100 Ingenious Recipes that Make the Whole Family Happy, Including You
By: Katie Workman
Published: August 18, 2015
Publisher: Workman Publishing
Fans of THE MOM 100 Cookbook will be thrilled that Katie Workman has delivered another top-notch family cookbook. She has this cookbook chock full of fantastic recipes for everyone in your house. Her ingenious plan of taking one recipe and making it fit multiple taste buds and more than one meal, called “Fork in the Road”, will make dinner time stress-free.
Before the cookbook came out, I was able to try a couple recipes and share my experiences with social media. I tried her Simple One Skillet Chicken Alfredo Pasta as well as the One Pot, No Bake Oatmeal Peanut Butter Cookies. Both were super easy and delicious. With each recipe in the cookbook you can choose to take the “Fork in the Road”. For the cookies, you could add dried fruit. For the Chicken Alfredo, options included adding sun-dried tomatoes, mushrooms or broccoli. I added the broccoli for color and making more of a complete meal for our family.
After the cookbook arrived, I tried the Honey-Glazed Carrots. One of my favorite foods is cooked carrots. I always order them as my side any time we go to Cracker Barrel. But, I rarely cook them because no one else in the house likes them. I decided to try Workman’s version one day for lunch and I was so glad I did! They fed me for a couple days and I didn’t have to share a single one!
1 TBS Canola or Vegetable Oil
2 LBS Carrots, cut into 1-inch pieces
1 C Chicken or Vegetable Broth
1/3 C Honey
2 TBS Red Wine Vinegar
Salt and Pepper, to taste
2 TBS Unsalted Butter
Heat the oil in a large skillet with a lid over medium-high heat. Add the carrots and cook, stirring occasionally until they just start to brown in spots, 3 minutes.
Add the broth, honey, and vinegar, and season with salt and pepper. Bring the broth to a boil, cover, and lower the heat to medium-low. Simmer until the carrots are crisp-tender, 10 minutes. Uncover, increase the heat to medium-high and continue to cook until the carrots are tender and the liquid is syrupy, about 7 minutes more. At the end, the carrots should be tender, well glazed, with barely any extra liquid. Stir in the butter until melted, check seasonings, and serve hot or warm.
As you can see, the carrots had this delicious glaze and were easy to pierce. The flavor was sweet, but not over the top. I loved them and they also were delicious reheated the next day.
There are so many other recipes I am anxious to try from the DINNER SOLVED! cookbook, including Fish Tacos, Hummus, Mexican Tortilla Chicken Soup, and Big Chewy Brownie Cookies to name a few.
Workman offers tips for getting your kids involved in the preparing and cooking process as well. Tips for making part of the meal ahead offers a time-saving measure during the crunch time after school. The photos are appealing and give you an idea of how the recipe should look. Even the Carrot-Ginger Soup with Shrimp looks good enough to sip right off the page.
Most families will easily find recipes to fit all their needs from breakfast to dessert. Recipe ingredients include items you would have in your pantry or fridge or can easily be picked up in a quick stop at the store. Thai, Mexican, Italian, or American cuisine are all covered in Dinner Solved! There are truly dishes for everyone.
|Katie Workman – source|
KATIE WORKMAN was a kid who loved to cook, and a kid who loved cookbooks. She grew up teaching herself how to cook from the Silver Palate Cookbook, making bumpy homemade pasta following Marcella’s Hazan’s instructions in The Essentials of Italian Cooking to the letter, and asking for the entire Moosewood trilogy for holidays.
Her first job after college was with Clarkson Potter Publishers, specializing, naturally, in cookbooks, and she remained there for 12 years learning every part of the cookbook publishing world while becoming a Senior Editor. After a shorter stint as Associate Publisher at Workman Publishing, Katie left to help launch Cookstr.com as the Founding Editor in Chief in 2008. This was also the beginning of her career as an active food writer. She established the popular Cookstr weekly newsletter and wrote for many websites and publications, including The Daily Beast, AOL Food, KitchenDaily.com, AARP.com, bravo.com, Boston Globe and New York Magazine. She currently writes a bi-weekly column for The Huffington Post.
Katie lives with her husband and two children in New York City, where friends, neighbors, and families with kids are all welcome at her table.
Visit Katie’s website and blog at: http://www.themom100.com/.
Find Katie on Facebook at: http://www.facebook.com/katieworkman100/.
Find Katie on Pinterest at: http://pinterest.com/katieworkman100/.
To purchase a copy of DINNER SOLVED! click the photo below: