Braised dilled potatoes and peas
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red potatoes |
| 2 | teaspoons | Olive oil |
| 1 | cup | Defatted, low-salt chicken stock |
| 1 | cup | Frozen tiny peas |
| 2 | tablespoons | Fresh dill; chopped |
| (or 2 ts dried) | ||
| Salt and pepper to taste | ||
Directions
Wash potatoes and cut into 2-inch pieces. On high heat, heat 1 teaspoon olive oil in a nonstick saucepan large enough to hold potatoes in one layer. Saute potatoes 1 minute. Add chicken stock, bring to a boil, cover, lower heat to medium and simmer 15 minutes. (if pan becomes dry, add ¼ cup more chicken stock) Add peas and dill and cook another minute or two, until potatoes are cooked through. Add second teaspoon olive oil, salt and pepper to taste. Toss well.
Nutritional info per serving: 329 cal; 11g pro, 60g carb, 6g fat (15%) Exchanges: 3.7 bread, ⅗ meat, .9 fat Source: Miami Herald 11/9/95 Pooh's Recipe dbase (lisa_pooh@...) Submitted By "LISA CRAWFORD (POOH) IN PERRINE, FL" <LISA_POOH@...> On THU, 28 DEC 1995 180915 -0500 (EST) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini