This Tuscan Vegetable Stew comes via one of the Lettuce Entertain You restaurants in Chicago. It was years and years ago and which restaurant I can’t honestly remember. What I do remember is this incredible stew. It is so very easy, quick to make, low in fat and calories and amazing in every way. Continue reading
This particular Crustless Quiche is made even better by removing the crust and substituting low fat cottage cheese and low fat yogurt for the heavy cream, you have a fast, healthy entrée that just happens to be delicious.
Many years ago, when we made savory items as well as sweet at my bakery, I developed this quiche base as a low fat alternative to the cream. Interestingly, when we tested side-by-side versions of the original quiche filling with cream and this one, we were most surprised. The low fat version had much more taste to it. It turns out the cream coats the taste buds so whatever cheese, vegetables or meat you have added to your quiche cannot be fully appreciated. With the low fat variety, there is no coating of the taste buds so, consequently, the other flavors are free to come through much stronger. Continue reading
I haven’t found anything to date made with almond extract that I don’t love. These Amaretti cookies which are Italy’s version of a macaroon are a perfect example. Crunchy, gluten free and low in fat, these are the perfect accompaniment to lightly sweetened or macerated fresh fruit or ice cream.
While these can be found in Italian grocery stores, it can be difficult to find them in state side grocery stores. But Amaretti cookies are so easy to make you don’t have to search them out anymore.
There are several ways to make them. I prefer to use almond paste rather than ground almond. No matter how much the almonds are pulverized in the processor, they will never be as smooth as almond paste with its distinctive bitter almond flavoring. Do not use marzipan. While almond paste is an ingredient in marzipan, it is not pure almond paste. My store carries an eight ounce package which is perfect for this recipe. Continue reading