| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
2send, Lowfat, Potatoes |
4 |
servings |
INGREDIENTS
| 4 |
|
Russet (Idaho) potatoes; or |
| 24 |
oz |
Baking potatoes; approximately |
| 1/2 |
c |
Olives -mixed or all black; pitted and quartered |
| 2 |
tb |
Drained capers; rinsed |
| 2 |
ts |
Extra virgin olive oil; or more |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Chopped fresh thyme; or more |
| 1 |
tb |
Fresh lemon juice |
|
|
Black pepper |
|
|
Salt |
INSTRUCTIONS
OLIVES AND CAPERS
THIS IS A MASTER RECIPE with lots of variations. While you bake the
potatoes, mix the topping.
1. Preheat oven to 400F degrees.
2. Scrub and prick the potatoes and bake about 45 minutes or until
tender when pierced with the tip of a sharp knife.
3. While the potatoes cook, mix all the remaining ingredients except
salt in a small bowl and set aside.
4. When the potatoes are done, split open, season with salt and
pepper to taste, top with the olive mixture and serve.
EACH: 144 cals, 4g fat, 25g carbs, 2g fiber, 3g protein; 25%cff.
Vit-C. >MC (12/1998 Kitpath@earthlink.net)
VARIATION : pick one or combine several (expanded) ideas / some pat's
* Vary the herb: try savory; chervil, marjoram, etc.
* Omit oil and use a salad dressing or vinaigrette.
* Saute mushrooms, garlic and parsley in a little butter.
* Add diced baked ham; turkey bacon; lean deli meats.
* Dab of dairy: sour cream, yogurt cheese, cottage cheese, creamed
cheese, grated cheese.
* Saute onions; add hard-cooked egg, capers, parsley.
* Cooked beans or canned (lowfat) chilies.
* Top with a mustardy tofu "egg" salad.
* Sauteed (not steamed) frozen mixed vegetables.
* Under-diluted low-fat canned soups.
* Fat-free or low-fat sundried tomato pesto.
Recipe by: Side Dishes by Deirdre Davis (1997 Chapters)
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on
Dec 24, 1998, converted by MM_Buster v2.0l.
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