Wednesday, September 28, 2011

About Low Fat Cooking: New York Style Bagels

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From Fiona Haynes, your Guide to Low Fat Cooking
Buoyed by my breadmaking success last week, I decided to push the envelope and make bagels, in full knowledge that to get a reasonably authentic texture, I would need to go all out and boil them before baking. It was definitely worthwhile, and making bagels was a great way to spend half a morning.

New York Style Bagels
Anyone who's eaten bagels in New York or in the Jewish quarter of any city knows that a good bagel shouldn't be soft, squishy and bread-like. A good bagel should be dense and chewy -- the reverse of most breads. These New York style bagels are indeed dense and chewy.

Marinated Beet Salad
Here's the proper link for the marinated beet salad that should have been posted last week. Almost every produce stall at my local farmers' market is awash in beets right now (along with zucchini, of course). Fortunately I love beets, so I try to come home with a couple of bunches each week, eager to put them to good use.
See More About:  beet recipes  low fat salad recipes 

The Joy of Cooking vs. Junk Food
It's cheaper to fill up on junk food than it is to eat healthy. Not so, says food writer Mark Bittman. Why are we really drawn to junk food? He argues that it has little to do with price.

10 Low Fat Pumpkin Recipes
I bought my first can of pumpkin for the season today at Trader Joe's. Given shortages in recent years, I was pleased to find some. Now all I need to do is figure out which of the 10 pumpkin recipes to make first.
See More About:  pumpkin recipes  low fat fall recipes 

 


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Fiona Haynes
Low Fat Cooking Guide
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