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* Exported from MasterCook *

Mexican Green Chile and Cilantro Pesto

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups fresh cilantro

1 cup shredded Parmesan cheese -- (4 oz.)

3/4 cup pine nuts -- toasted

1 can ORTEGA Whole Green Chiles -- (4 oz.), drained

4 cloves large garlic -- peeled

1 tablespoon lime juice

1/2 cup vegetable oil

 

 

PLACE cilantro, cheese, pine nuts, chiles, garlic, lime juice and salt in

food processor; cover. Process until finely grated. Process, while slowly

adding oil, for 1 minute or until almost smooth.

SERVE over pasta or as a dip for vegetables.

 

Source:

" Meals.com and Nestle "

Yield:

" 2 Cups "

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Per Serving (excluding unknown items): 1889 Calories; 183g Fat (84.5%

calories from fat); 56g Protein; 20g Carbohydrate; 5g Dietary Fiber; 58mg

Cholesterol; 1379mg Sodium. Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 0

Fruit; 31 1/2 Fat.

 

NOTES : Whole green chiles add flavor and spark to this creamy

pesto made with Parmesan cheese, fresh cilantro and toasted pine

nuts. Stir it into hot pasta to serve with breadsticks, a green

salad and iced tea. Or try it as a dip for fresh vegetables or a

spread for your gourmet sandwiches.

 

Chupa's notes: To make this more authentic, I used unsalted

shelled pumpkin seeds instead of pine nuts and Mexican Jack

cheese. If you have a Mexican grocery near, ask for a hard

white cheese (like parmesan).

 

To lower the fat, I made the following additions and replacements:

1/4 c. cheese, 1/4 c pumpkin seeds, 1/4 c corn oil, 2 T. lime

juice. Add 1/2 c. flat leaf parsley leaves to the cilantro. And

1/8 to 1/4 t. red pepper flakes to up the heat!! Use 1 can (4 oz)

black olives minced, gently folded in the pesto, before tossing

with pasta or serving as a dip.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

 

* Exported from MasterCook *

Almond Pâté (Raw)

Recipe By :Kate L. Pugh

Serving Size : 2 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

40 unblanched whole almonds

1/2 stick celery

2 spring onions (green onions scallions)

1 small carrot (about 2oz)

1 large squeeze lemon juice

2 tsp nori flakes (optional) -- or use other seaweed (2 to 3

t. to taste)

 

 

1. Soak the almonds at least overnight, or for up to 36 hours, changing

the water every 12 hours.

 

2. Drain the almonds, and peel them if you can be bothered (I think it

enhances the flavour).

 

3. Chop the celery and spring onions; peel and chop the carrot. Put these

and the almonds into a blender, and process until smooth. My hand blender

is capable of doing this, but it takes a while and some rearranging.

 

4. Add lemon juice to taste, and mix in the seaweed flakes. You could add

salt if you want, but I don't think it needs it.

 

5. Serving suggestion: Mound the pâté on the middle of a plate. Fill half

the plate with mixed leaf salad, and arrange chopped vegetables around:

sticks of celery, rounds of peeled sliced broccoli stem, sliced baby sweetcorn,

sliced

(sweet) red (bell) pepper.

Source:

" Courtesy of: Kate's Cookery Site - Raw Food "

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Per Serving (excluding unknown items): 32 Calories; trace Fat (0.2%

calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 10mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit.

 

NOTES : This is a slight adaptation of a recipe by Katherine Dichter,

orignally entitled Mock Salmon Pâté. It seems to have been

published originally by the Living Nutrition Magazine - I don't

know anything else about this publication as the Web address I was

referred to does not work!

 

Chupa's notes: This was a little bland for me. If you want to go

with the fishy taste, add 1 T or more of Bay's Seasoning, and 1/8 t red

pepper

flakes. Paul Prudhomme's Magic Salt Free Seasoning was great with this.

Serving the pate on whole grain crackers or whole grain wrappers to make

a

sandwich. To turn it into a sauce for pasta, raw or steamed

veggies, just add 1/2 c. olive oil when you process the almonds.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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