Hotmail5 chic dishes from ‘French Women Don’t Get Fat’
Enjoy food but stay slim and healthy with Mireille Guiliano’s tasty recipes
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Want to enjoy food but still look like a slim femme fatale? Mireille Guiliano, author of “French Women Don't Get Fat: The Secret to Eating for Pleasure,” shares her joie de vivre of food and reveals healthy-cuisine recipes. Learn how to make butternut squash soup, chicken au Champagne, braised carrots with ginger, pear-apple compote — and voila! Dinner is served!
3 servings
When we visited my grandmother in snowy Alsace, she used to serve us this delicious and filling breakfast rich in fiber and fruity nutrients. It is still one of my favorite winter breakfasts: true baby food for adults. My grandmother usually served her oatmeal variation with freshly baked brioche or kugelhopf (a wonderful cake with raisins and almonds that is one of the great specialties of Alsace). Today, I sometimes find it a filling meal unto itself and I skip the bread. If I want a little more protein, I have a bite of cheese or some yogurt.
INGREDIENTS
Combine oatmeal, water and salt. Bring to a boil.
Add apple and lemon juice and cook for about 5 minutes, stirring occasionally.
Finish cooking by adding 1/3 cup milk and 1 teaspoon butter. Stir well. Serve immediately with a splash of brown sugar or a drizzle of maple syrup.
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4 servings
INGREDIENTS
Put the squash, onion, and potatoes in a large pot. Add the water. Bring to a boil, lower the heat, and cover. Simmer gently, stirring occasionally, for about 30 minutes.
Remove the vegetables with a slotted spoon, and purée in a food mill or food processor, using the cooking water to thin it out to the consistency desired. (If you’re preparing soup ahead of time, use all the cooking water, since the soup will thicken as it stands.)
Just before serving, add to the heated soup the butter, and season with salt and pepper. Cook 2 minutes more, and serve.
Note: Just before serving, you can add fresh parsley for color, or ¼ teaspoon grated nutmeg, or both. A swirl of crème fraiche or sour cream would be nice, too.
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4 servings
Here’s a quick dinner that never fails to please. My guests always ask for the recipe and think I’ve been cooking for hours, but it is done in little more than half an hour. And there is zero fat added; the chicken cooks in Champagne. Cooking with wine adds flavor, but the calories of the alcohol burn off in the pan. Vermouth, Pernod or any number of earthy reds or whites can add depth to a dish, but for elegance of finish nothing beats Champagne. I often make this dish on a workday when pressed for time, especially when entertaining on a weeknight. Once you get it going, it needs no minding, giving you ample time to prepare the rest of the dinner.
INGREDIENTS
Place chicken breasts in a roasting pan. Make a slit in each and insert the shallot. Season. Pour half a cup of the champagne over breasts.
Place pan under the broiler, skin side down for 3 minutes until skin is nicely brown. Turn and broil other side for 5 minutes.
Remove from broiler, baste and add the remaining ½ cup of Champagne. Place in 475° F oven for 30 minutes, basting once or twice.
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