- Hardcover: 288 pages
- Publisher: Houghton Mifflin Harcourt (June 5, 2018)
- Language: English
- ISBN-10: 1328915093
- ISBN-13: 978-1328915092
- Product Dimensions: 8 x 1.1 x 9 inches
- Shipping Weight: 2.4 pounds (View shipping rates and policies)
- Average Customer Review: 226 customer reviews
- Amazon Best Sellers Rank: #6,643 in Books (See Top 100 in Books)
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The Whole Smiths Good Food Cookbook: Whole30 Endorsed, Delicious Real Food Recipes to Cook All Year Long Hardcover – June 5, 2018
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From the Publisher
Instant Pot Asian Braised Short Ribs from The Whole Smiths Good Food Cookbook
Serves 4, Paleo, Whole30-Compliant if modified, Dairy-Free, Nut-Free
For the longest time, I was apprehensive about making short ribs. I always ordered them at restaurants but felt they weren’t something I would be able to easily cook at home. Until I discovered the Instant Pot.
I soon realized the magic of pressure cooking and decided it was time to try my hand at some short ribs. And they tasted just like the ones that I ordered at restaurants for so many years.
In this version, I add some Asian-inspired flavors to take things to the next level. If you can add ingredients to a pot and press a couple of buttons, you’re ensured a batch of short ribs that taste like they came from your favorite restaurant.
Season the short ribs with 2 teaspoons of the salt.
In a cast-iron skillet over medium-high heat, heat the olive oil. Place the short ribs in the skillet and sear each side for about 10 seconds. Transfer the short ribs to the Instant Pot. Add the onion, coconut aminos, sesame oil, vinegar, fish sauce, honey, garlic, and remaining 2 teaspoons salt. Select the 'Meat /Stew' setting on the Instant Pot and cook on high pressure for 1 hour. Let the pressure release naturally.
Use tongs to remove the ribs from the Instant Pot and transfer them to a serving platter. Select the 'Sauté' setting and reduce the cooking liquid for 10 minutes.
To serve, pour the reduced cooking liquid over the short ribs and garnish with the scallion and toasted sesame seeds.
To modify for Whole 30, omit the honey.
To toast sesame seeds, heat a small skillet over medium-low heat and spread the sesame seeds into an even layer in the pan. Cook, stirring the sesame seeds continuously, until they are slightly golden and toasted, 3 to 4 minutes. Transfer to a plate and let cool.
- 2 pounds bone-in short ribs
- 4 teaspoons salt
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped sweet onion (about 1 medium)
- 1 cup coconut aminos
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 scallion, thinly sliced, for garnish
- 1 teaspoon sesame seeds, toasted (see Note below), for garnish
“Michelle’s food ticks all my boxes: healthy, realistic, delicious, and fun. There are lots of Whole30-compliant recipes, but plenty of variety for your food freedom. And it’s stuff I can actually pull off on a richly scheduled day; whole-food, nutritious meals that also taste fantastic.”
—from the Foreword by Melissa Hartwig, Whole30 Headmistress
“I’m a longtime reader of The Whole Smiths and Michelle’s debut cookbook is everything I was hoping it would be: fun, fabulous, family-tested recipes that are perfect for everyone who loves good food!”
—Michelle Tam, New York Times best-selling cookbook author and creator of Nom Nom Paleo
“This book is full of inspiration and wonderful recipes that solve the problem of what to make for dinner.”
—Teri Turner, founder and creator of nocrumbsleft
“Michelle truly keeps it real in her new book—real food, and real talk! I appreciate how approachable the recipes are, and love how I can find all the ingredients at my local grocery store! She focuses on an abundance of healthy and delicious meal ideas that are easy to prepare and will leave you and your family satisfied. This book is a perfect addition to any health-inspired cookbook collection!”
—Kirsten Buck, Buck Naked Paleo
“The Whole Smiths Good Food Cookbook should be a staple in all homes that are wanting to clean up their diets and lifestyle. Each recipe is unique and creative yet approachable to all levels of home cooks. I know that busy families will love and live off this book, and I look forward to making many of these dishes.”
—Alex Snodgrass, creator of The Defined Dish
About the Author
Michelle Smith is the blogger behind the popular food blog, the Whole Smiths. She resides in the San Francisco Bay Area with her husband and two young daughters. When Michelle's children were born, she started paying close attention to the foods they were eating and quickly realized how much processed food had become "normal" food in so many households, hers included. After dabbling in the paleo diet she quickly saw improvement in her family's overall health and wellness and was hooked. Shortly thereafter, she decided to start a food blog called the Whole Smiths and share the recipes that she was creating for her family. Michelle is passionate about creating healthy dishes the entire family will enjoy and doesn’t feel that clean eating should feel pretentious, but accessible and fun for everybody. When she’s not tinkering around in the kitchen she enjoys hiking, yoga and live music.
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I commend the author's journey and work on the cookbook. However, I will not be using it. One quick look through the intro and it becomes clear that the book is not really Whole 30 appropriate. Ex: there is a sandwich recipe with GF bread, and chickpeas. There's a tostada with black beans. There are recipes with dairy. Yes, I'll completely admit that most of the recipes do not contain grains, beans, or dairy. But I don't want to have to comb through a cookbook wondering if I'll be able to make a recipe or not or if "this one" will be one where I have to omit the yummiest part: the dairy. (it just irritates me to no end when cookbooks advertise themselves as one thing and turn out to not be...Whole 30 is unequivocal in stating that no grains, beans, or cheese are allowed.)
Also, this seems way more appropriate for someone who is just getting started on their whole food journey. So many of the recipes look so insanely basic that they seem like ones you don't really need a recipe for...unless you're just getting started out with cooking and making food from scratch. A lot of them are things I'd think of as stuff to just throw together and whip up quick off the top of my head, using stuff I had around the house.
So, if you don't need to be 100% paleo compliant, if you're just working on prepping more Whole 30 approved meals but still allow foods outside those parameters, and if you're new in the kitchen, then you'll probably enjoy this book.
I've been cooking for about 20 years now, and have been strict paleo for about 5. We cook everything from scratch. This cookbook just isn't for us. I need new interesting creative ways to throw ingredients together, as well as more cookbooks that keep with a strict definition of paleo, as opposed to another one where I can't eat many of the recipes because they have inflammatory foods like grains and beans in them.
I know there will be many many people who disagree with me on this review. But for whatever it's worth, if you've got years of cooking under your belt already and you also need recipes that follow strict guidelines, you might want to look at this at a bookstore first before deciding if this book will have anything to offer you. I'm sorry for leaving a poor review, I'm sure many people will enjoy this book immensely.
For reference, I love cooking anything by Ina Garten. I love Smitten Kitchen As well.
One more note: I am a follower of the Whole30 community/program. Michele is one of my favorite bloggers among others. Learning to eat healthier was my goal and has made a huge change in my life. Thank you Whole30ers!