Quick & Easy|
By Beverly Barbour
LEFTOVERS ROLLING AROUND THE REFRIGERATOR AND ON THE HIPS
Which do you want to get rid of the most...the holiday residue in the kitchen or the pounds left in storage on the body? It's a tough choice but with careful cooking you can get rid of both simultaneously.
If you have leftover cake or cookies do as your grandmother did and turn them into a relatively low-calorie dessert by breaking the cake or cookies into pieces, mixing it with torn up white bread or rolls, and covering the mixture with low-fat milk. When your oven is on for other cooking, bake pudding until it appears to have set (about one hour at 350 F.). The cake or cookies and bread will have absorbed the milk, softened and swelled from the steam. The stale food turns into a pudding so good that guests often ask for the recipe. The dessert is lower in calories than most desserts and a good way to utilize baked goods that have either gotten a bit stale or that you are tired of.
The following recipes have 30% or fewer calories from fat and they can be made to utilize leftovers. They are adapted from Great Taste,Low Fat a series of books that came out a few years ago from Time-Life Books.
THICKENING SOUPS WITHOUT EGGS, FLOUR, TAPIOCA OR CORNSTARCH
1. Mash some of the vegetables in the soup against the side of the pot with a fork, leaving the rest chunky. Or puree some of the vegetables (along with some of the liquid) in a food processor or blender and then stir the puree back into the soup.
MAKING LOW-FAT SALAD DRESSINGS
1. Vinaigrette. The classic vinaigrette is three parts oil to one part
vinegar. By using a milder vinegar such as rice vinegar, you can reduce the amount of oil to suit your taste.
CALIFORNIA CHICKEN OR TURKEY SALAD WITH AVOCADO
Leftover turkey or chicken breast can be used, or poach the breasts for this meal-in-a-salad. And, remember potatoes are not fattening. Replace watercress with sprouts or Bibb lettuce, if you prefer.
1 pound small red potatoes, quartered (or leftover cooked potatoes),
If raw chicken or turkey is used, bring chicken broth and rosemary to a boil over medium heat. Reduce to simmer, add the uncooked chicken and cook 10 minutes. Remove chicken and save the broth for another use. Cut breast into l/2-inch slices. Toss potatoes with watercress. Cut 2 of the tomatoes into 6 wedges each and add to potatoes. Combine lime juice, oil and salt. Finely chop the 2 remaining tomatoes and add to lime mixture. Pour all but l/4 cup of the tomato dressing over the mixture in the bowl, add the chicken and toss. When serving, drizzle the reserved tomato dressing over salad, sprinkle with avocado and serve warm, at room temperature or chilled. Makes 4 servings.
RUSSIAN CABBAGE AND BEEF SOUP
Fresh or leftover roast beef can be used and if you have leftover cabbage salad it can replace the sugar, lemon juice and cabbage called for in the recipe. Leftover cooked carrots and parsnips can be used, or other cooked vegetables, substituted. If you don't have a parsnip, add another carrot.
2 cans stewed tomatoes
Combine tomatoes, broth, lemon juice, sugar, salt, garlic and 2 cups of water, stirring until well combined. Add cabbage, beef, onion, carrots, parsnip and 3/4 cup of the dill. Cover and cook until cabbage and beef are tender. Serve topped with sour cream and remaining dill. Makes 4 servings.