I’ve decided to award this week’s free cookbook to frequent blog reader Henry.
Henry offered up several fine ideas for jazzing up dishes with products that most cooks keep on hand on a regular basis.
For that, he gets a copy of “Mealtime Magic” by Joey Green.
Henry’s comment was:
Anywhere you are going to add salt to water, you can use bouillon instead. Pasta, boiled or steamed veggies, gravies, etc. If you are making a pot of green beans, just toss in a bouillon cube instead of salt.
Dried onion soup mix
You can cheat your way to success with onion soup mix in gravies, roasts, marinade, sauces.
Cream of Chicken/Mushroom
You can jazz up gravy with a shot of Cream of Chicken soup. Of course, these are casserole standbys.
I especially like the suggestion that boullion cubes can be substituted for salt in various recipes. I can see myself adding boullion to all kinds of steamed veggies to add flavor without fat.
Henry, shoot me an e-mail at firstname.lastname@example.org to claim your book. Don’t forget to include your address!