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101 Cookbooks by Heidi Swanson

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    Notes about Recipes in this Book

    • Spiced coconut spinach

      • Tommelise on November 22, 2011

        Easy, super fast and very very tasty. You need to have everything prepared in advance, because this dish cooks very fast. We slightly overcooked it, but it was still very tasty. We did not have any asparagues, so we tried the dish without. There are several variations mentioned on the blog in the comments.

    • Brussels sprout salad

      • Tommelise on December 22, 2011

        I have been looking for more recipes with brussel sprouts, and this one i will make again. I used almonds instead of hazelnuts and had to leave the chives. I will next time with chives, but I am not sure it will inprove the recipe.

    • Broccoli-basil mac and cheese

      • Cheri on October 25, 2011

        This is really good. I did make some changes. Made topping as directed - but whirred the broccoli, basil and bread first, then just a touch of EVOO to moisten. Then used about 2-1/2 cups yellow/orange heirloom cherry tomatoes a bunch more basil, a pint of creme fraiche, a bag (about-2 cups) shredded gruyere and swiss and some cream (1/4 cup about). After squash was roasted also whirred that into the food processor with the cheese/tomato mixture and finally added some sauted chopped ham bits with a few pulses. Put the cooked pasta (2-1/3 c dry) into the baking pan, and spooned the cheese mixture over and throughout - blending in the baking pan. Finally added the broccoli/basil topping and finished with a sprinkling of parmesan. Baked 30 minutes, cooled 10. Flavors popped, cheese consitancy just right (despite the fact that I forgot to add some of the pasta cooking water). This makes ALOT. Easily serves 8-10 as recipe says. Used a 9x13 baking pan.

    • Irish mum's brown bread

      • Cheri on March 08, 2012

        This recipe does not currently seem to be available on Heidi's web site.

    • Kiss me I'm Irish coffee

      • Cheri on March 08, 2012

        This link no longer works. Page not found on Heidi's website.

    • Coconut red lentil soup

      • robinorig on December 18, 2011

        This soup is fabulous & does not need any changes. Have made it many times which is the true test for a recipe...

    • Vibrant tasty green beans

      • robinorig on December 18, 2011

        One of my "go-to" recipes. Simple and delicious, especially if the leeks are a bit crunchy. Can't stop eating them....

    • Farro and roasted butternut squash

      • jzanger on November 27, 2011

        Great recipe, very versatile. Normal red onions or shallot can be subbed for red spring onions, and quinoa is a surprisingly good substitute for farro if you're in a pinch.

    • Caramelized tofu

      • jzanger on November 27, 2011

        This is a fall staple recipe for me...It's delicious and easy. It also reheats well the next day in a skillet for a few minutes.

    • Borlotti bean mole with roast winter squash

      • jzanger on November 27, 2011

        Make this and you'll be able to convert non-bean eaters into bean eaters (you can use cannelini, navy, or pinto beans if you can't get borlotti) and non-kale eaters ino kale lovers. A few more things: a) make a double batch and freeze it in small batches because it makes a really great quick meal b) serve it with warm corn tortillas or even as a sort of taco filling c) the longer you have to braise it in the oven, the better d) Use smoked paprika instead of just regular paprika, trust me e) Sometimes it needs more liquid before going into the oven so I may add more tomatoes or some stock.

    • Dukkah

      • wester on November 27, 2011

        Dukkah is lovely and versatile, and this is a good version.

    • Multigrain waffles

      • veggie va on February 01, 2012

        brown rice flour and whole wheat pastry flour in place of barley flour - very good, surprisingly light

    • Saag paneer

      • radishseed on April 24, 2012

        Instead of spinach, I used mixed greens from the garden: chard, sorrel, arugula, beet tops, radish tops, and cabbage flowers. I had to cook the greens down for 10 or 15 minutes before they were done, and the finished texture was chunkier than the silky texture of saag paneer made with spinach.

    • Lime, grapefruit and ginger juice

      • radishseed on January 01, 2012

        We had this with Christmas Day brunch. It was tart and refreshing next to the rich food.

    • Christmas lima bean stew

      • lizwinn on December 04, 2011

        This was amazing. A big hit with the whole family. I'm definitely bringing this to potlucks this winter.

    • A simple tomato soup

      • lizwinn on March 18, 2012

        This is so very easy, but with nice complex flavors, and vegan to boot if made with olive oil instead of butter.

    • Double broccoli quinoa

      • Emily Hope on October 27, 2011

        This is a delicious and (relatively) healthy way to use broccoli in a vegetarian main course--some of the broccoli gets ground into a pesto with oil, cheese, almonds, and a bit of cream, and some is tossed with the quinoa, which is then tossed with the pesto. The optional avocado and feta are highly recommended as garnishes, they really bring up the interest of the dish. I also sometimes add basil to the pesto in season.

    • Five minute tomato sauce

      • mfto on December 29, 2011

        This is the only pizza sauce we use. I use Glen Muir Fire Cooked tomatoes. Heidi gives lots of good pizza tips.

    • Lori's skillet smashed potato

      • Jswendt on January 27, 2012

        These are SO easy and SO delicious!

    • Cottage pancakes

      • Franci on April 09, 2012

        I had some cottage cheese in the house, so I tried two recipes from 101Cookbooks blog. This recipe and the cottage cheese muffins. I really didn't like these pancakes, you need to cook them longer otherwise they stay uncooked in the middle. I didn't like the feeling of cottage pieces in the pancake.

    • Sun-dried tomato cottage cheese muffin

      • Franci on April 09, 2012

        I didn't like this at all. I just think it is a matter of personal taste as I see a lot of people raving about this recipe. It is not bad but it just not applealing to me.

      • bernalgirl on February 02, 2012

        Delicious! Good warm or room temp, a greatbreakfast on the go or very nice light lunch with a green salad.

    • Roasted lemon chutney

      • sarahalley on February 02, 2012

        This did not turn out well for me- it was inedible. Perhaps I did something wrong?

    • A tasty frittata

      • sarahalley on December 31, 2011

        This was good, a solid thing to bring to a brunch for vegetarians. Would be great with bacon....as would most things. I was expecting the cilantro sauce to have more of a kick to it- it didn't seem to add much flavor. Next time I'd add in some serrano chile seeds.

      • nicolemorgan86 on January 31, 2012

        We only made the sauce, not the frittata, but we liked it a lot. Definitely let it sit for a few days so the flavors can intensify and definitely add more serrano!

    • Baked quinoa patties

      • CheriRD on October 15, 2011

        Using what I had on hand, I substituted sage for dill, spinach for kale, and omitted the chives. Wow, these are great! Wonderful texture. Served them hot with mushroom gravy and cold on pumpernickel. I've tried many vegetarian patties and these are among the best. Her directions make it sound like the mixture could be hard to work with, but I had no trouble and the patties held together beautifully.

    • Egg salad sandwich (the only one I'll eat)

      • spharo00 on March 04, 2012

        A very tasty egg salad, although I have to admit I much prefer it without the celery.

    • Farro & millet risotto

      • spharo00 on March 08, 2012

        I halved the recipe and this still made a huge amount of food! I used the homemade veggie stock I had in the freezer (recipe from Vegan Yum Yum blog) and topped it with fresh thyme, a poached egg, and the curried brown butter that Heidi recommends. It was so creamy and luscious, definitely a new favorite!

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    • Language English
    • Countries United States

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    101 Cookbooks

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