Spoon University - How to feed yourself: 100 fast, cheap, and reliable recipes for cooking when you dont know what youre doing
Here you can read online Spoon University - How to feed yourself: 100 fast, cheap, and reliable recipes for cooking when you dont know what youre doing full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: New York, year: 2018, publisher: Potter;Ten Speed;Harmony;Rodale, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:
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- Book:How to feed yourself: 100 fast, cheap, and reliable recipes for cooking when you dont know what youre doing
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- Publisher:Potter;Ten Speed;Harmony;Rodale
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- Year:2018
- City:New York
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How to feed yourself: 100 fast, cheap, and reliable recipes for cooking when you dont know what youre doing: summary, description and annotation
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ACKNOWLEDGMENTS
Written by Rachel Williamson
Photography by Andrew Purcell
Mackenzie Barth
Monica Pierini
Stephanie Hanes
Cameron Curtis
Jill Novatt
Heather Ramsdell
Lygeia Grace
Dana Bowen
Vince Camillo
Mary Beth Bray
Chanel Betuk
Jenny Bierman
Leah Brickley
Angela Carlos
Liza Cohen
Ginevra Iverson
Laura Rege
Liza Zeneski
Spoon University is a digital food media brand and community that helps you build your confidence in becoming a real adult. Below is a list of amazing current and graduated students who contributed their recipes to our cookbook. We couldnt have done this without you allwe love you more than we love toast:
ASHLEIGH DE SIMONE: Curry Chicken Salad
MAX FAUCHER: Toasted Ramen Avocado Slaw
RAYNA MOHRMANN: Empty Peanut Butter Jar Noodles
MARIS ROSENFELD: Scrappy Cream Cheese Pasta
PHOEBE MELNICK: Penne alla Leftover Vodka
KATHERINE RICHTER: Loaded Shrimp Nachos
SARAH SILBIGER: BBQ Chicken Sweet Potato Meets Avocado Whip
SABRINA MARQUES: Badass Brown Butter Gnocchi
ALVIN ZHOU: Mediterranean Toast
MIKAYLA BAIOCCHI: Desperate Times Pizza Toast
ALEX FRANK: No-Bread Sweet Potato Toast
BECKY HUGHES: BEC Oatmeal
NICK SCHMIDT: Straight-Up Banana Ice Cream
ZOE ZAISS: 2-Ingredient Flourless Pancakes
HELENA LIN: Chocolate-Hazelnut Banana Rolls
CAITLYN HETER: Portable Veggie Egg Muffins
JAMIE COHEN AND ALEXIS CLIFFORD: Balls of Energy
SHALYANE PULIA: Party in Your Mouth Pineapple Bowls
ARDEN SARNER: Tater Tot Waffle Grilled Cheese, Smiley Fries for a Bad Day
ELENA BESSER: For all of the recipe ideas everywhere
One million kudos go out to the Spoon University HQ team for their support; to our families and friends; to Vikki Neil and Kathleen Finch; to Caroline OToole for her creative eye; and to our larger Food Network, Scripps, and Discovery family; and to our community for years of curiosity, inspiration, and taking risks.
is a digital food media brand and community that helps you build your confidence in becoming a real adult. Spoon is powered by local communities at hundreds of universities around the world and provides a digital hub for recipes, cooking shortcuts, and food news and trends that make food fun and accessible.
Founded in 2013 by Mackenzie Barth and Sarah Adler, Spoon University is now part of the Discovery brand portfolio, alongside Food Network and HGTV. For more information, recipes, and food news, visit spoonuniversity.com and @spoonuniversity.
HOW TO COOK ALL OF THE EGGS
We believe in being resourceful: spending less money on protein, turning a carton of eggs into eight different meals, and indulging in the glory of the yolk. Thats why were kicking off your journey of going for it in your tiny-ass kitchen with eggs. Confining eggs to the breakfast category ends right now.
MICROWAVED
Coat a microwave-safe mug with nonstick cooking spray. Crack in 2 large eggs, add a splash of water, and beat with a fork until frothy. Season with salt and pepper. Microwave for 1 minute. Stir, then microwave for 45 seconds to 1 minute more. Let sit for 1 minute before eating.
SCRAMBLED
In a medium bowl, beat 3 eggs with 2 tablespoons of milk. Season with salt and pepper. Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. When the butter starts to sizzle, swirl to coat the skillet, then pour in the eggs. Cook for a few seconds, then stir slowly until the eggs are just the way you like them, 2 to 6 minutes.
POACHED
Bring a medium saucepan filled with 2 inches of water to a low simmer (just a few bubbles every few seconds) over medium heat. Add 1 tablespoons of distilled white vinegar. Crack 2 to 4 eggs into separate mugs. Stir the water clockwise to create a whirlpool, then slip the eggs into the water one at a time. Cook until the whites are set but the yolks are still runny, about 4 minutes. Transfer to a paper towellined plate with a slotted spoon.
BOILED
Put uncracked eggs in a saucepan and cover with water by 1 inch. Bring to a boil, then cover and remove from the heat. Let the eggs sit in the hot water for 4 minutes for soft-boiled, 8 minutes for medium, or 12 minutes for hard-boiled. Drain and cool under cold running water, then peel.
FRIED
Brush a nonstick skillet with 1 teaspoon of oil. Crack in 2 eggs, then season with salt and pepper. Cook over medium heat until the edges of the whites are set, about 1 minute. Cover the skillet and reduce the heat to low. Cook for 4 minutes for runny, 5 minutes for medium, or 6 minutes for hard. For over easy, flip the eggs when whites are set and cook as above.
#SPOONTip
After you nail these, put an egg on everything. It adds good protein to any meal. Think poached eggs on a salad or a fried egg over pasta.
Put an Egg on It Personal Pizza
BEST FOR trying your hand at homemade pizza.
SERVES 1
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
LEVEL: Easy
Ditch the frozen pizza and take on this recipe that calls for gooey white cheeses and cracking an egg on top. If you chicken out baking it with the egg, you can always cook the egg separately and add it on top. Fry like no ones watching.
6 ounces store-bought pizza dough
1 teaspoon olive oil, plus more for stretching the dough
cup shredded low-moisture mozzarella cheese
2 tablespoons ricotta cheese
1 tablespoon grated Parmesan cheese
Kosher salt
Red pepper flakes
1 large egg
3 or 4 fresh basil leaves
Preheat the oven to 450F with a baking sheet on the bottom rack.
Lightly brush the dough with the oil and stretch it on a square of parchment paper on another flat or inverted baking sheet into an 8-inch round. Sprinkle with the mozzarella and dollop the ricotta all around. Sprinkle with the Parmesan, salt, and red pepper flakes, to taste. Using oven mitts, slide the parchment off its baking sheet onto the preheated baking sheet in the oven and bake until puffed and golden on the edges, 4 to 5 minutes.
Crack the egg into a small bowl. Quickly pull out the oven rack and pour the egg on top of the pizza. Continue to bake until the egg is cooked to your liking, about 4 minutes for a slightly runny yolk. To serve, top with torn basil leaves and cut the pizza into wedges.
#SPOONTip
SHOP FOR DOUGH: You can usually find pizza dough in the refrigerated section of the grocery store near the cheese or in a tube by the biscuits. Or if youre feeling savvy, try your favorite pizza joint, and ask them to sell you a ball of dough.
Veggie-Loaded Frittata
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