Full flavor with out all the calories
| January 04, 2013
In Kitchen Basics
Featured Recipe: Beefy Asian Style Lettuce Wraps
Over the last 20 years as a food writer, the month of January has been about low calorie meals. New Year’s Resolutions aside, after the last 6 weeks of mostly eating outside our normal guidelines, January usually needs to be a “slimmer” month. Since I eat what I write about, the mainstream needs become my personal needs too.
But one problem I have always had in adjusting to the lower-fat recipes is my body’s addiction to full fat flavor after all the cakes, creamy drinks, and buttery entrees I consumed over the holidays. I crave full flavor, meaty flavor, something that fills me up and satisfies those cravings.
My answer is Asian inspired flavors. They are bold, mouth-popping flavors that don’t usually carry with them the high levels of fat and calories of cream, butter and sugar. Today’s recipe for Beefy Asian Style Lettuce Wraps is perfect. There’s an amazing texture from the crisp lettuce, plenty of flavor from the spices and sauces and appetite gratifying protein from the lean beef. In short, this is the perfect light dinner for a cold January night.
Sriracha sauce is an awesome new condiment for my house and one I have come to love to add heat with just a splash. Traditional hot pepper sauces such as Tabasco can also be used. As for the rest of the ingredients, they are easily found in the Asian section of the grocery store and will keep for up to 6 months in your refrigerator so adding them to your dinner repertoire will not cost you a bundle either. Besides, it’s not just our waistlines that feel the tightening in January; it’s usually our wallets, too.
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What you're saying..
Kudos and Plaudits to you! I have tried many of your recipes with success but I must say your Scrumptious Crock Pot Beef Stew was OUTSTANDING!!! I've made it many times since it appeared in the paper and each time it's a big hit and I love it even more (great leftover too).
I've learned to do all the prepping/chopping the night before so that all I have to do is the layering/assembling in the morning. I have upgraded a tad and use sirloin steak strips cut up when I can get them on sale......YUMMMMM!
So, thanks again for sharing your recipe. I know I'll be making this for eons to come!
- Loie Angelsten of Holden, MA
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