Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen (49 page)

menu accompaniments, 148

Pan-Seared Garlic Prawns, 164–65

raw, handling, 148

storing, 77, 147–48

Shrimp.
See
Prawns

Sides

Absolutely the Best Broccoli, 198–99

Baked Potatoes, 184–85

Boiled Parsley Potatoes, 188–89

Braised Brussels Sprouts in Mustard Sauce, 210–11

Bulgur, 182–83

Classic Asparagus, 196–97

Couscous, 182–83

Dark Leafy Greens with Very Sweet Onions, 212–13

Deeply Roasted Cauliflower, 200–201

Delightfully Spiced Carrots, 204–5

Fajita-Style Peppers and Onions, 206–7

Mashed Potatoes, 186–87

rice, how to cook, 181–82

Roasted Fingerlings, 190–91

Seriously Good Green Beans Amandine, 202–3

Skillet Potatoes with Fried Onions, 192–93

Spinach with Garlic, 208–9

Urban-Grilled Summer Squash, 214–15

Winter Squash
au Naturel,
216–17

Your Basic Mashed Sweet Potatoes, 194–95

Snacks.
See
Party snacks

Soups

Black Bean, Cuban, 14–15

buying stock for, 4

Caramelized Balsamic–Red Onion, with

Cheese-Topped Croutons, 8–9

Chicken Noodle, Homemade, 6–7

Corn Chowder, 16–17

garnishing, 4

homemade, benefits of, 2

Hot and Sour, with Fresh Shiitake Mushrooms, 20–21

menu accompaniments, 5

pantry staples for, 3–4

puréeing, 2–3

Red Lentil, North African, 24–25

Roasted Butternut Squash and Apple, 26–28

Spinach and Broccoli, Cream of, 22–23

storing, 4

Tomato-Basil, Creamy, with Parmesan

Fricos, 11–12

White Cheddar Mashed Potato, 18–19

Soy-Ginger-Sesame Vinaigrette, 54–55

Spaghetti

alla Carbonara, 78–79

and Meatballs, 69–71

Spice-Crusted Tofu Cutlets, 142–43

Spice Mix,
Za’atar,
142

Spinach

baby, buying, 209

baby, packaged prewashed, 31, 209

Baked Stuffed Potatoes, 114–15

and Broccoli Soup, Cream of, 22–23

with Garlic, 208–9

Lasagna, Quick and Easy, 72–73

and Peas, Linguine with, 82–83

Wilted, Salad with Hazelnuts, Goat Cheese, and Golden Raisins, 56–57

Squasha

corn, splitting and seeding, 99

Acorn, Stuffed with Apple-Almond-Cherry Basmati Pilaf, 97–99

Butternut, Roasted, and Apple Soup, 26–28

delicata, about, 217

Mushroom-Zucchini Ragout over Creamy

Polenta, 103–4

seeds, toasting, 28

summer, about, 218

Summer, Urban-Grilled, 214–15

Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21

Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24

winter, about, 218

Winter,
au Naturel,
216–17

Stews

Beef, Old-Fashioned, 170–72

Mushroom-Zucchini Ragout over Creamy Polenta, 103–4

Stir-Fried Broccoli Beef, 168–69

Stir-Fry, Vegetable-Tofu, with Orange-Ginger Glaze, 122–24

Stock, buying, 4

Strawberries, Balsamic, 241

Sweet Potatoes, Your Basic Mashed, 194–95

T

Taco Salad with Cumin-Lime-Cilantro Dressing, 58–60

Tahini

about, 227

Hummus, 226–27

Teriyaki Chicken Thighs, 158–59

Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21

Tofu

Coconut Milk, and Vegetables, Thai Green Curry with, 120–21

Cutlets, Spice-Crusted, 142–43

Hot and Sour Soup with Fresh Shiitake Mushrooms, 20–21

-Vegetable Stir-Fry with Orange-Ginger Glaze, 122–24

Tomato(es)

Artichoke, Goat Cheese, and Red Onion Focaccia, 106–7

and Basil, Fresh Mozzarella Balls with (Bocconcini Skewers), 223

-Basil Soup, Creamy, with Parmesan Fricos, 11–12

Greek Salad with Oregano-Laced Vinaigrette, 46–47

Sauce, Homemade Italian, 67–68

Vegetarian Chili with Homemade Cornbread, 100–101

Tuna

Burgers, 134–35

White Beans, and Artichoke Hearts, Pasta with, 90–91

Turkey

Bolognese Sauce, 68

Burgers, 130–31

internal cooking temperatures, 150

V

Vegetable(s).
See also specific vegetables

adding to salads, 32

chopping guide, xvi–xx

Coconut Milk, and Tofu, Thai Green Curry with, 120–21

cooking, simply, 180–81

-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24

Vinaigrettes

Oregano-Laced, 47

Soy-Ginger-Sesame, 54–55

Vinegars, about, xv

W

Waldorf Salad, Original-ish, 52–53

Walnuts

Farfalle with Roasted Garlic, Nuts, and Raisins, 88–89

Original-ish Waldorf Salad, 52–53

Y

Yogurt, for salad dressings, 31

Z

Za’atar
Spice Mix, 142

Zucchini

-Mushroom Ragout over Creamy Polenta, 103–4

Thai Green Curry with Coconut Milk, Vegetables, and Tofu, 120–21

Vegetable-Tofu Stir-Fry with Orange-Ginger Glaze, 122–24

About the Author

With more than six million books in print,
MOLLIE KATZEN
is listed by the
New York Times
as one of the bestselling cookbook authors of all time. A 2007 inductee into the prestigious James Beard Cookbook Hall of Fame, and largely credited with moving healthful food from the “fringe” to the center of the American dinner plate, Mollie has been named by
Health
magazine as one of the “Five Women Who Changed the Way We Eat.”

In addition, she is a charter member of the Harvard School of Public Health Nutrition Roundtable and an inaugural honoree of the Natural Health Hall of Fame. An award-winning illustrator and designer as well as a bestselling cookbook author and popular public speaker, Mollie is best known as the creator of the groundbreaking classics
Moosewood Cookbook
and
The Enchanted Broccoli Forest.
Her other books include the children’s trilogy
Pretend Soup, Honest Pretzels,
and
Salad People
(referred to as the “gold standard” of children’s cookbooks) by the
New York Times
), and a collaboration with Walter Willett, M.D., of Harvard, on
Eat, Drink, and Weigh Less.

Since 2003, Mollie Katzen has been an adviser to Harvard University Dining Services, and cocreator of their new Food Literacy Project. This is the first volume of her new Get Cooking series, continuing Mollie’s lifelong mission to spread cooking knowledge and food literacy as broadly as possible. Please visit the companion video-based website,
www.get-cooking.com.

Visit www.AuthorTracker.com for exclusive information on your favorite HarperCollins author.

also by Mollie Katzen

Moosewood Cookbook

The Enchanted Broccoli Forest

Still Life with Menu

Vegetable Heaven

Sunlight Café

Eat, Drink, and Weigh Less (
with Walter Willett, M.D.
)

The Vegetable Dishes I Can’t Live Without

Pretend Soup and Other Real Recipes

Honest Pretzels

Salad People and More Real Recipes

Credits

Cover design by Mary Schuck

Cover illustrations by Mollie Katzen

GET COOKING
. Text and photographs copyright © 2009 by Tante Malka, Inc. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, down-loaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.

Adobe Digital Edition September 2009 ISBN 978-0-06-195947-9

10 9 8 7 6 5 4 3 2 1

About the Publisher

Australia

HarperCollins Publishers (Australia) Pty. Ltd.

25 Ryde Road (PO Box 321)

Pymble, NSW 2073, Australia

http://www.harpercollinsebooks.com.au

Canada

HarperCollins Publishers Ltd.

55 Avenue Road, Suite 2900

Toronto, ON, M5R, 3L2, Canada

http://www.harpercollinsebooks.ca

New Zealand

HarperCollinsPublishers (New Zealand) Limited

P.O. Box 1

Auckland, New Zealand

http://www.harpercollins.co.nz

United Kingdom

HarperCollins Publishers Ltd.

77-85 Fulham Palace Road

London, W6 8JB, UK

http://www.harpercollinsebooks.co.uk

United States

HarperCollins Publishers Inc.

10 East 53rd Street

New York, NY 10022

http://www.harpercollinsebooks.com

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