Recently we cooked a whole sea bass dinner for our husband and he loved it! We did too because it was fast and easy and looked and tasted as if Mr. Famous Chef did for us. Now that’s savvy, here’s what we did!
- Buy 2 whole sea bass – scaled and gutted (but leave on head and tail)
- Place your fish on greaseproof paper for preparation
- Stuff the cavity with:
- Sliced, fresh garlic –about 1 each
- Fresh dill – about a teaspoon
- Sliced scallions – about a teaspoon
- ½ teaspoon of fresh butter (separate the butter into little bits and stuff in behind the herbs)
- A few thin slices of lemon
- Rub your fish with 1-tablespoon olive oil (we like lemon-infused)
- Shake on a bit of powdered garlic, sea salt and pepper (both sides)
- Place in a plastic storage bag to marinate for a few hours in the fridge
When it’s time to cook:
- Place both fish on ½ of a lightly oiled tray/pan
- Set a few slices of lemon on top of your fish, along with a scattering of fresh dill
- Set small, vine-ripe tomatoes (preferably on the vine) on the other half of the pan (sprinkle with sea salt and garlic powder)
- Place fish and tomatoes into pre-heated oven of 450 degrees F and remove in 15-20 minutes (the skin should browned and crunchy)
- Place on white plates with the roasted tomatoes and you are good to go for your restaurant meal at home – just watch the bones!
Eggnog tastes so good, we think it’s the nutmeg that brings it to life. In many ways eggnog means it’s time for Christmas. But goodness gracious eggnog is fattening! Why is it that everything that tastes really, really good is so fattening?? Someone made a mistake when they organized this basic truth.
But we digress…
We scoured the Internet and found our favorite low-fat eggnog recipe on About.com. Try it out and tell us what you think!
This Low Fat Eggnog recipe has half the calories of traditional eggnog, making it a worthy treat for anyone concerned about their diet. There are many eggnog recipes to accommodate special diets, including a Low Carb Eggnog and a Vegan Eggnog.
Prep Time: 45 minutes
Total Time: 45 minutes
Yield: 4 Servings
- 1 large egg
- 1/4 cup fat-free egg substitute
- 1/4 cup sugar
- 2 cups fat-free evaporated milk
- 1 tsp vanilla extract
- 1/4 cup rum or brandy
- 1 tsp ground nutmeg
1. Beat together egg, egg substitute and sugar.
2. Return mixture to stove and cook over low heat.
3. Stir constantly until thickened slightly and very steamy. Do not let eggnog boil.
4. Warm milk until it steams but does not boil.
5. Very gradually beat milk into eggs.
6. Stir in vanilla and chill thoroughly.
7. Stir in brandy or rum.
Pour into four glasses and sprinkle a touch of nutmeg on top of each serving.
Everyone knows soup is a great way to bring warmth to an afternoon or evening meal. And everyone knows a homemade soup trumps one out of a can. But making soups from scratch can feel daunting. Here are 3 soups we love that are super easy to make. The ingredient that catapults them over the threshold of ordinary are the herbs. Check it out!
Potato Soup with Scallions
Boil a small bag of new potatoes in a quart of water with 1 ½ gelatin cubes of beef bullion, we prefer the stock pot variety. Reduce to simmer and cook until potatoes are tender. Add in 1 teaspoon hotel butter, 3 tablespoons cream, 1 dash garlic powder and 1 ½ finely chopped scallion. Simmer for 15 minutes, stir contents, remove from heat, blend and serve. We love to add a bit of freshly ground black pepper on top and a scattering of scallion bits.
Mushroom Soup with Rosemary
Boil two generous packs of roughly chopped white mushrooms in 3 cups water with 1 ½ chicken gelatin bullion cubes. Reduce to simmer and add 1 teaspoon hotel butter, dash of garlic powder, white pepper and onion powder, 3 tablespoons cream and 2 springs rosemary. Simmer for about 15 minutes on very low heat. Carefully extract sprigs of rosemary, stir contents, remove from heat, blend and serve. We like to add a few fresh sprigs of rosemary on top for presentation.
Tomato Soup with Dill
Crush 3 cans of stewed tomato in a pot with 1 cup of water. Simmer on low heat and add 2 tablespoons finely chopped dill, generous dash of garlic powder, sea salt, black pepper, 1 teaspoon hotel butter and 3 tablespoons of cream. Whip with a whisk. When thoroughly heated through/hot remove from heat, blend and serve. We add a sprig of dill to the top for presentation.
All women care about their weight and if they don’t they probably should. Here’s why, it’s healthy. There are lots of substitutes out there that can take the place of fatty condiments. Here's a thought… Everything in moderation. Ever see a friend loading up on the ‘good stuff,’ negating the reason for going ‘light?’ Truth: a bit of the bad will give you that exceptional taste, but since you're taking it in moderation it won’t have an adverse effect on your waistline.
Read on for THE short list of a few items we love that, if consumed in moderation, shouldn't be bad for you (unless you have very high cholesterol, and then be wary of certain foods).
This yummy accompaniment to many foods carries a lot of caloric and fatty punch with only one tablespoon, but that’s all you’ll need to make a turkey burger taste better, add a bit of heft to your grilled vegetable sandwich or spruce up your baked potato wedges. The deal is moderation – so, one tablespoon only.
Yep, everyone loves those butter substitutes: not. Real butter adds a taste that can’t be faked. Just a teaspoon popped into a pan of mushrooms with a bit of beef stock and fresh parsley is absolutely heavenly. Or, whip up a smattering of egg whites with a dash of fresh milk, a sprinkle of garlic powder, a bit of dried dill and a teaspoon of butter – yummy scrambled goodness! We love a smear of butter on rice cakes with a teaspoon of maple syrup. Oh the list goes on!
Yes, you can get the low fat kind, but the full fat type is just fine, if used in moderation. And what a great friend you’ll find in the creamy dairy food. We use sour cream for all kinds of things! Salad dressings, just add a dash of olive oil, lemon juice, Greek yogurt, garlic and sea salt – a fresher version of ranch. Or, a dollop on an egg white omelet brimming with ripe vegetables is sublime. And sour cream makes all the difference when mixed into homemade carrot soup.
Everyone knows how yummy olive oil is. Well, if they don’t they should. And it’s good for you – but yes, in moderation. We don’t waste our olive oil on the bottom of the pan (that’s what those convenient olive oil sprays are for!) We drizzle very green, extra virgin olive oil on ripe halved tomatoes with whole basil leaves, sea salt and ground pepper. We add a teaspoon to any red sauce we are cooking to give it weight and substance. Just a bit makes a difference. And olive oil is especially excellent on oven-grilled vegetables. Try it!
Simple is savvy. And not too fattening is also savvy, no matter how skinny you may be! We’ve become pretty obsessed with Weight Watchers and have used our points system to develop a few salad dressings that we LOVE and that help keep us looking our best. Here are just a few just right for one salad!
Creamy Herb Dressing
1 t finely chopped fresh dill
½ t powdered garlic
½ t crushed sea salt
½ lemon (juice)
2 T sour cream
2 T Greek yogurt
Mix with a whisk
Lettuce: Arugula and watercress
Savvy Sesame Dressing
½ lime (juice)
1 T sesame seed oil
1 t white wine vinegar
1 t tamari sauce
1 dash fish sauce
½ t crushed ginger
½ t powdered garlic
Mix with a whisk
With Oscar fever over in Los Angeles, the usual focus on clear skin and strife for perfection is in the air. Many ask, "What is the secret to looking 'perfect'?"
Is there even a secret? Could it be the next miraculous face cream, detox combo, exercise style or diet? The questions could drive you mad! In fact, so many people are crazed, dazed and confused with all the information out there. For me it’s about keeping it simple—eat well, exercise regularly and if you can't, don’t beat yourself up. Love and be loved...and be creative.
That being said, I’m here to inspire and share some insight on healthy eating—hence, to influence beautiful skin, well-being, and all else that is a consequence of what we eat! The recipes are quick, easy, healthy and tasty.
On to the food! Just to prove that you can eat sweet things that are healthy for you and still satisfy your sweet tooth, here comes the first recipe. Enjoy!
Comfort food comes in all sorts of shapes and sizes. Mashed potatoes, mac and cheese, a homemade blueberry pie. Funny how they all tend to be a bit, shall we say, fattening. This savvy girl adores a good burrito, but it’s true she finds herself avoiding them because of the “weighty” contents: beans, cheese, guacamole and the like.
For this fall she is adding a comforting burrito to the menu that offers all those good feelings and none of the guilt.
If you're planning on firing up the BBQ, but are feeling a little "meh" about serving up burgers and hotdogs again, you can easily up your flavor factor by trying out a couple of our gourmet grilling alternatives. An easy flavor upgrade without compromising on your wallet or prep time, these savvy, sizzling selections will have you and your guests mmmmming and ahhhhhhing for days to come.
(Photo: Marlon Bunday via Flickr)
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24/Savvy is about living the smartest, most creative life possible with whatever we’ve got on hand.
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