* Exported from MasterCook *
Herbed Olive Puree - Tapenade
Recipe By :"Movie Menu" by Francine Segan (Villard, 2004).
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pitted whole oil-cured black olives
1/2 cup pitted whole brine-cured green olives
1/4 cup chopped onion
1/4 cup extra-virgin olive oil
1 garlic clove -- minced
1 teaspoon fennel seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup minced fresh parsley -- mint and basil
Zest of 1 lemon
To serve: -- 6 pita breads cut into quarters and warmed
Combine black and green olives, onion, olive oil, garlic, fennel seed, cumin and coriander in a food processor and puree until smooth.
Place in a small bowl, cover with plastic wrap, refrigerate and allow flavors to mingle for at least 6 hours.
Bring to room temperature, stir well and top with minced herbs and lemon zest.
Serve with warm pita bread pieces.
Serves 10.
Per serving: 167 calories; 8 g fat (1 g saturated fat; 43 percent calories from fat); 21 g carbohydrates; 0 mg cholesterol; 415 mg sodium; 3.5 g protein; 1 g fiber.
Cuisine:
"Mediterranean"
Source:
"Detroit News"
S(Formatted by Chupa Babi):
"Dec 2011"
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Per Serving (excluding unknown items): 91 Calories; 9g Fat (90.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat.
Nutr. Assoc. : 926531 678 0 0 0 0 0 0 0 802 0 0 0
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