Just as the first chapter title says One-Pot, Two Plates, Three Meals a Day makes this cookbook an
everyday favorite. Linda Kurniadi shares her suggestions for needed cooking
equipment and kitchen staples.
Kurniadi added a section on the Dirty Dozen and the Clean
Fifteen that lists the small amount of genetically modified fruits and
vegetables with pesticides such as sweet corn, papaya, and summer squash. Also, included in this cookbook is a Measurement
Conversion Chart that is very helpful for those of us who need a little help in
converting from ounces to millimeters. The only drawback, no pictures of the
meals you are creating to compare with the final preparation.
Now, let us get to the meat and potatoes of the cookbook. Here
are the recipes I always share that I will eventually prepare for my palette:
Breakfast and Brunch: Potato-Leek
Frittata
Sausage Stuffed Avocado Boats
Soups and Salads: Italian Meatball Soup
Thai Chicken Salad
Vegetable Mains: Broccoli and
Sweet Potato Sheet Pan Dinner
Rainbow Vegetable Skillet
Seafood: Honey Garlic Glazed
Shrimp Lettuce Wraps
Lemon and Parsley Fried Fish
(Not really a seafood foodie, but occasionally)
Poultry: Baked Stuffed
Chicken Saltimbocca
Mediterranean One-Pot Chicken and Rice
Meat: Sloppy Joe Potatoes
Lamb Kebabs with Israeli Salad
Snacks and Sides: Garlic-Herb
Pinwheels
Dijon Potato Salad
I recommend this book for all cooks who sometimes want to
prepare a much simpler meal with less time. I received this book through
Callisto Publishers in exchange for an honest review in accordance with the
Federal Trade Commission Guidelines.
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