Saturday, September 28, 2013

The New Sonoma Cookbook by Connie Guttersen

The New Sonoma Cookbook is a revised version of The Sonoma Diet Cookbook, written by Connie Guttersen, featuring many recipes, meal options, and tasty yet nutritious approaches to dieting and weight reduction. The Sonoma Diet's name comes from the Sonoma region of Northern California and uses the Mediterranean way of eating as a foundation.

The Sonoma Smart Plate is a plate portion component of eating suggested by Guttersen from The New Sonoma Cookbook emphasizing vegetables and grains and is a good reminder for which foods to eat on the Sonoma Diet. The breakdown is having each plate consist of 50% colorful vegetables, 30% lean protein, and 20% whole grains.

The New Sonoma Cookbook Contents and Chapters Overview

The New Sonoma Cookbook contains 13 recipe chapters: Breakfast; Soups, Salads, Sandwiches; Beef Entrees; Poultry Dinners; Pork Dinners; Seafood; Meatless Meals; Sides; Snacks; Desserts; Taste of the Wine Country; Holiday; and Seasonings; and a full index. The introductory chapter Return to Sonoma includes updates to the original Sonoma diet cookbook, including Guttersen's new top 12 Sonoma Power foods that offer "maximum nutrition with minimal calories," which include: almonds; beans; bell peppers; blueberries; broccoli; citrus fruits; extra-virgin olive oil; spinach; strawberries; tomatoes; and whole grains.

The Sonoma diet books contain all the basics for using that diet plan for weight reduction and a more nutritional approach to everyday healthy eating. This cookbook contains recipes that are easy to prepare using ingredients recommended for the Sonoma Diet. Those not on the Sonoma diet will appreciate the use of whole grains and vegetables for general healthy eating, and many other delicious recipes as in the example below.

Corn, Bean, and Tomato Salad

Red tomatoes, yellow corn, and green beans make a colorful mosaic for your plate. This stunning side salad can be served at room temperature or chilled. This recipe yields 4 servings.

  • 1⁄2 cup dried multigrain rotini, elbow macaroni, or penne pasta
  • 8 ounces fresh green beans or frozen whole green beans, halved if desired
  • 1 cup frozen whole-kernel corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1⁄2 cup canned cannellini beans (white kidney beans), rinsed and drained
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh tarragon, chopped
  • Fresh dill, optional
  1. In a large saucepan, bring 2 quarts of lightly salted water to boiling. Add pasta and, if using, fresh beans. Cook according to pasta package directions, adding frozen green beans (if using) for the last 5 minutes of cooking. Drain pasta and beans.
  2. In a large bowl, combine the pasta, green beans, corn, tomatoes, and cannellini beans; set aside.
  3. In a small bowl, whisk together the vinegar, olive oil, red onion, mustard, and tarragon until well mixed. Pour dressing over vegetables; toss well to combine. If desired, garnish with fresh dill.
  • Replace cannellini beans with chickpeas.
  • Roast or grill the corn.
  • Replace white wine vinegar with red wine or balsamic vinegar.
Book Information:
  • The New Sonoma Cookbook: Simple Recipes for a Healthy, More Delicious Way to Live; by Connie Guttersen RD, PhD
  • Sterling Publishing; 2011
  • ISBN13: 9781402781193
  • Hardcover with Jacket, 416 pages
Disclosure: This book was provided to the author from the publisher. Any opinions are the author's own. Recipe used with permission by the publisher, Sterling Publishing.

Renee Shelton
The Cookbook Papers


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