You’re Grown by Sallie Stamps Swor [online pdf books]


  • Full Title : You’re Grown: Now You Can Cook
  • Autor: Sallie Stamps Swor
  • Print Length: 170 pages
  • Publisher: Koehler Books
  • Publication Date: March 30, 2017
  • Language: English
  • ISBN-10: 1633934756
  • ISBN-13: 978-1633934771
  • Download File Format: epub

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Sallie Stamps Swor is a Nashville native who has been passionate about cooking and entertaining for as long as she can remember. In her first college apartment Sallie enjoyed hosting friends for dinner parties, brunches, picnics – well just any excuse to cook. Her son Richard grew up loving his mother’s cooking and entertaining and when he moved into his first apartment he asked her to write a cookbook for him so, You’re Grown – Now You Can Cook, was born.

This cookbook is designed for anyone who wants to cook and entertain and would like to prepare delicious food with confidence. The step-by-step directions are concise and easy to follow. Creative menu suggestions and bonus recipes make meal planning easy. This collection of over 120 recipes would be perfect for a graduate, new apartment dweller or homeowner, newlywed, or anyone who just wants to enjoy inventive recipes and fabulous food while preparing more meals at home. Best of all the recipes in this cookbook are destined to become life long favorites and the cook is guaranteed to be a star in the kitchen.

 

About the Author

Sallie Stamps Swor is the author of the popular cookbook, You’re Grown – Now You Can Cook. The original project began as a request from her son who was moving into an apartment and wanted a book of his favorite recipes. When his friends tasted these delicious dishes they all wanted copies of You’re Grown – Now You Can Cook. Sallie’s friends wanted copies as well, and so this cookbook was born. The author is fortunate to have had a career working with high school students and young adults as a high school counselor and college consultant. In creating this collection of recipes, she is able to use her experience with students, clients, her son, and his friends as a way to write in a voice that makes sense to a novice cook while relating to anyone like Sallie who loves food and entertaining. This has led to a regular spot cooking on the local CBS affiliate morning show, teaching classes at the popular Monteagle Assembly retreat, demonstrations and classes at local markets and CSAs, lecturing at book clubs, supper clubs, study groups, and garden clubs. Sallie uses her talents to provide food for fundraisers and volunteer events, and donates books and cooking classes to charitable organizations. For Sallie, cooking has been a passion, obsession and creative outlet since she was a young girl. Currently she runs a blog for anyone who loves to cook and enjoys hearing from her readers. Visit Sallie at thedeerone.com/wordpress/ You’re Grown – Now You Can Throw A Party will be Sallie’s second in a series of cookbooks.

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BRIE AND CRANBERRY PIDE

Feeds 6

1 large Turkish pide

butter to spread

1½ tablespoons mayonnaise (see Extras)

1 tablespoon wholegrain mustard

1 tablespoon cranberry sauce

200 g brie, sliced in long strips about 0.5 cm thick

300 g smoked chicken breast, sliced

1/3 cup bread and butter pickles

½ iceberg lettuce, roughly torn

salt and pepper to taste

If time is a factor but you don’t want to compromise on flavour, this is the sandwich for you. Quick to prepare and even easier to eat, it’s perfect for feeding a hungry team.

Cut pide in half longways. Gently tease the pide open with your bread knife, taking care not to slice it all the way through.

Open pide out flat on your benchtop and lightly butter both sides.

Mix together the mayonnaise and mustard. Spread cranberry sauce over the bottom of your pide and the mustard mayo on the ‘lid’.

Next add brie, smoked chicken, pickles and finally the iceberg lettuce. Season with salt and pepper.

Close pide and cut into 6 portions. Serve on a rustic platter for a banquet-style lunch or pack it up for lunch on the go.

LAMB AND HALLOUMI KUMARA SOURDOUGH SANDWICHES

Feeds 6

300 g lamb rump or shoulder

salt and pepper

1 beetroot

1 tablespoon olive oil

250 g halloumi, sliced into strips about 0.5cm thick

1 tablespoon mayonnaise (see Extras)

1 garlic clove, peeled and chopped

12 slices kumara sourdough

butter, to spread

1 tablespoon tomato kasundi or chutney

2 handfuls rocket

This combination of lamb and salty halloumi with slices of sweet kumara bread makes for a gourmet lunch. If you can’t find kumara bread, pumpkin sourdough will also work well.

Preheat oven to 190°C. Season lamb and roast to medium rare (about 10–12 minutes) or to your desired level of doneness. Remove from oven to rest and cool. Slice to your preferred thickness.

If you have a steam bake setting on your oven, season beetroot with olive oil, salt and pepper—leave the skin on—and wrap completely in tinfoil. Reduce oven to 160°C and bake for about 30 minutes or until tender. When cool enough to touch, remove the skin—it will come away easily in your hands.

If not, parboil beetroot for 15 minutes. Peel before seasoning with salt and pepper and olive oil and roast at 190°C for 10 minutes.

Slice cooked beetroot finely into circles, either by hand or using a mandoline.

Heat some olive oil in a pan and when hot, cook halloumi for a few minutes on both sides until golden. Set aside on a plate until you are ready to assemble.

With a stick blender or a mini food processor, quickly whizz together the mayonnaise and garlic.

Take 2 slices of bread. Spread a little butter on both. On one, add a dollop of tomato kasundi or chutney, and on the other a dollop of garlic mayo. Layer one slice with lamb, halloumi, beetroot and rocket. Place the other slice on top to create your sandwich. Repeat with the remaining slices of bread.

CHICKEN AND PESTO CIABATTA ROLLS

Feeds 6

6 ciabatta rolls

butter, to spread

½ cup basil pesto

300 g cooked chicken breast, sliced

1 telegraph cucumber

salt and pepper to taste

2 handfuls rocket

A lovely, simple lunch roll that’s perfect for a picnic, a special treat for a lunchbox or as part of a hearty lunch with one of our soups. A great way to use up leftover roast chicken!

Slice each roll in half horizontally.

Spread a little bit of butter on both sides of each roll. Next, divide the pesto among the rolls and spread along the base of each roll. Layer some chicken into each sandwich.

Using either a mandoline or a sharp knife, slice cucumber into medium-thick slices. Place 5 or so slices in each roll on top of the chicken. Season with salt and pepper.

Add a small handful of rocket to each roll and close the ‘lids’ to serve.

HAM SALAD WRAPS

Feeds 4

4 tablespoons mayonnaise (see Extras)

2 teaspoons Marmite

4 wraps

½ head fancy lettuce, leaves roughly torn

1 cup (160 g) grated carrot

1¼ cups (120 g) grated cheese

120 g sliced ham

The Marmite mayo is a little trick of Michael’s to lift the taste and get that ‘umami’ or savoury flavour.

Mix mayonnaise and Marmite together. Spread mayo mix right to the edges of each wrap. Place lettuce, carrot, cheese and ham down the middle.

Roll tightly and cut in half to serve.

ROAST LAMB BAGUETTES WITH MESCLUN, CARAMELISED ONION AND CHEESE

Feeds 6

300 g lamb shoulder or rump

salt and pepper

1½ tablespoons mayonnaise (see Extras)

1 tablespoon wholegrain mustard

120 g Edam cheese

6 small baguettes (approximately 15 cm long)

¼ cup caramelised onion jam

1 handful mesclun

Another simple favourite.

Preheat oven to 190°C. Season lamb with salt and pepper and roast to medium rare (about 10–12 minutes) or to your desired level of doneness. Remove from oven to rest and cool. Slice to your preferred thickness.

In a small bowl, whisk together mayonnaise and mustard and combine well.

Slice cheese into thin strips to fit baguette.

Slit each baguette in half longways, taking care not to slice all the way through. Keeping a ‘hinge’ helps to keep the roll together when full.

Spread the top and the bottom with mustard mayo. Layer each baguette with three or four strips of Edam, followed by slices of roast lamb, dabs of onion jam and mesclun.

LAMB, HUMMUS, SPINACH AND FETA WRAPS

Feeds 6

1 large carrot, grated

½ red cabbage, finely sliced

1 tablespoon olive oil

salt and pepper to taste

½ cup hummus (see Extras)

6 wraps

2 generous handfuls baby spinach, stems removed

300 g roasted lamb rump or shoulder, sliced to your desired thickness

½ cup crumbled feta

2 tablespoons beetroot relish

A fun and interactive lunch to get the kids involved, these are perfect for a picnic, a light lunch or as a lunchbox filler.

Toss together carrot and cabbage, stir through olive oil, and season with salt and pepper to taste.

Divide hummus evenly among the 6 wraps. Place a dollop in the middle of each wrap, then spread it all the way out to the edges.

Place a small handful of carrot and cabbage in a line from the centre out to one edge. Place spinach and some lamb on top, followed by some feta and a drizzle of beetroot relish. Roll or wrap it up.

Serve cut in half or wrap in sandwich paper and pop in your lunchbox.

HAM AND CHEESE CROISSANTS

Feeds 4

1½ tablespoons mayonnaise (see Extras)

1 tablespoon wholegrain mustard

4 croissants

8 slices ham, folded in half

4 slices Swiss cheese, each cut into 2 triangles

2 tomatoes, sliced

1 big handful rocket

The very first lunch we sent out were these croissants. We love the simplicity of the filling in a buttery croissant.

Combine mayonnaise and mustard together to create ‘mustard mayo’ spread.

Slice each croissant horizontally, but not the whole way through. Keeping a ‘hinge’ helps to keep the croissant together when full.

Spread mustard mayo thinly on both sides of each croissant.

Place some ham, cheese, tomato and rocket in each croissant.

MICHAEL’S EGG AND ANCHOVY SANDWICH

Feeds 4

12 eggs

12 tablespoons mayonnaise (see Extras)

4 anchovy fillets, finely chopped, plus extra to garnish

4 tablespoons finely chopped mixed chives and flat-leaf parsley

salt and pepper to taste

2 baguettes

butter, to spread

100 g baby watercress or iceberg lettuce, roughly torn

Anchovies can be polarising, but finely chopped and mixed through the eggs they give an unexpected twist to this classic. This is Michael and Lisa’s favourite sandwich!

Place eggs in a single layer in a saucepan and cover with water. Bring to boil, then boil for 6 minutes. Remove from heat, strain water from the pan and run cold water over the eggs to cool.

Peel eggs and chop finely. Mix in mayonnaise, anchovy, herbs, salt and pepper.

Cut each baguette in half (to make two smaller baguettes), then cut each half-baguette down the middle lengthwise, all the way through. Butter the insides.

On the bottom half, place watercress or lettuce and top with egg mixture. Add some extra anchovies on top, if you like.

PORK AND FENNEL SAUSAGE ROLLS

Feeds 6

1 tablespoon canola or grapeseed oil

1 onion, peeled and finely diced

2 garlic cloves, peeled and minced

1 teaspoon fennel seeds, crushed, plus extra to garnish

300 g pork mince

1 carrot, peeled and grated

sea salt and freshly ground black pepper to taste

2 sheets butter puff pastry, defrosted

1 egg, lightly beaten

1 tablespoon black sesame seeds

Every Tuesday, when Michael and the Meredith’s team head out to West Auckland to pick herbs, they always stop by a bakery that sells pork sausage rolls. We wanted to make our own version.

Preheat oven to 180°C.

Heat oil in a pan on low-medium heat. Add onion and cook until soft. Add garlic and fennel seeds and cook until fragrant. Place in a mixing bowl with pork mince, carrot, salt and pepper and combine well.

Slice each sheet of puff pastry in half and place a quarter of the mixture down the middle of each piece. Pat into a long sausage shape. Brush the sides of the pastry with the whisked egg. Fold both sides of the pastry into the middle as firmly as possible and seal.

Cut each roll into 6 equal lengths. Transfer to a baking tray. Brush with more egg and sprinkle with sesame seeds and fennel seeds.

Bake for 25–30 minutes, or until cooked through, puffed and golden.

Salads

CHICKEN CAESAR SALAD

Feeds 4

Salad

2 skinless, boneless free-range chicken breasts

1 long baguette or ciabatta loaf, cut into slices about 1 cm thick

handful rosemary leaves, finely chopped

90 ml extra virgin olive oil

salt and pepper to taste

4 eggs

4 pieces pancetta

250 g cos lettuce and radicchio leaves

11/3 cups (200 g) cherry tomatoes, halved

shaved parmesan, to serve

Parmesan and anchovy dressing

6 anchovy fillets, finely chopped

1 garlic clove, peeled and minced

1½ cups grated parmesan

2 tablespoons natural unsweetened yoghurt or crème fraîche

180 ml extra virgin olive oil

4 tablespoons lemon juice

salt and pepper to taste

This classic salad is a must-have on any lunch menu.

Preheat oven to 200°C and line two baking trays with baking paper.

Sprinkle chicken and bread with rosemary, olive oil and salt and pepper. Toss to coat.

Place on separate trays and bake for approximately 15 minutes or until chicken is cooked and bread is crispy and golden.

While chicken and bread are cooking, place eggs in a pot with cold water. Bring to boil then simmer for 5–6 minutes for medium-boiled eggs. Remove from heat and set aside to cool before peeling eggs and cutting in half.

Once chicken and bread are cooked, remove from oven. Place pancetta on the tray the bread was roasted on and bake for 10 minutes until crispy. Slice chicken, roughly chop pancetta and break toasted bread into rustic croutons.

For the dressing, place all ingredients in a medium bowl and whisk until combined.

To assemble, toss chicken, bread, salad leaves and cherry tomatoes together, or use cos leaves as ‘bowls’ for the other ingredients. Top with pancetta and eggs and finish with shavings of parmesan. Dress just before serving.

SMOKED SALMON SALAD WITH WASABI MAYO

Feeds 4–6

4 large potatoes

salt and pepper to taste

2 tablespoons olive oil

2 tablespoons salt

1 teaspoon white sugar

1 head broccoli, cut into florets

160 g kale, stems removed and gently torn

½ head radicchio, leaves torn

1 spring onion, green and white parts, very thinly sliced

1 small fennel bulb, very thinly sliced

1 cup edamame beans, steamed or microwaved

½ cup wasabi mayonnaise (see Extras)

200 g hot-smoked salmon

This salad was the first one Michael designed for our gourmet offering at Eat My Lunch, and it has become one of our more popular salads.

Preheat oven to 180°C.

Wash potatoes and leave skin on. Season with salt, pepper and olive oil. Wrap in tinfoil and roast for 40 minutes or until potatoes are soft. Cut into large chunks.

Boil some water in a large saucepan and add salt and sugar (the sugar helps retain the greenness of the veges). Blanch broccoli for 1 minute and kale for 30 seconds, then refresh immediately in ice-cold water.

Combine radicchio, broccoli, kale, spring onion and fennel, and add the edamame and potatoes. Toss well with two-thirds of the wasabi mayo. Season with salt and pepper to taste.

Place salad into a serving dish and flake salmon on top. Dot with remaining wasabi mayonnaise.

ASIAN PRAWN SALAD

Feeds 4

1 tablespoon salt

2 teaspoons white sugar

300 g prawns, peeled and de-veined

1 tablespoon grapeseed oil

½ head broccoli, cut into florets

2 cups broccolini

100 g shiitake mushrooms

1 cup snow peas

1 sheet nori (dried seaweed), available at most supermarkets or Asian grocery shops

1 cup spinach leaves

½ cup roasted peanuts

2 tablespoons toasted sesame seeds

Dressing

1 teaspoon rice vinegar

1 tablespoon white miso paste

1 tablespoon soy sauce

2 tablespoons mirin

¼ cup (60 ml) grapeseed or peanut oil

1 teaspoon sesame oil

½ tablespoon grated fresh ginger

A light Asian salad elevated by the crunchy ‘umami’ flavour of the nori.

Add salt and sugar to 2 cups water in a saucepan and bring to boil. Add the prawns and cook for 1 minute. Remove prawns and put on a plate to cool.

In a frying pan, heat the oil and sauté the broccoli and broccolini for 1 minute. Add the mushrooms and snow peas and sauté for a further minute. Remove from pan and cool.

Heat a non-stick pan and toast the nori for a minute on each side, or until crispy. Remove from pan to cool and shred roughly into small pieces.

Make the dressing by whisking together all the ingredients. Toss through the vegetables and spinach leaves.

To serve, place salad on a serving dish with prawns on top. Sprinkle with nori, nuts and sesame seeds.

RARE ROAST LAMB AND ISRAELI COUSCOUS SALAD

Feeds 4–6

250 g lamb rump or loin

salt and pepper

350 g Israeli or pearl couscous

¼ cup orange juice

¼ cup extra virgin olive oil

150 g raisins

2 tablespoons balsamic vinegar

½ head cauliflower, cut into bite-sized florets

1 red onion, finely sliced

½ cup sundried tomatoes, finely sliced

1 tablespoon finely chopped mint

1 handful baby spinach

1/3 cup crumbled feta

2 tablespoons slivered almonds

A healthy, colourful and flavoursome salad to enjoy as a hearty lunch or light dinner.

Preheat oven to 220°C. Season lamb well and roast for around 20 minutes for medium rare—the lamb should be cooked, but still pink inside. Rest, cool and set aside. When cool enough, slice into thin slices.

Cook Israeli or pearl couscous as per packet instructions. While still warm, mix through the orange juice and olive oil. Set aside and leave to cool. Transfer into a bowl big enough to mix the salad.

In a small container, place raisins and balsamic vinegar. The vinegar will soften the raisins and rehydrate them as you are preparing the salad.

Reduce oven to 200°C. Season cauliflower with salt, pepper and a dash of olive oil and roast for 10–15 minutes until golden. Cool and set aside.

Season onion with salt, pepper and a little olive oil, and place in the oven until they are softened and caramelised (about 10 minutes). You can roast the onion at the same time as the cauliflower, but be sure to check it after 5 minutes as it can burn easily. Set aside and allow to cool.

When cool, add roasted cauliflower and caramelised onion to the couscous, followed by sundried tomatoes, mint and softened raisins. Gently mix together and garnish with baby spinach, feta, almonds and slices of roast lamb.

Season with salt and pepper. Enjoy on its own, or as part of a Mediterranean feast.

PENNE BACON SALAD WITH BASIL PESTO AND CHERRY TOMATOES

Feeds 4–6

250 g penne pasta

1 tablespoon extra virgin olive oil

11/3 cups (200 g) frozen peas

1 cup (150 g) frozen whole sweetcorn kernels

1 medium red capsicum, halved and deseeded

salt and pepper to taste

1 red onion, finely sliced

250 g rindless bacon

2/3 cup (100 g) cherry tomatoes, halved

1 handful baby spinach

1/3 cup basil pesto

This salad is a real crowd pleaser! Eat warm with the pesto mixed through or enjoy as a cold salad for lunch or dinner.

Cook penne as per packet instructions. Rinse and drain, and allow to cool.

When thoroughly drained, transfer penne into a bowl large enough to mix your salad. Add olive oil and toss through gently to loosen the pasta.

Bring a pot of water to the boil. Add peas and sweetcorn and blanch for 2 minutes. Drain well and when cool add to pasta.

Preheat oven to 200°C. If your oven is big enough, you can cook the bacon, capsicum and onion simultaneously, as they require similar temperatures and times.

Lay capsicum halves flat on a baking tray. Season with plenty of olive oil and salt, and roast until blistered (approximately 10 minutes). Remove from the oven, and when cool enough to touch cut into thin strips and add to salad.

Place the slices of onion on a baking tray and season with salt, pepper and olive oil. Place in the oven. After 5 minutes give it a quick turn to prevent burning, then cook for a further 5 minutes or until onion is sweet and roasted. Set aside and add to salad when cool.

Lay bacon on a lined tray and place in the oven. Cook for about 12–15 minutes. Cut it into strips.

Add cherry tomatoes to salad. Gently toss together all of the ingredients and season with salt and pepper to taste. Transfer to a salad bowl and garnish with baby spinach and bacon. Drizzle generously with pesto.

COUSCOUS SALAD WITH CHICKEN AND ROASTED VEGES

Feeds 4

Roasted veges

1 medium potato

1 kumara

2 carrots

1 beetroot

1 red onion

1 tablespoon extra virgin olive oil

2 teaspoons curry powder

Chicken

2 skinless, boneless free-range chicken breasts

1 tablespoon extra virgin olive oil

¼ teaspoon curry powder

Couscous

1½ cups water

½ teaspoon vegetable or chicken stock powder

1½ cups couscous

¼ teaspoon ground cinnamon

¼ cup currants

Dressing

6 tablespoons extra virgin olive oil

½ teaspoon Dijon mustard

2 tablespoons balsamic vinegar

salt and pepper to taste

To serve

¾ cup fresh mint leaves, roughly chopped

½ cup crumbled feta

1 handful baby spinach leaves

1 tablespoon slivered almonds, toasted

This is such a flavoursome and colourful salad, and it can be made for large groups.

Preheat oven to 220°C. Peel vegetables, cut into 1 cm cubes and toss in olive oil and curry powder. Spread out vegetables on roasting tray in one layer. Roast for 10 minutes, shaking the tray from time to time.

Rub chicken breasts with olive oil and curry powder. Place in oven and cook both chicken and vegetables for a further 15 minutes or until chicken is cooked. Set aside and allow to rest. When cooled, slice the chicken into 0.5 cm slices.

While chicken and veges are cooking, bring water to boil in a medium-sized saucepan. Add stock to the water. Pour couscous into boiling water, stir once with a spoon, cover with a lid and remove from heat. Let couscous steam for 5 minutes. Fluff the grains with a fork and stir in cinnamon and currants.

To make dressing, combine olive oil, mustard and balsamic vinegar in a jam jar or other container with a tight-sealing lid. Add a big pinch of salt and a few grinds of black pepper. S

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