By Coolio

ISBN-10: 1439149739

ISBN-13: 9781439149737

THERE'S just one factor THAT COOLIO'S BEEN DOING LONGER THAN RAPPING: COOKING

Coolio all started making thirty-minute nutrients whilst he used to be ten years previous and has in view that built a complete new delicacies: Ghetto gourmand. His recipes are equipped round reliable convenience meals with a fit twist that don't cost a fortune. commence your Ghetto connoisseur experience with a few "Soul Rolls," follow-up with "Finger-Lickin', Rib-Stickin', Fall-Off-the-Bone-and-into-Your-Mouth Chicken," and fi nish off with "Banana Ba-ba-ba-bread" sweetened with golden honey. Chapters resembling "How to turn into a Kitchen Pimp," "Chillin' and Grillin'," and "Pasta Like a Rasta" will advisor you thru growing five superstar nutrients at a 1 big name expense. You can't fi nd fusions like Blasian (black Asian) or Ghettalian (ghetto Italian) in eating places, yet you could have them cooking away on your kitchen swifter and more uncomplicated than ordering takeout. As Coolio says, "All you would like is a bit of nutrition, and a bit of know-how."

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Additional info for Cookin' with Coolio: 5 Star Meals at a 1 Star Price

Example text

MAKES 11 TO 12 CUPS STOCK 1 medium-size onion, chopped small 1 leek, sliced thinly, rinsed and drained well 2 medium-size carrots, chopped small 1 medium-size zucchini, chopped small 10 cremini or button mushrooms, quartered (leave stems on) 2 medium-size tomatoes, quartered 6 garlic cloves 2 tablespoons olive oil 14 cups cold water 3 large celery stalks, chopped small 3 bay leaves 10 to 12 sprigs flat-leaf parsley 10 to 12 black peppercorns 5 sprigs thyme 5 sprigs marjoram 1 cup red or white wine 1.

125 9/4/13 11:14 AM Page 23 THE ART OF SOUP CREATION for future use. You can even pour broth into ice cube trays, freeze, and use as needed. If you find that you do not have many trimmings to use, you can keep a bag or small bucket in the freezer to save the trimmings. Once you have enough accumulated to fill a stockpot, 6 to 8 cups, get your soup stock going. 4. Use water as the base. Water can be used as the base of your soups, though it will typically not be as flavorful as those soups made with vegetable stocks.

Make sure to purchase sustainably harvested heart of palm (see Chef ’s Tips and Tricks). Serve with a dollop of Vegan Crème Fraîche (page 195) and a side of Cosmic Corn Bread (page 211). 5-ounce) can diced fireroasted tomatoes, or an additional 1½ cups fairly tightly packed chopped tomato (½-inch pieces) ¼ cup freshly squeezed lime juice ¾ cup chopped heart of palm (½-inch pieces) 3 tablespoons finely chopped fresh cilantro 2 teaspoons chili powder 1 teaspoon ground cumin 2 teaspoons sea salt, or to taste ¼ teaspoon ground black pepper ¼ teaspoon cayenne pepper ¼ teaspoon chipotle chile powder, or to taste 38 1.

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Cookin' with Coolio: 5 Star Meals at a 1 Star Price by Coolio


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