Thank you so much for the recipe. I just have to make
sure the soy sauce is gluten free.
:)


--- yma823 <yma823@...> wrote:

> Excerpt
> The following is an excerpt from the book The
> Ultimate New York Diet
> by David Kirsch
> Published by McGraw-Hill; October
> 2006;$24.95US/$29.95CAN; 0-07-
> 147582-6
> Copyright ¢¯ 2006 David Kirsch
>
> Sesame Chicken Fingers
> This easy dish goes over well at parties. It¡¯s
> also great as a light
> meal served with broccoli. I particularly enjoy it
> with David¡¯s Low-
> Fat Peanut Sauce (see Index), which is included with
> the phase 2 and
> 3 recipes.
>
> &frac14; teaspoon light soy sauce
> &frac14; teaspoon Dijon mustard
> 1 teaspoon water
> 1 teaspoon turmeric
> 1 4-ounce boneless, skinless chicken breast sliced
> into 4 strips
> 1 tablespoon toasted black and white sesame seeds
>
> In a small bowl, mix the soy sauce, mustard, water,
> and turmeric.
> Marinate the chicken in the mixture up to 1 hour.
> Coat the chicken
> with sesame seeds.
>
> Preheat oven to 350©«F. Place the chicken on a
> nonstick baking pan.
> Bake 12 to15 minutes or until chicken strips are
> cooked through.
>
> Makes 1 serving. Per serving: 195 calories, 26 g
> protein, 2 g
> carbohydrate, 8 g fat, 1 g saturated fat, 2 g fiber,
> 0 g sugar
>
>
>
----------------------------------------------------------------------
> ----------
>
> Cauliflower Hash
> You can mix this recipe with cubed grilled chicken
> or turkey breast
> to create a complete entr&eacute;e. It also goes
> well over steamed spinach.
>
> Nonfat cooking spray
> &frac14; cup chopped shallots
> 1 cup steamed cauliflower florets
> ¨÷ cup chopped celery
> ¨÷ cup sliced roasted red peppers
> (store-bought, or see Index for
> recipe)
> 1 teaspoon chopped fresh thyme
> Salt
> Pepper
>
> Heat a medium nonstick skillet over medium heat, and
> coat with
> cooking spray. Add the shallots and cook for 1 to 2
> minutes, until
> softened. Add the cauliflower and celery. Cook 3 to
> 5 minutes, until
> the vegetables begin to brown. Add the roasted red
> peppers and thyme.
> Cook for 2 minutes more. Season to taste with salt
> and pepper.
>
> Makes 2 servings. Per serving: 41 calories, 2 g
> protein, 9 g
> carbohydrate, 0 g fat, 0 g saturated fat, 2 g fiber,
> 2 g sugar
>
>
>
----------------------------------------------------------------------
> ----------
>
> Roasted Vegetable Caponata
> This versatile Mediterranean favorite is perfect as
> a side dish or as
> the featured main course for all of you vegetarians
> out there.
>
> 1 medium eggplant
> Nonfat cooking spray
> &frac12; cup chopped Vidalia onion
> &frac12; cup chopped fennel bulb
> &frac14; cup chopped celery
> 1 clove garlic, minced
> ¨÷ cup sliced roasted red peppers
> (store-bought, or see Index for
> recipe)
> 4 canned plum tomatoes, chopped
> &frac12; cup juice from canned tomatoes
> &frac12; cup bottled water
> 1 tablespoon coarsely chopped fresh parsley
> 4 fresh basil leaves
> 2 teaspoons baby capers (optional)
>
> Preheat the oven to 400©«F. Wrap the eggplant in
> foil, and bake for 50
> to 60 minutes, until tender when pricked with a
> fork. Cut the
> eggplant in half, and scoop out 1 cup roasted
> eggplant from the
> center. Set aside.
>
> Heat a medium nonstick skillet over medium heat, and
> coat with
> cooking spray. Add the onion, and cook for 3 to 4
> minutes, until
> onion begins to soften. Add the fennel, celery, and
> garlic, and cook
> for 3 minutes. Add the eggplant, roasted red
> peppers, plum tomatoes,
> juice, water, parsley, and basil. Simmer 15 to 20
> minutes, until the
> liquid is absorbed and the vegetables are soft.
> Remove the basil leaves and add the capers. Remove
> from heat, and
> cool to room temperature. Cover and refrigerate for
> up to 2 weeks.
> Serve at room temperature.
>
> Makes 2 servings. Per serving: 86 calories, 3 g
> protein, 20 g
> carbohydrate, 1 g fat, 0 g saturated fat, 5 g fiber,
> 10 g sugar
>
>
>
----------------------------------------------------------------------
> ----------
>
> Thai Ginger Sirloin Salad
> This salad tastes delicious hot or cold. When
> chilled, the steak is
> not as spicy, so use &frac12; teaspoon red pepper
> flakes. If serving it
> warm, use only &frac14; teaspoon. You can use extra
> mesclun greens if baby
> bok choy is not available.
>
> 6 ounces sirloin steak, trimmed of fat
> 1 teaspoon grated fresh gingerroot
> 1 clove garlic, minced
> &frac14;-&frac12; teaspoon red pepper flakes
> Juice of &frac12; lime
> Nonfat cooking spray
> 1 head baby bok choy cabbage, sliced (about 1 cup)
> 1 cup mesclun greens, washed and dried
> 1 tablespoon grated carrot
> &frac14; cup bean sprouts
> 3 tablespoons Ginger Soy Dressing (see Index)
>
> Cut the sirloin into &frac12;-inch slices, and place
> them in a small bowl.
> Add the ginger, garlic, and pepper flakes. Squeeze
> the lime juice
> over the meat. Toss to coat. Let marinate at room
> temperate for 10 to
> 15 minutes.
>
> Meanwhile, heat a medium nonstick skillet over
> medium-high heat, and
> coat with cooking spray. Add the bok choy, and cook
> for 1 to 2
> minutes, until the leaves are just wilted but the
> cabbage is still
> crunchy. Remove to a serving plate.
>
> Wipe out the skillet, and coat with cooking spray.
> Heat over high
> heat. Place the sirloin slices in the pan, and sear
> for 30 seconds
> per side for rare or 50 seconds per side for well
> done. Set aside.
>
> Line a serving plate with the bok choy, mesclun
> greens, carrot, and
> bean sprouts. Arrange the steak over the salad.
> Serve immediately, or
> refrigerate for up to 6 hours and serve chilled.
> Drizzle with
> dressing just before serving.
>
> Makes 1 serving. Per serving: 363 calories, 33 g
> protein, 18 g
> carbohydrate, 15 g fat, 5 g saturated fat, 3 g
> fiber, 9 g sugar
>
> Copyright ¢¯ 2006 David Kirsch
>
>
>
>
>
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