This month for Cookbook Countdown #13 I have chosen to use The New American Heart Association Cookbook (8th Edition). The recipes that I have made for this week are Snapper with Fresh Tomatoes and Capers (p. 168), Stuffed Mushrooms (p. 25), and Greek Pasta Salad (p. 114). (Note: The mushrooms look very dark in this photo for some reason, but they weren't at all overdone or this dark.)
Ingredient list: For the Snapper - snapper, green onions, tomatoes, capers, lemon zest, lemon juice, olive oil, garlic, oregano, and salt; For the Mushrooms - mushrooms, olive oil, garlic, red bell pepper, yellow bell pepper, green onions, whole grain fresh bread crumbs, egg white, Parmesan cheese, and salt-free Italian seasoning; For the Greek Pasta Salad - rotini, peas, red bell pepper, cucumber, green onion, fat-free feta cheese, fat-free cottage cheese, fat-free yogurt, light mayonnaise, dill, ground pepper.
Mark loves mushrooms so when we first got this cookbook, he went through it and put stars by all the recipes that he wanted me to make...every single mushroom recipe was starred, so I have been working my way through those. This was a really good stuffed mushroom, full of flavor and cooked nicely, not at all mushy...really, it did not look this dark in person. Definitely a repeat.
We like Pasta Salad as a general rule, but I wasn't too certain of this one as we don't usually make creamy pasta salad as a general rule, preferring olive oil based pasta salads much more. And such was the case with this recipe, it was nice, it tasted good, but I think I could take the same ingredients and use olive oil instead of the creamy bits and be more than happy with the result. I'm glad I made it, but I probably won't make this one again and if I did I would lessen the amount of raw green onion as it was a bit much. It was a nice addition to the meal but nothing outstanding.
To see what the others have cooked this month, click here. It is the policy on this blog not to publish recipes that are not mine, the people who publish recipes go to a lot of time, trouble, and expense to do so and I like to honor that by encouraging others to purchase the book or check it out from a lending library. Thank you for understanding. I do post the general ingredients for each recipe so perhaps you can have a go at it from that alone.