Good Cookbook & Avocado Lime Salsa

I recently checked this book out from my library. I was interested because of her healthy approach to foods that we usually crave. She also believes that we should buy food as close to their natural state as possible. We liked almost every recipe that we have tried so far. The book has a mix of meat and meatless recipes (both of which we have tried). She also has a show on The Food Network (we don't have that station though), so I was able to find the recipes online also. They had different names from the book though, so I put both names in the recipe. To find her recipes online, click here. Enjoy!

We made this salsa to top steak (except we had no steak so we ate tilapia instead) tacos (if you want the recipe for the steak tacos, click here). It was very good on chips but also the next day, I had it for lunch. I had a flour tortilla spread with hummus and then topped with the salsa. I also added some hot sauce. It sounds strange, but it was actually a very good combination.

Avocado Lime Salsa

(Cucumber Avacado Salsa From the book The Food You Crave by Ellie Kreiger)

1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste

Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.
Yield: 2 cups (1 serving is 1/3 cup)

New Cookbook and Stir-Fried Tofu

For Christmas this year, my good friend Emily gave me a new cookbook:

I love it! I especially love it even more now that I don't have to borrow her copy anymore.

I have been trying new recipes all month (from this and other cookbooks). So far, we have liked every dinner from this book. It is a must have cookbook (thanks again Emily!).

I have always wanted to try tofu, but I just wasn't sure what to make and I really wanted my kids to like it. So, I tried stir fry recipe in the book. It was very good and my kids loved it (they also thought it was chicken, but I still consider it a win). I will definitely be trying more recipes with tofu now. Sorry I don't have any pictures of any of the dinners. I have been out of blogging mode lately and just too hungry and excited to try the food. The food is good, just trust me.

Stir-Fried Tofu & Vegetable Teriyaki

serves 4

2 T. canola oil

1 lb. extra firm tofu (cut into 1/2" thick pieces)

3 scallions, minced

2 c. small broccoli florets

1 c. thinly sliced carrots

1/2 c. fresh or frozen red bell pepper strips

1 garlic clove, minced

1/4 freshly squeezed orange juice (about 1 orange)

1/4 c. tamari (soy sauce)

2 T. toasted sesame oil

1 T. freshly squeezed lemon juice

1 T. light brown sugar

salt & freshly ground black pepper

Heat 1 T. of the canola oil in a large skillet over medium heat. Add the tofu and cook, turning once, until golden brown, 8-10 minutes. Remove the tofu from the skillet and set aside on a plate.

Heat the remaining 1 T. of oil in the same skillet over medium high heat. Add the scallions, broccoli, carrots, and bell pepper strips, and stir fry until softened, about 5 minutes. Remove from the heat, add the tofu back into the skillet and set aside while you prepare the sauce.

In a small bowl, combine the garlic, orange juice, tamari, sesame oil, lemon juice, brown sugar, and salt & pepper to taste. Blend well. Reheat the skillet over medium high heat. Pour the sauce over the tofu and vegetables and cook, stirring gently, until the tofu and vegetables are hot and well coated with the sauce, about 5 minutes.

The Flexitarian Table

Today a single family can include staunch vegetarians as well as passionate meat lovers. When company shows up, the situation gets even more complicated. How can you satisfy them all without making two (or three) completely different meals?

In The Flexitarian Table, the award-winning author Peter Berley presents menus that are flexible, exciting, relaxing to prepare -- and that make everyone feel welcome. With The Flexitarian Table, you'll no longer treat vegetarians as afterthoughts by offering them a couple of scanty side dishes, and you'll be able to indulge meat eaters at the same time with abundant, satisfying dishes.

You'll learn how to prepare vegetarian and meat versions simultaneously without going to any extra trouble. Roast a succulent, crisp chicken with lemon and thyme -- and make a tofu version in just minutes. Put some meaty portobello mushroom caps on the grill and, for the carnivore contingent, throw on a steak, then pair them both with a zesty bread crumb salsa. Simmer white beans with carrot and celery and sauté some shrimp, drizzling each with the same rich brown butter sauce with fresh herbs.

You'll find many sumptuous vegetarian dishes as well, including cannelloni with ricotta, Parmesan, and mint or a hearty lasagna with roasted fall vegetables in a sage-scented cheese sauce. Or serve up a selection of easy little dishes and let your guests choose.

You'll get plenty of ideas for get-dinner-quick meals such as winter tomato soup with goat cheese crostini and Spanish-style fried eggs, and for luxurious weekend fare try cumin-spiced lamb croquettes and falafel, served with two traditional Middle Eastern sauces and whole wheat pita bread.

The Flexitarian Table also shows you how to cook with the seasons so you get the most flavor from your ingredients while you enjoy varied, sustainable meals year-round.

Recommend by my friend kmduff

(discription from www.houghtonmifflinbooks.com)

Cookbook

I have a cook book that is called
Quick Cooks' Kitchen
One-Dish Meals
175 Recipes for Maximum Taste in Minimum Time

The publisher is Sterling Publishing Co., Inc. Editor is Anna Horn and its is a Barnes & Noble Books book. It has a ton of simple and really good vegetable dishes and some with a little meat.
I will post recipes from this every now and then, but, if you cant wait...