- Taschenbuch: 256 Seiten
- Verlag: Clarkson Potter (29. März 2005)
- Sprache: Englisch
- ISBN-10: 1400082536
- ISBN-13: 978-1400082537
- Größe und/oder Gewicht: 18,9 x 2,1 x 23,1 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 2.205.651 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Rachael Ray's 30-Minute Get Real Meals: Eat Healthy Without Going to Extremes (Englisch) Taschenbuch – 29. März 2005
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Über den Autor und weitere Mitwirkende
Rachael Ray appears daily on the Food Network as host of 30-Minute Meals, $40 a Day, and Inside Dish. She is the author of eight bestselling cookbooks, most recently Cooking Rocks! and Cooking ‘Round the Clock. Rachael lives in the Adirondacks.
Leseprobe. Abdruck erfolgt mit freundlicher Genehmigung der Rechteinhaber. Alle Rechte vorbehalten.
Green and White Lightning Chunky Chicken Chili
2 tablespoons vegetable or canola oil (2 turns of the pan)
6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin (2 palmfuls)
1 tablespoon ground coriander (a palmful)
1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle)
4 cups chicken stock or broth
1 can (15-ounces) cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
Juice of 1 lime
Shredded Monterey Jack or Pepper Jack cheese, for garnish
1 individual lunch-box-size bag of corn chips, optional and not that dangerous
Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir. Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili. Simmer the chili for 10 minutes. Remove the chili from the heat and add the cilantro, parsley, and lime juice.
Serve each bowl of chili with a little shredded Monterey Jack cheese on top. Oh, and go ahead, have a chip or two! I crush up a small bag and stir them right in!
To be Honest, I eat chili as an excuse to eat corn chips. I rarely need a spoon as all: one chip, two chips, three chips…well, it can get ugly is all I’m saying. To help keep my corn chip obsession in check and still feel satisfied, I buy one individual lunch-box-size bag of chips. This way I don’t have that big gorgeous bag of chips dangerously calling my name from the cupboard. If I don’t have then, I don’t eat them. I exert my self-control at the supermarket.
1. You'll gain 40 pounds a year on those menus.
2. I can open cans and stir them together while throwing in a few seasonings and an occasional onion and tomato. What do I need Rachael's recipes for?
3. I chop slowly and carefully. These are not 30-minute recipes.
For those who have concerns in these three areas, I found that many of the recipes in Rachael Ray: 30-Minute GET REAL Meals are reasonably low in harmful fats and high glycemic carbs, don't mostly come from cans, and have reasonable amounts of chopping involved. Although the South Beach Diet people wouldn't approve of many recipes in this book, Rachael has made a big bow towards good food that won't put unnecessary pounds on you.
In many cases, it's pretty simple: Instead of coming in bread or a tortilla or combined with pasta, you are encouraged to wrap a lettuce leaf around the food and still enjoy the zesty tastes of Mexico and Europe. You also dip with veggies rather than crackers. Burgers show up in salads or on Portobello mushrooms. Kebobs are featured with lean meats and fish combined with veggies. Many dishes simply take meat or fish and add a sauce.
Unlike some of her later books, this one is mostly recipes rather than menus. But you'll have no trouble matching things together.
For those of you who want to eat the Atkins diet, there are plenty of carbless dishes. But many of those dishes feature lots of oils, butter, and other fats that aren't healthy in too big quantities. So watch yourself!Lesen Sie weiter... ›
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The recipes here are not all that low-carb so don't be put off by thinking it's a diet cook book. It's just another great one from Rachael where carbs are used in moderation, but not at the sacrifice of taste. Call them good-sense carb recipes as opposed to low-carb. There's plenty of bread and pasta to be found inside. With all her books the emphasis is on good food and good food done fast and this one, like the previous ones, is right on the mark. Wonderful Italian and Mexican dishes, burgers, even desserts. And it all comes to you in Rachael's endearing, homey way of writing that comes across so well on TV. With her new publisher now being a part of Random House, the book is much more well-presented than her previous ones. Bolder colors that stand out and just plain look better.
Another winner from Rachael!
If you buy any of Rachel Ray's books, you should be prepared to "tweak" them a bit to your personal taste, something she actually encourages. She tells readers to "eyeball" 1-2 tablespoons of olive oil or notes that she puts on a "large piece" of salmon. Clearly, precise measurements aren't her strong suit but I actually like this. It encourages cooks to use her recipes as starting points for their own variations.
Don't worry about going wrong if you put in a bit too much of one ingredient or another. There is plenty of room for experimentation while still allowing the recipes to come out wonderfully.
If you're looking for something that follows ATkins to the smallest detail, this book does not. But if you are familiar with the basics of low-carb cooking and know how to adapt recipes to fit the plan, this book should be just fine. Expect to fine her usual standbys such as EVOO (extra virgin olive oil) but she goes beyond the norm by making reasonable and healthy substitutes for pasta and other high-carb foods.
Some cook books are written for more advanced chefs but 30- Minute Get Real Meals takes the opposite approach. It assumes that you know only a few basics about food prep and simple measurements. Rachael Ray walks you through the process for each recipe; holding your hand and explaining exactly what to do. She only makes a few assumptions about what you know and don't know. She does use words like "sear", "saute", "broil", and a few others but she doesn't explain what they mean so if you don't know, you will need to consult a cooking resource. But most people know these basic terms and they should have no trouble understanding how to prepare each recipe.
One thing that makes this cook book a little different from others is its "no frills" approach. Not only are the recipes simple to follow, Rachael Ray doesn't spend much time at all making small talk or discussing the recipes or food in general. At the beginning of the book, there is only a page or two of introductory material before launching directly into the recipes themselves. The book then ends as suddenly as it begins, going directly to an index with nothing between it and the last recipe. I'm not so sure I like this approach. Even though I rarely cook food myself, I would still prefer a cookbook with more written material to read. This cookbook is more like a reference guide. The only reading material comes in the miscellaneous notes (Options, Confessions, etc.) that pop up from time to time.
As far as the recipes go, the food items presented in this book are quite good and there is something to please most anyone. Ray covers eight different food categories which aren't many but they are sufficient for a good starter cookbook and the food dishes are sure to please. Some personal favorites of mine include Green and White Lightning Chunky Chicken Chili, Pork Loin Chops with Sweet and Hot Peppers, and Swedish Meatballs on Noodles. There is even one full chapter dedicated to different ways to make hamburgers or to incorporate them into other meals.
This book is subtitled "Eat Healthy Without Going to Extremes". Ray talks about this briefly at the beginning of the book. She points out that she doesn't like extremes of any sort and she is particularly dismayed at the trend toward elimination of carbohydrates from daily eating. Rachael Ray agrees that getting carbohydrates under control can be an important step toward a trimmer waistline and healthier eating. But she rejects the idea that all carbs or even a large percentage of carbs should be eliminated from everything we eat. This is why she includes, in this cookbook, recipes that include fewer carbs but not necessarily free from all carbs. With many foods, there is almost no way to make them taste good without at least some carbohydrates. Lowering carbs is fine, but one shouldn't go to extremes by eliminating all carbs from their diet. To which I say, amen Racheal Ray! Like Ray, I also get annoyed by the zero carbohydrate crowd. I can understand the desire to improve one's physical condition but there are other, healthier, more enjoyable ways to work on weight control than complete elimination of carbohydrates. An individual doesn't have to eliminate every last microgram of carbs from every meal and snack every day in order to lose weight and be healthy.
Some of the things lacking in this book include photos of the prepared meals and nutritional data. There are only a handful of pages of pictures featuring color photos of different foods from the recipes in the book. I would like to see more pictures because visual appeal is one of the primary motivators when it comes to making new foods. Also, there is no nutritional data- something that I find ironic after listening to Rachael Ray talk about the impracticality of going no carb. You would think that Ray would want readers to know the nutritional content (at least the protein, fat, and carb content) so that they could see that the low carb recipes are plenty low enough in carbohydrates to maintain a healthy diet without going to extremes.
Overall, this is a good cookbook that could have been better with a few enhancements (like those mentioned above) and a little more talk from Rachael Ray herself. We all know from watching Rachael on television that she has the gift of gab but she doesn't share that gift very much in this cookbook. A little more talk, nutritional contents, and some more photos would make this cookbook a notch above its competitors and make it more rounded and complete. But I still like it, and I still recommend it to amateur cooks, regular cooks, and fans of Rachael Ray and her television programs.
There are so many delicious and sensible meals in here where do you even begin: The Swedish Meatballs and noodles were a huge hit with my boys! They love meatballs and hey who doesn't, and we all love pasta, so this was a nice way to eat the two together, as opposed to just spaghetti and meatballs. My favorite is probably the Cream of Cheddar Soup and Lime Chicken Avocado salad. And for the first time, Ray includes a dessert chapter. We have only made one recipe-Mascarpone Parfait with Citrus Fruit- but it was delicious.
I just can't say enough about this book. It is her longest book yet, coming in at just over 240 pages and it is jam packed with yummy and simple recipes that use lots of fresh foods as well as convenience foods when time is a factor (and let's face it...when is time NOT a factor!) Great book-highly recommend adding it to your collection.