{"product_id":"food52-cook-in-the-blank-isbn-9780525574453","title":"Food52 Cook in the Blank","description":"\u003ci\u003eCook in the Blank\u003c\/i\u003e is the quick, easy way to cook everything from sheet-pan dinners to slow-cooker favorites with help from the pros at Food52. 20 fill-in-the-blank recipe templates spark creativity and nudge you out of ruts, paving the way for clever, easy-to-love meals that you can make your own, from chili to burgers to sheet-pan chicken. Take inspiration from whatever's in your pantry, whatever you're craving, or whatever your dining companions shout out to fill in each blank. These foolproof formulas will add up to happy bellies and lots of brand-new dinner ideas.We're Food52, and we've created a groundbreaking kitchen and home destination. Founded in 2009 by Amanda Hesser and Merrill Stubbs—two authors, editors, and opinionated home cooks who formerly worked for the New York Times—we support, connect, and celebrate home cooks, and give them everything they need in one place. That includes smart and entertaining stories about cooking and home, over 60,000 recipes, a cooking hotline, a suite of cookbooks, a shop with everything from stunning tabletop goods to the trustiest pan, and a community of talented and curious home cooks. Oh, and we've won many a James Beard and IACP award doing it.Welcome to Cook in the Blank\u003cbr\u003e\u003cbr\u003e Whether you’re a by-the-books cook who measures life in teaspoons or a fly-by-the-seat-of-your-pants chef who chops now and thinks later, you’re probably going to eat dinner tonight. There are times for illustrious feasts and times for takeout—and then there are all the nights in between. Nights when you’re eager to use up whatever’s kicking around your crisper, nights when you’re on the hook for feeding your potluck or book club. Not to mention nights when it’s too cold or too late to leave the house . . . or when it’s Monday.\u003cbr\u003e\u003cbr\u003e Cook in the Blank is for all those nights. Dinnertime can be an adventure, and now you get to design your own. The twenty recipes that follow lay the groundwork for effortless cooking, giving you a little structure where you need it and a world of freedom everywhere else. Leaf through, and you’ll see something akin to recipes, save for the gaps peppered throughout each set of instructions. Those aren’t typos—they’re invitations for you to ad lib, interchange, give in to whims, and let inspiration (or necessity) take over. Fill them in as you see fit, and voilà—you’ve put together a fully functional recipe that is completely yours. You’ll find each recipe three times, so that you can try a few different spins or share them around.\u003cbr\u003e\u003cbr\u003e Use these templates to become your own mealtime hero, or play them as a game with your kids, spouse, roommate, or zany neighbor. The results are likely to be both delicious and fun. These are meals that you can fearlessly adapt to your mood and pantry, that you can juggle when there are a dozen other items on your to-do list. Maybe, for you, this sounds like a pot of soup. Or burgers. Or a frittata. As it turns out, you don’t need to be a seasoned home cook or pro chef to cook without a recipe. You just need a little inspiration (and like eating).\u003cbr\u003e\u003cbr\u003e Cook in the Blank is playful, forgiving, and subject to all your wacky whims. Within these pages, you’ll find the guardrails for bold experimentation—as well as permission to put dinner on cruise control. Either way, you’ve got this. \u003cbr\u003e\u003cbr\u003e How to Play\u003cbr\u003e\u003cbr\u003e Fill in the blanks. Grab a pencil—or a pen, if you’re feeling bold—and cobble together a game plan, one blank at a time. (At a loss? Peep the sample on the next page to help break  the ice.)\u003cbr\u003e\u003cbr\u003e Use what you have. The first step to making dinner easier is what’s in front of you. If you’ve got a container of leftovers or a new ingredient you’re excited to use, spin the rest off that. Otherwise, peruse your pantry to see what you can pull together before you book it to the grocery store. \u003cbr\u003e\u003cbr\u003e Cook what you like. Your kitchen, your rules. The best meals come from what you like best, so stock up on spices that smell wonderful, produce that calls out to you, whatever looks good at the butcher or fishmonger. \u003cbr\u003e\u003cbr\u003e Crowdsource it. Poll your family and friends fto fill the blanks. Welcome special requests, or let your little ones choose the menu for a night. \u003cbr\u003e\u003cbr\u003e Pick a theme and run with it. If you’re looking for structure or guidance—stick with a cuisine (say, cumin, chiles, and black beans for something Mexican-influenced), a mood (stick-to-your-ribs, light-and-bright), or even a color or a season. \u003cbr\u003e\u003cbr\u003e Look to the Hints and Winks. On the back of each recipe you’ll find a slew of ideas, from practical to silly, for all the components of your next meal. Use them as a springboard for filling in the blanks, but also . . .\u003cbr\u003e\u003cbr\u003e . . . Go off script. If you have an idea but don’t see it in the suggestions, go rogue. Can’t decide which protein or grain to use? Go with a combo!\u003cbr\u003e\u003cbr\u003e Take notes along the way. If you’ve tried something and struck gold, write it down so you remember it. There’s a blank section on the back of each template where you can scrawl your lessons, hopes, and dreams. Consider it a down payment on future dinners.\u003cbr\u003e\u003cbr\u003e Our cooking victories are meant to be shared and nurtured, so when you hit on something you love, invite it to stay in your kitchen. Tear it out of the book to file away with your other back-pocket dinners, pass it along at your next recipe swap, or send a copy off to your mom or best friend. Let Cook in the Blank inspire you to try something you’ve never had before. Who knows, you just might pave the path to your next famous chili, salad, roast chicken—or fill-in-the-blank! \u003cbr\u003e\u003cbr\u003e YIELD: As many (or as few) servings as you’d like!\u003cbr\u003e\u003cbr\u003e EGGS BAKED IN ______\u003cu\u003eSCRUMPTIOUS CUSHY BED______\u003cbr\u003e\u003cbr\u003e 1. Preheat the oven to 375°F. Lightly grease ______\u003cu\u003eOVENPROOF VESSEL(S\u003cu\u003e)______ with ________\u003cu\u003eCOOKING FAT________ .\u003cbr\u003e\u003cbr\u003e 2. Figure 1 or 2 eggs per serving. For every serving, put a little less than a cup of __Scrumptious Cushy Bed__ in the dish. You can sneak a slice of ____\u003cu\u003eBREAD PRODUCT____ beneath this mess and even top it off with some ________\u003cu\u003eWOW FACTOR________ , as long as the eggs have somewhere to make a soft landing while they bake.\u003cbr\u003e\u003cbr\u003e 3. With the back of your spoon, make little divots and crack an egg inside each, followed by a pinch each of salt and pepper. If you’re feeling lush, top with dribs and drabs of _____\u003cu\u003eSOMETHING RICH______ , a sprinkle of ___\u003cu\u003eSOMETHING THAT’LL GET CRISPY___ , or a shower of _____\u003cu\u003eGRATED HARD CHEESE______ . \u003cbr\u003e\u003cbr\u003e 4. Bake until the egg whites are opaque and the yolks are still a little jiggly, 8 to 10 minutes. Kick up your heels and eat it right away, or top it with ____\u003cu\u003eA LIL SOMETHING EXTRA____ .\u003cbr\u003e\u003cbr\u003e HINTS AND WINKS\u003cbr\u003e\u003cbr\u003e SCRUMPTIOUS CUSHY BED\u003cbr\u003e\u003cbr\u003e • mashed potatoes\u003cbr\u003e\u003cbr\u003e • caramelized onions\u003cbr\u003e\u003cbr\u003e • sautéed or creamed greens\u003cbr\u003e\u003cbr\u003e • ratatouille\u003cbr\u003e\u003cbr\u003e • cooked lentils or beans\u003cbr\u003e\u003cbr\u003e • cooked grits\u003cbr\u003e\u003cbr\u003e • Really Easy Tomato Sauce\u003cbr\u003e\u003cbr\u003e OVENPROOF VESSEL(S)\u003cbr\u003e\u003cbr\u003e • individual ramekins (one per serving)\u003cbr\u003e\u003cbr\u003e • cast-iron skillet\u003cbr\u003e\u003cbr\u003e • casserole dish\u003cbr\u003e\u003cbr\u003e COOKING FAT \u003cbr\u003e\u003cbr\u003e • olive oil\u003cbr\u003e\u003cbr\u003e • butter\u003cbr\u003e\u003cbr\u003e • pork or bacon fat\u003cbr\u003e\u003cbr\u003e BREAD PRODUCT \u003cbr\u003e\u003cbr\u003e • English muffin\u003cbr\u003e\u003cbr\u003e • challah\u003cbr\u003e\u003cbr\u003e • brioche\u003cbr\u003e\u003cbr\u003e • whole-grain bread\u003cbr\u003e\u003cbr\u003e WOW FACTOR \u003cbr\u003e\u003cbr\u003e • sliced ham\u003cbr\u003e\u003cbr\u003e • goat cheese\u003cbr\u003e\u003cbr\u003e • ricotta\u003cbr\u003e\u003cbr\u003e • Brie\u003cbr\u003e\u003cbr\u003e • Greek yogurt seasoned with spices\u003cbr\u003e\u003cbr\u003e SOMETHING RICH \u003cbr\u003e\u003cbr\u003e • heavy cream\u003cbr\u003e\u003cbr\u003e • olive oil\u003cbr\u003e\u003cbr\u003e • gold leaf\u003cbr\u003e\u003cbr\u003e SOMETHING THAT’LL GET CRISPY \u003cbr\u003e\u003cbr\u003e • panko\u003cbr\u003e\u003cbr\u003e • bread crumbs\u003cbr\u003e\u003cbr\u003e GRATED HARD CHEESE \u003cbr\u003e\u003cbr\u003e • Parmesan or pecorino\u003cbr\u003e\u003cbr\u003e • Cheddar\u003cbr\u003e\u003cbr\u003e A LIL SOMETHING EXTRA \u003cbr\u003e\u003cbr\u003e • hollandaise\u003cbr\u003e\u003cbr\u003e • chopped fresh herbs\u003cbr\u003e\u003cbr\u003e • more of your Wow Factor from earlier\u003cbr\u003e\u003cbr\u003e Whip it up \u003cbr\u003e\u003cbr\u003e REALLY EASY TOMATO SAUCE\u003cbr\u003e\u003cbr\u003e Heat 3 tablespoons oil or butter in a saucepan. Add a handful of chopped onion and a pinch of salt and cook, stirring, for a few minutes, until the onion is soft. Add some minced garlic, paprika, red pepper flakes, and\/or tomato paste and cook until the tomato paste is toasty and it’s all smelling good. Dump in a 28-ounce can of crushed tomatoes and bring to a simmer. Cook until the bubbles start to slow down. (This makes enough for 2 servings, but can easily be doubled or tripled.)\u003cbr\u003e\u003cbr\u003e Notes to your future self\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e YIELD: 4 servings\u003cbr\u003e\u003cbr\u003e _______\u003cu\u003eSOMETHING CRISPY_______-CRUSTED CHICKEN TENDERS\u003cbr\u003e\u003cbr\u003e 1. If you’re baking your tenders, preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil. (If you’re pan-frying, skip all this and hold tight till step 4.)\u003cbr\u003e\u003cbr\u003e 2. Cut about 1½ pounds boneless, skinless chicken breasts into 1¼-inch-wide strips. Stick them in a zip-top bag with ___\u003cu\u003eYOU’RE FAVORITE MARINADE___ and set aside to marinate for about 30 minutes. Or don’t—you’re the boss of you!\u003cbr\u003e\u003cbr\u003e 3. In a wide, shallow bowl, combine a cup or so of all-purpose flour with a two-finger pinch of salt and a tablespoon or two of __________\u003cu\u003eSPICES__________ . In another wide, shallow bowl, beat 2 eggs. Grab a third bowl and fill it with 2 cups fine bread crumbs or cornmeal. Add a fistful of ________\u003cu\u003eSWANKY EXTRAS________ , if the spirit moves you. \u003cbr\u003e\u003cbr\u003e 4. If you’re pan-frying the chicken, now’s the time to pour enough ________\u003cu\u003eCOOKING OIL________ into a large, heavy skillet to fill the bottom. Set the pan over medium-high heat and let the oil get shimmery. Line a plate with paper towels.\u003cbr\u003e\u003cbr\u003e 5. Dredge each piece of chicken through the flour, dip into the eggs, and finally coat evenly with the bread crumbs. Arrange the coated pieces on the prepared baking sheet or in the hot skillet in a noncrowded fashion and cook until each piece is deep golden all over, 6 to 8 minutes per side in the oven, 2 to 3 minutes per side on the stove. If you’re frying the tenders, transfer them to a towel-lined plate to drain.\u003cbr\u003e\u003cbr\u003e 6. Dunk the chicken in __________\u003cu\u003eSOME TASTY DIP__________ and enjoy, accompanied by _____\u003cu\u003eYOUR FAVORITE ’90S SITCOM_____ .\u003cbr\u003e\u003cbr\u003e HINTS AND WINKS\u003cbr\u003e\u003cbr\u003e SOMETHING CRISPY\u003cbr\u003e\u003cbr\u003e • panko\u003cbr\u003e\u003cbr\u003e • cornmeal\u003cbr\u003e\u003cbr\u003e • crushed potato chips\u003cbr\u003e\u003cbr\u003e • coconut\u003cbr\u003e\u003cbr\u003e • sesame seeds\u003cbr\u003e\u003cbr\u003e YOUR FAVORITE MARINADE\u003cbr\u003e\u003cbr\u003e • soy sauce with sliced ginger\u003cbr\u003e\u003cbr\u003e • buttermilk\u003cbr\u003e\u003cbr\u003e • red pepper flakes with lime\u003cbr\u003e\u003cbr\u003e • something with hot sauce\u003cbr\u003e\u003cbr\u003e SPICES\u003cbr\u003e\u003cbr\u003e • black pepper\u003cbr\u003e\u003cbr\u003e • cayenne pepper\u003cbr\u003e\u003cbr\u003e • ground cumin\u003cbr\u003e\u003cbr\u003e • smoked paprika\u003cbr\u003e\u003cbr\u003e • chili or curry powder\u003cbr\u003e\u003cbr\u003e • za’atar\u003cbr\u003e\u003cbr\u003e SWANKY EXTRAS\u003cbr\u003e\u003cbr\u003e • shredded unsweetened coconut\u003cbr\u003e\u003cbr\u003e • grated Parmesan or pecorino\u003cbr\u003e\u003cbr\u003e • sesame seeds\u003cbr\u003e\u003cbr\u003e • furikake\u003cbr\u003e\u003cbr\u003e COOKING OIL\u003cbr\u003e\u003cbr\u003e • olive, canola, or coconut\u003cbr\u003e\u003cbr\u003e SOME TASTY DIP\u003cbr\u003e\u003cbr\u003e • honey mustard\u003cbr\u003e\u003cbr\u003e • barbecue sauce\u003cbr\u003e\u003cbr\u003e • herbed mayo\u003cbr\u003e\u003cbr\u003e • sriracha ketchup\u003cbr\u003e\u003cbr\u003e • blue cheese dip\u003cbr\u003e\u003cbr\u003e YOUR FAVORITE ’90s SITCOM\u003cbr\u003e\u003cbr\u003e • Murphy Brown\u003cbr\u003e\u003cbr\u003e • The Fresh Prince of Bel-Air\u003cbr\u003e\u003cbr\u003e • Full House\u003cbr\u003e\u003cbr\u003e • The Nanny \u003cbr\u003e\u003cbr\u003e Tip \u003cbr\u003e\u003cbr\u003e DON’T HAVE CRUMBS? IMPROVISE!\u003cbr\u003e\u003cbr\u003e Combine the seasoned flour from step 3 with a little less than 1 cup water or buttermilk. Swipe the chicken through this mixture until it’s completely coated, then get right to frying.\u003cbr\u003e\u003cbr\u003e Notes to your future self\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Yield: 8 burgers\u003cbr\u003e\u003cbr\u003e ____________\u003cu\u003ePROTEIN____________ BURGERS WITH _______\u003cu\u003eBELLS \u0026amp; WHISTLES_______ \u003cbr\u003e\u003cbr\u003e 1. Start with 2 pounds (give or take) raw _________\u003cu\u003ePROTEIN_________ (this should be enough for 8 burgers). If it isn’t already ground, cut it down into small, evenly sized pieces and stick it in the fridge for an hour. If it’s ground, skip ahead to step 3! (And if your protein is a veggie burger, fast forward to step 4.)\u003cbr\u003e\u003cbr\u003e 2. Transfer the chilled meat to your food processor, either on its own or with some minced or grated ___________\u003cu\u003eALLIUMS___________ , a two-finger pinch of ____________\u003cu\u003eSPICES____________ , and maybe a couple tablespoons of _________\u003cu\u003eSOMETHING ZINGY_________ . Pulse until the meat is well chopped but not pasty.\u003cbr\u003e\u003cbr\u003e 3. Stick the meat in a large bowl and leave it ally shape the meat into patties the size of your palm, about 8 of them. Make a dimple in the center of each with the pad of your thumb and rain salt and pepper over both sides.one, or add some chopped _______\u003cu\u003eFRESH HERBS_______ and an enthusiastic shake of _________\u003cu\u003eSAUCE_________ sauce. If the meat’s on the leaner side, add ______\u003cu\u003eSOMETHING RICH \u0026amp; MELTY______ to keep it tender. If you’re feeling fancy, add some crumbled _______\u003cu\u003eCRUMBLY CHEESE_______ .\u003cbr\u003e\u003cbr\u003e 4. Coax everything together with a spatula—don’t overwork it—then coy\u003cbr\u003e\u003cbr\u003e 5. Set a large, heavy skillet over medium heat and get it very hot, then add the patties (don’t crowd them) and cook them, undisturbed, for 3 to 5 minutes per side—this’ll leave a center that’s pink, not red, and a burger that feels springy, not soft. Once that’s done, top your patties with a slice of _______\u003cu\u003eANY OTHER CHEESE_______ and let them sit in quiet repose while you toast some _________\u003cu\u003eFANCY BUNS_________ .\u003cbr\u003e\u003cbr\u003e 6. Lavish the inside of each bun with ____\u003cu\u003eYOUR FAVORITE CONDIMENTS____ and add a burger, a dainty amount of ______\u003cu\u003eROUGHAGE______ , and ______\u003cu\u003eBELLS \u0026amp; WHISTLES______ . \u003cbr\u003e\u003cbr\u003e HINTS AND WINKS\u003cbr\u003e\u003cbr\u003e PROTEIN\u003cbr\u003e\u003cbr\u003e • beef\u003cbr\u003e\u003cbr\u003e • turkey\u003cbr\u003e\u003cbr\u003e • pork\u003cbr\u003e\u003cbr\u003e • lamb\u003cbr\u003e\u003cbr\u003e • shrimp\u003cbr\u003e\u003cbr\u003e • salmon\u003cbr\u003e\u003cbr\u003e • Veggie Burgers\u003cbr\u003e\u003cbr\u003e ALLIUMS\u003cbr\u003e\u003cbr\u003e • white, red, or yellow onion\u003cbr\u003e\u003cbr\u003e • garlic\u003cbr\u003e\u003cbr\u003e SPICES\u003cbr\u003e\u003cbr\u003e • red pepper flakes\u003cbr\u003e\u003cbr\u003e • ground cumin\u003cbr\u003e\u003cbr\u003e • smoked paprika\u003cbr\u003e\u003cbr\u003e • fennel seeds\u003cbr\u003e\u003cbr\u003e SOMETHING ZINGY\u003cbr\u003e\u003cbr\u003e • minced lemongrass or ginger\u003cbr\u003e\u003cbr\u003e • minced chile\u003cbr\u003e\u003cbr\u003e • capers\u003cbr\u003e\u003cbr\u003e FRESH HERBS\u003cbr\u003e\u003cbr\u003e • tarragon\u003cbr\u003e\u003cbr\u003e • mint\u003cbr\u003e\u003cbr\u003e • cilantro\u003cbr\u003e\u003cbr\u003e • parsley\u003cbr\u003e\u003cbr\u003e SAUCE\u003cbr\u003e\u003cbr\u003e • barbecue\u003cbr\u003e\u003cbr\u003e • Worcestershire\u003cbr\u003e\u003cbr\u003e • soy\u003cbr\u003e\u003cbr\u003e • fish\u003cbr\u003e\u003cbr\u003e • hot\u003cbr\u003e\u003cbr\u003e SOMETHING RICH \u0026amp; MELTY\u003cbr\u003e\u003cbr\u003e • an egg\u003cbr\u003e\u003cbr\u003e • a couple tablespoons of grated butter\u003cbr\u003e\u003cbr\u003e • mayonnaise\u003cbr\u003e\u003cbr\u003e CRUMBLY CHEESE\u003cbr\u003e\u003cbr\u003e • feta\u003cbr\u003e\u003cbr\u003e • blue cheese\u003cbr\u003e\u003cbr\u003e • goat cheese\u003cbr\u003e\u003cbr\u003e • cotija\u003cbr\u003e\u003cbr\u003e ANY OTHER CHEESE\u003cbr\u003e\u003cbr\u003e • American\u003cbr\u003e\u003cbr\u003e • Cheddar\u003cbr\u003e\u003cbr\u003e • Swiss\u003cbr\u003e\u003cbr\u003e • Gouda or Gruyère\u003cbr\u003e\u003cbr\u003e • pepper Jack\u003cbr\u003e\u003cbr\u003e • Brie\u003cbr\u003e\u003cbr\u003e FANCY BUNS\u003cbr\u003e\u003cbr\u003e • challah or brioche\u003cbr\u003e\u003cbr\u003e • pretzel or potato roll\u003cbr\u003e\u003cbr\u003e • ciabatta\u003cbr\u003e\u003cbr\u003e • sesame seed bun\u003cbr\u003e\u003cbr\u003e YOUR FAVORITE CONDIMENTS\u003cbr\u003e\u003cbr\u003e • mayo (flavored with sriracha, canned chipotles, or fresh herbs)\u003cbr\u003e\u003cbr\u003e • barbecue sauce\u003cbr\u003e\u003cbr\u003e • pesto\u003cbr\u003e\u003cbr\u003e • hoisin sauce\u003cbr\u003e\u003cbr\u003e • peanut butter (yes!)\u003cbr\u003e\u003cbr\u003e ROUGHAGE\u003cbr\u003e\u003cbr\u003e • sliced tomato or cucumbers\u003cbr\u003e\u003cbr\u003e • iceberg or romaine lettuce\u003cbr\u003e\u003cbr\u003e • arugula\u003cbr\u003e\u003cbr\u003e • watercress\u003cbr\u003e\u003cbr\u003e BELLS \u0026amp; WHISTLES\u003cbr\u003e\u003cbr\u003e • sliced avocado\u003cbr\u003e\u003cbr\u003e • cooked bacon slices\u003cbr\u003e\u003cbr\u003e • fried egg\u003cbr\u003e\u003cbr\u003e • onion rings\u003cbr\u003e\u003cbr\u003e • sautéed mushrooms\u003cbr\u003e\u003cbr\u003e • potato chips\u003cbr\u003e\u003cbr\u003e Whip it up \u003cbr\u003e\u003cbr\u003e VEGGIE burgers\u003cbr\u003e\u003cbr\u003e Combine about 2 cups lentils or beans (cooked or canned) with 1 or 2 eggs (real or flax), ½ cup bread crumbs, and your favorite spices, herbs, or condiments. If you’ve got leftover cooked rice or grains, you can throw in up to ½ cup; a cup or so of grated or finely chopped raw vegetables will be right at home, too. Pulse in a food processor until everything is incorporated and coarsely chopped. Then start at step 4.\u003cbr\u003e\u003cbr\u003e Notes to your future self\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e Yield: 6 to 8 servings\u003cbr\u003e\u003cbr\u003e FAMOUS ____________\u003cu\u003ePROTEIN____________ BEAN CHILI\u003cbr\u003e\u003cbr\u003e 1. Coat the bottom of a big stockpot with ____________\u003cu\u003eFAT___________ and set it over medium heat. Add about 1 cup diced onions, 1 cup diced _______\u003cu\u003eVEGETABLES IN YOUR CRISPER______ , a diced _________\u003cu\u003eTYPE OF PEPPER________ pepper or two, plus minced garlic, if you have it, and season the vegetables with salt. Cook, stirring, until softened.\u003cbr\u003e\u003cbr\u003e 2. Add a smattering of _________\u003cu\u003eNON-CHILI SPICES________ , followed by two or three times that amount of assorted ground chiles and\/or chili powders (because: this is chili!).\u003cbr\u003e\u003cbr\u003e 3. Pour in 1–2 cans ____\u003cu\u003eYOUR FAVORITE TYPE OF CANNED TOMATO___ , a couple cans of _________\u003cu\u003eTYPE OF BEAN________ (drained and rinsed), and about a can’s worth of ___________\u003cu\u003eLIQUID__________. If you’re looking for a protein boost, add _________\u003cu\u003eBONUS PROTEIN________ now. \u003cbr\u003e\u003cbr\u003e 4. Half cover your pot with a lid (like the pot’s winking at you!) and simmer for about an hour, until most of the liquid has evaporated, leaving behind a thick, rib-sticking stew. You can use your spoon to coarsely mash the vegetables until they’re the way you want them. \u003cbr\u003e\u003cbr\u003e 5. Spice as needed, then eat: over a scoop of _______\u003cu\u003eCOOKED GRAINS\/MUSH______ , wrapped in or plopped on a _______\u003cu\u003eBREADY PRODUCT______ or just straight up with a _________\u003cu\u003eUTENSIL________ .\u003cbr\u003e\u003cbr\u003e HINTS AND WINKS\u003cbr\u003e\u003cbr\u003e TYPE OF BEAN\u003cbr\u003e\u003cbr\u003e • kidney\u003cbr\u003e\u003cbr\u003e • black\u003cbr\u003e\u003cbr\u003e • white\u003cbr\u003e\u003cbr\u003e • chickpeas\u003cbr\u003e\u003cbr\u003e FAT\u003cbr\u003e\u003cbr\u003e • olive, canola, or coconut oil\u003cbr\u003e\u003cbr\u003e • butter\u003cbr\u003e\u003cbr\u003e • pork or bacon fat\u003cbr\u003e\u003cbr\u003e VEGETABLES IN YOUR CRISPER\u003cbr\u003e\u003cbr\u003e • celery\u003cbr\u003e\u003cbr\u003e • carrots\u003cbr\u003e\u003cbr\u003e • leeks\u003cbr\u003e\u003cbr\u003e PEPPER\u003cbr\u003e\u003cbr\u003e • any combination of bell (red! green! yellow!) and hot (jalapeño, serrano, bird’s-eye)\u003cbr\u003e\u003cbr\u003e NON-CHILI SPICES\u003cbr\u003e\u003cbr\u003e • ground cumin, coriander, or turmeric\u003cbr\u003e\u003cbr\u003e • smoked paprika\u003cbr\u003e\u003cbr\u003e • dried oregano\u003cbr\u003e\u003cbr\u003e YOUR FAVORITE TYPE OF CANNED TOMATO\u003cbr\u003e\u003cbr\u003e • diced\u003cbr\u003e\u003cbr\u003e • fire-roasted\u003cbr\u003e\u003cbr\u003e • chopped San Marzanos\u003cbr\u003e\u003cbr\u003e LIQUID\u003cbr\u003e\u003cbr\u003e • water\u003cbr\u003e\u003cbr\u003e • stock (vegetable, chicken, or beef)\u003cbr\u003e\u003cbr\u003e BONUS PROTEIN\u003cbr\u003e\u003cbr\u003e • chopped fresh or thawed frozen tofu\u003cbr\u003e\u003cbr\u003e • tempeh\u003cbr\u003e\u003cbr\u003e • cooked ground meat\u003cbr\u003e\u003cbr\u003e COOKED GRAINS\/MUSH\u003cbr\u003e\u003cbr\u003e • rice\u003cbr\u003e\u003cbr\u003e • farro\u003cbr\u003e\u003cbr\u003e • polenta\u003cbr\u003e\u003cbr\u003e • orzo\u003cbr\u003e\u003cbr\u003e BREADY PRODUCT\u003cbr\u003e\u003cbr\u003e • flour tortilla\u003cbr\u003e\u003cbr\u003e • bun of sorts\u003cbr\u003e\u003cbr\u003e • fleet of chips\u003cbr\u003e\u003cbr\u003e UTENSIL\u003cbr\u003e\u003cbr\u003e • spoon\u003cbr\u003e\u003cbr\u003e • fork\u003cbr\u003e\u003cbr\u003e • spork\u003cbr\u003e\u003cbr\u003e Tip \u003cbr\u003e\u003cbr\u003e GOT LEFTOVERS?\u003cbr\u003e\u003cbr\u003e Stir any extra chili into your favorite macaroni and cheese, pile it onto french fries and top with cheese, or make it into a chili burrito creation with avocado, shredded lettuce, and (yep, you guessed it) cheese. \u003cbr\u003e\u003cbr\u003e Notes to your future self\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e _________________________________________________________________________________\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e\u003c\/u\u003e","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46304882524389,"sku":"NP9780525574453","price":17.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780525574453.jpg?v=1767727527","url":"https:\/\/k12savings.com\/products\/food52-cook-in-the-blank-isbn-9780525574453","provider":"K12savings","version":"1.0","type":"link"}