Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome [A Cookbook] - Couverture rigide

Willis, Virginia

Couverture rigide

ISBN 10 : 1607745739 ISBN 13 : 9781607745730

Editeur : Ten Speed Press, 2015

Synopsis

2016 James Beard Award winner and 2016 International Association of Culinary Professionals (IACP) nominee for Best American Cookbook 

A collection of classic Southern comfort food recipes--including seven-layer dip, chicken and gravy, and strawberry shortcake--made lighter, healthier, and completely guilt-free.
 
Virginia Willis is not only an authority on Southern cooking. She's also a French-trained chef, a veteran cookbook author, and a proud Southerner who adores eating and cooking for family and friends. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the food had to taste delicious.

The result is Lighten Up, Y’all, a soul-satisfying and deeply personal collection of Virginia’s new favorite recipes. All the classics are covered—from a comforting Southern Style Shepherd’s Pie with Grits to warm, melting Broccoli Mac and Cheese to Old-Fashioned Buttermilk Pie. Each dish is packed with real Southern flavor, but made with healthier, more wholesome ingredients and techniques. Wherever you are on your health and wellness journey, Lighten Up, Y’all has the recipes, tools, and inspiration you need to make the nourishing, down-home Southern food you love.

A propos du livre

À propos de l'auteur

VIRGINIA WILLIS is the author of the acclaimed cookbooks Bon Appétit, Y’all; Basic to Brilliant, Y’all; Grits; and Okra. Willis is a columnist for FoodNetwork.com, a contributing editor to Southern Living, and was named one of “Seven Food Writers You Need to Know” by the Chicago Tribune. She lives in Atlanta, Georgia.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

Smoky Eggplant Dip
Makes 21/2 cups to serve 10

Also known as baba ghanoush, this Middle Eastern dip is made from smoky, charred eggplant pureed with nutty, earthy tahini and copious amounts of extra-virgin olive oil. It’s rich, silky, and absolutely one of my favorite summer dishes. The trouble is that the tahini (which is made of ground sesame seeds) and oil really move this vegetable dip into troublesome terrain. It seems so light, healthy, and full of great ingredients—but between the oil and ground seeds, it’s really high in fat. Fat is fat. Some fat is better for you than others, but it’s all about 120 calories a tablespoon.

Here, I’ve backed way off on the olive oil, but maintained the traditional earthy flavor and creaminess. Eggplant thrives in the Southern summer heat, and while this dish isn’t typically Southern, it’s a marvelous addition to the lightened up Southern table. Eggplant is available year round in grocery stores, but they taste their meaty, hearty best in the summer. Bonus is that in the warmer months, for a super intense smoky taste, you can pop them on the grill instead of cooking them in the oven.

2 pounds Italian eggplant
1/2 cup plain 2 percent Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon tahini or peanut butter (reduced-fat or all-natural)
4 garlic cloves, coarsely chopped
1 tablespoon lemon juice, plus more to taste
Coarse kosher salt and freshly ground black pepper
Fresh mint leaves, for garnish
Pomegranate seeds, for garnish
Whole-wheat pita triangles, for accompaniment
Vegetable crudités, for accompaniment

Calories 42
Fat 2 g     
Carbs 5 g
Fiber 3 g
Protein 1 g


Preheat the oven to 450°F. Prick eggplants with a fork to pierce the skin and allow steam to escape while cooking. Place the eggplants in an ovenproof baking dish or cast-iron skillet. Cook in the oven until the skin of the eggplant is shriveled and the flesh has collapsed, about 30 minutes. Then, set the heat to broil and cook until charred on both sides, an additional 10 to 15 minutes.

Peel the eggplant and place the flesh in the bowl of a food processor fitted with the metal blade. Add just a piece or two of the charred skin, about the size of a couple of stamps. Add the yogurt, oil, tahini, garlic, and lemon juice. Season with salt and pepper. Puree until smooth, then taste and add more lemon juice or salt, if needed.

Transfer to a plate and garnish with mint and pomegranate seeds; serve with the pita triangles and crudités.

Détails de l'édition

• Éditeur: Ten Speed Press
• Date d'édition: 2015
• Langue: anglais
• ISBN 10: 1607745739
• ISBN 13: 9781607745730
• Reliure: Relié
• Nombre de pages: 232
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible