Let's talk about what you actually need to have in your kitchen to cook with. I know chefs, recipes, and commercials make you think you need a ton of really expensive stuff. The truth is, you can get by with just the basics, and use those to multitask. Here are the things I have in my kitchen.
Pots and Pans
*Stainless 10 inch skillet. I use stainless because I don't like nonstick cookware. There are concerns that nonstick can cause cancer, and I worry about everything, so I no longer keep it in the kitchen. Besides, it's only nonstick until you accidentally scratch it. Then it's just like any other pan.
*Stainless saucier. This is just a high sided skillet, perfect for cooking sauces and gravy. Interesting side note: if you google images of "saucier", a muscular, shirtless man is brought up in the search results. I have no idea why, but I did enjoy the surprise!
*Cast Iron Skillet. Okay, so technically this is a saucier. But you can't make real fried chicken, chicken livers, or anything "down home" without this. You can bake cornbread in it, and make a delicious hot apple pie dessert.
*Cookie Sheet. A plain, medium sized one will do. Not only will you get to make cookies, but it doubles as oven-burn protection. If you're baking something prone to spilling over (like a poppy seed or angel food cake) put this on the lowest rack to catch anything falling. You won't burn stuff to the bottom of your stove and fill your house with smoke!
*Casserole Dish. Again, a plain one will do. Just find a glass casserole dish that's longer than it is wide. I prefer glass to metal because you can see through it while it's cooking and get a better idea of when the dish is done. I have a set of three glass ones, including a square and a circle, but I use the rectangle tons more than the other two.
Utensils
*Serving Spoon. This is a big spoon with no holes in it. Perfect for stirring sauces, and anything you're boiling.
*Slotted Spoon. This is a big spoon WITH holes in it. It lets you drain vegetables you're serving, so you don't make the plate (and anything fried or breaded) mushy.
*Butcher's Knife. The best defense against cutting yourself is distance. A butcher's knife gives you the ability to cut large and small veggies, fruit and meat without having to get your fingers in the way.
*Colander. Also known as a "drainer" (well, that's what I call it anyway). Not only can you drain your noodles, you can also rinse off veggies and fruit, use it to hold washed produce while you wait to cut it, or drain marinated meat before cooking.
*Cutting Board. Get a double sided, wooden cutting board to prevent cross contamination. Mine is neatly labeled on one side as Bread and Pastry, while the other says Meat and Poultry, and has an indention around the edge to hold meat juices in. The main point is never, EVER cut raw meat and vegetables/fruits on the same side of a board!!
You don't need:
*Panini Press. You want a hot, squished sandwich? Heat your saucier, turn it over, put a sandwich on it, and put your heated cast iron skillet on top. No pretty lines, but that's not that important.
*Cookie wire rack. Put a sheet of wax paper on top of your cutting board. Instant nonstick surface to cool your cookies on.
*Anything on infomercials. Whatever it is, it's a little piece of metal or plastic that will gather dust in your kitchen.
These are the basics. I'm sure there are things I'm missing, but it's your kitchen. You can decide!
Good luck and good cooking!
Friday, October 12, 2012
Tuesday, September 25, 2012
Fruit and Cream Cheese Crepes
I finally decided to try cooking some crepes. After looking at a ridiculously simple recipe in my cookbook, and realizing I had basically none of the ingredients to make a filling, I modified the recipe to work with what I have. And I actually like them! These were so good, even my two year old ate some (which is a huge accomplishment. Do two year olds like anything??) Here you have it, my first ever crepe recipe.
Ingredients
crepe mix:
one cup all purpose flour
3/4 cup milk
1 egg
pinch of salt
1 tsp. oil
filling:
1 package cream cheese
1/3 cup confectioner's sugar (powdered sugar)
2 tbsp. milk
1/3 cup frozen fruit
Make your filling first by blending the cream cheese, sugar, and milk together until well mixed. Stir in the fruit and allow to sit at room temperature while you make your crepes. Begin by lightly buttering a 10 inch skillet and set it on the eye on medium high heat. Whisk together all crepe ingredients until smooth. Take the skillet off the heat and spoon 3 tablespoons of crepe mix into the skillet. Swirl the mix around the skillet to cover it, and place back on the heat. Cook for 1-2 minutes, until the bottom side is brown. Turn onto a plate, and flip so the brown side is down. Spread the filling onto it, then roll it up and serve. This recipe makes about 5 crepes. If you need or want more, just double the recipe.
Tips:
*You can use whatever fruit you like, but I prefer blueberries. They aren't too big, and turn the filling a really pretty blue color.
*Crepe mix is runny, so you can spread it easily in the pan. Don't try to thicken it when you make it. It shouldn't look like pancake batter.
*Use margarine or butter to grease your skillet, not oil or shortening. Butter gives the crepe a taste of its own. Without it, the crepe would have basically no flavor.
*A little filling goes a long way. Remember, you're rolling this up. So whatever thickness you put on as your layer will at least triple. And this is kind of sweet, so you don't want to use a lot. Think of it as buttering toast. That's about the thickness you should go for, though the chunks of fruit will obviously stick up some.
*The fruit is frozen when you make the filling, but it thaws. That means the filling will get a little more runny as time goes on. Don't worry about it, it's not going to affect the flavor.
*The filling is cool and the crepe is hot. As a result, you need to get this to table quickly, or the whole thing will turn lukewarm and mushy. This isn't a food you can make and set aside while you cook the rest. Sit the kids and hubby at the table, and let them battle it out over who gets the first one.
Good luck and good cooking!
Ingredients
crepe mix:
one cup all purpose flour
3/4 cup milk
1 egg
pinch of salt
1 tsp. oil
filling:
1 package cream cheese
1/3 cup confectioner's sugar (powdered sugar)
2 tbsp. milk
1/3 cup frozen fruit
Make your filling first by blending the cream cheese, sugar, and milk together until well mixed. Stir in the fruit and allow to sit at room temperature while you make your crepes. Begin by lightly buttering a 10 inch skillet and set it on the eye on medium high heat. Whisk together all crepe ingredients until smooth. Take the skillet off the heat and spoon 3 tablespoons of crepe mix into the skillet. Swirl the mix around the skillet to cover it, and place back on the heat. Cook for 1-2 minutes, until the bottom side is brown. Turn onto a plate, and flip so the brown side is down. Spread the filling onto it, then roll it up and serve. This recipe makes about 5 crepes. If you need or want more, just double the recipe.
Tips:
*You can use whatever fruit you like, but I prefer blueberries. They aren't too big, and turn the filling a really pretty blue color.
*Crepe mix is runny, so you can spread it easily in the pan. Don't try to thicken it when you make it. It shouldn't look like pancake batter.
*Use margarine or butter to grease your skillet, not oil or shortening. Butter gives the crepe a taste of its own. Without it, the crepe would have basically no flavor.
*A little filling goes a long way. Remember, you're rolling this up. So whatever thickness you put on as your layer will at least triple. And this is kind of sweet, so you don't want to use a lot. Think of it as buttering toast. That's about the thickness you should go for, though the chunks of fruit will obviously stick up some.
*The fruit is frozen when you make the filling, but it thaws. That means the filling will get a little more runny as time goes on. Don't worry about it, it's not going to affect the flavor.
*The filling is cool and the crepe is hot. As a result, you need to get this to table quickly, or the whole thing will turn lukewarm and mushy. This isn't a food you can make and set aside while you cook the rest. Sit the kids and hubby at the table, and let them battle it out over who gets the first one.
Good luck and good cooking!
Thursday, August 16, 2012
Ridiculously easy sweet potatoes
I adore sweet potatoes. My grandma never kept sweets in the house, only sweet potatoes, when my mom was a kid. As a result, mom got burnt out on them, and I didn't discover just how delicious they were until my early 20s. And versatile! They can be made into casseroles, french fries, or used in place of regular potatoes to liven up bland dishes. While I prefer fresh ones, the canned ones are able to be used in a pinch for this really easy side dish.
Ingredients
1 large can of cut sweet potatoes (yams)
1/4 cup packed brown sugar
1/2 stick butter or margarine
pinch of cinnamon
Drain yams. Pour into a small casserole dish. Cut the half stick of butter into equal pieces. Lay them on top of the sweet potatoes. Sprinkle liberally with the brown sugar, and finish with the cinnamon. Cook in a 325 degree oven for about 20 minutes.
Tips
*A little cinnamon goes a long way. Cinnamon is kind of bitter, which is why I like it in this dish. It cuts the sugary taste a bit and keeps the dish savory.
*Canned sweet potatoes can be, for lack of a better word, stringy. Make sure to check yours for strings, and pull them off. They won't hurt you, and don't taste like much of anything, but this is much more fun to eat if you aren't pulling strings from in between your teeth.
*Use brown sugar. I know you're thinking, "Sugar is sugar! I'll use regular white sugar." Brown sugar melts better, and gives a much better flavor. Regular sugar wouldn't melt, and would make this taste really sweet and grainy.
*I don't recommend using fresh sweet potatoes with this. They take a looooong time to cook. Your sugar would probably be burned before they were cooked all the way through. If you have to use them, chop them into pieces and boil them until tender first.
*Since this is aromatic, warm, and comforting, it's the perfect side dish to Thanksgiving or Christmas. I always think of cinnamon as a Fall spice, and this smells like November when it comes out of the oven.
Good luck and good cooking!
Ingredients
1 large can of cut sweet potatoes (yams)
1/4 cup packed brown sugar
1/2 stick butter or margarine
pinch of cinnamon
Drain yams. Pour into a small casserole dish. Cut the half stick of butter into equal pieces. Lay them on top of the sweet potatoes. Sprinkle liberally with the brown sugar, and finish with the cinnamon. Cook in a 325 degree oven for about 20 minutes.
Tips
*A little cinnamon goes a long way. Cinnamon is kind of bitter, which is why I like it in this dish. It cuts the sugary taste a bit and keeps the dish savory.
*Canned sweet potatoes can be, for lack of a better word, stringy. Make sure to check yours for strings, and pull them off. They won't hurt you, and don't taste like much of anything, but this is much more fun to eat if you aren't pulling strings from in between your teeth.
*Use brown sugar. I know you're thinking, "Sugar is sugar! I'll use regular white sugar." Brown sugar melts better, and gives a much better flavor. Regular sugar wouldn't melt, and would make this taste really sweet and grainy.
*I don't recommend using fresh sweet potatoes with this. They take a looooong time to cook. Your sugar would probably be burned before they were cooked all the way through. If you have to use them, chop them into pieces and boil them until tender first.
*Since this is aromatic, warm, and comforting, it's the perfect side dish to Thanksgiving or Christmas. I always think of cinnamon as a Fall spice, and this smells like November when it comes out of the oven.
Good luck and good cooking!
Wednesday, July 18, 2012
The secret to a juicy roast
I have tried to make a juicy, oven baked, beef roast for years. Every time I try and make it, a delicious smell fills the house. I open the oven door and BAM! The roast is so dry it looks (and typically tastes) like beef jerky. Last week, though, I stumbled upon the perfect roast, completely by accident.
I was planning on making pork pulled barbeque. I made my rub, got out the tin foil, and discovered my pork had...changed colors, to put it nicely. I load up my son, head to the store, and discover that they must now be feeding pigs pure gold, because the price is ridiculous. Well, I didn't come down here for no reason. I grab a beef roast, and head to the checkout, convinced I can make something. It worked! I now present my unconventional roast recipe.
Ingredients:
1 average size beef roast
1 cup packed brown sugar
1 tbsp salt
2 tsp pepper
2 tsp chili powder
1 tsp basil leaves
2 cloves garlic, cut in half and lightly squished
1 1/2 cup apple cider vinegar
Preheat the oven to 250 degrees. Place your roast on a large enough sheet of tin foil to completely wrap it. Mix the sugar, salt, pepper, chili powder, and basil leaves in a small bowl. Using your hands, rub this mixture all over the roast, flipping over to be sure to get the bottom. Wrap the roast in a burrito style, pulling up the sides so the liquid can't drain out. Let cook for 1 to 1 1/2 hours. When it is close to being done, heat the vinegar to a boil in a saucepan. Add the garlic and reduce heat to medium. Continue to cook for 1 minute. Carefully remove the roast from the oven and open one end of the foil. Pour the vinegar mix in, lifting the roast slightly to allow for the vinegar to move all over. Place back in the oven and cook for an additional 2 hours. About 10 minutes before it is done, open the foil and put the oven on 300 degrees to brown the top nicely. Once finished, pour all the juice into a saucepan and reduce to make a homemade barbeque sauce.
Tips:
*I like using a boneless chuck roast for this recipe. Whatever you do, don't use London Broil. It's as tough as shoe leather, and I have never figured out how to make it tender.
*Please wash your hands after putting on the rub. I want you to enjoy the roast, not be throwing up everything you ate due to cross contamination.
*This recipe takes a long time because it's essentially barbeque. As my culinary icon, Alton Brown, would say, "Low and slow!" Low heat cooks slower, but makes the meat oh-so-tender and juicy.
*Yes, you do have to cook the vinegar on the stove first. Yes, your house will smell absolutely horrible. I don't suggest this meal when your husband's boss is coming over, but it's perfectly suitable for your mother-in-law, who never thinks your house is clean enough in the first place. Just kidding, Melissa.
*If you like your food salty, keep some extra salt on the table. This dish is not very salty, and on purpose. Salt draws the moisture OUT of meat, which would lead us right back to the whole tastes like jerky issue.
*As a side note (Ha! A pun!) sweet potatoes are excellent with this dish. Maybe someday I'll even give you my ridiculously easy recipe.
Good luck and good cooking!
I was planning on making pork pulled barbeque. I made my rub, got out the tin foil, and discovered my pork had...changed colors, to put it nicely. I load up my son, head to the store, and discover that they must now be feeding pigs pure gold, because the price is ridiculous. Well, I didn't come down here for no reason. I grab a beef roast, and head to the checkout, convinced I can make something. It worked! I now present my unconventional roast recipe.
Ingredients:
1 average size beef roast
1 cup packed brown sugar
1 tbsp salt
2 tsp pepper
2 tsp chili powder
1 tsp basil leaves
2 cloves garlic, cut in half and lightly squished
1 1/2 cup apple cider vinegar
Preheat the oven to 250 degrees. Place your roast on a large enough sheet of tin foil to completely wrap it. Mix the sugar, salt, pepper, chili powder, and basil leaves in a small bowl. Using your hands, rub this mixture all over the roast, flipping over to be sure to get the bottom. Wrap the roast in a burrito style, pulling up the sides so the liquid can't drain out. Let cook for 1 to 1 1/2 hours. When it is close to being done, heat the vinegar to a boil in a saucepan. Add the garlic and reduce heat to medium. Continue to cook for 1 minute. Carefully remove the roast from the oven and open one end of the foil. Pour the vinegar mix in, lifting the roast slightly to allow for the vinegar to move all over. Place back in the oven and cook for an additional 2 hours. About 10 minutes before it is done, open the foil and put the oven on 300 degrees to brown the top nicely. Once finished, pour all the juice into a saucepan and reduce to make a homemade barbeque sauce.
Tips:
*I like using a boneless chuck roast for this recipe. Whatever you do, don't use London Broil. It's as tough as shoe leather, and I have never figured out how to make it tender.
*Please wash your hands after putting on the rub. I want you to enjoy the roast, not be throwing up everything you ate due to cross contamination.
*This recipe takes a long time because it's essentially barbeque. As my culinary icon, Alton Brown, would say, "Low and slow!" Low heat cooks slower, but makes the meat oh-so-tender and juicy.
*Yes, you do have to cook the vinegar on the stove first. Yes, your house will smell absolutely horrible. I don't suggest this meal when your husband's boss is coming over, but it's perfectly suitable for your mother-in-law, who never thinks your house is clean enough in the first place. Just kidding, Melissa.
*If you like your food salty, keep some extra salt on the table. This dish is not very salty, and on purpose. Salt draws the moisture OUT of meat, which would lead us right back to the whole tastes like jerky issue.
*As a side note (Ha! A pun!) sweet potatoes are excellent with this dish. Maybe someday I'll even give you my ridiculously easy recipe.
Good luck and good cooking!
Sunday, April 15, 2012
Pineapple upside down cake
I don't measure often when I bake. After doing certain recipes for a long time, I just know what it should look like, and you will too. That being said, hopefully this recipe for one of my favorite cakes will work okay for you!
Ingredients:
2 cups self rising flour
2/3 cup sugar
1 tsp. vanilla
1 can sliced pineapple (including liquid)
1 egg
3/4 cup milk
1/4 cup brown sugar
pinch of salt
butter or margarine
Preheat the oven to 350 degrees. Begin by using the butter to coat the bottom of the cake pan. Next, sprinkle a thin layer of brown sugar on top. Lay the pineapple slices on the brown sugar. Sprinkle on the remaining brown sugar. In a bowl, combine the flour, sugar and salt and stir to combine. Next, pour in the pineapple liquid, milk, vanilla, and egg. Stir well. Pour into pan and gently shake to remove air bubbles. Bake for 30 to 35 minutes. Cake is done when a toothpick inserted in the middle comes out clean.
Tips:
*Brown sugar gets hard as a brick if you leave it in the refrigerator. To soften it, put some in a microwaveable dish and microwave for about 15 seconds.
*I grease my pan with shortening, but if you don't have it laying around, butter or margarine work fine.
*Use a large, rectangular pan. Pineapple upside down cake is not going to make a 2 layer cake.
*Like I said before, I'm estimating on the liquid. You also may get a different amount in your pineapple than I did. So if your cake mixture looks like cookie dough (too dry) add more milk. If it looks more like bread dough (too moist) add some flour.
*Shake the cake before you put it in the oven. If you don't, the air bubbles baking inside can cause the cake to fall. Since you don't use icing on this cake, you can't just fill it up with that to make it look even.
*Never open your oven door while baking a cake. The sudden rush of cool air can cause the cake to fall. My mom always told me to walk carefully when cooking, as running and hard footsteps make a cake fall as well. I have a toddler who never sits still, so I can call that myth busted.
Good luck and good cooking!
Ingredients:
2 cups self rising flour
2/3 cup sugar
1 tsp. vanilla
1 can sliced pineapple (including liquid)
1 egg
3/4 cup milk
1/4 cup brown sugar
pinch of salt
butter or margarine
Preheat the oven to 350 degrees. Begin by using the butter to coat the bottom of the cake pan. Next, sprinkle a thin layer of brown sugar on top. Lay the pineapple slices on the brown sugar. Sprinkle on the remaining brown sugar. In a bowl, combine the flour, sugar and salt and stir to combine. Next, pour in the pineapple liquid, milk, vanilla, and egg. Stir well. Pour into pan and gently shake to remove air bubbles. Bake for 30 to 35 minutes. Cake is done when a toothpick inserted in the middle comes out clean.
Tips:
*Brown sugar gets hard as a brick if you leave it in the refrigerator. To soften it, put some in a microwaveable dish and microwave for about 15 seconds.
*I grease my pan with shortening, but if you don't have it laying around, butter or margarine work fine.
*Use a large, rectangular pan. Pineapple upside down cake is not going to make a 2 layer cake.
*Like I said before, I'm estimating on the liquid. You also may get a different amount in your pineapple than I did. So if your cake mixture looks like cookie dough (too dry) add more milk. If it looks more like bread dough (too moist) add some flour.
*Shake the cake before you put it in the oven. If you don't, the air bubbles baking inside can cause the cake to fall. Since you don't use icing on this cake, you can't just fill it up with that to make it look even.
*Never open your oven door while baking a cake. The sudden rush of cool air can cause the cake to fall. My mom always told me to walk carefully when cooking, as running and hard footsteps make a cake fall as well. I have a toddler who never sits still, so I can call that myth busted.
Good luck and good cooking!
Friday, April 13, 2012
Tips: eggs
It's been awhile since I last updated, but things have been very busy! I thought we'd jump back in with a tip segment on cooking eggs. There's quite a few tricks I've learned over the years.
*Cook your eggs thoroughly. For those of you who like overeasy eggs, or sunny side up, NO runny whites. My dad still hasn't figured this out, and is convinced I only like scrambled eggs to spare his feelings.
*Wash your hands after handling raw eggs, even the shells. Eggs can carry salmonella, which can make even the healthiest person sick. It's especially dangerous for people with compromised immune systems, the elderly, and young children.
Nearly everyone knows the basics of scrambled eggs. Next to milk and cereal, it's the easiest breakfast a mom can make that's healthy, and gets everyone fed and out the door in time for school and work. But there are some tricks to perfect scrambled eggs.
*Crack your eggs into a bowl, and scramble them with milk and a fork before adding them to a hot skillet. Don't use a wisk. It adds too much air to the eggs.
*Never use more than one tablespoon of milk per egg. Any more than that weighs them down.
*Don't add salt or pepper to the eggs until they're cooked and being served. Salt does something freaky to the eggs and causes them to dry out in the pan.
*Scrambled eggs cook quickly. Watch them to make sure they aren't overcooked.
Overeasy eggs were the souffle of my early married days. No matter what I tried, the yellows busted while cooking. My grandad had the same problem, and chucked the skillet out the back door. I decided to take a calmer approach, and practiced. A lot. I can't guarantee that your yolks will never break, but try some of these tips for yummy overeasy eggs.
*A wide open, stainless steel skillet works best for me. I don't like nonstick cookware, since the nonstick surface wears quickly, and more studies are linking the chemicals in it to disease. Stainless isn't nearly as expensive as copper, and cleans fairly easily.
*Use a slotted spatula with a curved handle for easy access to your eggs, and a thin tip to easily slide under your egg.
*Heat your skillet first, then add butter or margarine. The butter should sizzle when it touches the pan. Add about 2 tablespoons.
*This is important. TURN THE SKILLET DOWN. See? It's so important, I capitalized it. A hot skillet causes your eggs to stick and your yolks will break. So heat it, add butter, then turn it down to medium and wait a few seconds before adding your eggs.
*Until you are very practiced, only cook one egg at a time. It sounds tedious, but not nearly as bad as everyone getting weird eggs.
*Watch your egg to know when to flip it. The whites should have turned white instead of clear, and the edges will be gently frying. When you flip, don't be slow! Quickly slide the spatula under it with downward pressure, and flip.
Your yolks are going to break sometimes. And your scrambled eggs will be overcooked and rubbery. Eggs seem so easy, but there is a lot of little things to perfect before you make a delicious breakfast. Don't give up! Once you get the basics of cooking down, everything else comes easily.
Good luck and good cooking!
*Cook your eggs thoroughly. For those of you who like overeasy eggs, or sunny side up, NO runny whites. My dad still hasn't figured this out, and is convinced I only like scrambled eggs to spare his feelings.
*Wash your hands after handling raw eggs, even the shells. Eggs can carry salmonella, which can make even the healthiest person sick. It's especially dangerous for people with compromised immune systems, the elderly, and young children.
Nearly everyone knows the basics of scrambled eggs. Next to milk and cereal, it's the easiest breakfast a mom can make that's healthy, and gets everyone fed and out the door in time for school and work. But there are some tricks to perfect scrambled eggs.
*Crack your eggs into a bowl, and scramble them with milk and a fork before adding them to a hot skillet. Don't use a wisk. It adds too much air to the eggs.
*Never use more than one tablespoon of milk per egg. Any more than that weighs them down.
*Don't add salt or pepper to the eggs until they're cooked and being served. Salt does something freaky to the eggs and causes them to dry out in the pan.
*Scrambled eggs cook quickly. Watch them to make sure they aren't overcooked.
Overeasy eggs were the souffle of my early married days. No matter what I tried, the yellows busted while cooking. My grandad had the same problem, and chucked the skillet out the back door. I decided to take a calmer approach, and practiced. A lot. I can't guarantee that your yolks will never break, but try some of these tips for yummy overeasy eggs.
*A wide open, stainless steel skillet works best for me. I don't like nonstick cookware, since the nonstick surface wears quickly, and more studies are linking the chemicals in it to disease. Stainless isn't nearly as expensive as copper, and cleans fairly easily.
*Use a slotted spatula with a curved handle for easy access to your eggs, and a thin tip to easily slide under your egg.
*Heat your skillet first, then add butter or margarine. The butter should sizzle when it touches the pan. Add about 2 tablespoons.
*This is important. TURN THE SKILLET DOWN. See? It's so important, I capitalized it. A hot skillet causes your eggs to stick and your yolks will break. So heat it, add butter, then turn it down to medium and wait a few seconds before adding your eggs.
*Until you are very practiced, only cook one egg at a time. It sounds tedious, but not nearly as bad as everyone getting weird eggs.
*Watch your egg to know when to flip it. The whites should have turned white instead of clear, and the edges will be gently frying. When you flip, don't be slow! Quickly slide the spatula under it with downward pressure, and flip.
Your yolks are going to break sometimes. And your scrambled eggs will be overcooked and rubbery. Eggs seem so easy, but there is a lot of little things to perfect before you make a delicious breakfast. Don't give up! Once you get the basics of cooking down, everything else comes easily.
Good luck and good cooking!
Tuesday, March 20, 2012
Fried mashed potatoes
Southerners fry everything. I'm not big on a lot of fried foods, but when my mother-in-law made these fried mashed potato patties, I fell in love. Super easy to make, and very delicious!
Ingredients
2 cups cooked and cooled mashed potatoes
1 egg
1/3 cup flour
salt
pepper
1 tbsp. butter
Mix the egg, mashed potatoes, and flour until well combined. Heat a skillet to medium high heat, and melt the butter. Patty out the potato mixture the same way you would a hamburger. Place in hot skillet and season to taste with salt and pepper. Cook 3-4 minutes or until brown, then flip and cook the other side the same way.
Tips
*The mashed potatoes have to be cooled before you add the egg. Otherwise, you'll get scrambled egg potatoes.
*This dish is easiest when using left over mashed potatoes from the night before. These patties make a wonderful breakfast when served under an overeasy egg!
*You will have to add butter when cooking these, as the potatoes soak up quite a bit while cooking. This is not a health food, by any means.
*Taste your plain mashed potatoes before you add the eggs and flour. That way you'll know how much salt, if any, you need to add to them while frying.
Good luck and good cooking!
Ingredients
2 cups cooked and cooled mashed potatoes
1 egg
1/3 cup flour
salt
pepper
1 tbsp. butter
Mix the egg, mashed potatoes, and flour until well combined. Heat a skillet to medium high heat, and melt the butter. Patty out the potato mixture the same way you would a hamburger. Place in hot skillet and season to taste with salt and pepper. Cook 3-4 minutes or until brown, then flip and cook the other side the same way.
Tips
*The mashed potatoes have to be cooled before you add the egg. Otherwise, you'll get scrambled egg potatoes.
*This dish is easiest when using left over mashed potatoes from the night before. These patties make a wonderful breakfast when served under an overeasy egg!
*You will have to add butter when cooking these, as the potatoes soak up quite a bit while cooking. This is not a health food, by any means.
*Taste your plain mashed potatoes before you add the eggs and flour. That way you'll know how much salt, if any, you need to add to them while frying.
Good luck and good cooking!
Friday, March 16, 2012
Bibimbap
To me, bibimbap (pronounced bih bim bop) is the Korean form of a meatloaf. You keep some basic ingredients the same, but practically the whole recipe can be changed to your personal taste. Try this recipe first if you're wary of cooking Korean food. Once you have it mastered, play around with it until you find the bibimbap that is perfect for you and your family. The fun in cooking is making a recipe all your own!
Ingredients
1/2 cup canned green beans, drained
1/3 cup canned peas, drained
1/4 cup fresh carrot, shredded
2 cups cooked white rice
1 egg per serving
2 tbsp soy sauce
1 tsp garlic
olive oil
Begin by cooking your rice according to your rice pot directions (if you don't have a rice pot, read on the bag of rice to see how long to boil it). Heat olive oil in a large skillet or wok until water dropped into it sizzles. Add carrots and cook for 1-2 minutes, constantly stirring. Add green beans, peas, soy sauce and garlic, and cook for an additional 4-5 minutes, or until all ingredients are heated thoroughly. Place cooked rice in a serving bowl, and top with vegetable mixture. While skillet is still hot, fry an egg to place on top of each serving.
Tips
*Meat can easily be added to this dish. Cut the meat into small pieces and cook it in the hot skillet or wok before adding your vegetables to be sure that it is done.
*Traditionally, this recipe calls for breaking a raw egg over each serving. In theory, the heat of the rice and vegetables will cook the egg. Please don't do this. I really don't want to be sued when you get salmonella.
*You can alter this recipe by changing the vegetables, but I don't recommend using potatoes. Rice is starchy enough, and potatoes would weigh this dish down. Fresh potatoes also take longer to cook than canned, and canned ones fall apart way too easily.
*Try changing the type of rice used to really switch up the dish. Brown rice makes a delicious bibimbap, but it takes longer to cook than white rice. No matter what rice you use, check the package on how to cook it. It varies much too widely for me to give directions here.
Good luck and good cooking!
Ingredients
1/2 cup canned green beans, drained
1/3 cup canned peas, drained
1/4 cup fresh carrot, shredded
2 cups cooked white rice
1 egg per serving
2 tbsp soy sauce
1 tsp garlic
olive oil
Begin by cooking your rice according to your rice pot directions (if you don't have a rice pot, read on the bag of rice to see how long to boil it). Heat olive oil in a large skillet or wok until water dropped into it sizzles. Add carrots and cook for 1-2 minutes, constantly stirring. Add green beans, peas, soy sauce and garlic, and cook for an additional 4-5 minutes, or until all ingredients are heated thoroughly. Place cooked rice in a serving bowl, and top with vegetable mixture. While skillet is still hot, fry an egg to place on top of each serving.
Tips
*Meat can easily be added to this dish. Cut the meat into small pieces and cook it in the hot skillet or wok before adding your vegetables to be sure that it is done.
*Traditionally, this recipe calls for breaking a raw egg over each serving. In theory, the heat of the rice and vegetables will cook the egg. Please don't do this. I really don't want to be sued when you get salmonella.
*You can alter this recipe by changing the vegetables, but I don't recommend using potatoes. Rice is starchy enough, and potatoes would weigh this dish down. Fresh potatoes also take longer to cook than canned, and canned ones fall apart way too easily.
*Try changing the type of rice used to really switch up the dish. Brown rice makes a delicious bibimbap, but it takes longer to cook than white rice. No matter what rice you use, check the package on how to cook it. It varies much too widely for me to give directions here.
Good luck and good cooking!
Monday, March 12, 2012
Cheese ball
My mom came home with this recipe when I was in high school, and had me make it for some party we were having. It soon became my signature recipe, and my grandma still asks for it several times a year. Could you tell an 82 year old woman no? I didn't think so.
Ingredients
2 packages cream cheese
1/2 sweet onion
1 green bell pepper
1 large can crushed pineapple
crushed walnuts or pecans
Place the cream cheese in a large bowl to bring to room temperature. Dice your onion and bell pepper to small pieces, and put on top of the cream cheese. Next, drain your pineapple and mix with the other ingredients. Stir well and form into a ball. Roll in the nuts and serve.
Tips
*Bringing your cream cheese to room temperature makes it easier to mix, but if the mixture is too soft to form into a ball, refrigerate for a few minutes.
*Wash your veggies. It seems common sense, but so many people pass over this step.
*Drain your pineapple by squishing handfuls in your hands. If you have a lot of juice mixed in with the cheese, you will get a dip instead of a cheese ball.
*The nuts are optional, of course, so if you are allergic, don't worry about that affecting the taste.
Good luck and good cooking!
Ingredients
2 packages cream cheese
1/2 sweet onion
1 green bell pepper
1 large can crushed pineapple
crushed walnuts or pecans
Place the cream cheese in a large bowl to bring to room temperature. Dice your onion and bell pepper to small pieces, and put on top of the cream cheese. Next, drain your pineapple and mix with the other ingredients. Stir well and form into a ball. Roll in the nuts and serve.
Tips
*Bringing your cream cheese to room temperature makes it easier to mix, but if the mixture is too soft to form into a ball, refrigerate for a few minutes.
*Wash your veggies. It seems common sense, but so many people pass over this step.
*Drain your pineapple by squishing handfuls in your hands. If you have a lot of juice mixed in with the cheese, you will get a dip instead of a cheese ball.
*The nuts are optional, of course, so if you are allergic, don't worry about that affecting the taste.
Good luck and good cooking!
Friday, March 9, 2012
Easy Bake Onions
I love the taste of an onion. Short of eating it like an apple, I pretty much add it to everything I cook. Onions fall into the "aromatic" category, and they make every savory dish better. Imagine my excitement when the Neely's on Food Network made these delicious baked onions! Of course, they used a grill, but I'm not much of an outdoorsy cook. They're just as good cooked in an oven.
Ingredients
4 large vidalia (or sweet) onions
4 tbsp butter or margarine
garlic
salt
olive oil
Preheat oven to 350 degrees. Peel and core the onions. Place each onion on a large enough piece of tinfoil to completely wrap it. Place one tablespoon of the butter in each core, pushing it down into the hole. Drizzle olive oil over each onion, and sprinkle with garlic and salt to taste. Wrap the onions in the tinfoil and put on the middle rack of the oven. Bake 35 to 40 minutes or until translucent.
Tips
*A melon baller is an excellent tool to core the onions. It's a lot easier than digging around with a spoon, and less likely to send balls of onion flying across your kitchen.
*Don't throw away the onion balls you remove. Put them in a ziploc bag and store in your refrigerator for use in soups and stews, or to just fry up for a quick onion sandwich.
*If you want to grill them, it is possible. Follow the same recipe, except put them on the grill for around 25 minutes.
*A little garlic goes a LONG way. And since this is onion and garlic together, I don't recommend this for first date food.
Ingredients
4 large vidalia (or sweet) onions
4 tbsp butter or margarine
garlic
salt
olive oil
Preheat oven to 350 degrees. Peel and core the onions. Place each onion on a large enough piece of tinfoil to completely wrap it. Place one tablespoon of the butter in each core, pushing it down into the hole. Drizzle olive oil over each onion, and sprinkle with garlic and salt to taste. Wrap the onions in the tinfoil and put on the middle rack of the oven. Bake 35 to 40 minutes or until translucent.
Tips
*A melon baller is an excellent tool to core the onions. It's a lot easier than digging around with a spoon, and less likely to send balls of onion flying across your kitchen.
*Don't throw away the onion balls you remove. Put them in a ziploc bag and store in your refrigerator for use in soups and stews, or to just fry up for a quick onion sandwich.
*If you want to grill them, it is possible. Follow the same recipe, except put them on the grill for around 25 minutes.
*A little garlic goes a LONG way. And since this is onion and garlic together, I don't recommend this for first date food.
Thursday, March 8, 2012
Beef Stew
It's a cool, dreary, rainy day here in the south. It puts me in the mood for my beef stew! My husband absolutely loves this, being a very meat-and-potatoes kind of guy. The plus side to this dish is that it's a one pot recipe. Less dishes equals a better day, in my book.
Ingredients
1 medium sized beef chuck roast (or pre-cut stew beef, if you prefer)
2 large potatoes, diced
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1/2 tsp salt
1/2 tsp pepper
2 tbsp. flour
1 clove garlic, diced
3 to 4 cups water, depending on amount of meat used
olive oil
Soy sauce (optional)
Begin my cubing your meat (skip this step if using stew beef). Heat enough olive oil to easily coat the bottom of a large pot. Place meat in hot oil and lightly brown on all sides. You are NOT cooking the meat through yet, just creating flavor. Remove meat and set aside. Add diced garlic and onion. Cook around 2 minutes, stirring frequently. Add in flour and mix well. Put the meat back in and add enough water to cover the meat, plus 1/2 inch. Bring to a boil. Add carrots, celery, salt and pepper. Put lid on and boil for 30 minutes, occasionally adding water if needed. Add diced potatoes and cook for an additional 15 to 20 minutes.
Tips
*Cut your meat against the grain. That means if the lines in the meat run from left to right, you cut up and down. It makes the meat more tender, which is crucial to stew.
*Be careful not to burn your garlic when you're cooking it. Burnt garlic tastes like you're licking a rubber tire.
*When I say mix your flour well, I mean it. If you cut corners on this step, your stew will be lumpy. Try and get the mix as smooth as you can, but don't worry if a few stray lumps get through. They will probably boil apart.
*Be sure to put a lid on while cooking. Lids trap evaporating water, meaning you'll have to add less water while cooking.
*Stew is thick, particularly when it cools. If you think your stew is too thin WHILE HOT, you can add a tablespoon of rice flour or cornstarch, both of which thicken soups up nicely. Whatever you do, do NOT add extra regular flour to a stew once it's cooking. The flour lumps up, and you essentially have flavorless, chewy dumplings.
Good luck and good cooking!
Ingredients
1 medium sized beef chuck roast (or pre-cut stew beef, if you prefer)
2 large potatoes, diced
1 onion, diced
2 carrots, diced
2 stalks celery, diced
1/2 tsp salt
1/2 tsp pepper
2 tbsp. flour
1 clove garlic, diced
3 to 4 cups water, depending on amount of meat used
olive oil
Soy sauce (optional)
Begin my cubing your meat (skip this step if using stew beef). Heat enough olive oil to easily coat the bottom of a large pot. Place meat in hot oil and lightly brown on all sides. You are NOT cooking the meat through yet, just creating flavor. Remove meat and set aside. Add diced garlic and onion. Cook around 2 minutes, stirring frequently. Add in flour and mix well. Put the meat back in and add enough water to cover the meat, plus 1/2 inch. Bring to a boil. Add carrots, celery, salt and pepper. Put lid on and boil for 30 minutes, occasionally adding water if needed. Add diced potatoes and cook for an additional 15 to 20 minutes.
Tips
*Cut your meat against the grain. That means if the lines in the meat run from left to right, you cut up and down. It makes the meat more tender, which is crucial to stew.
*Be careful not to burn your garlic when you're cooking it. Burnt garlic tastes like you're licking a rubber tire.
*When I say mix your flour well, I mean it. If you cut corners on this step, your stew will be lumpy. Try and get the mix as smooth as you can, but don't worry if a few stray lumps get through. They will probably boil apart.
*Be sure to put a lid on while cooking. Lids trap evaporating water, meaning you'll have to add less water while cooking.
*Stew is thick, particularly when it cools. If you think your stew is too thin WHILE HOT, you can add a tablespoon of rice flour or cornstarch, both of which thicken soups up nicely. Whatever you do, do NOT add extra regular flour to a stew once it's cooking. The flour lumps up, and you essentially have flavorless, chewy dumplings.
Good luck and good cooking!
Wednesday, March 7, 2012
Welcome to a new cooking experience!
I started this blog so family and friends will no longer ask me to write down my recipes. Here they are, conveniently located in an easy to search blog! For our first recipe, we're going to start simple. I mean really, really simple.
Kimchi is a Korean side dish served with practically every meal. All the people on Food Network and Travel Channel are constantly calling this a "pickled" dish. True kimchi is very hot, not sour, even though it technically is pickled in Korea. Kimchi is typically buried in the ground, which I would not advise (in other words, don't do it).
You can make kimchi out of cabbage, which is the most traditional, as well as turnips and cucumbers. The cucumber is great in the spring and summer months, so that is what we are starting with!
Ingredients:
Three large cucumbers
1/4 cup salt
2 tbsp sugar
1/4 to 1/2 cup korean hot pepper to taste (you can substitute red pepper flakes)
pinch of garlic powder
Wash and dry your cucumbers. Cut your cucumbers into 1/2 inch cubes, and place in a bowl. Slowly add in your salt, stirring to coat each piece. Cover and let rest 10 minutes. The mixture will be watery, but do NOT drain it. Add your hot pepper to taste. Add garlic and sugar. Stir and place in container with a lid. Refrigerate for up to 5 days.
Tips
*Kimchi gets hotter the longer it sits in your refrigerator. Don't make it too hot at first, as it will only intensify over time.
*ALWAYS store with a lid on it. Trust me, you don't want your refrigerator smelling like this every time you open the door.
*When using turnips instead of cucumbers, you can grate them instead of cubing them. This makes the kimchi hotter, and easy to eat.
*Kimchi is not only spicy, it's salty. Be sure to always eat with something starchy, like bread or rice. Pregnant women with high blood pressure, or anyone with high blood pressure for that matter, may wish to keep away from this. I learned that the hard way.
Good luck, and good cooking!
Kimchi is a Korean side dish served with practically every meal. All the people on Food Network and Travel Channel are constantly calling this a "pickled" dish. True kimchi is very hot, not sour, even though it technically is pickled in Korea. Kimchi is typically buried in the ground, which I would not advise (in other words, don't do it).
You can make kimchi out of cabbage, which is the most traditional, as well as turnips and cucumbers. The cucumber is great in the spring and summer months, so that is what we are starting with!
Ingredients:
Three large cucumbers
1/4 cup salt
2 tbsp sugar
1/4 to 1/2 cup korean hot pepper to taste (you can substitute red pepper flakes)
pinch of garlic powder
Wash and dry your cucumbers. Cut your cucumbers into 1/2 inch cubes, and place in a bowl. Slowly add in your salt, stirring to coat each piece. Cover and let rest 10 minutes. The mixture will be watery, but do NOT drain it. Add your hot pepper to taste. Add garlic and sugar. Stir and place in container with a lid. Refrigerate for up to 5 days.
Tips
*Kimchi gets hotter the longer it sits in your refrigerator. Don't make it too hot at first, as it will only intensify over time.
*ALWAYS store with a lid on it. Trust me, you don't want your refrigerator smelling like this every time you open the door.
*When using turnips instead of cucumbers, you can grate them instead of cubing them. This makes the kimchi hotter, and easy to eat.
*Kimchi is not only spicy, it's salty. Be sure to always eat with something starchy, like bread or rice. Pregnant women with high blood pressure, or anyone with high blood pressure for that matter, may wish to keep away from this. I learned that the hard way.
Good luck, and good cooking!
Subscribe to:
Posts (Atom)