By Ellie Krieger
Comfort nutrients made fit, from New York Times bestselling writer Ellie Krieger
In Comfort nutrients Fix, Ellie Krieger offers a more healthy tackle vintage American convenience food—without sacrificing the relaxation half. those one hundred fifty soul-satisfying recipes contain such hearty favorites as meatloaf, lasagna, poultry potpie, crab brownies, and mashed potatoes, yet with no all of the energy and saturated fat.
With basic tips and counsel, Ellie serves up fit delights like scrumptious candy potato casserole with only a 3rd of the energy and outstanding buttermilk waffles with only a fraction of the fats. With complete meals details for each recipe and lovely full-color photographs which are certain to whet any urge for food, Comfort nutrients Fix is the suitable cookbook for fit eaters with fit appetites. * Ellie Krieger is the host of the preferred convey Healthy Appetite, which airs at the Cooking Channel, and the writer of the New York Times bestsellers So Easy and The nutrients You Crave
* The ebook beneficial properties one hundred fifty scrumptious convenience meals recipes which are reduce in energy and fats than you will ever wager in response to how nice they taste
* 50 lavish full-color photos superbly illustrate accomplished dishes
When it involves fit cooking, Ellie Krieger is the chef you could belief. In Comfort foodstuff Fix, she takes the guilt out of responsible pleasures.
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Additional info for Comfort Food Fix: Feel-Good Favorites Made Healthy
It should begin sizzling immediately and will become light brown in 5 to 10 seconds. deep-frying beaten egg to provide the “stickiness” and bread crumbs to give the crust. ➤ 23 Parsons_ i-215 deep-frying ➤ 24 3/14/01 10:02 AM Page 24 ✦ Be patient. Do not add too many pieces of food to the oil at the same time. Remember that each one will absorb some of the heat and lower the temperature a little. Because of the spread in effective deep-frying temperatures (between 350 and 375 degrees, results will be largely the same), there is some margin for error, but that will disappear quickly if too much food is added to the pot.
Cook, stirring occasionally, until liquid is no longer visible when the pan is tilted. Season to taste with salt. Add the remaining 2 tablespoons butter to the cabbage and cook just until the sauce thickens, less than 1 minute, and keep warm. Divide the leek-and-cabbage mixture evenly among 8 plates or shallow bowls. Place a salmon ﬁllet skin side up on top of each. Serve immediately. 8 servings HOW TO READ A FRENCH FRY Meanwhile, heat the oil in a wide nonstick skillet over high heat. Add the salmon ﬁllets skin side down and cook until the skin is very crisp and the ﬂesh has lightened about one-third of the way up the side, 2 to 3 minutes.
In fact, scientists who study frying have identiﬁed ﬁve particular stages of oil life. Break-in oil is brand-new — it won’t cook well until it has broken down a little. Fresh oil cooks a little better. Optimum oil is, well, just what it says. Degrading oil is in the transition to being spoiled. Runaway oil is dark and smells bad; it is prone to smoking and even burning. By examining a piece of fried food, you can tell a lot about the oil’s age. You can learn to “read” a french fry. A fry cooked in break-in oil will be white on the surface and raw at the center.
Comfort Food Fix: Feel-Good Favorites Made Healthy by Ellie Krieger