These chicken breasts taste like a good on ya piece of fried chicken, but nary a whisper of oil touched these beauties! We ate this meal at LYFE Restaurant in Palo Alto. It was delicious, and the vegetable side, brussel sprouts, made this an exceptional meal. So, armed with a few facts of how it was prepared I have attempted my version of this low cal, great tasting dish… with a few modifications.
I live very close to Castroville, Ca., the artichoke capital of the world, and use them in my recipes all the time. Love their nutty flavor. I add lots of onions, shallots or leeks to most recipes. This really helps to thicken a dish, like my favorite recipe for a good old bowl of soup. Check out the recipe and let me know what you think. Modified from Chef Tony Baker, Montrio Bistro, Monterey, CA.
Two Bite blueberry muffins, modified. Made this recipe today and served to my family whose palates range vastly. Jack loved them, Josh not so much. Richard, he who never to minces words, said cardboard, sandy and tasteless. So, with such mixed reviews I think I’ll try again. Please let me know what you’d do to improve the flavor. Check out the ingredients and let me know what we should change and I’ll try again.
My family loves this seafood stew. Especially this time of year…Dungeness Crab is in season and delicious! No need to cook it with the rest of the seafood as the crab meat is so delicate and really deserves its place as the finishing touch on top of the dish.
Over the years I have tried many recipes for seafood stew, Bouillabaisse, or Cioppino, but I like this combination of ingredients best. I deleted potatoes, and oil to reduce calories without compromising taste.
Low fatTotal Fat 2g
sat-fat FreeSaturated Fat 0g
Low cholCholesterol 57mg
Low carbsTotal Carbohydrate 13g
Serving size349gCalories from fat18kcalFiber3gProtein27gSugar7g
32ozCanned tomatoes in juice
1 lg Red Bell pepper- thinly sliced
1 lg FennelBulb- thinly sliced
2cBaby portabello mushrooms- coarsely chopped
1White onion- thinly sliced
1THerbs de Provence
4 lg Sea scallops
1/4c licorice liqueur
Cook onions in liquid, water and a few tablespoons of orange juice, for 15 minutes (the liquid makes a thick juice).
If you want to brown your onions, let the liquid evaporate and stir continuously to keep onions from sticking. Now add in a bit more water.
Once steaming, add red bell pepper, mushrooms, fennel, and simmer on a medium heat for another 10 minutes.
Once all vegetables are tender, add orange zest, herbs and pepper, canned tomatoes and juice for another 30 minutes.
Turn off heat and let sauce sit a few hours, or even refrigerate overnight. The great thing about this dish is the sauce gets better over time.
To finish the dish, add the seafood to ¼ cup of water in a large pan and cook for about 5 minutes.
Add Pernod to cooked seafood and allow to flame. The liquor burns off and makes this dish appropriate for anyone to eat!
Add seafood mixture to sauce just before serving. This keeps the seafood flavors distinct from the base.
The liqueur, tomato base, and tangy citrus create a unique flavor in this seafood soup.
Enjoy with French bread (a must with this dish!) and a pinch of crab on top. Bon Appetite!
Found this amazing dish in the January issue of Los Angeles magazine. Chef Jason Neroni calls it Cauliflower “T-Bone.” He tops the dish with a gremolata made with basil, orange peel and olives. Well, didn’t have any basil but had lots of cilantro. So modified the recipe a bit. Delish! Can’t wait to eat at Superba Snack Bar (superbasnackbar.com), but in the meantime I have created a recipe from scratch based on the photo posted in the magazine. Bon Appetite!
G Jelina..on Abbot Kinney in Venice Beach. Big Salad. Small Pizza. Light cheese – one dollop per slice, PERFECT…and great crust. Doesn’t even have its name outside. Almost walked right by…Opened the door, and oh my! It was packed.
Egg whites, frozen spinach, and Herdez salsa. A perfect breakfast and on the cheap! The breakfast provides great protein without the added fat. I do miss the yolk if only for the color it adds. But now I add reds and greens and the egg white omelet comes the life. Even Josh eats this..with nothing on it but a little salt. Cut it into triangles and it looks like a mini pizza slices!
Cherrios are a favorite for my kids. Works through the generations! Instead of adding any sugar, I mix in 25% of Honey Oats. Kids have the milk on the side and I use 1% and they don’t notice the difference!
Remember when you used to tear recipes, coupons and great food photos from your favorite magazine and post them on the refrigerator? Well, think of ifatfree as your virtual FridgeDoor. Just drag the Silver Star to your bookmark bar. Then find beautiful photos of great tasting, low calories dishes and post them on your FridgeDoor!