Featured Cookbook
Every two weeks, we feature a new cookbook and we give you the chance to win our copy of it! If you want to sign up to win this cookbook, send us an e-mail to cookbook@sistersoftheskillet.com and let us know! We will select a winner soon!
Cookin’ for Trouble
by
Nadia G
of the Cooking Channel’s Bitchin’ Kitchin
HAUTE OUT OF THE OVEN—BITCHIN’ KITCHEN’S NADIA G IS COOKIN’ FOR TROUBLE! Culinary It-girl Nadia G is just as skilled strutting in stilettos as she is wielding a meat cleaver. Now this Julia Child of the Net generation and host of the wildly popular Bitchin’ Kitchen TV show on the Cooking Channel brings her savvy chef know-how and rock star ’tude to glam up your dining experience. Trained at the culinary institute of Hard Wooden Spoon Whacks, Nadia says that her passion for food started in her Italian family’s kitchen, where meals became moments. In Cookin’ for Trouble, she shares recipes and cooking tips for beginner and seasoned home cooks to liven any occasion.
We have one of these to give to one of our lucky club members! If you are interested in winning this particular cookbook, please send us an e-mail to cookbook@sistersoftheskillet.com. You are not automatically registered to win our featured cookbooks. That way we don’t pick someone who already has them or isn’t interested in winning them. Good luck! We’ll select a winner by February 16th!
Recipe from Cookin' for Trouble
Red-hot roasted chickpeas
4 cups canned chickpeas, drained and rinsed
1 tablespoon cumin seeds
1 lime, juiced
1 teaspoon cayenne pepper
3 tablespoons hot chile oil (see note)
1 teaspoon sea salt
Preheat oven to 400 degrees. Dry the chickpeas in a dish towel. Toast the cumin seeds in a frying pan over medium-high heat until fragrant, about 1 minute. Remove from pan and grind with a mortar and pestle or knife. In medium-sized bowl toss the chickpeas with cumin, lime juice, cayenne pepper, chile oil and sea salt. Spread the chickpeas in a single layer over a large parchment-lined baking sheet. Cook chickpeas in center of the oven for 35-40 minutes, shaking the cake occasionally to move the chickpeans around. Watch them carefully for the last few minutes to avoid burning.
Yields 4 servings.
Note: You can purchase hot chile oil or make you own by infusing hot chiles with olive oil.
Source: "Cookin' For Trouble" (Ballantine Books, $22)
by
Nadia G
of the Cooking Channel’s Bitchin’ Kitchin
HAUTE OUT OF THE OVEN—BITCHIN’ KITCHEN’S NADIA G IS COOKIN’ FOR TROUBLE! Culinary It-girl Nadia G is just as skilled strutting in stilettos as she is wielding a meat cleaver. Now this Julia Child of the Net generation and host of the wildly popular Bitchin’ Kitchen TV show on the Cooking Channel brings her savvy chef know-how and rock star ’tude to glam up your dining experience. Trained at the culinary institute of Hard Wooden Spoon Whacks, Nadia says that her passion for food started in her Italian family’s kitchen, where meals became moments. In Cookin’ for Trouble, she shares recipes and cooking tips for beginner and seasoned home cooks to liven any occasion.
We have one of these to give to one of our lucky club members! If you are interested in winning this particular cookbook, please send us an e-mail to cookbook@sistersoftheskillet.com. You are not automatically registered to win our featured cookbooks. That way we don’t pick someone who already has them or isn’t interested in winning them. Good luck! We’ll select a winner by February 16th!
Recipe from Cookin' for Trouble
Red-hot roasted chickpeas
4 cups canned chickpeas, drained and rinsed
1 tablespoon cumin seeds
1 lime, juiced
1 teaspoon cayenne pepper
3 tablespoons hot chile oil (see note)
1 teaspoon sea salt
Preheat oven to 400 degrees. Dry the chickpeas in a dish towel. Toast the cumin seeds in a frying pan over medium-high heat until fragrant, about 1 minute. Remove from pan and grind with a mortar and pestle or knife. In medium-sized bowl toss the chickpeas with cumin, lime juice, cayenne pepper, chile oil and sea salt. Spread the chickpeas in a single layer over a large parchment-lined baking sheet. Cook chickpeas in center of the oven for 35-40 minutes, shaking the cake occasionally to move the chickpeans around. Watch them carefully for the last few minutes to avoid burning.
Yields 4 servings.
Note: You can purchase hot chile oil or make you own by infusing hot chiles with olive oil.
Source: "Cookin' For Trouble" (Ballantine Books, $22)