Posts from the ‘Informational’ Category

May 7

Food Facts for Millennials

This year with graduations cancelled, weddings, or at least the receptions, postponed and all but essential stores closed the second largest annual gift giving season has ground to a halt. Yet people still want to show the honorees of these occasions they remember and care. The answer is a digital gift, no human contact needed from selection to delivery and one of the simplest digital gifts is a book. A book is a great temporary substitute for a material gift because the choice personalizes it and Food Facts for Millennials is a perfect selection for those planning to start out on their own.

For the graduate, newlywed or anyone opening a new page and setting up housekeeping, organizing the kitchen and food supply can be a problem with a major time impact on a busy schedule. The supermarket can be a scary place, wondering what to choose, how to use it, how much to buy, which brand is the right one for you and the prospect of ‘register shock’ or worse budget deficit looming over your head. This book will help you calculate your needs before you start to market, and go with you on your phone to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands.

Even though I had years of experience in managing a home, I was terrified when I opened my chef service. I had to satisfy my clients, virtual strangers, to make my business work. The largest group of customers seeking a chef service consists of working parents who want to maintain a traditional lifestyle. The second largest are people dealing with special diets due to allergies or medical restrictions. My first few clients were in the second group.

Having relatives with regimented diets, I knew the chief ‘red flags’ are easily isolated and examined in the baking category, dairy products, sugar and recently flour, so I began making notes on substitutions, new items from ethnic cuisines and product options for reference. When my paper pad became bothersome to carry, I switched to digital notes. Showing them to a friend, her newly wed daughter asked for a copy and added a request, with prices rising, for a book on meats to find optional cuts. That led to books on poultry and seafood.

Then I heard a woman explaining a new low-carb diet which banned all white foods, including onions, because they are high in carbohydrates. I realized that poor carbs were still getting a ‘dirty rap’ and wrote another book explaining that carbs are the body’s fuel and all foods have them, with the exception of oils and some shellfish. It’s understanding that there are two types of carbohydrates, simple and complex, which function differently, that separates the ‘good carbs’ from the ‘bad’ ones and should determine our choice in consuming them.

By now I had five books on my web site and Kindle, and it seemed natural to write a sixth on sauces and gravies, tying them all together as they do foods on a plate, especially with the current popularity of pan sauces and/or gravies. First, there is a difference between the two. Second, like carbs, there is a general misunderstanding about them. They do not all have a high fat content, that depends on the base and the ingredients used. A ROUX base begins with melted butter, and then the thickening agent and liquid are added. A SLURRY base consists of the thickening agent dissolved in a bit of fluid, then stirred into the main liquid, which could be a skimmed broth or juice. The book also examines the five Mother sauces of classic French cuisine and the derivation of their ‘offspring’ for three generations as well as listing the different grades of sauces, gravies and soups.

Although the six books are available separately on the site’s Bookshelf and Kindle, I decided they would be more convenient for quick reference gathered in one volume. I called the book Food Facts for Millennials, obviously because it’s about food facts and for Millennials partly because they are the ones now starting out on their own and partly because they are true ‘foodies’. They want high quality, fresh ingredients and are willing to pay more for less to have them. They’re interested in exploring different cuisines, creating new taste experiences and maintaining nutritional balance.

However, the book is a handy reference guide even for us old hands in the kitchen, who need to check facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book If you happen to be single, a poor sex drive can consume this capsule to regain sex drive and viagra pill price to enjoy the comfort and rest a good mattress can bring. And once the buy cheap sildenafil rod was removed, corrosion (rust) was found on two out of every three. In addition, the condition sildenafil 100mg tablet may worsen when eating spicy or hot foods, drinking alcohol, or staying outside in warm temperatures. 2. There are a lot of reasons due to which erectile Dysfunction is most likely purchased that cheapest generic tadalafil to occur. answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE

This book discusses modern changes in breeding methods; why we’re assured of tender birds and the “stewing” chicken and capon are obsolete. It explains the differences in terms between generic, brand-name birds as found in the supermarket, free-range and organically raised. There is complete information ion Salmonella and how to avoid it. This advice extends to a section on the safe handling and use of eggs, and another section on reasons to clean and brine all poultry. There are detailed instructions on preparing all types of birds for cooking. Listed are descriptions of all domestic fowl and the most universal of game birds, along with several recipes for each. Also included are time and temperature charts for general knowledge and detailed instructions for carving and serving each type of bird. Nothing is left to chance. ($3.99)

3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so . It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.

As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn how to use them to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99)

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99)

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. This book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – The collection ($ 17.94) in both epub and mobi
A collection of all 6 books for handy reference.

Apr 23

CHOOSING THE RIGHT LETTUCE

It’s important to have the right lettuce for a salad, not only as a fitting companion and compliment to the other ingredients, but for the purpose and for the occasion as well. A salad entree can support hardier, more filling varieties, whereas a light luncheon or side dinner salad needs a lighter touch. This is true throughout the year but especially in warmer weather when we have come to rely on salads as major players in our menus.

Our perception of ‘salad’ has really changed over the past several decades, as proven by the many varieties of lettuce found in supermarkets today. We no longer think of salad greens as a way to line a serving plate or as low-cal ‘bunny food’ needing a dressing for taste. We’ve come to appreciate the different types for their individual textures and subtle flavors and understand the choice of lettuce can determine the character of a salad and that a combination of one or more types can create a delightful flavor experience.

In addition, though the entrée salad has maintained its position on the menu, the ‘dinner side’ has evolved in two directions. Often it appears in its original place as a separate course, served just before the meat, and more recently, embracing a variety of ingredients, it has become the major part of the entrée, replacing both the carbohydrate and vegetable.

I think the trend began in the 1980s with the arrival of restaurants, mainly steakhouses, with extensive ‘Salad Bars’. The restaurants were usually part of a chain and the salad bars were really an economy move. They could be maintained by kitchen assistants and wait staff, whereas an array of cooked vegetable dishes required a sous chef at least. Kitchen help could be reduced to a couple of ‘grill masters’, not trained chefs, who need only add a ready carb, a baked potato, fries or a quickly sautéed vegetable to complete the entrée plate.

Salad Bars offered other bonuses as well. They keep the customers busy and happy while waiting for dinner, take the edge off their hunger and give them the comfort of getting full value for their money. However, the real advantage has been for the public, by introducing it to the fun, creativity, diversity, individuality, not to mention the health benefits making a salad with lots of add-in choices offers. Today with specific restaurants serving only salads, salad offerings in supermarkets and fast food stops, salad has become not only a welcome but an intrinsic part of our diet. So much so, in fact, that it’s taken another step and become part of the entrée itself.

Since most salads are based on lettuce, either one type or a mixture of several, it’s important to know the characteristics of the main varieties to make the proper choices. I list the major players below with brief descriptions of each, but first, a word about handling lettuce in general.

When buying lettuce, avoid wilted, discolored or damaged leaves and, naturally, any signs of insect activity. Freshness is important because lettuce lose vitamins quickly after being picked. A head should always feel dry and firm at the base, but crisp head types like iceberg and Belgian endives should feel firm when squeezed. Due to the leafy structure, lettuce can be sandy and/or harbor insects even tiny snails, so it needs washing before using.

If it’s to be served soon, separate the leaves first and spin or pat dry with paper towels, then store in a plastic bag, squeezing the air out before chilling. If it’s to be kept for a time, wrap the unwashed head in a damp towel and place in the vegetable crisper. Crisp lettuces can last for a week, but soft types like Bibb should be used within 2-3 days. Above all, be sure lettuce leaves are dry before making a salad otherwise the dressing will be diluted. As for dressing suggestions, check out my post DIY Dressings to Make Salads Sing, July 31, 2015, for ideas.

MAJOR LETTUCE VARIETIES

Arugula or Rocket—Dark green, tender leaves with a peppery taste, more assertive in the larger leaves. An excellent accent when used with other ingredients.
Belgian Endive—Firm, cone shaped with crisp yellow edged leaves and a slightly bitter taste. Excellent sliced into rings or with the leaves stacked, drizzled with dressing, held by the pointed end and eaten with the fingers.

Bibb, Butter or Boston Lettuce —A loose, soft head with rounded leaves and buttery flavor. Best with light vinaigrettes or French Blue Dressing (See post May 25, 2017-French Potato Salad)

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Coral Lettuce—Both red and green varieties have tightly curled, crisp leaves with rippled edges and a subtle, sweet flavor; often mislabeled as ‘Red’ or ‘Green’ leaf lettuce; combines well in salads.

Curley Endive or Chicory—Slender, light green, frilled leaves. Has a mild, bitter flavor that can add a zing to a combination of lettuces.

Iceberg—A round, firm head with tightly packed, crisp pale green leaves. It’s currently lost favor because of its lack of nutrients and bland taste, but it’s still a great choice to add bulk to a salad, especially one prepared for crowds.

Mixed lettuces—Small, young leaves of many lettuces. Delicate in flavor and tender in texture, makes an excellent salad with an equally light dressing.

Red and Green Leaf Lettuce—Often confused with coral lettuce, but is a loose headed lettuce with long variegated leaves and a delicate flavor that is best served alone with a light dressing.

Radicchio—Dark red leaves in a tight head with a very bitter taste. Best used as an accent with other ingredients.

Romaine or Cos—Large, elongated heads with green, crisp, succulent, sweet leaves and high vitamin content. Excellent salad base or can stand alone.
NON LETTUCE SALAD BASES

Sprouts—Snow Peas, Alfalfa, Beans etc.—An excellent decorative addition to a salad to add crispness to the texture and a slightly grassy note to the flavor. Not to be used alone.

Spinach—There are 2 types of spinach in the stores, the bagged ‘baby’ and the field grown found in bunches. The ‘baby’, also called ‘English’, or when I first encountered it in Italy years ago, ’New Zealand’ spinach, is actually a different variety which grows in bush form with only the leaves harvested. It’s not a young version of the field variety which grows from the ground in separate plants and is cut at the roots like lettuce. Both types have dark green rounded leaves, a hearty flavor and are loaded with vitamins. Either can carry a salad alone and support a substantial dressing.

Kale—Can be used as a salad green in winter. It has the same qualities as spinach, but requires the stems be removed. Baby kale can be served raw, but the large leaves require a slight blanching and then a chance to re-crisp in ice water before inclusion in a salad.

Watercress—Small, glossy, dark green leaves with a peppery, yet cool taste. Excellent chopped and mixed with cream cheese in sandwiches or used as a bedding to showcase one ingredient, but tends to get lost in a mixed presentation.

Cabbage—Is a vegetable of the mustard family. However, it is served so often as a salad that it deserves a mention here. There are many types of cabbage in a wide range of colors, Chinese and round head, white, red, green, purple. They all have firm, crisp, leaves so tightly packed that it’s advisable to cut into the head to wash it. Cabbage has a hearty flavor and is loaded with nutrients but differs from lettuce in its versatility. It can be cooked in a number of ways, brined or pickled because the leaves have more stability than lettuce leaves. As a salad, its distinctive flavor needs an assertive dressing.

EDIBALE ADD-INS
Herbs– I grow my own and love to add the leaves to salads for special flavor effects. The choice of herb depends on the other ingredients and the rest of the meal, but chives, oregano, basil, mint, sage, marjoram, thyme and lemon balm are my special favorites and I often use different varieties, lemon thyme, Thai basil etc. Also, I like to add the flowers of these herbs when I can, but as for other edible flowers, though they can give color and flavor to a dish, I’m careful to buy only commercially packaged ones and those specifically required by the recipe I’m making at the time . This is definitely something I won’t ‘stock up’ on and keep.

Mar 19

Come See Our New Products Page

This blog is dedicated to making meals less stressed for families. Our recipes are restaurant quality, but modified for easy prep, as well as heart healthy and diabetic friendly. Our ingredients are all readily available. Though our shopping and purchasing advice isn’t budget oriented, it does focus on economy through organized planning and informed shopping, to eliminate excess buying and insure product awareness. We try to live up to our motto: ’Making wonderful scents, while saving cents, by using sense.’

So in deciding to add a Products Section, thought was given to the type of products included. Obviously, they had to be compatible with the blog’s motto promise. To that end, we decided to call the new addition Joyous Living and that the offers be items which can enrich the buyer’s lifestyle by making it more satisfying and fulfilling.

We have chosen nine products we hope you like. One is an exercise program for all ages; two are diets with fast results but based on normal eating patterns. Two are for parents, a reading program for children and way to train a baby to sleep regular hours. Two are home oriented, one for improvements and the other a new economical, ecological cleaning product. The final two are lifestyle aids. One is the most straight forward, honest way I’ve ever seen to earn extra money on line and the other is some very sensible relationship advice.

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PARENTING

Reading Head Start—Give Your Child This Gift!!

Reading Head Start is one of the best researched, highly successful reading strategies available for young children. It’s crucial to get a head start on children’s reading success at an early age. Early reading success predicts reading success at older ages which predicts success across the board, in any subject. It’s impossibly hard to catch up if reading is not mastered early. Children prepare for their reading education years before even reading their first book, because 90% of a child’s brain is developed by age three.
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Baby Sleep Miracle

Baby Sleep Miracle was devised by Mary Ann Schuler, an experienced child psychologist and mother in conjunction with Harvard School of Medicine and Stanford Center for Sleep Science. The plan, based on their data, is recommended by physicians as nourishing and healthy for the wellbeing of both parents and children.

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HOME and GARDEN

The Nano Towel by Water Liberty

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Feb 20

CLAFOUTIS-THE SUPER EASY, PERFECT, WINTER DESSERT

Clafoutis (Cla-foo-tee–sing. & pl. spelled and pronounced the same) is a classic French dessert that can really perk up a winter meal served warm. At room temperature it reminds us that spring is coming, and later, chilled, celebrate spring and summer. A hybrid of baked custard and pudding cake, studded with fruit, it’s easier to make than either, requiring only one bowl and needing no scalded milk or strained batter to prepare.

Originally a country dish, it loves parties, even formal ones, as well as family meals, and depending on the way it’s baked, can be presented either in neat slices on plates or casual scoops in bowls. Baked in a pastry crust, I like puff pastry, or baked long enough to form its own cake crust it’s quite elegant. Made in a casserole it’s an invitation to dig in.

Nutritious and lighter than pastry, Clafoutis will put some “spring” in your winter menus and a smile on the faces of your family. Although developed to showcase the fresh cherries of the Limousin region of France, as Clafoutis’ popularity spread, it was learned that cherries in their skin and berries are fine, but larger cut fruits release too much juice for the custard to set, apples are an exception, so cooked fruit was substituted. Nowadays, the nicest thing about Clafoutis, at least for a cook in winter, is that they can use canned, fruit. Very few desserts, suitable for entertaining, can say that!

Another great feature of Clafoutis is that the same simple batter recipe is used for all varieties, only the fruit is changed, with, optionally, a few minor flavorings added to them first. In fact, very little can be done to spoil this dish, other than burning it. So it’s a novice cook’s dream and as a bonus, it smells delicious too, especially as it bakes, really boosting the confidence.

I first made Clafoutis on a cold, grey January afternoon. Soon after putting it in the oven, some PTA friends drove up with a load of material I’d agreed to store for a school project. I helped them move the boxes onto the garage, then offered coffee. Entering the house, we were greeted by the most heavenly aroma, everyone just stopped and inhaled!

So read on and learn how simple it is to make Clafoutis. Then give it a try and see how wonderful one smells while it’s cooking and finally, how delicious this dessert tastes.

RECIPES:

The recipe format is different this week, because, as mentioned above, the variety of Clafoutis is decided by the choice and treatment of the fruit, not alterations to the batter or ‘master recipe’. In fact, this dish is an oddity. French chefs like to put their fingerprint on their version of a classic recipe, but having checked several books by prominent chefs, several by newer ‘ Bistro chefs’, a translation of an antique classic and one from Le Cordon Bleu, I found this recipe surprisingly unchanged. The only differences were suggestions to substitute heavy cream or half-and-half for part of the milk. I’m going to rely, chiefly on Mastering the Art of French Cooking by Julia Child, but include the other suggestions in parentheses.

Clafoutis-Master Recipe: Serves 6-8
1) Have ready a greased ovenproof container equal in capacity to a 9 inch round cake pan. For a larger quantity double the size of the pan or use 2 pans.
2) Preheat oven to 350 deg.
3) You will need 3 cups, or 1 ¼ -1 ½ lb. fresh, prepared fruit, pitted and/or cored, peeled and sliced if large or equal amount of canned, well drained.
4) NOTE-Store leftovers chilled—if you have any

Batter
1 ¼ cups milk (or ¾-1 cup milk and ¼-1/2 cups heavy cream or half-and-half)
3 eggs
1/3 cup sugar
1 Tbs. vanilla
1/8 tsp. salt
2/3 cup sifted flour
1/3 cup sugar
Powdered sugar to sprinkle as garnish
If using a blender, add first 6 ingredients in order listed and blend 1 min. at top speed. If using a mixer, beat the eggs first, then add the solids and finally the liquid. Beat until smooth.
Pour about ¼ of the batter into the pan and bake 3-5 min. until set. Arrange fruit on top of the baked batter, sprinkle with the extra 1/3 cup sugar, and pour the rest of the batter over all. Bake in the center of the oven for about an hour, until puffed and golden and a knife inserted in the center comes out clean. Garnish with sprinkled powdered sugar just before serving.
The Clafoutis will fall a bit as it cools and is best served warm.

Cherry Clafoutis
Fresh pitted cherries or canned, drained Bing cherries.
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1/3 cup sugar
Marinate cherries in above ingredients for 1 hr. Replace equal amount of the milk with the marinating liquid, omit the second 1/3 cup sugar sprinkled over the fruit in the master recipe and proceed as directed.

Pear Clafoutis
Fresh pears peeled, cored and sliced or drained, canned pear halves
¼ cup sweet white wine, kirsch or cognac
1/3 cup sugar
Proceed as directed for Cherry Clafoutis above

Peach or Plum Clafoutis
If using fresh fruit, drop them in boiling water for 1 min. to peel, otherwise use drained, canned halves
¼ cup orange liqueur, kirsch, cognac or peach brandy.
1/3 cup sugar
Proceed as directed for Cherry Clafoutis.

Apple Clafoutis
Cut prepared apples in ¼ inch slices-Choose crisp cooking apples
¾ Tbs. butter
¼ cup Calvados, rum or cognac
1/8 tsp. cinnamon
1/3 cup sugar
Saute the apples in the butter until brown. Add the liqueur, sugar and spice and allow to stand for ½ hr. Proceed as directed for the Cherry Clafoutis above.

Blueberry Clafoutis
3 cups stemmed, washed and dried blueberries
Increase flour to 1 ¼ cups
¼ cup kirsch, orange liqueur or brandy
1/3 cup sugar
The increase in flour is needed to compensate for the extra juice in the blueberries. The resulting dessert will have a consistency resembling a Pudding Cake.
Otherwise follow the recipe for Cherry Clafoutis.

Almond Clafoutis-Usually done with Cherry or Pear recipes, but is good with Peach and Plum as well
½ cup blanched almonds
1 tsp. almond extract
Puree the almonds with the batter and add the extract. Proceed with the recipe as above.

Feb 13

HOW TO UNDERSTAND CARBS-SO THEY DON’T GO TO WAIST

I answer food questions on several platforms-this blog, Facebook, Quora, Minerva, and weight loss is a frequent topic. I avoid discussing most ’miracle’ diet programs because weight loss involves the body’s metabolic system and can be a personal undertaking. One size doesn’t fit all. I do know most people, who try these systems, reach target weight then gain it back when they resume normal eating. A friend of mine yo-yoed so often he was nicknamed ‘Toy’.

As a cookbook author and food blogger, I understand the three food groups, fiber, protein and carbohydrate and combine them to create a lean balanced diet. As a chef watching her figure this helps avoid an occupational hazard. If I gain weight, I adjust the combinations of foods I eat, and problem solved. The secret is knowing the functions of the food groups and how to combine them, which is the basis of the classic, medically approved weight loss diet.

To explain the process, I wrote How to Understand Carbohydrates So They Don’t Go to Waist. However, though the results are lasting and program safe, the classic diet is not considered fast enough for many. Recently I found a brand new diet program with the classic diet concept but offering new ways to combine carbs and proteins geared to today’s preference for snacks and light meals, which also yields fast results. Check it out. It’s called The Cinderella Solution.

But first, it’s important to know how the food groups work together and inter act to control weight

Fiber is plant based-fruits, vegetables, grains. If your body were a car, it would be the oil that keeps everything running. Protein builds muscle, the source of power, the engine. Carbohydrates are the gas. The body converts them into glucose which provides the energy to start and run the engine, or more accurately for the body to move even to breathe or blink.

A car tank holds just enough gas to go a certain distance, if overfilled it overflows. Not so the body. We overload it with more carbs than we need in a day and the body considers the resulting glucose so valuable that instead of rejecting it cells, are created to store the surplus. Those cells are stored in layers we call ‘fat’.

If a car guzzles gas, we check it, but we continue eating, until the effects are noticeable. If we were cars, we would have gages telling how many carbs we need per day. As is our only solution is to learn about carbohydrates, the difference between the two types, how our body uses them, and, if needed, with professional help, how fast we, personally metabolize them and how to calculate our daily requirements.

So it’s important to particularly understand carbs and how to use them. That’s right USE them. It’s necessary to have an idea of how much energy we need in a day to avoid consuming excess carbohydrates which, converted into glucose, have to be stored resulting in a weight gain.

All foods, with the exception of pure fats, oils and meats, contain carbohydrates. Sugar and items made of sugar, like candy, are called ‘simple’ carbohydrates. They convert and enter the bloodstream quickly giving us short spurts of energy or ‘sugar highs’ but the unused glucose from simple carbs converts to cells fast, mainly because these carbs contain little or no fiber. Usually they convert before we used all the energy they provided, which is why sweets are responsible for fast weight gain.

‘Complex’ carbohydrates are foods with fiber content which slow down the digestive process allowing the glucose to enter the bloodstream gradually, giving us sustainable energy to get through the day. This is why fruits with lots of natural sugars are still considered complex carbs and healthier than candy. A medium banana has 105 calories and 27 grams of carbohydrates while 2 Tablespoons of sugar are 100 calories with 26 grams of carbs, but the banana has 3 grams of fiber while the sugar has none. Consequently, the sugar can be absorbed in a short time, whereas the banana will take several hours, allowing time for us to use more of the energy it provides.

Packaged foods cause confusion about carbs because processing ingredients can change the value of the result. Refining removes much of the fiber in an item by stripping the hulls or skins and grinding the meat into a fine powder. As a result, the finished product is digested much faster more like a simple carbohydrate and can be blamed for weight gain. This is why so many processed foods have bad reps, white flour, cornstarch, white rice and of course sugar.

I remember a woman in my gym gloating that she had devised the perfect diet and lost 5 lbs. by eating nothing white. When reminded of skim milk, egg whites and cauliflower, she simply shrugged that some things were always sacrificed. The woman was confusing foods containing processed ingredients like white bread and sugar, with whole foods. She didn’t understand that what we refer to as ‘starchy,’ fattening foods are the processed ones. A plain baked potato is an excellent, filling snack, corn and beans are universally recognized as healthy food, but process them into flour and they lose value.

The amount of energy we consume is calculated in units called calories, based on the body’s basil metabolic rate, or the essential amounts needed to perform the vital functions. Carbohydrates and protein both contain 4 calories per gram, so to figure out the calorie content of a food from carbs alone, simply multiply the grams of carbs by 4. If an item has 12 carbs, it has 48 calories from carbs. Fiber doesn’t contribute to calories.

According to the 2010 Dietary Guidelines for Americans, between 45 and 65 percent of the calories in your daily diet should come from carbohydrates. So if you know your caloric requirement, you can roughly calculate your carbohydrate one by dividing by 2 and again by 4. Remember though, all carbs are not of equal use to your body. Stay with the complex ones, especially if your diet is medically advised or cosmetic.

To read a food label, grams of carbohydrates are listed in the left-hand column and the math is done for you based on a 2,000-calorie daily diet. The carbohydrate percent daily value is calculated at 300 grams. This is called the DV, and is based on a standard recommendation according to the Food and Drug Administration. You’ll have to adjust it to comply with your personal requirements.

I find keeping track of the smaller numbers of carbs easier than thousands of calories and I can focus on choosing the right ones, especially when watching my weight. Moreover, I’ve learned from experience, that supervising carbohydrates rather than calories is more important to some medical diets, for example, diabetes.

I’m listing recipes below for some satisfying low carb dinners. A few facts may surprise you in planning these meals. For example, heavy cream has no carbohydrates and when boiled, it thickens naturally without separating, making wonderful sauces without adding carbs. For more entrée and vegetable ideas check the Jan.23,2020 post on Braising.

My book How to Understand Carbohydrates So They don’t Go to Waist explains carbs and gives you confidence in planning your meals. The Cinderella Solution shows how to pair carbs and proteins for fast weight loss. Here the book helps in enabling you to better understand the system and widen your menu options. Check them out-you’ll be glad you did.

Nutritional values quoted are for a single serving but recipes serve 4. For more recipes, see posts of Jan.19, 2017.

RECIPES

Basil Pork Wafers with Spinach-Fennel Fruit Salad:(Photo on post for Jan, 26, 2017)
1 lb. thin pork cutlets or wafers
(1) 2.5 oz. bag spinach leaves
2 Grapefruit
3 oranges
1 medium fennel bulb
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2 Tbs. dried basil
2 tsp. garlic powder
½ Tbs. oil
1 Tbs. poppy seeds –optional
Slivers of cheddar cheese
1 cup brown rice cooked to 2 cups total
If using pork cutlets, pound them thin. Sprinkle ½ the basil and ½ the garlic in a pan to hold the meat without crowding, put the meat in the pan and sprinkle with the rest of the garlic and herbs. Cover the pan with foil and bake in a 250 deg. oven for an hour. This can be done ahead and kept in the refrigerator or frozen. Bring to room temperature and gently reheat before plating. Remove the meat from the pan. Stir the rice in the pan drippings smooth it out and broil until slightly dry
While the meat cooks, remove fennel fronds and cut the bulb in quarters, then in thin slices. Halve the fruits and remove the meat to a plate, juice fruit. Place the juice in a bowl with the poppy seeds if using, then add fennel and microwave for 1 ½ min. Allow mixture to cool and remove fennel with a slotted spoon.
To plate: divide all the dinner elements in 4 parts. Fan pork slices on one side of each plate, and using a spatula, place about ½ cup of rice in 2 portions at right angles on the opposite side. Fill the center with spinach, topped with fennel slices, then fruit. Drizzle the dressing over and garnish with nuts and cheese. Reserved fennel fronds make an elegant topping.
Carb.40g Protein 37 g

Peppered Tuna Steaks:
(4) 6 oz. tuna steaks
¼ cup oil
Salt and freshly ground pepper
2 red bell peppers-julienned
2 yellow or green bell peppers-julienned
Brush each side of the fish steaks with oil and sprinkle lightly with salt and pepper-chill. Heat the remaining oil in a non-stick skillet over medium high heat and add the peppers along with ½ tsp. pepper and ¼ tsp. salt. Cook peppers until soft about 20 min. Set peppers aside and keep warm. Raise heat under pan to high and brown fish on both sides until done but still moist and still pink in the center—test with the point of a knife. Return peppers to pan to reheat if necessary. Serve at once with peppers on top of tuna and pan drippings.
Carb.3.0g –Protein 34.1 g

Coconut Chicken:
4 boneless, skinless breasts
1 Tbs. curry powder
2 Tbs. oil-divided
2 cups asparagus sliced in 1 inch pieces on the bias
1 cup snow peas
1 large carrot-shredded
4 scallions white and light green parts sliced thin
(1) 14 oz. can coconut milk
Mix curry powder with 1 Tbs. oil in a bowl. Add chicken cut into 1 ½ inch pieces and toss to coat well.In a large sauté pan, over high heat, cook the chicken in the other Tbs. oil until golden, stirring to prevent sticking. Add the vegetables and cook, stirring, until tender about 3 min. Add the coconut milk, bring to a simmer and serve at once. Carb. 18.3g Protein 38.0 g

Beef Provencal:
¼ lb.bacon
2 lb. beef-chuck or round-in 2 inch cubes
Salt and freshly ground pepper
2 medium onions-quartered
1 small fennel bulb-trimmed and sliced
1 head garlic-cloves peeled
6 large strips orange zest
1 bay leaf
Pinch EACH dried basil, thyme and parsley
1 cup red wine-merlot suggested
1 cup beef broth
12 whole, pitted, black olives-Mediterranean style suggested
Using a large sauté pan with a lid, cook bacon until crisp and remove, reserve ½ of fat in pan. Lightly salt and pepper the beef. Over medium-high heat, cook the onions in the fat until soft, add beef and brown on all sides, adding reserved fat as needed. Remove beef and onions and cook fennel, orange, garlic and herbs in remaining fat until soft. Return the beef and onions to the pan with the liquids, bring to a simmer and cover. Braise for 2 hrs. or until meat falls apart, skimming fat off the top as necessary. Add olives last 30 min, Serve in bowls garnished with the bacon.

Jan 9

KEEP FOOD SPENDING DOWN FOREVER

How to Control Food Bills is NOT about budget tweeking, coupon clipping, chasing sales or finding discount markets. This is a system, based on organized planning and informed shopping, ‘informed’ meaning knowing exactly what you need, the precise quantity, cost, type if applicable and where to find it. I call this system the Diet for the Food Dollar and it teaches how to cope with the consistently rising food costs we face now and can expect in the years ahead. The estimated price hike is at least the 5%-7% annually as it has been for the last decade plus.

Translated, that means that in 10 yrs. your food expenses will be 50%-70% more. This is a significantly large chunk out of household income, making controlling spending increasingly important because without oversight your menu standards and nutritional wellbeing can suffer. And be assured, the cost of food is going to continue to go up.

The reason for this expected price hike is that over the past thirty years, the U.S. Government has ceded control of the nation’s food supply to ‘private interests’, actually international conglomerates. Whereas a government has to consider the welfare of its citizens, corporations are interested in profit. The international aspect means that the fluctuations of one nation’s economy won’t affect the overall pricing. A product can always be sold elsewhere. You may remember food prices went up in 2008. Anyone wondering how this situation came about, see below.*

To paraphrase an old saying, if you can’t beat it, find a way to deal with it. That’s what How to Control Food Bills offers, a way to manage food costs. When I first opened my personal chef service Suddenly Supper, I realized I had to be able to offer unlimited recipes, quote reasonable prices, guarantee quality, buy retail and still meet my bottom line-not easy! I needed an efficient system to reach my goals and after trial and error I devised a plan that worked for the business and for my personal needs. I call my plan The Diet for the Food Dollar and to test it, I shared it with friends who’ve had equal success for several years now. It will work for you through the years ahead.

The plan is quite easy; just 3 steps of behavioral management which experts claim can become habit in three weeks. For me it took less. With all the shopping I had to do, it proved to be a welcome time-saver. I’m including a summary of each step below. Of course the full versions are detailed, with advice, tips, incentives, and ways to personalize them to your specific needs but these ’Cliff Notes’ convey the general principles.

The book also has over 100 pages of charts, diagrams and graphs full of great information– not just pan sizes, times and temperatures with conversions, but a lot more. There’s buying information on all meats, poultry and seafood, locations of the different cuts and how to choose and use them, carving directions, descriptions of cheeses, oils and herbs a complete listing of ingredient substitutions and much, much more. These pages are a valuable kitchen tool in themselves.

It’s important today but going to be increasingly more so, to know where your food money is going and catch any ‘leaks’ or excesses. Organization is the best way to solve that problem. It’s also important, and more convenient to be an informed food shopper. Know what to buy, where to get it, how much and, here’s an often overlooked factor, when to buy an item. Stockpiling is expensive and wasteful but being able to gauge the market is a huge asset. The 3 steps of the plan, summarized below, teach how to control food expenses and deal with prices through organization and knowledge. Veterans of the plan report that it repaid its $8.99 price well before the 3-week habit-forming deadline and really works long-term for them, as it will for you. So eliminate the stress, avoid register shock and make meal planning and food shopping permanently a walk in the park….

DIET FOR THE FOOD DOLLAR BASIC STEPS

1) Be Decisive: Don’t hesitate, press “Go” As with any diet, the first step is to set a realistic, obtainable, initial goal. Once there, you may want to continue, but start by calculating how much your food budget can be slimmed down and still remain nutritious. Whether you do this by percentage, fraction or dollars and cents doesn’t matter, just get a firm concept. I prefer to figure by month because it provides an overview. A week may represent specialized buying, whereas a month probably represents purchases from every department in the supermarket, all of which usually fall into the “Grocery Shopping” category.

Then, do as you would with any diet; decide which areas are the target ones. The quick answer is snacks and desserts, and though they may contribute, and cutting down on them could help the food budget and have great side effects; they are not the whole answer. Take a look in your pantry, cabinets and refrigerator. Examine expiration dates. What sits on the shelf? What do you most frequently have to throw out? What was bought and never used? What is duplicated? What name brands can be automatically be replaced by generics? The answers will show you the initial steps to changing your shopping habits. I had a neighbor who always complained about her “food” bills. It turned out she couldn’t resist sales on cleaning products. She could have sterilized a huge hotel with what she’d stockpiled! For me, it was a weakness for flavored seltzer water. The point is, as soon as I began to buy just what was needed, and switched to the generic brand, my register total was less, and I felt a sense of accomplishment. It encouraged me.

Drugs will cheap levitra only be indicated when the cause of ED such as PDE 5 enzymes. Administer your blood pressure as well as tadalafil cheap prices cholesterol level regularly and keep both under control. It is also important that they have viagra cialis achat a typo on their blog and that it should be taken orally one hour before intercourse and if possible empty stomach for best performance of the drug. They may brand cialis 20mg have variation in age, lifestyle, physical and mental health. 2) Be Determined: Once you have a goal in mind, and an idea of how to carve the path to get there, it’s going to take resolve to turn that path into a paved highway. There will be pitfalls along the way and to help you stay on the road, some “tools” may come in handy. One is reminding yourself of the above mentioned sense of satisfaction from realizing you got everything you need and spent less than you contemplated. Another is cultivating a warning voice (my “Just say no!”) that stops you before you buy impulsively, and becomes as habitual as telling you to look both ways before crossing the street. Behaviorists say that a habit is formed in three weeks, and becomes ingrained in six months .So it isn’t that hard to do! Also, I find when I am tempted to buy something not on my list; it helps to continue my shopping. If that item is still on my mind when I’m ready to leave, I go back and look again. If I can fit it into my meal planning before its expiration date, or in the next two weeks, and its cost won’t make me feel guilty when I get home, I may buy it. If it’s a non-perishable, I make a note to find a use for it soon, and buy then. All this pondering alone is often enough to discourage the sale.

Which brings me to the best tool of all: The List. I always compile meticulous, detailed lists when planning and shopping for others, but my own approach to meal planning was whimsical. I headed for the market with the most alluring ads that week and let my senses take over. I operated on impulse, drawn to attractive produce, a special piece of meat, a new product, an ingredient I’d wanted to try. I outlined the week’s menus as I went and filled in the details with visits to other markets the following days. I over bought, under used and by the week’s end was suffering severe register shock. So I began to apply my professional approach to shopping to my personal life and started to menu plan. More on the mechanics of doing this later, but once a weekly menu is set, it’s easy to list the ingredients, simplest done by categories—meat, dairy etc.–check them against your current supplies; eliminate the ones you have and Voilà! Your list is done. The extra time it takes to compile a list is equal to the reduced time spent in the market, but don’t allow yourself to linger there. Get in –Get out!

3) Be Disciplined: In any diet this is the hardest step to follow because it requires ongoing effort, but the best paved road won’t get you into town if you keep taking scenic detours. You are decisive and determined; all that’s needed is willpower. Above all, stick to the list! It’s hard, and takes practice, to grow virtual blinders to temptation. A big incentive is to remind yourself of why you started the diet, and how satisfying it will be to reach your goal. In addition to using the tools mentioned above, I find putting things in perspective helps. Unless it’s a special event, ask yourself if you’re going to remember what you ate on a day, or even in that week, two weeks later. (The answer to that question may turn you off menu planning altogether! It’s a big “No”.) I realized my impulsive buys to perk up a night’s meal made a bigger impression on the budget than the memory .BUT if I selected just one of those WOW buys, or maybe even two, if I could combine them, and they fit the budget, and prepared them in such a way as to create a special seeming dinner, my family appreciated it and I felt great! If living alone, it’s a way to treat yourself, or to entertain a friend.

Diversification and innovation also help, especially if the budget isn’t ‘splurge friendly’. When you feel the urge to tweak a week’s menus, explore new cuisines, or different ways to cook, using seasonings, or making sauces from ingredients you already have, or ones that you can inexpensively add that will serve you well in the future. Concentrating on a recipe stops the gaze from wandering over the market shelves too.

I’ve heard it said that anything can be accomplished with the right plan. Well, if you want to have control over food expenses, avoid stress and eliminate register shock forever, The Diet for the Food Dollar Plan is for you! Find it here on this site’s books/products page or on Kindle.

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*The story is simple. When a very efficient exfoliant was developed during the Vietnam era, its commercial value was apparent but crops had to be created which were impervious. Prior to that time agricultural experimentation in the U.S. had been done in colleges and universities under federal grants, which made any results government property. However, private labs became involved in this project, with greater funding and developed a ‘super’ soy bean seed.

In the early ‘80s history was made when the first U.S. patent for a living organism was issued, not for the seed, but for the process which created it. After that, the process could be freely applied to other plants, corn, wheat etc. Naturally, the holder of the patent controlled the seed and consequently controlled the price of the crop.

Now this process, in some form, has been applied to the seeds of most produce plants making them GMOs. Included is fodder for our livestock which takes the axiom from above one step further. The one who controls the feed crops controls the husbandry industry and the prices on meat and dairy.

If you have any doubts about the global scope of the situation, the next time you’re in a supermarket, take note of the origins especially of the produce and seafood items, fresh, frozen and canned. You’ll understand why it can‘t or won’t be altered for many years, if ever.

Nov 28

TURKEY- BUY BIG AND STRIP

The first line of an old song is: “After the ball was over…..” Well to paraphrase, after the dinner is over… someone has to deal with what’s left of the bird. There’s a difference between turkey leftovers and leftover turkey, ask anyone in charge of preparing Thanksgiving dinner. The first implies making sandwiches or dinner re-runs, the second is salvaging the meat from the carcass for future meals and even boiling the bones for stock. It’s a bit more work, but my family tradition is to use every bit of the Thanksgiving turkey to advantage, perhaps in the spirit of the day.

Actually, in the spirit of this holiday week, it seems only fitting that the icon be on sale too. Pre-Thanksgiving prices are the deepest on turkey for the year. In fact, many stores don’t even stock turkey other seasons. Consequently, it’s economically sensible for several reasons, to buy a turkey larger than actually needed. The extra poundage doesn’t involve more work since it’s an oven roast simply requiring more cooking time. Stripping the meat from the carcass takes more time too, depending on the amount remaining, but again not much. Of course, boiling the bones will require about two hours. None of this is really labor intensive, especially when the effort is weighed against the prospect of having several entrees nearly ready in advance. All things considered, adding extra pounds to the bird you buy is an excellent investment. I’ve even been known to buy an extra bird to keep in the freezer, because turkey goes such a long way.

There are as many opinions on how to cook a turkey as there are cooks who do it. I roast mine stuffed, at low temperature for many hours. I remove the essence as it rends, measuring as I do, let the fat congeal and make the gravy just before serving. About half-way through the cooking time, I cover the pan to prevent over-browning. For large, well done birds, serving at table is difficult. Carving them in the pan then presenting the meat and stuffing on a platter is easier not only for serving but for storage and stripping too.

The first step in dealing with the remaining turkey is to remove the stuffing if cooked in the bird. There are two suggestions below for uses other than dinner re-runs, but most recipes freeze well. Deeper, rather than wide containers are recommended and a thin coating of either gravy or pan dripping on top prevents freezer burn, insures moistness and can be re-heated with the contents.

Safe handling is always a concern with any food. The sooner the carcass is stripped the better, but it can be kept for two days if properly covered and chilled. I cover mine with a kitchen towel and the pan lid. Because the roasting pan is too big for my refrigerator, and since I live in a Northern climate, a garage shelf is fine for temporary storage. However, if there is a chance of it freezing wrap the whole pan in a blanket. I have also cooked a turkey in Florida, and there I used a large drink cooler filled with ice packs, which was placed only for one night, near the vent in an air-conditioned kitchen.

The actual stripping of meat is easiest done by hand with the carcass in the roasting pan. White meat tends to dry in freezing, so I remove the breast meat first and wrap it for refrigeration. This is the source of sandwiches or base of the recipe for several wonderful, party dishes to serve guests during the holidays ahead.

The remainder of the meat, I separate into piles according to size, larger pieces for entrees, smaller ones for casseroles and scraps for soup. I divide each pile into two portion packets which I wrap in plastic, label and freeze, several parcels to a zip-lock bag. The bones, skin and gristle I put into a soup pot as I strip them of meat, along with any remaining drippings in the pan. I deglaze the roasting pan with hot water and add it to the soup pot with enough extra water to cover the solids in the pot plus a large onion and a couple of celery stalks.

I bring the liquid in the pot to a boil, cover and simmer for about two hours. Using tongs I move the larger bones to the trash and with a ladle and collider strain out the rest of the solids, discarding them as well. The rendered broth will be cloudy rather than clear and usually amounts to three or so quarts. I like to divide this into two containers for freezing, because each will supply two dinner portions of soup, but this decision depends on the size of your family. I don’t skim the broth because the layer of fat which will rise to the top protects it from freezer burn and drying. This is easily spooned off in chunks and discarded before re-heating.

Now to the bottom line: how many meals can you expect to set aside to show for the extra expense and time? From my experience, based on leftover meat from a 22 to 24 lb. bird having served 8 to 10 people for dinner, I calculate at least enough for 12 to 14 portions ,not counting the broth for soup and any breast meat. One side breast from a turkey of this size can serve 9 to 10 in a buffet casserole alone. Those tiny scraps left on the bones, are sufficient, when added to broth with some noodles and/or vegetables to make a dinner too. Even without much meat remaining, you can still boil the bones for soup. So make the most of the bird!

In case you missed my posting last week on leftover recipes here are 7 you can use over the holidays for company, even on short notice–

Turkey with Walnuts(Tetrazzini : Serves 4
3 cups cooked cubed turkey or 4 turkey cutlets cut in 1×2 inch strips @ 1 ½ lbs.
1 green bell pepper
2 medium onions in 8ths
4 celery ribs
2 tsp. Soy Sauce
(1) 10oz can chicken broth – divided ¼ cup reserved (This is the Condensed found with the soups, rather than the 14 oz. broths)
2 Tbs. butter
½ cup cream sherry
2 Tbs. cornstarch
½ cup walnut pieces – toasting optional
Salt and Pepper
½ lb. cooked pasta – suggestions orzo or broad egg noodles
Melt butter in skillet over medium heat. If using raw turkey sauté first then add vegetables and sauté until soft .If using leftover add it with the sherry after the vegetables are soft. Add ¾ cup chicken broth and Soy sauce cover and simmer 8 min. Add sherry and cook 1 min more, add cornstarch dissolved in ¼ cup broth and cook 3 min., stirring constantly, until sauce thickens. Serve over pasta and garnish with walnuts.
NOTE; To toast walnuts- place on foil in 350 degree oven for 5 min.

Turkey a la King—Serves 4
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is suitable for entertaining or for a simple dinner at home.
4 portions larger size pieces frozen turkey meat thawed = 2 packs
(2) 4oz. cans button mushrooms
(1/2 ) 8 oz. can pitted ripe olives sliced lengthwise in half
2 jarred roasted red peppers
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(1) 10 oz. can chicken or turkey broth—can use your home made here–+ water to equal 1 ½ cups
1 tsp. curry powder- or to taste
1 cup milk – divided
½ cup light cream
3 Tbs. cornstarch
1 pkg. frozen patty shells
Cook patty shells according to directions and have ready “caps” or tops on the side.
Combine broth, water, bouillon, curry, olives, mushrooms and ½ cup milk in a pot large enough to hold all the ingredients. Dissolve the cornstarch in the other ½ cup of milk, add to the pot and, stirring constantly, and cook over medium-high heat until sauce thickens-about 3 min. Lower heat, add meat, peppers and cream and continue stirring gently until heated through and sauce is smooth and thick. Serve hot in patty shells garnished with the “caps”

Examples of how to use frozen leftover turkey to make quick impressive entrees:

Turkey in Orange Sauce: Serves 4
4 portions of large pieces of frozen turkey thawed
1 medium-small onion diced fine
1 Tbs. oil
1/3 cup frozen orange juice concentrate*
1 ½ cups white wine*
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the oil until soft, about 3 min. Add the juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar if needed. This sauce should be tangy. Add the meat to the pan and simmer for about 10 min. to infuse the flavors. Serve hot.
* equal amounts of fresh orange juice can be substituted, but it’s best to dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat.

This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional.

The medium size pieces of leftover turkey are great for pastas, pizzas and fajitas. I like these dishes for quick weekday meals. Basically they all start with 1 large onion and 1 green bell pepper, roughly chopped for the pasta and sliced for the other two dishes, micro waved for 2 min. with 1Tbs. oil, ¼ tsp. lemon pepper and a dash of red pepper. I add 1 cup of frozen broccoli stems and pieces for the second minute when making the pasta and pizza. Then
A) For the pasta I like to use penne. I toss the cooked, drained noodles with about 1 cup of fresh or canned diced tomatoes, pesto or riciato sauce, or just olive oil, the cooked vegetables, dried oregano and basil, and the thawed turkey meat, and top with grated Parmesan oregano and basil, and the thawed turkey meat, and top with grated Parmesan.
B) For the pizza, I spread the pesto or riciato on the crust then pile on the cooked vegetables, diced tomatoes and the meat and sprinkle with the fried herbs and top with the cheese. Bake at 425 degrees for about 10-12 min.
C) For the fajitas, I omit the broccoli and add the meat with 2 tsp. more oil for the second minute of microwaving the onion and pepper, or as long as needed for all to get really hot. I warm flour tortillas in the microwave for 20 sec. put salsa, sour cream, grated cheese and guacamole on the table, and serve the tortillas on a plate, the fillings in their cooking dish and let everyone dig in and fix their own.

Small scraps of meat are also good in:

Turkey Hash; Serves 2
2 cups minced cooked turkey
2 cups stuffing
½ cup minced onion and celery
¼ cup craisins
¼ cup gravy
¼ cup minced cooked sweet potatoes (optional)
2 eggs
Microwave the onions and celery on ½ heat for 1 min. to soften slightly. Mix all ingredients except eggs together and press into 2 oven proof bowls. Indent the centers and bake in a preheated 350 degree oven for about 20 min. Break eggs into indentations and bake for 10 min. more.

Jun 13

COOKING TIPS AND TRICKS

An article on cooking tips and tricks is the perfect follow-up for last week’s posting on simplified recipes. The only thing better than a recipe modified to make kitchen time more comfortable is finding cooking tips and tricks to make the preparation and/or clean-up easier as well. So here are 25 ideas dedicated to that noble purpose for all you people, like me, who believe, perhaps not in building better mousetraps, but love finding and using them.

I have written other posts on cooking tips and tricks, and had intended to continue them on a regular basis. I did write several but then other subjects popped-up, and well, it’s been awhile. I promise to do better in the future. Meanwhile, you can check out my previous postings in the Archive Section under Jan. 5, 2012, Mar. 22, 2012, July 9, 2012, June 30, 2013, Oct. 20, 2013 and Apr. 16, 2016. There’s some good stuff there!

Microwave Tricks

1) Roasting Garlic
Years ago, I had a terra cotta garlic roaster. It resembled an upside-down beehive on a saucer. I loved it because it made roasting garlic a quick, one-step process. Unfortunately, it was a casualty of a move and I couldn’t find a replacement but I improvised. I bought a 3 inch, unglazed clay flower pot with matching saucer, then trimmed a cork to fill 2/3 of the drainage hole. And it works perfectly.
Cut the top 1/3 off a blub of garlic to expose cloves and remove dry skin. Put it on the saucer and spoon over 1Tbs.oil, place pot upside-down over garlic and microwave on high 1 min. For lesser powered oven an extra minute may be needed. By replacing the cork with a plug of foil, this roaster also works in a conventional oven at 350 deg. for 1 hr.

2) Microwave ‘Fried’ Eggs
Separate egg without breaking yoke. If this is a problem, break the egg over a slotted spoon* and let the white drip through to a lightly greased microwavable plate or mold. Gently slide yoke into a custard cup or small container. Microwave the white 1 min.-it will form a well in the center. Slide the yolk onto the center of the white and carefully prick the skin with a knife or skewer pointer. Cover with a paper towel and microwave 1 min. more. Let sit to ‘set’ 30 sec. If not firm enough microwave 15 sec. More.

3)*Separating eggs this way is a tip as well.

4) Thawing a Piece of Meat
Microwave thawing can result in tough, even partially cooked meat. Bring a container of water to the boil in the microwave and immerse the meat, still in plastic wrap. If it isn’t thawed enough to work with by the time the water cools, repeat. But only once or the meat might cook a bit.

Freezer Tricks

5) Storing Tomato Paste and Fresh Ginger
The freezer is best for these items. Open the tomato can at both ends and use one of the ends to push the past out in a roll onto a piece of plastic wrap. Frozen it keeps indefinitely and can be sliced into the desired amounts.
Fresh ginger keeps well for several months frozen in plastic wrap and a bag. Frozen, it can be easily peeled and grated.

6) Ice Cubes Keep Herbs, Sauces, Wine Flavorings
Ice cubes capacity is 2 Tbs. and make excellent containers to freeze and store flavorings. Fill them with chopped herbs and a little water and they are easily added, frozen, to cooking dishes. The same is true of leftover sauces, wine and other small amounts of taste enhancers, like broth coconut or condensed milk.

7) Frost Cakes Easier
Lightly freeze a cooled, freshly baked cake. It prevents crumbs from mixing in with the icing.

8) Slicing Meat
To easily and neatly cut thin slices from a piece of meat, or to chop it, like bacon, for cooking, freeze it slightly first to firm it up.

9) Marinating Meat
Trim the meat and freeze it with marinade in a plastic bag. The time taken in freezing and thawing equals the time required to marinade. A great time-saver.

Cutting Tips

10) Chopping Herbs
If your knife skills aren’t up to chiffonade or you only want a course chop, put the leaves of the herbs in a glass and snip them with a scissors.

11) Chopping Nuts
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12) *Toasting also brings out the flavors in spices, but instead of pulling out a skillet to wash, spread them on a piece of foil in a toaster oven at 250 deg. Warning, watch them closely because they only take a few minutes and can burn easily.

Knife Care
13) Always hone knives on the steel rod in the knife set–for all knives on a regular basis, but especially before and after any major knife work. It doesn’t sharpen the blade but it keeps the paper thin edge aligned so that it cuts evenly rendering clean slices. Hold the wide end of the knife blade at a 15 deg. angel against the rod and draw it down with even pressure so the entire edge has touched the steel. Reverse the action to hone the other side of the blade and repeat a few times.

14) Never use the sharp side of the blade except to cut. To clean a surface or sweep cuttings into a container, flip the knife and use the opposite edge. Don’t cut on hard surfaces like stone or glass and avoid using the dishwasher. These actions blunt knife edges.

Banishing Odors

15) From Hands: Lemon juice followed by soap and water works for onions. For Garlic, rub stainless steel a spoon, bowl or pan, then wash with soap and water.

16) From Equipment: Stick to glass and steel when working with pungent items and wash as soon as finished. This holds for pots and pans too. If an odor lingers including on counter tops, wipe with lemon juice or a paste of baking soda and water. To remove odors from plastic containers, seal a wad of newspaper in it for a few days.

17) From the Fridge: The standard cure is an open box of baking soda changed every 3 months. Other solutions are an open can of coffee grounds, charcoal or a wad of cotton soaked in vanilla extract.

18) From a Room: A baking sheet scattered with baking soda on a table or a stick of cinnamon simmering in water. Of course you can always bake a pie or cake….

19) From a Drain or Garbage Disposal: A lemon usually cures the disposal problem. For a stubborn drain pour 1 cup baking soda mixed with 1 cup salt down the drain and follow with 1-2 quarts boiling water.

20) For Sinks–Wipe with bleach soaked paper towels.

Cooking Tips

21) Vinegar is a wonderful way to add that missing bit of zing to sauces, gravies, soups, especially the commercial condensed ones and even baked goods like fruit pies. The amount and type of vinegar depends on the dish to be flavored and your taste, but it works every time.

22) Save the pickle juice after the pickles are gone. It’s a great flavoring agent for salad dressings or tomato dishes. Try a little of the dill juice with sour cream and mayo as a topping for poached salmon or dip for shrimp.

23) Pineapple isn’t just a tasty fruit. It contains bromelain* which breaks down protein and tenderizes meat. Add some juice to a marinade or chill thin slices between tough cuts of meat for 1 hr. before cooking. Do not allow pineapple to sit with fish or shrimp over 30 min. or they become mushy.

24) *Bromelain enzyme prevents gelatin from setting and is the reason pineapple isn’t recommended for molds. The problem disappears if the fruit or juice is heated before being added.

25) Stir pesto to taste into ricotta cheese to make a sauce for cold pasta or for quick ravioli: To Make Ravioli: Lay won ton wrappers out on a board or counter. For smaller ravioli, place1 tsp. of filling off center on the wrap and wetting the edges, fold over and press to seal. For large ravioli, place 1 Tbs. filling in the center of the wrap, cover with a second and wetting the edges seal. Drop raviolis into boiling water without crowding. As soon as they rise to the top, they’re done. Remove to a plate with a slotted spoon, keeping separate. When all are finished, layer in a dish with melted butter and top with grated Parmesan. Serve warm or at room temperature.