Cookbook Review of the Month - December 2008
This month's selection is Norene's healthy kitchen by Norene Gilletz. Norene is a fellow cookbook author that I met on line as we belong to many of the same cooking websites, for those of us consumed by the love of food. We started to get in touch with each other, and from there, it was a natural thing to feature her cookbook Norene's healthy kitchen as our choice for December. What better way to start the New Year, after feasting on all that delicious and "unhealthy" holiday food. I like the format of Norene's book because it is a soft cover, but it is designed to lay flat when you are using it. Not only is the cookbook loaded with healthy and delicious recipes, but Norene has filled it with helpful hints, nutritional facts, a little chemistry, making healthy dietary switches, food safety facts, and so much more. Don't let the title of the book fool you, it is not a diet book, but a lifestyle book, filled with delicious and nutricious recipes that don't compromise taste. This book has something for everyone, from the gourmet cook, to the diabetic, to the diet conscience, you'll find something to love in this cookbook. Norene has covered all the bases. Norene is a force to be reckoned with in the culinary industry. She is an author, cooking instructor, food blog writer, food demonstrator, and more. If you get a chance, check out her website at http://www.gourmania.com/pages/books.htm This is a cookbook for a kitchen that "cooks with love"...buy it today!!!
Contents
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Sample Recipe from the book: Confetti Vegetable Strudel
I choose this recipe because I love recipes that can double as more than one thing. You can serve this as an appetizer or a main course, or with a salad and you have lunch!
Confetti Vegetable Strudel
Ingredients:
- 3 cups lightly packed fresh baby spinach leaves or chopped Swiss Chard
- 2 tablespoon olive oil
- 1 medium onion chopped
- 1 medium zucchini (about 1 cup chopped)
- 1 cup asparagus sliced in one inch pieces
- 1 red pepper, seeded and chopped
- 1 yellow or green pepper, seeded and chopped
- 2 cups chopped mushrooms
- 3 cloves garlic (about 1 tbsp) minced
- 1/4 cup chopped fesh dillweed or basil
- 1/2 tsp salt
- 1/4 tsp feshly ground black pepper
- 8 sheets phyllo dough
- 1 cup grated part skim milk mozzarella, cheddar, or Swiss cheese
- 2 to 3 tbsps additional olive oil, for brushing dough
- 1 tbsp sesame seeds
1. Spray a large skillet with cooking spray amd heat on hight heat. Add the spinach and stir fry for one minute or until slightly wilted. Transfer the spinach to a small bowl and set aside.
2. Heat one tablespoon of the oil in the same skillet on medium high heat. Add the onions, zucchini, and aspragus. Stir-fry for 4 to 5 minutes or until tender-crisp. Remove from the skillet and place in a large bowl. Heat the remaining 1 tbsp oil in the skillet. Stir fry the peppers, mushrooms and garlic for 3 to 4 minutes or until tender crisp. Add to the onion mixture and season with dillweed, salt and pepper. Remove from the heat and let cool, draining any excess liquid. (If desired, you can prepare this recipe in advance up to this point, and refrigerate, covered for 24 hours.)
3. Preheat the oven to 400 Degrees F. Line a large baking sheet with parchment paper.
4. Place one sheet of phyllo dough on a dry work surface with the sort side facing you. Top with a second layer of dough. Lightly brush the top of the second layer with olive oil. Top with two more sheets of dough and brush lightl once again. You will have 4 layers of dough. (Keep the remaining phyllo dough covered with a tea towel or plastic wrap to prevent it from drying out.)
5. Spoon half of the spinach in a line along the short end of the phyllo, leaving a 1 1/2 inch border around the bottom and sides. Top with half the vegetable mixture and sprinkle with half the cheese. Fold the short edge of the phyllo layers over the filling, then fold in the long edges. Roll up the dough, starting from the bottom, to form a streudal roll. Place, seam-side down, on the prepared baking sheet. Repeat with the remaing dough and filling. You will end up with two rolls.
6. Lightly brush the top of each roll with oil and sprinkle with sesame seeds. using a sharp knife, partially cut through the top of the phyllo - but not through the filling - to mark where you will slice it once it is baked ( you will get 6 to 8 slices from each roll, depending on the size desired). Bake for 25 minutes to 30 minutes or until the phyllo pastry is crisp and golden. Remove from the oven, slice and serve warm.
Yield: 6 to 8 servings as a main dish, 12 to 16 servings as an appetizer or side dish. Keeps for up to 2 days in the refrigerator, reheats well. Freezes well for up to 2 months.
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