Featured Cookbook

ORDER/INFO

1. Coconut Pecan Granola

2. Chipotle Tomato and Corn Bisque

3. Strawberry Crepes with Dark Chocolate Sauce

4. Basic Crepes (no sugar, no flour)

5. Dark Chocolate Sauce

6. Thai-Style Shrimp in Coconut Milk

Book Description

More than a diet book, this foolproof guide to sensible eating has already helped thousands achieve and maintain their desired weight. No flour, no sugar. Thats it. Simple and inexpensive, Dr. Gotts informative plan can help anyone maintain a healthy body and shed unwanted pounds. Complete with recipes and easy-to-follow meal plans for breakfast, appetizers, snacks, entres, and dessert.

... (more)

Dr. Gott's No Flour, No Sugar Diet

Authors: Peter H. Gott and Robin Donovan

Date: January 2007

ISBN: 0446582484

Publisher: Warner Wellness

Hardcover

ORDER/INFO

Smoky chipotle chilies provide complexity to this rich soup. Using evaporated milk in place of cream keeps it low-fat without sacrificing flavor.

Serves 4 to 6

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 medium carrots, chopped

• 2 medium stalks celery, chopped

• 3 cloves garlic, minced

• 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

• 1 teaspoon salt

• 4 cups chicken broth

• 1 (15 ounce) can diced tomatoes, with juice

• 2 to 4 medium chopped canned chipotle chilies en adobo*, seeds removed

• 1 (15 ounce) can corn, drained

• 1 (5 ounce) can evaporated milk

• Juice of 2 limes

• 1 medium avocado, diced

• 1/2 cup chopped fresh cilantro

1. Heat olive oil in heavy large pot over medium heat. Add onion, carrot, celery, garlic, and oregano. Cook, stirring frequently, until vegetables soften, about 10 minutes.

2. Add salt, chicken broth, tomatoes with their juice, and chipotles. Raise heat to medium-high and bring mixture to a boil. Reduce heat and simmer, uncovered, about 30 minutes.

3. Puree soup in a food processor (in batches), or using an immersion blender until smooth.

4. Return soup to pot, stir in corn and evaporated milk, and raise heat again to medium-high. Cook until soup is hot and close to boiling, about 5 minutes. Stir in lime juice.

5. Serve soup topped with chopped cilantro and avocado.

*Canned chipotle chilies in adobo sauce (“Chipotles En Adobo”) are available at Latin American markets and many supermarkets.

More From This Book:

1. Coconut Pecan Granola

2. Chipotle Tomato and Corn Bisque

3. Strawberry Crepes with Dark Chocolate Sauce

4. Basic Crepes (no sugar, no flour)

5. Dark Chocolate Sauce

6. Thai-Style Shrimp in Coconut Milk

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact