Calling for Spanish/mexican recipes
#274573 - 07/18/06 02:53 PM
|
|
|
|
|
chupie
Reged: 05/30/06
Posts: 301
|
|
|
Please post your best IBS safe mexican recipe.
Print
Remind Me
Notify Moderator
|
|
|
Hi!
Try the recipe index, there are some great ones in there.
Here are a few that I found quite quickly:
1
2
3
4
5
Print
Remind Me
Notify Moderator
|
|
|
Yes, I saw those. Just wondered if there were others out there.
Print
Remind Me
Notify Moderator
|
|
|
Hi Chupie...Aqui es una sopa fantastica. Lo espero que esta buena para ti...
AMI'S TORTILLA SOUP WITH CHICKEN AND LIME
2 14 ounce cans low salt chicken broth (or use "Better than Bouillon" Chicken base--in glass jars. Natural product! Watch how much water you need if you use this)
2 cups water
3/4 cup chopped plum/roma tomatoes
3/4 cup chopped green pepper
3/4 cup chopped white onion
1/4 tsp ground cumin
1 garlic clove
1/8 tsp crushed red pepper
12 ounces skinless chicken breasts, cut into 1/2 inch wide strips...Best to cut when semi-frozen
1/4 cup chopped fresh cilantro
2 tbsps lime juice
Directions: After combining broth, water, tomatoes, onion, green pepper,cumin, pepper flakes, and garlic, bring to boil. Place chicken into broth. Simmer until just cooked throughm about 5 mins. Stir in cilantro and lime juice.
Garnish with thin slices of ripe avocado and top with crushed corn tortilla chips (Cape Cod is my favorite). Finally, serve with a few sprigs of cilantro and a thin slice of lime.
Per serving: 249 cals. Total fat, 7g; sat. fat 1g; cholesterol:61 mg
Serves 4.
Anyone who eats this wants seconds!!!! Buen provecho!
--------------------
Amy
IBS-A
Stable and thankful!
Print
Remind Me
Notify Moderator
|
|
|
Oo. THat does sound good. What do you serve with it?
Print
Remind Me
Notify Moderator
|
|
|
Sometimes I just serve the soup...I make my own guacamole, and salsa as well. It goes well with warm corn tortillas and you can make a fajita type filling: bit of olive oil (I never cook with any other oil) red peppers, chicken breast, onions, garlic, and lime with whatever spices you wish. Use soy cheese if you need your cheese craving satiated. I never have rumbling tummy when I cook Mexican...if you tolerate black beans ok, use them too.
--------------------
Amy
IBS-A
Stable and thankful!
Print
Remind Me
Notify Moderator
|
|
|
Guacamole Recipe:
2 ripe avocadoes (If not ripe let them be in the company of bananas for a day...the bananas give off a ripening gas!)
2 crushed garlic cloves
1/2 cup chopped roma/plum tomatoes (seeds out)
pinch of salt
1/2 lime squeezed in as you mix
Directions: Mash avocado with fork, add garlic, then tomatoes and lime. Salt to taste...you be the judge.
Salsa: (Pico de Gallo)
Finely chopped roma/plum tomatoes (about 4-6)
1/2 white onion chopped
1/4 cup- 1/2 cup chopped fresh cilantro (depending on personal taste)
1 juice of fresh lime
3 crushed garlic cloves
1/4 chopped jalepeno (if you can eat it)
Makes about 2 small tub fulls. Good for a few days in fridge.
Sooooo much better than store salsa I never buy it anymore!
--------------------
Amy
IBS-A
Stable and thankful!
Print
Remind Me
Notify Moderator
|
|
|
YUm!
Print
Remind Me
Notify Moderator
|
Posts
