Condiments
Southwest Bread Spread
Prep Time
15 min
Cook Time
30 min
Servings
8
Calories
125
A delicious Condiments recipe from the FatFree archive.
Ingredients
As a single person I am always looking for simple recipes that "are
ready when I am". When I saw this recipe in Mary Carroll's Healthful
Cooking column featured in the Minneapolis Star Tribune, I had to try
it. It is great, as a bread or cracker spread, a dipper, even toss a
couple of Tablespoons with some pasta. See if you don't like it.
Southwest Bread Spread
3/4 c. apple juice or dry Sherry
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. chopped carrots
2 Tablespoons of minced, fresh garlic
1 1/2 c. canned garbanzo, lima or pinto beans, drained
1/4 c. minced fresh parsley
1 tsp. minced fresh basil leaves
1 tsp. cayenne pepper, or to taste
3/4 tsp. curry powder
3/4 tsp. dried thyme
1 1/2 tsp.prepared mustard
1 1/2 tsp. lemon juice
1 1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
Freshly ground pepper
3/4 to 1 cup rye breadcrumbs (I subbed white/whole wheat!)
ready when I am". When I saw this recipe in Mary Carroll's Healthful
Cooking column featured in the Minneapolis Star Tribune, I had to try
it. It is great, as a bread or cracker spread, a dipper, even toss a
couple of Tablespoons with some pasta. See if you don't like it.
Southwest Bread Spread
3/4 c. apple juice or dry Sherry
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. chopped carrots
2 Tablespoons of minced, fresh garlic
1 1/2 c. canned garbanzo, lima or pinto beans, drained
1/4 c. minced fresh parsley
1 tsp. minced fresh basil leaves
1 tsp. cayenne pepper, or to taste
3/4 tsp. curry powder
3/4 tsp. dried thyme
1 1/2 tsp.prepared mustard
1 1/2 tsp. lemon juice
1 1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
Freshly ground pepper
3/4 to 1 cup rye breadcrumbs (I subbed white/whole wheat!)
Instructions
Heat sherry or juice in non stick skillet over med-high
heat. Add onions, celery, carrots, garlic and saute,
stirring frequently to prevent browning, 5 minutes and
remove from heat.
In blender or food processor, puree vegetable saute, beans,
parsley, basil, and rest of spices. Stir in enough bread
crumbs to make thick spread. Refrigerate overnight and
adjust seasonings before serving. Makes 6 to 8 servings.
(Each 1/8 serving contains about 2 vegetable exchanges, 1
bread/starch exchange,
1/2 fat exchange, 125 calories, 23 gm. carbohydrates, 5 gm.
protein, 2 gm.fat (no saturated fat), 190 mg. sodium, 63
mg. calcium and 3 gm. dietary fibre.
heat. Add onions, celery, carrots, garlic and saute,
stirring frequently to prevent browning, 5 minutes and
remove from heat.
In blender or food processor, puree vegetable saute, beans,
parsley, basil, and rest of spices. Stir in enough bread
crumbs to make thick spread. Refrigerate overnight and
adjust seasonings before serving. Makes 6 to 8 servings.
(Each 1/8 serving contains about 2 vegetable exchanges, 1
bread/starch exchange,
1/2 fat exchange, 125 calories, 23 gm. carbohydrates, 5 gm.
protein, 2 gm.fat (no saturated fat), 190 mg. sodium, 63
mg. calcium and 3 gm. dietary fibre.
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Nutrition Facts
Per Serving (8 servings)| Calories | 125 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
Category
CondimentsRelated Recipes
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