By Gooseberry Patch

Dinner in half-hour or utilizing five or much less components? Don't decide upon simply one...101 effortless daily Recipes is full of either! the most recent addition to the best-selling Gooseberry Patch picture cookbook sequence will store time and simplify procuring lists. Even larger, each one is observed through a mouthwatering full-color photograph! targeted chapters jam-packed with skillet suppers and super-simple breakfasts make this a publication you'll use many times.

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Additional resources for 101 Easy Everyday Recipes (101 Cookbook Collection)

Sample text

RoaSted SQuaSh SeedS squash seeds reserved from squash (fiber and pulp removed) ¼ tsp salt ¼ tsp smoked paprika Preheat oven or toaster oven to 350˚F (180˚C). In a small bowl, coat seeds with salt and paprika. Spread seeds evenly on a small baking pan and bake for 5 minutes. Stir and turn seeds and bake for another 3–5 minutes, until dry and slightly golden. to plate: Chipotle Apple Reduction (p. 205) Coconut Sour Cream (p. 195) VEGAN SECRET SUPPER Ladle a serving of soup into a bowl. Drizzle with 1 tsp of Chipotle Apple Reduction and a spoonful of Coconut Sour Cream.

MAKES 6�8 SERVINGS. porcini pecan pÂté VEGAN SECRET SUPPER ½ cup (125 mL) dried porcini mushrooms soaked in 1 cup (250 mL) hot water for 20 minutes (reserve soaking liquid) 1 tsp grapeseed oil 1 medium onion, chopped 2 garlic cloves, chopped ½ tsp Dijon mustard 2 tsp tamari 1 tsp lemon juice 1 tsp seasoned rice vinegar 1 tsp Sriracha (hot Thai chili sauce) 1 cup (250 mL) toasted pecans 2 tsp tahini 38 While mushrooms are soaking, in a frying pan, heat oil and sauté onions until translucent. Add garlic, mustard, tamari, lemon juice, vinegar, and Sriracha.

In a food processor, blend pecans and tahini with cooked mixture to form a smooth pâté. Add extra soaking liquid if needed. ginger pear paper 6 ripe pears 2 tsp lemon juice 3 tbsp grated fresh ginger 2 tbsp toasted sesame seeds Chop pears and remove cores. In a blender or food processor, blend pears with lemon juice and ginger. Stir in sesame seeds. On Silpat (non-stick) dehydrator trays, spread layer of pear purée in a ¼-in (6-mm) thick rectangle, the size of a sheet of nori. Dehydrate at 115˚F (46˚C) for 40 minutes, or until pear “paper” is dry enough to peel off tray, but not brittle.

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