Soul Food Recipes And More

Recipe Suggestions????

Question Details: hello all!!! Heres the thing i want to loose weight by of course excersing but also eating healthier, and i need some recipes or recipe sites for healthy food that doesn’t tasts bad, and that still has that some what of soul food taste without tasting so plain, any ideas???

you could buy this book
Low-Fat Soul-Food Cookbook: by Ruby Banks-Payne.
or this one
Low-Fat Soul by Jonell Nash

Eggs Sardou ~ Lite

This dish was created in 1908 at Antoine’s Restaurant in New Orleans and named after French playwright Victorien Sardou. He is well know for his melodramas and most particulary his play, Tosca, which starred Sarah Bernhardt. The original recipe calls for ham and truffles in addition to the ingredients here. This is a simplified and lightened version served with a mock ‘hollandaise’ sauce.
INGREDIENTS:
2 lbs. spinach, cleaned & touch stems removed
1 cup water
1 Tablespoon butter
2 scallions (green/spring onions), minced
8 cooked artichoke bottoms, warm (canned are fine)
8 poached eggs, kept warm
freshly ground black pepper, cayenne pepper, salt, Tabasco sauce
For the mock “Hollandaise” Sauce
1 cup ricotta cheese
2 egg yolks
2 tablespoons unsalted butter
juice of 1 lemon
1/2 teaspoon salt
cayenne pepper, to taste
PREPARATION:
1. Put the spinach and water in a medium-size pan. Cover and steam for about 4 minutes, just till it starts to wilt.

2. Remove and drain in a colander, pressing with the back of a spoon to remove all excess water.

3.
Melt the butter in a large skillet. Add the scallions and sauté for 2 minutes.

4. Stir in the spinach, 1/2 cup of the hollandaise sauce and season with salt, pepper, hot sauce and cayenne to taste.

Hollandaise Sauce:
1. Place the ricotta in a small saucepan over med=low heat, stir in the egg yolks and cook for about 3 minutes until warm.

2. Stir in the butter until completely mixed in.

3. Stir in the lemon juice, salt and cayenne pepper. Use 1/2 cup for the spinach, keep the rest warm until ready to serve the eggs.
To serve:
Divide the spinach among 4 warmed plates. Top with 2 artichoke bottoms. Place the poached eggs in the bottoms and cover with the sauce.