Friends

If like most people, you’re a fan of the 1990’s sitcom Friends, or just love quirky cookbooks, we have just the book for you; check out Amanda Yee’s title, Friends, the Television Series: the Official Cookbook. Something we at BPL really appreciate about this book, is that every recipe is accompanied by a season and episode number that inspired the recipe; most even have a photo, or quirky quote to complement them as well. With cute doodles, bright pictures, and funny references to the cast, this cookbook is truly irresistible. If you’re intrigued by these 100+ recipes and want to see what all the hullabaloo is about, you can find this title in the Adult Department under the call number, “641.5 Yee.” For other fun titles for lovers of Friends, we recommend the picture book, Life Is Better With Friends: the Television Series by Micol Ostow, and the autobiography, Friends, Lovers, and the Big Terrible Thing by Matthew Perry.

Hot Beef Sandwiches

 

Ingredients

· 8 oz. beef round tip steak, about 1/4 in. thick

· 1 tbsp. olive oil

· 1 clove garlic, minced

· 1 1/2 tbsp. soy sauce

· Black pepper

· 1/2 medium red onion, sliced

· 2 oz. mushrooms, sliced

· 2 tbsp. red wine or water

· 1 tsp. Dijon mustard

· Mini baguettes

 

Steps

1) Cut the steak in half, then into 1-inch strips, slicing across the grain. Heat the olive oil in a skillet, then add the beef and garlic and stir-fry until the meat is browned, about 2 minutes. Put in a dish with the soy sauce and black pepper, toss, and keep warm.

2) Using the same skillet, stir-fry the onion until soft, about 4 minutes, then add the mushrooms and cook until tender, about 3 minutes. Add the wine or water, mustard, and beef mixture. Bring to a boil, heat through, then divide the mixture among the rolls.

 

From: 200 Picnic & Tailgate Recipes

By: Carol Beckerman

 

Chicken Avocado Salad Sandwiches

 

Ingredients

· 1/4 cup buttermilk

· 2 tablespoons lime juice

· 1 tablespoon extra-virgin olive oil

· 1 teaspoon sugar

· 1/2 teaspoon table salt

· 1/2 teaspoon pepper

· 1 ripe avocado, halved, pitted, and chopped

· 3 cups Shredded Cooked Chicken

· 8 slices hearty sandwich bred, toasted

· 1 head Bibb lettuce, leaves separated

· 2 tomatoes, cored and sliced thin

 

Steps

1) Combine buttermilk, lime juice, oil, sugar, salt, and pepper in a medium bowl. Add avocado and mash into dressing with fork. Stir in chicken until fully combined. Season with salt and pepper to taste.

2) Place heaping 1/2 cup chicken salad on each of 4 bread slices. Divide and arrange lettuce and tomatoes over chicken salad, then top with remaining bread slices. Serve at room temperature or cold. 

 

From: The Complete Summer Cookbook: Beat the Heat with 500 Recipes That Make the Most of Summer’s Bounty

By: America’s Test Kitchen

 

Irish Stew

 

Ingredients

· 1 1/2 pounds boneless lamb shoulder or lamb stew meat, cut into bite-sized pieces

· 1 1/2 cups baby carrots, cut into 1/2-inch pieces

· 1 1/2 cups frozen pearl onions, C&W

· 2 cups seasoned diced potatoes, Reser’s

· 2 cans (10 ounces each) condensed cream of potato soup, Campell’s

· 1 cup Guinness Stout

· Salt and pepper

 

Steps

1) In a 4-quart slow cooker, place lamb, carrots, onions, and potatoes.

2) In a medium bowl, stir together the potato soup and beer. Pour into slow cooker and stir thoroughly.

3) Cover and cook on HIGH setting for 4 to 6 hours

 

From: Semi-Homemade: Slow Cooker Recipes 2

By: Sandra Lee

 

September 14th - National Kids Take Over the Kitchen Day

Does the thought of handing over your kitchen to your kiddoes instill some anxiety? I think every parent can understand the fear of eating a meal little ones cooked, not to mention the crime scene that is your kitchen afterwards! Here at BPL, we had very similar concerns when we heard that national Kids Take Over the Kitchen Day falls on September 14th. Lucky for you, we have all the books to help ease your worries and make cooking a fun and safe experience for the kids in your life. The titles, Kids Cook Dinner: 23 Healthy, Budget-Friendly Meals From the Best-Selling Cooking Class Series By Deanna F. Cook, and Super Simple Cooking for Kids By Jodi Danen, are both wonderful books with easy to follow recipes that only require a few ingredients. Will Bartlett’s book, Chef Junior: 100 Super Delicious Recipes By Kids for Kids also provides fun and easy recipes for young ones. These books help instill kitchen safety while showing how exciting the science of cooking can be. If you’re a fan of these, you can find similar titles for you and your children in the Nonfiction sections of both our Adult, and our Juvenile collections. 

If your child is interested in learning more about cooking and kitchen safety, BPL has just the program to prepare them for National Kids Take Over the Kitchen Day. On the third Tuesday of each month from 4:00 - 5:00, grades kindergarten through 5th can learn the basic kitchen skills and help build healthy eating habits. No registration is required for this program, but feel free to give us a call with any additional questions.

Black Pepper-Garlic Flatbread

 

Ingredients

· 2 garlic cloves, minced

· 1 tablespoon minced fresh oregano

· 1 1/2 teaspoons coarsely ground black pepper

· 1/4 teaspoon kosher salt

· 1 can refrigerated pizza crust dough

· Cooking spray

 

Steps

1) Preheat the oven to 400°F.

2) Combine first 4 ingredients in a small bowl. Unroll dough onto a baking sheet coated with cooking spray; form into a 12x9-inch rectangle. Lightly coat top of dough with cooking spray; sprinkle evenly with garlic mixture.

3) Bake at 400°F for 15 minutes or until golden. Cool flatbread; cut into 6 slices.

 

Yield: 6 servings

Prep: 4 minutes

Cook: 15 minutes

 

From: Fresh Food Fast: 5 ingredient, 15 minute recipes: over 280 incredibly flavorful recipes

By: Cooking Light