Get 30 Minutes to Mealtime: A Healthy Exchanges Cookbook PDF

By JoAnna M. Lund, Barbara Alpert

ISBN-10: 1440674590

ISBN-13: 9781440674594

Now chefs at the move can organize tasty, handy foodstuff at domestic in thirty mins or much less.

Between paintings, elevating kids, or looking that legendary "me time," the house cook dinner can get crushed, placing instruction of fit, tasty relatives fare at the again burner. This cookbook makes it speedier and less expensive to arrange an entire, fast meal at domestic than to attend for take-out.

Here are 50 entire menus constituted of two hundred recipes, every one of which might be ready from begin to end in part an hour or much less. additionally incorporated are JoAnna's Ten Commandments of profitable Cooking, recommendation on the best way to learn a recipe, and whole dietary details for each dish.

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Extra info for 30 Minutes to Mealtime: A Healthy Exchanges Cookbook

Example text

Or you can form the rest of the meat mixture into meatballs, sauté them in butter or oil until browned, simmer them in tomato sauce, and then serve over rice with a drizzle of garlicky yogurt. 51 Main Dish Soups M Y 1 1⁄2 tablespoons unsalted butter 1⁄2 cup chopped onion 1⁄2 1 cups peeled, diced russet potatoes 2 cups chicken stock C R E A M of P OTATO SO U P w i t h VA R I AT I O N S Potato soup is bland and comforting and can be a home base for endless variations and garnishes. The potatoes may be cooked with a head of garlic, or the pulp from a head of roasted garlic can be whisked into the finished soup.

Remove from the heat and let stand for 1 hour. Drain the beans and return them to the saucepan with fresh water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce the heat to low, add the 1⁄2 teaspoon salt, cover, and simmer until tender but not falling apart, 45 to 60 minutes. Drain the beans and transfer to a large bowl. Toss with 2 tablespoons of the olive oil to coat and let cool. 1⁄2 cup corn kernels, cooked (optional) Freshly ground black pepper 4 ounces prosciutto, serrano ham, or baked or smoked ham, cut 1⁄8 inch thick and then cut crosswise into 1-by- 1⁄4-inch strips 1 hard-boiled egg, coarsely chopped Ripe tomato wedges for garnish 1⁄2 avocado, peeled and diced or sliced for garnish When the beans have cooled, add the remaining 2 tablespoons oil, the onion, garlic, chile, vinegar, and 2 tablespoons cilantro and toss to coat and combine.

But you have to eat it right away because reheating will dull the color. Add some cooked fish when you reheat the puréed soup and then finish with a dollop of Pesto (page 33). Add 1⁄2 cup chopped arugula and a little diced prosciutto when you reheat the puréed soup. Garnish with diced tomatoes and some chopped fresh basil or marjoram or a spoonful of Pesto (page 33). Top with crumbled Gorgonzola cheese and a few fennel sprigs; with crumbled fresh goat cheese, chopped walnuts, and chopped fresh basil; with croutons topped with grated Cheddar cheese; or with croutons topped with crumbled fresh goat cheese and thyme.

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30 Minutes to Mealtime: A Healthy Exchanges Cookbook by JoAnna M. Lund, Barbara Alpert


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