About the Author
Tieghan Gerard is the #1 New York Times bestselling author of Half Baked Harvest Every Day as well as Half Baked Harvest Super Simple and the Half Baked Harvest Cookbook. She has been featured on Good Morning America, Food Network, HGTV, CNN, NBC, CBS, Yahoo!, Food & Wine, People, The Drew Barrymore Show, and Kelly and Mark, among others. Tieghan spends her days experimenting with new recipes, photographing her creations, and feeding her family. Her hope is to inspire a love for food in others, as well as the courage to try something new!
Excerpt. © Reprinted by permission. All rights reserved.
Introduction
Hello again!
I can’t believe I am sharing another cookbook with you. It’s crazy to me that we already have three books together under our belts—and now, here we are with the latest. I might be a bit too attached, but the recipes ahead of you are my absolute favorite yet. Let me tell you why . . .
I feel like I wrote my first cookbook, Half Baked Harvest, forever ago. I was only twenty-two years old, and I have grown so much since then! Those recipes reflected that time in my life: they were a bit more detailed, maybe somewhat time intensive, and I just wrote in a different way than I do today. Super Simple focused heavily on Instant Pot, slow cooker, and skillet dinners. The idea was obvious and winning—I know many of you love it the most! And most recently was Every Day. I love that book: it shares balanced recipes that reflect my everyday lifestyle. It has a lot of color and a wonderful variety of flavors.
And now, here we are with Quick & Cozy! I feel the most confident about this book so far, and let me tell you, I AM SO FREAKING EXCITED!!! If you all knew what it took to get these ideas from my head to the book you hold in your hands now, you would understand even more, but I really put everything I have into these pages. And just like the title promises, the recipes are quick and cozy—and totally delicious!
But let me tell you what else Quick & Cozy means to me. Well, the quick part is pretty obvious—most of the recipes in this book are doable in under 45 minutes, and lots of them can be prepared in under 30. And the cozy part . . . yes, there are warm stews and hearty food in this book, but cozy is not just for wintertime. Really for me, cozy is about memories of growing up with my then-six brothers and our dad getting dinner on the table late at night. Summers back in Cleveland enjoying Dad’s fresh-grown basil, falls spent craving Mom’s pot roast, winter days hanging out with my Nonnie while she made chili, and spring vacations with the family cooking up the best burgers. A big part of the way I create is relying on my memories, especially the ones surrounding food and scents, and turning them into amazing meals to share with you. This book is full of memories I’ve made with my mom and dad, my brothers, my sister, my Nonnie, my many cousins, and the people we’ve added to our family over the years. So many great experiences have turned into so many delicious recipes.
In the usual HBH way, I’ve organized this book by types of meals and ingredients. And, as always, I’ve included tags for the easiest browsing experience for you. Throughout these pages, you’ll find meals that are 10 ingredients or less, 30 minutes or less, one-pan, gluten-free, and vegetarian. The stories at the top of each recipe page share a special memory, a cooking tip, or a serving suggestion. The idea is that everyone can cook from this book!
Ingredients
There is nothing fussy or fancy about these recipes. I have aimed to use the simplest ingredients. I’ll tell you about my standard items below; you probably already have them at home! And there are some special things I’ve picked up over time that have really added so much flavor to my cooking that I want to introduce them to you, if you don’t already know them.
I prefer to cook and bake with fine pink Himalayan salt. Himalayan salt boasts all eighty-four essential trace elements that our bodies need to function properly. It is also known to promote stable blood sugar levels, reduce muscle cramping, facilitate an optimal pH in your cells, and more. But I am definitely not a doctor, so that’s about all I have! I love salt and I love the way this salt tastes, so why not use something that’s also working hard for me?
I also use a lot of flaky salt to finish dishes. It is so pretty and adds the best little bursts of flavor right to the top of your food! I exclusively use salted butter, just like my mom taught me, but a lot of people don’t prefer this. Keep in mind all my recipes are developed with salted butter, so if you use unsalted, you might need to add more salt to your dish! Also, always large eggs when baking.
Okay, and if we are talking key ingredients, I do have a few flavorful tricks up my sleeve. They keep things quick and cozy—these give a lot of payoff for just a little addition. You will notice I love gochujang chili paste, for its tangy, spicy, warm flavor and use it in many recipes—not just in those that have Korean-inspired flavors. (For example, it’s hidden in my favorite meatballs on page 210!) I also love Calabrian chiles for their unique flavor, plus they come smashed into a paste and packed in oil, which makes them easy to mix into pretty much any recipe. And you can’t beat their spicy flavor: it’s not overpowering, but adds a good kick! They’re super easy to find online. I have been a fan of oil-packed sun-dried tomatoes forever (the Whole Foods 365 brand is my favorite) because honestly, I just find them delicious. Their concentrated flavor, texture, color . . . I eat them from the jar, like olives! I even think they can replace ingredients like bacon or prosciutto if you’re looking for a vegetarian swap. It’s not the same, but they do add something. And I also make great use of the oil they’re soaking in! Thai red curry paste adds a great kick of complex Thai herbs and spices without added sugar or funky ingredients. You can just as easily use it as a marinade as you can a base for a quick dressing mixed with oil. A couple of tablespoons goes a long way! I also use a lot of Mexican salsa verde. The brand I use, Sabor Mexicano, has hand-roasted tomatillos, jalapeños, cilantro, water, and sea salt—that’s it—but it has THE BEST flavor! I would totally make this at home, but they did a better job. It’s not too spicy and has a good smokiness. I love the charred pieces of peppers in the sauce, too. Oh, and I do love ketchup—but that’s just a little fun fact. (There isn’t much ketchup in my recipes, but while we’re at it, I use Rao’s or Primal Kitchen, which has no sugar added!)
Now it’s time to turn the page and have fun finding all the recipes you want to cook, bake, and, fingers crossed, enjoy! I encourage you to use lots of sticky notes and mark your personal changes to each recipe so you can make them the way YOU love them next time. Those are the signs of a great cookbook! And don’t forget the marinara sauce stains, too.
I can’t wait to see what you cook up! Whether you’re here for the fourth time or the first time, thank you for coming along. I promise you, this is the best Half Baked Harvest book yet!
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