family health travel beauty & fashion clean jokes online games community
Welcome, Guest. Please login or register.
March 29, 2017, 12:04:01 PM

Login with username, password and session length
Search:
   
Advanced search
* Home Help Search Login Register
+  E-nterests.com Community
|-+  Family & Home
| |-+  Food & Cooking
| | |-+  vegetable recipes
| | | |-+  Power-packed vegetables with roasted almonds
« previous next »
Pages: [1] Go Down Print
Seafood Recipes:   Herb Crust for Baked Fish     Thai Shrimp     Grilled Shrimp Caesar Salad     Breaded Tilapia with Mango Salsa     Orange Shrimp Fried Rice
Poached Salmon Salad     Teriyaki Shrimp Stir-Fry     Mini Thai Fish Cakes     Stir Fried King Prawns      Seasoned Crusted Salmon Rub
Beauty Recipes:   Fresh Fruit Facials     Facial Scrubs & Masks     Winter Skin Toners     Hair Homemade Recipes     Homemade Facial Mask Recipes
Seaweed Facial Mask     Skin Care Home Remedies     Homemade Beauty Recipes     Brown Sugar Body Scrub     Foaming Honey Foot Bath
More Recipe Boards:
Chicken & Turkey Recipes
Beef Recipes
Pork Recipes
Fish & Seafood Recipes
Mince Recipes
Dessert & Snack Recipes
Quick & Easy Recipes
Vegetable Recipes
Sauces, Dressings & Dips
Drinks & Beverages
Author Topic: Power-packed vegetables with roasted almonds  (Read 726 times)
cappuccino
Administrator
Hero Member
*****
Gender: Female
Posts: 662


a cup of cappuccino a day


WWW
Power-packed vegetables with roasted almonds
« on: January 08, 2010, 02:32:46 PM »



(NC)—This dish is a quick and easy way to get the powerful health benefits of almonds and veggies, all in one serving.

Makes: 6 servings

Ingredients:

1 small red bell pepper

1 small orange or yellow bell pepper

1 head bok choy

1/4 cup (50 mL) sliced almonds

3 teaspoons (15 mL) olive oil, divided

1 teaspoon (5 mL) minced garlic

1 teaspoon (5 mL) lemon juice

Preparation:

Trim bell peppers, remove seeds, and slice thinly. Trim both ends of bok choy, slice thinly, and place in a large bowl of cold water for a few minutes to remove any grit. Remove by handfuls and immerse again in a fresh bowl of cold water. Drain in a colander.

Preheat oven to 350°F (180ºC). Place almonds on a baking sheet and roast for 10 minutes, tossing once or twice. Meanwhile, heat 2 teaspoons (30 mL) olive oil in a large sauté pan or wok. Add pepper and sauté on medium-high heat for 3 minutes. Stir in garlic and continue to sauté for 3 more minutes. Remove and set aside in a medium-sized bowl.

Heat remaining 1 teaspoon (5 mL) olive oil in pan. Add washed bok choy and sauté for a minute. Add lemon juice and cover pan, letting bok choy wilt. Return peppers to pan, add roasted almonds, and stir gently before serving.

Calories 73 Cholesterol 0 mg

Total fat 4.6 g Fibre 2 g

Saturated .5 g Calcium 162 mg

Monounsaturated 2.9 g Magnesium 43 mg

Polyunsaturated 0.8 g Sodium 92 mg

Carb 7 g Potassium 475 mg

Protein 3 g Vitamin E 1.5 mg

Recipe courtesy of the Almond Board of California

www.newscanada.com
Logged

Computers are incredibly fast, accurate and stupid. Human beings are incredibly slow, inaccurate and brilliant. Together they are powerful beyond imagination.  - Albert Einstein
Pages: [1] Go Up Reply Print 
« previous next »
Jump to:  

Powered by SMF 1.1.21 | SMF © 2006-2007, Simple Machines