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    You're On Your Own Cookbook YOYO WUZ4DINA?
    You're On Your Own Cookbook YOYO WUZ4DINA?
    You're On Your Own Cookbook YOYO WUZ4DINA?
    Ebook145 pages1 hour

    You're On Your Own Cookbook YOYO WUZ4DINA?

    By Barbara Shenson

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    About this ebook

    No Experience Necessary! You're On Your Own (YOYO) Cookbook is for the novice cook. You are new to the kitchen and need to prepare daily meals. You need basic cooking guidance pronto! YOYO contains over 100 recipes with step by step instructions and helpful culinary information. Prepare everything from perfectly Steamed Rice and delicious Citrus Herb Chicken to a Relaxed Apple Tart. You will learn the Ten Steps to a Perfect Stir Fry, How to Sauté, and How to Broil with out setting off the smoke alarm. The recipes use everyday ingredients that are easily stocked on your pantry shelves and found in your refrigerator so there is no need to go to the market on a daily basis. Included in the first chapter are the Pantry List, the Refrigerator Basics and the Freezer Basics for you to utilize while shopping. The recipes are quick to prepare, reflect today's focus on nutritionally balanced foods, and are budget friendly.

    LanguageEnglish
    PublisherBarbara Shenson
    Release dateApr 1, 2011
    ISBN9780983320418
    You're On Your Own Cookbook YOYO WUZ4DINA?
    Author

    Barbara Shenson

    Barbara Shenson has been a cooking instructor in the San Francisco Bay Area since 1996. She loves to share her cooking tips and tricks and her secrets to easy and delicious home cooking. She has contributed recipes to 2 published cookbooks.

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      Book preview

      You're On Your Own Cookbook YOYO WUZ4DINA? - Barbara Shenson

      YOYO

      You’re On Your Own

      Wuz4dina??

      Limited cooking experience? Limited budget? And short on time??

      Recipes for everyday meals created from foods on your pantry and refrigerator shelves.

      Barbara Shenson

      You have no idea how useful it is. I already made the oven-roasted carrots and the homemade mac n cheese--twice!

      Heather, Santa Barbara

      ******

      You're On Your Own Cookbook

      Barbara Shenson

      Published by J&D at Smashwords

      Copyright© 2011 Barbara Shenson

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you're reading this book and did not purchase it, or it was not purchased for you use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      Cover image courtesy of istock photo

      Cover design Barbara Shenson

      Cover by Joleene Naylor

      ISBN: 978-0-9833204-1-8

      *****

      Acknowledgments

      Writing YOYO Cookbook was done with the support of many friends and family. I thank all my friends and my family for their encouragement and a special thank you to Stephanie and Shelley. I am a lucky lady to have my husband; thank you Mike for tasting every recipe and always believing in me. Jessica and Danielle thank you for being in our life you were the inspiration for creating YOYO.

      ******

      Table of Contents

      Introduction

      Chapter 1-Welcome to Your Kitchen

      Kitchen Basics

      Items Every Kitchen Needs

      Pots and Pans Terminology

      Stocking Your Pantry

      Refrigerator Basics

      Freezer Basics

      Ingredient Information; Butter, Olive Oil, Vegetable Oil, Salt, Ginger, Garlic, Green Onions (Scallions), Red, White, Yellow Onions, and Citrus Zest

      Everyday Kitchen Measurements

      Chapter 2-Bacon and Eggs

      Fried Eggs -Sunny Side Up or Over Easy

      Scrambled Eggs

      Omelets

      Poached Eggs

      Hard Boiled Eggs

      Bacon

      Breakfast Burrito

      Cheese and Bacon Quiche

      Nini’s Breakfast Sandwich

      Post Party French Toast

      Puffed Apple Pancake

      Savory Sausage and Cheese Pancake

      Chapter 3-Mini Meals and Snacks

      Almond Cranberry Nut Mix

      Corn and Cheese Quesadillas

      Guacamole

      Comfort Garlic Bread

      BLT with Melting Cheese

      Apples and Grilled Cheese

      English Muffin Pizza

      Chapter 4-Significant Salads

      Vinaigrette 101: Red Wine Vinaigrette, Asian Vinaigrette, Creamy Hummus Vinaigrette

      Broccoli Slaw with Orange Vinaigrette

      Caesar Salad with or without Chicken

      Roasted Potato and Arugula Salad

      Spinach Salad with Honey Balsamic Vinaigrette

      Spinach and Tuna Salad with Creamy Italian Vinaigrette

      Southwestern Salad

      Chapter 5-Satisfying Soups

      The Best Chicken Soup

      Potato Cheese Soup

      Tortilla Soup

      Vegetarian Mushroom Barley Soup

      Chapter 6-Pasta

      Classic Mac n’ Cheese

      Pasta Alfredo

      Pasta Puttanesca Style

      Penne with Chicken, Lemon Zest, and Parmesan

      Penne with Italian Sausage

      Thai Style Noodles with Peanut Sauce

      Chapter 7-Stir Fry

      10 Steps to a Perfect Stir Fry

      Asian Style Stir Fry Sauce

      Thai Style Stir Fry Sauce

      Orange Stir Fry Sauce

      Stir Fry Beef with Bok Choy

      Stir Fry Chicken or Shrimp

      Stir Fry Vegetables

      Chapter 8- Center of the Plate: Beef, Pork, Lamb

      Buying Beef, Pork and Lamb

      Ground Beef

      Sausage

      How to Pan Fry/Sauté

      Smokeless Broiling

      Teriyaki Flank Steak

      Salt and Pepper Flank Steak

      Oven Roasted Tri Tip

      EZ Meat Sauce for Spaghetti

      Grammy Selma’s Meatloaf

      Notso Mexican Tacos

      Special Joes

      Chapter 9-Chicken

      Chicken with Artichoke Hearts and Sautéed Mushrooms

      Chicken with Sun Dried Tomatoes and Olives and Salsa Chicken

      Classic Pot Pie

      Oven Baked BBQ Chicken

      Roasted Lemon Rosemary Chicken

      Rosemary Dijon Chicken

      Chapter 10-Fish

      Fish Provencal

      Maple Glazed Salmon

      Oven Roasted Fish Fillets with Pesto

      Shrimp Tacos

      Steamed Fish with Spinach and Mustard Sauce

      Chapter 11-Vegetables

      Steaming Guide for:

      Artichokes

      Asparagus

      Bok Choy

      Broccoli

      Cauliflower

      Corn

      Green Beans

      Potatoes (New Potatoes, Sweet Potatoes, and Yams)

      Snap Peas

      Snow Peas

      Sweet Steamed Corn on the Cob

      Roasted Asparagus

      Sweet Oven Roasted Carrots

      Oven Roasted Cauliflower

      Green Beans with Pesto

      Peas with Lemon and Parmesan Cheese

      Creamy Roasted New Potatoes

      Oven Fries

      Just Baked Potatoes and Stuffed Baked Potatoes

      Wilted Spinach Greens with Orange Essence

      Chapter 12-Rice, Beans, and Grains

      Rice 101

      Steamed Long Grain White Rice

      Steamed Long Grain Brown Rice

      Mexican Style Rice

      Rice Pilaf with Dried Cranberries and Almonds

      Barley Risotto

      Black Beans with Caramelized Onions

      Vegetarian Black Bean Chili

      Couscous with Corn

      Chapter 13- Sweet Treats

      Chocolate Chip Banana Bread

      Chocolate Chocolate Brownie Cookies

      Fresh Fruit Crisp

      Graham Cracker Toffee

      Nectarine Blueberry Cobbler

      Relaxed Apple Tart

      *****

      Introduction

      How does a novice cook with a discerning palate tackle the daily question of What's For Dinner??

      YOYO is for both the novice and the experienced cook. I have gathered my recipes and adapted other recipes to meet the needs of anyone new to cooking and for anyone who is moving into their own kitchen for the first time. I share tips and tricks about recipes as well as shed insight into the benefit of the culinary techniques outlined in the recipes.

      The recipes are quick to execute, usually taking no more than 30 minutes from oven to table. In addition, the recipes use minimally processed foods and are relatively low in fat.

      Included in YOYO is ingredient information about items such as butter, olive oil, and salt. Learn proper technique for chopping an onion, six steps to perfect pan frying/sautéing, and smokeless broiling. Read the meat section and learn how to decipher the different cuts of meat and the proper method of preparing. Learn how to successfully stir-fry and how to steam and roast a variety of vegetables. Check out the chapter on eggs; learn how to fry the perfect egg or make the perfect omelet and then begin making breakfast burritos. Included are many recipes for fish and chicken as well as for pastas and soups. And to finish or begin any great meal, enjoy the chapter on sweet treats including a chocolate brownie cookie recipe and a relaxed apple tart recipe.

      The recipes included in my cookbook are based on a list of foods that can be easily stocked in your pantry and refrigerator/freezer so there will be no need for you to go to the market on a daily basis. Utilize the Pantry List, the Refrigerator Basics and the Freezer Basics in the first chapter when going shopping. Most of the ingredients on these lists are used in at least two different recipes. The lists are guides to help you keep your kitchen stocked, enabling you to cook delicious meals in short order.

      Your confidence and competence will grow in the kitchen with a solid foundation of cooking techniques, ingredient information, and recipes that taste great.

      xoxo

      Mom/Barbara Shenson

      Secrets to Successful Cooking

      3 Culinary Rules

      Successful recipes and being comfortable and at ease in the cooking process begins with following 3 Culinary Rules

      Rule #1 Read the recipe through to the end. Re-read the recipe if there are any confusing instructions.

      Rule #2 Gather all the ingredients necessary to complete the recipe. Make ingredient substitutions as necessary. You do not want to stop mid-recipe because you realize you are out of a necessary ingredient.

      Rule #3 Mise En Place- A Culinary term that means to prepare the ingredients for the recipes such as rinsing and drying vegetables, measuring ingredients, and chopping up to the point of cooking,

      *****

      Chapter 1: Welcome to Your Kitchen

      Basic Equipment for You and Your Kitchen

      Let your budget be your guide as you begin to set up your kitchen. As you gain experience in the kitchen, let your cooking style be your guide. All equipment listed may be purchased in department stores, as well as discount stores.

      Box grater with four grating surfaces ,use for grating cheese, ginger, and zesting

      Can opener/cork screw

      Colander, the bigger the better and one with a sturdy base

      Cutting boards

      Dry measuring cups - ¼ cup, 1/3 cup, ½ cup, 1 cup

      Liquid measuring cup - 2 cup

      Measuring spoons - ¼ teaspoon, ½ teaspoon, 1 teaspoon, 1 tablespoon

      Garlic press (optional but handy)

      Hot pads for handling hot pots

      Instant read thermometer (optional)

      Kitchen towels

      Mixing bowls - small, medium, large

      Silicone or rubber spatula, use for scraping and mixing

      Spatula, use for turning food over or for lifting food from the pan

      Slotted spoon

      Steamer basket

      Tongs

      Vegetable peeler

      Whisk

      Knife Essentials

      1. Chef knife or Santoku knife, 6 to 8 length for chopping

      2. Paring knife, 2 ½ to 4 length for daily tasks and cutting fruit

      3. A pair of scissors for opening packages (optional)

      4. Serrated Knife for slicing crusty breads and bagels (optional)

      Pots and Pans

      1. 8" non-stick frying pan, use for eggs and omelets

      2. 10-12" frying pan/wok, use for stir fry and sautéing/pan frying

      3. 1 ½ to 2 quart covered sauce pan, use for rice

      4. 4-6 quart pot, use for steaming, boiling pasta, and soups

      5. Broiler pan, use for roasting and broiling

      Baking Pans

      1. Baking sheet/cookie sheet /jelly roll pan-for roasting chicken breasts, fish, and vegetables. Also for baking cookies

      2. Square baking pan, 8x8 or 9x9 made from glass, metal, or ceramic - for baking chicken and fish with sauces, baking brownies, and fruit crisp

      3. 9x13" baking dish, made from glass or ceramic - for baking

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