There's magic in the number three. And when it comes to cooking, the number three can create culinary magic in your kitchen. In this fabulous, original collection, three ingredients add up to much more than the sum of their parts.
Choose a simple starter, such as Smoked Salmon Mousse, Very Cheesy Nachos, Mustard-Cured Shrimp, or Chunky Corn Chowder, or go for the main event with Lemon Pepper Chicken, Balsamic-Glazed Sirloin, or Grilled Honey Mustard Pork. There are three-ingredient pasta sauces, delectable vegetables and sides, and even "almost instant" desserts.
Using only three ingredients means less shopping, less preparation, less cleanup and best of all, less time. And with the many creative ways author Andrew Schloss has put these together, no one will guess that you haven't slaved for hours in the kitchen. You'll find these recipes exceptionally easy and unbelievably delicious.
|Edition description:||1ST QUILL|
|Product dimensions:||6.00(w) x 6.87(h) x 0.65(d)|
About the Author
Andrew Schloss is the author with Ken Bookman of Fifty Ways to Cook Most Everything, Dinner's Ready, and One-Pot Cakes.
Read an Excerpt
Beef Stewed with Wild Mushrooms
Wild mushrooms contribute a wonderful dark, rich taste to this stew. I've called for dried mushrooms here, which can be bought year-round and stored indefinitely in a cupboard. Serve over brown rice pilaf or kasha, if desired.
1 ounce dried wild mushrooms -- shiitakes, porcini, or dried imported mushrooms
2 pounds boneless stewing beef, such as chuck or bottom round, cut into 1 1/2-inch chunks
2 cups vegetable cocktail juice
- In a medium mixing bowl, soak the dried mushrooms in 2 cups hot water for 20 minutes, until soft and plump. Remove the mushrooms from the liquid, gently squeezing any extra water back into the bowl. Rinse briefly to remove any grit. If using shiitakes, cut off the stems. Coarsely chop the mushrooms. Strain the soaking liquid through a coffee filter or fine sieve and reserve separately.
- Season the beef with salt and pepper. Cook on a hot grill pan or under a preheated broiler, turning, until browned, 6 to 8 minutes.
- Transfer the meat to a large heavy saucepan or flameproof casserole. Add the mushroom soaking liquid and vegetable juice. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 45 minutes.
- Add the chopped mushrooms. Season the stew to taste with salt and pepper and simmer 30 minutes longer, or until the beef is very tender and the sauce is slightly thickened.
Roasted Pepper Rice Salad
This salad is hearty enough to offer as a meatless entrée. Start with tomato soup and serve a green salad on the side.
6 to 8Servings
2 cups brown and wild rice blend (see Note, page 129)
4 bell peppers of assorted colors
1/2 cup balsamic vinegar dressing
- In a heavy saucepan, bring 4 1/2 cups lightly salted water to a boil. Meanwhile, rinse the rice in several changes of cold water. Drain well. Stir into the boiling water. Return to a boil, then reduce the heat to a simmer. Cover and cook until all of the water has been absorbed, about 45 minutes.
- While the rice is cooking, roast the peppers directly over a high flame or under a broiler as close to the heat as possible. Turn so that the skins of the peppers blacken evenly. When completely charred, place the peppers in a paper bag, close loosely, and set aside for 10 minutes. Peel the peppers with your fingers. The skin will slip off. If it clings to your fingers, rinse them and continue peeling, but avoid running the peppers under water, which will wash away much of their flavor. Remove the stems and seeds and dice the peppers finely.
- When the rice is finished cooking, remove the pan from the heat, uncover, and drape a folded towel over the top. Replace the lid and allow the rice to rest for 10 minutes.