- Written By: Gina Homolka
- Published By: Clarkson Potter Publishers, an imprint of Crown
- Length: 320 pages
- Source: Blogging for Books in consideration of an honest review
I think I must be the only person in my circle of foodies and blog lovers that was not familiar with the Skinnytaste blog and website. Gina Homolka has been sharing her recipes for a few years now and I never knew!! I was thrilled when I was offered this book and when it arrived even more excited.
The cookbook is gorgeous to hold in your hands and peruse. It’s organized very simply in understandable categories. The photography of the food is beautiful. The recipes appeared fairly simple and I like how Gina gives easy substitutes and pays attention to things like gluten free, etc. I also like the notes on suggested side dishes to the main course recipes. We all know these are important things in a cookbook, but the real test is, the food.
Last week I picked out three dinner entrees from the book and shopped to assure I had all the ingredients. I made:
Teriyaki Glazed Pork with Pineapple Salsa
Rustic Italian Chicken Gnocchi Soup
3 TB all purpose flour
14 oz fresh sweet Italian chicken sausage, casings removed
4.5 cups Swanson 33% less sodium chicken broth
1 cup fat free milk
1 small onion chopped
1 celery stalk, chopped
1 carrot chopped
4 garlic cloves minced
Rind from Parmigiano-Reggiano (optional)
2 large roasted red bell peppers, jarred
1/2 tsp fresh ground pepper
1 16 oz pkg gnocchi
3 cups baby spinach, chopped
2 TB copped fresh basil
Freshly grated Parm for serving(optional)
In a small bowl, make a slurry by whisking together 1/2 cup cold water and the flour
Heat a large non stick pot over medium heat. Add the sausage and cook, using wooden spoon to break up the meat into small pieces, until cooked through and slightly browned,4 minutes.
Add 1/2 cup water, broth and milk and bring to a boil. Add the onion, celery, carrot, garlic, Parm rind(if using) , roasted peppers, and black pepper and return to a boil. Partially cover the pot, reduce the heat to low and simmer until the vegetables are soft, 15 to 20 minutes. Uncover, slowly stir in the slurry, and continue stirring while the soup returns to a boil.
Add the gnocchi, spinach and basil. Cook until gnocchi start to float to the top and become puffy(or according to gnocchi package directions) and the soup thickens. Season with pepper to taste. Discard Parm rind. To serve, ladle the soup into 8 serving bowls and sprinkle evenly with grated Parm, if desired.
All the dinners were a hit!! We enjoyed every last bite, and leftovers and I’m planning more meals this week!! I think the biggest thing was that the food was fresh, all ingredients added layers of flavor to the dishes and we never felt like we were being punished by eating light. Each recipe has the serving size, calories, fat, cholesterol, carb, fiber, protein, sugars and sodium content listed.
While one of the recipes I made is available on Skinnytaste website, the cookbooks offers 125 new recipes and more favorites. I do cook from online recipes and Pinterest but call me old fashioned I love a nice cookbook! The Skinnytaste Cookbook is quickly becoming a favorite in our house. I hope you’ll check it out.