Everyday Recipes

Home › Recipes & Guides › Everyday recipes Low-Fat Stuffing: 4 g of Fat a Serving, Still Moist Inside and Crisp on Top Traditional stuffing starts with a stick of butter and goes on from there. Add pork sausage meat and you are at 20–22 g of fat a serving before anything else reaches the

Home › Recipes & Guides › Everyday recipes Low-Fat Green Bean Casserole: 4 g of Fat a Serving, Topping Still Crunchy The version most of us grew up with is built on two tins: condensed cream of mushroom soup and fried onions. Between them they put 14–16 g of fat on every plate, and almost

Home › Recipes & Guides › Everyday recipes Low-Fat Mushroom Risotto Risotto has a reputation as a rich dish, and the reputation is earned twice: once at the start, when the onion and rice go into a generous knob of butter, and once at the end, during the mantecatura, when cold butter and a fistful

Home › Recipes & Guides › Everyday recipes Low-Fat Chicken and Dumplings Chicken and dumplings carries its fat in two separate places, and most lightened-up versions only find one of them. The broth is usually built on a roux — butter and flour cooked together — and the dumplings are usually biscuit dough, which means

Home › Recipes & Guides › Everyday recipes Low-Fat Pumpkin Soup: 3 g of Fat a Serving, Still Velvety Most pumpkin soup recipes solve the same problem the same way. The squash is sweated in butter, simmered in stock, blended, and then finished with a generous pour of double cream, because without it the soup

Home › Recipes & Guides › Everyday recipes Low-Fat Crustless Quiche: 4 g of Fat a Serving, Still Sets Firm A quiche is two rich things stacked on top of each other. The shell is flour held together with butter; the filling is eggs held together with cream. Between them, a generous slice of the

Home › Recipes & Guides › Everyday recipes Low-Fat Apple Crisp: 3 g of Fat a Serving, Topping Still Crunchy A standard apple crisp topping is oats, flour, sugar and most of a stick of butter. The butter is the whole problem and also the whole point: it is around 100 grams of pure fat

Home › Recipes & Guides › Everyday recipes Low-Fat Beef Stew: 6 g of Fat a Serving, Still Rich and Thick A good beef stew tastes like it was cooked in fat, because usually it was. The classic method browns marbled chuck in oil, then stirs flour into that oil to make a roux, and

Home › Recipes & Guides › Everyday recipes Low-Fat Meatloaf: 6 g of Fat a Serving, Still Moist in the Middle Meatloaf is the dish people quietly give up on when they start watching fat. It is built on fatty mince, and everyone has eaten the low-fat attempt: grey, dense, dry enough to need a

Home › Recipes & Guides › Everyday recipes Low-Fat Chicken Stir-Fry: 5 g of Fat a Serving, Crisp Not Greasy Stir-fry is supposed to be the sensible order. Then it arrives from the takeaway glossy, with a slick of oil pooling at the bottom of the carton, and a single portion can carry thirty grams