Feed: Healthy Vegetable Recipes - AggScore: 45.3

5 a Day: The Better Health Cookbook; Savor the Flavor of Fruits and Vegetables Review

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(More customer reviews)5 A Day: The Better Health Cookbook is the collaborative effort of Elizabeth Pivonka (president of the Produce for Better Health Foundation) and Barbara Berry (vice president in charge of the Foundation's programs in education, marketing, communication, and research. On the well documented premise that eating five servings of fruits and vegetables will provide excellent health, this compendium showcasing 150 easy and delicious recipes will form a superb basis for any health conscious, palate pleasing menu. From Sweet Potato Pancakes with Apple-Walnut Topping; Citrus Salad with Raspberry-Vanilla Sauce; and Catfish with Tropical Fruit Salsa; to Artichokes Stuffed with Oriental Noodle Salad; Chicken and Grapefruit Stir-Fry; Watermelon-Blueberry Banana Split, 5 A Day offers wonderful recipes that are thorough "kitchen cook" friendly and certain to become both seasonal and year-round family favorites!

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The Wilson Farm Country Cookbook: Recipes from New England's Favorite Farm Stand Review

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(More customer reviews)I love this cookbook. I have had it for over ten years. It has the following sections: Appetizers, Soups, Quick Breads, Salads and Relishes, Vegetables, Main Courses and Desserts. It has great fruit pie recipes. The Blueberry Pie, Strawberry-Rhubarb Pie, Raspberry and Cream Pie, and Apple Pie are some all time favorites. The Broccoli Quiche is delicious as is the Double Corn Muffins. Most recipes have a comment from the author which I always enjoy. I highly recommend this cookbook. I got mine directly from the Wilson Farm Stand in Massachusetts.

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Presents recipes for a wide variety of appetizers, soups, quick breads, salads, relishes, vegetables, main courses, and desserts

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Chris Carmichael's Food for Fitness Review

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(More customer reviews)I've been looking forward to Chris Carmichael's "Food for Fitness" for some weeks now. I'm a fan of Lance Armstrong, and I'm a beginner marathon runner myself, so this combination of cycling lore and nutritional information is something I thought would be both informative and fun.

However, I have to say that I am disappointed by the quality of the final book. There is quite a bit of good data here, and the science behind how we process and burn energy is described in some detail. But the information is poorly organized, spread over multiple chapters and often contradictory. Sample meal plans are provided, but these are vague and sometimes incomplete. For example, one daily diet described on page 212 skips breakfast. This seems like a bad idea for anyone, let alone an endurance athlete.

In addition to the factual inconsistencies, the writing itself is not very clear. I often found myself having to reread paragraphs to understand the point the author was trying to make. In a technical book such as this, a consistent use of the topic sentence would have made it much more readable. It feels as if the book is half-completed; with data, anecdotal stories, and recipes all dropped in and stirred around a bit, with not enough effort spent on making the text into a cohesive whole.

Mr. Carmichael also spends a significant portion of the book promoting his other products; notably his CTS training courses and his affiliation with PowerAde. There are whole pages that read more like a brochure than a technical nutrition book.

There is some good information here, and I will keep the book and use it as a reference in the future. But I can't help thinking that so much more could have been accomplished with better organization, a more approachable writing style, and less emphasis on the add-ons.

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Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes Review

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(More customer reviews)"Slow Cooker: The Best Cookbook Ever" has many excellent recipes and meal ideas, is well laid out, clear, and nicely photographed. Whether it will prove to be the "best cookbook ever" for you probably depends on how you use your slow cooker. I usually turn to mine on busy days when I have little time to cook and will be gone most of the day. I want to quickly combine a few ingredients with minimal fuss, clap the lid on, walk away, and come home eight or ten hours later to a ready-to-eat meal. Unfortunately, many of the recipes in this book require extensive preparation, cook for only three or four hours, and involve the slow cooker almost incidentally.
For example, the Asian Honey Wings, although they sound delicious, are all but finished before the slow cooker even makes an appearance. The wings are cooked in the oven while the sauce is prepared in a bowl, and the sauce and wings are then combined in the slow cooker and heated through. The book suggests serving them from the slow cooker to keep them warm. Heating and serving an already cooked dish from a slow cooker hardly qualifies as a slow-cooker recipe, and I don't really need a book to know that serving from a slow cooker is a good way to keep food warm.
Another typical example is a casserole for which the cook must first make 2 cups of cooked rice; chop several vegetables; have 3 cups of cooked, diced chicken at hand; and grate 2-1/2 cups of Parmigiano-Reggiano cheese. While the rice simmers on the stovetop, the cook sautés the vegetables in separate steps, then removes them to a bowl and adds several more ingredients to the pan to create a sauce. The rice and some of the vegetables are then combined with half the sauce in one bowl, and the chicken and other vegetables are combined with the rest of the sauce in another bowl. Finally, the rice, chicken, vegetables, and cheese are layered in the slow cooker and heated through. Frankly, if I have time for this level of involvement and kitchen mess, I'm just going to go ahead and cook a meal. Once again, the slow cooker seems to be involved only so this can be called a slow-cooker recipe.
A recipe for enchiladas calls for 17 different ingredients and 10 cooking steps before it is ready for the slow cooker - and then cooks only 3 hours. The cook can neither save time by using the slow cooker nor leave it unattended for the day.
There are some interesting suggestions, such as making snack mix or spiced nuts in the slow cooker in a way that is much simpler than the usual oven recipes. There are good dip recipes; again, no surprise that a slow cooker works well for warm dips, but new ideas for dips are always welcome.
I find myself using this cookbook as more of an idea book than a slow cooker reference. Leafing through, I find a recipe for something I like - cabbage rolls, say - see that it's just as much work as making them in the oven, and decide to make them soon - in the oven. One more thing: All of the recipes are sized for 6 to 10 servings; if you need to adjust the recipe to make fewer, that will add one more step.

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This is the only slow cooker book for busy people. With over 400 recipes, The Best Slow Cooker Cookbook Ever saves time and money week after week with easy meals that keep one eating well at home every day. From Old-Fashioned Chicken Pot Pie to Mexican Hot Chocolate Lava Cake, this cookbook contains recipes for everything from soups and roasts to cobblers and puddings, inspiring night after night of great meals. Prep a few ingredients, toss them in the pot, and let the cooker work its magic while you're gone for the day. Return to a slow-cooked, deeply flavored, great-smelling dinner for you and your family every night!

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Southern Living 2008 Annual Recipes: Every Single Recipe from 2008 Review

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(More customer reviews)I have collected every southern living cookbook since 1979.I have really used them alot. This one, in my opinion, does not compare to the other books before. The recipes were nothing new. I liked the other books because not only did they have exciting receipes but you could always count on being able to go to a section (or month or season) and finding two or three items that they had placed together to make a complete meal. These receipes just seemed to up be stuck together in a month. All different and nothing in common. Hoping next year will be better.

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No one knows the South better than Southern Living, and no one knows food better than the magazine's Test Kitchens Professionals and Foods Editors. They tasted their way to culinary bliss while analyzing and compiling recipes each month, allowing only the best onto the pages of the magazine. And now you can get a year's worth of appetizing, intriguing, and inspiring recipes in this latest edition of the South's favorite cookbook—Southern Living Annual Recipes. This classic collection is jam-packed with mouthwatering, indulgent recipes that make every meal special. It's also so much more than just a recipe collection! This 368-page book is a comprehensive must-have resource for every secret, every shortcut and all the step-by-step directions from Southern Living.

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The Carbohydrate Addict's Diet: The Lifelong Solution to Yo-Yo Dieting (Signet) Review

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(More customer reviews)I read the book entirely in one sitting, the very night I bought it. Then I studied it at length many times, highlighting, making notes in the margins. As a registered nurse, I learned a lot from the references to their research, and their detailed explanation of hyperinsulinemia. They have over 100 references, and 10 years or more in research of this disorder. It was as though a veil had been lifted and I suddenly understood that my condition is physiological, NOT psychological! I have found a new beginning. I know many doctors who recommend this diet for weight loss, depression, high blood pressure, pre-diabetic conditions, high cholesterol. I cannot diagnose myself, but I know it is working for me. I have been on the diet for 6 months and have lost 62 lbs! I don't weigh and measure, count calories, or deprive myself of any of my favorite foods. I feel better, no cravings, and I have more energy than ever! and above all, I am only 18 lbs away from my goal...6 months ago I would NEVER have thought it possible. Give it a try, and follow the 4 rules...you will succeed.

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1001 Snacks: For Instant Gratification Review

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(More customer reviews)This is a more versatile cookbook than I expected. There are recipes that can be whipped up quickly but also recipes to serve at parties, potlucks and to bring to work, school, whatever. Some of his 'snacks' would make a meal for me. I have all of Gillespie's cookbooks and I love them all. Buy this book--you'll find a dozen or more recipes that you can't wait to try the first time you leaf through the book.

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The companion to the popular 1001 Cookie Recipes and 1001 Chocolate Treats, this collection is guaranteed to bring readers instant gratification--any time of the day or night. Nearly all the recipes can be prepared in 20 minutes or less. Chapters are included on quick snacks, small salads, grain dishes, fish and seafood, chicken and turkey on the run, fruit snacks and quick breads. 1,001 photos.

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The All Natural Allergy Cookbook: Dairy-Free, Gluten-Free Review

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(More customer reviews)This book has recipes for frozen desserts, main courses, soups and sauces, and many other items. Most are vegetarian or vegan, and they're quite tasty. But I'll focus on the baked goods, since they're the hardest to get right (in my experience).
Unlike the recipes in many popular gluten-free cookbooks (which contain lots of sugar, white flours and shortening), the baked goods in this book are made from whole grains (or non-grain flours, like quinoa or cassava) and a small amount of unrefined sweeteners and oils. The recipes are marked as to which common allergens they don't contain; most are free of wheat, gluten, dairy, eggs, and corn. There are also variations for many of the recipes, so you can adapt them to your preferences. "101 Cookies' is a great example of this. The author gives a basic cookie recipe, then lists possible substitutions for almost every ingredient - so this recipe can give you "101" (more or less!) different types of cookies.
I've tried many of the recipes, and they've turned out well, although sometimes they needed a little fine-tuning (more or less liquid, shorter baking time, etc.). So I wouldn't recommend this book to a very inexperienced cook, or anyone who wants to recreate the taste of Wonderbread or Pepperidge Farms. But if you're willing to improvise, and you're looking for an alternative to recipes or commercial mixes with highly processed ingredients, this book is very useful.

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If you have food allergies or food sensitivities, this book was written for you. The All Natural Allergy Cookbook offers a wealth of information valuable to people with food allergies and to those interested in improving their diets by cutting down on eggs, meat or dairy. The book begins with some basic cooking tips to facilitate success in the kitchen and to maximize the digestiblity and nutrient content of foods. These basic tips are followed by advice on bread baking, cooking whole grains and beans, using egg substitutes, alternative thickners, tofu and milk substitutes. The recipes are largely made without salt, sugar, gluten, yeast, or dairy. The All Natural Allergy Cookbook contains more than 250 recipes, with hundreds of variations and the newest natural foods, including amaranth, quinoa, teff, spelt and kamut. The book also contains complete cooking and baking tips, a buying guide, a storage chart, food family information, a food glossary and a book guide.

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Betty Crocker's Easy Slow Cooker Dinners: Delicious Dinners the Whole Family Will Love Review

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(More customer reviews)For me, this cookbook had the perfect mix of oldtime favorites and new dishes, clear and helpful instructions, plus great pictures that gave me a good idea of what I was supposed to be aiming for.
I'd definitely recommend this cookbook to anyone in a situation similar to where I was -- I just never seemed to have the time or the patience for regular cooking, but still wanted to make nice meals. On the other hand, I don't know that this would be the best fit for say, a college student giving crock-pot cooking a try -- the dishes may be more elaborate or use more expensive ingredients than they're looking at.

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Dinner ready and waiting when you want it - it's all possible with your slow cooker and Betty Crocker! Betty Crocker's Easy Slow Cooker Dinners gives you 50 slow cooker dinners recipes -- from succulent meats and fantastic poultry, to simmering one-pot meals including vegetarian options, as well as heartwarming soups and stews. Plus, you'll find tips and techniques for the best way to use a slow cooker - including extra-special shortcuts, cleaning hints, how to lock in flavors, and other finishing techniques to make every dinner look as good as it tastes.

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Secret Ingredients: The Magical Process of Combining Flavors Review

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(More customer reviews)I feel emotions about this book that I did not think that a cookbook could elicit from me.
For starters, the recipes themselves are fantastic. Over the years (I originally bought the hardback) I believe that I have tried at least 75% of them, among my favorites being the guacamole made from peas and the glazed brussel sprouts, of all things. The only recipe that didn't work out for me was the homemade sauerkraut, and the book has a whole chapter on sausages that just didn't appeal to me as a matter of personal taste.
But the recipes are only the beginning.
As educational as the surprising combinations are, the most valuable aspect of the book is content unusual in a cookbook: Michael Roberts includes a succinct prelimary discussion on flavors and how to marry, oppose, and juxtapose them, each of these verbs representing a different type of combination. For example, lemon and garlic is a flavor *marriage*; sweet and salty, like peanuts on an ice cream sundae, is a flavor *opposition*; and clove and red wine is a flavor *juxtaposition* (tasted at different times or on different parts of the tongue).
These three types of combination underlie all the recipes in the book. Roberts takes pains throughout to explain why his combinations work and to offer variations on the recipes. Together with his introductory chapter, this book offers the cook beyond the beginner stage a tutorial in culinary creativity.
The adventurous cook will not regret this purchase.

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There are no such things as secrets in the kitchen—but there are secret ingredients, those ingredients that are not tasted but would be missed if they were omitted. The key to using these wonderful flavor-highlighting techniques is found in nearly 200 extraordinary recipes such as Lamb with Blue Cheese, Jalape?os and Port; and Warm Scallop and Watercress Salad with Bacon Vinaigrette.

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The Hudson River Valley Cookbook: A Leading American Chef Savors the Region's Bounty Review

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(More customer reviews)I spend half my time in the Hudson Valley countryside. It is lush farm country with great local crops, cheeses and livestock (and the resurgent Hudson River is giving up fish again), all of which support a thriving restaurant and hospitality trade. This book offers authentic recipes for Hudson Valley cuisine, and is written for informed cooks who aren't afraid to braise, plank-roast and otherwise experiment. Malouf cooks in the region, and his work reflects a knowledge of, and affection for, the area's bounty. These selections are best enjoyed in the Fall and Spring, when the local vegetables are at their best. And, if you like Shad, this may be the best cookbook you've ever seen for preparing that fish.

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In a book nominated for a prestigious IACP/Julia Child Award, Malouf gently reveals his culinary secrets to home cooks, who will share Malouf's pleasure in cooking with the many fresh ingredients, from delicate baby salad greens and earthy root vegetables to free-range chickens and hand-crafted cheeses, celebrated in these 200 recipes.

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Vegetarian Soups for All Seasons Review

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(More customer reviews)For me, the one thing that matters about a cookbook is: is it *inspired* or not? The ones that are not may have one to a few usable recipes, almost by accident, but the majority are either based on stale ideas, or they are too heavy, due to their use of meat, fat, sugar, or other such ingredients.
This book far surpassed my expectations. The recipes are original, hearty, satisfying - and low-fat. One of these soups with some bread and cheese makes for a simple and delicious weekday meal.
Most of the soups we've tried from this book have come out very well. We got off to a good start with Garlicky Cream of Celery Soup (p. 39). Examples of other successes: Cream of White Vegetables (p. 15; this worked fine with Chinese white radish/daikon; turnip is unavailable in Taiwan) - very smooth, soothing and flavorful; Gingered Pumpkin-Apple Soup (p. 25) - I'm not sure I'll put the apple in next time, but we all enjoyed the complex flavors of this one; Cream of Broccoli Soup with Whole Wheat Pasta (p. 96) also wasn't bad, even with plain macaroni shells. The Moroccan-Style Vegetable Stew (p. 26), with pumpkin, chickpeas and couscous, was very unusual and quite tasty. I was less impressed with the Tomato-Rice Soup with Snow Peas (p. 93) - this ended up something like Campbell's tomato rice, but then but I did make some substitutions, like white rice for brown. And I probably should have let the Curried Cauliflower-Cheese Soup (p. 84) thicken more before serving. You can skip the Sauerkraut Soup (p. 36) - this was edible, but didn't much appeal to any of us; too heavy on the sweet and sour, and not very satisfying. Still, I'm very gung ho about continuing to try out the other recipes. Well over half the recipes look doable to me in our environment, and that's a remarkably high ratio. I have found no other soup cookbook that can compare with this one. The recipes that work - and that has been most of them so far - are excellent, and just our style.
The book not only gives individual recipes but in fact teaches a *method* for making good vegetarian soups, i.e. pureeing cooked vegetables for a thick and hearty but not too rich base. Organizing the recipes by the seasons makes it easier to find a soup suited to the weather.
P. 27 has a recipe for 'Squash and Corn Chower', but that's the only typo I've spotted. The pencil drawings and quotes are quite charming. I haven't yet tried the bread and other 'accompaniments' recipes in the back, but they look intriguing.
In short: if you like soup but not meat, and are looking for ideas for simple but very good meals on the light side, this book is an outstanding choice.

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WomenHeart's All Heart Family Cookbook Review

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(More customer reviews)Having devoured the book page by page, I can only say it is a work of love for all women who are faced with lifestyle changes associated with heart disease or have risk factors associated with heart disease. It takes what we all know (or think we knew!) and translates it into easy to follow guidelines, great recipes, and foods that we can reach for when we shop for ourselves and our families. Beyond the ease of use, the authors' devotion to simplifying the tricky world of healthy eating into a useful resource is amazing! I find myself reaching for it not only when I cook, but when I'm making up a shopping list. I love the fact that each recipe shows you how many heart-healthy foods you are taking in -- very motivating!

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Seriously Simple: Easy Recipes for Creative Cooks Review

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(More customer reviews)I own all of this author's cookbooks and love them all. But this one reaches a new height. The author understands what it means to live in a house where all cooking adults work but where no one is satisfied with restaurant or take-out food. She provides recepies that are in fact simple: marinades that are easy to make; combinations of ingredients that are immediately accessible; good healthy food that all members of the family are likely to enjoy. The recepies are for the most part easy, but they are also extremely elegant. Kids will love the simplicity and the great taste. Gourmets will admire the subtlety. A user-friendly, teriffic book.

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The subtitle says it all. One of the biggest challenges for the good home cook is creating delicious, healthy meals using just a few ingredients and simple steps. And good cooks know that Diane Worthington is an expert at finding the one strong flavor component that will turn a ho-hum dish into something memorable-without spending the whole day in the kitchen. In Seriously Simple: Easy Recipes for Creative Cooks she does it again. Here are over 90 recipes for everything from Butternut Squash Soup with Chipotle Creme to Lemon-Lime Pound-cake that come together in a snap. Gorgeously photographed, Seriously Simple is full of practical tips for saving time without sparing the savor, such as advice on developing a busy cook's pantry, making one-pot meals, and creating sauces, rubs, and marinades that will spice up any dish in a flash. Guaranteed to cut down on the prep time, streamline techniques, and pump up the flavor, here's a new kitchen standby that's seriously fast, seriously delicious... Seriously Simple.

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Aroma: The Magic of Essential Oils in Foods and Fragrance Review

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(More customer reviews)At last, someone has combined my two loves- food and natural essences.I have been interested in combining essential oils and food for some time, and this book is full of terrific creative ideas for doing just that. And as a dabbler in homemade body care products, I love the pairing of the food receipes with the body care recipes.

The food recipes are well within the skill level of the average cook. Some of the ingredients are a bit exotic and might be hard to find for some readers (e.g. shiso and saffron absolute- I finally found the saffron absolute at Liberty Natural). Otherwise most of the ingredients are readily available at your basic supermarket. The essences themselves can be ordered at a number of sites on the internet.

Chef Patterson's recipes are creative and provacative combinations that "go outside the box". Seared Scallops With Tarragon Sabayon combines tarragon essential oil with a sabayon sauce normally associated with desserts, but modified here to work in a savory dish. Wild Salmon With Marinated Cucumbers utilizes a cucumber hydrosol in the vinaigrette and the unusual technique of slow-cooking the salmon so that it is completely cooked through yet moist and delicate.

The "In the Everyday Kitchen" vignettes in each chapter offer quick and simple suggestions for using the essences in food. For example, "Mix a little lime essential oil with lime juice, simple syrup...and sparkling mineral water..." The lime EO adds a kick to the drink that it wouldn't have with lime juice alone.

Ms. Aftel's fragrances and body care recipes are glorious and most are relatively simple to do. The novice will need a little practice handling some of the more viscous essences, such as peru balsam and labdanum absolute in the Jasmine Liquid Perfume. I was quite surprised and delighted that Ms. Aftel chose to share with us the recipes for some of her own perfumes that she sells on her website and in retail stores. Parfum de Maroc and Cepes and Tuberose are two favorites. It is exceptionally generous considering that most perfumers keep their formulations under lock and key for obvious reasons.

I also want to add that the photography and food styling in this book is mouth-watering and drop-dead gorgeous. I almost wanted to eat the book! (Almost.)

Three cheers for Mandy Aftel, Daniel Patterson, and their creative team for giving us this beautiful work!

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