| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Cgk, Low fat, Spicy, Vegetables | 4 | Servings | |
INGREDIENTS
| BARRY CORREIRA-CANYON | ||
| RANCH- | ||
| 2 | Potatoes, baking | |
| 6 | T | Yogurt, plain non fat |
| 6 | T | Lowfat milk |
| 10 | Garlic cloves, roasted | |
| peeled | ||
| 1 | Jalapeno pepper, stemmed | |
| seededminced | ||
| 1 | pn | Cayenne |
| 1/2 | t | Salt, plus more to taste |
| Pepper, freshly ground to | ||
| 9/11 | Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY., Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Jan |
INSTRUCTIONS
Peel the potatoes and cut them into 1" cubes. Place in a medium-size saucepan, cover with water and bring to a boil over medium heat.Reduce the heat and simmer until tender, about 12 minutes. Drain and pass the potatoes through a ricer into a medium- size bowl. Stir the yogurt and milk into the hot potatoes. Add the roasted garlic, jalapeno pepper, cayenne, salt and pepper and mix well. Divide among four plates and serve immediately. Serve with Turkey Meatloaf, Mushroom Gravy and Cranberry Ketchup (see recipes) SOURCE: NY Times Magazine 8/29/93-Chef Barry Correia-Canyon Ranch in the Berkshires. Formatted by Carol Kaplan 7/10/94 Posted on Prodigy Food Forum 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 14
Total Fat: 1.5g
Cholesterol: 9.7mg
Sodium: 773mg
Potassium: 593.2mg
Carbohydrates: 29.3g
Fiber: 4.2g
Sugar: 5g
Protein: 8.3g