Every Day is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week by Sarah Copeland

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  • Chocolate chip-buckwheat-banana pancakes

    • bwhip on July 21, 2019

      These were interesting and different. Really tasty and relatively light and fluffy considering the lack of eggs. I made them with whole milk, and would like to try them with almond milk as well. I’ll definitely make these again.

  • Chocolate snacking loaf

    • averythingcooks on January 03, 2020

      For my first try, I cut this in half to make 1 loaf which was easy except for the 5 large eggs .....which = 1 cup. I had also purchased extra large eggs for some Barefoot Contessa holiday recipes & discovered that 2 extra large eggs = 1/2 cup - problem solved. I baked it for around 67 minutes.......and then panicked and took it out. Once cooled , it is fudgy (maybe undercooked at the bottom? I refuse to consider that) and totally delicious !!

  • Always-on vegetable soup

    • averythingcooks on September 27, 2020

      This recipe served as the inspiration for a great pot of vegetable noodle soup. I love a soup recipe that uses up fridge and pantry odds & ends. My mixed veg (added after the aromatics) included corn, some aging orange & yellow peppers, a couple of smallish Yukon golds and some frozen butternut squash cubes. I added a minced fresh cayenne chili, some chickpeas from the freezer and the end of a package of fine egg noodles. I now have a rich, broth based veggie laden soup with a lovely hit of background heat.

  • A chocolate chip cookie for modern times

    • bwhip on February 27, 2020

      These turned out fantastic for us. Dough was kind of thick and crumbly compared to a more traditional cookie recipe, but the cookies were wonderful. Great flavor, with an excellent mix of crispy edges and soft center. Almond flour really made a difference here. Ratio of chocolate to dough was quite high, which didn't bother me at all. I chopped up Ghirardelli 70% bars for the chocolate. This could be my new favorite chocolate chip cookie recipe.

  • Spicy vegetable stock

    • averythingcooks on August 24, 2019

      This is a nice, "richer" than usual veg stock. I used a "red chili paste" which is really hot! Not sure if that is what she actually meant by "red pepper paste". I packaged the stock in much smaller portions to use in spicier soups, chilli etc as I'm not sure it is suitable everywhere I would use stock.

  • Good-with-everything pickled onions

    • KristenS on July 31, 2020

      These are good. Just what I was looking for. And the quantity is realistic, too -- one onion, not a couple pounds. Will definitely make again.

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