| tapenade |
NutriMirror members have tagged the journal entries below with the keyword "tapenade." |
| April 22, 2009, 8:33 pm Schmear tactics |
 This recipe is easy-peasy (hehe, I couldn't help it). You will love it at lunch, with snacks, at dinner, and heck if you eat eggs have it with them too. The taste is fresh, the sundried tomatoes and garlic give it a kick, so a little goes a long way. If you've been looking for a new way to get iron -this is it.
Ingredients
- Sundried tomatoes (not in oil), 2 ounces (59 mL)
- Frozen peas (thawed), 16 ounces (454 grams)
- Garlic, 1 clove
- Extra virgin olive oil, 1 TB (15 mL)
Preparation
Rehydrate the sundried tomatoes in hot water, for about 20 minutes. |
continue reading 1 comment April 14, 2009, 10:29 pm
updated Apr 15, 2009, 8:30 am What will you do with this? |
 There are a gazillion uses for this tapenade. Yes, I said gazillion. Here are a few suggestions:
use it instead of mayo (hello kelbeaudion!)
on a cracker as we've shown in the photo's
with pasta
on top of veggies -like asparagus, yum!
make bruchetta and add warmed goat cheese
in an omelet
for ease of use freeze the tapenade in 1 TB portions. when you want it on pasta or veggies just toss in a tablespoon.
Ingredients
- Sundried tomatoes (not in oil), 6 ounces (175 grams)
- Capers, 3 TB (20 grams) -drained
- Fresh basil, 1 TB (15 mL)
- Fresh parsley, 2 TB (8 grams)
- Garlic, 2 TB (5 mL) -chopped
- Parmesan, 1/4
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