I love Weight Watcher cookbooks not just for the really good recipes, but all the nutritional information is included. You don’t have to be on the WW program to enjoy the recipes; just remember that the recipes are great for healthy cooking.
Around the World cookbook from 2002 is one of my favorites. The recipes have exotic appeal but easy to make and completely enjoyable. The flavors may seem complex in some of them but not with strange ingredients that are hard to find at an average grocery store.
There are recipes from Africa and the Middle East with unique flavor combinations; Asia and the Pacific Rim uses lots of fresh produce and seasonings; the Europe chapter takes you on a culinary trip through the continent; Mexico and South America make the most of fruits and vegetables; and in North America you will find familiar recipes close to home.
Some of the recipes include Salmon with a Moroccan Tomato Relish; North African Grilled Corn-on-the-Cob with eight kinds of spices; a Tahitian Smoothie with five fruits; Cinnamon-Beef Noodles; Rolled Baklava; Apple-Raisin Kuchen (see the cover photo); Finnish Salmon-Potato Chowder; the best Jamaican Jerk Tenderloin I’ve ever tasted; and a delicious and classic Spanish Toast that I made over the weekend and is now one of my favorites that I will have often.
Spanish Toast is a tradition in Spain where it’s common to find a plate of tomatoes and garlic on the table waiting for you to rub on hot grilled bread and topped with crunchy kosher salt. It may seem strange to rub a ripe tomato cut in half onto a hearty grilled bread slice that was rubbed first a cut garlic clove, but they both practically melt into the bread. It’s so simple yet so incredibly good. I can’t wait to make it again.
- 8 (2-ounce) slices sourdough or other hearty dense bread
- 4 garlic cloves, halved
- 4 small ripe tomatoes, each cut in half crosswise
- 4 teaspoons extra-virgin olive oil
- ¼ teaspoon kosher or sea salt
- ¼ teaspoon freshly ground black pepper
- Prepare an outdoor grill or heat a stovetop grill pan (or you can bake or broil if desired)
- Place bread slices on grill rack; grill 2 minutes on each side or until lightly browned.
- Rub each hot bread slice with 1 clove garlic half, then rub with one tomato half. The tomato pulp will rub off onto bread. Discard tomato peel.
- Drizzle ½ teaspoon olive oil over each bread slice. Sprinkle each evenly with coarse salt and freshly ground black pepper. Eat while hot.
I am going to have to give this try when I have some flavorful homegrown tomatoes. We grow garlic, too.
Sounds delicious and simple, and perfect with the ripe, juicy Heirloom tomatoes I have been buying at the market. Can’t wait to try it.
Hi Debbie, The toast sounds really good. The cake on the cover is the type of recipe I like to make. Any chance you could post that one, too? I would love to have a healthy version!
Priscilla- I’ll get the recipe to you. It’s one I have wanted to make too!
Send that one to me too! Please
Will do!
With great tomatoes and good bread – plus garlic, how can it taste anything but wonderful?Sometimes, the recipes or food made with straight-forward, classic ingredients are the most delectable.
I’m curious about how you choose the recipes you make at home, or for the blog. Are you looking for something specific – perhaps a recipe that uses an ingredient you want to use, or for something you’re hungry for? Or do you select a cookbook, and then peruse until you find something that strikes your fancy? Maybe it varies!
Denise- Yes to all of your questions! Sometimes I have thawed something out from my freezer without knowing what I will make, so I start going through various cookbooks. Other times I will crave a certain ingredient and do the same thing. Or I have a new cookbook and just have to try something. I also like to cook seasonal. I love anything with fresh herbs. Sometimes all I want is my mom’s comfort food so I head to her recipe box. When readers request a recipe, I’ll make it. What I know for sure is that cooking and sharing is my passion, and has been for a very long time. It’s why I started a blog.
And I’m so glad you did, Debbie! Your blog is a treasure! You put a lot of work into sharing.
Thanks for sharing with us, those you share your food with. Every time I see “Cullinary Cellar”, or one of Kristina’s posts, I think of your family (including your mom, your brothers, your girls and all of your grands and your Finnish relatives. They are very much a “part of the picture”! Food provides a wonderful sense of connection.
I meant to mention in my first post that your photography for this recipe is stunning . . . yet again!
You touch my heart, Denise.