The authors of the best-seller “Skinny Bitch” share 75 recipes in their new cookbook, “Skinny Bitch in the Kitch.” Here's a sampling:
Recipe: 'Chicken salad' sandwich (on this page) Recipe: Macaroni and four cheeses (on this page) Recipe: Pecan-crusted french toast (on this page)Excerpted from “Skinny Bitch in the Kitch” by Kim Barnouin and Rory Freedman. Copyright 2007. Reprinted with permission of Running Press paperback.
In a small bowl, combine the mayonnaise, lemon juice, yeast, agave nectar, salt, curry powder and pepper. In a large bowl, combine the chicken, grapes (if using), celery, onion, and parsley. Add the mayonnaise mixture to the chicken mixture, tossing gently.
Spread the chicken salad on 3 or 4 slices of bread, top with remaining 3 or 4 slices, and serve.
Makes 3 or 4 sandwiches
Preheat oven to 375 F. Oil a 2-quart casserole dish; set aside.
In a 4- to 6-quart stockpot over high heat, combine 3 quarts of water with about 1 1/2 tablespoons of the salt. Bring the water to a boil, add the macaroni, and cook according to the package directions.
Meanwhile, in a 3- to 4-quart saucepan over medium heat, combine the squash and milk, stirring and breaking up the squash with a spoon until the squash is defrosted. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Remove from the heat and whisk in the Cheddar, Jack, cream cheese, mustard, cayenne, and the remaining 1/2 tablespoon of salt.
When the pasta is done, drain it, then return the pasta to the pot. Stir the cheese sauce into the macaroni. Transfer the entire mixture to the prepared baking pan.
In a medium bowl, combine the bread crumbs, Parmesan, and the 1 tablespoon of oil. Sprinkle over the top of the macaroni and cheese. Place the casserole dish on a baking sheet and bake for 20 minutes, then broil for 2 to 3 minutes, or until the top is nicely browned.
Serves 8
In a medium bowl, whisk together the soy or rice milk, cornstarch, and cinnamon. Whisk in the chickpea or brown rice flour. Transfer the mixture to a shallow bowl. Place the pecans in another shallow bowl.
In a large skillet over medium heat, melt the coconut oil. One slice at a time, dip the bread in the milk mixture, turning to soak both sides. Dip one side in the pecans, pressing to coat. (Yeah, it’s a little challenging to make ‘em stick in there. Quit whining. You’re about to have french toast!) Arrange the bread in the skillet (you might have to do more than one batch), pecan side down. Cook 2 to 3 minutes, until the pecans are well browned. Carefully turn the bread and continue cooking until the second side is browned, 2 to 3 minutes. Serve immediately with maple syrup.
Makes 6 to 8 slices
© 2012 MSNBC Interactive. Reprints
Despite a volatile and eventful past few weeks in the early presidential contest, President Barack Obama continues to hold a small – and slightly narrowing – lead over Mitt Romney, according to a new NBC News/Wall Street Journal poll.
“ ”