Not Your Mother's Weeknight Cooking: Quick and Easy by Beth Hensperger

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By Beth Hensperger

Not Your Mother's advisor to fast and healthy nutrients, ready in half-hour or much less. Weeknight dinners that rock!

No disrespect to mother, yet award profitable writer Beth Hensperger has long past her one larger with this selection of quick, healthy, tasty weeknight nutrition that updates the classics and provides dozens of latest classics-in-the-making. From poultry Pot Pie to highly spiced bird with Cilantro and Mushrooms, from Horseradish Meatloaf to Lamb Curry with Apples and Apricots, from Scampi to really good Fish Tacos, Not Your Mother's Weeknight Cooking makes it effortless to organize and luxuriate in scrumptious foodstuff any evening of the week.

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Not Your Mother's Weeknight Cooking: Quick and Easy Wholesome Homemade Dinners

No longer Your Mother's consultant to quickly and healthy food, ready in half-hour or much less. Weeknight dinners that rock!

No disrespect to mother, yet award successful writer Beth Hensperger has long gone her one higher with this choice of quick, healthy, tasty weeknight nutrients that updates the classics and gives dozens of recent classics-in-the-making. From poultry Pot Pie to highly spiced chook with Cilantro and Mushrooms, from Horseradish Meatloaf to Lamb Curry with Apples and Apricots, from Scampi to magnificent Fish Tacos, now not Your Mother's Weeknight Cooking makes it effortless to arrange and revel in scrumptious nutrition any evening of the week.

Additional info for Not Your Mother's Weeknight Cooking: Quick and Easy Wholesome Homemade Dinners

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If a recipe calls for blending room-temperature butter in your stand mixer as an early step, give the mixer time to whip the butter into submission. A creamed, well-blended butter will turn a lighter shade of yellow as it fills with air pockets. These air pockets are the future home of the rest of the ingredients and make the structure of the crispy-edged, gooey-centered cookie that reminds many of us of being home for the holidays. To achieve a creamed butter, always have it at room temperature before you begin.

This tart dough is truly fantastic. It has almond flour to add another layer of yum. When baked to GBD (golden brown and delicious) and fresh out of the oven, it fills the kitchen with an aroma that is sure to entice everyone’s sweet tooth. YIELD: THREE 10-IN (25-CM) TART SHELLS OR EIGHTEEN 3-IN (8-CM) TART SHELLS 60 g/1/3 cup granulated sugar 1 vanilla bean or 12 g/1 tbsp vanilla bean paste (see Sources, page 216) 60 g/3/4 cup almond flour 300 g/11/4 cups unsalted butter at room temperature 550 g/4 cups all-purpose flour Filling of your choice 5 g/3/4 tsp kosher salt 175 g/11/2 cups powdered sugar Split the vanilla bean in half lengthwise with a paring knife and then use the knife to scrape the seeds from the pod.

Place the pan over medium-low heat and cover with a lid or bowl for about 1 minute to allow the evaporating water to clean the sides of the saucepan. ) Remove the lid and continue cooking without stirring until the mixture reaches 245° to 265°F (120° to 130°C), and begins to smoke—don’t worry! This is a sign that the sugars are caramelizing. Once it starts to smoke, continue cooking and gently stirring with a wooden spoon or a heat-resistant spatula, scraping the bottom of the pot to ensure that the sugars don’t prematurely burn.

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