1. Cast Iron Skillet - Food doesn't stick to cast iron , as long as u season pan properly you can cook with minimal oil (fry, saute). Meats brown and vegetables caramelize perfectly
Cleanup: Putting cold water on a hot pan can damage it, clean with hot water, can stick in the oven to help dry.
2. Rasp Grater.- They create light fluffy strips of cheese or chocolate with less calories.
3. Zester - for citrus fruits, nutmeg, and cinnamon sticks.
Tuesday, December 28, 2010
Monday, December 27, 2010
Low Cal Dessert- Brown rice-oat and cherry custard
You can use this when you have leftover brown rice!!
Serves 4
3/4 cup uncooked instant brown rice or fully cooked brown rice
2 tblspn old fashioned oats
1/2 tsp ground cinnamon
2 eggs
3 tbspn brown sugar
1/2 tsp vanilla ex
1 cup skim milk
1/4 cup dried cherries
Preheat oven to 350 lightly coat four 8 oz custard cups with cooking spray and place in a deep roasting pan or casserole dish, leaving space around each cup for water. Spoon 1/4 of the rice & oats into each cup, then mix wet ingredient in a bowl . pour over rice and oats. Add 1/4 of the cherries to each cup. Place pan on middle rack. Pour hot water in pan fill so its 2/3 of the way from the top of the custard cup. Bake from 35- 45 minutes
184 CAL
4 G FAT
30 G CARB
Serves 4
3/4 cup uncooked instant brown rice or fully cooked brown rice
2 tblspn old fashioned oats
1/2 tsp ground cinnamon
2 eggs
3 tbspn brown sugar
1/2 tsp vanilla ex
1 cup skim milk
1/4 cup dried cherries
Preheat oven to 350 lightly coat four 8 oz custard cups with cooking spray and place in a deep roasting pan or casserole dish, leaving space around each cup for water. Spoon 1/4 of the rice & oats into each cup, then mix wet ingredient in a bowl . pour over rice and oats. Add 1/4 of the cherries to each cup. Place pan on middle rack. Pour hot water in pan fill so its 2/3 of the way from the top of the custard cup. Bake from 35- 45 minutes
184 CAL
4 G FAT
30 G CARB
Indian Food : Cool Yogurt Soup
Makes 4
2 1/2 cups plain yogurt
1/2 teaspoon finely grated peeled ginger
1/2 cup peeled finely diced cucumber
1/2 cup finely diced, seeded tomatoes
1/4 teaspoon cayenne pepper
2 teaspoon of fresh mint or cilantro
fresh coriander or a mixture of both
Salt to taste
2 1/2 cups plain yogurt
1/2 teaspoon finely grated peeled ginger
1/2 cup peeled finely diced cucumber
1/2 cup finely diced, seeded tomatoes
1/4 teaspoon cayenne pepper
2 teaspoon of fresh mint or cilantro
fresh coriander or a mixture of both
Salt to taste
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