LadyD Books: How To Cook Healthy In A Hurry: Quick And Easy Low Fat Recipes

Book Description

DO YOU WANT TO CONTROL YOUR WEIGHT AND ENSURE HEALTH AND FITNESS (AND WHO DOESN’T)?

DO YOU WANT TO GET A FABULOUS, HEALTHY DINNER ON THE TABLE IN UNDER 30 MINUTES?

THEN YOU’VE COME TO THE RIGHT PLACE!

Let a professional cook, caterer, and food writer reveal her secret tips and techniques for creating healthful, delicious and easy meals. She has been doing it for decades for publications such as Bon Appetit, Gourmet and Men's Fitness. Now let her do it for you.

This one looks pretty good so far. I must confess, I do have a lot of cookbooks in my home library. Keeping busy with piano students, 5 grandchildren and 2 1/2 acres, I thought I might find some tips and good recipes inside How To Cook Healthy in a Hurry: Volume 2, 35 New, Quick And Easy Low Fat Recipes You Can Prepare In 30 Minutes

The Friday #56

Snippet from How To Cook Healthy In A Hurry: Quick And Easy Low Fat Recipes by Helen Cassidy Page.

"When you are on the run, instead of peeling and cutting the yams - easier actually than peeling white potatoes -- speed up the prep work by slicing the yams, seasoning them and roasting them unpeeled."

Recipe:

Yam and Black Bean Salad

While the yams are roasting, make the dressing and set aside and assemble the remaining salad ingredients in a bowl. Finish up with the yams, toss with the dressing, mound on the greens and dinner is done!

Preheat oven to 425 degrees.

4 medium yams, peeled and cut into 1-inch cubes
3 tablespoons extra virgin olive oil
1/2 Tbl. ground coriander
1/2 Tbl. chili powder
1/2 Tbl. ground cumin
1 tsp. fine sea salt
2 cups corn niblets, fresh or frozen and thawed
1/2 cup fresh red pepper, seeded and diced
2 - 15 1/2 ounce cans black beans, drained and rinsed
1/4 cup thinly sliced scallions
1/2 cup chopped cilantro
4 cups mixed greens
Spicy Orange Dressing

In a mixing bowl, blend the oil, coriander, chili powder, cumin and salt. Toss well with the yams until they are evenly coated.

Spray a baking sheet with a light film of cooking spray and spread the yams evenly in one layer. Bake for approximately 15 - 20 minutes or until tender but not mushy.

Meanwhile, add the remaining ingredients except the salad greens to a large salad bowl and toss well with 2-3 tablespoons of the dressing.

When the yams are cooked, add to the salad and toss gently with enough of Spicy Orange dressing to moisten the salad thoroughly but not enough to make it soggy. Mound the greens on serving plates, add the salad and serve.

Serves 4

Spicy Orange Dressing

Also delicious on chicken and fruit salads. This makes enough for several salads. Store any remainder covered in the refrigerator for up to 2 weeks.

1/4 cup freshly squeezed orange juice
1/4 teaspoon grated orange zest
Juice of half a lime
2 tablespoons white balsamic, raspberry or red wine vinegar
2 teaspoons minced shallot
1 teaspoon sweet mustard
Hot sauce to taste
6 tablespoons extra virgin olive oil
salt and pepper to taste

Whisk all ingredients together in a small bowl until smooth. Taste and adjust seasonings, adding more hot sauce, salt or pepper as desired.

How To Cook Healthy in a Hurry: Volume 2, 35 New, Quick And Easy Low Fat Recipes You Can Prepare In 30 Minutes

Happy Reading!