$3 Meals in Minutes: Delicious, Low-Cost Dishes for Your by Ellen Brown

By Ellen Brown

This choice of 250-plus recipes has major direction entrees which are under $3 a helping organize. That’s lower than the price of a decent-size burger at a fast-food drive-through. And all will be ready in much less time than it takes to have a pizza added!

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Additional resources for $3 Meals in Minutes: Delicious, Low-Cost Dishes for Your Family That Can Be Prepared in No Time!

Sample text

For many of the salads in Chapter 3, “Active time” and “Start to finish” are identical. You finish the slicing and dicing, and then you’re ready to eat. But in most recipes there is a discrepancy, and that’s where your savvy reading comes into play. I try to make it easier for you. In Step 1 you’re bringing a pot of water to a boil to cook pasta; then in Step 2 I’ll say, “While the water heats . ” That’s the time to multitask! Begin by reading each recipe to determine what has to be ready to be cooked when.

Read the recipe from top to bottom, and until it becomes second nature, write down what should be done when. The ingredients are all listed in order of use, but when you get them into the necessary form can vary. If you sauté onions and then add stock that must heat to a boil, you can be prepping all the vegetables that will be added to the simmering sauce while the liquid heats; there’s no reason to have completed that task in advance. — that require split-second timing. So if you don’t have all the vegetables chopped by the time the liquid comes to a boil, either add them later or turn off the heat until you’ve finished your prepping.

Fresh fish has the mild, clean scent of the sea—nothing more. Look for bright, shiny colors in the fish scales, because as a fish sits, its skin becomes more pale and dull looking. Then peer into the eyes; they should be black and beady. If they’re milky or sunken, the fish has been dead too long. And if the fish isn’t behind glass, gently poke its flesh. If the indentation remains, the fish is old. Rinse all fish under cold running water before cutting or cooking. With fillets, run your fingers in every direction along the top of the fillet before cooking, and feel for any pesky little bones.

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