Get The Skinny On Saffron Risotto

Oct 27, 2008 - What do you get when you cut more than half the fat and calories from a classic dish? Try this healthy remake of an all-time favorite. Serves 4 Ingredients: 28 oz chicken stock 1 tbsp vegetable oil 1/2 onion, finely chopped 1 cup arborio rice 1 cup white wine Large pinch of saffron 1 tbsp butter 1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish (optional) Directions: Bring stock to a low simmer in a medium pot. - 1 Comment

Summertime Risotto

Jun 25, 2008 - Chef Todd English cookes up this healthy but creamy risotto. He uses fresh vegetables to enhance flavor and texture. And the low-cal, protein-heavy scallops add a smooth richness, booting out much of the butterfat that's traditionally stirred into this Italian favorite. - 0 Comments

Fire-Roasted Wild Salmon With Stir-Fried Brown Rice

Jul 23, 2008 - This is a light-but-not-skimpy dish at Miraval, a health resort where guests dine for healthy dishes like the one above. Prep: 15 min; Cook: 30 min Ingredients: 2 tsp canola oil 1 16-20 oz wild salmon fillet, skinned 2 Tbsp chopped red bell pepper 2 Tbsp chopped celery 2 Tbsp thinly sliced scallions 2 tsp chopped cilantro 2 c cooked brown rice 4 c vegetable broth 4 bunches baby bok choy, sliced in half 1/2 c pineapple sauce Pineapple sauce 1/2 tsp chopped shallots 1/2 red bell pepper, chopped 1/4 fresh pineapple, cored and chopped 1/2 tsp minced fresh ginger 2 Tbsp brown sugar 2 c pineapple juice 1 Tbsp rice-wine vinegar Directions: Heat grill and preheat oven to 350ºF. Brush 1 teaspoon oil on salmon and season with salt and pepper to taste. - 0 Comments

Shrimp Scampi With Snap Peas

Jun 16, 2008 - Shrimp contains loads of zinc, a mineral that is a component of insulin, which helps scoop up glucose from the bloodstream so it can be used for energy or stored; zinc also helps bolster the immune system, keeping us healthy all winter long. Serves: 4; Prep Time: 10 min.; Cook Time: 10 min. Ingredients: 1 tablespoon olive oil 2–3 garlic cloves, minced 1 pound uncooked medium shrimp, peeled and deveined 1 cup shelled fresh or frozen sugar snap peas (do not defrost if frozen) 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup vermouth or dry white wine 1 tablespoon cornstarch 1/2 cup reduced-sodium chicken broth 2 cups cooked instant brown rice Directions: Heat oil in a large nonstick skillet over medium-high heat. - 0 Comments

Shrimp Rolls With Spicy Vietnamese Dressing

Sep 02, 2008 - Easy preparation is essential when entertaining guests, and this shrimp appetizer is a breeze to make for your Labor Day party. The shrimp packs in protein, the carrots offer a healthy bonus of vitamin A and the spicy dipping sauce gives an added kick. Makes 4 servings (6 wraps per person) Ingredients: 1/2 lb medium shrimp, peeled and deveined 1 tbsp minced ginger 1/3 cup rice wine or sake 1 1/2 tsp toasted sesame oil Juice from 6 limes (about 1 cup) 1/2 cup sugar 1/2 cup Splenda Granulated 1/3 cup light soy sauce 1 1/2 tbsp minced fresh garlic 1 tsp red pepper flakes 2 heads Boston, or butterhead, lettuce 2 cups fresh basil leaves 3 medium carrots, peeled and finely grated (about 1 1/2 cups) 1/3 lb rice stick noodles, softened in boiling water and drained thoroughly Directions: In a bowl, toss shrimp with ginger, wine and oil. - 0 Comments