Anne Lindsay's New Light Cooking - Softcover

Lindsay, Anne

Softcover

ISBN 10: 0345398548 ISBN 13: 9780345398543

Publisher: Random House of Canada Ltd, 1998

Synopsis

Language: English Publisher: McClelland & Stewart Ltd A WHOLE NEW LIGHT. A WHOLE NEW WORLD OF FLAVORNew from Canadas favorite cookbook author. a stunning and sumptuous collection of more than 200 delicious and unique light recipes-packed with nutrients and low fat. but big on taste and easy to prepare.With over 1.5 million copies of her cookbook sold in Canada. Anne Lindsay has literally changed the way we eat.Now. in co-operation with the Canadian Medical Association and Denise Beatty. RD. she has produced her most comprehensive work to date. more than 200 new. fully tested recipes. each complete with nutrient analysis.Canadian Diabetes Associations Food Choice Values ??and Canadas food Guide serving analysis tips throughout on healthy eating. cooking techniques. make ahead instructions and ingredient substitutions creative ideas for everyday and entertaining menus informat...

About this title

About the Author:

Anne Lindsay, P.H.Ec., is the author of Smart Cooking, The Lighthearted Cookbook, Lighthearted Everyday Cooking, and Anne Lindsay’s Light Kitchen. She has received the Order of Canada for her work in promoting healthy cooking and eating.

Denise Beatty, RD, one of Canada’s foremost dietitians, has been a nutrition consultant specializing in nutrition communications for major print media for over 30 years.

The Canadian Medical Association was founded in 1867. The association’s mission is to provide leadership for physicians and to promote the highest standard of health and health care.

Excerpt. © Reprinted by permission. All rights reserved.:

Carrot Slaw with Radicchio

This easy-to-make salad is not only a crunchy side dish with meat or chicken, it can also be packed into pita halves along with meat slices or chick-peas.

2 cups coarsely grated carrots 500 mL
1 cup thinly sliced radicchio or red cabbage 250 mL
1/4 cup chopped green onions 50 mL
2 tbsp sunflower seeds, toasted 25 mL

Balsamic Vinaigrette:
2 tbsp balsamic vinegar or wine vinegar 25 mL
1 tbsp olive oil 15 mL
1 tsp each Dijon mustard and granulated sugar 5 mL
1/4 tsp each salt and pepper 1 mL

1 Balsamic Vinaigrette: In bowl, whisk together vinegar, 2 tbsp (25 mL) water, oil, mustard, sugar, salt and pepper. Add carrots, radicchio and onions; toss to coat.

2 Sprinkle sunflower seeds over top. Makes 4 servings.

Make ahead: Through step 1, cover and refrigerate for up to 6 hours.


VINEGAR SUBSTITUTIONS
Vinegars vary greatly in harshness and sweetness. Still, it’s easy to make substitutions for fancy ones:

· For fruit-flavored vinegars, substitute balsamic or red wine vinegar, adding a pinch of granulated sugar as needed to achieve desired sweetness.

· If a recipe calls for rice wine vinegar, substitute a slightly reduced amount of cider vinegar with a pinch of granulated sugar.

· Fresh lemon juice is also a good substitute for vinegar. Indeed, it is preferable to pure white vinegar, especially in dressings.


Cooking Tip
Toast sunflower seeds in skillet over medium heat for 3 to 6 minutes or until fragrant.

Nutrition Tip
Sunflower seeds are high in vitamin E.


Per serving:
calories 97
protein 2 g
total fat 6 g
saturated fat 1 mg
cholesterol 0 mg

carbohydrate 10 g
dietary fiber 2 g
sodium 182 mg

R.D.I. Vit A 155%, E 32%, C 12%, Folate 13%, Ca 3% (29 mg), Iron 6%, Zinc 5%.

Canada’s Food Guide Serving: 1

About this edition

• Publisher: Random House of Canada Ltd
• Publication date: 1998
• ISBN 10: 0345398548
• ISBN 13: 9780345398543
• Binding: Paperback
• Edition number: 1
• Number of pages: 316
• Illustrator: Illustrated