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A Guide To Class Through The Magazine WorldArchive for Recipes
Recipe: Blackberry-Peach Crisp
Serves 4
INGREDIENTS:
Canola oil cooking spray
1 cup fresh blackberries
1 cup pitted and sliced fresh peaches
4 tsp fresh orange juice
1/2 tsp vanilla extract
3 tbsp whole-wheat flour
3 tbsp rolled oats
2 tbsp brown sugar
4 tsp canola oil
2 tsp honey
1 tsp cinnamon
1/8 tsp nutmeg
PREPARATIONS: Heat oven to 375. Coat 4-oz ramekins with cooking spray. Combine berries, peaches, juice, and vanilla in a bowl and mix well. In a separate bowl, combine remaining ingredients with hands until moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb mixture evenly over the top of each. Bake 15 to 20 minutes or until fruit bubbles and top is golden brown.
THE SKINNY
159 calories per serving
5.4 g fat (0.4 g saturated)
27.2 g carbs
4.7 g fiber
2.8 g protein
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Recipe: Alambre De Camarones
Serves 4
INGREDIENTS:
Marinade:
2 cloves garlic, smashed
1 tbsp olive oil
2 tsp fresh lime juice
1 tsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
Shrimp:
8 bamboo skewers, 10 inches long, soaked in water 30 minutes
24 large shrimp (about 1 lb), peeled and deveined
1 small red onion
16 serrano chiles
24 cherry tomatoes
PREPARATIONS: In a blender or mini food processor, process all marinade ingredients until smooth. Toss shrimp with marinade in a bowl to coat well. Set aside at least 10 minutes, or up to 2 hours. Cut onion into 8 wedges, then cut each wedge lengthwise into thirds. Thread 1 chile onto each skewer. (If you prefer metal skewers, be sure to spray them first with a vegetable-oil cooking spray so shrimp and vegetables don’t stick.) Add 1 shrimp, a chunk of onion and a cherry tomato to each skewer; repeat twice. Finish each skewer with a second chile. Season skewers with salt. Heat a cast-iron grill pan or an electric or gas grill over high heat. Cook skewers, covered, turning once, until shrimp are cooked through and onions are charred and just tender, about 5 minutes per side. (You can use a charcoal grill, but shrimp will cook faster.) Serve with Pico de Gallo.
THE SKINNY
76 calories per 2 skewers
3.5 g fat (0.8 g saturated)
7 g carbs
1.4 g fiber
23.9 g protein
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Recipe: Apple-Phyllo Strudel
Serves 8
INGREDIENTS
6 Granny Smith apples, peeled, cored and cut into 1/4-inch slices
1/2 cup dried cranberries or cherries
1 1/2 cups brown sugar
1 tsp cinnamon
6 sheets phyllo dough, thawed
Vegetable oil cooking spray
1/2 cup amaretti cookie or graham cracker crumbs
1/2 cup fresh or frozen raspberries (thawed)
12 oz nonfat vanilla yogurt (optional)
PREPARATION: Heat oven to 350°F. In a 12-inch nonstick pan over medium heat, cook apples with dried fruit, sugar and cinnamon until tender, about 10 minutes. Let cool, reserving liquid for optional sauce. Layer 2 phyllo sheets on top of each other. Coat top of phyllo layer with cooking spray; sprinkle with 1/3 of cookie crumbs. Layer 2 more sheets of phyllo on top, coat with cooking spray, then crumbs; repeat once more. Spread apple mixture on top; roll up from the shorter end. Coat a cookie sheet with cooking spray. Place strudel on sheet and bake 25 minutes or until golden brown. Let cool. Cut into 8 pieces. Place a slice on each plate; top with berries. Optional sauce: Mix yogurt with reserved liquid and drizzle over slices.
Apples are such a nutritional powerhouse, you may want to enjoy more than one a day—and this dessert from Cal-a-Vie Spa in California makes it easy. Don’t feel guilty about going back for seconds, this strudel helps both your heart and lungs.
THE SKINNY
240 calories per serving
1.5 g fat (0.3 g saturated)
57 g carbs
2.7 g fiber
1.7 g protein
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Recipe: Thai Noodles With Chicken
Serves 4
INGREDIENTS:
2 tbsp peanut oil
1 lb boneless, skinless chicken breast, cut into 3-inch-long, 1/2-inch-wide strips,
1 package (2 oz) rice noodles
2 cups shredded cabbage1 cup julienned carrots
1/2 cucumber, peeled, quartered and sliced lengthwise
1 red bell pepper, cored, seeded and cut into thin strips
1/4 cup chopped scallions
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
1/4 cup fresh lime juice
1/4 cup seasoned rice vinegar
3 tbsp sugar
4 tsp fish sauce
1/4 tsp Asian chile paste
PREPARATION: Heat 1 tbsp of the oil in a large skillet over medium-high heat. Cook chicken until golden on the underside, about 2 minutes. Turn and cook until cooked through, 2 to 3 minutes. Remove pan from heat; let cool. Cook noodles in lightly salted boiling water for 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and reserved chicken. Whisk remaining 1 tbsp oil with remaining ingredients in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.
The carrots and cabbage in this dish supply 126 percent of your daily vitamin A, key to keeping eyes healthy, and the basil adds cancer-fighting antioxidants.
THE SKINNY
325 calories per serving
8.5 g fat (1.6 g saturated)
32.7 g carbs
3.2 g fiber
28.9 g protein
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