Posted Jan 25, 2012
Kathleen Cannata Hanna’s premise for her cookbook is laid out – for the most part – in the title: “The Good-to-Go Cookbook: Take-Along Food, Quick Suppers, and Satisfying Snacks for On-the-Go Families” (Storey, $16.95).
Maybe there wasn’t room, but the title omits references to nutrition and tastiness. Those are part of Hanna’s recipe too.
The idea for the book came several years ago from a friend, like Hanna a busy soccer mom.
“I said, ‘Why are you telling me this?’ She said, ‘I don’t know how to cook and you do.'”
They figured many families, not just soccer moms, could benefit from the book. But her friend was diagnosed with breast cancer (she has since recovered), and Hanna wrote the book and self-published it, selling more than 5,000 copies. That got the attention of publishers, and Storey decided to put out an updated version.
“(Parents) walk this very fine line of nutritious, economical and readily available ingredients,” Hanna says. “That’s what every parent struggles with. … What I tried to do was track those three together. I didn’t try to put a new twist, or add funky new ingredients from Africa that will save the world, I didn’t add vegetables just to add color. I just made good old food we’re used to in a very easy way.”
An example: seasoned pita chips. Pitas, olive oil or butter, garlic salt and dried parsley. Simple, tasty and better for you than potato chips.
Hanna says her family’s favorite is easily the Italian country sandwich: premade pizza crusts, meat, cheese, veggies and spices. It’s a flexible recipe.
“You wrap it in foil and put it in the oven. You can cook it on the stove, bring it to camping, cook it on the grill, make it in the microwave. There are a lot of ways you can do it.”
Recipes in “Good-to-Go” can be very simple or a little involved. But they’re basic, nutritious, time-tested family recipes that work.
“It’s not a book for kitchen dummies,” she says. “Some of my best friends who are fabulous cooks cook out of this. It’s just a daily cookbook you can use.”
ITALIAN COUNTRY SANDWICH
Spread an 8-inch precooked pizza crust with 4 ounces cream cheese. Layer with 4 thin slices each of tomato, green bell pepper, pastrami, salami; 2 thin slices red onion; and 4 slices provolone cheese. Top with another crust. Wrap in foil; set on a baking sheet. Bake 25 minutes at 350 degrees. Cut into wedges. Makes 4 to 6 servings.