recipes for being less fat ;)

herbed cottage cheese with multigrain bread

Gourmet | October 2003

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HERBED COTTAGE CHEESE WITH MULTIGRAIN BREAD

Active time: 15 min Start to finish: 1 1/4 hr (includes chilling)

Servings: Makes 4 servings.
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ingredients
1 cup low-fat (1%) cottage cheese
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper

Accompaniment: 1/2 lb multigrain bread, cut into 4 slices and lightly toasted
preparation
Blend cottage cheese, lemon juice, and water in a blender, scraping down sides occasionally, until very smooth, about 2 minutes. Stir in parsley, chives, salt, and pepper.

Chill spread, covered, about 1 hour (for flavors to develop).

Cooks' note:
• Spread can be chilled up to 4 hours.

Makes 4 servings.

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creamy tofu salad

Gourmet | July 2004

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CREAMY TOFU SALAD

This looks and tastes like egg salad, even though it's made with tofu.

Active time: 15 min Start to finish: 20 min

Servings: Makes 4 servings.
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ingredients
1 (14-oz) package firm tofu, rinsed and drained
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon turmeric
1/2 teaspoon dry mustard
2 celery ribs, finely chopped
1/4 cup chopped fresh chives
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Accompaniments: sandwich bread; lettuce leaves; sliced tomato
preparation
Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).

While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.

Makes 4 servings.

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soba salad

Gourmet | February 2002

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Active time: 45 min Start to finish: 55 min

Servings: Makes 6 servings.
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ingredients
6 oz soba (Japanese buckwheat noodles)
1 teaspoon Asian sesame oil
1 medium red bell pepper, cut lengthwise into thin strips
1/2 English cucumber (8 oz), seeded and cut into 1/8-inch-thick matchsticks
1/2 lb jicama (1/2 medium), peeled and cut into 1/8-inch-thick matchsticks
2 oz mizuma or chopped trimmed baby mustard greens (2 cups)
4 scallions, cut into 3-inch-long julienne strips
1 tablespoon seasoned rice vinegar
1/4 teaspoon salt
preparation
Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat. Stir in noodles and 1/2 cup cold water. When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more. Test noodles for doneness (soba should be just tender but still firm and chewy throughout). Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly. Toss noodles with sesame oil in a large bowl.

Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.

Makes 6 servings.

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cauliflower, white bean, and feta salad

Bon Appétit | January 2007

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CAULIFLOWER, WHITE BEAN, AND FETA SALAD

The colors are pale, but the flavors in this winter mix are vivid and fresh.

Servings: Makes 6 servings.
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ingredients
1/3 cup olive oil
1 teaspoon minced fresh rosemary

2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)
preparation
Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.

Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.

Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Makes 6 servings.


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black bean chili with butternut squash and swiss chard

Bon Appétit | March 2006

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Top with chopped fresh cilantro, red onions, and grated cheddar cheese, if you like.

Servings: Makes 4 main-course servings.
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ingredients
2 tablespoons olive oil
2 1/2 cups chopped onions
3 garlic cloves, chopped
2 1/2 cups 1/2-inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3 15-ounce cans black beans, rinsed, drained
2 1/2 cups vegetable broth
1 14 1/2-ounce can diced tomatoes in juice
3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
preparation
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.

Makes 4 main-course servings.



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lentil salad with carrots, yellow tomatoes, and bell peppers

SELF | May 2005

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Healthy bonus: Fiber and protein from lentils; vitamin A from carrots

Servings: Makes 4 servings.
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ingredients
1/2 lb brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
1 yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 red bell pepper, cored, seeded and diced into 1/2-inch pieces
1/2 cup diced carrot
1/2 cup chopped yellow or beefsteak tomato
1/3 cup crumbled reduced-fat feta
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup fresh chopped parsley
1/4 cup red wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
preparation
Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.

Makes 4 servings.