SIMPLE FOOD 4 YOU Life-Saving 30-Minute Recipes for Happier Weeknight Meals ALEXANDRA ALEXANDRA JOHNSSON JOHNSSON Creator of Simple Food 4 You SIMPLE FOOD 4 Y OU Ale xandr a J ohnsson SIMPLICITY NEVER GOES OUT OF STYLE Celebrating easy techniques and fresh ingredients, viral cook Alexandra Johns- son provides 60 fast and flavorful recipes made in 30 minutes or less. Her quick, crave-worthy dishes include: • Cheesy Double-Crunch Tacos with Homemade Pico de Gallo • Twisted Alfredo Pasta with Crispy Chicken • Spicy Chorizo Pasta • Avocado Melt with Jalapeño Spread • Creamy Beef Tenderloin Pasta • Lettuce-Wrapped Fish Tacos with Mango and Avocado Salsa • Honey-Lime Salmon with Fried Broccoli • Air-Fried Potato Wedges with Chipotle Mayonnaise • Cornflake-Crusted Chicken Tenders with Garlic and Parmesan Sauce • Dirty Jalapeño and Cheddar Cheese Fries Whether you are feeding your family or pleasing a crowd, Alexandra delivers creative yet classic dishes with maximum impact for minimal effort. With her fresh takes on easy comfort food and clever time-saving tips and tricks, Alexandra will have you out of the kitchen faster than ever–before, leaving with a smile and a delicious meal. 9 781645 677161 52299> ISBN 978-1-64567-716-1 $22.99 COOKING / Methods / Quick & Easy US $22.99 / CAN $29.99 ALEXANDRA JOHNSSON is the creator of Simple Food 4 You, a hit cooking platform dedicated to sharing fun, easy recipes. With millions of fans worldwide following her TikTok, Alexandra’s work has been celebrated in the Boston Globe, Fox News, the Independent, BuzzFeed and more. She lives just outside of Gothenburg, Sweden.42 Simple Food 4 You TOMATO AND BURRATA PASTA I always have canned tomatoes in my pantry, because you can make so many different dishes with them and they are very shelf-stable. This pasta is one of my favorites to make for lunch. It’s both quick and simple to make with few ingredients. The creamy burrata definitely takes it to another level. When buying the canned tomatoes, always chose a high-quality brand; I think they taste so much better. Prep: 5 min Cook: 25 min Total: 30 min Servings: 4 Ingredients 3 tablespoons (45 ml) extra virgin olive oil, plus more for serving 7 tablespoons (70 g) finely chopped shallot (about 2 whole) 2 large cloves garlic, finely chopped ½ teaspoon chili flakes 2 tablespoons (30 ml) tomato paste 1 (21-ounce [600-g]) can crushed tomatoes ½ teaspoon sugar ¾ teaspoon salt ½ teaspoon ground black pepper, plus more for serving 12 ounces (340 g) spaghetti 2½ tablespoons (8 g) finely chopped fresh basil leaves, divided 2 large (4-ounce [115-g]) balls of burrata cheese (see Note) Instructions In a large pan with high sides over medium-low heat, place the olive oil. Add the shallot, and cook, stirring, until soft, about 2 minutes. Add the garlic and chili flakes, and cook for about 30 seconds. Reduce the heat to low, add the tomato paste, and cook, stirring occasionally, until it is dark brown and caramelized, about 4 minutes. Pour the crushed tomatoes into the pan, and add the sugar, salt and pepper. Increase the heat to medium, and let the mixture simmer for about 10 minutes, stirring occasionally. Meanwhile, bring a pot of salted water to boil, and cook the pasta according to box instructions. Before draining, reserve ¼ cup (60 ml) of the pasta water. Add the pasta water to the crushed tomatoes with 2 tablespoons (7 g) of the freshly chopped basil. Mix until combined. Add the drained spaghetti and toss. Serve the pasta from the pan, or transfer it to a large, shallow plate. Top the pasta with the burrata, using two forks to pull them apart. Drizzle some olive oil and sprinkle some black pepper on top of the burrata. Garnish with the remaining basil. Note: If you can’t find burrata at your grocery store, you can use fresh mini mozzarella balls instead.76 Simple Food 4 You CRISPY CHICKEN BURGER Even though I love a juicy beef burger, crispy chicken burgers are my favorite. I always thought breading chicken at home would be such hard work, but it’s actually really simple. I’ve made it even easier by not frying them in a pan, because I’ve realized they’re just as good made in the air fryer or the oven. I add my homemade red coleslaw to this burger together with chili mayonnaise. I promise you it’s so much better than takeout. Prep: 10 min Cook: 20 min Total: 30 min Servings: 2 Chicken 1 (8-ounce [226-g]) boneless, skinless chicken breast (see Note) ½ teaspoon salt 1 teaspoon garlic powder ¾ teaspoon ground black pepper ½ teaspoon paprika ½ cup (28 g) panko bread crumbs 1 egg, beaten Red Coleslaw 1½ cups (75 g) finely shredded red cabbage 1½ tablespoons (23 ml) mayonnaise 2½ tablespoons (38 ml) sour cream 1 teaspoon Dijon mustard 1 teaspoon apple cider vinegar ¼ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon sugar Instructions Place the chicken on a cutting board. Use one hand to press it down while you cut horizontally all the way through the chicken to get 2 evenly thick filets (about ½ inch [1 cm]). In a small bowl, mix the salt, garlic powder, pepper and paprika together. Spread the spice mixture all over the chicken until the spices cover both sides of the filets. Place the panko on a small plate. Place the beaten egg in a shallow bowl. Dip both chicken filets in the beaten egg, then the panko. Spray both sides of the chicken with cooking spray. Place the chicken in the air fryer, and cook on 355°F (180°C) for 14 to 15 minutes (or in an oven preheated to 355°F [180°C]). While the chicken is cooking, make the coleslaw. In a medium-sized bowl, add the cabbage, mayonnaise, sour cream, Dijon mustard, vinegar, salt, pepper and sugar, and stir to combine. Refrigerate the coleslaw until ready to use.Sandwiches and Burgers 77 Burgers 4 tablespoons (60 ml) mayonnaise 1½ tablespoons (23 ml) chili sauce (or you can substitute 1½ tablespoons [23 ml] ketchup and add ¼ teaspoon chili powder) ½ tablespoon (8 ml) extra virgin olive oil 2 brioche hamburger buns 1 tablespoon (10 g) thinly sliced red onion 2 lettuce leaves 4 thin tomato slices In a small bowl, combine the mayonnaise and chili sauce. When the chicken has about 4 minutes left, in a large pan over medium heat, place the olive oil. Place the burger buns in the pan cut side down, and cook until golden brown, about 2 minutes. Build your burgers. Place half of the chili mayonnaise on each bottom bun, then add half the red onion, 1 piece chicken, half the lettuce, half the tomato and half the coleslaw. Place the top buns over the burgers, and serve. Note: If you only find 2 smaller chicken filets (about 4 ounces [150 g] each), you can put them in a plastic bag, and use any heavy flat object to flatten them to the right thickness.Eat Your Greens 121 CARROT AND RED LENTIL SOUP I’m definitely a soup lover. You can basically make soup out of anything. My Carrot and Red Lentil Soup is so simple because it’s made all in one pot. This creamy soup has flavors from coconut, lime and yellow curry. Leftovers are even more flavorful the next day. This soup is low in fat and packed with vitamins, iron, fiber and protein from the vegetables and lentils. Prep: 10 min Cook: 20 min Total: 30 min Servings: 4 Ingredients 1 tablespoon (15 ml) extra virgin olive oil 1 yellow onion, diced 2 cloves garlic, chopped 1-inch (2.5-cm) piece ginger, grated ½ teaspoon chili flakes, plus more to taste 15 ounces (410 g) carrots (sliced into ½-inch [1-cm]–thick disks) 2¼ cups (540 ml) coconut milk 2 tablespoons (30 ml) lemon juice ½ tablespoon (8 ml) lime juice 1 to 2 teaspoons yellow curry powder 1 cup (192 g) red lentils 7 ounces (200 g) peeled and diced sweet potato 2 ounces (56 g) unsweetened coconut chips 1½ teaspoons (9 g) salt 1 teaspoon ground black pepper Fresh cilantro leaves, for garnish Instructions In a large pot, add the olive oil, and heat over medium heat. Once the oil is hot, add the onion, and cook for about 2 minutes. Add the garlic, ginger and chili flakes, and cook, stirring, for another minute. Add the carrots, coconut milk, 2¼ cups (540 ml) water, lemon and lime juices and curry powder to the pot. Add the red lentils. Increase the heat to high, partially cover the pot with a lid and bring the mixture to a simmer. Reduce the heat to medium, and cook for 5 minutes. Carefully add the sweet potatoes, and cook until the carrots, lentils and sweet potatoes are soft, about 5 minutes more. Stir occasionally to prevent the lentils from sticking to the bottom. Meanwhile, heat a small pan over medium-low heat. Add the coconut chips, and toast them until they are a light golden brown color, 3 to 4 minutes. Stir frequently to prevent the chips from burning. Remove the pot from the heat, and use a handheld blender to blend the soup until smooth, about 1 minute. Once blended, stir in the salt and black pepper. Serve the soup topped with the toasted coconut chips and, if preferred, some more chili flakes to taste. Garnish with cilantro.Next >