I have a new favorite weeknight cookbook thanks to Gaby’s March Cookbook Club.
I have been a follower for the blog SkinnyTaste for years and I was excited when Gaby featured her as her cookbook of the month. Over the past couple of weeks I’ve cooked several recipes and I’ve LOVED every single one. Half of the cookbook is filled with quick-fix recipes and the other half is filled with slow cooker recipes.
The Slow Cooker Chana Masala is a meatless slow cooker recipe that was the first recipe I cooked from the book. The chickpeas are spiced with coriander, cumin, turmeric, garam masalas and cardamom. This recipe made awesome leftovers and I found myself eating this all week long.
Last week I made Korean-Inspired Chicken Lettuce Wraps when my sister-in-law visited and they were the perfect quick-fix dinner after an evening barre class. The ground chicken is seasoned with soy sauce (or tamari), sesame oil, brown sugar, crushed red pepper plus some garlic and ginger. The lettuce is topped with cooked brown rice, the chicken mixture and then a sprinkle of green onions and sesame seeds plus sriracha if you like some heat. These eat-with-your-hands wraps are delicious! Incredibly light yet satisfying.
And finally, the Egg Roll Bowls I made for Big Guy and I last Friday night. I picked this recipe because it only made two servings and since we were heading out of town I didn’t want a lot of leftovers. The flavors are that of an egg roll but without the weird ingredients and greasy egg roll taste you might find at a Chinese restaurant. The bowl includes pork (I used 93/7 beef), onion, napa cabbage, bok choy, carrots and shiitake mushrooms. The flavors come from soy sauce (or tamari), ginger, garlic, dry sherry and sesame oil It was light but I loved that the portion size was huge. I think we both loved the mushrooms the most.
There are so many recipes I have my eye on, including:
Spicy Seared Tuna Sushi Bowls
Slow Cooker Bahn Mi Rice Bowls
Spicy Lump Crab and Charred Corn Flaco “Tacos”
Slow Cooker Blueberry Slump
Have you cooked from any new cookbooks lately?