Atkins Robert C - Atkins for Life Low-Carb Cookbook: More than 250 Recipes for Every Occasion

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Table of Contents

All books are team projects, but cookbooksand particularly illustrated cookbooksrequire a larger team and one composed of individual with a myriad of talents. The development of Atkins for Life Low-Carb Cookbook was overseen by Olivia Bell Buehl, vice president and editorial director of Atkins Health & Medical Information Services, a division of Atkins Nutritionals. Executive editor Christine Senft, M.S., who is also a nutritionist, managed the team of freelance contributors. Managing editor Jenny L. Moles diligently oversaw the editorial review process. Senior food editor Allison Fishman carefully reviewed all the recipes and oversaw the photography. Assistant food editor Amanda Dorato lent her savvy low-carb palate to tasting as many recipes as possible. Nutritionist Colette Heimowitz, M.S., vice president and director of education and research, reviewed the recipes for compliance with the Atkins Nutritional Approach and made helpful suggestions.

Without a large team of talented freelancers, this book would not have seen the light of day. First, I owe a special debt of gratitude to Stephanie Nathanson, my coauthor, who is a skilled low-carb cook and a contributing editor to The Atkins Kitchen. She was instrumental in creating the editorial concept for this book and overseeing the development of the recipes to make them appropriate for the home cook. The ever-capable Martha Schueneman served as project editor and oversaw the recipe testing. She also wrote the tips and sidebars that enhance the books usefulness.

The exquisite photographs were produced by a dynamic team headed up by photographer Ben Fink. Food stylist William Smith made and beautifully arranged all the food for the photo shoots. Stylist Cathy Cook brought life into the table settings, providing everything from forks to flowers.

Renata De Oliveira and Alison Lew, principals of Vertigo Design, created the books inviting graphic design. Renata also art-directed the photography.

A special thank-you to recipe developers Cynthia DePersio, Tracey Seaman, Susan Jaslove, Wendy Kalen, Miriam Rubin, Elizabeth Fassberg, Anne Bailey, Grady Best, and Fred Thompson. We owe a similar nod to our recipe testers, Becky Billingsley, Mary Donovan, Donna Hammond, Susan Hanemann, Robin Kline, Paul E. Piccuito, Sarah Reynolds, Dina Ronsini, Charlie Schaffer, and Belinda Treu.

Other helping hands include the army of assistants who helped make the photography happen. Shannon OHara assisted photographer Ben Fink. Working with Cathy Cook were Erica Shires and Tammy Schoenfeld. In the kitchen with William Smith was Matthew Vohr.

The team at St. Martins Press pulled out all the stops to get this book done in record time. Special thanks to Sally Richardson, publisher of the trade division, Matthew Shear, publisher of the paperback and reference group, Lisa Senz, associate publisher, Amelie Littell, managing editor, and the rest of the team for their faith in this project and support under daunting deadlines.

On many busy weeknights, I had to get dinner on the table for Dr. Atkins and myself in half an hour or less. Many of the entres in the following pages, like Extra-Crispy Fish with , were lifesavers on those hectic days. Over the years, I also turned to certain tried-and-true time-savers. For example, try washing and spin-drying enough salad greens for three days. Use what you need that night, and then refrigerate the remainder right in the salad spinner (or a zip-close plastic bag). On the next few evenings, simply take out what you need, add tomatoes, cucumbers, and avocado, and toss with dressing. This simple routine meant Dr. Atkins and I could enjoy a wonderfully fresh salad with our entre every night of the week.

To save time prepping veggies like carrots, onions, and squash, wash, trim, and cut them up over the weekend or the night before and pop them in those handy zip-close bags. Fresh vegetables are incomparable, but blanched spinach, sweet peas, baby lima beans, and corn kernels all freeze well. Frozen fruit is also quite versatile, particularly out-of-season varieties.

Be sure to purchase the kind without added sugar. Keep an array of other ingredients, such as lower sodium chicken and beef broth, canned chickpeas, and unsweetened coconut milk (great for curries) in your pantry. Flavor boosters like olives and capers keep for months in the refrigerator (once opened). Combine them with garlic, olive oil, and low-carb pasta and youve got a meal!

My freezer is filled with nuts (the low temperature keeps them from getting rancid). A must in the low-carb kitchen, they add crunch to salads, and, when finely chopped, crispy coatings to fish and chicken.

With these items on hand, youll surprise yourself with the variety of meals you can producein a flash.

Per serving: NET CARBS : 2 GRAMS Carbohydrates: 2.5 grams Fiber: 0.5 gram Protein: 31.5 grams Fat: 22 gram Calories:345 PREP TIME : 5 MINUTES COOK TIME: 14 MINUTES SERVINGS : 4

A quick tour of the supermarkets spice aisle reveals a variety of Cajun spice blends.

Each has a distinct nuance, but most include onion, garlic, pepper, and often dried chili peppers; all are fairly to quite spicy.

4 (6- to 8-ounce) catfish fillets,
patted dry
2 tablespoons Cajun seasoning
2 tablespoons canola oil
cup mild salsa verde
1/2 cup chopped fresh cilantro

Sprinkle fish on both sides with seasoning.

Heat oil in a large nonstick skillet over medium-high heat. Add half of the fillets and cook until lightly browned, about 3 minutes. Turn and cook until just opaque, 2 to 3 minutes longer. Transfer to plates. Repeat with remaining fish.

Meanwhile, combine salsa and cilantro. Serve fish, topped with the salsa.

tip

Salsa verde, also know as green salsa, is made from tomatillos. Like tomato-based salsas, it usually contains jalapeos and can vary considerably in heat level. Youll get plenty of spice from the Cajun seasoning, so look for a milder salsa.

Per serving: NET CARBS: 15 GRAMS Carbohydrates: 17.5 grams

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