The Accidental Gourmet: Weeknights: A Year of Fast and Delicious Meals

bySuzannah Sloan, Sally Sondheim

Spiral Bound | December 3, 2002

The Accidental Gourmet: Weeknights: A Year of Fast and Delicious Meals by Suzannah Sloan
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DO YOU DREAD FIXING DINNER EACH NIGHT, BUT ARE LOOKING FOR BETTER THAN TAKEOUT? THE AUTHORS OF THE BESTSELLING A DINNER A DAY SHOW YOU HOW TO PREPARE DELICIOUS, FAMILY-PERFECTED MEALS EVERY MONDAY THROUGH FRIDAY FOR AN ENTIRE YEAR.
If you''re the cook in your household and crave comfort food that will bring your family back to the table, you need The Accidental Gourmet: Weeknights. Written by a gourmet and an I-hate-to-cook, this must-have volume translates Grandmother''s cooking into today''s lifestyle and gives new meaning to the term "fast food," as it brings variety, great taste, and fun back to home-cooked meals. In a unique approach to taking control of the kitchen, Sally Sondheim and Suzannah Sloan have created 260 brand-new menus -- including entrées, side dishes, and desserts -- that will allow time-pressed cooks to put together readily available ingredients with style and speed.
There''s no guesswork involved: Each menu is presented to you complete on two facing pages. The recipes are accompanied by organized shopping lists that make once-a-week marketing a snap, a rundown of necessary cooking equipment, and an indispensable preparation schedule that gets everything to the table on time. Each menu feeds an average family of four, but can easily be expanded or reduced to fit your needs, and the dishes highlight the freshest foods of the season, judiciously augmented by timesaving convenience foods. Now your family can enjoy such mouthwatering combinations as hearty chicken soup with carrots, beans, potatoes, and spinach, served with maple syrup muffins and strawberry-topped sherbet over melon; or a sausage, egg, and vegetable bake, served with spiced peaches, rosemary buns, and angel food cake with blueberry sauce. How about pork chops simmered with lemon, brown sugar, and honey, served with egg noodles tossed with butter and poppy seeds, sautéed snow peas and asparagus, and a butterscotch pudding layered with shortbread cookies? All the thinking, all the planning, all the organization, has been done for you. All that''s left for you to do is to take the credit!
Whether you''re a single parent, the cooking half of a two-career family, or an overscheduled stay-at-home mom, The Accidental Gourmet: Weeknights is the one book you''ll want to use every day.
Sally Sondheim and Suzannah Sloan are the authors of A Dinner a Day. They live in the Pacific Northwest. Visit their website at www.theaccidentalgourmet.com.
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Title:The Accidental Gourmet: Weeknights: A Year of Fast and Delicious MealsFormat:Spiral BoundProduct dimensions:672 pages, 9.25 X 7.38 X 1.4 inShipping dimensions:672 pages, 9.25 X 7.38 X 1.4 inPublished:December 3, 2002Publisher:Simon & SchusterLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0684867702

ISBN - 13:9780684867700

Appropriate for ages: All ages

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Read from the Book

From WINTER: WEEK ONE WEEK AT A GLANCE Monday The Shell Game Roll the Rice Sleight of Salad Jackpot Cake Tuesday Quiche Me Once Two-Timers Three''s Company Wednesday Rhode Island Red Providential Potatoes Bristol Broccoli Snug Harbors Thursday Unsurpasta Beyond Beleaf French Folly Pearagon of Virtue Friday Upon My Sole Norman Vincent Pilaf Bishop Sheen''s Beans Billy Grahams STAPLES Butter Flour Cornstarch Granulated sugar Dark brown sugar Olive oil Vegetable oil Red wine vinegar Rice vinegar White wine vinegar Lemon juice Lime juice Chili sauce Honey Ketchup Prepared horseradish Worcestershire sauce Grated Parmesan cheese Celery seeds Dried basil Dried marjoram Dried oregano Dried thyme Ground allspice Ground cardamom Cayenne pepper Ground cinnamon Ground cloves Curry powder Dry mustard Ground nutmeg Paprika Black pepper Red pepper flakes White pepper Salt Turmeric Vanilla extract SHOPPING LIST MEAT & POULTRY 4 boneless, skinless chicken breast halves (about 1 1/2 pounds) (W) FISH 1 pound medium shrimp, shelled and deveined (M) 1 pound sea scallops (M) 4 sole fillets (about 1 1/2 pounds) (F) FRESH PRODUCE VEGETABLES 1 1/2 pounds small new red potatoes (W) 1 medium bunch broccoli (W) 3/4 pound sugar-snap peas (Th) 4 medium carrots (T) 2 stalks celery (W) 2 stalks celery (F) 1/4 pound mushrooms (T) 1 small head lettuce (M) 1 small head lettuce (Th) 1 large ripe avocado (M) 1 medium cucumber (F) 1 small red bell pepper (Th) 1 small yellow bell pepper (Th) 1 large onion (T) 1 small onion (Th) 1 small red onion (M) 1 small red onion (W) 1 medium shallot (M) 3 scallions (green onions) (F) 4 cloves garlic (M) 1 clove garlic (T) 3 cloves garlic (Th) HERBS 3 tablespoons chives (when chopped) (F) 1/4 cup parsley (when chopped) (M) 1/4 cup parsley (when chopped) (Th) 2 tablespoons parsley (when chopped) (F) FRUIT 1 small grapefruit (M) 1 large lemon (F) 1 small ripe cantaloupe melon (T) 1 small ripe honeydew melon (T) 1 large red apple (W) 1/4 pound seedless red grapes (T) CANS, JARS & BOTTLES SOUPS 1 can (14 ounces) chicken broth (W) 1 can (14 ounces) vegetable broth (F) INTERNATIONAL FOODS 1 can (8 ounces) sliced water chestnuts (T) SAUCES 1 can (15 ounces) tomato sauce (Th) CONDIMENTS 1 jar (61/2 ounces) marinated artichoke hearts (Th) 1 jar (4 ounces) sliced pimientos (Th) 1 can (31/2 ounces) sliced black olives (Th) FRUIT 1 can (15 ounces) pear halves (Th) SPREADS 1 jar (10 ounces) mango chutney (W) PACKAGED GOODS PASTA, RICE & GRAINS 1 pound linguini (Th) 1 cup long-grain white rice (M) 1 cup long-grain white rice (F) BAKED GOODS 1 loaf French bread (Th, F) 1 box (9 ounces) gingersnaps (Th) 1/2 cup graham cracker crumbs (F) DRIED FRUIT & NUTS 1/2 cup golden raisins (W) DESSERT & BAKING NEEDS 1 package (3 ounces) lemon gelatin (W) 1 package (3.4 ounces) instant chocolate pudding mix (F) 1/2 cup chocolate chips (W) 1 cup mini-marshmallows (W) 1/2 cup flaked coconut (M) WINE & SPIRITS 1/2 cup dry white wine (Th) 2 tablespoons dry sherry (M) REFRIGERATED PRODUCTS DAIRY 1/2 cup milk (T) 2 cups chocolate milk (F) 1 cup half-and-half (T) 1/2 cup plain yogurt (T) 1/4 cup plain yogurt (F) Whipped cream for garnish (Th) Whipped cream for garnish (F) 4 eggs (T) CHEESE 2 cups shredded Colby/Monterey Jack cheese (T) 1 cup shredded mozzarella cheese (Th) JUICES 1 cup orange juice (W) DELI 4 slices bacon (Th) FROZEN GOODS VEGETABLES 1 package (10 ounces) chopped spinach (T) 1 package (10 ounces) cut green beans (F) BAKED GOODS 1 cinnamon swirl pound cake (M) PASTRY 1 unbaked pie shell (T) MONDAY MENU The Shell Game 1 medium shallot 4 cloves garlic 1/4 cup fresh parsley (when chopped) 1 pound medium shrimp, shelled and deveined 1 pound sea scallops 2 tablespoons ketchup 1 tablespoon chili sauce 2 tablespoons dry sherry 1/2 teaspoon dry mustard 1 teaspoon prepared horseradish 1/4 cup vegetable oil 1/4 teaspoon red pepper flakes Seasoning to taste Roll the Rice 1 cup long-grain white rice 21/4 cups water 2 teaspoons turmeric 1/2 teaspoon ground nutmeg Sleight of Salad 1 small head lettuce 1 small red onion 1 small grapefruit 1 large ripe avocado 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon granulated sugar Seasoning to taste Jackpot Cake 1 frozen cinnamon swirl pound cake 3 tablespoons butter 3 tablespoons honey 1/2 cup flaked coconut EQUIPMENT Double boiler Large skillet Baking sheet Medium mixing bowl 2 small mixing bowls Whisk Kitchen knives Measuring cups and spoons Cooking utensils COUNTDOWN 1. Assemble the ingredients and the equipment. 2. Do Steps 1-2 of Roll the Rice. 3. Do Step 1 of Jackpot Cake. 4. Do Steps 1-3 of Sleight of Salad. 5. Do Steps 1-3 of The Shell Game. 6. Do Steps 2-4 of Jackpot Cake. 7. Do Steps 4-5 of The Shell Game. 8. Do Step 3 of Roll the Rice. 9. Do Step 6 of The Shell Game. 10. Do Step 4 of Sleight of Salad. 11. Do Step 5 of Jackpot Cake. RECIPES The Shell Game Peel and chop the shallot. Peel and mince the garlic. Rinse, stem, and chop the parsley. Rinse and pat dry the shrimp and the scallops. In a small bowl, combine the shallot, the ketchup, the chili sauce, the sherry, the mustard, and the horseradish. Set aside. Heat the oil in a large skillet. Add the garlic and the red pepper flakes and sauté for 3 minutes. Add the shrimp and the scallops and cook until the shrimp turn pink, 3 to 4 minutes. Add the parsley and the sauce mixture, season to taste, and cook for 1 to 2 minutes to heat through. Serve over the rice. Roll the Rice Bring water to a boil in the bottom of a double boiler. Combine the rice, the 2 1/4 cups of water, the turmeric, and the nutmeg in the top of the double boiler. Cover, reduce the heat, and simmer until all the water is absorbed and the rice is tender, 30 to 40 minutes. Fluff the rice with a fork. Sleight of Salad Wash and dry the lettuce and arrange the leaves on individual salad plates. Peel and chop the onion. Peel and section the grapefruit. Halve, pit, peel, and slice the avocado. Combine the ingredients in a medium bowl. In a small bowl, whisk together the oil, the vinegar, and the sugar. Season to taste and toss with the vegetables. Spoon the mixture over the lettuce leaves. Jackpot Cake Set the pound cake out to thaw. Set the butter out to soften. Grease a baking sheet. Slice the pound cake into 8 equal portions. Spread lightly with the softened butter and the honey. Sprinkle with the coconut. Arrange the cake slices on the baking sheet. Preheat the oven to 375°F. Bake the cake slices until lightly browned, 5 to 10 minutes. Turn off the oven and let the cake remain in the oven until you are ready to serve. TUESDAY MENU Quiche Me Once 1 package (10 ounces) frozen chopped spinach 1 large onion 1/4 pound mushrooms 3 tablespoons butter 4 eggs 1/2 cup milk 1/2 cup plain yogurt 1 cup half-and-half 2 tablespoons flour 1/2 teaspoon ground allspice 1/4 teaspoon cayenne pepper 1/2 teaspoon white pepper Seasoning to taste 2 cups shredded Colby/Monterey Jack cheese 1/4 cup grated Parmesan cheese 1 unbaked pie shell Two-Timers 4 medium carrots 1 clove garlic 1 can (8 ounces) sliced water chestnuts 3 tablespoons lemon juice 1/4 teaspoon paprika 1/4 teaspoon ground cinnamon 1/8 teaspoon Worcestershire sauce Three''s Company 1 small ripe cantaloupe melon 1 small ripe honeydew melon 1/4 pound seedless red grapes 3 tablespoons lime juice 2 teaspoons honey 1 teaspoon water 1 teaspoon cornstarch EQUIPMENT Small saucepan Medium covered skillet Medium skillet Large mixing bowl Sma