Not exact matches
Drain off some
of the
fat,
leaving about 1
tablespoon in the pan.
ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low -
fat milk (I had 1 %; if you drink whole, use 1/2 cup and
leave out the half and half) 1/3 cup sugar 2
tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings
of a vanilla bean
Pour off most
of the bacon
fat,
leaving about 2
tablespoons in the frying pan.
1 lb (500 g) carrots, peeled and cut into bite - size pieces 1 lb (500 g) parsnips, peeled and cut into bite - size pieces 3
tablespoons extra-virgin olive oil Salt and freshly ground pepper 2 thick boneless pork chops (about 1 lb / 500 g), trimmed
of fat 1 bunch (about 8 large
leaves) kale, ribs discarded and
leaves torn 2 cloves garlic, minced 1 cup (8 fl oz / 250 ml) applesauce, unsweetened
At this point, drain out most
of the
fat,
leaving a
tablespoon or two in the skillet.
Leaving out the butter altogether without substituting would not work, the recipe needs all six
tablespoons of fat.
2 cans full
fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1
tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime
leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime 1/2 cup light agave syrup or other sweetener
of choice
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup
of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2
tablespoons minced flat -
leaf parsley Salt and freshly ground black pepper to taste 2
tablespoons fat - free feta cheese
1 1/3 cup (300 g) full
fat coconut milk 2 rosemary sprigs — lightly bruised with the back
of a chef's knife 1
tablespoon green tea
leaves 1/2 vanilla bean — seeds scraped out 3/4 cup cashews — soaked in water for 4 hours 1 cup purified water, plus more for soaking the cashews 2 - 3 soft dates — pitted and chopped about 6 ice - cubes, more if needed
chicken, quartered, skinned, and most
of the
fat removed (I used a combination
of chicken thighs and drumsticks; I
left the skin on and removed it after cooking the stew) * 1
tablespoon sea salt for seasoning, plus extra to taste * 2 - 3 quarts chicken stock (I used homemade turkey stock) * 2 bay
leaves * 2 large celery stalks * 2 lbs.
Add the onion to the skillet with the bacon
fat and cook over low - medium heat until well caramelized, 10 - 15 minutes (if
leaving the bacon out
of the salad, cook your red onion in a couple
of tablespoons of olive oil instead).
Dump bacon
fat out
of skillet but
leave about a
tablespoon in it.
Pour out some
of the bacon
fat,
leaving about 1 1/2
tablespoons of fat remaining.
2 pounds red potatoes, scrubbed and diced 1/4 cup + 1
tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2
tablespoons reduced
fat Vegenaise 1
tablespoon extra virgin olive oil 1
tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4
tablespoons chopped spicy or sweet pickles 2 teaspoons chopped celery
leaves 1
tablespoon chopped fresh dill, or more to taste 1
tablespoon chopped fresh parsley 1
tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty
of freshly ground black pepper
If you're worried about extra
fat, you could
leave out the
tablespoon of olive oil to drizzle over the top, but I would encourage you to splurge.
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2
tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1
tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano
leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate
Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3
tablespoons olive oil (divided) 2 pounds cauliflower (
leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced -
fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2
tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1
tablespoon tomato paste 2
tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (
leaves only, chopped) 1 teaspoon rosemary (
leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed
of any excess moisture) Kosher salt and freshly ground black pepper (to taste)
ingredients PORK MEDALLIONS: 3
tablespoons olive oil 2 pounds pork tenderloin (trimmed
of excess
fat, sliced into 1 / 2 - inch thick medallions) 1 large sweet potato (cut into 1 / 4 - inch thick half moons) 4 sprigs thyme 2 sprigs sage
leaves 1 clove garlic (peeled, smashed) 2
tablespoons unsalted butter 1/2 cup chicken stock Kosher salt and freshly ground black pepper (to taste) ENDIVE, CRANBERRY AND BISCUIT SALAD: 1/2 biscuit recipe — http://abc.go.com/shows/the-chew/recipes/biscuits-michael-symon (or 6 store - bought biscuits) 1 cup fresh cranberries 2 cups rose wine 2 oranges (1 juiced, 1 segmented) 2
tablespoons sherry vinegar (divided) 1
tablespoon Dijon mustard 1/4 cup olive oil 2 heads endive (cored, thinly sliced) 2
tablespoons tarragon
leaves Kosher salt and freshly ground black pepper (to taste) BEURRE ROUGE: 6
tablespoons unsalted butter 1 cup chicken stock Kosher salt and freshly ground black pepper (to taste)
Discard most
of the
fat, but
leave about a
tablespoon in there, and
leave all the stuck - on brown bits
of sausage in the bottom
of the pan.
Transfer the bacon to a paper - towel lined plate,
leaving all but 2
tablespoons of fat in the skillet.
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups
of buckwheat flour 1/2 cup
of brown rice flour 1/2 cup
of almond flour 1/3 cup
of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2 cups
of full -
fat canned coconut milk 1/4 cup
of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2
tablespoons of dijon mustard (plus more for serving + smearing) 2
tablespoons of worcestershire sauce 2 cups
of finely chopped loosely packed kale (about 3 - 5
leaves, stems removed) 1/4 cup
of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
Ingredients 1 block
of ramen noodles 2 cups boiling water 1/4 cup canned full
fat coconut milk sriracha to taste (I used about 2
tablespoons) salt to taste half a block
of firm tofu a handful
of chopped peanuts (roasted and unsalted) 1 scallion, chopped few pinches
of fresh cilantro
leaves fresh lime wedges
4 small chicken breasts, skin removed 2 cups chicken stock 2
tablespoons dry sherry or white wine (optional) 1 bay
leaf or bouquet garni sachet 700g mixed vegetables
of choice (carrots, cauliflower, leeks, cabbage, asparagus, baby corn, peas) 2 teaspoons cornflour 2
tablespoons low -
fat milk 2
tablespoons chopped mixed herbs (parsley, thyme, oregano, marjoram) or 1 teaspoon dried mixed herbs Freshly ground or cracked black pepper, to taste 6 sheets filo pastry Olive or canola oil spray
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup
of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon
of sea salt 1 vanilla bean, scraped (or 1
tablespoon of vanilla extract) 14oz can
of full
fat coconut milk 2
tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup
of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea salt 2
tablespoons of maple syrup 2
tablespoons of brown rice syrup 1 cup
of thick coconut flakes 1/2 cup
of rolled oats garnish: several mint
leaves (chopped or whole)
Pour off some
of the
fat — I like to
leave 2 - 3
tablespoons.
* ~ 1 pound pork tenderloin, trimmed
of excess
fat * salt and pepper * 1
Tablespoon olive oil * 1 large red onion, cut into 1 / 4 - inch wedges * 4 Bosc pears, cored and cut into 8 wedges * 3
Tablespoons honey * 1-1/2
Tablespoons balsamic vinegar *
leaves from 3 - 4 thyme sprigs
2 lbs
of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb
of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups
of fresh or canned whole tomatoes, chopped 1
tablespoon olive oil 2» piece
of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2
tablespoons full -
fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay
leaves 1/4 teaspoon ground cloves 2
tablespoons fresh cilantro
leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
On top
of a whole plant food diet, add a couple
tablespoons of ground flax seed to your diet and 1 - 2 ounces
of say walnuts, and I hear from others that that gets them right in the range for a healthy
fat % as long as they
leave out cooking oils (and
of course, animal products and other junk foods).
You want to keep your PUFA intake under 4 %
of calories so at 2500kcal that's 11g, meaning that one
tablespoon is 30 %
of your RDA and you need to
leave some room for the O3 oils... So low -
fat is the way to go when ordering out unless you know it's butter and cream
Transfer the chicken to a large plate and pour off all but 1
tablespoon of the
fat,
leaving it in the pan.
Leave perhaps three
tablespoons of the bacon
fat, for an average family - size serving
of spinach.
Leave about 2
tablespoons of the
fat in the roasting pan, along with all the vegetables and bones, for making the jus.