Converting a Recipe for your CrockPot
by: tony buel
Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees. Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjusments to cooking times will be a judgement call on your part, but some simple guidelines should help.
Just follow a few simple rules and you're on your way. You should decrease the liquid since it does not boil away in a crockpot. Add cheeses and other milk product towards the end of your cooking since they tend to break down if they are cooked for too long. Brown any ground beef before adding to the crockpot.
It will taste better and have better texture this way. Add rice and noodles at the end of your cooking as well. They will turn mushy if they are cooked too long. You can cook these separately and then combine them when it's time to serve.
Add your spices at the end. If a stovetop recipe calls for 15-30 minutes, the crockpot should cook it for 1 1/2 - 2 1/2 hrs at a high temperature and 4 - 8 hours at its low temperature setting.
If a stovetop recipe calls for 35-45 minutes, the crockpot should cook it for 3-4 hrs at a high temperature setting and 6 - 10 hours at its low temperature setting. If a stovetop recipe calls for 50 min to 3 hours, the crockpot should cook it for 4 - 6 hrs at a high temperature setting and 8 - 16 hours at its low temperature setting.
Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious slow cooking counterpart!
Tony http://www.my-crockpot-recipes.com
About the author:Tony has been working diligently to provide free cooking related resources for the chef in all of us. His website www.my-crockpot-recipes.comis a labor of love which provides delicious and easy to make crockpot recipes and related tips and advice. www.my-crockpot-recipes.com
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Sunday, July 19, 2009
Use spices to cook like a connoisseur
USE SPICES TO COOK LIKE A CONNOISSEUR ON A PAUPERS BUDGET!
by: Beth Scott
Don’t have the money to make delectable dishes? Or just don’t know the secrets of flavoring with spices and herbs, and making food stretch? The former is never right no matter what your income is.
If you have the money to buy enough food to at least feed your family then you have enough money to make whatever you feed them enjoyable, even if it’s a vegetable dish. Yes, with the right spices or herbs, and recipes, the children in your family will come to love vegetables.
My family has several favorite veggie dishes, that our kids like so much they want seconds. And the main secret to them are the different spices we use. These dishes range from ratatouille, eggplant parmigiani, to stewed tomatoes and stuffed zucchini (for info on these or other recipes feel free to email me at sweetstuff245@hotmail.com).
Just as they do with vegetables; spices, herbs, and sweeteners are the secrets to making all foods delicious. These three food miracle workers can be relatively inexpensive if you know where to look.
In most health food stores (and in select supermarkets in growing numbers) there is a wondrous invention called a BULK section. I’m sure everyone knows what this is, but in case you don’t I’ll explain: It’s a section of a store that has all types of different flours, beans, cereals, spices, herbs, and much more.
Each of which are in separate containers or large plastic buckets with a scoop, that allows you to buy as much or as little as you want of what ever spices or other food they carry. The store provides you with bags and twist ties, for your convenience.
Spices are an excellent example of how cheap it can be to shop in bulk. Most small jars of spices or herbs like basil, oregano, thyme, etc... cost any where from two dollars a bottle to four ninety nine (which is technically five dollars a bottle).
In a bulk section you can buy these same spices, getting twice as much (or more) for less than a dollar or a little over. Talk about savings! Herbs and all kinds of spices are much cheaper bought this way than paying the extravagant prices you are charged for a pre packaged bottle of the same spices.
Flour and other cooking and baking necessities are also much cheaper if bought in a bulk section Note: buying in a bulk section does not mean you have to buy a lot of everything!
You could buy only one cup of flour in a bulk section if you wanted to or one tablespoon of any spices or herbs. Ideally you should shop around at whatever different stores in your area have bulk sections, and compare prices to make sure you’re getting the cheapest price.
Bring a calculator to the store and be prepared to do a little brain work to figure it out. Another money saving trick is to substitute ground turkey for ground beef in recipes. Here you might prefer the taste of beef but in terms of the money you save it will certainly taste heavenly to your budget.
You can spice up bland omelets, scrambled eggs, soups, meat patties and more with the correct spices, and herbs.
Here is a recipe for deliciously spicy eggs, that won’t dent your wallet:
For scrambled eggs try using 1/4 teaspoon thyme and pepper, and 1/2 teaspoon salt and oregano, and 3 eggs.
Mix the eggs, spices, and herbs together in a bowl. Heat a frying pan on medium heat until very hot, then add your oil (preferably olive oil or coconut oil) to the pan.
Wait a few seconds until the oil starts to smoke, then pour the eggs from your bowl into the pan. Have a fork in your hand ready to scramble the eggs with, because they’ll start cooking instantly. Scramble the eggs for 30 seconds to a minute.
Then use a spatula to scoop them out onto a plate. Do yourself a favor and follow these tips to start saving money today.
About the author:For more of Beth’s insightful cooking expertise visit: http://breadmaking.apt-products.comFor more amazing recipes go to http://snipurl.com/90j8
by: Beth Scott
Don’t have the money to make delectable dishes? Or just don’t know the secrets of flavoring with spices and herbs, and making food stretch? The former is never right no matter what your income is.
If you have the money to buy enough food to at least feed your family then you have enough money to make whatever you feed them enjoyable, even if it’s a vegetable dish. Yes, with the right spices or herbs, and recipes, the children in your family will come to love vegetables.
My family has several favorite veggie dishes, that our kids like so much they want seconds. And the main secret to them are the different spices we use. These dishes range from ratatouille, eggplant parmigiani, to stewed tomatoes and stuffed zucchini (for info on these or other recipes feel free to email me at sweetstuff245@hotmail.com).
Just as they do with vegetables; spices, herbs, and sweeteners are the secrets to making all foods delicious. These three food miracle workers can be relatively inexpensive if you know where to look.
In most health food stores (and in select supermarkets in growing numbers) there is a wondrous invention called a BULK section. I’m sure everyone knows what this is, but in case you don’t I’ll explain: It’s a section of a store that has all types of different flours, beans, cereals, spices, herbs, and much more.
Each of which are in separate containers or large plastic buckets with a scoop, that allows you to buy as much or as little as you want of what ever spices or other food they carry. The store provides you with bags and twist ties, for your convenience.
Spices are an excellent example of how cheap it can be to shop in bulk. Most small jars of spices or herbs like basil, oregano, thyme, etc... cost any where from two dollars a bottle to four ninety nine (which is technically five dollars a bottle).
In a bulk section you can buy these same spices, getting twice as much (or more) for less than a dollar or a little over. Talk about savings! Herbs and all kinds of spices are much cheaper bought this way than paying the extravagant prices you are charged for a pre packaged bottle of the same spices.
Flour and other cooking and baking necessities are also much cheaper if bought in a bulk section Note: buying in a bulk section does not mean you have to buy a lot of everything!
You could buy only one cup of flour in a bulk section if you wanted to or one tablespoon of any spices or herbs. Ideally you should shop around at whatever different stores in your area have bulk sections, and compare prices to make sure you’re getting the cheapest price.
Bring a calculator to the store and be prepared to do a little brain work to figure it out. Another money saving trick is to substitute ground turkey for ground beef in recipes. Here you might prefer the taste of beef but in terms of the money you save it will certainly taste heavenly to your budget.
You can spice up bland omelets, scrambled eggs, soups, meat patties and more with the correct spices, and herbs.
Here is a recipe for deliciously spicy eggs, that won’t dent your wallet:
For scrambled eggs try using 1/4 teaspoon thyme and pepper, and 1/2 teaspoon salt and oregano, and 3 eggs.
Mix the eggs, spices, and herbs together in a bowl. Heat a frying pan on medium heat until very hot, then add your oil (preferably olive oil or coconut oil) to the pan.
Wait a few seconds until the oil starts to smoke, then pour the eggs from your bowl into the pan. Have a fork in your hand ready to scramble the eggs with, because they’ll start cooking instantly. Scramble the eggs for 30 seconds to a minute.
Then use a spatula to scoop them out onto a plate. Do yourself a favor and follow these tips to start saving money today.
About the author:For more of Beth’s insightful cooking expertise visit: http://breadmaking.apt-products.comFor more amazing recipes go to http://snipurl.com/90j8
Wednesday, July 15, 2009
The Power of the Meal
The Power of the Meal
by: Jesse S. Somer
Since the beginning of time one aspect of human social experience has stood out as the ‘place to be’ for communication and family bonding: the meal.
In contemporary human life the evening dinner is often the only place and time that a family all sits down together. In tribal times (of course there are still tribes today) the cooking of a slaughtered animal or cultivated vegetables brought the group together to share ideas and feelings.
Think about it these days; when you want to take someone out for a romantic date, meet business colleagues, get together with old friends and acquaintances, we go out for a bite to eat. What is it about sharing some food that puts us in such a relaxed and communicable state?
Could it simply be science, and the fact that if you are tense when you eat, the food doesn’t digest as well? Or, could it have some psychological basis having to do with the idea that you are sharing some life-giving sustenance with your fellow species instead of warring over it?
Subconsciously do we recognize the facts that we will be able to live another day as well as sew healthy seeds for future generations?
Think of all the problems in the world today. Maybe if we all got together for a feast we could work out some practical solutions, say while sipping on coconut milk, or chewing on a loaf of bread.
The current (14th) Dalai Lama is quoted as having said, “I sometimes think that the act of bringing food is one of the basic roots of all relationships.” There is also the idea of food as being a medium for the transferal of emotional energy.
I am currently living with a friend who is very adept in the kitchen. He uses high quality ingredients and professional techniques, but he also follows the belief that what mood you are in, the amount of effort and awareness you give the cooking process, and the love and gratitude that you feel for the ability to eat is imperative to making a good meal.
I have read in a famous Hari Krishna cookbook as well as Taoist teachings how the actual emotions that the cook feels when making a meal is transmitted into the food via chi energy. Feelings and food are both forms of energy.
Native Americans believe that all thoughts and emotions are ‘alive’. You may have seen the recent film, ‘What the bleep do we know?’ Read about it at whatthebleep.com. In this film world-renowned scientists discuss the idea that all thoughts and emotions are actually physically material in the sense that they are produced by chemicals and are transmitted in electrical forms.
Therefore, a happy chef truly spreads happiness by enjoying the preparation of a meal. So, next time you sit down to a meal with friends or family, or cook for guests, remember the significance of this often undervalued experience.
For hundreds of thousands of years our distant relatives’ whole way of social life was based around the acquisition and sharing of food. It is often the main time to communicate to the ones you hold most dearly, so please don’t take it for granted or think that just because it is necessary for survival that there aren’t any meaningful and mysterious aspects to the experience.
Relating to each other is one of the most important elements in a social creature’s existence; the meal is a time and place for relationships to sprout and grow. That’s just some of the power of the meal.
About the author:Jesse S. Somer M6.Net http://www.m6.netJesse S. Somer is a creature that eats a little bit too much food at times, and needs to share more meals with other organisms that he loves.
by: Jesse S. Somer
Since the beginning of time one aspect of human social experience has stood out as the ‘place to be’ for communication and family bonding: the meal.
In contemporary human life the evening dinner is often the only place and time that a family all sits down together. In tribal times (of course there are still tribes today) the cooking of a slaughtered animal or cultivated vegetables brought the group together to share ideas and feelings.
Think about it these days; when you want to take someone out for a romantic date, meet business colleagues, get together with old friends and acquaintances, we go out for a bite to eat. What is it about sharing some food that puts us in such a relaxed and communicable state?
Could it simply be science, and the fact that if you are tense when you eat, the food doesn’t digest as well? Or, could it have some psychological basis having to do with the idea that you are sharing some life-giving sustenance with your fellow species instead of warring over it?
Subconsciously do we recognize the facts that we will be able to live another day as well as sew healthy seeds for future generations?
Think of all the problems in the world today. Maybe if we all got together for a feast we could work out some practical solutions, say while sipping on coconut milk, or chewing on a loaf of bread.
The current (14th) Dalai Lama is quoted as having said, “I sometimes think that the act of bringing food is one of the basic roots of all relationships.” There is also the idea of food as being a medium for the transferal of emotional energy.
I am currently living with a friend who is very adept in the kitchen. He uses high quality ingredients and professional techniques, but he also follows the belief that what mood you are in, the amount of effort and awareness you give the cooking process, and the love and gratitude that you feel for the ability to eat is imperative to making a good meal.
I have read in a famous Hari Krishna cookbook as well as Taoist teachings how the actual emotions that the cook feels when making a meal is transmitted into the food via chi energy. Feelings and food are both forms of energy.
Native Americans believe that all thoughts and emotions are ‘alive’. You may have seen the recent film, ‘What the bleep do we know?’ Read about it at whatthebleep.com. In this film world-renowned scientists discuss the idea that all thoughts and emotions are actually physically material in the sense that they are produced by chemicals and are transmitted in electrical forms.
Therefore, a happy chef truly spreads happiness by enjoying the preparation of a meal. So, next time you sit down to a meal with friends or family, or cook for guests, remember the significance of this often undervalued experience.
For hundreds of thousands of years our distant relatives’ whole way of social life was based around the acquisition and sharing of food. It is often the main time to communicate to the ones you hold most dearly, so please don’t take it for granted or think that just because it is necessary for survival that there aren’t any meaningful and mysterious aspects to the experience.
Relating to each other is one of the most important elements in a social creature’s existence; the meal is a time and place for relationships to sprout and grow. That’s just some of the power of the meal.
About the author:Jesse S. Somer M6.Net http://www.m6.netJesse S. Somer is a creature that eats a little bit too much food at times, and needs to share more meals with other organisms that he loves.
Turn your love of Chocolate from a secret pleasure to a fun social event
Turn Your Love of Chocolate from a Secret Pleasure to a Fun Social Event
by: Larry Friedlan
Larry Friedlan Chocolate isn’t a Food, but an Experience Few words evoke the emotional enthusiasm people feel toward chocolate. It has a treasured place in our personal collection of memories - the Easter baskets, the birthday treats, the candy displays at Christmas, the heart that told you someone loves you.
It started young. During our special times, chocolate was there - an integral part of the event. One taste of chocolate (or even the thought alone) makes the mouth water and the emotional associations rush in. It brings back the multitude of fondly-remembered feel-good experiences we didn’t want to end.
So a great-testing piece of chocolate inevitably makes us happy inside. Of course, it doesn’t hurt that chocolate contains phenylethylamine (PEA), a natural substance that’s reputed to stimulate the same reaction in the body as falling in love. That’s why, even at times when we’re feeling down, anything chocolate feels so comforting.
Chocolate is Meant to be Shared My favorite career was owning The Chocolate Factory in Branson, Missouri. Making chocolate inspired me; it’s so apparent that it makes a person’s soul happy. My passion led me to create 300 new chocolate products and 26 different flavored fudges (one of which won the title, "World’s Best Chocolate" in 1986).
Out of that grew the Chocolate Fantasy events, which are used as non-profit fundraisers. People can’t resist the 30 to 40 different kinds of chocolate creations offered. It combines three great things - chocolate, fun, and doing good through the charity. As crowd-pleasing and impressive as those events are, these same techniques can be accomplished by a rank beginner.
With equally enthusiastic reactions. Making chocolate goodies with others improves the flavor - as well as the enjoyment. Visualize your whole family gathered around in the kitchen, making gourmet chocolates together. Smell that wonderful chocolatey aroma, feel the rich texture of gourmet chocolate goodies in your fingers. Now that’s fun! And you’re all creating memories you’ll never forget, at the same time.
You Can "Do this at Home" The Old Tyme Chocolate Cookbook I wrote shows how to make truly gourmet chocolate in your own home, using the tools you’ve already got. Without prior experience, anyone can create professional-quality results your friends will rave about. You’ll reveal out-of-the-ordinary chocolate expertise.
All because you grasp the subtle differences of taste and texture between your gourmet concoctions, and what is sold at the store. Learn tricks that the pros know. For instance, did you know you must NEVER introduce water into the chocolate during the manufacturing stage?
A few drops of water will turn a pot of chocolate into the consistency of modeling clay. Why not try a recipe that will satisfy any chocolate craving?
Chocolate Toffee
2 cups granulated sugar
¼ cup unsweetened cocoa powder
1 cup dark corn syrup dash salt
½ cup whipping cream
½ stick (¼ cup) butter
Line an 8-inch baking pan with buttered foil. Combine all ingredients in a large saucepan. Begin cooking over medium heat, lowering heat as candy thickens.
Cook to 250 degrees F. Pour into prepared pan and let cool. Break into bite-sized pieces or cut and wrap in plastic film.
Check out other chocolate recipes, tricks, and lore from my book at http://oldtymechocolate.com/home.php.
Dazzle your friends and family with your chocolate proficiency. It’s sure to raise your reputation, along with your social standing.
Best of all, you’ll find yourself as welcome as the chocolate masterpieces you create. It’s all in knowing how.
About the author:--Larry Friedlan, Author, Old Tyme Chocolate Cookbook. Make gourmet chocolate like a pro in your own kitchen. Visit http://oldtymechocolate.com/home.phpfor fun, chocolate recipes, and more. larry@OldTymeChocolate.com
by: Larry Friedlan
Larry Friedlan Chocolate isn’t a Food, but an Experience Few words evoke the emotional enthusiasm people feel toward chocolate. It has a treasured place in our personal collection of memories - the Easter baskets, the birthday treats, the candy displays at Christmas, the heart that told you someone loves you.
It started young. During our special times, chocolate was there - an integral part of the event. One taste of chocolate (or even the thought alone) makes the mouth water and the emotional associations rush in. It brings back the multitude of fondly-remembered feel-good experiences we didn’t want to end.
So a great-testing piece of chocolate inevitably makes us happy inside. Of course, it doesn’t hurt that chocolate contains phenylethylamine (PEA), a natural substance that’s reputed to stimulate the same reaction in the body as falling in love. That’s why, even at times when we’re feeling down, anything chocolate feels so comforting.
Chocolate is Meant to be Shared My favorite career was owning The Chocolate Factory in Branson, Missouri. Making chocolate inspired me; it’s so apparent that it makes a person’s soul happy. My passion led me to create 300 new chocolate products and 26 different flavored fudges (one of which won the title, "World’s Best Chocolate" in 1986).
Out of that grew the Chocolate Fantasy events, which are used as non-profit fundraisers. People can’t resist the 30 to 40 different kinds of chocolate creations offered. It combines three great things - chocolate, fun, and doing good through the charity. As crowd-pleasing and impressive as those events are, these same techniques can be accomplished by a rank beginner.
With equally enthusiastic reactions. Making chocolate goodies with others improves the flavor - as well as the enjoyment. Visualize your whole family gathered around in the kitchen, making gourmet chocolates together. Smell that wonderful chocolatey aroma, feel the rich texture of gourmet chocolate goodies in your fingers. Now that’s fun! And you’re all creating memories you’ll never forget, at the same time.
You Can "Do this at Home" The Old Tyme Chocolate Cookbook I wrote shows how to make truly gourmet chocolate in your own home, using the tools you’ve already got. Without prior experience, anyone can create professional-quality results your friends will rave about. You’ll reveal out-of-the-ordinary chocolate expertise.
All because you grasp the subtle differences of taste and texture between your gourmet concoctions, and what is sold at the store. Learn tricks that the pros know. For instance, did you know you must NEVER introduce water into the chocolate during the manufacturing stage?
A few drops of water will turn a pot of chocolate into the consistency of modeling clay. Why not try a recipe that will satisfy any chocolate craving?
Chocolate Toffee
2 cups granulated sugar
¼ cup unsweetened cocoa powder
1 cup dark corn syrup dash salt
½ cup whipping cream
½ stick (¼ cup) butter
Line an 8-inch baking pan with buttered foil. Combine all ingredients in a large saucepan. Begin cooking over medium heat, lowering heat as candy thickens.
Cook to 250 degrees F. Pour into prepared pan and let cool. Break into bite-sized pieces or cut and wrap in plastic film.
Check out other chocolate recipes, tricks, and lore from my book at http://oldtymechocolate.com/home.php.
Dazzle your friends and family with your chocolate proficiency. It’s sure to raise your reputation, along with your social standing.
Best of all, you’ll find yourself as welcome as the chocolate masterpieces you create. It’s all in knowing how.
About the author:--Larry Friedlan, Author, Old Tyme Chocolate Cookbook. Make gourmet chocolate like a pro in your own kitchen. Visit http://oldtymechocolate.com/home.phpfor fun, chocolate recipes, and more. larry@OldTymeChocolate.com
Tips to Buying Food Online
Tips to Buying Food Online
by: Melanie Breeze
Did you know that you could buy food online? I was amazed when I discovered this fact. There are hundreds of different food websites on the internet, all of which offer great deals and promotions.
So no matter what you are in the mood for, you can find it online. You can choose from steaks, lobsters, fruit, wine, chocolates, cakes, coffee, and much more.
What is available? You may be surprised to find out that almost any item that you desire can be purchased online. Many sites offer discount grocery deliveries, as well as gourmet treats. If you want a cheap elegant dinner date, try ordering two live Maine lobsters!
They will be shipped to your doorstep within 24 hours, complete with cooking instructions. You can make it surf and turf by adding some Omaha steaks to the menu. Top it off with a bottle of wine and imported chocolates. All purchased online, for less than you would think!
The trick to buying food online is to look for the best deals and promotions. A good food delivery site will have many important features. First you want to find someone that has been around for a while. I like the selection available at couponchief.com.
They only work with the best sites, and you can be sure that you are getting a good deal. Second look at their prices and selection. Most sites will offer various promotions and coupons for repeat customers. So if you get hooked on that fancy chocolate, it may be cheaper the next batch that you order.
You can also find coupon codes that may give you free shipping or 15% off the next purchase. Last, make sure to factor in the shipping costs. Good sites offers free shipping anywhere in the country. Most perishable items will need to be specially packed and rush delivered. Buying food online is a great way to get a good discount.
Websites have lower overhead and are able to give you the same product your local grocery store can, at a fraction of the retail price. What a great deal! And with the wide assortment and free shipping, you can’t pass up buying food online.
Consider sending a shipment of wine or steaks for cheap, easy gift giving. Most people love food gifts, so you can’t go wrong.
About the author:
Melanie Breeze, avid online shopper and user of http://www.CouponChief.comis always shopping around for the best deals. You can find food coupons available around the web at CouponChief, all in one location. Always find an online coupon 1st before making ANY purchase!
by: Melanie Breeze
Did you know that you could buy food online? I was amazed when I discovered this fact. There are hundreds of different food websites on the internet, all of which offer great deals and promotions.
So no matter what you are in the mood for, you can find it online. You can choose from steaks, lobsters, fruit, wine, chocolates, cakes, coffee, and much more.
What is available? You may be surprised to find out that almost any item that you desire can be purchased online. Many sites offer discount grocery deliveries, as well as gourmet treats. If you want a cheap elegant dinner date, try ordering two live Maine lobsters!
They will be shipped to your doorstep within 24 hours, complete with cooking instructions. You can make it surf and turf by adding some Omaha steaks to the menu. Top it off with a bottle of wine and imported chocolates. All purchased online, for less than you would think!
The trick to buying food online is to look for the best deals and promotions. A good food delivery site will have many important features. First you want to find someone that has been around for a while. I like the selection available at couponchief.com.
They only work with the best sites, and you can be sure that you are getting a good deal. Second look at their prices and selection. Most sites will offer various promotions and coupons for repeat customers. So if you get hooked on that fancy chocolate, it may be cheaper the next batch that you order.
You can also find coupon codes that may give you free shipping or 15% off the next purchase. Last, make sure to factor in the shipping costs. Good sites offers free shipping anywhere in the country. Most perishable items will need to be specially packed and rush delivered. Buying food online is a great way to get a good discount.
Websites have lower overhead and are able to give you the same product your local grocery store can, at a fraction of the retail price. What a great deal! And with the wide assortment and free shipping, you can’t pass up buying food online.
Consider sending a shipment of wine or steaks for cheap, easy gift giving. Most people love food gifts, so you can’t go wrong.
About the author:
Melanie Breeze, avid online shopper and user of http://www.CouponChief.comis always shopping around for the best deals. You can find food coupons available around the web at CouponChief, all in one location. Always find an online coupon 1st before making ANY purchase!
Early summer salads, lighter foods for a brighter summer
Easy summer salads, lighter foods for a brighter summer
by: mark brading
Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare.
After all who wants to spend hours slaving away in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start to cook you save a lot of energy by buying the right ingredients for a simple salad.
That way you don’t need the heavy bottled sauces and dressings to make a great flavor Do you really want to take a beautiful crisp summer salad and soak it in a mixture of fat, sugar, salt and chemicals?
If you start off with great food and don’t do too much to it you don’t need all these strong tastes as you still have great food. All you need is to combine it well so that the flavors work together, have a nice crunchy texture and add a little light dressing to set it all off, and let the taste buds do the rest Freshness is, as in all cooking, the way to a good salad.
Don’t take what the supermarkets give you. Although it’s easier to pick up the ready packed tomatoes, cucumbers, onions, bell peppers etc. To make sure you get the best, take a minute or two and pick over the vegetables, choose what is firm ripe and ready to use.
The same of course applies with meat and fish. There is a reason why supermarkets prepackage, and it’s not always convenience. So choose well, cook quickly and simply and your friends won’t have finished the wine by the time you get there!
Enjoy a little bit of summer now with this easy poached chicken salad.
Easy poached chicken salad
Ingredients:
4 chicken breasts (skinless)
1 finely sliced red onion
1 whole half onion
4 good ripe tomatoes sliced thickly
250 grams/4ozs salad leaves mixed
4ozs raisins soaked in hot water for ten minutes
1 half lemon
2 fresh or dry bay leaves
1-teaspoon peppercorns black
1 small French, stick loaf or similar sliced into 1/2 slices
For the dressing:
1/4 cup olive oil
1clove garlic crushed
1/2 dessert spoon Dijon or other mild mustard
2 tablespoons balsamic vinegar
To make the dressing, whisk the vinegar and mustard together with the garlic, slowly add the olive oil while whisking and season with salt and pepper to taste.
Bring a pan of water to the boil with the bay leaves, 1/2 white onion, lemon and peppercorns. Carefully add the chicken and simmer gently until cooked, if you unsure it is worth investing a few dollars in a meat thermometer.
The temperature should be at least 75 celcius/167 Fahrenheit, put the sliced bread on a baking tray and drizzle with the olive oil and season with salt.
Bake in a medium oven until crisp but soft in the middle. Mix the leaves together with the onions and raisins. Turn in the salad dressing and put into 4 good-sized bowls.
Place slices of tomato and bread around the edge. Slice the warm chicken at an angle and put attractively on top off the salad. Sit back, enjoy and get someone else to do the washing up. http://www.nearlyhealthy.com
About the author:"http://nearlyhealthy.com" is a new quality easy recipe, cookery tips and information site, for great tasting food that is also easy to cook. Cooking should be a joy not a chore. Using the best ingredients and keeping it simple means your food tastes good with the minimum of fuss. . Cookery book reviews, we choose the best in current and classic recipe books and food travel writers. Also product and good food suppliers. Need to know the best food processor we take the time to choose so you don't have to. Need to know where to find the best organic pork? We bring you the best suppliers and information. We have started small but will add more and more content over the coming weeks so do keep checking back. We look forward to seeing you and listening to your comments and feedback. "http://www.nearlyhealthy.com"
by: mark brading
Easy summer salads are the way to go, now that the winter blues are fading into the distance and salad days are here. The best salads are light, bright and easy to prepare.
After all who wants to spend hours slaving away in the kitchen when friends are round for lunch, the garden is in bloom and the wine is chilled and ready to pour. But before you start to cook you save a lot of energy by buying the right ingredients for a simple salad.
That way you don’t need the heavy bottled sauces and dressings to make a great flavor Do you really want to take a beautiful crisp summer salad and soak it in a mixture of fat, sugar, salt and chemicals?
If you start off with great food and don’t do too much to it you don’t need all these strong tastes as you still have great food. All you need is to combine it well so that the flavors work together, have a nice crunchy texture and add a little light dressing to set it all off, and let the taste buds do the rest Freshness is, as in all cooking, the way to a good salad.
Don’t take what the supermarkets give you. Although it’s easier to pick up the ready packed tomatoes, cucumbers, onions, bell peppers etc. To make sure you get the best, take a minute or two and pick over the vegetables, choose what is firm ripe and ready to use.
The same of course applies with meat and fish. There is a reason why supermarkets prepackage, and it’s not always convenience. So choose well, cook quickly and simply and your friends won’t have finished the wine by the time you get there!
Enjoy a little bit of summer now with this easy poached chicken salad.
Easy poached chicken salad
Ingredients:
4 chicken breasts (skinless)
1 finely sliced red onion
1 whole half onion
4 good ripe tomatoes sliced thickly
250 grams/4ozs salad leaves mixed
4ozs raisins soaked in hot water for ten minutes
1 half lemon
2 fresh or dry bay leaves
1-teaspoon peppercorns black
1 small French, stick loaf or similar sliced into 1/2 slices
For the dressing:
1/4 cup olive oil
1clove garlic crushed
1/2 dessert spoon Dijon or other mild mustard
2 tablespoons balsamic vinegar
To make the dressing, whisk the vinegar and mustard together with the garlic, slowly add the olive oil while whisking and season with salt and pepper to taste.
Bring a pan of water to the boil with the bay leaves, 1/2 white onion, lemon and peppercorns. Carefully add the chicken and simmer gently until cooked, if you unsure it is worth investing a few dollars in a meat thermometer.
The temperature should be at least 75 celcius/167 Fahrenheit, put the sliced bread on a baking tray and drizzle with the olive oil and season with salt.
Bake in a medium oven until crisp but soft in the middle. Mix the leaves together with the onions and raisins. Turn in the salad dressing and put into 4 good-sized bowls.
Place slices of tomato and bread around the edge. Slice the warm chicken at an angle and put attractively on top off the salad. Sit back, enjoy and get someone else to do the washing up. http://www.nearlyhealthy.com
About the author:"http://nearlyhealthy.com" is a new quality easy recipe, cookery tips and information site, for great tasting food that is also easy to cook. Cooking should be a joy not a chore. Using the best ingredients and keeping it simple means your food tastes good with the minimum of fuss. . Cookery book reviews, we choose the best in current and classic recipe books and food travel writers. Also product and good food suppliers. Need to know the best food processor we take the time to choose so you don't have to. Need to know where to find the best organic pork? We bring you the best suppliers and information. We have started small but will add more and more content over the coming weeks so do keep checking back. We look forward to seeing you and listening to your comments and feedback. "http://www.nearlyhealthy.com"
Crockpot tips - Don't forget the slow cooker!
Crockpot tips - don't forget the slow cooker!
by: Rob Moore
Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful.
Liquids
Generally, liquids may be decreased in slow cooking - a general rule of thumb is about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.
Pasta and Rice
When recipes call for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.
Beans
It is usually best to soak beans overnight before cooking them in the crockpot. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning.
Herbs and Spices
Ground herbs and spices tend to dissipate over long cooking times, so it's best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockpot cooking. You should taste and adjust seasonings, if necessary, before serving.
Milk/Cheese
Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. "Healthy," or reduced fat cream soups can be used in any recipe as a substitute.
Cheeses don't generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.
Soups
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.
For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for. Vegetables Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1" thick, and placed in the bottom of the pot, since they take longer to cook
About the author:Rob Moore cooks up quick and easy recipes from HIWAY-cafe.com, a site devoted to Recipes As Fast As Your Life! Visit for more quick easy crockpot recipes and more!
by: Rob Moore
Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful.
Liquids
Generally, liquids may be decreased in slow cooking - a general rule of thumb is about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.
Pasta and Rice
When recipes call for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.
Beans
It is usually best to soak beans overnight before cooking them in the crockpot. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning.
Herbs and Spices
Ground herbs and spices tend to dissipate over long cooking times, so it's best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockpot cooking. You should taste and adjust seasonings, if necessary, before serving.
Milk/Cheese
Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. "Healthy," or reduced fat cream soups can be used in any recipe as a substitute.
Cheeses don't generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.
Soups
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.
For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for. Vegetables Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1" thick, and placed in the bottom of the pot, since they take longer to cook
About the author:Rob Moore cooks up quick and easy recipes from HIWAY-cafe.com, a site devoted to Recipes As Fast As Your Life! Visit for more quick easy crockpot recipes and more!
Tuesday, July 14, 2009
Crockpot tips - buying tips
crockpot tips - crockpot buying tips
by: Rob Moore
Crockpot Buying Tips Always buy more crockpot than you need- this gives you more flexibility get one with a removable liner- they are MUCH easier to clean!
Cheapest is not always best- spend a few extra dollars on a good one! Some models come with programmable timers-this may be a great feature, for example, if your cooking time is 6 hours and you'll be out of the house for 8 hours.
You can set the crockpot to start 2 hours after you leave! Here's some more helpful crockpot and slow cooker tips: Use leaner cuts of meat to reduce amount of fat that accumulates during cooking Usually, avoid frozen foods placed directly in the crockpot.
Thaw in refrigerator or microwave first Ground beef and turkey should be browned on stovetop first, as a general rule of thumb. Avoid taking a "peek" at the cooking during the first 3/4 of cooking time. Only take cover off to stir.
Constant peeking may mean adding to cooking time Never add cold water to a hot crockpot insert! This may result in cracking. When you go to clean up, either let the insert cool, or run hot water into it. For best results, fill your crockpot 1/2 to 3/4 full.
They cook way better that way! Cooking times are merely guidelines; use your best judgement as to when the food is done. Generaly speaking, 1 hour on high equals 2 hours on low
To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.
by: Rob Moore
Crockpot Buying Tips Always buy more crockpot than you need- this gives you more flexibility get one with a removable liner- they are MUCH easier to clean!
Cheapest is not always best- spend a few extra dollars on a good one! Some models come with programmable timers-this may be a great feature, for example, if your cooking time is 6 hours and you'll be out of the house for 8 hours.
You can set the crockpot to start 2 hours after you leave! Here's some more helpful crockpot and slow cooker tips: Use leaner cuts of meat to reduce amount of fat that accumulates during cooking Usually, avoid frozen foods placed directly in the crockpot.
Thaw in refrigerator or microwave first Ground beef and turkey should be browned on stovetop first, as a general rule of thumb. Avoid taking a "peek" at the cooking during the first 3/4 of cooking time. Only take cover off to stir.
Constant peeking may mean adding to cooking time Never add cold water to a hot crockpot insert! This may result in cracking. When you go to clean up, either let the insert cool, or run hot water into it. For best results, fill your crockpot 1/2 to 3/4 full.
They cook way better that way! Cooking times are merely guidelines; use your best judgement as to when the food is done. Generaly speaking, 1 hour on high equals 2 hours on low
To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.
What do I have to do to become a Good Chef
What Do I Have To Do To Become A Good Chef
by: Robert Smith
Being a chef is a very physical profession. You are required to remain on your feet almost constantly. Along with that, you must also be stirring, kneading, and chopping your foods.
Many times, you will have to do all of this while also having to ordering foods for hungry customers and critical customers. A kitchen is almost scorching hot year round so you should be quite prepared for that.
Even in the best conditioned areas, a kitchen is often as hot as 95 degrees or higher. If that doesn't sound like enough to do, try doing it while you are also maintaining all of the rest of the kitchen staff.
Choosing to be a chef for a living is a very rewarding and time consuming job. Now do you see why being able to multi-task is so important? The road to becoming a chef requires much training and hands on experience.
Here's what you need to do to be a good chef. A strong desire to be a chef is a good place to start. Having a good sense of smell, and taste will be necessary also. It would very difficult to prepare a good meal if you can't decipher the differences from one spice to another; or if you do not know which spices go well together and which ones don't.
Cooking is a lot different than being a chef is. If you are just cooking for yourself you have room for errors. If you are cooking for a stranger, you will want to cook your food to perfection. Of course, you will also want to present the food in an enticing manner as well. There are stages to becoming a chef.
You have to start at the bottom, but becoming a chef is one of few occupations where you can get most of your training on the job. You do have to go to school and train as well, but much of the training is done in a working environment.
About the author:Find more articles and tips about becoming a chef by visiting http://www.you-can-be-a-chef.comThis article is available for reprint in your opt-in ezine, web site or ebook. You MUST agree not to make any changes to the article and the RESOURCE BOX MUST be included. (c) 2002-2005 www.you-can-be-a-chef.comAll Rights Reserved
by: Robert Smith
Being a chef is a very physical profession. You are required to remain on your feet almost constantly. Along with that, you must also be stirring, kneading, and chopping your foods.
Many times, you will have to do all of this while also having to ordering foods for hungry customers and critical customers. A kitchen is almost scorching hot year round so you should be quite prepared for that.
Even in the best conditioned areas, a kitchen is often as hot as 95 degrees or higher. If that doesn't sound like enough to do, try doing it while you are also maintaining all of the rest of the kitchen staff.
Choosing to be a chef for a living is a very rewarding and time consuming job. Now do you see why being able to multi-task is so important? The road to becoming a chef requires much training and hands on experience.
Here's what you need to do to be a good chef. A strong desire to be a chef is a good place to start. Having a good sense of smell, and taste will be necessary also. It would very difficult to prepare a good meal if you can't decipher the differences from one spice to another; or if you do not know which spices go well together and which ones don't.
Cooking is a lot different than being a chef is. If you are just cooking for yourself you have room for errors. If you are cooking for a stranger, you will want to cook your food to perfection. Of course, you will also want to present the food in an enticing manner as well. There are stages to becoming a chef.
You have to start at the bottom, but becoming a chef is one of few occupations where you can get most of your training on the job. You do have to go to school and train as well, but much of the training is done in a working environment.
About the author:Find more articles and tips about becoming a chef by visiting http://www.you-can-be-a-chef.comThis article is available for reprint in your opt-in ezine, web site or ebook. You MUST agree not to make any changes to the article and the RESOURCE BOX MUST be included. (c) 2002-2005 www.you-can-be-a-chef.comAll Rights Reserved
Must Haves for Any At-Home Chef
Must Haves for Any At-Home Chef
by: Michael Lansing
With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.
Mixing Bowls
Make sure that you have a good, quality set of mixing bowls on hand – the bigger the better! Many dishes need to be beaten, blended or mixed. You’ll be glad you didn’t skimp on the mixing bowls when you need to perform any of those tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic sets available, like the ones made by OXO. But be aware that plastic bowls can become hard to clean over time, especially if used for heavy duty sauces, and may need to be replaced.
Pre-Seasoned Cookware
Cast iron skillets, pots and pans have long been a choice of the pros. But, cast iron cookware can be a little daunting. Seasoning, pre-seasoning, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, is a hassle many cooks would rather not deal with. Now you don’t have to. You can buy cast iron cookware galore – already seasoned – so that you have no fuss and still get the same great benefits of those using simple cast iron. Lodge is a well known maker of pre-seasoned cookware and offers many different types of cast iron cookware. Be aware –soap nor dishwashers should be used for your prized possessions.
Specialty Measuring Spoons
If you’ve ever seen one of grandma’s old recipes refer to a pinch, smidgen or dash and have had to take a guess at the meaning (and hope you’re right) then you absolutely must grab a set of pinch, smidgen or dash measuring spoons. No more guessing or testing your interpretations on your guests (as fun as that may be). This set also makes a great conversation starter – especially at family gatherings where elder members may take you on a trip down memory lane.
First out Pie Spatula
What could possibly ruin the perfect homemade Dutch crumb apple pie? Having it fall apart while you try to get that first piece out of the pie dish. Well, here is a secret of the pros – use a first out pie spatula. You bake the spatula in with the pie. When the pie comes out of the oven and cools, you make the cuts and lift that first piece out in perfect appetizing condition!
Kitchen Companion Guide
Ever wonder how long you need to steam asparagus? Not sure how to stick a thermometer in a turkey? Never butterflied a pork chop before? For all the weird, rarely used information you may need, while preparing a feast, you can turn to a kitchen guide. Look for a kitchen guide which specializes in everything and anything you may need to know while cooking any meal in any kitchen. For a complete guide that has gotten rave reviews, check out the Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients.
Many of the above items may not be featured at your local retail store, so you might want to find a local kitchen specialty store near you or do your shopping online. But, if you enjoy the art of cooking and want to be armed with the best tools possible, you now have a few more to add to your arsenal which will help you cook like the pros.
About the author:Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools for those wishing to enter the trade.
by: Michael Lansing
With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for ‘fit for a king’ meals. Not being a professional Chef shouldn’t stop you from being able to cook like one. But, you’ll need the right tools to create those tantalizing dishes. Read on and find out the five tools that no kitchen cook should be without.
Mixing Bowls
Make sure that you have a good, quality set of mixing bowls on hand – the bigger the better! Many dishes need to be beaten, blended or mixed. You’ll be glad you didn’t skimp on the mixing bowls when you need to perform any of those tasks. Most professional chefs prefer to use stainless steel mixing bowls. However, there are many quality plastic sets available, like the ones made by OXO. But be aware that plastic bowls can become hard to clean over time, especially if used for heavy duty sauces, and may need to be replaced.
Pre-Seasoned Cookware
Cast iron skillets, pots and pans have long been a choice of the pros. But, cast iron cookware can be a little daunting. Seasoning, pre-seasoning, re-seasoning, cooking the seasonings in, oils to use, etc. to ensure your skillet is ready, is a hassle many cooks would rather not deal with. Now you don’t have to. You can buy cast iron cookware galore – already seasoned – so that you have no fuss and still get the same great benefits of those using simple cast iron. Lodge is a well known maker of pre-seasoned cookware and offers many different types of cast iron cookware. Be aware –soap nor dishwashers should be used for your prized possessions.
Specialty Measuring Spoons
If you’ve ever seen one of grandma’s old recipes refer to a pinch, smidgen or dash and have had to take a guess at the meaning (and hope you’re right) then you absolutely must grab a set of pinch, smidgen or dash measuring spoons. No more guessing or testing your interpretations on your guests (as fun as that may be). This set also makes a great conversation starter – especially at family gatherings where elder members may take you on a trip down memory lane.
First out Pie Spatula
What could possibly ruin the perfect homemade Dutch crumb apple pie? Having it fall apart while you try to get that first piece out of the pie dish. Well, here is a secret of the pros – use a first out pie spatula. You bake the spatula in with the pie. When the pie comes out of the oven and cools, you make the cuts and lift that first piece out in perfect appetizing condition!
Kitchen Companion Guide
Ever wonder how long you need to steam asparagus? Not sure how to stick a thermometer in a turkey? Never butterflied a pork chop before? For all the weird, rarely used information you may need, while preparing a feast, you can turn to a kitchen guide. Look for a kitchen guide which specializes in everything and anything you may need to know while cooking any meal in any kitchen. For a complete guide that has gotten rave reviews, check out the Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients.
Many of the above items may not be featured at your local retail store, so you might want to find a local kitchen specialty store near you or do your shopping online. But, if you enjoy the art of cooking and want to be armed with the best tools possible, you now have a few more to add to your arsenal which will help you cook like the pros.
About the author:Mike Lansing is a retired chef who spent most of his time as a Head Chef in New Orleans after training in France. He spends his free time cooking for family and friends, as well as serving as a contributing editor for CookingSchools101.com which offers information on Culinary Schools for those wishing to enter the trade.
Sunday, July 12, 2009
Menu Planning
Frugal Menu Planning--Getting Started
by: Cyndi Roberts
Getting started making a plan for a week's worth of meals can surely be a bit daunting at first. It need not be complicated--though a little bit of time spent planning will be well worth it! A good way to start is by looking at what you already have on hand -- sort of taking a visual inventory. Next,it's helpful to list on a piece of paper, all the meals for the coming week.
For example, list all the days, then Breakfast, Lunch, Dinner, etc. On this list of meals, write down a main dish and a couple of side dishes that you want to make, keeping in mind what staples are on hand in the cupboard and in the freezer.
Try to come up with as many meals as you can with what you have on hand. Remember to write down some of the extras you think you might like to make during the coming week -- such as cookies, snacks or desserts.
Always keep the ads from the local grocery store handy and plan meals around the weekly specials, if possible. Don't just think about main dishes; if bananas are on sale, make banana bread for snacks, or lunches, for example. While you are making your menu plan, think about what will be happening in the next week.
Is Friday night Football Game Night? Plan to have a supper that is quick to fix. Is Wednesday your day off? That is the day you might want to try out a new recipe that takes a little longer to prepare. Whatever your schedule, plan your menus around it. And be flexible! If it snows on
Tuesday, and you hadn't planned to make chili until Thursday, you can just switch the menus around. Keep your lists, so that in weeks to come, you can be reminded of some meals your family especially liked (or disliked!).
After a few weeks, you will end up with a set of weekly menus that you can use over and over. With your plan in hand, you won't be tempted to go for takeout because you just can't think of anything to make for supper. And you won't get caught without that "one ingredient" you need to make tonight's supper, so no more last minute trips to the grocery store!
About the author:Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another" bi-weekly newsletter and founder of the website of the same name. Visit http://www.cynroberts.com/to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course "Taming the Monster Grocery Bill".
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by: Cyndi Roberts
Getting started making a plan for a week's worth of meals can surely be a bit daunting at first. It need not be complicated--though a little bit of time spent planning will be well worth it! A good way to start is by looking at what you already have on hand -- sort of taking a visual inventory. Next,it's helpful to list on a piece of paper, all the meals for the coming week.
For example, list all the days, then Breakfast, Lunch, Dinner, etc. On this list of meals, write down a main dish and a couple of side dishes that you want to make, keeping in mind what staples are on hand in the cupboard and in the freezer.
Try to come up with as many meals as you can with what you have on hand. Remember to write down some of the extras you think you might like to make during the coming week -- such as cookies, snacks or desserts.
Always keep the ads from the local grocery store handy and plan meals around the weekly specials, if possible. Don't just think about main dishes; if bananas are on sale, make banana bread for snacks, or lunches, for example. While you are making your menu plan, think about what will be happening in the next week.
Is Friday night Football Game Night? Plan to have a supper that is quick to fix. Is Wednesday your day off? That is the day you might want to try out a new recipe that takes a little longer to prepare. Whatever your schedule, plan your menus around it. And be flexible! If it snows on
Tuesday, and you hadn't planned to make chili until Thursday, you can just switch the menus around. Keep your lists, so that in weeks to come, you can be reminded of some meals your family especially liked (or disliked!).
After a few weeks, you will end up with a set of weekly menus that you can use over and over. With your plan in hand, you won't be tempted to go for takeout because you just can't think of anything to make for supper. And you won't get caught without that "one ingredient" you need to make tonight's supper, so no more last minute trips to the grocery store!
About the author:Cyndi Roberts is the editor of the "1 Frugal Friend 2 Another" bi-weekly newsletter and founder of the website of the same name. Visit http://www.cynroberts.com/to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course "Taming the Monster Grocery Bill".
bj3hxwyk6m
Eat Your Veggies! Simple Cooking Methods
Eat your Veggies! Simple Cooking Methods
Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?
There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...
Raw
Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!
Steamed
Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.
Boiling
Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.
Microwave
Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.
Stir Fry
Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).
Baking
Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!
Barbeque
Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!
Judy Williams (http://www.no-dig-vegetablegarden.com) splits her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.
Vegetables add colour, taste, texture and bulk to our daily diet. There are dozens of different vegetables that can be prepared in literally hundreds of ways. So what's best?
There is no best. The thing to do is to eat your vegetables, lots of them, everyday in a wide variety of ways and stop worrying about the preparation methods. Variety is the key...
Raw
Many vegetables taste fabulous just the way they are straight out of the garden. Lettuce, tomato, celery, cabbage, onion, radish, carrot are obvious choices here. But they are just as likely to find themselves next to chopped up broccoli, cauliflower, peas, beans and zucchini on a starter platter with dips. Wash 'em, chop 'em and eat 'em. Oh, yeah, you could also make a salad!
Steamed
Steaming heats the vegetable and softens it's texture. It's gentler than boiling and allows the vegetable to maintain it's colour if not overdone. Use a stainless steel steamer that will fit into most good size sauce pans. Make sure you use a pan with a tight fitting lid. There should be enough water to just touch the bottom of the steamer. Water should be simmering the whole time the vegetables are being cooked.
Boiling
Boiling vegetables is really going out of fashion, but it's a legitimate preparation method! The big concern is loss of nutrients. All cooking methods result in the loss of some goodness from the vegetables. If boiling, try to find a way to use the water the vegetables have been boiled in (i.e. to make a gravy or sauce) to bring those nutrients back to the table. Vegetables should be barely covered with water. Bring the water to a boil (covered) then slow to a simmer until vegetables are tender.
Microwave
Very popular for vegetables as it retains colour, flavour and nutrients. Trial and error will be your guide with microwaving as there are plenty of variables involved. However, a few guidelines will help...The more food you put into the oven, the longer it will take to cook. Underestimate your cooking time rather than overestimate. Undercooked food can be cooked some more. Over-cooked food is ruined. Food straight from the fridge will take longer to cook than that at room temperature. All food continues to cook after it has been removed from the microwave oven. It is part of the cooking process and should be taken into account to prevent over-cooking.
Stir Fry
Very rapid method of quick frying vegetables, meat (optional) and sauces in one pan to make a meal. Primarily associated with Asian cooking. The key to doing this well is preparation. All items to be cooked should be chopped to a size that will allow them to cook quickly in the wok. It is also important that the wok is heated to a high, consistent temperature throughout. Vegetables maintain their colour and crispness with this sort of cooking (if not overdone).
Baking
Brilliant! Especially for those 'root' vegetables like potatoes, turnip, carrot and beetroot. Chop into similar size pieces, brush lightly with olive oil and put in a hot oven to roast. Size of the pieces will determine the cooking time but expect at least 40 minutes. Outside is chewy, inside is moist and fluffy. Dress with sour cream and chives. Yum!
Barbeque
Does anything scream summer like the word barbeque? Love a barbeque. This is primarily open flame cooking, so could apply to a campfire as well. Cooking outside just changes everything about food. You'll need foil, fire and fresh veggies. Grease your foil, chop your veggies and put the closed packages on the grill. Be adventurous, it's really hard to mess this up!
Judy Williams (http://www.no-dig-vegetablegarden.com) splits her time between being a media executive and an earth mother goddess. No Dig Vegetable Gardens represents a clean, green way to grow your own food. The site covers all aspects of growing, cooking and preserving your harvest.
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