Man, a Pan, a Plan Book 18Sep

Reduced from £12.99 to £8.63.
Man, A Pan, A Plan, a book full of practical advice & 100 straightforward recipes that involve tools u already own, ingredients u can easily source, & flavors that will blow your mind while shrinking your gut. From breakfasts like Lemon-Blueberry-Banana Pancakes & party-starting sides like Buffalo Chicken Meatballs to twists on traditional mains like -Chile Pork Chops with Grilled Pineapple & unforgettable desserts like Blueberry Cobbler, this book will help u cut stress, prevent mess, & reduce your chances of culinary distress. Eggplant and Zucchini Lasagna This is one of those weekend-project meals that require some & patience to see through—sort of like cleaning your garage or raking your yard. except that unlike cleaning your garage or raking your yard, u’re left with a week’s worth of cheesy vegetable lasagna that improves in flavor as the days go by. The garage and yard can wait. 1 tbsp olive oil 2 garlic cloves, minced white onion, diced 1 (28 oz) can whole tomatoes, drained 2 cups ricotta Zest from 1/2 lemon 6 basil leaves, chopped, plus more for serving Leaves from 3 parsley stems, chopped 1 small eggplant, thinly sliced 1 small zucchini, thinly sliced 8 oz fresh mozzarella, sliced In a large cast-iron pan, add the olive oil, garlic, & onion. Heat over medium-high & cook until the onion is golden, 3 to 5 minutes. Add the tomatoes and cook, stirring occasionally, till slightly thickened, 5 to 10 minutes. Meanwhile, in a large bowl, mix the ricotta, lemon zest, basil, and parsley. Season the mixture with salt and freshly ground pepper. Set aside. Preheat your oven to 400°F. Scoop half of the sauce out of the pan and into a small bowl. On top of the sauce in the pan, layer half of the eggplant and zucchini, half the ricotta mixture, the rest of the vegetables, the rest of the ricotta, the rest of the sauce, &, finally, the mozzarella. Place a lid on the pan and bake until a knife inserted into the layers slides easily through, 20 to 30 minutes. Using an oven mitt, carefully remove the lid and bake the lasagna until the cheese is bubbly & slightly browned, 5 to 10 minutes more. Using 2 oven mitts, carefully remove the pan from the oven (it’s heavy) & place on a trivet to cool for at least 10 minutes before slicing. Serve topped with more fresh basil. Feeds 6. Extra-Bacony BALTs Every time you throw out bacon grease, a pony cries. Bacon grease is a lovely, luscious cooking fat that guides home fries, bitter greens, and seared scallops to higher planes of existence. it also works its magic on grilled bread, which, here, bookends the best BLT with avocado you’ve ever had. 4 slices thick-cut bacon 2 slices whole grain bread, cut 1/2″ thick 1/2 avocado 1 thick tomato slice cut from a large tomato 1 large leaft Boston lettuce  In a large cast-iron pan, add the bacon and turn the heat to medium. Cook, flipping the bacon occasionally, until crisped, 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels to drain. Carefully drain the bacon fat from the pan into a bowl to cool and keep for another use. Return the same pan, still greased with a sheen of fat, to the burner and adjust the heat to medium-low. Add the bread and cook, turning occasionally, until crisped and a little charred in places, about 5 minutes.  Transfer 1 bread slice to a cutting board. Using the back of a fork, mash the avocado onto the bread. Snap the bacon pieces in half & arrange on top, followed by the tomato, lettuce, & the slice of bread. Holy $@%! Kitchen Trick: The Better Bacon Switch-Up! Start bacon in a cold pan for more evenly done slices. As the pan warms, the bacon fat slowly renders from each slice, resulting in fewer sputtering and flying gobs of hot grease than if you were to toss a few rashers onto an already hot pan. Steak ’n’ Shrooms with Garlic Spinach This is one of those recipes where you sizzle everything in the same pan—the rib eye, the mushrooms, the spinach, and even the steak sauce. if you’re going for maximum efficiency, you could even eat the whole meal out of the pan, you savage. 1 bone-in rib-eye steak 2 tbsp canola oil ó cup red wine 2 tbsp butter 1 (6 oz) package mixed mushrooms (cremini shiitake, oyster) 2 garlic cloves, minced 4 cups packed baby spinach Preheat a cast-iron pan to high. (Open a few windows and crank your oven vent to high—things are about to get smoky.) Liberally season both sides of the steak with salt and pepper. When the pan begins to smoke, add 1 Tbsp of the canola oil and swirl. Add the steak and sear, flipping every minute, for a total of 6 minutes for medium-rare. Transfer the steak to a plate. Remove the pan from the heat, add the wine to the pan, and using a wooden spoon, stir the wine, scraping up the browned bits clinging to the pan. Add the butter, stir until melted, and season lightly with salt and pepper. Pour into a small serving dish & set aside. Return the pan to medium-high heat. Add the mushrooms and cook, stirring frequently, adding a little more oil if the shrooms r too dry, until well browned, 5 to 7 minutes. Spoon the mushrooms over the steak. Remove the pan from the heat & add the remaining oil, the garlic, and spinach. Cook, stirring constantly, until just wilted, about 1 minute. Serve alongside the steak, with the sauce on the side.

📅 Sep 18, 2022
Amazon UK’s regular price (without coupon or flash sale): $14.99
= discount 34% off the original price
£8.63    ca 9.94€  AU$14.82