On my rickety shelves: The Food You Crave

Thanks to the lovely people at Random House Canada, a copy of this month's cookbook selection was delivered to my kitchen.

The Food You Crave: Luscious recipes for a healthy life
By Ellie Krieger
Taunton Press/Random House Canada
320 pages; $33

Admittedly, whenever I hear any combination or derivation of the terms detox, recipe low-fat, low-salt, low-cholesterol or healthy I cringe. Years of reading about this diet and that lifestyle, vilified foods, praised foods, not to mention the eventually contradictory nutritionism conditioned me to block out most of the good-for-you, you-should-eat-this-way noise that bombards us daily. My personal eating mantra is pretty simple…and very reminiscent of Michael Pollan’s “Eat food. Not too much. Mostly plants,” along with avoiding packaging that tries to convince you of the contents’ edibility.

Granted, it can be difficult finding food (and yes, it depends upon what you declare “food”—My Dear Little Cardamummy is convinced lobster isn’t food). Finding food-like things is easy. I’m not saying there isn’t a place for food-like things—I fervently believe a healthy diet does include the occasional Swedish berry—but too many food-like things can be an issue: hence the proliferation of the above, cringe-worthy-to-me terms.

The thing is, food (by my definition food is healthy) should taste good. Unfortunately, it seems as if many of the healthy-monikered foodstuffs I’ve eaten don’t taste good—they are bland, soggy, mealy...boring.

I’ve never understood it.

Shouldn’t one reward good behaviour? As in: if you avoid overreliance on polyhydrogenatedsalisucraloseinatified foods by eating (umm…) real ingredients, the food should not only taste good, but also make you feel good and hopefully happy.

Take the vast majority of the Milk Calendar recipes I’ve been cooking through this year: they were developed to use dairy and have some sort of nutritional balance. Well…some weren’t bad, but others tasted so horrid, I wonder what on earth happened to the recipe developers’ and taste testers’ mouths (and brains) to ever declare those recipes…tasty.

So when I flipped through this month’s cookery book selection, I was a little nervous. Ellie Krieger’s The Food You Crave: luscious recipes for a healthy life had the warning signs of a book that “meant well”—earnestly written with an eye towards nudging readers towards the healthy lifestyle du jour. She is a registered dietician and hosts Healthy Appetite, on the US’s Food Network.

Her expository was heartening to me…in fact, Krieger won me over in the introductory paragraph to her food philosophy:

“In my food world, there is no fear or guilt, only joy and balance. So no ingredient is ever off-limits. Rather, all of the recipes here follow my Usually-Sometimes-Rarely philosophy. Notice there is no Never.”

Here’s a compliment: Quite honestly, if it weren’t for her tips on things like building a better muffin and Mediterranean-inspired eating and boxes of nutrient numbers that accompany each recipe, I’d not think of this as a healthy eating book. I’d think it was a “normal” general-purpose cookbook. Really. The unappetising nature of many “healthy” or “diet” recipes is pretty much absent in her suite of recipes. Breakfast can include Poached egg with herb-roasted turkey breast and sweet potato hash, dinner can be Spinach with warm bacon dressing, and supper can be Tuscan roasted chicken and vegetables. And dessert? Banana Cream Pie. Need I say more?

The book itself is fresh and light. Well-written and easy to follow recipes punctuated with the occasional (lovely) photograph. The entire book itself is simply designed and, well, inviting.

Every recipe I tried worked really well produced delicious food that made me feel…good. What more can I ask for?

Curried Butternut Squash Soup (p 78)
Incredibly easy and very tasty, and (like many good soups) was incredible the next day. I used a the hot curry powder I have in my pantry…probably should have reduced the quantity a bit.





Sage-rubbed pork chops with Warm Apple Slaw (p 195)
The chops were so intuitive, I wouldn’t call it a recipe…but it was a good reminder of how tasty simply prepared food can be. Apart from the unending chopping, the slaw was easy to pull together. I think it could have used a little sugar or honey, but otherwise was very tasty.











Mocha cake with Mocha Cream Cheese Frosting (p 282)
This was a very good and moist cake. As I’m of the school that believes cake should have a tender crumb, so the whole wheat nubblies in the crumb turned me off. I’m not a fan of dolloped frosting, so the relatively thin layer was just perfect for me.






The Food You Crave is exactly that. The food you crave.

So how does it rate?
Overall: 4/5
The breakdown:
Recipe Selection: 4/5
Writing: 4/5
Ease of use: 4/5
Yum factor: 4/5
Table-top test: Lies flat

Kitchen comfort-level: Novice
Pro: Easy and delicious healthy foods
Con: Can’t think of any.



cheers!
jasmine

Hagia is veddy veddy angry with me...

Hallo?

Anyone out there? Sigh...

Apologies for the week's silence. Wasn't planned. You see, I'd planned to upload the latest cookbook review last week, but the universe conspired against me.

Okay, not me personally, but said universe decided to play games with the weather in my part of the world. If you're here, you know that we had a very odd warm spell last week. Sure, it was nice, but when the elements change so drastically, it plays a number with my head. Three days of protomigraines. Glah.

For the lucky ones who tried to engage me in coversation, you know how loop(ed) I was on pain pills (my skin started tingling on Friday). Glah. Feeling a bit better now, but am tonnes behind in everything else I was supposed to do...work, housework, sorting through detritus...

No cooking or baking got done, lived on frozen leftovers, meals from my parents and things declared edible from the fastfoodrama mall.

And this is why my cat is veddy veddy angry with me.

I'd always known that we shared certain culinary preferences: Equal amounts of pleasure can be derrived from eating crunchy things as batting them around. Olives are divine. Beef in a can really isn't food. Ice cream is heaven. Sometimes only lemongrass will do.

Well...she's developed other tastes...for baked goods. Okay. I know of other cats who like breads ... and that's okay (I think)...but she never wanted anything to do with cookies or cakes or pie crust. She's developed a particular prediliction for raw flour. I've caught her licking speckles off the phone and the floor and my hands.

So when I brought home a container of Timbits (doughnut holes to non-Canadians), she tried every trick in the book to get one. She sat by my feet and gazed up at me. She pawed at me. she even hopped onto the couch and snuggled up next to me. When her kittenly wiles proved useless, she basically stuck her head on my saucer and tried to liberate a baked ball of doughnutty goodness.

Umm....no.

Then she heard the words she rarely hears from me: "Naughty girl! Down NOW."

She knows what those words mean...she's been caught doing something she's not supposed to do...but instead of running away and hiding behind the couch, she stood at the far end of the room and just glared at me.

You know the look...I'm sure those of you with petulant children have received it: the you are being so unfair to me. I'm a good little one and I deserve a... look.

I got that look ALL EVENING.

Truth be told, I don't know what baked goods will do to cats...but I don't want her begging for food, nor do I want her to further develop her taste for people food. Given she's not a begging cat, I don't know what's gotten into her.

Maybe she's just peeved at me that I've been so busy...or hiding in dark rooms with a glass of water and a few pills. Maybe this was how I was supposed to make up with her: by giving her Timbits...preferably my favourite cherry ones...

Well...she's not going to be happy with me over the next few days as I try and get caught up with things...and formulate that next post. Oh well...'tis the life of a cat.

cheers!
jasmine

Pumpkin cupcakes

'Tis the season to be pumpkinny.

I suppose this could be a Savour the Season post...and if I'd given more thought to it, I'd probably have trekked out to the pumpkin patch, snapped some photos and done up a proper StS badge...but alas, I did not.

The fact is, I was stuck for Hallowe'eny treats. Last year I didn't do anything for this spooky day--didn't dress up, didn't do the treats. I wanted to rectify the situation.

This year, I wanted to be a bumble bee. We have a great theatrical costumer in town and I recall seeing the striped top, wings and other bee-like acutriments a couple of years ago. Unfortunately, I was in an all-morning meeting and couldn't buzz around like I wanted...well, I could have, but it wouldn't have been advisable. Sigh...the problems of being a somewhat responsible grown up...

So I recycled a previous "costume" --dressed normally and wore my tiara (yes, I do own one)...whenever people commented on the headpiece I'd just say in my breathy bunny voice, "What tiara? I don't know what you're talking about," or "Princess? Why do you think that I'm only a princess one day a year?"


The treats weren't as easy to sort out. A few years ago I came up with ghoulish witch fingers...people are still talking about them. I'd seen some other seasonal goodies and thought about doing something really gross, but I've been run off my size sixes.


The fallback plan is always cupcakes. After some pondering, I decided on pumpkin cupcakes with orangy cream cheese frosting.


The frosting was thrown together without measuring...roughly 125g cream cheese (half a packet) a big knob of butter, a couple or four spoons of icing sugar, a dribble of orange essence and a teaspoon or two of orange juice.


The cupcakes are great--moist, spiced like a Thanksgiving pie but with a fluffy crumb...and very, very easy.


I'd thought I'd only bake a couple dozen...and I was well on my way to do that...but accidentally added the entire 796ml tin of pumpkin into the bowl, instead of half. OOPS. Well...I quickly doubled the rest of the ingredients and was soon up to my ears in pumpkin cupcakes. Oh well...there are worse fates...like not having any pumpkin cupcakes.


Pumpkin Cupcakes
yields four dozen cupcakes (depending upon size of bowls and how much you fill them).

500g cake flour
2 dspns baking powder
1 tsp bicarbonate of soda
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
seeds from one cardamom pod, ground
1 tsp salt
225g butter
250g brown sugar
250g sugar
4 eggs
1/2 c whipping cream mixed with 1/2c water
1 796ml tin pumpkin


Preheat the oven to 180C/350F and paper the bowls of your cupcake tin(s).

Sift together the flour, baking powder, bicarb, spices and salt; set aside.

Cream butter and sugar until light and fluffy. Beat in sugars. Beat in eggs, two at a time. Add flour mixture alternately with milk (flour, milk, flour, milk, flour)--scrape down the sides of the bowl after each flour addition. Fold in the pumpkin.

Dollop into muffin tray bowls and bake for 25ish minutes or until an inserted tester comes out cleanly. Let cool completely before icing (optional).

cheers!
jasmine