Who has Whole Market Foods cookbook?

[foodfiend]

A few people have suggested buying it but I've never heard of it. What makes it special?

[Wendy w]

http://www.wholefoods.com/cookbook/

Here's a link about it that may help you decide.

[kwormann]

Originally posted by foodfiend
A few people have suggested buying it but I've never heard of it. What makes it special?

I have it. It is special because Whole Foods ROCKS! It is the best store. A lot of the recipes of dishes I buy from their deli are in the book! An example is Kung Pao Tofu!:D:D:D

[Canice]

Hey, foodfiend, wasn't sure if you were referring to this thread in your post; if not, there are thoughts and speculations on it there. (Mostly speculation, I guess, since it was just recently released! ;) )
http://community.cookinglight.com/showthread.php?s=&threadid=27976

[sneezles]

Originally posted by Wendy w
http://www.wholefoods.com/cookbook/

Here's a link about it that may help you decide.

Thanks for that link, Wendy! Looks like I'm gettin' a new cookbook. I really liked the variety they showed on the website.

[wallycat]

OK, I confess...I ordered this one too :eek: :p
Why???
because everyone said I should :o :)

[kima]

Wallycat-You should by one for kima too!:D :D :D We'll see if that works!:D

[Wendy w]

Originally posted by sneezles


Thanks for that link, Wendy! Looks like I'm gettin' a new cookbook. I really liked the variety they showed on the website.

Hey no problem Susan. I got mine today and I'm maybe 1/32 through it and it looks good so far. I'm ready to log off and go through it some more. I have American Idol on for the bird. He likes it better than I do.

[linsleyd]

Ok, besides the fact that I am now drooling and I can't buy this cookbook right now becausse I'm at work and I don't have a credit card and whine......sigh

Do they give pictures with the recipes? Some....all....

[gertdog]

Originally posted by kwormann


I have it. It is special because Whole Foods ROCKS! It is the best store. A lot of the recipes of dishes I buy from their deli are in the book! An example is Kung Pao Tofu!:D:D:D

Kim, not to be a pain, but would you be willing to post the Kung Pao Tofu recipe? We love Kung Pao, and we do have one recipe we like (posted here a week or so ago) but I would love to try a different one and compare!

You were already my downfall with the Vegetarian Sandwiches cookbook and the Veg. Times Low-Fat and Fast Mexican... now you may be the reason I end up with the Whole Foods cookbook!! :D

Thanks,

Stephanie

[SueK]

Originally posted by linsleyd
Do they give pictures with the recipes? Some....all....

There were some drawings, I believe, but no actual pictures.

I have to say that I usually won't even consider a cookbook w/o pictures, but this one is a definite exception. The recipes sound so delicious that I had no problem envisioning the outcome. We don't even have a Whole Foods near here, but the recipes contain ingredients you could find anywhere. Everything I've made so far has turned out great.

[Terrytx]

I have the cookbook and have already made something out of it and have plans for a couple more things very soon.

gertdog, I also already have that recipe in my MC so I'll post it for you.


* Exported from MasterCook *

Kung Pao Tofu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Kung Pao Sauce Base:
1/2 cup brown rice syrup
1/4 cup rice wine vinegar
2 1/2 teaspoons cornstarch
2 teaspoons tamari
1/4 teaspoon cayenne
Tofu:
1 1/2 cups prepared teriyaki marinade
1 pound extra-firm tofu, cut into 1/2-inch cubes
Remaining Ingredients:
1 tablespoon toasted sesame oil
1/2 tablespoon canola oil
1 1/4 teaspoons crushed red chili flakes
2 teaspoons minced fresh ginger
2 cloves garlic, minced (1 teaspoon)
1 cup chopped peanuts
3 scallions, thinly sliced diagonally
3/4 cup diced green pepper
3/4 cup diced red pepper

Preheat oven to 350 degrees.

To prepare the Kung Pao Sauce bas, combine the brown rice syrup, rice wine
vinegar, cornstarch, tamari, and cayenne pepper in a small bowl, and mix
until well blended. Set aside,

In a medium bowl, place the teriyaki marinade. Add the tofu cubes, and
gently toss to coat well. Remove the tofu from the marinade with a
slotted spoon, draining off the excess liquid, and place it on a baking
pan in a single layer. Bake the tofu in the oven for 15 to 20 minutes,
until it is lightly browned.

Heat the oils in a large saute pan until almost smoking. Add the red
chili flakes, ginger, garlic, and peanuts. Saute for 3 minutes. Add the
cooked tofu and scallions, and saute 1 minute. Add half the reserved Kung
Pao sauce base, stirring constantly until sauce thickens.

Add the remeining half of the sauce base, and stir until glossy. Stir in
the peppers; cook for 1 or 2 minutes, until the peppers are firm-tender.

per serving: 430 cal, 19g pro, 38g carb, 25g fat, 0mg chol, 730mg sod.

Source:
"Whole Food Market Cookbook"


Serving Ideas : Try this rolled into a whole wheat tortilla with raw spinach and bean sprouts.

[hrk]

I belong to a book club with a twist- we review cookbooks by making as many recipes as we can from our selection over the month and then getting together to swap thoughts on recipes and the book in general- and this months selection is the Whole Foods cookbook. I made the Southwest Ranch Chicken Casserole the other night and it was delicious. The Maple Glazed carrots are on tap for this weeknd.

I think some of the best things about the cookbook are the tidbits of info they give you about the orginis of different foods, the nutritional benefits of different ingredients and the variations that they offer for all their recipes. For example if the recipe is a vegetarian recipe (and there are a ton of them) the recipe will usually give you ideas on how to include not veggie items if interested so you get two recipes in one. They also give time saving tips with some of the recipes- like buying precooked chicken for the casserole I made. They even have a whole section called the Cheese Course. :D
I think my only complaint would be that they don't use any light ingredients, but hey I can always lighten it on my own.

Kwormann- I second that opinion Whole Foods definitely Rocks!!!!!

[gertdog]

Originally posted by Terrytx
I have the cookbook and have already made something out of it and have plans for a couple more things very soon.

gertdog, I also already have that recipe in my MC so I'll post it for you.

Excellent! Thank you so much, Terry! Did this make it into MC because you've already made the recipe? How interesting that the recipe calls for teriyaki marinade. I'm assuming that I'll find brown rice syrup at Whole Foods... ;)

Now I want this cookbook. Maybe it will be a selection from the Good Cook so that I can buy it to fulfill my membership obligation...

Hrk, what a great book club idea! I hope you will be willing to post reviews of the other recipes you try. :)

[sneezles]

Originally posted by hrk
the Southwest Ranch Chicken Casserole the other night and it was delicious.

Is that similar to the King Ranch Casserole? Anyone have that recipe in MasterCook yet? So I can make it before the book arrives? Please!?!:D :rolleyes:

[sneezles]

Just placed my order on Amazon and got the book for $18.17 (and free shipping because I found 3 other books I wanted :eek: )

[hrk]

Posted by Sneezles Is that similar to the King Ranch Casserole? Anyone have that recipe in MasterCook yet? So I can make it before the book arrives? Please!?!
Sneezles,
I'm not sure if they are the same, I will look when I get home.
If no one has posted it by this evening I will post it. It is in my mastercook, but that is at home.

[sneezles]

Originally posted by hrk

Sneezles,
I'm not sure if they are the same, I will look when I get home.
If no one has posted it by this evening I will post it. It is in my mastercook, but that is at home.

Thank you!!! :D

[Linda in MO]

Thanks for requesting the casserole recipe, sneezles. I wanted to ask for it, but I've requested several recipes lately and didn't want to be a pain! :p

[Terrytx]

Originally posted by gertdog


Excellent! Thank you so much, Terry! Did this make it into MC because you've already made the recipe? How interesting that the recipe calls for teriyaki marinade. I'm assuming that I'll find brown rice syrup at Whole Foods... ;)



It made it into the MC cause I want to try it soon, but I have't yet. About the syrup...I assume so too.

and for sneezles and Linda:)




* Exported from MasterCook *

Southwest King Ranch Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
3 tablespoons canola oil
1 1/2 cups diced yellow onions
2 cloves garlic, minced (1 teaspoon)
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt
3 cups shredded cooked boneless chicken
1/2 cup chopped fresh cilantro
Casserole:
2 cups grated Monterey Jack cheese
1 cup grated cheddar cheese
2 cups bottled tomatillo sauce
8 corn tortillas
1 1/2 cups sour cream
1/2 cup chopped green chilies, drained

Preheat the oven to 450 degrees.

Heat the canola oil over medium-high heat in a large saute pan. Add
onions, and cook them until they are translucent, 2 to 3 minutes. Blend
in garlic, paprika, cumin, black pepper, and salt. Add chicken, and heat
through. Remove the pan from the heat; stir in cilantro.

In a small bowl, combine the cheeses.

On the bottom of an 8 x 8 1/2-inch pan at least 2 inches deep, spread 1
cup of the tomatillo sauce. Top with 4 tortillas, overlapping as
necessary. Spread half the sour cream evenly over the tortillas. Add 1/2
cup of the remaining tomatillo sauce, 1 1/2 cups of the chicken filling, 1
cup cheese mixture, and one half of the green chilies.

Top with 4 more tortillas, the remainder of the sour cream, tomatillo
sauce, and chicken filling, 1 cup of the cheese mixture, and the remaining
green chilies. End with 1 cup cheese mixture sprinkled on top. Bake for
about 25 minutes, or until hot and bubbly on the surface.

per serving: 410 cal, 28g pro, 16g carb, 26g fat, 85mg chol, 550mg sod.

Source:
"Whole Foods Market Cookbook"

[hrk]

TerryTx - Thanks for posting the recipe, that was the one I made.

When I made the casserole, I bought southwestern style precooked chicken, which is in the freezer section of the grocery, and then shredded it up more(this was a time saving suggestion in the book)
I also cut the cheese down to 2 cups, because if you notice at the end of the directions it says:

Top with 4 more tortillas, the remainder of the sour cream, tomatillo sauce, and chicken filling, 1 cup of the cheese mixture, and the remaining green chilies. End with 1 cup cheese .
I just mixed in the chiles with the chicken and then topped with the second cup of cheese.
I also used 2% milk cheese and it came out just fine. I also used lowfat sour cream, but that didn't melt as well so I would recommend sticking with the real stuff in that case.

[Linda in MO]

Thanks Terry! That looks delicious!

[suzannel]

I echo everyone's sentiments about this book. It's looks terrific. There are so many things I want to try that I'm having trouble deciding which one to make next.

I tried the Rosemary Potato Griddle Cakes (which are basically potato pancackes) and they were terrific.

[sneezles]

Originally posted by Terrytx
and for sneezles and Linda:)

Terry,
Thanks so very much! I really appreciated your posting the recipe and I think I have everything I need to make it for tonight's supper!

[Terrytx]

Your welcome, and Let us know what you thought.

[Linda in MO]

Terry, did you try the Orange Glazed Sweet Potato Oven Fries this week? I thought I saw them on your menu. How were they?

[kwormann]

Gertdog, Im glad I can influence your shopping habits:)

Terrytx, thank you for posting the recipe for me!

No, not pictures. As I rule I NEVER buy cookbooks without pictures, but this was the exception!

[kima]

STOP IT!!! STOP IT!!!!:D :D :D :D
Now I want this book to......:( ;)

[Wendy w]

Originally posted by kima
STOP IT!!! STOP IT!!!!:D :D :D :D
Now I want this book to......:( ;)

I think you do too!;) :p I'm only 1/3rd through it and it is wonderful. Especially the soups. Speaking of soup, what did you end up making, and were the scones any good? I ask because I want to know if they are worth it.

[sneezles]

Just thought I let you know the Southwest King Ranch Casserole has just come out of the oven (it is so pretty) and we're off to the Red & White Back Porch get-together (due to the holiday it was pushed to Thursday). Will let you know the results!!!

[kwormann]

Originally posted by sneezles
Just thought I let you know the Southwest King Ranch Casserole has just come out of the oven (it is so pretty) and we're off to the Red & White Back Porch get-together (due to the holiday it was pushed to Thursday). Will let you know the results!!!

If its anything like the one they sell at the deli, its WONDERFUL!!!

[Terrytx]

Originally posted by Linda in MO
Terry, did you try the Orange Glazed Sweet Potato Oven Fries this week? I thought I saw them on your menu. How were they?

They were really good. I would do them again.

[Linda in MO]

That's good to know. I've been wanting to try these. I might sub. apricot all-fruit preserves for the marmalade though because that's what I have in the fridge.

[kima]

Alright I bought the d@#$% book!:D :D
You guys are killing me....but oooh it looks good!:p

[Canice]

Originally posted by kima
Alright I bought the d@#$% book!:D :D
You guys are killing me....but oooh it looks good!:p

LOL! Thanks, kima, and limber up those typing fingers -- I'll be hitting you up for recipes BIG time! :p :p :D

[kwormann]

Originally posted by kima
Alright I bought the d@#$% book!:D :D
You guys are killing me....but oooh it looks good!:p

Good girl:D

[Wendy w]

Originally posted by Canice


LOL! Thanks, kima, and limber up those typing fingers -- I'll be hitting you up for recipes BIG time! :p :p :D

C'mon Canice, you know you want one too!:p :p There are a lotta great soup recipes in there too!

[wallycat]

Mine came yesterday!!! :D :D
I type 90 words/minute....let me know which ones ya want :cool: :cool:

[Gina O]

I got it today from Whole Foods. I think I want to make nearly every soup recipe in the book, they all sounded so good. I am really looking forward to all of my stuff arriving here next week so I can cook again. Gina

[CindyWeightWatcher]

Now that this cookbook has been out awhile,
other than the Southwest King Ranch Casserole
and Maple Glazed Carrots, are there any
favorites?

[KathrynY]

Cindy, I am still working my way through the cookbook, but here are a couple of our repeaters so far:

(This is not nearly as time-consuming as it might seem. I followed the grilling instructions - would definitely make for guests.)

Broiled Tuna Stuffed with Spinach and Sun-Dried Tomatoes
The Whole Foods Market Cookbook

This Mediterranean-touched dish offers a surprise gift of sun-dried tomatoes, spinach, and capers discreetly tucked inside the tuna steak. A small pocket in the tuna is easily made with a paring knife. Broiling allows the flavors stuffed inside to permeate the entire tuna steak. If you prefer grilling the stuffed tuna steak, soak a toothpick in water for thirty minutes prior to grilling, and use it to seal the pocket. This will hold in the stuffing without burning the toothpick. Try this recipe with other firm fish steaks, such as halibut, swordfish, and salmon.

The Mediterranean Marinade

1/8 cup extra-virgin olive oil
¼ cup dry white wine
2 cloves garlic, minced
1 teaspoon Dijon mustard
Freshly ground pepper to taste

2 pounds fresh tuna, cut into 4 steaks, 1 ½ to 2 inches thick

The Spinach-Sun-Dried-Tomato Filling

½ cup chopped sun-dried tomatoes packed in olive oil, including the oil
1/8 cup capers
2 cloves garlic, minced
2 cups chopped fresh and washed spinach
1 ½ tablespoons pine nuts
¼ cup chopped parsley
Salt and freshly ground pepper to taste

TO PREPARE THE MEDITERRANEAN MARINADE

Mix the olive oil, white wine, garlic, Dijon mustard, and pepper in a medium bowl. Add the tuna steaks, and marinate in the refrigerator for at least 1 hour, turning occasionally.

TO PREPARE THE SPINACH-SUN-DRIED-TOMATO FILLING

Mix the sun-dried tomatoes, capers, garlic, spinach, pine nuts, parsley, and salt and pepper in a small bowl.

Preheat the broiler.

Remove the tuna from the marinade, and place it on a broiling pan. Carefully cut a horizontal slit in the center of each piece of tuna, without going through to the other side. You should now have a small pocket for the filling. Stuff each pocket with the sun-dried tomato mixture.

Place the tuna under the broiler for 4 to 5 minutes on each side, until lightly browned and cooked to medium doneness inside. Be careful not to overcook the tuna.

PER SERVING: CALORIES 350; CALORIES FROM FAT 80; CALORIES FROM SATURATED FAT 15; PROTEIN 60G; CARBOHYDRATE 7G; TOTAL FAT 9G; SATURATED FAT 1.5G; CHOLESTEROL 110MG; SODIUM 390MG; 23% CALORIES FROM FAT.

---------------------------

We really like this as a summertime side dish, because it can be prepared in our microwave steamer. I don't have any black sesame seeds, so I just use all white.

Sesame Sugar Snap Peas
The Whole Foods Market Cookbook

1 cup diagonally sliced carrots
1 pound fresh sugar snap peas, strings removed
1/8 cup toasted sesame oil
2 teaspoons grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/8 cup white sesame seeds
1/8 cup black sesame seeds
1 scallion, sliced thinly and diagonally

Steam the carrots in a steamer for 3 minutes. Add the sugar snap peas, and continue cooking for an additional 4 minutes, until both vegetables are al dente. While the vegetables are steaming, place the sesame oil, ginger, salt, lemon pepper, white and black sesame seeds, and scallion in a large mixing bowl. Blend well. Add the cooked sugar snap peas and carrots. Toss well. You may serve the vegetables at room temperature or heat them gently in a saucepan.

Per 1/2-cup serving: Calories 130; calories from fat 70; calories from saturated fat 5; protein 4g; carbohydrate 12g; total fat 7g; saturated fat 10.5g; cholesterol 0mg; sodium 270mg; 54% calories from fat.

-----------------------

I really hope others post some of their favorites - I need to get more use out of this cookbook! :)

[CindyWeightWatcher]

Thanks Kathryn, I appreciate the feedback.

[ClaraB]

I made the Sonoma Chicken Salad (minus the poppy seeds) and it was very good, and easy. I would make it again. DS and I have also made the potato-chip-crusted fish bites (well, we DID use organic potato chips :o ) and enjoyed them. I'd also love to hear about any other thumbs-up recipes others have made.