Peckish Sister's Reviews
7 recipe(s) reviewed. Showing 1 to 7Sort by: Title | Date | Rating
Light Basics Cookbook: The Only Cookbook You'll Ever Need if You Want to Cook Healthy
By Martha Rose Shulman
HarperCollins Publishers - 1999
This was the juiciest grated carrot salad I have ever had. It was so worth it to grate the 1 pound of carrots by hand on the small-sized holes of the box grater. The size and texture of the carrot shred gave me the impression that I was eating coconut! I did not end up with the 4 cups that I should have had, but the amount of low-fat buttermilk dressing was just perfect. The dressing was completely absorbed by the carrots so that they were not sitting in a puddle of dressing. This was a simple but very flavorful savory (not sweet) fresh carrot salad.
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Lentil Soup with Goat Cheese Garnish : page 170
This simple soup is composed primarily of lentils and garlic. This is great during the fast preparation, but results in a rather thin soup. However the sour, but thick and creamy yogurt-goat cheese topping made it worth eating. She said to mix it in, but I liked leaving it as a lump in the middle of the bowl and dipping into it with the tip of my spoon. This is a simple and elegant meatless soup.
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Low-Fat Buttermilk Vinaigrette : page 125
This was a nicely balanced buttermilk based dressing, although there is an option to use yogurt. The small clove of garlic gave good flavor without being overpowering. I used the lemon juice option with apple cider vinegar. Since I used the buttermilk, I omitted the water as it was already the perfect consistency. This was perfect on a grated carrot salad, but think it would be great on almost any salad.
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This pasta dish is a great use of those pea pods which are lightly cooked and mixed with pasta and an intriguing concoction of cottage cheese, yogurt and pesto ingredients. I cheated substituting some of my favorite prepared pesto. I took the two large garlic cloves too literally and the garlic greatly overwhelmed. Be careful! My husband was surprised that he liked this as he isn’t a cottage cheese fan. It would be even prettier if you added a red ingredient (like bell pepper).
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Pear Clafoutis : page 350
This was good, but not exceptional. I made it according to directions, but had a higher and narrower pan. Therefore, it was slightly undercooked. The fruit might have had an improved flavor if it had cooked longer and become slightly caramelized. I did have pear brandy, but did not notice the flavor in the finished product. The vanilla bean flavor was not particularly pronounced.
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Stuffed hard Cooked Eggs : page 184
I substituted smoked mackerel for the trout. As it is a stronger flavored fish, I used all of the egg yolks, instead of the two specified. It still turned out too strong and I think it would be much better with the trout. My husband liked them just fine, and this could be a good use for left over smoked fish.
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Warm Potato and Goat Cheese Salad : page 138
The perfect balance of onion to potato to dressing. The goat cheese flavor comes through without being overpowering. I made it as direction with the exception of using red potatoes and apple cider vinegar. I have eaten a lot of unsatisfactory warm potato salads over the years, and this is a winner! She suggests it could be the entire meal or a good picnic dish.
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