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GLORIA KAUFER GREENE

Special To The Jewish News

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70

Friday, August 1, 1986

THE DETROIT JEWISH NEWS

ummer is not the time of
year for crash dieting. In
fact : - ,
is neve r21
good time or crash—dieting.
Weight lost in this fashion is
almost always regained as soon
as one "goes off" such a diet.
. Instead, it is much better to re-
medy poor eating habits, and lose
excess weight gradually. -For in-
stance, cutting down on fat and
increasing complex carbo-
hydrates is a major step in the
right direction.
Slim Wok Cookery by Ceil Dyer
(HP Books) is a relatively new
cookbook with a specialized uten-
sil well suited for it. The author is
a prolific cookbook writer whose
credits include the best-selling
Wok Cookery.
In Slim Wok Cookery, Ms. Dyer
shows how to use a wok to prepare
an interesting variety of low-
calorie dishes that are by no
means limited to those with an
Oriental flavor. Actually, many of
the recipes have been inspired by
an international array of cuisines.
For instance, there are
Tabbouleh-Stuffed Mushrooms,
Linguine with Mushroom Sauce,
Chicken with Avgolemono Sauce,
Indian Keema with Peas, and
Cajun Rice, to name just a few.
In addition to main dishes
featuring meat, poultry, eggs, and
fish, the cookbook includes a sur-
prising number of appealing ap-
petizers, salads and vegetable
salad side dishes, and even des-
serts. All the recipes are portion-
controlled so that each serving
contains no more than about 350
calories.
Almost none of the recipes
mixes milk with meat; however,
some do call for trayfe meat or
shellfish. In many such cases, it
would be easy to substitute kosher
meats or fish. .
In addition to the approx-
imately 175 recipes, Slim Wok
Cookery includes sections on
"Cutting Techniques for Stir-
Frying,' "Cleaning and Caring
for Your Wok" (which also tells
how to season the surface of a
wok), and "Cooking Techniques"
such as stir-frying, stir-steaming
in a dry wok, steaming and poach-
ing.
Following are a few recipes re-
printed from Slim Wok Cookery:

CURRIED
CHICKEN BREAST
WITH FRUIT
1 lb. boneless chicken-breast
halves, skinned
1 (8 oz.) can apricot halves in
unsweetened juice
2/3 cup chicken broth or water
1 tbsp. cornstarch
2 tsps. peanut oil or vegetable
oil
1 large onion, chopped
1 small tart apple, peeled,
chopped
1 tbsp. curry powder
1 orange, peeled, sectioned
1 kiwi fruit, peeled, sliced
Salt
Freshly ground black pepper
Using the flat side of a cleaver
I or meat mallet, pound chicken

- -

„

‘I

until flattened; cut into 1/2-inch
strips. In a blender or food proc-
essor fitted with a metal blade,
combine apricots with juice, 1/2
cup broth or water, and
cornstarch; process until smooth.
Place wok over high heat; add oil.
When hot, add chicken strips;
stir-fry until firm and white
through center. Remove from
wok; set aside. Add onion and
apple to wok; stir-fry 30 sections.
Sprinkle with remaining 2 to 3
tablespoons broth or water; stir-
fry, covering wok occasionally to
steam, until crisp-tender. Stir in
curry powder. Four apricot mix-
ture over apple mixture; stir in
cooked chicken.
Cook; stirring until thickened.
Add orange and kiwi fruit; stir
until heated through. Season to
taste with salt and pepper. Makes
4 servings. About 270 calories per
serving.

CHILI OMELET
WITH RICE

4 eggs

2 egg whites
1/2 cup cold cooked rice
1 tsp. pure chili powder
1/2 tsp. salt
1/8 tsp. freshly groud pepper
1/4 cup chopped onion
1/2 green bell pepper, chopped
1 tbsp. butter (or margarine)
In a medium bowl, beat eggs
and egg whites until blended; stir
in rice, chili powder, salt and pep-
per. Place wok over high heat.
When hot, add onion and bell pep-
per; stir-fry 1 minute or until
crisp-tender. Reduce heat to
medium-low; add butter. When
melted, pour in egg mixture; cook
until set on bottom and sides.
Gently lift cooked portion with
spatula so that uncooked portion
can flow to bottom. Cook until top
is firm. Fold over and turn out
onto warm plat&' Makes 2 serv-
ings. About 270 calories per serv-
ing.

ZUCCHINI-BROCCOLI
SALAD
1/2 lb. broccoli
2 tbsps. peanut oil or vegetable
oil
2 zucchini, sliced
3 tbsps. red-wine vinegar
1 tsp. minced fresh tarragon or

1/4 tsp. dried leaf tarra-
gon.
2 tsps. minced fresh dill or 3/4

tsp. dill weed
Salt
Freshly ground black pepper
Crisp lettuce leaves
2 crisp tart red apples, un-
peeled

2 tbsps. fresh lemon juice
About 1 cup cold water
4 cherry tomatoes, halved
Parsley sprigs
Break broccoli into flowerets,
reserving stems. Chop flowerets;
trim and cut stems into thin
strips. Place wok over high heat;
add oil. When hot, add broccoli
stems and zucchini slices; stir-fry
1 minute. Add chopped broccoli;
stir-fry 1 minute or until vegeta-
bles are crisp-tender. Remove wok
from heat. Stir in vinegar, tarra-
gon and dill. Season to taste with
salt and pepper. Transfer to a
bowl; cover and refrigerate until
chilled.
Line 4 salad plates with lettuce.
Quarter apples; cut into thin
slices. Place apple slices and
lemon juice in a small bowl. Add
enough cold water to cover. Drain
chilled salad; arrange on lettuce-
lined plates. Drain apple slices;
arrange over each salad. Garnish
with tomato halves and parsley
sprigs. Makes 4 servings. About
140 calories per serving.

PINEAPPLE PUFFS
1 (8 oz.) can pineapple slices in
unsweetened juice
1 tsp. finely grated lemon peel
4 tsps. light brown sugar
4 tsps. light rum
1 egg white
1/8 tsp. cream of tartar
1/4 cup plus 2 teaspoons
granulated sugar -
Drain pineapple, reserving
juice. Place 4 slices, in a single
layer, in a shallow steamer (heat-
proof) dish. Reserve other slices
for other use. In a small saucepan
over low heat, combine pineapple
juice and lemon peel; simmer 5
minutes. Pour hot. juice around
pineapple slices in steamer dish.
Sprinkle each slice with 1 teas-
poon brown sugar and 1 teaspoon
rum.
In a small bowl, beat egg white
with cream of tartar until frothy;
gradually beat in 1/4 cup
granulated sugar until reaching a
stiff and glossy meringue. Spoon
1/4 of meringue over each pineap-
ple slice; sprinkle with remaining
2 teaspoons granulated sugar.
Place dish on a rack over steam-
ing water in a wok. Cover wok,
and steam 5 to 6 minutes or until
meringues are firm to the touch.
Remove from wok; cool on a
rack. Using a spatula, transfer
each puff'to a dessert dish. Pour
juice around puffs. Makes 4 serv-
ings. About 120 calories per serv-
ing.

Copyright 19,56 Gloria Kau&r Greene