Thursday, December 26, 2013

Well Fed 2 by Melissa Joulwan

After receiving a review copy of Melissa Joulwan's Well Fed 2, I've spent the past few weeks cooking through a few of the recipes.  While sending me a review copy of a cookbook will guarantee that I'll dedicate some time and attention to the book, it certainly doesn't guarantee a good review.  I picked some challenging recipes to put this book to The Paleo Review test.

I started with the Taj Mahal Chicken and I was not disappointed.  The sweetness of the peppers, raisins and applesauce against the fragrant smoky curry powder was lovely.  This is a quick and easy dish that has been added to my weeknight dinner list.

The second recipe I attempted was the Stuffed Grape Leaves (a.k.a. Dolmas).  I've seen other dolmas recipes but have been afraid of them.  The wealth of dolma making experience and resources that Melissa provides gave me the confidence to finally give this a try.  I shared them with co-workers and they were an instant crowd pleaser.  

I had to give a recipe from her "Burgers, Balls & Bangers" a try, so I settled upon the Turkey and Cranberry Meatballs.   If you're ever craving the flavor of Thanksgiving but don't want to be in the kitchen for long, then this is the recipe for you.  

Who doesn't love buffalo wings?  The only draw back that wings usually have for me is that I end up needing to and/or forgetting to make some veggies.  Melissa's Buffalo Chicken Salad gives all of the flavor of buffalo wings in a complete paleo meal.  

And then I gave the Pan Fried Sardines a try.  Sardines?  Yes.  Sardines.  If you've been afraid to add these healthy fish to your diet,  try this recipe.  They had the flavor of salmon patties to me.  They are quick, easy, relatively inexpensive, and yum on a plate.

And finally I made the Casablanca Carrots.  I always have a big bag of carrots in my fridge so I was happy to find a new full flavor recipe for them.

If you loved Well Fed, you will love Well Fed 2.  If you don't have either yet, what are you waiting for?    There are oh so many things that I like about this cookbook.  Many of the recipes give alternate preparations to change up the flavors.  Speaking of flavor, I love that Melissa's recipes push my flavor boundaries and makes me try spices that I'd never have before going paleo (or finding her books).  

I love that Melissa worked with Mickey Trescott to make 102 recipes in the book easily modified for an autoimmune paleo protocol.  All but 2 of the recipes are Whole 30 approved.  What more could you possibly as for in a cookbook?  I'm sure I'll continue to explore this book, but for now, I've tasted enough to give it a thumps up!