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Tuesday, August 4, 2009

[Healthy_Recipes_For_Diabetic_Friends] Vegetable Marinade - 2g Carbohydrate; trace Dietary Fiber

* Exported from MasterCook *

Vegetable Marinade

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup dry white wine
1/4 cup white wine vinegar
salt and freshly ground pepper to taste
2 garlic cloves -- crushed
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/3 cup olive oil

Bring all the ingredients to a boil in a small, heavy saucepan and let boil over high heat for a minute or two.

Yield about 3/4 cup (3 one-quarter cup servings)

Here's a tart combination that is perfect for marinating vegetables. While it's still hot, pour it over artichoke hearts, tiny pickling onions, mushrooms, cauliflower, or other vegetables. Then cover and let stand, refrigerated, at least overnight. This marinade will keep in the refrigerator for up to a week.

Source:
"The Complete Book of Sauces by Sallie Y. Williams, MacMillan Publishing, 1970"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"3/4 cup"
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Per Serving (excluding unknown items): 232 Calories; 24g Fat (95.7% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 5 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0