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Posted by admin on 22nd May 2010
Everyday Food: Great Food Fast Review
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Everyday Food has been my favorite magazine for a long time. The recipes in it all have calorie counts, which is something that is very important to me in a recipe. I will not cook a recipe without knowing the nutritional information. When I saw that Everyday Food was publishing a book, I had to have it. To start, the book is beautifully done – the pictures are even more gorgeous than the magazine and it has some really fantastic recipes. I was really upset when I first looked in the book because I could find no nutritional information underneath the recipes like they are in the magazine. BUT I was very pleased to find that in the back of the book is ALL of the nutritional information for every recipe. This is a great cookbook, as well as a great addition to any Everyday Food magazine collection!
Everyday Food: Great Food Fast Feature
- Features 200 recipes on 384 pages
Everyday Food: Great Food Fast Overview
No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week.
Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce.
Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.
Everyday Food: Great Food Fast Specifications
If you are a fan of Everyday Food magazine (and you should be), you will be wowed by Great Food Fast, a gorgeous full-color cookbook filled to bursting with recipes for fresh, flavorful food that is easy to prepare. Organized by season, Great Food Fast features simple recipes for year-round cooking, including no-cook pasta sauces, main-course soups, one-dish meals, and more. –Daphne Durham
Pan-fried Shrimp with Green Curry Cashew Sauce
Serves 4
Prep Time: 15 minutes
Total time: 15 minutes
You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own. Refrigerate any leftover sauce, covered, for up to 3 days.
1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil
1 In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
2 Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
3 Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.
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