French Recipes (Most Popular)
This is adapted from the recipe used for the movie Ratatouille, from Thomas Keller's "The French Laundry" cookbook
This is less fat version of a recipe I found in cooking the French way, while doing a French unit study with my daughter.
Came up with this recipe while doing a unit study with my daughter on France. We needed a healthier version of the classic French pancake.
Shown with cherries and whip cream filling, topped with whip cream.
Got this out of Vegetarian Times. If you are a strict vegetarian, like me, you'll want to double-check the goat cheese and make sure it is made with vegetal rennet. (If you live close to an Acme Market, their Culinary Circle Goat Cheese is perfect!)
Versatile succulent meat ragout that can be eaten on whole wheat bun or whole wheat pasta
Saute' 2 chopped onions and mushrooms (you can choose from other veggies). I also really like to use asparagus or eggplant. Don't use more than two. The flavors get all mixed together and in the end it doesn't taste as good. Saute until tender/crisp. Cut up your meat into small bite sized pieces. I chose chicken because it is low in fat. You may chose other meat but it will effect the calories and fat.
Line the pre-baked pie shells with two kinds of cheese. They can be thinly sliced. Combine the beaten eggs and milk and the meat and vegetables. Season to taste with salted, freshly ground pepper and nutmeg. Sprinkle with the grated parmesan cheese. Bake at 375 degrees until set. Test by inserting a table knife in the center. It should come out clean.
Happy eating!
This may sound a little strange, but just heating up the grapes with the chicken allows them to become deeper, juicier, and just plain exciting. Add to that the fact that is a play on temperature contrast makes this an exciting salad to share/show off.
You just look genius.
I'm trying to find as many meals as I can that are around 250 calories and keep approximately the 20%fat, 20%protein, and 20% whole carbohydrates. Pictured, it is served with a side of fresh Dapple Dandy Pluot slices.
A host of homegrown vegetables and herbs, from heirloom tomatoes, thyme and eggplant to run-of-the-mill bell peppers and zucchini pack this pasta sauce reminiscent of the classic French dish. A hint of a secret spice makes it addictively magical and a hit with adults and children alike!
This amazing French dessert defies the odds and brings the calories in under 150. Great for company or a casual Sunday supper.
The second time around I used Stonewall Kitchen Cinnamon Apple Jelly warmed in the microwave for a sauce, and topped with fat free cool whip.
This is an amazingly mild restaurant quality soup, excellent for a formal dinner. Adapted and lightened from Bon Appétit February 1999
I love all of the heavy buerre sauces and have found ways to cut the butter down to very moderate amounts that you can still taste and feel decadent eating. It's technique and water. Really.
Shown with a side of peeled brussels sprouts that were blanched, shocked in cold water, then drained, and quickly heated in the hot hot pan I had cooked the potato and fish in.
yummy easy. can literally make it on one leg (crutches) on prescribed narcotics.
Even the most cauliflower avoident person you know will never guess. It simply tastes like a creamy, savory soup. Add clams to it with couple cubed potatoes and you have clam chowder with far fewer calories. Sauteed mushrooms for cream of mushroom soup. You name it, this can work for it.
I cut some caloric corners. Almond milk instead of heavy cream. Super light cheese instead of Gruyere. Acorn squash to help add more nutrients than traditional Gratin. Thoroughly scrubbed potatoes and squash so the skin could be left intact.
Great low calorie version of the original! Feel free to add fruit for extra nutrition!