xp - tested - sauteed celery and tomatoes

[Guest guest]

xp - elf, veg-rec

 

 

 

* Exported from MasterCook *

 

Sauteed Celery with Tomatoes ~1pt

 

Recipe By :KP Slimmer Meals Hanneman 2002

Serving Size : 4 Preparation Time :0:00

Categories : KPSlim2 Small Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 pound leafy rib celery

olive oil spray

1 tablespoon extra virgin olive oil -- (more or less)

4 mild garlic cloves -- minced

1 tablespoon chopped fresh parsley

1/2 teaspoon chopped fresh thyme -- or rosemary

1 cup halved cherry tomatoes -- may double

1/4 teaspoon salt

ground black pepper

 

1. Wash celery, cut stalks into 1-inch segments, and steam until almost tender,

but still firm, about 5 to 7 minutes. Remove from the heat and drain.

 

2. Heat the olive oil in a large frying pan sprayed lightly with cooking oil.

Add the garlic and saute for 1 minute. Blend in the parsley and tomatoes. Add

the steamed celery and cook over medium heat, stirring frequently, until the

liquid evaporates and the sauce becomes dense or dry (about 10 minutes). Add

salt and pepper and serve hot.

 

VARIATIONS: roast the tomatoes for 45 minutes at 350F or until soft and dry.

Saute for about 4 minutes with the celery.

 

Per Serving: Calories 61 (59% from fat); 4g Total Fat; 2g Fiber (1 POINT)

 

Description:

" celery and tomato side dish "

Cuisine:

" Italian "

Source:

" Adapted from Sedano Rifatto, a recipe by Paola Scaravelli and Jon Cohen 1984

Cooking from an Italian Garden "

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

 

Per Serving (excluding unknown items): 61 Calories; 4g Fat (49.7% calories from

fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 236mg

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

 

NOTES : This dish was spurred by a memory that took me back to an Italian

festival in Milwaukee. I found a recipe that pairs celery and tomatoes in Paola

Scaravelli and Jon Cohen 1984 book, Cooking from an Italian Garden. This recipe

bends their " Sedano Rifatto " to the memory dish. Paola's recipe would use more

oil, no thyme, and fewer tomatoes of the plum variety. This recipe takes

advantage of celery's slightly peppery taste and of the bounty of small tomatoes

we get in this part of the country. Try it with spring garlic.

 

Nutr. Assoc. : 0 0 0 620 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

http://home.earthlink.net/~kitpath/

Link to mastercook resource network, recipes, more

Get COVERS for cookbooks; tested Lowfat recipes