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Crab cakes
Jennifer IserlohCrab cakes are scrumptious made with sweet fresh crab meat, fresh herbs, mayo and tart bright lemon. Keeping homemade crab cakes from falling apart isn't as hard as you think.

But the bane of crab cakes is scooping them out of a skillet only to have them break into soft, unmanageable lumps. Sure, they still taste good, but keeping them in neat, beautiful looking cakes is a cinch when you follow these easy steps.

Using a mixture of egg white and ground flax works as a double binder, since flax (when added to water) works as a glue just like the egg white. Don't handle them too much after you bread them. Have a plate ready to place them directly on after you press them into the bread crumb coating. Transfer them to the fridge -- chilling first makes them solid and easier to lift into the skillet. When you're ready to cook them, only turn them once in the pan to avoid cracks around the edges. Use the stove top and then oven, only turning the cakes one time in the pan: the less you handle them the better.

Get the Skinny Chef's Crab Cakes recipe.

Nutritional Stats Per Serving (1 crab cake): 238 calories, 16 g protein, 18 g carbohydrates, 11 g fat (1 g saturated), 75 mg cholesterol, 2 g fiber, 727 mg sodium.

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]]>feature-skinny-chefhealthyjennifer-iserlohJennifer Iserloh2011-03-31T17:50:00ZFrench Toast with Caramelized Banana and Rumhttp://www.kitchendaily.com/healthy/french-toast-with-caramelized-banana-and-rum/http://www.kitchendaily.com/healthy/french-toast-with-caramelized-banana-and-rum/http://www.kitchendaily.com/healthy/french-toast-with-caramelized-banana-and-rum/#comments
French Toast with Caramelized Banana and Rum
Jennifer IserlohThe French call "French toast," "pain purdue," which means "lost bread" since it's dunked in a sea of eggs and milk. And after having a large plate of it at your local brunch you might feel like you've lost your healthy eating habits, with all that maple syrup, butter, eggs and thick slices of white bread.

But updating this Sunday morning treat can mean it can stay in your healthy eating plan. Switching to whole grain bread means more fiber, adding egg whites and using oil instead of butter means cutting back on saturated fat, the bad kind. Using bananas instead of just plain syrup means a boost of potassium and a more filling topping. Using skim milk instead of whole cuts back on calories since whole milk has more fat, and fat is calorie-rich.

The best French toast starts by properly soaking the bread. Avoid a hard dry center by piercing the bread slices all over with the tinges of a fork so they will soak up as much of the egg mixture as possible. Sliding your French toast into the oven instead of cooking it completely on the stovetop has its benefits: The gentle heat of the oven bakes the bread through without overcooking the exterior or drying it out..

Get the Skinny Chef's French Toast with Caramelized Banana and Rum recipe.

Nutritional Stats Per Serving (2 slices French toast with 1/4 cup caramelized bananas): 373 calories, 15 g protein, 48 g carbohydrates, 10 g fat (2 g saturated), 140 mg cholesterol, 5 g fiber, 331 mg sodium.

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]]>feature-skinny-chefhealthyjennifer-iserlohJennifer Iserloh2011-03-31T17:43:00ZFour Rules for Fabulous Healthy Snackshttp://www.kitchendaily.com/healthy/four-rules-for-fabulous-healthy-snacks/http://www.kitchendaily.com/healthy/four-rules-for-fabulous-healthy-snacks/http://www.kitchendaily.com/healthy/four-rules-for-fabulous-healthy-snacks/#comments
Apple and Cheddar Cracker Snack
Jennifer IserlohI think of the four "F's" as a guide: fiber, filling, fast, and fun when I'm coming up with the ultimate healthy snack for the day. Healthy snacks should be:

  • high in fiber
  • more filling compared to a candy bar or a handful of potato chips for the same or less calories
  • fast to make, and
  • the snack should be fun and something tasty that you look forward to eating!

When you keep these rules in mind, you can have a snack that will tide you over until meal time and pay off nutritionally at the same time. With a full and happy tummy, you won't be thinking about that last doughnut lurking in the lunch room.

Fiber
Start with a high-fiber ingredient as a base for your snack -- like 100% whole grain crackers, pita, a whole wheat wrap, or a thin slice of hearty whole grain bread. Fiber not only helps you to feel fuller as it expands in your stomach, but it also slows the absorption of nutrients, meaning you'll stay full longer and keep blood sugar from dipping or spiking. You'll also be getting a good dose of vital minerals that live in the bran -- the brown, hard exterior of whole grain kernels.

Filling
The point of having a snack is to calm hunger and tide you over until mealtime. Let's face it, some days you feel hungrier than others, perhaps you've been frantically running errands or the cold weather has revved up your appetite. Having a larger healthy snack is a great idea as long as you bulk up the portion-size while dialing back on calories. Nutrient rich veggies and fruit hit the mark on both points! Apples, grated carrots, or celery stalks are great with low fat cheese and flavored cream cheese with less than 100 calories per cup. Mango, baby spinach, frozen blueberries and cherries make nutritious and flavorful smoothies.

Fast
Just because you make your snacks in seconds flat doesn't mean it can't be healthy. Have a collection of nut butters, fresh fruits like apples, grapes, carrots, and banana on hand along with your whole grain base. Have your favorite spices in plain sight like chili powder, black peppers, and ground cinnamon. A whole grain wrap with a bit of peanut butter, a pinch of cinnamon and sliced banana is a protein-rich, portable hunger buster.

Fun
When I think of fun snacks, two things come to mind: taste and appearance. Healthy snacks should always taste good, that's part of my philosophy that food should enhance your life. They should look good too, after all part of enjoying food is how it looks, and I don't support the old adage "you shouldn't eat with your eyes" -- you should, by all means; just don't over eat! Making snacks look good, can be as simple as melted cheese, picking the best, ripest food in season, and packing or cutting it up neatly.

Get the Skinny Chef's French Apple and Cheddar Cracker Snack recipe.

Nutritional Stats Per Serving: (4 topped crackers): 169 calories, 5 g protein, 22 g carbohydrates, 6 g fat (3 g saturated), 14 mg cholesterol, 2 g fiber, 229 mg sodium.

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]]>feature-skinny-chefhealthyjennifer-iserlohJennifer Iserloh2011-03-31T16:34:00ZFrench Onion Soup with Guinnesshttp://www.kitchendaily.com/healthy/french-onion-soup-with-guinness/http://www.kitchendaily.com/healthy/french-onion-soup-with-guinness/http://www.kitchendaily.com/healthy/french-onion-soup-with-guinness/#comments
French onion soup with Guinness
Jennifer IserlohThis year for St. Patrick's Day, I'm making French onion soup with an Irish twist - it's made with Guinness beer and aged Irish cheddar.

It turns out that the beer's "Guinness is Good for You" slogan from the 1920s might actually have some truth to it, according to the 1993 article from the BBC, "Guinness Could Really Be Good for You." Plus, the beer's naturally deep chocolate color is the perfect match for rich, darkly caramelized onions and beef broth that makes the deep brown base for my soup.

Get the Skinny Chef's French Onion Soup with Guinness recipe.

Nutritional Stats (2 cups soup topped with bread slice and cheese): 382 calories, 17 g protein, 44 g carbohydrates, 13 g fat (6 g saturated), 31 mg cholesterol, 4 g fiber, 517 mg sodium.

Related Video

Watch this video to see how to caramelize onions.


]]>feature-skinny-chefhealthyjennifer-iserlohst-patrick-s-dayJennifer Iserloh2011-03-09T13:07:00ZHealthy Balsamic Chicken: Sour Grapes for Better Healthhttp://www.kitchendaily.com/2011/02/28/healthy-balsamic-chicken-sour-grapes-for-better-health/http://www.kitchendaily.com/2011/02/28/healthy-balsamic-chicken-sour-grapes-for-better-health/http://www.kitchendaily.com/2011/02/28/healthy-balsamic-chicken-sour-grapes-for-better-health/#comments
healthy chicken with balsamic vinegar
Jennifer IserlohIn this Skinny Chef column, Jennifer Iserloh shares her recipe for healthy chicken with balsamic vinegar and explains why vinegar is great healthy cooking staple.

I've often wondered what the Italian word "balsamico" means. Apparently, it comes from the same root as the English word "balm," a substance that has curative or soothing properties.

While Medieval folk doctors prized vinegar as a powerful home remedy and cure and quite a few holistic websites still tout these claims, there isn't a lot of hard-core medical research or data out there to support health claims about vinegar. But there has been one very small-scale study by a diabetes doctor, in which she gave her patients "2 tablespoons of vinegar before a meal - perhaps, as part of a vinaigrette salad dressing. It dramatically reduced the spike in insulin and glucose that come after a meal."
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]]>chickeneasyfeature-skinny-chefhealthyjennifer-iserlohJennifer Iserloh2011-02-28T17:26:00ZHealthy Chicken and Biscuitshttp://www.kitchendaily.com/healthy/healthy-chicken-and-biscuits/http://www.kitchendaily.com/healthy/healthy-chicken-and-biscuits/http://www.kitchendaily.com/healthy/healthy-chicken-and-biscuits/#comments
healthy chicken with biscuits
Jennifer IserlohWhen my Granny made chicken and biscuits she called it "Chicken a la King," a misnomer (Chicken a la King -- a ragout made with mushrooms, sherry and heavy cream served over puffed pastry -- was all the rage in the 1950s). In homage to my Granny's rich dish, I've created a healthier version of chicken and biscuits -- a dish with old time taste with modern nutrition. It's higher in fiber because the topping is made with whole wheat flour instead of white flour, and the dish is packed with vegetables. The substitution of skim milk for whole milk or cream cuts back on the fat content (traditional chicken and biscuits can pack up to 40 grams of fat per serving). I use low-fat cream cheese to give the dish a creamy texture without adding extra fat and calories. I also use margarine in place of butter to dial back saturated fat that can harm our hearts. Just be sure to look for "trans-fat" free margarine that doesn't contain hydrogenated oils.]]>chickenfeature-skinny-chefhealthyjennifer-iserlohJennifer Iserloh2011-02-25T17:06:00ZHealthy Banana Breadhttp://www.kitchendaily.com/healthy/healthy-banana-bread/http://www.kitchendaily.com/healthy/healthy-banana-bread/http://www.kitchendaily.com/healthy/healthy-banana-bread/#comments
banana bread
Jennifer IserlohThe Skinny Chef shares her Healthy Banana Bread recipe.

I don't eat cereal that often for breakfast. I'm more of a smoothie or egg gal. But you wouldn't know it if you saw the collection of cereal boxes on top of my fridge -- my husband can't resist those "two for one" bulk cereal boxes at the discount food warehouse where we shop monthly. But seriously, how much cereal can one man eat? So I always fret over that one cup of cereal in the bottom of the bag, sitting there on the fridge getting stale. My solution: Work the cereal into baked goods.

Baking with cereal is not only a great way to use up odds and ends, but if you buy high-fiber cereal you can add a nutrition boost to your favorite recipes like banana bread.

And if baking isn't on your docket and that cereal has been open for a while, just pop it in the freezer until you're ready to use it, then grind in a food processor (it will defrost as it's ground).

Get the Skinny Chef's Healthy Banana Bread recipe.
Nutritional Stats Per Serving (1 slice): 150 calories, 3 g protein, 28 g carbohydrates, 4 g fat (2 g saturated), 10 mg cholesterol, 4 g fiber, 108 mg sodium.

More on Baking and Bananas

See more of our banana bread recipes.
Find more recipes for healthy baked goods.
Read Kiss Bananas Good-Bye? about bananas in peril.

Related Cooking Video

Watch this Food Network video in which the Neelys make banana bread.

]]>bakingfeature-skinny-chefhealthyJennifer Iserloh2011-02-18T17:10:00ZHealthy Pancakes with Cinnamon and Chocolatehttp://www.kitchendaily.com/2011/02/11/healthy-pancakes-with-cinnamon-and-chocolate/http://www.kitchendaily.com/2011/02/11/healthy-pancakes-with-cinnamon-and-chocolate/http://www.kitchendaily.com/2011/02/11/healthy-pancakes-with-cinnamon-and-chocolate/#comments
chocolate pancakes
Jennifer IserlohMy pancakes with cinnamon and chocolate look and taste totally decadent, but in fact they're a lot healthier than store-bought pancake mixes. To cut back on fat and calories, I've used sweet potatoes in place of some of the oil and eggs in the batter (adding applesauce to baked goods is so last year -- why not opt for an add-in that will achieve the same purpose and really boost nutrition?)
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]]>breakfastfeature-skinny-chefhealthyjennifer-iserlohJennifer Iserloh2011-02-11T11:17:00ZStrength Building Mealshttp://www.kitchendaily.com/2011/01/31/strength-building-meals-iron-rich-foods-skinny-chef/http://www.kitchendaily.com/2011/01/31/strength-building-meals-iron-rich-foods-skinny-chef/http://www.kitchendaily.com/2011/01/31/strength-building-meals-iron-rich-foods-skinny-chef/#comments
cocoa flank steak
Jennifer IserlohAbout once a week I crave a big, juicy bistro-style hamburger -- most people do. Of course, it's the taste of a rich, meaty burger that I'm after, but it's also nutritionally smart. A small amount of red meat and other iron-rich foods are an important part of your diet, especially when you're feeling stressed or run down, or when life gets really busy.

Iron deficiency, called anemia, occurs when your body doesn't have enough iron. Iron is important because it helps you spread oxygen throughout the body, and is especially important for your blood to transport oxygen to your muscles.

So how do you know if you're not getting enough? It's always a good idea to check with your doctor, but symptoms include feeling weak or tired, shortness of breath, having trouble concentrating, and feeling cranky. Your iron needs depend on your gender and change as you age.

Americans are big meat eaters, but oftentimes they aren't getting 100 percent of their daily needs because they don't get enough variety in their diet, and don't include other iron-rich foods like spinach, quinoa, lentils, and beans.

Nutritional Stats Per Serving (4 ounces flank steak, 11/2 cup bean salad): 353 calories, 43 g protein, 55 g carbohydrates, 13 g fat (4 g saturated), 52 mg cholesterol, 23 g fiber, 573 mg sodium.

Get the Skinny Chef's Cocoa Crusted Flank Steak with Lime Black Beans recipe.

More on Cooking with Steak


]]>beeffeature-skinny-chefhealthyjennifer-iserlohsteakJennifer Iserloh2011-01-31T14:51:00ZHealthy Soup Recipes and Tipshttp://www.kitchendaily.com/2011/01/20/healthy-soup-recipes-tips-skinny-chef/http://www.kitchendaily.com/2011/01/20/healthy-soup-recipes-tips-skinny-chef/http://www.kitchendaily.com/2011/01/20/healthy-soup-recipes-tips-skinny-chef/#comments
pasta e fagioli
Jennifer IserlohSince we're well into the cold-weather season, I'm stocking up my pantry with tasty and healthy ingredients to make all my favorite winter soups. It's one of the healthiest and most delicious ways to warm yourself up.

Canned soups and chain restaurant soups may be calorie friendly, but typically the sodium is off the charts, with one cup containing as much as 50 percent of the sodium you should have in an entire day. And besides, once you stock up on the items I've listed below, you can put together simple soups with endless flavor combinations that will taste leagues better than anything you'll find on supermarket shelves. So be creative -- your winter warm-up awaits.

The Basics
Low sodium beef and chicken broth
An assortment of canned beans, such as black, navy, and kidney
Canned diced and whole peeled tomatoes
An assortment of dried whole grains, such as pearl barley, short grain brown rice, and quinoa
Assorted pastas, small shapes such as elbows, stars, and orzo

Gourmet Touches
Balsamic Vinegar
Dried Mushrooms
Toasted Sesame Oil
Dry Sherry
Whole Nutmeg
Jarred Chestnuts

Rustic Additions
Dried tortellini or ravioli
White or red wine
Beer
Cornmeal

Get The Skinny Chef's Pasta e Fagioli recipe.

Nutritional Stats Per Serving (2 cups): 291 calories, 10 g protein, 30 g carbohydrates, 9 g fat (5 g saturated), 17 mg cholesterol, 4 g fiber, 556 mg sodium.

More on Soups


]]>feature-skinny-chefhealthyjennifer-iserlohsoupJennifer Iserloh2011-01-20T10:00:00ZHealthy Mushroom Risottohttp://www.kitchendaily.com/2011/01/12/healthy-mushroom-risotto-skinny-chef/http://www.kitchendaily.com/2011/01/12/healthy-mushroom-risotto-skinny-chef/http://www.kitchendaily.com/2011/01/12/healthy-mushroom-risotto-skinny-chef/#comments
mushroom risotto
Jennifer IserlohMaking risotto is one of my favorite fall and winter activities. (One added benefit: Because the rice is on the stove top for 45 minutes, it actually warms up the kitchen!) I learned to make risotto in Switzerland of all places. Lugano, the area where I was living at the time, is home to many Italian immigrants.

The friend who taught me her technique was originally from Puglia, and she was insistent about the texture of the rice -- not too hard and not mushy -- and she only used Parmigiano-Reggiano. To ensure that the texture of your risotto is just right, taste it along the way. The rice should be soft on the outside, but be slightly firm as you bite through. It should stick to your teeth when you come to the center of the kernel.

Making risotto healthier is easy. During the cold months it's something I like to have on a regular basis, so I start with low-sodium broth to cut back on the salt. I use beef broth here since it matches the meaty taste of the mushrooms.

Traditional risottos usually start with several tablespoons of butter to cook the onions and garlic, but one tablespoon of olive oil will get the job done with a lot less saturated fat. And instead of finishing it with a huge scoop of mascarpone -- a "triple cream" cream cheese -- I increased the amount of Parmesan, which is lower in saturated fat. To give the sauce its signature richness, I only need to add one tablespoon of butter.

Nutritional Stats Per Serving (1 1/2 cup risotto): 378 calories, 13 g protein, 47 g carbohydrates, 10 g fat (4 g saturated), 16 mg cholesterol, 1 g fiber, 380 mg sodium.

Get the Skinny Chef's Mushroom Lover's Risotto recipe.

More on Cooking with Rice


]]>feature-skinny-chefhealthyjennifer-iserlohriceJennifer Iserloh2011-01-12T11:58:00ZA Healthy and Easy Lasagna Chock-Full of Superfoodshttp://www.kitchendaily.com/2010/12/31/easy-healthy-lasagna-recipe-superfood/http://www.kitchendaily.com/2010/12/31/easy-healthy-lasagna-recipe-superfood/http://www.kitchendaily.com/2010/12/31/easy-healthy-lasagna-recipe-superfood/#comments
pumpkin lasagna
Jennifer IserlohI'm sure you've heard the term "superfood" before -- newsmakers are always looking for a way to add pizazz to everyday things by using words like "super." That being said, foods like spinach, broccoli, and pumpkin really are supercharged with certain nutrients, justly earning them the title.

I'm all for getting more nutrition in your meals, but being a chef, I've gotta have something tasty too! So I'll prove it's possible to get both with this super easy, no-boil pumpkin lasagna. Turning superfoods into something drool-worthy isn't hard. Just start with a recipe you love -- take lasagna, for example -- and work your superfood right in.

Pumpkin is a cold weather favorite, but it also happens to be one of the healthiest foods out there. It's bursting with vitamin A, a vitamin that can boost immunity and keep colds at bay. It also contains high levels of other important nutrients and minerals like vitamin C, potassium, and fiber.

Get The Skinny Chef's Easy Pumpkin Lasagna recipe.

Nutritional Stats Per Serving (1 large piece): 370 calories, 19 g protein, 43 g carbohydrates, 13 g fat (6 g saturated), 0 mg cholesterol, 1 g fiber, 711 mg sodium.

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]]>feature-skinny-chefjennifer-iserlohmain coursepastaJennifer Iserloh2010-12-31T06:07:00ZNew Year's Pork and Sauerkrauthttp://www.kitchendaily.com/2010/12/27/healthy-new-years-pork-and-sauerkraut/http://www.kitchendaily.com/2010/12/27/healthy-new-years-pork-and-sauerkraut/http://www.kitchendaily.com/2010/12/27/healthy-new-years-pork-and-sauerkraut/#comments
pork sauerkraut
Jennifer IserlohAre you ready with your New Year's resolution? I sure am. Like many people, eating better and losing weight factors into that resolution. Part of eating well has to do with eating in a more balanced way -- getting the right portion of meat, eating more vegetables, drinking more water, and eating more whole grains instead of white stuff. Sounds like a lot of work, but it's just a matter of tweaking some of the dishes you already enjoy.

Many people are surprised when I tell them that I grew up as a meat-and-potatoes girl. Having a big hunk of meat on my plate along with an unhealthy super-sized scoop of butter-drenched potatoes seemed normal.

But I always remember that bloated, overly full feeling after dinner, the button of my jeans digging into my belly button. Now I've made the switch to a more balanced dinner plate and smaller portions: 4 ounces for the meat and 1/2 cup for the carb, and 2 cups of veggies, I have a lot more space along the waistline of my pants.

So for this week's post, I have a healthier version of my granny's pork and sauerkraut, the traditional dish that we had every New Year's Day. Add your favorite whole grain and vegetable side dish and you've got a great meal.

Get The Skinny Chef's Pork and Sauerkraut recipe.

Nutritional Stats Per Serving (4 ounces pork and ½ cup sauerkraut and apples): 292 calories, 26 g protein, 21 g carbohydrates, 6 g fat (1 g saturated), 54 mg cholesterol, 4 g fiber, 577 mg sodium.

More on Cooking for the New Year's Holidays


]]>feature-skinny-chefjennifer-iserlohporkJennifer Iserloh2010-12-27T06:06:00ZTips for Serving Champagnehttp://www.kitchendaily.com/2010/12/22/tips-for-serving-champagne/http://www.kitchendaily.com/2010/12/22/tips-for-serving-champagne/http://www.kitchendaily.com/2010/12/22/tips-for-serving-champagne/#comments
strawberry champagne
Jennifer IserlohI love serving champagne any time of the year like they do in France, but I've made Champagne toasts part of my Christmas and New Year's ritual for over 10 years. Real Champagne comes from the Champagne region in France, but other less expensive options like Prossecco, Cava, or other sparkling wine can be substituted. Here are some easy, helpful tips to deck your holiday with sparkling bubbles and lots of cheer.

Chilling
Nothing tastes better than ice-cold Champagne, so plan ahead to have your bubbly well chilled. If you don't have space in the fridge, place it directly in a tub filled with ice for at least one hour, before guests arrive. But never place it in the freezer. I learned that the hard way one year when a heavy bottle cracked right down the center after I left it in the freezer for just under two hours.

Opening
Don't be the party newbie who sends a Champagne cork slamming into a row of glassware. Do it the professional way. Have a clean dishtowel within reach, and place the champagne on a countertop close to a sink. Remove the cage -- the metal wire basket -- from around the top of the cork and place the dishtowel directly over top. Rock the cork back and forth slowly, pulling slightly until it comes out gently.

Storage
Looking to keep your bubbles in a bottle of champagne that you couldn't finish? To retain its effervescence longer, don't re-cork, simply place the handle end of a slender spoon, such as an espresso spoon, inside the opened bottle. Then store refrigerated. Studies showed that the spoon method works better to keep the bubbles in their place although there was still some 'éventage,' or the loss of gas.

Get The Skinny Chef's Pink Strawberry Champagne recipe.

Nutritional Stats Per Serving (6 ounces): 100 calories, 0 g protein, 6 g carbohydrates, 0 g fat (0 g saturated), 0 mg cholesterol

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]]>champagnefeature-skinny-chefjennifer-iserlohJennifer Iserloh2010-12-22T11:28:00ZThe Best Christmas Cookie Trayshttp://www.kitchendaily.com/2010/12/21/best-christmas-cookie-trays-skinny-chef/http://www.kitchendaily.com/2010/12/21/best-christmas-cookie-trays-skinny-chef/http://www.kitchendaily.com/2010/12/21/best-christmas-cookie-trays-skinny-chef/#comments
chocolate pecans
Jennifer IserlohI was admiring an old pewter tray at my Granny's house over the Thanksgiving holidays. It has a few nicks, but otherwise looked exactly the way it did when I was a kid. Every year, two weeks before Christmas, she and I would start baking Christmas cookies to arrange on that tray.

Each day we'd choose two recipes to bake --Hungarian nut rolls, chocolate toffee grahams, and many others -- and by the time Christmas Day rolled around, Granny would have cookie tins stacked high in the spare room closet.

Christmas morning, after all the torn wrapping paper was gathered, toys cuddled, and batteries installed, we'd get down to the business of cooking dinner with carols blasting. My job was always to line that large pewter tray with paper doilies and arrange a variety of all the cookies we prepared the past two weeks. Over the years, I learned a thing or two that will help you create an impressive tray for your friends and family.

Embrace Variety
Don't skimp when it comes to making different cookies for your tray. Mixing and matching flavors like lemon, chocolate, butter, and nut-filled will make your arrangement not only festive but also bountiful and elegant. It's the holidays -- what better time to spoil your friends and family?

Think Big -- and Little
Be mindful of size when you're arranging your tray -- it's nice to give guests small and large options so they can choose according to how hungry they are after a big meal.

Keep it Fresh
Be sure to arrange your cookies no more than two hours before serving them to avoid unwanted softening of the crisp ones. Cover loosely with a piece of plastic wrap, then a clean dish towel to secure the plastic.

Get The Skinny Chef's Pecan Caramel Crunches recipe.

Nutritional Stats Per Serving (1 Pecan Caramel Crunches): 77 calories, 1 g protein, 4 g carbohydrates, 6 g fat (0 g saturated), 0 mg cholesterol, 1 g fiber, 21 mg sodium.

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]]>dessertfeature-skinny-chefhealthyjennifer-iserlohJennifer Iserloh2010-12-21T08:12:00ZChristmas Morning Briochehttp://www.kitchendaily.com/2010/12/20/healthy-christmas-morning-brioche/http://www.kitchendaily.com/2010/12/20/healthy-christmas-morning-brioche/http://www.kitchendaily.com/2010/12/20/healthy-christmas-morning-brioche/#comments
brioche
Jennifer IserlohDid you ever have an advent calendar when you were a kid? Peeling back a little window for each day leading up to the 25th made December seem like the longest month of the year. Now that I'm older and Christmas takes a lot more planning, it's just the opposite -- the days whiz by. Thanks to the Internet and free delivery, this year I'm ahead of the game with my shopping, so that means I have more time to test recipes and think about the spread for Christmas Eve and Christmas Day.

I do have an old-fashioned flair when it comes to entertaining, but like any modern woman, I have a hefty work schedule and also want to make sure that I can fit into my party dress after enjoying a few holiday treats. That's one of the reasons I like to make things "mini." It helps with portion control, calories, and heck -- they are just so darn cute. This healthier version of a classic brioche is made with whole-wheat flour and skim milk, but the texture and taste is still rich.

Most of us won't have time to make an elaborate breakfast Christmas morning and these can be made the night before in a standing mixer or whipped up a week in advance. I freeze the raw dough balls so that they can go from freezer to oven for a Christmas morning that will make the house smell like heaven. Santa will be sad that he didn't stay the night.

Get The Skinny Chef's Christmas Morning Brioche recipe.

Nutritional Stats Per Serving (1 mini brioche): 73 calories, 1 g protein, 10 g carbohydrates, 2 g fat (1 g saturated), 22 mg cholesterol, 0 g fiber, 31 mg sodium.

More on Holiday Baking


]]>breadfeature-skinny-chefjennifer-iserlohJennifer Iserloh2010-12-20T12:00:00ZThe Creamiest Soupshttp://www.kitchendaily.com/2010/12/17/healthy-cauliflower-soup-recipe/http://www.kitchendaily.com/2010/12/17/healthy-cauliflower-soup-recipe/http://www.kitchendaily.com/2010/12/17/healthy-cauliflower-soup-recipe/#comments
cauliflower soup
Jennifer IserlohGrowing up, most of my summers, weekends, and holiday vacations were spent working in my dad's deli. My days started before the birds would tweet at dawn. I chose the 5 a.m. shift because it was the busiest, so my eight hours would whiz by, and also because it allowed me to work with my favorite employee, Bootsy.

With Bootsy's tutelage (she was also an expert at sassy wisecracks and cackling laughter), I became a wiz at wrapping hoagies (or subs, as most people call them). My wrapping skills later earned me the nickname "Houdini" from my husband's lunch crowd, who thought the sandwiches looked like they wore straight jackets. I wager that I'm still the tightest wrapper on the East Coast.

But we made a lot more than just your standard sub. We had a large kitchen staff who prepared all sorts of delectable, hand-made comfort foods including a juicy meatball sandwich robed in provolone served on fresh rolls, crisp deep-fried cod on Fridays, and the richest, creamiest broccoli soup that side of the Mahongahela River.

The texture of that soup is still in my mind, but when I think back to the ingredients -- several pounds of cheese, heavy cream, and lots of butter -- I think twice about having it for dinner. So instead, I created this super creamy cauliflower soup that doesn't contain any cream at all. I picked cauliflower because it's denser than broccoli, and makes a creamy base all on its own once cooked and puréed.

I used a "citrus" cauliflower, an heirloom variety, although you can use your standard white cauliflower - they both taste the same. Using a few slices of smoky bacon and some crisp prosciutto on top makes the soup seem sinful, but trimming the fat first saves on a lot of calories.

Get The Skinny Chef's Creamy Cauliflower Soup with Proscuitto Chips recipe.

Nutritional Stats Per Serving (1 1/2 cup): 144 calories, 9 g protein, 11 g carbohydrates, 7 g fat (2 g saturated), 14 mg cholesterol, 1g fiber, 486 mg sodium

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]]>feature-skinny-chefhealthyjennifer-iserlohJennifer Iserloh2010-12-17T13:03:00ZMaple Leaf Cookies with Mini Chocolate Chipshttp://www.kitchendaily.com/2010/12/13/maple-leaf-cookies-with-mini-chocolate-chips/http://www.kitchendaily.com/2010/12/13/maple-leaf-cookies-with-mini-chocolate-chips/http://www.kitchendaily.com/2010/12/13/maple-leaf-cookies-with-mini-chocolate-chips/#comments
maple leaf cookies
Jennifer IserlohThe cool air today reminded me of the first time I went to see a football game at the University of Pittsburgh. I went with my husband on a date (only he was my boyfriend at the time) and I packed a handful of maple cookies for us to snack on while we watched the game. Truthfully, I wasn't that interested in the game or the cookies, but I do remember the look on his face when I produced the surprise treat at half time.

I still love the syrupy, warm flavor that maple gives to baked goods, but most of the baked items that you find on the market contain things that I don't love, like trans fats. The fast-food industry relies on frying oils that contain trans fat to prolong the oil's shelf life -- it's a cheap fat source to churn out their fried food. Although trans fats are no longer permitted in restaurants and food chains in New York City, they are still used in other parts of the country and continue to be a staple in baked goods because they prolong shelf life.

Why are trans fats are so bad? Because they accelerate plaque build-up in your arteries like no other fat, and can eventually cause coronary heart disease. Hence, trans fats should have no place in your diet! When in doubt, look at the ingredient list -- if an item contains any trans fat at all, even in the form of "partially hydrogenated" oil, then it's a definite pass. Watch out for products labeled "trans-fat free," since manufacturers are legally permitted to make the claim if each serving is under .5 grams of trans fat -- still too much, in my opinion. What happens if you have two servings, which could mean just two cookies? You could be getting a lot more than you bargained for, and that "trans-fat free" claim goes out the window. If you really want to know what you're eating, simply make your own baked goods.

Get The Skinny Chef's Maple Leaf Cookies with Mini Chocolate Chips Recipe.

Nutritional Stats Per Serving (1 cookie): 100 calories, 2 g protein, 15 g carbohydrates, 4 g fat (2 g saturated), 7 mg cholesterol, 1 g fiber, 54 mg sodium

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]]>feature-skinny-chefjennifer iserlohJennifer Iserloh2010-12-13T10:11:00ZA Bite of Perfection: Petit Fourshttp://www.kitchendaily.com/2010/12/10/petit-fours-financiers-skinny-chef/http://www.kitchendaily.com/2010/12/10/petit-fours-financiers-skinny-chef/http://www.kitchendaily.com/2010/12/10/petit-fours-financiers-skinny-chef/#comments
pear petit fours
Jennifer IserlohHave you ever had a really fine dining experience and been presented with a plate of adorable miniature cookies or chocolates at the end of the meal? They're called petit fours, and they prove that just a bite of something sweet can be the ideal dessert -- they're decadent without leaving you feeling full.

But you don't have to rely on a restaurant for these tiny treats. They make an excellent choice for holiday entertaining when you want just a small portion of something sweet.

Financiers are often part of a petit fours plate. These moist, buttery cakes contain more nuts than flour. Legend has it that the fiscal name came about because the cake's shape resembles a bar of gold.

They might sound difficult to make, but if you use silicon molds, the cakes release in a snap. Once you realize how easy they are, you'll want to make financiers over and over again.

The molds came in several shapes, so you can mix and match for variety when serving them on a decorative plate or even a cake tier. I've topped mine with diced pear, but you can get even more creative with your own toppings, like mini bittersweet chocolate chips, currants, chopped crystallized ginger, or just one whole hazelnut.

Get The Skinny Chef's Financier recipe.

Nutritional Stats Per Serving (2 financiers): 85 calories, 1 g protein, 9 g carbohydrates, 5 g fat (2g saturated), 10 mg cholesterol, 0 g fiber, 28 mg sodium

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]]>feature-skinny-chefjennifer-iserlohJennifer Iserloh2010-12-10T11:27:00ZCreating Your Own Recipeshttp://www.kitchendaily.com/2010/12/03/creating-your-own-recipes-skinny-chef/http://www.kitchendaily.com/2010/12/03/creating-your-own-recipes-skinny-chef/http://www.kitchendaily.com/2010/12/03/creating-your-own-recipes-skinny-chef/#comments
apple pomegranate crumble
Jennifer IserlohThey key to creating a new recipe, in my opinion, is to build your dish around one star ingredient. For example, to come up with my Apple Pomegranate Crumble, I got inspiration from some beautiful plump pomegranates that I had on hand. Creating recipes can be fun and easy when you stick to some basic guidelines.

Match Made in Heaven
Be sure that the ingredients that you pair with your star ingredient will taste great together. I knew that apples and pomegranates are great together, but when in doubt, try mixing them together and trying a bite.

New Flavors, Old Cooking Method
Just because you're using new flavors doesn't mean you should abandon classic cooking techniques. For this recipe, I kept the traditional crumble topping from an apple cobbler.

Put Your Personal Stamp On It
As you create more and more of your own recipes, you'll want to add your own personal touch. For baked goods, I try to get as much whole grain into them as I can without offsetting the texture or taste. I also like to add a non-traditional spice when it makes sense -- here, I've used cayenne.

Get The Skinny Chef's Apple Pomegranate Crumble recipe.

Nutritional Stats Per Serving (3/4 cup): 191 calories, 3 g protein, 32 g carbohydrates, 6 g fat (3 g saturated), 5 mg cholesterol, 4 g fiber, 37 mg sodium

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]]>feature-skinny-chefhealthyjennifer-iserlohJennifer Iserloh2010-12-03T16:53:00Z