Review and Giveaway: Good Cheap Eats Cookbook!
Don't get me wrong - this girl loves cooking (mainly because Netflix can be playing and eating happens afterwards). When classes and assignments start getting crazy, though, I love finding delicious, healthy recipes that I can whip up in a flash.
So, when I was offered a copy ofJessica Fisher's cookbook, Good Cheap Eats Dinner in 30 Minutes (or less!) to review, I couldn't say no. Especially since Fisher is a fellow blogger (at "Good Cheap Eats"). This newly-released cookbook features200 recipes that are fresh, fast and flavorful. Not to mention cheap. Talk about about college foodie heaven.
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| My most modern cookbook! |
Besides the variety and organization, I also love how many of the recipes are allergy -friendly. Each recipe page features tags that state what allergens it is free of (e.g., gluten free, dairy free), if its freezer friendly, and even if it can be made ahead of time. No more surprises half-way through cooking!
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| This infant is meatless, gluten loose and dairy unfastened! |
Although several of the recipes caught my eye (especially the Rebel with a Cause Smashed Potatoes and Hands-Free Cashew Chicken), I've been on a curry kick the last few weeks. After throwing the ingredients for vegan korma into the crock pot, I needed a side dish that would hold its own. Good Cheap Eats to the rescue with its recipe for Coconut Rice!
The recipe (included below) is simple. Uncooked rice, coconut oil, coconut milk, optimal coconut shavings, and spices. I also threw in some chicken stock for good measure. I'd never sauteed rice in oil before adding liquid...and I'm never going to skip this step again! Within a few minutes, the rice and coconut oil filled my whole apartment with an earthy, slightly sweet perfume. After adding the liquids, all I had to do was let the rice cook on the stove top. Now that's my kind of cooking!
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| Recipe for heaven? |
Thirty minutes later...creamy, rich rice heaven! I was worried that the coconut milk would make the rice too sweet (and I omitted the coconut shavings due to this worry). Instead, the milk created a delightfully thick, pillowy texture.
The simple but creamy blend perfectly complimented my spicy curry. The rice added a slight crunch to my spiced potatoes, while the coconut milk kept the meal from overheating my (admittedly wimpy) taste buds.
I ended up freezing the leftover rice - and when I reheated it for later meals, it tasted just as delicious as the first time! I also loved knowing that the coconut milk and oil's healthy fats added extra nutrition and satiety to the typical rice dish.
Considering the success of this dish, I can't wait to try out some of the other gluten free recipes in the book. Thanks to our generous host, though, one lucky reader will get to do the same! Enter the below giveaway for a chance at winning your own free copy of Fisher's new book!
Because, honestly, loving cooking is even easier when a delicious, healthy meal is only thirty minutes away!
*This post is also found at RunningwithSpoon's link party!*
*I obtained those merchandise without fee to study, but my opinions are all my own!*
Do you've got any hints on changing up the everyday rice dish? Have you ever study Fisher's blog? Comment under!
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