A kitchen can be an intimidating site when the only information available seems to read like a foreign language. Understanding the language of cooking requires an interpreter with multilingual capability, a mother's insightful instruction or a basic primer like "Dad's Own Cookbook."
Bob Sloan, a high school teacher and caterer, promises to pass along all the cooking information mother never taught. His cooking handbook guides the novice through equipment lists, grocery store aisles and the basics of cooking.In clear and concise language, the author advises beginners on how to plan a balanced meal, which pieces of equipment are necessary for preparation and then thoroughly explains a recipe.
"Cooking is like changing spark plugs," Sloan says. "At first it seems like a job for experts, then someone hands you the proper tools, points you in the right direction and you see pretty quickly that you can do it yourself."
Beginning with simple cooking projects like hard-cooking an egg or steaming a vegetable, Sloan progresses to gourmet entrees like Cajun Salmon.
Simplicity rules the entire recipe content; straightforward, step-by-step instructions result in Dad- or family-centered cooking experiences.
Sloan also includes multiple charts describing types of fish and pasta, cuts of meat and poultry, salad greens, herbs and spices and food storage.
"Dad's Own Cookbook" would lure almost any father comfortably into the kitchen, but also serves as a a reliable resource for any beginning cook.
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RECIPES
CAJUN-BAKED SALMON
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon salt
Pinch of cayenne pepper
Vegetable oil
4 salmon steaks, cut 1 inch thick
2 cups salsa
1 lime
Preheat oven to 400 degrees.
Combine all spices through the cayenne pepper; set aside. Line a 9-by-13-inch baking pan with foil; lightly oil. Sprinkle half the prepared spice mixture over the top of the salmon steaks. Place the steaks, spiced side down, on the prepared baking pan; sprinkle with remaining spice mixture. Bake the salmon, uncovered, on the center rack of the oven for 12-14 minutes or until fish flakes when tested with a fork.
Serve the fish immediately with wedges of lime or let it cool and serve with salsa. Makes 4 servings.
* Each serving contains 222 calories; 12 gm fat; 15 gm carbohydrate; 763 mg sodium; 53 mg cholesterol.
QUICK AND DECADENT CHOCOLATE-PEANUT BUTTER-GRANOLA-COCONUT BARS
1/2 cup butter or margarine
12 graham crackers, crushed, or 2 cups graham cracker crumbs
1 can (14 oz.) sweetened condensed milk
1/2 cup peanut butter
3/4 cup granola
1/2 cup raisins
1 1/2 cups chocolate chips
1 1/2 cups coconut
Preheat oven to 350 degrees.
Place butter in 9-by-13-inch baking pan; melt. Spread graham cracker crumbs in baking pan. Combine milk with peanut butter. Drizzle mixture evenly over crumbs, then sprinkle on granola, raisin, chocolate chips. Cover with coconut and using the palms of your hands, press down firmly on the mixture. Bake for 25-30 minutes, until light golden brown. Cool completely, then cut into 24 bars. Store in refrigerator.
* Each serving contains 337 calories; 19 gm fat; 41 gm carbohydrate; 127 mg sodium; 18 mg cholesterol.
VEGETARIAN TACOS
1 tablespoon corn oil
1 green bell pepper, chopped
1 can (28 oz.) crushed tomatoes
1 packet chili seasoning
1 can (12 oz.) red beans, drained
1 can (8 oz.) corn, drained
3/4 pound plum tomatoes
1 medium red onion, chopped
4 leaves Romaine lettuce
1/2 pound Monterey Jack or Cheddar cheese, grated
8 taco shells
Saute bell pepper; add tomatoes, chili seasoning and red beans. When mixture stars boiling, reduce the heat to low, partially cover, and simmer for 20 minutes. Stir the chili occasionally to keep it from sticking to the bottom of the pan. Stir in the corn and cook until heated through.
Cut tomatoes lengthwise into quarters. Cut each quarter into 1/4-inch slices. Chop these roughly and set aside in a small bowl. Coarsely chop the onion. Cut lettuce into slices, then cut in half. Place in taco shells; fill with chili mixture. Top with cheese and garnish with tomato, onion and lettuce. Makes 4 servings.
* Each serving contains 532 calories; 20 gm fat; 1659 gm carbohydrate; 63 mg sodium; 36 mg cholesterol.