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Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day PDF

743 Pages·2010·1.62 MB·English
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Preview Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day

Copyright © 2010 by Martha Stewart Living Omnimedia, Inc. All rights reserved. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.clarksonpotter.com www.marthastewart.com CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House, Inc. The recipes and photographs in this book originally appeared in issues of Everyday Food magazine. Library of Congress Cataloging-in-Publication Data is available. eISBN: 978-0-307-75791-3 v3.0 To all the farmers and growers who provide us with the fresh ingredients we use each and every day to make delicious, nutritious meals for our families and friends When Everyday Food: Great Food Fast was published a few years ago, it resonated so strongly with home cooks that we quickly decided to follow it up with another collection of recipes that put a premium on time and ease. The new book would serve as a natural companion to the first. Where Great Food Fast was organized by season, here the recipes are grouped according to course (mains, side dishes, desserts, and the like), since that’s the way we plan meals, regardless of the time of year. We also included smoothies and other fast breakfast options, a chapter on starters (which can double as snacks), and another on sandwiches that make great quick-assembly lunches or dinners. Preparing good food at home has never been more important to our well- being, and it’s now well within our reach. Supermarkets have heeded the call of customers for the freshest ingredients, including produce, dairy products, poultry and meat, and other everyday staples. The recipes in Everyday Food magazine are consistently developed with this in mind: Whenever appropriate, the food editors opt for fresh fruits and vegetables, as well as sauces, dressings, and other condiments prepared from scratch. Of course, a few shortcuts can make a big difference in getting dinner on the table quickly. So there’s a recipe here for tomato sauce, but you should feel free to substitute your favorite store-bought variety. Just be sure to read labels on store-bought shortcuts. There are many good options these days that are natural and additive-free, and minimally processed, and they’re not just in specialty stores and gourmet markets—they are widely available in supermarkets and wholesale “club” stores. And while it’s best to use fresh fruits and vegetables in season, it’s not always practical—frozen peas, corn, and spinach, for example, are reliable year-round options (and they retain their nutritional qualities in the freezing process). The 250 recipes in this book are quick to prepare, and you’ll be able to see at a glance which ones can be prepared the fastest by looking for the clock symbol (see an example). Each recipe is accompanied by a photograph, not only as enticement to make the dish, but as visual guidance when following the steps. Above all, the recipes are made without any specialty tools or ingredients, and the instructions are always clear and easy to follow. I know I look forward to cooking from this book whenever I want a fresh, flavorful meal, even on the busiest of days or nights. I hope you will, too. WALNUT AND DRIED-FRUIT GRANOLA POMEGRANATE AND MIXED-BERRY SMOOTHIES BLUEBERRY-YOGURT SMOOTHIES BANANA-OAT SMOOTHIES PEACH-STRAWBERRY SMOOTHIES RAISIN-BRAN MUFFINS COTTAGE-CHEESE PANCAKES JAM-FILLED FRENCH TOAST EGG IN THE HOLE SKILLET EGGS AND TOMATO SAUCE EGG-WHITE OMELET WITH GOAT CHEESE DILL-FETA SCRAMBLED EGGS IN PITA MUSHROOM AND SCALLION FRITTATA CANADIAN-BACON STRATA WALNUT AND DRIED-FRUIT GRANOLA Granola is easy to make, and will keep for weeks. Toasting the oats, wheat germ, and walnuts before combining with the other ingredients deepens their flavor and ensures a satisfying crunch. MAKES 5 CUPS PREP TIME: 10 MINUTES TOTAL TIME: 1 HOUR 35 MINUTES Nonstick cooking spray 3 cups old-fashioned rolled oats (not instant or quick-cooking) ¾ cup toasted wheat germ ¾ cup walnuts, coarsely chopped ½ cup frozen apple juice concentrate, thawed ¼ cup packed light-brown sugar 2 tablespoons vegetable oil, such as safflower ½ cup dried fruit, such as dried cherries, dates, raisins, or a mixture, halved or chopped if large 1 Preheat oven to 300°F. Lightly coat a 9-by-13-inch baking pan with cooking spray. Add oats, wheat germ, and walnuts, stirring to combine. Spread in an even layer and toast until mixture is lightly browned, about 25 minutes, stirring halfway through. Remove from oven. 2 Raise oven temperature to 350°F. Stir together apple juice, brown sugar, and oil. Pour over oat mixture; stir to combine, and spread evenly in pan. Bake until oats are crisp, about 30 minutes, stirring halfway through. 3 Let cool in pan, about 25 minutes; toss with dried fruit. Granola can be stored up to 1 month in the refrigerator in an airtight container. PER ½ CUP: 271 calories; 11.4 grams fat; 7.1 grams protein; 38.4 grams carbohydrates; 4.6 grams fiber Apple juice adds sweetness and allows you to cut back on the usual amount of

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