Topics
- TRAVEL LOG
Guatemala, Costa Rica and Mexico
Uruguay
Argentina
Paraguay
- Costa Rica
- Peru
- Colombia
- Uruguay
- Argentina
- Venezuela
Sightseeing with Sarita
September 15 and 16 ~ Guatemala, Costa Rica 
and Mexico's Independence Days
On September 15, 1821, Guatemala and Costa Rica gained their independence from Spain. Sarita learned that both countries celebrate in similar ways: festivities, live music, true camaraderie and, of course, food. Politicians give speeches and folklore is retold about the days of the past and the struggles the people had to endure to gain their freedom.
In Guatemala, the national army provides an air show and acrobatics. In Costa Rica, a torch travels from the border of Nicaragua in the north to Cartago, the original seat of the Costa Rican government. Once the torch arrives, there is a concert and the national anthem is sung.
The public festivities are lively and proud, and Sarita wished she could have been there, but she decided to go to one of the largest celebrations of the season: Mexico’s 
Independence Day on September 16th.
This day commemorates El Grito de Dolores, or the Cry of Dolores. In the early hours of September 16, 1810, Father Miguel Hidalgo y Costilla rang the bell of his church and called upon the groups of people who had been exploited by Spanish forces, mostly natives and mestizos, to rise up against the Spanish and take back the land and resources that were rightfully theirs. The Cry, “Mexicanos, viva Mexico!” is considered to be the starting point of a decade-long, bloody fight for independence from Spain.
Now, every year at midnight on September 16th, the president of Mexico leads Mexicans gathered in Mexico City’s zócalo, or main plaza, in a ceremonial Cry of Dolores, followed by a fireworks display and celebration into the night.
Sarita sampled many delicious antiojos, finger foods, while in Mexico City but she will tell you herself it wasn’t a complete experience until she cooled off with one of these simple margaritas.
Easy Margaritas
* 2 ounces silver tequila
* 1-2 teaspoons simple syrup
* Juice of four fresh limes
* A splash of orange liquor
Combine all ingredients over a glass of ice and garnish with a lime wedge. Makes one serving, but can be doubled or tripled as needed.
Sarita knew that she missed out on some tasty recipes by not visiting Guatemala and 
Costa Rica, so as soon as she was rested from her celebration in Mexico, she went south in search of traditional flavors. Her first stop: Guatemala for Pollo en Jocón. A Mayan favorite, she is sure you will love it, too.
Pollo en Jocón
Serves 6
Ingredients:
3 lbs of chicken, cut into pieces 
1 lb green tomatillos
4 oz small green tomatoes
1 bunch onion greens
1/2 bunch parsley
1/2 bunch cilantro
3 green pimiento peppers
1 sprig of thyme leaves only
salt
Preparation:
Chop tomatillos, tomatoes, onion greens, parsley, cilantro and pimientos and liquefy in a blender until it becomes a homogeneous mixture, then heat in a frying pan. Boil the chicken in 4 cups of water and, when done, stir the broth into the mixture in the frying pan to make a sauce. Add the chicken and salt to taste. If you wish to thicken the sauce, add a bit of corn starch.
Recipe from: mayaparadise.net
After traveling through Guatemala and taking in the sights of Antigua, Tikal, Largo Atitlan and Chichicastenango, Sarita traveled to Costa Rica. Knowing that plantains are a staple
food there, she had her heart set on eating them in as many ways as she could. What she didn’t expect to find was a hearty and warming soup, a perfect comfort food as she was traveling during the rainy season.
Plantain Soup
Serves 2
Ingredients:
1 tablespoon olive oil
1 small yellow onion, finely chopped
1 carrot, peeled and finely chopped
1 celery rib, strings removed and finely chopped
2 garlic cloves, finely chopped 
4 1/2 cups chicken broth
2 green plantains, peeled and thinly sliced
1 cup fresh cilantro leaves, finely chopped, reserve some for garnish
2 bay leaves
1/2 teaspoon ground cumin
Salt and fresh ground black pepper
Preparation:
Heat the olive oil in a medium saucepan over medium-high heat for 1 minute. Add the onions, carrots, celery, and garlic and cook until the onions are soft and browned, 8 minutes, stirring often with a wooden spoon. Add the chicken stock, plantains, cilantro, bay leaves and cumin, and bring to a boil, reduce the heat to the lowest setting and cook at a low simmer, uncovered, until the plantains are very tender, 45 minutes.
Transfer half of the soup to a blender and puree until smooth. When blending hot liquids, fill the blender less than halfway full, place the lid askew and pulse the liquid at first to release some heat, otherwise, your blender top could pop! Stir the pureed soup back into the pot with the remaining chunky soup and mix well. If the soup is too thick for your taste add more chicken stock. Season with salt and pepper and serve.
```````````````````````````````````````````````````````````````````````````````````````
August 25 ~ Uruguay's Independence Day
On August 25, Uruguayans celebrate their country’s independence. Many of the smaller towns in Uruguay have a parade, at midnight and at noon the national anthem is played on the largest radio station. Although there are some celebrations throughout the cities and towns, Uruguayans mainly view their independence day as an opportunity to relax and enjoy the company of their families and friends. There are no huge celebrations on this day.
Sarita took advantage of this low-key celebration and relaxed with an Uruguayan family while enjoying good food. Here is a recipe for a cabbage salad that Sarita enjoyed.
Latin Cabbage and Corn Salad
Ingredients:
For the dressing:
* 2 limes, juiced
* 1/4 cup red wine vinegar
* 1 teaspoon salt
* 20 grinds fresh black pepper
* 1/3 cup extra-virgin olive oil
For the salad:
* 1 small head green cabbage, trimmed, cored, and shredded
* 1/2 small head red cabbage, trimmed, cored, and shredded
* 1 (15-ounce) can corn kernels
* 1 bunch fresh cilantro, washed, dried, and finely chopped
* 1 bunch scallions, washed, dried, and thinly sliced into rounds
Directions:
Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use.
Recipe from: http://www.foodnetwork.com/recipes/dave-lieberman/latin-cabbage-and-corn-salad-recipe/index.html
```````````````````````````````````````````````````````````````````````````````````````
August 17 ~ General Jose de San Martín - Argentina
On August 17th Argentina celebrates the Día de San Martin, or the Anniversary of San Martin's Death. Together with Simón Bolívar, General Jose de San Martin used powerful military tactics to defeat royalist forces and is regarded as one of the liberators of Spanish South America. He is the national hero of Argentina and in his honor, an enormous statue of him was built in the center of the Plaza San Martin. There is also a town named General San Martín, a suburb of Buenos Aires.
On this day, a mass is celebrated in Martin’s honor at the Buenos Aires Cathedral, where his remains are interred. After this beautiful religious ceremony, families gather to spend the day off celebrating together. As you can expect, most families gathered for an asado. Sarita was so excited about this special meal!
Empanadas, stuffed breads or pastries, are usually served at parties or asados as finger food for people to eat while they are waiting for the asado meat to cook. The fillings differ from province to province: in some it is mainly chicken, in others beef, while others include vegetables, potatoes, onion, boiled egg, beans, olives, or raisins. Empanadas can be baked or fried.
Since baking is much healthier for you, here is a recipe for baked empanadas that are filled with beans, salsa and cheese. Sarita absolutely loved these!
Empanadas
Ingredients
* 2 tablespoons olive oil
* 1 package refrigerated pizza dough (about 1 pound)
* flour for the work surface
* 1 16-ounce can refried beans
* 1 1-pint container fresh salsa
* 1 8-ounce package shredded Cheddar
* sour cream (optional)
Directions
1. Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface.
2. On half of each round, spread some of the beans, then top with 1½ tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.
3. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired. (Perfect complement: a salad of avocado, red onion, cilantro, and lime juice pictured here.)
Recipe from: http://www.realsimple.com/food-recipes/browse-all-recipes/empanadas-10000001094662/index.html
```````````````````````````````````````````````````````````````````````````````````````
August 15 ~ Founding of Asunción - Paraguay
On August 15, Asunción, the capital city of Paraguay, celebrates the anniversary of its founding. There are parades that include vehicles and soldiers from the armed forces, official speeches from the President and prominent politicians as well as presentations of conventional and tribal dancing. Many Paraguayans also attend a mass to give thanks for their country. Families reunite for a day of fun and rest and enjoy a large meal together with loud music and drinks, followed by a volleyball or soccer game.
After having such a wonderful time in Costa Rica, Sarita traveled to Paraguay to celebrate the city of Asunción. Known for being inclusive, one family invited Sarita to join their “asado” and their celebration. They were such a fun family and Sarita had a marvelous time! She was delighted to partake in such a beautiful culture and tradition.
Sarita’s favorite dish at the “asado” was the Paraguayan version of cornbread called: Sopa Paraguaya. It is a very traditional dish of Paraguay and is never missing in a real Paraguayan “asado”!
Paraguayan Corn Bread (Sopa Paraguaya)
Yield 8 servings (serving size: 1 wedge)
Ingredients
* Cooking spray
* 2 tablespoons grated fresh Parmesan cheese
* 1 tablespoon butter
* 1 tablespoon vegetable oil
* 1 cup chopped onion
* 1/3 cup chopped green bell pepper
* 2 cups fresh corn kernels (about 4 ears), divided
* 1/2 cup 1% low-fat cottage cheese
* 1 1/2 cups yellow cornmeal
* 3/4 cup (3 ounces) shredded Muenster or sharp cheddar cheese
* 1/2 cup fat-free milk
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 4 large egg whites
* 1/2 teaspoon cream of tartar
Preparation
1. Preheat oven to 400°.
2. Coat a 9-inch round cake pan with cooking spray. Sprinkle with Parmesan cheese, and set aside.
3. Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft. Place onion mixture in a food processor. Add 1 1/2 cups corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally. Place pureed mixture in a large bowl. Stir in remaining 1/2 cup corn, cornmeal, Muenster cheese, milk, salt, and black pepper.
4. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Spoon into prepared pan.
5. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean (cover loosely with foil if it becomes too brown). Cool in pan 10 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Cut into wedges.
Recipe from: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=234957
````````````````````````````````````````````````````````````````````````````````````````
August 2 ~ Virgen de los Angeles Day- Costa Rica
The Virgen de los Angeles, more commonly known as “La Negrita”, is the patron saint of Costa Rica. The legend surrounding “La Negrita” began on August 2, 1635, when the image of the Virgin Mary appeared to a woman on a dark colored stone in Cartago. After this day, the image appeared to the woman many times and asked her to build a church in her honor in the spot of the dark colored stone. As legend has it, once the people built the church many miracles began to occur. Now, every year on August 2nd Virgen de los Angeles Day is celebrated through a pilgrimage. People from all over the country, no matter how remote, walk from their homes to the Nuestra Señora de los Angeles Basilica in Cartago to pay respects, pray or make promises in exchange for favors or miracles. After the pilgrimage is complete, the celebration continues with street fairs, free music and lots of delicious food and drinks.
Traditional Costa Rican food was plentiful, especially the main staple: black beans and rice, or “gallo pinto”. This simple, standard dish is the backbone of Costa Rican cuisine. It is served with almost every meal, and can actually be found with breakfast, lunch or dinner. Sarita loved all of the food but her favorite dish was baked tilapia on top of a bed of beans and rice (of course!). Here is the recipe for this yummy dish so that you can make it at home and savor the delicious flavors of Costa Rica yourself!
Baked Costa Rican-Style Tilapia with Pineapple, Black Beans, and Rice
Ingredients
* 1 cup long-grain white rice
* 2 cups low-sodium chicken broth
* 1/4 cup freshly squeezed orange juice
* 1 lime, juiced
* 2 tablespoons olive oil
* 1/4 cup finely chopped fresh cilantro, plus more for garnish
* 2 garlic cloves, minced
* 1 teaspoon sugar
* Kosher salt and freshly ground black pepper 
* 4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
* 2 cups jarred or homemade tomato salsa
* 1 (15-ounce) can black beans, drained and rinsed
* 2 cups diced fresh pineapple
* 2 limes, thinly sliced
Directions
1. Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.
2. Preheat the oven to 400 degrees F.
3. In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.
4. Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 20 to 25 minutes. Garnish with chopped cilantro before serving.
Recipe from: Ingrid Hoffman on the Food Network
```````````````````````````````````````````````````````````````````````````````````````
July 28 ~ Independence Day of Peru
The Peruvians are very proud of their independence. Sarita heard stories of their great celebration and just had to witness it for herself. The festivities begin early in the morning on July 28, by firing 21 cannons to announce the ceremony of the raising of the flag. On the following day, there is a military parade through downtown Lima. In various parts of the country, agricultural and livestock fairs are held, with bullfighting and Peruvian Paso horse exhibitions.
Traditional Peruvian food is served during these fairs and celebrations. One is quinoa, also known as the “Mother of all Grains” to the Incas. It is a delightful ingredient that is used in drinks, desserts, salads, and soups, to name just a few. Eaten for breakfast, lunch and dinner, this Andes-grown grain is a complete protein and can be used in place of meat.
Quinoa Salad
Ingredients
4 cups cooked quinoa (cook in ratio of 1 part quinoa: 2 parts water, 2 cups raw will yield about the right amount)
1 jalapeno pepper, seeded, finely chopped
1 small cucumber, peeled, seeded, finely chopped
1 large or 2 small tomatoes, seeded, finely chopped
¼ cup fresh mint, chopped
¼ cup fresh lime juice
1/3 cup extra-virgin olive oil
½ tsp fresh ground pepper
1 tsp salt
Directions
1. Toss the jalapeno pepper, tomato, cucumber and mint with cooled quinoa.
2. In a separate bowl, whisk together the lime juice, olive oil, salt and pepper until creamy. Pour over quinoa mixture and toss again.
3. Serve immediately or store in the refrigerator for 4 hours before serving.
Recipe adapted from: http://www.earthyfamily.com/PU-recipe.htm
``````````````````````````````````````````````````````````````````````````````````````
July 20 ~ Independence Day of Colombia
Colombia gained its independence on July 20, 1810. A national holiday, Sarita traveled to Bogotá to participate in the celebrations. The first thing that Sarita noticed was the enormous amount of Colombian flags all around the city. Bogotá was covered in red, blue and yellow! There was not a building in sight that did not have the flag hanging from it. Sarita watched the army parade and then headed down to the central part of the city where traditional Colombian dances were being performed and to hear the lively music and grab a bite to eat.
To her surprise, there were potatoes being served at most restaurants and street carts. Potatoes are a staple of the Colombian diet and this recipe is one of their favorite side dishes
Papas Chorreadas
Yields: 4-6 Servings. Easy to Prepare. Cook Time: 30 min
Ingredients
* 1 1/2 pounds baby red new potatoes
* 2 tablespoons olive oil
* 1 chicken bouillon cube, crushed
* 1 (14-ounce) can diced tomatoes, drained
* 1 to 2 drops Worcestershire sauce
* 4 scallions, sliced lengthwise then crosswise into 1-inch strips
* 1/4 cup heavy cream
* 1 cup grated cheese such as Edam or Gouda
* Salt and freshly ground black pepper
Directions
1. Cover the potatoes in cold, salted water. Bring to a boil, reduce heat and simmer on medium-high heat for approximately 20 minutes or until tender in the center.
2. In a separate skillet and on medium heat, heat the oil and gently cook the chicken bouillon cube, tomatoes, Worcestershire sauce and scallions for about 5 minutes.
3. Add the cream, 1/2 cup cheese, salt and pepper and continue to cook until the cheese has melted. Set aside.
4. Drain the potatoes and place them in a serving dish. Pour the tomato and scallion mixture over the potatoes. Top with remaining 1/2 cup cheese. Serve hot.
Recipe from: Ingrid Hoffman on the Food Network
````````````````````````````````````````````````````````````````````````````````````````
July 18 ~ Signing of Uruguay Constitution
This national holiday remembers the signing of the first constitution of Uruguay on July 18th, 1830. Called Jura de la Constitución by locals, it is an extremely important date for the people of Uruguay because it signifies Uruguay as an established republic. It is a very festive day for the Uruguayans as they are proud to celebrate how far their country has come.
Sarita had never been to Uruguay before, so she was excited to travel to a new place and 
participate in another beautiful celebration! The Uruguayans are known for having a sweet tooth, and make time daily to take breaks for sweets. A national favorite is dulce de leche, or “milk jam”, a caramel-like sauce. Here is a simple recipe for your next sweet break. Use it to flavor cakes, cookies, ice cream and more.
Dulce de Leche
Ingredients:
1 can sweetened condensed milk
Preparation:
1. Preheat oven to 425°F
2. Pour the sweetened condensed milk into an 8-inch round pie or square cake pan, and cover it with foil.
3. Place the pan in a shallow pan filled with one inch of water. Bake for one hour.
4. Allow to cool. Store in a jar, sealed, in the refrigerator for up to one month.
````````````````````````````````````````````````````````````````````````````````````````
July 9 ~ Independence of Argentina
In the mood for a fiesta, Sarita decided to fly over to Buenos Aires, Argentina, to partake in their Independence Day celebration on July 9. One of the largest national holidays, Argentines spend the day celebrating their independence through music, dance, and festivities.
In Buenos Aires, there is a march along one of the main streets, Ave de Mayo, followed 
by a ceremony where thousands of people unite and spend the day celebrating by hanging flags on their balconies, singing and dancing. It is a very colorful and festive sight.
Sarita absolutely loved every moment of it and, most especially, the asado. A passion of almost every Argentine, asado is a cookout and a major part of their culture. The term asado refers to much more than simply cooking, but also to the wonderful social gathering of people who care about each other. Meat, from steaks to chorizo, is cooked over an open flame on Sundays or for special occasions and shared with friends and family. This communal nature is woven throughout the Argentine culture and Sarita felt welcomed everywhere she went.
Here is a recipe Sarita brought back with her:
Argentinean barbequed steak with chimichurri sauce.
Makes 4 servings, 1 steak & 1 cup salad each
Salad
4 medium tomatoes, cut into wedges
1/2 cup thinly sliced sweet onion
2 teaspoons extra-virgin olive oil
1 tablespoon distilled white vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Steak
1 pound boneless rib-eye steak, about 1 inch thick, trimmed of fat and cut into 4 portions
1/2 teaspoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Chimichurri Sauce (recipe follows)
Preparations
1. Preheat grill to high.
2. To prepare the salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.
3. To prepare steak: Rub steak with oil. Season on both sides with salt and pepper. Grill the steak 3 to 4 minutes per side for medium-rare. Allow the steak to rest 5 minutes; serve with the salad on the side and a dollop of chimichurri sauce on top.
NUTRITION INFORMATION: Per serving: 257 calories; 13 g fat (3 g sat, 8 g mono); 52 mg cholesterol; 8 g carbohydrate; 27 g protein; 2 g fiber; 347 mg sodium; 721 mg potassium.
Chimichurri Sauce:
* 1/2 cup red wine vinegar
* 2 tablespoons fresh lemon juice (from 1/2 lemon)
* 3/4 cup chopped fresh flat-leaf parsley
* 3 tablespoons chopped fresh oregano leaves
* 2 garlic cloves, roughly chopped
* 1/3 cup olive oil
* 1/8 teaspoon red pepper flakes
* Salt and pepper
To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.
Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.
Yield: 1 1/2 cups
Recipe courtesy of Eating Well.
````````````````````````````````````````````````````````````````````````````````````
July 5 ~ Independence day of Venezuela
Venezuela gained its independence on July 5, 1811. The celebration of Independence Day in Venezuela involves colorful festivities coupled with entertaining activities that highlight the rich culture and heritage of the country.
Sarita simply had to be a part of all the fun! She traveled to Caracas where she watched 
the military parade, followed by a floral offering to the National Pantheon. The day continues on with a traditional party that consists of barbeque, music and dance. The national dance of Venezuela, Joropo, was performed in beautiful costumes and then all the young boys ran off to play soccer.
Venezuelan families unite on this special day to partake in these festivities and to share a delicious meal together. The arepa is a signature dish of Venezuela. Arepas are flat corn cakes that are baked, sautéed, or grilled. Simple to prepare, the baked arepa can be enjoyed plain as a snack or split open and filled with beans, vegetables, and flavorful cheeses for an entrée. Our versions offer baked cakes topped with a savory tomato salad. Grated cheese is often mixed into arepa dough for added interest, and the dough sometimes serves double duty as dumplings.
Arepas with Cheese and Fresh Tomatoes:
Yield: 6 servings (serving size: 1 topped arepa)
Ingredients
* 1 cup yellow arepa flour (harina precocida)
* 1/2 teaspoon salt
* 1 1/2 cups boiling water
* Cooking spray
* 3 ounces fresh mozzarella cheese, cut into 6 slices
* 2 large plum tomatoes, thinly sliced (about 12 ounces)
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon salt
* 2 teaspoons extravirgin olive oil
* 6 large fresh basil leaves
Preparation
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt in a large bowl. Add 1 1/2 cups boiling water; stir with a wooden spoon until well combined and smooth (about 1 minute). Cover and let stand 5 minutes.
2. Scrape dough out onto a sheet of plastic wrap. Shape dough into a 2-inch-thick disk. Cut dough into 6 equal portions. Working with one dough portion at a time, place dough portion between two sheets of plastic wrap; shape into a ball, and flatten with palm of hand into a 3-inch circle (about 1/2 inch thick); shape edges to smooth.
3. Preheat oven to 350°.
4. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add arepas to pan; cook 5 minutes on each side or until arepa begins to brown and a crust forms. Transfer arepas to a baking sheet coated with cooking spray. Bake at 350° for 20 minutes or until arepas sound hollow when lightly tapped.
5. Arrange arepas on a platter. Layer each arepa with 1 mozzarella slice and about 1/3 cup tomatoes. Sprinkle tomato layer evenly with pepper and salt. Drizzle with oil, and top with basil.
Nutritional Information
Calories: 130 (38% from fat) Fat: 5.5g (sat 2.2g,mono 2.2g,poly 0.7g) Protein: 5.1g
Carbohydrate: 15.7g Fiber: 2.1g Cholesterol: 11mg
Iron: 1.5mg Sodium: 339mg Calcium: 103mg
Recipe courtesy of: Cooking Light.