Cookbooks for young adults
Now that the holidays are here, perhaps a good gift for the young adult in your life that has just gotten their first apartment or house would be a cookbook.
From Tasty brand comes “Tasty Adulting.”
This book aims to teach young people how to cook with easy to follow directions, photos and 75 quick and tasty recipes. There is also a chapter on kitchen gadget basics to have as well as pantry items to have on hand.
Recipes are arranged into Breakfast, Soup, Salad, Pasta, Fish, Meat, Vegetarian, Desserts, and Party Foods.
Breakfasts include Apple Pie Granola or Egg-in-Hole Croque Madame. Soups offer Chicken Noodle Soup or Beef and Beer Chili. Salads include Chicken Caesar Cobb Salad and Smashed Cucumber Salad. Pasta has Spaghetti and Meatballs Done Right and Vegetable Overload Pasta Salad. Fish offers Pineapple Fried Rice and Salmon Burgers with Cucumber-Dill Slaw. Meat includes chicken, pork and beef recipes like Cheeseteak Quesadilla and Cozy Chicken and Dumplings. Vegetarian dishes offer Stuffed Peppers with Spiced Quinoa and Feta and Creamy Mushroom Toasts. Desserts have Confetti Cake Cheesecake and Caramel-Apple Upside-Down Cake. Party snacks include Classic Shrimp Cocktail and Buffalo Chicken Dip.
I made Jambalaya one evening, which includes chicken, saussage and shrimp in a gumbo type soup. it was really good and really easy to make.
“Tasty Adulting” is published by Clarkson Potter. It is $21.
Many times people get Instant Pots and then don’t know what to do with them. Let a cookbook help and tell you how to save money with “FrugalCooking with Your Instant Pot” by Drew Maresco, editor-in-chief of BestRecipes.com and a cookbook author.
With 60 recipes inside that only cost $3 or less per serving to make, this book will not only teach you how to use your InstantPot like a pro, but it will also save your bucks.
Using cheaper cuts of meat like beef chunks or chicken thighs, recipe costs are kept down but flavor goes up. And easy recipes like Shredded Beef Tacos for $2.41 a serving, French Onion Soup for $1.67 per serving and Creamy Garlic Chicken for $1.92 per serving, your taste buds and your wallet will thank you.
I actually tried two recipes from the book — Baked Potato Soup, which costs only $1.42 per serving, and Cheeseburger Sloppy Joes, which only costs $1.76 per serving. You can’t get cheaper than that! And both dishes were really good as well. I’ve tried making several baked potato soups, and some work better than others — this one is one of the better ones. The potatoes cooked perfectly in the pot and everything came together nicely. The Cheeseburger Sloppy Joes makes regular sloppy joes extra with the cheese and the pot is used not only to brown the meat, but you seal everything for a few minutes to really get the flavor in. These really delivered. You can try some soup yourself with the Baked Potato Soup at left.
“Frugal Cooking with Your Instant Pot” is published by Page Street Publishing.
Contact Amy Phelps at email@example.com.
Reprinted with permission from Frugal Cooking with Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020. Photo credit: Toni Zernik
BAKED POTATO SOUP
$1.42 per serving
3 tbsp (45 ml) canola oil
3 tbsp (42 g) unsalted butter
1 large onion, diced
1 clove garlic, minced
6 cups (1.4 L) chicken broth
3 lbs (1.4 kg) russet potatoes, peeled and quartered
1/2 cup (120 ml) heavy cream
4 oz (115 g) cream cheese
2 cups (230 g) shredded medium Cheddar cheese
1 tsp salt
2 tsp (5 g) freshly ground black pepper
2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) water
Optional Toppings: Shredded mild Cheddar cheese, chopped cooked bacon, sour cream, fresh chives
Turn the pot to saute mode on HIGH until the screen says hot. Add the oil and butter. Once the butter has melted, add the onion, andcook for 5 to 7 minutes, or until softened and translucent. Stir in the garlic and broth. Add the potatoes to the pot. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 8 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid. Turn the pot to saute mode on HIGH. Gently Mash the potatoes in the pot and cook for about 10 minutes. Stir in the cream, cream cheese, Cheddar, salt and pepper, and cook for 2 to 3 minutes, or until the cheese is fully melted. Stir in the cornstarch mixture until thickened. Serve topped with your choice of toppings.