Escabeche (pronounced es-keh-BEH-chay)

	Escabeche
Forward Recipe to a Friend Food as MedicineSM Tip: The heat and capsaicin of the pepper is in the membrane and seeds. Be sure to add the seeds to the dish in order to make it a pain killing treat. Culinary Taste Tip: Pickling vegetables gives them an extra burst of flavor and makes them available whenever you're ready to eat them. Culinary Technique Tip: The method used to make Escabeche can be used to refrigerator-pickle almost any vegetables. Preparation time: 15 minutes Marinating time: 24 hours Cooking time: 2 minutes Servings: 8 Calories: 31 per serving (8% from fat) Ingredients: 2 teaspoons extra light olive oil 1 red bell pepper, cut into thick strips or chunks 2 cups cauliflower florets 3 medium carrots, scrubbed, cut diagonally into 1/2 inch slices 2 to 3 jalapeno chili peppers, thinly sliced with seeds 1-1/2 teaspoons dried Mexican oregano leaves 1-1/2 teaspoons cumin seeds 2 bay leaves, crumbled 1 cup water 1 cup cider vinegar 1 tablespoon kosher or coarse sea salt Preparation: Heat oil in a medium saucepan over medium-high heat. Add bell pepper, cauliflower, carrots and jalapeno peppers; saute 3 minutes. Add oregano, cumin and bay leaves; stir-fry 10 seconds. Add water, vinegar and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from heat; let stand until cooled to room temperature. Ladle into glass jars with lids. Cover; refrigerate at least 24 hours before serving. Serve alongside any lunch or dinner as a spicy colorful vegetable. Nutritional Analysis: Total fat (g): 0.3 - Fat calories (kc): 2.71 - Cholesterol (mg): 0.0 - Trans fatty acids (g): 0.0 - Saturated fat (g): 0.03 - Polyunsaturated fat (g): 0.08 - Monounsaturated fat (g): 0.01 - Fiber (g): 2.32 - Carbohydrates (g): 6.58 - Sugar (g): 2.65 - Protein (g): 1.29 - Sodium (mg): 145.94 - Calcium (mg) 29.71. Be a ChefMD.com Contributor or Editor ChefMD® is constantly searching for new recipes and new ideas to help people live longer and better. In fact, we’re looking for 1,000 health and culinary experts to join our editorial staff. If you’d like to be a contributor to ChefMD®, please do the following: Just tell us something about yourself and what you would like to know or contribute. Please do not send attachments, but instead, copy any information into your e-mail. Visit ChefMD.com Again Soon for Another Free Recipe Visit us every week for a new recipe and more information. Thanks again. Cent'anni! May you live 100 years! ChefMD® www.ChefMD.com P.S. Watch "What's Cooking with ChefMD®" every Sunday at 9:30 a.m. Eastern and Pacific, 8:30 a.m. Central and 10:30 a.m. Mountain Time. "What's Cooking with ChefMD®" is a segment of "Health Corner”, airing on Lifetime. We'd love to hear from you. Please visit our contact page at ChefMD.com. Copyright© 2009, ChefMD®, LLC. All rights reserved. ChefMD® shall not be liable for any errors or delays in the content, or for any actions taken in reliance thereon. The information provided is offered for your knowledge and understanding only, and is not to be taken as medical or other health advice pertaining to your specific health and medical condition. ChefMD® is a federally registered trademark of ChefMD®, LLC. The Fountain of Youth Starts in the Kitchen® is a trademark of ChefMD®, LLC.