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You Have It Made: Delicious, Healthy, Do-Ahead Meals Hardcover – January 5, 2016
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From the Publisher
Herbed Salmon and Orzo Casserole with Feta from You Have It Made
Makes 6 servings
I hate to play favorites with my recipes because each one genuinely comes from my heart, but I have a special soft spot for this dish. It is a one skillet meal that is both light and filling, with fresh chunks of salmon, spinach, and tomatoes, all cooked along with the orzo they are nestled in. It’s lemony and herbaceous and made dreamy topped with a salty sprinkle of feta that melts in the oven. I know that, like I did, once you try it you will put it into regular rotation.
Heat the oil in a large, deep ovenproof skillet over medium heat, add the scallions, and cook, stirring, until they are softened, 2 minutes. Add the orzo and cook, stirring, for 2 minutes more. Add the stock and bring to a boil, then reduce the heat to medium-low, cover, and simmer until the orzo is about halfway cooked, 5 minutes.
Stir in the tomatoes, spinach, parsley, dill, lemon juice, salt, and pepper and cook until the spinach is wilted, 1 to 2 minutes. Gently stir in the fish, cover, and cook, stirring once or twice, until the fish is cooked on the outside but still a bit translucent inside, 4 to 5 minutes. The mixture may be refrigerated or frozen at this stage.
To continue, preheat the oven to 450°F. Sprinkle the feta over the top of the skillet, then place in the oven until the feta is lightly browned and melted, 8 to 10 minutes.
To refrigerate and serve:
Transfer the mixture to one 9 × 13-inch, two 8-inch square, or 6 individual oven- and microwave-safe baking dishes. Sprinkle the feta on top, then cover tightly and refrigerate for up to 2 days. When ready to serve, allow to sit at room temperature while the oven preheats to 375°F. Bake, covered with foil, for 20 minutes, then uncover and bake 10 to 15 minutes more.
Alternatively, to heat a single serving in the microwave, uncover, then re-cover with a splatter guard, and microwave on high for 60 to 90 seconds.
To freeze and serve:
Transfer the mixture to one 9 × 13-inch, two 8-inch square, or 6 individual freezer, oven- and microwave-safe baking dishes and chill in the refrigerator, uncovered, for 30 minutes. Then sprinkle the feta on top, cover with an airtight lid or with plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator for 18 to 24 hours then heat according to the 'to refrigerate' directions. Or, to thaw quickly, uncover, then re-cover with just foil and place in a cold oven set for 375°F. Once the oven reaches temperature, continue to cook for 35 minutes, then remove the foil and cook for 15 to 20 minutes more, until heated through. Alternatively, to microwave a single serving, uncover, then re-cover with a splatter guard and microwave on the defrost setting for about 7 minutes, and then on high for 1 minute.
- 2 tablespoons olive oil
- 2 large scallions, chopped
- 1.5 cups whole-grain orzo pasta
- 2 cups fish stock or water
- 1 pint cherry tomatoes, halved
- 2 cups lightly packed, chopped fresh spinach leaves
- 1/4 cup finely chopped fresh Italian parsley leaves
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds skinless salmon fillet, cut into 1-inch chunks
- 1 cup crumbled feta cheese
From Publishers Weekly
Healthy cooking often requires many steps and a reliance on daily visits to farmers’ markets, but Krieger’s new collection makes truly nourishing food more accessible to the average household. As the title suggests, all of these recipes can be made ahead, and Krieger includes freezing, storage, and reheating directions for convenience. Trendy superfoods such as chia seeds and farro make appearances, but the majority of recipes hew to more mainstream flavors and ingredients: herbed ham and cheese bread pudding; grilled steak and broccoli salad; and almond-crusted chicken tenders with apricot-mustard dipping sauce. In addition to casseroles and stews, Krieger includes prebaked flat bread and pre-simmered bouillabaisse broth. This well-crafted book provides solid inspiration for better eating. Photos. Agent: Jane Dystel, Dystel & Goderich Literary. (Jan.)
“I have long been a fan of Ellie’s balanced approach to food and I love the recipes and stunning photos in this book! The fact that they are all make-ahead is a huge help for busy people who want to eat healthy.”— GINA HOMOLKA, author of The Skinnytaste Cookbook
“Cooking at home can be easy but it’s challenging to make the right food choices. There is so much to choose from and so many decisions to make. . . . With Ellie Krieger’s new book, she leads you on a clear path to good eating that strikes a great balance between healthy and delicious. She teaches self-sufficiency through simplicity and makes anything from a yogurt parfait to a homemade braise doable. Give it a try!”— ALEX GUARNASCHELLI, chef
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This particular book really helps to prepare meals in a way that allows you to have extra for another day, or plan ahead so that whipping up a delicious meal on a weekday is a breeze. I pre-ordered this book and received it a few days ago, and have already cooked a number of things from it. The pumpkin waffles were a delight and even my picky kids gobbled them up. I also made the salmon, feta and orzo skillet meal and it was amazing - very different than how I've ever prepared salmon, and once again my kids tried it and liked it! I was shocked. I have not been able to get them to eat salmon before this dish. I'm looking forward to making more delicious recipes in the coming weeks.
While the pictures are lovely, I do wish there were more of them included as I am usually inspired to cook when I see a picture of the finished dish - there are a number of pictures but I'd say one for every 4 recipes. There is complete nutritional information provided for each recipe which I find very helpful when trying to plan my meals. Interestingly enough, there are no dessert recipes included but you will find plenty of recipes for breakfast, lunch, dinner and sides. The index is also very well done. The book is beautifully published and unlike her previous books it doesn't have a dust jacket. Finally, Ellie's warm personality shines through in this book as in her previous books - she seems like such a lovely person. I love that she seems to be such a foodie, like me - and I appreciate that she shares ways to enjoy good food with a healthy twist. I will definitely be recommending this book to my family and friends.