| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Corn oil |
| 4 |
|
Medium-sized carrots; (about 1/2 pound), peeled and cut into matchstick strips |
| 1/2 |
c |
Water |
| 1 |
lg |
All-purpose potato; peeled and cut into matchstick strips |
| 1/8 |
ts |
Black pepper |
| 1 |
tb |
Snipped fresh chives or minced parsley |
INSTRUCTIONS
As promised, here are a couple of my favorite recipes from Reader's Digest
"Great Recipes for Good Health". I've given you the nutritional counts as
provided by the book and as computed by my software. For some reason, my
software continues to be higher (I choose to believe the book).
In a 10" nonstick skillet, heat the corn oil over moderately high heat for
1 minute. Add the carrots and cook, stirring, for 1 minute. Stir in 1/4 cup
of water and steam, covered, over moderate heat, shaking the pan
occasionally, for 3 minutes or until the liquid has evaporated.
Add the potato and the remaining water and steam, covered, for 3 minutes or
until the water has evaporated and the vegetables are just tender. Season
with pepper and sprinkle with chives.
Calories per serving: 86 book/151 my software 22%CFF, Total fat: 4g/4g, Sat
fat: 0g/0g, Chol: 0mg/0mg, Protein: 1g/3g, Carb: 13g/27g, Sodium: 21g/32g,
Sugars: 0/0, Fiber: 2g/1g.
Posted to EAT-LF Digest by BunnyMama@aol.com on Feb 5, 1998
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