Taste of Home Simple, Easy, Fast Kitchen: 429 Recipes for Today's Busy Cook

666 Pages·2015·41.3 MB·English

A TASTE OF HOME/READER’S DIGEST BOOK
© 2015 RDA Enthusiast Brands, LLC
1610 N. 2nd St., Suite 102, Milwaukee WI 53212-3906
All rights reserved.
Taste of Home and Reader’s Digest are registered trademarks of The Reader’s Digest Association, Inc.
EDITORIAL
Editor-in-Chief: Catherine Cassidy
Creative Director: Howard Greenberg
Editorial Operations Director: Kerri Balliet Managing Editor, Print & Digital Books: Mark Hagen
Associate Creative Director: Edwin Robles Jr.
Editors: Janet Briggs, Michelle Rozumalski Art Director: Raeann Sundholm
Layout Designer: Catherine Fletcher
Editorial Production Manager: Dena Ahlers
Copy Chief: Deb Warlaumont Mulvey
Copy Editors: Dulcie Shoener, Mary-Liz Shaw Contributing Copy Editor: Valerie Phillips Content
Operations Manager: Colleen King
Content Operations Assistant: Shannon Stroud Executive Assistant: Marie Brannon
Food Editors: James Schend; Peggy Woodward, RD
Recipe Editors: Mary King; Jenni Sharp, RD; Irene Yeh Test Kitchen & Food Styling Manager: Sarah
Thompson Test Cooks: Nicholas Iverson (lead), Matthew Hass, Lauren Knoelke Food Stylists: Kathryn
Conrad (senior), Leah Rekau, Shannon Roum Prep Cooks: Megumi Garcia, Melissa Hansen, Bethany Van
Jacobson, Sara Wirtz Photography Director: Stephanie Marchese
Photographers: Dan Roberts, Jim Wieland
Photographer/Set Stylist: Grace Natoli Sheldon Set Stylists: Stacey Genaw, Melissa Haberman, Dee Dee
Jacq Photo Studio Assistant: Ester Robards
Editorial Business Manager: Kristy Martin
Editorial Business Associate: Samantha Lea Stoeger
BUSINESS
General Manager, Taste of Home Cooking School: Erin Puariea THE READER’S DIGEST ASSOCIATION,
INC.
President and Chief Executive Officer: Bonnie Kintzer Chief Financial Officer: Colette Chestnut
Vice President, Chief Operating Officer, North America: Howard Halligan Vice President, Enthusiast
Brands, Books & Retail: Harold Clarke Chief Marketing Officer: Leslie Dukker Doty Vice President, North
American Human Resources: Phyllis E. Gebhardt, SPHR
Vice President, Brand Marketing: Beth Gorry Vice President, Global Communications: Susan Russ Vice
President, Chief Technology Officer: Aneel Tejwaney Vice President, Consumer Marketing Planning:
Jim Woods For other Taste of Home books and products, visit us at tasteofhome.com.
For more Reader’s Digest products and information, visit rd.com (in the United States) or rd.ca (in Canada).
International Standard Book Number (Epub): 978-1-61765363-6
Cover Photographer: Grace Natoli Sheldon
Set Stylist: Melissa Haberman
Food Stylist: Kathryn Conrad
Pictured on cover (clockwise from center right): Romaine & Orange Salad with Lime Dressing, Chicken
Artichoke Pasta, Easy Lemon Curd Bars, Garlic-Cheese Crescent Rolls.
LIKE US
facebook.com/tasteofhome
TWEET US
@tasteofhome
FOLLOW US
pinterest.com/taste_of_home
SHOP WITH US
shoptasteofhome.com
SHARE A RECIPE
tasteofhome.com/submit
CONTENTS
Fabulous Dinners that are Easy on the Cook
Keep a Well-Stocked Kitchen
A.M. Express
Munchies
30 Minutes to Dinner
BEEF
PORK
POULTRY
SEAFOOD
MEATLESS
Carefree Weekend Dinners
Effortless Holidays
ENTREES
SIDES
All the Extras
Sweet Endings
Treats for a Crowd
Indexes
General Index
Alphabetical Index
Fabulous Dinners that are Easy on
the Cook
Taste of Home Simple, Easy, Fast Kitchen has 400+ scrumptious dishes your
family will love…and you’ll enjoy making! This collection was created for families
on the go because it features recipes with short ingredient lists, simple prep
techniques, no-fuss cooking methods and easy-to-follow directions. Best of all,
these dishes come from other family cooks who know how to make the most of
their time in the kitchen.
Two at-a-glance icons highlight recipes every family cook needs: 5 INGREDIENTS
With a maximum of 5 ingredients (plus pantry staples such as oil, water, salt or pepper), these recipes
are quick to prepare.

SLOW COOKER
Slow cooker recipes are great for weekends when you’re running about or for parties when the
stovetop and oven are in use.
Simple, Easy, Fast Kitchen shows you that good food does not require hours
of your time prepping and cooking. A few ingredients and no-fuss cooking
methods are all you need for a family-pleasing meal!
KEEP A WELL-STOCKED KITCHEN
Last-minute dinner decisions are easier to make when there is a variety of
food in the kitchen. With a reasonably stocked pantry, refrigerator and
freezer, you’ll still be able to serve a delectable meal in short order. Here are
some tips to help you stock up.
Quick-cooking meats such as boneless chicken breasts, chicken thighs, pork
tenderloin, pork chops, ground meats, Italian sausage, sirloin and flank steaks, fish
fillets, and shrimp should be stocked in the freezer. Wrap them individually
(except shrimp), so you can remove only the amount you need.
Frozen vegetables prepackaged in plastic bags are a real time-saver. Simply pour
out the amount needed. No preparation is required!
Pasta, rice, rice mixes and couscous are great staples to have in the pantry,
and they generally have a long shelf life. Thinner pastas such as angel hair cook
faster than thicker pastas. Fresh (refrigerated pastas) cook faster than dried or
frozen pasta.
Dairy products like milk, sour cream, cheeses (shredded, cubed or crumbled),
eggs, yogurt and butter are more perishable, so check the use-by date on
packages and replace as needed.
Condiments such as ketchup, mustard, mayonnaise, salad dressings, salsa, taco
sauce, soy sauce, stir-fry sauce, lemon juice, barbecue sauce and more add flavor
to many dishes.
Fresh fruit and vegetables can make a satisfying predinner snack. Slices of
oranges, bananas and apples are smart finger foods for kids. Ready-to-use salad
greens are ideal for an instant salad.
Dried herbs, spices, vinegars and seasoning mixes add flavor and keep for
months.
Pasta sauces, olives, beans, broths, canned tomatoes, canned vegetables and
canned or dried soups are good to have on hand for a quick meal. Many of these
items are also commonly used in recipes.
TIME-SAVING KITCHEN TIPS
Streamline your time by following these tips.
GET IT HOT.
When using an oven or grill, preheat it before beginning to prep the
recipe.
GATHER ITEMS.
Pull out all the necessary ingredients and kitchen tools, then start the
prep.
MAKE IT EASY.
Whenever possible, use convenience items such as prechopped garlic,
onion and peppers, shredded or cubed cheese, seasoning mixes, jarred
sauce, etc.
MULTITASK!
While the meat is simmering for a main dish, toss a salad, cook a side
dish or start on the dessert.
DON’T RUN OUT.
Get your family into the habit of posting a grocery list. When an item is
used up or is almost gone, just add it to the list for the next shopping
trip.
ENCOURAGE HELPERS.
Have younger children set the table. Older kids can help with ingredient
preparation or even assemble simple recipes themselves.
A.M. Express
Send your family off into the world with a satisfying,
quick breakfast. Just add some juice or milk and
they’ll be raring to tackle the day.