Cooking Isn’t Hard If You “Make It Easy!”

Why Is Cooking From Scratch Intimidating?

Do you love to cook but feel guilty because you don’t know how to make everything from scratch or don’t have time to? Is your family very picky? Do your kids refuse to eat healthy foods or always bug you to get fast food? What are key staples you should always have in your pantry? How can you avoid all of pitfalls inside the supermarket? In this segment of The Organic View Radio Show, foodie, Stacie Billis, from OneHungryMama.com and the managing editor of CoolMomEats talks to host, June Stoyer about her new best-selling book, Make It Easy…120 Mix and Match Recipes To Cook From Scratch! To listen to the interview, press the play button on the video below.

One-Bowl Lemon Ricotta Pound Cake Recipe

(Recipe Courtesy of Da Capo Press)

Makes one 9 x 5-inch loaf

I originally made this recipe to use up a last bit of homemade Fresh Ricotta Cheese before it went bad but, as it turns out, adding ricotta cheese to pound cake turns out a super moist cake with the perfect crumb. This cake manages to be dense, as a pound cake should be, but also soft and silky. Except for the outside, which has the perfect dark golden brown crust to hold thick slices together.

As with all pound cakes, this is most delicious served the day of, but will stay good up to three days. On the second and third days, I like to toast fat slices and slather them with butter. Or even better, fresh ricotta and a drizzle of honey.

Ingredients:

• 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for pan
• 1 cup granulated sugar
• 1?2 cup ricotta cheese, store-bought or homemade
• 1 teaspoon lemon zest (from about 1 lemon)
• 4 tablespoons freshly squeezed lemon juice (from about 2 juicy lemons)
• 1 teaspoon pure vanilla extract
• 1?2 teaspoon salt
• 4 large eggs, ideally at room temperature
• 2 cups all-purpose flour
• 3?4 teaspoon baking powder
• 1?2 teaspoon baking soda

Directions:

1. Preheat the oven to 350°F. Butter a 9 x 5-inch loaf pan and line with parchment paper; set aside.
2. In a large bowl that works well with a hand mixer or in the bowl of a stand mixer Fitted with the whisk attachment, combine the butter, sugar, ricotta, lemon zest, lemon juice, vanilla, and salt on low speed until just combined.
3. Mix in the eggs, one at a time, making sure to fully incorporate each egg before adding the next.
4. Add the Flour, baking powder, and baking soda to the same bowl. Use a wooden spoon or silicone spatula to mix until just well incorporated.
5. Pour the batter into the prepared loaf pan and smooth out the top. Bake for about 60 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool in the pan for 5 minutes before removing from the pan to finish cooling on a wire rack. Serve the same day or, once cooled completely, wrap tightly all around in plastic wrap and store on the counter for 2 to 3 days or in the freezer for up to 3 months.

Cold Soba Noodle Salad Recipe

(Recipe Courtesy of Da Capo Press)

You can very loosely follow the recipe for this easy, go-to dinner. It’s what I make when I need a dinner in twenty minutes or have nothing but raw veggies in the refrigerator. You know, the ones that I also use to pack lunch. Cut up bell peppers, carrots, and cucumber, cook soba, and toss with dressing. Honestly, it’s that easy.

Feel free to get fancier if you have time—you can throw in green peas, thawed frozen edamame, or avocado and top with toasted sesame seeds—or go even simpler. Just soba, red peppers, and dressing is a great, healthy dinner. Make this your own however you want . . . or can.

Serves: 4

Ingredients:

• 1 pound soba noodles
• 4 scallions, trimmed and chopped
• 1 cup shredded carrot
• 1 red, orange, or yellow bell pepper, seeded and cut into 1?4-inch-thick strips
• 1 English cucumber, peeled, cut into 4-inch sections, and then 1?4-inch-thick strips
• 1 cup Ginger Lime Vinaigrette (See Recipe)

Directions:

1. Cook the soba noodles according to the package instructions. Drain, rinse with cold water, and drain some more before placing in a large serving bowl.
2. Add the scallions, carrot, pepper, cucumber, and dressing to the noodles and, using tongs, toss well to combine and coat everything with dressing. Serve immediately or store in a sealed container in the refrigerator for up to 3 days.

Ginger Lime Vinagrette

Makes Scant 1 Cup Vinagrette

I make this slightly tweaked version of my Everyday Vinaigrette for any salad paired with an Asian-inspired meal, which, in my house, is almost always an Avocado and Edamame Salad. It also makes a great marinade  and dressing for Cold Soba Noodle Salad, which is one of my kids’ favorite make-ahead meals.

Ingredients:

• 1 teaspoon minced garlic (from about 1 clove)
• 1?4 cup rice vinegar
• 1 teaspoon lime zest (from about 1 lime)
• 1 tablespoon plus 1 teaspoon freshly squeezed lime juice (from about 1 lime)
• 1?2 cup neutral oil, such as grapeseed or canola
• 1 tablespoon reduced-sodium soy sauce
• 1 1?2 teaspoons minced fresh ginger
• 1 teaspoon Dijon mustard
• 3?4 teaspoon honey

Directions:

1. If you have time, place the garlic in a jar, top with the vinegar, lime zest, and lime juice, and allow to sit for 5 to 10 minutes. If you don’t have time, combine the garlic, vinegar, lime zest, and lime juice in a jar and skip to step 2.
2. Add the oil, soy sauce, ginger, mustard, and honey to the vinegar mixture. Seal the jar and shake until the dressing emulsifies. Use immediately or store in a sealed container in the refrigerator for up to 1 week.

Love these recipes and want more? Click the image to buy your own copy of Make It Easy!