Norene's life can be described best as a 4-letter word - FOOD! She teaches cooking classes, writes and edits cookbooks, is a food consultant for the food industry, provides nutritional analysis, recipes and menus (including low-carb menus) for restaurants and food manufacturers, provides recipe testing services...her plate is literally overflowing! So here's what's cooking in Norene's kitchen now....
BOOK & THE COOK
"I highly recommend cookbook author Norene Gilletz as a presenter for Jewish Book Fairs, stores or community events...Imagine Julia Child as a Canadian Jewish mother - Norene is a real crowd-pleaser. She ought to be on the Food Channel, showing Emeril how to kick it up a "nosh!" Michele Yanow, co-owner, Tree of Life Judaica & Books, Seattle, WA.
Be sure to read my article The Thrill of Grilling
Here's a delicious do-ahead accompaniment from Healthy Helpings: 800 Fast and Fabulous Recipes for the Kosher (or not) Cook that's guaranteed to please the guests at your next barbecue! (The recipe also appears in MealLeaniYumm! which is the Canadian edition.) Enjoy...
Wash and dry vegetables well. Dice them neatly into 1/2-inch pieces and combine in a large bowl. Sprinkle with olive oil and lemon juice. Add seasonings; mix again. Adjust seasonings to taste.
Yield: 8 servings. Salad tastes best eaten the same day it is made, but leftovers will keep for a day in the refrigerator.
Drain off excess liquid in the bottom of the bowl before serving.
127 calories per serving, 7.7 g fat (1.1 g saturated) 0 mg cholesterol, 3 g protein, 14 g carbohydrate, 600 mg sodium, 637 mg potassium, 2 mg ion, 4 g fiber, 45 mg calcium.
Here's a delicious dessert from Healthy Helpings: 800 Fast and Fabulous Recipes for the Kosher (or not) Cook. (The recipe also appears in MealLeaniYumm! which is the Canadian edition.) Enjoy without guilt!!!
STRAWBERRY BUTTERMILK SHERBET
So pretty, so delicious! Leftover buttermilk can be used in muffin or cake recipes. If you don't have buttermilk, use no-fat yogurt.
1 1/2 - 2 c. frozen strawberries
1/4 c. sugar or honey
1/4 - 1/3 c. buttermilk
1 tsp. lemon juice
1. Process berries with sugar until the texture of snow. Gradually add buttermilk and lemon juice through the feed tube. Process until well mixed and the texture of sherbet. Serve immediately.
Yield: 3 to 4 servings. Recipe can be doubled easily.
99 calories per serving, 0.3 g fat (0.1 g saturated), <1 mg cholesterol, 1 g protein, 25 g carbohydrate, 23 mg sodium, 144 mg potassium, <1 mg iron, 2 g fiber, 36 mg calcium.
* Either use 1 package of frozen unsweetened strawberries (about 1 1/2 cups) or freeze 2 cups of very ripe strawberries for this recipe. The more berries you use, the more buttermilk you need to add.
* Raspberries can be used instead of of strawberries.
If you could share this newsletter with others who might be interested in my cooking classes, culinary events, cookbooks and services, it would be immensely appreciated. Thanks so much and have a delicious day!
Gilletz, Cookbooks, Culinary Solutions