The book: “1,001 Best Low-Fat Recipes: The Quickest, Easiest, Tastiest, Healthiest, Best Low-Fat Collection Ever,” 2nd edition, edited by Sue Spitler with Linda R. Yoakam, MS, RD; 700 pages, $20.99. Published by Agate, 2015.
What you get: Each recipe in this collection has been kitchen tested, and requires no special kitchen tools or skills. Most of them take 45 minutes or less from start to dining table.
In their own words: “Healthful eating is no longer just a trend; it’s become a delicious lifestyle that everyone can enjoy. We all realize that a nutritious, low-fat diet does make a difference in how we feel and is important in maintaining optimum health.” — Sue Spitler and Linda R. Yoakam
What we made:
SCALLOPS WITH APPLES AND PEA PODS (P. 192)
3 small apples, unpeeled, thinly sliced
1 each: chopped medium onion, red bell pepper
3 ounces snow peas, trimmed
2 tablespoons vegetable oil, divided
12 ounces scallops
¼ cup apple cider
2 teaspoons cornstarch
1 tablespoon reduced-sodium soy sauce
Salt and pepper, to taste
Stir-fry apples, onion, bell pepper and snow peas in 1 tablespoon oil in wok or large skillet over medium-high heat until crisp-tender, about 3 minutes. Remove from wok. Add scallops and stir-fry in remaining 1 tablespoon oil until cooked and opaque, about 4 minutes. Stir in combined cider, cornstarch, and soy sauce, and cook until mixture boils and thickens, about 1 minute. Stir in apple mixture; cook 2 minutes. Season to taste with salt and pepper.
Our assessment: This is a dish of many textures. The scallops are tender and chewy. The apple slices and snow peas, crisp. If you don’t have any apple cider on hand, substitute white wine or cooking sherry. I tried mine over rice noodles, but steamed, fried rice or egg noodles would also be good. Plus, this recipe holds up for lunch leftovers the following day.
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