By Dick Logue
A high-fiber cookbook that's reliable for the center and offers you virtually the main number of any cookbook out there. 500 High-Fiber Recipes proves that upping fiber doesn’t suggest slicing taste, or spending hours within the kitchen on complex recipes.
full of every thing from savory stews to candy treats, readers get high-fiber types of meals they suggestion that they had to renounce like breads, pasta dishes, and truffles. It’s effortless to stick the high fiber direction while readers locate chapters devoted to each yearning conceivable together with overseas cuisines, from Cajun and Mexican to Italian and Asian.
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Additional info for 500 High Fiber Recipes: Fight Diabetes, High Cholesterol, High Blood Pressure, and Irritable Bowel Syndrome with Delicious Meals That Fill You Up and Help You Shed Pounds!
MORTAR A N D P EST L E I enjoy using my marble mortar and pestle. I use it to make the anchovy sauce for the Roasted Romanesco with Anchovy Sauce (page 227) and occasionally for Fresh Basil Pesto (page 64). P A STA M A C HI N E I use a basic Marcato Atlas hand-crank pasta machine for stretching pasta dough and cutting the sheets into fettuccine or square-cut maccheroni alla chitarra. As with my mortar and pestle, I enjoy using this low-tech, “unplugged” appliance. P A STR Y C UT T ER I love my Italian-made, two-wheel pastry cutter, which has one straight-edged wheel and one fluted wheel for cutting and shaping strips of pasta dough.
T O CL EAN: Rinse in a colander under cold running water; remove any tiny stones or bits of grit that might be present. T O PR EP AR E: I have never found it necessary to soak lentils the way dried beans must be soaked. They should be cooked in plenty of broth or water, because they absorb liquid readily. Season the cooking liquid with half an onion, a handful of parsley sprigs, and a bay leaf. Lentils can be served warm or cold as a salad; in hearty soups; and in stews—sausage and lentil stew is a classic winter dish.
They have lots of flavor and are great in salads or roasted. Tomatoes should be picked when they are almost ripe, and then allowed to finish ripening over three or four days—I line mine up on my kitchen windowsill. Some scarring around the stem end is not unusual and doesn’t mean the tomato isn’t good. But do stay away from tomatoes that have gone soft or split. One area where I am at odds with Italians on the subject of tomatoes concerns salad tomatoes. Italians prefer barely ripe tomatoes—still quite firm and mostly green with a soft pink blush—in their salads.