Weekend Cooking: High Flavor Low Labor by JM Hirsch

One of the perks of my job is that I get to go out into the community and give presentations on the services the organization I work for offers. For the next 2 months, the majority of these presentations are at my county libraries. Since libraries are one of my favorite places, I'm very happy about this. My library loot pile will be insanely huge but I love getting to go to the library two or three times a week for work.
After one of my presentations this week, I took a moment to browse the stacks at the library before leaving. They had a large selection of cookbooks for such a small library. When I noticed High Flavor Low Labor on the shelf. I'm always looking for flavorful, tasty meals that don't take hours to cook. After work, I'm pressed for time and love quick fast meals. Lucky for me High Flavor Low Labor is filled with such recipes. While leafing through the book, I noticed a recipe for Chicken Satay with Peanut Sauce. I had some chicken chilling in the fridge and decided that would be that night's meal.

But I don't own a grill and didn't feel like threading all the chicken through skewers. So I dumped the peanut marinated chicken in a pan and baked it for 35 minutes. It came out tender and delicious. I made some couscous and poured a little more of the peanut sauce over the chicken. Delicious.
I really recommend High Flavor Low Labor. I spotted a few other recipes I want to make (Four Cheese Baked Gnocci and Red Curry Beef for example). And if you were a fan of Hirsch's Venturesome Vegetarian Cooking, this book has few vegetarian friendly meals. Hirsch had been a vegetarian until recently when he started working at the AP and began editing meat filled meals. 

I also made these Hamburger Kababs yesterday. Another great grill recipe!

This was my sixth read for the Foodies Read 2 Challenge.

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