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by Claire Robinson
I don’t watch the Food Network very often, but I love the idea of simple, tasty recipes. So even though I’ve never seen the 5 Ingredient Fix TV show, I wanted to review this cookbook. Claire Robinson is the host of 5 Ingredient Fix and Food Network Challenge. She specializes in cooking food that is simple, affordable and fresh. Her recipes are streamlined and not overly complicated, but still delicious.
I love the idea of simple, tasty recipes without a lot of complicated ingredients. The book is well laid out, and includes gorgeous color photos of many of the recipes. Each recipe also includes a section titled What Makes This Recipe Sing so you can see which ingredients are essential. The book also includes suggestions of extra things to toss in the recipe if you have them.
Over the weekend I used this book to make Spaghetti with Basil Butter.
True to the book’s promise this is a pretty simple recipe. It is just squash combined with a pesto butter. It was easy to make and tasted great. I like to serve squash this time of year, and this recipe tastes mostly of basil and cheese, so the kids didn’t complain about eating it as much as they usually do. I also made the Sunday Pot Roast with Mushroom Gravy. In this recipe, after you cook the pot roast you thicken the gravy by putting the mushrooms and cooking liquid in a blender. I thought this was an excellent idea, and was much simpler than fooling around with flour and pan drippings to make a gravy. This is a cookbook I.m going to be using again for good, simple recipes.
- 1 spaghetti squash
- salt and pepper
- 1/4 cup pine nuts
- 8 large basil leaves
- 4 Tablespoon unsalted butter at room temperature
- 1/4 cup Romano cheese
- Cook the spaghetti squash. The book suggests roasting at 375 for an hour. I microwaved it for 10 minutes, because I didn't have time to roast it.
- Shred the squash from the shell and add to a serving dish.
- In a food processor combine the pine nuts and basil, then add the butter and cheese. Season with salt and pepper.
- Serve the squash with the butter on the side, or mix them together like I did.
Nutrition facts are estimates.
Nutrition Information:Yield: 4
Amount Per Serving: Calories: 256Saturated Fat: 8gCholesterol: 36mgSodium: 216mgCarbohydrates: 18gFiber: 3gSugar: 7gProtein: 4g
Disclaimer: I received a book for review purposes. All opinions are my own.