By David Joachim

First got here a guy, a Can, a Plan: 50 nice man food Even you can also make. The Sunday Star-Ledger cheered it as a "foolproof, let alone spill-proof consultant to manly luck within the kitchen." And the Detroit information exclaimed, "Dude, this cookbook is for you."Next got here a guy, a Can, a Grill: 50 No-Sweat nutrients you could fan the flames of quickly. Cookbook writer Andrew Schloss, who wrote Cooking with 3 components and Dinner's prepared, known as the recipes "easy, flavorful...streamlined and shrewdpermanent. genuine food-so sturdy that nobody will ever bet your secret's within the can."Now there is a guy, a Can, a Microwave-and all these "dudes" who helped positioned the "Grill" ebook at the manhattan occasions how-to bestseller checklist could be happy to understand that David Joachim and the editors of Men's future health have not misplaced a beat. The 50 guy-friendly, nuke-able foodstuff utilizing packaged constituents are enjoyable to make and nice to eat-and comprise such tasty dishes as "Italian One-Dish Fish," "Teriyaki pork with Broccoli," and "Painless Paella." With step by step recipes and full-color pictures, a guy, a Can, a Microwave, just like the prior books within the sequence, is an ideal reward for a person studying to manage within the kitchen. make certain he has a can opener-and a hearty urge for food!

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Extra info for A Man, a Can, a Microwave: 50 Tasty Meals You Can Nuke in No Time (Man, a Can... Series)

Example text

Once they’re in the pan, don’t move the pieces of chicken until they’ve cooked for at least 2 minutes. The skin will stick at first but will pull away from the pan as it cooks. 4 boneless, skin-on chicken breasts Kosher salt Vegetable oil 1 tablespoon minced shallot � cup/120 milliliters dry white wine � cup/60 grams butter, cut into pieces 2 tablespoons minced fresh parsley (or any combination of parsley, chives, and tarragon) • PLACE one chicken breast between two sheets of plastic wrap and FLATTEN the thicker end by pounding it with a meat mallet or a skillet, till the chicken is more or less of uniform thickness.

PEEL off the dull green skins and SET the vibrantly green beans aside. • In a large sauté pan, SAUTE the bacon over medium-low heat until it’s tender and the fat has begun to render. Just as the bacon is beginning to brown, ADD the onion and a four-finger pinch of salt. TURN the heat to medium and COOK the onion till it’s tender. INCREASE the heat to medium-high and ADD the corn and fava beans; sauté for a minute or so just to heat them through. ADD the half-and-half and several grinds of pepper, followed by the butter.

Add the wine and cook it down till the pan is almost dry. Step 7. Add the cream or half-and-half. Step 8. Cook the sauce down by about half, then serve or keep warm till ready to serve. SAUTÉED SPINACH WITH GARLIC SERVES 4 THIS IS ONE OF THE EASIEST AND FASTEST SAUTÉS, AND THUS a frequent side dish in my repertoire. It’s also densely nutritious, and goes with just about any meat or fish. Put a poached egg on top and it becomes a main course. Just make sure you start with enough spinach, as it seriously cooks down: 4 loose cups of raw spinach will cook down to less than 1 cup when finished.

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