This is the time of year I spend hours scouring the internet looking for the most impressive side to impress our relatives with at holiday gatherings. Half the time I get distracted on Pinterest looking at other things besides a mouth-watering side. Hours later I have nothing to show for it.
A couple of weeks ago I attended a cookbook release event at the Melissa’s Produce test kitchen in Vernon, CA. The Big Book of Sides by Rick Rodgers was presented to an entire room of hungry bloggers. We were treated to several recipes from the book, prepared by Melissa’s amazing chefs. Life as a food blogger does not suck.
Rick is an Award winning cookbook author of more than 40 cookbooks. This isn’t his first rodeo. His past experience has helped create an impressive collection. This compilation of inventive and traditional sides is the only place I will need to look when trying to impress the relatives.
There is something for everyone from stuffing and gravy to homemade green bean casserole and macaroni and cheese. There are healthy sides and decadent comfort foods. Even homemade dressings and step by step instructions to the perfect risotto. If you have any occasion you need to bring a side dish for this book covers it all.
Among the dishes we were served was:
Roasted Beet and Orange Salad
Homemade Green Bean and Mushroom Casserole with Crispy Shallots
Mexican Christmas Eve Salad
Also on the menu was Roasted Brussel Sprouts with Bacon and Maple Syrup, Butternut Squash and Potato Gratin, and Ricks perfect Gravy. When I say perfect, I mean perfect.
One of the recipes that jumped off the page and into my kitchen this week was the Whole Roasted Cauliflower with Za’tar Crust (page 67). Not only would this make a great holiday side, but it is a fast, easy, tasty middle of the week side. Middle eastern spices mixed with greek yogurt create an almost parmesan like crust over the entire cauliflower head. If you haven’t decided what to bring to Thanksgiving dinner bring this. As the description in the book says, “It’s a show stopper!”. Below you will find the recipe card for this show stopping side dish.
To add this wonderful book to your collection you can click here or on the image below. The book would make a great Christmas present for anyone who loves to cook or is learning to cook.
Disclosure: I was not compensated for any portion of this post. The book was given to my courtesy of Rick Rodgers cookbook launch event. All opinions are my own. My opinion is that you should click the link above and get this book into your hot little hands now.
This is a show stopper- an entire head of cauliflower roasted with a yogurt topping to a golden brown turn. For such a simple dish, it gets points for its dramatic appearance and complex flavors.
Ingredients
¾ cup low-fat plain yogurt (I used greek)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sesame seeds
1 teaspoon ground sumac
2 garlic cloves, crushed through a press
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 head (about 2 lbs) cauliflower, green leaves trimmed
Instructions
Position a rack in the center of the oven and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil.
In a medium bowl, whisk the yogurt, oregano, thyme, sesame seeds, sumac, garlic, salt and the pepper until smooth. Stand the cauliflower on the baking sheet and spread the yogurt mixture all over the top and sides.
Roast until the topping is deep and golden brown and the cauliflower is tender when pierced with a long, thin knife, 50 minutes to 1 hour. Cut the cauliflower into wedges and serve.
The most frequent complaint I hear about eating healthy or even just eating clean is how expensive it can be. I do a lot of work to make our grocery bill fit within the budget. I wrote Top 12 Tips for Eating Healthy on a Budget in March to give my readers an insight into how I do it. But honestly, it takes a lot of planning. For those of my readers who need, “healthy, yet frugal” meals in one book, Good Cheap Eats is for you.
This book could not have come at a better time for me. October 1st marked the first day of the “October Unprocessed” Challenge. If you are unfamiliar with it, click here to read the official guide. In summary, each person who pledges to go through all of October eating only food with whole ingredients. If you can’t pronounce it, you don’t eat it.
Each individual can make their own exceptions and rules so they don’t set themselves up for failure. For instance, last weekend I did a mud run and camped all weekend with 30 other people. I am made exceptions because of this. They are my own personal exceptions. But I am writing them down and making clear rules for myself to abide by. For you that might look like giving up soda. Or not eating blue box mac n’ cheese. For everyone it will be different.
Although Good Cheap Eats does not solely focus on unprocessed foods, Jessica Fisher is a huge proponent of making meals from scratch, using whole ingredients. Jessica defines this book best in her about section. She says, “This book is a road map toward shopping wisely, choosing ingredients carefully, and planning meals that your family will enjoy; and of course, it’s full of recipes to help you do it with taste and style, all while staying under budget”. Each dinner for four people is $10 or less. Music to a healthy frugalista’s ears.
There are a few recipes that stand out to me the most for my unprocessed challenge. The first one is the Homemade Corn Tortillas. Tortillas have been on my ‘make my own’ list for quite some time. For some reason they seem so daunting. Thanks to the 30 day challenge I can add these to the list of must have home-made pantry items.
Another recipe that immediately caught my eye and was super easy to make was her Skillet Poached Eggs with Spinach. The picture alone should sell you on its pure awesomeness. Protein paired with detoxifying greens, makes for a perfect breakfast, lunch or dinner for the super busy individual. I’ve posted the recipe below to give you a taste of Good Cheap Eats.
Not only do you get 200 money-saving, clean recipes, but also advice on how to eat out on the cheap, and how to make your menu even more budget friendly. She also offers tips to save you time and a list of kitchen equipment that will ‘set you up for success’.
Like I said, this book could not come at a better time. I have used it multiple times this week alone for unprocessed meal ideas. Not only do I love these meals, but my family does too. They are simple yet awesome eats.
Click here to purchase your copy. Not only will you be purchasing valuable recipes, and ideas, but supporting an awesome mom. Win, win!
Click here to purchase!
Disclosure: I was not compensated in any way to review Good Cheap Eats. I was given the book, that I will happily keep in my cookbook collection. All opinions and comments are my own.
You can adjust the greens to ones that you prefer, and add ingredients like mushrooms and peppers or bacon. Use whatever you have on hand.
Ingredients
2 tablespoons olive oil
2 leeks, halved lengthwise and thinly sliced crosswise into half-moons
5 ounces baby spinach
8 large eggs
Kosher salt and freshly ground pepper
Instructions
In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, 3 to 5 minutes. Add the spinach. Stir gently and cook until slightly wilted.
Spread out the spinach mixture to create 8 small wells. Crack an egg into each well. Season to taste with salt and pepper.
Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes.
I talked about my life long passion for cookbooks in one of my last posts. I can honestly sit for hours and read them. I get excited about learning new things and love seeing a traditional recipe tweaked into a modern version.
Yes, I am a culinary geek to the core. My library of cookbooks is pretty vast. Although I love finding new recipes on the internet, nothing is better than sitting with a book, feeling the page between your fingers, finding new inspiration at the turn of each page.
The Great Pepper Cookbook is no exception. Melissa’s Produce doesn’t hold anything back when they create a new cookbook. I have personally been to their test kitchen and tasted the recipes made by their chefs. They are talented and inventive. The recipes in this book speak to that.
Of course when I received the books I immediately started going through them. In each book, the first section talks all about the scoville scale (how hot a pepper is), describes each pepper type in detail and how to prepare fresh and dried.
I love spicy food! I actually carry around packets of tabasco in my purse, just in case there is an emergency. True story. I like some spice to my food, not overpowering, but a wake me up, warm me up spice.
In the Great Pepper Cookbook I found a multitude of recipes I wanted to make. But there was one that HAD to be made first. It combines my two food lusts together, spicy and chocolate. Chile Chocolate Truffles, oh em gee, come to me. I’ve had a love for spicy chocolate since I had it the first time at the San Diego Food & Wine Festival. I couldn’t wait to taste that duo together again.
Making the truffles was actually very easy. I changed the heavy cream to coconut milk in my version due to my intolerance. You simply heat the cream/coconut milk together with spicy peppers, combine with the chocolate, sesame seeds and raisins. Then cool the concoction in the fridge for two hours. Scoop the chocolate with a melon baller, roll into balls and toss in walnuts. Yup, pretty much the best truffle I have ever had. No joke. I will have these babies in the fridge from her on. Each truffle is only 80 calories. Serious bonus!
Now onto the Hatch Chile Cookbook. I actually have had this book for over a year. I went to the recipe tasting event at Melissa’s test kitchen when they launched the book. I was able to taste the Honey Mustard Pretzel Crunch, Hatch Chile Corn Bread, Hatch Chile Deviled Eggs, Hatch Chile cookies, and even a lemonade infused with hatch chili ice cubes. Every single item was incredible.
I’ve made a lot of the recipes from the Hatch Chile book and even developed this Hatch Chile Corn dog because I love the flavor so much. I wanted to showcase something new and different for you. I love stuffing portabellos, I’ve made them into BBQ Chicken Pizzas, and every now and then I crave one stuffed with creamed spinach. I never thought to make them into a frittata. Kudos on that idea Melissa’s!
You have to make the Frittata-Stuffed Portobello Stuffed Mushroom Caps. Such a fun, spicy way to serve eggs. It would be amazing as a brunch item during the holidays. The colors are even perfect with the addition of tomato, hatch chilies and basil.
Lucky for you it’s Hatch Chilie season and during this time of year you can attend a live roasting! Click here to find a location roasting chilies near you. Then go buy the book, it is a chile lovers must have.
Melissa’s produce has always been extremely generous with me. Not only did they supply all the produce for this post, they have allowed me to share both recipes I mentioned. AND, they offered up FOUR of The Great Pepper Cookbooks to giveaway! Entering is super easy! Just follow the instruction in the Rafflecopter link here ——-> a Rafflecopter giveaway
These truffles are an exotic, subtly spicy, decadent treat
Ingredients
10 ounces semi sweet chocolate chips (can use vegan)
1 tablespoon white sesame seeds, toasted
2 tablespoons seedless raisins, minced
5 ounces heavy whipping cream
¼ ounce (about a 1 x 2-inch piece) dried ancho chile pepper
½ teaspoon ground dried chipotle pepper
½ teaspoon ground cinnamon
¼ teaspoon fresh lime zest
1 cup walnuts, toasted and finely crushed
Instructions
In a metal bowl, combine chocolate chips, sesame seeds, and raisins. In a small saucepan, heat cream over medium heat; stir in ancho chile, chipotle chile powder, cinnamon, and zest. Bring just to a simmer; immediately remove from heat. Remove and discard ancho, pour cream mixture over chocolate chip mixture, stirring constantly until chocolate is melted and mixture is completely blended. Let cool to room temperature; cover and refrigerate until firm, about 1 to 2 hours.
Line a baking sheet with parchment paper. On a plate, spread the walnuts in an even layer. Using a ½ teaspoon measuring spoon (or melon baller) scoop out cooled chocolate mixture, form into a 1-inch ball, roll in crushed walnuts, and place on prepared baking sheet. Repeat with remaining chocolate mixture to form 36 truffles. Cover and refrigerate for at least 2 hours or up to 5 days. Serve.
Notes
Nutrition facts are for original recipe, not with coconut milk.
1 large heirloom tomato, top and bottom removed, thickly sliced into 4 rounds
Salt and freshly ground black pepper
10 fresh basil leaves, cut into ribbons
2 Hatch Chilies, roasted peeled, stemmed, seeded, and chopped
4 large Portobello mushrooms stems and gills removed (see note below)
4 ounces cream cheese, cubed
Instructions
Preheat the oven to 350 degrees. Lightly oil a baking dish.
In a large bowl, whisk together the eggs and a few grindings of the Italian seasoning and rainbow peppercorns. Set aside.
In a large skillet, melt the butter over medium heat and cook the tomatoes, turning once, just until the tomatoes release their moisture, about 1 to 2 minutes. Season to taste with salt and pepper, then add the basil and chilies and continue cooking just until the basil begins to wilt, about 1 minute.
To stuff the Portobellos, fit 1 tomato slice into each mushroom cap and one-fourth of the basil and chilies. Pour in egg mixture to nearly fill the mushroom. Top each Portobello with a few cubes of cream cheese.
Bake the stuffed mushrooms in the prepared baking dish for 35 to 45 minutes, or until the filling is set.
Notes
Gently scooping out some of the meat of the mushroom cap often helps the stuffing fit nicely.
