New PDF release: all-new Low-Carb Cookbook

By Publications International

ISBN-10: 1412705800

ISBN-13: 9781412705806

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Extra resources for all-new Low-Carb Cookbook

Sample text

Until smooth. 1 minute or until sauce boils and thickens. 52 nonstick Bring to a boil over high heat. Reduce heat to medium. until vegetables 5. slice stems intc Cut tops of leaves into 1/2-inch slices; set aside. 1 minute. Cover and simmer 5 minutes or Stir into skillet. Cook and stir LEMON AND FENNEL MARINATED MAKES 4 VEGETABLES SERVINGS 1 cup water 2 medium carrots, cut diagonally into 1/2-inch-thick slices 1 cup small whole fresh mushrooms 1 small red or green bell pepper, cut into 3/4-inch pieces 3 tablespoons lemon juice 1 tablespoon sugar 1 tablespoon olive oil 1 clove garlic, minced 1/2teaspoon fennel seeds, crushed 1/2teaspoon dried basil leaves, crushed 1/4teaspoon black pepper Bring water to a boil over high heat in small saucepan.

Cook, Transfer to paper towels. heat. Spoon 2 tablespoons rice mixture 4 cakes at a time, 3 minutes on each side or until golden Serve immediately or refrigerate rice cakes for up to 24 hours. Tip: To reheat cold rice cakes, baking Calories Total fat Protein Carbohydrate 50 preheat oven to 400°F. Place rice cakes in single sheet; heat 5 minutes. 63 49 29 59 Cholesterol Sodium Fiber 27m9 330m9 <19 layer on into BRAISED ORIENTAL MAKES 6 CABBAGE SIDE-DISH SERVINGS 1/2small head green cabbage (about 1/2pound' 1 small head bok choy (about 3/4 pound) 1/2Cup fat-free reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 2 tablespoons rice wine vinegar 1 tablespoon brown sugar 1/4teaspoon red pepper flakes (optional) 1 tablespoon water 1 tablespoon cornstarch 1.

In small bowl. 8 to dish. Serve with toothpicks. slender sides ASPARAGUS WITH SESAME-GINGER MAKES 7 SERVINGS 1 tablespoon SPLENDA@ Granular 1 tablespoon water 1 tablespoon peanut 1 tablespoon rice vinegar 1 tablespoon soy sauce 1 tablespoon oil tahini* (pureed 1 teaspoon chopped fresh 1/2teaspoon chopped garlic Pinch crushed 48 medium SAUCE sesame seeds) ginger red pepper asparagus spears, trimmed and peeled *Look for tahini in the ethnic foods section of your supermarket 1. In a faod processor, blended.

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all-new Low-Carb Cookbook by Publications International

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