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    Kwik & EZ Recipes: Good 'ol Downhome Cookin'
    Kwik & EZ Recipes: Good 'ol Downhome Cookin'
    Kwik & EZ Recipes: Good 'ol Downhome Cookin'
    Ebook196 pages1 hour

    Kwik & EZ Recipes: Good 'ol Downhome Cookin'

    By C A Clancy

    ()

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    About this ebook

    Not everyone needs or wants a low carbohydrate diet. Avoiding potatoes, rice, bread, and etcetera is to miss a satisfying part of life. So if you can, go ahead and try some of these recipes.

    For those who have tried various diets that have failed bring your weight down, I suggest that there is only one diet that works in the long run, and that is portion control. Learn to stop eating before you are full. The hunger should go away shortly. Using this method I lost 45 pounds in a year or so, and have kept if off for more than two years. We do adapt.

    Food preparation should be a pleasure and not a chore. Meals are best when they can be enjoyed and shared with friends... and hopefully without the hassles of a messy cleanup.

    Generally the amounts salt and pepper are not indicated in these recipes since that varies from chef to chef.

    Disclaimers

    I have no association with the brand name products suggested in this cookbook. They are only personal preferences.

    A couple of the recipes are not all that easy in their preparation or clean-up... but you may like them anyway.

    LanguageEnglish
    PublisherC A Clancy
    Release dateSep 21, 2012
    ISBN9781301656776
    Kwik & EZ Recipes: Good 'ol Downhome Cookin'

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      Book preview

      Kwik & EZ Recipes - C A Clancy

      Kwik & EZ Recipes

      Good ol’ Downhome Cookin’

      © Copyright Cheri Clancy 2011-13

      This book is protected under the Copyright laws of the United States of America. It may not be transmitted in any form without the expressed permission of the author.

      Published by Cheri Clancy at Smashwords

      This cookbook is filled with recipes that are good-tasting, down-home cookin’. They are easy to prepare (mostly) and easy to clean up after because they use minimal pots and dishes. The recipes range from dips through entrees.

      .

      Cooking Tips

      Taste is a matter of taste, and what this means that proportions found in recipes may be altered to suit one’s personal preference. Should you take this liberty to the extreme, it may result in a new recipe.

      When using the oven, it is usually ok to turn it off 5-10 minutes before an item has finished cooking. The oven will remain hot for some time and this can save on energy. Just make sure you can accurately judge when the food approaches being done.

      Baking recipes call for preheating the oven. While this is not a hard and fast rule, it does take some of the guesswork out of cooking time since not all ovens take the same amount of time to come up to temperature.

      To make hard boiled eggs, submerge room-temperature eggs in a covered, pot of cold water and bring to a boil. A minute after the water boils, turn off the burner and let the eggs sit for ten minutes (longer with extra large eggs). Pour off the hot water and replace it with cold water. Shake the pot to break the shells. After sitting for a minute or two pour off the water and shell the eggs – it should be easy at this point. Peel in a spiral from the large end. Refrigerating eggs before peeling makes that process more difficult.

      A second, longer method that works is to ¾ fill a plastic bowl that is at least 3 inches high with water and drop in a few eggs. Cook the eggs on low in a microwave just until the water boils, about 15 to 20 minutes depending on the micro. Remove and cover the bowl, and let it sit for another 10 minutes. Dump the hot water and fill with cold water. After a few minutes, remove and peel the eggs. This method defies the common judgment that says raw eggs will explode if cooked in a Micro.

      To thicken soup, start with equal portions of flour and butter (called a rue). Cook and whisk until smooth and bubbling. Two tablespoons of each is about right for and average pot of soup. If you want a dark soup, cook the covered rue over low heat for 2-4 hours.

      To thicken gravy, whisk together either…

      -- 2 tablespoons of Wondra™

      -- or 1½ tablespoons of flour, or cornstarch

      -- or 1¼ tablespoons of arrowroot

      for each cup of cool liquid - for light thickening. Wisk or stir while bringing to a full boil for a minute. Thickeners do not taste good if they are not well cooked.

      When making mashed potatoes, there are two methods for their preparation (besides the cooking). Most chefs will use a mashing tool but I prefer a sturdy mixer after they have been pealed and smashed. This brings out the gluten in the potato, and additional mixing time will make them stickier (my favorite) rather than fluffier.

      When cooling gelatin or custard, cover the bottom of a larger vessel with ice cubes and rest the cooking pot on the cubes. Stir slowly and occasionally until the mixture just starts to firm up.

      When you want to keep food warmer, longer and you do not have the benefit of a warming oven, a simple solution is to put a small amount of water on the serving plates and then microwave them for ½ to 1 minute per dish. Then just before plating the meal, dump the hot water, being careful of the water and plates that may become too hot to handle without a pad.

      To lightly clean a blender, fill it ½ full of warm water and add a squirt of dish detergent. Blend (covered, of course) on high speed until foam circles the top of the container. Then rinse… and that usually removes the grunge.

      Almost everyone grew up with the blue container of Morton™ salt in their kitchen, and that was pretty much it. A few may have used the generic brands from the grocery store, and fewer yet had the option of purchasing specialty items like sea salt. Those with gourmet (real or imagined) tastes may have searched out a smattering of exotic salts that are available from around the world. This would also be my choice since I believe they have a better flavor… perhaps more complex because they include natural minerals. But like many foods, spices and condiments, there is no wrong answer. It is just that there is also no harm in trying something new. Some cooks seem to prefer kosher salt, but I can not tell you if it is for its taste, the crystal size or religious tradition.

      A number of these recipes call for the ingredients milk, yogurt or sour cream. It is possible to control the richness of these dishes by using low-fat or non-fat variations of these products.

      To get the flesh out of an avocado, cut the skin and flesh down to the pit by going through and around the long dimension of the avocado. Then twist the two halves apart. Embed a sturdy knife into the pit with a quick strike, and twist it loose. Try to hit the pit, not your hand. Scoop the flesh out in a single motion with a large spoon.

      Selecting and preserving avocado is done as follows. If the avocado is to be used that day, purchase it medium-firm – never soft. If not, purchase if firm, store it in the refrigerator and bring it out a day or two before using.

      The easier way to prepare bacon is to purchase it precooked. You may want to try out several brands because the tastes will vary somewhat. If you prepare one of the recipes using uncooked bacon, cook it until medium crisp, drain the fat, pat down the bacon on paper towels and add about 30 minutes to the preparation time… but then, why would anyone want go through this additional labor to save a few cents? If you use uncooked bacon in any recipe, double the amount.

      Grilling ribs outdoors can be fraught with problems. Because of their excess fat, the rib drippings can cause flare-ups. This requires constant attention to keep them from turning into charcoal. One way to avoid this on a large grill is to put the meat over the unlit burners, and then light those on high that are away from the meat. After the meat is cooked (which takes a while), turn the lighted burners to medium and toast the ribs over them for a few minutes. Most of the fat will have been rendered out so flare-ups are less of a problem.

      An alternative for grilling ribs is to use a combination of an indoor oven and an outdoor grill. First cook the ribs in a 350 degree oven until they are thoroughly done (perhaps and hour). Then transfer them to the grill on medium heat for the final

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