Cismaru - The Big Book of Jos Quick and Easy Meals―Includes 200 recipes and 200 photos!

Your many comments and emails have encouraged me to continue down this pathfor that, I love and appreciate you all. Id also like to thank my husband, who has been my strength through all this and has always supported and helped me through difficult times. Hes my recipe tester, my hand model, the one who always tells me the truth, whether I want to hear it or not. Thank you for putting up with my occasional rantsespecially when the blog is down and I lose itand for always being there for me. I love you and couldnt imagine life without you. Thank you to everyone at Page Street Publishing, who helped make this book happen.

Thank you to my parents and sister for all your support and love. Last but not least, to the person reading this book: Thank you!

As much as I appreciate a good recipe that I could spend hours slaving over in the kitchen, I dont always have the time to do so. I know Im not alone in this. We all have busy livesso when it comes to cooking, we like to take the easy way out. But ordering or eating out is not always an option, which is why my blog focuses on quick and easy recipes, many of which are one-pot recipes and can be done in 30 or fewer minutes. So thats what this book is about: quick and easy recipes that dont require you to be a chef or ask you to go hunting for exotic ingredients. Quick, easy, delicious, no-fuss, family-friendly recipes that we all can make.

These are recipes that are tried, tested and true, recipes that many of my readers have made and loved. Over the years, Ive also had the pleasure of trying many different cuisines, and I love them all. I guess Im just not picky when it comes to food. There are some items I wont eat, but I can honestly say that as far as different cuisines go, anything Ive tried Ive enjoyed. Which is what I tried to bring to this book. I wanted to have recipes from all over the world.

Ive had the pleasure of trying many different foods, and Ive had a lot of fun trying to re-create those recipes or come up with new ones. Coming from a Romanian background, I have a few Romanian recipes in my repertoire from my mother and mother-in-law. I wanted these recipes to be easily accessible to everyone, without any guesswork. But I dont do this with just my Romanian recipes; I do this with every single recipe I write. I hate taking unnecessary steps when doing something, and my goal is to make things as easy as possible. I always try to follow the principle of KISS: Keep It Simple, Stupid.

One of my favorite chefs is, of course, Julia Child. I love watching her cooking show, and I can spend hours watching her make a recipe and then try to make it myself but in a simpler way. Lets face it, French food is incredibly delicious, but its not easy. However, I love a challenge. So the next time you crave , dont worryIve got you covered. Ive divided this book into chapters such as breakfast, lunch and dinner, but I also wanted to focus on ingredients like poultry, beef, pork, and so on.

I felt it was important to give you plenty of options. This book should be your go-to book whenever you need to make a mealor dessert!for any time of day. It focuses on meals that are easy or quick to prep, because lets face it, the hardest part about cooking is prepping. I hope you find recipes in here that you and your family will love!

Like more than 350 chicken recipes. But whos counting? It was tough picking out readers favorites along with my own, such as , but someone had to do it. In this chapter, I present to you nineteen chicken recipes that are definitely full of flavor but also easy and simple to make, even for the beginner cook. My goal is to prove to you that cooking chicken can be simpleit truly isnt rocket science. All you need to know are some fundamentals. THAWING FROZEN CHICKEN Never thaw frozen chicken on the kitchen counter. THAWING FROZEN CHICKEN Never thaw frozen chicken on the kitchen counter.

Ill be the first to admit that I used to do this all the time, until I learned better. The best way to thaw frozen chicken is to place it in a bowl or shallow pan in the refrigerator or in a pan of cold water, changing the water every hour or so. I usually go the refrigerator routeits easier and I dont have to worry about changing water. However, you do need to plan ahead, so make sure to take out your chicken the night before to thaw in the refrigerator overnight. This way, when you come home from work the next day, youll have chicken thats ready to be cooked. WASHING RAW CHICKEN? Washing raw chicken can promote cross contamination: The juices can splatter and spread bacteria to other areas around your sink and to your clothes.

This can increase your risk of food poisoning from bacteria. I used to wash raw chicken, but I have learned better. If youre worried about bacteria on the chicken, cooking the chicken will kill any bacteria that are present. COOKING CHICKEN THOROUGHLY Always make sure to cook chicken thoroughly, until its no longer pink inside and the juices run clear. When you cut into the thickest part of the meat, make sure its steaming hot and theres no pink meat. The best and most accurate way to tell when chicken is cooked is to use an instant meat thermometer.

When the internal temperature of the thickest part of the chicken reaches 165F (74C), your chicken is cooked through.