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Frustrating Dinner Menu

post #1 of 9
Thread Starter 
I am having dinner quests tomorrow and I need your help.

One of the guests is on a low fat diet...ok I said no problem I can do that. Then I am informed when i inquired further that they are also lactose intollerant and alergic to tomato and some lentels. Every recipe I have in my low fat cookbooks that doesent include cheese or milk product of somekind has tomato or lentels as a principal ingredient.

So does anyone have a suggestion? I am gettting frustrated, and I dont want to spend my whole dinner party fretting over the food.

I rarely cook low fat so my low fat cookbooks are limited...I am a butter and cream kinda gal!! :lol:

Thanks Pam
post #2 of 9
not sure what your protein is going to be so here is a blind suggestion that goes with a lot of things. serve a sticky or curried rice dish as your starch and mixed steamed veges with a bit of garam marsala. easy peasy.:D
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 9
Asian food is the solution.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 9
Thread Starter 
hadn't thought of asian food.....good suggestion.

I hadnt picked a meat yet. Shopping tomorrow and the meat dependis on what I choose for a dish.

I am open to any suggestions from the brilliant minds around here!
post #5 of 9
Pork tenderloin is incredibly lean and easy to prepare.

Also roasted turkey breast is impressive, easy, and quick.

Couscous or brown basmati rice are very flavorful and easily paired with protein.

Big old salad.

Steamed or roasted veggies.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 9
Alas, the dinner in question already came and went.

Some interesting ideas Almutawa. If I were preparing low fat menus I'd certainly look to the same regions you did -- around the Mediterranean and South Asia, that is. Wonderful flavors. Were I confronted with the need to bang together something quick and low-fat for eight to eighty, I might well choose kababs, fresh flet bread, pilaf and mezze. Especially for a walk-around buffet. Your orientation doesn't seem much different.

One comment: Your tabouleh recipe is very typical and authentic. I find Americans tend to like their bulgur with significantly less greenery. Not asserting the superiority of one over the other -- just saying is all.

BDL
post #7 of 9
Thread Starter 
Thank you all for all your suggestions and recipes. They were all very helpful .

I sorta took elements from several of you to create what, from the comments, was a sucessful dinner party and still allowed me to enjoy my guests company.

I had a vedgtable soup that I prepared ahead of time....just about everything but tomoato in it I could think of. I even used a veg stock so to keep very low fat and cal. I did make the pork tenderloin and had some steamed native fiddlehead greens with it. ( If you are not familiar with those they are like an edible fern that grows wild up here this time of year in Maine) I had a fresh fruit salad for dessert.

The only "goof" i made was the homemade rolls . They had a Tablespoon of powdered milk in the dough....I never even gave it a thought. It is one of those recipes you just make so often you dont think about it. I did however think of it before my guest had one. Thank goodness!

Thanks again to you all!

Pam
post #8 of 9
I've seen fiddleheads at Fairway, have always wanted to try them but never picked them up. What would you compare their flavor to? They look like they would taste like asparagus.

Glad the pork tenderloin worked out.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #9 of 9
Thread Starter 
Fiddleheads are kinda hard to discribe to you. They are a very mild green. They have a taste all their own. It is like a very mild spinach only not like that at all ...lol.

I know iam no help but i would highly reccomend trying some. They need to be cleaned well. They grow up here in river banks where the spring run off floods them. They tend to be very gritty if not cleaned well and if the ones you buy still have the brown outer "hood" covering the green "fiddlehead" part that should be removed prior to cooking.

Most people up this way boil them. I perfer to steam mine. They appear to be high in tanic acid because the water they are cooked in or steamed with will turn dark tea color. We love them.

Also if the outer layer is fuzzy that is a fern and we (dont know about elsewhere in the country) dont eat those as they are very bitter tasting...only the ones with the light brown paperlike skin are the type we eat. Inexperienced gathers up here often mistake ferns for fiddleheads as they grow in the same areas as a rule.
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