Read e-book online A Taste of Washington: Favorite Recipes from the Evergreen PDF

By Michele Morris

ISBN-10: 1560376023

ISBN-13: 9781560376026

That includes a hundred and twenty recipes from sixty eight of the Evergreen State's top eating places, bistros, cafes, inns, and bed-and-breakfasts, A flavor of Washington, comprises vintage Northwest fare in addition to style fusions of worldwide cuisines. For a clean tackle extraordinary foodstuff, pattern those impossible to resist dishes: Blueberry Morning Glories with hot Blueberry Sauce, Crispy Fried Walla Walla candy Onions, Cherry Chipotle brief Ribs, Northwest Fish Tacos, and Theo Chocolate Ganache Cake.

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Extra resources for A Taste of Washington: Favorite Recipes from the Evergreen State

Example text

Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring oc­ casionally, about 10 minutes. Add the remaining in­ gredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm. dium 415mg PER SERVING: Calories 401 • Protein 17g • Total Fat 20g • Sat. Fat 10g • Cholesterol 0mg • Carbohydrate 43g • Dietary Fiber 7g • So­ dium 576mg African Curried Coconut Soup with Chickpeas MAKES 4 SERVINGS To peel fresh tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds.

Return the skillet to medium heat and cook, un­ covered, stirring and shaking the skillet occasion­ ally, until the potatoes are dried, covered with a whitish coat, and slightly wrinkled, about 5 min­ utes. Transfer the potatoes to a serving platter and serve at once, with the mojo sauce passed sepa­ rately for dipping. 22 THE TROPICAL VEG AN KITCHEN 1⁄2 teaspoon sweet paprika 1⁄4 teaspoon freshly ground black pepper Pinch cayenne pepper, or to taste (optional) In a food processor fitted with the knife blade, combine all the ingredients; process until very smooth.

Transfer to a covered container and refrigerate a minimum of 2 hours, or overnight, and serve chilled, garnished with the chives. PER SERVING: Calories 127 • Protein 7g • Total Fat 3g • Sat. Fat 3g • Cholesterol 0mg • Carbohydrate 21g • Dietary Fiber 4g • Sodium 273mg PER SERVING: Calories 172 • Protein 11g • Total Fat 1g • Sat. Fat 0g • Cholesterol 0mg • Carbohydrate 30g • Dietary Fiber 4g • Sodium 750mg Plantain Soup MAKES 4 SERVINGS Plantains are an excellent source of potassium, vita­ mins A and C, and also contain a significant amount of SOUPS 35 iron.

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A Taste of Washington: Favorite Recipes from the Evergreen State by Michele Morris

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