In this recipe, the cheese was squeezed of moisture (step 5) very easily (in less than a minute). I think this is because I used fat-free milk. I suspect whole milk would have caused the cheese to retain more moisture. I have seen recipies (all using whole milk) where the cheese holds its shape, and additional efforts are needed to remove the moisture. In mine, it was crumbly, making it best suited as a topping. This recipe yielded a little over 2 1/2 ounces of cheese.
I am always looking for healthier alternatives to things, so this method caught my eye. While I do have an ice cream churn, I decided to make this one that anyone could do. The only equipment you need is a blender.
And, fitting with my desire to lighten things up, it does weigh in considerably lighter than a typical ice cream:
Note that there is no sugar added: the sweetness of very ripe bananas and ripe cherries is all you need. This recipe technically could have been even lighter (~83 calories per 1/2 cup, and 0 Weight Watchers points) if I had decided to not add the half-and-half. But, I really wanted it to be creamy. Best of all, it’s delicious!
This is fun to say, and even more fun to eat. Best of all, it’s incredibly healthy. The preserved lemon isn’t traditional, but it adds a little burst of sunshine in every bite. and it really works here.
I am blown away by how good this is. This tastes a lot like the creamy Caesar at Texas Roadhouse. But, there’s one key difference: theirs is a staggering 11 points for 2 ounces, while mine is only 3 points for 2 ounces. Boom!
This soup is so easy to make, so tasty, and so healthy!
When I made this recipe, I spread out the dough too thinly. The result is tasty, but crispier than I wanted. So, please pay attention to my instructions and not the pictures!
I previously made Chicken Ropa Vieja as a healthier option, even though the dish is traditionally prepared with beef. But, if the beef is a lean cut – sirloin in this case – and trimmed closely, it can also be pretty darn healthy. And, wow, does that beef flavor come through.
I happened to have pomegranates that I didn’t have plans for, so I seeded them and threw them in. This added a fruitiness that was very interesting alongside the savoriness and spiciness.
There are different ways to get the seeds out of a pomegranate, but this is the only way I’ve seen to preserve all the seeds without making too much of a mess. I would advise wearing a dark-colored apron when doing this to avoid possible spatter of the juices.
Agatha Christie had a truism when it came to stories: a gun shown in the first act must be used by the third act. What she meant was that something as significant as a gun simply cannot be shown in the story if that gun is not going to eventually be used. It’s too confusing for the audience.
I found a similar situation here. I mentioned that I purchased a canned mackerel, prior to smoking the whole mackerel. I honestly thought I would never open that can . After all, I had all this delicious smoked mackerel.
Then, I made the mistake of overestimating the preservative effects of smoking. My beautiful mackerel – the amount I planned to use in this risotto – had spoiled. But, I still had that can. And, I’m extremely happy to say, it worked beautifully.
Another miscalculation of preservation time led to maybe my favorite part of the dish. I normally would have used onion, but the onion I bought was starting to look…scary. It seems that the holiday season has caused me to lose track of time! At any rate, this led to me using garlic instead. The result is a terrific roasted garlic flavor that pairs well with all the other elements.
This recipe uses a pressure cooker, which certainly isn’t necessary to make a risotto, but which I found very useful to make the dish quickly.
I have smoked things using the barbecue grill before, and it’s largely the same thing that I did here with an offset smoker.
I will explain the adjustments as needed for each step of the process.
Full disclosure: I decided to start my adventure in smoking a whole fish when the outside temperature was 27°F (-3°C). I certainly don’t recommend doing this, since it was impossible to maintain the temperature I needed to fully cook the fish. I finished the cook of the fish in the oven. But, in fact, what I did constituted a Cold Smoke of the fish: the internal temperature rarely got above 85ºF, but the smoke flavor imparted by the process was spectacular.