Asian Tapenade - 4 pts, Carbs 7g, Fiber 1g

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* Exported from MasterCook *

 

Asian Tapenade - 4 pts, Carbs 7g, Fiber 1g

 

Recipe By :Chef Ming Tsai

Serving Size : 12 Preparation Time :0:00

Categories : Condiment LowCal (Less than 300 calories

LowerCarbs Quick

Spicy Vegan

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup garlic -- minced

2 tablespoons ginger -- minced

1 red onion -- cut into 1/4-inch dice

1/4 cup fermented black beans -- minced

1 jalapeno -- stemmed and minced with seeds

2 red bell peppers -- cut into 1/4-inch dice

1 cup Nicoise olives -- pitted and minced

1/2 cup Chinese black vinegar -- or balsamic vinegar

1/2 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

 

In a sauté pan coated with 1 tablespoon of extra virgin olive oil over

medium-high heat, combine garlic, ginger, onion, black beans and jalapeno, and

sauté until soft, about 2 minutes. Add bell peppers and olives and season with

kosher salt and freshly ground black pepper. Deglaze with vinegar and reduce by

75%. Transfer 1/3 of the mixture to a blender and, with blender running, drizzle

in olive oil at high speed. Fold blended mixture back into original mixture and

check for flavor. When room temperature, store in an air-tight jar in the

refrigerator.

 

Makes about 3 cups (12 one-quarter cup servings)

 

Ming says: One of America's favorite imports from the Mediterranean is olive

tapenade... that delicious purée of olives that's so great as a dip and a

spread. Their richness and saltiness make them the perfect partner for the

classic Asian duo— fermented black beans and ginger. I combine them here to

make my Asian Tapenade.

 

Description:

" 4 pts "

Cuisine:

" Asian "

Source:

" Simpy Ming, Episode #403. TV FoodNetwork "

S(Formatted by Chupa Babi):

" 06.2608 "

Yield:

" 3 cups "

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Per Serving (excluding unknown items): 157 Calories; 15g Fat (81.6% calories

from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 378mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 2255 0 0 0 2140 0 0