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    Betty Crocker Fast From-Scratch Meals
    Betty Crocker Fast From-Scratch Meals
    Betty Crocker Fast From-Scratch Meals
    Ebook531 pages2 hours

    Betty Crocker Fast From-Scratch Meals

    By Betty Crocker

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    About this ebook

    150 delicious recipes for creating nourishing, fresh food in a flash

    Home cooks no longer have to choose between speedy meal prep and wholesomeness. This collection of 150 delicious recipes integrates fresh, nourishing ingredients into dinners that are on the table in 30 minutes or less. With tasty main dishes like Provençal Fish Soup or Coconut Curry Chicken, and kid-pleasing desserts like Strawberry Blossoms and Fresh Berry Cobbler, eating healthfully has never been so delicious—or quick.
     
    Special features provide mini-recipes for a specific type of produce, and icons call out Meatless entrees and start-to-finish time. A special pantry guide helps home cooks stock their larders with foods that make meal planning and prep a cinch. In addition, a guide to farmers’ markets will ease readers into eating locally and enjoying more produce.
     
    LanguageEnglish
    PublisherHarperCollins
    Release dateApr 12, 2016
    ISBN9780544714472
    Betty Crocker Fast From-Scratch Meals
    Author

    Betty Crocker

    With more than 75 million cookbooks sold since 1950, Betty Crocker is the name Americans trust most to level the culinary playing field with innovative new ways to make delicious simple through reliably tasty and intuitive kitchen solutions. For 100 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines, and social media.

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      Book preview

      Betty Crocker Fast From-Scratch Meals - Betty Crocker

      Fast From-Scratch Meals

      Copyright © 2016 by General Mills, Minneapolis, Minnesota. All rights reserved.

      For information about permission to reproduce selections from this book, write to [email protected] or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016.

      www.hmhco.com

      Library of Congress Cataloging-in-Publication Data

      Names: Crocker, Betty, author.

      Title: Fast from scratch / Betty Crocker

      Description: Boston : Houghton MIfflin Harcourt, [2015] | Includes index.

      Identifiers: LCCN 2015042720 (print) | LCCN 2015047488 (ebook) | ISBN 9780544714458 (trade paper) | ISBN 9780544714472 (ebook)

      Subjects: LCSH: Quick and easy cooking. | LCGFT: Cookbooks.

      Classification: LCC TX833.5 .C687 2015 (print) | LCC TX833.5 (ebook) | DDC 641.5/12 dc23

      LC record available at http://lccn.loc.gov/2015042720

      V1.0316

      GENERAL MILLS

      Owned Media and Publishing Director: Amy Halford

      Owned Media and Publishing Manager: Audra Carson

      Senior Editors: Grace Wells and Cathy Swanson

      Food Editor: Lori Fox

      Kayla Knudson, Editorial Associate

      Recipe Development and Testing: Betty Crocker Kitchens

      Photography: General Mills Photography Studios and Image Library

      HOUGHTON MIFFLIN HARCOURT

      Publisher: Natalie Chapman

      Editorial Director: Cindy Kitchel

      Executive Editor: Anne Ficklen

      Editorial Associate: Molly Aronica

      Managing Editor: Marina Padakis

      Production Editor: Helen Seachrist

      Cover Design: Tai Blanche

      Interior Design and Layout: Tai Blanche

      Senior Production Coordinator: Kimberly Kiefer

      Dear Friends,

      It never ceases to amaze what a handful of fresh ingredients, a few simple steps and 30 minutes can produce. You’re on your way to turning out an impressive homemade meal—no takeout needed! Look here for fantastic fresh recipes to get dinner on the table in no time. You’ll also find recipes for jams and pickled veggies that are great to have on hand and add that something extra which only homemade can do. While you’ll spend only 20 minutes prepping these yummy additions, it takes additional inactive time until they’re ready to eat—but well worth the wait!

      From salads to skillet meals to dessert, it’s clear that less can be more. Eye-opening Breakfast Panini, Bacon-Wrapped Chicken and Chiles and flavor-packed Blueberry Margarita Ice Cream are tasty examples of how a recipe can easily become more than the sum of its parts.

      Whether it’s your local farmers’ market for interesting new ingredients like purple cauliflower, a roadside stand for freshly picked produce or your favorite grocery store committed to carrying locally sourced meats, it’s worth buying fresh, in season and close to home. That’s the crux of fast from scratch. Because when you start with amazing ingredients, the end result is always a fantastic dish.

      So take a peek inside. We’ll introduce you to new food ideas and show you how to combine fresh ingredients to make meals you can be proud of and that your family will ask for again and again—perfect for any night of the week.

      Happy Cooking!

      CONTENTS

      Delicious DIY

      Fresh Herbs

      Shop Fresh and Local

      The Fast From-Scratch Pantry

      1 Main Meal Salads and Sandwiches

      Chicken Wedge Salad

      Orzo with Chicken and Fresh Herbs

      Crunchy Sesame Chicken Salad

      Balsamic-Mozzarella Chicken Salad

      Chicken Satay Salad

      Shoestring Potato Chicken Salad

      Grilled Steak and Potato Salad

      Steak and Feta Spinach Salad

      Chipotle Shrimp Ceviche Salad

      Tuna Chef’s Salad

      Sweet Potatoes

      Shrimp Salad with Zesty Dressing

      Fresh Herb Vinaigrette Dressing

      Buttermilk Ranch Dressing

      Asian Dressing

      Toasted Pesto-Chicken Sausage Sandwiches

      Greek Chicken Burgers with Tzatziki Sauce

      Fast and Fresh Chicken Sandwiches

      Cheddar-Chicken Grilled Cheese Sandwiches

      Chicken-Fig Crostini

      Smoky Chicken Melt Paninis

      Angry Tilapia Rolls

      Beef Burritos

      Garlic-Beef Sandwiches

      Teriyaki-Pineapple Pork Sandwiches

      Ham and Cheese French Toast Sandwiches

      Breakfast Panini

      Scrambled Egg-Grilled Cheese Sandwiches

      Monster Veggie Burgers

      Veggie and Bean Burgers

      Portabella Muffuletta Sandwiches

      Fontina Panini with Spinach

      2 Savory Soups and Stews

      Moroccan Chicken Soup

      Chunky Vegetable-Chicken Noodle Bowl

      Italian Chicken Noodle Soup

      Thai Chicken Soup

      Turkey-Spaetzle Soup

      Easy Vegetable-Beef Soup

      Spicy Angel Hair Pasta and Meatball Soup

      Two-Potato Ham Chowder

      Italian Sausage and Pepper Stew

      Asian Pork and Noodle Soup

      Speedy Cassoulet

      Home-Style Gumbo

      Provençal Fish Soup

      Crab and Oyster Bisque

      Fire-Roasted Tomato Basil Soup

      Tortellini and Bean Soup

      Cauliflower

      Pan-Roasted Cauliflower Soup

      Italian Tomato Soup with Pesto-Cheese Toasts

      Tortilla Green Chili

      3 Stovetop and Roasted Foods

      Honey-Dijon Turkey Tenderloins and Asparagus

      Pan-Roasted Chicken and Cauliflower

      Coconut-Curry Chicken

      Caprese Chicken

      Mediterranean Chicken with Rosemary Orzo

      Chicken Pesto Linguine

      Fresh Citrus Chicken

      Pan-fried Pork Chops with Cider Sauce

      Bacon-Tomato-Spinach Ravioli Toss

      Cajun Pasta with Smoked Sausage

      Salami-Pesto Fusilli

      Beef-Mushroom Teriyaki Noodles

      Steak and Peppers in Chimichurri Sauce

      Creole Shrimp Pasta

      Seared Mackerel with Gremolata Mayonnaise

      Spicy Shrimp Sheet-Pan Dinner

      Scallops with Artichokes and Tomatoes

      Citrus Seafood Skillet

      Branzino with Sweet Pea-Mint Pesto

      Citrus-Glazed Salmon

      Fish with Tomato and Cannellini Relish

      Easy Noodles Niçoise

      Butternut Squash Risotto

      Browned Butter Orecchiette with Broccoli Rabe

      Broccoli Rabe

      Cacio e Pepe

      Angel Hair Pasta with Basil, Avocado and Tomatoes

      Penne with Portabella Mushrooms and Fennel

      Italian Parsley-Pesto Ravioli

      Breaded Tofu Steaks with Cucumber Salad

      4 Grilled and Broiled Choices

      Bacon-Wrapped Chicken and Chiles

      Asian Chicken Kabobs

      Mediterranean Chicken-Vegetable Kabobs

      Minty Linguine with Grilled Chicken

      Lemon-Thyme Chicken Legs

      Turkey-Cheddar-Chipotle Burgers

      Asian Chicken Burgers

      Southwestern Steak with Corn and Chiles

      Greek Burgers

      Sirloin Steaks with Cilantro Chimichurri

      Grilled Veggies and Steak

      Heirloom Tomatoes

      Grilled Chili-Rubbed Pork Tenderloin

      Grilled Pork Chops with Peach Salsa

      Spicy Cajun Pork Burgers

      Pineapple Pork Burgers

      Ginger Pork with Wasabi Aioli

      Pork Kabobs

      Grilled Rosemary Lamb Chops

      Crispy-Coated Lemon-Pepper Salmon

      Grilled Mussels with Spanish-Style Vinaigrette

      Cajun Halibut

      5 Fruit and Veggie Sides

      Beet and Baby Greens Salad

      Beets

      Salad Lyonnaise

      Greek Salad

      Fattoush Salad

      Cherry-Walnut Kale Salad

      Green and Yellow Bean Salad

      Heirloom Tomato Caprese Salad

      Cauliflower Salad

      Speedy Honey-Lime Fruit Salad

      Mixed Greens with Fruit and Raspberry Dressing

      Apple-Gorgonzola Salad

      Asparagus and Corn with Honey-Mustard Glaze

      Broccoli and Squash Medley

      Garden Patch Sauté

      Spiral Summer Squash

      Caramelized Kohlrabi with Goat Cheese

      Spicy Stir-Fried Green Beans

      Asian Butternut Squash

      Gingered Baby Carrots

      Edamame-Corn Toss

      Cranberry-Pistachio Brussels Sprouts

      Sautéed Cauliflower with Browned Bread Crumbs

      Peas and Corn with Thyme Butter

      Smashed Mexican Potatoes

      Herbed Confetti Hash Browns

      Fresh Salsa

      Spicy Pickled Vegetables

      Easy Refrigerator Pickles

      Crunchy Veggie Relish

      Pickled Tarragon Baby Carrots

      Strawberry Freezer Jam

      Berry Pomegranate Jam

      Spiced Apricot Ginger Preserves

      6 Fruit Desserts

      Chocolate Berry Shooters

      Açai Berry Lava Flows

      Blueberry Margarita Ice Cream

      Dulce de Leche Fillo Cups

      Pineapple

      Grilled Pineapple Slices with Ginger Cream

      Mimosa Fruit Cups

      Fruit with Piña Colada Dip

      Butter Pecan Cantaloupe Wedges

      Mixed-Berry Cream Parfaits

      Strawberry Blossoms

      Lemon Meringue Pie Bowl

      Raspberry Yogurt Celebration Dessert

      Streusel-Topped Grilled Peaches

      Impossibly Easy Salted Caramel Apple Mini Pies

      Fresh Berry Cobbler

      Dulce de Leche Banana Splits

      Bananas Foster with Ice Cream

      Chocolate-Laced Kiwifruit with Orange Sauce

      Baked Apples with Rum-Caramel Sauce

      Build-Your-Own Microwave Mug Cobbler

      Metric Conversion Guide

      Index

      Delicious DIY

      There’s no better way to hold on to the taste of summer than by canning produce picked at the peak of ripeness, and when it comes to gift giving, what’s better to have on hand than jars of homemade jelly or jam? Sure, you could buy these things, but making them yourself means you can use the best ingredients possible for fresh taste that’s beyond compare. Also, homemade versions don’t have the preservatives that store-bought varieties may contain.

      When making your own foods, the right storage container is important. Follow these general guidelines:

      Jams, Jellies and Preserves: For freezer jams, choose plastic containers that are meant to go in the freezer, or use glass preserving jars with no curves under the neck of the jar. Be sure to choose a size that will leave enough room for expansion. For water-bath processed jams, use glass jars specifically made for canning (regular or wide-mouth) with lids and bands.

      Fruit Butter: Wide-mouth glass preserving jars or plastic containers with tight-fitting lids help fruit butter stay fresher longer.

      Chutney: For chutney that will be frozen, choose plastic containers that are meant to go in the freezer, or use glass preserving jars with no curves under the neck of the jar. Be sure to choose a size that will leave enough room for expansion. For chutney that will be refrigerated only, choose wide-mouth glass preserving jars or plastic containers with tight-fitting lids.

      Pickle Slices: Go for glass preserving jars (regular or wide-mouth) with lids and bands.

      Pickled Vegetables: For these, it’s important to use nonreactive covered containers.

      Dried Vegetables: Choose tightly covered containers.

      Seasoning Mixes: For these, opt for small containers with tight-fitting lids.

      Dessert Mixes: Choose food-safe glass jars with screw-on lids to show off the layers.

      Fresh Herbs

      Grow some fresh herbs for cooking—it’s fun to be able to snip just a bit of basil to add to a salad when the container is on your windowsill. Or why not have a small pot of rosemary handy—the fragrance is amazing! Other herbs that grow well in small pots include parsley, thyme, mint and chives. Remember to snip and use the herbs often to encourage them to grow. Here are some other tips to get you started:

      Purchase herbs in small pots or plant seeds in sterilized black dirt available at the garden store.

      Keep the herbs in a warm, sunny spot away from drafts.

      Water sparingly as herbs do not like wet soil.

      Feed once a month with a fertilizer labeled for use on edibles.

      Most herbs benefit from having the flowers pinched off.

      Cutting Fresh Herbs

      To make cutting fresh, leafy herbs easier, place several leaves on top of each other, roll tight and cut into thin strips. Then go over the layers once or twice in the opposite direction to create uniform pieces for sprinkling into your dish.

      COOKING WITH HERBS

      To capture the best herb flavor in all of your favorite foods, keep these tips in mind:

      Fresh herbs are milder than dried herbs, so follow the 3 to 1 rule. That simply means, when substituting fresh for dried, use three times more. When substituting dried for fresh, use one-third as much.

      In recipes with long cooking times, robust herbs (such as bay leaves, oregano, thyme, tarragon, rosemary and sage) hold up to the heat and can be added right away. But more delicate herbs (such as basil, marjoram, parsley and cilantro) should be stirred in just before serving; this is especially true when you’re using fresh herbs.

      When experimenting with herbs in a four-serving recipe, start by adding 1 teaspoon of robust fresh herbs, 1 tablespoon of mild herbs or ¼ teaspoon of any dried herb. You can always add more if desired.

      Before stirring dried herbs into dishes, crush them in your hand to release their flavor and natural oils.

      Shop Fresh and Local

      There are loads of advantages to eating locally grown or produced food. It connects growers directly to buyers so that buyers know where their food comes from. In addition, the local economy benefits because the sales help farmers stay in business. In the United States, produce that is not local can travel nearly 1,500 miles between the farm and where you live; plus, about 40 percent of our fruit is produced overseas. Eating local means a lower environmental impact because food doesn’t need to travel as far.

      When it comes to freshness, produce eaten shortly after being picked can’t be beat, as it has the best flavor and the most nutrients. Buying local means it’s as fresh as you can get. As a bonus, food in peak season not only tastes the best, it’s often the least expensive.

      To find a farmers’ market in your area, visit http://www.ams.usda.gov/local-food-directories/farmersmarkets

      MAKING THE MOST OF THE FARMERS’ MARKET

      The farmers’ market is a bustling scene made up of vendors, the season’s best produce and visitors excited to see what’s just come in and to shop. Here’s a roadmap to guide you through it all, so you’ll know what to expect when you arrive and can leave feeling like a seasoned pro—with all of the freshest ingredients in tow.

      BRING CASH

      Some vendors may be able to accept credit cards, but it’s best not to count on it. Cash—small bills in particular—make for fast and easy transactions.

      BRING A BAG OR TOTE

      While a lot of stalls provide plastic bags, they’re not the most convenient—especially if you’re buying more than a handful of items. Instead, bring a bag from home to carry on your shoulder. It’s more comfortable, you’ll be able to fit more in it and you’ll be helping the environment, too.

      BROWSE THE MARKET

      There’s a lot to take in at the market. Before you buy, get familiar with what’s available by walking around the stalls, noting prices and sampling as you go to find the best deals on the freshest items.

      GO WITH A PLAN

      Have a rough idea of what you’re after, but stay flexible. If kale is on your list but spinach is looking better, go for that. Also, try not to overbuy, which can lead to waste.

      ASK FOR SAMPLES

      See something new and interesting? Don’t be afraid to ask for samples; vendors are usually happy to oblige.

      GO EARLY

      Being there at the start means you’ll get the freshest produce and the greatest selection without having to battle the morning crowd.

      GET TO KNOW THE FARMERS

      Most farmers and growers are excited to talk about what they do. And they’re the ones with all the answers—how the food is grown, where it’s grown and even ideas for how to use it.

      CHECK OUT THE RULES BEFORE YOU BRING YOUR PETS

      Farmers’ markets can be hot and crowded spaces uncomfortable for pets, and many don’t allow them because of health and safety concerns. So if you do want to bring your pet, check the market’s rules first.

      KNOW WHAT’S IN SEASON

      Knowing what’s in peak season means you’ll have an idea of

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