30-Minute Meals For Dummies E-Book

Bev Bennett

• Herausgeber: John Wiley & Sons
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2011

Seitenzahl: 489

Beschreibung

Walking into a kitchen that's filled with cooking aromas is a delightful and comforting experience. Yet, between work, chores, family obligations, and a badly needed opportunity to unwind, you find it difficult to get dinner on the table within the time limits that life imposes on you. But cooking a great tasting meal isn't nearly as time-consuming as it's made out to be, and you don't have to be a chef to pull it off. If you forgot how enjoyable a home-cooked meal can be, 30-Minute Meals For Dummies is your best resource. If you can identify with any of these descriptions, this book is for you: * Between your frantic day and the demands of your personal life, you're looking for ways to free up a few minutes. Cooking is one of the activities that gets shortchanged. * Tired of spending your evenings in your car, you long for some semblance of dining-at-home pleasure, instead of inching around a parking lot, waiting for your chance to order dinner from a metal box. * You're not looking to prepare a five-course meal. You want self-contained meals that please, satisfy, and get the job done with minimal hassle. 30-Minute Meals For Dummies shows you how to make one-dish meals that include vegetables, starches, and the traditional "meat." You'll transform soup and salad side dishes into hearty main courses and turn your skillet into a one-dish dinner utensil. You often get everything a meal has to offer in one dish - well, besides adding a scoop of ice cream to the top of your jambalaya for dessert. This book is structured around the equipment, ingredients, and recipe choices that fit your time frame. Each page is packed with my kitchen-tested suggestions for streamlining cooking. Even if you're an experienced cook, you can pick up useful hints. You get great recipes for classic meals, new dishes, and so much more in these chapters. You'll be cite="mailto:Evelyn%20Still" datetime="2003-05-10T17:59">pleased to know that you can fix nourishing and memorable dinners within your time frame. So ladies and gentleman, start your ovens!

Leseprobe

30-Minute Meals For Dummies®

by Bev Bennett

30-Minute Meals For Dummies®

Published byWiley Publishing, Inc.111 River St.Hoboken, NJ 07030-5774www.wiley.com

Copyright © 2003 by Wiley Publishing, Inc., Indianapolis, Indiana

Published by Wiley Publishing, Inc., Indianapolis, Indiana

Published simultaneously in Canada

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400, fax [phone]. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, 201-748-6011, fax [phone], or online at http://www.wiley.com/go/permissions.

Trademarks: Wiley, the Wiley Publishing logo, For Dummies, the Dummies Man logo, A Reference for the Rest of Us!, The Dummies Way, Dummies Daily, The Fun and Easy Way, Dummies.com and related trade dress are trademarks or registered trademarks of John Wiley & Sons, Inc. and/or its affiliates, in the United States and other countries, and may not be used without written permission. All other trademarks are the property of their respective owners. Wiley Publishing, Inc., is not associated with any product or vendor mentioned in this book.

LIMIT OF LIABILITY/DISCLAIMER OF WARRANTY: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

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Library of Congress Cataloging-in-Publication Data:

Library of Congress Control Number: 2003101938

ISBN: 978-0-7645-2589-6

Manufactured in the United States of America

10 9 8 7 6 5

1B/RU/QX/QT/IN

About the Author

Bev Bennett, the former food editor of the Chicago Sun-Times, writes a weekly food column on cooking for two for the Los Angeles Times Syndicate International. She also writes a weekly weight-loss column for the Los Angeles Times Syndicate International and a monthly cooking column for the Chicago Parent publication.

With degrees in home economics and journalism and having taken cooking classes in France, England, and the United States, Bev uses practical, everyday cooking skills to prepare innovative dishes.

She is a frequent contributor to The Boston Globe food section; Tribune Media Services; Content That Works, a Chicago-based newspaper and Internet syndicate; and Better Homes and Gardens magazine.

Her book, Two’s Company, won first place in the KitchenAid Book Awards competition for Single Subject cookbook. This is Bev’s eighth food book.

Dedication

To my loving husband, Linn, daughter, Rebecca, and son, Benjamin, who are always ready for dinner and the sooner the better. Thanks for your ready appetites, good humor, and honed palates.

Author’s Acknowledgments

Thank you to my agent, Grace Freedson, for her years of friendship, wisdom, and encouragement. To Mike Baker, my project editor: I’m in awe of your professionalism, vision, and great advice.

For Dummies books have a team of experts who make writers like me shine. I’d like to express my gratitude to Norm Crampton, acquisitions editor; Esmeralda St. Clair, copy editor; Emily Nolan, recipe tester; Patty Santelli, technical reviewer and nutrition analyst; and Melissa Bennett, editorial assistant and champion formatter.

I’d like to thank the folks at Kansas State University Department of Human Nutrition for all the information that they’ve provided, including substitution and storage charts. And I also want to thank the National Cattlemen’s Beef Association and Cattlemen’s Beef Board for their descriptive info.

To friends Kim Upton and Lisbeth Levine, who were sounding boards for so many ideas, thanks for listening.

Publisher’s Acknowledgments

We’re proud of this book; please send us your comments through our Dummies online registration form located at www.dummies.com/register/

Some of the people who helped bring this book to market include the following:

Acquisitions, Editorial, and Media Development

Project Editor: Mike Baker

Acquisitions Editor: Norm Crampton

Copy Editor: Esmeralda St. Clair

Acquisitions Coordinator: Holly Gastineau Grimes

Technical Editor and Nutrition Analyst: Patty Santelli

Recipe Tester: Emily Nolan

Editorial Manager: Jennifer Ehrlich

Editorial Assistants: Melissa Bennett, Elizabeth Rea

Cover Photos: © Getty Images

Cartoons: Rich Tennant, www.the5thwave.com

Composition Services

Project Coordinator: Nancee Reeves

Layout and Graphics: Stephanie D. Jumper, Jacque Schneider

Proofreaders: John Tyler Connoley, Andy Hollandbeck,Susan Moritz, Aptara

Indexer: Aptara

Publishing and Editorial for Consumer Dummies

Diane Graves Steele, Vice President and Publisher, Consumer Dummies

Joyce Pepple, Acquisitions Director, Consumer Dummies

Kristin A. Cocks, Product Development Director, Consumer Dummies

Michael Spring, Vice President and Publisher, Travel

Brice Gosnell, Publishing Director, Travel

Suzanne Jannetta, Editorial Director, Travel

Publishing for Technology Dummies

Andy Cummings, Vice President and Publisher, Dummies Technology/General User

Composition Services

Gerry Fahey, Vice President of Production Services

Debbie Stailey, Director of Composition Services

Contents

Title

Introduction

About This Book

Conventions Used in This Book

Foolish Assumptions

How This Book Is Organized

Icons Used in This Book

Where to Go from Here

Part I : Cooking Fast, Eating Well

Chapter 1: Making Mealtime Matter

Dinner Doesn’t Have to Slow You Down

Making the Case for Cooking

Making Good Meals Quickly is a Snap

Getting Dinner on in Even Less Time

Hot and Sweet Chicken

Almond and Scallion Rice

Chapter 2: Tools for Speed

Plug-in Speed: Small Appliances

The Truth about Your Microwave, according to Bev

Micro-Baked Butternut Squash

Processing Food like a Professional

Savory Corn Pancakes with Mango Relish

Blending with Ease

Three-Berry Smoothie

Waving Your Magic Wand

Grilling Food Indoors

Kitchenware Unplugged

Chapter 3: Staples for Speed

Going with Grains

Pepperoni, Pesto, and Pepper Pasta Salad

Packing in Proteins

Tuna, Pepper, and Rice Salad

Kale and Cannellini Beans

Moving on to Greener Pastures

Chicken Stew with Winter Vegetables

Sweet Potato and Bean Soup

Seasoning in a Snap

Chapter 4: Focusing on Efficiency

Organizing, Schmorganizing

Developing Storage Options

Ready, Set, Cook!

Tortellini and Sugar Snap Peas with Alfredo Sauce

Linguine with Shrimp and Broccoli

Farmer Breakfast

Getting a Head Start

Part II : Mastering Skills for Speed

Chapter 5: Vegging Out: Fresh and Fast Produce

Shopping for Timesaving Produce

Tossing Variety into Your Salads

Vinaigrette for Mâche

Asian Greens and Radish Salad

Shopping the Salad Bar

Sautéed Grape Tomatoes

Handling Partially-Prepared Produce

Cutting Down on Trimming and Paring Time

Baby Carrots with Dill

Avocado with Broccoli and Carrot Slaw

A Bunch of Other Veggie Products to Speed Dinner

Chapter 6: Fast Cooking Techniques

Choosing the Right Cookware for the Job

Sautéing for Fun and Profit

Broiling Like You Mean It

Grilling and Broiling in a Whole New Light

Steaming Along

Cauliflower and Broccoli with Lemon-Butter Sauce

Stir-Fry and Serve

Hot Shrimp and Vegetable Stir-Fry

Chapter 7: Sauces in Seconds

Making Magic with International Sauces

Saluting Salsa

Blender Salsa

A Taste of the Mediterranean

Tzatziki Sauce

Stirring in Sauces from the Shelf

Asian Stir-Fry and Seasoning Sauce

Making Sauces from Dressings

Chapter 8: Big-Batch Cooking

Starting Big

Big-Batch Basics: Roasted Chicken

Roast Chicken

Chicken Strategy

Chicken and Egg Enchiladas

Hot and Spicy Chicken with Rice

Big-Batch Basics: Braised Brisket

Sweet and Sour Braised Brisket

Brisket Strategy

Sweet and Sour Cabbage and Beef Soup

BBQ Brisket ’n Slaw Sandwiches

Big-Batch Basics: Browned Ground Beef

Master Meat Sauce

Ground Beef Strategy

Mom’s Spaghetti and Sauce

Medium-Hot Chili with Beans

Picadillo with Almonds and Rice

Part III : Quick Meals without the Hassle

Chapter 9: Satisfying Soups

Introducing the Super Soup Quartet

Bean and Canadian Bacon Soup

Harvest Vegetable Soup

Salmon and Bell Pepper Chowder

Corn and Bacon Chowder

Cheddar Cheese Soup

Body-Building Options

Cream of Mushroom Soup

Broccoli-Scallion Soup

Three-Herb Gazpacho

Cucumber-Buttermilk Soup

Transforming Condensed Soup into Can-Do Cuisine

Cream of Celery, Mushroom, and Chicken Soup

Nacho Cheese and Sausage Soup

Tomato, Zucchini, and Shrimp Bisque

Chapter 10: Salad Selections

Breaking the Ice

Thousand Island Dressing

Mountain of Lettuce Special

Leafing through Two International Favorites

Salmon Salade Niçoise

Caesar Salad

The Well-Dressed Salad

Mint Vinaigrette Dressing

Buttermilk-Garlic Salad Dressing

Exchanging Greens for Grains

Garden Pasta Salad

Tabbouleh

Basil-Scented Salmon

Garlic Bread and Chicken Salad

Side Salads Gone Wild

Orange and Radish Salad

Chapter 11: Sandwich Entrees

Sandwiching in a Meal

Sandwich with Style

Bread Makes the Sandwich

Beef Wraps with Red Pepper Salad

Cheese Quesadillas with Maple-Flavored Sautéed Apples

Matching Breads to Fillings

Fillings Make the Feast

Egg Salad Sandwiches

Spreading Flavor

Savory and Sweet Chicken Sandwiches

Olive Relish

The King of Sandwiches

The Best Burger

Chapter 12: Skillet Meals

Skillet Savvy

Lemon-Scented Orzo

Picking Your Vegetables

Perch with Martini Sauce

Meeting the Protein Providers

Pork and Olive Skillet Dinner

Braised Chicken Thighs Mediterranean Style

Introducing the Star Starches

Smoked Salmon Risotto

Universal Skillet Dinners

Chicken and Sausage Jambalaya

Skillet Dinner Paella

Even Faster Paella

Chapter 13: Don’t Forget the Beef, Lamb, Pork, Chicken, and Fish

Techniques, Again?

What’s at Steak?

Skirt Steak with Guacamole

Argentinean-Style T-Bone Steak

Lamb for Dinner

Rosemary-Scented Lamb Chops

New-Fangled Pork Chops

Peach-Glazed Pork Chops

Chicken Convenience

Chicken Breasts with Brandy and Mustard Sauce

Fish Steaks

Broiled Tuna with Red Pepper Tapenade

Chapter 14: Sweet Nothings

Satisfying and Simple Ideas

Getting Saucy

Raspberry Sauce

Mango-Rum Sauce

Praline Sauce

Intense Chocolate Sauce

Mocha-Walnut Sundae

Spearing Dessert

Mixing in the Fun

Part IV : Even Quicker Meals without the Hassle

Chapter 15: Making Every Minute Count: Precooked Meats

Introducing Precooked Meat and Poultry

Meating Your Limitations

It’s a Fowl Call

Spanish Rice with Chicken

No More Stewing over Beef

Pot Roast with Chili- Mustard Sauce

Speedy Beef Stew

Texas-Style Brunch

Feeling Spicy with Succulent Pork

Sweet-Hot Pork

Slaw-Topped Barbecued Pork Sandwiches

Chapter 16: Two for One: Dining Once, Eating Twice

Bagging It Up

Steak and Mushroom Salad

Balsamic Dressing

Steak Sandwiches with Tomato Relish

French Fry Soup

Storing the Goods

Raiding the Refrigerator

Chicken, Cheddar, and Broccoli Casserole

Baby Carrots and Artichokes Vinaigrette

Chapter 17: Cooking at Warp Speed

Assembling Convenient Meals with a Personal Touch

Bacon and Vegetable Risotto

Ham and Noodle Dinner

Barbecued Chicken Pizza

Teriyaki Pork and Rice Skillet Dinner

8-Minute Chili

Stir-Fry Ramen Noodles with Pork and Snow Peas

Turkey and Gravy over Cornmeal Muffins

Comforting Creamed Chicken over Rice

Nutrition at Warp Speed

Shrimp Stir-Fry over Couscous

Part V : The Part of Tens

Chapter 18: Ten Great Timesaving Tools

Rubber Helpers: Opening Jars with Ease

Scissors: Cutting Down on Chopping

Parchment Paper: Less Mess

Aluminum Foil: Don’t Get Foiled Again

Frothers for Your Coffee

Spatulas for Stirring and Folding

Saltshakers that Stay Put

Measuring Cups with a New Angle

Timers: Avoiding Shoe Leather Meals

Swivel Peeler: Peeling Safely

Chapter 19: Ten Tips for Eliminating Mealtime Hassles

Planning Ahead

Making Relaxation a Priority

Keeping Everything Handy

Communicating while Cooking

Asking for Help

Letting Others Cook

Having Fun

Getting Real

Coping with Bumps in the Road

Sharing

Appendix: Metric Conversion Guide

Introduction

W alking into a kitchen that’s filled with cooking aromas is a delightful and comforting experience. The delicious food and the intimacy you enjoy in your home kitchen can’t be duplicated in a restaurant, carryout joint, or fast-food line. Yet, between work, chores, family obligations, and a badly needed opportunity to unwind, you may find it difficult to get dinner on the table within the time limits that life imposes on you.

If you forgot how enjoyable a home-cooked meal can be or didn’t think home cooking was possible, 30-Minute Meals For Dummies is for you. This book can help you prepare wholesome meals that you may have thought were out of reach, given your busy schedule.

Cooking a great tasting meal isn’t nearly as time-consuming as it’s made out to be, and you don’t have to be a chef to pull it off. Thirty-minute meals are simply a matter of putting a few tips, tricks, and techniques to work. This book helps you master the secrets of making delicious and quick meals by introducing you to marvelous ingredients that make cooking faster, as well as mouthwatering recipes that fit your deadlines.

If you’re used to making reservations instead of dinner, be reassured that you can prepare delicious meals in minutes — in the comfort of your kitchen.

About This Book

I wrote this book for busy people who want to enjoy the pleasures of the table without the frenzied preparation. The ultimate payoff is creating fabulous meals in less time.

You’ve probably scaled back your dinner menus in recent years to speed preparation. We’re all doing that. Maybe you can’t remember the last time you served a couple of sides with the main course — unless it was Thanksgiving. But a plain piece of meat or chicken isn’t dinner, so shows you how to make one-dish meals that include vegetables, starches, and the traditional “meat.”