Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [62]
Srv: 30 g | Cal: 45 | Fat: 4 g | Sat Fat: 0.5 g | Col: 0 mg | Carb: 1 g | Fib: 1 g | Pro: 1 g
White Miso Dressing
When you only have spinach leaves or some lettuce in your fridge, top naked greens with this White Miso dressing for an instant pick-me-up. You can also use it as a dip for a roll-up quesadilla or veggie wrap. Just my style.
MAKES ⅔ CUP (165 ML)
1 (1-inch/2.5 cm) knob fresh ginger, peeled
1 garlic clove
2 tablespoons white miso paste
1 tablespoon agave nectar
2 teaspoons mirin
1 teaspoon soy sauce
½ teaspoon sesame oil
½ cup (120 ml) olive oil
Place the ginger, garlic, miso, agave nectar, mirin, and soy sauce in a blender or food processor and pulse to combine. With the motor running, add both oils in a slow, steady stream. Continue blending until the mixture is creamy. Use immediately or refrigerate in an airtight container.
Srv: 31 g | Cal: 200 | Fat: 19 g | Sat Fat: 2.5 g | Col: 0 mg | Carb: 5 g | Fib: 0 g | Pro: 1 g
THE SKINNY: MIRIN
A POPULAR JAPANESE RICE WINE, MIRIN HAS A SWEET TASTE AND LOW ALCOHOL CONTENT, LIKE VERY SWEET SAKE. IT’S MOSTLY USED IN COOKING, THOUGH SOMETIMES DRUNK CEREMONIALLY AT THE BEGINNING OF THE NEW YEAR. IN DISHES, IT COMPLEMENTS AND BALANCES THE FLAVOR OF NATURAL SOY SAUCE, AND IS GREAT FOR SAUTÉING, STIR-FRYING, AND SIMMERING. RING IN THE NEW YEAR EVERY DAY AND SWEETEN ANY JAPANESE-STYLE DISH THAT CALLS FOR IT.
Citrus Mint Vinaigrette
Wowsers! This baby’s got a citrusy punch that’s perfect for any salad. A summertime favorite, it gets me excited to pass off my son to the babysitter, and enjoy a salad and some much-needed R&R on my front porch. A mom has to have her vices.
MAKES 1 CUP (240 ML)
1 lemon, zested and juiced
1 lime, zested and juiced
1 orange, zested and juiced
2 tablespoons agave nectar
½ cup (45 g) fresh mint leaves, loosely packed
⅓ cup (6 g) cilantro, loosely packed
½ cup (120 ml) olive oil
Salt, to taste
Place the juice and zests of the lemon, lime, orange, the agave nectar, mint leaves, and cilantro in a blender or food processor and pulse to combine. With the motor running, add the oil in a slow, steady stream. Continue blending until the mixture is creamy. Use immediately or refrigerate in an airtight container.
Srv: 31 g | Cal: 130 | Fat: 11 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 6 g | Fib: 1 g | Pro: 1 g
Raspberry-Walnut Vinaigrette
Whenever I visit a restaurant, raspberry vinaigrette is usually one of the first dressings I look for on the menu. I don’t care if I’m ordering a Caesar or Greek salad. It makes me happy, and I’m not sorry. This dressing is inspired by raspberry vinaigrette, but I went and threw everyone for a loop and threw in some walnuts. If you’re feeling really wild, use pecans instead.
MAKES 1½ CUPS (360 ML)
1 cup (125 g) fresh raspberries
¼ cup (60 ml) white balsamic vinegar
1 tablespoon evaporated cane sugar
1 lemon, zested and juiced
½ cup (120 ml) olive oil
½ cup (55 g) walnuts, finely chopped
Place the raspberries, vinegar, evaporated cane sugar, and lemon juice and zest into a blender or food processor and pulse to combine. With the motor running, add the oil in a slow, steady stream. Continue blending until the mixture is creamy. Stir in the walnuts. Use immediately or refrigerate in an airtight container.
Srv: 32 g | Cal: 110 | Fat: 11 g | Sat Fat: 1.5 g | Col: 0 mg | Carb: 4 g | Fib: 0 g | Pro: 1 g
Julie’s Balsamic Dressing
My friend Julie C. May developed this recipe after an exhausting taste test that went on for months. But it was worth it. It was this fusion that encouraged her to think about starting her own dressing line. She just had to promise me that this recipe was mine, all mine.
MAKES ¾ CUP (180 ML)
½ cup (120 ml) olive oil
¼ cup (60 ml) balsamic vinegar
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon agave nectar
1 teaspoon strawberry jam
1 teaspoon salt, plus pinch, to taste
¼ teaspoon pepper, plus pinch, to taste
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