Once again, Joy Bauer has created another winning cook book. This is a cook book about eating rich, delicious food without the excess calories. The recipes are quick, affordable and easy to make. Creative recipes that stretch your food and save on costs as well. How good is that?  (I am about to get a bit long winded here...please forgive me but I can't help it!)
You can check out Joy's website and learn more here.
I like Joy's approach with her Cooking At Home - Three Strategies:
1)  Make most of your meals at home:
Fresh wholesome foods without additives and preservatives will always bring optimal health benefits. Plus your food costs will be considerably less.  (as you know, I make everything from scratch and we rarely eat out)
2)  Become a savvy shopper:
Stocking the pantry and freezer with foods that are on sale - something I always do.
3)  Grow your own food:
If you do not have the space for a garden or the inclination, simply growing some fresh potted herbs is a wonderful, healthy addition to your meals. And saves money in the long run.
This cook book also covers chapters on must haves. For example:
Joy uses buttermilk for low fat cooking and baking. I use Kefir Milk in place of buttermilk - with the same wonderful results. It is amazing what buttermilk or Kefir milk can add to a recipe.
Canned goods:  such as canned beans, canned tomatoes (something I can not live without) canned broth - chicken, vegetable, beef which I use if homemade is not on hand. An absolute must in the kitchen.
Whole Grains:  Being a Celiac, I will always use Whole Grain Gluten Free flours such as Sorghum, Brown Rice and Millet. Other grains include Quinoa and Brown Rice Pastas, to name a few. Many of Joy's recipes are Gluten Free. The ones I tried that were not, easily converted to Gluten Free.
Lean Cuts of Meat:  Joy recommends 90% lean ground turkey and chicken, skinless poultry and lean cuts of meat -  pork, beef as well as fish and shellfish. We always use 90% lean ground meats in my recipes as well as lean cuts of pork and beef. Joy will often use a few egg yolks and mostly egg whites in her dishes. Cuts down on the fat and cholesterol - but still remains delicious.
Flavor Enhancers:  Hot sauces, Vinegars, Soy Sauce Herbs and Spices. Well, you know from my blog I am a huge herb and spice junkie! As well, I use many Vinegars and Tamari sauce in my recipes. Hot sauces...not so much - we are wimps in this household when it comes to spicy heat! Vinegars, Soy Sauce, Fresh Herbs and Spices add tremendous flavors to your everyday cooking - I could not cook without them. And the added bonus:  you do not need to use excess salt - because there will already be a ton of flavor - for me it is always about flavor.
There is also a couple of pages on must have tools. We both have similar requirements:  A good cutting board, a good sharp knife, a food processor, a citrus zester, and a good set of pots and pans. Ohhh, almost forgot, I can not live without a few well seasoned cast iron pans.
Then Joy covers a number of tips to encourage children to get cooking with you in the kitchen...honestly, this book not only delivers delicious meals, but covers almost everything else you can think of!
Now onto some DELICIOUSNESS:
Here are a few scrumptious recipes we have made so far:
HERB-ROASTED PORK TENDERLOIN, PAGE 149
WITH A SIDE DISH OF BALSAMIC GLAZED PEARL ONIONS, PAGE 183
Here is another picture, sliced - just waiting to be devoured!This simple easy recipe was incredibly delicious. The flavor of the herbs, with the sweet tangy taste of the Balsamic Pearl onions is a true winner. With the Balsamic onions, I used fresh and added honey to the recipe in place of sugar.  Joy's method for cooking the Pork Tenderloin, is one I have not used before. In this recipe, the Pork Tenderloin is browned in a frying pan, then the rest of the cooking is done in the oven. I can't wait for leftovers tomorrow.
Next, a hearty Vegetarian Soup:
TOFU TOMATO SOUP WITH PARMESAN TOAST, PAGE 45
We are not Vegetarians in this household, however, we do enjoy a couple of Vegetarian meals each week.  This soup was packed full of flavor!  I was not able to get Silken Tofu, so I used an organic Medium Tofu which worked beautifully.  I also included fresh Basil as I had it on hand.  A hearty, delicious soup - great for lunch or dinner.
Now for a scrumptious sweet treat:
SOFT-BAKED CHOCOLATE-CHERRY OATMEAL COOKIES, PAGE 201
These cookies really are scrumptious. Soft, crispy, not too sweet - the perfect snack. I love the use of apple sauce, and egg whites in this recipe. Whenever I convert a regular gluten filled recipe to Gluten Free, it is always a challenge.  Often it takes a few failures before I get a winning recipe. This is a winning recipe! If you can have Gluten Free Oats - that is the way to go in this recipe. I can not tolerate Oats (ohh, how I miss them) so I used a combination of dried Quinoa Flakes and Gluten Free Brown Rice Crispy Cereal. It turned into a great combination, with the use of Brown Rice flour and a smaller amount of Tapioca Starch. This recipe is now one of our new favorite cookies. 🙂
Now for one final recipe, and one final note:  I adored all of the recipes I made from Joy's book.
My all time, hands down, favorite recipe:
SPICE-RUBBED FLANK STEAK WITH CHIMICHURRI SAUCE, PAGE 140:
I have never had flank steak before, nor have I ever cooked a steak under the broiler. Mercy!  This was so, so good...the spice rub blend was perfect, add the chimichurri sauce and this was a dish made in heaven. You will note, from this post and the previous post Joy Bauer's Food Cures, I chose to make a number of "meat" entrees.
Back when I was recovering from Celiac disease, it was a 3 year journey for me. During that period, the transition to gluten free and the healing time required was an intense time.
Through out that process I decided to try Vegetarianism. I ate fresh wild fish, shell fish, canned salmon and tuna, as well as organic eggs and organic cheese. I lost more weight, even though I was underweight to start with. Despite my over zealous efforts to combine the right proteins, I felt weak and lethargic. I had incredible hair loss and was also becoming Anemic. I knew this diet that was not for me. Each of us is unique. What works for one body, may not for another. We all have to find what is inherently best for our own selves.
So began the slow introduction to meat. I had not eaten beef in over ten years. I slowly began eating lean cuts of beef, chicken and pork. After 6 months, my hair grew back shiny and luxurious. My strength returned. I also regained the weight necessary for a 5'8" frame. I have never looked back - to this day - I feel strong and healthy.
So the bottom line is this:  We all need to find our own ways in the kitchen. Joy creates healthy, balanced meals that provide the necessary nutrition, without the added fats.  And most importantly:  All the recipes I tried were really delicious. I want more of these tasty recipes - this is yet another cook book that is a must have in the kitchen. Thank you Joy for your inspiration in the kitchen and for sharing these delightful, healthy recipes.

Recently, I received this wonderful book from Joy Bauer to review. (You can visit Joy Bauer's website here.)  Plus I also received the book:  Joy Bauer Slim and Scrumptious - a book I am looking forward to.  A review to follow this one soon.
Joy's Book - Food Cures is a comprehensive, educational, inspiring book that looks at the many areas of how food affects our health.  I am a firm believer that food can heal the body and prevent disease.  Joy's book lists chapters on various diseases: Heart disease, Arthritis, Osteoporosis, Diabetes, Migraines, (to name a few) - then she outlines what foods most benefit these diseases as well as the prevention of illness through a healthy diet.
Chapter 18 covers good ground on Celiac Disease - and as you know from my blog, the more information about Celiac Disease that gets out there in the world, the happier I am! 🙂
Joy also covers in detail, the benefits of Vitamins, Minerals, Omegas, Healthy Fats and Antioxidants, which I found very informative.
With each chapter, there is a weekly food menu, offering a wide selection of meals, which include a number of delicious and healthy recipes, that are easy to follow. They could easily be converted to Gluten Free.  As well, there are some delicious, healthy snack options...gotta love that!
This is a book I really recommend.  I will definitely be sharing it with my Daughter and Son who now live on their own and cook for themselves.  The younger one starts with healthy, "REAL"  food, the better their lives will be.  Thank you, Joy, for your books that offer healthy Real food, awareness and education. And most importantly, gives people the inspiration to get into the kitchen and cook!
Here are a few of the recipes I have tried so far - all delicious. I can't wait for more.
GLUTEN FREE APPLE CINNAMON PANCAKES WITH LEMON YOGURT TOPPING:
Celiac Disease Chapter 18,  Page 433

The only thing I did different to this recipe was to add a bit of Sorghum flour and Rice flour to the Buckwheat.  The flavors and textures in these pancakes were delicious.  The lemon yogurt topping was a winning combination, and a healthy alternative to maple syrup. We will be having these for breakfast again tomorrow - yum!
GRILLED ASIAN SALMON:
Memory  Chapter 12,  Page 297
Mercy....did we love this dish.  The only thing I did different was to use Gluten Free Tamari Sauce - which is quite strong, so I also added a splash of water to the marinade...it was perfect.
HEARTY TURKEY MEATLOAF:
Cardiovascular Disease  Chapter 7  page 149
A delicious hearty meatloaf....one to add to the recipe box - packed full of flavor.  Fresh mushrooms, zucchini, herbs - so tasty!  The only thing I did different was to add Quinoa Flakes because I can not do gluten free oats. Again I used Gluten Free Tamari Sauce in place of Soy sauce.
I have to say, it has been fun working with someone else's recipes...all of which will now be in my repertoire.   An informative, educational, book with delicious healthy recipes - most worthy of anyone's kitchen.

This made a nice change to everyday tuna salad.  Originally, I was going to make classic tuna melts for lunch, but then decided to forgo the bread and jazz up a salad instead.  Although, it would also taste great made into a tuna melt too!
Lettuce leaves
a small can of tuna drained - 184 grams
8 Kalamata  olives, remove the pits, and roughly chop
2 Tblsp. diced red onion
3 rounded Tblsp. crumbled Feta Cheese
3 large Sun Dried Tomatoes (in oil) blot off excess oil with a paper towel then chop fine
juice of half a lemon
4 Rounded Tblsp. Mayonnaise
2 Tblsp. finely minced Italian Flat Leaf Parsley
Fresh cracked pepper
Mix up all the ingredients in a bowl.
Add a generous amount on top of lettuce leaves or make the classic tuna melt, on toast, with Swiss Gruyere Cheese, in the oven at 350 degrees, until the cheese is melted.

This is a recipe I have been thinking about for ages and ages.  With our winter weather, this is a perfect warm breakfast cereal to make.  I found a post at the blog The Intolerant Chef, and knew it was time to get into the kitchen.  Thanks Intolerant Chef for this recipe inspiration, I was long overdue in making this delicious hearty cereal! For the original recipe please check out the post at The Intolerant Chef.
For this recipe, you can use any dried fruit or nuts you like.  I used Dried Cherries which were wonderful in this recipe.  I loved the cherries in it as they gave a slightly sweet and tartness to the cereal.  This was enough for one, so just increase amounts if you have more mouths to feed!
1/4 cup of Qunioa (rinse well, is not pre-rinsed)
a handful of dried cherries, roughly chopped
1  cup of water
3/4 tsp. Cinnamon
1/2 tsp. ground Ginger
Add all of the ingredients to a pot, lid on and bring to a boil.  Turn down to a simmer, and simmer for 10 minutes stirring occasionally.  Then remove the lid, and simmer for another 7-8 minutes.   Serve with milk, or yogurt and a drizzle of Agave Nectar or Honey.

Well, we are still in hibernation mode with all of the snowy weather.  It is supposed to rain during the end of this week - (now) and then turn to a more milder temperature.  At this moment, we are still in a frozen Tundra.  I am thinking it is time to complain to the weather gods...Mercy!
Onto this dish.  A dish that certainly exceeded my expectations.  I always waver back and forth about the liquid to rice ratio in a dish like this.  This turned out perfecto!  And very Italian influenced, and delicioso if I do say so myself.  This will definitely be gracing our dinner plates again!
6 chicken thighs, skin on bone in
Olive oil
SEASON BLEND AND DRY RUB:
1/2 tsp. Dried Thyme
1 tsp. Dried Basil, Sage, Fennel, Garlic Powder
Salt and pepper  :  Mix seasonings in a small bowl until well blended.
7 crimini mushrooms, halved and sliced
1 large leek, sliced and rinsed well
1 Tblsp. Balsamic Vinegar
4 minced garlic cloves
1/2 lb. of fresh spinach, remove any long stems
Parmesan Cheese
1 generous cup of grated Swiss Gruyere Cheese
3/4 cup Basmati Rice - rinsed under cold water
2 cups of GF/DF Tomato Soup or Homemade
This is a recipe where I did use store bought gluten free/dairy free cream of Tomato Soup.  Homemade would be even better, but, since I did not have any, I always choose this particular brand.  So delicious. (no paid advertisement here uhh uhh, nope)  Once in a while, in a pinch, I will buy this soup, and the occasional chicken or beef stock when I have not had time to make my own.  This recipe looks a bit intimidating with a lot of steps, but really it was very easy, I promise.

Heat up a non stick pan on medium heat with a drizzle of olive oil.  Use two teaspoons of the seasoning, covering the chicken thighs, massage well into the chicken.  Brown the chicken on both sides until golden, about 5 minutes per side.
Remove the chicken to a plate and set aside.  Turn the heat to low medium.  To the pan add in the mushrooms, sauteing about 5 minutes until golden.  Then add in the sliced leeks, minced garlic, season with salt and pepper.  Saute about five minutes.
Then add the rice and saute, stirring continually for 3-4 minutes.
Pour in the Balsamic vinegar, mixing well throughout.
Add the rest of the seasonings to the tomato soup and whisk to incorporate.  Preheat the oven to 350 degrees and lightly oil a 9x11 inch baking dish.
To the rice, add the tomato soup and mix well to combine.  Pour into the baking dish.
Arrange the spinach over top of the rice, spreading out evenly.  Sprinkle a generous helping of Parmesan Cheese over top.
Then add the grated Swiss Gruyere cheese.  Add the chicken on top and cover with foil.
Bake in the oven for 50- 60 minutes.
Bon Appetite! 🙂  (I wonder how this would be said in Italian??)

This is what we woke up to this morning - a good 10 inches of snow with more to come today and tomorrow.  Don't think I will be going anywhere for the next few days.  Our main road into Victoria is covered, and icy!  They are advising people not to travel the roads unless absolutely necessary.  Fine by me!
In these neck of the woods, you know it is serious snow when it stays covered on the trees.
Growing up, we rarely saw snow.  Now it seems to be an every year occurrence.  Although, very pretty, give me sunshine any day!  It is in the depth of old man winter, that I miss summer time the most.  Today, I will make a big pot of tomato and beef pasta, some gluten free french bread, hunker down by the fireplace with a good book.
But first, it is time to get out the snow shovel.  Mercy!  It is only 1 hour later and now it looks like there is between 12-14 inches and counting!

Sometimes, my DH, really surprises me.  He is actually quite a fussy eater....and seems to be more so as he gets older.  Some foods I absolutely love, he barely likes.  Well tonight, I served this side dish and he was "Over The Moon"!  He loved it!  Cooking for him has taught me that flavor, texture, savory or sweet, is a very, very, personal thing.  One thing he did comment on, was the balance of crunchy topping to the soft texture of the squash, then the flavor came in. Such a simple easy dish, so this post is for you DH....happy you were "Over The Moon"!  Sometimes simple is the best don't you think?
4-5 cups chopped butternut squash
Olive Oil
butter
1/2 cup gluten free breadcrumbs
1/2 cup Parmesan Cheese
1 tsp. finely minced fresh Sage
1 tsp. finely minced fresh Rosemary
2 Tblsp. finely minced Italian Flat Leaf Parsley
3 minced garlic cloves
salt and pepper
Preheat the oven to 350 degrees.  Place the chopped squash into a baking dish.  Drizzle olive oil throughout to coat, and season with salt and pepper.
In a bowl, combine the breadcrumbs, cheese, minced garlic and the minced herbs, mixing well.
Sprinkle over the squash, and add another drizzle of Olive Oil throughout the top.
Bake uncovered for about 45 to 60 minutes, until the squash is tender.  At the 20 minute mark, dot the dish with dabs of butter throughout, continuing to roast until tender.

We dove into this dinner so fast, I forgot to take a picture of the whole roast, let alone it being plated, Dang!  So this is it....and it was mighty tasty.  When it comes to course salt, I think my favorite salts are Fleur de Sel and Himalayan - absolutely lovely.  Also, the herbs get really dark and crunchy - a great combination.
This is a recipe I have been making for years.  A combination that works really well with Lamb too.
2 Tblsp. minced fresh Rosemary
Course salt - Fleur De Sel or Himalayan Salt
Zest and juice of 1/2 a lemon
1 large minced/smashed garlic clove
salt and pepper
olive oil
a 3-4 lb. pork loin roast
veggie rack:  a couple of sliced carrots, a quarter of a sliced onion.
To this day I still struggle with making a garlic paste.  I know you mince it super fine, then add course salt and press with the sides of your knife...still learning.  In any event, these are the flavorings I used: (I love the phrase Fruit of the Ocean - so true!)
Now the Rosemary, lemon, olive oil, fresh cracked pepper:
So onto the method:
Finely mince one large garlic clove, sprinkle with Fleur De Sel, or another course organic salt, then mash it with the flat side of your knife, pressing down onto the cutting board to make a paste (mine could clearly have been more mashed)  Finely mince 1-2 Tblsps. of fresh Rosemary, adding in the zest and juice of 1/2 a lemon.  To this add fresh cracked pepper, a couple of good splashes of olive oil, mixing well with a fork.
Dry off the pork roast, and place onto a veggie rack:  a couple of sliced carrots, 1/2 an onion sliced in half, then sliced again about 1/8 of an inch in thickness.  Place the roast onto the veggie rack and spread the herb lemon mixture all over the roast, pressing into the meat.
Bake at 350 for about 2 to 2 1/2 hours, until the juices run clear, then allow to rest on a platter for 15 minutes before serving.
For the pan drippings, I mash the onions and carrots well.  Strain off the drippings into another saute pan, discarding the mashed veggies, then add in enough chicken stock, salt, pepper and a few splashes of red or white wine.  Bring to a good simmer,  then make a cornstarch slurry with extra chicken stock to thicken.  Serve with garlic mashed potatoes and any side vegetable dishes.