Robin Takes 5 OTHER BOOKS BY ROBIN MILLER Robin Rescues Dinner Quick Fix Meals Robin to the Rescue The Newlywed Cookbook Picnics The Daily Soup Cookbook Cooking For Healthy Living (with Jane Fonda) Verdure Robin Takes 5 500 Recipes 5 Ingredients or Less 500 Calories or Less 5 Nights per Week 5:00 PM Robin Miller Photography by Ben Pieper 5:00 PM Robin Takes 5 text copyright © 2011 by Robin Miller. Photography copyright © 2011 by Ben Pieper. All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of reprints in the context of reviews. Andrews McMeel Publishing, LLC an Andrews McMeel Universal company 1130 Walnut Street, Kansas City, Missouri 64106 www.andrewsmcmeel.com E-ISBN: 978-1-4494-0847-3 Library of Congress Control Number: 2011921498 www.robinrescuesdinner.com Art Director: Julie Barnes Design: Holly Ogden Photographer: Ben Pieper Food Stylist: Trina Krahl Assistant Food Stylist: Daniel Trefz Hair and Makeup: Sarah Dilks ATTENTION: SCHOOLS AND BUSINESSES Andrews McMeel books are available at quantity discounts with bulk purchase for educational, business, or sales promotional use. For information, please e-mail the Andrews McMeel Publishing Special Sales Department: [email protected] For Kyle and Luke— thanks for making me smile and laugh every day. Contents Acknowledgments Introduction Chapter 1 Soups, Stews & Chowders Chapter 2 Pizzas, Flatbreads, Calzones & Strudels Chapter 3 Pasta, Risotto & Rice Chapter 4 Chicken & Turkey Chapter 5 Beef & Pork Chapter 6 Seafood & Shellfish Chapter 7 Side Dishes Chapter 8 Desserts Metric Conversions and Equivalents Index About the Author Acknowledgments Creating a cookbook involves a lot of people, and I pray that I’ve covered everyone. Bonnie Tandy Leblang, my talented and savvy agent and manager, I’d never forget to thank you because you hold my hand through every process, book and otherwise. Thanks for introducing me to Andrews McMeel Publishing, and for encouraging me to join the AMP family (one you already knew well). It’s one of the best moves I’ve made. I also love brainstorming with you, because you consistently offer insight and wit. Thanks for helping me turn this cookbook into something I can be deeply proud of. Kirsty Melville, president and publisher, from the moment we first spoke, I knew I was in excellent hands. Your talented staff at AMP turned my recipes into one beautiful piece of work. Jean Lucas, my editor, there must be a better word I can use to describe you (beyond simply “editor”). Superhero? That’s what you were to me. What I especially loved about working with you was that you included me in every decision and detail, no matter how minuscule. And I loved picking your kids up from school; seeing another mom race all over town made my crazy life seem normal. Ben Pieper, my awesome photographer, what fun it was to work with you. The cover shot and photos throughout the book are delectable, thanks to your expertise behind the lens. Trina Kahl, food stylist extraordinaire, jaws are about to drop everywhere. Your stunning food styling will cause palates to quiver with excitement. The food is pure art, and you have a gift. Daniel Trefz, assistant food stylist, the pictures speak for themselves. Thank you for helping to make my food look mouthwatering. Julie Barnes, art director, you’re a joy to work with, you’ve got a spring in your step, and I cherish your creative contribution to this dazzling book. Holly Ogden, designer, I love the pages; your sense of style made this cookbook clean and classic and exactly what I was hoping for. Sarah Dilks, thank you for the beautiful job you did with hair and makeup; natural and nice, and perfect for a cookbook. I’d also like to thank John Carroll, Carol Coe, and Dave Shaw for your efforts—I believe this is my best book ever, thanks to all of you. Joanne Hayes, you deserve a gold medal for analyzing nutrition for these 500 recipes (actually more than 500, counting those we tweaked). Although we communicated only through e-mail, I could tell that you were always smiling. You just have that vibe. Mom and Dad, thanks for supporting every new project I pursue. Mom, my passion for cooking and sharing food with family and friends comes from you. The best conversations happen over a meal, no doubt. Dad, you’re my role model for drive and enthusiasm, and your tireless encouragement keeps me going through thick and thin. To my three boys at home, Darrin, Kyle, and Luke (and Hank, if you count the puppy), thanks for tasting countless creations, giving feedback, and keeping your elbows off the table. Kyle and Luke, you should know that it warms my heart when we walk in the door after school and you say, “Mom, what is that delicious smell?” I write recipes every day because I love it, but I create meals because I love you. Introduction It’s 5:00 PM. Everyone’s hungry. It’s takeout or fakeout, meaning grabbing a processed meal from the fridge or freezer and giving it a zap in the microwave. Might there be a third option that doesn’t include heaps of calories, fat, and salt? Right here in Robin Takes 5 you can find 500 delicious options to quickly prepare for yourself, your friends, and your family with just five fabulous ingredients. Robin Takes 5 is a must for all of you busy folks out there—singles, couples on the go, workaholics, empty nesters enjoying new freedom, and active families with munchkins running rampant in the house. Knowing that you can enrich your day with a healthy, satisfying meal made with five ingredients in about twenty minutes gives all of us a sense of serenity. Even better? Every dish is a mouthwatering 500 calories or less, and many contain less than 500 milligrams of sodium. (The FDA recommends 600 milligrams max per meal.) With 380 main dishes, there are enough entrées to create a different meal seven nights per week for an entire year without having the same meal twice. But wait, there’s more. There is also a huge selection of side dishes and desserts (60 recipes each) with the same 5-ingredient, 500- calorie promise. The only staples I expect you to have are olive oil (and occasionally cooking spray), salt, and black pepper. That’s it. Look no further for your nightly noshing, because when Robin Takes 5, we all reap the rewards. The average American eats out an astonishing three to four times each week. You don’t need me to tell you that when you eat out or rely on heavily processed foods, you have little control over the content, namely calories, fat, trans fat, saturated fat, and salt. In some cases, it’s worth the indulgence, like a planned family night at the best pizza joint in town. The problem is, many times it’s not planned, and it’s that lack of preparation that drives us through the fast-food lane or straight to the microwave with a hunk of frozen fare. Don’t get me wrong, I’m not bashing fast food or prepared meals; I rely on them during busy soccer seasons! But I also strive to create meals from scratch, those made with love and a few ingredients that blend and evolve into magical meals. If you think you can’t create fantastic dishes with five ingredients, think again. The trick is choosing the right ones. Which lends more gusto to a hearty sauce—a green bell