Queezle_Sister's Reviews
6 recipe(s) reviewed. Showing 1 to 6Sort by: Title 
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Great Good Food: Luscious Lower-Fat Cooking
By Julee Rosso
Three Rivers Press - 1993
Chocolate-Chip Bites : page 434
My 16 yr old son made these on a day he stayed home from school. The recipe claims to make 200, but small cookies (1/2 tsp). The recipe is made a bit healthier by using extra egg whites.
Good chocolate chip flavor, but they got stale quickly. In my son's hands, this recipe made about 100 cookies. But that big number doesn't mean that they lasted very long.
useful (0)
Garlic & Swiss Chard Fettuccine : page 340
Flavor-wise, this probably is a 3. However, because of the excellent instructions and low calorie nature of this dish, I raised it.
The sauce used a clever approach. Garlic is first sautéed in 1T olive oil, then 3/4 C stock is added to the garlic. This is cooked for about 5 minutes - which infused the broth with a good garlic flavor. Toward the end of the pasta cooking time, the greens are added to the garlic stock, and braised.
When the pasta is done, it is tossed with lemon zest and lemon juice. Then the sauce and greens are added, tossed, and a bit of salt and pepper added. And a bit of Parmesan cheese and parsley.
For 262 calories, and knowing the nutritional value of all those greens, this is very decent.
My variations (due to necessity): I used mixed greens, not just chard. Kale, spinach, chard, and red beet greens - this gave the pasta a pink color, but that was OK. And I didn't have any parsley.
useful (1)
Heavenly Meringue Kisses : page 131
Heavenly - I think not - but these cookies sent my oven to the great beyond.
We had egg whites, and this seemed an easy way to use them. Egg whites were beaten, beaten again with sugar, then toast almonds and grind, fold into the whites along with some zest (out of lemons, so we used orange).
I ran into a huge problem though, my oven failed to preheat, and it turns out the heating element was dead! My neighbor neighbor kindly allowed me to use her oven, but they sat at least 15 minutes before baking. After the hour in the oven, they ended up crisp and OK looking, but there was a distinct burnt flavor. I also didn't care for the texture with the small pieces of ground almond.
I would have only awarded 2 stars, but my husband loved them - perhaps especially because he got almost the entire batch himself.
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Lemon Rice with Leeks : page 260
This was a very flavorful version of Rice Pilaf. It was prepared with Arborio rice, leeks (duh), spices, and lemon zest. Some home-made chicken broth helped give it a rich flavor. Good, but not remarkable.
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Lemon Soufflé Pudding : page 505
A lighter version of lemon pudding cake - with 2 eggs, skim milk, and only 170 calories per serving. The egg whites are beaten and folded in, and the end result is a layer of pudding at the bottom, and a light fluffy cake-like layer at the top.
The instructions say to bake until the top is brown. I found that the pudding was too soupy - and I wonder if another 5 minutes would have made a difference (probably it would have).
This was prepared as a reward for my son - he located the renegade hen who roosted in a tree instead of returning to our coop! It was well deserved.
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Spinach Pie : page 255
Nobody would mistake this for a real Greek Spinach Pie, but it was delicious none-the-less. It used eggs, low-fat cottage cheese, low-fat mozzarella, mushrooms, spinach, and many fresh herbs. It was surprisingly cheesy - and perhaps because I've essentially eliminated cheese from my diet - it tasted fabulous. Really very flavorful, especially considering its only 100 calories/serving.
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