Cassy Joy Garcia Offers A Way To Cook Once, Get 2 Meals

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NEW YORK – Some families love leftovers. What could be easier than reheating and digging into yesterday’s meal? But this is not the family of Cassy Joy Garcia: they are not left out fans.

So Garcia had to get creative with his latest cookbook, which offers busy home chefs a way to reduce stress in the kitchen by turning one meal into two different ones.

How she does it by planning two meals that usually share a protein. She cooks this meat, fish or poultry for a meal and reserves a little more for tomorrow’s dinner, which will have its own flavors.

“As we started to put this puzzle together of what this might look like, I started to realize that we were gravitating towards something that I already do and use,” she says. “I never really thought of it as a formula.”

“Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight’s Dinner into Tomorrow’s Feast” shows how to go from a beef and vegetable stew one evening to grated beef tostadas the next. Or a dry-grilled beef brisket on Tuesday and cheesesteak-stuffed peppers on Wednesday.

“I really like the idea of ​​being able to bridge the effort tonight and a meal in the future,” she says. “If you don’t move forward, you feel like you’re constantly catching up.”

Each twin recipe set contains cooking tips and several ways to replace gluten-free, nut-free, grain-free, low-carb, or dairy-free diets. It also includes a dozen pairs of vegetarian meals.

“Her idea of ​​getting ahead of the curve and making something really big today that’s going to be totally delicious, and then taking that leftover and turning it into something else – that’s the real way she cooks,” said its editor, Justin Schwartz, vice president. president and editor of Simon Element, an imprint of Simon & Schuster. “It was a concept close to his heart.”

Garcia’s creativity intensified in ensuring that Meal # 2 didn’t taste like Meal # 1. She discovered, for example, that when she made grilled balsamic pepper steaks for a meal and used some of the chipotle beef taco steak, the balsamic vinegar worked well with the chili peppers.

“The biggest challenge was wanting these flavor profiles to be very different, but finding commonalities between them,” she says.

In a pair of recipes, Garcia roasted a whole chicken in a lemon-garlic mixture for a rustic country meal, then used the breasts to make an Asian-inspired sesame chicken for the second course.

“You don’t necessarily look at these two dishes and think they can work together. But garlic and lemon show up a lot in Asian-style cooking. And so I kind of leaned into those threads,” he says. she.

His editor says Garcia didn’t take any shortcuts or fall into the lazy trap of just making two similar Southern dishes for meals one and two.

“Cassy has such a great sensibility about food and flavor, so she really brought that to the table,” said Schwartz.

Garcia is the creative force behind the popular food blog Fed + Fit, which she launched in 2011. A holistic nutritionist, her previous book was “Cook Once Eat All Week,” which focused on cooking on weekends for use during the week. She lives in San Antonio, Texas with her husband and two children.

She is a handyman in the kitchen, constantly improving. “I sometimes like to think that my method of recipe development is almost literally to throw spaghetti at the wall and see what sticks,” she laughs, modestly adding that she identifies with the Swedish chef’s incomprehensible persona. Muppet.

“Cook Once Dinner Fix” is designed to help families move away from the temptation to order and, by planning two meals, to reduce that feeling of tension around 5pm on weekdays: what’s wrong? For dinner ?

“As much as I love to cook, cooking dinner on the table can seem incredibly cumbersome and stressful,” Garcia says. “The second meal is done. It’s planned. You know what it’s going to be.”

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