Learn To Cook: A Down and Dirty Guide to Cooking (For People Who Never Learned How)
Drawing from a lifetime of cooking, Hilah Johnson (host of the popular internet cooking series, Hilah Cooking) has produced a beginners cookbook for today's young (and young-at-heart) adults. Featuring a casual straightforward style and a focus on fresh, simple recipes Learn to Cook will appeal to anyone who loves to eat. Inside you'll find chapters on menu planning, knife skills, shopping, kitchen equipment (including the only three tools you really need), and more. Plus, a comprehensive spice chart and over 150 recipes from breakfast to dinner to the snacks in between.
(cut the stems off strawberries first). Broccoli The heads of broccoli should be tightly formed and dark green (sometimes even purple). Don’t buy broccoli with yellowish heads or actual flowers opening because that broccoli is overly mature and will probably be tough and bitter. Cabbage, Carrots, and Celery These should all be heavy for their size and not soft or floppy. Store in the refrigerator and they’ll keep fine for a couple of weeks. Citrus This includes lemons, limes,
1 large onion (as big as a softball) 2 cloves garlic, minced (about 2 teaspoons) ½ cup chopped parsley 2 pounds fresh green beans, stems trimmed off 2 fat zucchinis 2 big white or red potatoes 1 pound tomatoes (about 4) or 1 15 ounce can whole tomatoes) 1 teaspoon salt 1 teaspoon pepper Optional: red pepper flakes and/or lemon wedges Heat the olive oil in a large pot over medium-low heat. While it heats up, grate the onion on the large holes of a cheese grater or mince it
Much better than the old mayonnaise thing that shows up at Luby’s. ½ pound carrots, grated or minced ¼ cup sunflower or pumpkin seeds 3 tablespoons lemon juice 2 tablespoons olive oil ½ teaspoon whole cumin seeds or ¼ teaspoon ground cumin ½ cup minced parsley ½ teaspoon salt ½ teaspoon pepper 1 bunch arugula, washed well and stems removed, torn into bite-sized pieces Mix everything except the arugula and refrigerate for up to an hour. (You’ll toss in the arugula at serving
hour, until a knife inserted goes in easily. Now they are baked. Pull them out and use a fork to poke a line of holes down the middle (this keeps them fluffier than cutting with a knife). Using a towel to protect your hands, give the top a little mash with your fist, then squeeze the potato on either end of the slit you made to open it up and fluff up the guts. Top with butter, sour cream, cheese, bacon, onions, broccoli, salsa, chili, or French fries (I kid!). hilahcooking.com/
serve. Makes about 1/3 cup Barbecue Sauce Make your own barbecue sauce! Put it in a mason jar and fool people into thinking you are an accomplished cook out artist. This also makes a great, cheap “hostess gift” to bring when someone has invited you over for a barbecue. Just put it into a pretty jar and label it with a ribbon or something. 1 cup chopped onion 1 tablespoon oil 8 ounces tomato sauce 2 tablespoons light brown sugar ¼ cup cider vinegar ½ teaspoon ginger ¼