One Pan & Done: Hassle-Free Meals from the Oven to Your Table by Molly Gilbert has just been served up in the Ridley High School Library!
Molly is the author of the ultra-popular Sheet Pan Suppers, and she’s back with more recipes that are big on flavor, but simple on steps! With this collection, her goals are ease, simplicity, and minimal dish pileup. One Pan & Done offers the best of all worlds: the flavorful, roasted goodness of sheet pan suppers plus the appeal of comfort foods like stews and casseroles. An introduction called “The One Pan 411” includes a helpful primer on pots and pans (complete with icons that appear throughout the book) and some “pantry talk” on how to stock a kitchen cabinet for success.
Chapters cover the essential cookbook categories: Breakfast and Brunch, Starters and Sides, Veggie Mains, Poultry, Fish, Meat, and Sweets. Numbered, step-by-step instructions walk you through each recipe. Helpful How-To’s are sprinkled throughout, providing tips on how to crack an egg cleanly, how to work with coconut milk, how to clean leeks, and more. Beautiful, full-page photographs accompany nearly every recipe, and they are just the motivation you’ll need to give these one-pan dishes a go! As always, a handful of recipes are especially eye-catching:
- Herby Egg & Blue Cheese Soufflés
- Radish & Ricotta Frittata
- Fresh Berry Cornmeal Muffins
- Crispy Tomato and Butter Bean Skillet
- Roasted Shrimp & Chickpea Salad
- Blackberry Oat Crisp
One Pan & Done is available to check out today in the Ridley High School Library! Thanks to Blogging for Books for providing a copy in exchange for an honest review!
The kitchen timer just rang for SkinnyTaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes by Gina Homolka with Heather K. Jones, and it’s available to be checked out today from the Ridley High School Library! Gina Homolka is the founder, author, photographer, and recipe developer of the tremendously popular food blog SkinnyTaste.com; Heather K. Jones is a Registered Dietician and wellness coach. In other words, these ladies bring serious kitchen credentials to this deliciously unique new cookbook!SkinnyTaste Fast and Slow is full to the brim with recipes that can be prepared in 30 minutes or less, combined with plenty of convenient meals that you can simply toss into the slow cooker to enjoy later. The authors keep it healthy and convenient with lots of whole foods, veggies, and in-season ingredients, all of which can be found at a general supermarket (no internship at an organic farm required!). The authors also provide some time-saving tips and tricks that will help you be more efficient, and have more fun, in the kitchen:
- Make a meal plan
- Cook in season (Less work + More Flavor = A winning equation!)
- Pack your pantry with essentials like grains, canned goods, and seasonings
- Fill your fridge and freezer with staples of the perishable variety
- Learn fast cooking fundamentals and slow cooker secrets
The chapters are fairly standard (Healthy Mornings, Meatless Mains, On the Side) with one notable exception: Zoodles, Squashta, Pasta, and Sauce. This is where you’ll find some fresh twists on that same ol’ spaghetti. Skinny Scoops, Food Facts, and nutritional information for every recipe round out this fantastic addition to the library. Gina and Heather also incorporate SkinnyTaste.com‘s ultra-helpful Recipe Key within their collaborative effort:SkinnyTaste Fast and Slow will not only inspire you to cook and eat more healthfully, it will also give you the tools you need to follow through on it! Thank you to Blogging for Books for providing a copy of this book exchange for an honest review!
Look what just sprouted in the Ridley High School Library’s cookbook section! Martha Stewart’s Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors is the latest addition to our amazing collection of books for cooks.The editors of Martha Stewart Living have developed these recipes to help you prepare vegetables in sweet, savory, and generally delicious ways. The veggies themselves range from familiar to totally unknown. (What is a ramp, anyway?) To help guide readers along, the edible plants in this lavishly photographed collection have been divided into categories that double as chapters: bulbs, roots, tubers, pods, shoots, leaves, flowers, and even “fruits” (avocados, eggplant, and tomatoes). Each chapter covers the basics of seasonality, selection, notable varieties, storing, prepping, and cooking. This brief introduction is followed by a dozen or so recipes that run the gamut from simple to showstopper! As always, there’s a long list that I can’t wait to try, including:
- Beet Risotto with Beet Greens
- Yukon Gold and Sweet Potatoes Anna
- Skillet Pizza with Greens and Eggplant
- Spinach and Fontina Strata
- Smoky Brussels Sprouts Gratin
Martha Stewart’s Vegetables is available to be checked out today! Thank you to Blogging for Books for providing a copy in exchange for an honest review.
P.S. Not to worry if you prefer more protein on your plate; plenty of these recipes feature beef, pork, chicken, or fish in a starring role.
P.P.S. A ramp is a wild onion.
Did you know that the Ridley High School Library has an amazing collection of cookbooks? True story! And one of the best things about this section of the library (also known as 641.5) is the variety. We’ve got a sprinkling of celebrity cookbooks, regional recipes, vegetarian victuals, and special-diet selections. The latest addition to our cookery category is Gluten-Free for Good: Simple, Wholesome Recipes Made from Scratch by Samantha Seneviratne.Seneviratne is a New York-based food writer, recipe developer, food stylist, and former food editor … so basically, an expert! And her philosophy is simple: “I wrote this book to help you create tasty meals, mostly from scratch, that will please both gluten-free and conventional eaters alike.” She describes prepackaged gluten-free foods as “forgeries and imposters,” and her recipes prove that preparing delicious gluten-free food for breakfast, lunch, and dinner is easier than you might think. Her chapters cover the essentials of the gluten-free pantry, breakfast and brunch, soup and salad, “hearty mains,” snacks, and dessert. Here are some recipes from each category that I can’t wait to try:
- Smoked Gouda Grits with Eggs and Arugula
- Kale and Red Lentil Soup
- White Pizza with Blistered Tomatoes
- Coconut Roasted Chickpeas
- Upside-Down Plum Cake
The section on flavorful Homemade Essentials (such as chicken broth) is especially helpful, but the lusciously photographed food is the real star of the show:So whether you are considering a serious shift in your diet or simply looking for a new recipe to test out on your friends and family, look no further. Scoop up Gluten-Free for Good on the first day of school!
Thank you to Blogging for Books for providing a copy of Gluten-Free for Good in exchange for an honest review.
Modern Potluck: Beautiful Food to Share by Kristin Donnelly has just been served up in the Ridley High School Library! The author created this eye-catching new cookbook “to give people updated, foolproof, crowd-pleasing recipes that will hold up on the buffet table and are also just a little bit impressive.” True to its subtitle, Modern Potluck is full to the brim with absolutely beautiful food that’s designed to share.
Modern Potluck is organized in a traditional fashion, with chapters dedicated to snacks, salads, slow-cooked dishes, casseroles, side dishes, and sweets. My favorite feature is the introductory section on “Rules of the Potluck.” Here, Donnelly presents helpful lists of what makes a great potluck dish, what hosts should know, and what guests should know. Her suggestions for potential potluck themes are inspired: global street food, your grandmother’s favorite recipe (your way), local pride, stand the heat, and more. There’s also a note about food safety, an especially important consideration for potluck food that may spend hours on a buffet table.
Most recipes are accompanied by full-page, full-color photos like the spice-roasted carrots with lentils that appear on the book’s cover. There’s also a helpful “Potluck Prep” tip for each dish, as well as a note about which recipes are gluten-free, vegan, or vegetarian. Donnelly features some truly inventive recipes:
- No-Bake Sweet Pea Enchiladas with Sofrito and Seeds
- Samosa-Filling Stuffed Poblanos
- Smoky Squash Mac & Cheese
- Kimchi and Kale “Caesar” Salad
- Spiced Carrot and Goat Cheese Strudel
- Plum-Ginger Coffee Cake with Coconut
The only downside? Well, as you might have guessed already, these recipes aren’t really designed for beginner cooks. But whether you’re a first-time foodie or a potluck pro, you’ll find a mix of motivation and inspiration in this book’s delectable pages.
Thank you to Blogging for Books for providing a copy of Modern Potluck in exchange for an honest review!
Food trucks are an inexpensive, convenient, and delicious way to try all kinds of different food. Now, the food truck movement has arrived at Ridley High School in the form of Street Vegan by Adam Sobel. He’s the founder of the Cinnamon Snail food truck, which serves up organic vegan food curbside in New York City.
Street Vegan is a perfectly seasoned combination of cookbook and memoir. It’s divided into the standard sections: Breakfast, Appetizers, Soups, Sandwiches, “Cinnamains,” Veggies and Sides, and Desserts. Each section opens with Sobel’s recollections on learning to cook, starting his own business, and the ups and downs of running a restaurant on wheels. Parking tickets, vending citations, and good old-fashioned flat tires are just a few of the challenges he tackled with a great attitude and a steadfast commitment to serving his customers delicious vegan food made without harm to animals. Every recipe is accompanied by a mouthwatering photograph – an absolute essential for a cookbook to achieve “great” status! While the instructions are lively and very clearly written, this really isn’t a cookbook for beginners. Having some experience with cooking techniques, especially sauces and vegan ingredients such as seitan and bean flours, is almost essential. But with delectable menu items like Poached Pear-Stuffed French Toast, Truffled Potato and Fried Onion Pierogies, and Sage Tempeh Sausage Sliders, it’s worth rolling up your sleeves and giving the Street Vegan style of cooking a go!
Trisha Yearwood has been a country music star since the early 1990s, and more recently she has been writing cookbooks and hosting Trisha’s Southern Kitchen on the Food Network. Now, Trisha’s Table is the latest addition to the Ridley High School Library’s cookbook section!
In her Introduction, Trisha describes her style of cooking as “a bridge between southern classics and the way the New South eats.” That is, traditional southern comfort foods with a healthy twist. According to Trisha, if you make healthy choices 80% of the time, you can afford to splurge on your favorites 20% of the time. And you’ll definitely find some new favorites in this collection of recipes for breakfast, snacks, soups, meat dishes, pasta, and desserts.
I can’t wait to try the Edamame Parmesan, Quinoa Corn Chowder with Shrimp, and Spinach Frittata. Power Balls with oats, peanut butter, honey, cranberries, and chocolate chips are also going to turn up in my lunchbox before long! Even if you are not a Trisha Yearwood fan yet, you will love this cookbook and her easy-to-follow instructions (the beautiful photographs show you just how the food will turn out, too). Check it out from the library today!