Peppery Rosemary Quick Bread
Preparation Time: 15 minutes Baking Time: 30 minutes Cooling Time: 10
1-3/4 cups whole-wheat flour
1-1/2 cups unbleached flour
2 tablespoons brown sugar
2 teaspoons baking powder
1-teaspoon baking soda
1 teaspoon freshly ground black pepper (see note)
1-1/2 cups nonfat buttermilk
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
In a large mixing bowl, combine the whole-wheat flour, unbleached flour,
brown sugar, baking powder, baking soda, salt and pepper. In a small
bowl, stir together the buttermilk, oil and rosemary. Make a well in
the center of the dry ingredients and add the buttermilk mixture. Stir
with a wooden spoon until the dough is moistened and comes together.
Do not over mix. Divide the dough in half. Pat each half into a 7"
round and place on a lightly oiled baking sheet. Slash a cross about
1/2" deep into the tops of the loaves with a sharp knife, and dust
tops lightly with some additional flour. Bake at 375 degree's for 30
minutes, or until a toothpick inserted in the center comes out clean.
Cool the loaves on wire racks for 10 minutes before serving.
Amount Per Serving: Calories 118
Fat 2.1 g, Cholesterol 0 mg,
Sodium 185 mg,
Chefs Note: It is important in this recipe to use freshly ground black
pepper for the most flavor. These loaves may be made ahead and stored,
well wrapped, in the freezer for up to 2 months. Warm the frozen loaves,
wrapped in foil, at 325 degree's for 1 hour.
Peppery Artichoke Pitas
Makes 6 servings Start to Finish: 20 minutes
1 15-ounce can black-eyed peas, rinsed and drained
1 13-3/4- to 14-ounce can artichoke hearts, drained and cut up
1/2 cup torn mixed salad greens
1/4 cup bottled creamy garlic salad dressing
1/4 teaspoon cracked black pepper
3 pita bread rounds, halved crosswise
1 small tomato, sliced \
In a medium bowl combine black-eyed peas, artichoke hearts, mixed greens,
salad dressing, and pepper. Line pita bread halves with tomato slices.
Spoon artichoke mixture into pita bread halves.
Nutritional facts per serving
Calories: 189, total fat: 4g, saturated fat: 1g, monounsaturated fat:
0g, polyunsaturated fat: 2g, cholesterol: 0mg, sodium: 632mg, carbohydrate:
31g, total sugar: 3g, fiber: 5g, protein: 7g, vitamin C: 7%, calcium:
7%, iron: 17%, starch: 1.5diabetic exchange, vegetables: 1diabetic exchange,
fat: .5diabetic exchange
Peppery Turnip Fries Recipe
8 medium turnips - (about 2 1/2 lbs)
1/2-cup heavy cream
1 tsp Splenda
1 tsp freshly grated nutmeg = (or 1/2 tsp ground nutmeg)
1 tsp freshly ground black pepper
1/4 tsp salt = (sea salt works best)
1/4 cup grated Parmesan cheese
Olive oil spray
Peel the turnips with a vegetable peeler, slice and cut into 2 1/2-
by 1/2-inch sticks. Pour 1/2-cup heavy cream into a large bowl and place
the turnip sticks into the cream. Fill bowl with cold water until the
turnips are completely covered. Add 1 teaspoon Splenda. Swirl a bit
to mix and allow to sit in cream mixture for 10 to 15 minutes. (This
cream-soaking step removes the "bite" flavor of the turnips,
leaving them with a milder, more potato-like flavor.) Rinse in colander
with cool water and pat dry. Preheat oven to 425 degrees. Combine turnip
sticks with the nutmeg, pepper, sea salt and Parmesan cheese in a large
plastic (Ziploc-type) bag. Seal the bag and shake well to coat the turnip
Spray 2 large baking sheets lightly with the olive oil spray. Spread
the turnips in a single layer on the sheets and spray again with the
olive oil. Bake in a preheated 425-degree oven for 15 minutes. Turn
the fries over and continue baking for 15 minutes, until the fries are
tender and golden in color. Serve hot with a sprinkle of limejuice.
Approximately 4.5 carbohydrate grams per serving
Per Serving (excluding unknown items): 63 Calories; 6g Fat (88.4% calories
from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 22mg Cholesterol;
119mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.
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