Broccoli Sun-Dried Tomatoes Pasta
- In a food processor or blender, whirl the chick peas, yogurt,
garlic, water, oil, lemon juice, cumin, red pepper, and salt for 1
minute or until smooth
- Set aside
- Cut the floret(s) off the broccoli and peel and slice the
stems 1/2" thick
- Arrange the broccoli in a steamer or colander and set over
boiling water in a large sauce pan
- Cover and steam for 6-7 minutes or until crisp-tender
- Transfer to a warm serving dish
- Spoon the sauce over the broccoli and toss to coat
- Serve with roast lamb or chicken
Actually, chicken, turkey, sea foods makes me sick. This recipe is
best prepared with chicken so far.
|
|
Ingredients
- 1/2 c Cooked chick peas
- 1/4 c Plain nonfat yogurt
- 2 Garlic cloves, peeled and blanched in boiling water for
2 minutes
- 2 tb Water
- 1 ts Olive oil
- 1 ts Lemon juice
- 1/4 ts Ground cumin
- 1/4 ts Ground red pepper (cayenne)
- 1/8 ts Salt iodize or to taste
- 1 bn Broccoli
Comment
This source if from the Net and is for personal recording and purposes
only.
|
