{"product_id":"heartsmart-isbn-9780679314127","title":"HeartSmart","description":"From the IACP award–winning author of \u003cb\u003eBonnie Stern’s Essentials of Home Cooking\u003c\/b\u003e comes the best of HeartSmart™ cooking, revised and updated with 75 brand-new recipes.\u003cbr\u003e\u003cbr\u003eFor more than a decade, the partnership of Bonnie Stern and the Heart and Stroke Foundation has been instrumental in changing the way Canadians cook. Bonnie’s phenomenally successful HeartSmart cookbooks have bridged the gap between healthy eating and delicious food.\u003cbr\u003e\u003cbr\u003eThis wonderful new compendium will be a must for every kitchen and features over 300 favourite recipes from the bestselling \u003cb\u003eSimply HeartSmart Cooking\u003c\/b\u003e, \u003cb\u003eMore HeartSmart Cooking\u003c\/b\u003e and \u003cb\u003eHeartSmart Cooking for Family and Friends\u003c\/b\u003e, as well as 75 brand-new recipes to add to your HeartSmart repertoire. Many of the classic recipes have been fully updated to incorporate current food trends and new nutritional information. A satisfying breakfast of Lemon Ricotta Pancakes or an easy dinner of Korean Flank Steak, Sesame Spinach and Mixed Grain Pilaf reminds us that healthy eating does not have to mean sacrificing flavour or the enjoyment of food.\u003cbr\u003e\u003cbr\u003eAs always, comprehensive nutritional analysis is provided for every recipe. The book is filled with menu ideas for everything from simple weeknight meals to elegant entertaining, and also offers valuable information on how to stock the HeartSmart pantry.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eHeartSmart\u003c\/b\u003e is certain to become the cornerstone of your cookbook collection — the latest and best word on the pleasures of eating well.Heart and Stroke Foundation of Canada Acknowledgements\u003cbr\u003eAuthor Acknowledgements \u003cbr\u003ePreface \u003cbr\u003eIntroduction \u003cbr\u003eThe Latest Word on Healthy Eating by Fran Berkoff, RD \u003cbr\u003eAbout the Nutrient Analysis \u003cbr\u003e\u003cbr\u003eAppetizers\u003cbr\u003eSoups\u003cbr\u003eSalads and salad dressings\u003cbr\u003ePastas\u003cbr\u003eMeatless Main Courses\u003cbr\u003eFish and Seafood\u003cbr\u003ePoultry\u003cbr\u003eMeat\u003cbr\u003eVegetables and Side Dishes\u003cbr\u003eBreakfasts and Brunches\u003cbr\u003eBreads\u003cbr\u003eDesserts\u003cbr\u003eIndex\u003cb\u003ePraise for Bonnie Stern:\u003c\/b\u003e\u003cbr\u003e\"Bonnie Stern is one of the greatest food enthusiasts I know.\"\u003cbr\u003e—Madhur Jaffrey\u003cbr\u003e\u003cbr\u003e\"I’ve always thought that Bonnie Stern ran one of the best cooking schools anywhere.\"\u003cbr\u003e—Jacques Pépin\u003cbr\u003e\u003cbr\u003e\"Bonnie Stern has created some of Canada’s most innovative recipes.\u003cbr\u003e—\u003ci\u003eStyle at Home\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Bonnie Stern has travelled the globe and studied with the top authorities in her quest to recreate and adapt authentic recipes, making them accessible for the home cook.\"\u003cbr\u003e—Nina SimondsBonnie Stern is one of Canada’s most popular food personalities. In 2004, her \u003cb\u003eBonnie Stern’s Essentials of Home Cooking\u003c\/b\u003e won a coveted International Association of Culinary Professionals Cookbook Award. For over thirty years, she has operated the Bonnie Stern School of Cooking and is the author of eleven bestselling cookbooks. She has hosted two national television shows and currently writes a weekly column for the \u003ci\u003eNational Post\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003eThe Heart and Stroke Foundation of Canada’s mission is to improve the health of Canadians by preventing and reducing disability and death from heart disease and stroke through research, health promotion and advocacy. The Foundation is a leader in providing information on nutrition and healthy living to Canadians, through cookbooks and the Health Check™ food information program, as well as other programs and information that help Canadians eat a healthy, balanced, delicious diet.\u003cb\u003eAsian Tuna or Swordfish Burgers\u003cbr\u003e\u003c\/b\u003eMany people want to eat more fish, but they want it to taste more like meat. Chopped tuna and swordfish make great fish burgers because of their firm, meaty texture.\u003cbr\u003e\u003cbr\u003eServe these in the bun with grilled red onion slices.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMakes 6 servings\u003c\/b\u003e\u003cbr\u003e2 tsp (10 mL) olive oil\u003cbr\u003e3 green onions, chopped\u003cbr\u003e1 tbsp (15 mL) finely chopped fresh ginger root\u003cbr\u003e1 clove garlic, finely chopped\u003cbr\u003e1 lb (500 g) boneless, skinless fresh tuna\u003cbr\u003e2 egg whites, or 1 whole egg\u003cbr\u003e1\/2 cup (125 mL) fresh whole-wheat or regular breadcrumbs\u003cbr\u003e1\/2 tsp (2 mL) salt\u003cbr\u003e1\/4 tsp (1 mL) pepper\u003cbr\u003e2 tbsp (25 mL) hoisin sauce\u003cbr\u003e1 tbsp (15 mL) soy sauce\u003cbr\u003e1 tsp (15 mL) dark sesame oil\u003cbr\u003e6 whole-wheat or regular sesame seed buns\u003cbr\u003e\u003cbr\u003e1. Heat olive oil in a nonstick skillet on medium heat. Add green onions, ginger, garlic and cook gently for a few minutes, or until fragrant. \u003cbr\u003e\u003cbr\u003e2. Cut fish into chunks and pat dry. Chop coarsely in a food processor. Add egg whites and breadcrumbs and chop until just combined. Blend in cooled garlic mixture, salt and pepper. Shape into 6 patties, about 1\/2 inch thick. \u003cbr\u003e\u003cbr\u003e3. To prepare glaze, in a small bowl combine hoisin sauce, soy sauce and sesame oil. \u003cbr\u003e\u003cbr\u003e4. Grill burgers for a couple of minutes. Turn and brush with glaze. Turn and brush once more, cooking burgers for a total of about 3-4 minutes per side, or until cooked through but still juicy. Serve in buns. Serves six.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePer Serving\u003c\/b\u003e: 326 calories, 25 g protein, 10 g fat (2 g saturates), 39 mg cholesterol, 32 g carbohydrate, 3 g fibre, 730 mg sodium, 462 mg potassium.\u003cbr\u003e\u003cb\u003eExcellent\u003c\/b\u003e source of Vitamin A, Thiamin, Niacin, Vitamin B12\u003cbr\u003e\u003cb\u003eGood\u003c\/b\u003e source of Riboflavin, Vitamin B6, Iron\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBalsamic-Maple-Glazed Lamb Chops With Sweet Potatoes\u003c\/b\u003e\u003cbr\u003eThis is a great way to use a less-expensive balsamic vinegar, as it becomes sweeter when it is reduced (save your  better-quality vinegar for salads).\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMakes 8 servings\u003c\/b\u003e\u003cbr\u003e1 tbsp (15 mL) olive oil\u003cbr\u003e3 lbs(1.5 kg) sweet potatoes, peeled and thickly sliced\u003cbr\u003e8 shallots, peeled and halved\u003cbr\u003e1 tbsp (15 mL) chopped fresh rosemary\u003cbr\u003e1 tsp (5 mL) salt, divided\u003cbr\u003e1\/4 tsp (1 mL) pepper\u003cbr\u003e2 cups (500 mL) balsamic vinegar\u003cbr\u003e3 tbsp (45 mL) maple syrup\u003cbr\u003e1 tsp (5 mL) Dijon mustard\u003cbr\u003e1-inch (2.5 cm) piece orange peel\u003cbr\u003e16 thin lamb rib chops (about 2 1\/2 to 3 oz\/75 to 90 g each), trimmed\u003cbr\u003e\u003cbr\u003e1. Brush large sheet of heavy-duty foil with oil. Arrange sweet potato slices, overlapping slightly, over centre of foil. Sprinkle sweet potatoes with shallots, rosemary, 1\/2 tsp (2 mL) salt and pepper. Fold over foil and seal and place package in or on barbecue. Cook for about 35 minutes, turning package once or twice. (Package can also be baked in a 400 degrees F \/ 200 degrees C oven for about 35 minutes, or until tender.)\u003cbr\u003e\u003cbr\u003e2. Meanwhile, in a saucepan, combine vinegar, maple syrup, mustard, orange peel and remaining 1\/2 tsp (2 mL) salt. Bring to a boil, reduce heat and simmer uncovered for 10-15 minutes, or until mixture is syrupy. You should have about 1 cup glaze. Discard orange peel. Reserve 1\/4 cup (50 mL) of glaze for garnish.\u003cbr\u003e\u003cbr\u003e3. Pour 1\/2 cup (125 mL) glaze over chops and rub in. Grill lamb for 2 minutes. Brush with 1\/4 cup (50 mL) glaze, turn and cook for 2 minutes longer for medium-rare.\u003cbr\u003e\u003cbr\u003e4. Drizzle plates with reserved glaze. Serve chops on a bed of sweet potatoes. \u003cbr\u003e\u003cbr\u003e\u003cb\u003ePer Serving\u003c\/b\u003e: 257 calories, 14 g protein, 7 g fat (2 g saturates), 45 mg cholesterol, 35 g carbohydrate, 4 g fibre, 220 mg sodium, 514 mg potassium.\u003cbr\u003e\u003cb\u003eExcellent\u003c\/b\u003e source of Vitamin A, Niacin, Vitamin B12\u003cbr\u003e\u003cb\u003eGood\u003c\/b\u003e source of Vitamin C, Riboflavin, Vitamin B6\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLemon Ricotta Pancakes\u003c\/b\u003e\u003cbr\u003eThe lemon flavour in these light and delicate pancakes is wonderful to wake up to. Dust the pancakes with a little extra sifted icing sugar before serving, if you wish.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMakes 6 servings (about 20 3-inch \/ 7.5 cm pancakes)\u003c\/b\u003e\u003cbr\u003e1 cup (250 mL) light ricotta cheese\u003cbr\u003e3 egg yolks\u003cbr\u003e1\/2 cup (125 mL) all-purpose flour\u003cbr\u003e1\/4 cup (50 mL) granulated sugar\u003cbr\u003e2 tsp (10 mL) grated lemon peel\u003cbr\u003ePinch ground nutmeg\u003cbr\u003e1 tbsp (15 mL) soft non-hydrogenated margarine or unsalted butter, melted\u003cbr\u003e4 egg whites\u003cbr\u003e1\/3 cup (75 mL) lemon juice\u003cbr\u003e1\/4 cup (50 mL) sifted icing sugar\u003cbr\u003e\u003cbr\u003e1. In a large bowl, whisk together ricotta, egg yolks, flour, sugar, lemon peel, nutmeg and melted margarine.\u003cbr\u003e\u003cbr\u003e2. In a separate bowl, beat egg whites until light and fluffy. Stir one-third of whites into ricotta batter. Gently fold in remaining whites.\u003cbr\u003e\u003cbr\u003e3. Heat a large, lightly-oiled non-stick skillet on medium heat. Add batter to pan in large spoonfuls, flattening batter slightly with back of spoon. Cook for about 2 minutes per side, or until just cooked through.\u003cbr\u003e\u003cbr\u003e4. In a saucepan, heat lemon juice and stir in icing sugar. Brush lightly over tops of cooked pancakes.\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePer Serving\u003c\/b\u003e: 194 calories, 10 g protein, 7 g fat (2 g saturates), 120 mg cholesterol, 24 g carbohydrate, trace fibre, 118 mg sodium, 120 mg potassium.\u003cbr\u003e\u003cb\u003eGood\u003c\/b\u003e source of Riboflavin, Vitamin B12Revised and Updated with 100 New Recipes","brand":"Random House Canada","offers":[{"title":"Default Title","offer_id":46305159315685,"sku":"NP9780679314127","price":25.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780679314127.jpg?v=1767728849","url":"https:\/\/k12savings.com\/products\/heartsmart-isbn-9780679314127","provider":"K12savings","version":"1.0","type":"link"}