My new work pal Emily recently published her first cook book, Well Fed, Flat Broke and very kindly gave a copy to me. After making a few recipes and being extremely happy with them I thought I should tell everyone about the yummy recipes I have been making.
The book is about eating deliciously while on a tight budget. I have to say I was very impressed as soon as I started trying the recipes. I felt Emily’s love of food right away when I started trying her meatless recipes – if a meat eater can make lentil tacos more desirable than beef tacos, she LOVES all food. I am not a vegetarian but those meatless meals were delicious and will all be made again, some already have.
This week I decided to plan my dinners and left over lunches based on a common ingredient. Since I have been so virtuous with lentil tacos, chana masala, roasted aloo ghobi, and lentil sloppy joes, I thought that bacon was a good choice. I started with the leek and bacon barlotto (risotto made with barley) and then pasta shells with bacon, chickpeas and brussels sprouts.
Obviously the dish with bacon starch and wine was a winner, how could it not be? But the pasta was really excellent. The salty bacon with chickpeas and pasta was surprisingly a fantastic combination, layered with a kick from the chillies and the freshness of lemon juice and zest. The bonus here – I realized I really like brussels sprouts! Cooked with bacon of course……
Anyway, if you are looking for new recipes that are based on Vancouver fusion cuisine that is easy on your wallet, I recommend Emily’s book, and you can buy it here on Amazon for pre-order for the April release.