Robin Miller - Soups, Stews, and Chowders

Creating a cookbook involves a lot of people, and I pray that Ive covered everyone. Bonnie Tandy Leblang, my talented and savvy agent and manager, Id never forget to thank you because you hold my hand through every process, book and otherwise. Thanks for introducing me to Andrews McMeel Publishing, and for encouraging me to join the AMP family (one you already knew well). Its one of the best moves Ive made. I also love brainstorming with you, because you consistently offer insight and wit. Thanks for helping me turn this cookbook into something I can be deeply proud of. Kirsty Melville, president and publisher, from the moment we first spoke, I knew I was in excellent hands. Your talented staff at AMP turned my recipes into one beautiful piece of work. Jean Lucas, my editor, there must be a better word I can use to describe you (beyond simply editor). Superhero? Thats what you were to me. What I especially loved about working with you was that you included me in every decision and detail, no matter how minuscule. And I loved picking your kids up from school; seeing another mom race all over town made my crazy life seem normal. Ben Pieper, my awesome photographer, what fun it was to work with you. The cover shot and photos throughout the book are delectable, thanks to your expertise behind the lens. Trina Kahl, food stylist extraordinaire, jaws are about to drop everywhere. Your stunning food styling will cause palates to quiver with excitement. The food is pure art, and you have a gift. Daniel Trefz, assistant food stylist, the pictures speak for themselves. Thank you for helping to make my food look mouthwatering. Julie Barnes, art director, youre a joy to work with, youve got a spring in your step , and I cherish your creative contribution to this dazzling book. Holly Ogden, designer, I love the pages; your sense of style made this cookbook clean and classic and exactly what I was hoping for. Sarah Dilks, thank you for the beautiful job you did with hair and makeup; natural and nice, and perfect for a cookbook. Id also like to thank John Carroll, Carol Coe, and Dave Shaw for your effortsI believe this is my best book ever, thanks to all of you.

Joanne Hayes, you deserve a gold medal for analyzing nutrition for these 500 recipes (actually more than 500, counting those we tweaked). Although we communicated only through e-mail, I could tell that you were always smiling. You just have that vibe.

Mom and Dad, thanks for supporting every new project I pursue. Mom, my passion for cooking and sharing food with family and friends comes from you. The best conversations happen over a meal, no doubt. Dad, youre my role model for drive and enthusiasm, and your tireless encouragement keeps me going through thick and thin.

To my three boys at home, Darrin, Kyle, and Luke (and Hank, if you count the puppy), thanks for tasting countless creations, giving feedback, and keeping your elbows off the table. Kyle and Luke, you should know that it warms my heart when we walk in the door after school and you say, Mom, what is that delicious smell? I write recipes every day because I love it, but I create meals because I love you .

Soups, Stews, and Chowders: Robin Takes 5 text copyright 2011 and 2012 by Robin Miller. Photography copyright 2011 by Ben Pieper. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews.

Andrews McMeel Publishing, LLC
an Andrews McMeel Universal company
1130 Walnut Street, Kansas City, Missouri 64106
www.andrewsmcmeel.com

ISBN: 978-1-4494-2481-7

Library of Congress Control Number: 2011921498

www.robinrescuesdinner.com

Art Director: Julie Barnes
Design: Holly Ogden
Photographer: Ben Pieper
Food Stylist: Trina Krahl
Assistant Food Stylist: Daniel Trefz
Hair and Makeup: Sarah Dilks

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Its 5:00 PM. Everyones hungry. Its takeout or fakeout, meaning grabbing a processed meal from the fridge or freezer and giving it a zap in the microwave. Might there be a third option that doesnt include heaps of calories , fat, and salt? Right here in Robin Takes 5 you can find 500 delicious options to quickly prepare for yourself, your friends, and your family with just five fabulous ingredients. Robin Takes 5 is a must for all of you busy folks out theresingles, couples on the go, workaholics, empty nesters enjoying new freedom, and active families with munchkins running rampant in the house. Knowing that you can enrich your day with a healthy, satisfying meal made with five ingredients in about twenty minutes gives all of us a sense of serenity.

Even better? Every dish is a mouthwatering 500 calories or less, and many contain less than 500 milligrams of sodium. (The FDA recommends 600 milligrams max per meal.) With 380 main dishes, there are enough entr es to create a different meal seven nights per week for an entire year without having the same meal twice. But wait, theres more. There is also a huge selection of side dishes and desserts (60 recipes each) with the same 5-ingredient, 500-calorie promise. The only staples I expect you to have are olive oil (and occasionally cooking spray), salt, and black pepper. Thats it. Look no further for your nightly noshing, because when Robin Takes 5 , we all reap the rewards.

The average American eats out an astonishing three to four times each week. You dont need me to tell you that when you eat out or rely on heavily processed foods, you have little control over the content, namely calories, fat, trans fat, saturated fat, and salt. In some cases, its worth the indulgence, like a planned family night at the best pizza joint in town. The problem is, many times its not planned, and its that lack of preparation that drives us through the fast-food lane or straight to the microwave with a hunk of frozen fare. Dont get me wrong, Im not bashing fast food or prepared meals; I rely on them during busy soccer seasons! But I also strive to create meals from scratch, those made with love and a few ingredients that blend and evolve into magical meals. If you think you cant create fantastic dishes with five ingredients, think again. The trick is choosing the right ones . Which lends more gusto to a hearty saucea green bell pepper or a sweet and smoky roasted red one; a plain tomato or a sun-dried gem thats packed in fruity olive oil; a canned black olive, a cured Greek kalamata olive, or one stuffed with a jalape o? You get the point. There are countless ingredients available today that help all of us get gourmet meals to the table in just minutes. In fact, many of these recipes are so amazing, theyre suitable for entertaining . Those dishes have this icon