- Paperback: 188 pages
- Publisher: Rockridge Press (December 24, 2019)
- Language: English
- ISBN-10: 164611003X
- ISBN-13: 978-1646110032
- Product Dimensions: 7.5 x 0.8 x 9.2 inches
- Shipping Weight: 14.1 ounces (View shipping rates and policies)
- Customer Reviews:
- Amazon Best Sellers Rank: #8,656 in Books (See Top 100 in Books)
The 5-Ingredient Fresh and Easy Cookbook: 90+ Recipes For Busy People Who Love to Eat Well Paperback – December 24, 2019
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From the Publisher
SAMPLE RECIPE: Quick Korean Lettuce Wraps
Prep time: 5 minutes // Cook time: 15 minutes // Serves: 4 // TIP: Reheat leftover filling in the microwave covered with a damp paper towel for 30 to 45 seconds
PER SERVING: Calories: 236; Total Fat: 13g; Saturated Fat: 3g; Carbohydrates: 9g; Fiber: 1g; Protein: 21g
Super tasty and super easy, my Quick Korean Lettuce Wraps can be made with either ground chicken or pork. You can reheat the filling in the microwave, making this a fun lunch to pack for work. It can be served as a party appetizer, too!
1. Dice the green onions, both white heads and green stems. Save 1/4 cup for garnishing.
2. Heat the canola oil in a large skillet over medium-high heat for about 3 minutes. Add the ground chicken or pork to pan and crumble with a wooden spoon. Cook for 5 to 10 minutes, until no pink remains.
3. Drain any grease from the pan. Add the garlic and salt, and cook for about 30 seconds, until garlic is fragrant.
4. Stir in the green onions, soy sauce, and sweet chili sauce and cook a couple of minutes.
5. To serve, spoon about 1/4 cup of the meat mixture in the middle of a lettuce leaf and garnish with the remaining green onions.
- 4 green onions
- 1 tablespoon canola oil
- 1 pound ground chicken or pork
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- 1/4 cup low-sodium soy sauce
- 3 tablespoons sweet chili sauce
- Whole romaine or iceberg lettuce leaves
"This cookbook is perfect for people who are short on time but love eating delicious food. Sheila Thigpen has included a wide range of 5-ingredient creative recipes with fresh and easy-to-find ingredients including some one-pot, make-ahead, and even no-cook dishes."―Lisa Huff, author of Kid Chef Bakes and SnappyGourmet.com
"I’ve had the pleasure of knowing Sheila Thigpen for nearly twenty years, and I can assure you that there are very few other people I’d trust to deliver fast, easy, and tasty dinners to the table. Sheila has an innate understanding of practical, time-saving techniques that home cooks are certain to appreciate."―Phillip Rhodes, Executive Managing Editor, Garden & Gun, and co-author of The Southerner’s Cookbook
"Sheila Thigpen has combined her life experiences and passions as a food blogger and photographer to plate the perfect collection of ingredient-efficient recipes designed for the modern lifestyle. No matter your skill level in the kitchen, you’ll find her authentic approach invaluable. With over 90 user-friendly recipes and a wealth of chef-inspired tips, her book will quickly become a staple in your meal-prep repertoire."―Chef Kevin Green, Personal Chef and Culinary Instructor
About the Author
SHEILA THIGPEN, a resident of Knoxville, TN, is the creator of the blog, Life, Love, and Good Food (lifeloveandgoodfood.com). Sheila retired from a long publishing career to focus on her passions―creating and sharing good food, photography, and blogging. The popular, growing food blog inspires home chefs to spend more time in the kitchen―and around the family dinner table.
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While this cookbook has relatively easy-to-make recipes as well as some interesting ideas for meals, it lacks in what has become almost essential in today's cookbooks...and that is pictures of the recipe results. There are only a few pictures in the entire book.
The contents of the book and the recipes are presented in a typical fashion with the preparatory section of the book effectively dealing with pantry needs, necessary tools, and basic cookware needed to have the resources available for the included recipes. The recipes themselves are clearly written and described, but some require spices and aromatics that many home kitchens may not regularly stock in their pantries. That being said, there are a couple of recipes of interest to me that I am likely to try, especially some of the author's Southwest traditionals that reflect her background.
Narrative instructions are clear, but it would help a great deal to have had pictures of what is expected as a result of completing a particular recipe.
While the book is good, it is not one of the higher tier cookbooks among the many I have had an opportunity to review, and therefore I rate it at Three Stars with a neutral recommendation.
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But I really am not a fan of going page by page through a cookbook reading ingredients and such to try to guess what each dish is. This is literally the only cookbook I have with no photos of any of the dishes. Both my son and I like just flipping through to see anything that catches our eye.
And they apparently think everyone lives in California and keeps the same things stocked... And please, if you're going to give me a 5 ingredient recipe book, DON'T make one of the ingredients another item I have to cook from another recipe elsewhere in the book...
And what great stories are tucked inside!