Looneyspoons creator releases her fifth cookbook
Looneyspoons author releases her fifth cookbook
It’s not often I get a new cookbook and I’m excited to make a bunch of recipes right away.
But such was the case with Looneyspoons creator Greta Podleski’s — “Yum and Yummer.” This past weekend, I tried three recipes from her latest book and was not disappointed. I served pumpkin banana zucchini loaf with cappuccinos for guests, had the cinnamon bun oatmeal for breakfast and chose the coconut curry chicken thighs as this week’s 30-Minute Miracle.
All three recipes received rave reviews from those who ate them!
Podleski said creating the cookbook took the better part of two years. It’s self-published and Podleski has written all the recipes, taken most of the photos, and marketed the book herself.
“I do all the shopping, chopping, and dish-doing,” said the 51-year-old Waterloo woman. “It’s like making Christmas dinner every day.”
This is Podleski’s fifth cookbook, but this time she worked on her own. The previous four cookbooks, which started with the popular Looneyspoons, were collaborations with her sister Janet.
The book is loaded with simple recipes using ingredients most of us have in our fridge or pantry.
Every recipe also offers a code to download a one-minute video.
Since the book came out last month, Podleski said the feedback has been fast and furious. On Facebook, she has been contacted by many happy readers.
“One woman said her 13-year-old daughter is binge-watching the food videos like Netflix,” she said.
Each chapter also offers “splurgeworthy” meals that Podleski categorizes as “indulgences.” Recipes such as lemony salmon bow-tie pasta with peas and asparagus, chicken pot pie chowder, and grilled beef tenderloin steaks.
Most of the recipes are healthy choices even though Podleski said she steers away from “preaching” on healthy eating.
“I don’t like the guilt associated with food,” she said.
Podleski said many of her loyal followers requested recipes with less meat and more veggies, and 60 per cent of the book offers vegetarian meals and 80 per cent of them are gluten free. There are also dairy-free options.
The meat loaf recipe, which features quinoa, follows the trend of adding a grain or vegetable to the recipe so there is less meat.
There are also interesting suggestions such as “jazzing up” storebought hummus in which Podleski offers five ways to change it up. Her suggestions include adding roasted beets, puréed pumpkin and maple syrup, and avocado and cumin.
Podleski said most of her ingredients were purchased at her neighbourhood Zehrs in Conestoga Mall, but some items such as ones needed for a gluten-free flour blend were bought at health food stores.
There’s also a recipe for homemade almond milk that even I would make, and directions for shakes that actually taste sweet — not just good for you — such as pumpkin pie protein smoothies.
So what are some of Podleski’s favourite recipes?
Because she eats little meat, many of her go-to meals are vegetarian, such as the cauliflower, chickpea and sweet potato curry. “I could eat that every day,” she said.
Other favourites include honey mustard and herb roasted chicken, and roasted carrot soup with curry and coconut milk. “I make this soup often. It has so much flavour,” she said. “I like using a lot of spices. A well-stocked spice rack is a healthy cook’s best friend.”
Indian Coconut Curry Chicken Thighs with Sweet Potatoes and Green Peas
I chose Podleski’s alternative in the chicken recipe and made it with chicken breasts instead of chicken thighs.
The chicken curry was hearty and flavourful, and I served it with leftover rice. Podleski suggested simmering the chicken and sweet potato for 15 minutes, but my potatoes needed more time so I extended cooking time by 10 minutes.
The Indian spices of curry and garam masala add richness to the chicken as well as the coconut milk.
15 ml (1 tablespoon) olive oil 10 large boneless, skinless chicken thighs 375 ml (1 cup and a half) chopped onions 10 ml (2 teaspoons) minced garlic 15 ml (1 tablespoon) grated fresh ginger root (Podleski recommends freezing ginger root because it’s easier to grate) 15 ml (1 tablespoon) curry powder 15 ml (1 tablespoon) garam masala 1 398 ml (14 ounces) can of coconut milk 45 ml (3 tablespoons) tomato paste 10 ml (2 teaspoons) brown sugar (optional) 2 ml (half a teaspoon) sea salt 375 ml (1 cup and a half) peeled, diced sweet potatoes 250 ml (1 cup) green peas (fresh or frozen) 30 ml (2 tablespoons) minced fresh cilantro You’ll need a large (12-inch), non-stick skillet with a lid for this recipe. Heat olive oil in the skillet over medium-high heat. Add chicken pieces and brown on both sides. Remove chicken from skillet and set aside. To the same skillet, add onions and garlic. Reduce heat to medium. Cook and stir until onions begin to soften, about 3 to 4 minutes. Add ginger root, curry powder and garam masala. Mix well and cook for 30 seconds. Add coconut milk, tomato paste, brown sugar, if using, and salt. Cook and stir until mixture is bubbly and well blended. Stir in sweet potatoes. Return chicken pieces to skillet and spoon sauce over top. It won’t look very pretty at this point but hang in there. Reduce heat to low. Cover and simmer for 15 minutes. Stir in green peas and cook for five minutes, just until peas are heated through. Sprinkle with cilantro and serve hot. Makes 4 to 5 servings.