In a medium bowl combine cabbage, red
onion, poblano/red pepper, carrot, and
coriander. For dressing, in small bowl
combine olive oil, lime juice, and orange juice.
Season with salt. Toss with slaw.
Chicken and Tortilla
An easy to cook dish, the soup is as healthy
as it is filling. Tiy it for dinner tonight.
minutes cook 1 hour
1.75 kg whole roasting chicken, cut in
large onion, chopped
medium carrot, peeled and chopped
stalk celery, chopped
tsp ground cumin
tsp chilli powder
tsp ground ancho chile pepper or use
tsp dried oregano
inch com tortillas, cut neatly into
litre low-salt chicken broth
medium carrots, peeled and cut in
cups snow peas, sliced diagonally
small zucchini, cut in
cup chopped tomato
a jalapeno pepper, seeded and finely
cup sharp cheddar cheese, coarsely
-litre heav\r bottomed pan with a
tight Fitting lid or a
cup chopped carrot,
coriander sprigs, cumin, chilli
powder, ancho chile pepper, oregano, and
bay leaves. Bring to boiling, reduce heat and
simmer, uncovered, until the chicken is very-
inch of corn oil in a
large heavy’ saucepan to 375 °F. Add tortilla
strips, about one-fourth at a time, and
cook until crispy and light golden, 30 to
60 seconds. Remove from saucepan with a
slotted spoon. Drain strips on paper towels.
Season with salt.
3. Using tongs, remove chicken from liquid;
cool chicken. Strain remaining liquid, and
discard solids. Return to the
with chicken broth. Bring to a simmer over
4. Remove meat from bones and discard
bones. Tear chicken in 1 inch pieces. Add to
broth along with the 2 sliced carrots. Simmer
for 3 minutes. Add the snow peas, zucchini,
tomato, and jalapeno. Simmer 3 minutes or
until tender. Taste and season with salt and
5. Ladle soup into bowls. Top with cheddar
cheese, tortilla strips, and coriander.
E ach Serving
375 cal, 14 gm fat, 89 mgchol,
618 mg sodium, 29 gm carb, 6 gm fibre,
34 gm pro.
Hot and Chunky
A standard favourite in Mexican cuisine.
start to f in is h 25 minutes
cups fresh or frozen shelled peas
ripe avocados, halved, pitted, and peeled
to 2 tbsp lime juice
cup finely chopped red onion
clove garlic, minced
tbsp chopped coriander
small jalapeno pepper, seeded and thinly
sliced or big green chillies
1. Bring a medium saucepan of salted water
to boiling. Add peas; simmer frozen peas
1 minute, or simmer fresh peas 5 minutes.
Drain; rinse with cold water. Cool.
2. Place avocados and lime juice in medium
bowl. With a fork, mash avocados. Add peas,
onion, garlic, coriander, and jalapeno. Season
to taste with salt. Place guacamole in a serving
bowl. Serve immediately or cover surface
with plastic wrap and chill for up to
Drizzle with olive oil; serve with tortilla chips.
M akes 9 servings.
69 cal, 5 gmfat, 0 mg chol,
69 mg sodium, 6 gm carb, 3 gm fibre, 2 gm pro. m
JL JL and Gardens.
WE IN SPIR E ■ YOU MAKE IT H A PPEN
Old picture frames
their horizons when
outfited with mirrors. Use
double-stick tape to attach
ribbon that is the same
width as the frame edge.
Hang the frames from a nail
and the ribbon from
attractive wall tacks.
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