"I want a healthy, delicious meal that is budget-conscious, is easy and quick to prepare myself, and contains a minimum of processed foods," states author Beth Hensperger. That statement echoes what we all want, but Hensperger adds, "I also cook by mood." Moods may be based on an ingredient that tempts us, or may reflect our infatuation with the global range of recipes available to us. We want a pizza one night, the taste of Asia with ginger and scallions another night. Not Your Mother's Weeknight Cooking acknowledges all of these moods as well as time, budget, health and taste. Having worked with Hensperger's recipes before, the quality of the book comes as no surprise. These are recipes for real people in real kitchens who want recipes that are updated for both health and fresh tastes. We are in trustworthy hands.
Hensperger focuses on working with foodstuffs that are available, and are the ones we choose frequently. In Hensperger's hands, working with the familiar means doing something creative and innovative. The ever-popular turkey appears as Sweet Potato Turkey Hash or Turkey Tenderloin with Citrus Wine Sauce. The staple seafood that is halibut becomes Baked Halibut Parmesan; lamb chops aren't tossed under the broiler, but become Pan-Sauteed Lamb Chops with Blackberry Sauce. Lemon Chicken with mint is on the table in less than an hour, from the first you open the refrigerator door through the cooking time. Minestrone can be made in thirty minutes and provide so many nutrients that it is like a vitamin pill with taste and satisfaction. And if it's pasta you like, you can try Better Fettuccine Alfredo, made with a no-cook yogurt and nonfat cottage cheese sauce flavored with lemon zest and Parmesan cheese. If you are really in a hurry, try what may be our favorite chapter; "Supper Out of Hand: Sandwiches, Burgers, and Pizzas."
This is a rich book. In addition to the easy to follow recipes, Hensperger has peppered the book with such pages as "Rice on the Side" which gives five recipes to flavor rice in a different way and add variety to the meal. She frequently admonishes the home cook to experiment and play and discover his or her own dishes.
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About the author: Beth Hensperger writes a monthly baking column for the San Jose Mercury News and is a regular contributor to a number of national magazines. She is the author of several cookbooks, including three best-selling Not Your Mother's slow cooker cookbooks, the James Beard Book Award winner The Bread Bible, and the best-selling The Bread Lover s Bread Machine Cookbook. She has twice been nominated for the Julia Child/IACP Cookbook Award.