‘Gobble Up’ Kale Book by Super-Food Author Stephanie Pedersen This Thanksgiving

Forget the latkes! This Thanksgiving, surprise family and friends with a fresh take on a holiday standard. Stephanie Pederson’s go-to recipe for Potato Kale Cakes highlights this review of the book.

Stephanie Pedersen’s book “KALE: The World’s Most Powerful Super Food,” published by Sterling Press is dedicated to the super food. Pederson is a mom to three growing boys, a nutritionist, coach, media personality and speaker.

After reading the book and trying the recipes, it’s clear that Potato Kale Cakes are one of many recipes in Pedersen’s book destined to it past discerning palettes to be gobbled up along with the turkey at any family gathering.

In the book, the reader learns that super-foods like kale have a tremendous value because they are packed with the nutrients and antioxidants needed to balance a carb-filled feast.

To introduce the cakes as a new food to picky eaters, cooks may simply place a plate of these on the kitchen table and let the food do the talking!

For those who wish to try potato kale cakes, Pedersen’s favorite recipe is below: below:

Sauce (optional)

½ cup mayonnaise, 1 tablespoon extra virgin olive oil, 2 garlic cloves, minced, 1 tablespoon tomato paste, 1⁄8 teaspoon chipotle powder (use more if you can take the heat), Salt, to taste, Pepper, to taste.

Potato cake

1½ pounds russet potatoes, peeled, cut into 1-inch cubes, ¼ cup whole milk, 2 tablespoons (¼ stick) unsalted butter, Salt, to taste, 3½ tablespoons extra virgin olive oil, divided, 1 cup onion, minced, 1 large garlic clove, minced, ½ pound kale, deribbed, coarsely chopped, Optional: ½ teaspoon lemon zest.

Directions: Sauce

Whisk all ingredients in medium bowl. Can be made one day ahead. Cover and chill.

Directions: Potato cake

1. Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan.

2. Add milk and butter. Mash potatoes until smooth. Season with ½ teaspoon coarse salt and ½ teaspoon pepper.

3. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).

4. Heat 1½ tablespoons oil in large deep skillet over medium heat. Add onion and garlic. Sauté until onion softens, about 5 minutes.

5. Increase heat to medium-high. Add kale and cook until kale softens, about 7 minutes.

6. Add kale mixture, ½ teaspoon salt, and ½ teaspoon pepper to potatoes and thoroughly combine. Allow to sit for 45 minutes or more until mixture is thoroughly cool.

7. When the potato-kale mixture is cool, shape it by patting ¼-cup portions into patties about ½-inch thick. Keep shaping until all potato-kale mixture has been formed into patties.

8. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add patties and cook, without moving (you want a crust to form!), until they are brown and crispy on bottom, about 4 minutes.

9. Carefully turn cakes over. Cook until brown on bottom, about 3 minutes more. Transfer to plates. Top each cake with dollop of optional sauce, salsa, or other condiment.

Best Books For Quick And Easy Cooking

Hungry Girl 300 under 300 by Lisa Lillien

This book delivers 300 great breakfast lunch and dinner meals that are all less than 300 calories. It also includes starters and appetizers. The many food items bring original food items and spring to life with new ingredients into the mix like the Buffalo Chicken Wing Macaroni & Cheese or PB&J Oatmeal Heaven. If you are interested in losing weight and keeping your calorie intake lower, this is the book for you.

Top 100 Baby Purees by Annabel Karmel

Babies grow the most in their first year of growth, so they need the most nutritious diet as they are doing so. Making your own baby food not only saves money, it also ensures your baby that it will have the freshest and purest food with veggies, meat, and all it has to have to grow up. This book sports 100 easy baby foods from the moment your baby is born to six months of age. If your child needs the regular nutrients that a baby will need, it is highly recommended that you should pick up this book.

Fresh & Fast Vegetarian by Marie Simmons

If you are a vegetarian who wants the vitals of veggies, than this book is great for you. There are many soups and vegan delights in the mix of meals in this book, and it will let the many vegetarians searching for a good cookbook speechless. Many of these meals are very easy to make and very fast too. The meals are not only tasty, but they are visually appealing also.

How to Cook Everything by Mark Bittman

This cookbook has a whole 2000 recipes for great food. It really has everything to cook, like vegetables from peppers to eggplants, meats, fish, and pasta, almost everything you can imagine in just one book. You can throw away your old cook books because probably Mark Bittman’s probably has all of those recipes in just that book. This is the best kitchen companion if you want a good variety of foods. This cookbook has been acclaimed and has caused buzz around the cooking society. It has replaced many books in the past, and seems to the most needed book for cooking.

Primal Blueprint Quick and Easy Meals by Mark Sisson and Jennifer Meier

These are meal that you can make in just less than 30 minutes that are low carbs and are proven to be the most effective difference in health and weight management. These are quick, non-intimidating meals, and will leave you mouthwatering. There is a lot of variety, it has color photos and doesn’t require strange ingredients and they are healthy as ever. All of these are made in just 30 minutes or lower.

These great books are the best cook books out there on the shelves today, and any good cook need at least one of these in his or her kitchen.

Make the Perfect Appetizers for Your Guests Every Time

Not long ago, I noticed a new restaurant had opened up in the area and that was a pleasant surprise considering the economy, and some of the challenges that future employers will have with employee benefits such as health care. The costs have gone through the roof and it’s making it very difficult to run a business, especially a labor-intensive business like a restaurant. Nevertheless these young entrepreneurs decided to go for it. In this new restaurant there is a window looking into the Chef’s area where you can watch them make everything from scratch – even the desserts and appetizers.

Indeed, I was amazed at the brilliant appetizers the chef was preparing for the guests, and he was making a cool desert, “wow,” I thought, “I want one of those.” Yes, I know you can go into the frozen food section and buy processed food deserts and appetizers which look very nice, and quite tasty. But there’s nothing like a desert or an appetizer made from scratch. Apparently this chef had gone to culinary school and was an expert in the culinary arts. What surprised me too is the pricing on the menu of the restaurant was rather nominal and very fair.

Now then, wouldn’t it be great if you could make appetizers and desserts of that quality; of a four-star or five star restaurant? Well, maybe you can, maybe you only need a few pointers, and a decent instruction manual; a how-to book. If you’re looking for a book of this type, I happen to own one, and although I may not be as good as that Chef’s creations, I can make some pretty good appetizers and desserts for my guests. The book I’d like to recommend is titled;

“Best Recipes for Appetizers,” a Betty Crocker book, published by Macmillan General Reference – a Simon and Schuster Macmillan Company, New York, NY, 1989, 93 pages, ISBN: 0-02-861530-1.

In this book you will learn how to make the best dips, spreads, and cheese hors d’oeuvres. How about seafood appetizers? There is a chapter on “nibbles and tidbits” as well. Sometimes appetizers become the first course of a large meal, in this book you will find which ones go with which type of meals and set your taste buds up for the next course. There is also a chapter on sweet snacks, and the types of desserts which I watched that chef prepare.

You know what, come to think about it I could do the same thing here at home, not because I’m a great chef, but because I own this book, the one I just recommended to you. There are pictures, list of ingredients, and small helpful hints so you get it just right, and display it as if it was a perfect appetizer from a top notched restaurant. Please consider all this and think on it.