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- Author: Robin Miller
- Paperback: 480 pages
- Publisher: Andrews McMeel Publishing; Original edition (November 1, 2011)
- Language: English
- ISBN-10: 1449408451
- ISBN-13: 978-1449408459
- Cover Price $29.99
ABOUT ROBIN TAKES 5
When dinnertime hits and everyone’s hungry, cooking a full meal can seem like a daunting task. In Robin Takes 5, Food Network star and experienced nutritionist Robin Miller shows us that busy cooks can make delicious, healthy, and quick meals from five ingredients or fewer.
Whether you are cooking for one or are a busy parent feeding the whole family, Robin shows you how to prepare mouthwatering and simple recipes with few ingredients, and each with 500 calories or fewer. Using her background as a nutritionist, Robin includes nutritional information for every recipe. Her recipes are also sodium-conscious. Main dishes with less than 500 mg of sodium per serving and sides and desserts with less than 250 mg of sodium per serving are noted with a helpful icon.
The book’s 500 recipes range from soups, side dishes, and pizzas to hundreds of entrees, including Cashew-Crusted Chicken with Roasted Jalapeño-Mango Chutney, and Gruyère-Wrapped Steaks with Port Wine Glaze. She also includes 50 dessert recipes to satisfy a sweet tooth, such as Orange Marmalade Tart with Chocolate Covered Amonds. Robin also notes recipes that are great for entertaining and the holidays with a special icon.
With an arsenal of Robin’s best recipes, you will consider yourself armed for mealtime. The next time the clock strikes 5:00 pm, and you want both noshing and nourishment, check out Robin Takes 5.
I received a copy of Robin Takes 5. Chapters include
- Soups, Stews and Chowders
- Pizzas, Flatbreads, Calzones & Strudels
- Pasta, Risotto & Rice
- Chicken & Turkey
- Beef & Pork
- Seafood & Shellfish
- Side Dishes
Eaxh chapter includes an index page with all of the recipes in that chapter, something I found super helpful. Recipes are all easy to understand. Each one contains something helpful, for some it’s a little background, for others it’s some serving or prep ideas. I love that prep and cooking time, amount of servings and nutritional content are all highlighted in blue. There aren’t a lot of photos in this cookbook, but the ones there are look great. This cookbook would be great for anyone looking to broaden the offering of recipes they use and for those looking to mix things up a bit.
Recipe for Beet and Apple Salad with Pistachios and Goat Cheese
Recipe from Robin Takes 5 by Robin Miller (Andrews McMeel Publishing, 2011)
Because cooked beets are sweet, it’s great to pair them with tart Granny Smith apples, salty and pungent goat cheese, and nutty, crunchy pistachios. When you create your own dishes, try to pick opposing flavors that will work well together on the plate. It’s all about creating a balance.
Prep time: 10 minutes
- 2 cups thinly sliced cooked beets (not pickled)
- 1 Granny Smith apple, cored and thinly sliced
- 1 tablespoon sherry vinegar
- 1/4 cup crumbled goat cheese
- 1/4 cup shelled pistachios
Combine the beets, apple, and sherry vinegar in a large bowl and toss. Fold in the goat cheese and pistachios. Season to taste with salt and freshly ground black pepper before serving.
The product(s) featured in this review was provided free of cost to me for the sole purpose of product testing and review. This post has not been monetarily compensated and is based on the views and opinions of my family and/or self. Please note that the opinions reflected in this post have not been influenced by the sponsor in any way.