Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
We had mixed reviews on this dish. I really liked it, but Bryan didn’t. He thought it was bland and kinda boring. I added a lot of salt and pepper to mine and thought it was quite tasty.
You take ground turkey and mix [...]

Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
No pictures of this dish because, although it was tasty, it was ugly. White fish with white sauce on white rice? Nope, not happening.
O’Dea says that even people who don’t like fish will like this recipe. I believe her. You begin by mixing [...]

Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
This was . . . okay. I think this is one of those dishes that is better prepared the traditional way, quickly stir-fried.
You start out by stirring together soy sauce, white wine, cider vinegar, sesame oil, garlic, brown sugar and crushed red pepper [...]

Currently cooking out of Make It Fast, Cook It Slow by Stephanie O’Dea
After buying a slow cooker for this dish, I found myself looking for more slow cooker recipes. Like most other people, I like being able to throw a bunch of ingredients in the pot and let it cook all day with me lifting [...]

Currently cooking from All About Braising by Molly Stevens
My last dish out of All About Braising was a bit disappointing. The first night we ate this chicken and pork dish, it was really good. The sauce was tangy and full of flavor. Unfortunately, there was only enough sauce for that first meal. Leftovers were dry [...]

This is the second recipe I earmarked from the November issue of Cooking Light (that Beef-Barley Soup was the other one). And like the beef-barley soup, this was a hit.
I followed the recipe pretty closely, except for one change. In the magazine, the recipe calls for skinless, boneless chick thighs. Those are pretty hard to [...]

Currently cooking from All About Braising by Molly Stevens
Here’s another homerun from Stevens’ book. I’ve made lots of pot roasts (and eaten even more), but I think this might be one of my favorites due to its simplicity and ease of preparation.
You start out by browning a roast (I used a 3 1/2 pound boneless [...]

Currently cooking from All About Braising by Molly Stevens
Here’s another dish that makes this book worth buying. I’ve heard of dishes that use milk as the cooking liquid, but I’ve never tried them. Now I’m a convert.
You start off by inserting slivers of garlic seasoned with sage and fennel seeds into slits made in a [...]

Currently cooking from All About Braising by Molly Stevens
Here’s another cabbage dish from Stevens’ book. This time, the cabbage is seasoned with caraway and mustard seeds, shallots and dry white wine and braised with pork chops. The dish is then finished with heavy cream, salt and pepper.
I liked this dish, mostly. The pork was tender [...]

Currently cooking from All About Braising by Molly Stevens
What do you get when you cook this
down to this
and then add a whole mess of these
to these and cook the whole thing together for almost an hour and a half?
You get this
Beefy, oniony, mushroomy goodness that melts in your mouth. I would buy this book for [...]