I’m thankful that I was contacted to see if I could review Whitewater Cooks with Friends. I had never heard of the series, but I was intrigued how an originally self-published book turned into a huge following. At this time, Whitewater Cooks with Friends is number 1 on the BC Books bestsellers list. The author, Shelly Adams, is from Nelson, BC which about a 10 hour drive from Vancouver.
Shelley and her husband owned Whitewater Ski resort where her first book was a result from skiers constantly asking for recipes. This is the third book in the Whitewater series where Adams gathers recipes from friends and her personal collection.
I love the design of this book like how the bottom page corners are colour-coded to the section. If you want to find the salad section all you need to do is find the green cornered pages. There are quite a few pictures so you have a good idea how your meal should turn out. The majority of the recipes aren’t complicated, but some involve more obscure ingredients. You can sense the localness of the book when the author tells the reader where to get these hard-to-find ingredients in Nelson. If you don’t live there, you will have to do some leg work on your own.
I was drawn to a lot of the recipes, and while I’ll usually skip over the salad section, I’ve earmarked many pages in that chapter.
Here’s what I tried:
Chickpea, quinoa and roasted yam salad
What a photogenic dish! I love the colour in this salad and this is now in regular rotation with my meals as it’s so easy to put together. My quinoa did burn a bit, so I add a wee bit more water now when I make it.
Crispy panko tofu on baby spinach leaves with glory bowl dressing
R loves the tanginess that the glory bowl dressing has. While my favourite so far is the chickpea salad, this is his. The crispy tofu is crunchy on the outside and soft on the inside. You can make a batch of the tofu and use them for other dishes or make a wrap with it. Warning: this dressing makes a lot so you can either half the recipe or use the leftovers to make a Glory Bowl, use over noodles, rice, chicken, etc…
Moroccan lemon chicken tagine with couscous
A flavourful dish where the leftovers are good for the next day. It’s simple to put together and mostly no fuss, but you’ll want to set aside an hour of your time for it to simmer and cook.
After cooking from this book I’ve got the other 2 books on my wishlist. The recipes work and produce good results. Some things I would have liked to see are the weights instead of volume measures for larger vegetables such as yams to make it ingredient purchasing easier and the approximate weight of chicken pieces for the tagine so I don’t have to worry if the pieces I have are too big or too small. The index is not as organized as I’d like it to be. Soups and salads have their own category, but there isn’t a desserts category so you’ll have to find them by name. Luckily, it’s a small enough book that you can flip through it to find what you’re looking for without going crazy.
gal-friday publicity has kindly offered a copy of this book to a reader. To enter, comment and let me know what your favourite Summer dishes are. I’ll pick someone at random on Tuesday. Contest closes Friday, May 25 at 12:00 am PST. Open to Canadian residents only. Book will be shipped by gal-friday.
chickpea, quinoa and roasted yam salad Courtesy of Shelley Adams
3 tbsp white balsamic vinegar (note: I substituted apple cider instead)
1 tbsp dijon
2 cloves garlic, crushed
1/2 tsp pepper
1/2 cup olive oil
1/2 cup quinoa
1 1/2 cups yams, peeled and cut into 1/2 inch cubes
1 tbsp olive oil
1/2 tsp pepper, cracked
1/2 tsp sea salt
two 14 oz cans of chickpeas, rinsed and drained
1 carrot, peeled and grated
1 red pepper, diced
1/2 cup sunflower seeds, toasted
1 cup spinach, chopped coarsely
1/2 cup parsley, chopped
1/2 cup feta cheese, crumbled
Whisk together vinegar, dijon, honey, garlic, pepper and olive oil in small bowl and set aside.
Place quinoa and 3/4 cup cold water in a medium saucepan and bring to a boil. Immediately reduce to low heat and simmer for 15 minutes or until tender.
Turn heat off, leaving lid on, and let stand for 5 minutes.
Cool quinoa on a baking sheet.
Toss yams in olive oil, cracked pepper and salt and spread on a parchment lined baking sheet.
Roast in a 350F oven until just tender, about 20 minutes.
Place chickpeas, grated carrots, red pepper, sunflower seeds, spinach, parsley, feta, cooled quinoa and yams in a large bowl.
Pour dressing over all ingredients in bowl and toss gently until mixed well.
Note: putting the quinoa on a baking sheet helps maintain its texture.