Tuesday, 26 April 2016

The Complete Art & Science of Sausage Making

The Complete Art & Science 
of Sausage Making
150 Healthy Homemade Recipes 
from Chorizo to Hot Dogs
By Tonia Reinhard 
with Brendan Reinhard, Brent Mitchell
Trade Paperback, 272 pages

Yes, you read that correctly. Healthy and homemade.... Sausages! Sausages to be proud of and feel good about. No guilt sausages. No mystery ingredients.

Sausages of every kind, from all over the world. Fresh, smoked, fermented, cooked... you name it. Even vegetarian sausage. And would you believe vegan? Yes! Vegan sausages.

This book gives you the tools, the know how, and the courage to get started on your own sausage making. I'm getting hungry just thinking about it. Sausage anyone?

From the Back Flap:

Make delicious, succulent sausage at home.

Learn the secrets of making tempting homemade sausage in your home kitchen with Tonia’s easy-to- follow, mouth-watering recipes. Making sausages is an ancient art that has made a huge comeback in recent years, and while there is a science to making sausages, Tonia takes all the guesswork out of it, making it a fun, safe and exciting project for your home kitchen. She provides all the information you need to get started — from details about the right tools and equipment to an explanation of just how healthy sausages can be when you use the right ingredients and seasonings.

There’s an extraordinary variety of recipes that are influenced by sausages from all over the world and that feature a wide range of flavors, from classics like pork, beef, lamb, chicken and turkey to more adventurous options like wild game and fish — and even vegetarian and vegan sausages.

Tonia also makes meal planning easy, suggesting pairings for your sausages to showcase your efforts.

Green Chorizo

Green chorizo hails from Toluca, Mexico, and has a truly unique color and flavor profile. Its deep green color makes a stark contrast to the more common Mexican chorizo, which is a deep reddish color. The inclusion of leafy greens and herbs makes it a nutrient-packed entrée sausage that goes well with any meal.

You can use 1⁄2 cup (125 mL) frozen spinach instead of fresh, but first let it thaw completely, then press out excess liquid.
If you use your hands to mix the ground meat, have a bowl of water nearby in which to dip your fingers. This will help keep them from getting too sticky.

Health Facts
Spinach has moved well beyond being the favorite food of a cartoon sailor. It is rich in several essential nutrients, as well as the phytonutrient betaine, which has cardioprotective effects.

•    Blender
1⁄4 cup    water    60 mL
3 oz    flat-leaf spinach, trimmed    90 g
2    serrano chile peppers, seeded and minced      2
1⁄2 cup    packed fresh cilantro leaves    125 mL
1⁄2 cup    packed fresh parsley leaves    125 mL
3 tbsp    green pumpkin seeds (pepitas)    45 mL
1 tbsp    minced fresh oregano    15 mL
2 tsp    garlic powder    10 mL
2 tsp    kosher salt    10 mL
11⁄2 tsp    freshly cracked black pepper    7 mL
1⁄2 tsp     ground cumin    2 mL
1⁄4 cup    cold water    60 mL
2 lbs    trimmed boneless pork shoulder     blade roast, chilled  1 kg 

4 to 5 feet    32/35 mm hog casing, soaked     120 to
 150 cm

1.    In a large saucepan, bring water to a boil over medium-high heat. Add spinach and boil for 15 seconds or until wilted. Drain and squeeze out liquid, then let cool completely.

2.    In blender, combine spinach, chiles, cilantro, parsley, pumpkin seeds, oregano, garlic powder, salt, pepper, cumin and cold water; purée until smooth. Set aside.

3.    Cut pork into pieces small enough to fit in the throat of your grinder. Using the coarse grinder plate, grind pork into a large bowl or stand mixer bowl.

4.    Add spinach purée to the ground pork. Using your hands or the stand mixer paddle attachment, mix until purée is evenly distributed, white strands appear in the mixture and a handful of the mixture holds together.

5.    In a small skillet, over medium-high heat, sauté a small amount of the sausage mixture until no longer pink. Taste the sample, then adjust seasonings as desired.

6.    Stuff sausage mixture into prepared casing. Twist into 8 links, each about 6 inches (15 cm) in length.

8 sausages

Courtesy of The Complete Art & Science of Sausage Making by Tonia Reinhard, Brendan Reinhard & Brent Mitchell © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Tonia Reinhard is the Director of the Coordinated Program in Dietetics and a Senior Lecturer at Wayne State University in Detroit, Michigan. She is also the Course Director for Clinical Nutrition at the School of Medicine at Wayne State and Adjunct Faculty in nutrition at the University of Detroit Mercy School of Dentistry, and she is a Fellow of the Academy of Nutrition and Dietetics. Tonia has served on the Governor’s Expert Committee on Childhood Obesity and is a past President of the Michigan Academy of Nutrition and Dietetics.

Tonia has worked as a clinical dietitian and done outpatient counseling in hospital and physicians’ offices. Her previous positions include Manager of Clinical Nutrition at Crittenton Hospital and Director of the MSU Expanded Nutrition Education Program in Macomb.

Tonia has authored several publications ranging from technical papers to articles for dietitians, various health care practitioners, and consumers, as well as five books. In addition to publications, Tonia presented lectures to many diverse groups including dietitians, nurses, teachers, physical therapists, medical students, dental students, industry trade groups and community groups from Virginia to Kuala Lumpur, Malaysia. The topics have included nutrition care process, nutrition and disease, nutrition in childhood, vitamins and health, and gastrointestinal disease and nutrition. Tonia resides in Washington, MI.

Friday, 22 April 2016

Made with Love: More than 100 Delicious, Gluten-Free, Plant-Based Recipes for the Sweet and Savory Moments in Life

Made with Love
More than 100 Delicious, Gluten-Free, Plant-Based Recipes for the Sweet and Savory Moments in Life
by Kelly Childs & Erinn Weatherbie
Paperback, 216 pages
Publisher: Appetite by Random House

Vegan and gluten-free. Does that mean that your life and diet are limited? Not according to Made with Love!

These gals have a ball whipping up delicious dishes and sensuous desserts and pass the enthusiasm on to their readers.

If you are interested in a more plant-based diet, these gals, a mother-daughter team, make the journey friendly, fun, and easy.

They share theirs stories and encourage you to create your own.

From the Back Flap:

The mother-daughter team behind the fabulously successful, award-winning Kelly's Bake Shoppe and Lettuce Love Café share their recipes for healthy, plant-based baking and cooking.

In Made with Love you will discover delicious, accessible, plant-based recipes for every meal and moment of the day. The recipes come from Kelly and Erinn, the mother and daughter duo behind Kelly's Bake Shoppe and Lettuce Love Cafe. With more than 100 recipes for award-winning baked goods and savory favorites, Made With Love has something for everyone! From Chocolate Monkey Pancakes for breakfast, to Cumin-scented Corn Bread and Eggless Quiche for lunch; to Banana Butterscotch Loaf and Lemon Scones as your afternoon treat, or classic Chocolate Cake and Dulce de Leche Cupcakes for special occassions.

     As you leaf through the pages of this book it's as if you're walking through the door of Kelly and Erinn's beautiful bakery...and then leaving with all of their secrets! Kelly and Erinn share the story behind their decision to eat a plant-based diet, including the health benefits and the basics you need to get started. Their recipes are super-simple, and all the ingredients are readily available in regular grocery stores. Their recipes are vegan and gluten-free, using natural, plant-based ingredients, so that even those with extreme food intolerances can make their decadent baking and delicious meals at home.

     Kelly and Erinn are stars on the rise: gorgeous, healthy, successful entrepreneurs who always live up to their commitment to "Bake You Happy!". You will love this cookbook, filled with easy-to-prepare, healthy recipes, suitable for everyone.

ERINN WEATHERBIE and KELLY CHILDS are the co-owners of Kelly's Bake Shoppe and Lettuce Love Cafe in Burlington, ON. They opened their shop motivated by the desire to create mouth-watering baked goods but with healthy, guilt-free ingredients. Now, thousands flock to this delicious haven on a weekly basis to devour their cupcakes, cookies, cakes and much more. Visit Kelly and Erinn at www.kellysxo.com

Tuesday, 19 April 2016

The Happiness Equation

The Happiness Equation
Want Nothing + Do Anything = Have Everything
by Neil Pasricha

Hardcover, 320 pages
Publisher: G.P. Putnam's Sons

What’s the formula for a happy life?

Happiness seems like an easy concept, but generally speaking... it is hard to find and even harder to maintain.

Neil has a formula. Starting with - Be Happy First!

Don't wait to be happy. Don't tell yourself what you have to accomplish in order to be happy. You have all the tools now. Very little assembly required.

From the Back Flap:

Neil Pasricha is a Harvard MBA, a Walmart executive, a New York Times–bestselling author, and a husband and dad. After selling more than a million copies of his Book of Awesome series, he now shifts his focus from observation to application.

In The Happiness Equation, Pasricha illustrates how to want nothing, do anything, and have everything. If that sounds like a contradiction, you simply haven’t unlocked the 9 Secrets to Happiness.

Each secret takes a common ideal, flips it on its head, and casts it in a completely new light. Pasricha then goes a step further by providing step-by-step guidelines and hand-drawn scribbles that illustrate exactly how to apply each secret to live a happier life today.

Controversial? Maybe. Counterintuitive? Definitely.

The Happiness Equation will teach you such principles as:
· Why success doesn’t lead to happiness
· How to make more money than a Harvard MBA
· Why multitasking is a myth
· How eliminating options leads to more choice

The Happiness Equation is a book that will change how you think about everything—your time, your career, your relationships, your family, and, ultimately, of course, your happiness.

Neil Pasricha is the author of #1 international bestseller The Book of Awesome and the creator of the "1000 Awesome Things" website which has received nearly 20 million hits, averages 45,000 views a day, and has won two Webby Awards.

Monday, 11 April 2016

200 Best Sheet Pan Meals

200 Best Sheet Pan Meals: 
Quick and Easy Oven Recipes One Pan, No Fuss!
by Camilla Saulsbury
Trade Paperback, 240 pages

I must do at least one sheet pan meal a week. Or tray bake, as I have always called them. (Apparently that is the British term. Must have come with my part British blood.)
Weekday meals where everything bakes on the same pan at the same time. Perfect.

And, just to up the game a bit, there is a whole book dedicated to expanding your sheet pan repertoire.

From breakfast to dessert, you will be inspired to new flavour combinations.

I have to admit my tray bakes were generally chicken oriented, but no more! Poultry, veggie, meats and even sweets!

Now dinner can cook itself while I watch Jeopardy with the dogs. They cheat, but that's okay.

From the Back Flap:

 This book show how to make great meals more conveniently using a single sheet pan. These 200 recipes allow for individual ingredients to intensify flavors, and clean up is a breeze.

All that is needed is a sheet pan, an oven, and expert instructions and recipes from Camilla Saulsbury for creating some of these extraordinary meals (and desserts). The chapters are:

  • The 25 Extra-Simple Pantry Meals -- Green Eggs and Ham Strata, Pesto Chicken Thighs with Roasted Baby Carrots, Oven-Fried Rice and Flatbread Mini Pizzas
  • The Meatless Main Dishes -- vegetarian and vegan favorites like Persian Rice-Stuffed Butternut Squash, Chili-Glazed Tofu with Asparagus Rice and Frittata
  • Great fish and seafood main dishes include Coconut Lime Fish and Roasted Plaintains
  • For poultry dishes, Rosemary Chicken with Balsamic-Roasted Brussel Sprouts or Dijon Chicken with Crisp Parsnip Fries give humble chicken a whole new twist
  • The sweets with a simple sheet pan are simply sumptuous -- from Chewy Coconut Trail Mix Bars and Sour Cream Vanilla Pound Cake to Cinnamon Sugar Phyllo Fruit Crisp.
Lamb Meatballs with Zucchini, Tomatoes and Yogurt Tahini Sauce, pg 206, pork, beef & lamb meals

Combine spiced, minted lamb meatballs, zucchini, cherry tomatoes and a splash of olive oil on a sheet pan, put it in the oven and spend the next 25 minutes relaxing, waiting for this fresh, aromatic meal to finish cooking.
Makes 4 servings

•    Preheat oven to 400°F (200°C)
•    18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with parchment paper or foil and sprayed with nonstick cooking spray

1 lb    lean ground lamb    500 g
3    cloves garlic, minced    3
1⁄3 cup    finely chopped green onions    75 mL
4 tbsp    chopped fresh mint, divided    60 mL
1 tsp    ground cumin    5 mL
    Salt and freshly cracked black pepper
3 zucchini, halved lengthwise, then     cut into 11⁄2-inch (4 cm) chunks 3
11⁄2 cups cherry or grape tomatoes    375 mL
2 tbsp    olive oil    30 mL

Yogurt Tahini Sauce
1⁄2 cup    plain yogurt    125 mL
1⁄4 cup    well-stirred tahini    60 mL
2 tbsp    freshly squeezed lemon juice    30 mL

1.    Meatballs: In a large bowl, combine lamb, garlic, green onions, half the mint, cumin, 3⁄4 tsp (3 mL) salt and 1⁄2 tsp (2 mL) pepper until just combined (be careful not to overmix). Shape into 11⁄2-inch (4 cm) meatballs. Arrange meatballs on prepared pan, spacing evenly.

2.    In a large bowl, toss together zucchini, tomatoes and oil. Season with salt and pepper. Arrange vegetables around meatballs.

3.    Roast in preheated oven for 23 to 28 minutes or until meatballs are browned and no longer pink inside, zucchini is tender and tomatoes are beginning to burst. Sprinkle with the remaining mint.

4.     Sauce: Meanwhile, in a small bowl, whisk together yogurt, tahini and lemon juice. Season to taste with salt. Serve sauce with meatballs and vegetables.

Courtesy of 200 Best Sheet Pan Recipes by Camilla Saulsbury © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Sheet Pan Clam Bake, pg 126, fish & seafood meals

No need to head to the beach: this sheet pan preparation delivers the New England flavors of a classic clam bake to your kitchen anytime.
Makes 4 servings

•    Preheat oven to 450°F (230°C)
•    18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with foil

1 lb    small yellow-fleshed or white     new potatoes 500 g
1 tbsp    olive oil    15 mL
1⁄2 tsp    salt    2 mL
1⁄4 tsp    freshly cracked black pepper    1 mL
1 lb    mussels, scrubbed    500 g
1 lb    littleneck clams, scrubbed    500 g
2    corn cobs, cut crosswise into 2-inch (5 cm) pieces 2
1 package (12 oz/375 g) smoked sausage, cut into 2-inch (5cm) pieces 1
1⁄4 cup    unsalted butter, cut into small pieces    60 mL
2 tsp    Old Bay or other seafood seasoning     10 mL
1 lb    jumbo shrimp, peeled and deveined     500 g

Suggested Accompaniments
    Chopped fresh parsley
    Lemon wedges
    Crusty bread

1.    On prepared pan, toss potatoes with oil, salt and pepper. Spread in a single layer. Roast in preheated oven for 
20 to 25 minutes or until potatoes are slightly tender.

2.    Remove pan from oven and scatter mussels, clams, corn and sausage evenly over pan. Sprinkle with butter and Old Bay seasoning. Roast for 8 minutes.

3.    Remove pan from oven and scatter shrimp over pan; stir to combine, then spread evenly over pan. Roast for 3 to 6 minutes or until mussels and clams have opened, shrimp are pink and opaque and potatoes are tender. Discard any mussels or clams that do not open.

4.    Scoop seafood mixture into bowls with any accumulated juices and serve with any of the suggested accompaniments, as desired.

To make your own seafood seasoning, combine 3⁄4 tsp (3 mL) celery salt, 1⁄2 tsp (2 mL) freshly ground black pepper, 1⁄2 tsp (2 mL) sweet paprika and a pinch of cayenne pepper.
It is best to discard any mussels or clams that do not open after cooking because that is a strong indicator that they are not safe to eat.

Courtesy of 200 Best Sheet Pan Recipes by Camilla Saulsbury © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Decadent Carrot Cake with Cream Cheese Frosting, pg 220, sheet sweets

Children, including those who claim an aversion to vegetables, are drawn to carrot cake. Perhaps it’s because the carrots create a moistness that plays up the sweet spices of the cake, and accent the component everyone loves most: the tangy cream cheese icing.
Makes 24 servings

•    Preheat oven to 350°F (180°C)
•    18- by 13-inch (45 by 33 cm) rimmed sheet pan, lined with parchment paper and sprayed with nonstick cooking spray

21⁄3 cups all-purpose flour    575 mL
21⁄2 tsp ground cinnamon    12 mL
2 tsp    baking soda    10 mL
11⁄2 tsp ground ginger    7 mL
3⁄4 tsp    salt    3 mL
2 cups    granulated sugar    500 mL
4    large eggs    4
1    can (8 oz/227 mL) crushed pineapple, with juice  1
1 cup    vegetable oil    250 mL
21⁄2 cups shredded carrots    625 mL
2 cups    confectioners’ (icing) sugar    500 mL
1 lb    cream cheese, softened    500 g
1⁄2 cup    unsalted butter, softened    125 mL

1.    Cake: In a medium bowl, whisk together flour, cinnamon, baking soda, ginger and salt.

2.    In a large bowl, whisk together sugar and eggs until blended. Whisk in pineapple and oil until blended. Stir in flour mixture until just blended. Stir in carrots. Spread batter evenly in prepared pan.

3.    Bake in preheated oven for 25 to 30 minutes or until a tester inserted in the center comes out with a few moist crumbs attached. Let cool completely in pan on a wire rack.

4.    Frosting: In a large bowl, using an electric mixer on medium-high speed, beat confectioners’ sugar, cream cheese and butter until smooth and creamy (do not overbeat). Spread frosting over top of cooled cake. Refrigerate until ready to serve.

You can shred the carrots using the large holes of a handheld grater, or in a food processor using the large-hole grater/shredder attachment.

Courtesy of 200 Best Sheet Pan Recipes by Camilla Saulsbury © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.