I love cookbooks! I have quite a collection of them. I haven’t had a good way of cataloging them until now, and I’m really excited about my new book review index ! I haven’t found all the books I’ve written about on my site yet, but as I find them, I’ll add them to this index.
This cookbook is different, and clever because there are:
5 ingredients or less
500 calories or less
500 mg of sodium or less
5 nights a week you can make them at 5:00pm (meaning, they are fast)
The chapters include:
Soups, Stews, and Chowders
Pizza, Flatbreads, Calzones, & Strudels
Pasta, Risotto, & Rice
Chicken & Turkey
Beef & Pork
Seafood and Shellfish
So, we tried one of the pasta dishes. It’s Sunday, and I have no chicken, beef, or fish. So I loved this idea of a pasta dish we are familiar with, but Robin added some white beans to it. Genius! We love beans as an inexpensive and quick way to add protein to a meal. I also love making the “sauce” from chicken broth, because we end up putting butter on our noodles when they aren’t flavored with anything else. The final recipe looked like this:
12 ounces spiral pasta (I used egg noodles)
4 cups fresh or thawed frozen broccoli florets (I used a mixed veggie bag)
2 cups reduced sodium chicken broth
1 (15ounce) can white beans (Great Northern or Cannellini), rinsed and drained.
1/3 cup grated parmesan cheese.
Cook the pasta according to package directions, adding the broccoli for the last 2 minutes of cooking. Drain and keep warm.
Meanwhile, combine the broth and beans, in a large saucepan over medium heat. Bring to a simmer. Add the cooked pasta and broccoli and cook for 1 to 2 minutes to heat through. Remove from heat and stir in the cheese. Season to taste with salt and freshly ground black pepper before serving.