I want to ask for suggestions on a cookbook. I got a gift card for my birthday back in August and was told by the gift giver that she wanted to give me a cookbook, but had no idea which one. I have seen references to several cookbooks over this blog's lifetime (anne, I think you have one called Simply in Season? Or Always in Season or something like that?) I think the best way to judge whether or not you will like a cookbook off the bat is the flip through it and if more recipes make your mouth water than not, then it's likely to be a good fit. I looked at several cookbooks in Barnes and Noble and am just not inspired by any of them.
These are the 2 cookbooks I have (in addition to all the Barefoot Contessa that my mom owns):
Tyler Florence - "Tyler's Ulimate"
Molly Katzen - The New Moosewood Cookbook
My own binder of collected recipes
I'm not looking for a do-everything cookbook like Silver Spoon or Betty Crocker etc. I think i'd like one that leans on the vegetarian side (or is entirely vegetarian). I am far from vegetarian, but the more I learn creative ways to cook without meat, I think the better off I will be. I'm also not a pasta person so I'm looking for a cookbook that doesn't focus on that. Any suggestions? What's your favorite cookbook?
UPDATE: I got the Simply in Season cookbook and i LOVE LOVE it!!! I am very excited to start using it, I have already bookmarked several recipes :) thanks for the advice girls!
Tuesday, September 28, 2010
Monday, September 27, 2010
I've been meaning to post this recipe for awhile. I make it often enough to be considered a go-to meal. We both like it a lot and everyone who I've made it for has also liked it, or at least they say they do.
- 6 large green peppers
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 16-oz can tomatoes
- 1/2 cup long grain rice
- 1/2 cup water
- 1 tsp salt
- 1 tsp Worcestershire sauce
- 1 cup shredded cheese
Cut tops of green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onions, and the 1/4 cup chopped green peppers till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and dash pepper. Bring to broiling; reduce heat. Cover and simmer 15-18 minutes or till rice is tender. Stuff peppers with meat mixture. Place in a 10x6x2-inch baking dish. Bake, covered, in a 350 degree oven for 30-35 minutes.