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

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Cooking Through A Cookbook

Leek Fritters with Garlic and Lemon


Recipe 43 from The Smitten Kitchen Cookbook by Deb Perelman I am happy to say that this recipe is actually more waistline friendly then the last few were so for my WW peeps out there (ugh to the new name...consumer panels are your friends Weight Watchers!)... this is for you. These come out to 1… Continue reading Leek Fritters with Garlic and Lemon

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Heart Stuffed Shells with Lemon Ricotta Bechamel Review


Recipe 42 from The Smitten Kitchen Cookbook by Deb Perelman I'm glad to share with you the next recipe in Deb's Vegetarian Main Dish chapter....because who doesn't love a stuffed shell pasta! There were lots of ingredients for this recipe but it is a pretty straightforward, non technical dish that is pretty impressive in taste… Continue reading Heart Stuffed Shells with Lemon Ricotta Bechamel Review

Cooking Through A Cookbook

Chicken and Egg Salad “Toasts” with Lemon Aioli & Fennel Review


Recipe 30 from The Smitten Kitchen Cookbook by Deb Perelman Let's start off by saying this is not a good representation of Deb's recipe. I failed tragically and what you see here is a fancy chicken salad sandwich...not toast. My husband oohed and ahhhed over it but it really is just a salvage of the… Continue reading Chicken and Egg Salad “Toasts” with Lemon Aioli & Fennel Review