BOOK REVIEW Best Simple Suppers for Two

Best Simple Suppers for Two: Fast and Foolproof Recipes for One, Two, or a Few

by Laura Arnold

The Countryman Press, 2017 (128 pages)

There are many small households out there: singles, couples, or couples with a small child.  And it is hard to cook small.  But even larger families sometimes want to cook a small amount.  You might be preparing for a romantic night in, cooking for you and a friend for lunch or celebratory dinner or just don’t feel like packing up leftovers.   That's where these quick and easy meals for two come in to make dinner a whole lot easier. 

I'm the type of person who needs a kick in the pants every once in a while, in the cooking department.  I just need ideas sometimes, and I can see where this little recipe booklet would come in handy.  It does have simple recipes, but with a little kick to them.  Take for example the Herbed Mac and Cheese.  Mac and cheese is a classic, but what makes it special, the recipe is scaled down to size and there is a yummy topping added.   My two favorites, couscous and roasted butternut squash get center stage together in a delicious salad that can be served warm or cold.  Goat cheese, thyme and basil send it to the top of the mountain in terms of taste. Add some yummy yeast rolls with butter and you can really feast.  Turkey burger sliders with a spicy lime mayonnaise make for a speedy weeknight dinner when you are on the run.  This can be done in less than 30 minutes and that includes prep and cooking.

If you want to indulge a little, the Vegetarian Nachos with Corn and Black Beans makes for a filling, comforting treat.  Here, I'll share the recipe from page 97:

Vegetarian Nachos with Corn & Black Beans

Prep time: 15 minutes    Cook time:  5 minutes

1/2 bag of restaurant-style tortilla chips

1/2 red onion

One 15-ounce can of black beans, drained and rinsed

1/2 cup corn kernels, removed from the cob or frozen and thawed

1/2 teaspoon cumin

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups Mexican blend shredded cheese

2 tomatoes, diced 

1/4 cup pickled jalapenos, chopped

1 avocado, pitted, peeled, and diced

Sour cream, for serving

Preheat the broiler.  Combine the tortilla chips, red onion, black beans, corn, cumin, salt, and black pepper in an 8-inch square baking dish.  Evenly scatter the cheese over the top and place under the broiler.  Cook until the cheese is melted and bubbly, 3-4 minutes.  Remove from the oven and top with tomatoes, pickled jalapenos, and avocado, and then serve with sour cream on the side.

Laura Arnold is a New York City–based cookbook author, food stylist, and Emmy-nominated culinary producer. She’s known for her work on ABC’s The Chew and has contributed to numerous food TV productions like The Good Dish and Throwdown with Michael Symon.  She’s authored four cookbooks: Best Simple Suppers for Two, Best Sweets & Treats for Two, Instant One-Pot Meals, and Dinner Under Pressure2. Beyond writing, she collaborates with chefs, celebrities, and brands to develop and test recipes, style food for shoots, and bring cookbooks to life.  For more information visit her website About — Laura Arnold- Cookbook Author, Food Stylist, Recipe Developer