Small Bites…Adventures in Downsizing

By Jan Kinzel

Once downsizing is complete, a much less encumbered existence occurs. There is less ‘stuff’ to store and manage. That in itself gives an air of freedom. With fewer things that need attending to, it’s much easier to travel. It is a little more than just turning the key and leaving as there are still the newspapers and mail, and maybe a plant or two, and perhaps a pet to get handled, but all-in-all getaways are much more convenient…and less to be concerned about while you are not home.

The upkeep of a smaller space is much less demanding. Many who downsize are opting for places that are part of a complex with a Home Owners’ Association that takes care of chores that were your responsibility in your ‘old place.’ Most of the retirement centers offer meals and assisted living when that becomes needed. But, best of all, are the cost-cutting measures. We cut our expenses by close to seventy-five percent! When contemplating entering the downsizing trend, there is much to consider and weigh! There is a line in the sixties song, Both Sides Now, that says, “Something’s lost and something’s gained in living every day,” and that certainly applies to downsizing.

Now for some simple and tasty recipes!

Simple Sauce for Easy Crab Cakes

1 cup mayonnaise
Half to 1 tube of red chili pepper paste*
1 egg
10 drops hot sauce (optional)
¼ red bell peppers
2 green onions
½ cup seasoned bread crumbs (Panko brand)
Cilantro paste or fresh cilantro leaves
Peanut or canola oil

Mix together, using as much of the chili paste to reach the desired heat level. Serve in a pretty bowl alongside the crab cakes.

The crab cakes are made easy by purchasing crabmeat** in the refrigerated cartons that Costco carries. Living in the Bay Area, known for its Dungeness crab and being very picky about crab, I was pleasantly surprised to discover how good this crab is for crab cakes!

Mix the crab meat with 1 egg beaten, 10 drops of hot sauce (optional), 1/4 red bell pepper finely diced, 2 finely diced green onions, half-cup of seasoned bread crumbs, and some cilantro paste* or fresh cilantro leaves snipped into small pieces. Form palm-sized patties and coat lightly with flour. Dip the patties in a wash of egg and water whisked together. Coat them with Panko breadcrumbs, pressing the breadcrumbs into the patty. Fry in an electric skillet in 2 inches of peanut or canola oil at 360 degrees until the cakes are golden and cooked through.

*Gourmet Garden Pastes can be found in the refrigerated produce section of most markets. Lemongrass, basil, ginger, garlic and chunky garlic are also available in this form. They are very handy to have and the shelf life is about 3 months. Be sure to check the cap tops to get the longest date.

**Chicken Of The Sea Premium Crab – Super Lump is the brand from Costco.

Simple Tempura Batter For Easy, Deep-Fried Onion Rings Or Zucchini Spears

Vegetables of your choice (onions or zucchini)
1 egg
1 cup beer or club soda
1 cup all-purpose flour
Peanut or canola oil

Whip 1 egg white until frothy. Whisk in 1 cup beer or club soda and 1 cup all-purpose flour. That’s it! Coat the veggies and fry away in a couple of inches of peanut or canola oil at 360 degrees. Remove from oil with a slotted spoon and place on paper towels to drain. Season with salt and any other desired seasonings while still hot.

Simple Pulled Pork Sliders & Simple Coleslaw
Roasting pork and pulling it apart with two forks is lots of work. Here is a tasty version that takes two minutes to put together!

1 32-ounce carton Kirkland smoked pulled pork – where else?? Costco, of course – refrigerated section
¾ cup water
1 bottle Sweet Baby Ray’s barbeque sauce (or your favorite)

Place the pork and water in a covered sauté pan and steam until meat is moist and separated. Stir in the BBQ sauce and simmer for at least 20 minutes. Done!

Spoon onto slider buns and top with tangy coleslaw. The coleslaw kits in the refrigerated produce section of most markets come with the angel hair cabbage and a dressing packet. I augment the dressing with a couple tablespoons of mayo, a splash of apple cider vinegar, a little sugar, and lots of celery seeds.

Simple Chocolate Pots D’crème
This is the simplest yet!

12 ounces semi-sweet chocolate chips
1 egg
¼ cup sugar
1 TBSP dark coffee
1 TBSP pure vanilla extract, rum, brandy, or Grand Marnier orange-flavored liquor
1 ½ cups cream

Add all ingredients except cream to a blender and blend until well mixed. In a sauce pan, scald 1½ cup cream – do not let boil. While blender is running, add hot cream slowly and blend until smooth. Pour into small pots or cups and refrigerate at least 4 hours. Pull out twenty minutes or so before serving to soften a bit. Garnish with a dollop of whipped cream and a strawberry. Serves six! This is a very elegant ending to a beautiful dinner.

TIP: Less is more. I came into the world with nothing and will leave with nothing. Job 1:21 (paraphrased)