|4 cups||(packed) cilantro leaves|
|2||Cloves peeled garlic|
|½ cup||Unsweetened coconut milk|
|½ cup||Roasted peanuts|
|¼ cup||Lime or lemon juice|
COOKING MONDAY TO FRIDAY #MF
Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut milk, peanuts and lime juice.
Process into a fine puree and season with 1 teaspoon of salt or to taste. Divide into ¼ cup containers and freeze.
USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes. For breadmachine tips and mixes, visit my homepage:
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