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The Many Benefits of Eating Local

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The Complete Idiot's Guide to Eating Local

The Complete Idiot’s Guide to Eating Local

Every now and then, on each of my blogs, I will take an old post (or review) and give it new life – bringing it into the present day, when relevant. Since eating healthy and supporting our local communities could not POSSIBLY be more relevant to our present day, I’m revamping a review of a book I was sent a few years ago (It is, of course, still available on Amazon… in fact, the last time I checked the paperback book was under $5!)

Rather than a cookbook, which I typically review on the food blog, this book is more of a live longer, be healthier, help your community, and protect the environment type of book. If that’s your cup of tea (and how could it not be?!), this ambitious and fascinating book is for you.

After reading The Complete Idiot’s Guide to Eating Local (Amazon link) my first thought was, “I wish this were required reading for everybody. Everywhere.”  Of course, I  have on idea how one would go about enforcing the reading assignment, but I think someone should give it a try.

Seriously, when is supporting local farmers NOT a wonderful idea?  When is eating healthier foods NOT a wonderful idea?

As I said, I am revisiting some books, recipes, and articles and placing them in the spotlight thanks to the Pandemic. I get as tired as anyone when people try to imply that only unfit people with pre-existing conditions can get COVID or its variants. Poppycock!

Do people who are out of shape, overweight, or have pre-existing conditions have a harder time with the virus than others. Well, obviously. Sorry to be so blunt, but sometimes common sense comes into play. Yes, even fit and otherwise healthy people can be knocked off their feet with this (or any) virus. However, study after study has proven that those who are overweight or have pre-existing conditions tend to be hit harder.

This isn’t just true of the Coronavirus. It’s true for any disease from influenza to cancer. When we stay as healthy and near our ideal weight as possible, we don’t just make ourselves healthier today, we give ourselves more of a fighting chance when something ugly knocks on our door.

If your imagination is as crazy as mine, think of it in terms of a zombie attack. Picture 240 zombies strolling through town with nothing but eating brains on their mind. As if right out of a movie, cars, buses, planes, helicopters. all forms of transpiration no longer work. Heck even all the bicycles have disappeared.

Who are the people who will stand the best chance of getting away and finding someplace to seek refuge?

The healthiest and most fit. Common sense, whether we’re talking about zombies, viruses, or any disease you can think of.

If the pandemic has taught us anything… and I like to think it has… it’s this:

  • We have got to be prepared for anything that comes our way. This means mentally, physically, and (although I fail particularly miserably with this one) financially. Please don’t ask me to start saving money, I’d stand a better chance in a room with the 240 zombies.
  • We need to look out for one another.
  • We should always do our part to keep our community strong.

The Complete Idiot’s Guide to Eating Local (Amazon link) is here to help us check each box.

Product Description

Supporting local farmers has really grown on people-and here’s the guide to doing it right.

There are so many great reasons to shop for and eat locally grown or raised foods, including freshness, taste, energy conservation, and supporting small business owners. That is why tens of thousands have made the switch to local foods. Now families and communities are enthusiastically supporting farmer’s markets, artisan dairy farmers, cheese makers, family farms, local vineyards, and local livestock. Food expert and nutritionist Diane A. Welland explains what local eating is and isn’t and how anyone can move toward a more sustainable way of eating. It covers: Types of foods considered local; what is in season when; Storing foods; Money saving tips.

• A practical approach for a challenging endeavor.

• Includes a complete overview of local eating across all 50 states.

Front to back, The Complete Idiot’s Guide to Eating Local (Amazon link) is an education in wholesome eating. You’ll learn things you never knew you didn’t even know! (Say that three times fast…. but not in front of you cat. They can be so condescending.)  You’ll find ways to feed your family healthier meals, and yes, to do so on a budget.

From the Back Cover:

You want to eat healthy, fresh foods, and at the same time, be good to the environment.  But it’s a challenge to know what is available, when itis available, and where you can get it locally.

You can find your favorite foods – and discover new favorites – without headaches and a tank of gas.  The next best thing to a personal tour through your local farmers’ market, this helpful guide gives you:

  • A primer on why eating close to the land not only rewards you with incredible food, but also supports your community and your planet.
  • A look at heirloom vegetables, seasonal fruits, fresh meats, and dairy products, and other local food near you.
  • Tips for shopping local at food festivals, CSAs, U-picks, and even supermarkets, plus advice on food foraging.
  • Suggestions for making the most of your harvest, including 25 regional recipes highlighting local specialties.

Favorite Regional Recipes include Wild Blueberry Muffins, Pennsylvania Dutch Chow-Chow, New York State Apple Pie, Maryland Crab Cakes, Southwestern Stuffed Jalapenos, California Avocado-Almond Salad, Texas Chili, and many more.

I’ll leave you with an excerpt from this outstanding book. It’s from a section titled, Fresh Food Tastes Better… which is a delicious fact:

Local foods, because they’re ripened on the plant rather than in storage, develop high levels of aromatic compounds that help give the food its characteristic taste and heightened flavor.  This is most noticeable in fruits, where the intoxicating scent of fresh-picked strawberries or peaches can signal the start of the season even before you pop one into your mouth.

Another reason why local food tastes better has to do with the timing.  The longer a food travels, the more flavor and aroma compounds it loses during transit. Because produce is often brought to market within 24 hours of being picked and is at the peak of freshness and ripeness, this isn’t an issue for local farmers.  It may, however, be a big concern for food traveling from California to New York.

Finally, local produce tastes better because it is better, inherently. Over the years, supermarket produce varieties have been chosen for their ability to be shipped long distances and withstand harvesting equipment, bulk handling, and processing.  They’re bred for sturdiness, stability, and looks, not taste.  As a result, we’ve gained the ability to have peaches in the dead of winter and apples in April, but at what cost?  Bite into any of these off-season fruits, and you’re likely to find a dry, mealy texture with only a hit of its natural flavor.

On the other hand, local foods are just the opposite.  Small farmers care most about taste, quality, and diversity of crops.  Raised according to the natural seasons, local produce is picked at the peak of flavor and ripeness and quickly transported for a quick sale.  -The Complete Idiot’s Guide to Eating Local, page 20

The author explains the local food movement, how near or far is considered local, what is and is not organic, how eating local is best for your health, how eating local builds a stronger community, how eating local helps our planet. You’ll get a complete education on produce as well as meats, dairy foods, and eggs.  There’s also a lot of great advice about freezing and preserving fresh local delicacies so you won’t have to even look at the produce in the stores during the winter months.

This is a wonderful and timely book and I recommend it wholeheartedly.

Read more about The Complete Idiot’s Guide to Eating Local (Amazon link) and grab your own copy while it’s so uncommonly cheap! (See… I can make good financial decisions. Sometimes. Okay, once a year. Maybe.)

Outside-In Bacon Cheeseburgers with Green Onion Mayo

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Rachael Ray Guy Food Cookbook I have quite a few Rachael Ray Cookbooks in my cookbook collection. Okay, let’s be honest and have full disclosure here…. I have every single one except for the newest one, and that’s just a matter of time. She’s a favorite TV Personality and cookbook author, so if her name’s on it, I’m not just “in,” I’m “all in.”

The cookbook pictured here is just one of my favorites.

Guy Food: Rachael Ray’s Top 30 30-Minute Meals is filled with recipes you’ll use again and again – the Outside-In Bacon Cheeseburgers (with HEAVENLY Green Onion Mayo) is a classic example of why you need this cookbook.

Outside-In Bacon Cheeseburgers with Green Onion Mayo – by Rachael Ray

5 slices bacon, chopped
4 scallions, cleaned and trimmed
Extra-virgin olive oil, for drizzling
1 1/3 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon steak seasoning blend or coarse salt and black pepper
1/2 pound extra sharp white cheddar cheese, crumbled
1 cup mayonnaise or reduced fat mayonnaise
1 teaspoon ground cumin
Salt and pepper
4 crusty Kaiser rolls, split
4 leaves crisp romaine lettuce

Preheat grill pan over high heat.

In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.

Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.

Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving.

Green Onion Mayo: Chop cooled, grilled scallions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste.

Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.

Below are just a few of the other recipes in this great little cookbook:

  • There’s a very manly chili recipe with some surprising ingredients that will be tried in this very kitchen this week!
  • Blackened Chicken Pizza
  • A recipe for Mahi-Mahi Fillets, grilled
  • Tenderloin Steaks with Gorgonzola and Roasted Potatoes with Rosemary
  • If you or your guy (or kids! – they always love them) have a thing for chicken tenders, there’s a recipe for pecan-crusted chicken tenders you’ll flip for
  • Cheddar and Chive Bread
  • Corn on the Cob with Chili and Lime
  • Grilled Halibut Tacos with Guacamole Sauce
  • A lot more!

If you love great food, and especially if you have a guy you love to cook for, you’ll want to grab a copy of Guy Food: Rachael Ray’s Top 30 30-Minute Meals right away. It’s just a little over $10 and these are recipes you’ll use all year long…. year after year.

Cast Iron Paleo Makes a Perfect Gift Idea for the Gluten-Free or Paleo Foodie in Your Life

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Cast Iron Paleo by Pamela Ellegn

Cast Iron Paleo by Pamela Ellgen

A recent cookbook I was sent (in exchange for telling you about it) has become an instant classic in my kitchen. How could it not? It fits perfectly in my wheelhouse:

  • I have to eat gluten free and aim for three “Paleo” days a week. Paleo is inherently gluten-free, but it also eliminates sugar and dairy – making it one of the healthiest ways to eat. Why, then, do I not commit fully to the Paleo diet? Because potatoes.  Because Pasta. Because Cereal. Mostly… Because Potatoes.
  • My cast iron skillets are the cornerstone of my kitchen. My main cast iron skillet sits on the stove at all times – ready for duty at a moment’s notice. My Cast Iron Grill Pan and smaller Cast Iron Skillets are perched on a nearby shelf, also ready for their “calls to action.”

It’s almost as though this cookbook were created for me personally.

Anyone who follows a gluten-free diet knows it can be a bit of a challenge to find recipes that address our personal needs. Can you imagine how much tougher it is, then, to find recipes for a Paleo diet?! That’s like taking our needs and doubling them.

Thankfully, there are great cookbooks (just like this one) that take the stress out of the equation and simplify cooking. Come on, life’s stressful enough – we don’t need extra hassles in the kitchen, right?

Here’s the think, fellow foodies, you don’t even have to follow a Paleo diet religiously or even “part-time” to enjoy… make that love.... Cast Iron Paleo. Think about it, we ALL should be cooking more healthy meals and less unhealthy ones, right?

Cookbooks like this are golden on two fronts:

  1. They inspire us to cook healthier meals for our family.
  2. They’re filled with so many flavorful and delicious recipes that we’ll keep on pulling from them for more meals – and our family will love us for it.

{Review Continued Below….}

Cast Iron Paleo Recipes

Just a Few of the Flavorful and Creative Recipes

The first recipe I made from Cast Iron Paleo was the Meatloaf on page 133. I normally make my meatloaf with gluten-free breadcrumbs but this particular recipe didn’t even call for them! It uses ground beef, pork, eggs, a few seasonings, and vegetables…. mixed and placed in an iron skillet, then topped with 6 slices of bacon.

I went with a basket-weave pattern with my bacon because it was Monday and I was feeling artsy. Yes, that qualifies as artsy for me.

I honestly didn’t know what to expect. The entire time the meatloaf was cooking, I kept thinking, “But no breadcrumbs?…. But no breadcrumbs?… but.. but…” My meatloaf anxiety was through the roof. But frequent peeks into the oven showed me (again and again) that all was well and the meatloaf was coming together beautifully.

I will say this, if you buy this cookbook (and you really, really should), this particular recipe does not mention an oven temperature. I simply went with the one I use for my regular meatloaf recipe, 350 degrees for the specified time (1 to 1-1/2 hours) and it did beautifully. All the other recipes gave specified temperatures. Perhaps the cookbook printer was sidetracked like me – “But no breadcrumbs?…. But no breadcrumbs?… but.. but…”

{Review Continued Below….}

Gluten Free and Paleo Cast Iron Skillet Meatloaf from Cast Iron Paleo

Gluten-Free and Paleo Meatloaf – Look, Ma, No Breadcrumbs!

Chapter One gives a beautiful primer on cast iron skillets: benefits, history, seasoning, care, etc.  Basically, anything you need to know about owning cast iron skillets is right there in one brief chapter.

Chapter Two lays out for the reader the dos and dont’s of the Paleo lifestyle. What to eat (and why) and what not to eat (and why).

After the first two chapters, you get to the meat of the matter (sorry, couldn’t help myself), the wonderful recipes. It’s been my experience that Paleo cookbooks (for whatever reasons) are always just filled with creatively flavorful recipes. Perhaps, since the Paleo cook’s resources are a little different that other’s, they look at food a bit differently. I can’t put my finger on it, but Paleo cookbooks are flat out packed with flavor and I’m loving every second of it.

Recipes Include:

  • Sausage and Sweet Potato Hash
  • Green Beans with Caramelized Shallots (would be amazing for Thanksgiving and Christmas!)
  • Pan-Roasted Carrots and Onions
  • Sauteed Mushrooms
  • Sesame-Crusted Tuna
  • Pan-Seared Salmon Over Mixed Greens
  • Lemon Garlic Aioli
  • Rustic Chicken Pot Pie
  • Maple Almond Pork Chops
  • Swedish Meatballs
  • Kale Carbonara
  • Marinated Steak Fajitas
  • Guacamole
  • Flat Iron Steaks with Mushrooms
  • Tomato Rosemary Burgers
  • Bacon-Wrapped Filet Mignon with Vegetables
  • Braised Short Ribs
  • Berry Cobbler
  • Pineapple Upside-Down Cake
  • Cast Iron Apple Pie
  • Black-Bottom Chocolate Cake
  • And more!

{Review Concludes Below….}

Cast Iron Paleo by Pamela Ellegn

Cast Iron Paleo and a Few Stars in My Own Kitchen

Why I Have This Cookbook Listed in the Christmas Gift Guide:

First of all, Cast Iron Paleo, alone, would be a great gift any foodie would appreciate – especially a foodie who eats gluten-free or Paleo. However, if you wanted to “step up your game,” you could gift this cookbook along with a great cast iron skillet. My own personal preference is Lodge Cast Iron Skillets. Come to think of it, every cast iron skillet (I have an obsession, guys, I’m not lying) and grill pan I have is Lodge.

Read more about Cast Iron Paleo on Amazon today.


150 Best Meals in a Jar: Salads, Soups, Rice Bowls and More (Review)

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150 Best Meals in a Jar by Tanya Linton

150 Best Meals in a Jar

As a self-confessed Queen of Mason Jars, I got uncommonly excited when I first saw the cookbook 150 Best Meals in a Jar. I got even more excited when I was sent a review copy.

I use jars in the kitchen on a daily basis. I put everything in them from smoothies to homemade French Dressing and from Kefir to iced tea. They’re just too convenient not to love PLUS they go in the dishwasher like champs.

With  150 Best Meals in a Jar, author Tanya Linton takes the Mason Jar and makes it even more useful with a book filled with wonderful recipes…. all of which go right into a jar.

The meals are fantastic for serving at-home.. which is exactly what I do. As someone who works from home, my lunch commute can  be measured in inches. However, a lot of people (who work outside the home) are waking up to the realities of unhealthy fast food and are taking their lunches with them to work. The recipes in this book are invaluable for this very thing. I mean, how simple is it to pack a mason jar with you? If it’s a recipe that needs to be dumped into a bowl or onto a plate, simply put one of those in your bag as well.

{Cookbook Review Continued Below…}

150 Best Meals in a Jar by Tanya Linton
A few of the recipes include:

  • Santa Fe Rice Bowl
  • Mediterranean Rice Bowl
  • Hamburger in a Jar
  • Steakhouse Salad
  • Chocolate Protein Smoothie
  • Hummus Snack Pack
  • Seven Layer Dip
  • End of Summer Spanish Cold Soup
  • Bok Choy, Tofu, and Shiitake Soup
  • Greek Salad
  • Waldorf Salad
  • Roasted Cauliflower Salad
  • Singapore Noodle Salad
  • Chicken Soup Pasta Salad
  • Tuna, White Bean, and Arugula Salad
  • Cabbage Roll Bowl
  • Pork Burrito Bowl
  • Southern BBQ Dinner
  • Many Vinaigrettes, Dressings, and other recipes.

{More About Meals in Jars Below…}

Smoothie in Jar with Lid

 Smoothie in a Jar

Pictured above is a smoothie I made this morning – I used my Raspberry Bliss Smoothie Recipe but substituted blackberries for the raspberries (making it a Blackberry Bliss, I’m guessing???). As you can see, even my smoothie glass is a jar (this one happens to have a handle). I have a wide variety of jar lids I got off of Amazon, so they’re ideal for taking anywhere I want to take them – whether it’s a trip to the store or a walk around the yard.

I even have drinking lids that fit on jars that I love, too.  They even make lids for jars that come with their own straws!

As you can see, I’m more than a little into jars.

Benefits of Meals in a Mason Jar

  1. Glass is easier to maintain, lasts longer, and is even environmentally friendly.
  2. Meals in a mason jar are easy to portion control.
  3. Did you know that if you follow the simple steps of layering, the salads will stay fresh longer as the lettuces and vegetables won’t get soggy or wilt?
  4. Meals in jars can be nutritious, delicious, economical, convenient, and lots of fun to put together.
  5. You can prep several meals ahead of time and have them in the refrigerator throughout the week.
  6. Most jars have cups and milliliter markings on them, so when you’re fixing smoothies or just about any other recipe in a jar, it couldn’t be easier to measure as you go.
  7. A lot of plastic containers (used for carrying lunches to work/school) leave behind a not-so-wonderful taste. Over time, they even become discolored and unappetizing looking. Jars refuse to take part in such nonsense! They never leave behind a nasty taste, smell, or look.

{Book Review Concludes Below…}

150 Best Meals in a Jar by Tanya Linton
The recipes are creative, healthy, hardy, and easy to put together – you could say they’re easy to make and easy to take! The book is 248 pages in length and features 24 beautiful color photo pages.

I love the size of the cookbook, the size of the print (I’ve gotten to where I’d rather toss a book than squint!), the ease of finding the ingredients called for, and the fact that both metric and U.S. conversions are given. I’ve often wondered why more cookbooks don’t do this.

About the Book: Canning jars are perfect for a healthy and delicious salad. The dressing goes on the bottom, with heavier or harder ingredients making up the next layer(s), perhaps topped off with some fresh leafy greens. Everything stays crisp and separate until it is time to toss the salad in a bowl ready to serve and enjoy.

When made ahead these 150 tempting and innovative recipes last for days in the fridge for almost a week’s worth of lunches and/or dinners. These “grab and go” salads are ideal on those harried weekday mornings or busy weekends. Tanya Linton includes creative snacks and breakfasts as well as a chapter devoted to rice bowls and even desserts.

Lettuce-based salads like Italian Salad (chopped salami, spicy green beans, white beans and Pecorino), Green Goddess (sugar snap peas, proper peas and edamame with hoisin chicken) or Sweet and Salty Salad (arugula, figs, buffalo mozzarella and prosciutto) are great for the whole family.

For something more hearty, there are also noodle and grain/legume based salads like Pasta Carbonara Salad (pasta, cooked eggs, cooked pancetta, baby arugula), Chicken Soup Salad (noodles, carrots, celery, chopped kale and chicken) and Layered Tabbouleh Salad (couscous, cucumber, tomatoes, parsley, onion).

For a dessert idea for an office celebration or a picnic, Pretty Pavlovas, Layed Cheater Chocolate Cheesecake and Banana Bread Parfait are favorites.

About the Author: Tanya Linton is Director of Original Production at Home and Garden Television overseeing some of its most successful shows. She’s an accomplished writer and producer who is able to work across a variety of genres. She is also the co-author of The Ice Cream Bible.

I highly recommend 150 Best Meals in a Jar – whether you or someone you love carries a lunch to work or school with them or you eat everything at home, this is a cookbook you’re going to love.

Bonus – Breakfast Burrito in a Jar (Recipe from Page 13)

See 150 Best Meals in a Jar for more information!


One of My Favorite Cookbooks: Rachael Ray 30-Minute Meals 2

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Rachael Ray 30-Minute Meals 2 Cookbook
 

Rachael Ray 30-Minute Meals 2
If you’ve read the food blog for any length of time you know I collect cookbooks as eagerly as a Reality TV Star collects compliments.  I’m so bad, I even have cookbook collections within my cookbook collections. The following are a few of these “extra special” collections..

  •  Rachael Ray
  • Michael Symon
  • Food Network-Related
  • Cooking Channel-Related
  • Cooking Light
  • Christmas-Themed
  • Thanksgiving-Themed
  • Gluten Free

Before I had to give up gluten/wheat, Cookie cookbooks, Bread cookbooks, Pie cookbooks, and Cake cookbooks were on the list. But I don’t want to think about that now. Some wounds never heal.

I take a great deal of pride in my Rachael Ray cookbook collection. I’m a huge fan of Rachael Ray’s and actually collect just about all things RR, not just her cookbooks.

The cookbook pictured above is one of my favorites: Rachael Ray 30-Minute Meals 2. Like each of her cookbooks, this is one I turn to again and again. I’ve memorized which recipes are in which cookbooks, so retrieving them is quick and easy.

Some of my favorite recipes from this cookbook are:

  • Sirloin Burgers with Mushrooms, Swiss, and Balsamic Mayo
  • Black & White Shakes
  • Spinach Artichoke Pasta Salad
  • Red Bean Salad
  • Root Beer Floats
  • Philly Steak Sandwiches
  • Ice Cream Sundae Sandwiches (use gluten free cookies to make it gf)
  • Fried Mozzarella Bites (I use gluten free breadcrumbs)
  • Burrito Bar
  • Special Fried Rice
  • Sausage Calzones (use gluten free pizza crust to make it gf)
  • Warm White Beans with Thyme
  • Balsamic (or Honey) Glazed Vegetables
  • Green Bean Salad with Red Onion and Tomato
  • Crispy-Topped Baked Beans with Bacon
  • Mexican Chunk Vegetable Salad
  • Rio Grande Spice Rub Strip Steaks
  • Honey Mustard Barbecued Chicken
  • Butter Bean Salad
  • Corn on the Cob with Chili and Lime
  • Maple Mustard Pork Chops with Grilled Apples
  • Emmanuel’s Baked Artichoke Hearts
  • Fresh Oranges with Lime Sorbet
  • Meatball and Macaroni Soup
  • Southern Green Beans
  • Winter Vegetable Stew
  • Spanish Beef and Rice
  • Mexican Rice
  • MANY More!

I’m actually making the Mexican Rice for supper tonight. It’s outstanding.

With such an overwhelming passion for cookbooks, I spend a great deal of time on Amazon. I’ve recently discovered something that has been a real game-changer: Used Cookbooks. I have had great success with these – I always “mark” the results I want with “Like New” and each time they have been, indeed, like new.  If you look, you can even find NEW cookbooks at Used cookbook prices.

My Motto: Money saved on one cookbook means money I can spend on the next.

Find Rachael Ray 30-Minute Meals 2 on Amazon, it’s easily one of my favorites in my collection.

Also See:

Rachael Ray Cookbooks

Just two of MANY Rachael Ray Cookbooks in my collection.

Cookbook Review: Rachael Ray Top 30 30-Minute Meals Comfort Food

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Rachael Ray Cookbooks

Two of My Rachael Ray Cookbooks

I have collections within my cookbook collections (as you’d expect from a Crazy Cookbook Lady). I have Michael Symon cookbooks, Food Network cookbooks, Gluten Free Cookbooks, Cooking Light cookbooks… and you’d darn well better believe I  have a Rachael Ray cookbook collection.  It may or may not require it’s own shelf.

It does.

One of the coolest little cookbooks in this collection is pictured here. It’s the Rachael Ray Top 30 30-Minute Meals Comfort Food cookbook and it’s a lot of yum for such a little guy.

Like all Rachael Ray cookbooks, Comfort Food reads just as you’d expect a Rachael Ray cookbook to read – just like you’re watching a 30 Minute Meals episode.

From the Back Cover:

Curl up in front of the fire with the delicious homespun fare of Rachael’s comfort food. Treat yourself with these Top 30 meals, a collection of her greatest hits. The perfect way to unwind after a busy day―you deserve it!

Rachael Ray Top 30 30-Minute Meals Comfort Food Cookbook
Rachael Ray Comfort Food
Recipes from the 30 Comfort Food Meals Include:

  • Chunky Guacamole
  • Pork Chops with Golden Applesauce
  • Rosemary Grilled Chicken and Wild Mushroom Sauce
  • Chili Mac
  • Super-Stuffed Monte Cristo Sandwiches
  • Quick Creole Shrimp with White Rice
  • Turkey Corn Chili
  • Quick Potato & Carrot Latkes
  • Chicken, Corizo & Tortilla Stoup
  • Everything Jambalaya on White Rice

Each meal takes 30-minutes or less to prepare and the ingredients are easy peasy to find. This particular cookbook wouldn’t be a great investment for vegans or vegetarians (unless you’re adding to a collection, of course) but it’s a can’t miss for everyone else.

The little spiral-bound, hardback cookbook is also available for Kindle or, of course, the free Kindle reading app.

See Rachael Ray Top 30 30-Minute Meals Comfort Food for more information.

The Chew: An Essential Guide to Cooking and Entertaining (Review)

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The Chew An Essential Guide to Cooking and Entertaining Cookbook

I was sent a copy of a fun new cookbook (packed with personality), The Chew: An Essential Guide to Cooking and Entertaining to review on the food blog a few weeks ago. I actually waited a little while just to let it get closer to Mother’s Day and Father’s Day shopping because this book is a perfect gift idea.

Just be sure to grab yourself one while you’re at it.

I love everything about this cookbook. The recipes are just the sort of recipes you’d expect with the names you see on the cover and the same can be said of the “spirit” of the cookbook. When you see the characters on the cover and see them in action on The Chew, you know they march to the beat of their own wooden spoons and that makes for pure entertainment.

It also makes for a must have cookbook – whether you watch the show or not.

The hosts bring their positive energy to every page of this cookbook – as well as their expertise in the kitchen.

Some of My Fave Recipes from this Cookbook Are:

  • French Onion Soup – Clinton Kelly
  • “Blow Your Mind” Baked Chicken Wings – Daphne Oz
  • Omelette in a Jar (made in the microwave!) – Carla Hall
  • Slow-Roasted Salmon with Avocado Salad – Michael Symon
  • Oven-Roasted BLT with Tangy Mayo – Michael Symon
  • Hush Puppies (with Dipping Sauce) – Carla Hall
  • Basic Tomato Sauce – Mario Batali
  • Classic Basic Pesto – Mario Batali
  • Hash Brown Frittata – Clinton Kelly
  • Grilled Cheese Espanol – Mario Batali
  • Whipped Pina Colada Dip – Daphne Oz
  • Clinton’s General Tso’s Chicken – Clinton Kelly
  • Spicy Queso Dip – Clinton Kelly
  • Dad’s Death by Chocolate – Michael Symon
  • Dynamite Disco Fries – Carla Hall
  • Popcorn Shrimp – Daphne Oz
  • Mario’s Spicy Dollar-Saving Pasta – Mario Batali
  • Sweet Potato Gnocchi with Brussels Sprouts and Brown Butter – Michael Symon
  • Banana Dippers – Daphne Oz
  • Chicken Potpie with Cheddar-Chive Biscuits – Carla Hall

As you can see and even expect from most cookbooks, the majority of the recipes aren’t “gluten free,” however thanks be to God we live in a time where gluten free all purpose flour and gluten free bread exist – meaning that any recipe you see in a cookbook can be made gluten free.

Mario Batli’s DELICIOUS SOUNDING Spicy Dollar-Saving Pasta is simple to gluten free-ize – simply substitute gluten free pasta and use gluten free panko bread crumbs for the bread-crumb topping. Get a load of the ingredients in this dish – yellow onion, pasta, garlic cloves, scallions, Italian sausage, tomato paste, jalapenos, and a panko bread crumb topping.

I don’t know about you, but this recipe, is making my mouth water. So much so, in fact, I’m going to make it one night this week.

Of course, there are recipes that are already gluten free – such as Daphne Oz’s Banana Dippers and Popcorn Shrimp (which uses rice flour), Carla Hall’s Disco Fries, and Clinton Kelly’s General Tso’s Chicken (just be sure to substitute Tamari for the soy sauce).

Michael Symon’s Sweet Potato Gnocchi with Brussels Sprouts and Brown Butter uses a combo of almond flour and all-purpose flour (simply sub gluten free all-purpose flour for the all purpose flour) is at the top of my “make soon” list.

Review Continued Below….

The Chew An Essential Guide to Cooking and Entertaining Cookbook

From the Back Cover:

Everything You Love About The Chew Captured in One Book!

In The Chew: An Essential Guide to Cooking and Entertaining, the five hosts of the hit ABC daytime show invite you to enjoy the fun and flavor of cooking without the hassle and expense.  Mario Batali, Carla Hall, Clinton Kelly, Daphne Oz, and Michael Symon provide mouthwatering recipes and useful entertaining tips to make cooking for your family and friends simple, cost-effective, delicious, and fun.  In this fourth cookbook from The Chew, the hosts bring their wit, wisdom, and practicality straight into your home.

In Back to Basics, learn how Daphne Oz prepares her Easy Oven Roasted Turkey Breast that is both delicious and a time-saver. Clinton Kelly’s Eggs Benedict recipe is a Comfort Classic that will make Sunday Brunch the best part of your weekend. Michael Symon’s Pizza Rolls are guaranteed to become one of your Feel-Good Family Favorites.  In Old Faves, New Flaves, Carla Hall offers up her Cheesy Pull-Apart Pesto Bread, putting an exciting twist on garlic rolls. And Mario Batali’s Meat Loaf with Creamy Shells ‘n’ Peas is the definitive guilty pleasure.

And There’s More:

  • Answers to viewer questions that give you added details and insights from The Chew hosts.
  • Delicious favorites handed down from the hosts’ families to yours.
  • Mouthwatering meals that can be made ahead of time or in a slow cooker.
  • Several innovative ways to put a new spin on a favorite recipe.
  • A wide range of recipes from breakfast to dessert, from the lighter side to guilty pleasures, and everything in between.

Review continued below…

The Chew An Essential Guide to Cooking and Entertaining Cookbook
 

I can’t say enough about the GREAT recipes in this book – they really are exceptional. I also love all the fun pictures from the show and behind the scenes. This fun group seems to really love each others company and it shows. There’s just a wonderful vibe about the entire book and it, along with fantastic recipes, makes it one of my favorite cookbooks, period.

What is it about cookbooks Michael Symon is tied to? They’re always among the best. Golden touch, much?

I cannot think of anyone this cookbook wouldn’t be ideal for – new cooks, veteran cooks, moms, dads, college kids, bachelors, bachelorettes, new brides, new grooms…  as long as the individual enjoys positive energy and great food, The Chew: An Essential Guide to Cooking and Entertaining is a book they’re going to love.

Also See:

5 in 5 For Every Season by Michael Symon (Review)

5 in 5 by Michael Symon (Review)

Top 10 Reasons Printed Cookbooks will Never Become Extinct

More Cookbook Reviews


Review: Pepper – More Than 45 Recipes Using the King of Spices

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Pepper (Cookbook)

Pepper: More than 45 Recipes Using the “King of Spices”

Every now and again, a couple of my greatest loves will join up and “dance together.” It’s a phenomenon that leaves me giddy for days.  I have had a long-standing obsession with black pepper and even collect pepper grinders. I also collect cookbooks – truth be told, my world revolves around them.

So when I was asked if I’d like a copy of Pepper: More than 45 Recipes Using the “King of Spices” to review, I thought, “Are you kidding me? I’ve trained my whole life for this.”

When the cookbook arrived, I was thrilled to see that it was even more beautiful than I’d expected. Knowing it’d be prominently displayed alongside my pepper grinder collection, I hoped for a beauty and I got a beauty.

From the Inside Cover:

By far the most frequently used spice; pepper adds an excellent depth of flavor to nearly any savory dish, and an extra fillip to many sweet dishes as well. Making use of exciting varieties and styles of black peppercorns, including single-estate and gourmet varieties such as Malabar from India, Lampong from Indonesia and Tellicherry from Goa. Chinese szechuan and Japanese sansho also get a look in making this collection of delicious recipes ideal for the home chef who wants to make the most of this essential seasoning.

Recipes include:

  • Korean-style Peppered Sticky Ribs with Black Sesame Seeds
  • Steak with Rainbow Pepper Crust and Drambuie Sauce
  • Roast Chicken with Green Peppercorn and Lemon Butter
  • Porcini Pepper Crusted Ahi Tuna with Yuzu Pepper Dipping Sauce
  • Peppered Fish Ceviche
  • Maple Pepper Baked Tofu
  • Handmade Lemon Pepper Gnocchi
  • Goat’s Cheese Panna Cotta with Candied Peppered Cherries
  • Summer Berry Salad with Peppered Blackberry Syrup
  • Summer Shortcake with Peppered Strawberries
  • Pistachio and Peppercorn Brittle with Szechuan Pepper and Chile
  • Szechuan Chilli/Chile Infused Oil
  • Rainbow Rosemary Infused Oil
  • Wonderful Peppermill Mixes – Moroccan Mix with Dried Rose Petals, Dried Hibiscus Pepper, Citrus Pepper Mix, Eight-Spice Japanese Chile Seasoning and Smoked Pepper & Chilli Mix.
  • And more…

{Review continued below…}

Pepper Cookbook Recipe

Pepper by Valerie Aikman-Smith

Pepper: More than 45 Recipes Using the “King of Spices”  is filled with big, colorful, and gorgeous photographs. I know I’m a “pepper fanatic,” but I would seriously consider framing these beautiful pictures and hanging them on my kitchen wall. They’re that spectacular.

Then again, I’d have to take this beautiful cookbook apart to do so, and that’s not going to happen.

Read more about Pepper: More than 45 Recipes Using the “King of Spices” on Amazon and order your own copy today. It’d also make a gorgeous (and much appreciated) gift for any cook in your life.

If, that is, they’d enjoy a GORGEOUS cookbook that’s packed with delicious, original, and pepper-y recipes… and, come on, who wouldn’t?!

Pepper (Cookbook)
Also See:

Cookbook Review: Rachael Ray 30-Minute Meals

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Rachael Ray 30 Minute Meals Cookbook

Rachael Ray’s First Cookbook: 30-Minute Meals

Given the fact that I collect cookbooks and all things Rachael Ray, you’d better believe I have a Rachael Ray cookbook collection I wouldn’t take anything for! The cookbook pictured here, Rachael Ray 30-Minute Meals is her first. You could say it’s the book that launched a mega Food Network star.

Rachael Ray 30-Minute Meals has Rachael Ray’s trademark personality and originality and is filled with quick and easy recipes you’ll make over and over again.

If (like me) you are a cookbook collector, this is one I know you’ll want to add to your collection. What cookbook collection would be complete without every Rachael Ray cookbook, after all?? Even if you aren’t a collector, you’ll enjoy the simplistic recipes in this one.

Recipes Include:

  • Greek Dinner Salad
  • Enchinada Enchilada Red Sauce
  • Blue Moon Burgers
  • Zesty Chicken Cutlets Parmigiana
  • Quick Marinara Sauce
  • Big Belly Beef Stew
  • Greek Wraps with White Bean Hummus
  • Linguine with Red Clam Sauce
  • Linguine with White Clam Sauce
  • Fajitas
  • Spinach with Nutmeg and Garlic
  • Pizza Recipes
  • Roasted Red Pepper Sauce
  • Tomato and Onion Salad
  • Spicy Beef Balls
  • Mini Meatball Soup
  • White Lightning Chili
  • Quick Jambalaya
  • And a lot more…

Rachael Ray 30-Minute Meals doesn’t have any pictures of the recipes, but the recipes make up for it. The best thing about this book, in my opinion, is the fact that it’s a solid addition to any cookbook collection.

Buying Used Cookbooks on Amazon

Normally, when I buy cookbooks, I’ll buy them new – whether it’s on Amazon or elsewhere. However, if I’m ordering an older cookbook, I’ll buy them off of Amazon used. I’ve done this dozens of times and have not had a single bad experience. A lot of the used book dealers do this for a living and they greatly depend on positive feedback. So, if they say the book is “like new,” they mean it. You can find used cookbooks on Amazon for PENNIES.

With the money saved, you can buy kitchen gadgets, dishes, and new cookbooks. Make no mistake about it, it’s a wonderful system – and one I highly recommend!

The Tabasco Cookbook: Recipes with America’s Favorite Pepper Sauce (Review)

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The Tabasco Cookbook: Recipes with America's Favorite Pepper Sauce
The Tabasco Cookbook: Spicy Little Beauty!

If you love Tabasco sauce as much as I do, The Tabasco Cookbook: Recipes with America’s Favorite Pepper Sauce has got to be the next cookbook you buy. It takes the greatest hot sauce on the planet and creates recipes that’ll rock your world.

Recipes Include:

  • Fresh Corn Pudding
  • Rudy’s Cheese Omelets
  • Oyster Bisque
  • Guacamole
  • Spicy Spinach and Artichoke Dip
  • Jalapeno Pork Tacos
  • Sweet and Smoky Baby Back Ribs
  • Walter’s Chili
  • Hot Grilled Trout
  • Portobello Nachos
  • Eula Mae’s Cajun Seafood Gumbo
  • Dressed Seafood Po’ Boys
  • Fried Chicken
  • Avery Island BBQ Sauce
  • And many more…

In addition to extra special recipes (delicious, simple to make & highly doable), the book is filled with beautiful color photographs. There is also a history of the company that any foodie will get a huge kick out of.

About the Author:

Paul McIlhenny was a fourth-generation family member to produce TABASCO® Sauce. Mr. McIlhenny joined McIlhenny Company in 1967 and served as CEO and Chairman of the Board from 2000 through 2013. During his tenure, Mr. McIlhenny led the company to record growth, introduced new products and flavors, and aided the preservation of Louisiana’s coastal wetlands.

Barbara Hunter founded Hunter Public Relations, a consumer products public relations agency, in 1989 with McIlhenny Company as her first client. Ms. Hunter worked with McIlhenny Company for more than 20 years, developing lasting relationships and experiences with the brand before retiring in 2000. McIlhenny Company remains a client of Hunter Public Relations today.

From the Back Cover:

Whether you ask for it by name at restaurants or are one of the legions of people who travel with your own bottle, you know there’s no substitute for giving eggs, oysters, and Bloody Marys a kick.

But Tabasco Pepper Sauce is a versatile ingredient for other foods, too. This revised and updated edition of The Tabasco Cookbook includes 20 new recipes for enjoying southern-style classics and American down-home favorites. From perfect fried chicken to a pan of peppery gingerbread, here are 80 recipes and color photography to test your fiery food limits—and keep you coming back for more.

With a foreword by renowned New Orleans chef John Besh and beautiful color photographs of the food and Avery Island, Tabasco Pepper Sauce’s birthplace, The Tabasco Cookbook will spice up any cook’s repertoire from breakfast to dessert.

You can find The Tabasco Cookbook: Recipes with America’s Favorite Pepper Sauce on Amazon (hardcover or Kindle). This beautiful book would be a great Mother’s Day, Father’s Day, or Christmas gift for anyone who loves to cook.

A great looking basket with this beautiful book alongside a nice selection of Tabasco bottles would be a food lover’s gift basket unlike any other.  Naturally, you’d have to put a big beautiful red bow on top. I mean, how could you not?



Note: I received this book from the Blogging for Books program in exchange for this review. The opinions are entirely my own.