Download Ebook Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: A Cookbook, by Rocco DiSpirito
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Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: A Cookbook, by Rocco DiSpirito
Download Ebook Now Eat This!: 150 of America's Favorite Comfort Foods, All Under 350 Calories: A Cookbook, by Rocco DiSpirito
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Amazon.com Review
Featured Recipe: No Cream-No Cry Penne Alla Vodka The dirty little secret about Penne alla Vodka is not the vodka but the hefty amount of heavy cream. Vodka is colorless, odorless, and without much flavor—not really attributes of a superstar ingredient. It’s the combination of cream and tomato sauce that gives this dish its signature flavor. The traditional cream is swapped here for low-fat Greek yogurt. --Rocco DiSpirito Ingredients 8 ounces whole- wheat penne 2 cups Rocco’s How Low Can You Go Low-Fat Marinara Sauce (page 206 of Now Eat This!) or store-bought low- fat marinara sauce Pinch of crushed red pepper One 7-ounce container 2% Greek yogurt 1 cup chopped fresh basil Salt and freshly ground black pepper 6 tablespoons grated Parmigiano-Reggiano cheese (Serves 4) Directions 1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to the package directions, about 9 minutes; drain. 2. While the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat. Cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes. Remove the saute pan from the heat. 3. Stir about 1/2 cup of the marinara sauce into the yogurt until smooth (this tempers it and prevents the yogurt from curdling). Then whisk the yogurt mixture back into the marinara sauce. 4. In a large serving bowl, toss the sauce with the drained penne and the basil. Season with salt and pepper to taste. Sprinkle the cheese on top, and serve. Healthy Tips Whole-wheat pasta has a dense texture that makes it a little tougher than regular pasta. Some people like that chewiness; some don’t. If you’re in the latter category, overcook it a bit. Toward the end of the cooking time, keep testing it until it’s as tender as you like it. Fat: 4.8 g Calories: 320 Protein: 18 g Carbohydrates: 55 g Cholesterol: 11 mg Fiber: 6 g Sodium: 416 mg Featured Recipe: Seared Tuna With Green Beans, Lemon, And Wasabi This dish isn’t a makeover, per se. But there are so many beloved--and believe it or not, unhealthy--seared tuna dishes out there in the restaurant world that I thought I should offer at least one healthy version. The tuna is never the problem. Tuna is rich in nutrients, low in fat, delicious, and just a good bet all around. It’s the stuff that’s put on top that’s the problem--anything from seared foie gras to deep-fried tempura crispies. Sure, it tastes great, but those additions turn a healthful dish into an artery-clogging one. --Rocco DiSpirito Ingredients 4 sushi-grade tuna steaks (3 ounces each) Salt and freshly ground black pepper Nonstick cooking spray 12 ounces haricots verts or slim green beans, trimmed Juice and grated zest of 1 lemon 1 garlic clove, minced 2 tablespoons wasabi paste 4 scallions (white and green parts), sliced thin on the diagonal 3 tablespoons black sesame seeds (Serves 4) Directions 1. Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat. 2. Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes. 3. Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain. 4. In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste. 5. Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve. Fat: 3.8 g Calories: 166 Protein: 23 g Carbohydrates: 11 g Cholesterol: 38 mg Fiber: 5 g Sodium: 211 mg
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From Booklist
Popular television chef DiSpirito’s latest cookbook retools diet cookery in hope of convincing even the most stubborn gourmand to cut calories yet still maintain a regimen of delicious, satisfying foods not immediately perceived as diet food. To accomplish this, he takes up underused ingredients such as Greek yogurt, whole-wheat pasta, cauliflower, and reduced-sugar ketchup, whose benefits go beyond mere calorie trimming to add fiber and enhance nutrition. DiSpirito’s goal is to reduce calories in popular “comfort foods†to less than 350 per serving, and his methods yield some astonishing calorie reductions. Onion rings fall from about 1,800 calories to 342. Fried chicken loses more than half. In addition to building in lower fats, DiSpirito does his best to lower cholesterol, carbohydrate, and sodium levels as well. The frustrated gourmet compelled to address weight loss will thrill to DiSpirito’s novel approach, but it requires thorough pantry restocking. --Mark Knoblauch
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Product details
Paperback: 272 pages
Publisher: Ballantine Books; 1 edition (March 2, 2010)
Language: English
ISBN-10: 9780345520906
ISBN-13: 978-0345520906
ASIN: 0345520904
Product Dimensions:
7.3 x 0.7 x 9.7 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
518 customer reviews
Amazon Best Sellers Rank:
#14,418 in Books (See Top 100 in Books)
These are some fantastic recipes and tips; all are geared toward helping with weight loss in terms of calories and fat, but the food will appeal to dieters and non-dieters, alike. Rocco's trademark is recipes with lots of flavor, and this book doesn't disappoint. It's great for people with food sensitivities (this isn't true of all the recipes, but there are plenty to choose from). For example, it's got recipes for chocolate chip cookies made with cannellini beans rather than flour, and brownies made with black beans rather than flour. One of my favorite all-time "hacks" in the book is the onion/garlic puree. I've never been a fan of sautéing onions and garlic because the smell permeates our small house and because I'm talented at burning things -- but you can prepare this puree in the microwave, with all the flavor intact and no added fat.The book includes plenty of appealing photos to show you how the recipes should look. It's inspirational in that it makes you want to cook these healthier foods, including low-calorie but satisfying comfort foods. Can you believe he came up with recipes for low-cal chicken that actually is fried; low-cal mayonnaise that tastes even better than "real" mayonnaise; low-fat bleu cheese dressing; and low-fat ribs?I have several Rocco Dispirito cookbooks, and they are all fantastic. This book is no exception. You don't have to be on a diet to appreciate it.
Basically if you have a few different ingredients, he uses them over and over and over again. It is basically a replacement type recipe book and the replacement items are awful. Instead of mashed potatoes, lets used pureed cauliflower for example. Someone like me cannot eat cauliflower; so, can't eat this. Many of his recipes use high cellulose type vegetables; which, I cannot digest and would leave me writhing in pain before throwing it back up. Those that don't use things that I detest. Most of his recipes call for cilantro or parsley. Can't stand either of them. So there goes half of the book. You can leave them out; but, then what do you substitute in their place. You are therefor left with partial recipes and generally starting over from scratch. What is the point in buying a book of partial recipes? So if you have ground turkey, chicken, lean beef, and a bunch of vegetables, just play spin the wheel and you generally get one of the recipes. add whole wheat pasta and/or a sauce for basically the rest. The other thing I find disgusting, is he has his own recipes for making alfredo, pasta sauce, etc.; but, instead of just calling them that, he has to name them after himself. I find this very egotistical. The sauces themselves, again are basically substitution based and do not seem very original or tasty to me. If I could return this book I would just on that alone. But, I digress. Basically his sauces are just substitution based again. You can get substitutions off of the internet for free. My description is a bit simplistic and I apologize for that; but, it is hard to really describe without taking pictures of the recipes to post and if I did that, someone would be screaming about copy infringement. Save your money, I am going to get this wrapped up and will give it to someone for Christmas and get it out of my sight before I get any more disgusted by it.
The reason I did not give this cookbook 5 stars is this; some people may be disappointed if they cannot find the brands he uses. I had read comments he made about his recipes, the process he used to adjust the caloric count, and was ready for specific brands suggested. He wanted the best flavor he could achieve using less fat, sugars, and salt. And he did that by trying out different brands. He is a chef so he has experience to bring to a cookbook that I wanted. I recently had an aortic dissection emergency surgery, found out I have high blood pressure and need to change my way of life concerning diet. But I am a good cook and want the best flavor I can get out of recipes and keep to a healthier diet. (Also, foods that my husband will enjoy without feeling cheated) I want to feel satisfied too, not hungry because I ate 'healthy' vegetables and 'rabbit' food and find myself grazing later in the evening. These recipes do that. I am very pleased but shopping for the particular brands is challenging if you don't live near markets that carry much ethnic variety or just much variety in brands. I find what I need at Whole Foods Market, MOMs and the Common Market which are all over 30 minutes from my house. I can substitute with what I find at Food Lion, Safeway or Giant but I don't know that I am getting the 'maximum'flavor from the recipe that he got. That's okay, it's still great. I will order more of his cookbooks. Just a side note, not pertaining to Rocco...Rachael Ray actually has recipes that are filling and healthier than her normal cooking. She's not a chef but is one good cook. I have been amazed at her healthier recipes.
Ok I’ve been going thru this book and this recipe alone( ribs pic attached) makes every recipe questionable in terms of calorie counts. I smoke ribs and meats all the time. How this recipe supposedly cuts the calories by 2/3’s from 990 to 330 calories? Really? How utterly stupid does this guy think people are. There’s plenty other recipes that raised my eyebrows but this one validated how bogus the calorie reductions are.
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