And now something for the harried cook, the 'always on a diet' person, and the person wanting to start the new year with the best of 'resolutions'!
Synopsis:
Bestselling author and sensational food stylist Jennifer Joyce shares quick, delicious, and healthy cooking for busy lives—made easy and fun.
Make no mistake, Skinny Meals in Heels is not a diet book .
Nor is it a mundane “health” cookbook stripped of most of the flavor
and all the fun. Picture instead a collection of quick, mouthwatering
recipes that happen to be low in fat. It’s all about healthy meets
delicious, with aromatic herbs, spice pastes, and chilies to flavor
dishes instead of butter or cream, and baking replaces frying.
Most of the 130 recipes inside can be made in thirty minutes or under an hour. They vary from skinny snacks, like Oven-Dried Root Vegetable Crisps, to comforting dishes, like Italian Chicken Stew with Mushrooms and Tomatoes. Sweets are here too, like Peach Melba, with details on how to make fat-free frozen yogurt and cocoa meringue kisses.
Quick, delicious, and healthy is the new cooking mantra. So cook your friends and family a guilt-free, glamorous meal, and don’t forget a glass of wine. (P.S.: It doesn’t matter if you’re wearing heels or slippers.)
Review: This is definitely a 'eat healthy but with taste' book! The recipes are all low in calories, but are packed with flavor, and most are very simple and quick to make! She includes a lot of great tips about cooking and eating better! The sauce guide is excellent, as are the dressing recipes! If you are looking for a new take on old favorites, this book is the one to get!
One of my favorite meals is in the book: Pork Scallopine with Lemon and Caper Wine Sauce Check out Jennifer doing the how to, and recipe will follow!
Pork Scallopine with Lemon and Caper Wine Sauce
Prep 20 minutes, cooking 10 minutes, serves 4
Ingredients:
1 pork tenderloin (fillet) about 1 pound
salt
pepper
bowl of plain flour for dusting
1 tablespoon olive oil
3 small shallots finely chopped
1 lemon juiced
3/4 cup chicken or vegetable stock
3/4 cup white wine
1 tablespoon capers small brined
2 tablespoons flat leaf parsley finely chopped
Instructions:
1. Slice the pork into half inch thick pieces and then gently pound them flat under parchment paper, using a rolling pin or heavy tin until about 1/4 inch thick.
2. Season slices well with salt/pepper, and dust with flour.
3. Heat a large non-stick frying pan over high heat until very hot. Heat 1 tsp of the oil and brown the pork about 1-2 minutes each side. You will need to brown them in batches adding a tiny bit of oil each time. Its important to keep the pan really hot or they will stick and need more oil.
4. Remove meat from the pan and the remaining oil. Saute the shallot with some seasoning until soft. Add the lemon juice, stock and wine.
5. Reduce until halved, about 5 minutes. Add the meat back in along with the capers.
6. Cook for 5 minutes, or until the pork is cooked through and hot.
7. Plate and sprinkle with chopped parsley. Serve with boiled puy lentils, crushed boiled new potatoes or blanched green beans.
If you are looking for a wonderful gift basket idea, pair this book with the author's previous book, Meals in Heels: Do-ahead Dishes For the Dinner Party Diva, with some gourmet products and you have a wonderful Christmas gift basket, that any 'foodie' would love!
About the Author: Jennifer Joyce, is an American food writer, stylist and chef living in London. She has written several successful cookbooks and is a regular contributor to Olive Magazine, BBC Good Food, and the Sainsbury’s magazine. She runs weekly cooking classes at London’s Divertimenti and Books for Cooks stores and has appeared in food TV shows. Visit JenniferJoyce.co.uk to find out more.
Most of the 130 recipes inside can be made in thirty minutes or under an hour. They vary from skinny snacks, like Oven-Dried Root Vegetable Crisps, to comforting dishes, like Italian Chicken Stew with Mushrooms and Tomatoes. Sweets are here too, like Peach Melba, with details on how to make fat-free frozen yogurt and cocoa meringue kisses.
Quick, delicious, and healthy is the new cooking mantra. So cook your friends and family a guilt-free, glamorous meal, and don’t forget a glass of wine. (P.S.: It doesn’t matter if you’re wearing heels or slippers.)
Review: This is definitely a 'eat healthy but with taste' book! The recipes are all low in calories, but are packed with flavor, and most are very simple and quick to make! She includes a lot of great tips about cooking and eating better! The sauce guide is excellent, as are the dressing recipes! If you are looking for a new take on old favorites, this book is the one to get!
One of my favorite meals is in the book: Pork Scallopine with Lemon and Caper Wine Sauce Check out Jennifer doing the how to, and recipe will follow!
Pork Scallopine with Lemon and Caper Wine Sauce
Prep 20 minutes, cooking 10 minutes, serves 4
Ingredients:
1 pork tenderloin (fillet) about 1 pound
salt
pepper
bowl of plain flour for dusting
1 tablespoon olive oil
3 small shallots finely chopped
1 lemon juiced
3/4 cup chicken or vegetable stock
3/4 cup white wine
1 tablespoon capers small brined
2 tablespoons flat leaf parsley finely chopped
Instructions:
1. Slice the pork into half inch thick pieces and then gently pound them flat under parchment paper, using a rolling pin or heavy tin until about 1/4 inch thick.
2. Season slices well with salt/pepper, and dust with flour.
3. Heat a large non-stick frying pan over high heat until very hot. Heat 1 tsp of the oil and brown the pork about 1-2 minutes each side. You will need to brown them in batches adding a tiny bit of oil each time. Its important to keep the pan really hot or they will stick and need more oil.
4. Remove meat from the pan and the remaining oil. Saute the shallot with some seasoning until soft. Add the lemon juice, stock and wine.
5. Reduce until halved, about 5 minutes. Add the meat back in along with the capers.
6. Cook for 5 minutes, or until the pork is cooked through and hot.
7. Plate and sprinkle with chopped parsley. Serve with boiled puy lentils, crushed boiled new potatoes or blanched green beans.
If you are looking for a wonderful gift basket idea, pair this book with the author's previous book, Meals in Heels: Do-ahead Dishes For the Dinner Party Diva, with some gourmet products and you have a wonderful Christmas gift basket, that any 'foodie' would love!
About the Author: Jennifer Joyce, is an American food writer, stylist and chef living in London. She has written several successful cookbooks and is a regular contributor to Olive Magazine, BBC Good Food, and the Sainsbury’s magazine. She runs weekly cooking classes at London’s Divertimenti and Books for Cooks stores and has appeared in food TV shows. Visit JenniferJoyce.co.uk to find out more.
Disclosure / Disclaimer: I was sent this book, free of charge, for review purposes, from Simon and Schuster Books. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.
Hi there, there is a new collection of book links going down at Carole's Chatter. This time we are collecting links to posts about your very most favourite cookbooks. Here is the link Your Favourite Cook Books Please do pop by and link in – maybe this nice one? Have a lovely day.
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