Enjoying a hearty, delicious Easter dinner doesn't have to mean eating things that are bad for you, as Allison Fishman proved on "The Early Show on Saturday Morning."
Fishman, a cooking teacher, food writer, personal coach, and contributor and the TV spokesperson for Cooking Light magazine, agreed to take on our "Chef on a Shoesring" challenge of making a scrumptious, three-course dinner for four on our slim, $40 budget.
And it wasn't just any dinner this week - it was an Easter dinner.
Fishman is the author of "You Can Trust a Skinny Cook," in which she offers tips for staying thin and trim without giving up on the good things in life.
And she held true to those goals in her menu choices on the show (as well as how she prepared them!): Deviled Eggs, Roasted Rack of Lamb with Moroccan Carrots, and Rustic Cherry Pie.
Our "Chefs on a Shoestring" are automatically entered in our "How Low Can You Go?" competition, in which the one with the lowest ingredients cost will be invited back to spend whatever he or she wants on our year-end holiday feast!
And viewers have a say in what out "Shoestringers" serve up, by voting via their mobile phones. Click here to let us know which of the choices we're offering you'd like as our "Chef on a Shoestring" to prepare next week!
As for Allison:
Source: Food Lover's Companion
Deviled Egg: A hard-cooked egg that has been cut in half length-wise and the yolk removed, mashed and mixed with any of various flavorings, such as minced fresh herbs, Worcestershire sauce, mustard, curry powder, and so on. Other finely chopped ingredients including chives, toasted nuts, bell peppers, chutney, and so forth, may be added. Enough mayonnaise or sour cream is blended into the mixture to make it soft and moist. This mixture is spooned back into the egg-white halves, the top garnished with a sprinkle of paprika. Adding cayenne pepper or a hot sauce like Tabasco pepper makes it a deviled egg.
Rack of Lamb A portion of the rib section of a lamb, usually containing eight ribs. A rack of lamb can be cut into chops or served in one piece - either as a rack or formed into a crown roast.
Clafouti: Originally from the Limousin region, this country-French dessert is made by topping a layer of fresh fruit with batter. After baking it's served hot, sometimes with cream. Some styles have a cake like topping while others are more like a pudding. Though cherries are traditional, any fruit such as plums, peaches or pears can be used.
All of these are from Allison's book, "You Can Trust a Skinny Cook"
- PREP Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Makes 4 servings
- Serving size: 3 eggs
The devilishness in these eggs comes from their heat, which is typically from a spoonful of Dijon mustard. If this recipe were a hand of poker, you'd "see" that Dijon and raise it one pickled jalapeño (you know, those spicy pickled peppers that come on top of nachos). Pickled jalapeños are one of my favorite condiments because the flavor-to-calorie ratio is high. Twenty slices of pickled jalapeño are a measly 5 calories. Eat'em and weep.
- 6 large eggs
- 1/4 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- Kosher salt and coarsely ground black pepper
- 12 slices pickled jalapeño, finely chopped
- Chopped fresh chives or paprika, for garnish
1. Place the eggs in a small pot of cold water, covering by at least 1 inch. Bring to a simmer, cover, remove from the heat, and keep the eggs submerged until cooked through, 15 minutes. When done, place the eggs in a bowl of ice water until cool, about 10 minutes. Peel.
2. Halve the eggs lengthwise and remove the yolks. For a clean slice, wipe your knife with a damp towel between each cut. Place the egg yolks in a bowl and the egg whites on a serving plate.
3. Mash the yolks with a fork. Add the mayonnaise, mustard, and lemon juice and mix well. Season to taste with salt and pepper.
4. Use a spoon to divide the filling among the egg halves. Top with pickled jalapeño and garnish with chives or a dusting of paprika.
Calories 135, Carbs 3g, Fiber 0g, Protein 10g, Total Fat 9g, Saturated Fat 2g
FOR ALLISON'S OTHER RECIPES, GO TO PAGE 2.