To peel tomatoes, score the skin by making a small X on the bottom side with a sharp knife. Place tomato in boiling water for 30 seconds. Remove tomato using a slotted spoon; immediately submerge in a bowl of ice water. Let stand for one minute. Skin should pull off easily with a sharp knife.
Yield: 8 servings (serving size: about 3/4 cup)
1 1/2 tablespoons olive oil
garlic clove, minced
1 1/2 cups diced red potato
1/2 cup chopped celery
1/2 teaspoon salt
1 1/4 pounds green beans, trimmed
1/4 cup water
1/3 cup chopped fresh cilantro
3/4 pound plum tomatoes, peeled and coarsely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
Preparation: Heat olive oil in a large skillet over medium-high heat. Add garlic to pan; saut? 30 seconds, stirring constantly. Add potato, celery, salt, and beans; saute 1 minute. Add 1/4 cup water; cover and cook 5 minutes or until beans are crisp-tender. Add cilantro and tomatoes. Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers.
Nutrition: Calories:70 (35% from fat), Fat:2.7g (sat 0.4g,mono 1.9g,poly 0.3g), Protein:1.9g, Carbohydrate: 11.1g, Fiber: 3.8g, Cholesterol: 0.0mg, Iron: 0.7mg, Sodium:159mg, Calcium:47mg.
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