By Barbara Seelig Brown
(Reviews)
56 Glenwood Avenue, #59
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www.feastivals.comJune C. Jacobs, CCP
November 4, 2002
Book Review on www.feastivals.com web site
"Stress Free Cooking," by Barbara Seelig Brown
(Lifestyle Designs, 2002; paperback, $19.95)Barbara Seelig Brown is a culinary educator who focuses on low-fat / full-flavor food. In her first book, "Stress Free Cooking," she presents a collection of easy-to-prepare recipes you can serve for company dinners, or just for everyday. She takes nothing for granted, even including instructions for correctly cooking pasta.
This no-nonsense book sets out to help you enjoy your time in the kitchen more by giving you tips for organizing (or re-organizing?) your kitchen. A helpful list of pantry staples will also reduce stress at mealtime.
Bravo, Barbara!
This Turkey Breast would be a delicious alternative for a small Thanksgiving gathering... especially if you're serving more than one main dish.
Golden Roasted Turkey Breast with Orange Zest, Spinach & Sun-Dried Tomato Stuffing
serves 4
Stuffing:
1 tablespoon extra virgin olive oil
1/2 cup finely chopped onion
2 tablespoons chicken or vegetable stock
2 cups chopped mushrooms
2 garlic cloves, very finely chopped
2 cups packed baby spinach leaves
2 tablespoons sun-dried tomato (not in oil) chopped
1 teaspoon grated orange zest
1/4 cup fresh basil
freshly ground pepper
1 - 1 1/4 pounds boneless turkey breast, with skin (turkey London broil)
In a sauté pan, combine olive oil, onion and stock. Cook, stirring over low heat, until onion is tender. This will take about 5 minutes.
Add the mushrooms and cook, stirring until tender and moisture has evaporated, approximately 3 to 5 minutes.Add garlic and cook about 1 minute. Stir in spinach and cook, stirring until wilted, about 1 minute.
Add sun-dried tomatoes, orange zest, basil and a grinding of fresh black pepper. Remove from heat. Cool.
Stuff under the skin of the turkey breast. Place in roasting pan and pour 1 cup additional stock or white wine over turkey breast. Refrigerate until ready to roast.
Roast in a 375-degree convection oven for 23 to 30 minutes, or a 400-degree standard oven for 40 to 45 minutes until internal temperature reaches 165 degrees. Can be basted with pan juices every 10 minutes.
This is a delicious, easy and - best of all - much lower-fat version of the traditional Hollandaise. You'll love it!
Asparagus with Hollandaise Sauce
Serves 4 to 6
2 pounds asparagus, washed and trimmed
Steam asparagus to desired tenderness.Hollandaise Sauce (yield 1 1/2 cups):
2 tablespoons lemon juice
2 tablespoons melted butter
1 cup plain yogurt
1/2 teaspoon fine sea salt
2 eggs or 4 egg whitesWhisk all ingredients in a saucepan. Heat to medium and whisk until mixture barely begins to boil. Remove from heat.
Serve warm or chilled over asparagus.
| Stress Free Cooking reviewed by Ann Hall Every, CCP |
Stress Free Cooking reviewed by Patricia Mack, Food Editor "The Record" |
