Read Online THE CHINA STUDY QUICK & EASY COOKBOOK by Del Sroufe - Free Book Online Page A
Authors: Del Sroufe
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nutritional yeast in a large bowl and mix well.
4. Spoon the mixture into a 9 × 13 baking dish and bake for 25 minutes, until the top is lightly browned.
MAKE IT EASY
•For a quicker version, finish heating it on the stovetop for a few minutes instead of baking it.
•If you don’t like a spicy mac and cheese, you can cut back on the chipotles in adobo sauce used to make the No-Queso Sauce.
NO-QUESO POTATO BAKE
MAKES 6 SERVINGS
This recipe is one way I like to turn the usual scalloped potatoes into a special dish. When people invite me to a potluck and ask me what I am bringing, I often say scalloped potatoes, then I show up with this dish in hand—much to the delight of the other attendees.
4 large Idaho potatoes, scrubbed and thinly sliced
1 large onion, thinly sliced
2 large poblano peppers, seeded and thinly sliced
1 recipe No-Queso Sauce ( p. 67 )
sea salt and black pepper to taste
1 teaspoon paprika
1. Preheat the oven to 425°F.
2. Steam the potatoes for 6 minutes, until tender.
3. While the potatoes steam, sauté the onion and poblano peppers in a large skillet for 6 minutes. Add water 1–2 tablespoons at a time to keep the vegetables from sticking.
4. Add the No-Queso Sauce to the onions and peppers and cook until heated through. Set aside.
5. Spread the steamed potato slices over the bottom of a 9 × 13 baking dish and sprinkle with sea salt and black pepper to taste.
6. Pour the No-Queso Sauce mixture over the potatoes and sprinkle with paprika.
7. Bake for 15 minutes, until bubbly and lightly browned on top. Let cool for 5 minutes before serving.
MAKE IT EASY
•Often I bake several potatoes at the beginning of the week and use them for any number of dishes throughout the week—including this one! If you have extra baked potatoes, you can use them in this dish in place of the steamed potatoes called for in the recipe.
•The poblano peppers have just a little heat and a slightly more peppery flavor than green bell peppers, but you can use bell peppers if you can’t find poblanos.
SCALLOPED POTATOES WITH SAFFRON CREAM
MAKES 4–6 SERVINGS
My mom is a great made-from-scratch cook, but my dad had to learn how to cook after my parents divorced in 1967, so many of Dad’s early dinners came out of a box. Scalloped potatoes was one of those dishes. This version of one of my favorite comfort foods does not come from a box, but is almost as easy as any boxed version—and much healthier.
3 pounds Yukon gold or red skin potatoes, scrubbed and thinly sliced
2 medium yellow onions, thinly sliced
sea salt and black pepper to taste
1 recipe Saffron Cream ( p. 65 )
1. Preheat the oven to 425°F.
2. Add the potatoes to a pot with water to cover and cook over medium heat for 5–6 minutes, until the potatoes are just tender. Do not overcook them since they will finish cooking in the oven.
3. While the potatoes cook, sauté the onions over medium heat until they are lightly browned and tender, about 10 minutes.
4. Add half of the potatoes to a 9 × 13 baking dish. Sprinkle with sea salt and black pepper to taste.
5. Pour half of the Saffron Cream over the potatoes. Top with the remaining potatoes, season with sea salt and black pepper again, and spread the rest of the Saffron Cream over the potatoes.
6. Sprinkle the cooked onions over the sauce. Bake for 25 minutes, until bubbly.
BAKED QUINOA WITH SAFFRON CREAM
MAKES 4 SERVINGS
Think of this dish as an east-meets-west kind of romance. The popular, quick-cooking quinoa from South America meets the classic Mediterranean spice saffron. The two pair nicely in this easy-to-prepare dish, but you could also use cooked brown rice. It’s just that quinoa cooks faster. Saffron is the world’s most expensive spice, so you might save this dish for a special occasion. Everyone will think you spent all day on it, but I won’t tell if you don’t.
2 cups water
1 cup quinoa, rinsed
sea salt and black pepper to
4. Spoon the mixture into a 9 × 13 baking dish and bake for 25 minutes, until the top is lightly browned.
MAKE IT EASY
•For a quicker version, finish heating it on the stovetop for a few minutes instead of baking it.
•If you don’t like a spicy mac and cheese, you can cut back on the chipotles in adobo sauce used to make the No-Queso Sauce.
NO-QUESO POTATO BAKE
MAKES 6 SERVINGS
This recipe is one way I like to turn the usual scalloped potatoes into a special dish. When people invite me to a potluck and ask me what I am bringing, I often say scalloped potatoes, then I show up with this dish in hand—much to the delight of the other attendees.
4 large Idaho potatoes, scrubbed and thinly sliced
1 large onion, thinly sliced
2 large poblano peppers, seeded and thinly sliced
1 recipe No-Queso Sauce ( p. 67 )
sea salt and black pepper to taste
1 teaspoon paprika
1. Preheat the oven to 425°F.
2. Steam the potatoes for 6 minutes, until tender.
3. While the potatoes steam, sauté the onion and poblano peppers in a large skillet for 6 minutes. Add water 1–2 tablespoons at a time to keep the vegetables from sticking.
4. Add the No-Queso Sauce to the onions and peppers and cook until heated through. Set aside.
5. Spread the steamed potato slices over the bottom of a 9 × 13 baking dish and sprinkle with sea salt and black pepper to taste.
6. Pour the No-Queso Sauce mixture over the potatoes and sprinkle with paprika.
7. Bake for 15 minutes, until bubbly and lightly browned on top. Let cool for 5 minutes before serving.
MAKE IT EASY
•Often I bake several potatoes at the beginning of the week and use them for any number of dishes throughout the week—including this one! If you have extra baked potatoes, you can use them in this dish in place of the steamed potatoes called for in the recipe.
•The poblano peppers have just a little heat and a slightly more peppery flavor than green bell peppers, but you can use bell peppers if you can’t find poblanos.
SCALLOPED POTATOES WITH SAFFRON CREAM
MAKES 4–6 SERVINGS
My mom is a great made-from-scratch cook, but my dad had to learn how to cook after my parents divorced in 1967, so many of Dad’s early dinners came out of a box. Scalloped potatoes was one of those dishes. This version of one of my favorite comfort foods does not come from a box, but is almost as easy as any boxed version—and much healthier.
3 pounds Yukon gold or red skin potatoes, scrubbed and thinly sliced
2 medium yellow onions, thinly sliced
sea salt and black pepper to taste
1 recipe Saffron Cream ( p. 65 )
1. Preheat the oven to 425°F.
2. Add the potatoes to a pot with water to cover and cook over medium heat for 5–6 minutes, until the potatoes are just tender. Do not overcook them since they will finish cooking in the oven.
3. While the potatoes cook, sauté the onions over medium heat until they are lightly browned and tender, about 10 minutes.
4. Add half of the potatoes to a 9 × 13 baking dish. Sprinkle with sea salt and black pepper to taste.
5. Pour half of the Saffron Cream over the potatoes. Top with the remaining potatoes, season with sea salt and black pepper again, and spread the rest of the Saffron Cream over the potatoes.
6. Sprinkle the cooked onions over the sauce. Bake for 25 minutes, until bubbly.
BAKED QUINOA WITH SAFFRON CREAM
MAKES 4 SERVINGS
Think of this dish as an east-meets-west kind of romance. The popular, quick-cooking quinoa from South America meets the classic Mediterranean spice saffron. The two pair nicely in this easy-to-prepare dish, but you could also use cooked brown rice. It’s just that quinoa cooks faster. Saffron is the world’s most expensive spice, so you might save this dish for a special occasion. Everyone will think you spent all day on it, but I won’t tell if you don’t.
2 cups water
1 cup quinoa, rinsed
sea salt and black pepper to
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