Low fat soul food recipes. Workouts for weight loss. Low fat shredded cheese.
Down-Home Wholesome: 300 Low-Fat Recipes from a New Soul Kitchen
This wonderful book proves that soul cookery can be flavorful and exciting without an overload of fat and cholesterol80% (19)
Imagine -- roasted chicken with cornbread stuffing, macaroni and cheese, and pecan pie -- without the fat and cholesterol these dishes usually contain. Sound too good to be true? This new and innovative cookbook conquers the seemingly impossible, trimming the fat, sugar, and salt from popular soul recipes and offering a sparkling variety of taste alternatives to traditional dishes.
Replacing salt pork, bacon grease, and lard with smoked turkey, fresh herbs, sizzling pepper bases, and aromatics like fresh ginger, lemon peel, and chili peppers, food journalist Danella Carter reinvents this classic cuisine without sacraficing taste. Her emphasis on foods that are already low in fat -- leafy greens, cornbread, milk -- provides a satisfying, simple transition from Old Soul to New Soul.
Free of red meat and pork, Down Home Wholesome offers an array of over 300 vibrant and appealing dishes, such as:
-- Baked Collards with Smoked Hen
-- Country Chicken with Cornmeal Waffles
-- Buttermilk Soup with Cornbread Croutons
-- Raspberry Cobbler
Each of these tantalizing recipes also includes a nutritional analysis that counts calories, fat, carbohydrates, and sodium. Adding to the warmth of the book are the author's reminiscences of three generations of family cooks. In Down Home Wholesome, Carter trims the fat from traditional home cooking and leaves us with exciting cuisine feeding body and soul.
Finally, a cookbook that interprets America's first "comfort food" in light of the new lower-fat paradigm! Low-fat soul food doesn't have to be an oxymoron any more, thanks to Danella Carter's long food-loving family tradition and gift for experimentation. Her Grilled Barbecued Chicken has only 204 calories and 3 grams of fat per serving. Hungry for Sweet Potato Waffles? One serving with Raspberry Butter will run less than 200 calories and 4 grams of fat. Directions are clear and simple, and all recipes include a complete nutritional analysis.
Russ and Daughters- Houston
The New York Times Magazine January 12, 2005 Lox, Stock and Barrel By Jason Epstein When I walk the mile or so from my apartment in SoHo to Russ & Daughters on East Houston Street near Orchard, on Manhattan's suddenly stylish Lower East Side, I experience that enlargement of the soul felt by ancient worshipers as they blissfully approached the temples of their gods. Russ & Daughters is not a mere seller of ''appetizers,'' as Joel Russ's sign has proclaimed ever since he founded his business in 1914. It is New York's most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring and silken chopped liver. It is the mother church of those latter-day temples – Zabar's, Barney Greengrass and Murray's Sturgeon Shop – that dot the Upper West Side and serve the great-grandchildren of Joel Russ's original customers. But I live downtown, so it is here, at 179 East Houston Street, amid the lively new residents of the reborn Lower East Side, that I await my turn as white-coated servers at the counter ceremoniously slice sides of buttery smoked wild salmon; pack containers with herring in mustard dill sauce or wine sauce or the sauce made of sour cream and buttermilk; and parcel out by the costly ounce gleaming Russian osetra of incomparable quality. Though these quintessential New York hors d'oeuvres are now served in gleaming new high-rises, Russ & Daughters has hardly changed at all. The neighborhood is younger and trendier now, with galleries and designer fashions, first-rate restaurants and a vivid nightlife along its once-mean streets. But Russ & Daughters (Mr. Russ had no sons) is still the long, narrow shop of spotless white tile and gleaming glass, its shelves filled with jars of olives, tins of sardines and salmon and its displays of whitefish, black cod, smoked sturgeon, herring and salmon much as Joel Russ left them when his ghost ascended from the Lower East Side to the empyrean of appetizers 41 years ago. ''I don't have to sell herring,'' Mark Russ Federman, the son of Russ's third daughter and the current proprietor, said as we stood surrounded by a throng of Friday-morning customers, ''but it's in my blood.'' The Lower East Side real estate boom has made this beaming Paganini of appetizers financially independent, but the herring trade is his addiction, one for which downtown New Yorkers like myself should be grateful. For without Mark, his wife, Maria, and their daughter Niki and her cousin Josh, who represent the fourth Russ generation, there would probably be no Russ & Daughters, and therefore scarcely a fresh Baltic herring or slice of smoked wild Pacific salmon to be found in the city of New York. If herring had not invaded Mark Federman's bloodstream, a vital fragment of the city's character would have been lost forever. Except for the new herring caught in late spring in Holland and eaten raw (and whose arrival at Russ & Daughters is anticipated with the drama that was once devoted to the new Beaujolais), herring is seldom eaten in its natural state and is usually brined. In England it is kippered by removing it from the brine and cold-smoking it at temperatures high enough to impart flavor but not to cook the fish. Schmaltz (i.e., fat) herring, which Russ sold from a pushcart to his fellow immigrants 90 years ago and which Mark now imports from Iceland, is eaten directly from the brine. It is as astringent as a mouthful of sea salt and, in my opinion, best served to seals and Vikings. It is not suitable for pickling, which weakens its texture. For pickling, Russ & Daughters uses firm herring, imported in brine from Canada, which is soaked to remove most of the salt, then cured in diluted vinegar, sugar and pickling spices before being bathed in wine or the classic mixture of sour cream and buttermilk, and then topped with rings of marinated sweet onion. Joel Russ added these versions of Danish originals to his repertory after the Second World War, when he sensed a new sophistication among his second-generation customers and augmented his salt herring with the smoked and pickled fish that are now among the glories of New York's ethnic culinaria. Salmon is also either pickled or simply brined as lox -- the Yiddish pronunciation of the German lachs, Danish laks and Swedish lax. But most often, and most deliciously, salmon is taken from the brine and cold-smoked. Then it is called, by New Yorkers at least, Nova Scotia, a term denoting not necessarily its origin but the manner of its preparation. Norwegian, Irish and Scottish smoked salmon are brined and smoked in the countries of their origins, but the salmon sold as Nova Scotia in New York is made in Brooklyn, where Mark, with his third-generation eye, selects specimens for his shop. Fifty years ago, most salmon was caught in the wild, but today nearly all, whether fresh, pickled or smoked, is farm-raised in huge aquatic pens anchored off the coasts of North America, Norway, Ireland and ScotlaSoul to Soul by Mary Burgess 1976
In her forward, we learn that Mary has only been vegetarian for 3 years. She discovered to her dismay that pork is considered unclean in the bible and she also started to wonder if the pork fat used as seasoning meals contributed to the high blood pressure suffered by many of her family. She always loved looking so decided to start experimenting in the kitchen with the many meat analogues becoming available in the stores and quickly gained a dedicated following at church events. When the Family Education Centre opened in 1974 & Mary was the obvious choice to run the kitchen producing low cost meals for families in need. The recipes contain many “southern” ingredients; cactus, collard greens, turnip tops, maize/corn, and green tomatoes. And showed me that asking for squash is not enough when there are so many; Golden Delicious, acorn, butternut, turban, Hubbard, banana.... Along side the high vegetable content of the recipes is a reliance on beef & chicken flavour seasonings, flavouring with bacon flavour tvp and mixing with condensed mushroom soup and evaporated milk. Many of the dishes use tvp and canned vegeburgers even in dishes already made high protein by beans or eggs. Perhaps this is what confirms it as a soul food cookbook, rich, tasty and nutritionally dense!
Is your mouth watering for great African-American food, but your conscience keeps reminding you to worry about fat, sodium, and calories? Now you can feed your soul the best Southern, Creole, Cajun, or Island cooking without worrying whether it's good for you--it is! In Low-Fat Soul, Essence magazine food editor Jonell Nash has created wonderful recipes that reflect the way we want to cook and eat today.See also:
Indulge yourself with a rich, hot, and spicy Creole Seafood and Sausage Gumbo ladled over steaming bowls of rice. Reawaken summer memories of naturally sweet Creamy Corn Pudding lying golden on your plate next to Crispy Baked Chicken. Enjoy getting your fingers sticky as you devour Hot Buffalo Chicken Rolls as tangy as the classic, winged version. Or enjoy that slice of Heavenly Sweet Potato Pie--without the guilt!
Low-Fat Soul brings you dozens of easy-to-make meals for every day, holiday fare, and elegant dinner parties. Its wide range of dishes cuts across regional cuisines from the Carolinas to the Texas Gulf, from the Caribbean to New Orleans, but at-a-glance seasoning suggestions let you individualize dishes to accommodate your family's preferences. Plus, Jonell Nash's easy tips help you modify your own family recipes to strip away fat while keeping the flavor--and the soul--intact.
Nothing says "home" more powerfully than the dishes we all grew up enjoying. Now you can continue this important cultural legacy in Jonell Nash's brilliant low-fat adaptations: the traditions and flavors you don't want to live without in authentic tasting versions you can live with--in good health.
From the Hardcover edition.
Soul food is the culinary proof of a people's ability to take lemons and make lemonade. Brought to America in shackles and fed on scraps and leftovers from their masters' tables, African slaves took pigs' cheeks, hocks, and tails, supplemented them with what they could catch (possum, rabbit, or squirrel) and what they could grow (okra, greens, or lima beans, for example), and worked a kind of culinary alchemy, creating a cuisine that was both filling and tasty. No one worried in those days about too much fat or sugar in their diets, since field work had a tendency to burn off excess calories in a hurry. Times have changed since then, however, and modern lifestyles don't do as well with soul food's high-fat, high-calorie content. Enter Low-Fat Soul, the answer to every health-conscious, soul-food-loving cook's prayer.
Low-Fat Soul offers up an exciting blend of old and new: Hoppin-John and Moroccan Vegetable Stew, catfish that's oven-fried instead of deep-fried, Southern Cornbread Dressing with half the calories and all the flavor, and much more. Sometimes it's the ingredients that have changed, and sometimes it's the cooking method, but the more things change, the more they stay the same. Low-Fat Soul helps you keep the traditions and the flavors--the soul--of your favorite dishes and stay healthy at the same time.
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