Let 'em eat bowls of veggies or bread

April 18, 1993|By Dotty Griffith | Dotty Griffith,Dallas Morning News

Bowl 'em over with edible bowls made from bell peppers, cabbage or small, round bread loaves.

Serve soup, chili or stew in any one of these imaginative vessels. Whether you're using a pepper or a loaf of bread, simply cut off the top, hollow out the inside and fill just before serving. Replace the top to hold in warmth and create a pretty dish for individual servings.

Tortillas, eased into an oven-proof bowl and crisped in the oven, also make excellent edible bowls.

For stews or chili, use absorbent containers such as bread loaves or tortillas, so they don't get soggy right away. Any soup, thick or thin, will work in the vegetables. Place the edible bowl on a plate before filling.

Bell peppers: Use a variety of colors, such as red, yellow and purple, if available, as well as green. Slice stem end of peppers; remove seeds and membranes, checking carefully for holes in the pepper.

Cabbage: Cut heads of red and green cabbage in half and cut out the inner cabbage leaves, leaving a 1-inch-thick wall.

Bread: Cut off tops of small, round bread loaves and scoop out the bread from inside, leaving a 1-inch-thick wall.

Tortillas: Brush both sides of corn or flour tortillas with melted margarine or oil. Place a tortilla in a deep, ovenproof bowl, making pleats as needed to fit. Bake tortillas in bowls at 400 degrees for 10 to 15 minutes or until crisp and golden brown. Cool tortillas in bowl.

White chili

Makes 6 servings.

1 large onion, chopped (about 1 cup)

1 clove garlic, finely chopped

1/4 cup ( 1/2 stick) margarine or butter

4 cups cooked chicken, cut into 1/2 -inch cubes

3 cups water

1 tablespoon chopped fresh or 1 teaspoon dried basil leaves

3 teaspoons chicken bouillon granules

2 teaspoons ground red chilies

1/4 teaspoon ground cloves

2 (16-ounce) cans great northern beans, undrained

1 medium tomato, chopped (about 3/4 cup)

2 tablespoons chopped fresh cilantro

corn tortilla chips

Cook onion and garlic in margarine in 4-quart Dutch oven until onion is soft, about 5 minutes. Stir in chicken, water, basil, bouillon, chilies, cloves and beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Garnish with tomato and cilantro and serve with tortilla chips.

Per serving: calories: 450; fat: 15 grams; cholesterol: 60 milligrams; sodium: 1,057 milligrams; percent calories from fat: 31 percent.

) Universal Press Syndicate

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.