I am going back to something, I used to do but dropped it for practicality. I am going to Cook the Book. Each week, I am going to cook a few recipes from a specified book.
It failed for me, last time, because I wanted to cook the book daily and that is not possible. I think, if I choose 2 or 3 recipes a week or more, if I choose to, this may work out. I am blessed with many cookbooks and I want to use some of them that have been sitting on the shelf.
The cookbook, I chose for this week is not one of those shelf sitters. This book is found on my kitchen table quite often and it gets picked up and used. I don't remember a failure from the book. It is called Cooking Inspired by Estee Kafra. When I first got the book, I sat down with it and by the time I got up, I knew, I was buying it for several friends and relatives. In fact, I think it is on sale now and I should pick up a few more.
One of the major joys of this book are the photos. I was analyzing them. I have books that have the most beautiful photos and yet, I am not thrilled with them What makes this book different. It is that you can really see the finished product with the individual aspects clearly shown. This is a photo from the book of the recipe for tonight, Wholesome Chunky Vegetable Soup. The different vegetables and barley clearly stand out. Not only is the photo attractive, you know what you will have after cooking it. This photo can be found at Kosher Scoop.
Check out my blog after Sunday to see how my version turns out. I would be happy with these results. Now for my week's plans.
Sunday - Wholesome Chunky Vegetable Soup. (This morning, hubby requested a meatless vegetable soup and here it is on page 116.)
Monday - I can't decide between Estee's Salmon with Herbed Breadcrumbs or her Walnut-crusted Salmon. Since, I have all the ingredients, on hand, I think I can make this a last minute decision, without compromising my plan.
Tuesday - Eggplant with Tomato, Basil and Parmesan Risotto -
Wednesday - Cream of Celery and Asparagus Soup - Cooking Inspired
Thursday - Kosher Beef Stroganoff - Since we do not mix meat and milk products, regular stroganoff is out of the question but with so many faux products on the shelves, kosher cooking can get texture and taste as is proven by this recipe but using Tofutti sour cream for the dairy version.
Friday - Shabbos night - Grilled Chicken Breasts with Chimmichuri Sauce, (Cooking Inspired) with Roasted Parsnips and Carrots and Honey Quinoa
Saturday - Shabbos Lunch - Chulent and Salads
I ended up using four recipes from Cooking Inspired. I will have to report in on the results in the near future.
Look for lots of exciting and practical weekly menus on Menu Plan Monday