17 Recipes Created by MERYYANTI
Recipes in this Collection
I have loved clam chowder since childhood, but the traditional high fat, cream-based recipe just kills me. Here, with the easy substitution of soy or rice milk for dairy, a traditional classic becomes perfectly safe, not to mention simply delicious. Soups and chowders are also a great way to safely add plenty of insoluble fiber from fresh veggies, so don't skimp on the carrots and celery. Their fiber will be much easier to digest after the long, slow cooking time.Submitted by ZIONESSS
This is a lower calorie version than my original gumbo recipe. You can add more or less seasoning to fit your personal tastes. We prefer our heavily seasoned. The receipe is LIGHTLY seasoned, so adjust accordingly. I hope you enjoy!Submitted by TANYAHEARN
Nothing beats a bowl of fresh, homemade chicken noodle soup.
Corn shares the spotlight with chicken in this well-seasoned soup. Blending part of the corn with the broth is a really simple and easy way to thicken up the soup and boost the flavor.
Very low in calories & absolutely delicious!Submitted by JANNERS1980
Ingredients indigenous to the New World, like amaranth, quinoa, and corn, have a natural affinity. In this soup, the amaranth and quinoa add substance and subtle flavor variations to the more familiar taste of sweet corn.Submitted by LIBERTYM
I got this recipe from http://www.thekitchn.com/thekitchn/main-dish/recipe-rich-nocream-wild-mushroom-pasta-sauce-041199
This rich, creamy pasta sauce was the result of an experiment. We wanted to make a creamy, mushroom-y pasta topping with no cream. We're trying to watch our diet a little better, and while we were eating pasta there was no need to indulge in cream, right?
The creaminess and thickness in a sauce can come through many methods. One of these is cream - the common ingredient of Alfredo and other cream sauces. Some pasta toppings, like carbonara, use eggs to thicken and give richness.
One lighter option is a roux, or flour-thickened, sauce. We had seen this dismissed as too difficult. Pshaw! A roux is nothing more than a little butter and flour, cooked over low heat until the flour grains swell. Then they are whisked together with hot liquid, the grains swell to thicken the sauce and voilá! You have thick, creamy pasta sauce without too much fat.
The bulk of this sauce is white wine, broth, and mushrooms. We don't use a lot of wild mushrooms - they are expensive, and just a few will do here to give flavor.
The result? Silky, thick and creamy pasta sauce - full of toothsome mushrooms and a little green parsley. The flavor of wine, wild mushrooms, and black pepper predominate - and it's not too fattening! Leaves you an excuse for plenty of cheese... Submitted by ANJNNO