Everyone Can Cook MidWeek Meals
Contributed by: Chris WebAdmin. of RecipesNow.com
Some cookbooks are filled with lovely pictures but have recipes so complicated only those with several years culinary training in exclusive European schools would be able to do them justice. Others are filled with meals you will never be able to get your family to eat. Everyone Can Cook MidWeek Meals is neither of these.
From Eric Akis, the Author of the famous Everyone Can Cook series of cookbooks (including Everyone Can Cook, Everyone Can Cook Seafood and Everyone Can Cook Appetizers), Everyone Can Cook MidWeek Meals is exactly what the busy family needs on their cookbook shelf. There is no lengthy introduction/explanation of how or why you would want to cook these meals because the busy cook doesn't have that kind of time and frankly isn't likely to care. What Everyone Can Cook MidWeek Meals has is over 120 easy-to-follow recipes which you can quickly whip up after work or make ahead to take the stress out of your busy schedule.
One excellent part of the book which I felt was particularly helpful was the "Stocking Your Pantry" pages, four pages of what you should consider keeping on hand at all times to help with baking and meal assembly. In addition to clear directions the recipes also have "Eric's Options", usually ingredient substitutions, time saving tips or other ideas to help you add variety to your recipes and help you to make do with what you have on hand.
The rest of the book is completely devoted to recipes in categories like Brilliant Breakfasts, Lunch to Go, Main Course Soups and Salads, Nifty Noodles, Slow Cooker Suppers, Casual Family Fare, Quick Meals from Around the World, Stews, Braises and Roasts, Splendid Sides and Simple Sweets.
Enjoy this fabulous recipe which will only take 10 minutes to prep and about 20 minutes to cook!
Meatballs in Sour Cream Gravy with Parsley Noodles
This is a delectable combination of buttery noodles and meatballs smothered in a rich, tangy, sour cream gravy.
- 2 1/2 beef stock 625 ml
- 1/4 cup all-purpose flour 60 ml
- 1/2 cup sour cream 125 ml
- salt and freshly ground black pepper to taste
- 24-32 frozen store-bought or homemade meatballs (see Large Batch Roast and Freeze Meatballs, page 159), thawed
- 1 11 oz (350) g package egg noodles (See Note)
- 2 Tbsp melted butter 30 ml
- 2 Tbsp chopped fresh parsley 30 ml
Bring a large pot of lightly salted water to a boil. Meanwhile, place the stock and floour in a medium pot and whisk until there are no lumps. Bring to a boil over medium-
high heat, then reduce the heat to a gentle simmer. Whisk in the sour cream, salt and pepper. Add the meatballs to the sauce, return to a simmer and cook for 10 minutes.
While the meatballs simmer, add the noodles to the boiling water and cook until tender, about 5 minutes. Drain the noodles well and toss them with the butter and parsley. Divide them among 4 plates or shallow bowls, spoon the meatballs and gravy overtop and serve immediately.
The egg noodles used in this recipe are the broad European-
style egg noodles, not the thin Chinese-style ones. You'll find them in most supermarkets in the pasta aisle.
Instead of egg noodles, serve the meatballs on a bed of Garlic Mashed Yukon Gold Potatoes (page 176).
About the Author:
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