Cooking Through A Cookbook

Roasted Eggplant with Yogurt-Tahini Sauce and Cumin-Crisped Chickpeas Review


Recipe 49 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: I am thrilled to say that this delicious recipe is only 2 points. The bulk of your points are going to be for the yogurt-tahini sauce and in some ways 2 points is an over estimation because I have extra sauce left over… Continue reading Roasted Eggplant with Yogurt-Tahini Sauce and Cumin-Crisped Chickpeas Review

Cooking Through A Cookbook

Slow-Cooker Black Bean Ragout Review


Recipe 46 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: I'm very happy to say this is a very low point indulgence and it's based on your bread choice (and whether or not you count avocado and olive oil...which I don't do when consuming in small quantities since they are healthy fats. When… Continue reading Slow-Cooker Black Bean Ragout Review

Cooking Through A Cookbook

Honey and Harissa Farro Salad Review


Recipe 28 from The Smitten Kitchen Cookbook by Deb PerelmanWW Notes:┬áSo your points are from the farro, honey and feta which means 5 points for 1 of 6 servings and 8 points for one of 4 servings. I hate to swap out anything but maybe you can lower the amount of feta in the recipe… Continue reading Honey and Harissa Farro Salad Review