500 Heart-Healthy Slow Cooker Recipes: Comfort Food by Dick Logue

By Dick Logue

Each person loves the comfort-food charm and comfort of gradual cooker fare. even though, conventional gradual cooker recipes are excessive in sodium, ldl cholesterol, and saturated fats. This ebook shall we a person with center ailment, high blood pressure, or excessive ldl cholesterol get pleasure from flavorful, fit types of sluggish cooker favorites.

500 Heart-Healthy sluggish Cooker Recipes is full of speedy and simple recipes for hearty stews, savory casseroles, nutritious soups, and scrumptious truffles. It's fit consuming that you should love and that may love your heart!

Recipes include:

—Beef Stew with Dumplings

—Shrimp Creole

—Thai Chicken

—Chicken Cacciatore

—Italian Vegetable Soup

—Strawberry Bread Pudding

—And many more

500 Heart-Healthy sluggish Cooker Recipes helps you to devour center fit with sort and ease.

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Extra resources for 500 Heart-Healthy Slow Cooker Recipes: Comfort Food Favorites That Both Your Family and Doctor Will Love

Sample text

These are all signs that the dough is ready to be divided and shaped into loaves. If the dough seems to be developing slowly, extend the bulk fermentation time. Watch your dough and be flexible. B A S I C C O U N T RY B R E A D 55 6) Use the dough spatula to pull all the dough out of the container onto an unfloured work surface. Lightly flour the surface of the dough and use a bench knife to cut the dough into two equal pieces (remember, this recipe makes enough bread for two loaves). As you cut the first piece, use the bench knife to flip it so that the floured side rests on the work surface.

Fold the cut side of each piece of dough onto itself so that the flour on the surface of the dough is sealed on the outside of the loaf. The outer surface of the dough will become the crust, so you may use more flour on your hands to avoid sticking. Using the bench knife and one hand, work each piece of dough into a round shape. Tension builds when the dough slightly anchors to the work surface while you rotate it. By the end of the shaping, the dough should have a taut, smooth outer surface. You want to develop a strong tension in as few movements as possible—use decisive yet gentle force while handling the dough.

The only sure way to mess up a starter is to neglect it for a long period of time or subject it to extreme temperatures. Even then, a cycle of regular feedings will usually restore the vitality of your starter. TA RT I N E B R E A D 46 Making the Leaven and Mixing the Dough When your starter is rising and falling in a predictable manner, you are now ready to make bread. When preparing to mix a dough, bread bakers use weight measurements. Measuring the flour, water, and salt by weight allows the baker to visualize bread recipes as parts, or ratios, of the whole.

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