Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [73]
MAKES 4 SERVINGS
½ cup (120 ml) grapeseed oil
3 zucchini, cut in half and julienned
2 yellow squash, cut in half and julienned
2 cups (255 g) unbleached all-purpose flour
2 tablespoons garlic powder
½ teaspoon salt, plus a pinch, to taste
¼ teaspoon pepper, plus a pinch, to taste
2 tablespoons light coconut milk
¾ cup (180 ml) sparkling water
Place the oil in a heavy-bottomed skillet over medium-high heat. Monitor the oil heat carefully. If the surface begins to ripple, reduce the heat. Place several layers of paper towels on a baking sheet and set aside.
Place the zucchini and yellow squash in a medium bowl and toss together. Set aside. In another medium bowl, combine the flour, garlic powder, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Whisk the coconut milk and sparkling water into the flour mixture until smooth. Pick up a small amount of the squash mixture with a pair of tongs and dip it in the batter, shaking off any excess. Carefully place into the hot oil. Allow to cook about 2½ minutes on each side or until golden brown. Drain on paper towels. Season with the remaining salt and pepper, to taste. Serve hot.
Srv: 167 g | Cal: 130 | Fat: 10 g | Sat Fat: 0.5 | Col: 0 mg | Carb: 10 g | Fib: 2 g | Pro: 3 g
Coconut-Saffron Rice
Saffron is used in Mediterranean and Middle Eastern kitchens to add an avant-garde flavor to a dish. This one is no different. It’s a perfect partner for the Coconut- and Almond-Crusted Tofu (see recipe on page 203), since one can never have too much coconut in a dish. (Well, if you’re me.) I always make extra rice because it’s good to have on hand for a last-minute meal or lunch the next day.
MAKES 8 SERVINGS
Pinch of saffron
3 tablespoons light coconut milk,
plus ½ cup (120 ml)
2 tablespoons grapeseed oil
8 green cardamom pods
¼-inch (6 mm) cinnamon stick
1½ cups (360 ml) water
½ teaspoon salt
1 cup (215 g) uncooked jasmine rice
In a small pan, quickly toast the pinch of saffron on low heat, about 20 seconds. Remove from the pan and crumble into a small bowl. Warm 3 tablespoons of the coconut milk and pour into a bowl with the saffron. Let sit to infuse.
In a large pot, heat the oil over medium-high heat. Add the cardamom and cinnamon. Stir a few times to infuse the flavor into the oil. Add the water, the remaining ½ cup (120 ml) of the coconut milk, and the salt. Bring to a boil and stir in the rice. Cover and reduce the heat to low. Simmer about 20 minutes. Remove the pan from the heat and stir in the saffron-infused coconut milk. Replace the lid and let sit for 5 minutes. Remove the lid and fluff with a fork.
Srv: 191 g | Cal: 90 | Fat: 3.5 g | Sat Fat: 0 g | Col: 0 mg | Carb: 9 g | Fib: 0 g | Pro: 1 g
THE SKINNY: CARDAMOM PODS
THESE LITTLE GREEN PODS USUALLY CONTAIN ABOUT 12 CARDAMOM SEEDS FOR YOUR COOKING PLEASURE. (TEN PODS YIELD ABOUT 1 TEASPOON OF GROUND CARDAMOM SPICE.) THEIR ABILITY TO RETAIN FLAVOR AND AROMA MAKES THEM A SUPERIOR CHOICE TO PRE-GROUND SPICE IN ITS NATIVE COUNTRY OF INDIA. YOU CAN BUY THEM AT SELECT HEALTH FOOD STORES AND ONLINE AT WWW.CARDAMOMSPICE.COM.
Curried Chickpea Cakes
One of my girlfriends, TV chef personality and cookbook author Candice Kumai, came over to make these with me, and she couldn’t make them fast enough. I was eating them one by one as she set them on the plate. They are that good. The Curried Chickpea Cakes can be eaten as a side dish with some mango salsa, or on a bed of butter lettuce with Citrus Mint Vinaigrette (recipe page 151).
MAKES 1 0 SERVINGS
1 (15-ounce/430 g) can chickpeas, drained and rinsed
⅓ cup (20 g) sliced green onions, both white and
light green parts
⅓ cup (75 ml) light coconut milk
2 teaspoons evaporated cane sugar
⅔ cup (75 g) breadcrumbs, plus ¼ cup (30 g)