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Old 06-17-2007, 11:37 AM   #181
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Quote:
Originally Posted by Yolande View Post
How much cream cheese?
2- 8 oz packages
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Old 06-25-2007, 10:32 AM   #182
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Pizza Quesadilla
2 lc tortillas ( I like mission)
1/2 cup of cheese
A couple of pepperonis
and some onions

Fry your onions in some olive oil, brown your tortillas. Add the rest of your ingredients on top of your tortilla and fry till the cheese is gooey. Then put your other tortilla on top and flip the whole thing over. Cut into 1/8ths and dip into marinaria.

I love this for lunch when I want pizza
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Old 06-26-2007, 02:57 AM   #183
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Cranberry-Orange Relish Recipe

INGREDIENTS:
1.5 cups fresh or frozen cranberries, rinsed and drained
1 orange
1/2 cup sugar (for AS for the low carbers ... I did half Splenda/half sugar)
1/2 cup golden raisins
1/4 cup chopped pecans

PREPARATION:
Finely chop cranberries in food processor or put through meat grinder. Peel orange, without too much of the white pith, reserving 1/2 of the peel; remove seeds and white membrane. Put orange and orange peel through grinder or chop in food processor.

Mix all ingredients together and store in covered container in the refrigerator. Refrigerate several hours before serving. A delicious accompaniment to the holiday bird, or serve the relish with pork or wild game.
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Old 06-27-2007, 03:57 AM   #184
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Pesto Spread

1 cup fresh spinach leaves
1/2 cup fresh basil
2 cloves garlic
1/4 cup olive oil
1/3 cup walnuts
2 TBS. grated Parmesan cheese
pepper to taste

Combine all the ingredients, except the olive oil, in a food processor or blender until the mixture is finely chopped. While the food processor is running, slowly pour in the olive oil until the pesto is smooth. Spread onto whole-wheat crackers. Makes approx 10 (2 TBS) servings.
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Old 06-27-2007, 03:57 AM   #185
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Spicy Almonds

2 TBS. olive oil
2 cups dry-roasted unsalted almonds
1 TBS Worcestershire sauce
1 TBS brown sugar
1 TBS chili powder
1/2 tsp. salt

Heat the olive oil in skillet, add the almonds and stir.
Add the Worcestershire, sugar, chili powder, and salt and stir.
Remove from heat and spread the almonds on a baking sheet.
Allow to cool. Makes 2 cups. Serving size: 12 almonds.
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Old 06-27-2007, 08:43 AM   #186
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Jezzie, have you tried the Spicy Almonds yet? That is a lot of chili powder. I love hot and spicy but wow.
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Old 06-27-2007, 02:53 PM   #187
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My chili powder is spicy but it is not hot.
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Old 06-27-2007, 03:17 PM   #188
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Julie, I bought some almonds today to try Jezzie's recipe. I will let you know.
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Old 06-27-2007, 03:22 PM   #189
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I make a chili with a cup of the stuff but it's not really hot.
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Old 07-02-2007, 07:54 AM   #190
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The chili flakes are the hot ones to watch out for. The powder is somewhat tame.

Sounds like some tasty recipes here.

Thank you for all that share.

Susan
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Old 07-02-2007, 09:19 AM   #191
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Thanks Janie...
I guess my chili powder is HOT.
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Old 07-20-2007, 06:33 AM   #192
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Garlicky cashew chicken
Serves: 4

1 cup roasted, salted cashew nuts

4 TBS chopped cilantro, with some stems

1/4 cup canola oil

4 garlic cloves, roughly chopped

2 TBS low sodium soy sauce

1 TBS brown sugar

1 jalapeno peppers, sliced (discard seeds)

Juice of 1 lime, plus lime wedges for garnish

Kosher salt and freshly ground black pepper

3 pounds chicken thighs and/or drumsticks.


In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeno, lime juice and 2 tablespoons water. Blend until smooth.

Season chicken with salt and pepper. Smear on enough cashew mixture to thoroughly coat pieces. (Set aside any remaining mixture.) Let marinate at room temperature while you heat grill or broiler. Or refrigerate for up to 12 hours before cooking.

Preheat broiler or grill. Grill or broil chicken, turning frequently, until it is crisp and golden on outside and done on inside (cut a small nick to check), 20 to 30 minutes.

Sprinkle chicken with remaining cilantro and serve with lime wedges and remaining cashew mixture.
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Old 09-06-2007, 05:32 AM   #193
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Crockpot Hungarian Goulash

INGREDIENTS

* 2 pounds beef chuck roast, cubed
* 2 tablespoons butter
* 1 large onion, diced
* 1 tablespoons Worcestershire sauce
* 1 teaspoon brown sugar
* 1 teaspoons salt
* 1/2 teaspoon red pepper
* 3 tablespoons Hungarian sweet paprika
* 1 cup low sodium beef broth

DIRECTIONS

1. Place beef in slow cooker, cover with onion and butter.

In a medium bowl, stir together Worcestershire sauce, brown sugar, salt, paprika, pepper and beef broth.
Pour mixture over beef and onions.

2. Cover, and cook on Low for 9 to 10 hours, or until meat is tender.

3. Serve over rice or noodles
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Old 09-13-2007, 12:56 AM   #194
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Zesty Pesto Spread

1 1/2 cups fresh spinach leaves
1/2 cup fresh basil
2 cloves garlic
1/3 cup olive oil
1/3 cup walnuts
2 tablespoons grated Parmesan cheese
pepper to taste

Combine all the ingredients, except the olive oil, in a food processor or blender until the mixture is finely chopped.
While the food processor is running, slowly pour in the olive oil until the pesto is smooth.
Spread onto whole-wheat crackers.

Makes 14 servings. Serving size: 2 tablespoons of pesto. Calories per serving: 70. Saturated fat per serving: 1 gram.
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Old 09-27-2007, 05:19 AM   #195
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Curried Butternut Squash Soup.

Note, when using a butternut squash, I always soften it up first by puncturing with an ice pick and microwaving for about 10 minutes. It is then easy to de-seed, cut and peel.

¼ c unsalted butter.
2 c chopped onion.
2 tsp curry powder or to taste.
Butternut squash, peeled, seeded and diced.
2 granny smith apples, peeled, seeded and diced small.
4 c. chicken broth. I love the new boxes of chicken broth.
Salt and pepper to taste.

In soup pot melt butter and sautéed onion and curry powder until onion is very soft. Add squash, apples and chicken broth. Cover and simmer 25 minutes or until squash is very tender. Puree soup. I use an immersion blender but you can use regular blender pureeing in 2 c portions. Return to pan and season with s and p.

Makes 10 c. Can top with croutons.
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Old 10-09-2007, 11:23 PM   #196
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Chicken Nuggets (with Broccoli or Spinach or Sweet Potato or Beet)
Created by Jessica Seinfeld, From the book Deceptively Delicious
Serves 4

INGREDIENTS

* 1 cup whole-wheat, white or panko (Japanese) breadcrumbs
* 1/2 cup flaxseed meal
* 1 Tbsp. grated Parmesan
* 1/2 tsp. paprika
* 1/2 tsp. garlic powder
* 1/2 teaspoon onion powder
* 1 cup broccoli or spinach or sweet potato or beet puree
* 1 large egg, lightly beaten
* 1 lb. boneless, skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
* 1/2 tsp. salt
* Nonstick cooking spray
* 1 Tbsp. olive oil

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil.

Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.
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Old 10-27-2007, 10:20 AM   #197
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Mustard-Crusted Salmon

Ingredients

* 1 1/4 pounds center-cut salmon fillets, cut into 4 portions
* 1/4 teaspoon salt, or to taste
* Freshly ground pepper to taste
* 1/4 cup reduced-fat sour cream
* 2 tablespoons stone-ground mustard
* 2 teaspoons lemon juice
* Lemon wedges

Directions
1. Preheat broiler. Line a broiler pan or baking sheet with foil, then coat it with cooking spray.
2. Place salmon pieces, skin-side down, on the prepared pan. Season with salt and pepper. Combine sour cream, mustard and lemon juice in a small bowl. Spread evenly over the salmon.
3. Broil the salmon 5 inches from the heat source until it is opaque in the center, 10 to 12 minutes. Serve with lemon wedges.
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Old 11-11-2007, 06:40 AM   #198
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Asian Salad Dressing

Crunchy vegetables and tender chicken breasts tossed in a tangy vinaigrette make a refreshing main-dish salad.

* 1/4 cup reduced-sodium soy sauce
* 3 tablespoons rice-wine vinegar
* 1 1/2 tablespoons brown sugar
* 1 1/2 teaspoons sesame oil
* 1 1/2 teaspoons chile-garlic sauce
* 3 tablespoons light olive oil
* 1 tablespoon minced fresh ginger
* 2 cloves garlic, minced
* 1 tablespoon tahini paste
* 1/2 cup reduced-sodium chicken broth or reserved chicken-poaching liquid

To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat light olive oil in a small saucepan over medium heat. Add ginger and garlic; cook, stirring, until fragrant, 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 4 - 5 minutes. Let cool.
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Old 11-23-2007, 04:00 AM   #199
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Crystal’s “You Won’t Believe They’re Low Carb” Nanaimo Bars
By : Crystal in Saskatoon
============================================

Ingredients

Bottom:
1 square Bakers unsweetened chocolate (9)
2 Tablespoons butter (0)
2 Tablespoons cream (2)
1/4 cup cocoa (4)
3/4 cup whey protein powder (unflavored) (0)
1 cup unsweetened coconut (12)
8 packets Splenda (8)
Davinci’s or other Sugar Free chocolate syrup (0)

Middle:
2 sticks unsalted butter (0)
1 ½ cups Splenda granular (36)
1 package Vanilla Sugar Free Pudding Mix (24)
2 Tablespoons Davinci’s Irish Cream SF Syrup (could also use Vanilla or English Toffee SF Syrup) (0)
3 Tablespoons NotSugar (by Expert Foods) (13 - but also 13 grams of insoluble fiber)

Top:
2 squares Bakers unsweetened chocolate (18)
1 Ross Dark Chocolate Bar (1) (could substitute 1 more square of unsweetened chocolate (9))
2 Tablespoons Unsalted Butter (0)
8 Packets Splenda (8)

Directions

Bottom:
Melt chocolate, butter and cream together in microwave. Add cocoa, whey protein powder, coconut and splenda and mix well. At this point the mix is fairly crumbly. Then add SF chocolate syrup 1 Tablespoon at a time until the mixture just comes together. Press evenly into a greased 9" square pan and chill.

Middle:
Cream together butter, splenda, vanilla SF pudding, Irish Cream or other SF syrup and NotSugar. Beat until creamy and spread over chilled base. Refrigerate till hardened.

Top:
Melt chocolate, butter and splenda together in microwave. Pour over chilled middle layer and tilt pan back and forth to spread evenly . Refrigerate for about 20 minutes until chocolate layer just starts to harden and score into 36 x 1 ½ “ pieces. When totally hard cut into 1 ½" square bars.

Carb count (using Ross Dark Chocolate Bar as 1 carb and subtracting the fiber in the NotSugar) is 3.39 carbs per piece (122 for the whole recipe).

The usual flavor variations can easily be made (just recalculate the carbs as needed):

Peanut Butter Nanaimo Bars: substitute 2 or more tablespoons of peanut butter (depending on your taste) for equal amounts of butter in the middle layer .

Mint Nanaimo Bars: Substitute Creme de Menthe SF Syrup or some mint extract for the Irish Cream Sugar Free Syrup and add some green food coloring to the middle layer.

Irish Cream Nanaimo Bars: Possibly use White Chocolate SF pudding instead of vanilla and add more Irish Cream SF syrup (to taste) in the middle layer.

Raspberry Nanaimo Bars: Substitute Raspberry SF Syrup for Irish Cream Syrup in middle layer. (You could also do this with Cherry SF Syrup (Cherry Nanaimo Bars), Kaluha Caffe SF Syrup (Mocha Nanaimo Bars), Pina Colada SF Syrup (Pina Colada Nanaimo Bars) or any number of endless flavor combinations by using different flavors of SF Syrups)
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Old 11-24-2007, 12:03 AM   #200
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I have been making the best smoothie for breakfast. I make yogurt at home with whole cream. It is one way to get protein, fat and a vegetable with lots of fiber early in the day.

1 Cup yogurt
1/2 Cup pumpkin puree
Cinnamon
1 Cup crushed ice
a couple drops of liquid Stevia

An immersion blender that works wonders with this.

I have read that yogurt has fewer carbs than listed because bacteria dines on lactose.
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Old 12-30-2007, 11:44 AM   #201
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Dr. Ziment’s Garlic Chicken Soup

The spicier the soup, the better it will be at clearing your head, so be generous with the red pepper flakes -- just don't make the soup so hot you can't tolerate it.

2 quarts chicken broth
2 cups sliced carrots
2 garlic heads, about 30 cloves, peeled
1/4 cup minced parsley
1/4 cup minced cilantro
2 teaspoons lemon pepper
2 teaspoons minced fresh mint leaves
2 teaspoons dried basil, crushed, or 2 tablespoons fresh basil, minced
2 teaspoons curry powder
1 bay leaf
Dried hot red pepper flakes, to taste

Combine all ingredients in a stockpot; bring to a boil and simmer, uncovered, for 30 minutes. Discard bay leaf. Puree in batches in a blender or food processor. Return to pot, stir well, warm if necessary, and serve, or freeze in small containers.
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Old 01-09-2008, 02:03 PM   #202
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Chicken Cordon Bleu

Chicken breasts
Swiss cheese
ham
Parmesan cheese
eggs

You butterfly your chicken breasts, and if they are still fat you can pound them down a bit. Then add your cheese and ham, roll it up in your flattened chicken breast, and then roll it it your egg and water mixture. Then you roll it in your Parmesan cheese. I bake mine on 400 degrees f for about 30 to 45 minutes. I check mine with a meat thermometer, when it says 170 I eat it!

Sorry if certain things don't make sense, this is the first time I've ever done a recipe.
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Old 01-11-2008, 01:36 PM   #203
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Chicken Parmesan

chicken Breasts
parmesan cheese
dried basil
chili powder
black pepper
eggs
marinara
mozzarella cheese

Cut your chicken breasts very thin, you could just buy chicken cutlets, dip in your egg wash. then coat with breading (cheese and spices). I deep fried in oil that was about 300 to 325..... Then fry it til the internal temperature reaches 170. All of the temperatures are in fahrenheit. Then microwave the chicken with your marinara sauce and mozzarella cheese. Then eat.
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Old 01-17-2008, 03:12 PM   #204
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Asparagus Topped with Creamy Tarragon Sauce
This sauce is like a luscious, creamy bearnaise sauce without all the calories and fat.

Ingredients

* 2 bunches asparagus, tough ends trimmed
* 1/2 cup low-fat plain yogurt
* 6 tablespoons reduced-fat mayonnaise
* 4 teaspoons chopped fresh tarragon, or 1 teaspoon dried
* 1 tablespoon lemon juice, juice
* 1 tablespoon water
* 2 teaspoons Dijon mustard
* Salt and freshly ground pepper, to taste

Directions

1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, cover and steam until tender-crisp, about 4 minutes.
2. Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl. Drizzle the sauce over the asparagus. Serve warm or cold.

Nutrition Information
Per serving
Calories: 114
Carbohydrates: 10g
Fat: 7g
Saturated Fat: 1g
Monounsaturated Fat: 2g
Protein: 4g
Cholesterol: 8mg
Dietary Fiber: 2g
Potassium: 336mg
Sodium: 350mg

Nutrition Bonus: Folate (42% daily value), Vitamin A (25% dv).
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Old 02-11-2008, 06:29 PM   #205
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Coq a vin (chicken dish)

In heavy bottomed wide pot, render unsalted pork side (looks like thick bacon but isn't cured) until pork is crispy. Add a little olive oil.

Toss chicken pieces with salt substitute and pepper and if you like a TINY bit of flour or low carb flour like stuff to help the chicken brown. The flour isn't necessary...you can sprinkle w/paprika instead. Brown the chicken in the hot fat, turning every so often.

Chop a generous amount of onion, garlic, carrot and celery. When the chicken is browned, remove it from the pot. Put the veggies in the fat and lower the heat. Let it cook till the veggies are translucent.

Add about 2 cups of acidic liquid (either UNSWEETENED cranberry juice w/1/2 squeezed lemon or dry red wine) and about 1 cup of chicken broth to the veggies. Put the dark meat pieces of chicken back into the pot. Cover and cook for 20 minutes. Turn the pieces of chicken over and add the white meat chicken to the pot. Cover and simmer for 10 minutes.

While white meat is simmering:
In 2 TBL butter, saute thick sliced or small button mushrooms and either grated garlic w/chives or pearl onions. When they are done (about 10 min like the white meat chicken), add them to the pot of chicken and flip the white meat chicken over so the other sides absorb the pot juices. Simmer for 10 more minutes.

The pot juices should be very thick. If not, take the lid off and lower the heat and let it cook till its reduced and nice and thick. Serve w/the bacon crumbled on top (you can use the salt substitute to flavor it) and either as is w/a nice green salad or on top of lowglycemic pasta ( we like Dreamfields).

YUM.
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Old 02-11-2008, 06:33 PM   #206
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ps to Coq a vin

I forgot about the herbs and spice! After the veggies are transluscent, add a generous helping of parsley, and if you have it, a little thyme. Also put in a nice sized bay leaf and again, if you have it, a good sprinkling of allspice.
If you like a little heat in your dish, shake in a few drops of hot sauce like tabasco sauce.
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Old 02-29-2008, 04:32 AM   #207
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Kale with Apples & Mustard
Pork and chicken would be well-suited to this sweet-and-sour side dish.

Makes 4 servings, about 3/4 cup each

1 tablespoon extra-virgin olive oil
1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip)
2/3 cup water
2 Granny Smith apples, sliced
2 tablespoons cider vinegar
4 teaspoons whole-grain mustard
2 teaspoons Splenda brown sugar
Pinch of salt, or to taste

1. Heat oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, cover and cook, stirring occasionally, for 3 minutes. Stir in apples; cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes more.
2. Meanwhile, whisk vinegar, mustard, brown sugar and salt in a small bowl. Add the mixture to the kale, increase heat to high and boil, uncovered, until most of the liquid evaporates, 3 to 4 minutes.

NUTRITION INFORMATION: Per serving: 86 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 13 g carbohydrate; 2 g protein; 3 g fiber; 134 mg sodium.

TIP: Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water
to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
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Old 02-29-2008, 02:05 PM   #208
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I have a goofy question. What does kale taste like?
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Old 03-02-2008, 08:36 PM   #209
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Quote:
Originally Posted by jswalker1992 View Post
I have a goofy question. What does kale taste like?
kinda like collard greens (but not as bitter) or mustard greens.
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Old 03-02-2008, 09:01 PM   #210
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Thanks. I will have to give them a whirl.
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