Anyone can cook - really!
Regina Murphy
Wednesday, November 21, 2007
I got a present in the mail the other day — the new Better Homes and Gardens Anyone Can Cook cookbook!
It’s pretty flashy, very functional and I really, really like it.
I grew up cooking out of Betty Crocker, Southern Living and Better Homes and Gardens, but the book that has stuck with me the longest for it’s basic, everyday cooking skills is the one from BH&G. Once you get comfortable with the kitchen you can move on to Julia Child, but for anyone who’s easily intimidated or thinks it’s too darn hard, this cookbook will change your tune.
It’s brightly colored, in a three-ring binder which lays flat and has sturdy tabs for each section. Want to know the difference between a red, white and a yellow onion? Page 46. Want to know the difference between a springform pan and a cake pan? Page 16. How to store all the great stuff you buy at the grocer’s? Page 24.
This is a no-nonsense, “what you need” book that will really support you if you’re a newcomer to the kitchen. Like they say, “See it, do it, nothing to it!”
The first 84 pages provide an introduction to all types of kitchen gear, plus tips on how to use them, and culinary techniques from seeding peppers to cutting and coring a pineapple. You’ll never have to ask again the difference between “braise” and “deglaze”.
There are even a few pages on how to shop for groceries, the best method for storing them, and a list for “essentials” (canned tomatoes) and “nice to have arounds” (various olives).
Next come the recipes — over 500 — divided into all kinds of helpful categories. Most recipes have fewer than 10 ingredients and only two or three steps. Recipe skill level ratings 1, 2 and 3 correspond to “easiest, easier and easy”. A three-step program! At the bottom of the recipes are “Ask Mom” questions.
As editor Tricia Laning says: “Cooking and eating good food nourishes more than just your body. It’s a great way to be self-reliant, take care of yourself, and feel a sense of accomplishment; not to mention that it’s a lot of fun.”
There are some places in “Anyone Can Cook” where processed foods are used when they don’t necessarily need to be. Just remember that quality ingredients make a difference. If you use inferior processed foods, your product will be inferior. After a while, you could wean yourself off the processed foods (a jar of spaghetti sauce) and make your own at home. You will have the power to change your culinary destiny!
RAVIOLI SKILLET LASAGNA
2 cups purchased pasta sauce
1/3 cup water
1 9-oz. pkg. refrigerated or frozen cheese- or meat-filled ravioli
1 egg, lightly beaten
1 carton (15-oz.) ricotta cheese
1/4 cup grated Romano or Parmesan cheese
1 package (10-oz.) frozen chopped spinach, thawed and well drained
Grated Romano or Parmesan cheese
In a 10-inch skillet, combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.
Meanwhile, in a medium bowl, stir together egg, ricotta cheese and the 1/4 cup Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach.
Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese. Makes 4 main-dish servings.
This is a nice recipe — I love the cornmeal dumplings. You could substitute your left-over turkey for the beef to get some mileage out of your leftovers.
BEEf STEW WITH
CORNMEAL DUMPLINGS
1 lb. beef stew meat
1 Tbsp. cooking oil
1 14.5-oz. can diced tomatoes, undrained
1 14-oz. can beef broth
1 8-oz. can tomato sauce
2 Tbsp. coarse-grain Dijon mustard
1/2 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. dried oregano, crushed
1/4 tsp. ground black pepper
1 clove garlic minced
1/2 of a 20-oz. package refrigerated, diced potatoes with onions
1/2 cup peeled fresh baby carrots
1 cup frozen cut green beans
Cornmeal Dumplings
8 1/2-oz. pkg. corn muffin mix
1/2 cup shredded cheddar cheese
1/4 cup sliced green onion
1 egg, lightly beaten
1/4 cup sour cream
Cut any large pieces of stew meat in half. In a 4-quart Dutch oven brown meat, half at a time, in hot oil. Return all of the meat to Dutch oven. Stir in undrained tomatoes, broth, tomato sauce. mustard, thyme, salt, oregano, pepper and garlic. Bring to boiling; reduce heat. Simmer, covered for 1 hour.
Add potatoes and carrots. Return to boiling; reduce heat. Simmer, covered for 20 minutes. Stir in green beans. Return to boiling; reduce heat.
For the cornmeal dumplings: in a medium bowl stir together the cornmeal muffin mix, shredded cheese and green onion. Beat in the egg and sour cream just until moistened (batter will be thick).
Drop dumpling mixture from a large spoon into small mounds on top of stew (the cook book refers to a photo illustration). Simmer, covered, about 20 minutes or until dumplings are done (refers to another photo). Let stand, uncovered, 10 minutes before serving.
To serve, ladle into bowls. Makes six main-dish servings
At the bottom there are several “Ask Mom” questions with corresponding page numbers. This recipe has “What is Dijon-style mustard?”, “How do I crush dried herbs?”, “How do I mince garlic?” and so forth. Very helpful!
I bet there’s someone in your life that could benefit from this book. Check it out, and Happy Thanksgiving to you all.
Next week we have our annual Holiday Cookies! After that it’s a special on Holiday food and gifts. Let’s get cooking!