Friday, 6 January 2012

Get Ready to Get Light! Everyday Food Light

Everyday Food: Light
The Quickest and Easiest Recipes, 
All Under 500 Calories
Written by Martha Stewart Living Magazine
Trade Paperback, 384 pages
Also available as an eBook 

The holidays have come to an end, your coffee cup is no longer half-filled with Irish cream, you are no longer eating eight turkey sandwiches a day. But you have noticed that the new year brings a sluggish new you, still bogged down with winter weight. Sure, you could eat light... but that seems so very.. limiting. A restrictive diet is not something that people can stick to very easily. Especially when we are also trying to balance work and family and all those other plates in the air.

But what if we had a whole book of quick and easy recipes that were a little lighter but still just as satisfying as all our favourite meals?

The good people from the kitchens of Martha Stewart Living have answered the call beautifully with Everyday Food Light. It contains 250 easy weeknight recipes for everything from soups and salads, mains and sides, to desserts.

The chapters include:
Tips and Techniques
  • The Best Methods for Light Cooking
  • Tools for Lower-Calorie Cooking
  • Low-Fat Flavor Boosters
And Recipes by Season
  • Winter
  • Spring
  • Summer
  • Fall
Get ready to eat healthier without giving up great flavour!

In our KitchenPuppy test kitchen: we whipped up this Lighter Eggplant Parmesan. A light bechamel gives the dish gloriously rich body and at no point did any of us feel we were eating light. This is my kind of healthy!

Lighter Eggplant Parmesan
From Everyday Food: Light by the editors of Martha Stewart Living Magazine
serves 4
prep time: 20 minutes
total time: 45 minutes

WHY IT’S LIGHT This Italian restaurant standby turns virtuous with baked (instead of fried) eggplant and a healthier béchamel made from skim milk, which is then combined with some marinara sauce. Using less cheese also helps; here, the two cheeses are sprinkled only on top, rather than in each layer.

1 large Italian eggplant (2 pounds), sliced ½ inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup skim milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or store-bought marinara sauce
½ cup grated part-skim mozzarella cheese
1/3 cup grated Parmesan cheese

1. Preheat oven to 450°F, with racks in upper and lower thirds. Arrange eggplant in a single layer on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets from top to bottom and front to back half-way through.

2. Meanwhile, in a medium saucepan, whisk together ¼ cup milk, the flour, and garlic. Gradually whisk in remaining ¾ cup milk and ½ cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes.

3. Spread ¼ cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with milk sauce. Dollop with remaining ¼ cup marinara sauce. Top evenly with mozzarella and Parmesan. Bake on upper rack until cheese is browned and sauce is bubbling, 10 to 15 minutes. Serve immediately.

per serving: 229 calories; 9.3 g fat (3.3 g saturated fat); 11.9 g protein; 26.7 g carbohydrates; 8.9 g fiber

Excerpted from Everyday Food: Light by From the Kitchens of Martha Stewart Living Copyright © 2011 by From the Kitchens of Martha Stewart Living. The photographs in this book originally appeared in issues of EVERYDAY FOOD magazine. Excerpted by permission of Clarkson Potter. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

We have also been nibbling on Martha's Healthy Oatmeal Cookies all week. This is light that I can live with!