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Nutritional information per ½ - cup serving:
Calories 71 (22% from fat) • carb. 10g • pro. 4g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 350mg • calc. 39mg • fiber 3g
Sweet Red Pepper Coulis
This multipurpose sauce is great for chicken,
fish, crab cakes, and pastas.
Makes 2½ cups
1 tablespoon olive oil
1 medium yellow onion, peeled, roughly chopped
6 garlic cloves, peeled and smashed
3 medium red peppers (about 6 ounces each), roughly chopped
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup dry white wine
¼ cup chicken stock
Heat the olive oil in a 2
½
-quart saucepan over medium-low heat. Add the onion,
garlic, red peppers, salt, and pepper and stir to coat. Reduce heat to low, cover
loosely and sweat vegetables slowly until softened, about 15–20 minutes. Take
care that the vegetables do not pick up any color.
When vegetables are soft, add wine and increase the temperature so that the
wine comes to a boil. Reduce the wine until about 1 tablespoon remains. Add
stock and bring to a boil. Reduce heat to medium low and simmer for about 10
minutes. Insert the blender into the saucepan, making sure the protective guard is
submerged. Blend, using an up-and-down motion until ingredients are smooth and
well combined, about 50 - 60 seconds.
Nutritional information per ½ - cup serving:
Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 148mg • calc.13mg • fiber 1g
Green Chile Sauce
This sauce is excellent served with your favorite Mexican dish–or use
it as a base for a delicious southwestern stew.
Makes 2¼ cups
1½ pounds Anaheim or green New Mexican chiles
1 small onion (approximately 3¼ ounces), cut into quarters
1 large garlic clove, peeled
1 jalapeño pepper (approximately ½ ounces), cut in half,
seeds and stem removed
1 tablespoon unsalted butter
1 tablespoon flour
1½ cups chicken stock
¾ teaspoon kosher salt