Caponata, Smashed Cauliflower Potatoes

04CU13063 CHM-7 IBrev 6/8/04 3:19 PM Page 18

Nutritional information per serving (2 tablespoons): Calories 158 (97% from fat) • carb. 1g • pro. 0g

•fat 17g • sat. fat 1g • chol. 0mg • sod. 80mg

•calc. 2mg • fiber 0g

*Miso (Japanese fermented soybean paste) can be purchased in most Asian/Japanese markets, natural food stores and in many well-stocked gro c e ry stores. It is kept refrigerated in an airtight container.

**Mirin is a low-alcohol sweet wine made from glutinous rice, also known as “rice wine.” It is available in Asian/Japanese markets, and in the g o u rmet section of well-stocked

g ro c e ry stores.

CAPONATA

Serve Caponata as an appetizer spre a d with pita chips or thinly sliced French bread. It is also a good dressing to use on a wrap-type sandwich.

Makes 11⁄4 cups

1medium size eggplant, about 11⁄2 pounds

2tablespoons capers, drained

1tablespoon celery, finely diced

1⁄2teaspoon finely diced sweet red pepper

1tablespoon finely chopped green onion

1teaspoon chopped fresh basil

1teaspoon chopped fresh mint

1⁄2teaspoon finely chopped fresh parsley

2tablespoons extra virgin olive oil

1teaspoon lemon juice dash red pepper flakes

1teaspoon honey (if eggplant seems bitter)

P reheat oven to 400°F.

P i e rce eggplant with fork all around the eggplant (about 8 times) and wrap in aluminum foil. Roast eggplant for

approximately 45 minutes to 1 hour, until the eggplant is very soft and has collapsed. Unwrap and let cool.

When eggplant is cool to the touch (about 15 minutes) cut in half and spoon the soft eggplant flesh into a mixing bowl; there will be approximately 11⁄2 cups of eggplant.

With mixer on Speed 3, mix for about 2 minutes until the eggplant turns into an almost smooth consistency.

Add remaining ingredients and mix on Speed 1 until just blended. Let stand 30 minutes before serving to allow flavors to blend. May be made ahead and refrigerated in an resealable container.

Nutritional information per 1/4 cup serving: Calories 72 (55% from fat) • carb. 7g • pro. 1g

•fat 5g • sat. fat 1g • chol. 0g • sod. 112mg

•calc. 15mg • fiber 3g

SMASHED CAULIFLOWER AND

POTATOES

For those who are watching their carbs,

Smashed Cauliflower and Potatoes is a nice alternative to traditional mashed potatoes.

Makes 41⁄2 cups/nine 1⁄2-cup servings

1head of cauliflower, approximately 21⁄2-3 lbs, broken into florets and

sliced

3⁄4pound peeled potatoes, cut in 1" cubes

2cups reduced fat milk

2tablespoons butter

1⁄2teaspoon kosher salt

1⁄4teaspoon freshly ground pepper

Place cauliflower and potato in a larg e saucepan with milk, adding water to cover the vegetables. Bring to boil over high heat. Reduce heat to medium low and simmer cauliflower is very soft, approximately 30-40 minutes.

Drain and return to saucepan or place in a large mixing bowl. Mix, starting on Speed 2 for 1 to 11⁄2 minutes, increasing to Speed 4 until completely “smashed”. Add butter, salt, and pepper and continue mixing until mixture is fully blended.

Taste for seasoning and serve immediately.

Nutritional information per serving:

Calories 117(28% from fat) • carb. 17g • pro. 6g

•fat 4g • sat. fat 2g • chol. 11mg • sod. 205mg

•calc. 103mg • fiber 4g