Most of us feel we don’t have time to shop and cook. At the end of a busy day why bother? Culinary instructor and chef Amanda Cushman believes cooking can be an easy and creative experience. To that end she wrote SIMPLE REAL FOOD, a contemporary collection of multi-cultural recipes that are delicious, yet simple to prepare using fresh ingredients. Keep reading to learn more & check out some of her amazing recipes below. If you are looking for healthy, simple meals that your family will love- this is the book for you. I am really enjoying the recipes in the book and love that Amanda makes it easy to prepare fresh & delicious meals that taste amazing. If you want to eat healthy and expand your weekly menu- grab a copy of this book & get cooking!
SIMPLE REAL FOOD provides home cooks with make-ahead tips as well as alternatives suggestions for each recipe, many accompanied by beautiful food photographs. Cushman’s recipes cover, appetizers, soups, salads, main courses, sides and desserts as well as a chapter with vegetarian dishes.
The recipes in the book reflect Cushman’s years of culinary exploration around the world and brings these flavors and tastes to home kitchens.
Some of my Fav Recipes Included in her book:
Some of my Fav Recipes Included in her book:
- Vegetable Samosas
- Hoisin Ginger Chicken with Mango Mayonnaise
- Thai Shrimp Salad with Asian Dressing
- Warm Beet Salad with Chèvre and Candied Walnuts
- Seafood Chowder with Cilantro
- Tuscan Meatloaf Braised in White Wine
- Chicken Souvlaki
- Sesame Coated Salmon with Indonesian Soy Sauce
- Pork with Honey-Balsamic Glaze
- Tempeh Sauté with Miso Dressing
- Chocolate Amaretto Cake
- Ginger Cake with Tropical Fruit Salad
Cushman gives you the basics in this book, and allows for customization and substitutions. If you dont have or dont like parsley- dont use it! She also gives us home cooks a guide to setting up their kitchen and the essential ingredients to keep stocked that make cooking quick and easy. She believes that simple food that is delicious and easily accessible is worth the effort. She hopes her readers come away with the desire to get in the kitchen and cook, to try new ingredients, and to realize that cooking can be easy, creative, and fun.
Recipes from SIMPLE REAL FOOD: Delicious Clean Food Prepared Simply
Stuffed Acorn Squash with Parsley Walnut Pesto
2 acorn squash, halved, seeded
3 cups Italian parsley, washed, stems removed
1/2 cup walnut pieces
3 cloves garlic, peeled
1/3 cup grated parmesan cheese
1/3 cup olive oil
1/2 tsp. salt
1/4 tsp pepper
4 Tb. grated parmesan, garnish
Heat the oven to 375.
Place the acorn squash, cut side down on a baking sheet and bake for 40 minutes until tender. Allow to cool. Reduce the oven to 350. Scoop out most of the pulp, leaving a 1/4 inch with the shell intact. Cut the halves into half again there will be 8 wedges.
Transfer the pulp to a food processor. Add the parsley, walnuts, garlic, cheese, and olive oil. Process until smooth. Add salt and pepper and taste for seasoning. If the mixture is too thick, add water to adjust the consistency.
Scoop the pesto into the squash shells and bake for 10 to 15 minutes until the filling is hot. Serve warm garnished with grated parmesan.
Braised Provencal Chicken with White Beans
8 chicken thighs with skin and bone
Salt and pepper, to taste
2 Tb. olive oil
1 Tb. thyme, chopped
1 Tb. rosemary, chopped
3 garlic cloves, minced
2 shallots, thinly sliced
1 cup dry white wine
½ cup chicken stock
6 ripe plum tomatoes, diced
1/2 cup Kalamata olives, pitted, chopped
1 16 oz. can white beans, rinsed and drained
3 Tb roughly chopped basil, garnish
1. Combine the chicken in a medium bowl with the oil, salt, pepper and herbs and set aside at room temperature for at least 30 minutes.
2. Heat a large high sided skillet over medium heat. Season the chicken again with salt and pepper and brown on all sides turning often, about 10 to 12 minutes. Remove to a plate.
3. Pour off most of the drippings from the pan and add the garlic and shallots and sauce for about 2 minutes. Add the wine and increase the heat to high, deglaze the pan and reduce the wine to about half. Add the chicken stock, tomatoes and chicken and bring to a simmer. Cover the pan and cook simmer until the chicken is cooked through, about 20 minutes. Stir in the olives and white beans and heat through.
4. Transfer the chicken to a large serving dish and spoon the sauce over, garnish with basil and serve.
For More Information, Visit:
Chapel Hill Cooking Classes on the web
Amanda Cooks on the web
Chef Amanda Cushman on Facebook
Chef in Los Angeles on Twitter
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