Happy Cooking

I should start out my review by saying I have all of Giada DeLaurentiis' books and have watched every single one of her shows- most of them more than once. I even met her in person at a cookbook signing. I was so excited to receive her newest cookbook, Happy Cooking, but I would say that I felt a little underwhelmed by it. I read it over the course of a few days, which is a bad sign, because I could put it down. I also have since put it on my bookshelf and not looked at it again. 
The Pros: The recipes are easy to make an generally require few ingredients and are easy to find. The pasta section has quite a few good looking recipes and the eating clean chapter is comprehensive. 
The Cons: This book is all over the place. It even includes a recipe for peanut butter dog treats. The book is filled with anecdotes that I didn't really care to read, as many included nothing personal about Giada, and the recipes seemed squished onto the page. There are also some recipes with odd combinations, like Braised Swiss Chard with Curried Bread Crumbs and grapes. 
Overall, this book is enjoyable to flip through, but not necessarily own. I would own it because I want to have the whole collection of Giada books, but I doubt I would make anything from it. 

Camino



This is Camino is more a book about a restaurant than a book of recipes. I haven't visited Camino, so I wasn't sure what kind of food they prepare or what the recipes would be. I honestly could not find one recipe that I would prepare at home. The premise of Camino is that they head to the farmers' market, find seasonal, local foods, and prepare new and exciting menus everyday. I don't know what prompted them to write a cookbook when it is clear that there are no recipes used in the restaurant and things change every day. There were many cooking styles and ingredients that are not readily available, such as summer savory, fresh turmeric, or anise hyssop. I love reading cookbooks and watch a lot of cooking shows, but there were so many ingredients in this book that I had never heard of. If you like the restaurant Camino, you would probably like this book. 

I received this book from Blogging for Books, but the opinions are my own. 

Tacos- If You Don't Mind Pretension or Provocations

I chose to review Tacos: Recipes and Provocations by Alex Stupak because my husband and I love tacos and he is always impressed by food that seems a little more authentic. When I looked at the cover, the word "provocations" made me pause- it sounds pretentious and I wasn't quite sure how it fit with tacos.  The good: the recipes and photos are interesting enough without being too difficult for the most part. The bad: the book is pretentious.

Tortillas: If you are interested in making your own tacos from absolute scratch (including grinding your own masa), this is the book for you. Although he scorns flour tortillas as an "American" distortion of Mexican food, he also has a recipe for them. 
Salsa: There is a salsa for every occasion in this book, including tomato based and salsa verde. 
Tacos: Chicken Tacos with Kale and Salsa Verde sounds delicious. Chicken Tacos with Chilmole sounds interesting. Pineapple Tacos with a thin slice of lardo (where would you find that?) and Beer-Braised Tongue Tacos are not ones I would even be interested in trying. 

I had never heard of Alex Stupak prior to this book, but within a couple of paragraphs, I could tell that he had spent some time with notable chefs. His tone is a bit arrogant and he is (what I would consider) a food snob. He wasted no space referencing his time as a notable pastry chef at Alinea or wd-50. This all wouldn't be so hard to read without that word: "provocations." I believe he used the word to describe" food for thought", but for me the word was described as in the dictionary "action or speech that makes someone annoyed or angry, especially deliberately" for this is how I felt when I was reading it. Throughout the book Stupak continued to tell readers how Americans view Mexican culture and Mexican food.

p. 14 "Our proximity to Mexico means that, over time, its cuisine has become familiar; we've taken a kind of ownership of it." 
p. 15 "... about the way we value- or undervalue- ethnic cuisines." 
p. 88 "When you get into the more involved preparations here, you really start to see how Americans are still limited in the way we understand and characterize certain Mexican foods." 
p. 112 "Of the holy trinity of American proteins- beef, chicken and pork- beef is the least consumed in Mexico. And yet here in the United States, our revisionist version of that country's cuisine casts it in a starring role." 

At this point I was sick of hearing how "Americans" think. Stereotyping Americans is the same as stereotyping Mexican food. Stupak's arrogance really turned me off from this book. Also, Mexicans are Americans too. 

I received this book from Blogging for Books, but obviously the opinions are my own. 

Menu Planning and Flexibliity

I don't know about you, but I begin the week with the best intentions, but so many things can sideline the best of intentions. This week I caught a bug which kept me on the couch relaxing as best as I could with two young children. Not an easy task! This is a real-life comparison between planning and what actually happened. 

Meal Plan for October 4-10

• Sunday- No plan as usual (help!) but Kevin made Grilled Cheese sandwiches and Tomato Soup
• Monday- Stuffed Shells
• Tuesday- Fish Tacos
• Wednesday- Dinner at my Mom and Dad's
• Thursday- Salmon Caesar Salad
• Friday- Barefoot Contessa White Pizza
• Saturday- No plan yet ;)

The actual meals for October 4-10

• Sunday- Grilled Cheese Sandwiches and Tomato Soup
• Monday- Fish Tacos (Kevin made these when he got home from work because I decided I would make my own sauce for the stuffed shells and was way too tired to take this on.)
• Tuesday- Blueberry Muffins and Scrambled Eggs (Kevin in the kitchen again!)
• Wednesday- Stuffed Shells
• Thursday- Planning to go to my parents' for dinner
• Friday- Planning on pizza...

It is so easy for the "plan" to become derailed, but a plan is better than not. I try to keep staples in the house so we can still eat something that we like and a bit healthy so we aren't always tempted to order pizza!

My Approach To Meal Planning

Nothing makes me feel more prepared for the week than planning my meals in advance. I love looking at my calendar and seeing a week's worth of meals, writing a thorough grocery list, and (hopefully) shopping once a week. I also love pouring through my favorite magazines (Everyday Food, Cooking Light, Food Network), cookbooks (Barefoot Contessa, Giada DeLaurentiis and so many more) and, of course, Pinterest to find recipes that inspire me to cook. 

However, with two young kids, I often found myself discouraged by making dinner too late, choosing a difficult preparation, or having to hold my one-year-old while trying to chop, stir, and read a recipe. After one disastrous week where I had to tell my husband at least two times that I didn't have a "real" dinner that night, I had a breakthrough. I needed a list that I could refer to while meal planning. It needed to be flexible, include meals that my kids would eat, and take no more than 45 minutes to make. 

Compiling the list was easy. I assigned each day a different category:

• Monday- Italian
• Tuesday- Mexican
• Wednesday- Dinner at my parents'
• Thursday- Breakfast
• Friday- Pizza

and began writing. I easily filled up two months worth of meals with no repeats, except for pizza. My strategy for the weekend is a bit more complicated- we often have plans or errands that keep us out of the house on Saturdays, or make have friends over for dinner. Sundays are now filled with football and whoever we invite over to watch the Seahawks win. Unfortunately I often still have to go to the grocery store on the weekends and often spend more money than I think I will. Maybe one day I will be frustrated enough to create a plan for the weekend too!

Meal Plan for September 27-October 3

• Sunday- Dinner at Kevin's mom's house
• Monday- Pesto Pasta with Goat Cheese and Chicken (Ethan loves this so much that he talks about it in his sleep. I usually get my pesto out of the antipasto bar at Central Market and a rotisserie chicken. I added spinach and goat cheese as well and pine nuts if we have them)
• Tuesday- Easy Weeknight Chicken Tacos
• Wednesday- Dinner at my parents' house
• Thursday- Chicken with Mushroom Soup (Sear chicken tenderloins in a oven-safe skillet or cast iron pan. Take the chicken out and add diced onion and mushrooms. When both are soft- 6 min- pour one can of mushroom soup and 1/2 cup into the pan and whisk to combine. Bake in a 350 oven for 10-15 min until the chicken is cooked through and the sauce is bubbling.) We served this with Baked Parmesan Zucchini (similar)
  
• Friday-Cast Iron Skillet Brussels Sprouts Bacon Pizza (I love to use this dough recipe Perfect Pizza Dough and either freeze one half of the dough or make the Cheesy Garlic Bread Sticks)
• Saturday- Ideas needed ;)

Trim Healthy Mama

I have never heard of Trim Healthy Mama, or THM, as it is often referred to in the cookbook. I am interested in finding healthful meals for my family so I found the title of the book interesting. However, I immediately felt like I had joined a group of people that had been together for years and didn't quite get their inside jokes. There was no introduction to the authors and the book immediately jumped to serving sizes, portions, and knowing the plan. There is also a list of ingredients to round up, like mineral salt, integral collagen, pristine whey protein, and suggestions for fake sugar. I love to cook and make dinner every night and quite often make desserts and treats, but this book made my head swim trying to figure out how I could make some of these recipes using all-purpose flour and traditional sugar. All of this is to say I don't think this book was written for me since I am not interested in the Trim Healthy Mama Plan. 
However, this is a huge cookbook and I was able to find quite a few meals that my family would like with only a little tweaking. The pictures are beautiful and the book is filled with family stories of how the sisters developed the recipes and how their family enjoys them. 

I received this book from Blogging for Books, but the opinions are my own. 

If you are interested in knowing more about the Trim Healthy Mama Plan, you can buy the book here Trim Healthy Mama Cookbook

Michael Symon's 5 in 5 For Every Season

Michael Symon's 5 in 5 For Every Season is a great book for the home cook who loves to cook seasonally. I enjoyed Michael Symon's easy style of writing and the pictures are simple and delicious-looking. The chapters are divided into Spring, Summer, Fall, Winter, and Holidays. I skipped immediately to "Fall" and found several meals that I could make right away and that my whole family would like. 

Spring: I love that Symon included two recipes for ramps. They have a great, delicate flavor, but I never know what to do with them. There are so many fresh meals with seasonal vegetables, meat, and seafood. 

Summer: This chapter wasn't of much interest to me at this time (it is the end of the summer), but the section is filled with grilled recipes that are great for the summer and eating dinner in the hot weather. 

Fall: There are also two recipes for kohlrabi, which I have never eaten, but am interested in trying. I also saw several meals that I want to try right away, like Rigatoni with Mushrooms & Sage and Pan-Roasted Chicken Thighs with Shallots. The recipes use few ingredients, but look flavorful. 

Winter: Symon utilizes root vegetables and one pan meals without being too heavy. The recipes are fresh and light and use seasonal fruits and vegetables. 

I received this book from Blogging for Books in exchange for my review, but all opinions are my own. You can pre-order/purchase the book here: 5 in 5 For Every Season

The Broad Fork

I love trying new vegetables and attempting to eat fruits and vegetables in season, but don't always know what to do with sunchokes or morels. The Broad Fork by Hugh Acheson is inspirational and accessible. This book has four sections for the four seasons and is chock full with ideas for using ingredients you don't often use. It is not a vegetarian book, as I was afraid, and includes recipes that everyone will love. 

Infuse

Infuse (Eric Prum & Josh Williams) is a beautifully photographed book full of recipes for infusing flavor into oil, spirits, and water. I had done a little infusing in the past, such as rosemary simple syrup for  Rosemary Lemonade and making flavored olive oil. I had been wanting to continue my knowledge and skills of infusing flavor into oil especially, and the recipes in the book were just what I was looking for. 

Infusing oil: I have bought a lot of flavored olive oil in the past. There is a stand at Pike Place Market in Seattle that sells many varieties of flavored olive oil and balsamic vinegar. However, it is a bit expensive and sometimes a pain to get to when I have a great loaf of bread. The Olio Santo (spicy Calabrian chili oil) and Garlic Confit Oil are exactly what I need in my kitchen for dipping bread and drizzling on meat and popcorn. I also really like the four easy vinaigrette adaptations. 

Infusing spirits: There are several combinations in this section that I can't wait to try. I have always wanted to make my own Overnight Limoncello and Coffee Liqueur, and the Roasted Pineapple Mezcal looks amazing. 

Infusing water: This is not something I had a lot of experience prior to this book. I have added mint leaves or whole fruit to water in the past and not noticed much of a difference. I plan to take the Hanoi Cold Brew when I go camping and all of the teas in this section look delicious. 

The photos in this book are beautiful and have me wanting to make every recipe before remembering I don't like jalapeno peppers or cucumber. If you are interesting in infusing flavors into oil, spirits or water, this is the book for you. 

I received this book from Blogging for Books in return for an honest review. All opinions are my own. 

Punch for a Crowd

My husband and I love having people over, but often get distracted by making individual Lemon Drops for each guest. Punch Bowls & Pitcher Drinks by Jeanne Kelley & Sarah Tenaglia is just the type of book I have been looking for. I am most excited to try the Kumquat-Tangerine Smash, Pimm's Punch, and Meyer Lemon Drop Champagne Punch. 
One major disappointment to me was lack of serving sizes. The recipe would say "serves 4" but what does that mean? Serves 4-8 oz drinks or 4-16 oz drinks? Some of the recipes say to serve it in a small glass, but how many ounces in a small glass? 
I also thought that some of the recipes seemed old fashioned and most pictures could have been styled to be a little more modern. However, the recipes look delicious and I can't wait to try them for my family and friends. 
I received this book from the Blogging for Books program in exchange for this review, but all the opinions are my own.

The Only Meat-Smoking Book You Need

I love everything about Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan Mackay. I initially got this book for my husband, who is an amateur smoker always looking to improve. However, once I started reading, I couldn't put it down. I didn't get halfway through the book before wanting to run to the store to get a quality brisket and make my own smoker. 


The first chapter of this book is dedicated to how Franklin took his interest in smoking meat from a hobby to a food truck to the successful lunch-only restaurant he runs today. I was really interested in the back story and appreciated his insight into starting a business and following your passion. 

Chapters 2, 3 & 4 are The Smoker, Wood, and Fire + Smoke. The Smoker covers everything from how to choose your smoker to building your own. In Wood, Franklin discusses how to find the best wood to use in your smoker and how to find a good source for it. Fire + Smoke is devoted to building a fire and creating that magical smoke that will take your meat from good to great. This may sound boring, between the style of writing and the details, I found all of it fascinating. 

Chapters 5, 6 & 7 are Meat, The Cook, and Serving + Eating. Meat is an incredibly interesting chapter on how to choose good meat and some of the "behind the scenes" from Franklin's restaurant. I went to the store armed with all sorts of things to look for in order to find meat that would be worthy of the time it took to smoke it. The Cook prepares you for smoking your meat and includes a few recipes. At first, I was a bit disappointed at the vagueness of Franklin's recipes. However, he encourages the home smoker to start smoking and develop their own tastes and recipes and I see the value of his words. Serving + Eating shows how to properly cut a brisket and includes a few more recipes for sauces and sides. 

If you are at all interested in smoking meat, this is the book for you. The cover is beautiful, the chapters well organized, and the information is invaluable. 

If you would like to purchase Franklin Barbecue: A Meat-Smoking Manifesto, click here

I received this book from the Blogging for Books program in exchange for this review, but all the opinions are my own.

Practical Advice for Moms of Young Children

As a mom to two young children, I found this book to be really helpful and full of concrete examples for positive discipline. I also really appreciated the chapters on potty training, sleeping, and eating. 

Great Book for a Healthy Lifestyle

I was hesitant to get this book because the meals I prepare are for a nursing mom, hungry husband, and somewhat picky toddler. However, a few recipes (Whole Wheat Waffles with Strawberries and Yogurt, Coconut-Cherry Smoothie) caught my eye so I decided to give it a try. I also like many recipes from the Martha Stewart team as a long-time subscriber to their magazine Everyday Food. 
At first glance, this book is filled with gorgeous photos and simple recipes. The introduction is a bit dry and even a little preachy with its "Golden Rules for Clean Eating". I may go back and read all the way through it, as my focus started to wander the first few times. It is really informative. As I started flipping through the book, I realized that there are a lot of recipes. Most of them use fewer than 10 ingredients and have really simple preparations. I am excited to try the Wild Salmon, Asparagus and Shiitakes in Parchment because I know my whole family will like it. 
If you are interested in Clean Eating, or just eating healthier, this is the book for you. You can purchase the book here Clean Slate: A Cookbook and Guide

I received this book from Blogging for Books, but the opinions are my own. 

A Wonderful Addition to Weekday Meals

I am constantly on the lookout for relatively easy meals that use fresh ingredients and don't take a lot of time. Supermarket Healthy by Melissa D'Arabian offers all of that and more. I enjoy her show on Food Network and was excited to check out her second cookbook. 
First of all, this book is beautiful. The photos are fresh and appealing, with a photo for nearly every recipe. It is organized into 11 chapters from Breakfast to Dessert. In reading through the book and the descriptions of each item, I get the feeling that she makes most, if not all, of these recipes for her family. I have two young children and know they will love starting a Dutch baby tradition and eating their popcorn flavored with smoky bacon. 
Second, D'Arabian has included several "Blueprints" for recipes, such as Salad in a Jar or Make a Melt so the reader can customize their meal depending on their own personal preferences. They offer many familiar and original combinations which readers are sure to try, or at least begin to create combinations of their own. 
I really enjoyed reading through this book and am anxious to begin cooking through it. 
I received this book from the Blogging for Books program in exchange for this review, but all the opinions are my own.

You can buy your copy here Supermarket Healthy