Roman Spinach Soup
Monday, 19 September 2016
| Prep Time | 20 minutes |
| Servings |
servings |
Ingredients
- 6 cups reduced-sodium chicken broth (or vegetable broth for vegetarians)
- 1 cup egg substitute
- 1 cup fresh basil minced
- 1 tablespoons Parmesan cheese freshly grated
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley minced
- 1 teaspoon white pepper
- 1 teaspoon nutmeg ground
- 8 cups fresh spinach washed,stems removed,and coarsley chopped
- 1 slice lemon to garnish
- parsley sprig to garnish
Ingredients
| |
Instructions
- In a 4-qt saucepan, over medium heat, bring broth to a boil.
- Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
- Set aside.
- Add spinach to broth and simmer 1 minute.
- Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
- Simmer 2 to 3 minutes or until egg is cooked.
- Garnish with lemon slices and parsley.
- Note: Soup may look curdled, don't worry, it's not, it's just the egg and cheese cooked and it tastes delicious.
Recipe Notes
140 Calories
No Comments
Traditional Grilled Souvlaki
Tuesday, 06 September 2016
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
servings |
Ingredients
- 1 lemon juiced
- 1/4 cup olive oil extra virgin
- 1/4 cup soy sauce
- 1 tsp dried oregano
- 3 garlic cloves crushed
- 4 pounds pork tenderloin cut into 1 inch pieces
- 2 yellow onions medium, cut into 1 inch pieces
- 2 green bell peppers cut into 1 inch pieces
- wooden skewers
Ingredients
| |
Instructions
- In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
- Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
- Lightly oil grate. Cook for 10 to 15 minutes, or to desired cooking, turning skewers frequently for even cooking.
Recipe Notes
189 Calories
