Made Whole Made Simple, a cookbook review

I’ve followed Cristina Curp, aka The Castaway Kitchen, on Instagram for several months now.  I was excited when I had the opportunity to review her latest cookbook, “Made Whole Made Simple”  For those who don’t know her work, she’s a nutritional therapy practitioner. Her recipes in this book are “free of grain, gluten, soy, and nightshades.  Minimal amounts of dairy and nuts are used, and many of the recipes are coconut-free, egg-free, and AIP compliant.” Personally, I’m neither paleo nor following an AIP diet, but I appreciate how approachable this book seems to be.  Nearly every recipe is weeknight friendly.

The book has the following chapters:

  • The House Won’t Fall If the Bones Are Good
  • Where We Get Our Fuel
  • Eating for Healing
  • Habits for a Healthy Life
  • Kitchen Handbook
  • Meal Makers (this is basically the condiments and DIY section)
  • Breakfast
  • Beef
  • Pork
  • Poultry
  • Fish+Seafood
  • Sides+Snacks
  • Sweets+Beverages

Here are some recipes that appeal to me:

  • Cauliflower Sour Cream
  • Stir-In Coffee Creamer
  • Sweet Onion Breakfast Bowls
  • Pumpkin Pancakes
  • Balsamic Braised Meatballs and Kale
  • Coconut Lime Spiked Meatballs
  • Tasty Mojo Pork
  • Crispy Ranch Wings
  • Salmon Noodle Soup
  • Tahini Cookie Cream Bites
  • Flourless Chocolate Cake

 

The first recipe I made from the book was Breakfast Sausage Soup.  It ‘s easy. You brown up some breakfast sausage, set aside, saute some cabbage/celery/onions, add spinach, then finish up by adding back the sausage and adding some broth.  

At the time of preparing for this recipe, St. Patrick’s Day and COVID-19 self-quarantine were right around the corner.  This meant that I had to break my cookbook review rule of staying honest to the recipe. I ended up using green cabbage instead of the original red cabbage, and “made” my own breakfast sausage with some ground meat and spices.  

Overall, I liked the soup but you’ll have to keep in mind that most of the flavor is coming from the sausage.  So make sure you’re using one you like. I didn’t care for the spice blend I ended up using for my DIY sausage, but that’s my error.  On the bright side, I found that my sausage soup tasted better the next day. So thankfully nothing was wasted.

I love the methodology of this soup.  You’ve got your protein and your veggies in one bowl that did not require anything crazy.  I think my only real critique of the recipe is that, as written, 2 pounds of meat is for 4 servings.  That’s more meat than I typically eat in one sitting. So just be mindful that your mileage may vary.  

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Tuscan kale makes me happy

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The second recipe I made was the Charred Kale Soup.  Again, there aren’t a lot of ingredients in this soup.  The flavor mostly comes mostly from the broth, nutritional yeast, garlic powder, and lemon zest.  Minor adjustments were made because of self-quarantine. I didn’t have bone broth, so I used some vegetable bouillon.  I didn’t have lemon zest, so I tried using some True Lemon (which is a lemon crystal product). Like the breakfast sausage soup, the ingredients are so few that the quality/flavor of your ingredients is going to give the biggest impact.  The bouillon I used was too strongly flavored, so that’s me and not the soup. I still enjoyed the outcome.  

I loved the way the kale was prepped in this recipe.  You brown the kale in a pot undisturbed for 5 minutes, stir, and then leave undisturbed for another 5 minutes.  Cooked this way, the kale reminded me a lot of making kale chips. It smelled so good when I stirred halfway. This method is definitely one I will reuse.  

I was slightly amused that the Breakfast Sausage Soup seemed to make a lot for 4 servings, but the Charred Kale Soup seemed to make so little for 4 servings.  It’s definitely a side dish.  

Overall thoughts?  This is a great book for someone who wants fairly easy recipes with a healthy ingredient list.  I like that some of the recipes are inspired by Curp’s Cuban heritage.  The style and format feels very similar to other paleo/whole 30 publications I’ve seen. There’s one recipe per page, regardless of length, and one large accompanying photo on the adjacent page.  The photos are more function than form, if you will. (Does this matter?  Absolutely not. It’s just hard for me to not notice when I compare it to the next book I am reviewing.)  All in all, I’ll cook from this book again.  (Especially the flourless chocolate cake.  It sounds so good.)

 

Disclaimer – I kindly received this book from Victory Belt Publishing for this review.  I’m not getting paid for this post. The views and opinions expressed are purely my own.  

With COVID-19 self-quarantine, the recipes I tested for this review had to be modified based on what I had access to.

 

Reference Links:

https://www.instagram.com/thecastawaykitchen/

https://thecastawaykitchen.com/the-castaway-kitchen-home/my-books/

http://victorybelt.com/

Start Simple, a cookbook review

I know we’re only into February but “Start Simple” by Lukas Volger might end up being my favorite cookbook of 2020.  I know, those are some bold words! But this is the first time in a very long time that I’ve come across a book and I couldn’t find a recipe that I didn’t want to make.

In this book, Volger presents recipes that are realistic for everyday cooking.  Some recipes are for four servings, but there are also a lot of recipes for one serving or two servings to reflect those readers who are not cooking for a family of four.  These recipes are generally great for weeknight cooking. The ingredient list is often 10 ingredients or less, and nothing very exotic.

The book is divided by eleven primary ingredients:

  • Winter squash
  • Tofu
  • Hearty greens
  • Beans
  • Sweet potatoes
  • Eggs
  • Mushrooms
  • Tortillas
  • Cabbage
  • Cauliflower or broccoli
  • Summer squash
  • Dessert (not a primary ingredient but who doesn’t like a little dessert?)

 

Here is a sampling of recipes:

  • Steel-cut oats with squash and tahini
  • Peanut butter and greens sandwich
  • Spicy beans and greens over polenta
  • Grilled eggplant, scallion, and white bean dip
  • Black beans with scallion-lime vinaigrette, avocado, and spinach
  • White bean, tomato, and dill salad with charred romaine
  • Cold sweet potatoes with spiced seeds and yogurt
  • Sweet potato and tahini soup
  • Broken pasta with roasted mushrooms, caramelized onions, walnuts, and pesto’d Ricotta
  • Cauliflower and kimchi sandwiches
  • Roasted broccoli sauce
  • Savory zucchini beer bread
  • Polenta and pine nut biscotti

 

For my preliminary recipe, I went with the kale-cabbage slaw with quinoa and brown sugar-dijon vinaigrette.  The recipe is pretty easy (to reiterate, nothing in the books seems to be complicated as the author promised in the introduction).  You make some quinoa. You salt and massage the kale and cabbage. You make a vinaigrette. Finally, you mix it all together.

The vinaigrette was very sweet.  I know… that’s a really obvious thing to say when it’s got “brown sugar” as part of the name.  But I’d say start with half the amount of brown sugar, and then add as needed. The amount you want is going to depend on the punch of your mustard.  I was using a homemade mustard (my first attempt at mustard so it could have been better) that didn’t have much punch, so I only needed 4 teaspoons instead of the full 2 tablespoons.

I enjoyed this.  It preps ahead really well.  Because kale and cabbage are really sturdy greens, this slaw made for great work lunches.  But as much as I liked it, I didn’t love it. Which is totally ok! It doesn’t mean that I won’t make it again.  It just means that I’ll try out some of the other salad/slaw recipes in this book before I go back to this one.

I felt compelled to make another recipe almost as soon as I finished the slaw.  Since I had some cabbage left from the slaw (and I happened to have cheese in the fridge), I made the cheesy cabbage and white bean soup.  I’m glad I did too. It was another easy recipe to put together, and perfect to eat on a February day in Boston. It was really cozy and had a lot of good flavor.  (To be fair, since I’m not vegetarian, I was using a homemade chicken broth for it.) I like it so much that this soup is definitely going into the regular rotation.  

“Start Simple” is available as of this week.  Definitely pick up this book whether or not you’re vegetarian.  (Yes, the book is vegetarian but it doesn’t feel like the intention of the book is to necessarily espouse vegetarianism.)  The collection of recipes here are just great ideas for incorporating more vegetables in your everyday diet without being overwhelming or complicated.

 

Disclaimer – I kindly received this book from Harper Wave for this review.  I’m not getting paid for this post. The views and opinions expressed are purely my own.  

 

Reference Links:

https://www.lukasvolger.com/

https://www.lukasvolger.com/books

http://www.harperwave.com/