Weekend Cooking: Review: The Food You Crave by Ellie Krieger

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Last year, I reviewed Ellie Krieger's So Easy, a cookbook I loved so much I went out and bought a second cookbook by Krieger.

Krieger's The Food You Crave focuses on mouth-watering, eye-catching dishes that don't skimp on health and nutrition. The subtitle is Luscious Recipes for a Healthy Life, and the cookbook absolutely delivers.

The first chapters cover ingredients and nutritional information. Krieger takes a sane and doable approach to healthy eating, concentrating on providing flavorful, vitamin-rich meals without altogether giving up what she calls "sinful food." She understands that jambalaya requires white rice and that a little bacon or a bit of full-fat cheese can be used

strategically in small amounts for maximum impact, so they add loads of flavor and appeal without upsetting the healthful balance. (p. 8)

You'll find a lot of satisfaction from this cookbook: tasty meals that are easy to prepare and that are good for you. Throughout the book you'll find tips on nutrition, portion sizes, snacks, and ingredients. Each recipe is also accompanied by a nutritional analysis, and most are beautifully photographed.

The book is divided into breakfasts (Peach French Toast Bake), appetizers (White Bean and Roasted Garlic Dip), soups (Tuscan Vegetable Soup), salads (Grilled Thai Beef Salad), pastas and grains (Macaroni and Four Cheeses), meats (Sweet-and-Sour Brisket), side dishes (Jewel Roasted Vegetables), and desserts (Dark Chocolate Mousse).

Many recipes are quick enough for a weekday evening. All are easy to make, have clear directions, and use ingredients that are generally available at any large grocery store.

I had a very hard time picking a recipe to share. Jerk Chicken with Cool Pineapple Salsa, Broccoli with Toasted Garlic, and Savory Chinese Chicken Salad lost out to the lamb. Enjoy!

Lemon-Garlic Marinated Lamb Chops

Serves 4

• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried
• 6 garlic cloves, minced (about 2 tablespoons)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Eight 4-ounce lamb loin chops, trimmed of fat

Preheat the broiler, grill, or grill pan over medium heat.

In a small bowl stir together all the ingredients except the lamb. Put the chops in a sealable plastic bag and pour in the marinade. Move the chops around in the bag so the marinade coats them well. Seal the bag and marinate for 20 minutes to 1 hour at room temperature. Remove the chops from the marinade and discard the marinade. Grill or broil the chops for 4 to 5 minutes per side for medium rare or your desired degree of doneness.

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Published by Taunton Press, 2008
ISBN-13: 9781600850219
YTD: 29
Source: Bought (see review policy)
Rating: A
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)
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