The premise for the new cookbook Dinner Made Simple 35 Everyday Ingredients, 350 Easy Recipes is just that, simple. Almost all the recipes take 30 minutes or less to make but even better, the book shows home cooks how to take 35 readily available ingredients like various cheeses, proteins and pantry staples, and transform them into family-friendly meals for any day of the week. The book is organized by ingredient from apples to zucchini so you can easily find a recipe if you have something that has been sitting in the refrigerator.
The most inviting aspect of this cookbook, beside all the delicious recipe choices, is the clean appearance and ease of reading the recipes. There are no distractions like wordy recipe introductions or “recipe tip” boxes to clutter up the pages. Just a beautiful crisp photo that accompanies each recipe, making you want to start a grocery list of ingredients for your next shopping trip.
With 10 recipes in each chapter for the main ingredient, it will be a long time before you are at a loss to try something new. The main ingredients offer a nice variety that will surely please family and friends, with many being perfect for vegetarian diets as well. Some include chicken thighs, salmon fillets, ground beef, ground turkey, pork tenderloin and kale, plus ingredients you may not think of building a dish around like ricotta, carrots or corn.
Busy weeknight dinners just got a little easier too. Recipes like chicken and Gruyère turnovers, sausage and broccoli calzones and chicken and tortellini soup, to name a few, start with convenience foods. If you like salads for dinner there are many main dish choices that start with bagged greens.
Dinner Made Simple is not just for dinner. Many of the dishes could do double duty as breakfast or lunch, specifically the chapters on various salad greens and oatmeal. Not to be forgotten are soups, sides and desserts. While there are not chapters devoted to soups and sides there are recipes scattered throughout the cookbook.
Made with store-bought puff pastry and rotisserie chicken, these chicken and gruyère turnovers are easy to assemble. They bake up golden and delicious in no time.
- 1½ cups shredded rotisserie chicken
- 1½ cups grated Gruyère
- 1 cup frozen peas
- 2 sheets (one 17.25-ounce package) frozen puff pastry, thawed
- 1 large egg, beaten
- ¼ cup Dijon mustard, for serving
- Cut the 2 sheets of puff pastry in half to form 4 rectangles; place on a baking sheet.
- Top half of each rectangle with chicken mixture, dividing evenly.
- Seal the pastries and brush the tops with the beaten egg.
- Bake at 400°F. until golden, 20 to 25 minutes.
This recipe is used by permission from Real Simple Magazine.
Editor’s note: The author received a complimentary copy of this book for review. No other compensation was received from the publisher. Links to Dinner Made Simple are affiliate links.