Stonyfield Farm Yogurt Cookbook - Brossura

Hirshberg, Meg Cadoux

Brossura

ISBN 10: 0609803891 ISBN 13: 9780609803899

Casa editrice: Three Rivers Pr, 1999

Riassunto

Introduces more than three hundred fresh and healthful recipes that use yogurt as a primary ingredient, including Lemon Yogurt Muffins, Mediterranean Chicken Salad, Curried Shrimp and Baby Vegetables, and Chocolate Yogurt Cheesecake. Original. 15,000 first printing.

Su questo libro

L'autore:

Meg Cadoux Hirshberg lives in Concord, New Hampshire, with her husband, Stonyfield Farm President and CEO Gary Hirshberg, and their three little yogurt eaters. Her interest in healthful cooking, which began while she was manager of an organic vegetable farm, has been further enriched by her years of experience cooking with yogurt. Visit the Stonyfield Farm web site at www.stonyfield.com.

Estratto. © Riproduzione autorizzata. Diritti riservati.:

MANGO BANANA SMOOTHIE
Todd English
Olive's Restaurant

Place the mango and banana in a blender and blend until smooth. Add the yogurt and juice and blend until smooth.
serves: 3 to 4

nutrition facts per serving: Calories: 120  Calories from Fat: 0  Total Fat: 0 g  Saturated Fat: 0 g  Cholesterol: 0 mg  Sodium: 40 mg  Total Carbohydrate: 26 g  Dietary Fiber: 2 g  Sugars: 24 g  Proteins: 3 g  Calcium: 10% RDA

This smoothie was created by Todd English, who owns several restaurants in the Boston area, including the popular Olive's. My six-year-old gives this a perfect "ten." The extra made fabulous popsicles.

ROASTED PEPPER and YOGURT SOUP
Anne S. Dehman
Sharon, Massachusetts

Preheat the broiler and place the broiler rack as close to the heat as possible. Use aluminum foil to line a cookie sheet with sides. Place the peppers on the foil and broil them, turning them with tongs every few minutes until they are charred all over. Be careful not to break the skins. Remove the charred peppers to a large bowl or bowls and let them cool.

When the peppers are cool, place a colander over a large bowl. Peel the peppers, catching the peeled peppers in the colander and the juices in the bowl. Discard the seeds and blackened skins.

Transfer the peppers and their juice to the bowl of a food processor fitted with the steel blade. Purée until smooth. (You may strain the purée through a sieve if you prefer a fine-textured soup; we preferred it unstrained.) Return the strained mixture to the food processor with the steel blade in place. Add the yogurt, chopped herbs, salt, white pepper, and vinegar. Process until blended. Pour the soup into a bowl and chill it.

This spicy dish is a delectable, lowfat way to offer chicken. It's best prepared hours ahead of time, to allow the chicken a chance to marinate. The recipe was created by Chef Susan McCreight Lindeborg, from Washington, D.C., who has established her culinary prowess with what she calls "homey foods--Sunday supper all dressed up."

MOROCCAN CHICKEN
Chef Susan McCreight Lindeborg
The Morrison-Clark Inn, Washington, D.C.

Preheat the oven to 350° F. Wash the chicken and pat dry. Remove the skin. Mash the garlic and mix it with oil, cumin, ginger, paprika, cinnamon, and turmeric. Blend in the salt, pepper, and yogurt. Put the chicken pieces in a baking dish, and rub the spice mixture all over them. Cover and let the chicken marinate in the refrigerator for several hours, if possible.

Roast the chicken for 45 minutes or until done.
serves: 4

nutrition facts per serving: Calories: 260  Calories from Fat: 130 (50%)  Total Fat: 14 g  Saturated Fat: 2.5 g  Cholesterol: 70 mg  Sodium: 710 mg  Total Carbohydrate: 6 g  Dietary Fiber: 0 g  Sugars: 4 g  Proteins: 27 g  Calcium: 10% RDA

This spicy dish is a delectable, lowfat way to offer chicken. It's best prepared hours ahead of time, to allow the chicken a chance to marinate. The recipe was created by Chef Susan McCreight Lindeborg, from Washington, D.C., who has established her culinary prowess with what she calls "homey foods--Sunday supper all dressed up."

Su questa edizione

• Editore: Three Rivers Pr
• Data di pubblicazione: 1999
• ISBN 10: 0609803891
• ISBN 13: 9780609803899
• Rilegatura: Copertina flessibile
• Numero edizione: 2
• Numero di pagine: 340