My Cookbook Addiction

One-Pot Kale and Quinoa Pilaf Recipe and Cookbook Giveaway!

2012-01-17T21:35:00.000-05:00

This nutritional and delicious recipe is from the Food52 cookbook by Amanda Hesser, Merrill Stubbs, and the Food52 community. Inspired by the popular Food522 website, the Food52 cookbook features '140 winning recipes from exceptional home cooks'.

About the recipes

The recipes are divided into seasonal chapters and are accompanied by colour photos. Also included with each recipe are comments from Amanda and Merill and the Food52 community, cooking tips and techniques, and an 'All About the Cook' section.

Some of the recipes featured are Summer Corn Chowder, Grilled Lamb Chops and Green Salad, Zucchini Pancakes (shown on front cover), Eggplant Parmesan, Pudding Chômer, and Luciana's Porchetta.

Also included is a chapter listing the name of all the contributors as well as a Menus chapter listing the menus by season.

Cooking in the kitchen

This recipe calls for few ingredients and is easily prepared with the benefit of providing great nutritional value.

The flavours of the kale and quinoa meld together with lemon-oil dressing and fresh goat cheese while the pine nuts add the crunch to produce a well balanced savory taste! I also made it replacing the kale with Swiss chard with great results. This is definitely a dish I will be making often.

One-Pot Kale and Quinoa Pilaf Recipe by Deensiebat

SERVES 2 TO 4

A and M: Deensiebat’s pilaf breathes new life into a familiar classic. The quinoa and hearty strips of lacinato kale (you can use chard or standard kale) crunch lightly between your teeth, and Meyer lemon juice and zest keep blandness at bay. Fresh goat cheese and walnut oil just barely coat the warm pilaf, giving it a creamy, tangy finish, and toasted pine nuts lend some crunch. We love the technique of layering the quinoa and the kale. Deensiebat said, “It’s one-pot easy, making it a simple way to incorporate healthy eating into a work night rotation.

Ingredients:

1 cup quinoa
1 bunch lacinato (or regular) kale, washed and chopped into 1-inch lengths
1 Meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil (or olive oil)
3 tablespoons toasted pine nuts
1/4 cup crumbled soft goat cheese
Salt and freshly ground black pepper

Method:

Bring 2 cups salted water to a boil over high heat in a large pot with a cover. Add the quinoa cover, and lower the heat until it is just high enough to maintain a simmer.Cook for 10 minutes, then top the quinoa with the kale and re-cover.Simmer another 5 minutes, then turn off the heat and allow the quinoa and kale to steam for 5 more minutes.
While quinoa is cooking, take a large serving bowl and combine the lemon zest, half the lemon juice, the scallions, walnut oil, pine nuts, and goat cheese.
Check the quinoa and kale - the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam it a bit longer, adding more water if needed.
When the quinoa and kale are done, fluff the pilaf and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon, it should smell lovely. Toss to combine, seasoning with salt and pepper and the remaining lemon juice if needed.

Cookbook Giveaway

This is definitely a cookbook that you will want to add to your cookbook collection and will refer to time and time again to make delicious recipes for your family.

For a chance to win this cookbook, just leave a comment on this blog AND on My Cookbook Addiction Facebook page.

The winner`s name will be announced on Friday, January 19th. Good luck everyone!

Visit the Food52 web site for more recipes.

Artisan Pizza and Flat Bread in Five Minutes a Day cookbook giveaway winner!

2012-01-06T11:04:00.000-05:00

The winner of the Artisan Pizza and Flat Bread in Five Minutes a Day is Jane!

Jane's comment (listed below) was randomly chosen using the Random Number Generator at RANDOM.ORG.

Jane said...

The Pizza Margherita looks just like the many we ate in Italy - can't wait to try that recipe!

January 3, 2012 8:14 AM

Congratulations Jane! You're going to love making pizza from this book.

Thank you to those who participated. Another cookbook giveaway will be announced next week.

Remember, cook what you love, and love what you cook!

Artisan Pizza and Flatbread in Five Minutes a Day review and cookbook giveaway!

2011-12-31T00:15:00.000-05:00

The Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoë François is the cookbook to own for pizza and bread lovers. It takes only five minutes to prepare the no-knead doughs for pizza crusts, sweet and savory tarts and flatbreads. Recipes using gluten-free, whole wheat and spelt are also included.

Some of the over 100 recipes include: Pizza Margherita, Thick-Crusted Roman Eggplant Pizza, Fougasse, Pita, and Naan, Skillet Peach Pie, Blueberry Galettes, and Blush Apple Tart. The book also includes recipes for salads, soups, and spreads. Making yeast dough could not get any easier!

In the kitchen making pizza....

Thick-Crusted Sicilian-Style Pizza with Onions

This pizza looks was so appetizing, I just had to make it - twice!

I chose to use the Master Recipe (page 59) to make the crust and topped it with mozzarella, tomatoes, onions , a drizzle of olive oil and sprinkle of salt. Anchovies are an option but I also added them to the pizza. My family loved the taste of the combined flavours on a slightly thicker dough.

Classic Pizza Margherita

I used the Master Recipe to make this delicious classic pizza. The Master Dough recipe makes enough dough for 2-4 pizzas, depending how large you make the pizzas.

I topped the pizza dough with fresh tomatoes and chunks of fresh mozzarella and a drizzle of olive oil. Then it was baked it on a preheated pizza stone which resulted in a crispy, thin crust. Fresh basil was added, the pizza cooled slightly and then we devoured it! It tasted so good!

Pizza throwing with Jeff Hertzberg video

Permission to print photos granted by St. Martin's Press
Artisan Pizza and Flatbread in Five Minutes a Day
Authors: Jeff Hertzberg and Zoë François
Publisher: St. Martin's Press
ISBN: 978-0-312-64944-4
Photography: Mark Luinenburg
Price: $27.99 US/$31.99 CAN

Cookbook Giveaway!

To win a copy of this must-have Artisan Pizza and Flatbreads in Five Minutes a Day cookbook, 'Like' My Cookbook Addiction Facebook page and leave a comment below.

A comment will be randomly chosen and the winner's name will be posted on January 6th, 2012.

Good luck and Happy New Year to all!

Bobby Flay's Bar Americain Cookbook Winner

2011-12-22T23:24:00.001-05:00

The winner of Bobby Flay's Bar American in the first Holiday Cookbook Giveaway is .........
Evelyne Budkewitsch of Cheap Ethnic Eatz.

Evelyne's name was chosen by using the Random Number Generator. Congratulations Evelyne! I am sure you will enjoy the recipes.

Thank you to those who participated this cookbook giveaway.

Due to marathon baking and celebrating the festivities this coming weekend, the next Holiday Cookbook Giveaway will be posted on Tuesday, December 27th. So, come and visit for a chance to win another fabulous cookbook.

Happy Holidays everyone! May you eat, drink and be merry with all your loved ones.

Holiday Cookbook Giveaway - Bobby Flay's Bar Americain Cookbook

2011-12-14T23:39:00.001-05:00

Bobby Flay’s Bar Americain cookbook displays his passion forcooking in over 110 delicious recipes which reflect his Bar Americain restaurants’flair for French bistro cuisine.

The recipes

Recipes for cocktails, soups and salads, sandwiches,appetizers, fish and shellfish, poultry and meat, sides, breads and desserts,and brunch are well organized easy tofollow and accompanied by colour photographs.

A sampling of the recipes include Sangrita, Green Chile Cheeseburger, Red Pepper Crab Cakes, Crispy Soft Shell Crabs,Country-style Ribs, Black Pepper Buttermilk Biscuits, Blueberry Lemon Crepes, and Bar Americain Barbeque Sauce.

The Kitchen Essentials chapter is full of useful informationfor stocking the American pantry, equipment essentials, and cooking techniques.

In the kitchencooking…

The two recipes I made from this cookbook, Pumpkin BreadPudding with Caramelized Apple Sauce and Cauliflower and Goat Cheese Gratinwere a success in both flavour and texture.

Holiday Cookbook Giveaway

Bobby Flay's Bar Americain cookbook published by Random House is the first of cookbook giveays to follow in December 2011 and December 2012.

For a chance to add this cookbook to your cookbook collection and try out delicious and flavourable recipes, just leave a comment on Cookbook Addiction's Facebook page and below.

The winner will be posted on December 22nd. Good luck!!

Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson Copyright ©2011 by Boy Meets Grill, Inc. Photographs Copyright © 2011 by Ben Fink.Excerpted by permission of Clarkson Potter, a division of Random House ofCanada Limited. All rights reserved.

Maple Pecan Biscotti - First Annual Food Bloggers Cookie Swap

2011-12-12T14:53:00.001-05:00

My holiday baking began this year by participating in the 1st Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love and Olive Oil and Julie of The Little Kitchen in the Cookie
Swap at Food Bloggers of Canada. Each participant was to bake and send a dozen cookies to three assigned food bloggers (addresses were sent to the participants by email) and post the recipe on their blog by December 12th, 2012.

Sign up at Cookie Swap Notifications to participate in 2012 if you missed this year's cookie swap.

I received three different types of absolutely divine cookies from fellow food bloggers across the country. All three recipes will be added to my list of holiday baking!

Michelle from sent me one dozen Toblerone Shortbread Cookies. Chocolate and shortbread - decadent. I had to hide them in order to have some left for taking pictures. Visit her blog, Baking in the Berg for the recipe. Thank you Michelle!

I received one dozen Chocolate Gingerbread Cookies from Alyssa of Alyssa`s Kitchen. This is the first time I have tasted the combination of ginger and chocolate and I love it! Thank you Alyssa!

Who would have thought to make cookies with tahini? Calantha of Pie Curious did. She sent one me one dozen Toasted Sesame Tahini cookies. These cookies taste more savoury than sweet and could be addictive. Visit her blog, Pie Curious, for the recipe. Thanks Calantha!

I baked Pecan Maple Biscotti as my contribution for the Cookie Swap. The recipe is a twist on a traditional family recipe. I substituted the honey, sugar, and almonds for maple syrup, maple sugar, and pecans. If maple sugar is not readily available, use white sugar. The biscotti turned out sweet and crisp - perfect for dunking in coffee or any other hot beverage.

I hope that Carole of The Yum Yum Factor, Christine of Wanna Foodie, and Katie of Adventures in Actuality enjoy 'dunking' the biscotti as much as I enjoyed baking them!

Maple Pecan Biscotti Recipe

Yields: 36 biscotti

Ingredients

1 cup real maple syrup
2 eggs
1 ½ cup vegetable oil
1 ½ cup maple sugar (or white sugar)
2 tsp orange zest
3 1/4 cups all purpose flour
1 cup roasted pecans,coarsely chopped
1 ½ tsp cinnamon
1 ½ tsp baking power
1 ½ tsp salt

Directions

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
In a medium size bowl combine the maple syrup, eggs, oil,orange zest, and sugar.
Whisk until well combined.
In a large bowl, combine the flour,cinnamon,baking power and salt.
Stir with wooden spoon to combine.
Make a well in the flour mixture and add the maple syrup mixture.
Mix well with wooden spoon to form dough.
Add chopped, toasted pecans and continue mixing with wooden spoon until well combined.
Place dough on floured board and cut in half.
With floured hands form each half of the dough into a log measuring 10 by 2 inches.
Place each log in center of each cookie sheet.
Bake the logs, one cookie sheet at a time, for about 20 – 25 minutes.
Slide each log using the parchment paper on to a cutting board and let cool for about 20 minutes or cool to the touch.
Slice logs with serrated knife into 1/2 inch slices.
Place standing on cooled cookie sheet.
Return to oven and bake for another 15 minutes.
Remove from oven and let cool.

Prep Time: 20 min Cooling Time: 20 min Cook Time: 40 min Ready in: 1 hour 20 minutes

Favourite Holiday Desserts

2011-12-10T12:07:00.000-05:00

This time of year is all about mixing batters, cutting,rolling, and shaping dough to bake delicious homemade cookies and desserts forthe holidays. While the kitchen isfilled with the sweet scent of baking, cookies are carefully packaged to shipto far away relatives and friends, stashed away for holiday cookie platters orto partake at cookie swaps.

T'is the season for sharing so I am posting my family'sfavourite holiday dessert list. It has expanded throughout the years toinclude not only our traditional family recipes, but also treasured recipesfrom friends, and recipes from some favoured cookbooks. Perhaps, one of these holiday desserts will beadded to your holiday baking list?

We love figs! Sicilian Fig Cookies (Cucidati) are anall-time favourite. I usually make adouble batch for holiday gift-giving (actually I eat most of the first batch).

Pizzelle are the main stay cookie for the holidays. During the month of December, my pizzelle making machine is working full force making dozens anddozens of pizzelle for the holidays.

Spiced Honey Biscotti, also known as Susamielli, aresweetened with honey, scented with cinnamon, nutmeg, cloves, and citrus zest.

Steamed Pumpkin Pudding with Brandy Sauce is a dessert my late best friend Connie used to make every Christmas. Herdaughter, Tanya, who is also my goddaughter, shared this special recipe with me. I feelprivileged to make the Steamed Pumpkin Pudding during the holiday season in loving memory of my dear, dearfriend Connie.

Another favorite is Pumpkin Mini Bundt Cakes. These littlecakes are delicious just sprinkled with icing sugar or drizzled with MapleSugar icing. It's also a good way to use any left-over pumpkin purée from theSteamed Pumpkin Pudding with Brandy sauce Recipe.

Combine figs and walnuts, add a little cinnamon and lemonzest – that’s what Fig and Walnut Mini Loaves are made of. They taste delicious!

Fig and WalnutBiscotti from Sweet Maria's Italian Desserts are just amazing! You have to makethem just once and you will be hooked. They make a great addition to holiday cookie plattersand are the best for holiday gift-giving.

CranberryAlmond Lemon Biscotti are made with almond paste and dried cranberries with theaddition of lemon zest.

Holiday desserts are not complete without chocolate .The best ever recipe for chocolate cake is the Dark FudgeBundt Cake from 'A Passion for Baking' cookbook by Marcy Goldman. It's simple and quick tomake and it tastes moist and sinfully delicious.

Our list would not be completed without Holiday Spiced Nuts. The recipe was passed on to me by my good friend Maria. Pecans and Almonds combined with cinnamon, nutmegand cloves are so good you just can't eat one!

Recap of Favourite Holiday Desserts

Sicilian Fig Cookies

Holiday Cookbook Giveaways!

2011-12-09T15:30:00.000-05:00

In the spirit of the holiday season, My Cookbook Addiction will be posting a different cookbook giveaway throughout the months of December 2011 and January 2012.

Cookbooks and more cookbooks.....

I live in cookbook bliss - my cookbook collection has extended from the bookshelves in the family room to bookshelves in my home office. There are stacks of cookbooks on my desk to be reviewed and always one or two on my night table to browse through when I go to bed. The only time a cookbook is in my kitchen is when I am trying out recipes as there is no space in my kitchen to accommodate a dedicated cookbook bookshelf. I still don't how I missed that glitch in our kitchen renovation plans.

Most cookbook reviews I write are from cookbooks kindly sent to me from the publishers who are unknowingly encouraging my cookbook addiction. For this, I thank them all.

Don't miss the first Holiday Cookbook Giveaway on Wednesday, December 14th!

Boston Cream Cake Recipe by Lidia Bastianich

2011-11-19T23:50:00.000-05:00

Boston Cream Cakes

Boston Cream Cake is one of more than 175 wonderful recipes from the Lidia's Italy in America cookbook by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Lidia's new cookbook chronicles her journey across the United States to visit Italian communities to experience the cuisine and traditions still being honoured from their ancestors but with an American twist. The recipes and the stories may differ from one Italian community to another, but the food is always prepared with love and the stories told from the heart.

I was inspired to make these divine Boston cream cakes by watching Lidia's public television cooking series, 'Lidia's Italy in America'. I love the taste of the delectable flavours of the cake, pastry cream and chocolate glaze.

Then I bought the book.

Boston Cream Cake Recipe by Lidia Bastianich

"Boston cream cakes do not sound Italian, but this recipe wasgiven to me by Italians. At Scialo Brothers Bakery in Rhode Island, we foundtrays upon trays of little chocolate- covered spheres. I thought they were someversion of a cassata (a Sicilian domelike cake stuffed with ricotta cream), butinstead they were individual Boston cream pies. The French chef Sanzian, whoworked at the Parker House Hotel (now the Omni Parker House) in Boston iscredited with having invented the Boston cream pie. Italian or not, these weredelicious."

Makes 12

For ThePastry Cream

1⁄2cup sugar
4 teaspoons cornstarch
Pinch kosher salt
2 cups milk
2 large eggs

For TheCakes

1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2teaspoon baking soda
1⁄8teaspoon kosher salt
6 tablespoons unsalted butter, softened
3⁄4cup sugar
2 large eggs
1 tablespoon extra-virgin olive oil
1 teaspoon vanilla extract
1 tablespoon orange zest
3⁄4cup freshly squeezed orange juice

For The Glaze

2⁄3cup light corn syrup
2 tablespoons dark rum
Pinch kosher salt
8 ounces semisweet chocolate, finely chopped

Make the pastry cream:

Whisk together the sugar, cornstarch,and salt in a medium pot. While whisking, pour in the milk. Set the pot overmedium- low heat, and heat the mixture to just below boiling.
Meanwhile, whiskthe eggs in a large bowl. Remove the pot from heat, and pour the milk slowlyinto the eggs, whisking constantly, to temper the eggs.
Pour the mixture backinto the saucepan, and stir constantly over medium- low heat until the mixturethickens and just begins to simmer. Immediately scrape the mixture into a cleanbowl. Let it cool slightly, then cover the surface of the pastry cream withplastic wrap.
Refrigerate several hours or overnight, until chilled andthickened.

Make the cakes:

Preheat the oven to 350 degrees F.

Line atwelve-unit cupcake pan with paper liners.

Sift together the flour, bakingpowder, baking soda, and salt onto a piece of parchment.
Cream the butter and sugar in a mixer fitted with the paddleattachment on medium-high speed until light and fluffy, about 2 minutes.
Crackin the eggs, one at a time, mixing well between additions.
Stir in the oliveoil, vanilla, and zest. Beat on high speed for 2 minutes, to lighten and smooththe batter.
Mix in the flour in three additions on low speed, alternating withthe orange juice, beginning and ending with the flour.
Once everything has beenadded, beat the batter on high speed for about 20 seconds.
Divide the batter evenly among the cupcake liners.
Bakeuntil a toothpick inserted in the center of a cupcake comes out clean, about 20to 25 minutes.
Remove the cupcakes from pan, and cool completely on a wirerack.

Make the glaze:

Combine the corn syrup, rum, salt, and 2 tablespoons waterin a small pot.
Bring to a boil, and simmer until slightly thickened, about 2minutes.
Put the chopped chocolate in a heat- proof bowl, and pour the syrupover the chocolate.
Stir until the glaze is smooth and shiny and all of thechocolate is melted
Let cool until thickened and just warm to the touch.

To assemble the cakes:

Remove the cupcake liners from the cakes.
Split the cakes at the base of the cap with a serratedknife.

To finish:

Invert one cake, and place the cake cap on a plate, cutside up.
Spoon the pastry cream onto the cake top, then top with inverted cakebottom, like an upside-down mushroom.
Spoon the hot chocolate glaze onto thebase facing you, letting the glaze run down the sides of the cake, spooning onmore if necessary.
Repeat with the remaining filled cakes.

Lidia's Italy in America

Excerpted from Lidia's Italyin America by Lidia Bastianich.Copyright © 2011 by Lidia Bastianich. Excerpted bypermission of Knopf, a division of Random House, Inc. All rights reserved. Nopart of this excerpt may be reproduced or reprinted without permission inwriting from the publisher.

Pumpkin Bread Pudding Recipe from Bobby Flay's Americain Cookbook

2011-10-08T14:09:00.000-04:00

The menu is all set for Thanskgiving dinner; butternut squash soup, turkey, stuffing, cranberry sauce, roasted potatoes, steamed brussel sprouts, mixed greens salad, but what about dessert? There is such a selection of Thanksgiving desserts to choose from! I thought of making the traditional pumpkin or pecan pie or maybe tarts, but finally I decided to make this fabulous Pumpkin Bread Pudding topped with a Spicy Apple Sauce, recipes from Bobby Flay's Bar Americain Cookbook.

Pumpkin Bread Pudding Recipe

From Bobby Flay’s Bar Americain Cookbook

"This fantastic dessert is perfect for the cool months of late fall and winter. Cubes of tender pumpkin bread are baked in a rich custard laced with bourbon and maple syrup. Crisp apple cider is the base of a buttery caramel sauce spiced with fresh ginger, cinnamon, nutmeg, and star anise. Forget about serving the same-old pumpkin pie at Thanksgiving and put this out instead for a new twist on two old classics. The recipe includes directions for making your own pumpkin bread to use in the pudding, but you can of course also use a loaf of pumpkin bread from your favorite bakery. Brioche or cinnamon-raisin bread would also work perfectly."

Serves 8.

8 cups 1⁄2-inch cubed Pumpkin Bread or other bread
unsalted butter for the pan
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split and seeds scraped
6 large egg yolks 1⁄2 cup sugar
3 tablespoons pure maple syrup
1 cup canned pumpkin puree, not flavored pie filling
2 tablespoons bourbon
Freshly whipped cream, for serving
Spicy Caramel Apple Sauce
Shelled pumpkin seeds (optional), for garnish

1. Preheat the oven to 325°F. Butter a 10-inch glass baking dish.

2. Spread the bread cubes on a large baking sheet and bake in the oven, turning once, until lightly toasted, about 15 minutes. Let cool.

3. Combine the cream, milk, and vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

4. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined. Discard the vanilla bean and whisk in the bourbon.

5. Scatter the pumpkin bread cubes in the prepared baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

6. Place the dish in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour. Remove from the oven and the water bath and cool on a wire rack for at least 30 minutes before serving.

7. Serve the warm bread pudding topped with whipped cream and drizzled with spicy caramel apple sauce. Sprinkle with pumpkin seeds if desired.

Excerpted from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson Copyright © 2011 by Boy Meets Grill, Inc. Photographs Copyright © 2011 by Ben Fink. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.

Which dessert will you be baking for Thanksgiving?

Happy Canadian Thanksgiving!

Rose Reisman Guest Post - Thai Butternut Squash and Coconut Soup Recipe

2011-10-05T20:45:00.002-04:00

I am delighted to host the guest post below written by Rose Reisman, cookbook author. Thai Butternut Squash and Coconut Soup is one of the delicious recipes featured in her latest cookbook, "Rose Reisman's Family Favorites".

Winter squash is a fall favourite. It is nutrient rich containing an excellent source of beta-carotene which serves as an excellent antioxidant and may reduce some diseases and fight aging signs. It also contains a great source of potassium, which helps lower blood pressure, reduces risk of heart disease and stroke and is good for our kidneys, muscles and digestive system. Winter squash has a sweet, nutty flavour, which works really well in this Thai soup. Combining the flavour of coconut milk and spices, it serves a great appetizer but can almost fill you up just as a main course would with its rich taste and flavour.

Thai Butternut Squash and Coconut Soup Recipe

The light coconut milk makes this soup healthy yet still creamy. Regular coconut milk is what's typically used in Thai restaurants and has three times the fat and calories. Fish sauce is located in the Asian section of your supermarket or specialty store. If you can't find it, feel free to substitute with soy sauce, but double the amount.

Serves 6

2 tsp vegetable oil
1 cup diced onion
2 tsp finely chopped garlic
1 tsp finely chopped ginger
6 cups cubed butternut squash (about 1 3/4 lb)
2 cups chicken stock
1 1/2 tsp hot chili sauce
1/2 tsp fish sauce
pinch of salt
1 cup light coconut milk
1 tsp honey
1/4 cup chopped fresh cilantro or basil

1. Lightly coat a large, nonstick pot with cooking spray. Add the oil and set over medium heat. Sauté the onion, garlic and ginger for 5 minutes or until the onions are just softened.

2. Add the squash, stock, chili sauce, fish sauce and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the squash is tender.

3. Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the coconut milk and honey. Heat through. Serve the soup in bowls, and garnish with cilantro or basil.

per serving

Calories 120 • Protein 3 g • Carbohydrates 18 g • Fiber 3.9 g • Total fat 5.2 g • Saturated fat 0.2 g • Cholesterol 0 mg • Sodium 480 mg

• prep time 10 minutes

• cook time 20 minutes

"Rose Reisman's Family Favorites" cookbook can be purchased at local bookstores or online retail booksellers.

Visit Rose Reisman's website, The Art of Living Well, for more information on Rose Reisman's cookbooks and recipes.

Rose Reisman is the spokeperson for Breakfast for Learning, an organization dedicated to child nutrition programs in Canada.

Read my review on Rose Reisman's Family Favorites cookbook.

Rose Reisman's Family Favorites Cookbook Review

2011-10-03T20:05:00.001-04:00

Rose Reisman's Family Favorites by Rose Reisman is not just a cookbook about recipes. It is a cookbook filled with information that teaches the importance of nutrition, the best food for your family, and planning balanced, healthy, delicious meals for your family.

It also features recommendations on making wise food choices at the supermarket, ordering healthy meals in restaurants and food safety at home.

The Recipes

The recipes are well written, easy to follow and include information about the ingredients, substitutions and serving suggestions. Nutritional values are listed at the end of each recipe.

The over 270 quick and healthy recipes are categorized into 14 chapters: Breakfast and Brunch, Appetizers, Salads, Soups and Chilis, Sandwiches and Wraps, Vegetables Side Dishes, Grains and Pasta, Vegetarian Main Dishes, Fish and Seafood, Chicken and Turkey, Pork, Beef and Lamb, Recipes for the Slow Cooker, Children's Favorites, and Desserts.

Some of the recipes that your family can enjoy are French Strawberry Crêpes, (Breakfast and Brunch), Shrimp and Cheese Eggrolls, (Appetizers), Onion Soup with Toasted Swiss and Mozzarella Baguette, (Soups and Chilis) Fresh Corn Salad (Salads), Smoked Salmon and Egg Salad Pitas, (Sandwiches & Wraps), Traditional Spaghetti and Meatballs,(Grains and Pasta),Mushroom, Spinach and Goat Cheese Phyllo Pie (Vegetarian Main Dishes), Grilled Halibut with Roasted Red Pepper Sauce (Fish and Seafood), Teriyaki Chicken Stir-Fry (Chicken and Turkey), Pork Tenderloin with Peach Glaze (Pork, Beef and Lamb), Meatloaf with Roasted Red Peppers and Goat Cheese (Recipes for the Slow Cooker), Chicken Fingers (Children's Favorites), and Miniature Chocolate Mud Pies (Desserts).

Layered Tortilla, Chickpea, Tomato and Cheese Lasagna

Tested Recipes:

I really enjoyed browsing through this cookbook and choosing which recipes to make for this review. Since we have a pear tree that produced an abundance of pears this year, a couple of the recipes I chose include pears. The following are just some of my family's favorites:

Buttermilk Pancakes with Caramelized Pears (Breakfast and Brunch)
Buttermilk pancakes are a weekend treat in our household. These pancakes tasted light and fluffy. The caramelized pears topping adds just enough sweetness.
.
Spinach Salad with Caramelized Pears (Salads)
This salad is amazing! The goat cheese gives the combination of the spinach and dried cranberries a creamy taste while the toasted almonds adds crunch and the caramelized pears add sweetness. (I left out the red pepper by request). The vinaigrette adds just the right flavor to the combination of the ingredients.
Polenta Squares with Roasted Vegetables and Goat Cheese (Vegetarian Main Dishes)

This is comfort food at its best! I roasted the vegetables listed in the recipe but you can use any vegetables of your choice. The addition of olive oil, toasted garlic, and balsamic vinegar enhanced the flavor of the roasted vegetables. The polenta was quick and easy to make. The taste of golden polenta squares topped with the roasted vegetable and crumbled goat cheese was just divine!

Layered Tortilla, Chickpea, Tomato and Cheese Lasagna (Vegetarian Main Dishes)

This recipe is much quicker to assemble than the traditional lasagna noodle recipe and much healthier too! The tortillas layered with the vegetables, sauce and three types of melted cheese smell wonderful and tasted rich and delicious! This recipe can be made in advance and frozen.

Rose Reisman's Family Favorites - Healthy Meals for those who Matter Most

This cookbook should be part of every cookbook collection. You will want to keep it close at hand to refer to information on nutrition and to make delicious and healthy recipes your family will enjoy.

Copyright © 2010 by Rose Reisman
Permission to reprint photos granted by White Cap Books.

Rose Reisman's Family Favorites
Author: Rose Reisman
Publisher: White Cap Books
ISBN: 978-1-77050-006-8
Softcover, 392 pages
$29.95 CAN

Rose Reisman's Family Favorites cookbook can be purchased at local bookstores or online retail booksellers.

Visit Rose Reisman's website, The Art of Living Well, for more information on Rose Reisman's cookbooks and recipes.
Rose Reisman is the spokeperson for Breakfast for Learning, an organization dedicated to child nutrition programs in Canada.

Read Rose Reisman's guest blog post on My Cookbook Addiction.

Good Food to Go Cookbook Review

2011-09-29T23:30:00.004-04:00

Good Food to Go

Good Food to Go (Healthy Lunches Your Kids Will Love and Actually Eat!) by Brenda Bradshaw and Cheryl Mutch, M.D. takes the term 'brown-bagging' to another level. This book provides over 120 recipes to make delicious and nutritious lunches that will appeal to children (and adults too!).

In the first chapter, Getting Started, Brenda and Cheryl offer advice on how to organize your kitchen, the ideal equipment to store lunches (lunch boxes, thermos, reusable containers,) and tips for lean lunches. The Canada Food Guide is also included that can be used as a reference when planning school lunches as well as valuable tips on how to involve children in preparing their school lunches.

The Recipes

The remaining eight chapters feature recipes on fruits and vegetables, variety of sandwiches (pinwheels, pita pockets, souvlaki, wraps), picnic-style lunches and snacks, soups, super salads, leftovers, baked goods and desserts, and after-school snacks.

Some recipes do need some prep work the night before and others can be frozen and used as needed, both well worth the effort. Included with each recipe there is also nutrition information on the ingredients. The recipes also encourage children to acquire a taste for different types of foods (Salad Niçoise, Carrot Spaghetti Squash Soup). The baked goods include favourites such as Oatmeal Chocolate Chip Cookies, Banana Bread, and Date Squares.

Apart from the delicious recipes and nutrition information, this book has a 4 week sample meal planner, a shopper's guide to pesticides and resources.

Recipes Tested

Salmon Salad Pinwheels were easy to make and delicious. Some prep work was required the night before (prepare salmon salad) and the pinwheels can be assembled the next morning. Tuna can be substituted for the salmon. (See recipe below).

Roasted Winter Vegetable Soup is just the perfect soup to warm up with on a chilly day. I loved the taste of the combination of the roasted vegetables. As suggested in the book, I ate the soup with whole wheat bread and a hunk of cheese which made it a meal in itself. Prepare the soup ahead and pour in prepared thermos in the morning.

Salmon Salad Pinwheels Recipe

By Brenda Bradshaw & Cheryl Mutch, M.D., authors of Good Food to Go

"Pinwheels are appealing to young children, and almost any sandwich can be turned into a pinwheel. To make one, spread the sandwich filling over a small whole wheat tortilla and roll up tightly. If the pinwheel does not hold together, you can use a little cream cheese to seal it. Spread a 1/2-inch strip of cream cheese along one end of the tortilla. Roll up the tortilla starting with the opposite end and working toward the cream cheese, and press tightly. Using a sharp knife, slice into one-inch rounds.

Pinwheels can also be made with whole wheat bread. To do so, cut the crusts off a slice of bread and flatten it with a rolling pin. Spread the sandwich filling over the bread, roll it up and slice it into pinwheels. Young children may only eat 4 pinwheels and a few apple slices or a couple of grapes for lunch. It’s always preferable for them to experience success with smaller portions than be overwhelmed by a big sandwich.

Substitute canned tuna for the salmon in this recipe, if you like".

Ingredients:

1/2 can (7 1/2 oz/213 g) salmon, drained and skin removed
1 tbsp mayonnaise
1 8-inch stalk celery, quartered lengthwise
1 8-inch whole wheat soft flour tortilla
1/2 tsp light cream cheese

Method:

• The night before, in small bowl, combine salmon and mayonnaise. Prepare celery, reserving 1 celery stick for pinwheel. The remaining celery can be cut into sticks and packed with other vegetables for tomorrow’s lunch. Refrigerate salmon mixture and celery overnight.

• In the morning, evenly spread salmon mixture over tortilla, leaving a 1-inch border around tortilla. Place celery at one end of tortilla. Spread cream cheese on opposite end in 1/2-inch strip. Starting with end of tortilla with celery, rollup tightly, working toward cream cheese end, and press tightly so that cream cheese “glues” pinwheel together. With sharp knife, slice into 1-inch rounds, discarding ends. Pack in reusable container.

Yield: Serves 1 or 2 young children

Good Food to Go - Essential Guide to Preparing Healthy Lunches

This is a great cookbook (although there a lack of photos) and the perfect guide for parents to use as a guide when planning school lunches. A little organization goes a long way to ensure our children actually eat their lunch and enjoy it too!

Cookbook Donation for a Good Cause

Evelyne Budkewitsch, author of the popular blog, Cheap Ethnic Eatz, is hosting a 'Food Film Marathon and Pot Luck ' fundraiser this month to raise money for the NDG Food Depot located in Montreal.

I am donating a copy of Good Food to Go for this event to be included as one of the raffle prizes. All proceeds will be donated to the NDG Food Depot.

For more information, please visit Cheap Ethnic Eatz.

Salmon Salad Pinwheel recipe excerpted from Good Food to Go by Brenda Bradshaw Cheryl Mutch, M.D. Copyright © 2011 by Brenda Bradshaw Cheryl Mutch, M.D.. Excerpted by permission of RandomHouse Canada, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Book cover photo used by permission of RandomHouse Canada.

Good Food to Go
Authors: Brenda Bradshaw & Cheryl Mutch, M.D.
Publisher: RandomHouse Canada
Soft cover, 228 pages
U.S. $19.95/CAN $23.95Good Food to Go

The Glorious Pasta of Italy by Domenica Marchetti

2011-09-02T22:01:00.002-04:00

The Glorious Pasta of Italy cookbook by Domenica Marchetti is what Italian pasta is all about. Although I have several pasta cookbooks in my cookbook collection, The Glorious Pasta of Italy has become my favourite. Some of the recipes are reminicent of the the good times I spent in the kitchen cooking with my Mom.

Domenica Marchetti's delicious and appetizing recipes along with the wonderful photography of France Ruffenach captures the heart and soul of making and cooking pasta from this cookbook.

You can read my review of this book at Suite101.com. For more information on Domenica Marchetti's cookbooks and recipes, please visit the Domenica Cooks website.

Image courtesy of The Glorious Pastas of Italy by Domenica Marchetti with photographs by France Ruffenach. Published by Chronicle Books. Copyright 2011 by Chronicle Books.

All rights reserved. Reprinted by permission of Chronicle Books.

Mocha Cake Recipe from The Complete Idiot's Guide to Vegan Baking

2011-08-08T21:51:00.002-04:00

This utterly delicious Mocha Cake Recipe from The Complete Idiot's Guide to Vegan Baking by Donna Diegel is one of the recipes I tested when I posted my cookbook review, and is now one of my favourite cake recipes.

I just love the blended flavours of chocolate and coffee! This cake is so moist it can be devoured without frosting. The recipe is quick and easy and is suitable for both vegans and non-vegans.

Thanks to Donna Diegel, listed below are the recipes for the Mocha Cake and Vanilla Bean Buttercream Frosting.

Enjoy!

Mocha Cake Recipe

The Complete Idiot's Guide to Vegan Baking

With this cake, you can have your chocolate cake and cup of coffee in one. The best of both worlds come together in a delicious mocha chocolate cake with a mellow coffee flavor.

Yield:

1 (9x13 inch) cake, 2 (9x2 inch) cakes or 24 to 30 cupcakes.

Prep time:

40 to 50 minutes

Bake time:

20 to 25 minutes

Serving size:

1 slice cake, or 1 cupcake

Ingredients:

2 ½ cups unbleached all-purpose flour
½ cup cornstarch
6 TB. Dutch cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups light brown sugar, firmly packed
2/3 cup canola or vegetable oil
2 tsp. dry instant coffee
2 TB. White or apple cider vinegar
1 tsp. pure vanilla extract
2 cups water, at room temperature
Chocolate shavings

Method:

Preheat the oven to 350°F. Grease and flour 1 (9x13-inch) baking pan or 2 (9x21-in) round cake pans with nonhydrogenated shortening, tapping out excess flour. Or line 24 to 30 muffin cups with paper cupcake liners.

Into a medium bowl, sift unbleached all-purpose flour, cornstarch, Dutch cocoa powder, baking soda, and salt, or blend with a wire whisk. Add light brown sugar, and blend with a wooden spoon or a whisk, breaking up lumps as needed.

In large bowl, and using an electric mixer fitted with paddle attachment on medium speed, mix canola oil, dry instant coffee, white vinegar, vanilla extract, and water for 1 or 2 minutes or until well blended. Scrape down the sides of the bowl using a rubber spatula.
Reduce speed to low, add ½ of dry ingredients to liquid ingredients, and mix to combine, scraping the bowl as needed with a rubber spatula. Add remaining dry ingredients, and mix for 1 or 2 minutes, scraping down the bowl, until batter is nice and smooth with no lumps.

Pour batter into the prepared pans, or divide evenly among the cupcake tins, filling each cup about ¾ cup full. Bake 9x13-inch cake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Bake round cake layers for 25 to minutes. Bake cupcakes for 20 to 30 minutes or until tops spring back when lightly touched. Do not overbake.
Cool 9x13-inch cake and cupcakes completely on wire racks before frosting or freezing. Cool round layers and cupcakes 10 minutes before loosening from the pans. Gently remove round layers and cupcakes from the pans, and cool completely on wire racks. Cook 9x13-inch cake in its pan.
Frost with your choice of frosting (try Chocolate Frosting, recipe in Chapter 21; Vanilla Bean Buttercream Frosting, variation in Chapter 21; or Chocolate Ganache Icing, recipe in Chapter 22), and sprinkle with chocolate shavings. Or double-wrap in plastic and freeze.

Variations: For Macho Mocha Cake, add 1 or 2 teaspoons instant coffee to a batch of Chocolate Frosting (recipe in Chapter 21) and decorate. For Mexican Chocolate Cake, add ½ teaspoon

ground chilli powder to the cake batter.

Vanilla Buttercream Frosting Recipe

The Complete Idiot's Guide to Vegan Baking

This classic white vanilla frosting, a perfect base fro decorating with natural food coloring or cake colors, is just right for icing fancy celebration layer cakes and the cutest cupcakes.

Yield:

4 – 41/2 cups

Prep time:

10 to 15 minutes

Serving size:

Varies

Ingredients:

½ cup solid shortening (preferably nonhydrogenated natural shortening
½ cup nonhydrogenated vegan margarine, at room temperature
2 TB. Vegan marshmallow (optional)
¾ tsp. pure vanilla extract
4 cups vegan confectioners’ sugar plus more as needed
1 TB. Soy milk or water, or as needed

Method:

In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat shortening, vegan margarine, beat marshmallow crème, and vanilla extract for 1 minute or until well combined.

Add 2 cups vegan confectioners’ sugar, and beat for 1 minute or until light and fluffy, scraping the bowl as needed with a rubber spatula. Add remaining 2 cups confectioners’ sugar, and beat for 1 or 2 minutes or until frosting is nice and smooth with no lumps.

Add soy milk a little at a time until frosting is of spreading consistency. Add more liquid if necessary. If frosting is too thin, add a little more confectioners’ sugar as needed, and beat again. Frosting should be smooth with no lumps.

Variation: For Vanilla Bean Buttercream Frosting, scrape out the inside of a vanilla bean pod, and add it along with the vanilla extract for some intense vanilla flavor!

Permission to list photo and recipes granted by Donna Diegel.
Visit Donna's popular blog, Spatulas, Corkscrews and Suitcases.

The Daring Bakers July Challenge - Fresh Fraisier

2011-07-27T23:29:00.002-04:00

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

It's been quite some time since I participated in the Daring Bakers' monthly challenge and I was delighted with the choice of July's challenge. I have made some of the components of a Fraiser (chiffon cake, patsry cream, simple syrup) but have not assembled them in the same way.

Although the strawberry is the fruit required in a Fraiser, Jana encouraged the Daring Bakers to use their imaginations although there were rules to observe. The Frasier had to be a free standing cake, with the fruit exposed between the layers.

The recipe Jana provided was well organized and easy to follow. The only problem I had was with the consistency of the pastry cream. After I folded in the whipping cream, it was not as thick which caused problems with the assembly of the Frasier. Next time I will refrigerate the pastry cream/whipping cream mixture before piping it in between the standing strawberries. Rolling out the almond paste for the topping was easier than I had expected.

I LOVED the taste of the Fraisier! The lemon scented flavour of the cake, combined with the richness of the pastry cream, and sweetness of the almond paste was phenomenal! My Mom would have loved it! I have to improve my presentation of the Fraisier which only means that I have to make the it over and over again until I get it right.

Please visit Cherry Tea Cakes for this wonderful, delicious recipe. Thank you Jana, for choosing such a wonderful dessert for the Daring Bakers July challenge.

In the Small Kitchen Giveaway winners!

2011-07-01T12:56:00.000-04:00

Congratulations to Lenore and Tanya for each winning a copy of In the Small Kitchen.

Below are their comments:

Lenore said...

I'd love to win this book because, as a 20-something, I am constantly looking for more ways to cook and entertain in delicious ways without going over my budget.

Tanya Reda said...

This would be fantastic for my little kitchen which is coming in 2013 and for a girl on a budget!

Simplicity is the way to go for someone with not a lot of time to cook, as of now salads and sandwiches are getting old, a little diversity would be greatly appreciated!

Their numbers were chosen using the Random Integer Generator.

Random Integer Generator

Here are your random numbers:

8

10

Timestamp: 2011-07-01 16:40:19 UTC

Thank you all for participating in The Small Kitchen Giveaway. Browse through the Big Girls Small Kitchen website for more delicious recipes and cooking tips.

Stay tuned for future cookbook reviews and giveaways!

In the Small Kitchen Cookbook Review and Giveaway

2011-06-24T23:43:00.002-04:00

In the Small Kitchen by Cara Eisenpress and Phoebe Lapine, is a collection of over 100 delicious recipes inspired by their blog Big Girls, Small Kitchens.

This cookbook is a guide for the novice or more experienced quarter-life cooks to cook satisfying meals while staying on budget regardless of how small their kitchen space.

Follow Cara and Phoebe as they cook and bake through their sophomore into the 'real world'. Rather than following the usual cookbook template of organizing recipes (appetizers, salads, meats, etc.), Cara and Phoebe chose a thematic approach to list their recipes and showcase the accompanying colourful photos.

The recipe instructions are well organized, easy to follow and include a prep section.

Try the Pesto Chicken Salad Sandwiches with Arugula and Sun-Dried Tomatoes when packing a picnic, or Cara's Classic Gooey Grilled Cheese when cooking for one. Impress your date with Shrimp Risotto with Sweet Peas and Leeks or serve a sweet Chocolate Clafoutis for dessert when hosting a dinner party.

Cara and Phoebe also included a chapter on Meals, Menus, and a Year's Worth of Occasions and Prep School.

In a Small Kitchen is just not about the recipes. It also makes a good read. I thoroughly enjoyed reading Cara and Phoebe's amusing stories and childhood memories. By the end of the book I felt I knew them personally. This is a fun cookbook which inspires cooks of all ages to get into the kitchen...and cook!

Tested Recipe: Risotto with Shrimp, Peas and Leeks

I have made risotto many times but wanted to test this recipe because first, it looked delicious, and also to try the cooking method.

I read the recipe through, made the sure I had all the ingredients on hand and followed the recipe exactly as written. Cooking the risotto does take same time and attention but the results are well worth it. The risotto was scrumptious! I loved the flavour combination of the shrimps with sweet peas and leeks.

Shrimp Risotto with Sweet Peas and Leeks

Makes 2 servings

Ingredients

½ lb peeled and deveined shrimp
2 ½ cup stock
1/2 cup white wine
3/4 cups Arborio rice
1 large shallot, sliced
1 leeks, sliced
1-2 garlic cloves, finely chopped
1 tbsp chives, finely chopped
1/2 cup peas
1 tbsp lemon zest
½ tsp salt
¼ tsp red pepper flakes
Parmesan (optional)

Prep work:

The key to a stress-free dinner that is not prepared way in advance is to complete all the prep work before you actually start cooking.

On a large cutting board, slice the shallot and set aside. Trim the leeks, chopping off the dark green part so only the white shaft remains, and cutting off the root at the other end. Rinse very well in the sink—leeks can contain a lot of grit. Cut down the middle, and slice into thin strips one piece at a time. Set aside with the shallots.

On another section of the cutting board, finely chop the garlic, chives, and grate the lemon zest.

Rinse your shrimp, and pat dry with a paper towel. With your hands, remove the remaining shell by squeezing the top of the tale and putting gently. Roughly chop (1 shrimp should become 2-3 pieces).

Open your wine.

Place your stock in a large measuring cup or bowl. Heat in the microwave for 3-4 minutes until warm (you may have to do this right before you begin cooking the risotto).

On the stove:

In a large deep skillet or medium Dutch oven, sauté the shallot and leek in 1 tbsp of olive oil. Once translucent, about 3-5 minutes, add garlic and sauté for an additional minute. Add the rice and stir so it becomes coated in the oil and leek mixture. Cook for about 3 minutes to get the rice lightly toasted. Add ½ tsp of salt and the wine and cook, stirring, until nearly evaporated, about 1 minute. Return the heat to medium, and add ½ cup of stock, stirring occasionally until the rice has absorbed the liquid.

This portion of the cooking process will take some attention and instinct. You don’t need to be constantly stirring, but you also want to make sure that the rice does not stick to the bottom of the pan. When the liquids are almost absorbed, add the next ½ cup of stock and repeat. Once the stock is almost gone, and the risotto has only a slight bite to it, add the peas, shrimp, lemon zest, and chives along with any of the remaining liquid.

Mix to combine and allow to cook, stirring less frequently now. When the shrimp have taken on a pinkish tint, and the peas cooked through, you are done! During this time, if the liquids have absorbed, don’t be shy in adding more stock. This is not a precise science, it may end up being more or less than 2 ½ cups.

Taste for seasoning, and serve immediately.

Recipe and photo used with permission by HarperCollins Publishers.

In the Small Kitchen

ISBN: 978-0-199824-9

Authors: Cara Eisenpress, Phoebe Lapine

Publisher: HarperCollins

Soft cover, 300 Pages

US $21.99 CAN $23.99

In the Small Kitchen Cookbook GIVEAWAY

Thanks to HarperCollins Publishers, I have two copies of In the Small Kitchen to giveaway. To win one of the copies, leave a comment below on why you would want to own this cookbook.

Two winners will be chosen by Random Generator and will be announced next Friday, July 1st.

Good luck!

The Complete Idiot's Guide to Vegan Baking Cookbook Review

2011-06-22T13:30:00.004-04:00

The Complete Idiot's Guide to Vegan Baking by Donna Diegel is the baking cookbook that vegans have been waiting for. But wait, this vegan baking cookbook is not only for vegans!

Donna, an experienced vegan baker, has written and tested over 150 delicious savoury and sweet vegan baking recipes using healthy ingredients that will appeal to both vegan and non-vegan palates.

The Complete Idiot's Guide to Vegan Baking is organized into six parts. The first two parts contain information on to how to stock your pantry, tricks of the trade and ingredient substitutions.

In the last four parts of the book you will find a variety of delicious recipes such as Muffins, Coffee Cakes and Pastries, Bread, Rolls and Flatbreads, Cookies, Brownies and Bars, Classic Pies and Desserts, and Cakes and Cupcakes.

The recipes are well organized and easy to follow with a 'baker's bonus' or 'baker's tips' added at the end of the recipes

Apple and Cheese Danish

Yes, you can make and eat Danish if you are a vegan and Donna has the proof! Just follow her Mock Danish Dough recipe, which is the basis for the absolutely sinfully delicious Apple Danish, Cheese Danish and Raspberry Danish recipes.

Cinnamon Raisin Bread

Intimidated by yeast? You won't be after you read 'The Wonderful World of Yeast'. Donna explains the different types of yeasts and how to use them in recipes such as Cinnamon Raisin Bread, Whole Wheat Bread, Very Veggie Bread and Multi-Grain Bread.

Strawberry Cheesecake

Then there are the sinfully rich and decandent cheesecake recipes: Strawberry Cheesecake, Chocolate Cheesecake, and Pumpkin Cheesecake. Donna also includes a primer on How to Make Vegan Cheesecake.

Tested Recipes: Chocolate-Chip Biscotti and Mocha Cake

Chocolate-Chip Biscotti

Biscotti is the mainstay cookie in my household so I decided to give this recipe a try. The baking method was the same as making non-vegan biscotti and the Chocolate-Chip Biscotti turned great! Great for dunking in a glass of milk or cup of coffee.

Mocha Cake

Chocolate and coffee - a match made in heaven. One bite of this moist, delicious cake proves it. I tried the Mexican Chocolate variation which added some `spice` to the chocolate-coffee combination. I love the taste of this healthier version of Mocha Cake and will surely be baking it often.

The Complete Idiot's Guide to Vegan Baking also includes extensive Glossary and Index chapters. The Resource chapter lists vegan cookbooks, blogs, and websites.

Unfortunately, it does not have any of the photos of the amazing recipes listed in the book. You can view photos of some of the recipes on The Complete Idiot's Guide to Vegan Baking Facebook page.

The Complete Idiot's Guide to Vegan Baking is just not just a vegan baking book, but also a guide to healthier baking for everyone. It surely should be added to the baking section of anyone`s cookbook collection.

About the Author

Donna Diegel is the author of the popular and amusing blog Spatulas, Corkscrews and Suitcases. She also writes food articles for Suite101.com and Providence Food Examiner and National Food Media Examiner.

Photos used with permission by Donna Diegel.

The Complete Idiot's Guide to Vegan Baking

Author: Donna Diegel

Publisher: Penguin Group

ISBN: 978-1-61564-057-7

Soft cover, 322 pages

U.S. $16.98 CAN $21.00

Fig Crostata - Recipe from Gourmet Italian 80+ Classic Recipes Magazine

2011-03-09T13:16:00.000-05:00

This special edition of Gourmet contains more than 80 scrumptious Italian recipes. I am thrilled that Gourmet publishes "Special Edition" since its demise last year which took Gourmet fans totally by surprise.

One of my favourite recipes in this magazine was the Fig Crostata (this recipe was also featured in the Gourmet 2009 issue). A pastry dough filled with a combination of simmered figs in orange juice, sugar, and spices, added to a batter of eggs, butter, vanilla and orange zest. For the finale, walnuts are folded in the batter before baking.

The Fig Crostata, in my opinion, is best eaten cold. I made it the same day to serve as a dessert after lunch and it was still warm from the oven. The flavours had not had enough time to blend together. As the picture indicates, I did not pay too much attention to detail when rolling out the dough, but nevertheless the Fig Crosta turned out to be an awesome dessert.

You can find the recipe for the Fig Costata at the Epicurious website.

The Gourmet Italian 80+ Recipes Magazine can be purchased at retail stores that sell magazines (I bought my at Chapters) or online.

If you can't bake cookies, make pizzelle!

2010-12-14T23:25:00.001-05:00

Vanilla Anise and Chocolate Pizzelle

With Christmas only eleven days away, bakers all over the world are cutting, rolling, and shaping dough into delicious baked goods to share with their family and friends. Not me. My wall oven which was purchased at Sears Canada hasn't been functioning since October. It's only three years old. No baking since October!!! I have had three visits from an outsourced technician and each time there was another part to be ordered or a second person needed to remove the oven from the wall. I have called Sears so many times that I feel like I have a relationship with the Parts and Service department.

The service representatives that are fortunate to take my calls have been quite understanding and apologetic which I appreciate but my oven still isn't functioning and I am past the point of no return. So, if my oven is not fixed within the next 8 working days, we will be having a stove top Christmas with pizzelle and steamed pumpkin pudding for dessert. Does anyone have recipes they would like to share for stove top desserts?

Actually it's a family tradition to make pizzelle for Christmas. Pizzelle are only one type of cookies I make along with biscotti, cucidati, gingerbread cookies, and other yummies like pannetone. At the beginning of December each year, my pizzelle maker is working full force making dozens and dozens of pizzelle for the holidays. The recipe is quite easy to make but I have to admit cooking the pizzelle is quite time consuming as my pizzelle maker can only cook two pizzelle at the same time. Believe me, it's worth every second!

Meanwhile I will be making pizzelle as I wait for a phone call from Sears. Maybe they will send me a new oven for Christmas!

Pizzelle Recipe

The winner of the Macaron Cookbook Give-Away is....

2010-05-09T21:56:00.002-04:00

Congratulations to NikiTheo of The Sweet Stuff. Her comment was chosen by the Random Number Generator to win the Macaron Cookbook.

Enjoy the book Niki!

My Cookbook Addiction will be hosting Cookbook Give-Aways throughout the month of May. Don't miss next week's cookbook give-away: 'In the Sweet Kitchen' by Regan Daley.

Cookbook Give-Away - Macaron

2010-05-03T08:56:00.003-04:00

Cookbook Addiction is celebrating its third blogging anniversary by hosting Give-Aways throughout the month of May!

Pastry chefs, Gaëlle and Johan Crop, owners of the popular Macaron pastry shop in Montreal, share their passion for the delectable French macaron in their French published cookbook, Macaron.

The first few chapters focus on the ingredients and equipment required to make the macarons in a home kitchen as well as step-by-step photos demonstrating the techniques to make the French and Italian meringues - the foundation of the macaron.

The rest of the chapters list over 60 macaron recipes showcased by vibrant, stunning photography.

To read my complete review of the book, visit Macaron - cookbook review.

For a chance to win this stunning book...

Just leave a comment describing your macaron experience.

I will use the Random Generator to select the winning comment and will post the winner's name on Sunday, May 9th.

Please note that this book is only published in French.

Good luck everyone!

London Foodie Exchange

2010-04-09T21:45:00.000-04:00

It was a delight to receive my London foodie package from Debbie of Gourmet Traveller! I almost grabbed it out the postman’s hands.

Upon opening the package, the first things I saw were all those lovely Cadbury chocolates that I devoured immediately. This was my package and I wasn’t going to share it, but I did (well not all of it). Then there was a bag of Marks and Spenser Gold Label Loose Tea and a package of Our Generation Wakes Cakes cookies. I remember when we had a Marks and Spenser store in Montreal in the good old days. My husband and I had a lovely cup of tea and shared a few Wakes Cakes cookies. It didn’t take us too long to finish the rest.

The milk chocolate coated caramel wafer biscuits and the Cadbury mini eggs were added to my daughters’ Easter baskets and haven’t been seen since. There is still the organic butternut squash chutney to try. I just don’t want my London foodie exchange experience to end just yet. It brought back wonderful memories of my trip to London so many years ago.

Thank you so much Debbie for selecting such delicious goodies.

For more information on exchanging foodie packages with foodies from all over the world, visit the Foodie Exchange website. Information can also be found on the Foodie Exchange article on Examiner.com.

Pork Chops with Potatoes - French Food at Home Recipe

2010-03-29T17:05:00.003-04:00

Pork Chops with Potatoes is the ideal savoury, slow cooking dish to serve on cold, humid, rainy days.

This recipe is from the Food Network television show, French Food at Home, hosted by Laura Calder. It's easy to put together with just a few ingredients and then slow cooked in the oven. It can also be prepared and cooked in a slow cooker. As a result of being slow cooked, the pork chops are juicy and tender as as the potatoes and onions. Serve with steamed vegetables and crusty bread for a hearty supper. It's comfort food at its best!

Laura Calder is the author of the French Food at Home, French Taste, and French Taste: Elegant Everyday Eating.