Featured Cookbook

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1. Meatball Stew with New Potatoes

2. Meal in a Muffin

3. Southwestern Polenta Torte

Book Description

The Girl Can't Cook contains 250 no-fail recipes readers will actually want to make. After-work supper ideas include Thai Chicken and Noodle Salad, Salmon Steak on the Barbie, and Potato and Egg Frittata. The book also features easy party menus such as The Big Holiday Dinner with turkey and all the trimmings, Vegetarian Feast, and Summer Barbecue. Along with quick and easy recipes such as Pita Pizzas with Pesto and Parmigiano, and Guacamole, Cinda Chavich also provides a complete guide to stocking your pantry with great cheeses, oils, vinegars, and seasonings. A perfect gift for the young-and-not-so-culinarily-inclined, The Girl Can't Cook is the cookbook for fabulous kitchen goddesses in training everywhere.

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The Girl Can't Cook: 250 Fabulous No-Fail Recipes a Girl Can't Be Without

Authors: Cinda Chavich

Date: June 2004

ISBN: 1552855260

Publisher: Whitecap Books

Paperback

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With a pound of ground round and a bag of supermarket baby carrots, this makes a hearty family meal. Make this simple stew when you have tiny new potatoes, no bigger than a meatball, or just cube larger spuds.

Servings: 6

• 1 lb. (500 g) lean ground beef

• 1/2 cup (125 mL) dry bread or saltine cracker crumbs

• 1 small onion, minced

• 1 egg

• 1 tsp. (5 mL) salt

• 1/2 tsp. (2 mL) freshly ground black pepper

• 1/2 tsp. (2 mL) thyme

• 2 cloves garlic, pressed

• 1 (14 ounce) (398 mL) can tomato sauce

• 1 1/2 cups (375 mL) beef broth

• 1 cup (250 mL) dry red wine

• 1 cup (250 mL) water

• 2 cups (500 mL) small cooking onions, peeled, or 2 large onions cut into slivers

• 2 cups (500 mL) baby carrots or 4 large carrots, cut into chunks

• 2 cups (500 mL) tiny new potatoes or potato cubes

• 1 Tbsp. (1 mL) cornstarch mixed with a little cold water

• chopped fresh parsley

1. Combine the ground beef, crumbs, onion, egg, salt, pepper and thyme, mixing well with your hands. Shape into 1 1/2-inch (4 cm) meatballs. Arrange the meatballs in a single layer on a baking sheet and bake in a 400 degrees F (200C) oven for about 12-15 minutes, until nicely browned. Drain the excess fat.




2. Combine the remaining ingredients, except for the parsley and cornstarch solution, in a large ovenproof pot or covered casserole dish and mix well. Gently stir in the browned meatballs, being careful not to break them. Reduce the oven temperature to 350 degrees F (180C), cover and bake for 1 hour.




3. Check to make sure the potatoes and carrots are tender. Thicken the stew with the cornstarch solution, heating through until the sauce is clear. Serve the stew sprinkled with fresh parsley.

More From This Book:

1. Meatball Stew with New Potatoes

2. Meal in a Muffin

3. Southwestern Polenta Torte

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