Ottolenghi, Swanson, and Chaplin: Updates!

IMG_6855After completing fourteen dishes from Sarah B.’s My New Roots, we’ve been spending some time getting more acquainted with a few other books: Yotam Ottolenghi’s Plenty, Heidi Swanson’s Super Natural Cooking, and Amy Chaplin’s At Home in the Whole Food Kitchen. From Plenty, we made the dish pictured above: mixed beans with many spices, a great saucy mixture we ate over brown rice.

IMG_6869We also made this green bean salad with mustard seeds and tarragon. To make the base for the dressing, we heated mustard seed and crushed coriander seed with plenty of olive oil over the stove. When the seeds began to pop, we quickly poured the contents over the blanched vegetables. So interesting!
IMG_6909Our third most recent dish from Plenty is this meal of baked eggs with Greek yogurt and chili. I always forget about the option to cook eggs in the oven, but it really is a brilliant way to cook them—as long as I don’t forget about them. Together, these three dishes make for seven completed recipes from Ottolenghi’s book.

IMG_6883Our recent adventures with Heidi Swanson’s Super Natural Cooking include this toasted wheat germ soup with crushed tomato. We thought it was so odd that she put a full cup of wheat germ in a soup, but it worked out surprisingly well. The wheat germ proved to be a nice thickening agent that maintained its distinctly nutty taste.IMG_6926This millet fried “rice” also worked out. I wasn’t sure how well the millet would hold up as a substitute for rice in this dish, but hold up it did. We loved it. And well, I love anything with tamari. We also added a bit of grated turmeric in this dish, which we thought gave it a great golden color. IMG_6915Our third most recent dish from Swanson’s book is this crunchy slaw salad with toasted pecans and green apple. This is a solid slaw recipe that marked our ninth completed dish from Super Natural Cooking. IMG_6888And not to forget about Amy Chaplin — I baked (I baked!) my first baked good from her collection in At Home in the Whole Food Kitchen: blackcap cornmeal muffins.

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