BBQ: Healthy and Delicious Recipes from The Sneaky Chef by Missy Chase Lapine
By Missy Chase Lapine
Fish fry hasn't ever tasted so stable, or been so best for you! Missy Chase Lapine, NYT bestselling writer of The Sneaky Chef cookbooks, stocks her counsel and tips to make this routinely dangerous convenience nutrients into food you could be ok with dishing up for family and friends in the course of summer season get-togethers.
In this brief cookbook, you'll locate 15 grilling recipes for entrees, salads, facets and truffles to wow your barbeque crowd, from juicy bacon and cheese stuffed-burgers to grilled romaine caesar salad, baked bean griddle truffles, to frozen yogurt cookies. With an advantage part of The Sneaky Chef's well-known Make-Ahead Purees, this barbeque cookbook is a must have for grilling season.
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Additional info for BBQ: Healthy and Delicious Recipes from The Sneaky Chef
When serving, put 3 or 4 cherries in each bowl and fill with soup. May be served with a dollop of sour cream. Serves 8. 47 COLD SOUPS Cucumber-Dill This soup is very refreshing. It is great for a hot summer day, and is a good way to use up the abundance of cucumbers in season. Stay away from the big cukes, because they will impart a bitter taste to the soup. 3 tablespoons olive oil 4 medium cucumbers, peeled, seeded, and chopped 4 scallions, chopped salt and pepper to taste 2 teaspoons chopped fresh dill (or I teaspoon dried dill weed) I cup water or Vegetable Stock (see recipe on page 44) 3 A cup plain yogurt chopped scallions, fresh dill, and yogurt for garnish n Saute cucumbers and scallions in oil until cucumber is tender.
D Combine beans with fennel, red onion, and carrot. Pour dressing over the salad and stir gently until well coated. n Serve on a leaf of lettuce and garnish with sliced tomatoes and black olives. Makes 4 to 6 servings. 34 APPETIZERS & SALADS Scallop Ceviche Ceviche is a great appetizer because you can prepare it well in advance, even the night before serving it. We also like to serve it as a main course with black beans, flour tortillas, and sweet corn. I pound fresh sea or bay scallops Vi cup fresh lime juice 1 Vz teaspoons minced garlic 2 tablespoons minced fresh cilantro salt to taste I medium jalapeno, minced I bunch scallions, diced small I medium tomato, minced shredded lettuce flour tortillas avocado, lime, and fresh cilantro for garnish • Rinse the scallops and remove the tough side muscles with a paring knife.
It also works well with some of the vegetarian entrees such as the Millet-Almond Loaf (page 176) or Winter Vegetable Pie (page 173). Its semisweet and tart fruits are refreshing, and the grapes and orange segments make it colorful and festive. Cranberry-Fruit Salad keeps up to a week. J 12'ounce package cranberries Vz cup pear or apple juice V4 teaspoon cinnamon Yi cup honey I cup grapes Vz to I cup orange segments I pear or apple, diced • In a saucepan, bring the berries, juice, cinnamon, and honey to a boil over medium heat.