Hungarian nut roll is one of my family’s most treasured recipes – but this version has less fat since it’s made with skim milk and low-fat margarine. Fresh yeast is usually found in the dairy section, but you can substitute with 2 (.04 ounce) packets of dry yeast
Archives for May 2007
Jenn’s Negrone
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This might look like a Shirley Temple, but it packs a punch with the gin! If you want to make a lighter version, cut the portion in half and top with club soda.
Gluehwein
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Winters in New York City can be unfriendly with frigid winds and sudden snowstorms. I remedy the conditions by making my favorite hot, holiday drink, Glühwein. My friend Sonja gave me this version of classic German recipes – it is a great way to start a party: sweet and warm, it goes down so easily on a cold, icy night.
Spinach and Goat Cheese Triangles
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These are similar to the spanakopita that my Greek neighbors in Pittsburgh used to make for parties, weddings, and graduations. I use goat cheese instead of feta, because I love its creamy texture and tart flavor. I substituted melted butter for butter-flavored cooking spray to achieve the ‘skinny effect’.
Mushrooms Stuffed with Sausage and Goat Cheese
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Fresh goat cheese adds tang and texture to this classic appetizer. If you can’t find turkey sausage, try chopping up spicy precooked chicken sausage instead, and skip the first step.
Teriyaki Chicken Salad
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Fresh pear adds a juicy sweet component to this Asian-style lunch classic. Mix in a cup of whole-wheat pasta to make it a complete meal.
Turkey Burgers
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The hamburger is an American food icon. Easy to eat, a pleasure when cooked on the grill, substitute America’s favorite food with this lean, mean, protein machine, the turkey burger!
Sweet Potato Mash
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Sweet and naturally creamy, this mash is a great substitute for regular mashed potatoes. I love to serve it along side fish, so you’re cashing in on vitamin E as well as tons of vitamin A from the mash.
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