Cookbooks...

Does anyone else think that the sign of a good cookbook is one that's had the hell beaten out of it? I am looking through my cookbooks for some healthy inspiration, and all the best cookbooks, the ones I refer to most, have crumpled pages from where something spilled and dried on it, stains from the recipe's ingredients I was using as I refered to it... it actually makes me smile.

I was having a similar conversation about books with a friend today, saying that a 'loved' book is like the story of the Velveteen Rabbit, where the rabbit is 'loved' once his features are worn off by the constant holding and coddling by a kid. To me, a book that's loved is in good shape, not abused, but it's been read. The paperback is soft, not stiff; the spine is creased from pressing it into a mattress on countless nights where you've been reading 'just one more page' under the covers well past your bedtime. Hardcovers fall open to your favorite section of the book easily.

Anyway. Cookbook Du Jour is "The Can Opener Gourmet" by Laura Karr, and these recipes are great - and easily put together with kitchen staples. This Chicken Piccata recipe is amazingly easy and tasty. No nutrition info on this one unfortunately, but you can get an idea of Weight Watchers Points if you look at the ingredients. Figure anywhere from 6-8 points for one serving.

* 4 boneless, skinless chicken breasts
* Salt
* Ground black pepper
* 3 tblsp butter or oil (give or take, for sauteeing)
* 3 tblsp bottled lemon juice
* 1/2 tsp garlic powder
* one 7-oz can sliced mushrooms, drained (4 oz net weight) (optional)
* 2 tblsp capers, drained

Salt and pepper the chicken breasts to taste. Saute the breasts in the butter or oil, lemon juice, garlic powder, and mushrooms (if using) until brown. The chicken is done when it is no longer pink and the juices run clear when pierced.

After the chicken is thoroughly cooked, remove it from the heat.

Place the chicken on paltes with the mushroom s and cooking juices, then sprinkle a few capers (about 1/2 tblsp) over the top of each. Serve immediately. Serves 4.

I'll usually throw a quick side dish, like a Rice-a-Roni or Pasta Roni type of thing, together really quickly and add a veggie - stringbeans could go really well here and they're not a lot of work if you just give them a quick steam and throw some slivered almonds on top of 'em when they're ready.