Posts from the ‘Self Help’ Category

Dec 5

DIY NUTS- AN ELEGANT, AFFORDABLE GIFT

This is a complete reprint of my post for Dec. 7, 2023. The information is still current and with food prices higher than last year, it’s even more relevant.

All the demands of the winter holidays make downright stressful to cope with the extra gifts the ‘season of giving’ involves, gifts for business associates, social contacts, to say “greetings” to old friends and ‘Thank You” for regular assistance. These gifts must be impersonal, yet convey your thoughtfulness, be acceptable, usually to the recipient’s family as well, and their cost indiscernible, ranging from casual to pricy, depending on your presentations. That’s a tall order, especially at today’s inflated prices.

Don’t worry! There’s an inexpensive food which, with minimal skill, effort, time and expense transforms into a product surpassing in taste, freshness and appeal its expensive, gourmet commercial counterparts. Furthermore, depending on the packaging, this item can be elegant enough to impress a client or employer, charming enough to amply say Thank You, and personalized enough to please that special someone. It’s nuts!

Specifically, it’s the nuts featured in boutique gifts, almonds, cashews, pecans, walnuts, pistachios, filberts (or hazelnuts) and macadamias. I’m excluding ‘ground’ nuts because peanuts and Brazil nuts are major allergens. Personally, I’m too sensitive to Brazils to sample a standard party mix, eat commercially baked cookies which might contain their oil or any fruit cake or bread but my own. (Although allergies to the other seven nuts are rare, you can play safe and inquire about the recipient before gifting.)

For this ‘magic’ transformation to work, the nuts have to be raw, shelled, but otherwise unprocessed. Raw nuts are available in most full supermarkets, some specialty food stores and even chain pharmacies but the most dependable way to always find them in quantity and quality is Amazon. They are sold in one pound units, costing, roughly, from $7.00 to $15.00, depending on the type of nut. The same unit, simply roasted and salted, purchased as a gourmet gift can cost from $35.00 to $55.00 +.

Buying the nuts raw and roasting them yourself is the key to the ‘fresh’ attractive appearance and greatly improved taste. Most commercially prepared nuts are seasoned, and preserved, by soaking them in a brine rather than hand salting them. As a result they often appear to have a gray filmy coating rather than a shiny golden color high-lighted by glistening grains of salt which distinguishes the high-end gourmet products.(See ‘Pistachios’ below for more on brining.)

Packaging is also a huge influence on achieving the desired effect. Gourmet products are usually sold in boxes or tins, both of which are easily found in great variety from dollar stores on up the price range. Of course, a special gift might need a more pricy presentation and these particular contents are elegant enough to do justice to any container.

The point is, that with little outlay, learning to process nuts opens a wide window of gifting possibilities which goes a long way in solving any problems on your holiday list. Actually, I’ve found this useful for other occasions during the year, especially hosting and anniversaries. The best thing is that you can tailor each gift in perceived value to its recipient, without worrisome searching for ‘just the right thing.’

When buying, look for whole, raw, shelled nuts. The shelling is tedious and, if not expertly done, can result in a lot of breakage and consequently loss of money and time. Pistachios are the exception. Their shells pop open on the trees when they ripen, giving options in preparation and presentation explained below.

Macadamias also need a bit of special roasting. Not only do they contain the highest percentage of fat, but they’re air dried before being sold commercially, hence they tend to burn quickly.

Filberts (hazelnuts) and almonds must be skinned. With filberts, it’s done by placing the warm nuts in a dish towel, allowing them to sit for 5-10 min. then rubbing them vigorously in the towel. The skins peel right off. They can then be salted or, if for appearance they should be more golden, return them to the oven for 2-3 min. and then salt them.

Almonds need to be blanched or boiled. Cover them with about 2 inches of water to spare in a pot and bring to boiling for about 3 min. turn off the heat and leave for 3 min. more. Drain the nuts, cool under cold water enough to handle, squeeze and the nut will slide out of the skin, ready for roasting. Allow about 30 min. for this process per pound of nuts.

Pistachios are roasted both in shell and out and can be bought raw both ways. The actual roasting is the same, so the choice is optional, usually determined by the intended presentation. Generally, in shell they are served solo* and shelled, in a mix. There is, however, a difference in preparation. Out-of-shell they’re salted after roasting like other nuts but in shell they’re soaked in a brine before roasting so the seasoning is on the nut, not the shell. To brine: soak the nuts per pound, in 1 cup water, 2 tsp. salt, 1 tsp. citrus juice for 24 hr. Air dry for 24 hr. before roasting according to chart below.

*The dyed pistachios, once imported from Iran, are again available. The bright red shells cupping the green nuts are very decorative and especially festive at this season.

The actual roasting process is straightforward but requires attention because it can be tricky toward the end. You will need a sheet pan with sides, also called a jelly roll pan, large enough to hold a pound of nuts.(at least 11’x15’) If it isn’t non-stick, cover the bottom with foil. Add 1 tsp. butter* and melt it while the oven is preheating to the desired temperature, according to the chart below. Gently roll the nuts in the butter with a wooden spoon, arranging them in one layer. Repeat this action frequently while the nuts are baking so they brown evenly on both sides. They won’t change color at first, but once they begin to brown, they burn fast. It’s imperative to stay alert and remove the nuts from the oven the instant they reach desired doneness.

*The addition of a bit of fat acts like sun-tan oil. It insures that the browning is even from the start and provides a bit of protection until the nuts’ oil begins to come out. Some instructions call for vegetable or canola oil, but I prefer butter because it browns better and adds a bit of flavor.

Once roasted, turn the nuts out on a flat surface covered in paper towels, to absorb any excess oil, and sprinkle them liberally with salt, gently turning them to insure the salt reaches both sides. Allow them to cool totally, which will crisp them. Then be sure to store them in air-tight containers.

Raw nuts last for months in their original, commercial packaging, and I found that once opened, refrigeration maintains that shelf life. Roasted and salted, in air-tight containers, stored in a cool, dark, dry place they will keep 4-6 weeks. Moisture ruins the crispness, so don’t refrigerate the roasted ones and be aware, depending on the storage conditions, nuts go rancid quickly. So check them often.

Nuts must be roasted separately according to time and temperature for each type and it’s preferable to store them separately too. They tend to meld tastes and the difference in shapes rubs the salt off. Therefore, to maintain freshness and appearance, it’s best not to combine nuts into a mix until a few days before gifting or serving .

It sounds like a tedious amount of caution, but it’s not. The different batches of nuts are stored as finished and the mixes can be compiled to suit the recipient or guest. Also, this way, one type can be offered alone or used for another purpose.

So if you want an elegant, personalized, tasteful and tasty gift, especially for those on your list who are hard to shop for, or are searching for a gift that is always appropriate, or perhaps need one that is impressive without costing a fortune, here’s the solution to your problem. What’s more, if you have a source, or use Amazon, you can buy it, make it and have it ready to present or serve in 3 days. In addition, it’s been my experience you can gain yourself a bit of ‘star status’ because these are well received and become frequent requests.

RECIPES

Roasted, Salted Nuts: Follow the directions given above, using the times and temperatures listed on the chart below for each type of nut.

Hazelnuts—250-275deg.—20 min.

Macadamias –225-250 deg.—10-15min.

Pecans 325 deg. -15min

Pistachios 350 deg. 8min.

Walnuts 350deg. -15min.

Cashews 350deg. -15min.

Almonds 350 deg. 20 min.

Mixed Pesto Nuts: Yield 4 cups

1 ½ cups pecan halves

1 ½ cups blanched almonds

1 cup walnut halves

3 Tbs. oil

2 Tbs. shelled pistachios or pine nuts

2 cloves minced garlic

2/3 cup chopped fresh basil

½ cup Parmesan cheese

½ tsp. salt

Make pesto by processing last 5 ingredients until well blended, slowly add oil until smooth. Preheat oven to 350 deg. and spread nuts out in a 15X 10 x ½ inch pan. Spread pesto over the nuts and bake13-15 min. stirring every 5 min., until toasted. Cool completely on paper towels and package as above.

NOTE: I see no reason why commercially made pesto can’t be used for this recipe.

Candied Nuts: For 2 ½ cups whole nuts or unbroken halves of walnuts or pecans.

Sugared Pecans or Walnuts:

2 cups shelled pecan or walnut halves

1 cup light brown sugar

1/3 cup melted butter

1 tsp. cinnamon

Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as directed above.

Coffee Candied Nuts

½ cup very strong coffee

1 ½ cups sugar

1 Tbs. corn syrup

Cook above ingredients to soft-ball stage = 240 deg. F. Remove from heat, add nuts and gently stir until creamy. Spread on a greased cookie sheet and separate with a fork . Cool and package as directed above.

Orange Candied Nuts:

Substitute ¼ cup orange juice for coffee in the above recipe and add ¼ tsp. cinnamon. Proceed as above.

Glaceed Nuts: Can coat 1 lb. or more of nuts, but excess coating can’t be saved for re-use.

2 cups sugar

1 cup boiling water

1/8 tsp. Cream of Tartar

Heat ingredients in the top pan of a double-boiler on low, stirring until sugar dissolves. Then allow to boil unstirred until syrup reached hard-boil stage= 300 deg. F. Place pan over one of warm water to prevent hardening and quickly dip nuts. Remove them with a fork or slotted spoon to dry on waxed paper. Allow to dry and harden before moving for packaging.

Aug 1

MEET LILLY

The Lilly Likes to Cook books were inspired by the realization that kids start anticipating summer before the buds open and zoom into activity the second the school doors close. However, things change, along about August. It’s the peak vacation month and summer programs end to free people. For kids boredom often sets in. Summer has become routine as are the things they longed to be free to do, and at home or away they miss friends. Rainy days are the pits!

One year, when my daughter was in grade school and our swim club team’s regional meets had ended in July, empty Saturdays loomed ahead. The first one, I was baking a cake and found I had an audience, four boys and two girls begging to help and I obliged. During the week, I was casually asked if I’d be baking again on Saturday, and ‘my crew’ showed up as if summoned that morning. So began, always seemingly impromptu, ‘Cake Saturdays’. Flavor was never discussed but the pan options were vital, bunt, sheet, tube or layers and the choice of shape was a major topic in judging the finished product, which disappeared magically while discussing the verdict.

The experience sowed the seeds for the Lilly Likes to Cook series because it taught me a lot about dealing with bored children. The casual and spontaneous plan is often better than the elaborate and expensive one. A distraction works best when it involves creating or perfecting something within a short time-frame, with a welcome reward at the end. Above all avoid repetition. Even if just baking cakes, make each a bit different to keep interest alive.

I also learned these tactics fostered bonding and enhanced friendships. The action and then the memory of having worked together to create something which gave a sense of mutual satisfaction to be shared and enjoyed, was incredibly unifying and enduring. And these ploys aren’t limited to the young. They work with people of all ages anywhere, anytime, even on vacations.

The ‘Cake Saturday’ diversion for boredom was a god-send and the increased bonding a bonus outcome, but over the years, I’ve had a lot more experience cooking with children and I‘ve come to understand that cooking is a natural project for both these purposes. It only requires equipment found in most homes. The time-frame is dictated by the choice of recipe, usually only a couple hours at most. The rewards are immediate, known, eagerly anticipated and easily shared–no arguments over custody of the finished product. Plus learning some kitchen skills always comes in handy.

A few years ago, actually two years in a row, a neighbor’s children asked my help with their Mother’s Day plans. I’ve detailed the episodes in No Stress Recipes for Mother’s Day and Can I help?. Working with those children reminded me of how fun and rewarding it is to watch kids interest and confidence grow as they realize there were tasks they can do and more difficult ones they could master. Seeing their pride and pleasure at the prepared dish is priceless. That’s when I started writing the Lilly Likes to Cook series.

Although there’s room for assistance in most recipes, choosing one to share with a child narrows the field and depends, above all, on the age and abilities of the child in question. It should be something liked, difficult enough to be interesting, but simple enough to fit in a limited time-frame. Desserts are popular choices because they fit these requirements, but also because they’re not pivotal to a menu. If the dish is a flop, it can be remade or replaced but, most importantly, desserts can be easily shared, giving a child the opportunity to show off a bit and receive praise.

However, children aren’t long satisfied with only making desserts, especially if it’s an ongoing partnership. They will want to move on to more important menu items and adult pleasing dishes, which fit the requirements, don’t always leap to mind.

My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blaas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to ease things by offering a selection of tested recipes suitable for the purpose.

I’ve put the recipes into loosely woven story lines which give the books continuity as well as illustrating possible presentations or functions for the finished dishes, so the selection of recipe can fit the situation. They also break down the preparation tasks giving detailed directions, according to age and experience, without being too obvious. The books are digital, available on Kindle and this web site for far less than a cup of coffee. (Book 1 is free onsite-Prices are slightly higher on Kindle

Lilly is a girl of 8, living in a suburban town with her parents, sister, Brianna 13 and brother, Brian, 10, but she could be in a city, on a farm, anywhere. I choose age 8 because 3^rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

I usually include Lilly’s sister, Bri, in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend, Jake, who is, which introduces a unisex attraction, so are covered. I allow Lilly to develop cooking onto a hobby for the sake of creating a series most bases and because that’s where my experience lies but the books are sold separately and the recipes can be selected according to specific need. They’re also sold in groups of 3, for kids who show an interest or adults who may need them more often.

Lilly first becomes interested in cooking watching her mother transform a cake disaster into a

different, beautiful dessert. The creativity and the appearance intrigue her and she wants to make other pretty, tasty things. Then, gradually, she learns the dishes she cooks can serve other uses than filling her spare time. The things she makes can be used for gifts, rewards, fund raisers and more and the process can be shared with others forming friendships, helping out and simply brightening someone’s day. In short, a creative activity, whether it’s time- filler or becomes a hobby, can teach a lot of life’s lessons.

Resume of the Lilly Likes to Cook books, recipes and utensils needed:

All quantities are in easily divided or multiplied amounts, including the meatball and sauce recipes which are stated as needed for a large event.

Book 1) Making a Cake for Molly:

Lilly’s sister helps her make a cake for her doll’s birthday but it’s a disaster. Mother transforms the flop into a dessert which becomes a family ‘company’ favorite. Molded ice cream cake–Spoons only. Free on site.

Book 2) Cookies for an Uncle Overseas:

Lilly makes cookies as a treat for an uncle in the military. Chocolate-Coconut Macaroons— Spoons, can opener, brief microwaving and baking $1.99

Book 3) Lilly Makes Meringues:

Lilly helps her sister make meringues from their mother’s recipe as an assignment for geography. Spoons, beaters, baking $1.99

Book 4) The Meatball Booth:

Mother is in charge of the booth at the School Fair and needs all the help she can get to prepare the meatballs. To Lilly’s surprise friend of her brother’s offers to help. Knives, spoons, processer and baking $1.99

Book 5) The Luncheon:

Lilly’s mother is busy at work, so Lilly offers to have luncheon ready, with her sister’s help, when their grandmother arrives. Tuscan Tuna-Bean Salad–Can opener and spoons $1.99

Book 6) Dinner for Two:

Lilly’s sister wants permission to begin babysitting. The girls are thrilled when their parents agree to allow them to make dinner and stay alone for an evening. Hot Dog Potato-Vegetable Hot Pot–Spoons, optional knife, baking $1.99

Book 7) Kabobs Are Fun and Easy:

Lilly’s parents are throwing a big cook-out for visiting relatives and everyone pitches in to help prepare Shrimp and Beef Vegetable Kabobs for the grill. Knives, skewers $2.99

Book 8) Girl Scouts Get a Zebra Cake:

Lilly makes a cake ahead, as a reward for her troop members after a day working on crafts to sell at the Town Fair for Charity. Craft directions included. Cake-butter knives; Craft-scissors, pins, rulers and chalk $3.99

Book 9)* Brian’s Birthday:

Lilly helps prepare her brother’s birthday dinner for Brian and his soccer team mates. Slow cooker pulled pork heros plus a variation on the recipe in Book 1.-Spoons, forks, knife,
* To be available soon

Jun 27

The Vacation Kitchen 3 Days To 3 Months (1)

VACATION CHECK LIST –3DAYS, 3 WEEKS,OR 3 MONTHS

It’s great to plan a vacation whether for three months, three weeks or three days. However, vacations require certain items to make the stay enjoyable. Additionally, we now have the concern of rising prices. Food will factor in the cost of any plans but renting efficiency is more practical than booking hotel accommodations and depending on restaurants, especially with children.

This presents a dilemma especially for those who always put K.P. duty on hold during vacation. Fortunately, cars, if traveling by road, leave more leeway for luggage and dollar stores are everywhere, but there’s still the question of what, and in what quantities, actually needs to be packed.

Of course each person’s, or family’s, needs will differ according to their ages, number and destination but there are some general guidelines. As a veteran of decades facing this problem annually for accommodations which changed, as the family did over the years, from owning a house, to renting one to motel efficiencies for long weekends and then back to a house, I’ve had experience dealing with it. Each year I offer this advice with updates to fit our current situation. (Posts June 21, 2018 & July 18, 2019)

However, before I get into my outline for stocking a vacation kitchen, there are a few new facts for consideration. Unprepared tourists, those who haven’t thought ahead, can cause shortages in vacation towns. So it’s best to be supplied. You will want to take some of these items, others, buy as soon as you arrive and can find a dollar store or even a supermarket.

1 bottle of dish detergent and a dish cloth in place of a sponge for dishes
Large roll of towels and a pack of paper napkins which, with Clorox or alcohol, work as wipes for surfaces
Disposable hot-cold cups-if longer than 3-4 days think disposable plastic glasses
Plastic place mats-easy to wipe down-skip tablecloths
Disposable plastic utensils
Hand sanitizers and wipes-and for longer stays, a bottle of alcohol and one of Clorox
2 bars of soap-one for kitchen and one for bath

The lists below may seem long and excessive, but they are complete, designed to cover stays from 3 days to 3 months. Use them as a general guide and check off the items, noting what you need for this trip. As for food staples, flour sugar etc. you may want to take small supplies you think you’ll need for a

few days, but dollar stores do sell 1lb.packages of most and, though it’s more expensive per unit than the supermarket, it is a convenience.

Of course a prime concern in a DIY vacation situation is to have a breakfast plan for the first day! It does set a tone. Nothing fancy, a jar of instant coffee, plain envelopes of tea bags and sugar packets, a jar or envelope of non-dairy creamer or dry milk, even a can of evaporated milk, dried fruit or a can of pineapple rings and a shelf-stable pastry such as honey buns will do and gets the motor running. If only a short car trip is involved, fresh fruit is an option.

As stated, the other staple items, in quantity for a long stay or simply replacement ingredients for a short one, should be determined by individual need and use. The one I NEVER skimp on is salt. It’s the best extinguisher for a grease fire. In any rental situation, one place that may not have been totally cleaned is the oven, and who knows what a previous tenant cooked? Salt also inhibits mold and in a pinch can clean a greasy sink and drain.

Actually, I found the short stays harder than longer ones, especially with children. Efficiency kitchens in motel or hotel units are tiny with no storage space for food or cleaning supplies. Daily marketing was a must, and there was no room to prepare for contingencies like rain. To cope, I put a box in the trunk of the car holding a pot, paper plates, hot and cold cups, plastic utensils, knives, and a plastic cutting board—the bare essentials– so I could always heat soup or boil an egg. Of course, choice of utensils is determined by the length of the stay.

Regarding electrical appliances: Rule one is- never take anything valuable or irreplaceable. Coffee lovers can learn to accept old-fashioned percolator or for short term, instant. The only other things I found I really needed for a long stay were a hand beater and a mini-chopper. Before packing any electrical appliances, check the type of current at your destination. I always ask the rental agent what is included and if the major appliances are electric or gas.

Optional appliance choices– determined by your personal cooking habits.

Hand beater– Don’t forget these can be used with one head or two

Mini chopper-.These are also great to puree small amounts for dips or toppings or to whip up baby food

Coffee maker– Obvious choice and many places do provide one so check first

Toaster oven-Very useful for small meals and sandwiches, but check on available counter space first.

Small microwave- Actually an either/or with the above. Again check on space

Blender- an option to the chopper, but the better choice if you’re into smoothies

Note: A grill is always an asset. For longer stays, if there isn’t a grill, I bring a hibachi. If there is, I may still buy one once there, depending on the state of the grill. I’d rather start with a new hibachi than clean a dirty grill.

Hand Held Utensils: Several of these are handy for even the shortest of stays. The ones marked with * are easily found in dollar stores, if you don’t want to pack them.

Pot holders*- A necessity for any stay away from home. These are never provided in any rental kitchen and it can be hard handling hot coffee or warmed-up take-out with a bath towel.

Towels, both paper and dish*-A roll of paper ones can be used as napkins and are great for spills, but the micro-paper ones in 2 pack which are reusable and washable are good for dishes and can be tossed. Regular dish towels are plentiful in dollar stores.

Spoons-or at least 1-that stands heat.*-A few plastic ones are fine for a weekend, but metal ones, especially a regular and a slotted serving spoon are needed for longer.

Whisk, spatula, carving fork, tongs, salad set and other serving pieces*- Available in dollar stores and perhaps better to buy as/if needed and leave favorites at home.

Measuring cup- A large 1 qt.one can replace a nest of small ones and double as a mixing bowl.

Measuring spoons*- Dollar store

Sieve*- Dollar store, unless you need a fine tea strainer, then bring one. Get one large enough to strain pasta, even if in 2 batches.

Manual can opener– Always a good companion as is an old-fashioned Church Key opener, so pack them

Knives*– A short paring knife to be used for small jobs and for longer stays another with a blade long enough to trim meat, slice bread or fillet fish is needed. For an extended stay there should be a carving knife as well. Dollar Stores carry steel knives which can multi-task for short stays.*

Hand held knife sharpener-Because no knife is worthwhile if it can’t cut

Scissors-Not shears, but a pair with enough strength to do some kitchen work, yet pointed enough to be useful with mending.

Plastic chopping board-Protects counter tops and provides a clean surface for your food. Light and flat fits in the bottom of a suitcase.

Packets of plastic containers with lids*– found in supermarkets in 3paks- most can be microwaved. Often packs are also sold in dollar stores.

Small pan with lid-able to boil a couple of eggs, make a sauce or heat a can of soup–when traveling with children a must. For longer stays, 2 are needed-a 2 qt. and a saucepan

2 Skillets*- One large, one small, both non-stick. Dollar stress have them but not for long use.

Pans for the oven*- Roasting, baking, cookie sheets are all available in disposable.

Corkscrew*- Obviously useful

Mixing bowls*- Plastic ones can be used as molds, but ceramic or glass ones are oven-proof

Table ‘linins’*- Dollar store available

Table settings*-Check what’s provided, and fill in from a dollar store.

Seasonings*- Dollar stores carry a surprising variety of herbs and spices

Cleaning supplies and wraps*- Definitely depend on a dollar store

No matter the cost or how well equipped the rental kitchen, chances are it will have few of the above items, yet all are useful in providing meals for a family. You don’t have to buy them all at once either. Wait until you need a utensil and then head for a dollar store. You may be surprised at the quality too. I had 2 expensive corkscrews which broke soon after I got them. Disgusted, I bought one of the same type from The Dollar Tree. 8 years later, it’s still working.

It may seem like a long list, but remember we’re talking dollar stores here. Compared to the cost of the rental, the labor and the vacation time saved, buying them is a small investment. Many can be packed up, ready for the next year, or if you like your accommodations, you can offer to leave them. Our landlord was so pleased, he insisted we come back the next year and even re-arranged his rentals when we opted for just one month and all those items were there waiting for us.

For a more relaxed vacation, just follow these tips and listen to your better judgment. Above all take time to stop, evaluate and plan before you go. You’ll be glad you did!!

Jun 20

Can I help? A BOOK THAT BONDS

This book is based on my experiences cooking with children-preparing my own for the future, keeping the neighborhood ‘gang’ amused on a rainy day and safely distracting clients’ curious kids. Children love to hang out in the kitchen when something’s going on. I think it has to do with cooking being a process which yields quick results. The fact is, they will try to participate and safety is a major concern. These modified recipes solve these problems.

So much for my primary motive in writing the book. Then a friend was seriously injured and her husband and young daughter had to do KP. Both were total novices, the daughter willing to step up, the husband, not so much. To help them with the basics I gave them the book and they made it through with flying colors. The husband actually became interested in cooking and active in the kitchen. Making dinner became a family bonding project they enjoyed together.

I had realized the book could be a training manual for those starting out and the modified recipes could help a pinch-hitter in a strange kitchen. I also intended it to be a way to bond with children but hadn’t thought of it as a family bonding tool before. Everyone doesn’t have to develop an interest in cooking, just understand that there’s a way to lend a hand and produce something of value together. Nowadays we stress the importance of sharing and doing things as a family, especially daily requirements like preparing a dinner, or lunch or breakfast

There are over 100 recipes in Can I help? ranging from personalizing frozen or take-out waffles or cake with special toppings, like Easy Berry Cakes #1 & #2 (below) and simple can openers like Tuscan Tuna Salad (below), Sausage, Bean, Potato Casserole to more challenging ones like Double Punch Lasagna Roll-Ups (below) and Cornish Hens with Wild Rice and Grapes. Every recipe is adult, and child, pleasing while still having lots of safe tasks for little, or novice, hands, without loss to ego. The hope is that most people will realize cooking can be interesting, creative and FUN but above all it can link people by giving them something to share.

Summer, when there is no homework, fewer organized activities and the longer hours of daylight make evenings less hectic, is the perfect time to begin this process. Dinner can be a little later, last a little longer and interacting with other family members given more time. If everyone helps with meal preparation, it’s that much more time to spend together and the meal becomes a family accomplishment. It doesn’t have to be every night, once a week is a good start, and it can yield rewards the rest of the year too, if the family gets into the habit of pitching in. It could become a tradition which carries into fall, winter and on.

The recipes in Can I help? are divided into four groups, breakfast, lunch, dinner and dessert. I’m including sample recipes from each group below to show how they can be both ‘company presentable’ and easy to make. With each category heading I’ll list a couple of others from that group as examples of the variety of options. To read more about Can I help? Go to July 6, 2016, June 22, 2017, July 5, 2018, May 28, 2020 and June 3, 2021

WELCOME to CAN I help?

Breakfast: Other recipes include Eggs Parmesan, Easy Home-Made Cinnamon Buns, Oven Pancake and Melon Boats

Yogurt with Bananas and Nuts: Serves 4
3 large, ripe bananas
16 oz. Greek yogurt
4 Tbs. toasted chopped nuts, walnuts, almonds or hazelnuts
Peel the bananas and wrap separately in plastic wrap. Microwave 1 min. on high. Cool, unwrap and mash. Gently mix with the yogurt and spoon into 4 dessert dishes. Chill briefly to cool and sprinkle nuts equally over the tops as garnish.

Eggs Florentine: Serves 4
(1) 10 oz. box frozen chopped spinach
4 eggs
1tsp. salt OR 1 envelope bouillon powder-beef or chicken
Pinch nutmeg
Grated Parmesan cheese
Thaw and drain the spinach in a sieve until it is moist but not wet. Mix in the bouillon or salt and nutmeg then divide it between 4 greased custard cups or ramekins. Top with a raw egg and sprinkle with cheese. Place cups in a pan with ½ inch water and bake at 350 deg. 15 min. or until eggs are set.

Oven Pancake: Serves 4
6 eggs
1 cup milk
¼ cup butter or margarine melted + extra for topping
1 cup flour
½ tsp. salt
Powdered sugar
Blend first 3 ingredients until smooth. Add flour and salt and blend on medium until smooth. Pour into a greased 13 x 9 x 2 inch pan and bake at 450 deg. for 20 – 25 min until puffed and golden. Serve from the dish drizzled with melted butter or margarine and dusted with sugar.

Lunch: Some other options are Greek Pita Pockets, Shrimp and Spinach Salad, Classic Quiche, and Gazpacho-Pasta Salad

Tuna and Bean Salad: Serves 4
6 oz. can solid white tuna in water- drained
16 oz. can cannellini or other white beans-rinsed and drained
2 plum tomatoes diced
2 tsp. dried basil
Ground black pepper
Salt to taste
1 Tbs. balsamic vinegar
2 Tbs. fresh lemon juice
1 tsp. powdered garlic
1 Tbs. oil
2 Tbs. Dijon or spicy mustard
Mix the last 5 ingredients well and set aside to let the flavors form a dressing. Gently toss the first 6 ingredients. Then add the dressing. Allow the whole to chill for 30 min. at least to meld flavors. Serve on lettuce lined plates garnished with a sprinkle of basil.

Turkey Mousse: Serves 4
1 ½ cups chicken or turkey stock
1 envelope Knox unflavored gelatin
1 ½ cups minced cooked chicken or turkey – Deli, canned or leftover
¼ cup mayonnaise** See options at bottom
1 small onion minced
1 stalk celery minced
½ tsp. curry powder
1tsp. celery seeds
¾ cup heavy cream whipped ** See options at bottom
Soak gelatin in a microwave safe cup with ½ cup of stock until softened and risen. Microwave for 30 sec. or until dissolved. Mix in all remaining ingredients except cream and chill until beginning to set. Fold in whipped cream and spoon into a lightly oiled 1 qt. mold. Cover and chill overnight. Unmold and serve on a lettuce lined plate.
** Cream can be replaced with yogurt. Use 1 ½ cups plain Greek yogurt and increase mayonnaise to ½ cup.

Monte Cristo Sandwiches: Serves 4

Anyone who likes French toast will love this

½ lb. cooked ham – sliced

½ lb. cooked White meat turkey – sliced

½ lb. Swiss cheese- sliced

1 loaf (preferably bakery) unsliced whole wheat or 7 grain sandwich bread

Mayonnaise

Dijon or spicy Brown mustard

3 eggs

1 cup – possibly more – milk

4 Tbs. butter – at least

Divide the cheese and meats into 4 piles each. Mix the eggs and milk. Cut 8 slices of bread. This is one recipe where I like the bread sliced rather thick at least ½ an inch. Lightly toast the bread and spread one side of 4 slices with mayonnaise, and one side of the other 4 with mustard. Divide the cheese for each sandwich into 3 piles. Put 1/3 on the mustard covered bread slice; top with ham, then 1/3 cheese; then the turkey, then the last 1/3 cheese, and cover with the mayonnaise spread bread slice. The reasoning here is that the cheese in melts and holds the sandwich together. Melt 1 Tbs. butter in a skillet, if you have one that holds 2 sandwiches good, melt 2 Tbs. of butter. Dip both sides of a sandwich in the egg mixture then gently fry them in the butter, first one side and then the other, until both are brown and crispy, and the cheese has melted. Repeat with the rest of the sandwiches. Serve hot.

Dinner: Among the other choices are My Beef Kabobs, Chicken with Cherries, Pork (or Turkey) Loin with Apricot Glaze and Salad Nicoise. These recipes point out specific tasks for children.

Chicken with Mustard and Honey: Serves 4-easy to divide and/or multiply
NOTE: The seasoning ingredients are placed under the skin to help them infuse the meat. This can be done by children and they can count the cooking time.
4 large chicken thighs
4 tsp. honey
4 tsp. Dijon or grained mustard
¼ tsp. ground black pepper—optional
Garlic Powder NOT garlic salt
Mix the honey, mustard and pepper, if using. Lift the skin on the chicken and place 2 tsp. of the mixture on the meat sprinkle with garlic. Place the pieces slightly separated in a roasting pan. With ½ inch of water or broth in the bottom. Bake in a preheated 350 deg. oven for 30- 40 min. or until juices run clear when pricked with a knife point.
A pan sauce can be made by adding a bit of apple juice, cider or broth to the pan drippings to deglaze.

Double Punch Lasagna Roll-Ups: Serves 4
Save for the actual cooking, children can do most of the work in preparing this dish.
If you need to plan ahead for an oven-ready dinner, this casserole keeps wonderfully well for 2 or 3 days in the refrigerator, and makes a good party dish, but the stuffed noodles have to be served as separate entities. Don’t randomly cut into the dish.
1 lb. ground turkey (Frozen rolls ex. Jenny-O, work well here. The finer ground seems to compact more easily for stuffing. Be sure to thaw before cooking.)
1 medium onion chopped
(1) 4oz. can mushrooms-stems and pieces – drained
2 tsp. chopped garlic
2 tsp. dried oregano
2 tsp. dried basil
¾ cup ricotta cheese
1 Tbs. oil
4 Lasagna noodles broken in half (or cut after boiling)
(2) 8oz. cans tomato sauce
7 oz. canned diced tomatoes = ½ a 14 oz. can- drained and juice reserved
2 ½ cups milk
5 Tbs. flour
5 Tbs. butter
4 oz. Monterey Jack cheese in small cubes ( peppers optional)
¼ tsp. ground nutmeg
Salt to taste
Grated Parmesan cheese and paprika to garnish
Cook noodles in boiling water until very tender @ 10 min. Drain and keep in cool water so they don’t dry out. In a skillet, heat oil over medium heat and sauté onion until soft @ 3 min. Add mushrooms for 2 min. then add garlic for one minute, then turkey, separating it between the fingers as it goes into the pan, and 1 teaspoon each of the oregano and basil. Cook, stirring, to keep meat separated until it browns @ 5 min. If mixture begins to seem dry or stick to the pan, add a bit of the reserved tomato juice. Stir in ricotta and remove from heat.
Lightly coat a casserole about 9x9x3, with cooking spray. Spread tomato sauce, diced tomatoes and second teaspoons of oregano and basil, in the bottom. Lay out the noodles, and put an equal portion of the meat mixture on each. Roll the noodle around the stuffing, until the ends meet, and carefully lay each, seam side down in the prepared casserole.
In a saucepan, over high heat, melt the butter until it foams. Remove from the heat and stir in the flour to make a smooth paste. This is called a Roux. Add the milk, and stirring constantly to incorporate the roux, return the pan to the stove over medium heat. Continue stirring until sauce thickens, never allowing it to boil (lift the pan for a moment if it starts to) @ 3 min.
When it has thickened, stir in the Jack cheese until it melts, add the nutmeg and salt. White Sauce often does need salt (see Sauces and Gravies Link) Pour this sauce over the noodles, dust with grated parmesan cheese and paprika to garnish. Preheat oven to 375 degrees and bake until sauce bubbles and slightly browns about 30 min.

Salad Nicoise:

Ideally this should be made with grilled Tuna steaks thinly sliced, but canned works well. Just be sure it’s a good brand of Solid White Albacore. This recipe is actually for 6 servings, but I find it does 4 well. Kids love making this because they can safely do most of it themselves…

1 head Boston lettuce – sometimes called “Garden” or “Bibb” – if not available buy Romaine NOT Iceberg

1 lb. redskin or new potatoes

1 lb. whole green beans

4 hardboiled eggs – peeled, halved lengthwise and chilled

1 large red or Bermuda onion in fairly thin slices

3 large or 4 medium tomatoes peeled and cut in medium slices OR pint box cherry or grape ones

(1) 2oz can anchovy fillets drained oil reserved for dressing

(1) 5oz can colossal pitted ripe olives – drained

(2) 7 oz. cans solid white Albacore Tuna in water – drained

Kosher salt

White wine

Dried tarragon

Fresh ground black pepper

DRESSING RECIPE BELOW

Cut the potatoes in quarters, or halves, depending on size. Boil them separately or together with the beans until the potatoes are done and the beans still crisp about 10 min.

Drain well, run under cold water to stop the cooking and cool. Place the potatoes and beans in an oblong container, so they can spread to marinate, with ½ cup white wine and 2 tsp. dried tarragon. Allow to marinate at least ½ hr. or all day. Separate the lettuce leaves, wash well and allow to air dry. Cover a large platter with the leaves. Pile the tuna, topped with the anchovies in the center, and attractively arrange the other ingredients, in separate sections, in a surrounding circle. Sprinkle with the salt and fresh pepper.

Dessert: Here there are three recipes to show the variety. Some other choices in the book are Baked Alaska Pie, Fruit Pizza, Chocolate No-Cook Bars, Cherry Cobbler and Chocolate Raspberry Cake

Easy Berry Angel Cake # 2

1 purchased pound cake
8 oz. tub of Whipped Topping
1pt. box of strawberries
Save several nice berries for decoration. Slice the rest and sprinkle with sugar. Allow to rest a few hours for the juice to extract itself. Just before serving, cut the cake into 3 layers. Spread first with 1/3^rd of the whipped topping, spoon ½ the sliced berries over it allowing the juice to drip down the sides. Repeat with 2^nd layer. Finish with 3^rd layer topped with the rest of the whipped topping and the reserved decorative berries.

Dump Cake

2 cans fruit pie filling
1 box yellow cake mix
½ cup butter or margarine melted
1 tsp. ground cinnamon – optional
Spread the pie filling in the bottom of a 13 x 9 inch pan, mix with cinnamon if using. Cover with the dry cake mix and pour the butter over all. Do not stir. Bake in a preheated 350 deg. oven 30 min. until top is golden. Serve with ice cream or whipped topping.

Fruit Gelati: Makes 1 quart
2 bananas
2 papayas
1 Orange grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1 lemon grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
1lime grated to yield 1 Tbs. zest and 1 Tbs. juice reserved
½ cup sugar
1 quart milk
1 tsp. vanilla
Blend or process all ingredients until blended. Pour into a shallow pan and freeze until firm. Process again until smooth, pour into a bowl and freeze until solid-overnight is best. Scoop as ice cream to serve.
Variation: Substitute 1 ripe pineapple diced and 4 peeled and diced kiwi for the other fruit.

May 23

All the Facts to Plan Shop Prep Now also in mobile

FOOD FACTS AT YOUR FINGERS

With all the graduations and weddings spring is the second season of gifting. A book is always an excellent choice because it’s personalized without being personal, and digital is a great substitute for a material gift whether or not it’s presented in person. Food Facts for Millennials is a perfect gift, or helpful tool, for those planning to start out on their own, to ease the path.

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 cell 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. I had to be able to offer clients open recipe choice, reasonable rates, guarantee quality, buy retail and meet my bottom line. That’s real pressure. A chef service’s standard order is 5 entrees, 4 servings each and a successful service needs several clients per week. That’s a lot of shopping. Together they require major organization and current market information.

In addition to clients who have dietary requirements, most want to maintain low-fat, low-carb menu plans. 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 newlywed daughter asked for a copy, which led to Baking Basics and Options, and then she added a request, with prices rising, for a book on meats to find optional cuts. That resulted in books on poultry and seafood.

One day at the gym, 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, 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 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 in which 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, car
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 – A collection of all 6 books for handy reference. The collection ($ 17.94) in both epub and mobi.

Jan 4

DIY New Year Cleanse

January 1^st is different from other holidays. It’s observed inter nationally and multi-culturally as marking a New Year. As with other New Year’s observances, it’s welcomed with celebration, but the main celebrating is the night before, which makes it not only a two day holiday but also a two year one. Unlike other major holidays, it’s not centered on family gatherings, but rather on the company of friends, which can change from year to year, and therefore for most of us it “gathers no moss’ or rather traditions. The day itself is usually spent as one of relaxation. People gear themselves for the coming year and in Northern climates for the brunt of the winter ahead.

Many, including me, use the day to start recovering from a long, food filled holiday season. My neighbor remarked that between the office, clients, friends and family she had eaten so much that she expected bubbles to flow out when she opened her mouth. It’s no wonder the most New Year’s resolutions are to diet!

However, before filling your fridge with foods dictated by the latest dieting fad, give a thought to spending a week or so on a cleanse to lose the bloated feeling at least. I don’t mean checking into a spa or investing in a strict OTC program. I’m talking about basing your meals on lean protein, especially fish and foods with high complex carbohydrate value, loaded with fiber. Lucky for us, many of these foods are winter root vegetables, carrots, beets, turnips, squash, sweet potatoes, and also broccoli,

cauliflower, kale, Brussels sprouts, cabbage because of their high fiber content.

In my book “How to Understand Carbohydrates” I explain that while protein builds muscle, carbohydrates provide energy and fiber is responsible for keeping the body functioning smoothly. There are two types of carbohydrates; simple and complex.

Simple carbs are sugars and are quite direct in their function. They are quickly absorbed into the bloodstream and give us a boost, temporarily, but because they are so rapidly absorbed, the effect doesn’t last long and the excess is banked in the body.

Complex carbohydrates are found in potatoes, pasta, rice, bread and in smaller amounts in fruits and vegetables. These are digested into simpler sugars which the body then converts into glucose, our cells’ main source of energy. Glucose is absorbed slowly and it enters the bloodstream at a constant rate to fuel our every action. What the body can’t use at the time, it creates cells to store the excess—you guessed it! FAT CELLS! This is how carbs got the bad rep. If we eat more than we need, our body doesn’t get rid of the surplus, and banks it in new cells we recognize as fat.

The purpose of a cleanse is to focus on eating the high carb, high fiber vegetables, to give us enough energy, satisfy our hunger and still provide the fiber needed to flush out our system—to cleanse it. Starchier carbohydrates such as bread and pasta can‘t do this because they don’t contain enough fiber. In fact, considering the starring roles that they play in various forms in holiday fare, it’s a safe bet that they are partially responsible for the bloated sensation we often experience and are best avoided, instead, serve a second vegetable to fill out a menu.

The concept of cleansing isn’t new. Most religions advocate at least one a year, calling them “Fasts”. What is new is the attention given to turning the experience into a gourmet adventure though using condiments, herbs, spices, nuts and seeds for taste rather than sauces and rich ingredients such as butter, mayonnaise and gobs of melted cheese. Bon Appetit Magazine’s January 2015 issue has an article on a cleanse, as well as a section on eating healthy which I an excellent source for learning more about planning a cleanse.

After a few days your body should be clear enough to give you an accurate reading of how much weight you need to lose, if really any and the type of diet that will best serve you. Perhaps, you will have lost some pounds and decide to continue with this plan rather than switch. I have often done this successfully. The important thing is that you will feel better and your body will be ready for whichever step you opt for next.

I’m passing on some recipes and tips that work for me. If you want more, explore my blog through the Home Page panorama or click the Archive button. Optionally, consider my book Dinners With Joy which contains 3 months of dinner menus with weekly shopping lists. After a lifetime in a family concerned with heart health and diabetes, my recipes pass both dietary requirements.

DIY SNACKS

Nutritionists recommend a piece of fruit, most commonly an apple. But, surprisingly, a potato of equal size, say 5 oz., is more filling, has fewer calories and carbs and more fiber. I pierce the skin, microwave it 3-4 min., split it open, lightly rub butter or margarine over the surface and broil it until golden.

Kale Chips: Trim the leafy part away from the heavy stems of 1lb. kale and cut cross wise into 2” slices. (Save stems for another use) Wash leaves well and spin dry or spread on towels. Toss in a bowl with 2 tsp. oil (or spray with oil) ¾ tsp. salt, ¼ tsp. cayenne pepper or garlic powder—both optional. Bake on a parchment lined pan in a preheated 325 deg. oven 15min. until crisp but not brown. Serve soon.

Coconut Chips: Many stores carry wedges of coconut meat. Otherwise be sure you know how to extract the meat before starting this recipe. Using a potato peeler, slice strips of meat and place them on parchment paper in a pan. Sprinkle lightly with salt and bake as for kale just until edges turn golden. Cool completely and store air-tight but be careful they’re delicate.

VEGETABLES:

It pays to be sensible in view of the price of produce now. Remember frozen vegetables and fruits have the same nutritional value as fresh. Canned sweet potatoes and beets, especially the whole ones, can be prepared in all the ways fresh can. If the nuts and seeds mentioned in a recipe serve as garnishes used to make the texture of a dish interesting, they may be interchangeable with other less expensive varieties or be sold cheaper in other markets.

Roasted vegetables are a favorite. They’re simple to do, taste great and the flavor can be changed with the choice of seasoning or herb used. They easily replace sauced dishes. The cooking time and temperature varies with the choice of vegetable, but the process is the same. Simply toss or spray with a little oil, toss or sprinkle with the seasoning of choice and bake on a foil-covered baking sheet until done. Usually I like to drizzle a bit of Balsamic vinegar over them about half-way through, especially beets and pearl onions.

Roasted fruits are another great flavor enhancer. I’ve long loved peaches with poultry, but lately have become addicted to slices of citrus fruits with fish and salads. Like vegetables, the cooking time can vary with the texture of the fruit, but generally they are roasted at 400 deg. for about 15 min. just until their natural sugar begins to caramelize and they, too, replace sauces.

Cauliflower Confetti: This can be done with frozen as well as fresh. Just be sure the cauliflower is firm enough to chop. If fresh, separate into florets. Blanch briefly until crisp-tender. Pulse to the size of small peas or optionally, rice. Season with lemon pepper or bouillon granules and set aside. Use as you would for rice, pasta or mashed potatoes, as a bedding or a side. If needed, reheat in microwave 30 sec. Serves 2-3

Spinach Tart: (1) 10oz box, chopped spinach. Drain, put in a greased pie plate or shallow casserole. Mix with 1 raw egg and 1 packet chicken or beef flavored bouillon granules. Top with a sprinkle of nutmeg, and bake along with meat .for 20 min at 350 degrees or microwave for 1 min. serves 3-4

ENTREES:

Fusian Tilapia-Serves 4

4 large Tilapia fillets

Tbs. garlic powder

1 Tbs. powdered ginger

1 Tbs. butter

1 Tbs. oil

2 Tbs3 bunches scallions – also called green onions- trimmed of roots and course green stems

1. Soy Sauce

2 Tbs. Teriyaki sauce
¼ cup Cream Sherry

(1) 2lb. 4 oz. can sweet potatoes-or equal amount of squash including pumpkin

Salt and pepper.

Mash the sweet potatoes or squash

Cut white and light green parts of scallions on and angle in 1 ¼ inch pieces. Set aside.

In non-stick pan, melt 1 Tbs. butter and 1 Tbs. oil over medium heat, and gently sauté Tilapia, until it becomes white. You may need to do this in batches. Remove to a plate. Add the garlic and ginger to the pan and stir quickly to avoid clumping. Add the Soy and Teriyaki Sauces, Sherry and scallion pieces. Stir for 30 sec. reduce the heat to medium low. Return the fish to the pan and simmer until heated through, about 2 min. Apportion the potatoes on the plates, in the center of each. Serve the fish decoratively leaning slightly against the potatoes. Spoon the scallions and sauce over the fish.

Mediterranean Fillet – Serves 4

This has become a catch all name for a classic way to prepare any firm skinless fish fillet.

4boneless, skinless fillets of a firm fish fillet-my favorites are tilapia and salmon

(2)10 oz. pkg. frozen chopped spinach-

(1) 27 oz. ca diced tomatoes-most of juice thawed and draine

½ tsp. lemon pepper

4 tsp. oil

Optional side-brown rice

Place fillets on a foil lined baking sheet. Top with 1 tsp. oil and dash of lemon pepper. Bake or broil until fish is opaque and flakes according to directions for type of fish. Divide spinach among 4 plates, and top with equal amounts of tomatoes. Microwave plates for 2 min. on high before topping each with a cooked filet. Serve at once.

Mustard Chicken

4 chicken breast or thighs

4 Tbs. Dijon or Spicy Brown mustard

2 tsp. garlic powder

1 envelope chicken bouillon

2 cups water – estimate

Salt for brining

Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with 1 Tbs. mustard. Place chicken pieces in an ovenproof pan, just large enough to hold them easily, and pour over enough water to fill 1 – 1½ inches in the pan. Sprinkle the envelope of bouillon on the water, and ½ tsp. of garlic powder on each of the pieces. Bake in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Serve with pan juices on the side. Add water if necessary to maintain water level in pan.

Chicken in Lemon Wine Sauce: Serves 4

4 boneless, skinless chicken breasts

¼ cup flour

2 Tbs. cooking oil – -canola

2 Tbs. butter

1 small onion diced

2 cloves garlic sliced

1 lemon – zested and juiced

1/3 cup white wine – – recommend dry vermouth

¾ cup water

1/2 envelope chicken bouillon granules

½ cup chopped fresh parsley – – or 2 Tbs. dried

2 tsp garlic powder

Lightly dredge meat in flour sgae off excess. Place 1 Tbs. oil in a skillet over medium heat and begin to cook chicken, add 2 Tbs. butter, and brown chicken in both sides – @ 6 min. total. Remove chicken to a

plate. Add 1Tbs. oil to pan and sauté onion until soft @ 2 min., Add sliced garlic and sauté 1 min, more. Add wine, and deglaze pan by scraping all the browned bits from the surface with a wooden spoon. Add water, bouillon powder, 1 Tbs. lemon juice, and return chicken to pan. Reduce heat and cook, uncovered, over medium- low about 8-10 min. until chicken is done and sauce thickens.
Meanwhile, make what the Italians call “Gremalata” by mixing the parsley, garlic powder and lemon zest in a small bowl.
Plate the chicken pieces individually with sauce. Top each with a small portion of gremalata, and pass the rest.

New New England Boiled Dinner:Serves 4
(2) ham steaks or 4 slices leftover ham roast (about 1 lb.)
(2) 1 lb. pkg. frozen French cut green beans
(2) 14 oz. cans small whole potatoes –drained
(1) 14 oz. can beef consommé Or 1 envelopes beef bouillon granules
(1) 14 oz. can chicken broth Or 1 envelope chicken bouillon granules
Water
2 Tbs. butter
Snip the edges of the ham to prevent curling and in a deep pot, lightly brown it in 1Tbs.butter; remove and repeat with potatoes, remove. Layer beans, potatoes and ham in the same pot; add flavoring ingredients and enough water to almost cover. Bring to a boil, reduce heat, cover nd simmer untilbeans are done-about 20 min. Check bean bags for timing directions.

Pork Chops Rosemary: Serves 4
4 loin pork chops at least ½ inch thick

2 Tbs. oil

3 tsp. FRESHLY ground pepper

3 Tbs. chopped fresh Rosemary plus four sprigs

Kosher salt to finish

Mix oil, rosemary and pepper in wide bowl. Dip the chops in, one at a time, pressing as much of the herb mixture into their surfaces as possible. Put the chops flat in a plastic bag, and spoon over them the rest of the oil and herbs in the bowl. Marinate overnight, or if planning to use later in the week, use the trick of freezing, then thawing in the marinade. Simply place them, frozen, in the bottom of the refrigerator the night before you plan to use them. If they are still a bit frozen the next afternoon, give them an hour or so at room temperature.Preheat broiler or grill. Again, press as many of the herbs into the meat as

much as possible before placing them in the pan or on the grill. Brown both sides of the chops well, turning once. Use half the marinade to baste them as you start, and the rest as the chops are turned. When browned, move chops to side of grill, or turn oven to 375 degrees, and continue to cook until pork is done,@ 8 min. Test by making a small slit in one of the chops, or by using a thermometer. Sprinkle lightly with Kosher salt and serve garnished with a sprig of rosemary.

Italian Braciuolini: Serves 4

8 slices beef braciuolini or sandwich steaks – @ 1 lb.

4 plum tomatoes – skinned, seeded, julienne

2 large ribs celery in thin diagonal slices

1 green bell pepper julienne

1 large onion thinly sliced lengthwise

2 tsp. dried basil

2 tsp dried oregano

2 tsp garlic powder

½ tsp. lemon pepper

4 oz. fresh sliced mushrooms

1 can Madrilène—usually sold to be jellied—a form of consume

2 Tbs. butter – divided

½ cup white wine

2 tsp. Worcestershire sauce

1 tsp mustard

Lay the slices of meat on a board, and divide the vegetables except mushrooms, equally between them, placing them in a pile parallel the long side of the braciole or steaks. Sprinkle the herbs and seasonings evenly over all. Fold the shorter sides over the filling, and roll the longer sides around it. Secure the seams with toothpicks. Preheat broiler. Melt 1 Tbs. butter in the ovenproof pan, carefully roll the topside of each braciuolini in the butter, then rest it seam side down in the pan. This will be a close fit toward the end, so temporarily move one out to make room for another, if need be, but make sure all have a coating of butter. Broil until nicely brown, @ 3-5 min. Turn the oven to 350 degrees, add madrilène, cover and bake for 30 min. When meat is almost done, melt the other 1 Tbs. butter in the skillet, and brown mushrooms, deglaze pan with wine, stir in Worcestershire sauce and mustard until well incorporated. Remove pan from oven, plate braciuolini, stir skillet contents into pan drippings and mix well. Pour over meat.

Beef Kabobs: Serves 4
2 lbs. Top round London broil * 20 cherry tomatoes

2 Tbs. red wine vinegar 2 large green bell peppers

1/3 cup oil 2 large onions

1 Tbs. Worcestershire Sauce 25 button mushroom caps

2 tsp dried thyme – divided

2 tsp. dried oregano – divided 1 box long grain and wild rice mix

1 tsp paprika – divided

2 tsp dried rosemary – divided 5 skewers 12” long**

2 tsp garlic powder – divided

2 tsp dry mustard powder – divided

Trim any fat off the meat. Place in an oblong glass dish, pour on the vinegar, oil and Worcestershire Sauce. Sprinkle half the given quantity of each of the herbs over it.
Allow to marinate for 2 hours, turn it over and sprinkle the rest of the herbs on the other side .Keep turning the meat every few hours for about 6 hours, or overnight. This is to give both sides of the meat equal time in the marinade. When ready to cook, cut meat into 25 large pieces. Reserve marinade.
Cut the peppers into 20 large pieces, and cut each onion in 8ths, then separate those pieces to make a total of 20 segments. Wash the mushrooms, saving the caps and slicing the stems. Thread 5 skewers, alternating meat and vegetables, starting and ending with meat. I find the vegetables hold better during cooking if the natural curved shape of the pepper and onion pieces is used to form parentheses enclosing the tomato and mushroom caps. Use a mushroom cap as a “ stopper ‘ on the end of each skewer. Grill as per your usual routine but don’t overcook . If broiling, I like to do it on a lower shelf, for 8-10 min. That way the vegetables have a chance to cook through without burned skins. Do not cook kabobs until rice is ready.

Cook the rice according to package directions, substituting the marinade for an equal amount of the water required, and adding the sliced mushroom stems. Hold on warm while meat cooks.**Calculated for 5 skewers but 4 servings, the excess to be shared. Alternatively, if children are included in the meal, load your calculation of their portion of meat on separate skewers and then load other skewers with prepped potatoes, carrots, corn cobs and vegetables of choice. Cook together.
*Round steak and chuck can also be used, but need to marinate 8 hr. or overnight to tenderize.

Oct 5

COOKING TIPS AND KITCHEN SHORTCUTS

Food shopping is an increasingly time consuming chore, especially with the growing trend to make fewer trips and shop for longer periods. I know my advice to start early stocking up for the holidays adds pressure but it really does bring savings in both time and money. So it’s only fair that I offer some advice on dealing with the extra quantities as well.

The following advice comes from three sources. In 2020, Bon Appetit Magazine interviewed several restaurant chefs on what they had learned when Covid forced them to cook at home. I had to smile because restaurant chefs don’t retail shop, or worry about prices, unless they’re chef-owners, or going over budget, and they have assistants. Usually their advice on domestic cooking sounds like re-inventing the wheel, but these responses were very ‘uncheffy’ and they did have some good points on food storage since they deal in quantities.

The second source is Cook’s Magazine. They concentrate on comparing ingredients and improving technique and can be relied on for sound, down-to-earth cooking information on kitchen utensils as well as using food products.

My third source of advice is the Cooking Club of America Magazine. Their membership of incredible home cooks, monthly share the tips and tricks they have discovered to make food prep easier and more fun. They’re truly ingenious but decidedly for domestic use and would be impractical in a commercial venue.

Bon Appetit follows restaurants, interpreting recipes for home serving. Restaurant chefs buy in bulk their paramount concern in planning ahead is getting food safely stored as soon as possible. Freezing is the fastest way to do this and the best way to preserve freshness. See posts Sept. 13, 2018 and Sept.20.2018..
1) Ground meat needs special attention because it has more surface areas which spoil quicker than a single piece. I advise freezing it in portions which allow for individual servings and/or divided use, about 4 per pound.
a) I freeze meat, especially beef, in individually wrapped balls, which can be baked or broiled as separate entrees, centered on a plate of pasta or thawed in correct amounts for a casserole.
b) Try ground pork, lamb, and sausage as well as beef and poultry, opening a variety of recipe options
c) When buying Valu-Packs, I use 1 lb. to make and bake tiny meatballs. Stored bagged, they can be added, frozen , to a sauce or microwaved and served as canapes with a dipping sauce

2) Freezing produce is covered in the links provided above but I’ll add a trick I devised while living in Italy. Italians are focused on seasonal vegetables but as an American, missed non-seasonal options. The green goods grocer sold tennis-sized balls of trimmed, blanched, drained spinach and kale which I could wrap and freeze. It’s simple to do at home and great way to deal with leafy vegetables on sale or in valu-packs.
a) Potatoes are too watery to freeze well domestically unless mashed but I often opt for the 10
lb. bag. Separate the ones of suitable size for baking. Bake and stuff but hold the second baking. Wrap, freeze and bag them, then simply garnish and bake for a quick, elegant side. Do not microwave-the skins won’t crisp.
b) Eggplant doesn’t freeze domestically. A good rule is if an item isn’t frequently found in the glass freezer cases; don’t try to freeze it at home.
3) Grains freeze well and the chefs advice cooking and bagging extra to have on hand.

4) Fresh Produce in the refrigerator is still subject to the FIFO law-First in=first out but there are exceptions.
a) A head of cabbage will last longer than a bunch of fresh herbs, apples longer than pears. So check often and use good sense.
b) Get to know the more durable produce. Cabbage for example can do so much more than most people realize, steaks, stir-fries, grilled sides. Fennel is delicious both raw and cooked.
c) If herbs are wilted, blanch and puree them. Make into a pesto or freeze in ice trays and bag the cubes to use as flavorings. 1 cube=2 Tbs. Pears and other fruits can be used in baked goods or c cooked, pureed and frozen as can vegetables. They are good sauce bases and for pesto.

5) The best way to extend the life of fresh vegetables, beans, snow peas, celery stalks and especially those with roots, carrots, radishes, scallions, is to store them immersed in water not in the crisper.
a) Store celery, the outside stalks halved, scallions and herb upright in containers as flowers in a vase, roots left on.

6) Dated refrigerated products are also subject to FIFO, but that too has changed. Chefs used to be all about pitching anything over date, now they advise caution and testing. The white coating on the Parmesan can be ground in and the cheese frozen. A crust forming on sour cream merits inspection. Perhaps it can be scraped off, the remaining cream repackaged for quick use.
a) The best tools to determine spoilage are your nose, and dipping a finger-tip in for a small taste. If these tests say O.K.-go with it.
b) Have a few recipes to use ‘iffy’ products handy, rather than letting them expire while you seek ways to use them.

7) Find a multi-purpose sauce to perk up dishes and other sauces which suits your cooking style and tastes. It may be based on tomatoes, peppers, anchovies, there’s even a good, hot eggplant one. Just be sure your family likes it and it can be added to or passed with recipes to give them a bit of ‘newnesss’.

8) Beans are indigenous to every cuisine and always there to provide an economic, flavorful, satisfying meal but, news flash, they should always be cooked in a broth flavored to fit the finished dish.
a) People claim beans take too much time but no longer. Instant Pots and Slow Cookers changed that but the stove top method has changed too.
b) No long soaking required. Rinse the beans and simmer them in the flavored fluid of choice. It will take 2 or more hrs. depending on the type bean. So take that zoom meeting, cook it after dinner or on the weekend. Beans are better the next day.
c) If you want a quicker method, first hard boil the beans in their liquid for 6-10 min., depending on size of bean, turn off heat and allow to sit covered for about 30 min. to expand them. Return to a boil, then simmer for 30-45 min. more-continue with prepping the finished dish.

Cook’s Magazine is focused on techniques, the best utensils and proper and extended uses of ingredients. Its advice is always solid and I’ve incorporated many of its suggestion into not just my recipes but my regular cooking routine. Here are some which will help with holiday prep.
1) Onions cut lengthwise are milder in taste. For more bite cut them crosswise

2) To give commercial broth the fuller taste and body of homemade, add ¼ tsp. unflavored gelatin to 1 cup broth. I add 1 Tbs. to ½ cup broth, let it soften, then microwave it to dissolve, add it to the quart carton. It really enriches the taste of gravies, sauces and stocks.

3) When browning ground meat, add ¼ tsp. salt and baking soda and let it sit for 20 min. before cooking. This prevents it from getting thin and watery.

4) Garlic powder tastes like fresh if mixed with an equal amount of water and sautéed in butter before added to mashed potatoes or other dishes.

5) Stop any vinaigrette from separating by adding 1 Tbs. molasses. .Makes a much better presentation.

6) When coating a roast with a rub, sparingly sprinkle with granulated sugar just before roasting. It doesn’t taste, but it melts and holds the rub on as well as browning.

7) To give a two-crust pie a crunchy, sweet crust, brush the top thoroughly with water, then sprinkle 1 Tbs sugar over it before baking.

8) This I haven’t tried but I trust Cook’s advice. For a perfect, 4 lb.medium rare, boneless rib roast, preheat oven to 500 deg. and put meat in for 12 min. Turn the oven OFF and leave it alone for 2 hr. DON’T PEEK. Remove the roast and let it rest for 20 min. Slice and serve.
a) To economize substitute a Top Sirloin roast for the rib one.

The Cooking Club of America is filled with members who love to cook and are really good at it. They are experts at devising efficient ways to use appliances and finding short cuts to working with food. (posts July 9, 2012, June 16, 2019) It’s important to know your appliances, utensils, and to take advantage of cooking tips especially how to make objects multi-task.

1) Put the roast on the second to the bottom shelf and a sheet of vegetables on the bottom shelf. It’s a lower temperature for the veggies, but they make it up in time. Put any vegetable side dishes or bake potatoes next to the meat pan.

2) Once an oven or other appliance is ready, don’t turn it off after one task. Bake that cake. Boiling a vegetable? Throw in a couple of eggs for eating during the week. Use the hot burner to sauté another vegetable or toast nuts.

3) To avoid being burned when checking the temperature of the contents of a pot while cooking, put the stem of an instant read thermometer through the openings in a slotted spoon, and lower it until you can get an accurate reading.

4) Use corn holders to secure round objects like tomatoes, onions and lemons, for slicing

5) Chopsticks are handy in the kitchen to remove food from the toaster, to rearrange food on a platter or roasting vegetables and to easily pit cherries, cut a small “X” in the bottom. Remove the stem, insert the narrow end of the chopstick and push the pit out.

6) To quickly chop nuts, put them in a plastic bag and pound then with the bottom of a can.

7) To coarsely chop herbs, place them in a glass and snip with a scissors.
One of my favorite suggestions: If at all possible, grow your own herbs. I grow them in pots and in the fall, I either bring them in (several last well in a heated house and a sunny kitchen) or I lightly chop them and freeze them in ice trays with a bit of oil and water and use as described above. I love having fresh herbs available.

Let’s look at Uses for the Freezer:

1) Ice Cubes can be made from fruit juice, wine, and stock, then used as flavorings when making drinks, sauces and gravies. Meanwhile, store cubes in plastic bags: 1cube = 2Tbs.

2) Fresh Herbs, with a little water added, can be preserved frozen, in ice cube trays, and added to recipes as they cook. Again store cubes in plastic bags.

3) Fresh Ginger Root is easier to work with frozen. Keep it in plastic wrap and simply peel back the “bark” and grate or chop. Stores frozen for months.

4) Open both ends of a can of Tomato Paste, use one end to slide it, in tubular form, unto a piece of plastic wrap and roll it up. Freeze and simply slice off pieces as needed. No mess, no waste.

5) To Freeze Food in zip-lock bags, gently press out the air, and lay the bags flat in a pan or cookie sheet until frozen. They need less storage space and the contents remain intact.

6) Small bags of Fruit or Grapes can be frozen and used in place of ice to chill drinks without watering them down, and consumed with the drinks or as snacks, toppings etc.

7) This newly in and I haven’t tried it yet, but Fresh Tomatoes, after a short time in the freezer, will peel when run under cold water.

8) This I have done. Bamboo Skewers will burn if not soaked in water before using. Soaked and stored in the freezer, they’re always ready to go.

9) Chopsticks and Skewers are really useful! If you don’t have any, do get some. Chopsticks are free with any order from a Chinese restaurant, and a 12 pack of skewers are @$1.00 in any market. These offer a safe way to remove food from a toaster.

10) To easily pit cherries, cut a small “X” in the bottom. Remove the stem, insert the narrow end of the chopstick and push the pit out.

11) They are excellent for rearranging food on a platter without ruining the effect or in an oven while cooking without getting burned, especially rearranging roasting vegetables.

12) Cooking Spray isn’t just for pans anymore. I always buy Canola oil. It’s tasteless, has a very low fat content and a high smoke point, which makes it a good choice for nearly any cooking task.

a) It alone can prepare most cake pans for baking, eliminating the mess of greasing and flouring. Be advised, however, older pans and cookie sheets may acquire a yellow tint.

b) Sprayed on foil, it can replace parchment paper.

c) If you need to lift foods that tend to stick while cooking, such as cookies or pancakes, spray the spatula first, and they’ll come right up.

d) lightly spray the outsides of sandwiches I’m going to grill or broil. When pressed with the spatula they get an even golden brown and a silky crust.

Now for a list of unrelated, but helpful, kitchen hints. Be sure to read the last, it’s my favorite!

1) To avoid being burned when checking the temperature of the contents of a pot while cooking, put the stem of an instant read thermometer through the openings in a slotted spoon, and lower it until you can get an accurate reading.

2) Use corn holders to secure round objects like tomatoes, onions and lemons, for slicing

3) Stand the grater in a shallow bowl, rather than over a plate, when grating. It keeps the shavings in one place.

4) Likewise, when stripping an ear of corn, stand the cob in the center opening of a tube pan. The kernels fall into the bowl for easy collection.

5) When using a mortar and pestle, add a few drops of oil to the herbs. It keeps them together and won’t affect the recipe.

6) When using a hand mixer, to prevent splattering, cut two holes in a paper plate and, holding it upside down, insert the beaters through the holes before mixing.

7) To make diet vinaigrette dressing creamy, without adding to the calories, blend it on high for a couple of minutes with a cracked ice cube.

8) For easy removal, when making a dish that need to be inverted onto a plate, foil line the pan bottom.

9) For a less messy application of barbeque sauce while grilling put it in a plastic squeeze bottle, squirt it on then spread it over the food with a brush or a long handled sponge.

10) To slightly thicken gravy in an almost finished dish, put the flour or cornstarch in a tea strainer, and stirring constantly, shake it over the pot. This prevents clumping.

11) For smaller jobs, to seal stuffed chicken breasts, or wrap food in bacon for example, buy “T” Pins in the needle section of a crafts store. They’re unbreakable, easier to work with, better looking and reusable, all advantages over wooden toothpicks.

12) Reheat pizza in a non-stick skillet, over medium-low heat for 3-5 mins. The crust crisps and the toppings don’t overcook.

13) To stuff cupcakes, and keep them neat, in lunchboxes say, hollow out the center with an apple corer and fill as desired. This is also a way to “ice’ them without the mess.

14) To emulate the appearance of a fondant icing or a glaze, heat canned icing in the microwave for about 30 sec. until it becomes fluid, then spoon or pour it over the cake. Flavorings can be added at this point as well.

15) Use florists glass corsage tubes to hold flowers, or other objects, to easily and freshly decorate cakes.

16) To neatly fill plastic bags for food storage, hold a clean, label peeled, open ended can, size appropriate, upright in the bag, on a flat surface and use it as a funnel through which to pour the food. I keep a small, a medium and a large can in my equipment closet.

17) Roasting garlic, wrapped in foil, in an oven, takes about an hour and uses electricity. I had a Garlic Roaster, but lost it in my last move, so I’ve improvised- successfully. Get a 3 X 4 inch, unglazed terra cotta flower pot and matching saucer. Plug about ¾ of the pot’s bottom hole. I used cork, but foil would work. Prepare a garlic bulb as usual, by cutting 1/3 off the top, revealing the cloves. Put it on the saucer, spoon over 1 ½ Tbs. oil; cover with the pot and microwave on high 1 to 2 mins. depending on the size of the head and the power of the oven. Remove, cool and squeeze the bulb to force the cloves out into a jar. Add the cooking oil and kept refrigerated. Lasts for several weeks. The garlic can be mashed and used as a spread, or added to other dishes. Roasted garlic is much milder than other forms, lending a more subtle flavoring.

I’ve used these tips so often, most have become automatic for me, but I still keep a list handy, in case I’ve forgotten anything. Hope they’re as much help to you as they have been for me.

Sep 28

START HOLIDAY PREP-BE SAFE NOT SORRY

Thanksgiving used to be different, more in-house, less travel. It was a day to relax before the gates opened to the winter holiday havoc of preparations-shopping, chasing sales on gifts and food. Well the gift sales may continue but Thanksgiving now definitely marks the gates closing on food sales. I learned this the hard way some years ago.

I set out the Monday after Thanksgiving to buy my cookie ingredients and was shocked by the rise in prices on items I had bought a week or so before, especially dairy products. Additionally, I was surprised by the absence and/or scarcity of other things, add-ins/ons like dried fruits, nuts and decorative sugar, and boxed foods, like cake and quick bread mixes. Even supplies of vegetables and fruits, canned and frozen, were thin, and cranberries non-existent. The store’s answer to my questions was that they had received their supplies in the fall and were not scheduled to restock until January.

The final blow came December 23, when I went to pick up my pre-ordered turkey. The cost was 3 times what I had paid for an identical bird in November, which was under $20.00 as compared to over $50.00. I’ve played by the new rules since and learned that, on the up side, it helps the budget by amortizing the cost of holiday food, on the down side it requires more storage space. I’ve found several dishes can be made ahead and will keep for the holidays, reducing the number of items to store and amortizing prep time. This is a huge stress saver later.

Although, I have written posts on this subject for a decade, I still get questions about, and encounter people who are shocked by the situation. Below is a list of posts, all linked to their articles, which answer questions and advise about advance holiday food preparation. I make a point of not endorsing expenditure, but advance preparing to host a holiday or occasion will become the norm due to rising food costs, and freezer space will be increasingly imperative. A small one, even rented for an event, will soon justify the expense.

Several of the linked articles listed below explain that early October is the time to start watching for and taking advantage of sales on ingredients you’ll need over the holidays and contain sample schedules. Others offer advice on the types of dishes which can be made ahead and stored, giving proven recipes. Between the two, it’s possible to amortize time and money, and relieve a lot of holiday stress.

As to my certainty that food prices will continue to rise for the foreseeable future, there’s a footnote at the bottom of this post which summarizes the change in control of the U.S. food supply. I’m adding an illustration of our now competing with other nations for our own agricultural products. The situation developed over 40 years and unfortunately is irreversible as it stands now.

October 29, 2014-PREPARE AHEAD FOR THE HOLIDAYS
This post recounts the reasons why I became so interested in preparing ahead for the winter holidays. Planning is the important first step, determining the obvious items which can be bought early and stored and even foods which can be made or partially made, weeks in advance. Included are stuffing tips, and recipes for cheese spreads and fruit bread.

October 27, 2016– AMORTIZE HOLIDAYS-SAVE MONEY, TIME,STRESS=PRICELESS
Prepping ahead lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. Nothing is a greater relief during the hectic holidays than realizing something is ready and waiting, without having to gorge a chunk out of your busy schedule to do it, except, perhaps, knowing the cost has been defrayed. This post focuses on the importance of scheduling, both in shopping and cooking, and gives advice on how to plan.

October 5, 2017-SHOP HOLIDAY FOODS NOW

I believe that organized planning and informed shopping are key and a LIST is the most valuable tool to managing any situation involving food preparation. Since the sales on the items you’ll need for various occasions will be appearing intermittently in the same time period, you need an over view, a master list. However, to avoid confusion the master list should be clear as to separate events. Sound difficult? Not really. To construct a working master list answer four questions, omitting any that don’t apply. Then follow the directions.

October 12, 2017-PREPARE HOLIDAY FOODS AHEAD

Advance preparation is straightforward but has 4 simple rules discussed in this post. It’s also highly rewarding but completely individual depending on each cook’s abilities, schedule and storage space. The best way to illustrate the overall process is to share my Holiday Timeline to give a general idea and allow you to adapt it to your situation. I can tell you, I now wonder how I coped with the holidays before I had this.

October 19, 2017-RECIPES TO MAKE AHEAD
The next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. I discuss freezing methods and recommend several of my previous posts which give detailed directions on freezing different types of foods. I also include tips on how to extend the life of refrigerated dishes and include 9 recipes for dishes I always have made in advance.

October 4, 2018- AMORTIZE THE HOLIDAYS –SAVE TIME, MONEY, STRESS
Revisiting how taking advantage of the pre-Thanksgiving sales prices saves money and relieves stress with the knowledge that when it’s time to tackle a kitchen project, everything needed is at hand. Above all, it lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. It’s a relief during the holidays to know something is ready and waiting, with the cost defrayed

October 11, 2018– SCHEDULE FOR MAKING HOLIDAY FOOD AHEAD

Preparing food ahead for events is less stressful than cramming it into a busy day. This doesn’t actually save time it amortizes it. A dish takes a given amount of time to prepare no matter when it’s done but spending it during a free period is far less stressful than squeezing it into a busy one. Here is a schedule for the weeks prior to the winter holidays, illustrating which types of dishes can be prepared and when.

October 18, 2018- HOLIDAY RECIPES TO MAKE AHEAD
Once convinced of the convenience of having dishes prepared in advance, the next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. Here are 9time- tested recipes, with links to many more and tips on making, preserving them and others in their categories, plus leftover storage and serving suggestions.

October 3, 2019– PREPARE AHEAD FOR THE HOLIDAYS
Merchants always prepare months ahead for holidays, and what we don’t realize is the food industry has begun to do the same. Prices on holiday supplies, especially baking supplies and canned goods are featured at lower prices October through Thanksgiving. In December, though often showcased, items reflect regular prices. One theory is that the tactic masks a general price hike in January. In any case, NOW is the time to shop for items in these categories…..

October 17, 2019- PREPARING HOLIDAY DISHES AHEAD
If food shopping in advance for the holidays, it’s logical to discuss dishes able to be prepped in advance too. Of course the ones with more perishable ingredients go first, but how well they store and retain their freshness matters too. I’ve been doing this for years and have worked out a general schedule, printed here, for you to use as a guide.

October 8, 2020–HOME KITCHEN HOLIDAY GIFTING 2020-A NEW LOOK
Every year I write about preparing ahead for the holidays, which includes making gifts. This year DIY gifts will have new meanings. They aren’t just personalized ‘Thank You’s or special ways to wish friends a happy holiday. They carry a deeper message, saying “I made this for you because I want you to know I care for and will miss you. I am truly saddened by this situation, pray next year things will be normal again and we will be together.” It’s the thought and effort that goes into making such gifts which really carries the message. The personal touch conveys more than words and fortunately, several will stand up to shipping, because, if this pandemic continues, it will curtail travel. Here are 10 items worth considering.

* Footnote: 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 were allowed to become involved in this project. With greater funding, and prior knowledge, the company which manufactured the exfoliant, quickly developed a ‘super’ soy bean seed.

Thus, 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. Please note the greatest price changes in the above accountings.

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, consequently, the prices on meat, poultry 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 see many products are now farmed internationally according to climate, not limited to their country of origin and transported to markets worldwide. Also note that 99% of packaged items contain soy or corn products, unheard of 50 years ago, when soy was rarely used in the U.S. as other than a cover crop. It helps to explain the complete control international conglomerates have on our food supply and to understand why prices are no longer influenced by the economy of any one country. Unfortunately, the reality is that the situation can‘t, or won’t, be altered for many years, if ever.

A more recent illustration of this reality is the rise of potato prices. The controlling corporations have opened and are expanding a market for potatoes in developing countries which traditionally relied on grain based bulk foods to feed their people. The higher cost of potatoes is the price we must pay to compete for our own produce and, as stated above, won’t be affected by our economy.