regina: adobo marinade

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Adobo Marinade

 

Recipe By :Holly Rudin-Braschi

Serving Size : 0 Preparation Time :0:00

Categories : Condiments Season 5

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons cider vinegar

3 tablespoons frozen orange juice concentrate -- thawed

1 whole canned chipotle chili with sauce (about 1 tablespoon)

1 tablespoon pressed fresh garlic

2 tablespoons tomato paste

1/4 teaspoon ground cinnamon

1/4 teaspoon oregano

1/4 teaspoon black pepper

1/8 teaspoon ground cumin

1/2 teaspoon salt

Canola oil spray or fat-free cooking spray

OPTIONAL GARNISH:

Low-fat or nonfat sour cream

 

In a blender, puree the cider vinegar, orange juice concentrate, chipotle chili,

garlic, tomato paste, cinnamon, oregano, pepper, cumin, and salt.

 

Source:

" Regina's Vegetarian Kitchen 505 "

S(VegRecipes):

" Hanneman (kitpath) on 05-Sep-2001 "

Yield:

" 1 cup "

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Per Serving (excluding unknown items): 137 Calories; trace Fat (2.8% calories

from fat); 4g Protein; 33g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol;

1419mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2

Fruit; 0 Fat; 0 Other Carbohydrates.

 

NOTES : ADOBO TOFU STEAKS and GRILLED POLENTA with AVOCADO and ORANGE SALSA:

This unusual menu is excerpted from Holly Rudin-Braschi's book " Grill Power "

(QVC Publishing, 2000) To order a copy call QVC Publishing at 1-800-375-0889 or

log onto: www.grillpower.com

 

Nutr. Assoc. : 0 0 1094 20130 0 0 0 0 0 0 2130706543 0 2130706543

 

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