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Saturday, June 13, 2009

[Healthy_Recipes_For_Diabetic_Friends] Olive and Shallot Tapenade - 7g Carbs, Trace Fiber

Olive and Shallot Tapenade

Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mixed brined olives -- pitted (such as kalamata,
picholine, and niçoise)
2 tablespoons olive oil
2 shallots -- thinly sliced
2 tablespoons minced garlic -- about 5 cloves
3 tablespoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Soak olives in cold water 30 minutes. Drain, and soak in cold water 30 additional minutes. Drain. Chop olives and set aside.

Heat olive oil in a large skillet over medium-high heat. Add shallots; sauté 2 minutes. Stir in garlic, thyme, and olives; cook 3 minutes or until heated. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from heat; cover and keep warm until serving.

Yield: Makes 4 servings
Cuisine: "Mediterranean"
Source: "Coastal Living, MARCH 2005"
S(Formatted by Chupa Babi): "June 2009"
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Per Serving (excluding unknown items): 229 Calories; 22g Fat (87.8% calories from fat); trace Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1077mg Sodium

Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 4 1/2 Fat