meal component: veggie
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| Servings |
servings
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Ingredients
- 2 medium tomatoes whole (about 1 cup per tomato)
- 1 red bell pepper seeds removed
- 1 tsp garlic minced
- 1/2 tsp chili powder
- 1 tsp fresh parsley
- 1/4 tsp paprika
- 1 1/2 tsp sherry vinegar
- 3/4 tsp salt
- 1/8 tsp pepper
- 3 large leeks halved
- 1/2 tsp salt
- 1/8 tsp pepper
Ingredients
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Instructions
- Place the whole tomatoes on a sheet tray and broil for 5 minutes or until the skin is charred. Flip tomato and broil the other side. Once cooled, peel and core the tomatoes, discarding the peel and center.
- Place tomatoes in a food processor and puree along with the garlic.
- Add chili powder, red pepper, parsley, paprika, vinegar, 3/4 tsp salt and 1/8 tsp pepper. Puree until paste forms.
- Bring about an inch of water to a boil inside a steamer pot. Add leeks to steamer and steam for 10 minutes. Remove and sprinkle with the ½ tsp salt and pepper.
- Grill leeks on a hot grill until grill marks appear (about 5 minutes).
- Serve with romesco sauce.
Recipe Notes
Romesco sauce is also great on fish, chicken and as a dip for raw veggies. Make extra and freeze it for up to 3 months.
If the romesco sauce is too thick, add a tablespoon or two of fat-free chicken broth to thin it out.
HCG DIET ADVICE:
—- ARTICLE: WHAT TO DO WHEN YOU ROYALLY MESS UP AND GAIN 5 LBS —-
—- INTERVIEW: LOSING AND MAINTAINING WEIGHT AFTER BOTH CANCER & MENOPAUSE —-
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