All posts filed under: cooking

The IBS Elimination Diet and Cookbook, Book Review

The IBS Elimination Diet and Cookbook by Patsy Catsos The Proven Low-FODMAP Plan for Eating Well and Feeling Great About the Book: From the leading expert in FODMAPs and IBS, this is the complete guide and cookbook for overcoming IBS by discovering your dietary triggers and building a personalized, doable, and fulfilling diet around nutritious, delicious foods that let you finally feel your best. Patsy Catsos, MS, RDN, LD, pioneered the use of the low-FODMAP diet to find your unique FODMAP fingerprint when she self-published IBS–Free at Last!, ushering in a new era of treating IBS through diet instead of medication. Written for at-home use, her book quickly established itself among doctors and other specialists as an invaluable tool for anyone suffering from IBS, Crohn’s disease, ulcerative colitis, SIBO, and gluten sensitivity. This new, definitive edition offers the theory along with a program that walks you through eliminating FODMAPs (difficult-to-digest carbohydrates found in a variety of otherwise healthy foods) and adding them back one by one–the most usable, thorough program available. And its 56 delicious …

The Book of Greens, Book Review

The Book of Greens,  by Jenn Louis with Kathleen Squires A Cook’s Compendium About the Book: From one of Portland, Oregon’s most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in totally fresh ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves. My Thoughts: Upon receiving this book for review from …

Recipe, Shish Taouk w/ Tahini Sauce

It’s been a little while since I shared a recipe with you guys and I thought that I could get back into it by sharing this Middle Eastern one. I’ve shared a few others like Making Syrian Casserole + Recipe and Arabian Gulf Style Baked Chicken & Vegetables Recipe that were super popular but I think this one will be even bigger of a hit.  This recipe is  incredibly easy to make and tastes great, even for those not as accustomed to the typical mid east cuisine. So lets get started with the Shish Taouk with Tahini Sauce.  Ingredients: Shish Taouk  2 Chicken breast  plain yogurt (1/2 cup) olive oil (2 tablespoons) vinegar (tablespoon) 1/2 lemon Spices (this is to your specific taste) garlic, black pepper, curry, salt, cumin, cinnamon, chick spice mix First cut the chicken into cubes, and place into a bowl. Mix in the spices yogurt, olive oil, and vinegar. Then put the refrigerator (this can be done overnight, but at least an hour) so the chicken absorbs everything. Once this is done warm a frying pan, …

Vibrant India Cookbook, Review

Vibrant India Cookbook By Chitra Agrawal Fresh Vegetarian Recipes from Bangalore to Brooklyn About the Book: Lifelong vegetarian and chef Chitra Agrawal takes you on an epicurean journey to her mother’s hometown of Bangalore and back to Brooklyn, where she adapts her family’s South Indian recipes for home cooks. This particular style of Indian home cooking, often called the “yoga diet,” is light and fresh, yet satisfying and rich in bold and complex flavors. Grains, legumes, fresh produce, coconut, and yogurt—along with herbs, citrus, chiles, and spices—form the cornerstone of this delectable cuisine, rooted in vegetarian customs and honed over centuries for optimum taste and nutrition. From the classic savory crepe dosa, filled with lemony turmeric potatoes and cilantro coconut chutney, to new creations like coconut polenta topped with spring vegetables ‘upma” and homemade yogurt, the recipes in Vibrant India are simple to prepare and a true celebration of color and flavor on a plate. Chitra weaves together the historical context behind the region’s cuisine and how she brought some of these age-old traditions to life …

Quick and Easy Naan Recipe

I’ve been a bit MIA here for awhile, typically school stuff, but I had to share a recipe with you guys. As you might already know I’m a little obsessed with making my own breads, primarily using a bread machine, which makes it a whole lot easier but I’ve found something even easier, making naan. I actually eat a lot of this Persian / Indian bread so much so that it’s on the weekly grocery store list. However I didn’t have any idea how easy it was to make until seeing a video where a group of men were using an steel drum to do it on a desert camping trip. I figured if they did it then I could too, and I didn’t even need to turn on my grill to get it done. Ingredients: 1 2/3 cups of water 2 Teaspoons active dry yeast 1 1/2 tablespoon sugar 1 1/2 teaspoon salt 3 1/3 cups of flour (plus extra) Butter to fry The first step is putting the sugar and yeast in a …

The Dumpling Galaxy, Book Review

The Dumpling Galaxy Cookbook, by Helen You About the Book: “Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town.” [New York magazine]   From the restaurant where adventurous foodies get the freshest dumplings in New York City, comes the ultimate Chinese cookbook with 60 recipes for classic and unexpected dumplings and dim sum-like side dishes. New York Times critic Pete Wells calls Helen You “a kind of genius for creating miniature worlds of flavor” and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors. My Thoughts: I love cooking, especially foods that are a little out of my comfort zone, so of course I love cookbooks. That meant as soon as I saw The Dumpling Galaxy Cookbook being offered …

Recipe,Vegan Spanish Rice Meal

My first week back has been crazy, which makes me realize maybe my winter break wasn’t as busy as I thought it was. While I haven’t been able to post as much as I’d like to I’m hoping by the end of next week I’ll have everything all together so I can get on a more consistent schedule of sharing with you guys. I have made a few great meals in the past week with my new Ozeri frying pan and wanted to share one of my recipes with you as well as give a mini review of this pan at the end of the post.  This one is mostly for Spanish Rice but in addition I shared a little bit of info on how to make the rest of the meal so it’s a complete dinner. The first step is of course putting the already cooked rice into your frying pan with a bit of vegetable oil on high on your stove top. Then add in a cup of salsa, and let this heat …

Baked Custard with Grape-Nuts, Recipe

It’s officially that time of year, the holiday season. Although I’m not done with school yet, I’m totally feeling into the season. One of my favorite holiday traditions is making (and of course eating) baked goods! As the weather gets colder it becomes even more fun to stay inside and cook and bake. One of my first recipes of this holiday season is something new and I had to share it, Baked Custard. I wanted to make this recipe a little different than your transitional baked custard so I added in a few crunchy things, like dates, and Post Grape Nuts® that made it even better. In addition to sponsoring this post they’ve also done a partnership with Sing® the movie, which reminds me of another great holiday tradition in my family, going to the movies. But about that recipe. Ingredients: 1 1/2 cups Grape-Nuts 1/2 Stick Butter 1 Tbs Coconut Oil 3 Eggs 1/2 Cup Sugar 1 1/2 Cups Milk 1/4 Cup Dates 2 Tablespoons Vanilla 1 Tablespoon Cinnamon Pinch of Salt Pinch of Nutmeg Preheat the oven to 380 …

Lucky Peach Presents Power Vegetables, Book Review

Lucky Peach Presents Power VegetablesBy Peter Meehan and the Editors of Lucky Peach The editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring Big-League flavor to your weeknight cooking, these recipes developed by the Lucky Peach least kitchen and chef friends, feature trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.When I was a vegan the biggest issue I had was kicking out the meat, sure I loved the taste of cheese and various other dairy products but I really craved meat. It felt like dishes were empty without it. So when I was given the chance to review a book all about vegetables and how to cook with them I immediately said yes to Lucky Peach Presents Power Vegetables. The book starts out with a few pantry staples, which was nice, before going into the recipes.The food photos were realistic and simple but delicious. One thing I thought was kind of cool is that …

Inspiralize Everything, Book Review

Inspiralize Everything By Ali Maffucci Revolutionize healthy cooking.  As the creator of the wildly popular blog and the author of the runaway bestselling cookbook on the topic, Ali is indisputably the authority on spiralizing. Inspiralize Everything is organized alphabetically by type of produce, allowing you to cook with whatever you already have on hand, what comes in your CSA box, or what you find at the farmer’s market. Ali highlights more than 20 vegetables and fruits, detailing their nutritional value and preparation techniques, including the more abundant beets, butternut squash, and carrots, but also the less common chayote, jicama, and kohlrabi. Each recipe was crafted to become a well-loved staple in your repertoire with a focus not only on healthy eating, but also on easy cooking. Diet customization options, veggie swap suggestions, and special attention paid to one-pot, make-ahead, and no-cook meals ensure that Inspiralize Everything will become a workhorse in your kitchen. Want a vegan dinner that’s minimal on cleanup? Try Cheeseless French Onion Soup. How about a hearty meal that’ll make great leftovers for lunch tomorrow? Winter Lasagna with Butternut …