Who would have thought that a flip photo cookbook from the Dollar store would offer a lovely selection of recipes. It does and the attached book stand makes it easier to view as you go along re-creating the recipes. There are only 4 sections, Meat & Poultry, Fish & Seafood, Vegetarian, and Desserts. My favourite section is the Vegetarian one, as I am trying to incorporate more meatless and vegetarian meals into our week. Although I am not worried I have a few vegan and vegetarian cookbooks already.
The introduction has hints and tips for quick cooking, and offers time-saving shortcuts. Most of which I already do and know however there were a few that I took note of. The step by step guide is handy for the novice cook and also the experienced cook. Most of the ingredients one would already have on hand so re-creating these dishes is easy. No complicated ingredients to purchase and fuss with. This is a simple cookbook with easy delicious recipes that are worth a try.
Although the Goat Cheese Tarts are on my list of recipes to make, I would like to share the Tacos with Chickpea Salsa recipe from this cookbook. Because they look so yummy!
Tacos with Chickpea Salsa
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Serves 4
2 firm, ripe avocados
1 tablespoon lime juice
1 tomato, diced
1 tablespoon olive oil
1 small onion, sliced
1 (15 -16 ounce) can chickpeas, drained
1 teaspoon mild chili powder
8 romaine lettuce leaves
8 taco shells
2 tablespoons chopped fresh cilantro, plus extra sprigs to garnish
salt and pepper
2/3 cup sour cream, to serve
1. Halve, pit, peel, and dice the avocados and toss with the lime juice.
2. Stir in the tomato and season well with salt and pepper.
3. Heat the oil in a saucepan and sauté the onion for 3-4 minutes, or until golden brown.
4. Mash the chickpeas with a fork and stir in the pan with the chili powder. Heat gently, stirring, for 2 minutes.
5. Divide the lettuce among the tacos. Stir the chopped cilantro into the avocado-and-tomato mixture, then spoon into the tortillas.
6. Add a spoonful of the chickpea mixture to each taco and top with a spoonful of sour cream. Garnish with cilantro sprigs and serve immediately.
Hope everyone had a good weekend! - JD