Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-For-You Recipes Tapa blanda - 2012 - 1st Edición
de American Heart Association
Detalles
- Título Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-For-You Recipes
- Autor American Heart Association
- Encuadernación Tapa blanda
- Número de edición 1st
- Edición 1
- Páginas 250
- Volúmenes 1
- Idioma ENG
- Editorial Harmony
- Fecha de publicación 2012-09-18
- Ilustrado Sí
- ISBN 9780307888020 / 0307888029
- Peso 1.3 libras (0.59 kg)
- Dimensiones 9 x 7.2 x 0.9 pulgadas (22.86 x 18.29 x 2.29 cm)
- Library of Congress subjects Low-cholesterol diet, Low-fat diet
- Número de catálogo de la Librería del Congreso de EEUU 2012004813
- Dewey Decimal Code 641.563
Extracto
Shrimp Jambalaya
The word "jambalaya" is thought to come from jambon, the French word for ham. It's a given, then, that ham is one of the primary ingredients of jambalaya; however, you don't need much when you use smoked ham and chop it finely to distribute its distinct flavor throughout the dish.
Serves 4: 1½ cups per serving
Slow cooker size/shape:3-to 4½-quart round or oval
Slow cooking time: 5 to 6 hours on low plus 30 minutes on high, OR 2½ to 3 hours on high plus 30 minutes on high
1 14.5-ounce can no-salt-added tomatoes, undrained
1 cup water (if cooking on low) or 1½ cups water (if cooking on high)
½ cup finely chopped onion
1 medium rib of celery, sliced crosswise
1 small green bell pepper, chopped
2 ounces lower-sodium, low-fat smoked ham, all visible fat discarded, finely chopped (about ⅓ cup)
2 teaspoons dried parsley, crumbled
1 teaspoon dried oregano, crumbled
2 medium garlic cloves, minced
½ teaspoon dried thyme, crumbled
⅛ to ¼ teaspoon cayenne
1 medium dried bay leaf
8 ounces raw medium shrimp, thawed if frozen, peeled, rinsed, and patted dry
1 cup frozen cut okra, thawed
1 cup uncooked instant brown rice
¼ cup snipped fresh parsley
In the slow cooker, stir together the tomatoes with liquid, water, onion, celery, bell pepper, ham, parsley, oregano, garlic, thyme, cayenne, and bay leaf. Cook, covered, on low for 5 to 6 hours or on high for 2½ to 3 hours, or until the vegetables are tender.
If using the low setting, change it to high. Quickly stir in the shrimp, okra, and rice and re-cover the slow cooker. Cook for 30 minutes, or until the rice is tender. Discard the bay leaf.
Serve the jambalaya sprinkled with the parsley.
Per Serving:
Calories 196
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 78 mg
Sodium 472 mg
Carbohydrates 30 g
Fiber 4 g
Sugars 7 g
Protein 14 g
Dietary Exchanges
1½ starch, 2 vegetable, 1½ lean meat
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American Heart Association Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-for-You Recipes
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American Heart Association Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-for-You Recipes
de American Heart Association
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de American Heart Association
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de American Heart Association
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American Heart Association Healthy Slow Cooker Cookbook: 200 Low-Fuss, Good-for-You Recipes
de American Heart Association
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- ISBN 10 / ISBN 13
- 9780307888020 / 0307888029
- Cantidad disponible
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