i use mama sita'a soy sause it i s wheat free,
but must of the wsoy suce i have seen have wheat
--




- In Allergyfree_Eating@yahoogroups.com, Jean Metivier
<jeaniem_2000@...> wrote:
>
> 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
> >
> >
> >
> >
> >
> === message truncated ===
>
>
>
>
>
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