Jackie Freeman

Easy Beans

Simple, Satisfying Recipes That Are Good for You, Your Wallet, and the Planet
Fotograf: Norwood Browne, Angie

• Broschiertes Buch

Produktbeschreibung

A fresh approach to cooking with one of our most versatile, nutritious and inexpensive pantry staples! Beans are a "superfood" and a budget-conscious, plant-based protein for meat and non-meat eaters alike. An excellent everyday option, they're are easy to make the main focus of a meal (breakfast, lunch, dinner) or to sneak into something for an extra boost (think smoothies!). The cookbook uses popular and widely available beans, pulses, and lentils, and includes forty simple, delicious recipes for dips and spreads, salads and soups, as well as for mains. Whether you're stocked up on dried or canned beans, there's plenty of inspiration here. Liven up your weekly meals with this hearty, healthy staple. Recipes include: Pinto Bean Enchiladas with Zucchini and Spinach Turkey and White Bean Chili Split Pea Soup with Bacon, Lemon, and Fresh Herbs Huevos Rancheros Sandwiches Butter Bean and Walnut Dip Vietnamese Black Bean Sticky Rice Vegan Black-Eyed Pea Jambalaya Red Lentil Stew with Dried Apricots Cauliflower and Lima Bean Gratin Dried Cherry Pilaf with Chickpeas and Pistachios Bean Bourguignon (with or without beef) Coconut Curry Split Pea Dal

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Produktdetails

• Verlag: Blue Star Press
• Seitenzahl: 176
• Erscheinungstermin: 3. November 2020
• Englisch
• Abmessung: 204mm x 174mm x 15mm
• Gewicht: 412g
• ISBN-13: 9781632172921
• ISBN-10: 1632172925
• Artikelnr.: 58699759

Autorenporträt

Jackie Freeman is a professional chef with over twenty years' experience. Her work spans the range of testosterone-fueled restaurant kitchens, exotic (and not-so-exotic) destinations as a private chef, a borderline-hippie cheese maker and farmhand, a somewhere-between-strict-and-funny culinary instructor (at PCC Markets), a recipe developer with over 900 recipes under her testing belt, a quirky TV and radio personality, a detail-oriented food stylist, and a culinary writer. Jackie lives in Seattle with her family. More importantly, Jackie cooks every day for her growing (in both number and appetite) family, while managing a freelance career, schlepping kids to-and-from school and activities, and finding a moment or two to dig in the garden or go for a run. She brings her unique viewpoint of exacting recipe development skills and professional culinary experience and combines it with just being a regular mom trying to get a healthy, tasty, and somewhat efficient meal on the table before the kids have a meltdown.