Leeks With Tomato Glaze And Olives Recipe - Cooking Index
1/4 cup | 59ml | Water |
2 tablespoons | 30ml | Tomato paste |
2 tablespoons | 30ml | Red wine vinegar |
1/2 teaspoon | 2.5ml | Salt |
1/2 teaspoon | 2.5ml | Dried thyme |
1/2 | Sugar substitute | |
2 tablespoons | 30ml | Olive oil |
6 tablespoons | 90ml | Leeks - trimmed, cleaned (medium) |
1 tablespoon | 15ml | Atkins Bake Mix |
6 | Oil-cured black olives - pitted, halved |
Mix water, tomato paste, vinegar, salt, thyme, and sugar substitute; set aside. Cut leeks into diagonal slices 1 1/2-inch wide. Cook leeks in lightly salted boiling water 3 minutes, until crisp-tender. Drain.
Heat oil in a large skillet over medium heat. Cook leeks 5 minutes, until lightly golden. Transfer to a plate with a slotted spoon. Reduce heat to low. Add bake mix to skillet, mix well with oil in pan. Cook 3 minutes, or until bake mix is lightly browned.
Slowly add tomato paste mixture. Cook 2 to 3 minutes until mixture thickens slightly. Return leeks to pan; add olives. Cover and cook 10 minutes, until leeks are very tender.
Cool to room temperature before serving. May be prepared in advance and refrigerated.
This recipe yields 6 servings.
Carbohydrates: 14.5 grams
Net Carbs: 12.5 grams
Fiber: 2 grams
Protein: 1.5 grams
Fat: 5 grams
Calories: 109
Description:
"Leeks are a good source of iron and fiber. In this dish, they are prepared Mediterranean-style with tomatoes and olives."
Source:
Atkins Cookbook at http://atkinscenter.com
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