Post by greg on Apr 22, 2004 20:27:28 GMT -5
;D
I discovered this recipe about ten years ago, while adapting to a more healthy lifestyle. It is from Dr. Dean Ornish's "Program For Reversing Heart Disease".
Not a low-fat attempt to replicate a "traditional"recipe...this one has it's own unique flavors...
1/4 C. minced fresh dill (I usually use powdered, due to seasonal availibility, but fresh is better!)
1/4 C. no-fat plain yogurt
1/2 C. Dijon mustard (I kinda lean towards inverting the mustard/yogurt proportions a little, in favor of the yogurt..kinda takes the "edge" off!)
1/4 C. fat-free Italian salad dressing
5 C. cubed potatoes, boiled until done, but not too soft, cooled.(Recipe calls for new red potatoes; I like what is marketed in this area as "Yukon Gold" or yellow flesh...has a naturally buttery flavor, plus the skins are very thin , so I leave them on, almost unnoticed. I told you before, I am basically lazy!)
1/2 C. diced celery
1/2T. fresh minced red onion
Salt (to taste)
white pepper (use discretely; white pepper can really bring up the heat.)
Serving size: 1 cup
Calories:148
Total Fat:1.1 gram
(This is the pure offering of the recipe; I can't see that a t. or so of crushed garlic wouldn't do anything but help...what about fresh cilantro
?) Mebbe two or three finely diced black or Greek olives? Yes?
As always, I encourage you to develop your own sense of taste and appearance, and experiment!
Hope you like it...I do!
Greg
I discovered this recipe about ten years ago, while adapting to a more healthy lifestyle. It is from Dr. Dean Ornish's "Program For Reversing Heart Disease".
Not a low-fat attempt to replicate a "traditional"recipe...this one has it's own unique flavors...
1/4 C. minced fresh dill (I usually use powdered, due to seasonal availibility, but fresh is better!)
1/4 C. no-fat plain yogurt
1/2 C. Dijon mustard (I kinda lean towards inverting the mustard/yogurt proportions a little, in favor of the yogurt..kinda takes the "edge" off!)
1/4 C. fat-free Italian salad dressing
5 C. cubed potatoes, boiled until done, but not too soft, cooled.(Recipe calls for new red potatoes; I like what is marketed in this area as "Yukon Gold" or yellow flesh...has a naturally buttery flavor, plus the skins are very thin , so I leave them on, almost unnoticed. I told you before, I am basically lazy!)
1/2 C. diced celery
1/2T. fresh minced red onion
Salt (to taste)
white pepper (use discretely; white pepper can really bring up the heat.)
Serving size: 1 cup
Calories:148
Total Fat:1.1 gram
(This is the pure offering of the recipe; I can't see that a t. or so of crushed garlic wouldn't do anything but help...what about fresh cilantro
?) Mebbe two or three finely diced black or Greek olives? Yes?As always, I encourage you to develop your own sense of taste and appearance, and experiment!
Hope you like it...I do!
Greg
