TippyCanoe's Bookshelf

  • Oh boy, this has turned out to be a real winner in my house. I have been cooking eggs in olive oil for awhile now, but the addition of lemon, herbs, and yogurt really takes it up a notch. (And lack of herbs has not stopped me, because just lemon and yogurt are quite good too.) It is now my favorite breakfast-- I love adding greens.
    about Olive oil-fried eggs with yogurt & lemon from Small Victories added on April 18, 2020

  • This is a wonderful book. Not only for bento box aficionados. The recipes are just as good for rice bowls at home. I am an experienced cook, but I have already learned a number of tricks that I will continue to use, such as good techniques for mixing a variety grains when making rice, and, my favorite, making omelets using sheets of nori, rolling them and then adding them to the bowl (or box). Looking forward to an EYB index so I can track the recipes that I am using. Note that this is a vegetarian book, and most recipes are vegan, although there are a few egg dishes.
    about Bento Power added on April 29, 2019

  • Delicious. Will make again.
    about Ginger, orange and honey roast parsnips from Cook Simple added on February 06, 2019

  • Bright and lovely rice dish. A big hit.

  • I made this without the watermelon and it was still delicious. I added sliced oranges because that was what I had, but the various dressings -- the mild pickling liquid for the cucumbers and then the lovely honey cinnamon dressing makes this salad a real winner and extremely flexible.

  • I make the mushroom tofu mixture often and just serve it over rice. Absolutely wonderful, genius recipe!
    about Brown sugar tofu + mushroom spring rolls from Sprouted Kitchen added on August 08, 2018

  • delicious on a summer day. We paired it with salmon and just about licked the plate!
    about Watermelon poke from 101 Cookbooks added on July 16, 2018

  • Absolutely delicious! I doubled this recipe because I am in Spain, and I only have a larger pan in my rental cupboard. It worked perfectly and the brownies were a huge hit. I think that this will replace my regular brownie recipe in the future. (Warning: the combination of cocoa and espresso does pack a powerful caffeine punch, especially if your kids go crazy and eat several squares.) I bought the kindle version of this book on a whim when I saw it listed as a sale book on the EYB website, and I can't believe how much I enjoy it. Great ideas on every page.
    about Spicy salted olive oil brownies from Picnic added on July 09, 2018

  • I riffed off of this recipe using what I had: butcher-bought merguez (I live in Spain where it is readily available and delicious), pickled red onions (from this book), sriracha mayonaise (squirt of sriracha in the mayo), arugula, and goat cheese. Yum!

  • A very good quick pickle--I have continuously kept this in rotation since I bought the book: have used for a variety of reasons, but particularly delicious in shrimp tacos and merguez sausage sandwiches. I used brown sugar when I ran out of white. Still good, but I prefer white.
    about Pickled onions from Food52: A New Way to Dinner added on June 19, 2018

  • I had no leeks, so used sweet onions. Absolutely delicious. The harissa I used was quite spicy, and we loved the dish as it was written.
    about Harissa chicken with leeks, potatoes, and yogurt from Dinner added on March 09, 2018

  • This spinach is so delicious that I want to make it every night. For some reason, butter/ghee is missing in this ingredients list and the recipe uses quite a bit (6 oz). I used butter rather than the more expensive (for me) ghee.
    about Fragrant spinach from 30-Minute Cook added on December 01, 2015

  • This has a particularly nice vinegar/lemon dressing with lemongrass. I had some left over so I used it over roasted beets. Very nice. Great vegetarian lunch with protein from tofu and pine nuts.
    about Cucumber salad from Near & Far added on November 24, 2015

  • This is a deceptively simple and delicious dish that came together in minutes (not counting the cooking time). The brown sugar, salt, garlic, oil combo make a heady mix and could be used with other veg as well as mushrooms. Served as a main over brown rice. I added kale as author suggested in the side note.
    about Brown sugar tofu & mushrooms from Near & Far added on November 20, 2015

  • delicious! I used braised white beans instead of chickpeas and they were wonderful too.
    about Moroccan sweet potato salad from Art of Simple Food added on November 01, 2015

  • Absolutely delicious. The combination of the citrus, olives, and the bitter treviso is incredible with the beets.
    about Beetroot, orange and black olive salad from Plenty added on May 11, 2015

  • Terrific. I had no preserved lemon so used a bit of grated rind. The spices were perfect.
    about Spicy Moroccan carrot salad from Plenty added on May 11, 2015

  • These Oeuf cocotte recipes are worth the price of the book. I believe that these may be fairly classic French baked egg recipes, but the addition of cream on the bottom has made my eggs leap from the pedestrian to the sublime. I have tried them with the curry (delicious) and without. They have become the perfect weekend or guest breakfast and this author gives the basic instructions and then you play with the protein, the cheese, and the herb topping.
    about Cured ham, curry cream, and Emmentaler oeuf cocotte from Home Made added on January 20, 2015

  • Delicious, easy spice rub for the meat and fantastic barbecue sauce.
    about Spice-rubbed Texas brisket from the oven from Marcus Off Duty added on November 12, 2014

  • The best gluten free bread I have tasted. Not only edible, but enjoyable both fresh and toasted. It does have a bit of the tell-tale GF sponginess, but the taste is surprisingly satisfying.

  • The best gluten free bread I have tasted. Not only edible, but enjoyable both fresh and toasted. It does have a bit of the tell-tale GF sponginess, but the taste is surprisingly satisfying.
    about Classic sandwich bread from How Can It Be Gluten-Free Cookbook added on October 22, 2014

  • A delicious, slightly sweet cakey muffin that does not register to the taste buds as "Gluten Free"-- in fact, this muffin has a lovely texture with a nice taste. Definitely a keeper!
    about Blueberry muffins from How Can It Be Gluten-Free Cookbook added on October 21, 2014

  • A delicious, slightly sweet cakey muffin that does not register to the taste buds as "Gluten Free"-- in fact, this muffin has a lovely texture with a nice taste. Definitely a keeper!

  • This recipe is one that I have used for years and I prefer it to all others that I have made. Lawson's secret is a good dash of ground coriander at the end. Somehow that really makes it perfect. Her proportions are good and her instructions are clear.
    about Ratatouille from How to Eat added on July 12, 2014

  • I have been making this soup for years and it still gets rave reviews from family and friends. I love the mix of peanuts, sweet potatoes, carrots and cayenne. I often substitute canned tomatoes or tomato sauce for the tomato juice as I don't tend to have tomato juice on hand. I have even tossed in good organic tomato soup. Any of these work well.
    about West African peanut soup from Sundays at Moosewood Restaurant added on September 23, 2013