1. You don’t have to sacrifice flavor when
you’re counting calories and fat.
Th
ese delicious,low-fat offerings are served with baked tortilla chips.
Low-fat cheese and olive oil are used to prepare these delicious dishes.
Black
Bean
Salsa
Black
beans,ripe tom
atoes,green
and
red
peppers,lim
e,jalapeños and
cilantro
give this m
ild
salsa plenty of zip.
$4.95
Roasted
Tomato
Salsa
G
enerous am
ounts of cum
in,cilantra,and
jalapeño
peppers m
ake this
one hot salsa.N
ot for the fainthaearted.
$4.95
Sizzling
Steak
Fajitas
O
nly 9
gram
s of fat in
this south-of-the-border specialty.Tender steak,
fat-free sour cream
and
fresh
veggies on
two
flour tortillas.
$10.95
Fiesta
Enchiladas
Low-fat ground
turkey and
cole slaw
create a fiesta of taste and
texture.
$11.95
PREPARATION
Mix together oil, water, freshly
squeezed lemon juice, bay leaf,
garlic, peppercorns and salt in a
large stainless steel saucepan. Bring
to a boil over medium-high heat.
Reduce heat, cover and simmer for
15 minutes.
Strain using a sieve (or remove garlic
and peppercorns using a slotted
spoon) and return to a simmer over
low heat.
Drop the mushrooms and roasted
pepper into the simmering marinade,
stirring gently from time to time, for
about 2-4 minutes. If the mushrooms
are very small, remove from heat
after just 1 minute.
Remove pan from heat and allow to
stand, uncovered, while the mush-
rooms cool.
Serve at room temperature or
refrigerate in a plastic container.
Refrigerator for up to 2 to 3 days.
After mushrooms have marinated,
taste and adjust seasonings; after a
day or two, you may want to add
fresh herbs for an extra layer of
flavor, since the marinated herbs will
have mellowed, imparting their flavor
to the oil. Remove bay leaf before
serving.
TULIP CAFE
SANTA MONICA
INGREDIENTS
2/3 cup extra virgin olive oil
1/2 cup water
1 bay leaf
juice of 2 lemons
3 garlic cloves, crushed
1 large shallot, minced
6 whole peppercorns
1/2 teaspoon sea salt
1/4 tsp. each basil and oregano
pinch of finely minced rosemary
1/4 tsp. red hot pepper flakes
1 pound small mushrooms
1 roasted red pepper, chopped