Cookbook Review: Parents Need to Eat Too by Debbie Koening

While most moms spend their entire pregnancy worrying about how and what to feed their newborn, they often neglect themselves. While baby is fortified with breast milk and organic mashed veggies, mom has the number of the nearby Domino's memorized.

Lucky for new moms and dads, there's Debbie Koenig, proud mom of 5-year-old Harry, and author of the remarkably useful new cookbook, Parents Need to Eat Too.

The idea for the book grew organically from Koenig's own life. As a sleep-deprived new mom, she found herself resorting to too many fried egg sandwiches and Clif bars instead of nutritious homemade meals. So she started making a few changes: During Harry's morning and afternoon naps, she'd chop and roast vegetables or whip together a cheese or tomato sauce so that when dinnertime came, she'd be way ahead of the game. Miraculously, it worked! So well, that you're now reading this review of her cookbook.

Parents Need to Eat Too has over 150 delicious, nutritious, easy-to-make recipes divided into creative chapters including "Nap-Time Cooking, "Un-Recipes for Partners Who Can't Cook," and "Galacta-what? Recipes to Support Breastfeeding." It also gives new moms tips on how to stock her pantry, which cooking tools and gadgets to buy, and how to shop with a baby.

In the "New Mom's Pantry" chapter you''ll find lots of satisfying, simple, one-pot wonders and pasta dishes such as Smoky Split-Pea Soup (perfect for baby food), Spaghetti Alla Puttanesca, and Southwestern Polenta Lasagna.

"Nap-Time Cooking" will no doubt be the most popular among most new moms. Once the baby's asleep, Koening helps you dice and slice like a pro. You'll find recipes for Zucchini and Spinach Risotto, Indian-Spiced Black Lentil Stew, and more.

And on those days when Sweet Pea won't stop crying, and you have to carry him around all day, Koening even has a tasty selection of "One-Handed Meals," including Chicken (Pot) Handpies, Meat Pasties, and BBQ Chicken Empanadas.

You still wonder, Will the recipes really work? Yes. How do I know this? Because the recipes were tested by a group of more than 100 parents! Indeed, you'll appreciate (and sometimes chuckle at) the "Mama said" section at the end of each recipe that includes a note from a parent who made the recipe. Conveniently, every recipe also has instructions to make baby food from the same ingredients.

If it seems that Koening has anticipated all of your new-parent eating dilemmas and come up with tasty solutions for you, it's because she has. It's called Parents Need to Eat Too, and if you click here, you can watch of video of Debbie Koening telling you more about it.

There's more! If you order the book before February 21st, you'll receive a FREE Digital Starter Kit with bonus recipes, a guide to making baby food, a bookmark, and more.

Give-Away Time!

In the comment section below, tell me why you'd like to win a copy of Parents Need to Eat Too. Tweet about it and mention @Susan_Russo, and I'll count that as another entry. I'll announce the winner on Monday, February 20th. Good luck!

Cookbook Review: Cooking Light, The Complete Quick Cook

Did your New Year's resolution include losing weight or eating more healthfully? You're not alone. Millions of Americans have made the same resolutions. I just hope you don't go on a diet. Because if you go on a diet, you'll eventually go off a diet.

Here's my advice: skip the diet and buy a book instead, specifically Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough. Having written more than 20 cookbooks together, Weinstein and Scarbrough know how to develop recipes that work. If they say a recipe takes 30 minutes or less, is good for you, and tastes great too, then you can believe them.

In The Complete Quick Cook, you'll learn how to be a savvier shopper, faster cook, and healthier eater, all of which will help you lose weight and keep it off. The book includes over 200 healthy, quick-cook recipes organized into chapters including Fast & Fresh Salads, Convenience Cooking, Stir-Fry, Fast & Fancy, and Sweet Endings. Most are written in short, clear sentences, and have relatively short ingredients lists with easy-to-find ingredients. Nearly all recipes are accompanied by a color photo. 

Though many of the recipes call for low-fat ingredients such as fat-free yogurt and reduced-fat cheese, you'll find plenty of indulgent ones including Pear and Prosciutto Pizza with provolone cheese, Spicy Sweet and Sour Pork, and Espresso-Walnut Cake. Not surprisingly the book leans heavily toward skinless chicken breast, turkey, and beans as protein sources, but there are many more tempting options such as Balsamic Steak au Poivre, Clams Casino Stew, and Veal Scaloppine with Mustard Cream Sauce.

Many traditional long-cooking recipes are made-over to suit the time-strapped cook: The Speedy Chicken and Cheese Enchiladas call for rotisserie chicken and pre-chopped onions and bell peppers, while the Quick Paella calls for boil-in-bag brown rice.

The Complete Quick Cook is more than just a wonderful collection of easy, healthy recipes; it’s an invaluable resource for home cooks. You’ll learn the top 10 secrets of a quick cook including how to keep a well-stocked pantry (they provide you with list of essential ingredients), how to embrace convenience  foods (rotisserie chicken, anyone?), and which foods are quick-cooking (flank steak, pork chops, onions) and long-cooking (brisket, Boston butt, potatoes).

Here's to keeping your New Year's resolutions and to a happier, healthier 2012.

Szechuan Pork
YIELD: 4 servings (serving size: 1 cup pork mixture and 1/2 cup noodles).
Printable recipe.

For the best taste, use natural-style, no-sugar-added peanut butter, a savory flavor against the fiery mix. If peanut allergies are a problem, use cashew butter or tahini.
6 ounces soba (buckwheat noodles), uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce
1 teaspoon bottled ground fresh ginger
3/4 cup red bell pepper strips (about 1 small pepper)
1/4 cup fat-free, lower-sodium chicken broth
11/2 tablespoons lower-sodium soy sauce
1 tablespoon peanut butter
3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.

2. Heat oil in a wok or large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry 2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.

CALORIES 338; FAT 8.6g (sat 2.2g, mono 3.5g, poly 1.9g); PROTEIN 30.4g; CARB 36.8g; FIBER 1.7g; CHOL 63mg; IRON 2.9mg; SODIUM 693mg; CALC 40mg

Cookbook Review: Vegan Holiday Kitchen by Nava Atlas

Making Thanksgiving dinner is hard enough for most people. For those who have guests with food allergies, it can be grueling. Mom can't eat the creamy mashed potatoes because she's lactose-intolerant. Aunt Amy skips the bread stuffing because she's gluten-intolerant. Uncle Henry is allergic to nuts, so he can't eat  half the dishes on the table. Just order him a pizza.

As for dessert, well, it's practically a death trap. Classic Thanksgiving pies typically contain gluten, butter, milk, sugar, and nuts. Plus 1 in 2 Americans is pie-challenged. I know, I'm one of them.

Here's the answer to your Thanksgiving dessert dilemma: Make Nava Atlas's Apple-Pumpkin Delight from her latest cookbook, Vegan Holiday Kitchen (Sterling, November 2011). It's gluten-free, soy-free, and nut-free, so everyone will be able to enjoy it. And you won't have to make a pie crust.

A veteran vegetarian and cookbook author, Atlas has created more than 200 festive, tasty, vegan holiday recipes organized into six chapters: Thanksgiving, Christmas and the Holiday Season, Jewish Holidays, Easter, Independence Day and Summer Entertaining, and Brunches, Appetizers, and Potluck Dishes.

In her introduction, Atlas says, "Holidays can be particularly trying for vegan who aren't part of a wider circle of like-minded eaters This book is dedicated to them-- and to vegans of all stripes." Of course, be prepared for the carnivores at your table to gobble up many of these meat-free dishes.

Who could pass up autumn-inspired Coconut Butternut Squash Soup or Sweet Potato Biscuits? If you think gluten-free stuffing can't be delicious, consider Atlas's herb-laced Polenta, "Sausage," and Mushroom Stuffing or her softly spiced Wild Rice Stuffing with Dried Cranberries.

You'll find traditional holiday recipes such as Cranberry-Apple Sauce, Pumpkin Mini Loaves, and Ginger Cookies sharing space with modern dishes such as Red-Wine Roasted Brussels Sprouts, Baked Thanksgiving Risotto, and Mixed Greens with Green Apples, Beets, and Pistachios.

The book's design is clean and inviting, and Susan Voison's photos are attractive. While some recipes have longer ingredient lists, most are short, and recipe instructions are clearly written and uncomplicated. As for make-ahead recipes, Atlas notes that "most recipes just don't taste as good when they're made too far ahead of when they'll be used... Honestly, most of the recipes in this book are not so lengthy or complicated that they benefit from advance prep." Sprinkled throughout the book are useful cooking tips, entertaining suggestions, and notes about ingredients.

So whether you're looking for vegan holiday inspiration or just some new, healthy recipes, you should get yourself a copy of Nava Atlas's Vegan Holiday Kitchen.

Give-Away Time!

In the comment section below, tell me why you'd like to win a copy of Vegan Holiday Kitchen. Tweet about it and mention @foodblogga, and I'll count that as another entry. I'll announce the winner on Monday, November 21st. 

Apple-Pumpkin Delight
Gluten-Free, Soy-Free, Nut-Free
Makes 8 servings
Printable recipe.

1 1/2 pounds sugar pumpkin, cushaw or any orange winter squash
2 pounds Granny Smith apples (about 3 or 4 large apples)
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 teaspoon ground cloves
2 teaspoons cornstarch

1. To make the pumpkin easier to peel and cut, partially pre-bake it according to the directions on page 22. When cool enough to handle, peel the pumpkin and slice it into thin pieces about 1 X 2 inches (about 1/8 -inch thick; the size matters less than the thickness). Peel the apples and slice a little thicker than the pumpkin.

2. Preheat the oven to 400 degrees F.

3. Combine the sugar, cinnamon, nutmeg, cloves, and cornstarch in a small bowl. Oil a 2-quart casserole dish. Arrange half the pumpkin slices in the dish, and sprinkle with about 1/4 of the sugar mixture; arrange half the apple slices over the pumpkin and sprinkle with another 1/4 of the sugar mixture. Repeat the layers.

4. Cover with foil and bake for 30 minutes. Remove the foil and bake for 15 minutes longer, or until a knife inserted in the center goes through easily. Serve warm or at room temperature in individual dessert cups.

Cookbook Review: Big Vegan by Robin Asbell

*

It was 1995, and I was in graduate school at Brown University. I was taking a gender studies course that claimed gender (male and female) is a social construct not a biological difference. I was a nice Italian girl who grew up in North Providence in an assertively pink bedroom. My head would throb every time I left this class.

One afternoon several of us gathered for a study session where a few of the students brought vegan snacks and refreshments. I was already a vegetarian, so I was excited about exploring vegan food. They served a disturbingly gray mock chicken salad, carrot and celery sticks, some sugar-free fruit juice cookies, and a funky smelling "revitalizing" tea. Never had I more intensely craved a Dunkin' Donuts hazelnut coffee and sesame seed bagel.

I chose the cookie. It looked good, all chunky and nicely browned. I took a bite. It was chalky and dry. I chewed and chewed. I tried to swallow, but I couldn't. It was glued to the roof of my mouth. I grabbed a cup of the revitalizing tea to try to wash it down. Nothing happened. I thought, I'm gonna choke to death at a study group eating a vegan cookie. Damned vegans. 

Eventually I managed to swallow it. 16 years later, I've learned that vegan food can be delicious, and while I'm no longer a vegetarian, I still love eating vegetarian and vegan dishes. So I'm happy to add Robin Asbell's colorful new cookbook, Big Vegan (Chronicle Books, September 2011), to my shelf.

Asbell has created 350 meat-free, dairy-free, 100% delicious vegan recipes which she organized into categories including Breakfast, Breads, Salads, Soups, Main Dishes, Desserts, and more.

Though Asbell states the benefits of adopting a vegan diet -- it's healthy, it doesn't harm animals, it leaves a smaller carbon footprint -- she isn't preachy. She advocates veganism more for its health benefits than for its political ideals.

Whether you're a veteran, newbie, or part-time vegan, Asbell's book will suit your needs. She covers all the basics of cooking vegan, including special ingredients to buy such as nutritional yeast, seitan, and soy and tips for successful vegan  baking. She also includes a lengthy section on the nutritional components of a vegan diet.

Asbell's recipes are inspired. Who wouldn't want to wake up to an Almond-Apple-Date Breakfast Burrito or a bowl of Fruit-Sweetened Chai-Spiced Granola with Pecans? How about sitting down to a dinner of Harvest Vegetable Stew served in Mini Pumpkins or a dish of Corn and Cauliflower Stir-Fried Noodles with Peanuts?

Asbell pays homage to many global cuisines. From Greek Beet and Orange Salad and Tuscan Potato Gnocchi to Tibetan "Beef" Fried Noodles and Szechuan Eggplant with Peanuts, you'll find bright, tempting worldly flavors. Some ingredient lists are long, but most are short, and all recipe instructions are lucidly written and easy to follow.

The book's design reminds me of a Mollie Katzen book, clean, simple, and inviting. Kate Sears's photographs are beautiful; I only wish there were more of them.

Give-Away Time!

In the comment section below, tell me why you'd like to win a copy of Big Vegan. Tweet about it and mention @foodblogga, and I'll count that as another entry. I'll announce the winner on Sunday, October 30th.

Photo courtesy of Kate Sears.

I adore this zesty Mango Jicama Salad with Lime Dressing and Pepitas. It's a symphony of colors, textures, and flavors that leave you refreshed and satisfied.

Mango Jicama Salad with Lime Dressing and Pepitas
Makes 4 servings
Printable recipe.

8 ounces jicama
2 large mangoes, peeled
1 small red bell pepper, slivered
1/2 small red onion, thinly sliced
1 large jalapeno, chopped
1/2 cup freshly squeezed orange juice
2 tablespoons sugar
2 tablespoons extra-virgin olive oil
1/2 cup pumpkin seeds

1. Peel and thinly slice the jicama, then stack the slices and slice them into 1/2-inch sticks. Put them in a large bowl.

2. Slice the mango flesh across the grain and add it to the bowl, along with the bell pepper, onion, and jalapeno.

3.  In a small bowl, whisk together the lime juice, sugar, and oil. Pour the dressing over the mango mixture.

4.  In a small frying pan over high heat, dry-toast the pumpkin seeds, swirling and tossing them in the pan. When the seeds start popping and are toasted and fragrant, pour them onto a plate to cool slightly.

5. Serve the salad topped with the crunchy seeds.

Finally....
*Click here to follow Big Vegan's virtual potluck.
*To learn more about Big Vegan, check out Robin Asbell's YouTube video.
*Below are more recipes from other bloggers participating in the virtual potluck:

Baguette French Toast with Cream "Cheese" and Apples recipe from Vegan Good Things
Matcha Scones with Golden Raisins recipe from San Diego Food Stuff
Maple-Barley Granola with Pecans recipe from Robin Asbell
Armenian Red Lentil Apricot Stew with Sesame Rice recipe from Notes from the  Vegan Feast Kitchen
Korean Miso-Tofu Soup recipe from Nancie McDermott
Squash Quesadillas with Cranberry-Jicama Salsa recipe from The Veggie Queen

Cookbook Review: Scandinavian Classic Baking by Pat Sinclair

Growing up with an Italian grandmother, desserts usually meant full-bodied, booze-spiked, often savory treats including tiramisu, Italian pizzelle cookies, pignoli cookies, and pepper biscuits. The only thing I knew about Scandinavian desserts was, well, nothing. Thumbprint cookies didn't count since I thought Mrs. Claus invented them.

Not anymore. Thanks to Pat Sinclair's lovely new cookbook Scandinavian Classic Baking, I now know how to make Swedish Pepparkakor (spicy gingerbread cookies), Sandbakkels (miniature butter cookies shaped into a cup and filled with jam or cream), and Spritz (classic Swedish butter cookies made with a cookie press).

Sinclair organizes her 42 recipes into five chapters: Coffee Breads, Cakes, Cookies, Tarts, Fruit Desserts & Pastries, and Traditional Favorites. Recipes are highly detailed, so even a novice baker can feel confident attempting a new recipe. You'll find sublimely simple recipes such as orange bundt cake next to more sophisticated ones such as Scandinavian apricot almond bars.



Each recipe is accompanied by engaging historical facts and a beautiful, full-colored photo from Joel Butkowski. Did you know, for example, that Scandinavia is called the "Land of the Midnight Sun" during the summer since the sun never sets at higher altitudes? How about that on Shrove Tuesday (the day before Ash Wednesday) it's tradition to eat rich, buttery "Shrove Tuesday Buns" as an indulgence before the coming lean days of Lent? Sinclair also sprinkles useful tips and advice throughout the book such as how to properly beat egg whites and how to grind cardamom seeds in a mortar and pestle.

Whether you're an accomplished baker or baking newbie, you'll find many sweet spots in Pat Sinclair's Scandinavian Classic Baking.

Now, it's give-away time!

One lucky Food Blogga reader will receive a copy of Scandinavian Classic Baking. To enter, simply tell me why you'd like to win the book. The winner will be announced on Monday, October 17, 2011. If you tweet about it and mention @foodblogga, I'll count that as another entry!

Swedish Kringle
Makes 2, 10-servings each
Printable recipe.

Warm-hearted thanks to Janet Russo, my mom, for baking this Swedish Kringle with such love.

Crust:
1 cup all-purpose flour
1/2 cup cold unsalted butter
1 tablespoon water

Topping:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
3 large eggs, room temperature
1 teaspoon almond extract

Frosting:
2 cups confectioners' sugar
1 tablespoon butter, softened
1 teaspoon almond extract
3 tablespoons heavy whipping cream or whole milk

1. Heat the oven to 350 degrees F. Make the crust. Place the flour and butter in the bowl of a food processor. Pulse until mixture resembles coarse crumbs with some pea-sized pieces. With the machine running, add water and process until the dough is formed. Put dough on a lightly floured surface and shape into a ball. Divide the dough in half. Press each half into a strip about 3 inches wide and 10 inches long on a ungreased baking sheet.

2. Make the topping. Heat the water and butter in a medium sauce pan over medium-high heat until the butter is melted and the liquid is boiling. Add the flour all at once and whisk until a thick paste forms and leaves the sides of the pan. Cook about 1 minute longer, stirring constantly to evaporate excess moisture. Remove from the heat and cool at least 5 minutes to prevent the eggs from cooking when you add them.

3. Using a hand mixer or whisk, beat in the eggs, one at a time, beating well after each egg. Each egg should be completely mixed in before the next egg is added. Stir in almond extract.

4. Spread over the pastry strips, spreading almost to the edges. Bake 50 to 60 minutes or until puffed and golden brown. Cool on wire cooling rack. As the pastry cools, it will collapse. Cool completely.

5. Make the frosting. Mix the confectioners' sugar, butter, almond extract, and 2 tablespoons whipping cream or milk until smooth. Add more whipping cream or milk if needed for spreading consistency. Spread over pastry. Cut into slices before serving.

UPDATE: The winner was announced in the comments section, but I'm adding it here for those of you who didn't see it. Congratulations to Nicole Antoinette! You're the winner! 

Cookbook Review: Teen Cuisine by Matthew Locricchio

Chef Matthew Locricchio wants your teens to get cooking in the kitchen. And with his new cookbook, Teen Cuisine, they just might.

The 50 recipes, many of which are photographed by fellow cookbook author James Peterson, are divided into traditional categories including Brilliant Breakfasts, Celebrity Soups, and Shooting Star Entrees. Teens will no doubt goggle up the chapter devoted exclusively to pizza from coast to coast. There they’ll learn how to make their own pizza dough and how to transform it into New York, California, and Chicago-Style pizzas. After all, no one should be limited when it comes to pizza.

The recipes are great; however, I’m not sure exactly what makes them “teen” recipes. To me, most of them are just classic, American comfort food dishes that kids and adults of all ages enjoy such as pancakes, tomato soup, pulled pork sandwiches, crisp oven fries, chicken pot pie, spaghetti and meatballs, and chocolate chip cookies.

There are several recipes that would appeal to the more serious teen cook including a hearty Sante Fe Tofu Scrambler, a refreshing Greek tzatziki (a yogurt and cucumber sauce), a tangy glazed pork tenderloin, and a deliciously cheesy fondue.

Though it's not a cookbook geared toward dieting, Locricchio does encourage teens to use the best local, organic food they can afford and to avoid “mystery ingredients” with unpronounceable chemicals typically found in highly processed, packaged foods. That's sound advice.

I also like that Locricchio doesn’t talk down to teens or attempt to “be cool.” The recipes are written in the same format of “On your mark, “Get set,” “Cook!” though that’s about as cutesy as it gets. There are a few call-out boxes with “chef’s tips,” and at the end of the book, there are helpful sections on essential kitchen ingredients, tools, and equipment.

This quinoa (pronounced KEEN-wa) and black salad with fresh lime dressing has it all: it's colorful, sassy, tasty, and healthy. Serve it as a side dish or a vegetarian main meal. Either way, teens and parents alike will love it.

Guess what? There's a GIVE-AWAY! 

3 lucky Food Blogga readers will receive a copy of Teen Cuisine.

Here's how to win: In the comment section below, simply share a story, a comment, a tip, a question, etc. about cooking with your kids. Don't have kids? Then just tell us why you'd like to receive the book.

Quinoa and Black Bean Salad with Fresh Lime Dressing

Serves 4 to 6

Printable recipe.

1 cup rinsed quinoa
2 cups water

Dressing:
1 lime
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup sour cream

Salad:
2 medium Valencia or navel oranges
1 medium ripe tomato
5 to 6 sprigs cilantro
5 to 6 sprigs parsley
1 cup cooked black beans, or canned
1 small cucumber
1 bunch fresh mint
1/2 cup chopped, roasted, salted cashews

On your mark...
Place quinoa and water in a 1 1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all the water is absorbed, about 15 minutes. Let the quinoa cool to room temperature. Set the cooked quinoa aside.

To make the dressing, squeeze the juice from the lime into a clean glass jar with a lid. Add the olive oil, salt, pepper, and sour cream. Close the lid, shake well, and refrigerate until you are ready to serve.

Get set... 
Wash and peel the oranges. Remove as much of the white outer skin as you can. Cut into 1/4-inch slices. Set the slices aside.

Wash the tomato; cut out the stem circle at the top and discard. Dice into small chunks and place in a large bowl.

Wash the cilantro and parsley, shake to remove excess water, and dry by rolling in paper towels coarsely chop.

Add the quinoa, black beans, cilantro, and chopped parsley to the bowl with the tomatoes.

Shake the dressing again and pour it over the ingredients in the bowl. Toss well to combine and set aside.

Wash, peel, and slice the cucumber into thin slices.

Serve!
Mound the tomato-quinoa combination in the center of the serving platter.

Arrange the orange slices and cucumbers around the edge of the platter.

Wash the fresh mint, shake to remove excess water, and dry by rolling in paper towels coarsely chop; remove leaves from steams and discard stems. Garnish with mint leaves and cashews. Serve immediately.

Cookbook Review: I Love Trader Joe's College Cookbook: 150 Cheap-and-Easy Gourmet Recipes

When I was in college I had a vegetarian friend who ate the same thing every single day for lunch, “a meatless burger.”  It wasn’t a chewy veggie burger or a hearty black bean burger. Oh, no, her meatless burger consisted of lettuce, tomato, mayo, and a single slice of American cheese piled neatly on a hamburger bun. Every day for four years. It was tragic.

It’s too bad Andrea Lynn’s new book, I Love Trader Joe’s College Cookbook: 150 Cheap-and-Easy Gourmet Recipes wasn’t out then. I would have bought it for her. She would have loved it, especially the chapters on “Sandwiches & Salads” and “Vegetarian Main Meals” that include tasty options such as Almond Butter and Banana Sandwiches and Teriyaki Tofu with Baby Broccoli.

All of Lynn’s recipes feature Trader Joe’s signature products, so you won’t have to trek from market to market searching for items. It’s really a one-stop-shopping cookbook ideal for both cash- and time-strapped college students. And kitchen novices. And working moms and dads. And anyone looking for easy recipes and trying to save money.

Lynn provides colorful recipe icons that help you select the recipe that’s right for you. They include microwave meals, no-cook meals, one-pot meals, and more. “Tips & Techniques,” include a few kitchen basics such as “how to boil an egg" and “how to cook al dente pasta."

Chapters are divided by meal category, and recipes, which average 5 to 7 ingredients, are clearly written and easy to follow. Delicious pasta dishes including Chickpea Penne and Portobello Mushroom Ravioli clock in at under 15 minutes. Even more impressive "Special Occasion" recipes such as Israeli Couscous with Lemon Shrimp and Wasabi Coated Chicken take about 30 minutes.

Parents who are paying for their kids’ tuition will want to hi-light the chapter called “Quick and Hearty Brain Food for Finals” featuring fortifying breakfasts such as Microwave Scrambled Eggs and Smoked Salmon, nutritious snacks such as Very Berry Smoothies, and belly-filling dinners such as Lentils with Chicken Sausage. Just don't tell them about the boozy Kahlua Spiked Chocolate Milkshakes.



While it's too late for me to help my friend, it's not too late for you. So, please, if you're a  college student, harried mom, single dude, or anybody looking for inexpensive, easy, and great-tasting recipes, do me a favor -- skip the sad "meatless burgers," and get a copy of  Andrea Lynn's I Love Trader Joe’s College Cookbook.

GIVE -AWAY TIME!

Tell me why you'd like to win this book, and I'll announce a winner (chosen randomly) on Sunday, July 24th. Good luck! 

Fried Chickpeas
Yield: 4 servings
Prep Time: 5 minutes
Cooking Time: 10 minutes
Printable recipe.

1⁄4 cup cornstarch
1⁄4 cup flour
1 teaspoon kosher salt, plus more for sprinkling
1 (15-ounce) can chickpeas, drained
canola oil, as needed

1. Line a plate with a paper towel. In a large bowl, combine the cornstarch, flour, and salt. Working in batches, add the chickpeas to the cornstarch mixture, coating thoroughly.

2. Toss the coated chickpeas into a strainer, shaking to remove excess coating.

3. In a large heavy deep pan, heat 1 inch of oil over high heat until shimmering.

4. When the oil is hot, add half the chickpeas and cook until crisp, 3 to 4 minutes. Transfer with a slotted spoon onto the prepared plate. Repeat with the remaining chickpeas. Sprinkle salt over the fried chickpeas.

Cookbook Review: Alice's Cook Book and Recipe for Roasted Carrot Hummus

Are you young, busy, and socially active? If so, Alice Hart wants you in the kitchen, with her cookbook, named simply Alice's Cook Book. 

Hart realizes that although most 20- and 30-somethings are in a constant buzz, they love to slow down and socialize with friends, preferably over good, honest food and drink. Therefore, she has divided her chapters by meal type then by occasion so users don't have to create their own menus.

Under "Breakfast and Brunch" she includes "spring breakfast for 6 on the weekend," with recipes for Maple and Blueberry Sticky Rolls, Tropical Fruit Platter with Kaffir Lime and Sunshine Juice. Under "Party" she includes "hot summer barbecue" with recipes for Skirt Steaks with Red Chimichurri Sauce, Charred Corn Salsa, Avocado Salsa and Best Brownies. She also provides "hands-on" time for each recipe and advice for scaling quantities up or down to feed a crowd or a few.

Hart's English pedigree is reflected in her selection of recipes, which include many Indian, French and English dishes, such as dahl soup, pear and almond tarte tatin, and Yorkshire pudding. Overall, the recipes are simple and straightforward. Ingredient lists are not overly long, and instructions are written in a conversational tone.

I have made a couple of the recipes from this book and am particularly fond of the Roasted Carrot Hummus that has a pleasing sweetness and distinctive earthiness due to the addition of toasted cumin seeds. I served it as part of a crudite platter one evening, then smeared it on a grilled chicken sandwich the next day. Both were terrific.



Emma Lee's photography is beautiful -- simple and artful. I only wish the book had more of it.

So no matter how old you are, take Alice Hart's advice about spending time in the kitchen: "It's not just about cooking, it's about enjoying life."

GIVE -AWAY TIME!

Tell me why you'd like to win this book, and I'll announce a winner (chosen randomly) on Sunday, July 17th. Good luck! 

Roasted Carrot Hummus
Printable recipe.

2 large carrots, scrubbed and thickly sliced
1 1/2 teaspoons cumin seeds
Olive oil
Salt and pepper
1 fat garlic clove, roughly chopped and crushed
1 (14-oz) can chickpeas, drained
1 heaping tablespoon light tahini
Extra-virgin olive oil
Lemon juice, to taste

1. Preheat oven to 400 degrees F. Toss the carrots with the cumin seeds and some oil and seasoning. Spread out in a roasting pan and roast until soft and charring at the edges, about 35 minutes. Let cool.

2. Combine the garlic, chickpeas, tahini, and cumin-spiked carrots in a food processor and pulse until coarse-fine. Add a slug of extra-virgin olive oil and a squeeze of lemon juice, then adjust the balance until you're happy. Serve with warm flatbread.

Note: I received a complimentary copy of the book for review purposes but was not paid. 

Domenica Marchetti Wants You to Have a Nice Dish of Pasta

When I was growing up, my mom always served us nice food. A nice bowl of lentil soup. A nice frittata sandwich. A nice dish of veal cutlets. So when I opened Domenica Marchetti's latest cookbook, The Glorious Pasta of Italy, and read her first line, I knew I was going to love it. She writes, "At my house, we never have a just a dish of pasta. It is always a nice dish of pasta, as in, 'Who wants a nice dish of spaghetti and meatballs'?"

Despite being prosaic, the word "nice," carries significant meaning for Italian mothers and nonnas. Nice means delectable, comforting, good for you, made with love. And you'll find 100 nice recipes in The Glorious Pasta of Italy, a book "for the unapologetic pasta lover."

While Marchetti encourages home cooks to get the flour flying, the dough stretching, and the cavatelli rolling, she understands that using dried pasta is convenient and says either can be used in all of her recipes. But when you are ready to make your own pasta, you'll find easy-to-follow, step-by-step instructions. Marchetti tells you the equipment you'll need, how to make, store, and cook homemade pasta, and even includes a glossary of 60 different types of pasta to enjoy. Yes, 60.

Recipes are divided by use with chapters including "Pasta with Sauce," "Baked Pasta Dishes," and "Stuffed Pasta and Dumplings." As with any cookbook, you should read through the entire recipe before jumping in since many require multiple steps or lengthy processes; several include suggestions "to simplify."

Busy cooks will appreciate the "Pasta on the Run" chapter with sublimely simple dishes such as Spaghettini alla Pizzaiola, which translates to "in the style of the pizza man." Get it? Pasta with summer tomatoes, olive oil, fresh mozzarella, and fragrant basil. Traditionalists will eat up "Classics Worth Keeping," such as Spaghetti with Meatball, while hipsters no doubt will tackle "Showstoppers," such as Spinach Codette with Sausage and Peas.



Marchetti even --  praise be to Italian nonnas everywhere -- includes a chapter on "Sweet Pasta." In these cocoa dusted pages, you'll learn how to make versatile Sweet Pasta Dough with Punch Abruzzese, a sweet, potent liqueur made from caramelized sugar and lemon and orange zest. There's also a recipe for La Cicerchiata, an exceptional Italian dessert consisting of dozens of petite fried dough balls glued together with sticky honey and colored with rainbow sprinkles.

Like the title itself, Frances Ruffenach's photographs are glorious -- artistic and downright sexy. You'll find yourself flipping through the book again and again to savor them.

So once you get yourself a copy of the book, invite some family and friends over, turn on some Sinatra, and get cooking. Roll some meatballs, stir some sauce, and twirl some spaghetti. It'll be the nicest Sunday you've had in a long time.

Penne Rigate with Sweet Peppers and Anchovies
Makes 4 servings
Printable recipe.

3 tablespoons extra-virgin olive oil
3 large cloves garlic, sliced paper thin
6 Rizzoli brand or best-quality imported Italian or Spanish anchovy fillets in olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
2 red bell peppers, trimmed, seeded, and cut lengthwise into strips 1/2-inch wide
2 yellow bell peppers, trimmed, seeded, and cut lengthwise into strips 1/2-inch wide
1 pound dried penne rigate, ziti, or other short, sturdy pasta
1/2 cup freshly shredded Pecorino Sardo or Pecorino Romano cheese

1. Put the olive oil and garlic in a large frying pan and place over medium-low heat. Saute, stirring from time to time, for 6 to 7 minutes, or until the garlic is softened but not browned. Stir in the anchovy fillets and 2 tablespoons of the parsley and saute briefly until the anchovies have dissolved into the oil.

2. Raise the heat to medium and add all of the bell peppers, stirring to coat them with the oil and anchovies. When the contents of the pan begin to sizzle, reduce the heat to low, cover, and cook for about 40 minutes, or until the vegetables are very tender. If the sauce is done before the pasta is cooked, turn off the heat and cover to keep warm.

3. While the sauce is cooking, bring a large pot of water to a rolling boil and salt generously. Add the pasta, stir to separate, and cook according to the manufacturer's instructions until al dente. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.

4. Transfer the pasta to the frying pan and gently toss the pasta and sauce to combine thoroughly. Sprinkle in half of the pecorino and the remaining 1 tablespoon parsley and toss again, adding a splash or two of the cooking water if necessary to loosen the sauce. Transfer the dressed pasta to warmed shallow individual bowls. Sprinkle the remaining cheese on top and serve immediately.

Cookbook Review: Maria Speck's Ancient Grains for Modern Meals and a Recipe for Quinoa Cakes with Smoked Trout and Lime Mayo

There are people out there who don't want you to enjoy eating. You know who they are -- the carb-averse, all fat-fearing folks consumed with diets and detox. Maria Speck, author of the beautiful new cookbook, Ancient Grains for Modern Meals, is not of them.

In her introduction, Speck, in her refreshingly direct tone says, "Almost every conversation about my passion for whole grains evoked this well-meaning remark: 'Your diet must be very healthy.' This comment always leaves me speechless, because health is the last thing on my mind when I eat."

What is on her mind is cooking with unprocessed, real foods -- fruits, vegetables, meats, and whole grains -- that are full of flavor and which happen to be healthy. Speck began eating whole grains while growing up in Greece and Germany. As a kid, she noshed on oats, wheat berries, and bulgur and as an adult has committed herself to exploring their delicious potential.



In the first section of Ancient Grains for Modern Meals, Speck describes a wide variety of whole grains from prosaic grits and rice to more exotic kamut and farro. She tells you how to buy, store, and cook with whole grains, and even provides a helpful table with measurements and cooking times.

Chapters are divided into standard meal types with a special chapter called "Modern Mains," in which Speck encourages you to "explore these ancient grains in your twenty-first-century kitchen." Recipes include Spelt Crust Pizza with Fennel, Prosciutto, and Apples and Saffron Risotto with White-Wine Clams and Peas. I am especially impressed with the "Breakfast, Brunch, and Breads" chapter which includes innovative and even sexy recipes. Consider these: Dark Chocolate Muesli with Hazelnuts, Apricot-Lemon Bars with Cherries, and Fig Muffins with Creamy Goat Cheese Filling.

Recipes are clearly written and include tips such as how to "get a head start" or how "to vary it." Interspersed throughout the book are engaging stories from Speck's worldly travels as well as call-outs boxes with cooking tips and food history. Sara Remington's photography is luscious. My only disappointment is that there weren't more photos.

So if you're looking to incorporate more whole grains into your diet (and feel and look better too), then make room on your bookshelf for Ancient Grains for Modern Meals.



I have made Speck's recipe for Quinoa Cakes with Smoked Trout and Lime Mayonnaise twice already. A third will no doubt be soon to follow. These are like a healthier, trendier alternative to clam cakes. The savory smoked trout is enhanced with aromatic fresh cilantro and nutty quinoa, and the lime mayonnaise is delightfully zippy. I will note that I had to add 1 more egg to the batch in order for the cakes to adhere. If that happens to you, just be patient. They're worth it.

Please click here for a printable version of the Quinoa Cakes with Smoked Trout and Lime Mayonnaise recipe.

Give-away time! Tell me why you'd like to win this book, and I'll announce a winner (chosen randomly) on Monday, May 30th. Good luck! 

Cook Book Review: Green Market Baking Book and Recipe for Gluten-Free Energy Bars

Laura C. Martin wants you to have your cake and eat it, too. That is, only if it's baked with all-natural, preferably locally sourced ingredients. Think it can't be done? Martin proves it can in her new book, Green Market Baking Book: 100 Delicious Recipes for Naturally Sweet and Savory Treats. 

The recipes, some created by Martin and others by influential chefs and food writers including Alice Waters and Dan Barber, are made with all-natural, organic, sustainable ingredients. Refined sugar is out. Brown rice syrup, agave nectar, and barley malt syrup are in. White flour is used, but many recipes suggest substituting at least part of the flour with whole-grain alternatives such as rye or spelt.

This is the type of the cookbook that you really must peruse first before delving right into a recipe. Otherwise, you'll likely find that you don't have many of the listed ingredients in your pantry. Here's where Martin helps: In the book's opening, she explains unfamiliar ingredients, suggests sugar substitutions, provides guidelines for using oils and dairy in baked goods and even tells you how to stock your pantry.



Once you've prepped, you'll be ready to bake. Recipes include beloved classics such as Traditional Chocolate Chip Cookies and Pumpkin Pie as well as fresh faces including Fig and Blueberry Scones and Peach and Nectarine Upside-Down Cake. Among the book's many tarts, pies, cookies, cakes, puddings and breads, you'll discover several dairy and gluten-free as well as vegan and low-fat options.

Readers will be glad to know that the recipes are clearly written and divided according to season. However, visual readers will be disappointed that there are no photos. Instead, Martin's lovely watercolors grace many of the book's pages.

So whether you're trying to "green" your kitchen, make a smaller carbon footprint or simply try some new recipes, The Green Market Baking Book, is definitely a worthy purchase.

Give-away time! Tell me why you'd like to win this book, and I'll announce a winner (chosen randomly) on Monday, May 9th. Good luck! 

Gluten-Free Energy Bars by Rebecca Wood

Makes 8 bars 

Printable recipe.

These gluten-free energy bars are the perfect post-exercise snack -- they're chock-full of "good" carbs and lean protein and taste great. Feel free to adapt ingredients to suit your personal preferences. For one batch, I used oats and red flame raisins then tried oats, dried cherries and pistachios in another. Both were delicious.

1/4 cup (1/2 stick) unsalted butter, plus additional for greasing pan

1 cup raisins

1/4 cup apple juice, milk, or water (I used water)

2 teaspoons vanilla extract

2 1/4 cups oat, rye, or quinoa flakes (I used rolled oats)

1 cup chopped nuts (I used half almonds and half walnuts)

2 teaspoons cinnamon

1/2 teaspoon sea salt

2 eggs, lightly whisked

1/3 cup honey

1. Preheat oven to 350 F. Light butter an 8X8-inch-pan, or line it with parchment paper. 

2. Place the raisins in a small bowl and stir in the apple juice (or other liquid) and vanilla extract. Set the bowl aside for 20 minutes to allow the raisins to plump.

3. Melt the butter in a large saute pan over medium heat. Add the flakes and nuts and sauté, stirring constantly, for 3 to 4 minutes, or until the nuts are aromatic and a shade darker. Stir in the cinnamon and salt and saute for an additional minute. Pour the contents into a large bowl.

4. Stir the eggs and honey into the raisin mixture. Pour the wet ingredients into the dry ingredients and stir until uniformly blended.

5. Spread the mixture into the prepared pan and bake for 30 minutes, or until golden and pulling away for the edge of the pan. Invert onto a rack to cool. Cut into bars. The energy bars will keep for 1 week. 

Note: I received a complimentary copy of the book for review purposes but was not paid. 

Cookbook Review: The Whole Family Cookbook by Michelle Stern

The best way to get kids to eat healthier is to get them cooking in the kitchen. Whether you're already raising little sous chefs or don't know where to start, Michelle Stern's cookbook, The Whole Family Cookboook, has everything you need.

Michelle, who is a personal friend of mine, is both the founder of the popular blog, What's Cooking with Kids? and owner of What's Cooking, a certified green company in the San Francisco Bay Area that teaches families how to cook more healthfully. Now she has a cookbook with over 75 healthy, tasty, family-friendly recipes for you and your kids to whip up in your own kitchen.

Chapters are divided by meal types: "Breakfast of Champions," "Lunchtime Favorites," "What's For Dinner" and "Scrumptious Sides." There are two extra chapters entitled "Mom-Approved-Treats" with recipes such as Apple Crisp with Vanilla Sauce and "Make-It-Yourself" dishes with recipes such as homemade pancake mix.

Instructions are smartly color coded for children of different ages and many are accompanied by fun facts and trivia. While some recipes are clearly geared to kids, such as "Turkey Toes," a healthy riff on chicken nuggets, most will be happily eaten by kids and adults alike. What mom wouldn't enjoy Mashed Sweet Potatoes with Caramelized Apples or Cinnamon Pear Clafouti?

In this book you'll learn how to:
*Become a smarter shopper.
*Think and eat like a locavore (a person who tries to eat locally sourced foods).
*Make your kitchen healthier.
*Engage your kids in grocery shopping and cooking.
*Save time making home cooked meals.
*Have fun cooking with your kids while teaching them important life skills.

Since I love tofu, I made Michelle's recipe for Crispy Tofu Triangles with Asian Dipping Sauce. Whether or not you're a vegetarian, tofu is a healthy, tasty alternative to meat. In this recipe, the tofu is cooked until golden and crisp then dipped in a sweet and tangy sauce made with honey, soy sauce and fresh chives. I don't have kids, but my husband who is most definitely not a tofu fan, liked it too.

Crispy Tofu Triangles with Asian Dipping Sauce
Serves 4-6
Printable recipe.

2 packages of extra firm tofu, preferably organic
3 tablespoons canola oil

Asian Dipping Sauce: 
2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 tablespoon honey, agave nectar, or brown sugar
1 tablespoon rice vinegar
1 garlic clove
Fresh chives, to taste
Chile oil, optional

1. Open and drain the packages of tofu and cut into slices approximately 1/3" thick. Cut the slices diagonally into triangles. Place onto towel in a single layer. Place another towel over the top of tofu slices and top with another baking sheet. Put something heavy on top to it presse the liquid out of the tofu. Allow to rest for 30 mintes to 1 hour.

2. Heat a heavy-bottomed skillet over medium-high heat and add the canola oil. When it starts to shimmer, carefully place the tofu triangles into the pan. Cook 2 1/2-3 minutes on each side, or until golden brown and crisp. Remove from skillet and drain on a plate lined with a dish towel or paper towels. Pat the tops to absorb the oil as well.

3. To make the sauce, pour soy sauce, sesame oil, honey and rice vinegar into a small bowl. Stir. Peel the paper off the garlic. Use a garlic press to mash the garlic, and add it to the sauce. Use clean scissors to snip some chives into the sauce, for color and a wonderful mild onion flavor.

Note: I received a complimentary copy of the book for review purposes but was not paid. If you'd like to learn more about the book, check out Michelle's video.

Golden Rum Cake from the Booze Cakes Cookbook

What would the holiday season be without desserts? And booze? Fortunately, the sassy ladies behind the spirited cookbook Booze Cakes have got ya covered. Authors Krystina Castella and Terry Lee Stone have created the ultimate fun baking book with over 100 bodacious, boozy confections.

The book is divided into four sections:
1. Classic Booze Cakes such as English Trifle and Tipsy Tiramisu.
2. Cocktail Cakes such as Pumpkin Martini Cakes and Tequila Sunrise Cake.
3. Cake Shots including Rum & Coke and Screwdriver Shots.
4. Cakes with a Twist such as Black Jack Praline Cake and Rosemary Limoncello Cake.



Castella and Stone are girls who want to have fun, and they want you to have fun too. That's why they include helpful icons for special occasion cakes and a cheeky "Booze Meter" that rates cakes as "Lightweight," "Feeling It," or "Totally Tipsy." (In case you're wondering, I picked a "Totally Tipsy" cake.)

In the midst of all this merriment, Castella and Stone actually teach you about baking with alcohol and share quirky anecdotes and historical facts. Did you know ancient Egyptians drank beer? Or that booze doesn't simply evaporate in the oven? Or that you should never attempt to use a Kitchen-Aid mixer while downing rum?

Perhaps their best piece of advice is this: Relax and have fun.

Golden Rum Cake
Makes 10 servings
Booze Meter: Totally Tipsy
Printable recipe.

Everyone needs a good "visiting cake" during the holidays -- easy-to-make, portable, delicious --  and this one is yours. It's moist, buttery, and mildly sweet, and pairs perfectly with a cup of tea of coffee. Or a shot of rum.

Golden Rum Cake:
1 cup (2 sticks) unsalted butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3/4 cup dark rum

Golden Rum Glaze:
4 tablespoons (1/2 stick) unsalted butter
1 cup sugar
1/2 cup dark rum

Finishing:
3 tablespoons confectioners' sugar

1. Preheat oven to 350 degrees F. grease and flour a 9- or 10-inch Bundt or tube cake pan.

2. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.

3. Combine flour, baking powder, baking soda, and slat. In another bowl, combine milk vanilla, and rum. Beat flour mixture and milk mixture into the butter in three alternation additions. Pour batter into the prepared pan. Bake 1 hour, or until golden brown.

4. For the glaze: Melt butter in a saucepan over low heat. Stir in sugar and 1/4 cup water and bring to a boil; cook 5 minutes, stirring constantly. Remove from heat and stir in rum.

5. Place cake on a serving platter. Slowly pour glaze over top and sides until completely absorbed. Dust with confectioners' sugar.

In full disclosure, Booze Cakes is published by Quirk Books, the same publisher of my books, Recipes Every Man Should Know and The Encyclopedia of Sandwiches. I wrote this post of my own accord and was not compensated for doing so. I just love the book.

TFIG: Kara Newman's Spice & Ice Cookbook Review

Spiced Iced Tea

Sorry, Cosmo girls. Sweet cocktails are out. Spicy cocktails are in. It’s time to update your cocktail wardrobe.

Adding sliced chilies is perhaps the simplest and surest way to spice up a cocktail, but don’t stop there. Spicy cocktails have a wide flavor spectrum: Think sprigs of heady rosemary, a drizzle of sweet maple syrup, or a dab of nose-tickling wasabi.

According to Kara Newman, author of Spice & Ice: 60 Tongue-Tingling Cocktails (Chronicle Books), spicy cocktails come in a range of flavors. The most important thing to remember when mixing savory cocktails is balance. Why does the quintessential spicy drink, The Bloody Mary, remain a perennial favorite? Because of its balanced interplay between sweet tomato juice, pungent horseradish, and savory celery salt. 

Newman clearly explains the "elements of spice" which run the gamut from fruity and floral to spicy and savory. She gives readers "spicy do's and don'ts," such as "do start with less heat," and "don't use shriveled, old peppers; fresh is best." She even tells you what to do if your mouth feels like it's on fire: drink milk, or eat cheese, bread, or a teaspoon of sugar. 

Newman explains how to make infused liquors, such as jalapeno-infused tequila and simple syrups, such as chipotle-orange syrup. She even tells you how to garnish drinks and rim a glass with panache.


Summertime Sunburned Berry Cocktail from Spice & Ice.

The recipes in Spice & Ice are divided by season and often include fresh, seasonal ingredients such as blood oranges, blueberries, and tomatoes. The recipes are a collection of Newman's own as well as those of chefs and mixologists across the country.

So if you're looking for something sexier in your cocktail wardrobe, then get yourself a copy of Kara Newman's Spice & Ice. It's like wearing a pair of red peep toe heels; you can't help but feel hot in those!

Spiced Iced Tea
Makes 1
Printable recipe.

1 tea bag (preferably orange or black tea)
4 ounced vodka
1 Thai chile or serrano pepper, sliced
2 ounces triple sec
1 whole pepper, for garnish

1. Immerse the tea bag in hot water for 10 seconds. Then remove it and immerse it in the vodka. Allow to steep for 5 minutes. During the last minute, add the sliced chile pepper. Remove the tea bag before proceeding.

2. In a shaker filled with ice, shake the infused vodka and the triple sec. Strain into a cocktail glass and garnish with the whole pepper.

You might also like these cocktail recipes:
Blood Orange Vodkatini
Homemade Creamy Limoncello from my NPR article, "Have Your Limoncello, and Eat It Too"

It's a Food Blogga Give-Away for a Trader Joe's Cookbook!

If you have a Trader Joe's near you, then chances are it's your favorite grocery store. That's because Trader Joe's makes shopping fun. Their stores have user friendly signs describing many of their products, offer sundry organic and ethnic foods, and have an impossibly amiable staff.

So it's no wonder that someone -- actually two hip working moms -- came up with the brilliant idea to write a cookbook focused exclusively on Trader Joe's products. Cooking with All Things Trader Joe's by Deana Gunn and Wona Miniati has all the qualities that fans of the grocery chain like: it's easy to follow, uncomplicated, and doesn't take itself too seriously.

As busy working moms, Gunn and Miniati know how hard it is to cook and eat healthfully: "If you're like us, you love to eat natural, delicious, home-cooked foods, but due to career, family, or simply a busy modern lifestyle, you can't meals from scratch every night. There's a time and place for take-out and frozen entrees, but there's never a substitute for home-cooked meals."

That's where the cookbook comes in. Gunn and Miniati offer dozens of appetizing recipes featuring Trader Joe's products such as pasta, stir fry vegetables, quinoa, organic tofu, and free range roasting chicken. Most of the recipes average 3-5 steps and come with prep and cooking times, so you can plan ahead. One potential drawback to the book is that Trader Joe's rotates its products, so you may not find every item in your local store.

With simple and straightforward recipes, this cookbook will be a saving grace for busy cooks and kitchen novices. It contains categories for "Appealing Appetizers," "Soups, Salads, and Light Meals," "Main Meals," "On the Side," "Delicious Desserts and Daring Drinks," "Begin with Breakfast," and "Bachelor Quickies," which features frozen and ready-to-eat foods.

For a bonus feature, many of the dishes come with a suggested wine pairing, which is helpful. Also each recipe is accompanied by a picture, which the authors claim are "REAL." That is, they were taken in their home kitchens, with no professional styling or lighting. Though some are better than others, overall, they're functional and work just fine.

Now here are some of my favorite recipes. For fast and fun fare, you can't beat chipotle turkey chili, south of the border pizza, and tiramimousse (nope, that's not a misspelling; it's a combination of tiramisu and mousse).

If you're looking for something more adventurous, then try one of their many ethnic recipes such as Asian dumpling soup, curried chicken pitas, and spicy Szechuan tofu.

For those times when you want an elegant meal in minutes, try the polenta with truffle mushrooms, calamari brodetto, or lobster ravioli with vodka sauce.

Now for the best part: One lucky Food Blogga reader will receive a complimentary copy of Cooking with All Things Trader Joe's. Here's what you have to do to win:

Just tell me why you'd like to win the cookbook. Please respond by the end of the day, Tuesday, April 7, 2009. That's it.

With the help of random.org, 1 winner will be randomly selected and announced in a future post, so please check back. The give-away is open to all Food Blogga readers wherever you live. The winner will need to provide her or his real name and mailing address. Don't have a blog? Just leave an active email address where you can be reached. Good luck, everybody!