The complete idiot's guide to fast & fresh meals

354 Pages·2007·3.385 MB·English

by  Ellen Brown

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by Ellen Brown
A member of Penguin Group (USA) Inc.

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by Ellen Brown
A member of Penguin Group (USA) Inc.
This book is dedicated to the memory of my father, who introduced me to the tantalizing world of foods
with childhood trips to Chinatown.
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THE COMPLETE IDIOT’S GUIDE TO and Design are registered trademarks of Penguin Group (USA) Inc.
ISBN: 1-4362-9426-6
Library of Congress Catalog Card Number: 2006938599
Interpretation of the printing code: The rightmost number of the first series of numbers is the year of the book’s print-
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Publisher:Marie Butler-Knight Cartoonist:Shannon Wheeler
Editorial Director: Mike Sanders Book Designer: Trina Wurst
Managing Editor: Billy Fields Indexer:Angie Bess
Acquisitions Editor: Michele Wells Layout:Ayanna Lacey
Production Editor: Megan Douglass Proofreader:Aaron Black,Mary Hunt
Copy Editor: Ross Patty
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1 Kitchen Efficiency 3
Find out what equipment is really necessary, and learn
about shopping and food safety.
2 Skill Builds 13
Gain new confidence in the kitchen by learning how to use
knives better and how to handle specific fruits and vegetables.
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3 Dippity-Do 29
Dazzle guests with the contents of your dip bowl with these
tasty hot and cold options.
4 Nibbles and Noshes: Hors d’Oeuvres for All
Occasions 43
Entertain with style, serving this array of finger foods to
launch special evenings.
5 Appealing Appetizers 55
Shine from the start of the meal when serving these innova-
tive vegetable and seafood dishes.
6 The Bountiful Bowl: Soups 67
Savor these soups for all seasons made with healthful veg-
etables, luscious legumes, and more.
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7 Sunny Starts: Breakfast 81
Celebrate mornings with this enticing array of breakfast
and brunch dishes.
8 Convertible Cooking: Casual Meals for Brunch or
Supper 93
Discover how you can serve the same dish at different times
of the day by varying the accompaniments.
9 Crusty Creations: Hot Sandwiches and Quiches 107
Renew your ideas about sandwiches with these quesadillas,
paninis, and more.
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10 A Potpourri of Pasta and Pizza 119
Expand your repertoire with quick-cooking sauces and gour-
met pizzas.
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11 On the Side: Small Vegetable Salads 133
Make the sidekick the star of the show with this panoply of
side salads.
12 Cold Carb Salads 149
Garner kudos when serving these pasta, rice, and potato
salads with international flavors.
13 The Main Event: Entrée Salads 161
Keep cool while munching one of these refreshing salads com-
bining protein and a cornucopia of vegetables and fruits.
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14 Sensational Seafood 177
Net compliments when serving these dishes made with an
ocean-full of aquatic species.
15 Poultry Pals 193
Celebrate the diversity of chicken cooked with flavorful sauces
from around the world.
16 Grazing Greats 205
Focus your spotlight on beef, along with pork, lamb, and
veal.
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17 Ready, Set, Grill! 217
Utilize easy toppings and sauces to create quick-cooking
masterpieces from your grill.
18 Burger Bonanza 233
Explore the possibilities of burgers beyond traditional beef.
19 Flavor Without Fuss: Marinated Dishes 245
Plan ahead to use the grill and give food time to gain flavor
from quickly prepared marinades.
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20 Fruity Favorites 259
Treat yourself to a range of sweet treats glorifying fruits and
other popular flavors.
21 The Best Baked Goods 271
Imagine luscious baked goods on the table in less time than it
takes to eat the meal they follow!
22 Chocolate Cravings 283
Indulge in a variety of decadent but easy desserts starring this
“food of the gods.”
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A Glossary 295
B Metric Conversion Tables 307
C Yields of Common Ingredients 311
Index 313

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What the recipe symbols mean:
(cid:86)Fast
(cid:79) Healthy
(cid:81) Make-Ahead
+ Vegan
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A Panoply of Pans..........................................................................3
The Pots’ Pals.................................................................................5
The Cutting Edge..........................................................................6
The Electric Aisle...........................................................................7
Divine Disposables.........................................................................8
Shopping Savvy..............................................................................8
Other Produce Department Options..............................................9
I Love Farmers’ Markets!.............................................................9
Safety First......................................................................................9
Safe Shopping and Transport......................................................10
Banishing Bacteria......................................................................10
Avoiding Cross-Contamination...................................................11
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Careful Cutting............................................................................13
Sizing the Situation......................................................................14
Help for Handling........................................................................16
Apples.........................................................................................16
Asparagus...................................................................................16
Bell Peppers................................................................................17
Cabbage......................................................................................17
Carrots.......................................................................................18
Celery.........................................................................................18
Cucumbers..................................................................................18
Eggplants...................................................................................19
Garlic.........................................................................................19
Ginger........................................................................................20
Mangoes.....................................................................................21
Mushrooms.................................................................................21