on May 2, 2012
The Very Best of Recipes for Health:
250 Recipes and More from the Popular Feature on NYTimes.com
By Martha Rose Shulman
Photography by Andrew Scrivani
A review by Marty Martindale, Editor, FoodsiteMagazine.com
This is a beautiful cookbook written by a proven food veteran, and her healthy offerings are very appealing!
Here's a summary of several we like:
MEDITERRANEAN CHICKPEA SALAD
Shulman adds parsley, red bell pepper, tomatoes, red onion kalamata olives and feta cheese.
WARM POTATO SALAD WITH GOAT CHEESE
This calls for wine vinegar, Dijon mustard, garlic, black pepper, olive oil. Yukon Gold potatoes, black pepper, red onion, parsley, goat cheese and sage leaves.
HOT YOGURT SOUP WITH BARLEY AND CILANTRO
Olive oil, onion, garlic, barley, stock, cornstarch, yogurt, cilantro and lemon juice
CAULIFLOWER GRATIN WITH GOAT CHEESE TOPPING
Cauliflower, olive oil, thyme, garlic, goat cheese, milk and bread crumbs
GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE
Corn, garlic, chipotle chiles in adobo sauce, mayonnaise and Greek-style yogurt
MASHED POTATOES WITH KALE (COLCANNON)
Russet potatoes, kale, milk, green onions and olive oil
SWEET POTATO PUREE WITH APPLES
Baked sweet potatoes, apples, yogurt, butter and honey
PASTA WITH TUNA AND OLIVES
Water-packed tuna, olive oil, garlic, parsley, tomato sauce, red0pepper flakes, black olives, farfalle pasta and Parmesan cheese
BUCKWHEAT PASTA WITH KALE
Butter, olive oil, leeks, sage leave s, kale, buckwheat pasta, Parmesan and Fontina cheese
ASPARAGUS AND HERB FRITTATA
Asparagus, eggs, milk, parsley, herbs, Parmesan cheese and olive oil
Tortillas, tomatoes, chile peppers, garlic, onion, canola oil, eggs, cilantro and queso fresco
CATALAN CHICKPEA STEW
Chickpeas, bay leaf, olive oil, onion, bell pepper, garlic, tomatoes, thyme and red pepper flakes
BLACK BEAN ENCHILADAS
Black beans, canola oil, cumin seeds, chili powder, tomato sauce, grated sharp Cheddar, tortillas, chopped walnuts (optional), cilantro, salsa fresca
WHITE BEANS WITH CELERY
Olive oil, celery and its leaves, garlic, tomato sauce, parsley and lemon juice.
SPANISH-STYLE SHRIMP WITH GARLIC (GAMBAS AL AJILLO)
Shrimp, olive oil, paprika, garlic, bay leaf, dried red chile pepper and parsley
on August 31, 2011
I have been trying out recipes by Martha Rose Shulman from her NY Times column and was so pleased with them that I decided to buy the book. It does not disappoint. What I like about the book is the "whole food" recipes are healthy without being committed to any one diet. There is a little something for everyone and they have been clearly labeled vegan, vegetarian, gluten-free, etc. It is not, however, for meat eaters. There is one chapter in the book that has fish and poultry recipes, which is perfect for me, but may not satisfy red meat lovers.
In the book she explains different foods, their health benefits, and tells you which healthy staples to keep on hand in your pantry, refrigerator and freezer. The recipes are clearly written, tips and techniques are included (e.g., tips on stir frying), and the pictures make the food look so appealing I almost don't know where to start. As someone who is just getting into healthy, whole foods, this book has been a terrific introduction to healthy eating!
on November 29, 2011
I've bought a lot of cookbooks in my day, but this is a favorite. Overall, I find Shulman's recipes to be the perfect mix of healthy and delicious. This isn't tasteless diet food--it's food that's about enjoying fresh ingredients and flavors without covering them up with excessive salt or fat. Unlike Cooking Light and some other healthy recipe sources, she's usually realistic about how much salt, cheese, etc. a recipe needs and what size serving a normal adult person might eat, so you know what you're getting into in terms of servings/calories/sodium when you look at the nutritional information.
I've only had this book for a month, and I already have about a half-dozen recipes that are on my "repeat list." Many are fast and simple enough for weeknight dinners (unless you're allergic to chopping and using a few different pots). Things like making simmered beans are reserved for the weekends, but Shulman usually provides helpful notes about what can be prepped ahead of time, how to store, and how long leftovers last in the refrigerator/freezer. All her notes on storage, substitutions, etc. are helpful and realistic--if she tells you to do something the long way, there's probably a good reason for it.
The book has a great index and is well-organized into sections including breakfast, salads, soups, simple vegetables, pastas and grains, veggie entrees, and a final chapter on fish/poultry. As others have mentioned, this is not a book for someone who believes every meal has to include meat. But for the vegetarian and the veggie-friendly, this is a keeper.