Nutritious Delicious: Turbocharge Your Favorite Recipes with 50 Everyday Superfoods by America's Test Kitchen

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Notes about Recipes in this book

  • Thai grilled-steak salad

    • SACarlson on June 28, 2019

      The ingredient proportions in the dressing recipe are all off. There are better recipes for Thai beef salad out there, so I would skip this one.

  • Whole-wheat pizza with kale and sunflower seed pesto

    • julesamomof2 on August 04, 2018

      I tried this recipe out in my quest for a (relatively) dairy free pizza. This felt like a lot of work and in the end it wasn't that great, mostly because I personally didn't love the kale-sunflower seed pesto. The quest continues...

  • Turkey shepherd's pie

    • anya_sf on May 20, 2020

      My cauliflower weighed 2.25 lbs, but was large enough. I pulsed the egg and chives into the cauliflower in the processor rather than dirtying a separate bowl. Pinching off 1/2" pieces of ground turkey quickly became tedious, so I made the pieces larger, as I could easily break them up with a wooden spoon. A 12" skillet worked fine for this recipe. I did need to add some extra broth to cook the carrots and turkey. I used 1 tsp dried thyme and added 3/4 cup frozen peas at the end. As instructed, I piped the cauliflower on top, but think I could have just spread it on with a spoon. Although this recipe had a few unnecessarily futzy steps, my family loved it, so I'd definitely make it again.

    • arosfd on December 15, 2020

      I LOVE this recipe. You can easily make the cauliflower topping ahead of time and keep it in the fridge until you're ready to bake, otherwise it's two hot pans on top of the stove. (I also used a stick blender to puree the cauli so as not to dirty another bowl--not perfectly smooth is totally fine here, in my opinion.) I made this in a 10" cast iron pan but would happily double the filling (mushrooms, carrots, turkey) to make it deeper and completely fill the pan. I love the idea of adding frozen peas near the end, and would like to see what other veggies I can possibly add. I skipped the Worcestershire sauce because of a fish allergy and didn't miss it at all! Plenty of flavor in this cozy dish.

  • Steel-cut oatmeal with carrots and cherries

    • anya_sf on July 13, 2020

      The soaking + cooking method worked well. The oatmeal turned out super creamy. I substituted golden raisins for the dried cherries (didn't have). My family isn't that fond of oatmeal, but ate this, so that was a good sign. I would like to try it with the cherries.

  • Blueberry-oat pancakes

    • anya_sf on May 17, 2020

      I only had 3/4 cup oat flour, so I supplemented with 3/4 cup finely ground whole grain corn flour (not corn starch), which worked well. The pancakes were tender with a slight chew from the rolled oats. The flavor was slightly tangy and lightly sweet, great with blueberries and maple syrup. Cooked my usual size (about 4.5" in diameter), I got 12 pancakes.

  • Pumpkin spice waffles

    • anya_sf on May 30, 2020

      Blotting the pumpkin with paper towels was supposed to produce a thick batter, which it definitely did, and crisp waffles, which it did not - not even after the waffles had been held in the oven for a while. I liked the flavor and heartiness of the waffles, but won't bother blotting the pumpkin again. The thick batter was easier to scoop (rounded scone scoops) vs pour, so they didn't fill the waffle iron and I got 10 smaller waffles.

  • Cranberry-orange oat muffins

    • anya_sf on April 27, 2020

      These muffins were large, flavorful, and relatively moist. I weighed the ingredients and the weight of the cranberries was a little more than the volume; I used the larger amount. Next time I'd increase the orange zest to boost the flavor even more and maybe add some vanilla.

  • Garlic-chicken and wild rice soup

    • anya_sf on May 17, 2020

      I wanted a heartier main course soup for dinner and nearly doubled most of the ingredients (4 Tbsp oil, maybe 2/3 c garlic - I didn't measure, 4 carrots, 2 celery, 1 onion, 1 cup wild rice, 1 lb chicken, 9 cups broth, 8 oz spinach, double the seasonings). Canned low-sodium broth was fine, but homemade would of course be better. The soup was pretty good, the garlic surprisingly mild. With my changes, it was quite hearty, although I would have liked more chicken. My son thought it needed mushrooms and I agree those would be great in this.

  • Roasted butternut squash with pistachios and feta

    • Tweedles81 on September 27, 2020

      This was great! Watch the cooking time, as mine were done much faster than the recommended times. I also added more feta cheese than called for because ... feta!

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  • ISBN 10 1945256117
  • ISBN 13 9781945256110
  • Published Dec 26 2017
  • Format Paperback
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

A simple approach to amping up the nutrition in our cooking, Nutritious Delicious focuses on 50 everyday superfoods among vegetables and fruit, grains, and proteins, and uses them as the basis for building more nutrient-packed versions of the dishes we love for every meal of the day.

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