Jeanne Jones' Homestyle Cooking Made Healthy: 200 Classic American Favorites, Low in Fat with All the Original Flavor

Overview

At one time or another, we have all longed for the tastes and aromas of childhood. Whether it's a lovingly prepared grilled cheese sandwich dunked into a steaming bowl of cream of tomato soup or a slowly simmered pot roast with vegetables shared around the Sunday dinner table, the culinary memories of our youth are imprinted in our memories forever. Unfortunately, as we have become aware of the effects of fried foods, cream sauces, fatty cheeses, and desserts, we have often replaced past pleasures with broiled ...

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Annie Gusman 1999 Hard cover First edition. New. No dust jacket as issued. hardcover, pages clean and tight, no stains, no writing, no fading, no tears, beautiful color photos ... of some of the recipes, FIRST EDITION has #1 on the number bar Read more Show Less

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Overview

At one time or another, we have all longed for the tastes and aromas of childhood. Whether it's a lovingly prepared grilled cheese sandwich dunked into a steaming bowl of cream of tomato soup or a slowly simmered pot roast with vegetables shared around the Sunday dinner table, the culinary memories of our youth are imprinted in our memories forever. Unfortunately, as we have become aware of the effects of fried foods, cream sauces, fatty cheeses, and desserts, we have often replaced past pleasures with broiled skinless chicken, steamed vegetables, and salads dressed with lemon juice. Now, thanks to low-fat pioneer Jeanne Jones, we can forget dietary denial and return to good old-fashioned comfort foods. With the publication of her new book, Jeanne Jones' Homestyle Cooking Made Healthy, Jones proves once and for all that American culinary traditions don't have to be relegated to the history books.

When transforming favorite recipes from readers, friends, family, and old regional and community cookbooks into healthful food for the soul, Jones kept two goals in mind: the end result had to meet current nutritional guidelines for healthful eating, and it had to taste as good as the original. Thus, the 200 recipes in Homestyle Cooking Made Healthy are guaranteed to retain the flavor and integrity of their not-so-healthy origins. From classic all-American delights like Stuffed Pork Chops and Apple Pie to regional and ethnic standouts such as Seafood Gumbo and Quesadillas, and from simple refreshers like Creamy Potato Salad and Club Sandwiches to the more sophisticated French Onion Soup and Lobster Thermidor, Jones has woven together a patchwork of regional and ethnic tastes that are the essence of American homestyle cooking.

No course is ignored in Homestyle Cooking Made Easy, either. There are versatile and delectable appetizers (Baked Artichoke Dip, Swedish Meatballs); savory chowders and soups (Manhattan Clam Chowder, Split Pea Soup with Ham); evocative heirloom salads (Carrot-Raisin Salad, Cranberry Gelatin Salad); vegetables, stuffings, and side dishes (Hash Brown Potato Casserole, Classic Baked Beans); sandwiches and savory pies (Monte Cristo Sandwich, Quiche Lorraine); three chapters of substantial main dishes (Southern Fried Catfish, Chicken Cordon Bleu, Lamb Curry); fresh breads, biscuits, and pancakes (English Muffins, Caramel-Pecan Sticky Buns); and treasured family desserts (Devil's Food Cake with Fudge Frosting, Apple Crisp, Peanut Butter Cookies).

Throughout, Jones shares charming recipe lore (did you know Thomas Jefferson is credited with introducing the eggplant to America?) and sensible, easy-to-follow advice on how to plan homestyle meals for health, shop for healthy convenience, enhance flavor and texture while reducing fat, and give your own favorite recipes a healthy makeover with all the flavor of the original. "Cook's Notes" give tips on everything from garnishes to storing leftovers, and each recipe has a complete nutritional analysis and a "Homestyle Makeover" box that gives a before-and-after profile of calories and fat content.

Jeanne Jones' nationally syndicated recipe makeover column, "Cook It Light," reaches more than 30 million readers each week. She is a menu consultant to Canyon Ranch Health Resorts and Windstar Cruises, a contributing editor to Cooking Light, and the author of more than 30 cookbooks, most recently Canyon Ranch Cooking and Healthy Cooking for People Who Don't Have Time To Cook, which will be re-issued in paperback by Rodale Books in March 1999. She lives in La Jolla, California. Color transparencies of the book jacket are available upon request.

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What People Are Saying

Marie Simmons
I am a great admirer of Jeanne Jones' approach to lightening traditional recipes. She pays attention to taste, as well as calories and fat. This is a book that will live on your kitchen counter, not hidden in the bookcase in the den. Use it and enjoy good food and a healthier diet.
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Product Details

  • ISBN-13: 9780875964669
  • Publisher: Rodale Press, Inc.
  • Publication date: 2/15/1999
  • Pages: 389
  • Product dimensions: 7.73 (w) x 9.31 (h) x 1.13 (d)

Meet the Author

Jeanne Jones' nationally syndicated recipe makeover column, "Cook It Light," reaches 30 million readers a week. She is a menu consultant to Canyon Ranch Spas and the Holland-America Cruise Line, as well as a contributing editor to Cooking.
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Recipe

BEEF STROGANOFF

Americans have always loved to adopt ethnic dishes and make them their own. This classic named after the nineteenth-century Russian diplomat Count Paul Stroganov is a perfect example. Serve over rice, rice pilaf, or noodles.

3 teaspoons butter or margarine

1/4 pound mushrooms, sliced

1 onion, sliced

1-1/2 pounds beef sirloin steak, trimmed of all visible fat and cut into 1"-wide strips

2-1/2 tablespoons unbleached or all-purpose flour

2-1/2 cups fat-free, reduced-sodium beef broth

3 tablespoons dry sherry or apple cider

1 tablespoon tomato paste

1 teaspoon paprika

1/2 teaspoon dried basil

1/4 teaspoon ground nutmeg

1/4 cup reduced-fat sour cream

1. In a large nonstick skillet, melt 2 teaspoons of the butter or margarine over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, for 10 to 12 minutes, or until the onion is lightly browned. Remove the onion mixture from the skillet. Set aside.

2. Melt the remaining 1 teaspoon butter or margarine in the skillet. Add the beef. Cook, turning as needed, for 15 minutes, or until lightly browned on all sides. Add the beef to the onion mixture.

3. Add the flour to the skillet. Cook, stirring constantly, for 2 to 3 minutes, or until browned. Slowly add the broth, stirring constantly, until smooth.

4. Add the sherry or cider, tomato paste, paprika, basil, and nutmeg. Simmer, stirring occasionally, for 10 minutes, or until the mixture thickens. Add the beef mixture. Simmer for 10 minutes. Add the sour cream. Stir to mix.

Homestyle Makeover

BEFORE:

Each serving contains: 797 calories; 64 g. fat

AFTER: Each serving contains: 222 calories; 11 g. fat

Makes 6 servings

Per serving:

222 calories

343 mg. sodium

11 g. fat

10g. carbohydrates

47 mg. cholesterol

18 g. protein


----------------

TUNA NOODLE CASSEROLE

Casseroles became popular during the Great Depression because they were economical. Their appeal continued into the 1940s because they were convenient. With more women working outside the home during World War II, a one-dish meal that could be prepared ahead of time and reheated for supper was indeed a blessing.

8 ounces no-yolk noodles

1 tablespoon butter or margarine

4 ounces mushrooms, thinly sliced

1 can (10-3/4 ounces) fat-free, reduced-sodium condensed cream of mushroom soup

1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese

8 ounces fat-free plain yogurt

1/2 cup sliced scallions

1/2 teaspoon ground black pepper

1/4 teaspoon celery seeds

1/4 teaspoon crushed red-pepper flakes

1 package (16 ounces) frozen broccoli florets, thawed

1 can (12 ounces) water-packed chunk light tuna, rinsed,drained, and flaked

1/2 cup crushed reduced-fat snack crackers

1/4 cup (1 ounce) grated Parmesan cheese

1. Preheat the oven to 350 F. Coat a 2-1/2 quart or 13" x 9" baking dish with nonstick spray. Set aside.

2. In a large covered pot, bring water to a boil over high heat. Add the noodles and cook according to the package directions. Set aside.

3. Meanwhile, melt the butter or margarine in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, for about 4 minutes, or until tender. Add the soup, Monterey Jack, yogurt, scallions, black pepper, celery seeds, and red-pepper flakes. Mix well. Add the broccoli, tuna, and noodles. Fold to coat with the sauce. Spoon into the prepared baking dish.

4. In a small bowl, combine the crackers and Parmesan. Sprinkle evenly over the noodle mixture. Bake for 30 to 35 minutes, or until bubbly and lightly browned.

Homestyle Makeover

BEFORE:

Each serving contains: 1,038 calories; 41 g. fat

AFTER:

Each serving contains: 622 calories; 14 g. fat

Makes 6 servings

Per serving:

622 calories

947 mg. sodium

14 g. fat

76 g. carbohydrates

52 mg. cholesterol

47 g. protein


----------------------

RICE PUDDING

Because rice pudding is an edible American icon, I have purposely made this a very basic recipe. It's a wonderful way to use up leftover plain cooked rice. Add your own favorite spices or 1/2 teaspoon almond, coconut, maple, or rum extract, along with the vanilla extract.

3 egg whites

1 egg

1 can (12 ounces) fat-free evaporated milk

1/3 cup sugar

1 teaspoon vanilla extract

1 cup cooked rice

1/2 cup raisins

1. Preheat the oven to 325 F. Coat a 1-1/2-quart baking dish with nonstick spray. Set aside.

2. In a medium bowl, combine the egg whites, egg, milk, sugar, and vanilla. Whisk until well-combined. Stir in the rice and raisins. Pour into the prepared dish.

3. Bake for 30 minutes. Stir the pudding. Bake for 20 to 25 minutes, or until the liquid is absorbed.

Homestyle Makeover

BEFORE:

Each serving contains: 426 calories; 16 g. fat

AFTER:

Each serving contains: 189 calories; 1 g. fat



These recipes may be reproduced with the following credit: Recipes from JEANNE JONES' HOMESTYLE COOKING MADE HEALTHY by Jeanne Jones (Rodale Books; March 15, 1999; $27.95/hardcover)

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