#JacquesPépin @JacquesPépin #Quick&Simple @Quick&Simple #HMHCO @HMHCO
Jacques Pépin Quick & Simple. Jacques is not overpromising with that name. The recipes are just as delicious as you’d expect from him, but they are truly quick and simple. The book is totally newbie-appropriate. Most of them are super wallet-friendly, too, with ingredients like frozen vegetables. I’m so excited to share his recipe with you for Wine Merchant Steak. I’ve made many of Jacques’ different wine merchant steaks and this one is my absolute favorite. I love the addition of the Spicy V8. It’s fantastic. I’m going to try this as a bbq sauce, for a really flavorful, sugar-free option. I just bought crab to make his crab cakes and I’ll add that in later, but it’s Valentine’s Day, and this steak is perfect!!!
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#MelissaUrban @MelissaUrban #ThisAfricanCooks @ThisAfricanCooks #Whole30 @Whole30 #hmhco @hmhco
I blogged about the updated Whole30 Cookbook, Cooking Whole30, last week. I’m so in love with this book that I wanted to give you one more recipe to try!
Spicy Shrimp Twice-Baked Potatoes. All the yes! The coconut cream instead of the traditional dairy in the twice-baked potatoes made this even more decadent! The shrimp are wonderful! Both of my teenagers proclaimed this to be their favorite shrimp. I’m making the shrimp again with green vegetables. Hope you love it, too!
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#hmhco @hmhco @TeriTurner #NoCrumbsLeft @NoCrumbsLeft
I found the foodie’s Whole30-ish book! No Crumbs Left is such a delicious, beautiful, and interesting one! A lot of the recipes follow the Whole30 rules. You’ll see labels along the margin for Whole30, gluten-fee, dairy-free, paleo, and grain-free. Many have all of those. Melissa Hartwig and Michelle Tam compare Teri Turner’s food skills to Julia Child. I found myself wanting to try almost everything in the book, especially the super healthy ones. If you’re looking for really nourishing dishes with total foodies in mind, I think you’ll love it! She’s a strong flavorist!
There are a few base recipes that she makes at the front of the book that are ready-to-go ingredients in other recipes, like marinated red onions, garlic confit, and tomato confit. Yeah, they’re totally worth it.
I’ll tell you all about the dishes we tried, but first I wanted to share a fabulous recipe from the book, Spicy Pepperoncini Beef. Sweet and hot peppers with garlic, onions, and basil. It tastes phenomenal, yet it’s weeknight easy-breezy, and super good for you. Perfect!
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