Rhee - Damn delicious: 100 super easy, super fast recipes

DAMN DELICIOUS 100 SUPER EASY, SUPER FAST RECIPES CHUNGAH RHEE CONTENTS INTRODUCTION I used to think I was too busy, too tired, and too uninspired to cook a delicious and exciting meal every night. I bet you think that, too. But Im going to show you that, no matter how busy or hectic life gets, theres always time to put dinner on the table. Forget the days when dinner was an hour-long fiasco of failed recipes and dishes piled in the sinka healthy and delicious meal can be done in just 20 to 30 minutes from start to finish. Thats what this cookbook is all abouthelping people just like you, who dont have any time to spare during the week, get back in the kitchen and whip up satisfying meals without all the fuss. When were short on time, we typically sacrifice a home-cooked meal.

After all, who has the time to create dinner from scratch when we still need to walk the dog, help the kids with homework, and catch up on e-mail? That usually leaves us resorting to frozen dinners, delivery, or drive-through meals to feed ourselves. But these options can quickly become a strain on our wallets and our waistlines. Thats the scenario that inspired me to create my blog, Damn Delicious, with the goal of developing super-easy recipes as a way to eat healthier and lose weight. I had just gained 30 pounds during my last year of college, and yet I continued to eat out for every single meal while studying and applying to grad school. I habitually told myself, Theres just not enough time to cook, as I ordered Chinese takeout or pulled into the drive-through at In-N-Out. But eventually, I got back into the kitchen, where I began to discover cooking shortcuts and easy ways to prepare satisfying, nutritious meals that were actually skinny-jeans friendly.

I also saved a ton of money by cooking at home, especially when I learned how to create dishes using affordable pantry ingredients and repurposing leftovers. After years of documenting my experiments in quick, low-fuss cooking on my blog, Ive watched Damn Delicious grow into a vibrant community of cooks from around the world. My readers often tell me they love the simplicity of my recipes, swearing that even the picky eaters in their households gobble up every last bite! I also love hearing from readers who are just beginning to cook and who seem relieved that my recipes are not only unintimidating, but work every time and involve minimal cleanup. (Im all about doing fewer dishes.) When I saw how my recipes were helping readers bring fun and ease into their cooking routines, I knew I wanted to do something more. Thats why I decided to write this book. By sharing the recipes collected here, I hope to make cooking at home even more effortless for my regular readers, while also inspiring and encouraging a whole new set of cooks.

Ive always dreamed of a pretty, go-to cookbook that you can flip through when you need inspiration and motivation to skip the drive-through lane and make an amazing homemade meal instead. I hope that this book will serve that purpose for you, and that eventually, youll start to reach for it instead of the stack of takeout menus. I want you to feel confident and creative in the kitchen. I truly believe that, just by getting back into the kitchen, even a few days a week, a healthy lifestyle change can happen, just as it did for me. In this book youll find more than 100 recipes, all of them delicious, foolproof, and a cinch to throw together. They include both brand-new, exciting ideas and some of the best tried-and-true classics that the readers of my blog love most.

This cookbook is designed to be your one-stop shop for everything from fast breakfasts, one-pot wonders, quickie takeout copycats, skinny favorites, superfast dinners, and even insanely easy drinks and desserts. Ive also included some of my favorite go-to dishes, such as (a.k.a. zucchini noodle) recipes. Along with my tips for easy meal prep and speedy grocery shopping, youll find that cooking dinner has never been easier! So get ready to revive and rethink your mealtime routine. I hope youll realize that, with just the right recipes and strategies, you can put the funand the yumback into cooking! STRATEGIES, SHORTCUTS & SOLUTIONS To Get More Yum in Less Time SHOP SMARTER FOR SPEEDY COOKING Knowing what to stock up on and what you can store in the fridge guarantees you can always fix up something delicious (and affordable) in just minutes. Here are the essentials I always keep on hand.

Frozen vegetables and fruit are super convenient and ensure you can have your favorites all year. Theyre prewashed, pre-chopped, and pre-packaged! I always have frozen broccoli, carrots, corn, green beans, peas, and spinach on hand. Frozen strawberries, blueberries, mango chunks, and peaches also come in handy for quick breakfast smoothies and muffins. Frozen shrimp can be kept for up to 2 months and are a great staple for fast weeknight cooking. The best way to thaw shrimp is to let them sit overnight in the fridge. But if youre in a rush, you can place the shrimp in a colander and run them under cold water for about 10 minutes.

Chicken breasts can be stored in the freezer for about 6 months. Wrap them and repack in freezer bags instead of leaving them in the store packaging. Thaw frozen chicken overnight in the refrigerator. Ground beef is another freezer-friendly staple. Buy in bulk, but freeze it in small portions so you can thaw it more quickly when you need it. Greek yogurt is one of my go-to ingredients.

It is an amazing substitute for many high-fat ingredients like mayonnaise, sour cream, or cream cheese. And often you cant taste the difference. I promise! Dried pasta will last on your shelf for a couple of years. I reach for spaghetti, fettucine, linguine, and macaroni again and again, even to make some of my Asian-inspired dishes. Canned black beans, kidney beans, corn, and crushed and diced tomatoes are very versatile. Stock up when theyre on sale.

Dijon mustard, honey, rice wine vinegar, white wine vinegar, reduced-sodium soy sauce, and Sriracha are my pantry essentials. Quinoa and rice (both white and brown) play supporting roles in many of my meals. Dried vs. Fresh Herbs Yes, fresh herbs are great, but unless youre making something like pesto that absolutely requires fresh basil leaves, you can always use dried herbs. Just keep this ratio in mind: fresh herbs to dry is 3:1. BUY IT FRESH I recommend purchasing organic apples, pears, strawberries, peaches, sweet bell peppers, celery, spinach, lettuce, potatoes, and carrots, to name a few, as they are the most susceptible to pesticide residue.

I also always suggest using freshly grated Parmesan cheese above anything else. There is a noticeable taste difference between fresh Parmesan and the kind that comes in the green can. MAKE EXTRA When you cook grains, make a large batch. As youll notice in the book, I often use leftover rice or quinoa. Cooked rice and grains can keep in the refrigerator for a few days or frozen for a couple of months. You can use cold quinoa the next day in .