EatingWell Serves Two: 150 Healthy in a Hurry Suppers Author: Visit Amazon's Jim Romanoff Page | Language: English | ISBN:
0881507237 | Format: PDF
EatingWell Serves Two: 150 Healthy in a Hurry Suppers Description
From Publishers Weekly
An introduction covering the most basic of basics and dishes such as Tex-Mex Taco Salad might send serious home chefs in search of another book, but this straightforward, convenience- and health-driven volume has more gourmet gusto than readers might expect. And Romanoff, recipe developer for
EatingWell magazine, provides recipes that make enough dinner for two people and can be prepared "in 45 minutes or less (under 30 minutes, in some cases)." Each recipe includes information on active time and total time to complete the dish and nutrition data; many have make-ahead instructions. Especially tempting options include Lamb, Fig & Olive Stew; a dressed-up grilled cheese (Grilled Manchego with Spinach and Spicy Plum Chutney); Pomegranate Duck; Coffee Bean & Peppercorn Steak; and quick desserts like Balsamic Vinegar-Spiked Strawberries, and Roasted Grapes. A section on sides such as Quick Cheese Grits and Avocado-Corn Salsa and suggested menus for a variety of occasions—New Year's Eve, a "hot date," pizza night—make planning a healthy meal easy, even when time is limited.
(Oct.)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
About the Author
Jim Romanoff is the food editor and a longtime recipe developer for EatingWell Magazine, as well as editor of the highly acclaimed EatingWell Healthy in a Hurry Cookbook. He has worked for such diverse publications as Woman's Day, Fresh Ideas, Rolling Stone, Us Magazine and Details.
EatingWell is the leading publisher of the award-winning magazine, whose tagline is “Where Good Taste Meets Good Health,” as well as a series of cookbooks through Countryman, and a vibrant website. EatingWell’s magazine and books have been recognized with numerous awards from the James Beard Foundation, the International Association of Culinary Professionals and Folio: Magazine. EatingWell is recognized by nutritionists, professional chefs and journalists alike as one of the most reliable sources of science-based nutrition information. The company’s headquarters and Test Kitchen are located in Charlotte, Vermont.
- Hardcover: 256 pages
- Publisher: Countryman Press (October 9, 2006)
- Language: English
- ISBN-10: 0881507237
- ISBN-13: 978-0881507232
- Product Dimensions: 10.2 x 8.2 x 0.9 inches
- Shipping Weight: 2.2 pounds (View shipping rates and policies)
Quite simply, this is the best "cooking for two" cookbook I have ever used. Most recipes call for "regular," i.e. non-exotic, ingredients and attention has been given to avoiding awkward leftovers: you know, 1/2 can of white beans that -- well, what are most of us going to do with THAT?
These go together quickly, too. Each recipe includes an estimate of time to table and, if anything, the estimates seem to run a little on the long side. Some cookbooks that promise 30 minute recipes are optimistic about how quickly some of us can chop. Here are recipes that really do go together in a scant 30 minutes, especially if both people are in the kitchen.
The Publisher's Weekly bit above mentions some of the more esoteric recipes. Interesting as those sound, more appealing to us have been chicken tacos and salt and pepper shrimp (Best. Shrimp. Ever. -- and incredibly fast and easy to make). A strength of this book is its imaginative ways with relatively ordinary ingredients and its helpful introduction to ingredients that I have not used before (chipotles [smoked jalapenos] in adobo sauce is one example that comes to mind). I am becoming a bolder, better cook because the information gives me courage to try new things and to use old ingredients differently.
The introduction provides an overview of how to shop when cooking for two, including specific suggestions for shopping for produce and meats. A concise section of very basic cooking instructions will help anyone new to or simply timid about approaching a stove. There are complete, accurate descriptions of methods and there is a brief but thorough section on outfitting a kitchen for the first time.
The book is large and sturdy and stands up well to typical kitchen abuse. It includes information on shopping healthily for two, as well as menu suggestions. Recipe chapters include: dinner salads, soups & stews, vegetarian mains, poultry, fish & seafood, meat, and accompaniments. In keeping with the healthy aim of the book, desserts are relegated to a several-page portion of the accompaniments chapter.
Small symbols mark particularly low-carb or high-fiber recipes. Each recipe estimates both "active minutes" spent preparing the dish as well as total minutes. There are make-ahead notes and detailed nutrition information. There's also a "nutrition bonus" note that points out any particular vitamin benefits found in that recipe. For example, the "Caesar Salad Three Ways" includes plenty of Selenium, Vitamin C, Vitamin A, and omega-3s (it also comes with a basic recipe as well as a shrimp and a chicken variation--hence "three ways"). Sometimes extra notes are included, for example, the Caesar Salad has a side note with instructions on making your own croutons. It also includes a delectable-looking photo; while photos aren't included with all of the recipes, there are certainly enough to make your mouth water!
I personally found not all of the flavors to my liking. Some were a bit bland, and some tried to make up for blandness in ways that just didn't appeal to my palate. A Lentil & Chicken Stew appealed to a friend of mine who particularly prefers bland food, but I just couldn't enjoy the lemon, dill, and chicken flavors together. On the other hand, she and I both loved the Creamy Artichoke & Spinach Soup, which takes a rather unusual approach to making a thick and creamy soup out of very healthy ingredients.
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