Guest guest Posted April 24, 2000 Report Share Posted April 24, 2000 Capers Cooked And Crunchy Salad With Capers Potatoes With Lemon-Caper Sauce I always look forward to reading Mary Carroll's column in the newspaper. Kathleen * Exported from MasterCook * Capers Recipe By : Healthful cooking, Mary Carroll, Star Trib 2/10/00 Serving Size : 1 Preparation Time :0:00 Categories : Info/Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Capers are small buds from a Mediterranean flower that bring a welcome bite. I use them in winter salads, soups and entrees and avoid their usual appearance in tartar sauce atop fried fish sticks. You can find capers in varying sizes in Twin Cities markets, from the tiny nonpareil capers from southern France -- considered the finest -- to capers the size of a pencil eraser. They keep refrigerated in their vinegar solution for six months or more, but get mushy after that. Write an expiration date on the bottom of your bottle before refrigerating. Even if you like tang, capers' bite can be a surprise when you're first experimenting with them. Add them to sour cream sauces and olive-oil-based tomato sauces if you'd like a gentler flavor. I often sprinkle a few capers over a tossed green salad or marinated vegetables for a gourmet touch. They are also delicious in most sandwich spreads. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cooked And Crunchy Salad With Capers Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 2/10/00 Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked green beans 2 cups cubed cooked potatoes 2 ribs celery -- chopped 2 tablespoons minced fresh parsley 2 tablespoons minced pimento -- drained 2 small garlic cloves -- minced 1/3 cup olive oil 3 tablespoons lemon juice 2 tablespoons drained capers 1 tablespoon apple juice salt and pepper -- to taste Serves 4 In large salad bowl, combine all ingredients; let stand at room temperature 1 hour. Season to taste. Nutrition information per serving: Calories 255, Carbohydrates 23 g, Protein 3 g, Fat 18 g, including sat. fat 2 g, Cholesterol 0 mg, Sodium 140 mg, Calcium 53 mg, Dietary fiber 4 g. Diabetic exchanges per serving: 1 vegetable exch., 1 bread/ starch exch., and 31/2 fat exch. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potatoes With Lemon-Caper Sauce Recipe By : Healthful cooking, Mary Carroll, Star Trib 2/10/00 Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Yukon gold potatoes -- sliced thinly 2 tablespoons melted butter Salt and pepper 2 tablespoons fresh lemon juice -- up to 3 1/4 cup minced parsley 1/4 cup drained capers Potatoes are a tangy side dish when dressed with lemon-caper sauce. I buy organic Yukon Gold potatoes for their superior flavor; most Twin Cities co-ops carry them. Serves 4. Place potato slices on large sheet of heavy-duty foil. Drizzle with butter and sprinkle with salt and pepper. Bake 20 minutes at 400 degrees, or until tender. In small bowl, combine remaining ingredients. Drizzle over cooked potatoes. Nutrition information per serving: Calories 320, Carbohydrates 63 g, Protein 6 g, Fat 6 g, including sat. fat 4 g, Cholesterol 16 mg, Sodium 290 mg, Calcium 34 mg, Dietary fiber 6 g. Diabetic exchanges per serving: 4 bread/ starch exch., and 1 fat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.