This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the sour cream.
"A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken."
-James Dent, Newspaperman
This is a great summer dressing. Itís light but has a nice zing to it from the tomatillos and the cayenne. If you want to make it a bit spicier, add a little more of the cayenne pepper.
Itís great served simply over some tomatoes and a slice or two of avocado.
Roasting is dry cooking food in an oven in a large uncovered pan. The last three words of this definition are the key. By not covering the food, the heat creates a crusty brown exterior, sealing in moisture. The pan should be large enough that the moisture that does escape from the food evaporates quickly; otherwise the steam will keep the food from browning properly.
Tender meats are ideally suited for roasting because dry cooking is not sufficient to break down the fibers in tougher cuts. Examples like tenderloin, prime rib or top round should be roasted, while chuck is best cooked with moist heat (see Braising). Fish and fowl are ideal for roasting.
When roasting vegetables it is important to have a large pan so that they will and not touch each other. I try to leave at least 1/4 of the bottom of the pan exposed and stir the vegetables often.
Servings = 6 | Serving size =about 1/4 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great keeps well for about 4 days in the fridge.
|1/2 small||onion (cut into wedges)|
|1/4 cup||fresh cilantro|
|1/4 tsp||ground cumin|
|1/8 tsp||cayenne pepper|
|fresh ground black pepper (to taste)|
|1/4 cup||reduced-fat sour cream|
Preheat the oven to 375įF. Place the tomatillos and onion wedges in a grill pan or a large skillet and place the pan in the oven.
Roast the vegetables for about 20 - 25 minutes. Turn once or twice to let them brown on all sides.
Remove and let cool to warm. Place in a blender or using a stick blender with a medium bowl puree the roasted tomatillos and onions until smooth.
Add the cilantro, lime juice, salt, cumin, cayenne pepper and black pepper and puree until smooth. Chill for at least a half an hour.
Whisk in the reduced-fat sour cream and chill.
Serving size = about 1/4 cup
Servings = 6
Amount Per Serving
|Calories 48||Calories from Fat 15|
|% Daily Value|
|Total Fat 3g||3%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 2g||6%|
|Vitamin A 4%||Vitamin C 16%|
|Calcium 3%||Iron 2%|
|Vitamin K 6 mcg||Potassium 201 mg|
|Magnesium 13 mg|