Cookbook review: Betty Crocker helps cooks in a pinch
Quick look: Home cooks who need to make a meal in a pinch might enjoy this new cookbook, which is aimed at last-minute hosts, busy parents and anyone else in a hurry to make a meal.
What’s inside: This 304-page softcover book features more than 150 unfussy recipes that take 10 to 30 minutes from start to finish.
Total time is noted in a color-coded flag at the top of each recipe in increments of five. Recipes are divided into six chapters: main meal salads and sandwiches, savory soups and stews, stovetop and roasted foods, grilled and broiled choices, fruit and veggies sides, and fruit desserts.
Look for Honey-Dijon Turkey Tenderloins and Asparagus, Citrus-Glazed Salmon, Browned Butter Orecchiette with Broccoli Rabe and Grilled Pork Chops with Peach Salsa.
Many recipes feature chicken: Orzo with Chicken and Fresh Herbs, Moroccan Chicken Soup, Thai Chicken Soup, Caprese Chicken, Lemon-Thyme Chicken Legs, Asian Chicken Burgers and more.
Desserts include Blueberry Margarita Ice Cream, Dulce de Leche Fillo Cups, Streusel-Topped Grilled Peaches and Build-Your-Own Microwave Mug Cobbler.
Pages in each chapter are devoted to different fresh ingredients – beets, sweet potatoes, cauliflower, heirloom tomatoes, pineapples – and offer even more ideas. A short introduction discusses shelf-stable and refrigerator staples and tips for shopping at the farmers market, cooking with fresh herbs and proper storage.
What’s not: Not all of the recipes are scratch-made. One of the reasons they come together so quickly is the use of pre-made or pre-packaged ingredients such as Original Bisquick, bagged coleslaw and salad mix, orange juice concentrate, chicken broth from a carton, bottled garlic-herb mayo and deli rotisserie chicken. Many recipes call for cans of stuff – tomato sauce, diced tomatoes, beans, roasted red peppers, dulce de leche, whipped topping from an aerosol container – instead of asking cooks to do the soaking, slicing, simmering, whipping or roasting at home.
Honey-Dijon Turkey Tenderloins and Asparagus
From “Betty Crocker Fast From-Scratch Meals”
Asparagus is at the peak of its freshness in March and April, which is a wonderful time to enjoy this flavorful meal. Cooking time is 30 minutes or fewer.
1 (20-ounce) package turkey breast tenderloins, cut into 1/2-inch-thick slices
1 teaspoon dried thyme leaves
3/4 teaspoon garlic-pepper blend
2 tablespoons olive oil
1 cup chicken broth
2 tablespoons coarse-grained Dijon mustard
1 tablespoon honey
1 tablespoon cornstarch
1 pound fresh asparagus, trimmed, cut into 2-inch pieces (3 cups)
1 1/2 cups grape tomatoes, cut in half
Sprinkle turkey with thyme and garlic-pepper blend. In a 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook turkey in oil 5 to 7 minutes, turning once, until juice of turkey is clear when center of thickest part is cut (at least 165 degrees). Remove from skillet; cover to keep warm.
In a small bowl, mix broth, mustard, honey and cornstarch; set aside.
In a small skillet, heat remaining 1 tablespoon oil over medium-high heat. Cook asparagus in oil 3 minutes, stirring frequently. Add turkey and broth mixture. Cook 1 minute, stirring constantly, until sauce is thickened. Add tomatoes; cook 1 minute longer, stirring constantly.
Yield: 4 servings