Cookbook Reviews

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I was so excited to get this cookbook. I am always on the lookout for ways to save time and still have great lunches. This book really helps. I was sent both of these books by the publisher but the opinions are stritchly my own. I figured I should get that out of the way. The really good news is the publisher is giving me a copy of each of these books to giveaway and we’ll be doing that tomorrow night on Facebook in a flash giveaway I am doing. So anytime after 8 tomorrow night EST until Saturday 8 PM EST you have a chance to win one of these great books. Below is one of the salads in the book and they are all as tasty looking as this one is. If you take lunches to work or school you are going to love this book, no more boring lunches for you. Most of these can be made a few days ahead too.

Mason_Jar_salads-pear-pomegranate

Pomegranate and Pear Salad

Prep Time: 20 minutes

Yield: 1

From the Author - Julia Mirabella: This salad never fails to put me in the fall spirit. Pears and blue cheese pair beautifully, but it’s the tart pomegranate seeds that really make this salad special. You can buy pomegranates whole and break them down yourself or purchase just the seeds at most grocery stores.

Ingredients

  • 1 pear, cored and thinly sliced
  • 3 cups spinach leaves, divided
  • 1/2 cup pomegranate seeds
  • 1/4 cup roughly chopped pecans
  • 2 ounces crumbled blue cheese
  • 3 tablespoons Sherry Vinaigrette
  • 1 quart-size Mason jar
  • Sherry Vinaigrette
  • 2 1/2 tablespoons sherry vinegar
  • pinch of salt
  • freshly ground black pepper, to taste
  • 3 tablespoons olive oil

Instructions

  1. Place the pear slices in the bottom of the Mason jar. Layer 2 cups of the spinach on top of the pear, then add the pomegranate seeds, another 1/2 cup spinach, and the chopped pecans. Finish with the remaining 1/2 cup spinach and the blue cheese.
  2. Make a small cup out of parchment paper at the top of the jar and pour in the vinaigrette dressing. Seal the jar and refrigerate until ready to use.
  3. Sherry Vinaigrette
  4. Whisk together the vinegar, salt, and pepper. Slowly add the olive oil, whisking, until the dressing thickens.

Notes

Recipe reprinted with permission from Ulysses Press

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There is still time to get out that ice cream maker and enjoy some wonderful ice cream recipes from this great new cookbook Paleo Ice Cream from Ben Hirshberg.  There are 75 recipes for these cool and creamy ice cream desserts. Now I have to admit I am not much of a Paleo girl, but I have to say I am intrigued after reading this cookbook. I found quite a few recipes I would make out of this book. There is no unwanted dairy, refined sugars or additives in these recipes. You can enjoy flavors like Butter Pecan, Chai Tea, Kahlua Almond Fudge or Cinnamon Swirl Custard with the recipes in this book. For some of these recipes you don’t even need an ice cream maker.

9781612433523.01

 

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Espresso Ice Cream

My mom loves coffee ice cream, and I have to say that I inherited the coffee-loving gene. Though some might not like it, I also enjoy sprinkling some coffee grounds into this recipe after it finishes freezing. They add a funky texture and give the flavor another layer. For a vanilla latte effect, add 2 teaspoons of vanilla extract.

1 (13.5-ounce) can coconut milk
4 tablespoons honey
1⁄4 teaspoon xanthan gum (optional)
1 shot of espresso or 1 1⁄2 cups ground coffee beans
3 egg yolks

1. In a medium saucepan over low heat, combine coconut milk, honey, and xanthan gum (if using).

2. Add the shot of espresso, or if using coffee grounds, add beans and let simmer on low until the mixture reaches a deep brown, about 10 minutes. Once steeped, strain the mixture with a fine-mesh strainer to remove grounds. Set aside.

3. In a heat-safe bowl, whisk the egg yolks until they reach a fluffy consistency. Add a small ladle of the warm mixture and stir until combined. Continue adding the warm mixture, one ladle at a time, until it’s completely mixed into the egg yolks. Don’t add too much of the warm mixture at once or you may end up with scrambled eggs!

4. Cover the mixture and refrigerate until completely chilled (about 8 hours or up to 2 days).

5. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions and enjoy!

Yield: About 3⁄4 quart

Ready yet to try and win one? Come on over to my Facebook Page Sept. 5-6 for my flash giveaway.

Note: I received both cookbooks from Ulysses Press, the opinions on the books are strictly my own. Both recipes used with permission from Ulysses Press/Julia Mirabella/Ben Hirshberg.

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