Cook Book Club | Cookbooks for vegetarian recipes, 30 minute meals, families, and even dinner for one!

Oatmeal has Always Been a Choice for Breakfast

But What About Oatmeal Cookies?

It’s the weekend, or it’s going to be again soon, so why not invite a few friends over for brunch and make some easy oatmeal cookie pancakes? This recipe yields about 12.

Ingredients

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Red Hat Society Cookbook

"Over 600 Pages of Easy to Follow Recipes"

I own this cookbook. Although it's several years old, I still use it often. The Red Hat Society Cookbook was published in 2006 and features more than 1,000 recipes. There is literally something for every taste.

The 608 page book is one of my favorites. How can you go wrong when the first four chapters are all about dessert? There is also a section devoted to cooking for one or two, which is perfect if you're single or an empty nester.

Steakhouse Sliders and Mini Steak Fries

Perfect for a New Year's Party

There’s not really anything that you can do wrong when you mix steak and fries together, especially if you make sliders. Check out this 30-minute meal from Rachael Ray for steakhouse sliders and mini steak fries.

Ingredients

16 baby Yukon gold potatoes
6 tablespoons extra-virgin olive oil
2 tablespoons grill seasoning, plus 3 tablespoons
2 tablespoons finely chopped rosemary leaves
8 slices thick cut bacon
3 pounds ground sirloin
1/2 cup Worcestershire sauce
1/2 cup chopped parsley leaves
24 mini burger rolls, such as small dinner rolls, split
2 cups baby arugula
6 plum tomatoes, trim top and bottom, cut into 1/4-inch slices
1 small red onion, quartered lengthwise, sliced 1/4-inch thick
1/2 cup steak sauce (recommended: A1)
1/2 cup grainy mustard

Tenderloin Steaks with Roasted Tomato Steak Sauce and Sage Brown Butter Balsamic Ravioli

By Rachael Ray

Confused about what to make for the holidays for dinner? Check out Rachael Ray’s tenderloin steaks with roasted tomato steak sauce and sage brown butter balsamic ravioli. Recipe makes enough for four.

INGREDIENTS

1 pint grape tomatoes

2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzle

Salt and freshly ground black pepper

4 beef tenderloin steaks (each about 1 1/2 inch thick)

5 tablespoons butter, divided

2 shallots, finely chopped

3 cloves garlic, finely chopped or grated

2 tablespoons flour

1 tablespoon Worcestershire sauce

1 cup beef stock

1 package (about 24-30 small ravioli) fresh wild mushroom ravioli

2 tablespoons fresh sage, sliced

2 tablespoons aged balsamic vinegar

1/4 cup (about a palmful) chopped parsley

A dash freshly grated nutmeg

Grated Parmiggiano-Reggiano or Romano cheese

What Better for the Holidays than Something with Cherries?

Try this Recipe for Tangy Cherry Chicken

For a season that calls for cherries, check out this recipe for tangy cherry chicken by Rachael Ray that could even be used as part of a holiday dinner.

Ingredients

4 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, 6 ounces each
2 tablespoons chopped thyme leaves, about 6 sprigs
Salt and pepper
1/4 cup pignoli (pine nuts) a couple of handfuls
3 cups chicken stock, divided
4 tablespoons cold butter, divided
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup dry white wine, 1/4 of a bottle
1 cup dried cherries, a couple of handfuls
2 cups plain couscous
1/2 teaspoon ground allspice, eyeball it
1/4 teaspoon ground cinnamon, eyeball it
1/4 cup honey, eyeball a healthy drizzling
2 scallions, finely chopped
Generous handful flat-leaf parsley, finely chopped

Shepherd's Pie in 30 Minutes

When anyone thinks of Shepherd’s Pie, it seems as though it could take forever to make, however, Rachael Ray, queen of 30-minute meals conquers this recipe, with a total prep and cook time of 40 minutes.

Ingredients

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Small Batch Baking Cookbook

I bought the cookbook Small Batch Baking, by Debby Maugans Nakos, shortly after it was released. It's a great cookbook to add to your collection, when you are baking for one or two. Read more about Small Batch Baking Cookbook

Even Though Thanksgiving is Over...

Let's Still Give Thanks with This Sandwich

Even though Thanksgiving is over, why not still give thanks to the pilgrims with this sandwich created by Rachael Ray called the Pilgrim? It only takes 30 minutes.

INGREDIENTS

3 store-bought corn muffins, crumbled or diced

1 tbsp. EVOO

3 tbsp. butter

1 mcintosh, honey crisp or gala apple, chopped

1 small onion, finely chopped

2 ribs celery from the heart with leafy tops, chopped

Salt and pepper

Small handful flat-leaf parsley, finely chopped

2 tsp. poultry seasoning

A few sprigs thyme, finely chopped

1–1 /2 cups chicken stock

1 cup whole-berry cranberry sauce

4 crusty hoagie or ciabatta rolls (8 inch), split

1 1/2 lbs. fresh, thick deli-sliced roast turkey breast or hand-sliced rotisserie turkey breast

1 lb. sliced sharp white cheddar cheese

Thinly sliced red onion and sliced cornichons, for topping

30-minute Chicken Noodle Soup

In the winter, especially when colds tend to become more frequent, all you usually want is homemade chicken noodle soup, but who nowadays has time for that? Rachael Ray shows how to make quick and easy chicken noodle soup in only 30 minutes.

Ingredients

2 tablespoons (2 turns around the pan) extra-virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken breast tenders, diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped

Who Doesn't Want the Best Stuffing on Thanksgiving?

Check out this Recipe from Williams Sonoma

Stuffing is supposed to be nutty, savory and aromatic. What better ingredients to have to accomplish this than shiitake mushrooms and hazelnuts? This is definitely a stand out recipe from Chef Trevor Kunk, with added onions and cooked with sherry vinegar and honey.

Ingredients:

1 lb. sourdough bread (about 1/2 large loaf)
1 Tbs. extra-virgin olive oil
4 cups thinly sliced yellow onions (about 3 medium onions)
2 tsp. kosher salt
1 1/4 tsp. freshly ground pepper
1/2 cup sherry vinegar
1 1/2 tsp. honey
1 1/4 lb. shiitake mushrooms, stemmed and quartered (about 8 cups)
2 Tbs. vegetable oil
1 stick plus 2 Tbs. unsalted butter, melted, plus butter for greasing baking dish
1 1/2 cups warm chicken stock
1/4 cup thinly sliced fresh sage
1/4 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh chives
1/2 cup hazelnuts, toasted, skinned and coarsely chopped