This week America's Test Kitchen Healthy Family Cookbook arrived in the mail. I was so excited to start cooking with it! This week I'll post a review of it and explain how it's different from the Family Cookbook--which honestly I wouldn't trade it for. They're different from each other and have different recipes.
Anyways, tonight I made the Butternut Squash Soup which, though flavorful needed less broth. I would have left the vegetable broth out completely. The soup was pretty runny. And I would have roasted the vegetables for another 10 minutes. But, even so, it was very good. I served it with a dollop of lowfat sour cream, tiny alphabet noodles (aimed at the kids) and some pepper. I served it with wheat bread and butter.
For dessert, I made these brownies with one alteration...
I don't buy bittersweet or baking chocolate anymore. I actually haven't for years. I substitute 3 Tbsp cocoa and 1 Tbsp butter for 1 oz. of baking chocolate. So, in this recipe I substituted 2 Tbsp melted butter and another 1/3 cup cocoa. I also added 1/2 cup chocolate chips. I know that they're not as low fat this way, but they are a great improvement over the brownies I usually make. The brownies I normally make have 1 1/3 cup sugar, 3 eggs, and 9 Tbsp of butter total (compared to 4 Tbsp in this recipe). These brownies tasted just as good and surprisingly just as rich!
I'm going to keep trying a few more recipes through the week before I post my review for this cookbook, but so far so good!