• eating healthy
• simple meals
• variety
• quick meals
• accessible ingredients

I’m excited to share a cookbook with you that covers all those aspects! Even if you aren’t a “full-time vegetarian”, you  may be interested in eating this way now and then. This book can be great for everyone!

The Best 30-Minute Vegetarian Recipes

The Best 30-Minute Vegetarian Recipes contains varied and delicious recipes that can be prepared in 30 minutes or less! Author Marie-Claude Morin is a well-known redio personality, recipe developer, and bestselling cookbook author.

What’s In The Book?

The introduction provides tips for using the recipes, as well as a list of pantry essentials. The 150 recipes are divided into the following categories:

• Appetizers
• Soups
• Salads
• Main Dishes
• Sides
• Desserts

Tempt Your Palate

Among the recipes are classics as well as new and interesting combinations. Here are just a few of the recipes included:

• Bean Dip
• Feta Cheese Bites
• Wild Rice Salad
• Tabbouleh
• Grilled Vegetable Sandwich
• Spinach Quiche
• Pesto Pizza
• Vegetable Curry
• Mini Lasagnas
• Three-Bean Omelet
• Veggie Burger
• Ricotta Coconut Cake

My Thoughts

This is a great book to have for not only vegetarians but for those of us who like to have a meatless meal now and then. While it says 30-minute meals, the first time I made a meal it took  me longer than that. I should also point out that it usually takes me longer to make a new meal the first time. The second time I made the same meal it was much closer to 30 minutes, as long as you multi-tasked the steps appropriately. Here are a few other things I liked:

• Color Photos: There are several gorgeous color photos of some amazing recipes!
• Healthy: I was impressed by the author’s dedication to using real ingredients.
• Two units of measure: For each recipe, the measurements are in English units and metric.

Where to Buy

You can find The Best 30-Minute Vegetarian Recipes on Amazon.com. I’ve also added it to my Amazon.com store in the ‘Books for Parents’ category.

As a bonus, I can share with you a recipe from the book!

Spinach Ricotta Cannelloni

Don’t have much time? This recipe takes just a few steps.

Makes 8 small cannelloni

Preparation:

• Preheat broiler
• 8-inch (20 cm) square glass baking dish, greased

Ingredients:

• 4 spinach lasagna noodles (see Tip,below)

Filling:

• 1 tsp olive oil (5 mL)
• 1 onion, chopped
• 1 clove garlic, chopped
• 3 cups fresh spinach, chopped (750 mL)
• 1/2 cup ricotta cheese (125 mL)

Béchamel:

• 2 tbsp butter (30 mL)
• 2 tbsp all-purpose flour (30 mL)
• 1 1/4 cups milk (300 mL)
• Salt and freshly ground black pepper
• 1 cup shredded Emmental cheese (250 mL)
• Paprika

Directions:

1. In a large pot of boiling salted water, cook lasagna noodles according to package directions until tender but firm. Drain and rinse under hot water. Drain well and cut crosswise in half.
2. Filling: In a skillet, heat oil over medium heat. Sauté garlic and onion for about 5 minutes or until softened. Stir in spinach until wilted. Remove from heat and stir in ricotta.
3. Spoon filling equally onto one end of each piece of lasagna, roll up and place in a baking dish, seam side down.
4. Béchamel: In a saucepan, melt butter over medium heat. Sprinkle with flour and sauté for 30 seconds. Gradually whisk in milk and bring to a simmer,, whisking constantly. Simmer, stirring, for about 5 minutes or until thickened. Season with salt and black pepper to taste.
5. Pour béchamel evenly over cannelloni. Top with cheese and a little paprika. Broil about 5 minutes or until cheese is melted and browned.

Tip: The flat lasagna noodles without curly edges work best for this recipe.

Variation:

Spinach, Roasted Pepper, and Basil Cannelloni: Reduce the spinach to 2 cups (500 mL) and add 1 roasted red bell pepper, finely chopped, with the ricotta. Stir 1/4 cup (60 mL) finely chopped fresh basil into the béchamel with the salt and pepper.

MamaWendy’s Note:

In case you don’t know what Emmental cheese is (like I didn’t) it’s a type of Swiss cheese.

Excerpted from The Best 30-Minute Vegetarian Recipes by Marie-Claude Morin. Photographs copyright © 2009 Headlight, Text © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

[Disclosure: I received a review copy of this book from the publisher Robert Rose Inc. With that being said, the comments and opinions above are purely my own.]

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Related Articles:

• Farro: The New-Again Ancient Grain & Great Vegetarian Protein Source
• Healthy Vegetarian Recipe: Quinoa Chowder with Spinach and Feta

5-Bean Quinoa Salad

5-Bean Quinoa Salad

This meal is a great summer option; it is light, cool, and easy to make (takes about 15-20 minutes). It is also high fiber, sugar conscious, gluten free, dairy free, vegan, and vegetarian – truly a meal for just about anybody!

We love that this is another vegetarian meal (it’s vegan, too). Quinoa is a complete protein so this is a full meal for us, or I should say a complete meal for us. It is on the light side. It could also be used as a side dish; it is my current favorite dish to bring to potluck meals.

Caribbean Chicken Pockets

Need a recipe for those mangoes you have laying around? I have a great one! When I first came across this recipe, the ingredient combinations weren’t something I was used to and did sound a bit odd (mango, yogurt, mayonnaise, garlic powder, and chicken). But I decided to try it and I’m glad I did – it was delicious!

This is a really easy recipe, especially if you have the chicken cooked ahead of time. It is also light and cool, which tastes great during the hot summer.

Caribbean Chicken Pockets

Hummus and Veggie Sandwich

Light enough for a light lunch – or dinner – this yummy sandwich is sure to be a hit for the entire family. Summer to me means cucumbers, tomatoes, hummus, and lettuce – and this sandwich has it all covered, and then some!

Quinoa-Stuffed Avocados

Another favorite summer recipe of ours also involves quinoa – it’s so versatile! This meal is very easy to make, vegan, and very nutritious. Check out Vegan Planet for the recipe and a photo.

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• Caribbean Chicken Pockets: Easy, Cool Summer Recipe

I have an easy recipe for making your own taco seasoning that is tasty and much better for you. Here are the ingredients that you add to a pound of ground beef.

Ingredients:

• 1 tsp organic chili powder
• 1/4 tsp organic garlic powder
• 1/2 tsp organic onion powder
• 1/4 tsp organic oregano
• 1/2 tsp organic paprika
• 1 1/2 tsp organic cumin
• 1 tsp natural mineral salt
• 1/2 tsp organic black pepper
• 1/4 cup water

Another Taco Tip:

Once the meat is browned, I usually add some finely chopped cabbage (maybe 1/3 head) along with more water. Let the cabbage simmer for a little while (maybe 10 minutes) until tender. You may need to add more water as it cooks.

I do this for two reasons:

• Great way to sneak some cabbage into our diet
• Makes the taco meat mixture go farther

Also, don’t forget your organic taco shells!

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Related Articles:

• No Related Posts

For busy home chefs, chances are most of us are looking for one or more of the following attributes in a meal:

• Easy to make
• Make ahead of time and refrigerate or freeze for later use
• Easy-to-find ingredients found in grocery stores
• Produce-based and/or meatless (for those concerned about eating healthy and locally)
• Reliable (your family will like it)
• Comfort food

Comfort Food

What do you think of when you hear the words ‘comfort food’? Perhaps food rich in flavor, unpretentious, and that makes you feel good? Maybe it reminds you of favorite meals at Grandma’s house, or times spent around the table with family and friends.

Research has shown that food likes and dislikes follow us our entire lives, which may be why we have such a strong emotional attachment to comfort foods and may be why we want to bring familiar tastes and flavors back into our kitchens.

500 Best Comfort Food Recipes

500 Best Comfort Food Recipes contains all your favorite comfort food recipes – plus many more new ones! With the great variety offered, this cookbook is sure to be the one home cooks turn to the most when preparing everyday meals, special get-togethers, and holiday celebrations. Author Johanna Burkhard received a degree in Food Science and Nutrition from the University of Western Ontario. She is a food writer, having contributed to a variety of publications, and is the author of seven cookbooks.

What’s In The Book?

The first section provides an introduction as well as information on basic equipment, easy steps for preparing a recipe, making the most of your shopping trip, time-saving kitchen strategies, and ways to streamline your kitchen. Whether you are a young adult starting out on your own or a “seasoned” home chef, it’s always nice to read an expert’s thoughts on some of these topics. I bet you will learn a few handy tips!

Recipes

The recipes in the book are divided into 15 chapters:

• Breakfast and Brunch
• Sandwiches and Light Suppers
• Appetizers
• Salads
• Soups
• Stews, Pot Roasts, and One-Pot Simmers
• Main Dishes
• A Pound of Ground
• Pasta
• Rice, Beans, and Grains
• Vegetables
• Breads and Muffins
• Cookies, Bars, and Squares
• Cakes and Pies
• Desserts

Example of Types of Recipes

Here are just a few of the mouth-watering, familiar, favorite comfort foods that are included in the book:

• Stuffed French Toast with Ricotta and Blueberries
• Breakfast Hash Brown and Sausage Bake
• Tuna Cheddar Melt
• Greek Chicken Pitas
• Creamy Spinach Dip
• Always Popular Layered Bean Dip
• Caesar Salad
• Greek Pasta Salad
• Cheese-Smothered Onion Soup
• Turkey Vegetable Chowder
• Pulled Pork
• Old-Fashioned Beef Stew
• Sunday Roast Beef with Wine Gravy
• Chicken Cordon Bleu
• Kids’ Favorite Spaghetti Pie
• Turkey Chili with Macaroni and Vegetables
• Best-Ever Macaroni and Cheese
• Creamy Tuna Pasta Bake
• Wild and Brown Rice Pilaf
• Quinoa with Almonds
• Classic Scalloped Potatoes
• Teriyaki Vegetable Stir Fry
• Sticky Cinnamon Buns
• Yorkshire Pudding
• Gingersnaps
• Easy Chocolate Cupcakes
• Bananas Foster Bread Pudding

International Comfort Foods

Along with classics, there are also soul-satisfying international comfort foods sure to please, such as:

• Spanakopita
• Tandoori Chicken
• Pad Thai
• Jamaica Rice and Peas
• Lebanese Chicken Kebabs
• Indian-Style Lentils

My Thoughts

This is an absolutely delightful cookbook; my mouth was watering as I flipped through the recipes! I think I will be busy with new recipes for quite awhile! What a problem to have, huh?! Here are a few other things that stood out to me:

• Color Photos: There are several gorgeous color photos of some amazing recipes! That’s a great place to start when trying a new cookbook!
• Healthy: I was impressed by the author’s dedication to using real ingredients.
• Two units of measure: For each recipe, the measurements are in English units and metric.

Great Gift Idea

I really love this book and was thinking that it would make a great gift for many people or occasions:

• Wedding: With such a wide variety of recipes, this would be great for a young couple starting out. It would be neat to combine a related item from the gift registry and this cookbook.
• Birthday: This would be a great gift for a fellow foodie, or for someone who is hard to buy for, or who already has everything!
• High School/College Graduate: Since it contains a little of everything, 500 Best Comfort Food Recipes is ideal for young people just starting out on their own.

Where to Buy

You can find 500 Best Comfort Food Recipes on Amazon.com. I’ve also added it to my Amazon.com store in the ‘Books for Parents’ category.

As a bonus, I can share with you several recipes from the book!

Sharing Some Recipes

Need a make-ahead breakfast bake? How about a meatless meal? Or maybe a “winner” for the kids? Here are three recipes from the book that your family is sure to love!

What a relief to know when you come home frazzled from a day at work, you can count on these tasty chicken fingers stashed away in your freezer. Round out the meal with rice and a steamed vegetable, such as broccoli, for a dinner that’s on the table in 30 minutes.

Preparation:

• Preheat oven to 400°F (200°C)
• Rimmed baking sheet, with greased rack

Ingredients:

• 1/2 cup finely crushed soda cracker crumbs (about 16 crackers) (125 mL)
• 1/3 cup freshly grated Parmesan cheese (75 mL)
• 1/2 tsp dried basil leaves (2 mL)
• 1/2 tsp dried marjoram leaves (2 mL)
• 1/2 tsp paprika (2 mL)
• 1/2 tsp salt (2 mL)
• 1/4 tsp freshly ground black pepper (1 mL)
• 4 small boneless skinless chicken breasts
• 1 egg
• 2 tbsp butter (30 mL)
• 1 clove garlic, minced

Directions:

1. In a food processor, combine cracker crumbs, Parmesan cheese, basil, marjoram, paprika, salt and pepper. Process to make fine crumbs. Place in a shallow bowl.
2. Cut chicken breasts into four strips each. In a bowl, beat egg; add chicken strips. Using a fork, dip chicken strips in crumb mixture until evenly coated. Discard any excess egg and crumb mixture. Arrange on greased rack set on baking sheet. In small bowl, microwave butter and garlic at High for 45 seconds or until melted. Brush chicken strips with melted butter.
3. Bake in preheated oven for 15 minutes or until no longer pink in center. (If frozen, bake for up to 25 minutes.)

Tips:

• You can also make extra batches of the crumb mixture and store in the freezer.
• Instead of boneless chicken breasts, prepare skinless chicken drumsticks in the same way but bake in a 375°F (190°C) oven for 40 to 45 minutes or until tender.

Traditional paella is made in a wide shallow pan, but today’s nonstick skillet makes a very good substitute and reduces the amount of oil needed for this dish.

Preparation:

Preheat oven to 375°F (190°C)

Ingredients:

• 4 cups assorted prepared vegetables (1 L) (see Tip, below)
• 3 1/2 cups chicken or vegetable stock (875 mL)
• 1/4 tsp saffron threads, crushed (1 mL)
• Pinch hot pepper flakes
• Salt
• 2 tbsp olive oil (30 mL)
• 4 green onions, chopped
• 3 large cloves garlic, finely chopped
• 1 1/2 cups short-grain white rice, such as Arborio (375 mL)

Directions:

1. Cook vegetables (except peppers and zucchini) in a saucepan of boiling, lightly salted water for 1 minute. Rinse under cold water to chill; drain well.
2. In the same saucepan, bring stock to a boil. Add saffron and hot pepper flakes; season with salt to taste. Keep warm.
3. In a large nonstick skillet, heat oil over medium-high heat. Add green onions and garlic; cook, stirring, for 1 minute. Add vegetables to skillet; cook, stirring often, for 4 minutes or until lightly colored. Stir in rice and hot stock mixture. Reduce heat so rice cooks at a gentle boil: cook, uncovered, without stirring, for 10 minutes or until most of the liquid is absorbed.
4. Cover skillet with lid or foil. (If skillet handle is not ovenproof, wrap in double layer of foil.) Bake for 15 minutes or until all liquid is absorbed and rice is tender. Remove; let stand, covered, for 5 minutes before serving.

Tip:

Try a variety of different vegetables, including bite-size pieces of broccoli, cauliflower, asparagus, green beans, bell peppers and zucchini.

Need a breakfast dish for company? Or maybe just a special change from your regular breakfast? This wonderful breakfast bake is easy to make – and can be made ahead of time and refrigerated.

The author states, “Make-ahead dishes are always appreciated for a special breakfast or brunch. I doubled this recipe and also prepared a vegetarian version to serve at a post-wedding brunch. The dishes were baked just before the guests arrived, and the food stayed nicely warm on the buffet table. Leftovers the next day were just as delicious!”

Variation:

For a vegetarian version, omit sausage and add 1 diced red bell pepper along with hash browns and onion in skillet.

Preparation:

• Preheat oven to 350°F (180°C)
• 8-inch (20 cm) square baking dish, well greased

Ingredients:

• 8 oz lean pork or chicken sausages, casings removed (250 g)
• 1 tbsp vegetable oil (15 mL)
• 3 cups frozen diced hash brown potatoes (750 mL)
• 1 onion, chopped
• 1/2 tsp dried crumbled sage (2 mL)
• 1/4 tsp dried thyme leaves (1 mL)
• 1 cup shredded Cheddar cheese (250 mL)
• 4 eggs
• 1 cup milk (250 mL)
• 2 tbsp freshly grated Parmesan cheese (30 mL)
• 1 green onion, finely sliced
• Freshly ground black pepper

Directions:

1. In a large nonstick skillet over medium-high heat, cook sausage, breaking up meat with back of a wooden spoon, for 5 minutes or until no longer pink. Transfer to a plate lined with paper towel to absorb any fat. Let cool. Chop sausage meat, using a knife or pulsing in a food processor.
2. Return skillet to medium-high heat and add oil. Cook potatoes, onion, sage and thyme, stirring often, for 10 minutes or until potatoes are nicely browned. Arrange potato mixture in prepared dish. Top with sausage and Cheddar cheese.
3. In a bowl, beat together eggs, milk, Parmesan cheese and green onion. Season with pepper. Pour over cheese layer. (Can be prepared ahead. Cover and refrigerate for up to 1 day.)
4. Bake in preheated oven for 35 to 40 minutes (10 minutes longer if refrigerated) or until top is golden and a knife inserted in the center comes out clean. Transfer to a wire rack and let stand for 10 minutes before serving.

Tips:

• This recipe can be doubled and baked in a 13- by 9-inch (33 by 23 cm) baking dish for 45 to 50 minutes.
• Personal note: When we made this, we used shredded hash browns (instead of diced)

Photos and recipes excerpted from 500 Best Comfort Food Recipes by Johanna Burkhard © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

[Disclosure: I received a review copy of this book from the publisher Robert Rose Inc. With that being said, the comments and opinions above are purely my own.]

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Related Articles:

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• Farro: The New-Again Ancient Grain & Great Vegetarian Protein Source
• Cheesy Lentils: Easy Vegetarian Recipe
• Healthy Vegetarian Recipe: Winter Greens with Carrots, Feta Cheese, and Brown Rice
• March is National Nutrition Month®: ‘Nutrition From the Ground Up’

Healthy Salad Dressing Recipe

Use all organic ingredients:

• 1/3 cup lemon juice
• 1 cup extra virgin olive oil
• 1/2 tsp. organic oregano
• 1/2 tsp. organic cumin
• 1/2 tsp. organic garlic powder
• 1/2 tsp. organic cayenne
• 1 Tbsp. Bragg’s Liquid Aminos

Mix all ingredients together and store in a cruet in the pantry or cupboard.

My Thoughts

This makes a lot of dressing and I am not able to use it fast enough. Depending on your usage and family size, I might recommend halving the recipe or even quartering it.

I actually make this the lazy way (or maybe it’s the hard way, depending on how you look at it). I make this in an individual amount right as I make my salad. I don’t measure any of the ingredients but just guess and add them to a small bowl, stir, and pour over my salad. I use about 1 T. of olive oil, I would guess, and then just splashes of the liquids, and a few shakes of the spices. It works for me, although some people might not want to make their salad dressing each time they make a salad.

Other Uses

In addition to salads, this is also great on wraps, steamed vegetables, or as a dip. Let me know what you think of it after you try it!

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[Image courtesy Gunnar Brink]

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• Healthy Vegetarian Recipe: Quinoa Chowder with Spinach and Feta

750 Best Muffin Recipes: Everything from breakfast classics to gluten-free, vegan, & coffeehouse favorites

750 Best Muffin Recipes is the definitive collection of muffin recipes! It offers an amazing variety of flavors and options covering many food preferences. The author, Camilla V. Saulsbury, is a freelance food writer and recipe developer. She has won several of North America’s top cooking competitions, has made multiple appearances on the Food Network, and has been featured in the New York Times as well as many magazines.

What’s In the Book?

The first section of the book covers tips for making muffins, discusses ingredients, equipment, and gluten-free muffin making.

The recipes are divided into nine innovative chapters:

• The Top 25 Classics
• Breakfast Muffins
• Coffeehouse Muffins
• Lunch and Supper Muffins
• Farmers’ Market Muffins
• Global Muffins
• Superfood Muffins
• Gluten-Free Muffins
• Vegan Muffins

Within those chapters you will see such fabulous and unique recipes as:

• Sour Cream Coffee Cake Muffins (The Top 25 Classics)
• Maple Bacon Muffins (Breakfast)
• French Toast Muffins (Breakfast)
• Roasted Pepper Feta Muffins (Lunch and Supper)
• Ham and Cheddar Muffins (Lunch and Supper)
• Wine Country Grape Muffins (Farmer’s Market)
• Leek and Gorgonzola Muffins (Farmer’s Market)
• Eggplant Feta Muffins (Farmer’s Market)
• Kale and Toasted Walnut Muffins (Farmer’s Market)
• Rum and Coconut Muffins (Global Muffins-Jamaica)
• Guinness Stout Ginger Muffins (Global Muffins-Ireland)
• Papaya Oat Muffins (Superfood)
• Zucchini Pecan Muffins (Superfood)
• Smoked Gouda Chive Muffins (GF)
• Mediterranean Muffins with Olives and Sun-Dried Tomatoes (GF)
• Chai Latte Muffins (Vegan)

Muffins I Made

We have tried several of the muffin recipes including:

• Georgia Peach Muffins (Vegan)
• Carrot Cake Muffins (Vegan)
• Golden Apricot Quinoa Muffins (Superfood)
• Maple Quinoa Corn Muffins (Vegan)
• Blackberry Oat Muffins (Superfood)

They are all easy to make and fabulous to eat! After we make a batch, we put a couple in a glass container in the refrigerator and we freeze the rest, to keep them fresh. When we want one we take it out of the fridge, refilling that container from the freezer when necessary. They will keep in the freezer for a long time.

Superfood Muffins for Super-Healthy Kids

There are 750 amazing muffin recipes in the book and while I can’t focus on them all, I wanted to at least mention the superfood muffins, since I think these would be great food options for kids: for breakfast, lunch bags, and snacks!

What is a Superfood?

Although there is no exact definition for what constitutes a ‘superfood’, it is often described as a food considered especially nutritious or otherwise beneficial to health and well-being. The muffin recipes in the superfood section of 750 Best Muffin Recipes certainly seem full of healthy ingredients to me, including:

• berries
• sweet potatoes
• pumpkin
• citrus
• eggs
• flax seeds
• green foods
• green leafy vegetables
• millet
• nuts
• oats
• quinoa
• whole grains
• yogurt
• zucchhini

Wouldn’t you love for your child to eat more of these items? I know I would! Here are two superfood muffin recipes from the book that your family is sure to love!

These muffins were the first ones we tried and they were amazing! We are big fans of quinoa since it’s a complete protein; I loved seeing it in some of these recipes!

Sweet and nutty in flavor, quinoa is a superfood if ever there was one. More than 100 varieties are grown in the Andes (most of the supply in natural food stores is from Ecuador and Bolivia), and they come in various colors of ivory-tan, black or red. Use any variety here – you cannot go wrong, in flavor or nutrition.

Preparation:

• 12-cup muffin pan, greased

Ingredients:

• 1 cup yellow cornmeal (250 mL)
• 3/4 cup chopped dried apricots (175 mL)
• 1/3 cup quinoa, rinsed (75 mL)
• 1 tbsp finely grated orange zest (15 mL)
• 1 1/4 cups orange juice (300 mL)
• 1 1/4 cups whole wheat pastry flour (300 mL)
• 2 tsp baking powder (10 mL)
• 1/2 tsp salt (2 mL)
• 1/4 tsp baking soda (1 mL)
• 1 egg, beaten
• 1/4 cup liquid honey (60 mL)
• 1/4 cup vegetable oil (60 mL)

Directions:

1. In a large heatproof bowl, combine cornmeal, apricots and quinoa.
2. In a small saucepan, bring orange juice to a boil over high heat. Pour over cornmeal mixture and stir to combine. Let stand for at least 1 hour or for up to 12 hours.
3. Preheat oven to 375°F (190°C).
4. In another large bowl, whisk together flour, baking powder, salt and baking soda.
5. Stir orange zest, egg, honey and oil into quinoa mixture until well blended.
6. Add the egg mixture to the flour mixture and stir until just blended.
7. Divide batter equally among prepared muffin cups.
8. Bake for 24 to 28 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

Besides its unmistakable flavor, dark chocolate is packed with antioxidants called flavonols, which benefit heart health and cholesterol levels.

Preparation:

• Preheat oven to 400°F (200°C)
• 12-cup muffin pan, greased

Ingredients:

• 1 cup all-purpose flour (250 mL)
• 1 cup whole wheat flour (250 mL)
• 2 tsp baking powder (10 mL)
• 2 tsp pumpkin pie spice (10 mL)
• 1/2 tsp salt (2 mL)
• 1/4 tsp baking soda (1 mL)
• 2/3 cup packed light brown sugar (150 mL)
• 2 eggs
• 1/2 cup vegetable oil (125 mL)
• 1 tsp vanilla extract (5 mL)
• 3/4 cup pumpkin purée (not pie filling) (175 mL)
• 1/3 cup buttermilk (75 mL)
• 1 cup miniature semisweet chocolate chips (250 mL)

Directions:

1. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, pumpkin pie spice, salt and baking soda.
2. In a medium bowl, whisk together brown sugar, eggs, oil and vanilla until well blended. Whisk in pumpkin and buttermilk until blended.
3. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate.
4. Divide batter equally among prepared muffin cups.
5. Bake in preheated oven for 17 to 21 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

This is an absolutely top-notch muffin recipe cookbook; the variety and uniqueness just blew me away! Here are a few other things that stood out to me:

• Color Photos: There are several gorgeous color photos of some amazing recipes! That’s a great place to start when trying a new cookbook!
• Healthy: I was impressed by several of the categories that promote healthier living such as Farmer’s Market Muffins, Superfood Muffins, Gluten-Free Muffins, and Vegan Muffins.
• Two units of measure: For each recipe, the measurements are in English units and metric.

Great Gift Idea

With such unique and gourmet recipes, you could find some wonderful muffin ideas to make for bridal showers, baby showers, or any other party or get together. I really love this book and was thinking that it would make a great gift for many people or occasions:

• Wedding: Most couples register for muffin pans on their gift registry. Wouldn’t it be a neat idea for a gift to buy a muffin pan and this cookbook?
• Birthday: This would be a great gift for a fellow foodie, or for someone who is hard to buy for, or who already has everything!

Where to Buy

You can find 750 Best Muffin Recipes on Amazon.com. I’ve also added it to my Amazon.com store in the ‘Books for Parents’ category.

As a bonus, I can share with you this fabulous recipe for Vegan Carrot Cake Muffins! Even though there is no picture to look at, we made these muffins and they were a HUGE hit with my son; I just had to share the recipe with you!

Carrot cake is every bit as American as apple pie. Here, I use it as inspiration for a healthy muffin that is moist, heady with spices and just plain good!

Preparation:

• Preheat oven to 400°F (200°C)
• 12-cup muffin pan, greased

Ingredients:

• 1 cup all-purpose flour (250 mL)
• 1/2 cup whole wheat flour (125 mL)
• 2 tsp baking powder (10 mL)
• 1 tsp ground cinnamon (5 mL)
• 1/2 tsp baking soda (2 mL)
• 1/2 tsp salt (2 mL)
• 1/2 tsp ground ginger (2 mL)
• 1/4 tsp ground nutmeg (1 mL)
• 1/2 cup packed light brown sugar 125 mL)
• 1 cup plain non-dairy milk (soy, almond, rice, hemp) (250 mL)
• 1/3 cup vegan margarine, melted (75 mL)
• 1 tsp vanilla extract (5 mL)
• 2 cups shredded carrots (500 mL)
• 1/2 cup dried currants (125 mL)
• 1/2 cup chopped walnuts or pecans (125 mL)

Directions:

1. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg.
2. In a medium bowl, whisk together brown sugar, milk, margarine and vanilla until well blended.
3. Add the milk mixture to the flour mixture and stir until just blended. Gently fold in carrots and currants.
4. Divide batter equally among prepared muffin cups. Sprinkle with walnuts.
5. Bake in preheated oven for 18 to 22 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

Photos and recipes excerpted from 750 Best Muffin Recipes by Camilla V. Saulsbury © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

[Disclosure: I received a review copy of this book from the publisher Robert Rose Inc. With that being said, the comments and opinions above are purely my own.]

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• Healthy Eating for Kids: Tips for Common Food Challenges

This unique cookbook features a kitchen item most of us have but few of us use regularly. What am I talking about? A food processor, of course!

650 Best Food Processor Recipes

650 Best Food Processor Recipes, written by George Geary and Judith Finlayson, shows us busy home cooks how a time-saving food processor can eliminate lengthy preparation times and also have great results. It features innovative recipes that have been created specifically for use with food processors.

The first section of the book includes comprehensive information on the food processor: from purchasing, safe usage and understanding parts, to a A to Z handy list of ingredients and how to effectively process each one.

The second section contains the recipes which are divided into the following categories:

• Appetizers
• Soups
• Poultry
• Meat
• Fish and seafood
• Meatless mains
• Sides and salads
• Sauces, dressings, condiments, rubs, and seasoned butters
• Sundries, yeast breads, quick breads, muffins, and scones
• Cookies, bars, squares, and brownies
• Desserts and dessert toppings

Many of the recipes have also been designed so that the bowl does not need to be cleaned along the way; another time-saver.

Recipes I Made

I have made several recipes from the book and they have all been easy and fabulous!

• I made a great appetizer in just 10 minutes (recipe below): Cucumbers with Feta and Dill
• I made a yummy side dish: Roasted Squash Purée
• I made a warming soup (recipe below): Hearty Cauliflower and Asparagus Soup

Cucumbers with Feta and Dill (makes 24 hors d’oeuvres, Vegetarian Friendly)

I made this for a get together and we all loved it! Not only was the taste amazing, but I made it all in less than 10 minutes!

Ingredients:

• 1/2 cup crumbled feta (125 mL)
• 1/4 cup fresh dill fronds (60 mL)
• 2 tbsp Traditional Mayonnaise (page 437) or store-bought (see Tip, page 93) (30 mL)
• 1 clove garlic, coarsely chopped
• 1 to 2 cucumbers, peeled and halved lengthwise

Directions:

1. In mini work bowl, process feta, dill, mayonnaise, and garlic until smooth and blended, about 20 seconds, stopping and scraping down sides of the bowl as necessary.
2. Using a spoon, scrape out cucumber seeds and discard. Fill hollow with feta spread. Cut cucumbers horizontally into 1/2-inch (1 mL) slices and serve.

Tips:

• This quantity will fill 1 long English cucumber or 2 shorter field cucumbers. Use whatever looks freshest or suits your taste.
• A grapefruit spoon with a serrated edge is perfect for scraping out cucumber seeds.

We made this soup and loved it; it sure hits the spot on a chilly winter day.

Ingredients:

• 1 onion, quartered
• 2 tbsp butter or oil (30 mL)
• 6 cloves garlic, minced
• 2 cups cauliflower florets (625 mL)
• 2 tbsp dry white wine (30 mL)
• 1 large bunch asparagus  (about 1 lb/500 g), divided
• 3 cups chicken or vegetable broth, divided (750 mL)
• 2 tbsp all-purpose flour (30 mL)
• 1 tsp salt (5 mL)
• 1/2 tsp ground white pepper (2 mL)
• Pinch ground nutmeg
• 1/4 cup loosely packed fresh basil

Directions:

1. In work bowl fitted with slicing blade, slice onion.
2. In a large saucepan over medium heat, melt butter. Add onion and garlic and cook, stirring, until onion is translucent, 5 to 7 minutes. Add cauliflower and wine. Cook for 2 minutes. Reduce heat to low and simmer while continuing with the recipe.
3. Replace slicing blade with metal blade. Add half of the asparagus and purée until smooth. If it seems a bit dry, add a few tablespoons (30 mL) of the broth through feed tube. Transfer to saucepan.
4. Trim 1/4 inch (0.5 cm) from the ends of remaining asparagus. Discard ends. Slice stems on a diagonal into 1/4- to 1/2-inch (0.5 to 1 cm) pieces. Add to saucepan.
5. Pour 2 cups (500 mL) of the broth into the pot and bring to a simmer. Meanwhile, pour 1/2 cup (125 mL) of the broth into a small bowl. Add flour, salt, white pepper, and nutmeg and whisk until smooth. Add to the saucepan and cook, stirring, until thickened, 3 to 5 minutes. Add remaining broth.
6. In same work bowl fitted with metal blade, add basil and pulse just until chopped slightly, about 5 times. Stir into soup.

Variation: For an all-green soup for St. Patrick’s Day substitute broccoli for the cauliflower.

Your guests will think you laced this soup with cream because of the rich flavor, but it all comes from the vegetables.

Tips: If the soup seems a little thick, add additional broth or wine. To store leftover soup, cool first to room temperature and place in an airtight container in the refrigerator for up to 4 days.

For some reason I just get giddy when looking through this cookbook! My main thought as I keep coming back to look through the book is that there are so many recipes! It just seems that with 650 recipes, you will never run out! Here are a few things that stood out to me:

• Tips: There are handy tips for just about every recipe; tips ranged from item substitutions to preparation tips to serving ideas and many, many more! I learned so much just from reading the tips!
• Color Photos: There are several gorgeous color photos of some amazing recipes! That’s a great place to start when trying a new cookbook!
• Vegetarian/Vegan Friendly: I was so happy to see that the recipes were tagged with ‘Vegetarian Friendly’ or ‘Vegan Friendly’ if applicable. That really makes it easier for those of us who want to know about that. While there are several sections dedicated to recipes for meat, I think there are plenty of vegetarian recipes to please a vegetarian eater! There are 650 total recipes, it’s just amazing! My family eats about 75% vegetarian and I am completely happy with the options this cookbook provides. Remember, there is an entire section for “Meatless Mains” as well.
• Two units of measure: For each recipe, the measurements are in English units and metric.
• Healthy: I love that the recipes use REAL food ingredients!
• Appetizers, Soups, Sides: Maybe it’s because I am lacking ideas in these categories, but I am loving these sections!

Great Gift Idea

As you can tell, I really love this book and was thinking that it would make a great gift for many people or occasions:

• Holidays: This would make a great gift for the food lover on your list, or the new college graduate, or someone needing new ideas in the kitchen. There are enough recipes to keep a vegetarian happy, or at least someone who is interested in vegetarian eating.
• Wedding: Most couples register for a food processor on their gift registry. Wouldn’t it be a neat idea for a gift to buy a food processor and this cookbook? Or if their food processor is too expensive, perhaps just give them this book.
• Birthday: This would be a great gift for someone who is hard to buy for or who already has everything!

Where to Buy

You can find 650 Best Food Processor Recipes on Amazon.com. I’ve also added it to my Amazon.com store in the ‘Books for Parents’ category.

As a bonus, I can share with you this fabulous recipe for Apple Crisp with Crumb Topping! Doesn’t that look amazing?! Once you buy this book and try these recipes, let me know what you think!

Apple Crisp with Crumb Topping (Serves 12-16, Vegan Friendly)

When you have an abundance of apples and want a fast dessert, try this instead of pie.

Preparation:

• Preheat oven to 350°F (180°C)
• 13- by 9-inch (33 by 23 cm) glass baking dish, buttered

Topping:

• 1 1/2 cups all-purpose flour (375 mL)
• 1/2 cup lightly packed light brown sugar (125 mL)
• 2 tbsp granulated sugar (30 mL)
• 1/2 tsp ground cinnamon (2 mL)
• 1/4 tsp salt (1 mL)
• 1/2 cup cold unsalted butter, cut into small chunks, or vegan alternative (125 mL)

Filling:

• 1 cup granulated sugar (250 mL)
• 2 tbsp all-purpose flour (30 mL)
• 1 tsp ground cinnamon (5 mL)
• 1/2 tsp freshly grated nutmeg (2 mL)
• 1/4 tsp ground cloves (1 mL)
• 6 large baking apples, peeled and thinly sliced

Directions:

1. Topping: In a food processor fitted with metal blade, pulse flour, brown and granulated sugars, cinnamon and salt until combined, about 5 times. Remove lid and distribute butter evenly over top. Cover and pulse until mixture resembles coarse crumbs, about 20 times. Transfer to a bowl. Set aside.
2. Filling: In a large bowl, combine sugar, flour, cinnamon, nutmeg and cloves. Add apples and toss to evenly coat. Transfer to prepared baking dish. Crumble topping over apples. Bake in preheated oven until brown and bubbling, 35 to 40 minutes. Serve warm.

Variation:

You can add 1/4 cup (60 mL) nuts to the topping when processing flour mixture.

Tips:

• Make sure the butter is cold from the refrigerator or topping will not be crumbly.
• Use a food processor with a slicing blade to make quick work of slicing the apples. You don’t even need to clean the bowl after making the topping.

Book cover image, food images (except cucumbers), and recipes excerpted from 650 Best Food Processor Recipes by George Geary and Judith Finlayson. Copyright © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved. http://www.robertrose.ca/book/650-best-food-processor-recipes

[Disclosure: I received a review copy of this book from the publisher Robert Rose Inc. With that being said, the comments and opinions above are purely my own.]

Read all the posts in the Healthy Living series by clicking on the icon on the left.

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In fact, a couple of my natural health doctors have said that most people have gluten sensitivities, some worse than others. I think I have a slight gluten sensitivity; I tend to get extremely sleepy a few hours after eating bread. I am actually in the middle of a little test of my own. I decided to go two weeks gluten-free and see if I noticed anything. The two times that I forgot and ate something with gluten, I was extremely tired a few hours later. Hmmm…

What is Celiac Disease?

Celiac disease is an autoimmune condition where the body attacks itself when triggered by gluten, a portion of the protein present in grains. This attack by the immune system on the intestines causes damage which leads to malabsorption of nutrients, many gastrointestinal problems, and possibly many other symptoms that may be associated with other diseases.

Help! How Do I Start a Gluten-Free Diet?

Even though many health-conscious people are choosing to follow a gluten-free diet for the health benefits, for those with celiac disease it’s not just an option; following a strict gluten-free diet is the only way to manage the disease. Depending on your current dietary habits, adopting a gluten-free diet can be challenging to follow. Thankfully there is a great book that can help you.

Complete Gluten-Free Diet & Nutrition Guide

The Complete Gluten-Free Diet & Nutrition Guide, written by Alexandra Anca, MHSc, RD and Theresa Santandrea-Cull, actually seems like four books in one: celiac information, gluten-free diet information, nutrition guide, and cookbook.

Celiac Information

The Complete Gluten-Free Diet & Nutrition Guide provides the latest information on celiac disease including causes and symptoms, how it is diagnosed, associated conditions, and what effect the disease has on an individual’s quality of life. It also contains many helpful diagrams to help illustrate the information.

Gluten-Free Diet information

The Complete Gluten-Free Diet & Nutrition Guide provides guidance on how to:

• Shop for gluten-free groceries: Goes through each aisle of the grocery store and lists items that you can enjoy, items you should suspect, and items to avoid.
• Gluten-proof the kitchen: Learn what to keep, what to toss, and considerations for appliances and baking equipment.
• Cook and bake with a variety of gluten-free grains: The nutritional benefits, culinary profiles, and general cooking instructions for gluten-free grains and seeds are provided. Breads and others yummy foods can still be a part of your diet if you know which GF grains to use.

Nutrition Guide

The Complete Gluten-Free Diet & Nutrition Guide provides information for managing and overcoming nutritional deficiencies, which is common for someone with celiac disease. The information about vitamins and minerals is great for everyone to know since it discusses recommended daily intake and content in certain foods.

I thought it was neat that there were three food guides mentioned: the USDA MyPyramid food guide (which I’m not too fond of), Canada’s Food Guide, and Canada’s Vegetarian Food Guide (both issued by Health Canada). I admit that I haven’t seen Canada’s food guides before; I love that they have one for vegetarians!

30 day Gluten-Free Meal Plan

The Complete Gluten-Free Diet & Nutrition Guide provides a 30-day meal plan to help get you started. The meal plan not only provides meal and snack recipes but also a corresponding daily nutritional analysis (calories, carbohydrates, fiber, protein, fat, folate, iron, and calcium).

Over 100 Healthy Gluten-Free Recipes

Recipes include breakfasts, breads and muffins, soups, salads, pizza, pasta, meat, poultry, vegetarian, and vegan entrees and desserts. Some of the recipes included are:

• Crepes with Fruit Filling
• Strawberry Almond Muffins
• Brown Sandwich Bread
• Chicken, Cranberry, and Mango Salad
• Turkey Sausage with Lima Bean Medley (with broccoli)
• Egg Salad Roll-Ups
• Pizza Crust
• Pasta Carbonara
• Quinoa Cashew Oven Pilaf
• Swiss Chard and Potato Salad
• Easy Peasy Cupcakes (and Easy Peasy Icing)
• Chocolate Chip Brownies

I really liked that the recipes have simple, real ingredients. For example, in addition to using many vegetables and other real foods, they call for ingredients such as butter (not margarine), raw cane sugar, grapeseed oil, etc.

The only thing I would change about the book is that there are no pictures for the recipes. It’s always nice to have a few pictures to look at; it helps me choose a recipe and it helps me see what it should look like when it’s done.

My Thoughts

I was thoroughly impressed when I received the book; there is just so much good information in it! I know it will be helpful to anyone interested in following a gluten-free diet. Whether you have celiac disease and need to follow a gluten-free diet or you simply want to follow a gluten-free diet for the health benefits, the Complete Gluten-Free Diet & Nutrition Guide would be a great book for you. You can find it in my Amazon.com store in the ‘Books for Parents’ category.

[Disclosure: I received a review copy of this book from the publisher Robert Rose Inc.  With that being said, the comments and opinions above are purely my own.]

Book cover image excerpted from Complete Gluten-Free Diet & Nutrition Guide by Alexandra Anca and Theresa Santandrea-Cull. Copyright © 2010 Robert Rose Inc. www.robertrose.ca Reprinted by permission. All rights reserved.

Read all the posts in the Healthy Living series by clicking on the icon on the left.

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• Healthy Vegetarian Recipe: Quinoa Chowder with Spinach and Feta

You can also use whatever beans you have available; use what’s on sale, what’s in your garden, what you need to use up, or what your neighbor gave you.

Why I Like This Meal

We love that this is another vegetarian meal (it’s vegan, too). Quinoa is a complete protein so this is a full meal for us, or I should say a complete meal for us. It is on the light side. It could also be used as a side dish; it is my current favorite dish to bring to potluck meals.

• Pros: This meal is super easy to prepare and it only takes about 15-20 minutes. It is a cool, refreshing meal to have in the summer. It’s a great vegetarian option.
• Cons: None that I can think of. (Unless you want to count the fact that my newly-picky 3 year old won’t eat this meal, or any meal with beans. He used to eat this meal before he started this picky phase, though.)

Ingredients:

• 1 cup uncooked quinoa
• 1/2 lb green beans, trimmed, cut into 2″ pieces, cooked and rinsed in cold water
• 1 1/2 cups frozen shelled edamame, thawed
• 1/2 cup chopped roasted red peppers
• 1  (15-oz) can salad beans, drained
• 1/2 cup Italian dressing
• 1 tsp dried tarragon
• Salt and pepper to taste

I use all organic ingredients

Directions:

1. Rinse quinoa in water and drain.
2. Bring two cups of water to boil in small pot. Stir in quinoa, reduce heat, cover, and simmer until quinoa is tender and liquid is absorbed (10-15 minutes). When finished cooking, uncover and let cool.
3. Cook green beans in small pot to desired tenderness. When finished cooking, let cool.
4. In large bowl, combine quinoa, green beans, edamame, red peppers, salad beans, dressing, tarragon, salt, and pepper and toss well.
5. Serve chilled or at room temperature.

Note: To save time, I make this in the afternoon. I combine all ingredients while they are still warm and then refrigerate the entire salad for a few hours until dinner time. It works well!

the finished salad - yummy!

Note: I don’t use red peppers since I’m not a fan of them. But if you like them, I’m sure they would add something extra!

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Why I Like This

• Pros: This is a really easy recipe, especially if you have the chicken cooked ahead of time. It is also light and cool, which tastes great during the hot summer. Oh, and my 3 year old gobbles this up!
• Con: There was no picture to look at and I was confused by the directions for cutting the pita, so I guessed. And my pita was not cooperative and very crumbly. Hopefully you have better luck with your pitas.

Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 1/2 cup chopped green chilies
• 1/2 tsp. garlic powder
• 4 pita pockets, cut in half (not all the way through)
• 3/4 lb. skinless, boneless chicken tenders, cooked and shredded
• 1/2 cup chopped red onions
• 1/2 cup peeled and chopped cucumber
• 1 mango, peeled and chopped
• 1/2 cup shredded lettuce

Note: I didn’t use chilies or onions.

chicken, cucumber, mango mixture

Directions:

1. Combine mayonnaise, yogurt, chilies, and garlic powder in a small bowl. Mix until completely blended.
2. Generously spread mayonnaise mixture on inside of pita pockets.
3. In a medium bowl, combine chicken, red onions, cucumber, and mango. Toss until mixed.
4. Divide chicken mixture among pitas.
5. Sprinkle with shredded lettuce and serve.

finished results (it would look nicer if my pita wasn't crumbling apart)

If you try it, let me know what you think!

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