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219 of 223 found the following review helpful:
 Healthy Attitude and a Healthy Appetite Jan 18, 2008
By NYCer
Ellie Krieger is different from the exercise fanatics and diet gurus out there in that she doesn't promise you'll lose 10 pounds or two inches off your waist if you adhere to a strict regimen over the course of a week. Instead, she provides all the tools you'll need to develop a healthy attitude toward eating that doesn't sacrifice flavor or require intensive labor. The crux of her approach is common-sensical: fresh ingredients, lots of whole grains, reasonable portions. But while the idea seems easy enough, Ellie makes it even simpler by outlining what ingredients to keep in stock (for a quick meal anytime) and what small but oh-so-important finishing touches change a dish from bland into brilliant. So far, I've made about a dozen of the recipes in this book (including 4 alone for one meal), and all have been met with rave reviews from the appreciative attendees. I recommend a meal consisting of the Oven-Fried Chicken, Garlic Fries, Zucchini Parmesan Crisps, and finishing off with the Ricotta Cheesecake with Fresh Raspberries. Let your oven do all the work, and stop worrying about your waistline!
I am a fan of Ellie's television show and completely agree with her food philosophy. If we all learn to love the way food tastes, instead of over-processing and masking it in fats and chemicals, then we can once again relish our meals instead of feeling guilty about them. Ellie will show you how in this book full of great recipes. Not only does she transform comfort foods like mashed potatoes and meatloaf into her better-for-you versions, but she also provides recipes inspired by a variety of cuisines ranging from Asian, Greek, and Middle-Eastern and covering every meal, including side dishes and desserts.
Don't expect a strict plan or any guaranteed weight loss. Ellie herself doesn't tout the "Never" approach and teaches us all that foods belong in three categories: Usually, Sometimes, and Rarely. The main reason most diets fail is because they are unrealistic and too limiting. Ellie's approach is different; it shows you a better way to eat "The Food You Crave." Anyone who wants to learn how to prepare delicious AND healthful foods should pick up a copy of this book!
116 of 118 found the following review helpful:
How do I love you? Let me count the ways! Feb 23, 2008
By Pie Grrrl
For reasons unknown to me, I can't stand watching the Food Network. Although I've cooked all my life and my friends insist that I should like it, it just grates on my nerves.
So, it would be natural to understand that I did not know who Ellie Krieger was when I saw her have a food segment on my local noon-day news. I always stop what I'm doing during this daily 5 minute soundbite because it usually features recipes of interest to me. However, this time it was different. From the moment they said the title of the book, THE FOODS YOU CRAVE, and then the display of 3 dishes that Ellie had pre-made, I was SOLD!!! I came to amazon (where I buy all my books), read some reviews and ordered it that day. Two days later, it arrived.
Now, some back story: I've cooked my entire life and was raised on a dairy farm where calories were not even known. Fresh milk, cream, eggs, beef, pork and produce came from our land. I learned to cook at my grandma's knees but the dishes I learned were for people working outside 10 hours a day. In the course of my 55 years, I kept packing on the pounds and packing on the pounds until a year ago, I weighed 280 pounds...on a 5'5" frame! Blessed with no health issues, I still realized that enough was enough and before I got diabetes or high blood pressure, I needed to lose weight. I joined a gym, hired a personal trainer to teach me to exercise safely, followed the Campbell's Soup "Soup for Life" diet change plan (available on their website) and 1 year later, I've lost 100 pounds and kept it off! I went from a size 2X to a size 14!!!
Now, that said, because of my former eating habits and love of cooking, I had amassed over 500+ cookbooks that consume an entire 20' wall in my kitchen. They are old friends and can't be parted with but many of the recipes are so excessive with regards to calories that only when company is coming will I make any of them any longer. I've taken to having a moratorium on buying cookbooks and now find recipes On-Line that are healthier and more calorie conscious.
So the very fact that I ordered yet ANOTHER cookbook, after a self-imposed ban, is saying something. I had no idea what to expect when the book arrived, but felt that if it didn't live up to what I saw Ellie make, I could give it away.
I made myself a cup of coffee, sat down with the book in a cozy chair and began reading. I soon made another cup of coffe, and then another...and also got out my sticky tags that I mark cookbook recipes with for future use.
THREE HOURS LATER...I had flagged FORTY-FIVE recipes that weren't "Hmmmm, these might be interesing", but "WOW! I've GOT to try these recipes, now!"
And I did the most revolutionary act toward this cookbook that I've ever done: I could not/would not try any other recipe in any other book or website until I had made ALL 45 of the ones I tagged!
It's been one month to the day that I ordered the cookbook. All I can say is, "What a life changing book!" I've also ordered 6 other copies that I've sent to friends that are personal chefs, retired and budget-conscious, and my 20-something daughter. Each and every one of them agrees with my initial assessment and we constantly email or call each other saying, "Did you try this one? How about that one?"
I started a weekend by trying the following from Friday through Sunday: New York Breakfast; Vegetable Cheese Strata, and finally Peach French Toast Bake. My entire family was home and usually, we grab a bagel or a glass of juice or piece of fruit for breakfast. This time, everyone sat down, ate their fill and remarked...HOURS LATER!!!...how they were STILL full and weren't hungry. That was a miracle enough, right there.
I then made from the same time span: Lemon-Chicken Soup with Orzo; Curried Butternut Soup; Mushroom Barley Risotto, and the astonishingly flavoured Sage-rubbed Pork Chops with Warm Apple Slaw (everyone's favourite by far; I've made it three weekends in a row).
In the months time, I've made 38 of the 45 recipes and there isn't a one that has disappointed or even needed tweaking. Yes, I'll make the French Toast bake using a different bread or different fruit but I'll keep the ingredients and portions the same. And when it's just my DH and I and no kids, I cut the recipes in half and he takes the left-overs to work the next day.
And the BEST news?! I've lost an additional THREE pounds this past month and yet eaten like a QUEEN! This one single cookbook has become my default setting for each meal that I make and I can't think of cooking without it. In fact, to make sure that when my DH and I travel, I've downloaded each single recipe that I've made onto a website and WORD so I'll have access to them from my PC or a website if I'm traveling without my laptop.
I've never met a cookbook I didn't like but THIS one ranks as my All-Time personal favourite and I look forward to many dog-eared corners and sauce-splashed pages for years to come!
126 of 136 found the following review helpful:
 Good for healthy cooking newbies and foodies! Jun 11, 2008
By Fit Bottomed Girls
"www.fitbottomedgirls.com"
Despite Ellie Krieger's down-to-earth personality and sensibility when it comes to having a healthy diet, I've always found her Food Network TV show, "Healthy Appetite," to be a little-- pardon the foodie irony here--bland. For this edition of FitLit, the Fit Bottomed Girls decided to review her cookbook, The Food You Crave, to see if it delivers more spice than the TV show.
To get a feel for the book, I made a recipe from each section of the book. I've been cooking for a number of years now and, unlike some people (cough, Erin), I really enjoy it, so although making eight recipes in about two weeks time seemed daunting, I was up to the challenge. (On occasion, I even pretended I was competing on Iron Chef and frantically sped about the kitchen pureeing and chopping feverishly. Although it's loads of fun, turns out rushing isn't the best way to cook. I almost ruined two recipes by forgetting crucial steps like, oh, turning off a burner. Oops.) Below are my notes from the recipes I tried.
Breakfast: The Southwestern Hash and Eggs (p.30) was easy to make and pretty tasty. It's not overly interesting or different, just your basic potatoes, egg, black beans and red pepper hash. However, of all the recipes I tried, this was probably the best pick for cooking for the hungry man (or men, growl) in your life.
FBG Tip: To make this recipe less time consuming, you can sub a can of diced tomatoes for the fresh tomatoes.
Nibbles & Noshes: The Herbed Goat Cheese Dip (p.66) took me five minutes to make. It's tasty, has few ingredients and pairs wonderfully with fresh veggies or baked pita chips.
FBG Tip: Many grocery stores don't have a great selection of fresh herbs, so if you can't find fresh parsley, mint and/or thyme, substitute 1/4 tsp. dried.
Soups & Sandwiches: The Sweet and Spicy Grilled Cheese Sandwiches (p. 95) took the grilled cheese sandwich to new heights. Cheesy, decadent and filling with just 350 calories, if you love caramelized onions, this is your sandwich.
FBG Tip: If you have a George Foreman Grill, forgo grilling the sandwiches in a pan and use the Foreman. It cuts the cooking time in half!
Main & Side Salads: The Savory Chinese Chicken Salad (p. 110) is perfect for summer. It's light and refreshing, yet filling. If you're a fan of Pei Wei, it's very similar to their Asian Chopped Chicken Salad.
FBG Tip: If you're vegetarian, grilled tofu works great in place of the chicken.
Pasta, Pizza & Grains: The Arugula, Caramelized Onion and Goat Cheese Pizza (p. 173) was the most "foodie" of any of the recipes I tried. Definitely "Top Chef"-esque. It's tasty but probably not for everyone.
FBG Tip: Try subbing the arugula with spinach and the goat cheese with feta. It's a variation worth trying.
The Main Course: The Balsamic Chicken with Baby Spinach and Couscous (p.205) was a hit. It had bold flavors, vibrant colors and a beautiful presentation. The recipe dirties a lot of bowls and pans, but I'd consider the extended cleaning time a small price to pay for this ta-da dish.
FBG Tip: Keep a box of frozen spinach on hand for this recipe. In a pinch, half of a box (thawed and squeezed dry) can be substituted for the fresh spinach, saving you time and money.
Sides: I made the Broccoli with Toasted Garlic (p. 249) along with the Balsamic Chicken with Baby Spinach and Couscous. It paired quite nicely. My only advice is to steam the broccoli in the microwave (loved the ease of that, by the way) for the recommended time. My broccoli seemed more crisp than tender after the recipe's four minutes, so I microwaved them for a minute more, and they were way over done.
FBG Tip: If you love garlic, feel free to use more (even much, much more) than the recommended three cloves.
Desserts: I was the most excited about trying the Dark Chocolate Mousse (p. 301). As far as a mousse goes, it was fairly easy to make, and it had an unusual ingredient--tofu. The tofu blends to a smooth consistency, lending protein and a low-fat base to the mousse, and you can't even taste it. Promise.
FBG Tip: This recipe is awesome and very awe-inspiring. Don't change a thing.
Overall, I was really pleased with this book. She has great tips on grocery store shopping, there are quite a few pictures of the food, nutritional information is listed on all of the recipes, and there are great little tidbits of information sprinkled throughout the pages. There's also good variety to the recipes, ranging from high-end culinary fare to good ole fashioned home cookin'. Although some of the recipes I tried seemed daunting, with fairly long ingredient lists that were sometimes pretty costly, nothing I made was hard, and nothing took more than 45 minutes. In fact, most took 30 minutes or less (take note, Rachael Ray).
However, my favorite part of the book was its attitude. Krieger says that basically all food is good in moderation, and she doesn't ban the really good stuff (butter, oil and cheese--oh my!). With that healthy attitude, I have a feeling Krieger is a closet FBG.
If you're looking to expand your healthy culinary horizons, you might give this book a good look or try one of her free recipes online. You just might find something new to crave. Gosh knows I did. Dark Chocolate Mousse, anyone? --Jenn
[...]
59 of 63 found the following review helpful:
Great Book! Jan 17, 2008
By Mohini
"Animal Lover"
Bought this book recently at the book store and thought I would give my opinion at Amazon because this is where I usually purchase my books. The recipes are really fantastic and easy and oh so delicious. I have made pita chips several times and there isn't a chip in a bag that can even come close. I will no longer purchase any chips in a bag! The cost of making them yourself is about equivilant and these are healthy. My husband loves them. Can't wait to make more things from this great book!
42 of 44 found the following review helpful:
Finally a cookbook with GOOD healthy recipes! Jan 17, 2008
By N. Lewis
"digital angel"
I've also been waiting for E.K. to release a cookbook, and this was worth the wait!!
Lots of extra advice, detailed information on each recipe as far as nutrition facts and what types of vitamins/minerals are in the dishes. I've made quite a few of these already, as I watch her show regularly, so it was nice to finally have them all in one neat, organized cookbook. I haven't made a dish that I (or my husband or daughter) have not loved.. and with a second baby on the way, healthy eating was the last (and worst sounding) thing on my mind. Somehow all of the recipes truly make me crave them. Ellie is a nutritional genius!
See all 225 customer reviews on Amazon.com
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The
Importance Of Lighting In Interior Design
by Jessica Ackerman
Everyone knows how important
paint color, furniture choices and artwork are to
interior design. One aspect of design that is often
overlooked, however, is lighting. Lighting not only
affects the brightness of the room, but it can also
change the way a paint color looks, cast shadows in ways
that make the room seem smaller and have an impact on
the presentation of art work.
There is no light like
natural light. If you are buying, building or
remodeling, opt for as much natural light as possible.
Oversized windows and skylights are two ways to get the
most natural light. Of course, not everyone is in the
position to be able to do that, so you'll have to work
with what you have.
How much natural light do
you get in your room? If the room in question faces
north, you won't get as much natural sunlight as you
would in a southern facing room. Rooms that face south
get bright, natural light throughout the day. Rooms that
face east will only have good natural light in the
morning hours and western facing rooms will have the
most light during the afternoon.
Once you are familiar
with how much natural light is in each room, you'll be
able to make informed choices about what additional
lighting may be necessary. Keep in mind that rooms with
little or no natural light will need artificial lighting
- even during the day - in order to look their best.
Here are some types of lighting to consider.
1. Accent Lighting
Accent lighting is
perfect when you want to showcase a piece of art or a
special piece of furniture or other item. Since light
draws the eye, it will bring attention to the features
in your room that you wish to highlight.
2. Hanging Light Features
Chandeliers and smaller
hanging lamps can be beautiful as well as functional. A
trip to the local home improvement store will quickly
show you how overwhelming the choices can be. You'll
want to select lighting that blends in with your
existing dÃÂécor. For example, a crystal chandelier in a
country themed dining room probably isn't the best
option. If you don't choose carefully, your lighting may
stick out like a sore thumb and become more of an
eyesore than a lovely accent.
3. Recessed Lighting
Recessed lighting is a
good choice for a room that needs extra light throughout
the day. Because the lighting won't interfere with the
existing decor, it can work in almost any room. It
provides abundant light without taking up a lot of space
or interfering with other aspects of the room.
4. Lamps
Using lamps are a way to
add not only additional lighting, but also punches of
color. If possible, see how much light the lamp gives
off before leaving the store. Many lamps serve as
decoration more than as a light source and give off very
little light. If you love the lamp, but it doesn't give
off quite enough light, consider changing the shade
which will usually solve the problem.
When decorating your
home, remember how important lighting is, and give it
the same thought and attention you give to the other
details of decorating your home.
About the Author
Jessica Ackerman is the
featured author at Wall DÃÂécor and Home Accents. Shop today
for great deals on
metal wall sculpture ,
home
accents and more unique wall dÃÂécor products.
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