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MEWIEGELE's Photo MEWIEGELE SparkPoints: (28,842)
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6/12/08 9:26 A

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Sounds yummy barb! Thanks

Its not just about weight, its about setting goals!


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PRENDERGASTM's Photo PRENDERGASTM Posts: 3,868
6/10/08 12:11 P

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THANKS FOR THE SITE

PRENDERGASTM~


I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.

"Maya Angelou"


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BBTHOM1 SparkPoints: (0)
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6/10/08 9:28 A

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about.com is a favorite site of mine....

Just found this recipe for all... Tomota Kadhi

indianfood.about.com/od/vegetarianre
ci
pes/r/tomatokadhi.htm


also saw Indian recipes on okra

Barbara in NC

Edited by: BBTHOM1 at: 6/10/2008 (09:27)
"With the new day comes new strength and new thoughts." ~Eleanor Roosevelt
A day without a smile is like a day without sunshine****


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,560
6/9/08 11:10 P

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I love Indian food as well. Still haven't found many healthy recipes, but here is one with Indian influences from Ellie Krieger.

Poached Salmon with Lemon Mint Tzatziki

Ingredients:

2 cups dry white wine
2 cups water
2 bay leaves
2 sprigs flat-leaf parsley
2 lemons, unpeeled, sliced
1 (2 pound) salmon fillet with skin
1 scallion, top only, thinly sliced
1 cup Lemon Mint Tzatziki (see below)

Process:

Put the wine, water, bay leaves, parsley and of the sliced lemons into a large deep skillet and bring to a simmer.
Add the salmon, skin side down. Add more water, if necessary, to cover the salmon. Cover the skillet and simmer over a low heat until the fish is just cooked through, about 8 minutes.

Transfer the fish to a plate, cover it and chill it completely in the refrigerator, about 3 hours.

To serve, peel the skin from the fillet and scrape away any brown flesh. Put the fish on a serving plate, garnish with scallion and the remaining lemon slices. Serve with Lemon Mint Tzatziki.


Lemon Mint Tzatziki:

1 cup non-fat yogurt
1 English cucumber
1 teaspoon olive oil
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon lemon zest
1 tablespoon finely chopped mint leaves
Salt and pepper
Line a strainer with paper towel and put the strainer over a bowl. Put the yogurt in the strainer and place it in the refrigerator to drain and thicken for 3 hours.

Seed and coarsely grate the cucumber. Drain it well. In a medium bowl, stir together the thickened yogurt and olive oil. Stir in the cucumber, lemon juice, garlic, zest and mint. Season with salt and pepper, to taste, and serve.

Yield: 1 cup


Nutrition Information
Nutritional Analysis per Serving Calories 307
Total Fat 17 grams Saturated Fat 3 grams
Protein 32 grams Carbohydrates 4 grams
Fiber 0






co-leader of Love to Cook


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MATIERASH Posts: 5
6/9/08 10:47 P

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Hi everyone! I'm new to this team. My name is Ashley from Ontario.
I was wondering if anyone had healthy indian recipes. I find in a lot of dishes you need to much oil.
Thanks!

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