Six Sisters’ Stuff has done it again. They’ve released a new cookbook that requires six ingredients or less.
Many of the recipes are super easy and very delicious. I always say that you can’t go wrong with a Six Sisters’ Stuff recipe. I’m still making their In-N-Out Burger from their Copycat Cooking cookbook. I make a turkey burger version and I swear to you it is the best burger I’ve ever had in my life! It’s all in the animal sauce.
As for “Six Ingredients,” one of the recipes I made was the Green Beans With Candied Pecans. Making candied pecans was a whole new experience for me. I didn’t think it would work and then all of a sudden, it almost burned! EEK!
Thank goodness I caught it in time. Luckily, I ended up making too many candied pecans, so I put a bunch to the side to add to my salads. I highly recommend making candied pecans, because it can really bring your salad game up a notch.
While I could rattle on about stuff you really don’t care about, let’s get to the recipe. I selected their Easy Lemon Garlic Shrimp recipe to share with all of you. I made this and had meals for days! It’s light and very tasty.
You can purchase “Six Ingredients” from any of PW’s favorite booksellers:
[Disclosure: I received a copy of this book from the publisher in exchange for an honest review. This post contains affiliate links.]
Cook pasta according to package directions; set aside.
Melt 2 tablespoons of the butter in a large skillet over medium heat.
Add garlic and saute 30 seconds, until garlic is fragrant. Add shrimp and season with salt and pepper to taste. Cook shrimp, stirring occasionally, 5 to 6 minutes, or until pink and cooked through.
Off the heat, stir in lemon juice and remaining butter until butter is melted and everything is well combined.
Serve over cooked pasta, garnished with fresh parsley, if desired.
For those who love peaches, I have a new cookbook to recommend to you. Due to be released on June 25, 2019 is The Peach Truck Cookbook. In this book, you will discover so many delicious and different ways to enjoy this heavenly nectar from the gods.
This cookbook isn’t just about desserts. You’ll find salads, sandwiches, pasta dishes, hot sauces and jams. All of it looks so good, where does one begin? If you love peaches as much as I do, this will give you 100 different ways to savor this tasty fruit.
You can pre-order the book now before it’s release date.
Today, I am going to share their Summer Peach Garden Pasta. It is super easy to make with very little time spent at the hot stove. This recipe is perfect for the summer months and will go great as either a main dish or a side dish next to some grilled chicken, pork chops or steak.
[Disclosure: I received a free copy of this book from the publisher for purposes of an unbiased review. This post contains affiliate links.]
Print Recipe
The Peach Tree Cookbook's Summer Garden Pasta
An easy way to throw together a pasta dish during the summer months with very little cooking. It's almost all prep.
Bring a large pot of salted water to a boil. Add the pasta; cook according to the package directions. Drain.
Whisk together the lemon zest, lemon juice, vinegar, shallot, garlic, salt, and pepper in a large bowl. While whisking, slowly drizzle in the olive oil and whisk until emulsified. Add the cooked pasta, basil, pine nuts, tomatoes, peaches, and corn and toss well.
Serve pasta with a sprinkling of basil leaves and grated Parmesan.
Recipe Notes
Note: I did not have cherry tomatoes, so I cut up Roma tomatoes for the recipe. I was also out of corn, so I added in some red bell peppers. If you are substituting ingredients, make sure to use vegetables that will compliment the peaches.
Sponsored Post. I was asked by RawSpiceBar to develop a new recipe using their Apple Pie Spices mix. While most would instantly think of a dessert, I knew that would not work for me. I am not the kind of person that usually makes desserts. So I thought about it and came up with Apple Spiced Ham.
My logic was if we can put pineapple on ham, then we should be able to use apples! And boy, was I right about that.
The result? This is by far the best ham I have ever had. And the apple gravy…*eyes rolling into the back of my head*…was so good it needs to be bottled up and sold in markets everywhere.
Since this is also apple season, this recipe works perfectly for the time of year. When choosing apples, make sure to use apples that will hold up while cooking. I used Granny Smith and Empire apples. Other apples that work well: Golden Delicious and McIntosh.
The key ingredient here that you cannot skip is the Apple Pie Spices mix from RawSpiceBar. This is one of the most important ingredients in the entire recipe. This is what adds the extra oompf to the entire dish, making the ham and the gravy go the extra mile.
For those who end up with leftovers, I recommend using this in every leftover ham recipe you can think of…including the apples. I added the ham and apples to bean soup, pastas, scrambled eggs…and to tell you the truth, I never knew the apples were there.
I hope you enjoy this recipe as much as I did. Let me know in the comments if you tried this and what you thought of it.
Preheat oven to 350 degrees Fahrenheit. Meanwhile, start with the apples. Cut the apples into quarters and de-core them (remove seeds and ends, no need to peel the skin). Using a mandoline, thinly slice 2-3 apples (depending on the size of your ham). Reserve these slices to be inserted between the slices of the ham. For the remaining apples, use the thicker setting on the mandoline. These slices will go on the bottom of the baking dish.
Place the thick slices of apple on the bottom of a large baking dish. Place the ham on top of the apples, cut-side down. Add the thinly sliced apples between each slice of ham (usually 2-3 slices of apples will fit for each layer).
In a bowl, mix the brown sugar and the apple pie spices mix together.
Using your hands, rub the mustard all over the ham (including the slices of apples sticking out from the ham). Next, rub the sugar and spice mixture all over the ham (like you did with the mustard). [You may or may not use all of the mustard/sugar mix. Use enough to liberally cover the entire ham.]
Add the orange juice to the bottom of the baking dish. Make sure there is enough orange juice to cover the entire bottom of the dish. If not enough, add more orange juice.
Bake 10 minutes for every pound of ham (for a 16 pound ham, that is 160 minutes). Let the ham bake for 1 hour. After the first hour, begin basting the ham using the juices at the bottom of the baking dish every 20 minutes until the ham is done.
Remove ham from oven. Let cool for a few minutes before serving. When serving, use the apple gravy at the bottom of the baking dish to add a little oompf to your amazing ham.
How many times have you sat in your favorite restaurant, eating your favorite dish, wondering how you can make this dish? Six Sisters’ Stuff has taken the guess work out of it for you and have launched their new cookbook: “Copycat Cooking.”
From Olive Garden’s breadsticks, In-N-Out Burgers and Animal Fries to Universal Studios’ Butter Beer, they have the recipes. Before you ask yourself if the recipes taste exactly like the dish, I’ve taken that guess work out of it for you.
I made Red Lobster Shrimp Linguine, a Dairy Queen Blizzard and The Cheesecake Factory’s Sun-Dried Tomato Fettucine. All I can say is…I can understand now why there are thousands of calories in these dishes! Oh, and yes, each recipe tasted exactly like the real thing.
Red Lobster Shrimp Linguine
Dairy Queen Blizzard
Cheesecake Factory Sun-Dried Tomato Fettucine
My favorite (and Matthew Lucifer’s) is by far the Red Lobster Shrimp Linguine. We gobbled that dish up quickly.
I couldn’t believe how simple it was to make a Dairy Queen Blizzard. It is literally all about the process of mixing two ingredients: the ice cream and cookie/candy.
As for the Cheesecake Factory’s Sun-Dried Tomato Fettucine, I saved the best for last. Over this last week, I asked for people to vote (on Instagram & Twitter) for the recipe they wanted of the three. The picture with the most likes, would be the recipe I would share. The Cheesecake Factory recipe was the winner.
Two Recipes for the Price of One
Before I share this recipe, I want you to also consider an alternative recipe. While I was waiting for the noodles to finish cooking, I kept tasting the sauce, remarking how this would make an excellent tomato soup. The more I thought about it, I realized…yes, this would make for an amazing tomato soup. What makes this unique as a tomato soup is none other than the sun-dried tomatoes. It adds a unique flavor that makes it almost addictive.
So when you make this recipe, note that it can serve as either an amazing soup or a pasta dish.
On to the Other Recipes
I can’t wait to make the In-N-Out Burger and Animal Fries this weekend. This will be my answer to my lack of visits to the West Coast.
For those who are watching their wallets, this may be your answer to eating out. Just make these dishes on special occasions. It may be less on the wallet, but thick on the waistlines. But oh so good.
Cook fettucine according to package directions, reserving 1 cup of the pasta water; set aside. While pasta is cooking, add olive oil to a large pot over medium-high heat. Saute garlic for 1 minute, being careful not to burn the garlic. Add sun-dried tomatoes, diced tomatoes, tomato paste, and sugar, stirring until well combined. Reduce heat to medium-low and whisk in cream and sour cream. Let simmer and thicken for 5 minutes. Add spinach to sauce and cook until wilted. Add salt and pepper to taste. If sauce is too thick, use reserved pasta water to thin it out. Add pasta to prepared sauce and toss until coated.
I’ve been wanting to share this recipe for such a long time. Amazon Prime put three racks of ribs into my hands last week, and I knew it was time to share my recipe for Slow Cooker Portuguese Ribs.
First, for those who are Amazon Prime subscribers and live in or near a major city, sign up for the Amazon Treasure Truck texts [signup is located at the top of the linked page]. The morning the Treasure Truck is in town, they will send you a text with their current deal. If you want the deal, just click on the special link in the text, select the time and location that works for you based on where the truck will be, checkout, then meet up with the truck.
Before Halloween, their special deal was a 160 piece bag of candy and a pumpkin of your choosing for $8. The candy alone usually goes for $18, the pumpkin for $13. Talk about an excellent deal!
Last Friday, I got three racks of ribs for $15.50. That is a great price considering they usually go for $8+ per package.
So with three racks of ribs, I decided to finally share this recipe. I took one picture of the ribs before Surita (Matthew’s 19 year old sister) destroyed the set. Matthew came running in after it happened. He’s usually a great set assistant, not so much on recipe days. Surita devoured the ribs. As skinny as she is, I have no idea where she puts it.
Luckily, I did get to try it before she ate them. So mouth watering good!
In the original recipe, Tia Maria bakes the ribs. So if you want to go the old school method, or throw them on the grill, follow her recipe. If you want to go the slow cooker route, follow the recipe below.
The Slow Cooker Recipe
Unlike most slow cooker recipes, this isn’t a dump into the crock pot, wait a few hours and then it’s done. This is a process (but very simple). What you’ll wind up with in the end is the juiciest, mouth watering, meat falling off the bone, best pork spare ribs you’ve ever tasted.
This recipe is adapted for the slow cooker from Tia Maria’s original recipe. Only the BBQ sauce stays true to her recipe. Please note that if you want to bake or grill, please follow Tia Maria’s recipe in the link.
[Prep ribs]. Place ribs in crock pot. Pour wine over the ribs and rub the chopped garlic over the ribs. Place cover over the crock pot and let the ribs marinate in the refrigerator for 1 hour.
[Mix the seasonings]. Meanwhile, in a small bowl mix the salt, paprika, garlic powder, cumin, black pepper and Piri Piri (or Tabasco sauce), until you have a paste. Set aside.
After the ribs have marinated for an hour, take the ribs out of the refrigerator, and rub the spices into the spare ribs using your fingers.
Cook ribs on the High setting.
[Prepare the BBQ Sauce]. Mix together the ketchup, brown sugar, sugar, worcestershire sauce, piri piri and white vinegar. Put aside.
At the 1 hour and 15 minute mark, add the BBQ sauce to the ribs.
Cook for another 1 hour and 45 minutes to 2 hours (or until the meat is falling off of the bone).
Back in April, Gwyneth Paltrow stopped by the Baruch Performing Arts Center to discuss her new cookbook “It’s All Easy.”
The cookbook is a beautiful display of food with pictures from Paltrow’s private life at home with her kids. The recipes were designed to use items that should already be in your pantry.
Here is the audio from her talk:
I will admit that I loved hearing her talk about life. She seems so down to earth. She dispelled a lot of myths out there about her and how she’s raising her kids. People think she’s some whack job raising her kids to be vegan with no sugar, etc. Ends up, she lets her kids choose how they want to eat. She’s a meat eater, but her daughter has always refused to eat meat. Her daughter was born a vegetarian. There was nothing she could do about that.
Her son is gluten intolerant and is very cautious with what he eats. Would she forbid her kids from eating cake, Doritos or Oreos? No. She’s not cruel. She’ll have her Oreos and eat them, too.
The Cookbook
This cookbook is beautifully done. The recipes all look so mouthwatering. I couldn’t wait to make her Pan Bagnat.
I decided to start from scratch and pick up all of the ingredients from the store. I decided to do my shopping at Food Emporium in Manhattan since they tend to cater to foodies. I want to make clear just how much it cost to make this sandwich…$60. I’m not joking. [Luckily, the leftover ingredients could go towards other recipes in the cookbook.]
I hate to say this, but in a way, after I got my receipt, I thought that this is a great example of how Paltrow can have a bit of a disconnect with the middle class. People have complained that her line of products caters to the wealthy. This is a prime example of catering to them. These items she suggests to make this sandwich are not commonly found in most homes.
Tuna? Yes, that is something you’ll find in your pantry. Tuna in olive oil? That exists? I actually stood in front of the tuna shelves at the grocery store for 5 minutes just trying to locate the ONE BRAND they have of tuna in olive oil.
She notes that it is important to have qualitative ingredients. The tuna and baguette really make or break this sandwich. I will agree with the baguette part, not so much with the tuna statement. At $6 for a can of tuna in olive oil, after tasting this sandwich, it would have been better with the 59 cent can of tuna in water from Aldi’s. It would have also tasted better with less anchovies. Two anchovies would have done the job. Eight anchovies and this becomes the saltiest sandwich you’ve ever eaten. Don’t forget you are also supposed to add more salt onto the eggs in this recipe.
Going based on the recipe from the cookbook, I gave this recipe 3 stars. The concept is awesome, but it could have been better. It was too salty and oily for my taste. The next time I make this, it will be modified to have the cheaper tuna in water, 2 anchovies, no salt, and less oily substances. It can be healthier with less salt and oil.
Another variation I made of this recipe that I enjoyed immensely was the salad version. Throw all of the ingredients into a bowl, tear up a few pieces of the bread, and add a honey dijon dressing (easiest way to do this: take some dijon mustard, add some honey and top it off with Caesar dressing, stir, and add to the salad. Taste the dressing before putting it on to make sure it’s to your liking. I like it a little on the sweeter side, so I’ll add more honey so it’s not too spicy.) The salad version of the pan bagnat is so much tastier. I became so obsessed with it, it was the only thing I ate for a week. It was so good. The basil and sun dried tomatoes were what made it so tasty.
Try the sandwich/salad out with the modifications I list above, and this may end up being your new GO TO sandwich.
I’m looking forward to trying out many of the other recipes in her cookbook. They all look so good. I’m looking forward to making the Zuni Sheet Pan Chicken, the Thai Curry Noodle Pot, and her Thai-style crab cakes. I love her ideas for soups in a jar. It’s a great take on the popular jar salads.
The best way to utilize Paltrow’s cookbook (for those on a budget) is to use the ingredients you already have at home. She may list something like ‘tuna in olive oil,’ just use what you have in your pantry (regular tuna). That was the whole purpose of her book. The majority of these ingredients should already be in your pantry. Not everyone it going to have the expensive stuff, but you probably have something similar to it. Use that.
Luckily, most of her cookbook repeats a lot of the same ingredients. She uses arugula, eggs, baguette bread, lemons and anchovies a lot. So that $60 I spent to make this sandwich, the leftover ingredients can be used towards other recipes in her cookbook…so that $60 is not a complete waste.
Do I recommend this cookbook? ABSOLUTELY! You can purchase her book HERE.
Below is her recipe for Pan Bagnat. Use the modifications above, and I’m sure you’re going to love this sandwich. ENJOY!
Gwyneth Paltrow’s Pan Bagnat
From Gwyneth Paltrow’s “It’s All Easy” cookbook.
In simple terms, pan bagnat has all the components of a niçoise salad stuffed into a perfectly transportable sandwich form. I discovered this delight when I worked in France years ago. It is the perfect summer picnic lunch, best eaten outside on a warm day, preferably with a glass of chilled rosé in your hand. If that’s out of the question, though, it’s still pretty delicious eaten in the car while waiting for your kids to finish soccer practice. The quality of ingredients, particularly the tuna and baguette, really makes or breaks this sandwich, so try to find the good stuff.
Print Recipe
Pan Bagnat
This is Gwyneth Paltrow's Favorite French Baguette sandwich. From her cookbook "It's All Easy"
Spread half of the baguette with a thin layer of Dijon mustard, then layer in the remaining ingredients, starting at the bottom with the arugula and finishing with the sliced eggs at the top. Season the egg with salt and pepper and press firmly to compress the sandwich. Eat right away or wrap in plastic wrap and store in the fridge for up to 24 hours. Cut into portions just before serving.
