Side Entrees > French Potato Salad

Ingredients

1. 200 g. red potato (1 large)
2. 50 g. green onion, chopped (greens only)
3. 1 tbsp. CapTri®
4. ½ tbsp. balsamic vinegar
5. ½ tsp. sweet basil (dry)
6. ½ tsp. parsley flakes
7. salt and pepper to taste

Pierce the skin of the potato three or four times with a fork. Place on a paper towel in microwave. Cook on high for six minutes (five for smaller potato Let cool slightly. Dice into serving dish. Mix dressing. Pour over potatoes and let marinate a few hours. Serve at room temperature. Serves two.

Great for a picnic!

Side Entrees > Cornmeal Frittata

Ingredients

 

1. 50 g. cornmeal
2. 25 g. oat bran
3. 25 g. oatmeal
4. 100 g. egg whites
5.  2 tbsp. water
6. 1 tsp. chili powder
7. ½ tsp. garlic powder
8. ½ tsp. black pepper
9. 1 tbsp. CapTri®

 

Mix all ingredients except CapTri® until well blended. Spray a nonstick skillet lightly with PAM. Heat CapTri® in skillet over medium low heat. Pour batter into skillet and spread to cover the bottom of the skillet. (You can also pour batter by 1/8 cups to make small fritters.) Cook until batter is golden brown on the bottom and can be lifted with a spatula and turned. Turn and cook the other side until golden brown. Remove from skillet and place on a platter. Cut into wedges.

Try frittatas topped with salsa or your favorite CapTri® sauce. Or try as a bread base for poultry dishes. For variation, add corn or diced vegetables such as red or green peppers or mushrooms to batter.

Side Entrees > Chinese Fried Rice

Ingredients

1. 200 g. brown rice, cooked
2. 50 g. chopped onion
3. 50 g. chopped green peppers
4. 50 g. egg whites
5. 1 tsp. low-sodium soy sauce
6. 2 tbsp. CapTri®

Place CapTri®, onions and peppers into wok or skillet and fry until brown. Stir in rice, egg whites and soy sauce. Sauté until golden brown. Serves two.

For variety, add chopped broccoli, corn or chopped chicken.

Side Entrees > Chicken and Mushroom Soup

Ingredients

1. 4 cups of chicken stock
2. 6 tbsp. CapTri®
3. 100 g. fresh mushrooms, sliced
4. ¼ tsp. chervil (dried)
5. 1 tsp. lemon juice

Place chicken stock in a pot and bring to a boil. Season if needed. In a skillet, heat CapTri® and add mushrooms. Sauté until tender. Add lemon juice and chervil. Add mushrooms to stock and simmer for 15 minutes. Serves six.

Side Entrees > Chickpeas with Spinach

Ingredients

1. 225 g. chickpeas (soaked overnight)
2. 450 g. fresh spinach
3. 2 tbsp. olive oil
4. 2 tbsp. CapTri®
5. 150 g. onion, finely chopped
6. 150 ml. Low-fat yogurt (optional)
7. 2 garlic cloves, skinned and crushed
8. fresh ground black pepper to taste
9. 1 tsp. mint
10. paprika to taste

 

Drain the chickpeas and bring to a boil in a large pan of water. Simmer until soft (30 minutes to over an hour). Wash spinach, discarding tough stems and blemished leaves and chop finely. Heat the oil in a large pan, add onion and cook gently for about 15 minutes until soft. Add the spinach and stew slowly for 7 or 8 minutes.

When the chickpeas are tender, add them with 5 tbsp. of their cooking liquid to the spinach and onion. Season lightly with salt and cook for another 5 to 10 minutes until liquid is absorbed. Beat the yogurt with the crushed garlic, black pepper and mint. Put finishing seasoning in pea/spinach mix, plus 2 tbsp. CapTri®. Place in serving dish and top with yogurt mixture. Serves four.

This medieval Persian dish was said to have medicinal properties that would rejuvenate a “war-weary body.”

Side Entrees > CapTri® Lentil Loaf

Ingredients

1. 300 g. brown lentils, rinsed
2. 2 bay leaves
3. 150 g. uncooked fine bulgur wheat
4. 150 g. whole wheat bread crumbs, soft
5. 1 egg white
6. 1 tbsp. ketchup or tomato paste 
7. 75 g. onion
8. 8 cups water
9. 1 clove garlic, crushed
10. 1 tsp. thyme, dried, crushed
11. 3 tsp. oregano
12. 1 tsp. tarragon
13. Mrs. Dash to taste
14. 3 tbsp. CapTri®

Preheat oven to 350 degrees. Combine lentils and bay leaves in a pot with six cups water. Bring to a boil and simmer for 45 minutes. In another pot, combine bulgur wheat with two cups water. Bring to a boil and simmer for 15 minutes. In a large bowl, mix lentils bulgur wheat and the remaining ingredients. 

Mix ingredients thoroughly and place into a loaf pan. Bake at 350 degrees for 40 minutes. With 15 minutes left, brush top with a small amount of tomato paste or ketchup. Serves six.

Side Entrees > Brown Rice and Lentils

Ingredients

 

1. 5 cup water
2. 100 g. brown rice
3. 100 g. lentils
4. 25 g. chopped mushrooms
5. 5 cloves garlic
6. 2 tbsp. CapTri®

 

Bring water to hard boil and add rice. Reduce heat to a low boil. After 35 minutes, add lentils, mushrooms and garlic. Turn heat down to simmer and let cook another 25 to 35 minutes or until all water is gone and lentils are soft. Stir occasionally to prevent sticking.

Add CapTri® to rice and lentils just before eating.

Try adding some of your favorite vegetables to Brown Rice and Lentils!

Side Entrees > Beet Salad with Red Onion

Ingredients

1. 300 g. sliced beets, drained
2. 50 g. red onion, sliced
3. 2 tbsp. wine vinegar
4. 3 tbsp. CapTri®
5. 1 tsp. ground pepper

Place beets in a bowl. Slice onion lengthwise into very thin strips. Add vinegar, CapTri® and pepper and toss. Let marinate for an hour. Serves four.

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