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Sisters say lifestyle and diet changes equal a healthier soul
(The Anniston Star Via Acquire Media NewsEdge) Aug. 20--Don't call it a cookbook.
Sure, there are recipes, but the real nuggets of Janet and Greta Podleski's approach to weight control and healthy living are tucked in the margins, around the recipes and scattered like gems among the pages.
The Canadian sisters have sold more than 1.8 million books in Canada and are household names when it comes to a lighthearted approach to healthy living. They laugh a lot as they discuss their work, and the stories in their book are more like an informed gab session around the kitchen table than they are an orientation at a weight-loss clinic.
The American debut of their Eat, Shrink & Be Merry is expected to be an equal hit with people tired of books that lecture them about their health -- or that equate "healthy" eating with food that's either flavorless or way too expensive and fussy for everyday use.
"I definitely don't think healthy food has to be bland and boring and flavorless," says Greta Podleski, the sister who cooks and creates the recipes. "We've been writing cookbooks since 1996, and the number one thing we hear is 'I can't believe this is healthy.'"
Their approach of balancing Greta's cooking expertise with Janet's background in nutrition -- and lifestyle changes outside the kitchen -- yields a cookbook that's more than a collection of recipes that trim the fat, calories and sugar from classic, familiar recipes.
"One of the biggest compliments is they take our cookbook and they use it when company is coming over," says Janet, who is in charge of the lifestyle instructions, food trivia and health information that balances the recipes.
"And when people associate bad taste with healthy eating is they try some radical program," adds Greta. "It's like marinated tofu and artichoke salad, when what you really want is lasagna.
"We're about making comfort food healthier."
The sisters do that without breaking your bank account or relying on specialty ingredients that aren't readily available. Indeed, part of Greta's approach is getting people to reach beyond salt and pepper in their spice cabinets.
Their recipes also have a bent toward practicality. They're dishes that can be made with children helping -- or doing homework at the kitchen table.
"We've got a Mexican lasagna that is a good family, friendly meal and is a good way to get the whole family involved," Greta says. "Easy to make on a busy weeknight."
They've also taken a look at new ways to cook with chicken with a chapter titled "Poultry in Motion." "People love chicken, but they've kind of run out of ways to cook with it."
All the recipes incorporate graduate changes. Among them: cutting sugar. Janet says that sugar is the real culprit in the health problems most people have, and that cutting sugar consumption, people can feel better and live better.
"People struggle with sugar, and they're not even aware of all that they consume," she says. "It's in processed foods, it raises cholesterol. Try for two weeks to not have any sugar in your diet and see what happens.
"It's really dramatic."
The Great Pretenderloin
The original recipe calls for a beef tenderloin, but an eye of round will work just as well. This recipe serves a crowd, so you can have the roast for dinner one night, sandwiches for lunch the next day and slice some for a salad topping the next night.
1 tablespoon softened butter or olive oil
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 tablespoon steak sauce
1 tablespoon minced fresh rosemary
2 teaspoons minced garlic
1 1/ 2 teaspoon salt
1/ 4 teaspoon black pepper
1 teaspoon grated lemon zest
1 whole beef tenderloin or 1 eye of round roast (3 pounds)
Preheat the oven to 450. Move the oven rack to the bottom third of the oven. Mix together the rub ingredients in a bowl. Rub all over beef and let stand at room temperature for 30 minutes. Place beef on shallow roasting pan. Put in oven, and turn heat to 400.
Roast meat, uncovered, 45-55 minutes or until meat thermometer inserted into the center registers 140 degrees for medium-rare. Remove from the oven and let stand, uncovered, 10 minutes before slicing. The meat's temperature will continue to rise as it rests.
Kentucky Freud Chicken
This recipe uses chicken skinless chicken thighs: They're tastier than chicken breasts, won't dry out as much in the oven and are far cheaper.
3 slices whole-wheat bread
2 tablespoons barbecue chicken rub, divided
2 tablespoons grated Parmesan cheese
1/ 2 teaspoon dried thyme
1/ 2 cup whole wheat flour
1 egg beaten with one tablespoon water
6 bone-in skinless chicken thighs
olive oil or canola oil cooking spray
Preheat oven to 400°F. Spray a baking sheet with cooking spray and set aside. Move oven rack to bottom third of oven.
Tear bread into chunks and place in the bowl of a food processor or mini chopper. Pulse on and off until bread is reduced to fluffy crumbs. You should have about 1 1/2 cups bread crumbs. Transfer bread crumbs to a shallow bowl and add 1 tablespoon barbecue chicken seasoning, Parmesan cheese, and thyme. Mix well and set aside.
In another shallow bowl, mix together flour and remaining barbecue chicken seasoning and set aside.
Pour egg/water into another shallow bowl. Working one chicken piece at a time, roll it first in flour mixture, then dip it in beaten egg. Shake off excess egg, then coat chicken in seasoned crumbs. Place on baking sheet. Repeat with remaining chicken pieces. (It can get messy, so hang in there.)
Spray chicken pieces with a light coating of cooking spray. Bake for 40 minutes, until crumbs are lightly browned and chicken is no longer pink in the center.
The Big Dipper
Makes 12 servings
1 tub (8 ounces) light garden vegetable spreadable cream cheese (such as Philadelphia)
2 cups light sour cream
1 1/2 cups chunky-style salsa (mild, medium, or hot)
1 cup packed shredded light medium cheddar cheese (4 ounces)
1 cup chopped romaine hearts or crunchy lettuce
11/2 cups coarsely chopped cooked large shrimp (about 8 ounces)
1/2 cup diced tomatoes
1/3 cup chopped green onions
1/4 cup chopped pitted black olives (optional)
Beat together cream cheese and sour cream on medium speed of electric mixer until smooth. Spread mixture evenly over bottom of a serving platter. (You could use a glass lasagna dish if you don't have a fancy platter.)
Spoon salsa over sour cream layer and spread to edges, leaving a 1/2-inch border. Top salsa with shredded cheese, then chopped lettuce, followed by shrimp. Sprinkle tomatoes, green onions, and black olives (if using) over shrimp.
Cover loosely with plastic wrap and refrigerate for at least 1 hour before serving. Serve with baked tortilla chips or with thick slices of colorful bell peppers and cucumber rounds if you're watching your carbohydrate intake. Multigrain melba toast rounds are also a tasty, crunchy accompaniment.
Tip: Choose a thick sour cream for this dip, so the bottom layer will better support the other ingredients. If the salsa is too runny, you may want to drain some of the liquid before spreading it over the sour cream layer. Use large shrimp for this recipe, even though you're chopping them--they'll look much nicer and more impressive than if you use teensy, weensy shrimp.
About Laura Tutor
Laura Tutor is the features editor for The Star.
To see more of The Anniston Star or to subscribe to the newspaper, go to http://www.annistonstar.com/.
Copyright (c) 2008, The Anniston Star, Ala.
Distributed by McClatchy-Tribune Information Services.
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