| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | cooking oil |
| 2 | Yellow summer squash; thinly sliced crosswise (about 1 1/2 cups) |
| 1 | Jalapeno peppers; seeded and chopped, about 2 tablespoons* (up to 2) |
| 2 | cloves garlic minced |
| 1/2 Teelöffel | Cumin seed crushed |
| 1 Dose | (16-oz) black-eyed peas; rinsed and, drained |
| 1 | Green onion; sliced, (2 tablespoons) |
| 1 Teelöffel | Snipped fresh cilantro |
| 1/4 Teelöffel | salt |
| 2 mittel | Tomatoes; cut into thin wedges |
|
In a medium skillet heat oil; cook squash, peppers, garlic and cumin, uncovered, for 8 minutes or till squash is tender, stirring occasionally. Remove from heat; let cool. Combine squash mixture with peas, green onion, cilantro, and salt. Cover and chill up to 24 hours. Toss tomato wedges with chilled squash mixture before serving. Makes 4 side-dish servings. Typed by
and sensitive skin, wear plastic gloves while preparing and be sure to wash hands thoroughly afterward.
|
|
Anmerkungen zum Rezept:
|
