| DebbyC
|
|
|
I bought tapenade at Costco and while I can't make out all the ingredients, I looked for the brand and it listed all SBD ingredients, plus feta cheese and there's very little feta in it [these are not in order since I don't have the jar in front of me! -olives, olive oil, capers, feta, garlic, red pepper. When I had it this weekend, I took my serving, put it in a strainer and strained all the olive oil back into the jar to make sure the ingredients stayed covered.
OMG This stuff is GOOD! I thought I had seen a recipe in the quick and easy cookbook for fish baked with tapenade [or am I hallucinating??]
So, the question [finally] does anyone know anything about tapenade that would make it not a good choice - as long as you controlled the fats in the meal - no fat besides the tbsp or so of tapenade? If I can maintain control of serving portions and it's okay, I'll keep using it, if not I"ll put it in the main kitchen here at work where it will disappear shortly!!! |
|
Mon Jun 02, 2008 3:18 pm |
|
| Ditdah
|
|
|
| I have a mushroom tapenade that I got a gourmet shop that I use sometimes. It's mushrooms, olives, oil, seasonings... I just use it in small amounts, since it's got so much fat (olive oil and olives) in it. I never thought about draining it - that's a good idea! Assuming it doesn't have sugar in it (one of the jars I picked up did) I can't imagine why you couldn't enjoy it. I would assume the limit would be 2 Tb, like a salad dressing or good fats amount, correct? |
|
Mon Jun 02, 2008 3:24 pm |
|
| DebbyC
|
|
|
| that's what I was thinking but 2 tbsp is a LOT! I put just a teeny amount on cucumber slices or triscuit thin crisp [yes I count out my 15 whole ones!!!] |
|
Mon Jun 02, 2008 4:49 pm |
|
| Ditdah
|
|
|
| Well, yeah, 2 TB would be a bit much on crackers. But as a sauce on chicken or something it would be more reasonable. |
|
Mon Jun 02, 2008 4:57 pm |
|
| ami
|
|
|
I found this info in the SBD quick and easy cookbook, page 37:
Tapenade
A thick paste usually made from olives, olive oil, lemon juice, capers, anchovies, and seasoning. Tapenade can be used as a topping for fish and poultry, tossed into whole-wheat pasta dishes, brushed onto grilled vegetables, or spread onto sandwiches.
It doesn't say serving size.
There is a recipe for Halibut with Tapenade in Parchment for Phase 1 using 4 teaspoons of tapenade from a jar.
Due to copy rights regulations, I don't copy recipes from any of the SBD cookbooks, unless the recipe has been published by the Daily Dish in the Internet.
Anyway, the recipe looks easy enough, just add 1 teaspoon of tapenade to each serving of fish, add some chopped tomatoes, salt, pepper, lemon juice and baked until fish is done :wink:
Enjoy, |
|
Mon Jun 02, 2008 6:42 pm |
|
| DebbyC
|
|
|
| ami, that's the one I used, only my budget doesn't allow halibut!!! It was very yummy on tilapia loins tho.. so I imagine it would be good on any mild, white fish - flounder maybe since I have that in the freezer! |
|
Mon Jun 02, 2008 7:14 pm |
|