I am not a Mom. I certainly have one of the sweetest dogs in the world, which I suppose qualifies me as Mom-material on some level, but there are no little tykes running about my house as of yet meaning I generally steer clear of Mom-oriented cookbooks. I suppose there’s always a moment to revisit that, like when I finally become a Mom or perhaps when I find a cookbook that just makes sense, resonating way beyond the having-kids thing.
So, lucky me, the latter finally happened.
I met Katie Workman a few months back at the Cookbook Conference. After spending quality time with her new cookbook, The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket, I’ve found several reasons to appreciate (and perhaps love) Mom-oriented cookbooks.
I say love because I have quite easily discovered a bunch of recipes that I want to make now, not someday — Honey Ginger Soy Chicken, anyone? — recipes that have not been over simplified to just plain chicken and white rice. Many of Katie’s recipes are –refreshingly — for everyone.
More than the actual recipes, the book tells a story I find familiar. Each of the 20 chapters note dilemmas that any of us might face on a daily basis, along with her best bet recipes to solve the problem. Your kids ate burgers yesterday but swear off meat today? Katie has packed in several vegetarian dishes — for example a cake-like stacked Mexican Tortilla Casserole — that is sure to win over kids but will also, quite frankly, come in very handy with my flexitarian friends who make my kitchen life… an adventure, to say the least.
During coffee with Katie in Boston last month, I was delighted to hear her stories behind the book. For example, did you know that Katie and Saveur food editor/photographer Todd Coleman photographed all 366 pages in two full weekends in the Saveur Test Kitchens? I’m exhausted after an 8-hour shoot of 3-4 recipes, but 100 recipes in four days?! Sheesh.
All our recipe testing talk naturally made me hungry! Once home, I found a soon-to-expire container of extra firm tofu, some pita, an avocado and everything to make the creamy tahini dressing used in Katie’s Creamy Tahini, Tofu and Avocado Pitas. It was an easy dressing that won me over. In fact, I’ve modified it to use as a quick appetizer with either homemade pitas or the precooked variety fresh from a bag.
There’s a lot more to explore in The Mom 100 Cookbook, and certainly more to discover in the Mommy-cookbook world. I say, bring it on. I promise to pay attention, Moms.
Tahini Yogurt Dip
Recipe adapted from Katie Workman’s The Mom 100 Cookbook You really can’t make this recipe incorrectly and the measurements should be a guide, not a rule. Add more lemon juice to brighten it further or more cumin to up the spice.
Recipe adapted from Katie Workman’s The Mom 100 Cookbook
You really can’t make this recipe incorrectly and the measurements should be a guide, not a rule. Add more lemon juice to brighten it further or more cumin to up the spice.
- 2/3 cup Greek yogurt
- 2 tablespoons tahini (sesame paste)
- 1 tablespoon fresh lemon juice
- 2 tablespoon waters
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Mix all ingredients together in a bowl. Add more water if you prefer a looser consistency.
- Spoon the mixture into your serving dish and serve with any good dipping item like pita chips or sliced vegetables.
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