Dijon Mushroom Potatoes

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Dijon Mushroom Potatoes

 

Recipe By :John McDougall, MD and Mary McDougall

Serving Size : 4 Preparation Time :0:20

Categories : Main Dishes, Vegetarian Maximum Weight

Loss Program

Potatoes Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium baking potato -- scrubbed

3/4 cup water

1 medium onion -- chopped

1/2 pound mushrooms -- sliced

1 medium green bell pepper -- chopped

1 small carrot -- shredded

1 tablespoon soy sauce, low sodium

1 tablespoon Dijon mustard

1 tablespoon cornstarch

freshly ground pepper

 

Preheat the oven to 350 degrees F. Prick potatoes in several places with a

fork. Bake for 1 hour or until tender, or microwave on high power for 15

minutes, turning once. Let the potatoes rest while preparing the sauce.

 

In a large saucepan place 1/4 cup of the water with the onion,mushrooms,

green pepper, and carrot. Cook, stirring, until the vegetables are tender,

adding a little more water if necessary.

 

Meanwhile, combine the remaining ingredients in a bowl. Stir into the

vegetable mixture and cook, stirring, until thickened.

 

Serve the potatoes hot, passing the sauce separately.

 

 

 

----Original Message Follows----

" Tea Cozy " <teacups

SDA-veg-recipes2

<Christian-Vegan-Cooking >

CC:

,<SDA-Vegan-Cooking >,<SDA\

-veg-recipes2 >

[sDA-veg-recipes2] Dijon Mushroom Potatoes

Thu, 30 May 2002 14:06:37 -0700

 

* Exported from MasterCook *

 

Dijon Mushroom Potatoes

 

Recipe By :John McDougall, MD and Mary McDougall

Serving Size : 4 Preparation Time :0:20

Categories : Main Dishes, Vegetarian Maximum Weight

Loss Program

Potatoes Vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium baking potato -- scrubbed

3/4 cup water

1 medium onion -- chopped

1/2 pound mushrooms -- sliced

1 medium green bell pepper -- chopped

1 small carrot -- shredded

1 tablespoon soy sauce, low sodium

1 tablespoon Dijon mustard

1 tablespoon cornstarch

freshly ground pepper

 

Preheat the oven to 350 degrees F. Prick potatoes in several places with a

fork. Bake for 1 hour or until tender, or microwave on high power for 15

minutes, turning once. Let the potatoes rest while preparing the sauce.

 

In a large saucepan place 1/4 cup of the water with the onion,mushrooms,

green pepper, and carrot. Cook, stirring, until the vegetables are tender,

adding a little more water if necessary.

 

Meanwhile, combine the remaining ingredients in a bowl. Stir into the

vegetable mixture and cook, stirring, until thickened.

 

Serve the potatoes hot, passing the sauce separately.

 

Description:

" page 260 "

Source:

" McDougall Program for Maximum Weight Loss "

Copyright:

" 1994 edition "

T(cooking):

" 1:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 198 Calories; 1g Fat (3.0%

calories

from fat); 6g Protein; 44g Carbohydrate; 5g Dietary Fiber; 0mg

Cholesterol; 219mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0

Lean Meat; 2

Vegetable; 0 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

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