Dedicated readers will remember my promise to deliver a fat-free crust for savory tarts. Here’s an imperfect answer to that dilemma: artisan bread.This broccoli tart became more of a broccoli pie, as I rolled out the artisan bread too thickly. Read more
Posts tagged ‘low-fat’
You know, it just isn’t a burger without a bun. Especially since I’m a vegetarian, a chard or bean patty is just a patty sans bun. It still tastes good (some say better), but is it a burger? I say no. Is it a meal? Not really. It’s a side.
The problem, sometimes, with being a vegetarian is that we’re often forced to create whole meals out of sides. Ever been to a friend’s barbeque (or wedding! ::frown::) and filled up on iceberg lettuce salad, potatoes, and cheesecake? I thought so. It’s nobody’s fault really. Read more
In my family, potato salad is another one of those guilty pleasure American foods we shy away from, except during the summer. Mayonnaise doesn’t really enter into my family’s culinary repertoire and pickles, potatoes, and hard boiled eggs make even sparser appearances on the family table. Something about these foods makes us go “ick” (regardless of the fact that they are all extremely tasty items).
Still, whenever potato salad hits the plate of anyone I know, it’s gobbled up instantly, followed by a groan of regret (and then seconds). So, since I’ve been cooking up American style food so often this summer, I thought I could update potato salad for the weekday plate. Read more
I just moved back to the city after spending six glorious years in central and southern Illinois. I get to missing the green parts of my world pretty often and my closest friend, Sara, and I really enjoy getting out of the city. We’re usually limited to the midwest as we are both teachers and don’t come by vacations longer than 2 1/2 days very often.
I love sweets. Even at dinner, I want something sweet and substantial, but I like to save the big calories for dessert. This banana flatbread–which is fat and refined sugar free–along with the carrots and raisins in the filling, give this dish the sweetness I crave without ruining your appetite for dessert.
Think crostini, then think quiche. This recipe uses a thin layer of pastry and a thin layer of egg to make scrumptious, pizza-like pieces of summer-squash quiche. I know, it sounds a little crazy, but don’t kid yourself–this is good. We devoured it in a matter of minutes.
This recipe is an adaption of a food52 recipe I immediately fell in love with (see it here); its combination of beets, bread, and cheese (::these are a few of my favorite things::) left me stunned… and starving.