Quickies, by Monda Rosenberg, is one of the most unique cookbooks I own.
First, the book is divided by ingredient, rather than by type of food. Second, there are exactly ten recipes in each section. And, last, the cooking techniques used in this volume are aimed creating the fastest meals possible.
Take a look at the following super easy (but delicious) recipe and you’ll see what I mean…
New Grilled Cheese Sandwich
Rub both sides of 2 thick slices multigrain bread with 1 tsp. olive oil mixed with 1 crushed garlic clove.
Toast under broiler. Remove. Turn toasted-side down.
Top 1 slice with fresh basil leaves, then with 1 cheese slice.
Top other slice with sliced tomato.
Broil until cheese melts. Place halves together.
Get your own copy of Quickies: Ten Quick Ways with Everyday Foods (affiliate link) at Amazon.
I usually simplify cookbook recipes as I make them. I substitute onion soup mix for onions, canned tomatoes for chopped, powdered garlic for chopped garlic, etc. However, Blender Broccoli Soup is so easy, there is nothing to simplify! It’s tasty, quick, and healthy. What more can you ask?
1 10-ounce package frozen chopped broccoli, thawed
3 tablespoons all-purpose flour
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 1/2 cups milk
1/2 cup water
1/2 cup grated Swiss or Cheddar cheese
Combine broccoli, flour, basil, salt, pepper and 1 cup of milk in a blender. Blend well for at least 30 seconds. Pour into a saucepan with remaining 1/2 cup milk (do not clean the blender) and cook over medium-high heat, stirring often, until mixtures begins to boil.
Add water to the blender and whir for a few seconds to rinse it out. Add to soup. Once mixture boils, turn heat to low and let simmer gently for 2 minutes. Remove from the heat, stir in cheese and pour into serving bowls.
Serves 2 to 4.
Get your own copy of Vegetarian Express Lane Cookbook: Hassle-Free, Healthful Meals for Really Busy Cooks (affiliate link) at Amazon.
Make this soup to your own taste…. a little extra cheese, a little less milk, however you like it!
10 cups of water
vegetarian chicken bouillon, enough for 10 cups of liquid
2-3 large potatoes, diced into small pieces
2/3 cup frozen baby carrots
1/2 small onion, finely chopped
1 cup milk
1 cup shredded cheese
salt, to taste
sour cream, optional
Combine water, chicken bouillon, potatoes, carrots, and onions in a large pot. Bring to a boil, turn down heat, and simmer till all vegetables are very tender. Do not cover.
Add milk and cheese and stir well. Add salt if needed.
Serve in large bowls with an optional dollop of sour cream in each.
Makes 8-10 servings.
Description: I’m on a very serious diet, so for the time being, luxurious desserts are out for me. For now, my contact with sweets is limited to staring and dreaming, only. These gorgeous Red Velvet Crepes are the source of my current food fantasies.
Craft Link : Red Velvet Cake
These All-Year-Long Passover Rolls are so good, we’ve been eating them every Shabbot, for the last eight years. My husband makes them in muffin tins, and we snack on them during the meals. How many Passover baking recipes can you say that about?
2/3 cup matzoh meal
3/4 cup water
3/4 teaspoon salt
2 tablespoons oil
4 tablespoons sugar
Mix all ingredients in a large bowl. Pour into a lightly oiled six-muffin baking pan. Bake for 55 minutes at 190 degrees C or 375 degrees F.
Makes 6 rolls.
Variation 1 For a diet version make with 2 tablespoons sugar.
Variation 2 For a sweet version, make with 6 tablespoons sugar.
Source: The Graphics Fairy
Egg Rolls Stuffed With Hot Dogs make delicious appetizers, but are definitely Man Food. I have a stomach like a steel trap, and even I can only eat one at a time. However, the men in my family gobble them down for as long as I keep serving them up.
egg roll wrappers (2x times the number of hot dogs)
canola or other mild-flavored oil
spicy mustard, optional but very nice
duck sauce, optional but very nice
Microwave frozen hot dogs for two minutes on the highest temperature. Cut each hot dog in half.
Wrap each of the halves in an egg roll wrapper according to package directions.
Preheat oil, till a test strip of egg roll wrapper, dropped into the pot, cooks rapidly. Gently place egg rolls in hot oil, being careful to avoid splattering. Cook till golden brown. Drain in a colander, lined with paper towels.
Serve immediately with spice brown mustard and duck sauce.
Description : To make the Rocky Road Marshmallow Pops, attach marshmallows to lollipop sticks, dip in chocolate and sprinkle with nuts. Yum.
Craft Link : Rocky Road Pops« go back — keep looking »