What a great concept for a cookbook! Quick and easy with few ingredients is just what many of us want at times. I never would have guessed that there could be so many recipes that fit this framework.
The book includes all meals and even has sections on vegetarian and vegan foods and a section on spice blends. I could name so many of these good looking recipes but will just select enough to show what a good resource this book is. So…smoky chickpeas and spinach, coconut tofu and vegetable curry over rice, balsamic and honey glazed salmon, pan seared pork chops and parmesan spinach,warm apple foldovers and chocolate chip cookies.
This is a perfect book for a beginning cook (there are many at this moment) or a more experienced cook looking for some new ideas. I will be using it for sure.
Many thanks to NetGalley and the publisher for this title in exchange for an honest review.
From the publisher:
One of many tasty recipes from the book: Spinach and Mushroom Frittata
Serves 4 / Prep time: 5 minutes / Cook time: 20 minutes
Gluten-Free / Nut-Free / One-Pan
Frittatas are such an easy dinner to prepare, and the leftovers are great for lunch the next day, especially paired with the Go-To Chopped Salad or the Easy Garlic Crostini. This is also a great recipe to use as a base to use up leftovers in the refrigerator. Have some leftover bacon or turkey? A few vegetables? Add it to your frittata. Use an oven-safe pan, such as a cast iron skillet, as this recipe begins on the stovetop and finishes in the oven.
- Preheat the oven to 400°F.
- In a medium bowl, whisk together the eggs, milk, pepper, and salt. Set aside.
- In a large oven-safe skillet over medium heat, warm the olive oil. Add the mushrooms and sauté until soft, about 3 minutes. Add the spinach and cook until wilted. Sprinkle the shredded cheese into the skillet.
- Pour the egg mixture into the skillet and let cook undisturbed for 5 minutes.
- Place the skillet into the oven and bake until the eggs are set, 10 to 12 minutes. Let cool for 2 minutes before slicing and serving.
Substitution Tip: Use Gruyère, Cheddar, Swiss, or mozzarella instead of fontina.
Addition Tip: Add 1 teaspoon of Italian Herb Seasoning Mix (page 97) to the egg mixture. For meat lovers, add 4 ounces of diced ham along with the mushrooms.
Per Serving: Calories: 212; Total fat: 15g; Sodium: 577mg; Carbohydrates: 3g; Fiber: 1g; Sugar: 1g; Protein: 15g
- 6 eggs
- ¼ cup milk
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 1 teaspoon olive oil
- 1 cup diced mushrooms
- 2 cups fresh spinach
- 1 cup shredded fontina cheese