Program 101  The Maillard Reaction
A low-fat tomato sauce with half the calories of the classic and a quick, simple dinner with chicken, spinach and pasta noodles.

Program 102  Meat in the Minor Key
See how meat can be a part of a low-fat diet with Beef in Red Wine Stew, Steak and Pilaf and London Broil.

Program 103  Whole Grains as Extenders
Fabulous and easy, low-fat Chicken Pilaf and Quinoa and Beef Conquistador will bring delicious whole grain eating into your life.

Program 104  Rice and Cheese Crusts
Chewy and cheesy, Graham shows how to use this irresistible low-fat crust in a hearty potato quiche and savory seafood pie.

Program 105  Egg Substitutes
Graham demonstrates the basic techniques of using egg substitutes in breakfast dishes like McKerr Muffins and scrambled eggs.

Program 106  Fig Crusts
A sweet, chewy dessert that Graham uses to make two kinds of cheesecakes with less than a third of the fat of the classic recipes.

Program 107  Brown Onion Sauce
Rich with caramelized onions, herbs and red wine, this low-fat sauce is especially great with holiday turkey and is a great leftover dish.

Program 108  Sweet and Savory Toppings
The creamy delicious low-fat topping for many desserts used here by Graham in a melt-in-your-mouth Pear Fondue.

Program 109  Stocks
Graham shows how easy it is to make these basic and flavor-rich liquids for the basis of innumerable low-fat sauces, soups and casseroles.

Program 110  Risotto
All the creamy comfort of the classic rice dish with a quarter of the calories, Graham shows how to make both savory veal and a vegetable risotto.

Program 111  Cocoa
All the delightful taste of chocolate with almost no fat or calories, see how to use cocoa in a rich sauce and terrific chocolate waffles.

Program 112  Roast Gravies
Rich, comforting sauces without the fat and calories, Graham features a Mimimax Roast Chicken and Roast Lamb with potatoes and vegetables.

Program 113  Muffins
Surprisingly high in fat, Graham demonstrates three Minimax recipes that make muffins a healthy and satisfying breakfast treat.

Program 114  Reductions
Graham shows how simply boiling liquids down to their flavorful essence can be the basis for irresistible low-fat sauces for chicken and pasta.

Program 115  Bao Syang
A delicious spicy shrimp soup and marinated chicken dish show the oriental technique of using heady aroma in great low-fat cooking.

Program 116  Stack ‘n Steam
Graham’s unique method of stacking layers of steaming vegetables and herbs, even fish, makes low-fat cooking quick, easy and great tasting.

Program 117  Starch Sauces
Pure starches replace a classic roux to thicken the sauce of a tasty stir-fry and an easy vegetable dish.

Program 118  Wheat Germ Crusts
Graham uses margarine and wheat germ to create a delicious and healthy crust for a beautiful baked salmon pie.

Program 119  White Sauces
Creamy white sauce is one of the most popular, and fatty!  Graham’s healthy version is displayed in a creamy Pasta Primavera

Program 120  De-alcoholized Wines
All of the flavor and aroma for cooking without the potential risk.  Graham showcases this ingredient in a family favorite, braised pork chops.

Program 121  Perfumes of the Palate
Bring the heady aroma of freshly ground spices to your low-fat cooking demonstrated here by Graham in a riche apple custard dessert.

Program 122  Smoke in a Pot
An ideal low-fat technique for cooking poultry and fish, Graham shows how common tea and spices easily smoke meat in a pot.

Program 123  Beans Under Pressure
Graham demonstrates quick bean cooking techniques in two dishes, Gold Medal Beans and Sugar ‘n Spice Beans, for great family fare.

Program 124  Ultraburgers
Low-fat ultraburgers can be a hearty dinner with Graham’s recipes for Chicken and Herb Burgers and vegetable based Garden Burgers.

Program 125  Poultry Skin-On
See how Graham gets the juice and flavor of leaving chicken skin on during cooking, without the fat in the final dish.

Program 126  Split Spun Salad
Salad dressing traditionally brings flavor with too much fat to salads.  Graham’s spinning technique delivers great taste with very few calories.
 

Program 201  Vegetable Papoose
Canadian bacon, mustard and horseradish season a sweet potato and parsnip filling wrapped in Swiss chard and dusted with cheese.

Program 202  Pork Stir Fry
Rich and fragrant, a glossy red wine and herb marinade highlights the tender port and crisp vegetables.

Program 203  Spaghetti Salmonara
Fresh, clean and sweet:  a quick, fresh tomato sauce is tossed with tender pink salmon chinks, pasta and cheese.

Program 204  Roast Turkey
A revolutionary roast turkey served with a pan gravy brightened by herbs, apples and oranges and an unusual cranberry relish.

Program 205  Fruit Curry
Creamy and crunchy salad; coconut flavored curry sauce tossed with juicy papaya, apples, bananas, pears, apricots and raisins.

Program 206  Black Bean Chili and Turkey Balls
Zesty black bean chili is teamed with yellow rice; turkey balls are served with cabbage and cranberries.

Program 207  Broiled Fish Salad
Tender broiled fish brightened with a sweet, tangy lime marmalade glaze and served on mashed potatoes and crisp salad greens.

Program 208  Braised Lamb Shanks and Polenta
Comfort food time: melt-in-your mouth lamb, rosemary and mushrooms baked in a cornmeal crust.

Program 209  Cookies
Sweet indulgence: chewy chocolate-hazelnut squares, mini raspberry jam tarts and chocolate almond kisses – great for holiday festivities.

Program 210  Scottish Irish Stew
The best of two cultures combines in an irresistible savory lamb, potato and rosemary stew.

Program 211  Seafood Crepes Kareena
Great for a party: scallops and cod rolled in pancakes, topped with a creamy sauce and melted parmesan cheese.

Program 212  Pork Medallions
Elegance for the busy cook: pork in a ginger-garlic marinade and served with a colorful medley of root vegetables.

Program 213  Quesadillas with Salsa
Quick and easy: sweet roasted peppers and onions wrapped in tortillas and garnished with fresh salsa.

Program 214  Puddings
Tremendous comfort food: sweet cornmeal and hazelnut Indian Pudding and fragrant vanilla pudding brightened with orange.

Program 215  Halibut
Two methods for cooking the “steak of the sea”: halibut and steamed potatoes with leeks and mushrooms.

Program 216  Thai Beef Curry
Garlic, ginger and coconut spice a slow cooked beef and potato curry – utterly delicious!

Program 217  Picadillo and Georgetown Flakey
Quick family fare: the classic Mexican dish of black beans and peppers and simple chili with T.V.P.

Program 218  Salmon Cakes with Sweet Corn Cilantro Sauce
Main dish or appetizer, smoked salmon cakes in a creamy corn and cilantro sauce.

Program 219  Fruit Ices
Two desserts: a simple cranberry-raspberry ice for the family or a more elegant pear ice served in a puddle of blackberries.

Program 220  Trout with Shrimp and Mushrooms
Perfectly poached trout in the microwave oven with a simple butter yellow saffron sauce.

Program 221  Baked Herb Garden Salmon
Discover how fragrant herbs are part of the simplest method to cook a whole fish.

Program 222  Smooth Pasta Sauce
Gorgeous orange butternut squash and brilliant green peas are the basis for two irresistible pasta sauces or soups.

Program 223  Minimax Hamburgers
A family favorite made new with beef, sweet raisins, brown rice, lemon juice, curry powder and garlic.

Program 224  Vegetable Beef Stew
Onion, tomatoes and red wine stewed with carrots, potatoes and mushrooms and garnished with beef – basic and comforting family fare.

Program 225  Cranberry Duff
Seamed egg pudding, swirled with tangy cranberry sauce and studded with crisp hazelnuts – a spectacular crowd-pleaser.

Program 226  Pork and Potato Pie
A cultural classic: boneless pork, turnips and rosemary baked with a steamed potato crust.
 

Graham Kerr’s Kitchen Series 3 – Program Descriptions

301 – Wild Bill’s Nearly Famous Pork Tenderloin
The baking juices of the pork tenderloin create the bas of a low-fat sauce seasoned with onion, garlic, mushrooms, wine, thyme and sage. Buttermilk mashed potatoes are then topped with a low-fat “butter” sauce.

302 – Corn Quichetador
A low-fat quiche made with corn custard and red bell peppers is surrounded by a rice and Parmesan cheese crust. Ham Sandwich Pie features the same rice and cheese crust filled with Canadian bacon, French bread, roasted peppers and corn custard.

303 – Latin American Pasta Shells Marinara
Jumbo pasta shells are stuffed with beans, mushrooms and onions and then ladled with an easy marinara sauce; delicate angel’s hair pasta in red marinara sauce becomes the base for your favorite garnish – clams, shrimp, green olives – it’s your choice.

304 – Peruvian Chicken
A quick and easy stew with potatoes, onions, tomatoes and mushrooms in a red wine sauce; Creole Chicken with chili peppers, Canadian bacon, green bell pepper and tomatoes.

305 – Smoked Chilean Sea Bass with Thai Vinaigrette
Earl Grey tea and clove-infused sea bass fillets are presented in a vinaigrette sauce of gingerroot, lemon grass, lime, cilantro and mint. Orange Roughy is poached in a citrus-spiked vinaigrette and served with fresh pineapple, hot red pepper and fresh mint.

306 – Chile, Cheese and Chicken Enchiladas
Chicken Breast, mild chile peppers, onion and cheese are wrapped in tortillas and topped with simple red and green reduced sauces. Black beans, cilantro and chile pepper enchiladas and topped with cheese.

307 – Bean Tereena
Colorful layers of sweet red bell pepper, creamy garbanzo bean cheese, roasted garlic and spicy pesto are perfect for dipping and spreading. Bean Tereena is then spooned into tortillas and topped with cheese.

308 – Jumbo Pot Stickers
Bundles of chopped shrimp, shiitake mushrooms and ginger are wrapped in dough and served with a lime and green onion dipping sauce. Leftovers create the base for a spicy soup.

309 – Smoked Turkey Stuffed Peppers
Sweet red bell peppers are stuffed with smoked ground turkey, crispy jicama, hot jalapeno peppers, kidney beans and rice. Then serve with a creamy cilantro and cheese sauce or roll in Swiss chard leaves and bake in tomato-vegetable juice.

310 – Christmas Holiday Dessert – Cocoa Cookies and Cream Parfait
Chocolate cookies are layered with raspberry puree and whipped “cream” for an elegant yet easy presentation, or frozen into low-fat gourmet ice cream sandwiches.

311 – Christmas Holiday Main Dish – Roast Pork with Apple Gravy
Well-seasoned roast pork is served with golden potatoes and Brussels sprouts in a rich low-fat orange gravy, or stir-fried with sweet snow peas and crisp jicama in apple sauce.

312 – Bangers and Mash
Hearty brown onion sauce is the perfect low-fat topping for smoked chicken sausage and creamy mashed potatoes or baked potatoes with Canadian bacon, onions and apples.

313 – Whole Grain Island on a Parsnip Sea
An island of rice, wheat berries, pearl barley and peas surrounded by an irresistible “sea” of sweet creamy parsnip puree. Or blend the grains with the fresh herbs and vegetables into Beautiful Soup.

314 – The Peacemaker
Oysters and Canadian bacon in a cramy horseradish sauce are presented in a hot crusty French bread loaf.

315 – Oxtail and Barley Soup
Beefy roasted oxtails are teamed with shiitake mushrooms and pearl barley for a hearty soup or topped with mashed potatoes in a cottage pie.

316 – Afghan Lamb Palow
Lamb stew, spiced with cinnamon, cumin and cloves, studded with carrots, raisins and almonds, is served with rice pilaf or in toasted pitas with spicy mango chutney.

317 – Stir-fried Duck and Lychees
Tender duck strips contrast with crispy lychee nuts in a stir-fry or flavor a tropical stew with green peppers and pineapple.

318 – Fried Rice
Seasoned rice and wheat berries stir-fried with Canadian bacon, sun-dried tomatoes, green onions and eggs are served as a main course or rolled in tender collard leaves and served with salsa.

319 – Smoked Pork and Apple Tiddy Oggy
An innovative low-fat pastry crust tops this savory meat pie filled with smoked pork chops, sweet potatoes and apples.

320 – Carrot Cake
Layers of carrot, pineapple and raisin-studded cake are filled with crunchy and creamy walnut-cheese filling or are steamed as a tender pudding.

321 – Breast of Chicken in Sweet Pepper Sauce
Juicy chicken breasts in an easy sauce of red, green and yellow bell peppers, wine mushrooms and cilantro.

322 – Turkey Pastrami Paprikash
Creamy white onion sauce adorns golden potatoes, spicy turkey pastrami and crunchy cabbage, or mixes into creamy peas with mint.

323 – Linguine with Scallops
Tender scallops and shrimp are tossed with linguine, sweet smoky roasted garlic, zucchini and red, green and yellow bell peppers. Graham makes his favorite low-fat sandwich – ham, Swiss cheese and roasted bell peepers.

324 – Macaroni and Cheese
Graham shows how to create a golden sweet potato-cheese puree that’s perfect for macaroni noodles or broccoli and cauliflower au gratin.

325 – Fruit Soufflé Omelet
Use low-fat egg substitute in a sweet fruit omelet topped with creamy orange sauce or a mushroom and spinach omelet with fresh dill and Parmesan cheese.

326 – Turkey Balls with Mushrooms
Grape jelly and tomatoes combine in a sweet and spicy sauce for ground turkey meatballs and mushrooms. Also a home-style turkey, rice and tomato soup.