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

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

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Fingerlings Vinaigrette With Sieve Eggs and Pickled Celery Review


Recipe 20 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes: You'll be happy to know this is only 2 points for 1 of 4 servings or 4 points for a very generous 1 of 2 portions. Enjoy! It's a really long name for a potato salad but this potato salad is fancy guys.… Continue reading Fingerlings Vinaigrette With Sieve Eggs and Pickled Celery Review

Cooking Through A Cookbook

Fig, Olive Oil and Sea Salt Challah Review


Recipe 16 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes: it is tough to make changes to bread since it is so much science, so I'm just giving you the honest truth...11 points if you break this loaf up into 10 servings, 7 points if 15 servings and 6 if you can get… Continue reading Fig, Olive Oil and Sea Salt Challah Review