Over the summer I unexpectedly received a handful of books for blog review. The thing is, I never requested them. Still, I found a couple of them worth mentioning. The Green Teen Cookbook (affiliate link) is one such book, but I knew I wouldn’t get my boys to review it, so I drafted a friend’s daughter, Hana. Not only is she a blossoming cook, but she’s an burgeoning entomologist. She was one-half of the award-winning Science Olympiad entomology team I coached last school year. It should be noted, however, that these recipes are insect-free!
The Green Teen Cookbook
When you think of teenagers, cooking creative and healthy recipes isn’t something that comes to mind. However, that is exactly what the Green Teen Cookbook is all about. Editors Laurane Marchive and Pam McElroy sourced all the recipes from teens. The recipes use local, organic foods. The book has an entire section dedicated to eating ethically with locally-sourced foods, and a section about different regional farmer’s markets. The pictures in the books are beautiful and actually look like the food once cooked. There is a good balance of different types of recipes, which I like. There are a lot of recipes that require specialized ingredients (I spent a good ten minutes searching for tapioca in a supermarket), and I have made some alterations to the recipes, although that is something to be expected with any book.
I made tapioca pudding, lemon tarragon chicken, and almond cake.
The tapioca pudding was very easy to make. The only thing is that it can boil over very easily and quickly if it not watched closely. The recipe is simple, especially after I compared it to other recipes. As I mentioned before, finding tapioca can be a bit difficult, but the rest of the ingredients are easy to find. I added some heavy whipping cream to make it a bit thicker, but it would be good without it too. The pudding is tasty both hot and cold.
The lemon tarragon chicken was delicious. I used only one lemon, which was not enough for the chicken. The tarragon was also a bit hard to find in the store and I made sure the chicken was organic and free range. The chicken does take a while to cook, something I under-estimated. This led to my family having dinner around 9 PM, which was not the best. The dish was very simple, but enjoyable for everyone in my family. I used a larger chicken for this, which probably resulted to the longer cooking time. I did have a lot left over. We made matzah ball soup with it. His recipe suggests cooking vegetables like potatoes or carrots, something I didn’t try, I will next time.
The almond cake was very fun to make. The most enjoyable part was getting to grind up the almonds and sugar. I made them a bit larger to make the cake crunchier. The cake was very moist and I might have added more sugar to the cake. I garnished the cake with raspberries, but it would be good with whipped cream, too. The cake took about 45 minutes to cook and took a while to cool.
I would recommend this book to anyone who is interested in living healthy even if they are older. The Green Teen Cookbook is a simple starting point for aspiring teen cooks.