A few years ago I signed up for The Good Cook Book Club. I had received an advertisement in the mail that said if I signed up I could have 4 books for $1. Chump change! As a self-proclaimed cookbook addict, how could I resist? So I happily picked out my four books and placed my order. And when they finally arrived in the mail I was pretty psyched … that is until I picked up one of the books. It was ‘Mexican Everyday’ by Rick Bayless. No, no! This was all wrong. This is about healthy Mexican food. Ugh! You see in my haste to order, I chose this book thinking it was one of Rick’s other books, ‘Mexico: One Plate at a Time.’ I had borrowed it once from the library and loved it. It never crossed my mind that Rick Bayless had written another book (do you see how young and naive I was?) So I flipped through it, decided it was way too much hassle to send the stupid thing back and I put it on the shelf. Lo and behold, it began to make its way off the shelf and into my kitchen … often. The recipes are not entirely authentic. You will not find any recipe in ‘Mexican Everyday’ that calls for “1 small udder.” And no, I’m not going to tell you where you can find a recipe that calls for “1 small udder” (you sicko). But the recipes are delicious, healthy and simple enough to cook every night of the week.
Each time I cook a new recipe from this book I’m in awe of how Rick Bayless is able to combine a few simple ingredients to create something that always seems to be just the thing I am hungry for. The salmon with spinach and creamy roasted peppers was no exception.
