Healthy Recipes
Healthy Recipes
Healthy Recipes
Low Fat
Low Fat Recipes
Use whole pieces of lemongrass stalk in long simmering recipes. Or, cut the pliable inner stalk into pieces, then gently pound or finely mince to toss into a recipe near the end of the cooking process.
Beware of the term light. Even though a food may have 33 percent fewer calories, 50 percent less fat, or 50 percent less sodium than the regularly used food, this does not mean that is low calorie, low fat or low sodium.
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Culinary Terms

Ladle - 1. To move portions of a food using a ladle. 2. A utensil with a cup-like bowl and a long hooked or pierced handle used to pour sauces and liquids.

Lait - (French) Milk.

Lamb, Yearling - The meat of a sheep slaughtered when less than 1 year old.

Larding or Larder - To insert strips of fat into pieces of meat, so that the cooked meat stays moist and juicy.

Lasagna - 1. Wide, flat Italian pasta sheets with ruffled or smooth edges. 2. An Italian dish made with boiled lasagna layered with ricotta and mozzarella cheese, meats and/or vegetables and topped with a tomato or meat sauce and baked.

- This aromatic relative of the mint plant is often used to make herb tea.

Lean - The FDA approved food labeling term used to describe meat, poultry, game, fish or shellfish that contains less than 10 grams of fat, less than 4 grams of saturated fat, and 95 mg of cholesterol per serving or per 100 grams.

Leaven - To insert gas into a dough or batter by adding an ingredient, such as yeast, baking powder or baking soda, causing it to expand, or rise, lightening the texture of the baked product.

- A thick, cake-like German cookie made with honey, spices, citron and ground almonds. The dough is often cut into shapes or baked in decorative molds, then topped with a hard confectioner's sugar glaze.

Leek - Has a thick, cylindrical white stalk with a slightly bulbous root end and dark green leaves. The tender, white stalk has a flavor that is sweeter and stronger than a scallion but milder than an onion.

Legumes - Plant species that have seed pods that split along both sides when ripe. Some edible legumes are beans, lentils, peas, etc.

Lemon - A citrus fruit with a bright yellow pitted skin, juicy flesh and a very tart, sour flavor.

Lemon Grass - Light green stalks with a citrus flavor and scent used in Thai and other Asian cuisines for flavoring.

Lentils - A legume with small flat seeds used in soups and stews.

Lettuce - Any of a variety of plants of the genus Lactuca grown worldwide. Lettuce leaves are consumed fresh in salads or used as a garnish. There are three principal types of lettuces: butterhead, crisp head (iceberg) and leaf.

Liaison - A mixture of cream and egg yolks used to thicken and enrich soups and sauces.

Light - FDA term used to define food that has 33 percent fewer calories, 50 percent less fat, or 50 percent less sodium than the regularly used food.

Liguria Olive
- An Italian salt-brine-cured black olive with a strong flavor; sometimes packed with stems.

Lima Beans
- There are two common varieties of lima beans: the Fordhook and the baby (also called sieva). The pale green bodies of both varieties have a slight kidney-shaped curve. The Fordhook is larger and plumper than the baby lima. Limas can be used as a side dish, in soups and in the traditional dish succotash.

Limburger Cheese
- An extremely strong-smelling, semihard, fermented cheese first made in Limburg, Belgium, but now more commonly produced in Germany. Limburger has a yellow to reddish-brown rind, a yellow interior and a paste-like consistency.

Lime - A small ovoid citrus fruit with a thin, pitted, green skin. Limes have juicy, pale green pulp and a very tart flavor.

Linguine - Long, narrow, moderately thick strands of pasta.

Liqueur - A sweet, aromatic alcoholic drink typically served after a meal. Liqueurs are often used as flavorings in baked desserts and dessert sauces.

Litchi, Lychee
- A small fruit from China and the West Indies, with a hard shell and sweet, juicy flesh. The flesh is white with a gelatinous texture and a musky, perfumed flavour.

Loaf Pan
- A deep rectangular baking pan available in various sizes; used for baking breads, cakes and meatloaf.

- Any of several varieties of saltwater crustaceans; with a long jointed body, large tail and front claws, and legs surrounded by a reddish-brown or blue-black shell which turns bright red when cooked. The firm white meat has a rich, sweet flavor.

Loganberries - Possibly a raspberry-blackberry hybrid, this berry is juicy, sweet and tart. Plump, purple-red loganberries can be used to make jams and preserves.

Lo Mein - 1. A dish consisting meat and poultry with water chestnuts, bamboo shoots, green onions, mushrooms and Chinese egg noodles. 2. Fresh Chinese egg noodles.

- A small pear-shaped fruit native to China, though also known as a Japanese medlar or Japanese plum; has yellowish-orange skin and juicy flesh.

- A large, celery-like herb with a thick stalk and a lemony, musky, celery-like flavor.

Low Calorie
- A food containing 40 calories or less per serving.

Low Cholesterol
- A food containing 20 milligrams or less of saturated fat and 2 grams or less of saturated fat per serving.

Low Fat, Low-fat
- A food containing 3 grams of fat or less per serving.

Low Saturated Fat
- A food containing 1 gram of fat or less per serving and not more than 15 percent of its calories from saturated fatty acids.

Low Sodium
- A food containing 140 milligrams or less per serving.

- Very thinly sliced brine-cured, cold-smoked salmon; slightly saltier than other forms of smoked salmon.

Lugano Olive
- Italian black olive, sometimes packed with olive leaves; usually very salty.

- Italian term for snails; describes large pasta shells designed for stuffing.

Lyonnaise Potatoes - A French side dish of sliced potatoes sautéed with onions.

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