The Book of Food
Contents
Roasted Iowa........................................................................... 4 Root Vegetables........................................................................ 4 Beefy Baked............................................................................. 6 Ravioli .................................................................................... 6 Fresh Tomato Shrimp Pasta......................................................... 7 Lemon Rosemary Salmon........................................................... 8 Hot Dog Hash.......................................................................... 9 Burrito Zucchini Boats.............................................................. 10 Spinach Artichoke Pull Apart Bread........................................... 11 Avocado Crab Boats............................................................... 12 Cauliflower Grilled Cheese...................................................... 13 Spinach Artichoke Pull Apart Bread........................................... 14 Teriyaki Chicken and Asparagus Stir-fry..................................... 15 Crock Pot Corned Beef and Cabbage....................................... 16 Easy Crust-less Spinach and Feta Pie......................................... 17 Moroccan Meatballs............................................................... 18
wa o I d e t s Roa s e l b a t e g Root Ve Ingredients parsnips, peeled 6 large carrots, peeled 1 celery root, peeled 1 rutabaga, peeled 1 yellow onion, peeled 3 tablespoons minced garlic 3 tablespoons dried rosemary 2 tablespoons extra-virgin olive oil sea salt and freshly ground black pepper to taste
Directions 1.
Preheat oven to 400 degrees F (200 degrees C).
2. Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and place in a large sealable container. Add garlic, rosemary, olive oil, salt, and pepper; seal container and shake well to coat vegetables evenly. Distribute vegetables in a single layer in two 9x13-inch baking dishes; scrape remaining oil and seasonings from container onto vegetables. 3. Roast in preheated oven until browned and easily pierced with a fork, about 45 minutes.
Ingredients
a s l a S n a e B k c a l B
Directions 1. In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
3 (15 ounce) cans black beans, drained and rinsed 1 (11 ounce) can Mexican-style corn, drained 2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained 2 tomatoes, diced 2 bunches green onions, chopped cilantro leaves, for garnish
Recommand websites: www.allrecipes.com www.skinnytaste.com www.delish.com
d e k a B y f Bee Ravioli Ingredients 1 pound ground beef 1/2 (25 ounce) package frozen cheese ravioli 1 (14 ounce) jar spaghetti sauce 1 (14.5 ounce) can diced tomatoes, drained 1 cup shredded mozzarella cheese 1 cup shredded Monterey Jack cheese 1 tablespoon grated Parmesan cheese
Directions 1.
Preheat the oven to 450 degrees F (230 degrees C).
2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes. 3. Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil. 4. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
Ingredients
ta s a P p m i hr S o t a m o Fresh T
Directions 1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain. 2. In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally. 3. Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
8 ounces dry fettuccine pasta 3 cloves garlic 1/2 sweet onion, cut into wedges 3 tablespoons fresh oregano leaves 4 tablespoons olive oil 4 medium tomatoes, chopped 3 tablespoons chopped fresh basil salt and pepper to taste 1 cup spinach leaves 1 pound cooked shrimp peeled and deveined 8 ounces fresh mozzarella cheese, diced
ry a m e s o R Lemon Salmon Ingredients 1 lemon, thinly sliced 4 sprigs fresh rosemary 2 salmon fillets, bones and skin removed coarse salt to taste 1 tablespoon olive oil, or as needed
Directions 1.
Preheat oven to 400 degrees F (200 degrees C).
2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil. 3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
Ingredients
h s a H g o D t Ho Directions 1. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add hot dogs and cook, stirring occasionally, until crispy, about 5 minutes. Transfer to a plate. 2. To skillet add potatoes, onion, and bell pepper. Cover and cook over medium heat, 5 minutes. Remove lid and add remaining 3 tablespoons oil and season generously with salt and pepper. Cook, stirring occasionally, until potatoes are golden and knife-tender, about 7 minutes more. Stir in garlic and hot dogs and cook, stirring, until warmed through, about 3 minutes more. 3.
Garnish with scallions and serve with hot sauce.
1/4 c. extra-virgin olive oil 8 hot dogs, thinly sliced 1 onion onion, chopped 1 medium red bell pepper, chopped 2 garlic cloves, minced Kosher salt Freshly ground black pepper 1 1/2 lb. Yukon Gold potatoes, peeled and cut into 1/2� pieces Sliced green onions, for garnish Hot sauce, for serving
ni i h c c u Z Burrito Boats Ingredients 4 zucchini, halved lengthwise 1 tbsp. extra-virgin olive oil 1/2 onion, chopped 2 cloves garlic, minced 1 lb. ground beef 1/2 tsp. chili powder 1/2 tsp. ground cumin 1/4 tsp. paprika Kosher salt Freshly ground black pepper 1 (15-oz.) can black beans 1 c. chopped cherry tomatoes
Directions 1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl. 2. In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 3. Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn. 4.
Spoon beef mixture into zucchini then top with cheeses.
l l u P e k o ich t r A h c a Spin d a e r B t r Apa
Directions 1. Preheat oven to 350ยบ and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch the boule,making slices, score every inch in both directions and making sure to not slice all the way through the bottom. 2. In a large bowl, combine cream cheese and sour cream, mozzarella, Parmesan, artichokes, spinach and garlic. Season with salt and pepper and set aside. 3.
Brush boule with butter, making sure to get inside the crosshatches.
4. Stuff each crosshatch generously with the spinach and artichoke mixture and wrap bread completely in foil. Bake until the cheese is melted and the bread is warm and toasty, about 20 minutes. Transfer to a plate and serve warm.
Ingredients 1 large boule 8 oz. cream cheese, softened 1/2 c. sour cream 2 c. shredded mozzarella 1/2 c. freshly grated Parmesan (plus more for garnish) 2 c. canned artichoke hearts, drained and chopped 2 packages frozen spinach, defrosted, drained and chopped 2 cloves garlic, minced Kosher salt 4 tbsp. melted butter
Directions s t a o B b a Cr o d a c o v A Ingredients 12 oz. lump crab meat 1/3 c. Greek yogurt 1/2 red onion, minced 2 tbsp. Chopped chives 3 tbsp. lemon juice 1/2 tsp. cayenne pepper kosher salt 1 c. shredded Cheddar 2 avocados, halved and pitted
1. In a medium bowl, stir together lump crab meat, yogurt, red onion, chives, lemon juice, and cayenne and season with salt. 2. Scoop out avocados to create bowls, leaving a small border. Dice scooped out avocado and fold into crab mixture. 3. Preheat broiler. Fill avocado bowls with crab mixture and top with cheddar. Broil until cheese is just melted, about 1 minute. Serve immediately.
e s e e h C d e l l i r G r e w o l f Cauli
Directions 1. Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower. 2. In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper. 3. Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture into a small patty on one side of the pan. Repeat to form a second patty on the other side. (These are your “bread� slices.) Press down on both pieces with a spatula and cook until golden underneath, about 5 minutes. Flip and cook until the other sides are golden, about 3 minutes more. 4. Top one cauliflower slice with cheese then place the other cauliflower slice on top. Cook until the cheese is melted, about 2 minutes more per side. Repeat with remaining ingredients.
Ingredients 1 head cauliflower, (to make about 4 cups processed cauliflower) 2 eggs, lightly beaten 1/2 c. finely grated Parmesan 1/2 tsp. oregano 1 1/2 c. shredded white Cheddar
e k o h c i t r Spinach A ead r B t r a p Pull A Ingredients 8 oz. cream cheese, softened 1/2 c. sour cream 2 c. shredded mozzarella 1/2 c. freshly grated Parmesan (plus more for garnish) 2 c. canned artichoke hearts, drained and chopped 2 packages frozen spinach, defrosted, drained and chopped 2 cloves garlic, minced Kosher salt 4 tbsp. melted butter
Directions 1. Preheat oven to 350ยบ and line a large baking sheet with parchment paper. Using a serrated knife, crosshatch the boule,making slices, score every inch in both directions and making sure to not slice all the way through the bottom. 2. In a large bowl, combine cream cheese and sour cream, mozzarella, Parmesan, artichokes, spinach and garlic. Season with salt and pepper and set aside. 3.
Brush boule with butter, making sure to get inside the crosshatches.
4. Stuff each crosshatch generously with the spinach and artichoke mixture and wrap bread completely in foil. Bake until the cheese is melted and the bread is warm and toasty, about 20 minutes. Transfer to a plate and serve warm.
TERIYAKI CHICKEN AND ASPARAGUS STIR-FRY
Directions 1. Whisk the soy sauce, mirin, honey and ginger and cornstarch in a small bowl; set aside. 2.
Lightly season the chicken with salt.
3. Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 6 to 7 minutes. 4. Add the garlic and cook until golden, about 1 minute. Set aside on a dish. 5. Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. 6.
Remove and set aside and repeat with the remaining oil and chicken.
7. Place everything back into the wok, pour the sauce over and cook stirring 30 to 60 seconds until the sauce thickens slightly.
Ingredients 3 tablespoons soy sauce or gluten-free soy sauce 2 tablespoons mirin 1/2 tablespoon honey 1/2 tablespoon fresh grated ginger 1 teaspoon cornstarch 1 1/2 pounds skinless chicken breast, cut into 1/2-inch cubes Kosher salt, to taste 1 tbsp canola or grapeseed oil, divided 12 oz asparagus, ends trimmed, cut into 2-inch pieces 4 cloves garlic, chopped
D E N R O C T CROCK PO BBAGE A C D N A F BEE Ingredients 2 lbs lean corned beef brisket, all fat trimmed off 1 cup frozen pearl onions 2 medium carrots, peeled and cut into chunks 2 medium parsnips, peeled and cut into chunks 1 small head cabbage, cut into 6 wedges 1/4 cup chopped fresh parsley 2 bay leaves 1/8 tsp whole peppercorns
Directions 1. In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water. 2.
Cover and cook on high 4 hours.
3.
Add cabbage, cook on high 1 hour 20 minutes more.
4. Remove meat, slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!
Ingredients
Directions
CH A N I P S SS -LE T S U R C Y EAS IE P A T E F AND
1.
Preheat oven to 400°.
2.
Lightly spray a pie dish with cooking spray or your misto.
3. Mix spinach, scallions, dill, parsley, feta cheese, and spoon into the pie dish. 4.
Sift flour and baking powder in a medium bowl.
5. Add remaining ingredients to the bowl and blend well. Pour into pie dish. 6. Bake 28 to 33 minutes or until knife comes out clean from the center. Let it stand at least 5 minutes before serving.
10 oz frozen spinach, thawed and liquid squeezed out 1/2 cup scallions, chopped 2 tbsp chopped fresh dill 2 tbsp chopped fresh parsley 1/2 cup (2.5 oz) reduced fat crumbled feta 2 tbsp grated Asiago cheese (or Parmesan, Romano) 1/2 cup white whole wheat flour (Bob’s Red Mill) 1 tsp baking powder 2/3 cup fat free milk 1 tsp olive oil 2 large eggs, beaten 1/2 tsp kosher salt fresh cracked pepper to taste cooking spray
MOROCCAN MEATBALLS Total Time: 4 hours Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.
Ingredients For the sauce:
1 onion, chopped 2 (14-ounce) cans no salt added diced tomatoes 1½ teaspoons sweet paprika 1½ teaspoons cumin 1 teaspoons kosher salt ½ teaspoons hot paprika ¼ teaspoons freshly ground black pepper ½ cup green olives, chopped
For the meatballs:
1 pound 93% lean ground beef ½ cup finely diced onion 2 teaspoons paprika 1 ½ teaspoons cumin ½ teaspoons cinnamon 1 teaspoons kosher salt ¼ teaspoons freshly ground black pepper ¼ teaspoons hot paprika 2 tablespoons chopped fresh parsley ¼ cup chopped fresh cilantro, divided Cooked brown rice or cauliflower rice, for serving (optional)
Directions Slow Cooker Directions: Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove). Add all sauce ingredients to the slow cooker. Stir to combine. In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish. Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.) Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours. Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
Instant Pot Directions: Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened. Add the remaining sauce ingredients and stir to combine. In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish. Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.) Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release. Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
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