Food

What’s On Your Plate: Oh She Glows for Dinner

Retirement Reflections

This past month, Angela Liddon’s Oh She Glows For Dinner was reviewed by our Cookbook Book Club. (I challenge you to repeat those last three words eight times quickly.) The reviews were mixed, but the recipes made were inspiring. So inspiring that I decided to be a copycat. But first up, my recipe review.

Undercover Roasted Veggie Tomato Pasta

I’ve owned this cookbook for a few years, so I’ve already tried several of the recipes. For this review, I made the Roasted Veggie Tomato Pasta. Cleverly designed to sneak in extra veggies for picky eaters, this dish was a hit with my husband and me (both avid veggie lovers). We enjoyed it immensely and will make it again for ourselves (and for our unsuspecting grandchildren)! Simple, healthy, and bursting with flavor, I highly recommend it. You can find the full recipe and my review here.

Zesty Lime and Cayenne Roasted Chickpea and Sweet Potato Salad.

And now for the copycat part. When reading the reviews of other book club members, I wanted to try (or retry) several of those dishes as well. I started with John’s choice, Chickpea and Sweet Potato Salad. As chickpea salad is one of my favourite simple meals or side dishes, I wondered why I had not made this before. Although I am not usually overly fond of sweet potatoes, they worked perfectly in this dish. My husband also loved this meal and asked me to dogear the cookbook page (true sacrilege)!

You can find the full recipe and John’s review here.

Other Cookbook Confidential Recipes

Below are the remaining reviews and sample recipes from our book club members. I will be making a few of these as well. The posts are well worth the read.

Jo Tracey: Saucy Little Black Bean Skillet.

Jeen and Michiel: Bruschetta Veggie Burgers topped with avocado and Perfect Basil Pesto. 

Darlene Foster: Cozy at Home Spicy Any Vegetable Soup.

Dorothy Grover: Festive Bread-Free Stuffing Balls and Creamy Salt and Vinegar Scalloped Potatoes.

Bernadette Laganella: Maple Baked Beans and Greens.

So, what’s been on your plate lately?

Please share with us in the comments below, or include your post in the linkup below.

You are invited to the Inlinkz link party!

Click here to enter
https://fresh.inlinkz.com/js/widget/load.js?id=c0efdbe6b4add43dd7ef

For a delicious taste of Vancouver Island, please visit Deb, my cohost, here.

Unknown's avatar

Published by Retirement Reflections

Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.

83 thoughts on “What’s On Your Plate: Oh She Glows for Dinner”

  1. Hi Donna. Coincidentally, had similar for supper last night. I steamed some veg, various, added roast veg sauce (bought, glass jar), my husband did the pasta, and voila! A feast fit for a king. Generous helping of black pepper. Maybe some grated cheese over it …?

    Liked by 1 person

    Reply

  3. Found these recipes to be really nice. My daughter loved them and she has always been a picky eater especially if meat is involved, these were a nice change of pace for her. Honestly she will probably end being a vegetarian/vegan only for the reason that she just isn’t a huge fan of meat.
    https://tinyurl.com/10KFREESilver

    Liked by 1 person

    Reply

    1. Hi, Jake – Thanks so much for dropping by. Angela’s recipes do offer a nice change of pace. Not only are they completely vegan, but I also found them to be very creative. They often combine ingredients I would not have thought of putting together.

      Like

      Reply

    2. We’ve become big fans of “one pot recipes” that combine veggies and pastas. We recently discovered one with lemon zest and coconut milk based sauce, with spinach, sweet peas, and broccoli. And pasta, of course 🙃 A feast for the eyes and the stomach.

      We’ll definitely look up these recipes, thank you for sharing!

      Like

      Reply

    1. Hi, Jill – That’s funny – I thought it was only me who shyed away from them. For this dish, I used bonita sweet potatoes. They are white instead of orange, not as starchy and not as sweet. I actually liked them in this salad. I hope that all is well there for you.

      Liked by 1 person

      Reply

  9. Chickpea and sweet potato salad? Like you I’m not a big fan of sweet potatoes, but… I do adore chickpeas. Interesting recipe. Thanks for sharing it here.

    Like

    Reply

      2. Richard and I made this recipe again tonight. We still used a white sweet potato because we had one left. But this time, we roasted a small piece of salmon and threw it on top, Shhhh, please don’t tell the vegan cookbook author! D

        Like

  10. A homemade tomato sauce was cobbled together in my kitchen this week – home canned tomatoes, canned mushrooms, celery, onions, tomato paste. I wanted & no prepared sauce in site. Store-bought naan bread was used for the crust. I’ll use the leftover sauce in a pasta dish. ‘Tis the season for salads. Macaroni salad, coleslaw, broccoli salad have all been made this past week.

    Like

    Reply

  11. Love sweet potatoes! You must have hidden your pieces as your salad is a lot more green and not very orange. A cookbook.book club sounds amazing!! That would be right up my alley as I love exploring new recipes. Bernie (still working on my post!!)

    Like

    Reply

    1. You have a good eye, Bernie! I used boniato sweet potatoes. They are white instead of orange, have a mild flavor, a dry crumbly texture, are less starchy than a russet potato and not as sweet as an orange sweet potato. They were perfect in this dish!

      Like

      Reply

      1. I love the regular sweet potato but my other half doesn’t. Hm.. maybe I will try this other variety.
        Thanks for the heads up about the book club. Bernie

        Like

    1. Aww, thanks. Richard and I made this same dish tonight. I started it, then ran off to Sherry the hairdresser, Richard then continued it, adding some creative touches (like sauteeing the chickpeas instead of roasting them…which actually worked great). Then I finished it (Richard couldn’t run to the couch fast enough when he saw me pull into the driveway). Anyway, it was delicious again. I will definitely make it for you one time when you are here. I can switch to baby red potatoes if white sweet potatoes are not your thing! 😀

      Liked by 1 person

      Reply

    1. Hi, Liesbet – I haven’t tried that recipe yet, but it definitely looks delicious. I like the modifications that Jeen and Miciel made. You are in the same camp as Jo Tracey about folding corners of book pages. I seriously can never do that (not even if I try)! I hope all is well with you!

      Liked by 1 person

      Reply

      2. HI, Liesbet – Fair enough about the cookbooks. I use bookmarks in those as well — and realized today that I had 8 different bookmarks in Oh She Glows for Dinner. I better get cooking!!
        I am delighted to hear that all is well there.

        Liked by 1 person

  17. Ooo I could just eat that pasta and salad now – absolutely starving so not the best time to start reading cookbook reviews! Your photos look amazing. Thanks for sharing

    Like

    Reply

    2. Oh I love that idea – just seen Widow Badass’ post which looks really yummy too. If I could have yours and Deb’s food right now I would be very happy 🙂

      Like

      Reply

  20. Thank you for more delicious-looking recipes, Donna. I too love a good chickpea salad. I’m going to give both of these a try.

    Like

    Reply

    1. Hi, Antoninette – I agree that both of these meals would be great on a summer rotation menu, especially the salad. So far, I’ve made that salad three times. Each time, I made different small modifications. It is a very flexible recipe!

      Like

      Reply
  23. Pingback: Ricotta Tiramisu Overnight Pots - New Leaf Health and Wellbeing

    1. Thanks, Jo – I like that book too but totally understand that it is not for everyone. And the crossreferencing among recipes can totally drive one bonkers. Hope your time away was good and you are now back in your own bed safe and sound!

      Liked by 1 person

      Reply

  28. HI Donna, thank you for sharing John’s recipe. I really enjoy his cooking. I didn’t review this book as it was all a bit to complicated for me at the time. Ironically, my younger son has recently been diagnosed with high blood pressure caused by years of cortisone and he has to have a diet just like this. I am now learning very fast.

    Like

    Reply

    1. Hi, Robbie – I am so sorry to hear about your son. I predominantly (but not exclusively) eat a vegetarian diet and most meals that I make are vegetarian based. The meal prep becomes easy once you get into the pattern of it. As an aside, I ordered a Decaf-Sugar Free-Soy Milk Latte today at a cafe that is not my typical stop. The barista said “Oh, we call those a ‘Why-Bother-Latte'”. That totally made me smile!

      Liked by 1 person

      Reply

  29. Hi Donna, Always fun to check out new recipes and I often get inspired. I agree with sneaking in the vegetables for the grandchildren. They often have favourites and occasionally one they may place to the side of their plate. We usually add chickpeas to our salads and this recipe is definitely a feast for the eyes. The food photography is wonderful here, Donna! Greatly looking forward to our catch up! xo Erica

    Like

    Reply
  30. Pingback: miso & banana – Touring My Backyard

  31. It’s so serendipitous but I had this book on my device until just last week. After reading your post, I think I will have to check the book out again and try out your recommendations.

    Like

    Reply

  32. Hi Donna – love that sort of recipe … I’m into asparagus and rhubarb at the moment (in season til next week – then the asparagus needs to rest for next year!). I eat simply – the best way … salads at lunch … perhaps with a little feta … otherwise easy come, easy go – thanks for the recommendations – cheers Hilary

    Like

    Reply

    1. Hi, Hilary – I agree that eating fresh and eating simply are the best ways to go … and often the most delicious (not to mention the healthiest and easiest). I am still trying to figure out how to resubscribe to your blog. Sometimes my learning is slow! 😦

      Liked by 1 person

      Reply

      1. Hi Donna – I’m going to set up a private email list (I think (shortly)) as the links aren’t working any more and my abilities with techie things are very limited. I’ll be in touch soon … cheers Hilary

        Like

Leave a comment