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FOOD
July 14, 2012
Zucchini and manouri fritters Total time: 1 hour Servings: 4 Note: Adapted from a recipe first published in the Guardian newspaper in Britain. 1 cup crème fraîche 2 tablespoons coarsely chopped cilantro 1 1/2 teaspoons ground cardamom, divided 2 teaspoons sunflower oil, plus extra for frying Grated zest of 3 limes and juice of one, divided 3 zucchini (about 1 1/3 pounds) Salt and pepper 2 small shallots, finely chopped 2 cloves garlic, crushed About ½ cup (2.11 ounces)
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FOOD
January 28, 2009
  Total time: 35 minutes Servings: 4 to 8 Note: Adapted from "Spice: Flavors of the Eastern Mediterranean" by Ana Sortun. Haloumi, a hard sheep's milk cheese from Cyprus, is available at Whole Foods Markets and Bay Cities Italian Deli & Bakery in Santa Monica, as well as most cheese shops and Middle Eastern groceries. Ouzo, a Greek, anise-flavored liqueur, is widely available at well-stocked supermarkets and liquor stores. Zest and juice of 1 lemon 1 tablespoon dark brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/4 teaspoon freshly ground black pepper 8 dates, cut in half and pits removed 2 tablespoons olive oil, divided 3/4 pound haloumi, cut into 8 slices (about 1/3 -inch thick)
FOOD
April 27, 2013
Dario's olive oil cake 1½ hours, plus soaking time. Serves 20 to 24 (2 cakes) 1 cup (5 ounces) plump raisins (preferably flame raisins) 3/4 cup Vin Santo 3 whole oranges 3 extra-large eggs 1 3/4 cups granulated sugar, divided 1 cup plus 2 tablespoons extra-virgin olive oil 20 grams Italian leavening (substitute: 10 grams, or about 1 tablespoon, baking soda and 10 grams, or 1 scant tablespoon, baking powder) 3 1/2 cups (14 ounces) pastry flour 2/3 cup toasted pine nuts Fresh rosemary sprigs, for garnish 1. Bring the raisins and the Vin Santo to a simmer in a small saucepan, then immediately remove from the heat.
FOOD
April 6, 2012
Egg salad sandwich with dill Total time: 30 minutes Servings: 4 8 hard-boiled eggs, peeled 2 tablespoons minced green onion 1/4 cup minced celery 1 1/2 tablespoons Dijon mustard 2 teaspoons white vinegar 1/4 cup mayonnaise 1/4 teaspoon salt 2 cups shredded iceberg lettuce 2 tablespoons chopped dill 8 slices olive bread Cracked black pepper 1. Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt.
FOOD
March 25, 2010
Beer brittle Total time: 25 minutes Servings: 4 to 6 Note: Adapted from Bistro LQ. 1/2 cup of good dark beer, preferably Old Rasputin Russian Imperial Stout or Boont Amber Ale 1 cup sugar 1 tablespoon light corn syrup Pinch salt 1/2 teaspoon vanilla 1 cup toasted nuts, such as slivered almonds or pistachios 1. Line a rimmed cookie sheet with aluminum foil and grease lightly with cooking spray. 2. In a large, heavy-bottom saucepan, combine the beer, sugar and corn syrup.
FOOD
September 23, 2010
  Parmesan gelato Total time: 30 minutes plus cooling time and 1 ½ hours freezing time Servings: 8 (Makes about 1 quart gelato) Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, please share it with us: Click here to upload pictures of the finished dish. 4 1/4 cups milk 1/4 cup plus 3 tablespoons (3 1/2 ounces) heavy cream 3/4 cup sugar 1 cup finely grated Parmesan 1 1/2 pounds ice 1 pound rock salt 1. Prepare the milk base: In a medium saucepan, combine the milk and heavy cream.
FOOD
July 22, 2009
  Total time: 20 minutes Servings: 1 Note: Adapted from "Hungry Girl: 200 Under 200: 200 Recipes Under 200 Calories" by Lisa Lillien. Lillien writes, "We're kicking unwanted calories and carbs to the curb here by serving up our cheesesteak in lettuce cups instead of on a giant doughy roll. Who's smart? WE ARE!" Hungry Girl Tip: Freezing the beef slightly will make it easier to cut. 3 ounces raw lean beefsteak fillet Nonstick spray 1/3 cup sliced mushrooms 1/4 cup thinly sliced onions 1 slice fat-free American cheese 2 leaves romaine, butter or green leaf lettuce 1. Slice the fillet crosswise into thin strips about one-eighth inch thick.
NEWS
January 10, 2012 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
Going to Chick-fil-A might be easier for health-conscious parents. The fast food chain just introduced its new kids' meal, which includes -- wait for it -- grilled chicken nuggets. That's right, they're not fried. According to a company news release, a four-piece serving of the nuggets comes in at 80 calories and 1 gram of fat, and the six-piece has 110 calories and 1.5 grams of fat. They're serving that chicken with a fruit cup, but diners have the option of substituting applesauce, which has 60 calories and no fat. Add some 1% milk to that, and you have a meal (with six nuggets and applesauce)
FOOD
July 21, 2012
  Total time: 40 minutes, plus cooling and chilling times Servings: 4 Note: This spread is concentrated and spicy, and is served in smaller amounts than others. Serve it with fresh pita bread or other Middle Eastern flatbread. You can find Aleppo pepper at Middle Eastern markets. 1 red bell pepper 1 cup walnuts (about 3½ ounces), plus a few walnut halves for garnish 1/4 cup dry bread crumbs 1 red Fresno or red jalapeño (optional)
NEWS
July 11, 2011 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
Hey, boys and girls, it's free Slurpee day at 7-Eleven stores! To celebrate the company's sort-of birthday (check the date - it's 7/11. Get it?) the company is giving away 7.11-ounce Slurpees at participating stores. But because this is a blog about health we couldn't let this auspicious occasion pass without letting you know what you'll be sucking down if you give in to the Slurpee. Most 8-ounce Slurpees weigh at in about 70 calories, which isn't too bad in the grand scheme of things, provided you don't pair it with a couple of Twinkies, a bag of Doritos and some Skittles.
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