A Great Book

I started reading "What Einstein Told His Cook" by Robert L. Wolke a week ago, and I am so sad that I am almost done with it! It is great! After reading the first chapter or two, I turned to the back flap of the jacket, and was not surprised to learn that the author works with Cook's Illustrated (America's Test Kitchen) as "consulting science editor". He is a Chemistry professor, and is very knowledgeable, but his writing style if witty and entertaining. He explains what you want to know ("why can't I put metal in a microwave?") without being overly technical. In fact, I really enjoyed his "tech-speak" remarks where he explains something in layman's terms, and then tells you what it is really called in chemistry because I have taken chemistry, and knew the terms, so it was really cool to finally learn what they meant if a real-world application. For example, a Triglyceride is a fat. That's it. It is called a triglyceride because a fat is made up of 3 glyceride molecules that are connected, and they have 3 fatty acids (either saturated, monounsaturated, or polyunsaturated...or a combination of the 3) attached to them. So simple, yet so amazing!

Anyways, I highly recommend it - and as an added bonus, his wife is a food critic, and has included some amazing recipes that I can't wait to try. I checked the book out from the library, but I think I am going to request it for my birthday. I can totally see myself re-reading it in a year and saying "I didn't remember that!" I love books like this! I can't wait to check out his other books from the library. And I just now discovered through Amazon that there is a "What Einstein Told His Cook 2"! I'm going to have to check that one out, as well!

Day 31: Happy Halloween!

Ta-da! That is 30 simple, delicious recipes that are very 3 Month Supply friendly. Exciting isn't it? Enjoy!

And as a bonus, my cousin Natalie posted these last Halloween - I think I am making them for lunch for my kids!

Day 30: BLT's

BLT’s

1 pound bacon

bread

lettuce

tomatoes

cheese

condiments

Bake the bacon in the oven. Make the sandwiches. Serve.

Day 29: Beef Fajitas

Beef Fajitas

1 pound steak
2 sweet bell peppers
1 sweet onion
garlic, salt, seasonings

tortillas
cheese
salsa
sour cream

Slice steak into 1-inch strips. Slice bell peppers and onions. Heat a few tablespoons oil in a skillet, and cook steak strips. Transfer to a bowl, and cover to keep warm. Saute peppers and onions until softened. Add steak back to skillet. Serve immediately.

Day 28: Chili

Chili

1 ½ C. Pinto Beans

1 C. Black Beans

1 ½ C. Kidney Beans

1 small can tomato sauce

1 can diced tomatoes

1 jar salsa

1 pound beef

1 package onion soup mix

2 packages Chili-O mix

Chili Powder

Sort and pick through beans. Soak with a little bit of baking soda overnight (like 2 tsp). Drain and rinse well in the morning. Put beans in a large Crock-Pot. Add enough water to cover, and let cook all day. When tender, ladle off excess liquid if necessary, and add seasonings and tomatoes. Brown beef before adding to chili, and stir in. Let simmer another 30-60 minutes, then thicken if needed using Ultra-gel or a flour slurry. Serve with sour cream, cheese, and cornbread or tortillas.

Day 27: Tacos

Tacos

12 corn tortillas, softened in the microwave or hot oil

1 pound ground beef or turkey, browned and seasoned

lettuce

salsa

cheese

sour cream

Serve everything, letting everyone make it just how they want.

Day 26: French Dip Sandwiches

Meal Plan:

• French Dip Sandwiches
• Steamed Broccoli
• Pear Sauce
  

French Dip Sandwiches

1 pint bottle of beef, shredded

Au Jus mix

Rolls

Combine beef broth and 2-3 cups water. Bring to a boil, then wisk in Au Jus mix. Serve meat on the rolls, with the Au Jus to dip the sandwiches in.