As you learned in my last post, I'm getting "back in the saddle" on my training regimen. In addition, if you hadn't already guessed, I'm trying to lighten the load of my saddle bags, if you know what I mean. Months of eating at places like Coi and Press have really taken their toll!
One of my favorite remedies is Millennium's recipe for Fat-Free Mashed Potatoes. Millennium is a fantastic vegetarian restaurant in San Francisco. Most of the food rivals non-veggie establishments. Their cookbook is filled with gorgeous photos and easy-to-follow recipes, all with nutrition info. Click here to buy it at Amazon.com.
Millennium Fat-Free Mashed Potatoes
Makes 6 servings
Our oil-free mashed potatoes are a real favorite. The addition of braised garlic gives them a creamy texture without the addition of fat.
4 russet potatoes, peeled
1/4 cup Millennium Braised Garlic (see below)
1 teaspoon sea salt
Freshly ground pepper to taste
Bring a large pot of salted water to a boil. Cut the potatoes into 2-inch cubes and add to the boiling water. Cook the potatoes until tender, about 15 minutes. Pour the potatoes into a colander and let drain for 10 minutes to remove excess moisture. In a large bowl with a potato masher or fork, mash the potatoes with the garlic, salt and pepper until smooth. Serve immediately.
Nutritional information per serving:
104 Calories (1% from fat), 2g Protein, 24g Carbohydrates, 0g Fat, 0.1 mg Cholesterol, 395 mg Sodium, 2g Fiber.
Millennium Braised Garlic
Makes 1 cup
This staple is indispensable for our oil-free cookery. The soft and slightly caramelized cloves of garlic add both depth of flavor and, when puréed, creamy texture to many dishes. Keep this on hand to blend into soups, pasta sauces, and condiments.
4 large heads garlic
1 cup vegetable stock, or dry white wine, or nonalcoholic white wine
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
Preheat the oven to 350 degrees. With a large knife, cut off the top 1/2 inch from each garlic bulb. Place the garlic heads in a small baking dish. Add the stock, thyme, and rosemary. Cover tightly with aluminum foil. Bake for 1 1/2 hours, or until the heads are soft and slightly browned. Let cool to the touch. Squeeze the soft garlic out of the sliced-open top. Store in an air-tight container in the refrigerator for up to one week.
Nutritional information per Tablespoon:
16 Calories (0% from fat), 0g Protein, 4g Carbohydrates, 0g Fat, 0 mg Cholesterol, 10 mg Sodium, 0.2 g Fiber.
FroFro's Notes:
1. Serve Millennium Mashed Potatoes with your favorite protein (If you're vegetarian, go for braised tofu. Otherwise, I love them with grilled scallops, chicken or lean beef.)
2. Don't skimp on the salt -- use sea salt per the recipe. It makes a difference.
3. Multitask: Throw your green vegetables (asparagus, broccoli for instance) into the water the potatoes are boiling in for the last 2-3 minutes.
4. Enjoy!
Comments