The New American Heart Association Cookbook, 7th edition

by AMERICAN HEART ASSOCIATION

• ISBN13: 9781400048267
• ISBN10: 1400048265
• Edition: 7th
• Format: Hardcover
• Copyright: 2004-11-02
• Publisher: Clarkson Potter

Summary

Since the American Heart Association published its first cookbook in 1973, dozens of health and diet trends have come and gone. Throughout this time, the Association, the foremost authority on heart health, has set the standard for nutritious eating. With millions of copies already in print, the Association's flagship cookbook,The New American Heart Association Cookbook, is backand better than ever. In today's climate of confusing and often contradictory dietary trends, the American Heart Association once again rises above the fray and presents credible, easy-to-understand information about maintaining a healthy heartand delicious recipes that make it simple to follow that advice at every meal. The more than 600 recipes, including 150 new ones, follow the American Heart Association's guidelines for healthy eating and makeThe New American Heart Association Cookbook, Seventh Editiona welcome addition to the cookbook world. Whether you crave classic family favorites, ethnic dishes, vegetarian entrees, or the most varied, cutting-edge recipes, you'll find plenty of options. Orange Chicken Lettuce Wraps, Greek-Style Beef Skillet Supper, and Grilled Vegetable Pizza with Herbs and Cheese are just a few examples of the up-to-date, exciting, and flavorful choices inside. The New American Heart Association Cookbook, Seventh Editioncan even help with menu planning, holiday cooking, and shopping for healthful ingredients. With the latest information about the connection between good food and good health, emphasizing variety, balance, and common sense,The New American Heart Association Cookbook, Seventh Editionis the ultimate healthy-heart cookbook. From the Hardcover edition.

Author Biography

The American Heart Association has affiliates that serve the entire United States. For more information, call 1-800-AHA-USA1 (1-800-242-8721) or visit our website at www.americanheart.org.

Table of Contents

Preface	p. vii
Acknowledgments	p. ix
Introduction	p. xiii
Recipes
Appetizers, Snacks, and Beverages	p. 3
Soups	p. 37
Salads and Salad Dressings	p. 71
Seafood	p. 127
Poultry	p. 169
Meats	p. 241
Vegetarian Entrees	p. 303
Vegetables and Side Dishes	p. 351
Sauces and Gravies	p. 431
Breads and Breakfast Dishes	p. 457
Desserts	p. 527
Appendixes
Shopping for a Healthy Heart	p. 625
Cooking for a Healthy Heart	p. 639
How to Adapt Recipes	p. 645
Menus for Holidays, Special Occasions, and Every Day	p. 648
Quick and Easy Foods	p. 651
Cholesterol and Heart Disease	p. 659
Index	p. 663
Table of Contents provided by Syndetics. All Rights Reserved.

Excerpts

Mexican Bean Dip: Serves 16; 2 tablespoons per serving

A colorful array of garnishes, such as cilantro, radishes, tomatoes, green and red onions, and jalapeño peppers, would be perfect finishing touches for this creamy dip.

2 teaspoons very low sodium beef bouillon granules

1/4 cup hot water

15.5-ounce can no-salt-added kidney beans, rinsed and drained

1/2 cup no-salt-added tomato sauce

1/2 cup chopped onion

1/4 cup chopped green bell pepper

2 1/2 tablespoons fresh lime juice

2 medium garlic cloves, minced

1/4 teaspoon cayenne, or to taste

1/4 teaspoon ground cumin (optional)

1 tablespoon olive oil (extra-virgin preferred)

Put the bouillon granules in a food processor or blender. Pour the hot water over the granules, stirring to dissolve.

Add the remaining ingredients except the oil. Process until smooth.

To serve at room temperature, stir in the olive oil (don't process it). To serve warm, heat the dip in a small saucepan over medium heat for 5 to 6 minutes, stirring frequently. Remove from the heat and stir in the oil.

Cook's Tip on Decorative Veggie Bowls:

When entertaining, halve butternut and acorn squash lengthwise and remove seeds. Put a different garnish in each squash half. For the dip, cut the top off a large acorn squash and remove the seeds, or use a decorative bowl. Arrange the garnish-filled squash halves around the dip.

calories 38 g
protein 2 g
carbohydrates 6 g
fiber 1 g
sugars 1 g
cholesterol 0 mg
total fat 1.0 g
saturated 0.0 g
polyunsaturated 0.0 g
monounsaturated 0.5 g
sodium 5 mg

dietary exchange
1/2 starch

Spicy Taco Dip: Serves 8; 2 tablespoons per serving

Try this with baked tortilla chips or crunchy vegetables or as a baked potato topper.

1/2 cup fat-free or light sour cream

1/4 cup plus 2 tablespoons fat-free or light mayonnaise dressing

3 tablespoons no-salt-added ketchup

2 teaspoons balsamic vinegar

1 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon ground cumin

1/2 teaspoon red hot-pepper sauce

In a small bowl, whisk together the ingredients. Serve immediately or cover with plastic wrap and refrigerate for up to two days.

calories 37 g
protein 1 g
carbohydrates 7 g
fiber 0 g
sugars 4 g
cholesterol 3 mg
total fat 0.0 g
saturated 0.0 g
polyunsaturated 0.0 g
monounsaturated 0.0 g
sodium 401 mg

dietary exchange
1/2 other carbohydrate

Smoked Salmon Party Dip: Serves 20; 2 tablespoons per serving

A hollowed-out red cabbage bowl makes a striking container for this dip, especially when you surround it with strips of brilliantly colored bell peppers. What a great way to lure your guests to take a heart-healthy dip!

1 cup fat-free or low-fat cottage cheese

1 cup fat-free or light sour cream

4 ounces smoked salmon, chopped

4 medium green onions (green and white parts), finely chopped

2 teaspoons fresh lemon juice

1/4 teaspoon garlic powder

In a food processor or blender, process the cottage cheese for 30 seconds, or until smooth. Transfer to a medium bowl.

Stir in the remaining ingredients. Cover and refrigerate until ready to serve.

calories 41 g g
protein 4 g
carbohydrates 6 g
fiber 1 g
sugars 2 g
cholesterol 4 mg
total fat 0.5 g
saturated 0.0 g
polyunsaturated 0.0 g
monounsaturated 0.0 g
sodium 163 mg

dietary exchange
1/2 starch

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Excerpted from The New American Heart Association Cookbook by American Heart Association Staff
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.