From Mama's Table to Mine: Everybody's Favorite Comfort by Melissa Clark, Bobby Deen

By Melissa Clark, Bobby Deen

#1 NEW YORK TIMES BESTSELLER

From cherished nutrients character Bobby Deen, son of Paula Deen, comes an impossible to resist new cookbook that includes a hundred and twenty recipes of Southern comfort-food classics—all below 350 energy and filled with flavor.

 

Raised on his mother’s fried chook and hoecakes, Bobby Deen finally stumbled on himself, as a tender guy, twenty-five kilos obese. Unwilling to sacrifice any of his favourite meals, Bobby began tweaking the recipes he grew up on, changing bitter cream with nonfat yogurt, utilizing lower-calorie types of mayonnaise, cream cheese, and different high-calorie goods. Even Paula herself occasionally couldn’t inform the adaptation among the lo-cal models and her originals—since the flavour remained top-notch.

 

Here you’ll discover a soup-to-nuts number of a number of the nice dishes and flavors you’ve come to get pleasure from and count on from the Deens, yet with much fewer energy. each recipe has been reviewed and licensed through a qualified nutritionist. certain, you could have your Gooey much less Butter Cake and devour it too . . . besides such decisions as

 

It’s a celebration Guacamole • Easy Ginger-Glazed Spare Ribs • convinced you could Mac and Cheese • Cheeseburger Casserole • Old-Fashioned Meatloaf • Crispy Oven-Fried fowl • Roasted beef Tenderloin with Apples • Buttermilk Mashed Potatoes • Bittersweet Chocolate Cheesecake • Strawberry Streusel Cake

 

In addition to some of these mouthwatering recipes and sixty five full-color images, you will discover before/after fats and calorie counts (so you recognize simply what percentage energy you’re saving)—plus a week’s worthy of 1,500 calorie/day menus, get together menus, fit prep tips, weightloss shortcuts, rules for stocking a fit pantry/fridge, and a piece on effortless high-fat/low-fat aspect swaps.

Praise for From Mama’s desk to Mine

 

“Deen desires fogeys to get pleasure from fit favorites with out sacrificing flavors or family members thoughts, and this cookbook is bound to make a mamma proud.”—Publishers Weekly

 

“It’s so nice that Bobby has refashioned a few all-time-favorite Southern dishes in a more healthy kind. He keeps to work flat out to maintain the USA fit and happy.”—Curtis Stone, chef, tv host, and author

 

“Bobby Deen has been our ‘brother from one other mother,’ and if you flavor his dishes, you instantly realize Paula’s impact. His tasty nutrition stresses consuming more fit with no sacrificing the scrumptious Southern flavors and traditions he grew up with! solution to pass Bobby!”—Pat and Gina Neely, hosts of Down domestic with the Neelys

 

“Even Paula, who’s been consuming fitter herself nowadays, can’t inform the variation. ‘Are you definite you remembered to take out the fat?’ she requested whilst she first tasted the meals. He did—we swear.”—Food community Magazine

 

“Bobby Deen nails it with those favourite Southern recipes. What they’ve misplaced in energy, they’ve won in taste. excellent for every thing from a brief weeknight meal to an complicated Saturday evening celebration.”—Rocco DiSpirito, chef and author

 

“For the health-conscious eater who craves convenience foodstuff . . . Bobby’s recipes strike a stability among usual flavors and a more moderen, fitter method of cooking.”—Shelf wisdom (starred review)

From the exchange Paperback edition.

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Extra resources for From Mama's Table to Mine: Everybody's Favorite Comfort Foods at 350 Calories or Less

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The broiling zucchini number is fast and easy and works for most other vegetables as well. the fleshy ones provide the best results of course but slices of a large beet or rutabaga work great. starchy root vegetables (potato, yam, manioc) in a sandwich get a little on the chalky side for me and are best enjoyed on their own. baking the vegetable, as is done in the squash recipe (below) takes a little longer and gives a sweeter softer taste. it’s also appropriate if you want to throw a bunch of other flavors in with your main event: the added time helps them break the ice; the lower heat keeps smaller guys from burning as the larger ones finish cooking.

Add salt and pepper, toss and stir a minute longer, and serve. if you run into serious sticking problems, assuage the situation by adding a little more oil to the pan (not directly to a potato — he will greedily absorb it all leaving nothing for his brethren). adding water to the pan, which may at some points seem like a good idea, will likely cause over-steaming and a mushy potato result which you will have to rename before serving. 3 soy-ginger cabbage salad one of the most popular dishes (among gringos) at O Bigode, this salad marinates thinly prepared vegetables with a powerful dressing.

When you’re ready to serve, cut the polenta into pieces (squares, triangles, circles using a coffee cup, narrow rectangles to be seared on their sides) and perhaps in half heightwise if they’re thick enough. heat some oil or butter in pan (good high heat) and reverently toss a peeled clove of garlic into the oil. when the oil is hot and garlic is fragrant, begin searing. each piece should cook for a minute or two on each side: enough to pop, brown, blister, and warm all the way through. it helps to cover the pan as you’re searing the second side to add steaming action and make sure the middle is hot — especially for thick pieces.

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