Low Fat Recipe
Following are two recipes from International Cuisine. There are many benefits to trying International Cuisine, especially when it comes to developing recipes that are naturally low in fat, but still big on flavor.
If you choose carefully, many International Cuisine recipes do not have to be transformed to be low in fat content, so consider exploring this new territory if you have not done so before. Whichever category you fall into, try the following recipes to help reduce fat and see if this doesn't open new doors to your weekly menus!
Black Bean Tostadas
1-1/2 pound boneless skinless chicken breasts
cut into 1-inch chunks
4 cups plain non-fat yogurt (divided)
3 garlic cloves, minced
1-1/2 tablespoons lemon juice
1 tablespoon ground turmeric
1 tablespoon ground fennel
1 tablespoon plus 1 teaspoon ground coriander (divided)
2 teaspoons ground cardamom
1 large red onion, cut into 1-inch squares
2-1/2 tablespoons fresh peppermint, finely chopped
1/4 teaspoon cayenne pepper
2 medium green bell peppers, cut into 1-inch squares
8 (10-inch) flour tortillas
Place chicken in stainless steel, plastic or glass bowl. To chicken, add 3-cups of the yogurt as well as the garlic, lemon juice, turmeric, fennel, cumin seeds, 1-tablespoon coriander, cardamom and onion and mix well. Cover tightly and refrigerate at least eight hours or overnight.
To remaining 1-cup yogurt, add mint, 1-teaspoon coriander and cayenne pepper and mix well. Cover tightly and refrigerate sauce until needed.
Preheat broiler. Evenly divide chicken, onions and bell peppers onto eight (10-inch) wooden skewers (soak skewers in water ten minutes before using). Place skewers on broiler rack and broil 20 to 22 minutes or until chicken is cooked through.
Meanwhile, divide tortillas in half and wrap each stack of four in foil. Heat in oven while chicken is cooking under broiler. To serve, place one flour tortilla on plate and add the contents of one skewer. Drizzle with the sauce and roll into tube shape. Eat immediately.
Recipe makes 4 servings.
Caribbean Baked Halibut with Chile Peppers
2 large tomatoes, finely chopped
1 white onion, halved and cut into 1/4-inch pieces
2 teaspoons ground coriander
1/2 teaspoon ground allspice
3 California green Chilies, stemmed, seeded and thinly sliced
2 habenero chile peppers, stemmed, seeded and thinly sliced
1-1/2 pounds halibut
1 cup of dry white wine
Salt and black pepper to taste
In a 13-by-9-inch baking pan, combine tomatoes, onion, coriander, allspice, and green chilies, bell pepper and habernero chilies.
Bake on bottom rack of oven at 350-degrees for 30 minutes or until onion and pepper is soft. Remove from oven. Add fish and wine. Increase oven temperature to 400-degrees. Return fish to oven and bake 17 to 20 minutes longer depending on thickness of fillet or until fish is no longer opaque in center. Remove from oven. Season to taste with salt and pepper and serve immediately. Recipe makes four servings.