I have a confession to make. Even though I write about food for a living and spend the bulk of my days sitting no more than five feet from my kitchen, I still regularly struggle when dinnertime rolls around.
You see, I try to keep our evening meals relatively inexpensive, healthy and not too time consuming to make. What this ends up meaning for me is that I cook the same seven things over and over again. While Scott is perfectly willing to eat chili, turkey burgers, giant salads and chicken soup on repeat, I find that I need new meals on my plate.
I’m constantly searching for genius to strike. I flip through Everyday Food each month when it arrives and I try to sit down in front of my shelves of cookbooks on a regular basis to see if something will resonate.
Recently, I fell hard for a new cookbook that I think will be motivating my meals for many months to come. Part of the reason I love it so is that it fits my mealtime criteria and cooking style (cheap and easy). Called Cornerstone Cooking
Each chapter starts with a recipe for the central (or cornerstone) ingredient and then offers a number of different ways to transform that item into a full meal. While I realize that this isn’t a crazy-new concept, it’s so helpful to have all these different recipes in one place and to be reminded that I can do more with a roast chicken than just make my standard soup (I’ve got Nick’s tortilla soup high on my to-make list).
One section that I think will particularly appeal to the preservers in the crowd is the one in which Nick details all the things you can do with Marinara Sauce. Many of us make up a dozen or more jars of homemade sauce each August and while serving it over pasta is always an acceptable course of action, it’s always nice to have alternatives.
Next brunch potluck I’m invited to, I’m making his Eggs in Purgatory Casserole. I’ve done a quick, skillet version of that dish for years, but I like the idea of lining the casserole dish with crusty bread so that it becomes akin to a savory, tomato-y, French toast. With a salad, I wouldn’t think twice about serving something for dinner, either.
Last week, Nick took the time to answer a few of my questions about his new book and his plans for future canning projects.
I love the title of the book. How long have you been working with that phrase and this idea?
I came up with the idea for the book long before I had a name for it. I knew I wanted to write about repurposing leftovers and try to show people how it can sexy to take something old and turn it into something new. Chefs do it all the time, but most home cooks haven’t quite caught onto the idea.
Anyway, about the name, I was walking down the street one day listening to a podcast (I don’t even remember which one) and they described something as the “cornerstone” idea. It worked perfectly with the method of cooking I was trying to describe — using one large meal as the backbone for other smaller meals. I’ve always liked alliterative titles so Cornerstone Cooking just flowed from there.
What was your very first cornerstone recipe?
The first one that I wrote for the book was the Nick Nugget recipe. I knew I wanted roasted chicken to be the first chapter since it is easy and accessible to a lot of people. Plus there are tons of meals you can make with leftover chicken. I could’ve written a whole book on that!
The first cornerstone recipe that I ever made without knowing it was probably my Fridge Cleaner Chili. I kind of just toss all of the veggies I have in my fridge with some stock, spices, tomatoes, and beans and let it simmer for awhile. It’s always a hit.
I see that you did some canning in 2011. Any plans for more in 2012?
Oh yes! I was lucky that both of my canning attempts last year turned out to be successful even though I was a complete novice. You honestly inspired me to try it out. I was shocked by how easy it was to do.
I plan to do a lot more pickled veggies this year just because they are my favorite. I might try one or two experimental jams to give out as gifts also. I don’t have much of a sweet tooth, but I made a jalapeno peach jam last year that was better than expected.
Here’s the other thing that makes this book so impressive. Nick did the whole darn thing himself. He wrote every word, did the all photography, prepared the design and indexed every recipe (he even indicated which recipes are his wife’s favorites, a touch that I love). Truly, every ounce of it is all his work.
In addition to giving me a copy to review, Nick has also given me two copies to give away to Food in Jars readers. Here’s what to do:
- To enter the giveaway, leave a comment on this post and share your favorite “cornerstone” ingredient.
- Comments will close at 11:59 pm eastern time on Friday, May 4, 2012. Winner will be chosen at random (using random.org) and will be posted to the blog on Saturday, May 5, 2012.
- Giveaway is open to U.S. and Canadian readers.
- One entry/comment per person, please.
Disclosure: I received a review copy of this book, as well as two review units, at no cost to me. My opinions remain entirely my own.
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Hands down…sweet potatoes! You know you have gone overboard when you try to justify putting them in your morning oatmeal!
Eggs – those perfect bundles of protein – are definitely my cornerstone.
Rice is my cornerstone – for fried rice, stir fries, to make any soup heartier.
Quinoa !!!! I put that S&@* in every thing
haha!!!
I love this idea! I would have to say pasta.
Looks like a wonderful book, love the pictures! My cornerstone ingredient is potatoes…for soup, baked potato bar, layered in a casserole….love potatoes!
My favorite cornerstone ingredient is chicken – because it goes in just about everything! My husband cooks up grilled chicken breasts at least once a week and we make twice what our family can eat. Then we can cut up some extra and add it to mac and cheese or make spicy wrap sandwiches. I put it in ramen with some frozen stir fry veggies or shred it and make enchiladas. It’s sooo easy!
I know what you mean about it being a little tough sometimes to get new inspiration. If we don’t plan ahead, we either get lazy or (usually) just run out of food that’s ready to eat.
At the moment my favorite “cornerstone” is probably beans. It’s our meat substitute du jour and I love building around them into a meal.
I have been cooking dinner for more than 40 years and I struggle with you! Beans are my cornerstones.
Cornerstone has to be all the versions of tomatoes I can up each year. (tomato sauce, tomato pickles, spicy tomato juice, tomato relish, tomato jam)
My cornerstone ingredient would be canned tomatoes – add it to almost any protein, and I’m a happy camper
Eggs! If I can’t figure anything else out for dinner, I know I can make some kind of egg dish.
Boring, boring. Mine is chicken. I poach some chicken on the weekend and use it for both dinners and lunches during the week. I’m trying to wean us off of the nitrate filled sandwich meat at the deli counter for lunch, and having chicken on hand for salads, soups, sandwiches, burritos, etc. is handing during a hectic week.
What a great idea for a cookbook! I have two cornerstones (and sometimes they go together) – pasta and tomatoes (fresh or canned). I can do a lot with one – or both – of these.
If I could win only one of your giveaway this I would hope would be it! I would love this cookbook and am interested in planning more meals around tomatoes
Jars of tomatoes. When I open one up, it smells like summer, and there are so many things I can make with a jar of tomatoes.
Fresh vegetables. I can throw them in just about anything! If I don’t use up everything I chopped, it can go in another meal the next night.
My favorite cornerstone ingredient is mushrooms; I add them to everything!
The ingredient I most often need ideas for is turkey – it’s like roast chicken, but there’s a lot more of it! I have a few things I make over and over, and while they’re good (especially the curried turkey with grapes and almonds), there’s always room for more.
Chicken!
Beans…The variations for leftover beans is endless – chili, beans and rice, a nice soup, a quick side.
Love the idea behind the book! And those personal touches you mentioned, about him mentioning which are his wife’s favorites – awesome!!!
As far as my cornerstone ingredient – dried beans or lentils would be at the top of my list with venison at the top of my other half’s list. So, most of our meals are based on the two.
I love cheap and simple. I love to cook and this cookbook sounds like its up my alley too.
I think mine would be Tofu or eggs. Easy to cook up and goes well with rice!
I would say it would be Chicken…we tend to eat quite a bit of it and I love no ideas.
Leftover baked potatoes! Mashed up into creamy soup, sliced and pan fried, or even mashed up and added into bread makings! I even enjoy them sliced cold with salt & pepper, and whatever herb I have on hand. I always bake extras to have leftovers.
Such a great idea for a cookbook! My cornerstone ingredient is brown rice. I put it in everything from baby green salads to eggs to the standards such as beans or steamed veggies.
butter!
Every meal I make starts out by chopping up an onion and some garlic. What a clever way to organize a book–who doesn’t need more ideas for all those tomatoes?
I’m going with caramelized onions. I know most probably wouldn’t consider them to be quite a cornerstone, but they amp up flavor in so many of my dishes.
So after work I usually sit down to read my long list of blogs as a way to decompress from the day. It was pretty funny to go from macheesmo to foodinjars talking about macheesmo. I’m a big fan of both blogs and I’m happy the food writting community supports eachother. Anywho, my favourite cornerstone ingredient has to be garbanzo beans. I’ve made faux chicken salad, hummus, chickpea croutons etc. with the magic bean and always have hydrated and dehydrated in my kitchen. thanks for the opportunity. fingers crossed!
I think my cornerstone is kidney beans or black beans. We use them most days for something or other. But, my heart says bread. Mmmm. Those recipes sounded tasty.
My cornerstone is potatoes, only because my husband requests them at every meal. I would say if I was cooking only for me it would be Quinoa!
I was 21 years old when I ate lentils for the first time, and while I love them, I never really know what to do with them. So recipes using Lentils as a cornerstone would be great!
Squash – summer and zucchini during warmer times, and all sorts of great winter squash from fall on forward…
My favorite cornerstone would be sauteed or blanched greens. With garlic, ideally!
Roast chicken is just so versatile, in wraps, stir-frys, soup. The carcasses go into the freezer to make chicken stock.
Looks like a really handy cookbook!
My favorite cornerstone for weeknight meals is polenta. When I first started making the stuff, I had no idea it was so versatile!
I think my most often used cornerstone ingreedient are tortillas. They’re wonderfully adaptive.
My current “cornerstone” ingredient is habanero gold jelly! I made a batch from the Ball Recipe book, and it’s got alot (perfect) of heat and great range of flavors. I put some on everything I can now, great on all meats, crackers w/cream cheese, pretty much anything savory.
Dried Beans – especially pinto and garbanzo beans. I make huge batches in my slow cooker and freeze them in pint-sized canning jars. The pintos I put in soups, charro beans, refried beans, burritos, Mexican rice bowls – just about anything. The garbanzos usually end up in hummus, but we put that on everything, too.
The current “cornerstone” ingredient in my house is chicken. I roast up a whole one, we eat it, and then, when everyone is bored of “straight up chicken,” I “hide” the leftovers in whatever meals I’m making later on in the week. (No one in the house would ever touch “leftovers”–but when I call them “refrigerator bounty”–somehow they just don’t have such a negative connection!). Finally, I sneak the carcass into chicken stock–which brings on the opportunity for more bounty!
what a great concept for a cookbook.
roast chicken is a conerstone in our house, though we have recently filled our freezer with hamburger, and I keep making the same few things, and would love to see the hamburger chapter.
eggs, they are so versatile, breakfast lunch or dinner and dessert.
Chickpeas are my favorite cornerstone. Hummus, falafel, curried, barbecue…so many delicious directions!
Garlic! I put garlic in everything. Thankfully my husband loves garlic too.
Mmmh…Cornerstone ingredient…I have to say chicken, but lentils and beans are not far behind. And pasta, and canned tomatoes, and…
But, after thirty some years of cooking, fresh inspiration is always welcome!
Thanks for the chance to win.
It would be potatoes — mashed, baked, fried, any kind of potatoes at all!
Digicats {at} Sbcglobal {dot} Net
Chicken stock–homemade chicken stock is my favorite. Not that I make the chicken stock, my husband does, but it is the favorite catalyst to a meal.
eggs are my cornerstone! Although I am excited by his chicken section.