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|Format: DRM Protected ePub|
Publication Date: 2014
Based on the wildly popular segment on CBC TV’s Steven & Chris, Dish Do-Over takes foods that you can’t live without—guilty pleasures and family favourites—and transforms them. Same great taste, but lower in fat and calories, and often wheat-free and gluten-free, too. From a mouth-watering cheesecake with half the calories and fat to fettuccine alfredo that’s delicious and gluten-free, you won’t notice the smart swaps that make these favourites better. Packed with colour photographs, Dish Do-Over features more than 125 recipes from soup and starters to quick weeknight dinners and desserts. Here are a few of the easy swaps:
- Fat-free evaporated milk replaces 35% cream and whole milk but keeps all the creamy flavour you love in your mac ’n’ cheese
- Traditional deep-fried favourites such as chicken nuggets and coconut shrimp are reinvented into crispy oven-baked dishes, thanks to toasted panko bread crumbs
- Non-fat Greek yogurt replaces butter to make luscious chocolate icing for double-chocolate cake completely guilt-free
- Béarnaise is made better by tangy 1% buttermilk in place of egg yolks and butter
- Irresistible bistro-style burgers are packed with ground cremini mushrooms to cut the fat and keep extra-lean ground beef moist and juicy
Joanne Lusted is resident chef and contributing editor for Tosca Reno’s Clean Eating magazine and the food producer on CBC TV’s Steven & Chris. A recipe developer for many corporate clients, she also writes regularly for foodnetwork.ca, Good Food Revolution, foodie.ca and Canadian Living magazine. Lusted has travelled extensively for her love of food; she has worked as a corporate chef in the Dominican Republic and as a chef for Indy Car racing teams in California; and she has appeared at countless trade shows across North America. An advocate of living a balanced, healthy lifestyle—which comes through in her unique, down-to-earth approach to cooking—she lives in Toronto.