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Belly Full by Amy Flanigan

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  • Thai chicken curry wraps

    • krobbins426 on February 17, 2012

      Used Trader Joe's Mock Chicken into pan with almonds and spinach, added raw diced red pepper and two chopped scallions (also raw) and cilantro instead of parsley. Served on the side of crusty bread and edamame. Very quick weekday dinner.

  • Spring vegetable couscous with chicken

    • sldoug on April 26, 2015

      I've made this recipe twice now, once with chicken and once without, both times with just 3/4 lb of asparagus and both times with chicken broth instead of water. I really liked this dish and, shockingly, so did my kids. Since the veggies are pretty much just steamed, their flavors really stand out individually, and the couscous is such a rich, textural accompaniment. The second time I made it I used a full tablespoon of lemon juice and I think sticking with around a half tablespoon is better for our tastes. You still get a hint of lemon but it's just an undertone instead of identifiably lemony. I'd also like to try something other than asparagus since I just don't love it. Maybe green beans?

  • Lemon cream chicken

    • wester on May 03, 2012

      Excellent. The ingredients are great on their own already, and they work together wonderfully. Easy to make, too.

  • Chunky monkey granola

    • radishseed on April 30, 2014

      I love the sunflower seed butter + chocolate + crispy rice + dried banana combo. (Raisins or other dried fruit would be great too!) I think this would be easier to eat in bar form, as in the recipe this is adapted from, because it's soft and sticky and tricky to eat as a finger food. It reminds me of the scotcheroos I used to make as a kid. It is really sweet--I might try it with half as much sugar and honey.

  • Dead ricotta in the garden

    • Bloominanglophile on November 27, 2013

      This recipe did not work out for me. I thought the ricotta I bought was fairly dry (Crumbly ricotta? Did he mean ricotta salata?!? Surely not a pound of it!), but the patties never set up when frying. Flipping them proved disastrous. I thought maybe there was too much oil in the pan, so I spooned most of it out. Next batch, I tried to make them smaller (silver-dollar sized), but that still didn't work. If I was to attempt this again (which I won't), I might subtract an egg yolk and add another tablespoon of flour? It looked like a lovely recipe--too bad.

  • Easy Chinese orange beef stir-fry

    • wester on March 30, 2017

      Very tasty, quick and easy to make. I subbed broccoli for beans as that was what I had, I cooked everything slightly longer than the recipe says, and I left out the sugar (I'm sure I would have found it too sweet otherwise) and the cornstarch.

  • Single-serve snickerdoodle mug cake

    • bching on January 25, 2016

      Meh. A mug cake seemed like such a great idea. The first few bites were just what I was craving: something warm, soft, sweet. It got less pleasant as it cooled, though. And hauling out the ingredients, measuring, and mixing, was no less of a chore than making a full-sized cake or batch of cookies.

  • Easy no-bake chocolate acorns

    • MarciK on January 11, 2019

      Can use thin pretzel sticks broken in small pieces for stem. Can use store bought icing to attach.

  • Muffin tin breakfast frittatas

    • wester on November 02, 2017

      I was looking for something with cauliflower, cheese and eggs, and EYB came up with this before I even typed in the ingredients! I made some other substitutions although nothing too dissimilar. I did like the outcome but the children did not: daughter thought it was too fatty, son thought the vegetables were too soft. Two things to change next time: put under the broiler at the end of the cooking time so it can get brown, and use muffins papers as they stuck to the pan.

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  • Language English
  • Countries United States

Publishers Text

Never one to attend a gathering or play date without bringing food, Amy was frequently asked for the recipes. This was the inspiration for Very Culinary, which was born in 2009.

Amy lives in the real world with a house, husband, little kids, and dogs, all craving attention…and no sous chef (sound familiar?) This leaves her on a constant quest to find and create meals that don't leave her standing for hours, but that taste really good.

Her recipes are best made with 70's music in the background and pie on the side.

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