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The Essential EatingWell Cookbook - Article

Contributed by: Chris WebAdmin. of

Article: "The Essential EatingWell Cookbook"
Author: Chris Sadler
Contact Author:
Copyright:  2004 Chris Sadler
Publishing Guidelines: This article may be reprinted without
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provided the resource box remains intact.
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The Essential EatingWell Cookbook

by Chris Sadler -

When chefs from your favourite cooking magazine get together to
create a cookbook, you know it will be good. When they call it
Essential, you know that this is truly one for the shelf next
to the stove (for really easy access). This one is a keeper
folks even if you aren't on a low carb or low fat diet.

For most of us, a low carb or low fat diet is a fact of life
but so depressing sometimes. The level of bland which is usually
associated with a diet recipe can reach some pretty staggering
heights. Never fear, the EatingWell team is to the rescue. 

Chock full of recipes (more than 350) this cookbook contains
many which are easily identified for your dietary needs. Look
for stars highlighting recipes for:

"Healthy Weight"
     (recipe has reduced calories, carbohydrates, fats,
     saturated fats),
"Lower Carbs"
     (recipe has 22 grams or less of carbohydrates per serving)
"High Fiber"
     (recipe provides 5 grams or more of fiber per serving)

Valuable just for this, the EatingWell team didn't stop there.

Sprinkled liberally throughout the book are tips on everything
from how to crush ice with a rolling pin to ingredient tips
(what special ingredients are, where to find them and how best
to use them etc.), cooking tips and more. For instance, did you
know that baking cheesecake in a water bath will prevent
cracking? They even created sample menus for all occassions.

There was just one complaint I had with the book. The colour
photos just look too good, I am now dying to try each of the
ones pictured and just don't have the time to cook 15 pages
worth of delectable dishes. Never fear I will make the time,
with these pics staring at me how could I not?

Enjoy this recipe from the Holiday Open House menu.

Hot Artichoke Dip

Cheesy, rich and delicious, this update of an entertaining
classic delivers all the fabulous flavor with far less fat.
Serve with Toasted Pita Crisps (page 47) or toasted slices of
crusty whole-wheat bread.

2 14 ounce cans artichose hearts, rinsed
2 cups plus 2 tablesppons freshly grated Parmesan cheese
1/2 cup reduced-fat mayonnaise
2 cloves garlic, minced
2 teaspoons freshly grated lemon zest, preferably organic
Cayenne pepper to taste
Salt & freshly ground pepper to taste

Preheat oven to 400 F.

Chop artichoke hearts in a food processor. Add 2 cups Parmesan,
mayonnaise, garlic, lemon zest and cayenne; puree until smooth.
Season with salt and pepper.

Place in two gratin or shallow baking dishes ( 2 cup capacity).
Sprinkle each dish with 1 tablespoon Parmesan.

Bake the dip until golden on top and heated through,
10 to 20 minutes.

Prep Time: 10 minutes
Start to Finish: 20-30 minutes
To Make Ahead: Prepare up to baking. Cover and refrigerate
     for up to 2 days.
Ease of Preparation: Easy

Makes about 2 2/3 cups

Per Tablespoon:
     31 Calories; 2 g Fat (1 g sat, 0 g mono); 3 mg Cholesterol;
     3 g Carbohydrate; 2 g Protein; 1 g Fiber; 109 mg Sodium.

About the Author:
Chris Sadler is Owner and WebAdmin of The
Recipes Database. Become a member to recieve the weekly
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The Essential EatingWell Cookbook


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