Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome, by Virginia Willis
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Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome, by Virginia Willis
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2016 James Beard Award winner and 2016 International Association of Culinary Professionals (IACP) nominee for Best American Cookbook A collection of classic Southern comfort food recipes--including seven-layer dip, chicken and gravy, and strawberry shortcake--made lighter, healthier, and completely guilt-free. Virginia Willis is not only an authority on Southern cooking, a French-trained chef, and a veteran cookbook author; she is also a proud Southerner who adores eating and cooking for family and friends. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the food had to taste delicious.The result is Lighten Up, Y’all, a soul-satisfying and deeply personal collection of Virginia’s new favorite recipes. All the classics are covered—from a comforting Southern Style Shepherd’s Pie with Grits to warm, melting Broccoli Mac and Cheese to Old-Fashioned Buttermilk Pie. Each dish is packed with real Southern flavor, but made with healthier, more wholesome ingredients and techniques. Wherever you are on your health and wellness journey, Lighten Up, Y’all has the recipes, tools, and inspiration you need to make the nourishing, down-home Southern food you love.
Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome, by Virginia Willis - Amazon Sales Rank: #21929 in Books
- Brand: Willis, Virginia/ Mosier, Angie (PHT)
- Published on: 2015-03-03
- Released on: 2015-03-03
- Original language: English
- Number of items: 1
- Dimensions: 9.79" h x .90" w x 7.66" l, .81 pounds
- Binding: Hardcover
- 232 pages
Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome, by Virginia Willis Review “As a Southerner, I appreciate that Virginia makes real Southern food with real ingredients. A natural teacher, Virginia helps to dispel the myth that all Southern food is fatty and not good for you. She also reminds us that being healthy isn’t always about saying no—her delicious recipes are all about making good choices and saying yes!” — Carla Hall, cohost of The Chew and author of Carla’s Comfort Food“In Lighten Up, Y’all, Virginia Willis reminds us that Southern cooking is not all about overindulgence, butter, and fried food; rather, Southern food emphasizes the delicate ingredients that are indigenous to our region. She lightens up the dishes we love while staying true to the flavors we desire.” — John Besh, chef and author of Cooking from the Heart Virginia Willis’s passion for the Southern food she grew up with, her top-notch culinary expertise, and her personal journey to be healthier have culminated in this wonderful book, which celebrates the fresh diversity of Southern cooking. With one incredible recipe after another, it is a real gift for health-minded food lovers!” — Ellie Krieger MS, RD, host of Food Network’s Healthy Appetite and author of Weeknight Wonders “With Lighten Up, Y’all, Virginia Willis opens the door to a new way of cooking, which focuses on the bountiful fresh fruits and vegetables that are the true staples of the Southern larder. She writes recipes that will make you feel good cooking in the kitchen, and feel even better eating the results.” — Hugh Acheson, James Beard Award–winning chef and author of A New Turn in the South “Virginia Willis has always been both hilariously funny and incredibly astute in her Southern taste. Her recipes, like Beer-Battered Shrimp with Spicy Ketchup, Broccoli and Cheese “Rice Grits,” and Miso-Glazed Catfish with Edamame and Spicy Winter Greens, ring the bell for us. They are creative, nourishing, comforting, and easy to cook at leisure. Lighten Up, Y’all is a manifesto of gracious living in any era or place: be cool, eat well and mindfully, and don’t forget to drink plenty of water!” —Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen
About the Author VIRGINIA WILLIS is the author of the acclaimed cookbooks Bon Appétit, Y’all; Basic to Brilliant, Y’all; Grits; and Okra. Willis is a columnist for FoodNetwork.com, a contributing editor to Southern Living, and was named one of “Seven Food Writers You Need to Know” by the Chicago Tribune. She lives in Atlanta, Georgia.
Excerpt. © Reprinted by permission. All rights reserved. Smoky Eggplant Dip Makes 21/2 cups to serve 10 Also known as baba ghanoush, this Middle Eastern dip is made from smoky, charred eggplant pureed with nutty, earthy tahini and copious amounts of extra-virgin olive oil. It’s rich, silky, and absolutely one of my favorite summer dishes. The trouble is that the tahini (which is made of ground sesame seeds) and oil really move this vegetable dip into troublesome terrain. It seems so light, healthy, and full of great ingredients—but between the oil and ground seeds, it’s really high in fat. Fat is fat. Some fat is better for you than others, but it’s all about 120 calories a tablespoon. Here, I’ve backed way off on the olive oil, but maintained the traditional earthy flavor and creaminess. Eggplant thrives in the Southern summer heat, and while this dish isn’t typically Southern, it’s a marvelous addition to the lightened up Southern table. Eggplant is available year round in grocery stores, but they taste their meaty, hearty best in the summer. Bonus is that in the warmer months, for a super intense smoky taste, you can pop them on the grill instead of cooking them in the oven. 2 pounds Italian eggplant 1/2 cup plain 2 percent Greek yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon tahini or peanut butter (reduced-fat or all-natural) 4 garlic cloves, coarsely chopped 1 tablespoon lemon juice, plus more to taste Coarse kosher salt and freshly ground black pepper Fresh mint leaves, for garnish Pomegranate seeds, for garnish Whole-wheat pita triangles, for accompaniment Vegetable crudités, for accompaniment Calories 42 Fat 2 g Carbs 5 g Fiber 3 g Protein 1 g Preheat the oven to 450°F. Prick eggplants with a fork to pierce the skin and allow steam to escape while cooking. Place the eggplants in an ovenproof baking dish or cast-iron skillet. Cook in the oven until the skin of the eggplant is shriveled and the flesh has collapsed, about 30 minutes. Then, set the heat to broil and cook until charred on both sides, an additional 10 to 15 minutes. Peel the eggplant and place the flesh in the bowl of a food processor fitted with the metal blade. Add just a piece or two of the charred skin, about the size of a couple of stamps. Add the yogurt, oil, tahini, garlic, and lemon juice. Season with salt and pepper. Puree until smooth, then taste and add more lemon juice or salt, if needed. Transfer to a plate and garnish with mint and pomegranate seeds; serve with the pita triangles and crudités.
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Most helpful customer reviews
6 of 6 people found the following review helpful. Y'all" is another great cookbook from this French-trained By Jimmy B Virginia Willis' "Lighten Up, Y'all" is another great cookbook from this French-trained, Southern-reared chef. Southern cooking has somehow been saddled with a non-healthy reputation and Chef Willis explains how this simply isn't true. She offers old favorites with a low-cal twist as well as new combinations of unlikely ingredients (Broccoli and Cheese "Rice Grits" and Brussels Sprouts with Raisins and Pecans, for a few "new style" recipes) and well as reduced-calorie tried-and-true Southern dishes (Mac and Cheese, Makeover Broccoli and Hand Pies, Baked Apple with Salted Caramel Sauce, among others). Like her other cookbooks, she remembers her childhood and kitchen lessons with delightful stories and also has interesting and insightful asides about ingredients and cooking techniques. Run, don't walk to get this spectacular guide to healthy eating and luscious recipes.
3 of 3 people found the following review helpful. Will do By Cindy A. Barriga I am loving the new and lighten recipes that are being showcased in books lately. Especially those of Lighten Up Y'all by Virginia Willis. She not only shares recipes that are on the lighter side, but that also have been some of the most popular southern variety which are rather indulgent. I usually only eat southern food a few times a year because of the higher calorie content and now that they have been lightened for me I know I will be happy to include them in my repetoire of cooking on a regular basis. I absolutely love southern food and all the history and love surrounding the deliciously amazing recipes. I cannot wait to try my hands at the recipes in this fabulous book all are making my mouth water in anticipation. I can only hope that Willis make this a series where other recipes or richly caloric foods will be reduced for those looking to lighten up their cooking. I received this book from http://www.bloggingforbooks.org/ for this review. http://www.randomhouse.com/book/228130/lighten-up-yall-by-virginia-willis
3 of 3 people found the following review helpful. Real Ingredients, Flavorful Recipes By Deborah I am not a dieter, but I do practice everything in moderation. Which may be another reason why I’m into the lightened up cookbooks right now, because lighter dinners mean dessert, right? ;) This book is exactly what I look for when I am looking for a light cookbook. Real ingredients – not a whole bunch of low-fat/nonfat ingredients, a variety of recipes – not just salads or boring chicken recipes, and recipes full of flavor. And I love that there are many southern favorites, made a little healthier. In the introduction, Virginia says something that really struck a chord with me. She says “this is not a book about saying “no.” This is a book about saying “yes!” This book is about what you can have, not what you can’t.” I’m all about making smart choices, and this book is just that!I made the Grilled Balsamic Flank Steak, and it was a home run. It was so simple, and definitely something I'd make again and again!
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Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome, by Virginia Willis
