We’ve
said it before but we’ll say it again, books make great holiday gifts. They
last forever, bring hours of escape or entertainment and actually increase a
person’s IQ.
Here
are some fun cookbooks to consider:
Cooking
Light magazine offers two great cookbooks that are as delightful to read as
they are informative for the chef. Dietician and food writer Sally Kuzemchak is
a mom raising two young boys so you know her recipes will be brief on
ingredients and big on taste. Her latest is “Dinnertime Survival Guide” for
those needing to serve up healthy family dinners in a short amount of time. (Her
recipe below is from her web site, a little longer than most but quite tasty.) New
York Times best-selling author David Joachim shows readers how to create global
dishes with little education in “Global Kitchen: The World’s Most Delicious
Food Made Easy.” He has a recipe below as well.
One
of the most interesting books I’ve come across all year is “Backyard Foraging:
65 Familiar Plants You Didn’t Know You Could Eat” by Ellen Zachos. The book
reads like an encyclopedia of common plants good enough to eat, many of which
— such as ginko fruit, acorns, daylilies and dandelions — are sitting
right outside your window.
“Orange
is the New Black Presents The Cookbook,” based on the popular Netflix TV show
about a woman’s prison, is more entertainment than serious cooking although the
65 recipes seem real enough, just accented by fun names such as Crack Almonds.
The sidebars, photos from the show and prison factoids really round out the
book. Once you’ve foraged for dandelions, you can create the Crazy Eye’s
Dandelion Salad. If you’re wondering about the reference, ask a fan of the show
to explain.
T-Riffic Tilapia
Tacos
Crema:
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons canola mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
Spice Mixture:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon Spanish smoked paprika
1/4 teaspoon ground red pepper
1/8
teaspoon salt
1/8
teaspoon garlic powder
Tacos:
1 1/2 pounds tilapia fillets
8 (6-inch) corn tortillas
2 cups angel hair slaw
1 cup chopped tomatoes
1/2 cup sliced red onion
1/4 cup sliced green onions
Chopped fresh cilantro (optional)
Directions:
Preheat oven to 425 degrees. Combine first 8 ingredients in a small bowl; stir
well. Cover and chill. Combine cumin and next 5 ingredients (through garlic
powder) in a small bowl; sprinkle spice mixture over both sides of fillets.
Place fillets on a baking sheet coated with cooking spray. Bake at 425 degrees
for 9 to 10 minutes or until fish flakes easily when tested with a fork. Cool
slightly. Place fish in a large bowl; break into pieces with 2 forks. Warm
tortillas according to package directions. Place 2 tortillas on each of 4 plates.
Arrange 1/2 cup slaw on each tortilla. Divide fish evenly among tortillas; Top
each serving with 1/4 cup tomato, 2 tablespoons red onion, 1 tablespoon green
onions and about 3 tablespoons lime crema. Garnish with cilantro, if desired.
Serve with lime wedges.
4 large egg whites
3/4 cup granulated sugar, divided
4 large egg yolks
2 teaspoons vanilla extract
4 ounces cake flour (about 1 cup)
1/2 teaspoon baking powder
1/8 teaspoon salt
2/3 cup 2 percent reduced-fat milk
2 1/2 ounces bittersweet or semisweet chocolate, chopped
3 3/4 cups powdered sugar
1/3 cup unsweetened cocoa
2 cups reduced-fat unsweetened finely shredded dehydrated
coconut
Direction:
Preheat oven to 350 degrees. Coat 9-inch square metal baking pan with cooking
spray; line bottom of pan with parchment paper, allowing parchment paper to
extend over edge of pan.
Beat
egg whites with a mixer at high speed until foamy. Gradually add 6 tablespoons
granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Place
egg yolks and remaining 6 tablespoons granulated sugar in a medium bowl; beat
with a mixer at medium-high speed until thick and pale (about 3 minutes).
Beat
in vanilla. Gently fold egg yolk mixture into egg white mixture. Weigh or
lightly spoon flour into a dry measuring cup; level with a knife.Combine flour,
baking powder, and salt; sift mixture over egg mixture, 1/3 cup at a time; fold
in. Spoon batter into prepared pan, spreading evenly. Bake at 350° for 15 to 20
minutes or until cake springs back when lightly touched.
Cool
in pan 5 minutes on a wire rack; remove cake from pan, using parchment paper
sides as handles. Cool completely on a wire rack (with parchment paper in
place). Wrap cake and parchment paper in plastic wrap; chill 2 hours.
Remove plastic wrap from cake; place cake (with parchment
paper in place) on a cutting board. Cut cake into 16 squares, using a serrated
knife.
Combine
milk and chopped chocolate in a small saucepan; cook over medium heat 2 minutes
or until chocolate melts. Remove from heat; stir with a whisk until smooth. Add
cocoa and powdered sugar, stirring with a whisk until smooth.
Place coconut in a medium bowl. Dip cake squares, 1 at a
time, into melted chocolate mixture, using 2 forks to gently turn the cake to
coat; scrape off excess chocolate on side of pan. Place chocolate-coated cake
in coconut, using 2 forks to gently turn the cake to coat.
Place
lamingtons on wire rack; let stand 15 minutes or until chocolate is set. Serves
16 (serving size: 1 cake).
Cheré Coen is the author of “Forest Hill, Louisiana: A Bloom
Town History,” “Haunted Lafayette, Louisiana” and “ExploringCajun Country: A
Historic Guide to Acadiana” and co-author of “Magic’s in the Bag: Creating Spellbinding
Gris Gris Bags and Sachets.” Write her at cherecoen@gmail.com.
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