From appetizers to desserts, Ellie has a recipe to satisfy your every craving, whether it's for creamy mashed potatoes or luscious chocolate pudding. She offers up tasty ideas for healthy grab-and-go breakfasts and mid-afternoon snacks. You'll find useful tips on ingredients, going organic, and easy ways to change your eating habits. Plus each recipe comes with a complete nutritional analysis.
But this book is much more than a collection of recipes. It's a new way of looking at food -- a fresh approach to eating that gives you the flavor and satisfaction you crave in a healthier way.
Here's a little taste of the philosophy behind every delicious recipe in The Food You Crave.
* Moderation -- Not only in portion size, but you'll find healthy suggestions about which ingredients should be used "Usually," "Sometimes," and "Rarely"
* Keeping it Fresh -- Most of the recommended foods and ingredients are fresh -- as close to their original state as possible -- which makes them tastier and healthier
* Keeping it Real -- Recipes steer clear of foods with artificial additives or a list of ingredients that read like a chemistry experiment -- to protect your health
In The Food You Crave, you'll find dozens of healthy recipes that are bursting with flavor -- for everyday meals that will make you feel great. -- Taunton Press
A few weeks ago, I raved about my favorite new cookbook featured SO EASY: LUSCIOUS, HEALTHY RECIPES FOR EVERY MEAL OF THE WEEK by Ellie Krieger (my review.) I am still making recipes from this book and loving it, so I decided to take a peek at her earlier cookbook THE FOOD YOU CRAVE. This cookbook is really good too!
The recipes are divided into 8 sections -- Breakfast, Nibbles & Noshes, Soups & Sandwiches, Main & Side Salads, Pasta, Pizza & Grains, The Main Course, Sides, and Desserts. I really feel as if Ms. Krieger has covered meal ideas for every possible scenario in this book. All of the recipes are made with fresh and easy-to find ingredients which makes everything very healthy. As a mother to a son with food allergies, I have found that there are many recipes in this cookbook that I can make for our entire family.
THE FOOD YOU CRAVE has many of the same things I love about SO EASY, namely healthy recipes that are quick to make, but I'm not sure that there are quite as many recipes that my family would be willing to eat in this book. I did make the Teriyaki Pork Tenderloin though, and I thought it was delicious. Since the weather was so nice, we actually grilled it rather than broiling it in the oven. It was a very quick and very easy way to prepare pork tenderloin.
Some of the other recipes that I want to try out before this book is due back at the library are Pork Medallions with Cherry Sauce, Salmon with Sweet and Spicy Rub, and the Baked Shrimp with Tomatoes and Feta. Of course, there are a few desserts too including the Very Vanilla Rice Pudding (which my son can even eat) and the Chocolate Cherry-Almond Biscotti.
If you are a fan of Ellie Krieger's, then you won't want to miss THE FOOD YOU CRAVE It's a wonderful cookbook with gorgeous photos of the food that is sure to please. There is also a lot of helpful advice from Ms. Krieger for healthy eating. It truly is worth checking out.
Teriyaki Pork Tenderloin
1/2 cup Teriyaki Sauce (recipe follows)
One 1 1/4-pound pork tenderloin, trimmed of all visible fat and silverskin
Put the teriyaki sauce and pork in a sealable plastic bag. Seal the bag and marinate the pork in the refrigerator, turning once, for at least 30 minutes or up to 4 hours.
Preheat the broiler. Remove the pork from the marinade and discard the marinade. Place the pork on a roasting pan and broil until an instant-read meat thermometer inserted into the thickest part registers 155 F, about 15 minutes, turning once. Let rest for 10 minutes before slicing.
This sauce will keep for about a week in the refrigerator.
1/4 cup low-sodium soy sauce
2 tablespoons firmly packed dark brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced (about 2 teaspoons)
1 teaspoon peeled and finely grated fresh ginger
1/4 teaspoon red pepper flakes
Combine all the ingredients in a small bowl, stirring until the sugar dissolves.
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.