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    The Newlywed Cookbook: Cooking Happily Ever After
    The Newlywed Cookbook: Cooking Happily Ever After
    The Newlywed Cookbook: Cooking Happily Ever After
    Ebook363 pages13 hours

    The Newlywed Cookbook: Cooking Happily Ever After

    By Roxanne Wyss and Kathy Moore

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    About this ebook

    Today's newlyweds are contemporary and anything but traditional. Couples are more independent and their tastes are savvy because they grew up with The Food Network and frequent trendy restaurants, but their busy schedules mean they're often strapped for time and not always proficient in the kitchen.

    With this collection of no-fail recipes for easy and delicious meals from two experienced family cooks here is all the help needed to start cooking together. Bold flavors peppered with international influences, decadent comfort foods, and plenty of meatless options are fresh, budget friendly and easy to make. Prepare main dishes quickly after work or enjoy a leisurely romantic dinner for two. Indulge in a rich dessert or scrumptious appetizer that steals the show when your in-laws visit for the holidays. Specific recipes targeted to the most popular small appliances on today's bridal registries are also included to make the most of all those popular gifts. The authors also include tips for organizing your kitchen, marketing know-how, and stocking the perfect pantry—all gleaned from their years of experience.

    The ultimate gift for newly married or engaged couples, The Newlywed Cookbook features a modern design, full-color photography, and over 70 recipes for every occasion. So now you can create easy and delicious meals that are as new and exciting as the first year of marriage.

    LanguageEnglish
    PublisherMacmillan Publishers
    Release dateDec 30, 2014
    ISBN9781466868441
    The Newlywed Cookbook: Cooking Happily Ever After
    Author

    Roxanne Wyss

    Roxanne Wyss with Kathy Moore, The Electrified Cooks, are cookbook authors, food consultants, food writers, cooking teachers, and food bloggers, who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. This is their sixteenth cookbook, previous titles include Rice Cooker Revival and The Easy Air Fryer Cookbook for The American Diabetes Association. They teach cooking classes, consult with food and appliance companies, write feature articles and appear on television, including appearances on QVC. Their professional careers in food, spanning over thirty years, now include a popular blog, PluggedintoCooking.com.

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      Book preview

      The Newlywed Cookbook - Roxanne Wyss

      APPLIANCE PRO

      Shiny new appliances are thrilling, and with the touch of a button you can whip, simmer, sizzle, slice, blend, bake, or brew and more easily cook like a pro. They make the cooking tasks tastier, easier, and faster! But how? This chapter has recipes to get you started, but for more tips on selecting and using those new appliances, turn to Small Appliance 101.

      APPLIANCE TIPS:

      Read the booklet or information packed with the appliance, or visit the manufacturer’s website for tips on using the appliance and safety recommendations. Write the date you received the appliance on the outside of the use and care information and keep it. (We bet for many appliances, it will be your wedding date, and what a fun reminder of that special day.) You want to note the date if future questions arise regarding service, accessory parts, or the warranty. Slip the information leaflets into plastic sleeves and keep them all in a three-ring notebook, or scan the information and make an electronic file for easy reference. Be sure to complete the warranty or registration card and submit it or mail it to the manufacturer in case of malfunction, questions, or possible recalls.

      BLENDER

      CREAMY TOMATO SOUP with PEPE PASTA

      You don’t need to feel under the weather to enjoy this soup. The ingredients come together quickly, and this is the perfect antidote for a stressful day. At Roxanne’s house, this is always served with a crusty grilled cheese sandwich.

      3 TABLESPOONS OLIVE OIL

      2 MEDIUM YELLOW ONIONS, CHOPPED

      4 CLOVES GARLIC, MINCED

      1 (32-OUNCE) CARTON REDUCED-SODIUM CHICKEN BROTH

      1 (28-OUNCE) CAN CRUSHED TOMATOES

      1 TEASPOON DRIED BASIL LEAVES

      1 TEASPOON GRANULATED SUGAR

      2 TEASPOONS KOSHER SALT

      1 TEASPOON COARSELY GROUND BLACK PEPPER

      ¼ CUP ACINI DI PEPE PASTA

      ½ CUP HEAVY CREAM

      SERVES 6

      Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the onions and reduce the heat to medium-low; continue to cook, stirring frequently, for 15 minutes, until the onions are golden brown. Add the garlic and cook for 30 seconds.

      Add the chicken broth, tomatoes, basil leaves, sugar, salt, and pepper. Bring the soup to a boil and then reduce the heat to maintain a simmer. Simmer for 15 minutes. Remove the pot from the stove. Using an immersion blender, puree the soup until smooth. Return the soup to the stove and bring to a boil. Add the pasta and cook for 7 to 8 minutes more, until pasta is cooked.

      Stir in the cream. Cook, stirring frequently, just until the soup returns to a simmer. Serve warm.

      TIPS:

      This soup can be made a day or two ahead and reheated.

      What is pepe pasta? Italians refer to this pasta as acini di pepe. It is a small, round pasta traditionally used in soups. The name translates to peppercorns. If you are unable to locate pepe pasta in your grocery store, you can substitute orzo pasta.

      If you don’t have an immersion blender, use your countertop blender. Carefully ladle the soup into the blender in batches so as not to overfill the container and take care not to exceed the max fill line. Vent the blender lid to allow heat and steam to escape. Begin at low speed.

      MOJITO SLUSHIE

      Pour a cool and refreshing Mojito Slushie on a hot summer day. This recipe makes just enough for two servings—so the two of you can plan a leisurely afternoon by the pool or in the hammock. When friends gather, make a double batch or more, and let the party begin!

      ½ CUP GRANULATED SUGAR

      ¼ CUP FRESH MINT LEAVES, PLUS 4 TO 6 MINT LEAVES

      ¼ CUP LIGHT RUM

      ¼ CUP FRESH LIME JUICE

      2 CUPS ICE CUBES

      MINT LEAVES AND LIME SLICES OR THIN WEDGES, FOR GARNISH

      SERVES 2

      Heat together the sugar, ¼ cup of the mint leaves, and ½ cup water in a 1-quart saucepan over medium heat. Use the back of a spoon to bruise (and muddle) the mint leaves. Cook, stirring frequently, until the sugar syrup comes to a boil and the sugar dissolves.

      Remove the pan from the heat and allow it to stand at room temperature for 1 hour or up to 8 hours, so mint infuses the sugar syrup.

      Strain the sugar syrup through a fine-mesh strainer into a blender. Discard the mint leaves in the strainer. Add the rum, lime juice, remaining 4 to 6 fresh mint leaves, and ice cubes. Blend until the mixture is smooth and slushy and the ice is finely chopped. Pour the slushies into glasses and garnish each with fresh mint leaves and a lime slice or wedge.

      TIPS:

      For make-ahead convenience, make the mint sugar syrup early in the day or the day before. Strain the syrup into a refrigerator container, then cover and refrigerate the syrup until ready to use.

      Serving a crowd? You will want to have plenty ready to make quickly. Double or triple the mint syrup so you can make two drinks at a time. For two drinks, pour ½ cup of the syrup into the blender, add the remaining ingredients as directed, blend, and serve. Pour another ½ cup of the syrup into the blender, add the remaining ingredients, and let the party keep going.

      The volume of liquid and ice that a blender can handle varies by brand and model. Most blenders can easily handle blending two servings at a time and you can still serve a crowd.

      FOOD PROCESSOR

      CLASSIC BASIL PESTO

      Making your own basil pesto is so quick and easy you will never have to purchase jars or containers of pesto at the store again. Toss the freshly made pesto on pasta, spoon it on top of grilled meat or chicken, spread it on a sandwich, or drizzle it over your soup to add a flavor punch. If one batch makes more than you need, freeze it for use at a later date.

      2 CUPS FRESH BASIL LEAVES

      ¼ CUP PINE NUTS, TOASTED

      1 TO 2 CLOVES GARLIC, HALVED

      ½ TEASPOON KOSHER SALT

      ¼ TEASPOON COARSELY GROUND BLACK PEPPER

      ⅔ CUP EXTRA-VIRGIN OLIVE OIL

      ½ CUP FRESHLY GRATED PARMESAN CHEESE

      MAKES ABOUT 1 CUP

      Combine the basil, pine nuts, garlic, salt, and pepper in the work bowl of a food processor. Pulse to finely chop. While the food processor is running, add the oil in a steady stream and continue processing until smooth.

      Place the pesto in a bowl and stir in the Parmesan.

      TIPS:

      Substitute chopped walnuts for the pine nuts, if desired.

      Toasting the pine nuts or walnuts intensifies the flavor. To toast the nuts, spread them in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5 to 7 minutes, or until lightly toasted.

      Store prepared pesto, covered, in the refrigerator for up to 3 days, or cover it, label, and freeze for longer storage. To use, thaw overnight in the refrigerator.

      Freshly grated Parmesan cheese adds more flavor than packaged shredded Parmesan cheese. To grate the Parmesan cheese, use a rasp-style grater, such as a Microplane. To grate this hard cheese in a food processor, allow the Parmesan to come to room temperature, cut it into 1-inch cubes, and place them in the work bowl of the food processor fitted with the metal chopping blade; pulse to very finely chop.

      SUN-DRIED TOMATO PESTO

      Once you experience the flavor of this pesto, you will think of a plethora of ways to use this Italian staple. Tossed with hot cooked pasta, spooned over goat cheese, spread on paninis, or used as a pizza sauce, it’s

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