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Item Barcode | Collection | Call Number | Status | Item Holds |
|---|---|---|---|---|
| 33607003058271 | Adult Nonfiction | 641.54 MILLER | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
Set the table for fantastic weeknight meals with the help of Food Network star Robin Miller.
It's great to have an ambitious plan to cook healthy dinners from scratch every night. It's an entirely different story to execute it! Not to worry. Robin Miller--star of Food Network's Quick Fix Meals with Robin Miller and Robin to the Rescue --is here to save the day.
Known for her quick, bright ideas for healthy and satisfying meals, Robin shares her unique and completely realistic strategy for a busy workweek in Robin Rescues Dinner . It's as simple as planning three dishes in advance so that you're prepared, no matter what the week brings! Here you'll find 52 weeks of meals, each including three weeknight main dishes, heaps of suggestions for morphing one dish into another, a bounty of side dishes and desserts, and clever tips and techniques to speed up preparation time.
Robin pairs her practical know-how with delectable flavors in more than 350 brand-new recipes brought to life in 38 beautiful color photographs. Starting in January and ending in December, the recipes follow the seasons, with comforting cold-weather dishes in winter and summer plates that make the most of seasonal produce. With Robin Rescues Dinner , weeknight dinners have never been easier--or more delicious!
Author Notes
ROBIN MILLER, host of Food Network's Quick Fix Meals , a show dedicated to fast weeknight cooking, and Robin to the Rescue , has a master's degree in food and nutrition from New York University. She lives in Arizona with her husband and their two sons.
Reviews (2)
Publisher's Weekly Review
Star of the Food Network's Quick Fix Meals with Robin Miller and author of Robin to the Rescue, Miller offers an organized, simple approach to dinner for the time challenged. She provides a year's worth of weeknight flavorful, healthful and varied meals that make the most out of seasonal produce. Each chapter includes a prep list of steps that can be done in advance, and throughout Miller offers time-saving tips, such as cooking extra chicken breasts now for a second meal later in the week. Recipes have prep and cook times listed and most double easily and freeze well. When appropriate, she offers suggestions for morphing one meal into another: grilled steak with shiitake mushrooms, wilted arugula and shaved parmesan can be served the following night as beef and noodles in whiskey cream sauce. Miller also includes suggestions for quick side dishes and desserts, including cumin-roasted Yukon Gold potatoes, buttermilk onion rings and banana-blueberry fool with honey-roasted peanuts. With today's busy lifestyles in mind, Miller offers cooks a wealth of options for making appealing, healthy meals, even on hectic weeknights. (July) (c) Copyright PWxyz, LLC. All rights reserved
Library Journal Review
Miller is host of two popular Food Network shows, Quick-Fix Meals and Robin to the Rescue, and the subtitle of her latest cookbook pretty much sums it up. She provides recipes for three entrees for each week, some of which make intentional leftovers for another meal, along with advance prep instructions and lots of quick side dishes. This will be in demand. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Excerpts
Steak Quesadillas with Spinach and Caramelized Onions and Chunky Ranch Guacamole Serves 4 Prep Time: 15 minutes Cook Time: 15 minutes We love quesadillas in our house, so I'm always creating a new version. This simple combination contains tortillas stuffed with steak, cheese, spinach, and caramelized onions. What takes them over the top is the guacamole on the side--an awesome (and ridiculously simple) blend of avocados, ranch dressing, lime juice, tomato, and cilantro. • 1 tablespoon olive oil • 1 cup sliced yellow or red onion • 1 tablespoon sugar • 2 ripe avocados, pitted, peeled, and coarsely chopped • 1⁄4 cup prepared ranch dressing • 2 teaspoons fresh lime juice • 1⁄2 cup diced ripe beefsteak or plum tomato • 1 to 2 tablespoons chopped fresh cilantro, to taste • Salt and freshly ground black pepper • Cooking spray • 4 8- to 10-inch flour tortillas • 2 cups shredded Monterey Jack cheese • 2 cups baby spinach leaves • Reserved cooked steak slices (or 3 to 4 cups sliced cooked steak or chicken) 1. Heat the oil in a large skillet over medium heat. Add the onion and sugar and cook for 7 to 8 minutes, until the onion is soft and golden brown. 2. Meanwhile, to make the guacamole, in a medium bowl, combine the avocado, ranch dressing, and lime juice. Mash with a fork until blended. Stir in the tomato and cilantro. Season to taste with salt and pepper. Set aside. 3. Coat a stovetop griddle or large skillet with cooking spray and heat over medium-high heat. 4. Arrange the tortillas on a flat surface. Top half of each tortilla with shredded cheese, spinach, reserved steak, and caramelized onions. Fold over the un-topped side, making a half moon. Place the quesadillas on the hot pan and cook for 2 to 3 minutes per side, until the tortillas are golden brown and the cheese melts. 5. Serve the quesadillas with the guacamole on the side. Excerpted from Robin Rescues Dinner: 52 Weeks of Quick-Fix Meals, 350 Recipes, and a Realistic Plan to Get Weeknight Dinners on the Table by Robin Miller All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.