of May 25, 2002
Have you been dying for a twice baked potato?
Try this new version that is low fat. Bake 4 medium
potatoes at 450°F. Let cool until you are
able to handle comfortably. Cut in half lengthwise.
Scrape out the insides of the potato with a spoon.
Make sure not to go totally to the skin. The skin
must stay intact. Lightly mash and mix potato
pulp with skim milk or low fat buttermilk, salt,
fresh ground black pepper and a packet of Butter
Buds®. Mix to taste and consistency. Remember
the Butter Buds® add sodium, so add them first
a little at and time (tasting for desired flavor)
and then add salt only as needed. Place pulp back
into skins and broil about 1 or 2 minutes or until
the top is golden brown. Top with fresh cut chives
and low fat or fat free sour cream or fat free
cheddar cheese. Don't for get to add a sprinkle
of paprika for color and flavor. Serve immediately.
of MAY 19, 2002
Tired of dry fish and rubbery chicken? Try
pure, natural clay roasters to provide a gentle
roasting that seals in the juices resulting in
moist and succulent results.
Cook healthy with little or no oils. Chicken,
meat, seafood and vegetables cook slowly, retaining
vitamins and nutrients along the way. Most clay
roasters can be used in both conventional ovens
and microwave ovens. Before using, rinse the
clay roaster and lid in water (some cooks even
soak the lid and roaster for 10 to 15 minutes).
This allows a release of steam inside as your
food cooks. At last, MOIST CHICKEN - even
roasting fish filets, you might want to line the
bottom of the roaster (after soaking the roaster
and lid in water) with parchment paper. Add your
favorite seasonings, a little lemon juice and
maybe some onion and bell pepper (no butter or
oil needed unless you just have to have a light
spray of olive oil). Place covered roaster in
cold oven and set oven temperature at 400°F.
Bake for 25 minutes or until fish flakes with
can find clay roasters on this site at: Shop
for Roasting Pans at Cooking.com
Two cookbooks on clay cooking you might want to
check out are: The
Best of Clay Pot Cooking and Cooking
in Clay .
of MAY 12, 2002
Yogurt Cheese is one of the most versatile ingredients
you will find in low-fat cooking. If you have
often wondered about the pasty taste of fat-free
cream cheese or the less than robust taste of
fat-free sour cream, you may be more pleased with
the results of using creamy yogurt cheese in your
dips, sandwich dressings, salad dressings, desserts
and main dishes.
a strainer or colander over a pan or bowl. The
base of the strainer should be at least 2 inches
above the bottom of the bowl.
the strainer with 2 layers of cheesecloth, clean
muslin, a linen towel or a coffee filter. (Or
you can purchase a Wave Strainer for Yogurt -
for Specialty Prep at Cooking.com)
Place 1 quart of plain yogurt into the
cloth. To keep airtight, wrap the pan and strainer
with plastic wrap.
the bowl in the refrigerator and chill for 812
hours. Shorter draining will produce a moister
cheese tasting more like sour cream, longer draining
will produce a thicker cheese. Pour off whey as
you scrape the yogurt cheese from the cloth or
filter, use it in your favorite recipe on a bagel
or store it in an airtight container for up to
nine days. (See the Swirled
Chocolate Cheesecake Recipe)
creative and top the yogurt cheese with chives,
vegetables or fruit.
herbs and spices into yogurt before straining.
Place yogurt mixture in strainer for a delicious,
tasty yogurt cheese. (See the Herb
Variation of Yogurt Cheese Recipe)
creative - add a little salsa and cilantro before
straining or how about some chipotle or basil
of MAY 5, 2002
So you have been making omelets with egg substitutes
or egg whites and stuffing them with green pepper,
onions and mushrooms sautéed in broth.
You thrown in some tomatoes and covered them in
salsa. They are good but something is missing:
THE CHEESE!!! You've tried the shredded fat free
chesse and it ends up as an unedible mass of rubber.The
low fat versions are not too much better but they
are adding more fat and cholesterol than you want
in one meal. THE SOLUTION: Try the Kraft®
Fat Free Singles (I like the Sharp Cheddar, Swiss
and Mozzerella). You don't need much - just one
slice per omelet. Tear the cheese slice into small
pieces and add with your other "goodies"
just as you fold the omelet over before serving.
I use these with other dishes as well. The trick
is not to add the cheese until just before serving.