Copy of Cook Book 031422-1.pdf by LivingWaterBooks

COOKBOOK

JENNIFER WILSON

OUR FAMILY COOKBOOK SIMPLE & HEALTHY FOOD RECIPES JENNIFER WILSON

JENNIFER COOKBOOK SIMPLE & HEALTHY FOOD RECIPES JENNIFER WILSON

CHAPTER 1 BREAKFAST JENNIFER COOKBOOK

CHAPTER 2 APPETIZER

SIMPLE & HEALTHY FOOD RECIPES JENNIFER WILSON

CHAPTER 3 MAIN DISHES JENNIFER COOKBOOK

CHAPTER 4 DESSERTS SIMPLE & HEALTHY FOOD RECIPES JENNIFER WILSON

TABLE OF CONTENTS

BREAKFAST Lorem ipsum dolor sit amet, consectetur adipi scing elit, sed do eiusmod tempor incididunt ut

APPETIZER Lorem ipsum dolor sit amet, consectetur adipi scing elit, sed do eiusmod tempor incididunt ut

MAIN DISHES Lorem ipsum dolor sit amet, consectetur adipi scing elit, sed do eiusmod tempor incididunt ut

DINNER Lorem ipsum dolor sit amet, consectetur adipi scing elit, sed do eiusmod tempor incididunt ut

DESSERTS Lorem ipsum dolor sit amet, consectetur adipi scing elit, sed do eiusmod tempor incididunt ut

MEET THE AUTHOR Write a short paragraph to introduce yourself and the book. Lorem ipsum dolor sit amet, ius te sumo simul alienum. At his sumo omnes adipisci. An iudico eirmod vim. Sit et harum clita, ei lobortis inciderint vis. Nam malorum omittam ea. Ex dictas apeirian perfecto Mei. olores consetetur per ea, perfecto inimicus sententiae ius cu. Tota solum dolorum mel ut, porro labitur eligendi vel ne. Mauris rhoncus aenean vel elit scelerisque mauris pellentesque. Iaculis nunc sed augue lacus viverra vitae congue. In tellus integer feugiat scelerisque. Mollis aliquam ut porttitor leo. Ipsum dolor sit amet consectetur adipiscing elit duis. Dolores consetetur per ea, perfecto inimicus sententiae ius cu. Tota solum dolorum mel ut, porro labitur eligendi vel ne. Tale tempor dissentiet et nec, ad est meis justo euismod. Nam mollis invidunt ut. Qui natum appellantur ad, quodsi invidunt insolens vix ei, in inani bonorum dolores sed. Hendrerit dolor magna eget est lorem ipsum dolor. Quam pellentesque nec nam aliquam sem et tortor consequat id. Neque viverra justo nec ultrices dui sapien. Pellentesque diam volutpat commodo sed egestas egestas fringilla phasellus. Lacus laoreet non curabitur gravida arcu ac tortor dignissim.

ABOUT THE BOOK

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YOUR COMPANY NAME

YOUREMAIL@DOMAIN.COM

(123) 456 - 789

YOUR RECIPE TITLE

PREP 5 MIN

COOK 15 MIN

SERVES 8

INGREDIENT

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ cooking spray

▢ 3 tbsp butter, melted ▢ 3 ½ tsp baking powder ▢ 1 ½ cups all-purpose flour ▢ 1 tbsp white sugar

METHOD 1. Sift together flour, baking powder, salt, and sugar in a large bowl. 2. Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 mins. 3. Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. 4. Cook for 2 to 3 mins, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 mins.

YOUR RECIPE TITLE

PREP 5 MIN

COOK 15 MIN

SERVES 4

METHOD 1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5inch loaf pan or coat with nonstick spray. Set aside. 2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl. 3. Using a handheld or stand mixer fitted with a

INGREDIENT

▢ 2 cups all-purpose flour ▢ 1 teaspoon baking soda ▢ 1/4 teaspoon salt ▢ 1/2 tsp ground cinnamon ▢1/2 cup unsalted butter ▢ 3/4 cup brown sugar ▢ 2 large eggs ▢ 1/3 cup plain yogurt ▢ 2 cups mashed bananas ▢ 1 tsp pure vanilla extract ▢ 3/4 cup chopped walnuts

paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy. Add the eggs one at a time, then beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. 4. Spoon the batter into the prepared baking pan and bake for 60 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack. 5. Cover

and

store

banana

bread

room

temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.

INGREDIENT

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ 1/2 lb. penne pasta ▢ 1 yellow onion ▢ 2 cloves garlic ▢ 1 Tbsp olive oil ▢ 1 oz. diced tomatoes ▢ 1/2 tsp dried oregano ▢ 1/2 tsp dried basil ▢ 1 crushed red pepper ▢ 2 tbsp tomato paste ▢ 2 oz. cream cheese ▢ 1/4 cup grated Parmesan ▢ 4 oz. spinach

YOUR RECIPE TITLE

PREP 5 MIN

COOK 15 MIN

SERVES 3

METHOD 1. Boil pasta and continue to boil until tender. Drain the pasta in a colander. 2. Prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent. 3. Add the diced tomatoes, oregano, basil, crushed red pepper, salt, and cracked pepper to the skillet. Add the tomato paste and a 1/2 cup of water to the skillet and stir. 4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Add the Parmesan to the skillet and stir until it is melted into the sauce. 5. Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes).

YOUR RECIPE TITLE

PREP 5 MIN

COOK 15 MIN

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ cooking spray ▢ 3 tbsp butter, melted ▢ 3 ½ tsp baking powder ▢ 1 ½ cups all-purpose flour ▢ 1 tbsp white sugar METHOD 1. Sift together flour, baking powder, salt, and sugar in a large bowl. 2. Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 mins. 3. Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. 4. Cook for 2 to 3 mins, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 mins.

SERVES 8

YOUR RECIPE TITLE

PREP 5 MIN

INGREDIENT

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ 1/2 lb. penne pasta ▢ 1 yellow onion ▢ 2 cloves garlic ▢ 1 oz. diced tomatoes ▢ 1/2 tsp dried oregano ▢ 1/2 tsp dried basil ▢ 2 tbsp tomato paste ▢ 2 oz. cream cheese ▢ 1/4 cup grated Parmesan ▢ 4 oz. spinach

COOK 15 MIN

SERVES 8

YOUR RECIPE TITLE

PREP 5 MIN

COOK 15 MIN

SERVES 8

INGREDIENT

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ cooking spray

▢ 3 tbsp butter, melted ▢ 3 ½ tsp baking powder ▢ 1 ½ cups all-purpose flour ▢ 1 tbsp white sugar METHOD

1. Sift together flour, baking powder, salt, and sugar in a large bowl. 2. Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 mins. 3. Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. 4. Cook for 2 to 3 mins, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 mins.

YOUR RECIPE TITLE

PREP 5 MIN

COOK 15 MIN

SERVES 8

INGREDIENT

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ 1/2 lb. penne pasta ▢ 1 yellow onion ▢ 2 cloves garlic ▢ 1 Tbsp olive oil ▢ 1 oz. diced tomatoes

▢ 1/2 tsp dried oregano ▢ 1/2 tsp dried basil ▢ 1 crushed red pepper ▢ 1 cracked black pepper ▢ 2 tbsp tomato paste ▢ 2 oz. cream cheese ▢ 1/4 cup grated Parmesan ▢ 4 oz. spinach

METHOD 1. Boil pasta and continue to boil until tender. Drain the pasta in a colander. 2. Prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent. 3. Add the diced tomatoes, oregano, basil, crushed red pepper, salt, and cracked pepper to the skillet. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce. 4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Add the Parmesan to the skillet and stir until it is melted into the sauce. 5. Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce.

YOUR RECIPE TITLE

PREP 5 MIN

COOK 15 MIN

SERVES 8

INGREDIENT

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ cooking spray

▢ 3 tbsp butter, melted ▢ 3 ½ tsp baking powder ▢ 1 ½ cups all-purpose flour ▢ 1 tbsp white sugar

YOUR RECIPE TITLE

PREP 5 MIN

COOK 15 MIN

SERVES 8

INGREDIENT

▢ 1 cup salted butter ▢ 1 cup white sugar ▢ 1 cup brown sugar ▢ 2 tsp vanilla extract ▢ 2 large eggs

▢ 3 cups all-purpose flour ▢ 1 tsp baking soda ▢ ½ tsp baking powder ▢ 1 tsp sea salt ▢ 2 cups chocolate chips

INGREDIENT

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ 1/2 lb. penne pasta ▢ 1 yellow onion ▢ 2 cloves garlic ▢ 1 Tbsp olive oil ▢ 1 oz. diced tomatoes ▢ 1/2 tsp dried oregano ▢ 1/2 tsp dried basil ▢ 1 crushed red pepper ▢ cracked black pepper ▢ 2 tbsp tomato paste ▢ 2 oz. cream cheese ▢ 1/4 cup grated Parmesan ▢ 4 oz. spinach

YOUR RECIPE TITLE

PREP 5 MIN

COOK 15 MIN

SERVES 4

METHOD 1. Boil pasta and continue to boil until tender. Drain the pasta in a colander. 2. Prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent. 3. Add the diced tomatoes, oregano, basil, crushed red pepper, salt, and cracked pepper to the skillet. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce. 4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Add the Parmesan to the skillet and stir until it is melted into the sauce. 5. Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce.

INGREDIENT

SECTION

YOUR RECIPE TITLE

PREP 5 MIN

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ cooking spray

COOK 15 MIN

SERVES 8

▢ 3 tbsp butter, melted ▢ 3 ½ tsp baking powder ▢ 1 ½ cups all-purpose flour ▢ 1 tbsp white sugar

METHOD

YOUR RECIPE TITLE PREP 5 MIN

COOK 15 MIN

SERVES 8

INGREDIENT

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ 1/2 lb. penne pasta ▢ 1 yellow onion ▢ 2 cloves garlic ▢ 1 Tbsp olive oil ▢ 1 oz. diced tomatoes ▢ 1/2 tsp dried oregano ▢ 1/2 tsp dried basil ▢ 1 crushed red pepper ▢ 1/2 tsp salt ▢ cracked black pepper ▢ 2 tbsp tomato paste ▢ 2 oz. cream cheese ▢ 1/4 cup grated Parmesan

METHOD 1. Boil pasta and continue to boil until tender. Drain the pasta in a colander. 2. Prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent. 3. Add the diced tomatoes, oregano, basil, crushed red pepper, salt, and cracked pepper to the skillet. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce. 4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Add the Parmesan to the skillet and stir until it is melted into the sauce.

YOUR RECIPE TITLE

PREP 5 MIN

COOK 15 MIN

SERVES 8

INGREDIENT

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ 1/2 lb. penne pasta ▢ 1 yellow onion

▢ 2 cloves garlic ▢ 1 Tbsp olive oil ▢ 1 oz. diced tomatoes ▢ 1/2 tsp dried oregano ▢ 1/2 tsp dried basil

▢ 1 crushed red pepper ▢ cracked black pepper ▢ 2 tbsp tomato paste ▢ 2 oz. cream cheese ▢ 1/4 cup grated Parmesan

METHOD 1. Boil pasta and continue to boil until tender. Drain the pasta in a colander. 2. Prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent. 3. Add the diced tomatoes, oregano, basil, crushed red pepper, salt, and cracked pepper to the skillet. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce. 4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Add the Parmesan to the skillet and stir until it is melted into the sauce.

YOUR RECIPE TITLE PREP 5 MIN

INGREDIENT COOK 15 MIN

SERVES 8

▢ 1 tsp salt ▢ 1 egg ▢ 1 ¼ cups milk ▢ 1/2 lb. penne pasta ▢ 1 yellow onion ▢ 2 cloves garlic ▢ 1 Tbsp olive oil ▢ 1 oz. diced tomatoes

1/2 tsp dried oregano

▢ 1/2 tsp dried basil ▢ 1 crushed red pepper ▢ 1/2 tsp salt ▢ cracked black pepper ▢ 2 tbsp tomato paste ▢ 2 oz. cream cheese ▢ 1/4 cup grated Parmesan

METHOD 1. Boil pasta and continue to boil until tender. Drain the pasta in a colander. 2. Prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent. 3. Add the diced tomatoes, oregano, basil, crushed red pepper, salt, and cracked pepper to the skillet. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce. 4. Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Add the Parmesan to the skillet and stir until it is melted into the sauce. 5. Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes).

YOUR RECIPE TITLE

PREP 5 MIN

INGREDIENT

COOK 15 MIN

SERVES 8

YOUR RECIPE TITLE INGREDIENT PREP 5 MIN

COOK 15 MIN

▢ 1 egg ▢ 1 ¼ cups milk ▢ 1/2 lb. penne pasta ▢ 1 yellow onion ▢ 1 Tbsp olive oil ▢ 1 oz. diced tomatoes

▢ 1/2 tsp dried oregano ▢ 1/2 tsp dried basil ▢ 2 tbsp tomato paste ▢ 2 oz. cream cheese ▢ 1/4 cup grated Parmesan ▢ 4 oz. spinach

METHOD SERVES 8

1. Boil pasta and continue to boil until tender. 2. Prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent. 3. Add the diced tomatoes, oregano, basil, salt, and cracked pepper to the skillet. Add the tomato paste and a 1/2 cup of water to the skillet and stir. 4. Cut the cream cheese into a few pieces and add them to the skillet with the tomato sauce. Add the Parmesan to the skillet and stir until it is melted into the sauce. 5. Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted. Add the pasta and stir until it is well coated in the creamy tomato sauce.

INGREDIENTS PREP 5 MIN

COOK 15 MIN

YOUR RECIPE TITLE

SERVES 8

▢ 100 ml milk ▢ 50 g butter ▢ 3 eggs ▢ 1 tbs cocoa ▢ 2 tsp baking soda ▢ a pinch of salt ▢ 3 eggs

METHOD 1. Pre-heat oven to 425 degrees F. 2. Unroll dough with oven-safe parchment paper onto an ungreased large cookie sheet (the dough bakes on the paper). 3. Brush with olive oil and bake 7 minutes. 4. Remove from oven. 5. Melt butter in a large non-stick skillet over medium-high heat. 6. Once melted, add onions and salt. 7. Cook 5 minutes, stirring occasionally, until onion has started to soften. 8. Add mushrooms and cook 7 minutes or until mushrooms and onions are golden brown and soft. 9. Stir in garlic and remove from heat. 10. Taste and re-season, if necessary. 11. Spread mushroom mixture evenly over dough. 12. Evenly sprinkle with spinach, mozzarella cheese and parmesan cheese. 13. Bake for an additional 7 to 12 minutes or until cheese is melted and crust is golden brown. 14. Garnish with thyme and red pepper flakes.

YOUR RECIPE TITLE HERE INGREDIENT

▢ 1 cup salted butter ▢ 1 cup white sugar ▢ 1 cup brown sugar ▢ 2 tsp vanilla extract ▢ 2 large eggs ▢ 3 cups all-purpose flour ▢ 1 tsp baking soda ▢ ½ tsp baking powder ▢ 1 tsp sea salt ▢ 2 cups chocolate chips

PREP 5 MIN

COOK 15 MIN

SERVES 8

METHOD 1. Pre-heat oven to 425 degrees F. 2. Unroll dough with oven-safe parchment paper onto an ungreased large cookie sheet (the dough bakes on the paper). 3. Brush with olive oil and bake 7 minutes. 4. Remove from oven. 5. Melt butter in a large non-stick skillet over medium-high heat. 6. Once melted, add onions and salt. 7. Cook 5 minutes, stirring occasionally, until onion has started to soften. 8. Add mushrooms and cook 7 minutes or until mushrooms and onions are golden brown and soft. 9. Stir in garlic and remove from heat. 10. Taste and re-season, if necessary. 11. Spread mushroom mixture evenly over dough. 12. Evenly sprinkle with spinach, mozzarella cheese and parmesan cheese. 13. Bake for another 6 mins or until cheese is melted and crust is golden brown. 14. Garnish with thyme and red pepper flakes.

REMINDER REMINDER

Food for the body is not enough. There must be food for the soul.

q s ' u y a o d t o

All happiness depends on a leisurely breakfast.

COOKING TIPS

Rinse your rice before cooking.

Season your food from a distance.

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After you're finished cooking your steak, let the meat rest.

Instant coffee is a baking game-changer.

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One cannot think well, love well, sleep well, if one has not dined well.

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