Saturday, December 15, 2012

[MC-AllEthnic-Recipes] Black Olive and Roasted Red Pepper Tapenade w Anchovies - 5g Carbohydrate; 3g Dietary Fiber

 

                      
* Exported from MasterCook *

         Black Olive and Roasted Red Pepper Tapenade w Anchovies

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Seafood
                Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  black olives -- (such as kalamata), pitted and drained
  4                     anchovy fillets
  2        tablespoons  capers -- drained
  1              clove  garlic -- peeled
     1/8      teaspoon  cayenne pepper
     1/4      teaspoon  grated orange zest
  8             sprigs  thyme -- leaves only
     1/2           cup  chopped roasted red bell peppers
     1/4           cup  olive oil
     1/2           cup  unsalted butter -- at room temperature

Place the olives, anchovies, capers, garlic, cayenne, orange zest, thyme
and roasted red peppers in the bowl of a food processor. Pulse until
evenly combined. Add the oil and butter and pulse a few more times until
it forms a cohesive paste. Store tapenade in an airtight container. It
will keep refrigerated for several weeks.

Makes 2 cups

Cuisine:
  "Mediterranean"
Source:
  "Adapted from "The Balthazar Cookbook" by Keith McNally, Riad Nasr and
  Lee Hanson"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "2 cups"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 213 Calories; 22g Fat (88.4%
calories from fat); 1g Protein; 5g Carbohydrate; 3g Dietary Fiber; 33mg
Cholesterol; 344mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.


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

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