A comment on my earlier review: I was going to use the author's recipe for paella until I read it more carefully and then I found that most of it went against the grain so I didn't. I understand that recipes for paella abound and that hers may be to other people's taste but it wasn't to mine. In the name of fat reduction she suggests that if the reader cannot get Spanish chorizo, but only Mexican chorizo, the reader use "light smoked sausage" (p. 154) because Mexican chorizo is "swimming in fat" (p. 144). While it is true that chorizo is quite high in fat, there is only so much of it in any particular serving and it is absolutely indispensable. Paella would just not be paella without it! Furthermore, she uses 2 boneless, skinless chicken breast halves and 1/2 pound boneless pork loin chops for 8 servings, in addition to 1/2 pound large shrimp. 8 fresh clams, 8 fresh mussles (understand that this is 1/4 chicken breast half, 1 oz. of shrimp, 1 mussel and 1 clam per serving and 1 oz. pork chops), and artichoke hearts, etc. (p. 144-145), and she says to cut the chicken and the pork into CUBES! While this may be fine for some, I could not do it this way. I omitted the pork entirely, and used what I prefer: bone-inchicken thighs with skin (I would use 1 per serving)), and I left them whole. Also, I omitted the artichoke hearts which I didn't think would work well enough, and I used more saffron than she says is necessary and no matter what recipe you use, I suggest that you use saffron to taste. Also, I would not (although one could) cook the chorizo in the stockpot with the rice-I panfry it. If the way I make it increases the fat content to some extent over the way she does it (her recipe has 7 grams of Total Fat and 2 grams of Saturated Fat per serving-but at 5' 3 1/2 inches tall, I know fromthe website of Dr. C. Everett Koop that I can have 50 grams of fat per day, so I don't know what the fuss is about), I think that that is vastly preferable, especially since one does not have paella every day. I am wondering what to do about the other recipes in the book about which I know nothing...Product Description
Bringing together heart-healthy, delicious recipes with international flair, the American Heart Association Around the World Cookbook takes you on a guided tour of the best dishes of many of the world's cuisines. By adapting the best-loved dishes from Italy, France, Asia, Greece, the Caribbean, Germany, the Middle East, and more, the AHA lets you savor the delicious flavor of old favorites and innovative, exotic dishes without all the fat, cholesterol, sodium, and calories that can sabotage your health. Charming illustrations, lots of cook's tips, and two glorious, full-color photo sections will help you bring these wonderful recipes to life. Special sections on planning and shopping for meals, dining out, cooking healthfully, and putting together menus will help you get the most out of your global culinary tour.
Whether you're looking for breakfast alternatives, tasty soups and salads, hearty entrees, special holiday appetizers, or decadent desserts, you'll find a wide variety or tasty options sure to delight.
With this latest offering from the bestselling AHA cookbook library, you can enjoy palate-pleasing fettuccine Alfredo, guilt-free mushroom strudel, delightful cannoli cream, and delectable honey-rum mango sauce: proof that good taste and good health can go together.
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