food GOOD
and
healthy
MG CALCIUM
CALORIES
T h e S t a t s
WISS CHEESE
224
108
7
.02
SONOMA TOAST
1
.
Place bread on baking sheet. Broil 4 to
5 inches from heat for 2 to 3 minutes or
Are any
cheeses
naturally
low in tat?
Yes. Ricotta,
created from whey left
over from making other
cheeses, is one type. Also,
those w ith high w ater
content, such as Brie and
part-skim -m ilk mozzarella,
are good choices.
SONOM A TOAST
START TO FINISH: 15 MIN.
4
slices country-style sourdough bread
4
oz. aged cheese, such as white
cheddar or St. George, sliced
1
large tomato, thinly sliced
8
large fresh basil leaves
1
Tbsp. balsamic vinegar
1
Tbsp. extra virgin olive oil
1
tsp. chopped fresh basil or
other herb
until toasted, turning once. Add cheese;
broil 1 to 2 minutes more or until cheese
begins to melt. Remove from oven. Top
with sliced tomato and basil leaves.
2.
In small bowl whisk together vinegar
and oil; drizzle over toasts and sprinkle
with chopped herb. MAKES 4 SERVINGS.
EACH SERVING
228 cal, 13 gfat, 30 mg chol,
342 mg sodium, 17 g carbo, 1 g fiber, 10 gpro.
CREAMY POTATO SOUP
PREP: 25 MIN. COOK: 35 MIN.
2
cups thinly sliced onions or leeks
1
Tbsp. olive oil
2
cups milk
3
Tbsp. all-purpose flour
1
lb. Yukon Gold potatoes, peeled
and sliced
4
cups reduced-sodium chicken broth
8
oz. Swiss-style cheese such as
Gruyère or baby Swiss, shredded
Snipped fresh herbs
2
oz. baby Swiss cheese, thinly
sliced (optional)
1.
In 4-quart Dutch oven cook onions in hot
oil over medium heat for 5 to 10 minutes or
until tender. Whisk together milk and flour;
add to onions. Cook and stir 5 minutes.
2.
Add potatoes and chicken broth. Bring
to boiling; reduce heat. Cover and cook
for 20 minutes or until potatoes are
tender. Remove from heat; cool slightly.
3.
Puree soup, half at a time, in blender.
Return to Dutch oven; add shredded
cheese. Cook and stir over medium heat
just until cheese is melted. Season to taste
with
salt
and
pepper.
Sprinkle fresh herbs;
garnish with sliced cheese. Serve at once.
MAKES
8
(1-CUP) SERVINGS.
EACH SERVING
220 cal, 11 g fat, 31 mg chol,
441 mg sodium, 18 g carbo, 1 g fiber, 13 gpro.
196 DECEMBER 2009 BETTER HOMES AND GARDENS
