Serves 4–6 as a main course, or more as part of a barbecue
3 baby backs of ribs (about 400–450g/13–14½oz each)
3 celery sticks, cut in half
1 tablespoon smoked paprika
1 teaspoon crushed coriander seeds
Lidgate’s The Meat Cookbook shares the same guidance given to their clients for years. It contains a selection of wonderful recipes for roasts, grilled meat, stews, meat pies and more, along with serving suggestions and step-by-step illustrations.
The slight variations in cuts between the UK and the US is not an obstacle when enjoying Lidgate’s recipes or the usefulness of this beautiful book.
When making burgers for a barbecue, it’s best not to use very lean mince as a decent fat content helps them to stick together. If lean mince is all you’ve got, though, add an egg to bind the mixture more firmly. Burgers made with good-quality mince can be left quite plain, but sometimes it’s nice to add extras. Around the corner from Lidgate’s, we’ve got some excellent Italian delis that give us inspiration for simple and tasty additions,
Barbecues are all about fragrant flavours that work well with smoke and chargrilled food. Rosemary is a natural partner for lamb, and its resinous quality makes it even better for robust outdoor dishes. Use the needles in a marinade, and the woody stalks as skewers. We tend to use shoulder steaks for these kebabs, or new season neck fillet when the meat is still reasonably tender (up to midsummer in southern Britain, but late summer or early autumn in northern parts and Scotland, where lambs are born later). Leg can also be used if you want to ensure the meat is really tender.
Cioppino Tomato Base:
1/4 cup olive oil
1 small carrot, chopped
1 small yellow onion, chopped
1 green bell pepper, chopped
3 ribs celery, chopped
itsu is dedicated to skinny but delicious food: light, green and good for you. In this book you'll find 100 Asian-inspired recipes for soups, broths, salads, miso dishes, noodles and rice, as well as favourites such as teriyaki dishes, brown rice pots and iced teas. There are even tips on how to make sushi and frozen yogurt at home. Every dish provides fewer than 300 calories per serving, takes fewer than 30 minutes to master and contains minimal amounts of saturated fat. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too, with potassium-rich avocados, vitamin-packed cucumbers, edamame beans full of fibre and protein, and pumpkin and sesame seeds bursting with iron and zinc. And it's food that tastes as good as it looks...
By Julian Metcalfe and Blanche Vaughn, Mitchell Beazley 2015, photos Temin Jones
About the authors:
Julian Metcalfe is the co-founder of global success Pret A Manger, and is dedicated to creating affordable, healthy food.
Blanche Vaughan is a food writer and chef. She has worked at several popular restaurants, has written for the Guardian and has co-published four other books.
1.9g saturated fat
2 boneless, skinless chicken breasts, about 200–250g (7–9oz) each
1 tbsp teriyaki sauce
1 tbsp groundnut oil
For the vegetables:
1 red pepper, cored, deseeded and sliced
1 carrot, sliced
This is a dressing to make all manner of Asian-style salads sing with flavour.
0.4g saturated fat
4 tbsp lime juice
2 tbsp fish sauce
1–2 hot red chillies, chopped
1 tbsp agave syrup
1 garlic clove, finely chopped or crushed, or 1 tsp garlic paste
1 tbsp rapeseed oil
1. Put all the ingredients into a bowl and mix together well.
Chris writes: ‘What this book will offer the reader is an education in balancing taste and texture, with plenty of visual inspiration. It is as much guidebook as cookery book because I don’t necessarily think in terms of recipes, I think in terms of combinations. Mix up the flavors and textures and, at the same time, make it appeal to the eye. Be generous; make it unpredictable; this is what I do. My book will teach the reader to do this too.’
photos: Tamin Jones
First published in Great Britain in 2015 by Mitchell Beazley.
First published in Great Britain in 2015 by Mitchell Beazley.
"I love dried mango powder and am always looking for ways to incorporate it into my cooking. After some experimentation, I discovered that amchur (dried mango powder) and pork are like two best friends who haven’t quite met yet. But now that I’ve introduced them, they are inseparable, at least in my kitchen. Here they team up with pork’s traditional partner, apple, and a good whack of chile-ginger spice heat and
some balsamic for tang. A very successful encounter."
SERVES 4 TO 6
2. lb to 3 lb 2 oz rindlesss pork loin
1/2 cup honey
1/2 cup soft dark brown sugar
2 3/4 oz amchur powder (dried mango powder)
- Book Name: Big Flavors from a Small Kitchen by Chris Honor & Laura Washburn Hutton
- Chef Bio: "I love dried mango powder and am always looking for ways to incorporate it into my cooking. After some experimentation, I discovered that amchur (dried mango powder) and pork are like two best friends who haven’t quite met yet. But now that I’ve introduced them, they are inseparable, at least in my kitchen. Here they team up with pork’s traditional partner, apple, and a good whack of chile-ginger spice heat and some balsamic for tang. A very successful encounter."
More Than 100 Delicious Recipes To Jumpstart A Healthier Diet
From Quinoa to Bulgar and Millet to Kasha, whole grains add a hearty, healthy, and flavorful boost to any meal. In The Whole Grain Promise, Robin Asbell shares quick and easy whole grain recipes that will appeal to the whole family. Whether you want to improve your health or try something new for dinner, whole grains are the perfect place to start.
Beginning with the basics, Robin takes you through the major types of grains, their health benefits, and how best to cook them. From there, she offers more than 100 mouthwatering recipes that will encourage everyone to embrace the whole grain diet. With everything from Grain-Crust Spinach Cauliflower Quiche to Fudgey Brownie Cupcakes.
Reprinted with permission from The Whole Grain Promise © 2015 by Robin Asbell, Running Press, a member of the Perseus Books Group.
In the colder months, take a break from your usual mashed potatoes or yams and try this sweet and savory treat. Wild rice has a deep flavor that has given it a gourmet reputation, in spite of the healthfulness of the grain. If you can find true hand-harvested wild rice from the Great Lakes region, you absolutely must splurge and show off your acquisition in this delicious salad.
2/3 cup Sugar Bowl Bakery* (or brand of choice) Madeleine pieces, plus 6 whole
cookies for garnish
¼ cup whole raw almonds
3 Tbsp. brown sugar
5 Tbsp. butter, melted
KYOTOFU introduces recipes using delicious, healthful, longevity-boosting ingredients traditionally found in the Japanese diet by applying them to familiar, Western dessert formats. Kyotofu stands for dessert as part of a balanced, holistic approach to eating. ( Check out a few of the recipes from the cookbook)
A Change of Appetite
Where healthy meets delicious
By Diana Henry
Photography Laura Edwards
The cookbook chronicles Diana Henry on her year-long culinary journey towards lighter and healthier but no less delicious food.
What happened when one of today’s best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet—less meat and heavy food, more vegetable, fish, and grain-based dishes—often inspired by the food of the Middle East and Far East, and also drawing on cuisines from Georgia to Scandinavia. These are dishes packed full of unusual flavors that are that just happen to be healthy.
Sure we know that traditionally Potato latkes are served during Hanukkah, but these babies are so good We eat them all year 'round.. and why not? Grandmom said they were good for you!..Don't forget to add a little extra love! As I just added this recipe, a smell memory just filled my head.. I guess i will make these for dinner tomorrow nite.. I am not sure about your family, but when it comes to latkes, there are never enough!..
10 large potatoes, peeled (We usually make double the recipe and it seems it is still not enough)
2 large onions
2/3 cup flour
1/4 cup matzo meal (optional)
Spiked Apple Cider
1.5 oz. Crown Royal
2 oz. Apple Cider
¼ tsp Angostura Bitters
1 Cinnamon Stick
Total Calories: 130
½ Zucchini, diced
¼ yellow summer squash, diced
3 baby bella or white mushrooms, sliced
½ cup long grain rice
1 cup water
1 tbsp olive oil
Dice the zucchini and yellow squash, and slice the mushrooms.
Place all ingredients into the *Lékué Rice Cooker with a pinch of salt and pepper.
Cook in the microwave for 16 minutes at 800 watts.
Remove from the microwave and let sit for 1 minute. Enjoy.
2 tablespoons fennel seeds
2 teaspoons coriander seeds
6- 6-ounce skinless salmon fillets
(each about 1 to 1 1/4 inches thick)
from: Sodium Girl's Limitless
Low -Sodium Cookbook by Jessica Goldman Foung
Makes 8 mini truffles.
Put quinoa and 3/4 cups of water into a pot and bring to a boil. Then, lower heat so water is gently simmering and cover the pot. Cook for 10 minutes. Turn off heat and remove cover. Stir the quinoa and add a pinch more water if any of the grains are stuck to the bottom. Quinoa should be cooked but crunchy. Set the pot aside.
Turn the oven broiler on low. Spread quinoa on a cookie sheet and put into oven. Cook for 10 to 15 minutes, or until quinoa is crispy.
A great pickup food that is easy to make and fun to serve!
12 fresh jalapeno peppers, halved lengthwise and seeded
2 (8 ounce) package cream cheese
*24 slices bacon
Preheat an outdoor grill for high heat.
Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
Place on the grill, and cook until bacon is crispy.
*Turkey or vegetarian bacon can be used. If using a vegetarian product, you might want to chop it and place on top rather than wrap, as it is often not pliable.
2 Cups quinoa, rinsed (red or white)
6 cups low sodium vegetable broth
1/2 cup fresh cilantro chopped
1/4 cup olive oil
1 medium onion, chopped
3 tsp. ground cumin
1 1/2 tsp. cinnamon
1 tsp. coriander
1 cup unsalted butter
8 onions, sliced
4 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper to taste
2 cups red wine
6 tablespoons flour
4 quarts vegetable broth
french bread, thinly sliced and cut into halves if needed
16 ounces grated Gruyere
Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are caramelized, ( for about 30 minutes). Add the wine, bring to a boil, reduce the heat and simmer until the onions soak up all of the wine and are dry. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and stir. Turn the heat down to low and cook for 10 minutes. Now add the vegetable broth, bring the soup back to a simmer, and cook for 15 minutes. Salt and pepper to taste.
When you're ready to eat, preheat the broiler. Arrange the slices of bread on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden on top, approximately 1 to 2 minutes.
Serve the soup in bowls and float the bread slices with Gruyere on top.
Serves 6 to 8
Snapper with Roasted Grape Tomatoes, Garlic
2 cups grape tomatoes, halved
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
Caramel Pecan Brie
2 wheel goat cheese brie
4 tablespoons of dark brown sugar
2 teaspoon cold butter, chopped into small pieces
3 tablespoon chopped pecans
Traditional Lentil Soup
2 tablespoons olive oil
1 cup finely chopped onion
2 cloves finely chopped garlic
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
Cranberries make a bright topping for this luscious cake, which is perfect for a fall dessert or a change from the usual pumpkin pie at Thanksgiving. Sweet, toothsome cornmeal makes the cake sturdy enough to stand up to the tangy, buttery berry topping, with delicious results.
Celebrate Cinco de Mayo with Living Well Magazines favorite Margaritas and other party starters.
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Turkey Pumpkin Chili
1 small yellow onion
1 green bell pepper chopped
Go ahead, serve your family these crunchy, crumb-topped creamy noodles and watch them dig in. You don’t have to tell them that there are hidden sweet potatoes and onions puréed into the cheesy sauce, adding to the vegetable content of the meal, or that the macaroni is made from healthy whole grain. Why say anything? Just listen to the happy sounds of people enjoying a cheesy mac.
Benz loves to entertain guests and always prepares her sought-after
signature Roasted Carrots & Parsnips—it's the perfect side dish for any
meal. Quick to prepare and easy to make, this low-cal dish looks and tastes
like you were in the kitchen for hours!
Roasted Carrots & Parsnips
2 ¼ pd Medium parsnips trimmed peeled and cut into sticks
1 cup brown rice
1 pound salmon fillet, skin removed
Kosher salt and pepper
8 ounces sugar snap peas, trimmed
1/4 cup soy sauce