Celebrity chef Curtis Stone, host of Bravo’s hugely popular series Top Chef Masters, knows life can get a little crazy. But as a new dad, he also believes that sitting down to a home-cooked meal with family and friends is one of life’s greatest gifts. In his fifth cookbook, Curtis offers both novice cooks and seasoned chefs mouthwatering recipes and easy-to-make meals for every night of the week. And he breaks them down into seven simple categories:
• Motivating Mondays: Healthy meals that start the week off right—Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad; Grilled Shrimp and Rice Noodle Salad
• Time-Saving Tuesdays: Quick and easy recipes for simple meals—Steak and Green Bean Stir-Fry with Ginger and Garlic; Grilled Pork Chops and Vegetable Gratin with Caper-Parsley Vinaigrette
• One-Pot Wednesdays: Flavorful dishes with minimal cleanup—Chicken and Chorizo Paella; Rosemary Salt-Crusted Pork Loin with Roasted Shallots, Potatoes, Carrots, and Parsnips
• Thrifty Thursdays: Yummy meals on a budget—Sliders with Red Onion Marmalade and Blue Cheese; Roasted Cauliflower, Broccoli, and Pasta Bake with Cheddar
• Five-Ingredient Fridays: Fun, fast recipes to kick off the weekend—Grilled Harissa Lamb Rack with Summer Succotash; Seared Scallops and Peas with Bacon and Mint
• Dinner Party Saturdays: Extraordinary dishes to share with friends and family—Asian Crab Cakes with Mango Chutney; Mushroom Ragout on Creamy Grits
• Family Supper Sundays: Comforting, slow-simmering food for relaxing around the table—Southern Fried Chicken; Barbecued Spareribs with Apple-Bourbon Barbecue Sauce
Review
“Designed to help make meal time easy, fun and tasty despite everyone’s hectic schedules.”—People
“Full of simple recipes for every busy night of the week.”—The Kansas City Star
“Stone delivers simple recipes, many of which can be made (start to finish) in less than 40 minutes.”—The Atlanta Journal-Constitution
“What could be better than having a new arsenal of Stone's recipes at your fingertips? . . . Charming for both his accent and kitchen knowledge, this man is as down to earth as they come.”—Milwaukee Journal Sentinel
“Curtis Stone gets it. . . . Family favorites, fresh ingredients, and simple prep—all of which is on display on every page of his beautiful book.”—Jenny Rosenstrach, author of Dinner: A Love Story
“A visionary and entrepreneur, he hopes to inspire individuals to ditch the drive-thru and start firing up their ovens at home. . . . A day-to-day guide packed with easy, mouthwatering recipes for every night of the week.”—Spry Living
“The book features a ton of delicious recipes organized by a different theme for every day of the week.”—D Magazine
About the Author
Curtis Stone is the author of four cookbooks and host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men’s Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his family.
Excerpt. © Reprinted by permission. All rights reserved.
Motivating Mondays
Grilled Chicken with Arugula and Zucchini Salad with Lemon-Caper Vinaigrette 6
Chicken Masala with Cucumber Raita 9
Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad 13
Turkey Meatballs with Marinara Sauce 14
Grilled Pork Satay and Peaches with Carrot-Cilantro Salad 18
Grilled Fish Tacos with Pico de Gallo 21
Poached Salmon with Green and Yellow Bean Salad 22
Grilled Salmon with Orzo, Feta, and Red Wine Vinaigrette 25
Grilled Shrimp and Rice Noodle Salad 26
Angel Hair Pasta with Clams, Radishes, and Spinach 29
Cauliflower and Spinach Dal 30
Salt-Baked Russets with Ratatouille 33
Quinoa Salad with Chickpeas and Tomatoes 34
Mango-Pineapple Smoothie 37
The weekend is all about enjoyment. That means second helpings, extra glasses of wine, and the gooiest chocolate desserts. Well, the weekend has ended, and it’s time to turn over a new leaf. I’m a huge believer in the idea that when you start the week off right, you’re more likely to end it better as well. My work with contestants on The Biggest Loser taught me many things, but none more important than the power of positive temptation. We crave what we see, whether it’s a pan of brownies or a bowl of fresh raspberries. So start by washing some fruit and putting it out on the counter, your desk, or anywhere in your line of sight. Then cut up your favorite veggies and keep them in a container nearby. When you’re itching for a snack, the fruit and vegetables will be as easy to grab as a bag of chips.
One of the rewards of cooking dinner is putting together a beautiful plate of food. And while I love family-style dining, where everyone serves themselves from platters and bowls, plating each person’s meal is a great way to ensure portion control. If I see a bowl of mashed potatoes on the table, I guarantee you I’m going back for seconds.
Just remember that healthy eating is about balance, not deprivation. You don’t need to skimp on flavor to eat food that’s good for you. Let this chapter be your positive temptation. Cook with seasonal ingredients, which pack extra zest, and use fresh herbs. That vibrant touch of green brings food to life. In addition to containing herbs, the recipes in this chapter rely on lean proteins, whole grains, and tons of vegetables—even some you may have never tried—to make satisfying Monday meals that’ll help you put your best foot forward.
A main-course salad brimming with lots of vegetables and lean meat is one of my favorite ways to put a healthy meal on the dinner table. This one is on the spicy side, with arugula leaves and peperoncini (pickeled Italian peppers) in the citrusy vinaigrette. The zucchini ribbons, which look like wide pappardelle pasta, have an appetizing, fresh texture and look beautiful on the plate. When weather permits, cook the chicken breasts on an outdoor grill.
Grilled Chicken with Arugula and Zucchini Salad with Lemon-Caper Vinaigrette
serves 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Lemon-Caper Vinaigrette
2 tablespoons finely chopped shallots
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
1 tablespoon coarsely chopped drained nonpareil capers
1 tablespoon finely chopped peperoncini
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons champagne vinegar or white wine vinegar
W cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Chicken
4 skinless, boneless chicken breast halves (about 6 ounces each)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Salad
5 ounces baby arugula (about 8 cups not packed)
1 cup halved cherry tomatoes
2 small, thin zucchini
Kosher salt and freshly ground black pepper
1 To make the vinaigrette: In a medium bowl, whisk the shallots, lemon zest, lemon juice, capers, peperoncini, parsley, and vinegar together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
2 To cook the chicken: Heat a grill pan over medium-high heat. Coat the chicken with the olive oil and season with salt and pepper. Grill the chicken for about 4 minutes per side, or until it is seared with grill marks and shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board.
3 To assemble the salad: In a large bowl, combine the arugula and tomatoes. Trim the ends of the zucchini. One at a time, lay the zucchini flat on a work surface and, using a vegetable peeler and working from the stem end to the blossom end, shave off long, thin ribbons until you reach the seedy center. Turn the zucchini around and repeat on the second side, then repeat on the third and fourth sides. Add the ribbons to the bowl and discard the seedy centers of the zucchini.
4 Using your hands to avoid breaking the ribbons, gently toss the salad with enough vinaigrette to coat. Season with salt and pepper.
5 Cut each chicken breast crosswise into thirds. Transfer a cut chicken breast to each dinner plate and heap some of the salad alongside. Drizzle the chicken and salad with the remaining vinaigrette and serve immediately.
This dish is a far cry from the common diet dinner of broiled chicken breasts and steamed broccoli. It starts with chicken and continues with lots of spinach, cucumber, and onion, along with aromatics such as ginger, garlic, and curry powder. It adds up to a highly flavorful meal with a generous amount of sauce, to leave you feeling totally fulfilled.
Chicken Masala with Cucumber Raita
serves4
Prep Time: 10 minutes
Cooking Time: 45 minutes
Chicken
4 skinless, boneless chicken breast halves (about 6 ounces each)
Kosher salt and freshly ground black pepper
1/4 curry powder, such as Madras
3 tablespoons olive oil, or as needed
1 large yellow onion, thinly sliced
3 tablespoons finely chopped, peeled fresh ginger
5 garlic cloves, finely chopped
One 2 8- ounce can whole tomatoes with juices, squeezed to coarsely crush
1 cup reduced-sodium chicken broth
One 6-ounce package fresh baby spinach leaves
1/4 cup coarsely chopped fresh cilantro
Raita
3/4 cup plain low-fat Greek yogurt
1 tablespoon finely chopped fresh cilantro
Finely grated zest of 1 lemon
1 teaspoon fresh lemon juice
1/2 teaspoon ground cumin
1 cucumber, peeled, halved lengthwise, and seeded
Kosher salt and freshly ground black pepper
Perfect Basmati Rice (page 10), for serving
1 To cook the chicken: Season the chicken with salt and pepper, then rub 2 tablespoons of the curry powder all over it. Heat a large heavy skillet over medium-high heat. Add the 3 tablespoons oil, then add the chicken and cook for 2 to 3 minutes per side, or until browned on both sides. Transfer to a plate and set aside. Reduce the heat to medium.
2 Add the onions to the pan and sauté for about 3 minutes, or until they begin to soften. Stir in the ginger, garlic, and the remaining 2 tablespoons curry powder and cook, stirring often, for about 2 minutes, being careful not to burn the mixture. If the pan is dry, add another teaspoon of oil. Add the tomatoes and their juices and season with salt. Cook, stirring occasionally, for about 5 minutes, or until the onions are tender.
3 Stir in the broth and bring to a simmer. Reduce the heat to medium-low and simmer gently, stirring occasionally, for about 10 minutes to thicken the sauce slightly and blend the flavors. Nestle the chicken into the sauce and simmer gently, turning it once, for about 5 minutes per side, or until the chicken is opaque when pierced in the thickest part with the tip of a small sharp knife. Season to taste with salt and pepper.
4 Meanwhile, make the raita: In a medium bowl, whisk the yogurt, cilantro, lemon zest, lemon juice, and cumin to blend. Using the fine holes of a box grater, grate the cucumber into the yogurt mixture. Stir to blend and season to taste with salt and pepper.
5 Transfer each chicken breast half to a dinner plate. Stir the spinach into the sauce and cook for about 2 minutes, or until it wilts. Stir in the cilantro.
6 Spoon the sauce over the chicken and serve with the rice and raita.
Perfect Rice
Rice is the perfect canvas for many dishes, ready to soak up a delicious sauce. There are many different kinds of rice sold in the market today. Aromatic rice, such as basmati or jasmine, has a more interesting flavor and texture than standard long-grain white rice, although the latter makes a reliable side dish for simply cooked chops and fish fillets. If your rice has boiled over in the past, it was probably because the pan was too small. Choose a saucepan that easily holds the rice and water with enough room for the rice to triple in size. Use a heavy-bottomed pan to keep the rice from sticking, and be sure the lid fits tightly. Serves 4
Prep Time: 5 minutes
Cooking Time: 15 to 20 minutes, plus 5 minutes standing time
1 cup long-grain white rice
11/2 cups water
3/4 teaspoon kosher salt
1 In a small heavy saucepan, bring the rice, 1V cups water, and salt to a boil over high heat. Reduce the heat to low, cover the saucepan, and simmer gently for about 15 minutes, or until the water has been absorbed and the rice is tender. Don’t stir the rice during cooking, as this can release starches that will lead to sticking.
2 Fluff the rice with a fork and let stand, covered, for 5 minutes before serving.
VARIATION: PERFECT JASMINE OR BASMATI RICE Substitute jasmine or basmati rice for the white rice. Imported rice, such as basmati and jasmine, is often coated with a fine powder to protect it through long periods of storage during tra...
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