Cook Without Book

Madras Curry Corn Chowder with Roasted Poblanos Serves 4 2 poblano chiles 1 ound potato, peeled and diced into (1- inch) cubes 4 tablespoons vegetable oil 1 teaspoon cumin seeds 1 medium onion, chopped 1/4 cup celery, diced 1/2 cup green pepper, diced 4 Salt to taste 3 cups fresh corn kernels or frozen corn, thawed 2 cups vegetable stock or water 1 cup cream 2 tablespoons Madras curry powder 3 tablespoons cilantro, chopped Pre-heat the grill or a broiler. Grill or broil the chiles until the skin begins to blacken, 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skin loosens, about 10 minutes. Peel the chiles and chop coarsely. Set aside In a small sauce pan, add the potatoes and enough water to cover and cook until tender. Drain and set aside. In a large sauce pan, heat the oil, cumin, onion, celery and pepper and sauté until the vegetables a...

Scrambled Egg Wraps Recipe This tasty morning meal will fill your family up with protein and veggies. Try using flavored wraps to jazz things up. —Jane Shapton, Irvine, California This recipe is : This recipe is: Healthy Quick Diabetic Friendly Ingredients 1 medium sweet red pepper, chopped 1 medium green pepper, chopped 2 teaspoons  canola oil 5 plum tomatoes, seeded and chopped 6 eggs 1/2 cup  soy milk 1/4 teaspoon  salt 6 flour tortillas (8 inches), warmed Directions In a large nonstick skillet, saute peppers in oil until tender. Add tomatoes; saute 1-2 minutes longer. Meanwhile, in a large bowl, whisk the eggs, soy milk and salt. Reduce heat to medium; add egg mixture to skillet. Cook and stir until eggs are completely set. Spoon 2/3 cup mixture down the center of each tortilla; roll up.  Yield:  6 servings. Nutritional Facts 1 wrap equals  258  calories, 10 g fat (2 g saturated fat), 212 mg ...