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Life & Arts |
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Front Page > Life & Arts > Food > Cook it Light |
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Corn salsa dresses up dishes - 5/30/2001
This recipe is a perfect way to enjoy fresh summer corn when it's at its best. FRESH CORN SALSA Dressing: 1/ 4 cup fresh lime juice 1 tablespoon canola oil 1/ 2 teaspoon salt 2 tablespoons water 2 teaspoons sugar 2 teasp |
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An easy-to-make chicken dish with an Italian flair - 5/23/2001
I particularly like Chicken Italian Style for dinner parties because I can cook the polenta and the sauce ahead of time and just reheat them before serving. However, I prefer to cook the chicken breasts just before serving them so that they are truly tender. |
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Bleu cheese tops summer salads - 5/16/2001
Now that summer is almost here, it's time to start thinking about serving salads, either with our meals or as an entree for the main part of the meal. |
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Cheese strata great for brunch - 5/9/2001
My high-calcium recipe for May is this scrumptious cheese strata I designed especially for a Mother's Day brunch. It tastes just like a truly delicious fruit-and-cheese Danish pastry, and one serving contains about the same amount of calcium as a whole glass of milk. |
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A fruity soup for spring - 5/2/2001
The first time I ever tasted this incredible dessert was at the Terrace Restaurant in the famous Ritz-Carlton Resort in Laguna Niguel, Calif. I ordered it just because I was fascinated by the idea of making gazpacho out of fruit and serving it for dessert. |
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A healthier corn souffle - 4/25/2001
One of my readers wrote and asked me to revise his favorite corn souffle for him. He said his doctor told him that it contained too much fat and cholesterol for his new healthy-heart diet. |
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A sauce for spring and summer - 4/18/2001
With warmer weather just around the corner, many people are already cleaning up their barbecues and are looking forward to again being able to cook dinner on an outdoor grill. Most grilling enthusiasts are also in search of new and unusual sauces to accompany their grilled fish, poultry, meat and vegetables this spring and summer. This easy-to-make, creamy and delicious Asian-inspired peanut sauce is a perfect choice for almost all grilled items. |
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A Southern favorite - 4/11/2001
My high-calcium recipe for the month of April is this delightfully different side dish. The original recipe for these greens is from my own Texas grandmother's collection of Southern favorites. Dishes like these turnip greens, once found almost exclusively in the South, have been jazzed up a bit with added ingredients and have become popular everywhere. |
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A burst of energy - 4/4/2001
Now that the weather is improving and daylight-savings time makes our days seem longer, it's time to start thinking about getting back into shape for the summer. |
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The ultimate quiches - 3/28/2001
Recently I have received numerous letters from readers requesting recipes for a quiche with a crust. They are all telling me the same thing - that crustless quiches might be popular on spa menus and might get rave reviews at ladies' luncheons, but they don't make the grade for family fare. For this reason, I have been working diligently on hearty but still healthy quiches, and I am pleased to tell you that I have a winner. |
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In honor of Popeye - 3/21/2001
It's hard to believe that Popeye will celebrate his 72nd birthday this year. I have always been one of his greatest fans, because he has done more to promote good nutrition than any other superstar of his generation. |
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Custard without the heavy cream - 3/14/2001
Classically, Pots de Creme is made with three cups of heavy cream and at least six egg yolks for six to eight servings. This clearly makes it off limits to anyone trying to cut back on cholesterol and saturated fats. |
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The eating of the green - 3/7/2001
For March, my high-calcium recipe of the month is this multitextured spinach salad. It is decidedly green enough to be perfect for a St. Patrick's Day party, but all of the ingredients are available year round. |
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Bananas for breakfast, brunch or dessert - 2/28/2001
Bananas au Gratin is an unusual and easy-to-make entree for a breakfast or brunch party. You can make it the day before and then just put it under the broiler for a few minutes, and it's ready to serve. |
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Shrimp in a spud - 2/21/2001
Surprise your family and friends with this truly original presentation of a seafood salad. I like this salad served slightly warm or at room temperature. |
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Coleslaw with caraway - 2/14/2001
Every time I serve this delightfully different coleslaw for a lunch or dinner party, I get rave reviews from my guests. In fact, I have had many people tell me that it is the first time they have ever really enjoyed coleslaw. |
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Molasses adds taste, calcium - 2/7/2001
For February, my high-calcium recipe of the month is for Molasses Squares, a truly nutritious treat so sweet that you can serve it for a Valentine's Day party. It was originally sent to me by a reader who wanted to know if he could lower the fat in the recipe. The first time I made this recipe I used egg substitute and had a problem with the squares crumbling. I then tried it using only egg whites, and that solved the texture problem. |
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A versatile Italian-style frittata - 1/31/2001
This Italian-style omelet is a perfect recipe for using cholesterol-free liquid egg substitute. The flavors of the other ingredients make it difficult, if not impossible, to tell that it's not made with whole eggs. |
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The secret to moist corn muffins - 1/17/2001
The first time I made these muffins, I cooked the corn before adding it to the batter, and I didn't like the texture of the muffins. The next time, I just thawed the corn but didn't cook it, and they were a bit better. |
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Salmon dish is high in calcium - 1/10/2001
Since 1990, I have been writing a "Column of the Month" each year on a subject of particular interest to my readers. These subjects have included potatoes, rice, pasta, legumes, vegetables, fruit, grains, vegetarian entrees, fish, desserts and cheeses. |
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