LOW FAT WHITE WINE SAUCE : WEIGHT LOSS FOR FREE.
Low Fat White Wine Sauce
- Wine is an alcoholic beverage, typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast.
- pale yellowish wine made from white grapes or red grapes with skins removed before fermentation
- Light (usually yellow with a hint of green but not pink) coloured wine
- 3 g or less per reference amount (and per 50 g if reference amount is small).
- This food labeling term denotes the product has less than 3g of fat in a given size of serving.
- Diet food (or dietetic food) refers to any food or drink whose recipe has been altered in some way to make it part of a body modification diet.
- Provide a sauce for (something); season with a sauce
- flavorful relish or dressing or topping served as an accompaniment to food
- dress (food) with a relish
- behave saucily or impudently towards
- Make more interesting and exciting
- Be rude or impudent to (someone)
America's Secret Recipes 2: Make Your Favorite Restaurant Dishes at Home
After 4 years of collective research and testing with members of the Secret Recipe Forum, Ron Douglas emerges with his highly anticipated follow-up cookbook - America's Secret Recipes 2.
Discover his secret version of dishes from The Cheesecake Factory, Applebee's, Olive Garden, Outback Steakhouse (plus many more) and learn how to easily make them yourself.
Skip the long lines and re-create your favorite restaurant dishes at home for a fraction of the cost following these easy, step-by-step instructions.
Kielbasa with Giant White Beans
This was an overnight baked recipe and very simple. It comes out fairly low-fat even using full-fat sausage.
* 2 1/4 cups dry giant white beans (or cannelini or any other white bean)
* 1tsp olive or other vegetable oil
* 1 12-oz kielbasa (I used a turkey kielbasa), sliced fairly thin
* 1 lg. onion, diced
* 2 ribs celery, diced
* 6 cloves garlic, crushed
* 1/2 tsp. smoked hot paprika
* 1/2 tsp. sweet hot paprika
* 4 cups good stock; I used homemade turkey stock
* 2 tsp dried thyme
* 1/2 tsp dried rosemary
* ground black pepper (and salt) to taste; may not need salt if you use packaged broth
* (opt) handful chopped parsley
Either soak the beans the night before in water that covers them by two inches, or use the fast-soak method: cover the beans by two inches with cold water, bring to a boil, boil for two minutes, cover the pan and let sit for one hour. Discard soaking liquid.
Pre-heat oven to 225.
In a dutch oven or other heavy oven-safe pan with an oven-safe lid, brown the sausage slices in the olive oil, then add the onions. When the onions go translucent add the garlic and celery and cook another minute or so. Add the stock and stir around the pan to dissolve the caramelization on the pan into the liquid. Add the beans and all herbs but fresh parsley.
Place into the oven at 225 for four hours, then reduce heat to 200 and let bake another six hours. (Or bake for 6 hours at 250.)
In the morning, stir in the parsley.
This would undoubtedly work just fine in a slow-cooker. You could also add tomato paste to it to get the sauce thicker. If you don't have smoked paprika, substitute in normal paprika; if you don't have hot paprika you can use half the amount as cayenne and half the amount as sweet. If you want to enhance the smoky flavor try Worcestershire sauce.
I based this very very loosely on cassoulet, but used paprika as a substitution for tomato paste, and omitted all of the meat and bread crumbs. I used various baked bean recipes to determine good cooking temperatures since I wanted to cook it overnight.
This had good flavor but the sauce was somewhat bland so I think next time I would add a little salt, possibly some tomato paste, wine, or gluten-free Worcestershire sauce, and double the paprika.
“Smoked pork chop with red wine béarnaise and goat feta”
“Smoked pork chop with red wine bearnaise and goat feta”
Now you can use a regular pork chop that is not smoked, I smoked mine on my outdoor BBQ by adding wood chips to the bottom and smoked the chop for a couple hours at a low temp. If there was a hungry man category for pork this is a good candidate.
Thick cut organic pork chop
Block of good quality goat feta cheese
Soy sauce/brown sugar mixed 50/50
The Red Wine Bearnaise:
1/2 cup dry red wine
1/2 cup red wine vinegar
1 tablespoon black peppercorns
1 teaspoon minced shallot
4 tablespoons unsalted butter
Fine sea salt and freshly ground white pepper
Combine the wine, vinegar, peppercorns, shallot, tarragon, and thyme in a saucepan, bring to a boil, and reduce the liquid to 2 tablespoons. Add the brown butter sauce to the reduced wine. Then gradually whisk in the butter. Strain through a fine-mesh sieve into a small saucepan and season with salt and white pepper and set aside.
Start by painting on the soy brown sugar mix on the pork chop and season with kosher salt and pepper. Now notice I have cut into the fat about every inch to allow for some texture, the chop not to curl, it’s another place to create a crust and I think it looks good. Now hot pan canola oil fry the pork chop on the first side until you have a nice dark crust turn over and put into a 375 degree oven for about 12 min to finish. Once the chop is done take out and let it rest for at least 5 min if not 10 min. Now cut off the bone you can either eat it as a chef treat or place it on the side of the plate that will work fine. Now slice the chop against the grain and plate, drizzle the red wine bearnaise on and around the chop finished by some crumbled room temp goat feta. You can serve this with any kind of veg or potatoes to make it a meal fit for a king.
low fat white wine sauce
Learn how to easily cook the secret dishes from your favorite restaurants - Red Lobster, The Olive Garden, The Cheesecake Factory, PF Chang's, KFC, Applebee's and many more!
You can re-create your favorites restaurant dishes right in your own kitchen by following these easy, step-by-step instructions.
Top selling author Ron Douglas reveals his best-kept secrets for preparing these scrumptious dishes at home - without waiting in line, and for a fraction of the cost.
America's Secret Recipes is the perfect cookbook for those who enjoy eating out.
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