As you get ready for your Thanksgiving feast, are you asking yourself WWETD – what would Elizabeth Taylor do?
Well, we actually have a pretty good idea. It’s a little known fact about Elizabeth Taylor that she wrote a diet book in the 1980s chronicling her own journey with weight loss and weight gain called “Elizabeth Takes Off.”
Admittedly cherry picking from her diet advice, Ms. Taylor advocates what she calls “The Pig Out.” “Once a week, and for one meal only, you can yield to your wildest food fantasies and eat whatever you please,” she says. Well, there’s no better day to pick than Thanksgiving so pig out with Elizabeth Taylor’s blessing.
She even has a couple healthy versions of Thanksgiving favorites to minimize the guilt.Happy Thanksgiving! Enjoy with Elizabeth Taylor’s blessing.
Elizabeth Taylor’s Stuffing
½ cup celery, finely chopped
½ cup carrots, coarsely chopped
½ cup mushrooms, sliced
½ cup onion,chopped
1 large clove garlic, crushed
½ cup chicken broth or bouillon
2 slices whole-wheat bread, crumbed (use blender)
2 egg whites
½ cup water chestnuts
1 teaspoon fresh parsley, chopped
½ teaspoon rosemary
½ teaspoon thyme
Salt substitute or salt, and pepper to taste
Steam all vegetables but water chestnuts in chicken broth until tender (3-5 minutes).Allow to cool. Mix in breadcrumbs, egg whites, water chestnuts, herbs and saltand pepper. Bake in 350°F oven for 40 minutes or until brown and crunchy. Serve with roast turkey.
Elizabeth Taylor’s Apple Tart (4 servings)
For the pastry:
1 scant cup whole-meal flour
1 scant cup plain flour
½ cup low-cal margarine
Pinch salt substitute or salt
2 egg whites
For the filling:
2 large green apples
1 teaspoon raisins
½ teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ground cloves
½ packet artificial sweetener
3tablespoons low-cal apricot preserves (for glaze)
Combine flours, margarine and salt, and mix in food processor to consistency of fine breadcrumbs. Add egg whites and water to make a firm dough. (Dough should not be too moist; though drier dough is more difficult to work with, it produces flakier, more tender pastry.) Chill in refrigerator for at least 30 minutes.
In the meantime peal, quarter, core and thinly slice apples. Halve apricots, remove pits from them and slice them.
Rollout pastry, fit into an 8-inch tart plate. Trim away excess with a knife. Bake for 10 minutes at 190° F.Remove from oven and place raisins, apple and apricot slices in pastry,arranging top layers and neatly overlapping circles. Dust with cinnamon,allspice, cloves, artificial sweetener. Return to oven for 20 minutes, brush top with apricot preserves and bake another 5 minutes