The recipes are from the book Real Food Has Curves; How to get off processed food, lose weight and love what you eat by Bruce Weinstein and Mark Scarbrough (Simon and Schuster). Visit Mark Scarbrough's blog: www.realfoodhascurves.com
One way to make sure you make only the amount you can eat is to make crisps and such in muffin tins. Use one with indentations that hold about 1/2 cup. You'll instantly know what a serving size is.
|Walnut oil or another nut oil, for greasing the tins
1/4 unbleached all-purpose flour
6 Tablespoons natrual cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fine-grain sea salt
1/4 cup regular or low-fat buttermilk
6 Tablespoons unrefined sugar
1 teaspoon vanilla extract
- Position a rack in the center of the oven and preheat to 350. Pour a little oil onto a wadded-up paper towel and lightly grease 6 1/2-cup indentations in a muffin tin.
- Mix the flour, cocoa, soda, and salt in a bowl.
- In a second bowl, whisk the buttermilk, sugar, and vanilla until the sugar dissolves.
- Use a wooden spoon to stir in the flour mixture until a batter forms and all pockets of undissolved flour are gone.
- Divide among the prepared indentations, about 2 tablespoons in each. Bake until set and fairly firm to the touch, about 15 minutes. Cool in the tin for 5 minutes, then transfer to a rack and cool completely. When completely cooled, store in a resealable plastic container at room temperature for up to 2 days.
Makes 6 servings.
Oven Fried Fish Fillets
When you're buying fresh fish: it should smell fresh, like the ocean on a spring morning at high tide, not like the tidal flats in August.
|2 large egg whites
2 Tablespoons lemon juice
1/2 cup yellow cornmeal
1/2 cup whole wheat flour
1 teaspoon salt
1 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 1/2 Tablespoons olive oil
Four 4-ounce skinless, white-fleshed, thin fish fillets, such as snapper or tilapia
- Position a rack in the center of the oven and preheat to 400.
- Mix the egg whites and lemon juice with a whisk or a folk in a shallow soup bowl until foamy and well combined.
- Mix the cornmeal, whole wheat flour, salt, paprika, dill, and pepper in a second shallow soup bowl or on a dinner plate.
- Drizzle the oil on a large baking sheet, then use a wadded up paper towel to smear it around.
- Take one of the fish fillets and dip it in the egg white mixture coating both sides. Let some of the excess run off, then dip the piece of cornmeal mixture on both sides. Then do all this again, with the same piece of fish; back into the egg whit mixture and then back into the cornmeal mixture. Place the fillet on the prepared baking sheet and repeat with the other fillets.
- Bake for 9 minutes, then use a big spatula to flip the fillets and continue baking for 9 more minutes. Transfer each fillet to a dinner plate and serve while hot.
Makes 4 servings.
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