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I made this healthy recipe from the Taste of Home Feb/March 2011 issue today for lunch and really enjoyed it. I used Sabra roasted pine nut hummus. I usually also dice up kalamata olives and include them in the wrap. This recipe also works fine using Gardein brand faux chickn tenders.

Recipe #460271

Made this recipe last night that I found in an old issue of Bon Appetit. It was really easy and very good. We had to sub black olive tapenade as that was what I could find at the store and this seemed to work fine.

Recipe #487854

DH and I found this to be an easy, tasty way to prepare rack of lamb. It is from Williams-Sonoma Kitchen. Prep time includes marinating time. I believe DH and I had to cook longer than 15 mins for medium-rare. We skipped the lemon wedges as it was just the two of us and we weren't concerned about presentation.

Recipe #367872

From the Williams-Sonoma "Vegetable" cookbook. DH and I enjoyed this as a side to a lemon chicken recipe. Choose either fresh or frozen artichokes (the default when listing this would not let me write "or"). We used frozen artichoke hearts from Trader Joe's and it turned out really nice.

Recipe #299557

I absolutely love this dish. Even my father, who does not like garlic or cauliflower that much, was raving about this dish. It is essential to use fresh bread crumbs. I usually buy a baguette or country-style bread from the grocery store, and after cutting off the crust and tearing it into slices, put it in the food processor until it forms crumbs the size I want. This recipe is from the Williams Sonoma Vegetable Cookbook.

Recipe #259989

DH and I made this recipe from the Field Roast website a few days ago. We thought it was pretty good for being so easy and quick to make. Field Roast is a brand that makes very good vegetarian sausages, among other vegetarian products. It can be found at Whole Foods. For the mixed herbs, I used sage, chives, and thyme.

Recipe #500112

DH and I enjoyed this recipe last night from the Vegetarian Times (December 2011). According to the recipe description, "the inspiration for this recipe came from Chance Genovese's Italian heritage."

Recipe #499497

We made this recipe credited to Mark Bittman that was published in the April/May 2013 "Vegetarian Times" and really enjoyed it. My friend and I topped ours with parmesan. We used fresh thyme and the Roma tomatoes. The recipe indicates that the dish will keep for several days in the fridge or several months in the freezer.

Recipe #499473

DH and I enjoyed this recipe from the March 2013 "Vegetarian Times" last night. We used Recipe #443456 443456, which we often do, for the crust and made our own pesto. Since we used our own crust, we baked less time than the recipe specifies. You can roast the broccoli while the tomatoes are roasting so make sure you read steps 1 and 2 at the same time.

Recipe #499210

This is a delicious, all be it a bit time-consuming, favorite recipe of ours from my "Eve" cookbook. Eve Aronoff used to have a wonderful restaurant called "Eve" in Ann Arbor. I've loved everything made in this cookbook so far. This one is company-worthy in DH's and my opinion and we have both served this and been served this at dinner parties. We can't find the type of scallops she specifies and it has not been a problem. I take the tails off the shrimp for ease of eating.

Recipe #499232

This delicious recipe is from my "Eve" cookbook. Eve Aronoff used to have a fabulous restaurant in Ann Arbor where we used to enjoy these mussels. We've made them several times at home. The curry cream recipe actually makes a quart, for which only 1 1/2 cups is used in this recipe. I have posted a recipe that also uses a batch of the curry cream for a torn seafood pasta. DH and I usually scale up the ingredients to make a batch and a half of curry cream, and then we enjoy both recipes.

Recipe #499233

DH and I enjoyed this recipe (to DH's begrudging surprise) from a recent issue of the "Vegetarian Times." It says it serves 4, but DH and I ate the whole thing ourselves. I also used fresh ricotta from Plum Market (and it wasn't low fat) and freshly grated Parmesan. There's no way we were skipping the optional mozzarella. I think we used an 8x8" baking dish.

Recipe #498852

I got this "in a hurry" salsa recipe from the McCormick's website. The chipotle chile powder that I use is pretty hot and it is not McCormick's, so I might scale the powder back a little next time. Brought this to a party and it was eaten in a hurry. Because it requires very little chopping, it was ready quickly. I easily doubled the recipe with good results. Prep time does not include 30 minutes in the fridge.

Recipe #480023

This recipe was submitted by Kathy Diehl from the Ann Arbor 2nd Ward Cookbook. Seva is a fantastic vegetarian restaurant in Ann Arbor, MI. DH and I had this soup for lunch today. It was very good. Next time, we might try either diced tomatoes or breaking up the stewed tomatoes more because the tomato chunks were quite large. This was very easy to make. I used fresh Parm. This fed DH and myself for lunch, with just a little bit left over.

Recipe #478319

DH and I loved this recipe from Bon Appetit's "Everyday Meals." We served with a salad.

Recipe #485170

From September 2008 Bon Appetit, DH and I thought this made for a nice lunch.

Recipe #352021

Great vegetarian recipe from Ann Arbor restaurant, Seva.

Recipe #494637

DH and I made this for dinner a couple of nights ago and really enjoyed the combination of ginger and soy with the swordfish. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).

Recipe #283793

DH and I made this easy, tasty recipe from the Vegetarian Times and enjoyed it very much for dinner. In step 4, DH and I did the first version, leaving the mushrooms whole.

Recipe #484489

DH and I made this recipe last night from the food blog and it is too good not to share. I have been able to find vegetarian Italian sausages that I like (Field Roast) and vegetarian chorizo (Trader Joe's), but not andouille. This recipe worked really well in another recipe that I was making (Recipe #373692). It looked good, tasted good, and held together pretty well. Katie says on her blog that she experimented with making the sausages without the chickpea flour and nutritional yeast and that it turned out rubbery and not as flavorful, so please don't substitute these ingredients. She says the recipe can be easily doubled. I found vital wheat gluten in a box by Arrowhead Mills and the garbanzo bean (chickpea) flour in a bag from Bob's Red Mill. Whole Foods has nutritional yeast.

Recipe #500135

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