Tag Archives: #Fatfree

Fat Free Indian Inspired Cucumber Salad Recipe

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Someone named Gillian from a food group that I belong to made Indian Chicken. I asked her what spices that she used and wrote them down. I looked around to see what I had to use up and saw cucumbers so I wanted to make an interesting cucumber salad with Gilian’s spices for Indian Chicken. This is not an authentic Indian cucumber salad. It is Indian Inspired. My idea of serving size may differ from your idea of serving size.

Ingredients for around 8 servings

6 cucumbers – peeled – sliced long ways – (optional remove seeds and membrane) – sliced

1 small red onion – sliced extra thin

8 oz grape tomatoes – each tomato sliced in half

2 1/2 oz radish – sliced extra thin

1 carrot – sliced extra thin (peel if not organic)

1 cup white vinegar

1/2 cup water

2 teaspoons Indian curry

1 teaspoon garam masala

1/2 teaspoon ground turmeric

2 teaspoons sea salt

1 teaspoon ground black pepper

2 Tablespoons honey

1/2 cup fresh cilantro (just leaves and tender stems) – chopped

Directions

Cucumbers, red onion, tomatoes, radish, and carrot all go in a large mixing bowl. Set it to the side and whip up the dressing.

In a small bowl whisk together the vinegar, water, curry, garam masala, turmeric, salt, pepper and honey.

Mix the dressing into the cucumber and vegetable bowl. Toss in the cilantro. Let the flavors mingle for about an hour. Chill. Adjust seasoning if necessary. Then serve.

Fat Free Indian Inspired Cucumber Salad

Enjoy!

The Forking Truth

No Added Fat Delicious Southwest Style Corn Recipe

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This week corn was 3cents an ear from Safeway and also Sprouts had a secret sale that they send via email for 10 ears of corn for $2.00 so it was easy to get cheap corn this week. I came up with a few corn dishes and here is one of them that I made with no added fat and things I had in my refrigerator. You can sautés without fat when you add salt because the salt sweats the vegetables and gives off enough liquid to cook with. Next step is to add lots of flavors so you don’t miss the fat….That’s what was done here. This recipe will make around 4-6 servings depending on size of your corn. I was in a hurry to make this so I just sautéed it all real fast but you can also grill the vegetables or char them under a broiler if you have more time.

Ingredients for around 6 servings

4 ears of corn – cut off the cob

6 oz shishito peppers – stems cut off and cut in about thirds

1 red bell pepper diced

1 medium sweet onion – diced

1 hot pepper – fine chopped (jalapeno or Serrano or whatever hot pepper you like)

1 1/2 teaspoon course sea salt (or to taste)

2 garlic cloves – either ground to paste or microplane

1/2 teaspoon cumin

1/2 teaspoon coriander

1/4 teaspoon ground annatto (also called achiote)

1/2 teaspoon ground black pepper

1 lime (just the fresh squeezed juice)

1/4 cup fresh cilantro – chopped (just leaves and a few tender stems)

2 Tablespoons fresh epazote – chopped

Directions

Get a pot on medium high heat with the bell pepper, hot pepper, onions and salt in it. Cook until peppers are soft and onions are clear. Add garlic and mix well then add the corn and shishito peppers, cumin, coriander, annatto and black pepper. Cook a few minutes add the lime juice and serve with the fresh cilantro and epazote.

No Added Fat Delicious Southwest Style Corn

Delicious, very flavorful with a little heat and no added fat.

The Forking Truth

Sugar Free Fat Free Forking Delicious Chipotle Blueberry BBQ Black Beans Recipe

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I came up with this recipe after buying a 18oz container of blueberries that was on sale at Sprouts Market for less than $2.00…..I was going to make something sweet but changed my mind and figured something savory would be more challenging and healthier. In my mind I imagined chipotle would go very well with blueberries and then I got the idea that beans would be perfect in a chipotle blueberry bbq kind of sauce so that’s what I did…..I figured that if I cook down the blueberries some I wouldn’t need to add any sugar and I also didn’t need to add any oil or fat. This is something different and delicious. It’s a little spicy, smoky, with just enough spice and it’s laced with a natural blueberry sweetness….It’s really Forking Great! This is perfect for any BBQ. This will serve 4-6 people depending on how much you take. I think it will go great with any grilled meat.

Ingredients for around 5 servings

18oz fresh blueberries

1/2 cup water

1/4 teaspoon course sea salt

1 Tablespoon adobo sauce

2 chipotle peppers – minced or fine chopped

1 medium sweet onion – small dice

1 red, yellow or orange bell pepper – small dice

2 garlic cloves – ground to paste or microplane

1/4 teaspoon course sea salt

1/2 teaspoon ground black pepper

1/2 cup apple cider vinegar

1/4 teaspoon ground cumin

1/2 teaspoon chili powder

1 – 19oz can black beans – rinsed at least three times and drained

Directions

I sort of did it backwards but it worked well. Get out a sauce pot and add the blueberries, water and a 1/4 teaspoon salt on to a medium- medium/high boil. Stir occasionally and let it cook down some for around 15 minutes. Then add the adobo sauce and the chipotle peppers. Stir well and put the mixture into another container. Don’t worry about cleaning the pot and add the onion and bell pepper. remaining salt, pepper. Cook till soft…Turn down heat to medium. Add garlic, vinegar, cumin, chili powder and the beans. Then add back the blueberry mixture. Stir well and serve.

Fat Free Sugar Free Forking DELICIOUS Chipotle Blueberry BBQ Black Beans

Most people will enjoy this!

The Forking Truth

Fat Free Cold Fruit Salsa Soup Recipe

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This is delicious and light and easy to prepare. It’s perfect for the warmer days we have here in Phoenix. All the supermarkets have practically been giving aways watermelons so chances are this won’t cost much to make either. This cold fruit soup is made mostly from watermelon but also has an apple, an orange, spices and a few other ingredients. It’s very light and refreshing and fat free too!

Ingredients for around 6 servings

1 individual small personal sized watermelon – rind removed and cut into small cubes (like eraser sized – remove seeds if you come across any)

1 orange – peel with knife so you remove most of the segment skin – slice thin and cut into cubes – remove seeds if you see any

1 apple – cut into slices – remove core – cut into cubes

1/2 medium sweet onion – cut in small cubes

1 pickled jalapeño (preferably recipe on The Forking Truth or your purchase from a farmers market) – fine chopped

1/4 cup sugar

1/2 teaspoon sea salt

1 garlic clove – ground to paste or grated

1 lime – the fresh juice and zest

1/4 cup apple cider vinegar

1/4 teaspoon ground cumin

1/4 teaspoon mild chili powder

1/8 teaspoon ground black pepper

1/4 cup fresh cilantro – mostly just leaves a few tender stems – chopped

small pinch cinnamon (make sure you do a small pinch or it will be too much)

optional but recommended 3 chitepin peppers crushed with fingers (this pepper is hard to find and is usually expensive. You might be able to find them at a Mexican grocery store or online. But these tiny peppers will make this dish more delicious and three won’t add too much heat for most people.

Directions

All of the above ingredients go in a large bowl. Mix and I suggest to blend about 1/2 with a stick mixer lightly for a better texture. Taste and adjust seasonings if needed. Chill and serve.

Fat Free Cold Fruit Salsa

It’s delicious and not too spicy! I think most people would enjoy this!

The Forking Truth