Let me tell you a story about Lidey Heuck, a woman who walked into the world of cooking without any formal training but left an indelible mark on the culinary scene. Over a decade ago, she started working for the legendary Ina Garten, better known as the Barefoot Contessa. Fast forward to today, and Lidey has just published her first cookbook, Cooking in Real Life. This collection of recipes is not only inspired by her years spent cooking alongside Ina but also reflects her personal experiences and passion for food. It’s like a warm hug wrapped in delicious flavors.
Here’s what Lidey has to say about home cooking: “We all want the same things when we step into the kitchen. We crave dishes that are creative yet simple, meals that are healthy without being boring, and recipes that use familiar ingredients but challenge us to try something new. Cooking doesn’t have to be intimidating—it’s all about making real life a little tastier.” So, why not give one of these mouthwatering recipes a try tonight? Your taste buds will thank you.
Cheesy Stuffed Squash: A Comforting Delight
(Serves 6)
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4 honeynut or 3 delicata squash, halved lengthwise and seeds scooped
3 tbsp. olive oil
1 cup chopped yellow onion
4 garlic cloves, minced
3 tbsp. chopped fresh sage
1 ⁄8 tsp. crushed red pepper flakes
1 ⁄3 cup white wine
3 cups chopped kale leaves
1 1 ⁄2 cups cooked brown rice
1 1 ⁄2 cups grated fontina cheese
1 ⁄2 cup grated pecorino cheese
Directions:
1. First things first, preheat your oven to 400°F. Line a sheet pan with parchment paper to keep cleanup easy. Brush the cut sides of the squash with 1 tablespoon of olive oil and season with salt and pepper. Place them cut-side down on the prepared sheet pan and roast for about 25 minutes until they're tender.
2. While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Throw in the minced garlic, sage, red pepper flakes, 1/2 teaspoon of salt, and some freshly ground pepper. Cook for another minute, then pour in the white wine. Let the liquid reduce until almost gone, stirring occasionally. Toss in the kale and cook until wilted, about 2 minutes. Once done, turn off the heat and stir in the cooked brown rice.
3. Scoop out some of the cooked squash flesh and mix it into the skillet with the other ingredients. This step adds an extra layer of flavor and texture.
4. Now, here’s the fun part. Stir half of the grated cheeses into the squash mixture, then spoon it back into the squash shells. Top each stuffed squash with the remaining cheese. Bake for 20 minutes, or until the cheese is bubbly and golden. Serve hot and enjoy!
PER SERVING: 411 calories, 15 grams protein, 51 grams carbs, 8 grams fiber, 8 grams sugar, 19 grams fat.
Cheesy Stuffed Squash.
Shortcut Chicken Schnitzel: Quick and Easy
(Serves 4)
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4 thinly sliced chicken breast cutlets
1 ⁄2 cup flour
2 large eggs, lightly beaten
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
2 cups panko bread crumbs
1 ⁄2 cup canola oil
Directions:
1. Start by patting the chicken cutlets dry with a paper towel. Season them generously with salt and pepper. This step ensures the chicken stays juicy while cooking.
2. Set up three shallow bowls on your counter. Place the flour in the first bowl, the beaten eggs mixed with mustard and Worcestershire sauce in the second, and the panko bread crumbs in the third. Crush a few handfuls of the panko to give them a finer texture. Coat each chicken cutlet in the flour, shaking off any excess, then dip it into the egg mixture, and finally coat it in the panko crumbs. Place the breaded cutlets on a clean plate.
3. Line a sheet pan with paper towels for draining. In a large skillet, heat 1/4 cup of oil over medium-high heat until it’s shimmering hot. Cook two chicken cutlets at a time, flipping them after 2 to 3 minutes to ensure they’re golden brown on both sides. Transfer them to the paper towels and sprinkle with flaky salt if you’re feeling fancy.
4. Wipe out the skillet with a paper towel, add the remaining oil, and repeat the process with the last two cutlets. Serve hot and enjoy the crispy, flavorful results!
PER SERVING: 503 calories, 32 grams protein, 21 grams carbs, 1 gram fiber, 1 gram sugar, 32 grams fat.
Lemon, Rosemary, and Olive Oil Cake: A Fragrant Treat
(Serves 8)
1 cup olive oil
2 (4″) fresh rosemary sprigs
2 cups flour, plus more for pan
1 1 ⁄2 cups sugar
2 large eggs
1 ⁄2 tsp. vanilla
2⁄3 cup sour cream
Grated zest of 2 lemons
1 ⁄3 cup
