Sweet Pea And Mint Soup With Diced Mango
Ingredients:
4 cups fresh or frozen peas
2/3 cup fresh mint leaves, packed
4 cups chilled chicken broth
1 teaspoon lime juice
salt to taste
freshly-ground white pepper to taste
1 large ripe mango, peeled, diced
Creme fraiche or sour cream for garnish
Directions:
Heat large pot of water to boil; add peas, cook about 4 minutes. Remove from heat; add mint for 30 seconds. Drain.
Place about 1 1/2 cups of the chicken broth in blender. Add half of the peas and mint; puree until smooth. Strain using fine mesh sieve, pushing puree through with spoon, into large bowl. Repeat.
Stir in remaining chicken broth and lime juice. Season with salt and pepper. Chill in refrigerator 2 hours.
Pour soup into serving bowls; garnish with diced mango and creme fraiche.
Makes 4 servings.
Calories 185, Fat 1.8 g, Carbs 31 g, Sodium 595 mg, Fiber 9 g.
by AJ
Javanese Peanut Pasta
Ingredients:
2 teaspoons peanut oil
1 1/2 teaspoons dried crushed red pepper flakes
4 scallions, chopped
2 tablespoons dark brown sugar
4 tablespoons rice wine vinegar
1 teaspoon sesame oil
3 tablespoons soy sauce
1 teaspoon ginger
1 clove garlic, pressed
1 cup chunky peanut butter
1 cup chicken broth
1 lb of cooked egg fettuccine pasta
Garnish:
1/2-1 cup toasted peanuts chopped scallions
1 medium cucumber, seeded and thinly sliced
1 sweet red pepper, thin strips
1/4 cup shredded coconut
Directions:
Heat oil and add red pepper flakes.
Cook over low for a minute or two.
Add the 4 chopped scallions and saute for a minute.
Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
Return pan to low heat and add peanut butter a bit at a time.
Stirring constantly add chicken broth until hot.
Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
Sprinkle with toasted peanuts and scallions.
Place cucumber slices and red pepper strips around pasta.
Sprinkle with coconut if desired.
