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Southwest Bread Spread

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!)

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.

Jo in Minnesota