By Anne Lindsay
First released in 1986, Anne Lindsay's clever Cooking all started Canada's fit consuming revolution.
Anne Lindsay's shrewdpermanent Cooking features:
* Over two hundred recipes for appetizers, soups, salads, dinner entrées, baking and desserts
* An research for every recipes displaying energy, fats, protein, carbohydrate, sodium and fiber
* the newest meals details on decreasing you probability of melanoma via diet
Use those time-tested recipes and the menu feedback to determine how effortless and engaging fit consuming might be.
Read Online or Download Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for Healthy Living PDF
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Additional info for Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for Healthy Living
Peel potatoes only if skin is tough. SOUPS M AKE A HEAD Soup is best served same day but can be covered and refrigerated for up to two days or frozen for up to one week (stir well after reheating). Nutrition Bonus One serving is a high source of calcium. Nutrition Note Keep a can of evaporated milk (2%, low-fat or skim) on your shelf. It makes a creamy base for soups and pasta sauces and has the added bonus of twice the amount of calcium and vitamin D as the same amount of fresh milk. Curried Corn and Tomato Chowder For a completely different but appealing flavor, substitute 1 tsp (5 mL) each curry powder and cumin for the tarragon.
A food processor makes quick work of chopping the onions, celery and carrots. 1 tbsp 1 cup 2 cups 1 cup 1 cup 1 lb 2 cups 1/3 cup 1 4 oz 1 to 2 tsp butter 15 mL chopped onions 250 mL chicken stock or clam juice 500 mL chopped celery 250 mL chopped carrots 250 mL haddock fillets 500 g whole milk 500 mL all-purpose flour 75 mL can (5 oz/142 g) clams (undrained) 1 cooked small shrimp and/or lobster meat 125 g Salt and pepper Pernod (optional) 5 to 10 mL In large saucepan, melt butter over low heat; add onions and cook for a few minutes or until softened.
Makes 3 cups (750 mL). f. f. f. 8 151 Chicken liver pâté: 1/4 cup (50 mL) 15 168 33 APPETIZERS M AKE A HEAD Can be covered and refrigerated for up to three days. Nutrition Bonus One serving is a high source of folacin. Blender Method Purée chick-peas, lemon juice and water in batches; combine with remaining ingredients. If too thick add more water. Or, combine all ingredients in food processor and process until smooth. Hummus In 1979, I learned to make Hummus this way from the owner of an Egyptian restaurant in Scarborough, Ontario, and it’s still my favorite chick-pea dip.
Anne Lindsay's Smart Cooking: Quick and Tasty Recipes for Healthy Living by Anne Lindsay