Seriously Simple: Easy Recipes for Creative Cooks

Seriously Simple: Easy Recipes for Creative Cooks

Diane Rossen Worthington

Language: English

Pages: 192

ISBN: B00JBVNGBY

Format: PDF / Kindle (mobi) / ePub


The subtitle says it all. One of the biggest challenges for the good home cook is creating delicious, healthy meals using just a few ingredients and simple steps. And good cooks know that Diane Worthington is an expert at finding the one strong flavor component that will turn a ho-hum dish into something memorable—without spending the whole day in the kitchen. In Seriously Simple: Easy Recipes for Creative Cooks she does it again. Here are over 90 recipes for everything from Butternut Squash Soup with Chipotle Creme to Lemon-Lime Pound-cake that come together in a snap. Gorgeously photographed, Seriously Simple is full of practical tips for saving time without sparing the savor, such as advice on developing a busy cooks pantry, making one-pot meals, and creating sauces, rubs, and marinades that will spice up any dish in a flash. Guaranteed to cut down on the prep time, streamline techniques, and pump up the flavor, heres a new kitchen standby thats seriously fast, seriously delicious... Seriously Simple.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

is a great dish for a weeknight dinner. Plan ahead so you can marinate the steak overnight. You can serve this without the sauce if preferred. Serve with Roasted Asparagus (page 133) and any type of baked potato. Marinade: 1 large shallot, minced 2 garlic cloves, minced 3 tablespoons soy sauce 3 tablespoons olive oil 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried thyme 1/4 teaspoon Seriously Simple Seasoning Salt (page 168) or other seasoning salt Freshly ground black pepper

combine all the marinade ingredients and stir to blend well. Put the ribs in a plastic lock-top bag and pour in the marinade. Turn the ribs in the bag to coat them evenly. Close the bag and refrigerate for at least 2 or up to 24 hours, turning occasionally. 2 Preheat the oven to 325°F. Place the ribs on a piece of aluminum foil large enough to wrap tightly without any holes. Put the packet in a roasting pan and bake for 1 hour. Or, put the ribs in a roasting pan and cover the pan tightly with

boil. Cover and reduce heat to medium-low. 4 Simmer for about 20 minutes, or until all liquid has been absorbed and the rice is tender. Add the salt, pepper, and parsley. Taste and adjust the seasonings. Serve immediately. advance preparation: May be prepared 2 hours in advance and kept at room temperature. Reheat in a double boiler over simmering water for 10 minutes. the clever cook could: Add other flavorings such as finely chopped fresh basil, dill, or chives, or freshly grated Parmesan

Pesto and Sun-Dried Tomatoes Pears and Gorgonzola cheese with sliced Italian bread EASY HOLIDAY DINNER Large mixed green salad with Candied Nuts and Basic Vinaigrette Honey Mustard Turkey Breast Sautéed Brussels Sprouts Smashed Potatoes Sticky Date Bread Pudding BRASSERIE-STYLE DINNER Mixed Greens with Orange–Sherry Vinegar Dressing Grilled sausages with Red Wine–Onion Marmalade Assorted country breads Sautéed Apples with French Vanilla Ice Cream and Dulce de Leche INDEX A Aioli,

will not be the same. This is the soup to make for hard-core tomato lovers who can’t wait until summer’s bounty. Look for a country-style bread for best results. 1 28-ounce can diced tomatoes with juice 1/4 cup extra-virgin olive oil 4 garlic cloves, minced 1/2 cup finely chopped fresh basil leaves, plus 4 to 6 leaves for garnish 1/4 cup finely chopped fresh sage leaves, plus 4 to 6 leaves for garnish 4 cups vegetable or chicken broth 11/2 pounds country-style bread, cut into 2-inch cubes

Download sample

Download