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Post by kally on Mar 5, 2006 12:18:20 GMT -5
for rice, veggie dishes to give them a bit of zing, or for dipping?
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Post by eveheart on Mar 5, 2006 14:43:14 GMT -5
My rice pilaf has soy sauce and bits of things in it: mushrooms, onions, peas, corn, other colorful or flavorful things.
My "creamed" vegetables (like spinach, green beans) have about a tablespoon of corn meal and a bit of water, and seasoned with S & P, lemon juice, hot sauce or something else zingy.
For "company" steamed vegetables, I toss them with parmesan cheese, at the rate of about 1/2 point per serving. Or you could use FF for no points.
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