeding your own toddlers and preschoolers.

I’m still holding strong on the whole not-adding-pureed-veggies-to-common-kid-friendly-foods thing, but I do look for other ways to sneak a little healthy goodness into my little ones diets.  These whole grain carrot muffins are a perfect and tasty way to get my kids to eat healthy without dumbing down the food.  The shredded carrots are clearly visible in this muffin, but all the kids notice are the shiny, bright red cranberries.  These muffins are also perfectly suitable for the grownups as well.  The oats add a little crunch and the banana and shredded carrot keep these muffins moist and full of flavor, which is only intensified by the occasional burst of sweet and juicy cranberries.  Enjoy!

Whole Grain Carrot Muffins
Printable Version

Makes 12 muffins

Ingredients:
1 1/4 cup white whole wheat flour
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon coarse salt
1 cup old-fashioned rolled oats
1/2 cup dried cranberries
3 tablespoon olive oil
1 large egg
1/3 cup low-fat milk
4 medium carrots, shredded
1 medium ripe banana, mashed

Directions:
Heat oven to 400°.  Grease a 12-cup muffin pan or use muffin cup liners.  In a large bowl, whisk flour, sugar, baking soda, baking powder, nutmeg and salt until well blended.  Stir in oats and dried cranberries.  Add oil, egg, milk, carrots, and banana and stir until batter is moist.

Fill each muffin cup with 1/4 cup batter and bake for 22-24 minutes or until a toothpick inserted in a center of a muffin comes out clean.

Store muffins in an airtight container for up to three days.

Source: Adapted from Everyday Food

Nutritional Information:*
per serving (1 muffin) :  166 calories; 29 grams carbohydrates; 5 grams fat; 4 grams protein; 3 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.

 

 

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March 15th, 2011

Braised Collards with Ham Hock and Tomatoes

 

Braised Collards with Ham Hock and Tomatoes

We recently revisited the black-eyed pea and added another new-to-us Southern food… the collard green.  None of us had high hopes for this meal and expected nothing more then a plateful of bitter greens.  We were all pleasantly surprised by this flavorful and filling meal.  Chris, my calorie counting husband, appreciates the generously sized portion, all for less than 500 calories (his self imposed maximum calorie intake for dinners).  Even the pickiest person in our house loves this meal.  Two-year-old Jackson gobbles the collard greens up as if he’s eating a big bowl of ice cream!

I came close to omitting the ham hock from this recipe to make it a vegetarian meal, but I’m so glad I didn’t because the ham adds so much flavor to the somewhat bitter greens.  I also recommend using the best quality canned tomatoes you can find.  I use Muir Glen whole plum tomatoes.  The plum tomato has a much sweeter and less acidic flavor than regular canned tomatoes.  This meal does require some forethought, as the the greens and ham hock need to simmer for about 2 1/2 hours.  The prep time is fairly minimal though.  A perfect meal to cook on a lazy Sunday afternoon!  To prep the collard greens, I simply tear the leaf away from the stem.  It seems to work pretty well; however, maybe a true southerner can school me on a more efficient way to remove a collard green stem?

Braised Collards with Ham Hock and Tomatoes
Printable Version

Serves 4

Ingredients:
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, smashed and peeled
2 1/2 pounds collard greens, stems discarded and leaves torn into 2-inch pieces
coarse salt and ground pepper
1 can (28 ounces) whole peeled tomatoes
1 smoked ham hock
1 can (15 ounces) black-eyed peas, rinsed and drained
cooked rice, for serving

Directions:
In a large pot, heat oil over medium heat.  Add onion and garlic and cook until onion softens, about 4 minutes.  Add greens, cover, and cook until greens start to wilt, about 4 minutes.  Uncover and cook, stirring, until greens are completely wilted, about 2 minutes.  Season with salt and pepper.

Add tomatoes and break apart with wooden spoon.  Add ham hock and 3 cups of water; bring to a boil.  Reduce heat to a medium simmer.  Partially cover pot and cook, stirring occasionally and adding more water as needed, until greens are tender and ham separates from bone, about 2 1/2 hours.

Remove ham and set aside until cool enough to handle.  Discard skin and bone; dice meat.  Return ham to pot and stir in beans.  Season with salt and pepper.  Serve over rice.

Source: Adapted from Everyday Food

Nutritional Information:*
per serving (with 3/4 cup cooked white basmati rice) :  469 calories; 47 grams carbohydrates; 23 grams fat; 21 grams protein; 14 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.

Posted in Main Dishes | 1 Comment »

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March 10th, 2011

Applesauce Cookies

 

My mom is an amazing baker.   As a small child, we rarely had “junk food” (packaged/store bought cookies and crackers)  in the house, but there were plenty of made-from-scratch cookies and in the summer months, peach cobblers and plum crisps made with freshly picked fruit from our very own backyard.  My mom was always in charge of making pies for holiday family get togethers (I’m partial to her lemon meringue pie) and her carrot cake is on the top of everyone’s birthday cake request list.  In fact, most of my early childhood memories of my mother involve her delicious sweet treats.  I fondly remember sitting on the green and white linoleum kitchen floor, reading The Giving Tree, while my mom busily baked her next creation near by. Or laying in front of the TV on the olive green shag carpet, watching Three’s Company reruns, as the smell of fresh baked chocolate chip cookies began to waft through the air.

One of my favorite childhood sweet treats are these Applesauce Cookies, which have a consistency similar to a muffin. They are still a favorite to this day and the recipe was the first one I asked for when I moved away from home.   The origin of this recipe has long been forgotten.  It may have been passed down from my great grandmother or picked up on one of our fall apple picking trips to Oak Glen.  I updated the recipe passed down to me, by using white whole wheat flour instead of all-purpose flour, and dried cranberries in the place of raisins.  The white whole wheat flour gives the cookie a denser texture with a slightly nutty flavor, but they are still just as moist as the original.  Now that I’m more accustomed to the taste of whole wheat, I actually prefer these cookies made with the white whole wheat flour.

Applesauce Cookies
Printable Version

Makes 3 dozen

Ingredients:
1 stick butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1  cup applesauce
1/2 teaspoon baking powder
1 teaspoon baking soda
2 cups white whole wheat flour
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup dried cranberries
1/2 cup chopped nuts, optional

Directions:
Heat oven to 375°.  Mix butter, sugar, egg, vanilla and applesauce.  Stir in baking powder, baking soda, flour, salt, cinnamon,  and nutmeg.  Fold in dried cranberries and nuts.  Drop by tablespoonfuls on to greased cookie sheet.  Bake until light brown, 8 to 10 minutes.  Cool slightly; remove from cookie sheet.

Source: Passed down from old family recipe; original origin unknown.

Nutritional Information:*
per serving (w/o nuts) :  70 calories; 10 grams carbohydrates; 3 grams fat; 1 grams protein; 1 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.

Posted in Desserts | 9 Comments »

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March 8th, 2011

Pork Chops with Cabbage and Bacon

 

With the last days of winter upon us, and my calorie counting husband 3000 miles away on a business trip, I decided to seize this opportunity to make one of my favorite calorie laden, hearty, cold weather meals.   This one pot meal is a cinch to make and the clean up is even easier, which is definitely important when the kitchen clean up duties are suddenly left to me.

When cooking this meal, the ingredients are added to the roasting pan in different intervals.  As you add a new ingredient to the pan, push the already present ingredients to the sides of the pan, away from direct heat, so as not to over cook them.  The pork chops stay moist from roasting in the creamy liquid after a quick sear on each side and the yellow onion, bacon and cabbage give this meal a rustic and slightly sweet flavor.  This is comfort food at its best, so hurry up and enjoy this meal before the weather heats up and the ovens shut down!

Pork Chops with Cabbage and Bacon
Printable Version

Serves 4

Ingredients:
2 tablespoons olive oil
4 bone-in pork chops (1 inch thick)
Coarse salt and ground pepper
4 strips bacon, coarsely chopped
coarse salt and ground pepper
1 medium onion, cut into 1/2 inch slices
1 head green cabbage (about 2 1/2 pounds), cored and cut into 8 wedges
3 tablespoons all-purpose flour
3 cups whole milk

Directions:
Preheat oven to 400 degrees.  Set a roasting pan across two burners over high heat and add oil.  Season pork with salt and pepper and brown on one side for 3 to 5 minutes.  Cook one minute more on opposite side.  Remove pork chops from roasting pan and transfer to a plate.

Reduce heat to medium.  Add bacon, cooking until golden for about 5 minutes.  Add onion, cooking until softened for 5 minutes.  Add cabbage, cut side down, and cook until golden for about 6 minutes.  Flip cabbage and cook until slightly tender for about 3 minutes.  Add flour and stir until vegetables and bacon are coated.  Add milk and cook, stirring constantly, until sauce thickens for about 4 minutes.  Season with salt and pepper and nestle pork chops in sauce.  Transfer roasting pan to oven and bake for about 10 minutes, or until pork chops are cooked through.

Source: Adapted from Everyday Food

Nutritional Information:*
per serving :  697 calories; 35 grams carbohydrates; 36 grams fat; 60 grams protein; 8 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.

Posted in Main Dishes | 1 Comment »

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March 3rd, 2011

Whole Wheat Waffles

 

I’ve already shared with you my obsession of hoarding pancakes in the freezer to have on hand for quick and healthy breakfasts that the kids love.  Well, that obsession doesn’t stop at pancakes.  Right next to the Ziplock bags of frozen pancakes are neat little stacks of my family’s favorite whole wheat waffles.  Since waffles are something we eat on a consistent basis and I’m on a mission to introduce more whole foods into my family’s diet, I needed to find a recipe that used less processed ingredients like sugar and all purpose flour.  I first tried to use my old go-to waffle recipe and simply replace the all purpose flour with whole wheat flour, but the waffles always came out with a dry, gritty texture and had an overpowering wheat flavor that couldn’t be cut with any amount of maple syrup.  Plus, this plan didn’t even address the processed sugar problem.  As I became more emboldened in my decision to feed my family more whole grains and less processed junk, I needed to find a solution to my waffle debacle.

After doing more research on the issue of whole food, I came across a blog by a fellow North Carolinian who was in the midst of a 100 Days of Real Food Challenge.  Lisa is a true inspiration when it comes to eating an exclusively whole food diet and lucky for the rest of us, she shares her families journey, along with some truly tasty alternative recipes to some of America’s favorite processed foods, including waffles!

Lisa’s recipe calls for honey (a natural sweetener) instead of  sugar and King Arthur’s White Whole Wheat Flour, which is ground from white wheat berries and has a milder flavor than regular whole wheat flours made from red wheat.  These waffles are so moist and have a lightly sweetened cinnamon flavor.  I actually prefer these to the old “evil” processed waffles of yore and I love that my kids are starting off their day with a dose of healthy whole grains.

Here are a few tips for a more enjoyable waffle making experience:

  • When measuring out the honey, grease the tablespoon with oil first.  This ensures that the honey will quickly slip right out and you’ll get every last drop of goodness in the batter.
  • The batter for this recipe is much thinner than regular waffles, so you might need to decrease the amount of batter used per waffle, depending on how apt your waffle maker is to overflow.
  • For freezer storage:  Place completely cooled waffles in a Ziploc bag and freeze for up to one month (our’s never last that long).  Reheat in toaster or microwave.

The recipe below is a double batch of the original to ensure ample waffles for freezing purposes.  Happy waffle making and don’t forget to check out Lisa’s blog, 100 Days of Real Food, for more information on eating and cooking with “real” food.

Whole Wheat Waffles
Printable Version

Makes 8- 10 servings

Ingredients:
4 eggs
3 1/2 cups milk
1/2 cup canola oil
2 tablespoons honey
1  teaspoons ground cinnamon
1/2 teaspoon baking soda
3 cups whole wheat flour
4 teaspoons baking powder
1/4 teaspoon salt
fresh fruit and maple syrup for serving

Directions:
Heat waffle iron; lightly grease with oil.

In a large bowl, whisk together eggs, milk, oil, honey, cinnamon, and baking soda.  Add flour, baking powder, and salt and whisk until batter is smooth.

Pour batter in center of waffle iron and bake until steaming stops.  Carefully remove waffle with non-metal utensil.

Source: Adapted from 100 Days of Real Food

Nutritional Information:*
per serving :  369 calories; 38 grams carbohydrates; 19 grams fat; 14 grams protein; 5 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.

Posted in Breakfasts | 10 Comments »

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March 1st, 2011

Pea Guacamole

 

 

 

I enjoy cooking with seasonal ingredients whenever possible and look forward to the different flavor profiles that each season has to offer.   Today, I’d like to kick off the beginning of California’s avocado season, which runs from March through September, with a tasty guacamole.  This recipe was originally submitted to the Jan/Feb 2006 edition of Everyday Food by a reader.  It’s a healthier version of a more traditional guacamole with the addition of  peas.  The peas give the otherwise mild avocado a splash of sweetness and the red onion, cilantro, and jalapeño add a layer of heat to make this a flavor packed dip.

I made this super quick guacamole recipe in the afternoon, and served it up with some flaxseed chips after my Thursday night yoga class, for a refreshing and satisfying post workout treat.  This dip would also work great with some fresh cut veggies like carrot sticks, celery, or broccoli spears for an even healthier option.

Anyone else have any favorite post workout snacks they’d like to share?

Pea Guacamole
Printable Version

Makes 2 cups

Ingredients:
10 ounces frozen peas, thawed
1 ripe avocado
1/3 cup packed fresh cilantro leaves, chopped
1/4 cup red onion, minced
2 tablespoons fresh lime juice
2 teaspoons minced jalapeno chili
coarse salt

Directions:
Puree peas in a food processor until smooth.  In a medium bowl, mash avocado and stir in cilantro, onion, lime juice, jalapeno, pureed peas, and salt.

Store in refrigerator with a piece of plastic wrap placed directly on the guacamole.

Source: Adapted from Jan/Feb 2006 issue of Everyday Food submitted by Julie Slate, Bronxville, New York.

Nutritional Information:*
per 1/4 cup :  70 calories; 8 grams carbohydrates; 4 grams fat; 2 grams protein; 3 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.

Posted in Appetizers and Snacks | 13 Comments »

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