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Show ee ses ~) (Carrot Ginger Soup Just 2 os of honey smooths out the spices in this | dish, making for see fla- | The addition of rice easily helps to thicken the soup to the right texture. I cook the curry powderto removeany harshflavor. | tablespoons oliveoil ' cup coarsely chopped peeled and minced fresh ginger va cup rawnoe 2 tablespoons cach sateen and honey ; 1. Heatthe oilin a large pot over medium-low heat. Add the onion and ginger; cook 10 minutes, stirring. Add the rice and curry powder; cook for 1 minute,stirring. 2. Addthecarrots and broth; simmer, uncovered,until the carrots andrice are tender, about 30 minutes. Cool,then puree. 8. Stir in the cream, season to taste with salt and pepper, thenreheat. Garnish with mint before serving. Serves 8 Per sorving: 149 calories, 17g carbohydrates, 3 pro- tel in, 6g fat, 10mg cholesterol koredeaten el cael eae tree einiane Sed nae 1/2teatpoon crumbled dredsage leaves cups defatted chicken 2 tablespoons coarsely chopped fresh mint leaves, for garnish Be careful notto overcookthe chickenbreasts,lest they dry out. ¥ cup Leaderhye Epes cainpeated anced 14-inch hick wererate ground black pepper, toio taste Savory Molasses Chicken Breasts Salt ana teeubty arenes black pepper, to taste | | | 6 skinless, boneless chicken breast halves (about 6 ounces each) 1. Make marinade:In a bowl, combineall nerene except ee 2. Add the chicken and toss with the marinade.Let covered, at temperature for 30 minutes;orrefrigerate, covered, for 2 to 3 aay 3. Preheat the oven to 350°F. Removethe chicken breasts to a shallow bakingpan tofit and pour the marinade over the breasts. Bake for 30 minutes or until cooked through, bastingoften with the pan juices. 4. Removethe chickento a plate. Pour the pan juicesinto a saucepan andbringto a boil; reduce until thickened. Serve with the chicken. Serves 6. Per serving: 249 calories, 17g carbohydrates, 28g pro- tein, 7g tat, 77mg chol lesterol. cut into smail florets ao (Sweet and 4 cups vegetable or chicken broth | Sour Sauce Adjust the amountof chilies to your liking. Need more calcium? | 1. Heatoil in a large pot over medium heat. Add onion and cook 10 minutes. Add garlic andginger; cook, stirring, 2 to 3 minutes more. Sprinkle with ; cook, stirring, to mellow flavors, | to 2 minutes. 2. Add the next6 ingredients; 1.cup rice-wine vinegar 1/2 cup water 1/2 cup sugar 1/4 cup brown sugar 1 tab! root Toup hal seeded and thinly sliced cucumber cilantro leaves (garnish) Combinethe first 8 ingre- simmer, uncovered, until the vegetables are tender, about dients in a saucepan. Cook overlow heat for 2 min- 20 minutes. Add the chickpeas utes, stirring to dissolve the sugars. Remove to a and peas; simmer 15 minutes, stirring occasionally. bowl; cool.Stir in the cucumberand garnish with cilantro leaves. Serve. Vield: 2 cups. Per 1/4 cup: 8. Before serving,stir in the tomatoes and 1/2 cupparsley; cook curry to heat Soest Divide the couscous among 8 shallow bowls and top with curry. Sprinkle with the re- 70 calor’ = drates, 0.2g protein, no \ fat, no lesterol. J vue parsley and serve. Serves 8. Per serving: 445 ©2000 Kraft Foods, Inc. calories, 87g carbohydrates, a protein, 5g fat, no pcs TWICE THE CALCIUM OF OTHER SLICES. |
