By Anne Lindsay
First released in 1986, Anne Lindsay's clever Cooking begun Canada's fit consuming revolution.
Anne Lindsay's shrewdpermanent Cooking features:
* Over two hundred recipes for appetizers, soups, salads, dinner entrées, baking and desserts
* An research for every recipes exhibiting energy, fats, protein, carbohydrate, sodium and fiber
* the newest nutrients details on decreasing you hazard of melanoma via diet
Use those time-tested recipes and the menu feedback to determine how effortless and engaging fit consuming may be.
Read Online or Download Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for Healthy Living PDF
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Additional info for Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for Healthy Living
Cover and refrigerate for at least 1 hour to blend flavors. Makes 3 cups (750 mL). f. f. f. 8 151 Chicken liver pâté: 1/4 cup (50 mL) 15 168 33 APPETIZERS M AKE A HEAD Can be covered and refrigerated for up to three days. Nutrition Bonus One serving is a high source of folacin. Blender Method Purée chick-peas, lemon juice and water in batches; combine with remaining ingredients. If too thick add more water. Or, combine all ingredients in food processor and process until smooth. Hummus In 1979, I learned to make Hummus this way from the owner of an Egyptian restaurant in Scarborough, Ontario, and it’s still my favorite chick-pea dip.
Lemon-Garlic Salmon and Shrimp Brochettes (page 122), small portions, with Dill Mustard Sauce (page 151) Mussels Sicilian Style (page 125) Salmon Mousse with Dill (page 32) Teriyaki Shrimp Wrapped with Snow Peas (page 24) SALADS Roasted Red Pepper, Mushroom and Melon Salad (page 56) Spinach and Red Cabbage Salad with Blue-Cheese Dressing (page 57) Greek Salad (page 73) Arugula and Radicchio Salad with Balsamic Vinaigrette (page 62) Pasta Salad with Sweet Peppers and Dill (page 76) Julienne Vegetables with Balsamic-Walnut Vinaigrette (page 63) Artichoke Tomato Salad (page 59) Melon with Blueberries (page 205) PASTA Capellini with Clam Sauce and Sweet Red Peppers (page 124) Linguine with Shrimp and Tomato (page 123) Fettuccine with Fresh Tomatoes and Basil (page 132) Pasta Salad with Sweet Peppers and Dill (page 76) VEGETABLES Asparagus with Red Pepper Purée (page 158) Asparagus with Orange Vinaigrette (page 80) Baked Leeks au Gratin (page 164) Corn on the Cob (serve, just picked, as a first course) Broccoli Frittata (page 128) Spinach and Zucchini Pie (page 139) 35 Soups I of food to exist on, I would quickly choose soups.
Arrange the fruit on a large platter with the dip in the center and let guests help themselves. To Drain Yogurt 1 cup Honey Lime Sauce Place 2 cups (500 mL) plain Balkanstyle yogurt or a yogurt made without gelatin into sieve lined with cheesecloth or paper towel or yogurt drainer. Set sieve over bowl and refrigerate for 2 to 4 hours or until yogurt is reduced to about 1 cup (250 mL). PER 1/4 CUP (50 ML): 87 calories 3 g protein 1 g total fat 1 g saturated fat 4 mg cholesterol 18 g carbohydrate trace dietary fiber 44 mg sodium 3 tbsp 1 tbsp plain yogurt (preferably extra-thick or drained) liquid honey Grated rind of 1 lime fresh lime juice 250 mL 50 mL 15 mL In bowl, combine yogurt, honey and lime rind and juice; mix well.