Here I am, still caught up in the delight of this particular book. The Cooking Light
Annual Cookbook from 2008. Just think, only twenty something years to go. At this
rate, I'll never have to decide what to cook for dinner again, I'll just have to pick one
of the many pages.
I hope you're still with me. Most of the time, when someone hears word of 'fat free'
or 'reduced fat', 'lower sodium' or 'light', they run. Not so with this cookbook. Their
goal is to take wonderful dishes and tweak where no one will notice, yet still reducing
the excess that none of us need.
- 3 Tablespoons of olive oil
- 3 cups of chopped yellow onion (usually about 3 medium-ish onions)
- 3 Tablespoons of minced / diced garlic
- 1 Tablespoon of sugar
- 2 teaspoons of salt
- 2 teaspoons of dried basil
- 1 1/2 teaspoons of dried oregano
- 1 teaspoon of dried thyme
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon of fennel seeds (crushed, if you prefer)
- 2 Tablespoons of balsamic vinegar (not apple cider, not white)
- 2 cups of fat-free, less-sodium chicken broth (no, you can't tell, and it's better for you)
- 3 28-ounce cans of crushed tomatoes (you may use salt free tomatoes if you wish to reduce sodium. Nutritional values on step 11 are based on using salt-free tomatoes, then adding 2 teaspoons of salt to the sauce as it cooks)