The High-Protein Cookbook - Linda West Eckhardt [0]
To Bessie Lee Wood, mother and grandmother, who taught us the value of hard work, a nickel, and the importance of being thin.
Acknowledgments
This book was made possible by a few people who had the vision to see its value. First, thanks to Susan Ginsburg, our agent, who liked it well enough to sell it. Thank to Pam Krauss, our editor, who appreciates a fast and tasty low-carb dinner without “fake food,” and who liked the book well enough to buy it.
Katherine would like to single out her father, who is a good role model for eating a balanced and healthy diet and staying thin. For her endeavors in both food and politics, his unconditional love and support were appreciated. She would also like to thank Gordon Murray, her husband, who is the best recipe tester and confidant a wife could have. Her two-year-old twins, Lily and Noel, provide us all with comic relief. And Prinolla Ramsunder, her au pair, always lends a helping hand and killer hot curry at just the right moment!
Linda would like to thank her husband, Joe. He is a great loving support and is always willing to try whatever she cooks. She would also like to thank all of the Eckhardt clan, who provide interesting family members and enough drama to keep life entertaining.
We’d both like to thank Cynthia LeGrone, food editor of Country Living magazine, for her unwavering support and strength.
Finally, thanks to all of our friends, who are understanding and still our friends, even when we can’t begin to call them back or make plans for months on end because of book deadlines, book tours, corporate spokesperson work, and all of the other distractions of life in the new millennium.
Contents
Introduction
FISH: Your New Best Friend
LAMB: The Prince of Flavor
VEAL: The Delicate Red Meat
BEEF: Our All-Time Favorite
PORK: More Than Just the Other White Meat
CHICKEN: One for Every Pot
EGGS: Deliciously Versatile
THE EXTRAS: Vinaigrettes, Dressings, Dry Rubs, and Marinades
THE SIDES: Salsas, Slaws, Chutneys, Salads, And Vegetable Purées
DESSERTS: No-Guilt Pleasures
Resources for High-Protein Cooks
Introduction
So you’ve been on a high-protein diet. Or know people who rave about the good results they’ve gotten by limiting their carbohydrates. But you’re not sure if you can live on nothing but steaks and nibbles of lettuce.
Well, we had the same concerns. We’re a mother-daughter cookbook writing team who—for a variety of reasons—had gained more weight than we were comfortable with.
Our love of great food and our various age issues made weight gain seem inevitable. Being food scholars, we read everything we could about the new wave of dieting plans. We also read all the criticism that comes from the legitimate food press.
The good news is that by following a high-protein diet, we each lost more than twenty-five pounds. The bad news is that we got really bored with the scant recipes offered in the sources we consulted. Because food boredom is all too often the undoing of what begins as a successful diet regimen, we began to put our professional expertise to work on this very personal problem. We developed a group of recipes that made this diet acceptable to us. We are living proof that you can eat well—really well—lose weight, improve your health, and feel great.
The High-Protein Cookbook is not a diet book. No diet works for everyone, and you should certainly consult with your physician before making any significant change in the way you eat. The High-Protein Cookbook was conceived as a companion to today’s popular high-protein diet books. Whether you follow Eades, the Zone, Sugar Busters, or others in this genre, you’ll find recipes in this cookbook that offer you fast and fresh ideas to keep you on your diet and help you in your quest to lose weight and get healthy. At the same time, you’ll be preparing varied, interesting meals that everyone in the household will enjoy, so there’s no need to serve one meal for yourself and another for family members who don’t feel the need to limit their carbohydrates.
These recipes adhere