Free low calorie recipes!
Egyptian Spinach Soup recipe - 194 calories
Ingredients:
1 lb spinach (well washed, large stems removed)
1/3 cup basmati rice
4 cups chicken stock
1 tablespoon olive oil
2 garlic cloves, crushed
1 onion, finely chopped
2 cups plain yogurt
1/4 teaspoon turmeric (or 1/4 teaspoon Madras curry powder)
3-4 scallions, finely chopped
salt and pepper, to taste
Moroccan Chickpea Soup (Hasa al Hummus) recipe - 181 calories
Ingredients:
1 cup dried garbanzo beans (chickpeas), soaked overnight
2 tomatoes, peeled and diced (optional)
8 cups water
8 garlic cloves, minced
2 cups onions, chopped
1 small hot pepper, chopped finely
1 tablespoon vegetable oil
1/2 cup fresh flat leaf parsley, chopped finely
1/2 cup fresh coriander, leaf chopped finely
1 lemon, juiced
1 teaspoon ground turmeric
1 teaspoon sweet paprika
2 teaspoons salt
1 teaspoon fresh black pepper
Syrian Black Eyed Peas with Herbs recipe - 135 calories
Ingredients:
1 1/2 cups black-eyed peas, cleaned and picked through
3 garlic cloves, finely chopped
1 dried hot red chili pepper
2 tablespoons olive oil
2 bay leaves
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon dried thyme
1 teaspoon salt (omit if you are using canned peas)
Persian Tomato and Cucumber Salad recipe - 68 calories
Ingredients:
1 large tomato
1 large cucumber
1 large onion
parsley
1-2 tablespoon olive oil
1/4 cup lemon juice (or to taste)
salt, to taste
Preparation:
1. Finely chop the tomato, cucumber and onion.
2. Mix the chopped vegetables with the parsley, olive oil and lemon juice.
3. Add salt to taste and serve (or let the salad sit in the refrigerator for a few hours to get an even better taste).
Turkish Okra Casserole recipe - 161 calories
Ingredients:
3/4 lb fresh okra or 1 (10 ounce) package frozen okra
3 tomatoes
1 eggplant, about a pound
2 medium green bell peppers
2 medium zucchini
1 large onion
2 tablespoons garlic, finely chopped
1/4 cup olive oil
1/2 cup parsley, fresh, finely chopped
1/4 teaspoon hot red pepper flakes
1/2 teaspoon dried thyme
1 bay leaf, preferably fresh
salt, to taste
Preparation:
1. If using fresh okra, Trim away any tough stems (if you’re using fresh okra), or defrost and drain (if using frozen okra).
2. Trim off the ends of the eggplant and cut the un-peeled eggplant into one-inch cubes.
3. Trim the ends of the zucchini and cut the un-peeled zucchini into one-inch cubes.
4. Using a vegetable peeler, peel away the skin of the bell peppers. Halve them and remove the cores, veins and seeds; cut them into one-inch pieces.
5. Peel and dice the onion into one-inch pieces.
6. Peel, core and seed the tomatoes; dice them into one-inch pieces.
7. Preheat the oven to 375° F.
8. Heat the oil in a large, heavy casserole (stove top/oven ware) and add the eggplant cubes and onion pieces.
9. Cook for about 5 minutes, stirring often.
10. Add the green peppers, zucchini and tomatoes; cook for about 2 minutes, stirring occasionally.
11. Stir in the pepper flakes, garlic, parsley, thyme and bay leaf.
12. Add the drained okra and salt (to taste).
13. Place in the oven (uncovered), and bake for about 1 hour.
14. Remove the bay leaf and serve.
