Cooking Light, The Complete Quick Cook, A Quick Kofte Recipe and a GIVEAWAY
Am so happy to review a wonderful cookbook 'Cooking Light, The Complete Quick Cook' with delicious recipes for health conscientious, busy households by the multiple award winning cookbook authors duo Mark Scarbrough and Bruce Weinstein. Regular contributors to Cooking Light, Gourmet and Food and Travel among other magazines as well as national TV appearances on the Today, The Early Show and The View to name a few.
True story, over the last month, I was phasing out of canned beans like chickpeas I use frequently for many recipes on a weekly basis, kidney beans I use for chili and black beans I mostly use for rice and beans. I found my pantry shelves depleting slowly while I had dry beans from bulk section of the market accumulating. I had romantic notions of soaking beans overnight, yes I do it from time to time, but for everyday realities it is highly impractical.
In the spirit of Food Wanderings' continued second blog anniversary celebration, I am offering my preview copy of Cooking Light, The Complete Quick Cook to one lucky reader. I hope someone, ahem J, will get me, my very own copy, for the December holidays. Photo, recipe and preview giveaway book courtesy of Cooking Light, shipping courtesy of Food Wanderings.
To enter the GIVEAWAY:
1. Follow @MarkScarbrough, @BruceWeinstein and @Cooking_Light.
2. Follow @foodwanderings on twitter and LIKE FoodWanderings' FB page.
3. Tweet ob twitter or post on your FB page this GIVEAWAY.
4. Drawing will be done randomly. All comments, up to four each, should be posted by midnight Saturday, November 19.
5. Shipping only to a US address. Sorry my friends overseas.
1/2 cup prechopped onion
1/3 cup dry breadcrumbs
1/4 cup chopped fresh mint
2 tablespoons tomato paste
1 teaspoon bottled minced garlic
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground allspice
1 pound lean ground round
1 large egg white, lightly beaten
8 (1/4-inch-thick) slices plum tomato (about 2 tomatoes)
4 (6-inch) pitas, split
1. Preheat broiler.
2. Combine first 12 ingredients in a large bowl; stir just until combined. Divide mixture into 8 equal portions; shape each portion into a 2-inch patty. Place patties on a jelly-roll pan coated with cooking spray. Broil 4 minutes on each side or until desired degree of doneness. Place 1 tomato slice and 1 patty in each pita half. YIELD: 4 servings (serving size: 2 filled pita halves).
CALORIES 423; FAT 11.4g (sat 4.3g, mono 4.3g, poly 0.9g); PROTEIN 31.6g; CARB 46.7g; FIBER 3.2g; CHOL 75mg; IRON 4.3mg; SODIUM 766mg; CALC 114mg