Tag: Cookbook

Fuel Your Day by Madame Labriski | COOKBOOK REVIEW

Fuel Your Day by Madame Labriski | COOKBOOK REVIEW

Fuel Your Day! totally has me rethinking about on-the-go snacks and energy bars. The cookbook is full of healthy and delicious recipes for energy treats of all kinds: cookies to muffins, and bites to bars. These recipes have no added sugar or fat, and gluten- […]

SECRETS FROM MY VIETNAMESE KITCHEN BY KIM THUY | COOKBOOK REVIEW

SECRETS FROM MY VIETNAMESE KITCHEN BY KIM THUY | COOKBOOK REVIEW

Vietnamese food is such a vibrant cuisine. It is one of my favourites. It is homey and comfortable; yet, it can be so complex. Sometimes, it is hard to think outside of a bowl of pho noodles. Kim Thuy’s cookbook Secrets of my Vietnamese Kitchen […]

NATHALIE’S MATCHA TEA COOKIES

NATHALIE’S MATCHA TEA COOKIES

Nathalie’s Matcha tea cookies SECRETS FROM MY VIETNAMESE KITCHEN COOKBOOK REVIEW NOMSS.COM FOOD BLOG

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Nathalie’s Matcha tea cookies SECRETS FROM MY VIETNAMESE KITCHEN COOKBOOK REVIEW NOMSS.COM FOOD BLOG

NATHALIE’S MATCHA TEA COOKIES

  • Author: Kim Thuy
  • Prep Time: 20
  • Cook Time: 2
  • Total Time: 22 minutes
  • Yield: 48 cookies 1x
  • Category: dessert
  • Method: baking
  • Cuisine: Vietnamese

Description

Easy to make wildly intense matcha green tea cookies.


Scale

Ingredients


Instructions

  1. Sift the flour, baking powder, baking soda, and matcha tea powder together. Set aside.
  2. Cream the butter using a hand mixer or a stand mixer.
  3. Add the brown sugar and beat until the mixture is light and fluffy.
  4. Add the eggs and beat to combine.
  5. Mix in the flour mixture in three batches, beating well after each addition.
  6. Add the pine nuts and chocolate and stir just to incorporate.
  7. Divide the dough into four portions and set each portion on a piece of wax paper or plastic wrap.
  8. Shape the dough into 2-inch (5 cm) diameter rolls. Wrap well in the wax paper or plastic wrap, twisting both ends to seal shut.
  9. Refrigerate for at least 2 hours.
  10. Preheat the oven to 325°F (160°C).
  11. Slice each roll into 10 to 12 cookies. Place the cookies on parchment paper–lined baking sheets. Bake for 9 to 12 minutes, depending on whether you like a softer cookie or a crisper one.

Notes

  • Using sushi mats to shape the dough into rolls will enable you to create perfectly round cookies.
  • The cookie rolls will keep refrigerated for up to 1 week, or frozen for up to 6 months. Thaw the rolls in the refrigerator for 24 hours before slicing.

Keywords: matcha cookies, green tea, matcha green tea desserts, vietnamese cuisine, vietnamese desserts, how to make match cookies

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Acknowledgement

Excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Copyright © 2017 Editions Libre Expression. Translated from the French by Sheila Fischman. Recipes translated by Marie Asselin. Appetite by Random House edition published in 2019. Food Photography by Sarah Scott. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

Title: Secrets From My Vietnamese Kitchen: Simple Recipes From My Many Mothers
Format: Hardcover
Dimensions:192 pages, 10.03 × 8.23 × 0.86 in
Published: April 2, 2019
Publisher: Appetite by Random House
Language: English

The following ISBNs are associated with this title:

ISBN – 10:0525610227

ISBN – 13:9780525610229

 

 

 

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CARAMEL PORK RECIPE – THIT RAM | VIETNAMESE CUISINE

CARAMEL PORK RECIPE – THIT RAM | VIETNAMESE CUISINE

This caramelized pork dish is perfect served over a snowy bowl of jasmine rice. The Stir-fry chunks of pork belly, chilli and green onions in the wok makes it very aromatic. For a lighter though no less delicious alternative, consider lean pork tenderloin instead. And also, […]

MODERN LUNCH BY ALLISON DAY | COOKBOOK REVIEW

MODERN LUNCH BY ALLISON DAY | COOKBOOK REVIEW

Modern Lunch totally has me rethinking about lunch! With over 100 recipes for assembling the midday meal, Lunch has become our favourite meal of the day! Allison has so many mouth-watering recipes and vibrant photographs that even just flipping thru the pages has me salivating! […]

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

This Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe come from Allison Day and new newly launched Modern Lunch cookbook. The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing. Soba noodles, made from buckwheat flour (check the label for 100 percent buckwheat flour to make sure they’re gluten-free, if that’s a priority), offer a nutty quality to the dish while mushrooms and the requisite soft-boiled jammy egg give a familiar umami tang. Greens are required here, for me at least, making this healthy meal-in-a-jar (or container or bowl) look and feel three-dimensional. The just-add-water method means no accidental spills and a lighter lunch to take in your bag. This recipe actually reminds alot about the vegetarian ramen bowl from Harvest – a tiny grocer/restaurant in Vancouver’s Chinatown.

 

 

MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

 

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MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

  • Author: Allison Day
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: lunch, noodles, ramen
  • Method: meal prep, stove top
  • Cuisine: Japanese

Description

The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing.


Scale

Ingredients

RAMEN BROTH CONCENTRATE

  • 1 small or ½ large (7 oz) sweet potato, peeled and chunked
  • 1 cup water, plus more for steaming sweet potato
  • 2 Tbsp organic vegetable or chicken bouillon powder
  • 2 Tbsp white miso paste 1 Tbsp rice vinegar
  • 2 tsp minced fresh ginger
  • ¼ tsp toasted sesame oil Sriracha
  • 1 small or ½ large (7 oz) sweet potato, peeled and chunked
  • 1 cup water, plus more for steaming sweet potato
  • 2 Tbsp organic vegetable or chicken bouillon powder
  • 2 Tbsp white miso paste 1 Tbsp rice vinegar
  • 2 tsp minced fresh ginger
  • ¼ tsp toasted sesame oil Sriracha

VEGETABLES, EGGS, AND SOBA NOODLES

  • 4 portobello mushrooms, diced
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp gluten-free tamari
  • 4 large eggs
  • 2 bundles (6½ oz) soba noodles (buckwheat noodles)
  • 2 cups steamed greens (broccoli, broccoli rabe, kale, etc.) or packed raw spinach
  • Black sesame seeds (optional)
  • Minced fresh red Thai chili (optional)
  • 4 cups (1 cup per serving) just-boiled water from the kettle, for serving

Instructions

  1. For the broth concentrate, steam the sweet potato until tender, about 10 minutes. Add to a blender or food processor along with 1 cup water, bouillon powder, miso paste, rice vinegar, ginger, sesame oil, and Sriracha to taste, and then blend until smooth. Transfer the mixture to a jar and store in an airtight container in the refrigerator for up to 1 week.
  2. For the vegetables, eggs, and soba noodles, preheat the oven to 425°F and bring a large pot of water to a boil.
  3. Toss the mushrooms with the sesame oil and tamari. Place the mushrooms on a large rimmed baking sheet and roast for 15 minutes, until shrunken and deep brown. Set aside.
  4. Carefully place the eggs in boiling water and cook for 6 minutes. Fill a medium bowl with cold water. Once the 6 minutes are up, use a slotted spoon to remove the eggs from the pot and place them in the bowl of cold water to help loosen the shell, keeping the boiling water on the stove for the noodles. Gently peel the eggs, being careful not to break the white or the yolk will run out (they’re not as sturdy as hard-boiled eggs), and set aside. Then, cook the noodles in the reserved boiling water according to package directions, until tender. Drain the noodles, rinse with cold water, drain again, and set aside.
  5. To assemble, for each serving, add ½ cup of broth concentrate to a large jar or airtight container or build at home in a bowl. Top the broth with a portion each of noodles, mushrooms, steamed greens or spinach, a peeled whole egg, and sesame seeds and chili to taste. Seal and store refrigerated.
  6. When you’re ready for lunch, for each serving, pour 1 cup (enough to cover) of boiling water over top, seal, and let stand for 3 minutes to reheat fully. Open the lid, give the soup a gentle stir, slice the egg in half with your spoon, and then eat.

Notes

GO PLANT-BASED To make this meal vegan, use vegetable bouillon and replace the egg with cubed smoked tofu.

Keywords: meal prep, meals in a jar, ramen, noodles, miso sweet potato broth, broth concentrate

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Acknowledgement

Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

 

 

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From The Official Press Release

From acclaimed cookbook author and award-winning blogger Allison Day comes Modern Lunch, a collection of 100 recipes that celebrate the midday meal.

Modern Lunch is the new lunchtime hero for time-strapped, budget-conscious, and salad-fatigued people everywhere. Focusing on healthy, quick–and, yes, Instagrammable–recipes, Allison takes readers on a feasting journey inspired by fresh flavors and ingredients, her travels, and minimal effort. Meals in jars and adult-appropriate lunchboxes will actually make you look forward to lunch now, especially when recipes like Chicken and Cucumber Ribbon Salad with Peanut Butter Vinaigrette, Tomato Sourdough Soup with Cacio e Pepe Socca Triangles, and Walnut-Crusted Avocado, Feta, and Eggs with Pesto Rice are waiting for you. Find inspiration for delicious lunches to eat at home, too, like Greek Chopped Salad with Crispy Peppercorn Salmon, and a new take on the classic ploughman’s lunch. Spend weekends with friends gathered around easy-to-assemble platters and picnic baskets, and enjoy homemade brunches that rival any restaurant’s. And, if you’re someone who likes to improvise, Allison shares her staple recipes and tried-and-tested strategies for mastering meal prep, as well as ideas and combinations for quick, on-the-fly lunches that encourage creativity but promise satisfaction–even if you have to dine at your desk.

With dazzling recipes and photography, and smart tips on hacking the lunchtime game, Modern Lunch proves that a delicious, exciting, and inventive lunch can be achievable for any appetite, wallet, and busy schedule–and maybe even spark a little office envy.

 

 

ABOUT THE AUTHOR

ALLISON DAY is a cookbook author, writer, editor, food stylist, and creator of the Taste Canada award-winning food blog Yummy Beet. Allison’s third cookbook, Modern Lunch (Appetite, Penguin Random House Canada) will be released in the spring of 2019. Her first cookbook, Whole Bowls, and single-subject second cookbook, Purely Pumpkin, are both out now. She’s contributed to and been featured in The New York Times, Chicago Tribune, Vegetarian Times, Food Network Canada, SHAPE, FLARE, and more. Allison lives in Ontario, Canada and London, United Kingdom
THE GREAT SHELLFISH COOKBOOK BY MATT DEAN PETTIT REVIEW | Banh Mi Recipe

THE GREAT SHELLFISH COOKBOOK BY MATT DEAN PETTIT REVIEW | Banh Mi Recipe

The Great Shellfish Cookbook by Matt Dean Pettit lends itself Summer! It reminds you a camping, beach side barbecues and is full of surprises. I personally LOVE eating seafood – fish, lobster, crab, shrimp, and other exotic crustaceans – you name it! This cookbook recently has […]

EAT AT HOME by VOULA HALLIDAY COOKBOOK REVIEW & CONTEST

EAT AT HOME by VOULA HALLIDAY COOKBOOK REVIEW & CONTEST

Eat At Home is a pleasant surprise. This is a recent favourite cookbook of mine. It includes a selection of easy DIY blends, spices, marmalade, sauces in addition to easy recipes for soups, salads, main dishes (like fall off the bone ribs), sides, desserts and […]

Citrus Burst Energy Bars Recipe | Eat at Home Cookbook

Citrus Burst Energy Bars Recipe | Eat at Home Cookbook

EAT AT HOME COOKBOOK REVIEW VOULA HALLIAY NOMSS.COM FOOD LIFESTYLE BLOG

Enjoy these brightly flavoured citrus bars as part of a healthy breakfast or carry them
with you for a snack any time of the day. They freeze well, so why not make a double
batch? This recipe comes from Voula Halliday’s Eat At Home cookbook.

 

Citrus Burst Energy Bars

February 15, 2018
: 16 bars
: easy

Enjoy these brightly flavoured citrus bars as part of a healthy breakfast or carry them with you for a snack any time of the day. They freeze well, so why not make a double batch?

By:

Ingredients
  • 2 cups rolled or large-flake oats
  • 1 lemon
  • 1 orange
  • 5 pitted dried dates, coarsely chopped
  • 1 cup almond or sunflower butter
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/4 cup unsalted raw sunflower seeds
  • 1/4 cup unsalted raw pumpkin seeds
  • 1/4 cup ground flax seeds
  • 1/2 cup dried cranberries, coarsely chopped
  • 1/2 cup dried blueberries, cherries, or apricots, coarsely chopped
Directions
  • Step 1 Heat oven to 350°F (180°C).
  • Step 2 Spread oats out on a large rimmed baking sheet. Bake for 15 to 20 minutes, stirring halfway, just until lightly toasted and fragrant. Place toasted oats in a large bowl and set aside to cool.
  • Step 3 Finely grate the zest of the lemon and orange and set aside.
  • Step 4 Squeeze the juice from the orange. You will need 1/2 cup of juice. Pour juice into the bowl of a food processor fitted with the steel blade.
  • Step 5 Add the chopped dates, almond butter, vanilla, and salt. Pulse until you have a smooth, thick paste.
  • Step 6 Transfer date paste to bowl with cooled oats and then stir in sunflower seeds, pumpkin seeds, flax seeds, dried fruit, and citrus zest.
  • Step 7 Mix until well combined.
  • Step 8 Line the bottom of an 8×8-inch pan with parchment paper. Press oat mixture into pan. Cover with plastic wrap and refrigerate for 2 hours, or overnight.
  • Step 9 Remove from pan onto a cutting board and, using a serrated knife, cut into 16 pieces. Store in an airtight container in the refrigerator, or individually wrap the bars in wax paper and store in a container in the freezer for up to 1 month.

 

Other recipes from Eat At Home that I’ve bookmarked include:

 

 

 

Acknowledgement

Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
Language: English
The following ISBNs are associated with this title:

  • ISBN-10: 0987839306
    ISBN-13: 978-0987839305

 

 

 

 

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THE JUICE TRUCK COOKBOOK REVIEW & Contest

THE JUICE TRUCK COOKBOOK REVIEW & Contest

I love The Juice Truck. I’ve been one of their biggest fans of Ryan and Zach since the beginning when they first opened. I’ve even done their Juice Cleanse three times. That’s why I am so excited when I was sent a copy of The Juice […]

Yogurt Every Day by Hubert Cormier | Cookbook Review & Contest

Yogurt Every Day by Hubert Cormier | Cookbook Review & Contest

Yogurt is one of my daily essentials. Especially Greek yogurt! That’s why I am so excited when I was sent a copy of Yogurt Every Day by Hubert Cormier. Yogurt itself is awesome. It is great for your gut health with its probiotic properties. Yogurt […]

Day 11 – Minimalist Baker’s Everyday Cooking | 12 Days of Christmas Giveaway!

Day 11 – Minimalist Baker’s Everyday Cooking | 12 Days of Christmas Giveaway!

Minimalist Baker’s Everyday Cooking

I’ve been following Dana’s blog The Minimalist Baker for quite some time now. I love all the easy, no fuss recipes using 10 ingredients or less, one bowl, or 30 minutes or less to prepare!

Recently she came out with a new cookbook: Minimalist Baker’s Everyday Cooking featuring 101 all-new simple, vegan recipes and I can’t wait to share with you all!

amazing-coconut-curried-greens-collars-kale-with-curry-powder-and-coconut-milk-so-healthy-tasty-vegan-glutenfree-curry-collardgreens-easy

Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes:

• Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare.
• Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap
• Essential plant-based pantry and equipment tips
• Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements

Minimalist Baker’s Everyday Cooking
is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.

easy-1-bowl-pumpkin-cake-vegan-glutenfree-and-incredibly-flavorful-tender-and-perfect-for-fall-pumpkin-cakes-recipe-autumn

Day 11 – WIN Minimalist Baker’s Everyday Cooking (valued $35 each)

To enter this amazing giveaway, you must be Canadian resident (13+ years of age). Complete the following. Your chances increases the more items you complete and the more social media platforms you follow. Good Luck! DEADLINE: Dec 12th, 2016 11:59pm PST

 

a Rafflecopter giveaway

 

Good Luck!
Check out the other 12 Days of Christmas Giveaway HERE! Remember to enter visit our other channels for opportunities to win! Contest closes Dec 12th midnight… It’s not too late to enter!
xx
Nancy

 

 

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image credit: 2

Day 9 – Vij’s Indian Cookbook | 12 Days of Christmas Giveaway!

Day 9 – Vij’s Indian Cookbook | 12 Days of Christmas Giveaway!

Vij’s is a popular Indian Restaurant in Vancouver since 1994. The name Vikram Vij should be no stranger to most Vancouverites. His restaurants won many accolades and he’s even one of the Dragons’ on CBC’s Dragons’ Den. Have you been to any of Vij’s restaurant? […]

Day 4  – Flapper Pie and a Blue Prairie Sky by Karlynn Johnston | 12 Days of Christmas Giveaway!

Day 4 – Flapper Pie and a Blue Prairie Sky by Karlynn Johnston | 12 Days of Christmas Giveaway!

Sundays are best for rolling around in bed, going to church and for baking sweet treats with a glass of milk with ice cubes! Even better if the milk itself is grass fed and hormone free too! To be honest, I don’t have much of a sweet […]