The Good Morning America Cut The Calories Cookbook

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New in new dust jacket. Sewn binding. Cloth over boards. With dust jacket. 256 p. Contains: Illustrations. Audience: General/trade. **GIFT QUALITY FIRST EDITION! ! ** FREE ... PRIORITY (U.S. ) UPGRADE** to SHIP to ALL 50 STATES! ! We ship **THIS AFTERNOON or the NEXT POSTAL SERVICE DAY. NO Remainder Marks or inside page markings. Non-smoker environment. We are very careful regarding our packing/shipping. **CONFIRMATION OF DELIVERY PROVIDED! ** Read more Show Less

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Editorial Reviews

From Barnes & Noble
The Best Low-Fat Recipes

When "Good Morning America" hosted a recipe contest, the response was enthusiastic and overwhelming. With more than 1,100 viewer submissions, the show's stable of house chefs—Sara Moulton, Emeril Lagasse, and Wolfgang Puck—had quite a time choosing the winning recipes! Since then, the show has received many requests for those recipes, and as a result The Good Morning America Cut the Calories Cookbook was born. Sara Moulton, the food editor at "Good Morning America" and the star of her own shows on the Food Network, has compiled a total of 120 of the best low-fat recipes that were submitted, along with some of her own and from Emeril Lagasse. The recipes featured in this book are inventive and delicious!

Maria Liu

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Product Details

  • ISBN-13: 9780786861637
  • Publisher: Hyperion
  • Publication date: 4/19/2000
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 256
  • Product dimensions: 7.25 (w) x 9.25 (h) x 1.00 (d)

Read an Excerpt

Foreword by Emeril Lagasse

As we approach the new millennium, it has been obvious to me and others just how exciting food and cooking have become to a vast audience: men, women, and children. It has been the most exciting time for all of us to eat in America.

When a group of us at Good Morning America decided to see how creative people were cooking, we said, "Lets try to see how America is cutting calories." It wasnt a matter of cutting corners or cutting quality, just plain calories. We established the criteria that each entry in the Good Morning America Cut the Calories Cook-Off must be an original recipe, either savory or sweet, and certainly low in fat and low in calories. This would be a challenge. We were shocked by the number of entries. These were all narrowed down to five finalists in each category--Entrees and Desserts--after being screened and tested by Good Morning America Food Editor Sara Moulton and her GMA team.

The most popular dishes we received were cheesecakes, trifles (layered desserts in footed clear bowls), and chicken recipes. Surprisingly, we had more main dishes than desserts, but nearly everything we saw was creative, thoughtful, moderately priced, delicious but low in calories. Dishes like Turkey Salsa Meat Loaf; Spicy Salmon Salad; Grilled Halibut with Rum Sauce, Great Greens, and Olives; Chicken Cutlets with Roasted Red Peppers, Clelia Style; and of course our entre winner, Oven-Fried Chicken with Andouille Sausage.

Or how about Luscious Lemon-Berry Parfait, "Not" Cream Cheese Cake, Plain and Fancy Tea Cake, or our dessert winner, Caramel Cheesecake with Praline Sauce?

Under the direction of Chef Michael Lomonaco of New Yorks Windows on the World, Wolfgang Puck and I judged the ten finalists, the top five entres and the top five desserts, on the basis of taste (most important), originality, and healthiness. Wow, were we surprised by the amount of excitement! ABCs mail room was swamped with over 70,000 written requests for these creations!

So, congratulations to all who sent us entries, to our finalists, and of course to our winners. I, Wolfgang, Sara, and everyone else at Good Morning America say, "Enjoy, keep eating, and keep cooking!"

Emeril Lagasse

Good Morning America Food Correspondent

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Recipes from The Good Morning America Cut the Calories Cookbook

Risotto-Stuffed Artichokes
Serves 4

Recipe from Shawn Merkel; Owosso, Michigan

This self-taught personal chef, who has three sons aged eleven, thirteen, and fifteen, prepares weekly meals for clients and specializes in imaginative low-fat dishes using vegetables and fruits in season whenever possible. "I created this recipe during artichoke season, which lasts such a short time that I fill artichokes with everything I can think of to take advantage of it," Shawn explains. "One of my clients is on a diet for heart disease and I wanted to create something low, low in fat for him and his family. Versatile risotto seemed a perfect match for the artichokes."

Per Serving
448 calories
9 g fat (5 g saturated)
7 mg cholesterol
415 mg sodium

Not every rice makes good risotto. Indeed, you need short-grain rice, the Italian arborio, for example, if the risotto is to cook up creamy yet have grains that are slightly al dente. Fortunately, nearly every good supermarket now stocks arborio rice (sometimes it's simply called "risotto rice"). Look for it.

NOTE: For the toasted cheese-bread crumbs, mix 1/4 cup soft white bread crumbs with 2 tablespoons freshly grated Parmesan cheese, spread in a large baking pan, and bake uncovered at 350 degrees F until golden brown—8 to 10 minutes.

TIPS: The easiest way to remove the choke (thistly center) from an artichoke is to spread the leaves, then using a melon baller, to reach down inside and scoop out all the prickly parts. To tell if an artichoke is done, pierce the bottom with a sharp-pronged fork. If it goes in easily, the artichoke is tender. Another way: Pull on a leaf near the base. If it loosens, the artichoke is done.

4 large (8-ounce) artichokes, points of leaves snipped off and chokes removed (see Tip above)
1 (14.25-ounce) can reduced-sodium, nonfat chicken broth
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 medium-size clove garlic, finely minced
1 tablespoon extra-virgin olive oil
1 cup uncooked arborio rice (see headnote above)
1 cup moderately finely diced red bell pepper (about medium-size)
1 medium-size shallot, finely minced
2 tablespoons toasted pignoli (pine nuts)
2 tablespoons freshly grated Parmesan cheese
1/4 cup toasted cheese-bread crumbs (see headnote above)

1. Pour water to a depth of 1/2 inch in a very large stainless steel or enameled metal kettle and bring to a boil over moderately high heat. Trim bottoms of artichokes so they will stand straight, then ease into kettle, one by one, placing right side up. As soon as water returns to a boil, adjust heat so it bubbles gently, cover, and cook artichokes until tender—about 30 minutes.

2. While artichokes cook, bring chicken broth, lemon juice and zest, and garlic to a simmer in a small saucepan over moderate heat. Reduce heat to low and keep broth mixture hot.

3. Heat olive oil in large heavy saucepan over moderately high heat until ripples appear on pan bottom—1-1/2 to 2 minutes. Add rice, bell pepper, and shallot and sauté, stirring now and then, until lightly golden—about 5 minutes.

4. Add 1/2 cup hot broth mixture, stirring often, until completely absorbed. Add remaining broth mixture 1/2 cup at a time, cooking and stirring after each addition until all liquid is absorbed; this will take about 20 minutes. Stir toasted pignoli and cheese into risotto.

5. Drain artichokes well by standing upside down on several thicknesses of paper toweling. Then spoon 1/2 cup hot risotto into center of each artichoke.

6. Arrange stuffed artichokes on large heated platter, sprinkle with toasted cheese-bread crumbs, and serve at once.

Roast Pork Tenderloin with Garlic and Apples
Serves 4

Recipe from Sara Moulton; New York, New York

Sara Moulton, whose recipe this is, likes her roast pork juicy with tinges of pink—perfectly safe—which means an internal temperature of around 150 degrees F. when it's taken from the oven. If you let the roast stand 20 minutes before serving, the internal temperature will rise to 160 degrees F.—this is called carry-over cooking. If you like well done pork, continue roasting until an instant-read thermometer, inserted in the thickest part of the roast, registers 160 degrees F. After standing twenty minutes, the internal temperature will be 170 degrees F. and the meat, alas, less succulent.

Per Serving:
238 calories
7 g fat (2 g saturated)
57 mg cholesterol
87 mg sodium

2 medium-size yellow onions, peeled and quartered
3 large cloves garlic, peeled
1 tablespoon extra-virgin olive oil
3/4 pound well trimmed pork tenderloin
1/4 cup dry white wine
3/4 cup apple juice
1-1/2 cups reduced-sodium, nonfat chicken broth
2 medium-size Granny Smith apples, peeled, cored, and each cut into 12 wedges

1. Preheat oven to 400 degrees F.

2. Bundle onions and garlic in heavy-duty aluminum foil, set in oven, and roast until softened—about 40 minutes.

3. Meanwhile, heat olive oil in large heavy ovenproof skillet over moderately high heat until ripples appear on skillet bottom—1-1/2 to 2 minutes. Add pork and brown well on all sides; this will take 5 to 7 minutes. Transfer pork to platter and set aside.

4. Skim excess fat from skillet, add wine, then boil 1 minute, scraping up browned bits on skillet bottom. Wine should be reduced by half.

5. Add apple juice and chicken broth and bring quickly to a boil. Add apples, adjust heat so mixture bubbles gently, and simmer uncovered until apples are just tender—3 to 5 minutes. With slotted spoon, lift apples to bowl and reserve.

6. Return pork and accumulated juices to skillet, then unwrap roasted onions and garlic and add to skillet. Transfer to oven and roast uncovered until quick-read thermometer, inserted in thickest part of pork, registers 150 degrees F.—15 to 20 minutes. Transfer pork to platter, cover loosely with foil, and let stand 20 minutes.

7. Cool skillet mixture 5 to 10 minutes, then purée in electric blender or food processor until completely smooth—about 1 minute. Return to skillet, add reserved apples, and bring to a quick boil.

8. To serve, slice pork thin, slightly on the bias, arrange down center of heated platter, then spoon apples and sauce on top.

Peach and Almond Custard Tart
Serves 8

Recipe from Celeste Skogerboe; Bemidji, Minnesota

Celeste was born and brought up on a potato and grain farm in the Red River Valley, married a physician, had three children, and taught school until her retirement. Now involved in the demanding life of volunteer work in church and community, she loves to entertain and wishes she had time to do more of it. "My sister always asks me, 'How do you think of these things?' when I come up with a new recipe," she says. "Well, the idea for this one came when I decided to make a peach tart with the almonds and almond flavoring we all love."

If you make many tarts, you should invest in a set of tart tins with removable bottoms—this recipe calls for an 8-inch one. They're inexpensive, they give your pies a professional finish and because their fillings are shallower than those baked in conventional pie pans, their crusts are less likely to be soggy. This one, in fact, is downright crunchy. With fresh peach slices spiraled on top, this tart's a beauty. It's also deceptively rich.

TIPS: The zip-quick way to peel a peach? Blanch 30 to 60 seconds in boiling water, then slip off the skin. To toast sliced almonds, spread in a pie pan and bake uncovered at 350 degrees F., shaking pan occasionally, until uniformly golden brown—6 to 8 minutes.

Per Serving
200 calories
6 g fat (2 g saturated)
36 mg cholesterol
148 mg sodium

1 cup graham cracker crumbs
2 tablespoons melted salted butter
1 large egg white, lightly beaten

1/4 cup sugar
2 tablespoons cornstarch
1 (12-ounce) can evaporated skim milk
1 large egg yolk, lightly beaten
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
1/2 teaspoon almond extract

2 large firm-ripe peaches (about 1 pound), peeled, pitted, thinly sliced and dipped in lemon juice
2 tablespoons toasted sliced almonds (see headnote above)

1. Preheat oven to 350 degrees F. Coat 8-inch tart tin with removable bottom with nonstick cooking spray and set aside.

2. For crust: Mix crumbs, melted butter and beaten egg white until uniformly moist, then pat firmly over bottom and up sides of prepared tart tin. Bake uncovered until golden brown—10 to 11 minutes. Remove from oven, set on wire rack and cool to room temperature.

3. For filling: Combine sugar and cornstarch in small heavy saucepan. Blend milk and egg yolk, then whisk into sugar mixture. Bring to boiling over moderate heat, then boil 1 minute, stirring constantly. Off heat, add lemon juice and zest, vanilla and almond extracts.

4. Pour into baked crust, lay plastic food wrap flat on surface of filling and refrigerate several hours until set.

5. For topping: Carefully remove plastic wrap from filling, spiral peach slices on top and sprinkle with toasted sliced almonds.

6. Cut into 8 wedges and serve.

Recipes from The Good Morning America Cut the Calories Cookbook, copyright © 2000 by Sara Moulton and Jean Anderson. All rights reserved.

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  • Anonymous

    Posted April 28, 2002

    Not Much Help for Dieters

    As a fan of Good Morning American, I am sorry to say that this book was not very useful. Most of the recipes have too many calories for a serious dieter, with many of the dishes having more than 400 calories. Also, many of the recipes call for ingredients that are impossible to find, such as oat flour, or unusual pans, such as a tea cake pan that is exactly 8 inches in diameter and holds exactly 6 cups of batter. I have only been able to use one or two recipes in the whole book.

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