May 22, 2013
They launched the 'Arab Spring' but now yearn for the good old days of a strongman
May 20, 2013
Richard A. Serrano: Is Meir Kahane's assassin now a changed man?
Genetic copies of living people from embryos no longer science fiction
Jewz in the Newz by Nate Bloom :
The Kosher Gourmet by Cathy Pollak:
Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star
WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting
May 13, 2013
Rabbi Nathan Lopes Cardozo: Why the giving of the document that would permanently change the world could only be done in desolation
David G. Savage:
Church-state, literally? Supreme Court weighing public school graduation in a church
May 10, 2013
Rabbi Berel Wein: Be all that you should be
May 8, 2013
Peter Ford: Why China is welcoming both Israel's Netanyahu and Palestinians' Abbas
Obama administration quietly backs out of appeal over new contraceptive mandate
At Kerry-Putin meeting, US-Russia relations thaw --- a tad
The Kosher Gourmet by Leela Cyd Ross :
Almost too pretty to eat, this colorful salad with Sicilian inspiration will tickle the taste buds and delight your visual sensibility
May 6, 2013
May 3, 2013
Kids, kittens the Same?
With employee perks at struggling Internet pioneer Yahoo! it's hard to tell
Artificial kidney offers hope to patients tethered to a dialysis machine
April 29, 2013
Poland's new Jewish museum celebrates life, doesn't revisit Holocaust
Terrorism in America: Is US missing a chance to learn from failed plots?
Boston Bomber's 'Svengali' Revealed
Tiny satellites + cellphones = cheaper 'eyes in the sky' for NASA
April 26, 2013
Clifford D. May:
Defense in the Age of Jihadist Terrorism
Sharon Palmer, R.D.:
How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty
April 24, 2013
Jewish World Review
April 3, 2008
/ 27 Adar II 5768
Tempted by restaurant dressings? Don't be. Here are recipes that can be made at home, healthier!
By Kathy Manweiler
http://www.JewishWorldReview.com | (MCT) The dressings are the draw for many restaurant salads, but those sweet and tangy mixtures can toss lots of extra calories and fat grams into your bowl.
I took some of my favorite dressings home and tried to make them healthier with the help of chef Todd Wilbur's secret recipes.
First up is Chili's honey mustard dressing, which contains 260 calories and 28 grams of fat in each typical 4-tablespoon serving, according to Chili's Web site. I lighten it up by choosing light mayonnaise and finding a good combination of Splenda and honey. I also use a little less mayo along with a bit more mustard and vinegar. My changes to this dressing cut the calories by 38 percent and slash the fat by 61 percent.
Olive Garden's Italian dressing is another one of my favorites, but it has 160 calories and 16 fat grams in each 4-tablespoon serving. To slim it down, I cut the amount of corn syrup, oil and grated cheese while adding a little extra vinegar.
The trick to thickening Olive Garden's dressing is dry pectin, which you can often find near the canning supplies or in the baking aisle. My alterations to this recipe reduce the fat by 29 percent and trim the calories by 11 percent.
Outback Steakhouse's Tangy Tomato Dressing has 148 calories and 7.2 fat grams per 4-tablespoon serving, but I shave off 28 percent of the dressing's calories by substituting Splenda for sugar.
KATHY'S ITALIAN DRESSING
- 1/2 cup plus 2 tablespoons white vinegar
- 1/3 cup water
- 1/4 cup canola oil
- 2 tablespoons corn syrup
- 2 tablespoons grated Romano cheese
- 2 tablespoons dry pectin
- 2 tablespoons egg substitute
- 11/4 teaspoons salt
- 1 teaspoon lemon juice
- 1/2 teaspoon minced garlic
- 1/4 teaspoon dried parsley flakes
- Pinch of dried oregano
- Pinch of crushed red pepper flakes
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least one hour before serving.
Makes about 11/3 cups dressing.
Per 2-tablespoon serving: 71 calories, 5.7 fat grams, 5 carb grams, 300mg sodium, 0.7 protein grams, trace cholesterol, trace fiber.
KATHY'S HONEY MUSTARD DRESSING
- 1/2 cup light mayonnaise
- 3 tablespoons honey
- 3 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 tablespoon Splenda
- Pinch of paprika
- Pinch of salt
Combine all ingredientsin a medium bowl and whisk until combined.
Makes 1 cup.
Per 2-tablespoon serving: 80 caloriess, 4 carb grams, 147mg sodium, 5.5 fat grams.
LIGHTER TANGY TOMATO DRESSING
- 1/2 cup plus 1 tablespoon ketchup
- 1/3 cup water
- 1/4 cup white vinegar
- 1/4 cup Splenda
- 2 tablespoons olive oil
- 1/4 teaspoons paprika
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon onion powder
- Pinch of dried thyme
Combine all ingredients in a small saucepan over medium heat. Bring to a boil, whisking often, then reduce heat and simmer, uncovered for 5 minutes. Cover the dressing until cool, then put it in the refrigerator to chill.
Makes 1 cup.
Per two-tablespoon serving: 53 calories, 7 carb grams, 200mg sodium, 3.6 fat grams
Sign up for the daily JWR update. It's free. Just click here.
To comment, please click here.
© 2008, The Wichita Eagle
Distributed by McClatchy-Tribune Information Services