Neo Soul: Taking Soul Food to a Whole 'Nutha Level
Lindsey Williams
Language: English
Pages: 208
ISBN: 1583332715
Format: PDF / Kindle (mobi) / ePub
From the grandson of Harlem's queen of soul food, Sylvia Woods, comes a revolution in cooking down-home foods that taste as good as you remember but with less fat, salt, and calories. Lindsey Williams knows soul food. He grew up in the kitchen of his grandmother's restaurant, Sylvia's, where he mastered the art of soul-food cooking. But a lifetime of biscuits, coleslaw, corn bread, and fried chicken took its toll. When the scale tipped 400 pounds, Lindsey knew it was time to make some changes. The result is Neo Soul, a new kind of cooking that brings all the flavors to the plate but slashes the fat and calories.
Now, this paperback edition contains even more delicious soul-food recipes, alongside favorites like Grandma's Roasted Turkey, Lenzo's Trout Stuffed with Collard Greens, Okra Gumbo, Neo Sweet Potato Pie, and Blueberry Buckle. With food this tasty, no one will miss the fat.
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considered a powerful healing herb? Here I use it along with other spices to add a real kick to chicken salad. Serves 6 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon celery seeds or fennel seeds 1 teaspoon dry mustard powder or ground mustard seeds 1 teaspoon fresh black pepper 1 teaspoon kosher salt ½ teaspoon ground cumin 4 tablespoons olive oil 4 whole skinless chicken breasts 3 heads romaine lettuce, chopped 2 pints (4 cups) cherry tomatoes,
sheet from the oven and let cool for about 10 minutes. 5. With a spoon, remove the flesh from the skin and place in a serving bowl. Reheat the remaining butter mixture and pour it over the squash. Mix well. Sprinkle with nutmeg and serve immediately. VARIATION: You can also peel the entire squash and then cut it into cubes before baking. Place the cubes in a bowl and coat with the butter mixture. Place on a baking sheet and cook at 350 degrees until soft. Serve as a side dish similar to
Preheat the oven to 425 degrees. Spray an 8x8-inch square baking dish or similar dish with nonstick cooking spray. 2. In a large bowl, combine the eggs, milk, and salt and 3 tablespoons of the melted butter. Slowly add first the baking powder, then the cornmeal, to make a batter that resembles cake batter. (You might not need all of the cornmeal.) Beat the batter well. Add the baking soda water to the batter. Continue mixing. 3. Pour the batter into the prepared baking dish and bake for 20 to
deprived when others are eating theirs. Personally, I prefer having fruit for dessert, mixed with yogurt and a little bit of sugar. I particularly like strawberries—they seem like a dessert fruit. But I rarely eat flour or sugar, simply because I don’t want to get used to knowing I can have those ingredients. When you’re addicted to flour and sugar, as I was, then it’s generally not a good idea to experiment, even with healthy recipes. And for those of you who are trying to reduce your weight
CALORIES • 8G PROTEIN • 13G FAT • 268MG SODIUM • 56G CARBOHYDRATES Pineapple Upside-Down Cake Every Southern family has a recipe for pineapple upside-down cake. Like so many other dessert favorites, this is rich and filled with calories, so just have one small piece. I no longer eat pineapple upside-down cake, but I remember as a kid licking the bowls, licking my fingers, and asking for seconds. Serves 12 CAKE: Butter for coating pan 3 eggs, separated 1 cup sugar 1 cup canned