The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld Page A
Book: The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld
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Authors: Jessica Seinfeld
Tags: Non-Fiction
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minutes | TOTAL TIME: 1 hour 10 minutes | MAKES: 4 sides or 2 main dishes
Cooking eggplant seems difficult and labor intensive, doesn’t it? Well, here it’s not. You can also spread this on a slice of crusty country bread or use as a pasta sauce. Or fab leftovers.
1 large eggplant (about 1 1 / 2 lbs.)
4 cloves garlic
1 pint cherry or grape tomatoes
6 sprigs thyme
1 / 3 c. e.v. olive oil
3 / 4 tsp. kosher salt
1 / 4 tsp. crushed red pepper
1 / 4 tsp. freshly ground black pepper
Tools needed: 2 1 / 2 - to 3-qt. baking dish, cutting board, chef’s knife, measuring cups and spoons, large spoon, kitchen timer.
* How-to:
Smash and peel garlic
Buy eggplant that is smooth-skinned, evenly firm, and without soft spots. Store in the refrigerator for 3 to 4 days.
Don’t Panic: Cutting the eggplant into cubes is a cinch, I promise.
1. Heat the oven (with the oven rack in the middle) to 400°F. Wash the eggplant (no need to peel). Cut off and discard the stem. Next, cut the eggplant into 1-inch-thick rounds. Stack 2 rounds at a time, then cut into 1-inch cubes. Smash the garlic and peel . *
2. Place the eggplant and garlic in a 2 1 / 2 - to 3-qt. baking dish. Wash the tomatoes and thyme and add to the dish. Drizzle with the oil and sprinkle with the salt, red pepper, and black pepper (about 12 turns on a pepper mill). Toss together with your hands until the eggplant is coated with oil (a little overcrowding in the dish is okay).
3. Roast until the eggplant is really soft and tender, 50 to 60 minutes. (Set your timer, and at 40 minutes, give the vegetables a quick stir.)
Roasted Cauliflower & Sage
ACTUAL WORK TIME: 5 minutes | TOTAL TIME: 35 minutes | SERVES: 4
First of all, cauliflower is very good for the bod, plus, the delicious, sweet flavor makes this recipe vital to your repertoire.
1 medium head cauliflower
12 fresh sage leaves
2 T. e.v. olive oil
1 / 4 tsp. kosher salt
1 / 4 tsp. freshly ground
black pepper
Tools needed: cutting board, chef’s knife, colander, rimmed sheet pan, measuring spoons, kitchen timer, pot holders, metal spatula, paring knife.
Buy cauliflower that is uniformly white and without dark spots. Store unwashed in an unsealed plastic bag in the refrigerator for up to 5 days.
Don’t Panic: Cutting a cauliflower into small, bite-size florets can be daunting. Let’s do it together.
1. Heat the oven (with the oven rack in the middle) to 425°F. Snap off and discard the green leaves from the bottom of the cauliflower. Break off large florets from the stemor, if it’s easier, you can use your chef’s knife to cut them away from the stem. Then cut them into bite-size florets; discard the stem. Try to cut each floret about the same size so everything cooks evenly—this is the hardest part. Hang in there! Place the florets in a colander and pass under cool running water to wash. Transfer to a rimmed sheet pan.
2. Push the cauliflower toward the center of the pan. Pick the sage leaves from their stems and add to the pan. Drizzle with the oil and sprinkle with the salt and pepper (about 12 turns on a pepper mill). Toss together with your hands and spread into a single layer.
3. Roast for 15 minutes, then pull the pan out of the oven and turn the cauliflower with a spatula. Return to the oven to finish cooking until golden brown and tender, 10 to 15 minutes more. You’ll know the florets are done when they are golden brown and can be easily pierced with the tip of a paring knife.
Roasted Brussels Sprouts
ACTUAL WORK TIME: 5 minutes | TOTAL TIME: 25 minutes | SERVES: 4
Are you a brussels sprout hater? Lots of people are! If I convince you to try these, I bet you’ll change your mind. For the lovers, take it to the next level by squeezing some fresh lemon juice over the roasted brussels sprouts and sprinkling with some grated Parmesan.
1 lb. brussels sprouts (about 22 medium)
1 clove garlic
2 T.
Cooking eggplant seems difficult and labor intensive, doesn’t it? Well, here it’s not. You can also spread this on a slice of crusty country bread or use as a pasta sauce. Or fab leftovers.
1 large eggplant (about 1 1 / 2 lbs.)
4 cloves garlic
1 pint cherry or grape tomatoes
6 sprigs thyme
1 / 3 c. e.v. olive oil
3 / 4 tsp. kosher salt
1 / 4 tsp. crushed red pepper
1 / 4 tsp. freshly ground black pepper
Tools needed: 2 1 / 2 - to 3-qt. baking dish, cutting board, chef’s knife, measuring cups and spoons, large spoon, kitchen timer.
* How-to:
Smash and peel garlic
Buy eggplant that is smooth-skinned, evenly firm, and without soft spots. Store in the refrigerator for 3 to 4 days.
Don’t Panic: Cutting the eggplant into cubes is a cinch, I promise.
1. Heat the oven (with the oven rack in the middle) to 400°F. Wash the eggplant (no need to peel). Cut off and discard the stem. Next, cut the eggplant into 1-inch-thick rounds. Stack 2 rounds at a time, then cut into 1-inch cubes. Smash the garlic and peel . *
2. Place the eggplant and garlic in a 2 1 / 2 - to 3-qt. baking dish. Wash the tomatoes and thyme and add to the dish. Drizzle with the oil and sprinkle with the salt, red pepper, and black pepper (about 12 turns on a pepper mill). Toss together with your hands until the eggplant is coated with oil (a little overcrowding in the dish is okay).
3. Roast until the eggplant is really soft and tender, 50 to 60 minutes. (Set your timer, and at 40 minutes, give the vegetables a quick stir.)
Roasted Cauliflower & Sage
ACTUAL WORK TIME: 5 minutes | TOTAL TIME: 35 minutes | SERVES: 4
First of all, cauliflower is very good for the bod, plus, the delicious, sweet flavor makes this recipe vital to your repertoire.
1 medium head cauliflower
12 fresh sage leaves
2 T. e.v. olive oil
1 / 4 tsp. kosher salt
1 / 4 tsp. freshly ground
black pepper
Tools needed: cutting board, chef’s knife, colander, rimmed sheet pan, measuring spoons, kitchen timer, pot holders, metal spatula, paring knife.
Buy cauliflower that is uniformly white and without dark spots. Store unwashed in an unsealed plastic bag in the refrigerator for up to 5 days.
Don’t Panic: Cutting a cauliflower into small, bite-size florets can be daunting. Let’s do it together.
1. Heat the oven (with the oven rack in the middle) to 425°F. Snap off and discard the green leaves from the bottom of the cauliflower. Break off large florets from the stemor, if it’s easier, you can use your chef’s knife to cut them away from the stem. Then cut them into bite-size florets; discard the stem. Try to cut each floret about the same size so everything cooks evenly—this is the hardest part. Hang in there! Place the florets in a colander and pass under cool running water to wash. Transfer to a rimmed sheet pan.
2. Push the cauliflower toward the center of the pan. Pick the sage leaves from their stems and add to the pan. Drizzle with the oil and sprinkle with the salt and pepper (about 12 turns on a pepper mill). Toss together with your hands and spread into a single layer.
3. Roast for 15 minutes, then pull the pan out of the oven and turn the cauliflower with a spatula. Return to the oven to finish cooking until golden brown and tender, 10 to 15 minutes more. You’ll know the florets are done when they are golden brown and can be easily pierced with the tip of a paring knife.
Roasted Brussels Sprouts
ACTUAL WORK TIME: 5 minutes | TOTAL TIME: 25 minutes | SERVES: 4
Are you a brussels sprout hater? Lots of people are! If I convince you to try these, I bet you’ll change your mind. For the lovers, take it to the next level by squeezing some fresh lemon juice over the roasted brussels sprouts and sprinkling with some grated Parmesan.
1 lb. brussels sprouts (about 22 medium)
1 clove garlic
2 T.
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