The Dinnertime Survival Cookbook: Delicious, Inspiring Meals for Busy Families
Debra Ponzek
Language: English
Pages: 256
ISBN: 0762444754
Format: PDF / Kindle (mobi) / ePub
Have a fridge full of staples, a family of finicky mouths to feed, and only a few minutes to get something on the table? If this sounds all too familiar, chances are you’ll find dinner and more in this can-do approach to mealtime. The Busy Family’s Survival Cookbook is designed with the modern-day family in mind—too busy, with not nearly enough time to eat together—and makes delicious meals come together in a snap. With a focus on accessible recipes with only a few simple ingredients, this guide takes the humble pantry staple and transforms it in minutes into delicious restaurant-quality dishes.
The more-than 125 recipes are organized, not by course or time of day, but by the way people really cook: categories like pasta, vegetable dishes, salads, chicken, slow-cooking, fish, and more make the dinner dilemma easy. Try Butternut Squash and Pear Soup, Bronzino Veracruz, Baked Wild Mushroom Risotto, Roasted Chicken Enchiladas, and Meatloaf Burgers. This revolutionary approach will change the way you see dinnertime.
Root-to-Stalk Cooking: The Art of Using the Whole Vegetable
cumin and sauté for another minute. Add the tomato purée and chicken stock, bring to a boil, reduce the heat, and simmer for about 15 minutes. Adjust the heat up or down to maintain the simmer. Working in batches, purée the sauce until smooth. Set aside to cool. Toss the shredded chicken with about ¾ cup of the cooled sauce and 2 cups of Cheddar cheese. Season with salt and pepper. Reduce the oven heat to 350°F Lightly spray a 13 × 9 × 2-inch baking dish with vegetable oil spray. Put a loose
medium and simmer for about 2 minutes, until reduced and syrupy. Let the teriyaki sauce cool. Lay the salmon fillets in a glass, ceramic, or other nonreactive container large enough to hold them in a single layer. Pour the teriyaki sauce over them, cover, and refrigerate for at least 6 hours and up to 12 hours, or overnight. Turn the salmon once or twice during marinating. Spray the grilling grate of a gas or charcoal grill with vegetable oil spray. Heat the grill so that the heating elements
or until cooked through. An instant-read thermometer inserted in the thickest part of the chops will register 150°F. Transfer the pork chops to serving plates. Meanwhile, pour the marinade into a saucepan and bring to a boil over high heat. Reduce the heat to medium and cook for 10 to 12 minutes or until thick and syrupy. Serve the reduced sauce with the pork chops. BAKED WILD MUSHROOM RISOTTO While this wonderful risotto can be dressed up for a dinner party, it’s also a great family
But in the early years of my marriage, I didn’t get it. What was so special about pasta? After years of family gatherings where at least two or more pasta dishes always showed up as part of the buffet, I became a true believer. Greg and I also like to travel in Italy whenever we can (never often enough) where I spend mad happy days trying every pasta dish I can. I am a pasta nut. The recipes in this chapter rank as favorites in our household. If you find yourself cooking pasta two or three times
teaspoon chopped fresh thyme leaves 2 pints cherry or grape tomatoes Kosher salt and freshly ground black pepper 3 sprigs fresh thyme 2 tablespoons extra-virgin olive oil 1 pound rigatoni 6 ounces goat cheese, crumbled 1 small bunch chives, minced Preheat the oven to 325°F. Heat the ¼ cup of olive oil in a medium-size saucepan over medium-high heat. Reduce the heat to low and cook the onions and chopped thyme, stirring occasionally, for 30 to 35 minutes, or until softened and
