Friday, March 11, 2011
More Make it Fast Cook It Slow
Publisher's Summary. The New York Times bestselling author of slow-cooker cookbook Make It Fast, Cook It Slow returns with budget (and gluten-free!) meals that will satisfy the entire family. Stephanie O’Dea’s 200 delicious recipes include
• Baked Herbed Feta
• Smoky Bean and Corn Soup
• Maple-Glazed Pork Chops
• Moroccan Chicken with Lentils
• Apple-Pecan Bread Pudding
• Orange and Honey Tilapia
• Chocolate Pot de Crème with Ganache
—and many more. More Make It Fast, Cook It Slow is the perfect cookbook for easy-to-prepare meals that don’t take a toll on the family budget.
Review. In 2008 Stephanie O’Dea used her crockpot every single day, resulting in many, many, delicious and timesaving recipes in Make It Fast, Cook It Slow. Now O’Dea is back with More Make It Fast, Cook It Slow featuring 200 budget-friendly, gluten-free, new recipes.
The book is organized first by recipe cost ($7 and under, $10 and under, and $15 and under) and then by category (beverages, breakfasts, appetizers, soups & stews, beans, side dishes, vegetarian main courses, poultry, beef & pork, and desserts). While the cost conscious cookbook lacks pictures they are included on her website at crockpot365.blogspot.com. The recipes largely utilize commonly found ingredients, are easy to prepare, and followed by a commentary of what O’Dea’s family thought of the recipe. The only caveat I would add is to use the exact size crockpot called for or to follow O’Dea’s advice of placing a smaller vessel inside the crockery. It will save your dish from turning dark and overcooking, like mine did in the chicken meal (see recipe below) I made, but it was still delicious.
Honey and Garlic Chicken
11/2 pounds boneless, skinless chicken thighs
3 garlic cloves chopped
1 teaspoon dried basil
½ cup gluten free soy sauce
½ cup ketchup
1/3 cup honey
Use a 4 quart slow cooker. Put chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly on top of chicken. Cover and cook on low for six to eight hours, or on high for three to four hours. Serve over basmati rice with your favorite steamed vegetables.
Publisher: Hyperion;(December 28, 2010), 320 pages.
Review copy provided courtesy of the publicist.