Dieting Never Tasted So Good

Just in time for the bikini season, the release of the cookbook You Can Trust a Skinny Cook aims to please those looking to stay fit—or even shed a few pounds—while still indulging in flavorful, un-processed food.

It was written by the former co-host of the Lifetime television show, Cook Yourself Thin, Allison Fishman, a TV spokesperson and contributing editor for Cooking Light and a former editor of Martha Stewart’s Everyday Food. She also co-hosted TLC’s Home Made Simple, which featured her instructing families across the U.S. in basic culinary skills.

Considering herself foremost a teacher, Fishman created The Wooden Spoon cooking school, where chef instructors venture out of professional kitchens in order to teach at students homes in the New York/New Jersey area.

In my opinion, students are more likely to succeed in recreating the recipes when they initially prepare them at their own stove—all the more reason Fishman's cooking parties—for which she will travel to Westchester to host—are so appealing. 

After trying several of the recipes in You Can Trust a Skinny Cook, I can attest to their tastiness. The recipes are simple and easy to follow, with additional instructive “kitchen tips” (i.e., how to dice an onion without crying) and “skinny tips” which make you feel Fishman is right there next to you, cheerfully coaching your efforts to eat well.

Her food also ranked high with my kids; one son is now requesting Fishman’s Caesar Salad on a daily basis. 

In an interview with Patch, Fishman shared her take on pleasing picky eaters and what it was like to work for Martha Stewart; she also generously shared three recipes from her book.

Patch: Why should we trust a skinny cook?

Fishman: Everyone wants to be healthy. And I'm going to go ahead and say it: we want to look good, too. It's frustrating to put the time and effort into cooking delicious food, a la mac and cheese, lasagna, cupcakes, etc., and then feel guilty about eating them. That's crazy.

I've been teaching private cooking classes for a decade. I've been listening to home cooks tell me what they want. They want food that's easy to make, tastes good and helps them look their best. Tasty food that puts on the pounds doesn't work. Diet food that has no flavor doesn't work. Best to put your trust in a teacher who likes to eat and feel good about the way she looks.

Patch: Inquiring minds want to know—what's it like to work for Martha? 

Fishman: I feel incredibly fortunate to have had the opportunity to work for Martha Stewart. She's, you know, Martha. If you're going to make a career as a home economist, working for Martha is like finishing school. So many people in this field have spent time in her kitchens. She's a person, but she's an adjective, and sometimes even a verb. She's a living legend.

She's always teaching, asking, learning. I've never met someone that hungry for knowledge, with a desire to share it. 

I remember one morning I was working out in the corporate gym one morning with a friend, and Martha was there. My friend and I were talking about our careers, and what we hoped to do, and she overheard us and said, "Oh girls, please. I didn't even start catering until I was 42."

Think about that and what she's created since then. Great news to women who are thinking about their second careers or post child-rearing opportunities. 

Martha works harder than anyone in the company. I was in the Everyday Food kitchen one summer day and she gave us a surprise visit wearing this stunning white pant suit. We had been having problems with our refrigerator, and she asked us about it. Maintenance had been in, but no one could figure it out. 

Next thing I knew, she was on her hands and knees - white pant suit, remember -reaching her arm under the fridge, up to her shoulder, and cleaning out all the under-fridge muck. 

She doesn't accept no for an answer. And she knows that sometime, to get the job done, you've got to clean out the muck in a white pant suit. She's demanding of her staff because she's demanding of herself. She's an inspiring woman to work for.

Patch: What do you say to the mom who says she doesn't have time to cook?

Fishman: Here's the key – don’t turn yourself into a seven day a week cook. Let's start with one. One day. Can you find one day, one hour to cook? Let's start there. Pick two simple recipes and start there—go for it. Then try the same thing again next week. 

The sense of accomplishment you get from cooking for yourself – and your family – is addictive.

And never, ever try to cook more than three times a week. One or two nights can be leftovers, one or two nights someone else can cook, and once you can order in or go out.

Patch: Any recommendations to get kids to try, and like, vegetables? 

Fishman: Roast the vegetables. Roasted foods taste sweeter. Kids like sweet things – it’s not their fault, it's the kid palate. So work with it what your kids want, and give them vegetables made sweet through the application of heat, not fried coatings or dipping sauces.

Chips are always good , but not the "veggie chips" you can buy in bags in the store. I've got a recipe for Kale Chips in the book – three ingredients: oil, salt and kale. Crispy, crunchy. I bring them to book signings and soon moms are yelling at their kids to get their hands out of the bowl of kale. Let me repeat: moms are yelling at their kids to get their hands out of the bowl of kale. Make some and put a bowl out while people are watching TV; you'll be stunned.

Patch: What essential cooking tools do you think most homes lack? 

Fishman: Cutting boards! It's amazing, when I go to people's homes, they'll have a big marble cutting board – which will kill your knife, pronto – or these little cutting boards that are meant for bartenders, just the right size to cut a lemon or lime. How the heck are you going to carve a roast on that thing? If you invest in a knife, spend the $20 on a big soft plastic or wood cutting board. 

Patch: What are your favorite recipes from You Can Trust a Skinny Cook?

AF: I love the gumbo in the book. It's a teensy bit more effort, but it's worth it. And for summer, I'll be making the Lemony Feta and Herb Orzo a lot. Perfect with grilled shrimp or chicken, or on it's own for lunch. Whenever I need to bring a quick dessert I go with the Flourless Chocolate Cake. Six ingredients, it's almost embarrassingly easy for a from-scratch homemade cake.

Patch: What's on your menu this summer for outdoor entertaining? 

Fishman: I just moved to the suburbs from Brooklyn. I want to cook from my garden; but these pesky chipmunks have other plans for me.

Grilling is fun because it's so simple; I want to step up my outdoor cooking this summer and do some smoking. I'd love a Big Green Egg; it's a beast! And it gets incredibly hot. I'll use it for grilled pizzas, bread, and Grant Achatz says it's his favorite tool for smoking. A versatile, sexy grill. I like sexy cooking tools.

Recipes from You Can Trust a Skinny Cook...

Caesar Salad with Garlic and Herb Croutons

Prep Time: 25 minutes

Total Time: 25 minutes

Makes 6 servings

Serving size: 11/2 cups

You may not know it yet, but in your hands you hold a super-delicious recipe for Caesar dressing. This little recipe will cement your reputation as a gifted cook. Make big jars of the stuff and give them away as holiday gifts. (Just keep them refrigerated.) You think I’m kidding, but that’s just because you haven’t tried the recipe yet.

In fact, the only thing better than this dressing is the homemade croutons that go with it. They’ll keep for a week sealed in an airtight container at room temperature.

2 tablespoons unsalted butter

8 inch piece of Italian bread, cut or torn into 3/4-inch cubes (about 3 cups)

1/4 teaspoon garlic powder

1 teaspoon dried parsley

3/4 teaspoon kosher salt

1 small garlic clove, minced

1 teaspoon anchovy paste, or 1 anchovy, chopped

1/4 cup mayonnaise

2 tablespoons grated Parmesan cheese

1 tablespoon fresh lemon juice

1 large head romaine lettuce, cut into 1/2-inch ribbons (about 10 cups)

1/4 teaspoon freshly ground black pepper

Parmesan shavings (optional garnish; see tip page 42)

1. For the croutons: Melt the butter in a large nonstick skillet over medium-high heat. Add the bread cubes and sprinkle with garlic powder. Stir to coat the bread cubes with butter. Cook about 4 minutes, stirring occasionally, until the bread cubes are golden and toasted. Sprinkle with the parsley and 1/4 teaspoon of the salt and toss to coat. Remove the skillet from the heat and set aside.

2. For the salad: In a large bowl, mash the garlic, anchovy, and 1/4 teaspoon of the salt with the back of a fork. Add the mayonnaise, Parmesan, and lemon juice and whisk to combine. Add the lettuce to a bowl and toss to coat with the dressing. Season with the remaining 1/4 teaspoon salt and the pepper and toss again.

3. Divide the salad among plates, top with the croutons, and serve. Garnish with Parmesan shavings, if desired.

Nutrition Information

(per serving):

calories 178, Carbs 14g, Fiber 4g, Protein 5g, Total Fat 13g, Saturated Fat 4g

Baby Back Ribs with 30-Minute Barbeque Sauce

Prep Time: 25 minutes

Total Time: 3 hours, or overnight

Makes 4 servings

Serving size: 1/2 rack, plus sauce

For rib rub:

1/2 cup kosher salt

1/2 cup packed light brown sugar

1/4 cup hot paprika

1/4 cup chili powder

2 tablespoons onion powder

2 tablespoons garlic powder

1 tablespoon cayenne

1 tablespoon dried thyme

For barbeque sauce:

2 cups ketchup

1/2 cup light brown sugar, or more to taste

1/4 cup red wine vinegar

1 small onion, grated or finely chopped

3 garlic cloves, minced

2 tablespoons chopped canned chipotles with sauce

For ribs:

2 slabs baby back ribs, (about 4 pounds)

1/2 cup rib rub

1 cup barbecue sauce (optional)

1. For the rub: Combine the salt, sugar, paprika, chili powder, onion powder, garlic powder, cayenne, and thyme in a medium bowl and whisk together.

2. For the sauce: Combine the ketchup, brown sugar, red wine vinegar, onion, garlic, chipotles, and sauce in a medium saucepan; bring to a simmer, and cook until onion is soft and the sauce is thick, 20 to 30 minutes. This is a chunky sauce. If you prefer a smooth sauce, puree it in the blender after it has cooked.

3. For the ribs: Generously cover each rack of ribs with 1/4 cup of the rub. Let the ribs sit at room temperature for 1 hour, or wrap in plastic wrap and refrigerate overnight. Let ribs come to room temperature before cooking.

4. Preheat the oven to 325°F. Cover a baking sheet with aluminum foil.

5. Place the marinated ribs on top of the foil. Transfer to the oven and cook the ribs until the meat is tender and pulls away from the bones easily, 11/2 to 2 hours. Remove the ribs from the oven.

6. Turn the broiler on and (if desired) brush each rack with 1/2 cup of sauce. Cook the naked or sauced ribs 6 inches from the broiler element for 5 minutes, until the naked ribs get a bit crispy or the sauce is bubbly and beginning to set. Or, finish cooking ribs on a medium-fire grill, turning until the sauce is set and the rib edges are crispy, 10 to 15 minutes.

Nutrition Information

(per serving):

Calories 428, Carbs 37g, Fiber 3g, Protein 32g, Total Fat 18g, Saturated Fat 6g

Spinach and Feta Frittata

Prep Time: 15 minutes

Total Time: 30 minutes

Makes 6 servings

Serving size: 1  large wedge

Though they sound fancy, frittatas are really just one-skillet egg casseroles with stuff in them. Think of them as a crustless quiche, except that instead of baking the quiche (and making a crust), you cook the frittata on the stovetop, with heat cooking the eggs from the bottom, then pop it under the broiler to finish cooking from the top.

            And as good as it is for breakfast, I love frittata as a light dinner with a salad or as a savory snack. Serve it warm or at room temperature; this dish improves as it sits.

1 tablespoon olive oil

6 ounces baby spinach (or frozen, defrosted, and drained)

1/2 cup gently packed torn fresh basil leaves

1 teaspoon kosher salt

1 small red onion, chopped

1/2 teaspoon dried oregano

1/4 cup drained and thinly sliced roasted red peppers

1/3 cup pitted kalamata olives, roughly chopped

Pinch of red pepper flakes

12 large eggs

2 ounces feta cheese, crumbled (about 1/2 cup)

1. Place an oven rack 5 inches from the broiler element and turn the broiler on.

2. Heat a large oven-safe nonstick skillet over medium heat and add the olive oil. When warm, add the spinach, basil, and 1/2 teaspoon salt and cook, turning with coated tongs, until wilted, 2 to 3 minutes. Remove the spinach from the pan with tongs and transfer to a plate.

3. Add the onion to the olive oil in the same pan and cook, stirring, until softened, 3 to 5 minutes. Gently crush the oregano with your fingers (releasing fragrance@@mdmmm!), and add to the skillet. Return the wilted spinach to the pan; add the roasted peppers, olives, and red pepper flakes, and heat through.

4. Gently beat the eggs in a medium bowl with the remaining 1/2 teaspoon salt. Add the egg mixture and feta to the skillet. Cook the eggs gently, pushing the cooked eggs from the bottom of the pan with a spatula for the first minute or two. When the eggs are almost set, after 5 to 7 minutes, place the skillet under the broiler and cook until puffed, lightly browned, and set, 3 to 5 minutes.

5. Let the frittata cool for 2 to 3 minutes, then run a flexible spatula around the edge of the skillet to loosen the frittata. Continue to run the spatula under the frittata to be sure it is loose. Slide the frittata out of the platter, or invert the frittata onto a serving skillet or a large cutting board, cut into wedges, and serve. If removing the frittata from the skillet seems a little intimidating, bring the skillet to the table and serve family style. Remember, the skillet is hot, so use a trivet and warn those at the table with curious hands.

Nutrition Information

(per serving):

Calories 219, Carbs 4g, Fiber 1g, Protein 16g, Total Fat 16g, Saturated Fat 5g