Tiny House Cooking Book Review – Well Planned Small and Hearty Gourmet Meals (Recipes)

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Tiny House Cooking, from Simon and Schuster with foreword from Tiny Home specialist Ryan Mitchell, presents a kitchen tool for those ready to minimize space, live simpler, condense everything and still enjoy a grand gourmand meal.

Downsizing, once thought to be a trend, has become a socially acceptable and viable alternative for those who dream of owning a home, or keeping it simple, and reducing debt. The idea of packing up anything more than a studio apartment and unpacking into a space equivalate of a well-proportioned storage unit without losing amenities is daunting.

Tiny House living has revolutionized the world. Communities have sprung up around the idea of Tiny House living. Advertisements show both the pre-fab box car façade renovated to a glorious unit which can be firmly affixed to property or a home for travel, and the pitched roof DIY. The inside of which could be a photo shoot for Home & Gardens.

With blonde wood and modern amenities, the idea of cooking in the unit seems lost in the composting, eco-friendly, solar powered and suddenly responsible earth caring citizen. And as the words of time echo clearly through the rumblings of hunger, "Man, can not live by bread (and Peanut Butter) alone.


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To further enhance the idea of downsizing this book, Tiny House Cooking, was created. With more than 176 pages of gourmet recipes that invoke memories of a different time, Tiny House  Cooking is the go-to for rewarding oneself with comfort cooking, in small manageable and hearty portions with using every utensil and cookware (which was also downsized).

"Just because you have a small space to prepare your meals doesn't mean you have to sacrifice cooking delicious meals. In Tiny Homes you learn to maximize the space you have and this couldn't be truer than in the kitchen," said Ryan Mitchell.

With chapter headings titled Breakfast and Brunch, Sandwiches Appetizers and Snacks, Soups, Salad, Sides dishes, Chicken Main Dishes, Beef and Pork Main Dishes, Fish and Seafood Main Dishes, Vegetarian Main Dishes, Pasta Beans and Rice and Desserts, the Tiny House Cooking book offers a complete and varied meal planning.

The idea of course is that planning a meal should be an efficient process with limited left overs. Reducing one's carbon footprint includes reducing plastics, trash, and useable leftover. (And the refrigerator at full size is also small.)

Tiny House Cooking is also a great tool for apartment living, single or couple and those looking to maintain a portion control.

With all that said some of the delicious options for dinners include:

Fish and Seafood Recipes: Pan Roasted Sea Scallops, Boiled Blue Crabs over Newspaper (?!), Scallop and Corn Sautee, Currey and coconut Steamed Mussels.

Vegetarian Recipes: Baby Vegetable Fricassee; Veggie Burritos; Spicy Vegetarian Chili;

Beef and Pork Recipes: Tuscan Beef Stew with Squash, Beef and Tortillini, Cuban Pork Chops, Slow Cooked Tai Long Beans with Pork

Chicken Meal Recipes: Chicken and Ricotta Polpette (Meatballs); Stir-Fried Chicken; Chicken Veronique, Greek Chicken Stir Fry

Tiny House Cooking essentially provides those who love to cook and the desire for a culinary experience the opportunity to have both a minimalist tiny house, a robust glass of wine and a delicious, luxurious meal for one or two.


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The guidebook to a new era of culinary dining is available on line and at better bookstores.

Recipes

Seared Skirt Steak with Cilantro and Lime

¼ cup extra-virgin olive oil

Juice of 2 medium limes, divided

3 garlic cloves

4 tablespoons chopped fresh cilantro, divided

¼ tablespoon of salt, divided

¼ teaspoon freshly ground pepper, divided

2 (8-ounce) skirt steaks

1 ½ cups mall diced Jicama

¼ cup tomato

¼ cup finely minced red onion

½ medium jalapeno pepper, seeded and minced,

Cooking spray

Directions: in a blender, combine the oil, half the lime juice, garlic, 2 tablespoons cilantro, and 1/8 teaspoon each salt and pepper. Puree until smooth. Pour mixture over the steak and let marinate 1 hour in the refrigerator.

In a small bowl, mix together the jicama, tomato, onion, jalapeno, and the remaining lime juice and cilantro. Season with remaining salt and pepper and set aside.

Heat in a medium pan over medium-high heat and spray with the cooking spray, Drain the steaks and wipe off most of the marinade. Add steak to the pan and sear well on both sides, about 2 minutes per side or to desired doneness. Remove from the pan and let rest three minutes. Ser with the salsa.

Luxurious Mango-Lobster Salad

1 medium ripe avocado, cut in half lengthwise and pitted (leave skin on)

½ teaspoon salt, divided

½ teaspoon freshly ground black pepper, divided

½ medium lemon, zest grated

½ pound cooked lobster meat, diced

1 medium ripe mango, peeled and cut into thin, quarter sized pieces

1 small shallot, peeled and finely minced

1 teaspoon chopped fresh tarragon

2 tablespoons extra virgin olive oil

Directions: Season avocado with ¼ teaspoon each salt and pepper, and rub flesh with the lemon to keep it from browning.

Ina medium bowl, toss the lobster meat with the lemon zest, mango, shallot, tarragon, oil and remaining salt and pepper.

Stuff lobster mixture inside the cavity if the avocado, allowing it to spill over slightly for abundant presentation. Serve immediately.

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