INTRODUCTION9INTRODUCTIONGrowing up in Serbia, there was always fresh, homemade food in our house. Even though she worked full-time, my mom cooked for us every day. But how did she do it? We all know family cooking can be a chore — it’s hard and often thankless work. When I was old enough to understand, I realized that my mom cooked at night, after we were tucked up in bed. Our relationship to food is one of those things that can bring us joy or, equally, make us feel like failures. As a modern society, we have let good eating slip down our collective priority list. Processed foods have found their way on to many families’ tables, along with unrecognizable “fine print” ingredients. Have we forgotten that nourishment is one of the pillars of health and happiness? Deep down, we all know the importance of good food but the demands of parenthood, work and modern life have made cooking for our families a daily struggle.I’m on a mission to empower busy parents to take family meals back into their own hands.I want us all to enjoy weeknights filled with quality time with our children, while still eating healthy, delicious, home-cooked meals as a family. This can have far-reaching effects — bringing families closer together, enabling us to raise healthier children and create a stronger, happier society! I am a mother of two boys and I am a chef. Figuring out food prep has been a long and challenging journey for me. However, you don’t need to be a chef to share in what I have learned. Actually, you don’t even need to like cooking! I know you cannot spend every night cooking, like my mom did. Drawing upon my experiences as both a busy working mother and a professional chef, I’ve developed a simple and sustainable method to transform how you cook, eat and enjoy your evenings. I call it the Plan, Prep and Plate method. But before we get into all that, let me tell you more about myself.CARBS53SAVORY BLACK BEANS 45 min1 hr 30 min incl 6 hrs soakfridge5 daysBOJANA’S TIP: Use the freshest beans you can find for best flavor! Read more about beans in Cooking Legumes (p. 248).INGREDIENTAMOUNTSTEPSDried black beansWaterSalt250 g500 g8 g1. Combine in medium bowl, stir and soak 6 hrs, or overnight.2. Drain and discard liquid.WaterSalt1000 g3 g / ½ tsp3. Combine in medium saucepan over high heat and bring to boil.4. Add soaked beans and cook at a rolling boil 5 min. 5. Lower heat to simmer and cook 60-75 min.6. Cool and refrigerate in cooking liquid.Ready When: Firm with soft interior and most skins intactReheat: Simmer in cooking liquid 2 min. Drain before using.Try With: Chili con Carne (p. 158), Glazed Tempeh with Mushrooms Two Ways (p. 206), Juicy Turkey Breast, Beans and Greens with Easy Pesto (p. 171)108PROTEINSTENDER BRAISED LAMB 810 min2-3 hrs fridge4-5 daysBOJANA’S TIP: Add flavor while reheating: 1 tsp finely chopped fresh rosemary, finely grated garlic or fresh ginger. INGREDIENTAMOUNTSTEPSLamb shoulder, cut into 4-cm cubes (ask your butcher)SaltNeutral oil1200 g 12 g20 g1. Preheat oven to 160°C/325°F.2. Salt meat evenly.3. Preheat large skillet over high heat 2 min.4. Film skillet with oil and reduce heat to medium.5. Cook meat 2-3 min. per side, until browned.WaterWine, any kind 500 g 200 g6. Deglaze skillet with wine and combine liquids with browned meat in ovenproof dish.7. Cover and transfer to oven. Check after 1.5 hours and add 100 g water if liquid is overly reduced.8. Cook additional 1-2 hrs, until fork tender.9. Cool and refrigerate in cooking liquid.Ready When: Fork tender, liquid is reduced and thickenedReheat: With 50 g water over medium heat, covered, until hot (~5 min.). Try With: “Shepherd’s Pie” with Sweet Potato and Braised Beef (p. 159), Chili con Carne (p. 158), Lamb and Eggplant with Herb-Garlic Sauce (p. 201)212PLATE: DAILY DINNER INSPIRATIONSBUCKWHEAT FRITTERS FOR HIDING VEGGIESMore Ideas: Use any chopped leftover vegetables or meats, keeping the proportion of batter to fillings equal. Try with grated zucchini — our family’s favorite.PLATE1. Mix Any Flour Fritter Base, Tender Oats, Nutty Cauliflower and Plump Peas in medium bowl.2. Preheat 100 g neutral oil in large skillet over medium heat.3. Carefully drop spoonfuls of batter into skillet and press with spatula to flatten slightly.4. Cook in single layer until bottom is golden-brown, 3-4 min. Flip and cook other side until browned, 2-3 min.5. Serve hot or at room temperature with Tahini Yogurt Sauce on the side.ELEMENTSCARBS¼ batch Tender Oats p. 51Any Flour Fritter Base p. 148 SWEET & SOFT VEGGIES½ batch Nutty Cauliflower p. 78CRUNCHY VEGGIES½ batch Plump Peas p. 95SAUCESTahini Yogurt Sauce p. 119PERSONALIZEYesUse coconut yogurt in the sauce or substitute with Cashew-Maple SauceYesYesSee Dairy-freeWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >