Carmine’s Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home Review

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After a number of visits to Carmine’s in the theatre district where we are anxious to see a show be over to get to the restaurant, and then again in Atlantic City where the gamining tables became secondary to the what awaited us foodies, I ordered this “well written for the lay person to read” and began to do just that. After perusing the entire book, I must admit, I can feel the texture of all the ingredients and savor the taste of so many of the recipes, but they are just fantasies because I can’t bring myself to make any one of the gastrointestinal delights. It just seems that I prefer to keep the gods of Carmine’s and their mysteries just that. A wonderful collection of all my favorites, and one of these days…..

Carmine’s Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home Feature

• ISBN13: 9780312375362
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Carmine’s Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home Overview

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The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook Review

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I have over 200 cookbooks, most of them geared toward baking (I do hate to cook, but baking is so much fun!). I have fancy books from fancy bakers and bakeries and books dedicated to chocolate, or cheesecakes, or nothing but pies. Every once in a while I need a basic recipe and that’s when I pull out King Arthur. The Crumb Coffeecake is marvelous & unlike anything I was able to find in my ‘fancy’ books. A great standby. It is one of those books you just need to have in your library, like Joy of Cooking (for when you HAVE to cook) or The Cake Bible (yum).

The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook Overview

From Christmas cookies and pancakes to chocolate cake and sandwich bread, The King Arthur Flour Baker’s Companion will be there to guide home bakers every step of the way.

Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes—from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries.

For more than 200 years King Arthur Flour has been in the business of making the highest quality key ingredient in all of baking: flour. They’ve done decades of experimentation and research in their famous test kitchens on how the various ingredients in baked goods behave and why. The King Arthur Flour Baker’s Companion now brings you more than 350 recipes that will teach you which ingredients work together, as well as what doesn’t, and why. It is this knowledge that will allow you to unleash your own creativity and to experiment in the kitchen.

You’ll get a complete overview of ingredients in chapters on flours, sweeteners, leavens, fats, and more. You’ll find information on substitutions and variations, as well as troubleshooting advice from the pros at King Arthur. Recipes are enhanced with sidebars that share baking secrets and provide clear-step-by-step instructions, and each recipe is accompanied by a detailed nutritional analysis. Techniques are further explained with easy-to-follow illustrations by culinary illustrator Laura Hartman Maestro.

The King Arthur Flour Baker’s Companion is the definitive kitchen resource. Exhaustive in scope, authoritative in style, and offering clear, practical, and encouraging instruction, it is the one book you’ll turn to every time you bake. Like your set of measuring cups and favorite wooden spoon, it will become an essential kitchen tool. No kitchen in America should be without a copy. Two 8-page color inserts; 150 b/w illustrations; glossary, resources , index.

The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook Specifications

The King Arthur company has produced flour and other baking ingredients of high reputation for over two centuries. Similarly trustworthy, and reflecting their years of kitchen experience, The King Arthur Flour Baker’s Companion offers over 400 recipes for all kinds of basic and up-to-the-minute specialties–from pancakes and waffles to muffins and quickbreads; from coffee cakes, pizzas and crackers, to hearthbreads, cakes and cookies, including two complete chocolate chip recipes, for soft and crispy kinds. This is one of those books that no baking kitchen should lack–not only for its comprehensive repertoire and recipe dependability, but for the intimate ease with which it fulfills its promise. What this means, partly, is that technical information is perfectly pitched to ensure relaxed understanding, offering neither too much nor too little detail. It’s the range and quality of these baking “backstories,” including, for example, how to control cookie-dough spreading while baking, plus numerous hints and shortcuts, that help make the book so valuable.

Beginning, sensibly, with a concise section on measuring–the authors “first plea” is that readers buy and use a scale–the book then treats breakfast specialties, such as Gingerbread Pancakes and Pumpkin Praline Waffles; pursues quickbreads like Maple Cornbread; cobblers including those made under both cake and pie crusts; Sesame Crisps among other crackers; and yeast breads, such as bagels, a basic White Bread 101, and an exemplary Italian Bread, among others. An entire chapter is devoted to sourdough with instructions for creating your own starter. Readers will also want to try Strawberry-Lemon Chess Pies, Chocolate Lava Cake, and Pumpkin Cheesecake. A concluding everything-you’ve-always-wanted-to know ingredients glossary includes explorations on flour milling; of “faux fats” and sweeteners; the use of eggs in a dough or batter, in yeast breads and custards; information on the latest in European-style cultured butters, among much else. Color photos and numerous step-by-step technical drawings provide further guidance. With an illustrated section on tools, too, both high-tech and homey, such as the flour wand, the book has it all, for new and seasoned bakers alike. –Arthur Boehm

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Sara Moulton’s Everyday Family Dinners Review

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To my way of thinking Sara Moulton has always been one of those “food” personalities who prepares food I actually “need” to make. She gives me hints, tips, ideas, and alternative thinking which shows me that I’m not totally bored with cooking quite yet. Maybe teetering on the edge, but Sara can pull me back. Several factors are involved here. #1. There are just two of us now for me to cook for. We don’t want the heavy meals I’ve been cooking for 46 years. #2. I do exactly what Sara mentioned, I prepare the same dishes over and over until I’m tired to death of them. #3. I hear about all these interesting sounding ingredients but don’t know what they are or how to use them. Once again, Sara to the rescue.

Now, a little information concerning how the book is designed. First we get to sit down with Sara and have a chat (at least that’s what it feels like) about her philosophy behind this book and what specifically she means when she lists certain ingredients in her recipes: salt is Kosher, butter is unsalted, avocados are Haas, canned tomatos should be fire roasted if possible, etc. Then we get into the recipes. There are 200 listed recipes in the book, 65 of those are vegetarian. (Seventy-eight recipes show the vegetarian icon, but 13 of those are desserts.) There are chapters which focus on soup as the main course of your meal, the fact that it’s okay to have a sandwich for supper, combine two or more different appetizers as a main meal, a spirited defense of the egg as a main ingredient, five ingredient main meals, how to cook one time for two meals, a total of 16 chapters of recipes. And those recipes are written by a real person who talks you all the way through them. Don’t have a specific item to complete this ingredient list? Well, how about substituting something you do have. And there are large space sidebar comments touching on specific questions, techniques or ingredients in many of the recipes. Not every recipe has a picture. If that bothers you, you need to know that now. There is a particular icon presented to indicate each recipe that is vegetarian. I was a little surprised to see that the icon is not shown when the recipe is listed in the Index. Seems like that would have been quite easy to do. And I hate to mention this, but there are mistakes which spell-check wasn’t designed to fix. One is in the title of a sidebar – oops!

It’s time to talk about the recipes I’ve already tried.
1. Pork Sliders, Asian Style – absolutely wonderful, adding crunchy cabbage and red bell pepper to the raw meat added a dimension to the mouth feel of this burger that was outstanding. Hubby and I both absolutely loved the Asian flavor added by the combination of soy sauce, sesame oil, basil, scallions, ginger and garlic. I didn’t have any cilantro to make the Cilantro Mayonnaise but that’s now on my brain for later when I have some cilantro left over from another recipe. This recipe is considered an appetizer but it served us very well as a meal.

2. Peanut Sesame Sauce – delicious, I made up reasons to keep “testing”. Very easy to make in the food processor and it is used with two recipes in the book. Credit is given to Rosa Ross for this version of the sauce. I will make this ahead and use it in other cooking as suggested.

3. Warm Sesame Noodles with Mushrooms and Peas – I can’t even begin to tell you how much I am looking forward to having this dish again tonight as a left-over. Both Hubby and I loved it. We are already coming up with changes to add. Tonight I’ll pop in some shrimp, another time put in water chestnuts. As long as you stay with the Peanut Sesame Sauce this will always be wonderful.

What I want to try next: “Fried” Catfish BLT’s, Warm Steak House Salad with Blue Cheese Dressing (my daughter and her family have had this and even the 8 year old loved it!), Polenta Lasagna, Chicken Kiev Revisited. The list could just go on and on and on.

I must say, this cookbook is probably not for the novice cook. No matter how intriguing the recipes sound, there is some degree of proficiency required for these to turn out well. I am rather slow in my prep for a recipe so my times from start to service did not match up with those given in the book. That’s okay, I’ve always been slower than usual and I know that already. It didn’t bother me. Also, these recipes call for utilizing quite a few pots, pans, utensils and appliances – not every time, but rather often. Clean-up takes time. Those of us who have gotten accustomed to slinging everything together in one pot may have to do some adjusting to our attitude. I’m on board for that, but maybe not EVERY day of the week. I don’t want to treat these recipes as if they are for special occasions only, but for me, probably twice a week will be enough to satisfy my longing for something new and different. When I consider that making the Warm Noodle dish with the Peanut Sauce from scratch took an hour to prepare and probably another 20-25 minutes for complete clean up it just means that I need to be aware of that. It’s part of the trade off – a really interesting and delicious meal for some extra time in the kitchen. I really had gotten lazy!

EDIT***May 13, 2010*** I made the Hot Ploughman’s Sandwiches today and they are absolutely fantastic! And what I’m really excited about is the recipe for the Pickled Red Onion which is used as a condiment on this sandwich. I have discovered a new staple condiment that my husband and I absolutely love!

Sara Moulton’s Everyday Family Dinners Feature

• ISBN13: 9781439102510
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Sara Moulton’s Everyday Family Dinners Overview

Sara Moulton may be a professional chef and television personality, but she’s also a working mother who has to get dinner on the table for her husband and kids every night. In Sara Moulton’s Everyday Family Dinners, she shares more than two hundred new family-tested, family-pleasing recipes. Whether you’re new to the kitchen or just looking for a way to spice up your recipe repertoire, Sara’s carefully tested recipes are a great place to start.

Chicken Saltimbocca with Artichoke Sauce is a welcome change of pace, while Oven-Fried Fish Sticks are a lighter update of a kid-friendly classic. If you’re looking to experiment with new ingredients and cuisines without venturing beyond your local grocery, the Korean-inspired Clay Pot Vegetable Stew and Sara’s take on Vietnamese Bahn Mi make it easy to try global flavors.

For a quick, pulled-from-the-pantry meal, try Polenta Lasagna or BLT and Egg Pie. Shake things up and serve appetizers like Pork Sliders, Asian Style, and Manchego-Stuffed Figs Wrapped in Bacon for dinner, or declare Sandwich Night and serve Picadillo Sloppy Joes. If you have a vegetarian in the family or you’re just trying to economize, flip to the chapter on vegetarian mains for recipes for delicious and nutritious fare like Tortilla Pizza or Rustic Potato and Greens Pie. For dessert there’s Butterscotch Pudding Cake, Warm Chocolate Cheesecake, and much more. And finally, on Sunday, when you have a little more time to cook, there is a chapter for comfort food that will cure the end-of-the-weekend blues and get the week started right.

Perhaps most important to the overscheduled home cook, Sara’s recipes help you cook smarter, faster, and cleaner. Each recipe lists cooking and preparation times, and easy-to-follow instructions streamline the process by integrating prep and cleanup into each step. Sidebars on shopping, storing, preparing, and serving share the tips Sara has collected over many years of answering questions from home cooks across the country. Creative, crowd-pleasing, and fuss free, the recipes in Sara Moulton’s Everyday Family Dinners make family dinner a pleasure for everyone.

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Everyday Raw Review

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I got this book for Christmas, along with an Excalibur food dehydrator. So far, the recipes I’ve made have been delicious and my family loves them. It can be time consuming, because you need to think ahead on some recipes in order to be able to dehydrate them. But it is well worth it, and actually making some of the items ahead, cuts down on final prep time of getting food to table after work.

This evening I made the Mango Wraps pictured on the front of the book, and the Potato Salad (which is really raw Jicama). I did substitute Yellow bell pepper for the Red bell pepper the recipe called for – because my son doesn’t like Red bell pepper. My husband and son gobbled them down and went back for seconds. So, I like that the family is liking the fare too.

The photos are beautiful and the recipes, although some do require thinking and planning ahead, are easy to follow and straight forward. All in all, I really love this one and would recommend it to anyone that is high raw, or just experimenting. YUM!

You can see the photo of what I made for dinner from this book at [...] to see just how mine came out. OH, and I made the Creamy Thai Dipping Sauce also, for the Mango Veggie Wraps. Easy and yummy!

Everyday Raw Feature

• ISBN13: 9781423602071
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Everyday Raw Overview

Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven’t started eating raw food sooner!
Update! Ice Cream Cone recipe directions (pg 134):
Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.

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The Chemistry of Food and Nutrition Review

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The Chemistry of Food and Nutrition Overview

The Chemistry of Food and Nutrition
by A. W. Duncan

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Gillian McKeith’s Food Bible: How to Use Food to Cure What Ails You Review

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Pros:
-Excellent book if you’re looking to rebuild your diet and how you think about food. I bought it several weeks ago, have changed my entire diet, and feel great.
-Gillian makes some great points as to why vegetables should be at the base of the pyramid, and actually rebuilds the entire pyramid.
-The “How to Cure What Ails You” section is backed by sound logic, look forward to eating some great food.

Cons:
-Stages of life section can be more developed. As a 22 yr old male, the only section that applied to me was how to increase my sperm count and become more fertile. At this point of my life, I’m looking for foods that will help me to be at my best in school and sports and am fine in those other areas..
-Many foods are repeated throughout the book. Either they really are miracle foods or Gillian needs to expand her food knowledge.

Bottom Line:
For your money, Food Bible is a great investment. If its not at your local library yet, buy it. If it is at your library, buy it anyway as you will probably like to reference it throughout your lifetime.

Gillian McKeith’s Food Bible: How to Use Food to Cure What Ails You Feature

• ISBN13: 9780452289970
• Condition: USED – VERY GOOD
• Notes:

Gillian McKeith’s Food Bible: How to Use Food to Cure What Ails You Overview

From the author of the 2-million- copy international bestseller You Are What You Eat—the essential guide to health and nutrition

The celebrated clinical nutritionist, author of the internationally bestselling You Are What You Eat, and host of the BBC America show of the same name offers a comprehensive and fully illustrated guide to the health effects, uses, and benefits of the foods we eat and how nutrition affects our general health, aging, ability to fight disease, and quality of life. Gillian McKeith’s Food Bible is as user-friendly as it is thorough, featuring food based treatments for common illnesses and diseases, from arthritis to diabetes and chronic fatigue syndrome to migraines. For example:

· Almonds can assist in weight loss.
· Wild yams help promote fertility.
· Berries, spinach, romaine lettuce and broccoli combat dry skin by stimulating oil and collagen production.
· Tomatoes contain an antioxidant that can help prevent cancer.

Gillian provides cutting-edge Food Action Plan Prescriptions incorporating the right foods, herbs and quick tips for over 100 everyday ailments. The solutions in this book are tried and tested and based on more than 15 years of consulting with clients in private practice.

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Animal, Vegetable, Miracle: A Year of Food Life (P.S.) Review

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I thought that Animal, Vegetable, Miracle by Barbara Kingsolver was a fine addition to the growing canon of books seeking to raise Americans’ food consciousness and change our food culture to promote more healthy and sustainable eating habits. Kingsolver, as so many know from her novels, is a good writer, and she taps into that talent to communicate the simple pleasures of eating good and real food and, more, the powerful and meaningful connections between the land and communities of people that grow out of an intimate relationship with food. It’s an enjoyable and well-informed read that I’m placing on the shelf beside my copies of books by Michael Pollan and Wendell Berry.

I am a little saddened to read some of the negative review of Animal, Vegetable, Miracle, and I don’t think that all of the criticisms are entirely fair or accurate. I really have trouble, first, seeing how the book’s tone feels preachy to some. Kingsolver has a perspective, and she’s making an argument. And she absolutely finds herself in opposition to large agribusiness corporations and to the politicians who support them. But throughout the book, she’s hugely sympathetic to the American consumer and to the farmer who have been denied knowledge and choices and, as a result have been forced into terrible situations. And she certainly never argues that people should make the kind of commitment she and her family are making in the book to produce their own food and buy locally through the year. Kingsolver multiple times in the memoir admits her remarkable fortune to have the resources to take on her project. Moreover, she’s no fundamentalist. She and her family don’t eat 100% local, don’t eat 100% vegetables, and don’t try to. What she’s advocating is that people do what they can do in order to improve the food culture.

Second, some reviewers lament the lack of specific guidance for living on self-produced food. This criticism seems especially silly to me because on page ten, Kingsolver writes, “This is not a how-to book aimed at getting you cranking out your own food.” It’s, rather, a memoir about her family’s relationship with food and about the state of the American food culture. If any reader made it past page ten with any other expectations, it’s a matter of user-failure, not a problem with the book.

I don’t think Animal, Vegetable, Miracle is a perfect book (mainly because it’s a little long). But Kingsolver and her family have a lot to say on an important issue, and they say it well.

Animal, Vegetable, Miracle: A Year of Food Life (P.S.) Feature

• ISBN13: 9780060852566
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Animal, Vegetable, Miracle: A Year of Food Life (P.S.) Overview

Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one year, they’d only buy food raised in their own neighborhood, grow it themselves, or learn to live without it. Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth: You are what you eat.

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The South Beach Diet Super Quick Cookbook: 200 Easy Solutions for Everyday Meals Review

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Perfect for dieters who have limited time in the kitchen, this cookbook will appeal to those who want healthy, yummy food — fast. Each of the 200 recipes can be prepared in 30 minutes or less. Each dish adheres to the South Beach Diet, which focuses on “nutrient-dense, fiber-rich vegetables, fruits and whole grains, good unsaturated and omega-3-rich fats, lean protein and low-fat dairy.”

Before the recipes begin, the opening chapter reviews what the South Beach Diet phases are, gives budget-conscious shopping tips, lists staples and equipment to have on hand and describes some grab-and-go dishes contained in the cookbook.

Each recipe includes: How many servings it makes, hands-on time and total time; nutrition information lists calories and amounts of fat, saturated fat, protein, carbohydrate, fiber and sodium in each serving. Many recipes have variations so cooks can change the ingredients to make the dish compatible with Phase 2 or 3 eating.

Easy-to-spot cooking tips are sprinkled throughout, as well as instructions on how to “Cook Once, Eat Twice” so cooks can take leftovers from a dish and transform it into another dish.

After recipe chapters come two full weeks worth of meal plans for South Beach dieters on both Phase 1 and Phase 2 of the diet. Included are instructions on how to eat to satisfy each phase.

I’ve only tried a few of the recipes, but they have been delicious: Strawberry Fool, which uses plain Greek yogurt; Lemon Quinoa Salad, with my favorite healthy grain; and Black Bean Brownies, which uses just what you think.

Unfortunately, only every third (or so) recipe has a photo. Cookbooks are so much more helpful with images of finished dishes. The photos that are included are in color and beautiful. For an extremely helpful cookbook with photos of each dish, see Cook This, Not That!: Kitchen Survival Guide.

All in all, this is a worthy addition to any cookbook collection.

Other good health-conscious cookbooks include:
Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Foods,
Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World,
The Food You Crave: Luscious Recipes for a Healthy Life and
The Most Decadent Diet Ever!: The cookbook that reveals the secrets to cooking your favorites in a healthier way.

Here’s the chapter list:

Introduction: Cook Quickly, Eat Slowly
1. Quick, Delicious and Nutritious Eating on the South Beach Diet
2. Breakfasts
3. Starters, Snacks and Drinks
4. Soups and Sandwiches
5. Main-Dish Salads
6. Fish and Shellfish
7. Poultry
8. Meats
9. Meatless Mains
10. Side Dishes, Side Salads and Sauces
11. Desserts
12. Make-Ahead Dishes
How to eat on Phase 1
Phase 1 meal plans
How to eat on Phase 2
Phase 2 meal plans

The South Beach Diet Super Quick Cookbook: 200 Easy Solutions for Everyday Meals Feature

• ISBN13: 9781605293332
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

The South Beach Diet Super Quick Cookbook: 200 Easy Solutions for Everyday Meals Overview

Book Description
Now fast food is superhealthy, thanks to hundreds of brand new quick-and-easy recipes from the test kitchens of the South Beach Diet.

From meal planning and shopping to prepping, cooking, and serving, you’ll save hours of time with this speedy cookbook that makes leading the South Beach Diet lifestyle easier and more convenient than ever.

With 200 family-pleasing recipes and 60 taste-tempting color photographs, you’ll be able to serve up a fast, delicious, diet-conscious meal every night of the week.

The South Beach Diet Super Quick Cookbook includes:
• Grab-and-Go recipes for healthy eating on the go
•  Cook Once, Eat Twice dishes that maximize your time in the kitchen
• Recipes for Two that minimize waste and leftovers
• Nearly instant recipes that are ready in 15 minutes or less
• Tips for Super-Quick, Budget-Conscious Shopping
• Ideas for getting the most out of your pantry and freezer

These unique cheese-stuffed burgers feature flaxmeal, which is high in cholesterol lowering soluble fiber and heart-healthy alpha-linolenic acid (ALA). If you can only find whole flaxseed at the market, simply grind it into meal in a spice grinder or small coffee grinder. If you’re skipping the bun, just sprinkle a little balsamic on top of the tomato.

Ingredients
Hands-on time: 10 minutes, Total Time: 20 minutes

1 1/4 lbs lean ground turkey
1/2 cup flaxmeal (2 ounces)
1/2 small red bell pepper, finely diced
2 scallions, thinly sliced
6 tbsp reduced-fat soft goat cheese,
preferably one flavored with herbs or garlic
3/4 tsp salt
4 tsp extra-virgin olive oil
4 very thin whole-wheat sandwich rolls (1.5 ounces each) split
or 8 slices multigrain bread (optional)
1 tbsp balsamic vinegar
4 thick slices tomato
Bibb lettuce (optional)

Directions
In a large bowl, combine the turkey, flaxmeal, bell pepper, scallions, 2 tablespoons of the goat cheese, and 1/2 teaspoon of the salt. Using your hands, blend well and form into 4 balls. Poke a hole into the center of each ball and stuff each with 1 tablespoon of the remaining goat cheese. Pinch the turkey mixture to seal in the cheese and gently form into 4 patties. Make them as flat as you can (to speed the cooking), taking care not to squeeze the cheese out.

In a large nonstick skillet, heat the oil over medium-high heat. Sprinkle the pan with the remaining 1/4 teaspoon salt. Reduce the heat to medium, add the patties, and cook until browned on 1 side, about 3 minutes. Turn the patties over and cook for 2 minutes longer. Add 1/4 cup water to the pan, reduce the heat to a high simmer, and cover. Cook for 8 to 10 minutes, until the burgers are cooked all the way through.

Meanwhile, lightly toast the sandwich rolls, if using.

To serve, brush 1 side of each of 4 roll halves with the balsamic vinegar. Top with a burger, a tomato slice, lettuce (if using), and the other roll half.

(Makes 4 Servings)

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Diabetes Diet Cookbook: Discover the New Fiber-FULL Eating Plan for Weight Loss Review

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This book is awesome! My dad has diabetes and this book really changed our lives. The start off meal plan is easy and everything is delicious! My mother, my husband and I also ate our meals straight out of this book with my dad and we all lost weight and felt great. Eating better really makes a difference in all aspects. I lost 25 pounds right away and my dad lost even more and his diabetes is under control. MY TIP: Don’t consider it a diet, because it doesn’t feel like one! It’s just eating better to feel better and be better! Making healthier choices is easy for all of us now. I’m glad we decided to do this for my dad because it ended up helping all of us!

Diabetes Diet Cookbook: Discover the New Fiber-FULL Eating Plan for Weight Loss Feature

• ISBN13: 9781594866715
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

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Quick and Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-tasting, Down-home Recipes Review

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I bought the book because it had a lot of positive reviews. Was I confident it was going to rock? eh no… I wanted to make mac n cheese that didn’t use dreadful cheese substitutes; and I did. She is my hero! While I think the book is great… I’m particularly in love with the mac n cheese sauce.

I feed this recipe to meat and potato ONLY carnivores all the time and they look at me with their mouth hanging open because they cannot believe, at all; that that sauce is completely animal free.

Some notes about it: So generally for me, the sauce is a “double” batch because I will do the sauce once, and mix half into the noodles and bake, the remainder I put in a container in the fridge. YES YOU HEARD ME.
First traditional mac n cheese from craft to home baked is a “one use only” kind of dish, reheating it makes it taste dreadful because the fat and protein separate in the cheese and often the noodles absorb the water making it grainy tasteless and often greasy. You don’t have this problem at all with this Sauce!!! First you can bake a full pan and eat it piping out of the oven the first time, and you can then store it in the fridge and reheat it in the microwave later without destroying the integrity of the sauce at all. (I was able to take it to work for lunches, my daughter her school lunch). But that’s not all the magic…

The cheese sauce not ONLY hangs out in the fridge for quite a while (without having to worry about it spoiling in a day or two) but, it’s fantastic COLD TOO… We were dipping taco chips in it… and sometimes I will warm it in the microwave and add salsa for a warm queso dip for our nachos! I’ve also made saucy baked burritos and put the queso in with the beans and then covered it with sauce and poured this cheese sauce over the top.

It holds up to substitution as well, as I’ve used corn and rice noodles instead of wheat for friends, also I cut the canola with flax seed oil for better nutrition and the latest?…

I remove the mustard and add more garlic and fresh cracked pepper, and swap the orange carrot for white/yellow (turnip will work too)… and it’s now an fantastic moc alfredo sauce!!! I love adding chives or sundried tomatoes to that for additional variations.

Quick and Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-tasting, Down-home Recipes Feature

• ISBN13: 9781615190058
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
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Quick and Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-tasting, Down-home Recipes Overview

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*** Product Information and Prices Stored: May 25, 2010 14:32:04

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