Make the marinade by combining the sweet chili sauce, soy sauce and ginger in a shallow baking dish. From Steak and Eggs Benedict to Mint Chocolate Chip Pancakes, and an impressive bacon-infused Bourbon cocktail somewhere in the middle, I found this book to be delightfully whimsical while offering impressive recipes made with accessible ingredients.
Even as I read and read, and read some more, about slow roasting tomatoes, there are so many different versions out there (right?), so many disparate oven temperatures, ways to cut, sprinkle, or not, drizzle, or not, remove seeds, or not, roasting times: 8-10 hours, 5 hours, 3 hours, overnight, that I finally threw up my hands and went with what I knew in my brain and heart.
Instead of using light mayonnaise as the recipe calls for—which is typically loaded with salt and sugar to make up for the loss of flavor—we went with full-fat Greek yogurt and a little bit of sweetened almond milk for some added protein, probiotics, and calcium.
From there, it’s right into the recipes: Mains, Sides and Starters, Drinks, and Desserts, with several how to sections on making a few of the recipe ingredients (for example, the simple sweet crepes that are used in a bananas Foster crepe cake!) ahead of time.
You’ve gotten home from a long day at work and all the kids are craving is a heaping plate of greasy, preservative-laden, questionable chicken nuggets Instead of feeding them shredded, crushed bits of poultry, throw together these delicious, gluten-free, baked salmon fingers.