Want a dinner that tastes like Saturday night when you’ve had all day to putter around in the kitchen on a Wednesday? Don’t despair. Sarah Copeland, author Feast, has a new cookbook out that’s just right for you.
In Every Day Is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week (Chronicle, $29.95), Copeland, a former food director of Real Simple magazine, restaurant chef and mother of two young children as well as a New York Times contributor, zeroes in time management, maintaining a well-stocked pantry, and cooking dishes that do double duty. She also emphasizes healthy.
Her recipes with prep time and total cooking time help you decide what fits in with your busy day.
Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019
MIGHTY YOGURT BOWLS WITH CURRANTS AND PEACHES
PREP TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES or overnight
SERVES 4
· ¾ cup whole milk, or almond, coconut, or
hazelnut milk
· 2 to 3 tsp pure maple syrup
· 1 tsp pure vanilla extract
· 2 to 3 Tbsp chia seeds
· Plain yogurt, for serving
· Currants, peaches, berries, honey, or maple
syrup, for topping
Quick-to-make chia pudding, with the right touch, can turn an everyday yogurt bowl into something beautiful and irresistibly creamy.
The secret is to keep the chia mixture loose, and treat it like a condiment, rather than the main event. (Chia thickens as it sets in liquid, so you’ll need to add fewer seeds if you plan to let it sit overnight.) Serve this creamy, coconut-milk goodness with loads of fresh fruit, as a quick morning breakfast bowl that’s nearly ready to go when you wake up.
Combine the milk, maple syrup, vanilla, and 2 tablespoons chia seeds in a mason jar or any glass container with a tight-fitting lid. Give it a shake or a stir and refrigerate up to overnight, or stir in the remaining chia to thicken if you plan to use right away. Spoon the chia mixture over yogurt, and top with fresh fruit and honey or maple syrup.
Shelf Life 