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Rachael Ray's 30-Minute Get Real Meals: Eat Healthy Without Going to Extremes: A Cookbook by [Rachael Ray]

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Rachael Ray

Rachael Ray's 30-Minute Get Real Meals: Eat Healthy Without Going to Extremes: A Cookbook Kindle Edition

by Rachael Ray (Author) Format: Kindle Edition

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No pasta? No dessert? No way! Everything in moderation, says Rachael Ray. After all, some days only chocolate or spaghetti will hit the spot.

In Rachael Ray’s 30-Minute Get Real Meals, the bestselling cookbook author and Food Network star serves up another helping of creative, hassle-free recipes that are ready to rock your tastebuds in less than thirty minutes. The latest addition to Rachael’s runaway hit series of 30-Minute Meals cookbooks is designed for cooks who want to look and feel great but long for the fun and the flavor that’s missing from their extreme low-carb meals. Why fill your shopping cart and your stomach with processed, low-carb cereals and breads that taste like cardboard when you can eat the foods you crave? Here, at last, are recipes for those who just cannot and will not live totally carb-free: Pasta dinners made mostly with proteins and vegetables and only a couple of ounces of pasta per servings, fresh Thai and Mexican lettuce wraps, take-out-style stir-frys, and tons of burger ideas—with and without the buns. And when you’ve just got to satisfy that sweet tooth, even nonbakers (like Rachael) will flip for Nutty Creamsicle Pie, Stuffed Roasted Strawberries, and other surprisingly easy dessert recipes.

With more than 150 new dishes, plenty of time-saving tips, and a generous serving of Rachael's “you can do it” attitude, 30-Minute Get Real Meals proves you don’t have to go to extremes to eat healthy.

Rachael Ray confesses that there’s pasta in her pantry, and she isn’t afraid to admit that chili is just an excuse to snack on corn chips. On the other hand, she also confesses that it’s more fun to shop for clothes when she’s eating fewer carbs. So what’s a carb-frustrated cook to do these days? Don’t go to extremes, says the force of nature behind Food Network’s 30-Minute Meals. Get real! With a little creativity and less than half an hour, now you can watch your carbs and eat them, too. Satisfy your carb-starved cravings and still mind that waistline with more than 150 healthy, delicious recipes—including Rachael’s first-ever section devoted just to desserts:

•Snacks and Super-Supper Snacks

•Burgers Gone Wild

•Take a Dip: Fondues

•Salads that Stack Up

•That’s Souper

•Well-Rounded Square Meals

•Pasta: Come Home Again

•Desserts? Yes, Desserts!

Print length

256 pages
Language

English
Publisher

Clarkson Potter
Publication date

August 17, 2010
File size

1307 KB
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Editorial Reviews

From Publishers Weekly

Part of Ray's appeal to legions of Food TV fans is her loose, nonnitpicky approach to cooking at home. Every meal she presents can be prepared in 30 minutes or less, and she consistently emphasizes simplicity and nonfussiness. So it's no surprise that Ray's contribution to the supposedly waning low-carb cookbook genre does not strictly adhere to the diet. Ray adores carbohydrates—"I cannot and will not eat without them"—and she believes consuming them "in moderation" is a healthy option. This selection of recipes, then, does include pasta dishes, but Ray wisely makes them heavy on the meat and vegetables and low on pasta (a half pound for every four entrées). Her devoted viewers will delight at the prospect of Bucatini with Sausage, Peppers, and Onions; Creamy Polenta and Bolognese Sauce; and Eggplant and Wild Mushroom Pasta with Ricotta Salata. Other chapters are just as appealing, offering ideas for main course salads, as well as meat and fish dishes, burgers, soups, snacks and desserts. In keeping with her low-maintenance style, Ray is lax with her instructions, calling for "a couple slices of smoked salmon" in one recipe, and "2 tablespoons vegetable oil (eyeball it)" in another. Ray's standard chatty demeanor, which comes through loud and clear, coupled with interesting, varied recipes, make this book a winner. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to an alternate kindle_edition edition.

About the Author

Rachael Ray appears daily on the Food Network as host of 30-Minute Meals, $40 a Day, and Inside Dish. She is the author of eight bestselling cookbooks, most recently Cooking Rocks! and Cooking ‘Round the Clock. Rachael lives in the Adirondacks. --This text refers to an alternate kindle_edition edition.

Excerpt. © Reprinted by permission. All rights reserved.

Green and White Lightning Chunky Chicken Chili

4 servings
2 tablespoons vegetable or canola oil (2 turns of the pan)
6 6-ounce boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
1 medium yellow onion, thinly sliced
5 garlic cloves, finely chopped
1 jalapeño pepper, seeded and finely chopped
2 tablespoons ground cumin (2 palmfuls)
1 tablespoon ground coriander (a palmful)
1 cup mild or hot tomatillo salsa (green salsa on Mexican Foods aisle)
4 cups chicken stock or broth
1 can (15-ounces) cannellini or Great Northern beans
1 handful fresh cilantro, roughly chopped
1 handful fresh flat-leaf parsley, roughly chopped
Juice of 1 lime
Shredded Monterey Jack or Pepper Jack cheese, for garnish
1 individual lunch-box-size bag of corn chips, optional and not that dangerous

Heat a medium soup pot over medium-high heat with the vegetable oil. Add the chicken to the hot oil and season liberally with salt and pepper. Cook for 2 to 3 minutes, stirring frequently. Add the onion, garlic, jalapeño, cumin, and coriander and cook for 3 to 4 minutes, continuing to stir. Add the tomatillo salsa and the chicken stock. Bring the chili up to a simmer. Add half of the beans. With a fork thoroughly mash the other half of the beans, then add to the chili. This method will help to thicken the chili. Simmer the chili for 10 minutes. Remove the chili from the heat and add the cilantro, parsley, and lime juice.

Serve each bowl of chili with a little shredded Monterey Jack cheese on top. Oh, and go ahead, have a chip or two! I crush up a small bag and stir them right in!

Confession:
To be Honest, I eat chili as an excuse to eat corn chips. I rarely need a spoon as all: one chip, two chips, three chips…well, it can get ugly is all I’m saying. To help keep my corn chip obsession in check and still feel satisfied, I buy one individual lunch-box-size bag of chips. This way I don’t have that big gorgeous bag of chips dangerously calling my name from the cupboard. If I don’t have then, I don’t eat them. I exert my self-control at the supermarket. --This text refers to an alternate kindle_edition edition.

ASIN ‏ : ‎ B003YJEXQQ
Publisher ‏ : ‎ Clarkson Potter (August 17, 2010)
Publication date ‏ : ‎ August 17, 2010
Language ‏ : ‎ English
File size ‏ : ‎ 1307 KB
Text-to-Speech ‏ : ‎ Enabled
Screen Reader ‏ : ‎ Supported
Enhanced typesetting ‏ : ‎ Enabled
X-Ray ‏ : ‎ Not Enabled
Word Wise ‏ : ‎ Enabled
Print length ‏ : ‎ 256 pages
Lending ‏ : ‎ Not Enabled

Best Sellers Rank: #961,030 in Kindle Store (See Top 100 in Kindle Store)
- #311 in Low Carb Diets (Kindle Store)
- #376 in Cooking Meats
- #998 in Meat Cooking

Customer Reviews:
204 ratings

About the author

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Rachael Ray

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Rachael Ray is a New York Times bestselling author of more than twenty cookbooks. She is the host of the Food Network’s 30 Minute Meals and Rachael Ray’s Kids Cook-Off, as well as the Cooking Channel’s and the Food Network’s Week in a Day. She is also the star of the syndicated talk show Rachael Ray; founder and editorial director of her own lifestyle magazine, Every Day with Rachael Ray; and founder of the Yum-o! organization.

Customer reviews

5 star		61%
4 star		16%
3 star		9%
2 star		7%
1 star		7%

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Top reviews from the United States

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No extremes, family meals light on the carbs

Reviewed in the United States on May 27, 2018

Verified Purchase

Rachael Ray is a sort of sentimental favorite because my dad loved to watch her perky you-can-make-this-delicious-dinner-in-30-min and my mom would stand by growling "yeah, that doesn't include cleanup, shopping and it's NOT as easy as she makes it look." The fantasy of hearty food just pouring forth has captured all of us, along with that colorful kitchen and the New Bedford accent.

Well, this book purports to be "Healthy Cooking without Extremes" --that is, not eating "clean", vegan, no-carb, paleo or anything of the sort. It's kinda-sorta low carb--but there's bucatini front and center (ok, so not all low carb.) I find the recipes neither here nor there. However, home cooking has it all over fast food and take out, so if you find these easy and useful, it's a good book to own.

It didn't wow me, except for the bucatini. But sadly, our rural domain doesn't know from bucatini and not a SINGLE STORE carries this simple thick spaghetti-like noodle with a hole through the middle. If it's not spirali, spaghetti, elbows, linguini or ziti, you ain't finding it within a 50 mile radius here. Shocks me still. Bucatini with sausage, peppers and onions is a great fall and winter dish and the bucatini is the right choice: heavier than spaghetti and very toothsome, it holds up to the hearty topping and is very satisfying. Just use a lower fat (chicken?) sausage, bulk up the peppers and measure out your pasta to get a proper serving. (I weigh my pasta, always.) Great recipe and one that should be in your rotation if you have guys at home who are meat-eaters. It's so flavorful you COULD use a vegetarian sausage and still get a very good dish.

There are the usual "stoups" (I can't use that word. Stew and soup in a portmanteau. Call it one thing or the other, I don't care.) And some desserts, heavy on fruit so there isn't as much pastry and cake, which we all don't need,.

Not an inspiring book but I'd say it's good for families where you are trying desperately to cook at home and not spend hours at it, but get things people will LIKE and EAT. Three stars. Family-oriented and as she claims "no extremes."

2 people found this helpful

Helpful

dsm1980

Great for both low-carb & RR newbies

Reviewed in the United States on May 9, 2012

Verified Purchase

The way I see it this book will appeal to two kinds of cooks: 1) RR fans looking to try out low-carbing, 2) low-carbers willing to try out RR's cooking style.

To the 1st, I say this is classic RR. Sure, the burgers are bun-less, but still delish ;) If you feel put off by the amount of fat used in the recipes and believe it is unhealthy, I would suggest reading one of Gary Taubes' excellent books ( Good Calories, Bad Calories , Why We Get Fat: And What to Do About It (Vintage) ) in order to understand how fat, even saturated fat, is not as bad for you as you may think, especially once you reduce your daily carb intake. All in all, RR's book will introduce you to the low-carb lifestyle without pushing you out of your comfort zone.

To the 2nd, I say this is as good as it gets. Although RR mentions in the introduction that this is her take on no-carb, the book is not that hardcore, and in fact rather flexible - there's even a section of pasta recipes, which you could ignore, save for very special occasions, or even adapt to suit you (replace the pasta with a low-carb alternative, such as zucchini strips). If this is your first RR cookbook, you may be daunted by the rather long ingredient lists - don't be. Each recipe is packed with flavor in the form of herbs & spices, and most of them are chock-full of non-starchy veggies, and can thus be served without any side dishes. Moreover, I find that even if I skip a secondary ingredient here, replace another there, the result is still as good. Also, RR tends to use a standard set of staple ingredients, which makes things rather easier IMHO.

All in all, I think RR's book trumps all other low-carb cookbooks in my library. In addition to what I mentioned above, another reason for this is that none of her recipes uses hard-to-find ingredients that one may come across in other low-carb cookbooks. One drawback is that she uses a lot of cheese (there's even a chapter on dips, with several fondue variations); although I love cheese (and it's low-carb), I've been advised to cut back on it since it produces a high insulin response. I guess the best thing is for each person to try it out and see how their body responds.

Finally, although the Kindle version that I bought has links to each chapter at the beginning as well as an index with links at the end, I would have liked to see a list at the beginning of each chapter with links to every one of the recipes in that section. It's a feature that unfortunately I've only seen in a handful of Kindle cookbooks, but it really makes a reader's life easier.

6 people found this helpful

Helpful

kittybead

These are NOT 30-minute recipes.

Reviewed in the United States on August 21, 2018

Verified Purchase

There are some very interesting recipes here, but I haven't seen one that comes anywhere 30 minutes! The trick (and I mean trick) is that the main ingredients spend 30 minutes cooking. However, most recipes have more than 10 ingredients, and a great many have over 15. These have to be gathered, peeled, sliced, diced, chopped and grated. Apparently, Rachel Ray believes that takes no time at all. I expected better from her. This is just another cookbook that deliberately misleads.

2 people found this helpful

Helpful

Cathieinut

Works for me!

Reviewed in the United States on April 6, 2006

Verified Purchase

In reading through the reviews of the book most fall into the "healthy is not low carb" camp or "it needs more nutri. info" camp. IF you don't want to lower your carb intake then DON'T buy this book...if you require specific nutri. info DON'T buy this book...but if you enjoy good food with a less or no use of high carb ingredients then you will probably really enjoy this book.

A couple of sugestions for Rachel. A "shopping list" of her most used ingredients or unusual ingredients would be helpful. I don't keep some things in my cupboard such as Smoked Chili powder or shallots in my fridge. Also more suggetions for substitutions for the more unusual ingredients (dried mushrooms etc) would help many out too.

I have found myself using more fresh herbs and plan on growing some in my garden this year and using things such as fresh garlic and onion rather than relying on dried or prebottled versions which has made my cooking tasteier. I also have been able to adapt most recipes so that I, a low carber and my husband, a heart disease sufferer can enjoy them at the same time as my 16 year old son. I add rice or pasta to the menu for them and still can enjoy the meal myself

7 people found this helpful

Helpful

Top reviews from other countries

leylandtiger

useful ideas

Reviewed in the United Kingdom on April 22, 2015

Verified Purchase

good tips

Christine Adams

Books are lovely recipes very easy to follow

Reviewed in Canada on July 8, 2018

Verified Purchase

Still reading and reviewing all recipes to see what ingredients are readily available, as most spices are hard to find, other than online or specialty stores. First "buy" will stretch a long way but $$$ to get started.

One person found this helpful

Geraldine Ketchum

Great cookbook

Reviewed in Canada on July 30, 2018

Verified Purchase

Love Rachael's recipes. All are quick and easy, no fuss and using ingredients you can find at the grocery store. Lots of stand-by recipes here.

Melissa

Not Practical

Reviewed in Canada on August 23, 2013

Verified Purchase

Most recipes call for ingredients that are either too expensive or hard to find. Not a practical cookbook. Wouldn't recommend unless you find it for less than $5 or are happy going out of your way to get ingredients/pay a lot.

Camille Savoie

Five Stars

Reviewed in Canada on January 9, 2015

Verified Purchase

I love Rachel Ray's recipes for their simplicity, no frills and the results are always great.

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Rachael Ray
745
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311
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100
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Rachael Ray
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About the Author

Excerpt. © Reprinted by permission. All rights reserved.

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Rachael Ray

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