Nicki Sizemore
Autore di Build-a-Bowl: 77 Satisfying & Nutritious Combos: Whole Grain Vegetable Protein Sauce = Meal
Sull'Autore
Nicki Sizemore is a recipe developer, food stylist, video host, and cooking instructor, as well as the author of the blog From Scratch Fast, featuring recipes that can be made from scratch in under an hour. Nicki, her husband, and their two daughters live in the Hudson Valley of New York.
Opere di Nicki Sizemore
Build-a-Bowl: 77 Satisfying & Nutritious Combos: Whole Grain Vegetable Protein Sauce = Meal (2018) 31 copie
Fresh Flavors for the Slow Cooker: Reinvent the Slow-Cooked Meal; 77 Mouthwatering Recipes (2019) 11 copie
Vegetables for Every Season 1 copia
Brunch Baking 1 copia
Holiday Baking 1 copia
Etichette
Informazioni generali
Utenti
Recensioni
Fresh Flavors for the Slow Cooker: Reinvent the… di Nicki Sizemore
Some great recipes that were easy to follow and fun to make! I love using my slow cooker and am glad there are still recipes being created for it.
This was such a fun cookbook! I found plenty of recipes to try on my own, especially for busy days at school. I can't wait to try these recipes and use all of the helpful tips included.
*Book received from NetGalley in exchange for an honest review*
*Book received from NetGalley in exchange for an honest review*
Thanks to NetGalley and Storey Publishing for providing me with an Adobe Digital Edition ARC of this book.
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I requested this from NetGalley because I love Bibigo and miss Shop House--I love the make-your-own-bowl method of grabbing a fast lunch.
Sizemore explains her "use what you have" philosophy--which is my philosophy when cooking as well. Reading her intro chapter really helped me wrap my brain around how to make this work better for me than it currently does (I have a tendency to make soup or to have "leftover night" to use up all the leftovers in the fridge). Her method of using bowls is much more effective AND it makes it look like I've actually made dinner LOL. I am cooking for 2 active adults, a male college student (former varsity runner), and a male high school student (and XC/track runner). These boys eat a lot.
This cookbook is beautiful. There are lovely drawings and beautiful photos. There are descriptions of and explanations of the best ways to cook a variety of whole grains. There are photos of bowls put together, and there are photos of the ingredients together before preparation.
On to the recipes! Between using what I have and some food intolerances, I didn't make any of her recipes from A to Z. What I did:
• made the Cashew Cream from the "Peaches and Cream" recipe. I used oatmeal, cooked up some overripe apricots with pie spice, and added cashew cream. No sugar added! It was delicious.
• did burrito bowls with barley, based on her "Chicken Burrito Bowl" recipe. It was delicious, and all 4 of us had slightly different meals. My kids are not big on grains other than oatmeal and pasta, and one of them plowed right through his barley, yay.
• planned to make a ground beef bowl of some sort, but when I got out my new Bob's Red Mill bulgur, opted to make the bulgur/ground beef croquettes on the package, and then filled in with veggies etc around the croquettes. Unknowing kid ate his croquette (and bulgur!) without knowing there was grain in it. Yay!
I have purchased several additional types of grain, and look forward to trying the dal recipe (with white and not sweet potatoes, however), and I will try some of her bean combos in the fall. I use dry beans and it is now too hot to cook beans.
Review on Instagram (with pics): https://www.instagram.com/p/BlT1sDJF0R6/?taken-by=dreesreads… (altro)
———
I requested this from NetGalley because I love Bibigo and miss Shop House--I love the make-your-own-bowl method of grabbing a fast lunch.
Sizemore explains her "use what you have" philosophy--which is my philosophy when cooking as well. Reading her intro chapter really helped me wrap my brain around how to make this work better for me than it currently does (I have a tendency to make soup or to have "leftover night" to use up all the leftovers in the fridge). Her method of using bowls is much more effective AND it makes it look like I've actually made dinner LOL. I am cooking for 2 active adults, a male college student (former varsity runner), and a male high school student (and XC/track runner). These boys eat a lot.
This cookbook is beautiful. There are lovely drawings and beautiful photos. There are descriptions of and explanations of the best ways to cook a variety of whole grains. There are photos of bowls put together, and there are photos of the ingredients together before preparation.
On to the recipes! Between using what I have and some food intolerances, I didn't make any of her recipes from A to Z. What I did:
• made the Cashew Cream from the "Peaches and Cream" recipe. I used oatmeal, cooked up some overripe apricots with pie spice, and added cashew cream. No sugar added! It was delicious.
• did burrito bowls with barley, based on her "Chicken Burrito Bowl" recipe. It was delicious, and all 4 of us had slightly different meals. My kids are not big on grains other than oatmeal and pasta, and one of them plowed right through his barley, yay.
• planned to make a ground beef bowl of some sort, but when I got out my new Bob's Red Mill bulgur, opted to make the bulgur/ground beef croquettes on the package, and then filled in with veggies etc around the croquettes. Unknowing kid ate his croquette (and bulgur!) without knowing there was grain in it. Yay!
I have purchased several additional types of grain, and look forward to trying the dal recipe (with white and not sweet potatoes, however), and I will try some of her bean combos in the fall. I use dry beans and it is now too hot to cook beans.
Review on Instagram (with pics): https://www.instagram.com/p/BlT1sDJF0R6/?taken-by=dreesreads… (altro)
Statistiche
- Opere
- 8
- Utenti
- 56
- Popolarità
- #291,557
- Voto
- 3.8
- Recensioni
- 3
- ISBN
- 5