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Life & Arts |
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Front Page > Life & Arts > Food > Cook it Light |
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Lightening a hearty corn chowder - 11/21/2001
Dear Jeanne: I love this recipe, but I don't make it often because it is so high in calories and fat. I've tried to "lighten" it up, but I'm not sure how much I improved it. I would really like a professional to help me. Thank you. |
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A scrumptious shake - 11/7/2001
My high-calcium recipe for November is this truly delicious Peanut Butter Shake. Adding the nonfat milk powder to this shake increases the calcium enormously. |
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Baked apples are a sweet treat - 10/24/2001
My high-calcium recipe for October is for these fabulous baked apples. The combination of ricotta cheese, which is higher in calcium than any other cheese, and blackstrap molasses, which contains 284 milligrams of calcium per 2 tablespoons, makes it a truly winning dish. |
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A dash of toasted sesame oil perks up Indonesian Rice Salad - 10/17/2001
Dear Jeanne: Enclosed is a recipe that appeared in the paper recently. It sounds like it would be wonderful, but the fat content is too high. I know I will never make it as is. Can you help? Thanks. |
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Cutting the fat on vegetable stir-fry - 10/10/2001
Dear Jeanne: This recipe looks great, but it just has too much fat. Can you reduce it? - Ruth Fish, Clifton, N.J. CRISPY-TOFU-AND-VEGETABLE STIR-FRY |
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Healthy and versatile bisque - 10/3/2001
This soup is perfect for entertaining because it can be made a day or two ahead of time and can be stored, covered, in the refrigerator. It is inexpensive, easy to make and very low in calories, and it is good served hot, cold or at room temperature - it adapts well to almost any kind of party environment. I like to serve this soup in shallow bowls or soup plates and garnish it with peeled, diced tomato. However, I often serve it before dinner in mugs. |
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A quick breakfast treat - 9/26/2001
Now that the kids are all back in school and daily breakfasts need to be quick and easy to prepare, this easy-to-make broiled toast is hard to beat. You can even prepare it the night before, cover it tightly and refrigerate it until you're ready to broil it. I have called for whole-grain bread because it offers the maximum amount of fiber. BANANA CINNAMON TOAST |
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Less fat, more supreme - 9/5/2001
Dear Jeanne: I sure hope you can lighten this - it's great. - Susan Sebastian, San Antonio CORNBREAD SUPREME 2000 3 slices thick bacon 4 eggs 1/ 4 cup milk 1/ 2 cup butter, melted and cooled 1 package (6 ounces) buttermilk or re |
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Cold soup is creamy surprise - 8/29/2001
I love to make creamy cold soups that fool my guests into thinking they are being sinfully indulgent. Then I surprise them by telling them that they have just enjoyed my latest spa recipe. My newest cold soup creation is chilled cream of celery root soup. |
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Pudding makes a refreshing treat - 8/22/2001
This light, low-calorie pudding is a perfect "make ahead" dessert for summer entertaining. It is delicious topped with sliced fresh fruit or a combination of colorful berries. For an even prettier presentation, you can make this pudding in individual decorative molds. For a buffet table, I like to make it in a ring mold and fill the center with fresh fruit or berries. |
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Versatile soup takes advantage of fresh tomatoes - 8/15/2001
This delicious fresh tomato soup is my high-calcium recipe for August. The recipe combines ripe summer tomatoes and a relatively new product, calcium-enriched soy milk. This high-calcium soy milk is an ideal source of calcium for anyone lactose-intolerant or allergic to dairy products, and it is a great replacement for milk or cream in many recipes. |
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Casserole will please onion lovers - 8/8/2001
Dear Jeanne: With our Walla Walla sweet-onion season here, could you revise this delicious recipe into a more heart-healthy one? - Phil Howrigan, Seattle |
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Green beans savored - 8/1/2001
This high-calcium recipe is a tangy, marinated green bean and cheese salad, perfect for portable meals this summer.MARINATED GREEN BEAN AND CHEESE SALAD |
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A lighter strawberry delight - 7/25/2001
Dear Jeanne: Please convert this recipe to a lighter version. Thank you. - Diane L. Jordan, Englewood, Fla. STRAWBERRY DELIGHT1 cup all-purpose flour 1/ 4 cup firmly packed brown sugar 1/ 2 cup chopped pecans 1/ 2 cup melted butter |
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Fresh vegetables flavor pudding ring - 7/18/2001
This pudding ring is a very moist, great-tasting dish that can be filled with a variety of fresh vegetables. Last week I filled it with fresh peas and served it as a vegetarian entree for a dinner party, and all of my guests wanted the recipe. In fact, I liked it so much that I am including peas as part of the recipe. The pudding can also be served as a bread for breakfast, or even as a dessert. |
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Kiwi makes a versatile dressing - 7/11/2001
This is an extremely versatile recipe for summer entertaining. It can be used as a dressing on salads of all types, or as a sauce on cold fish, poultry or meat. Also, by substituting white wine or pineapple juice for the rice vinegar, it can be served as a dessert or a chilled fruit soup. The kiwi fruit originally comes from New Zealand, and since its seasons are the exact opposite of California's, the fruit is available almost all year round. |
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Hummus makes a refreshing dip - 7/4/2001
If you are tired of the usual chips and dip and are looking for something a little more unique to serve your guests this summer, try this easy-to-make hummus. |
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Reducing fat in pear cake - 6/20/2001
Dear Jeanne: I got this recipe from a friend, and I like it very much, but the batter is very thick and difficult to mix. I love pears and chocolate; I wonder if you could make it chocolate and reduce the oil? Thank you for your help. |
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Soup is rich in calcium - 6/13/2001
My high-calcium recipe for the month of June is this creamy parsnip soup. I increased the calcium in this recipe by using canned, evaporated skim milk rather than regular skim milk. |
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A lighter take on penne, sauce - 6/6/2001
Dear Jeanne: While visiting New York City in January, I had the best pasta dish ever. When I came home, I found this recipe at a local cooking school. It's really wonderful, but too high in fat. Can you lighten it and still retain the flavor? Thanks. |
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