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Review: Eat, Shrink & Be Merry! (with Recipe)

I recently grabbed a copy of Eat, Shrink & Be Merry, cookbook by Janet & Greta Podleski with cartoons by Ted Martin. Yes, cartoons. Not only are the cartoons great, but there are “funky factoids,” “cooking tips,” and puns — lots and lots of puns. This is one of the only cookbooks that I’ve read.

When I was looking for a recipe to cook, though, I skipped the cutesy titles and read the subtitle which was more descriptive of what the dish is. For example, “Livin’ on the Vedge” is subtitled with “Roasted vegetables with lemon couscous.”

There are many illustrations, but mostly cartoons and not photos of the food. The photographs of food are a few pages throughout the book. It’s not gathered up in the middle like some books. The photograph goes with the recipe which is nice, in a way. Sometimes I just like to “shop” for a recipe by looking at the pictures. What? Yeah, I’m a visual creature. Each recipe has nutritional information (calories, fat, saturated fat, protein, carbohydrate, fiber, cholesterol, and sodium) which is great for those following a point or other numerical system.

I checked for vegetarian dishes. And I don’t mean boring sides either. I mean main dishes that don’t just have lettuce as the major ingredient. Interestingly, there’s a section called “Don’t Have a Cow, Man!” that is full of meatless entrees. Nice! (And Greta recently did a “vedge” week.

The authors have a home at http://www.eatshrinkandbemerry.com and there are even videos at http://www.youtube.com/user/GranetPub.

Here’s the gem I settled on cooking:

Curried Cauliflower Soup
Melancauli Baby
(Available on their website in PDF form so you can see the whole page.)
Curried cauliflower soup with Swiss cheese and wild rice

1 tablespoon Butter or olive oil (I used olive oil)
4 cups Chicken or vegetable broth (I used vegetable broth)
2 cups Leeks thinly sliced (about 2 large)
1/2 teaspoon Salt
2 teaspoon Garlic minced (I used more, of course)
1/4 teaspoon Black pepper freshly ground
4 cups Cauliflower small florets
1 cup Brown and wild rice blend cooked (I had frozen brown rice so used that)
1 1/2 cups Sweet potato peeled and cubed
1 cup Evaporated 2% milk
1 1/2 teaspoon Curry powder (My curry powder ran away so I made up something)
1/2 cup Swiss Cheese shredded and packed
1 teaspoon Ground cumin

Heat butter in a large, non-stick soup pot over medium heat. Add leeks and garlic. Cook and stir until leeks begin to soften, about 3 minutes.

Stir in cauliflower, sweet potato, curry, and cumin. Cook and stir for 1 more minute. Add broth, salt, and pepper. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, until vegetables are tender.

Transfer half the soup to a blender and puree until smooth. Return pureed soup to pot with remaining soup and mix well. Stir in cooked rice, milk, and Swiss cheese. Heat soup for 1 more minute. Serve hot.

Note: I was halfway through and realized I didn’t have curry! So I made up a curry-like flavor with these guys:
Spices used

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2 Responses

  1. Curry isn’t really a spice in and of itself; it’s a mixture of spices, always personal to the creator. So you what you ended up having to do was right on! You made your own personal curry! 🙂

  2. True. But I didn’t measure so good luck getting that mixture again 😉

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