Cooking Books -> Casseroles
500 (Practically) Fat-Free One-Pot Recipes
Published: January 1999
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From Publishers Weekly
The latest in Schlesinger's series of 500 fat-free collections (500 More Fat-Free Recipes, 1998) adds speed and ease of preparation to her popular approach. Main ingredients are limited to poultry (skinned and boned white meat),
shellfish, fish, grains, legumes and vegetables. While cooks well acquainted with the canon of low-fat cuisine will find Schlesinger's strategies familiar (saute ingredients in a small amount of broth rather than oil; rely on fat-free yogurt, cheese or
sour cream; heighten flavor with herbs, spices and reduced cooking liquids), many of these dishes, especially those in which ingredients are cooked together at some length, deliver a hearty, toothsome effect not often found in fat-free recipes. Along
with such expected dishes as Chicken Cacciatore or Three-Bean Chili, Schlesinger offers intriguing recipes with seafood: Lobster, Clam, and Shrimp Stew; Shrimp and Flounder Soup with Spinach, Lemon, and Thyme; and Flounder with Tomatoes and Orange.
Poultry, most of it chicken tenderloins, is featured widely, but there's plenty of vegetarian fare available: Curried Potatoes, Cauliflower, and Peas with Yogurt; Two Potato Soup with Pumpkin and Okra; Easy Broccoli-Stuffed Tomatoes. Any selective
collection of 500 recipes is bound to be repetitive, as this volume often is; nevertheless, the chapter on low-fat stews is a winner by itself.
Copyright 1998 Reed Business Information, Inc.
Sarah Schlesinger exploits with taste and
invention the flavors of world cuisines and the variety of nonfat foods and fresh herbs, vegetables, and fish now available. 2-color throughout.
In her previous books, Sarah Schlesinger took the fat out of breakfasts,
appetizers, soups, main courses, and desserts, with delicious results. Now, in 500 (Practically) Fat-Free One-Pot Recipes, she has streamlined the cooking process and delivered nutritious, affordable, mouth-watering meals with minimal cleanup. Not only
do these recipes all meet the FDA definition of "low fat," with three grams of fat or less per serving, but they are also freezable, reheatable, easy-to-prepare meals for the entire family.
Sarah Schlesinger may have cut back on the fat and the
pots, but she's kept the flavor with innovative ingredients from around the world--gingerroot, garam masala, curry, hoisin sauce, cumin, salsas, and vinegars. Among the richly flavored dishes are Salmon Chowder, Turkey Tenderloins with Vegetables in
Rosemary-Wine Sauce, African Vegetable Stew, Lemon-Dilled Eggplant and Summer Squash, Potato-Tomato-Crab Curry, Curried Chicken with Apple and Mush-rooms, and Black Bean Chili with Cornbread Crust.
With practically zero fat, one pot, and five
hundred recipes, you can prepare a healthful, delectable meal every day of the week.
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