Food For Thought

April 29, 2010

Egg Sense 2010

Filed under: Did you know? — Tags: — Penny Hawkins @ 9:56 am

As you have probably already guessed by some of my previous posts, I’m a collector of kitchen hints and tips…and it always excites me when I find more of them to share with you. The other day, I was cleaning out a closet and found a notebook from my home economics class waaaaayyy back in middle school (don’t ask how long ago, ‘cos I’m not telling!).

What a trip down memory lane. Inside that old notebook, I found notes  and handouts from my 9th grade Home Economics class with my favorite teacher, Mrs. Oberg. She really knew her stuff and I learned so much from her, so it was great to find those pearls of wisdom from so long ago that I can share with you today.

Here are some of Mrs. Oberg’s kitchen wisdom tidbits to add to our “egg sense” collection (click here to see previous posts ”Egg Sense“ and “More Egg Sense“). Enjoy!

  1. Put your eggs in the fridge as soon as you get home from the store. Every hour you leave them out at room temperature, they age at the equivalent of one week in the refrigerator.
  2. Store fresh eggs in their carton on a refrigerator shelf, not in the egg section of the door. It’s too warm there, plus your eggs will get jiggled every time you open the door, so they could crack or break.
  3. If your recipe does not specify what size egg you need, use large eggs as this is the recipe standard.
  4. If your recipe calls for you to separate your eggs, do it while they’re still cool because it’s harder to do when they’re warm.
  5. To store raw egg yolks, put them in a container, gently fill it with cold water and cover with a tight lid, and they will stay fresh for several days.
  6. To store raw egg whites, freeze them in an ice cube tray (be careful not to spill them). Once they’re frozen, place the “egg white cubes” into a labeled freezer bag. To thaw frozen egg whites, place the cubes in a small plastic Ziploc bag and let cool water run over it until whites have thawed enough to use (and use them right away).
  7. For best results, beat egg whites in a glass or metal bowl at room temperature.
  8. Wash your hands thoroughly after handling raw eggs or eggshells to avoid spreading harmful bacteria.

April 26, 2010

Perfect Pasta

Filed under: Quick Meal Tips — Tags: , , — Anne Coleman @ 12:01 am

Perfect PastaGrandmother’s noodles, long thin strands of vermicelli, corkscrew rotini, elbows smothered in cheese – pasta comes in so many beautiful shapes and sizes and each is as versatile as the next.

Whether you’re counting carbs or not, there’s no denying that pasta is an all-time favorite around the globe. From classic spaghetti and meatballs to pad thai there are many cultures that make use of humble pastas to create unforgettable and satisfying meals.

My own use ranges from the very basic tossed with olive oil and sprinkled with Parmesan cheese to a more intense preparation like pierogies. No matter what, I love pasta not only for its range of uses, but the fact that it’s so quick to cook.

Many nights I’ve tossed a pound of cooked pasta with a vegetable or two and a jar of prepared sauce and called it dinner – and wasn’t once questioned about it. Sometimes I would add meat or poultry. The kids love the various shapes and sizes and never tire of it.

This is what we had for dinner tonight and below the recipe is a link to the ‘pasta’ listing here at Half Hour Meals, which is filled with new and delicious ideas you won’t want to miss.

Creamy Pesto and Chicken Pasta
Serves 4
Ready In: 15 minutes (depending on pasta choice)

1 pound boneless skinless chicken breast cut into chunks
1/2 pound pasta
1/2 cup pesto sauce
1/2 cup light cream
salt and pepper to taste

Set water to boil for pasta and coook chicken in a small skillet just until no longer pink. Set aside.
Cook pasta to desired doneness and drain well. Put back into pot and add chicken.
Stir together pesto and cream and toss with pasta and chicken.

Pasta on Half Hour Meals

April 23, 2010

Well Preserved, A Cookbook Review

Filed under: Healthy Cooking, Recommended Cookbooks, Trying Something New, Writing — Theresa H Hall @ 4:24 pm

It’s the perfect time of the year to begin preparing to preserve all of the delicious foods which will be popping up from the ground, on bushes, vines or on trees. Last autumn was the very first time I ever preserved or canned. It was a very cool process and one which will remain with me forever. First times are like that.

My niece brought me a few books to look over a few months ago. We decided we will get together in May to begin trying new recipes such as pickling, putting aside tomatoes in water, oil and herbs, cooking tomatoes for paste and sauce, plus making more sweet preserves. This book really offers a lot of choices.

One of our members, Amybyrd, has provided a recipe here at Half Hour Meals, for her Apple Pie In A Jar and as soon as the West Virginia Apples are picked in May, I am going to make this, so I will have it on hand for speedy apple pie desserts. Thanks Amybyrd!

My niece has a lot of canning tools that I never purchased, so it will still be a learning experience for both of us. She has her own garden that she has planted and I am certain we will be using many of the fresh herbs and vegetables for our projects. Since she is carrying our newest addition to our family and is due in late August, we will have plenty of time to stock our shelves and even try our hands at making baby foods, too. This wholesome way of storing fresh foods for later use is a novelty and very exciting. You can tell I was raised in the suburbs, where I have been taught to purchase everything from the local grocery store chain.

If you have never tried this before I certainly think you should give it a go. The preserves I made last October, when we had a Preserving Event, still taste fresh and better than any I have ever bought.

Well Preserved is a gem and gives easy to follow tips and suggestions. It has the idea that preparing smaller amounts gives the novice a chance to try out many recipes. This cookbook is filled with infused vinegars, conserves, jellies, chutneys, sauces, fruit butters, pickles and much more. It’s a tiny book of edible delights.

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April 19, 2010

Cooking for One

Filed under: How To, Quick Meal Tips, leftovers — Tags: , — Anne Coleman @ 8:40 am

As the mother of seven, I often find myself daydreaming about cooking just for me. Many nights I have to cook what everyone else likes and set my own wants aside. Conversely, folks who live alone get tired of eating alone. Here are some tips to help you along when you’re dining solo.

1. Enjoy it! Coming from the viewpoint of one who has to cook what others want all the time, I look forward to days when I can cook something that I alone can enjoy. You can experiment to your heart’s content and the only palate you’ll be offending
if you flop is your own.

2. Fresh is best. We all know this one, but when it comes to cooking for one, fresh is more than just good for your health, it’s also good for your wallet. Fresh veggies and fruit that can be bought a piece at a time are perfect for one person. Often a can of food isn’t used by one before it goes bad and fresh food is the perfect solution. It may cost more per ounce or pound, but food that goes bad before it can be consumed is a waste of money – period.

3. If you must buy more, learn to properly store the leftovers. Freezing is often the best option for canned goods that aren’t eaten right away. Stow them in bags with one serving or small single-serving plastic containers that are freezer safe.

4. Buy in bulk – or at least from the bulk bins. A scoop of this or a scoop of that is far easier to manage for a single than bags and boxes meant for families. Check them out for things like nuts, legumes, grains and the like.

5. Don’t let reipes for 4 or mor dissuade you. Make the recipe and portion it out then freeze the leftovers for quick weeknight meals anytime!

6. Use small appliances. A toaster oven is the perfect companion for one. It’s just the right size to heat one or two meals and it’s great for use in warmer months as it won’t heat up the house like a full oven.

7. Plan leftovers. Make a full an of beans knowing you’ll be using the extra in a burrito, or chop a full tomato so you have the leftover on-hand the next morning for an omelet. Thinking ahead saves wasted food and provides a lot more variety.

8. Buy appropriate sized containers. The perfect single-serve dessert fits into a standard ramekin and goes from freezer to oven easily.

9. Eat with friends – even when they’re not in the same room! Grab your laptop and converse away with friends on Facebook, FriedEggs or Twitter while you’re having dinner, or turn on a favorite movie for dinner theater.

10. Eggs. Yep, the perfect little natural single-serve food! The possibilities for eggs are endless, too so you’ll have lots of recipes to choose from.

I made this for myself recently and it was so good I just had to share.

Shrimp and Veggies for One
Ready in 15 minutes
Serves: 1

1 tablespoon olive oil
1/2 cup fresh-frozen green beans
1/2 cup red, yellow and orange pepper strips
1/2 teaspoon minced garlic
1/4 cup white wine
6 large shrimp, peeled and deveined
Sea salt and freshly ground pepper to taste

Heat oil in a small skillet over medium-high heat.
Toss in green beans, peppers and garlic. Stir-fry until veggies start to soften slightly.
Add wine and cook until simmering. Toss in shrimp and over with a lid. Remove from heat and let stand for 5 minutes.

Season with salt and pepper and serve.

April 13, 2010

Member Recipe Review:Breakfast Pot Pie

Filed under: Member recipes, Quick Meal Tips — Tags: , — Penny Hawkins @ 9:04 am

I tried this recipe a while back and I’m sorry it took me so long to get this review posted because Breakfast Pot Pie rocks! I love the name, and it’s comfort food, so what’s not to like? Meat? Good! Cheese? Good! Biscuits and Eggs? Good!

I had to make a couple of adjustments to Goldie’s recipe, but not because the recipe needed it (it’s great just like it is). The first change was because of poor planning on my part…after I started cooking, I realized I was out of Bisquick! (Confession time- this situation was very the reason I wrote my post on “What To Do If You Run Out of…”). A quick scan of the freezer revealed some frozen buttermilk biscuits, so rather than scrap the recipe, I decided I’d try them and see how it worked (they were yummy). The second change was just a small one to keep my hubby happy. My picky eater only like his eggs scrambled, so instead of cracking the eggs and adding them to the pan like Goldie did, I whisked the eggs a bit before pouring them on top of the meat and around the biscuits, and it worked just fine.  

I recommend this recipe highly…it’s perfect for an impromptu “breakfast supper”, or to feed a group for brunch. I thought this was a very creative recipe and I’m jealous I didn’t think of it first! Great job Goldie!

The following pictures and instructions are based on my ingredient changes. For Goldie’s original recipe, click here.

Breakfast Pot Pie (revised)

1 can Roast Beef Hash
1/2 small onion, minced
2 T. butter
1 c. cheddar, shredded
4 eggs
dash Salt & Pepper

 

Heat oven to 375 degrees. Melt butter in an oven-proof pan on top of the stove (for example, you can use your cast-iron skillet, if you have one). Cook chopped onion until opaque, then add canned hash and break it up, stirring to mix.

Flatten a layer of the hash on the bottom of the pan; you’re going to allow this to cook and brown a little over medium heat. Top with cheese; do NOT stir. Turn heat to low.

Place frozen biscuits on top of cheese and hash. Carefully pour eggs on hash and around biscuits.

Bake at 375 for 10 minutes.  Salt and pepper to taste.

April 12, 2010

Don’t Throw That Away!

Filed under: frugal, leftovers — Tags: , , — Anne Coleman @ 1:00 am

I’m sure we’ve all heard our own mother’s at one point chiding us for throwing away something that they felt was useful. I know I did and I know that I do it myself to my own kids.

I’ve never lived through a depression the likes of the one the U.S. went through in the 1930s, but our family has had its share of lean times. My grandparents all lived through the depression and worse and came away well despite their losses. I think most people have an inner strength that helps pull them through those times along with a dose of common sense and tips & tricks taught to them by their parents and grandparents.

Here is my own list of what to hang on to … you know, just in case:

1. Bread – When we get to the end of a loaf of bread or have leftover ends, I toss them in a freezer bag and keep them there for all sorts of yummy dishes: strata, bread pudding, bread crumbs and croutons are a few ideas.

2. Egg shells – Add to compost or around the base of plants you want to keep worms and slugs away from. The shells are harsh and damaging to soft, slimy critters. Use half an egg shell to plant seedlings in. You can always add them to your coffee grinds, but I’ve never found a real difference in the flavor of our coffee when using them. Make sidewalk chalk from them: http://www.make-stuff.com/kids/eggshell_chalk.html

3. Vegetable bits – I keep even small half and quarter cupfuls of vegetables for all manner of things: soup, fritters, stews, Shepherd’s Pie and salads. A little bit goes a long way!

4. Bacon grease – I remember my mom saving up her bacon grease in a tin can on the stove. Once it was full she would discard it, but I’ve learned to save bacon grease and keep it fresh in the freezer. I add it to soups, stews, green beans, refried beans and cornbread to name a few things. The extra flavor without the extra cost of real bacon stretches your budget well.

5. Pieces of soap – We don’t throw soap away here or mama gets real mad. I bind them all together in the end of a clean nylon stocking foot (another thing to keep!) and tie it close to the soap bundle. hang this near outside spigots to make cleaning your hands after gardening a real breeze. I also sometimes gather the soap scraps and put them in a pump-type soap dispenser. Add water and let it sit for a few days to make your own liquid hand soap.

6. Old stockings or pantyhose (see above) – Keep these around to use for netting (wrap around a wire hanger), to tie your tomato plants to the stake (they’re easy on the stalk) or to make dolls with – remember the original Cabbage Patch dolls? Cut the legs into one-inch strips to make instant hair ties that won’t damage your tresses.

7. Cheese and meat ends – Some of the best sandwich spreads I’ve had have been cheese, meat, may and relish tossed into a blender and whirred into velvety smoothness. Keep cheese bits to make homemade mac & cheese with and you’ll be surprised at the flavor combinations you can come up with.

8. Gravy – Pop it into the freezer and you have instant flavoring for soups and stews or a quick meal when paired with ground beef or chunks of leftover meat or poultry and served on toast, biscuits or rice. Now is a good time to add in those little bits of veggies, too!

9. You name it! Let me know what your favorite thing to save is and let’s see just how long we can make this list.

April 6, 2010

Featured Community Member: Delishhh

Filed under: Featured Member, Writing — Tags: , , — Theresa H Hall @ 4:38 am

When food lovers and cooks alike find Half Hour Meals, we also find them. The other day I discovered a brand new member and her web site, Delishhh. She hails all the way from the west coast, in Seattle Washington and she is passionate about blogging and food. As I looked about her blog I noticed the nice way she had it sectioned off for her food, recipe index and restaurant reviews. She claims the blog was started as an experiment but she has mixed together the correct ingredients and delivered an excellent blog. Her name is Ewa pronounced Eva and here she is right now.

Please share with us how you developed your writing style. Did you have a difficult time creating your site or did everything fall into place as soon as you started posting your recipes?

I had so much information I wanted to share at the same time, but I know a food blog is a work in progress. I started with the recipes that I was cooking for the week.  Then I began digging into my unorganized cookbook with lots of handwritten notes, newspaper clippings and old printouts.  I wondered how I was going to organize this mess and just thought if I get through the binder one recipe at time it will all fall into place.

Your quiche looks marvelous, do you make any variations of this recipe and if so, what else do you add in the mix?

This is my Quiche at its best.  I have tried all kinds of Quiche recipes over the years and everyone seems to rave about this one. I think I found the secret ingredient–Dyson mustard, which you bake on top of your crust before you put in the egg mixture.  I always have meat and a vegetable; so those could vary from bacon, to sausage and the vegetable could really be anything you want.  This recipe is my favorite.

How long have you been cooking and who was the person who encouraged you to come into the kitchen and learn about food?

My parents have been my inspiration.  Their hobby has always been cooking and hosting dinner parties.  Growing up, they would wake up early in the morning and stand in the kitchen all day long and they loved it.  So I have been in the kitchen with them ever since I could remember.

Name some of the key ingredients you must always have in your pantry or fridge.

Here are few of those items: Garlic, soy sauce, olive oil, vanilla sugar, Korean hot pepper paste (kochujang), Dijon mustard, and butter.

Has blogging affected your family life? Are you married? Any Children? If so, do they help you when you are preparing meals?

I am married but no kids. I have a full time day job that is pretty stressful so this is my outlet. I usually cook during the weekends for the week and have already prepared or marinated meals for the week.  Most of my blogging is during the weekend and then I just tweak or post them during the evenings.  I think I am more organized and prepared now that I am writing a blog about it.  My husband is an excellent cook but I think I just enjoy feeding him good food and he enjoys eating it.

Are you a dessert person, or a baker, as well as cooking savory meals? Please name a few of your favorite dishes or baked goods you most enjoy making.

I am probably a savory meals person first and then second a dessert and baker.  My parents never made desserts so that is something that I had to learn on my own.  Some of my favorite dishes are soups, which I love and enjoy making. Not only do they taste good, but they make you feel good.  I also enjoy baking breakfast items such as quiches and strata.  Some of the desserts I enjoy making are cinnamon rolls and brownies.  I like simple desserts.  It is funny but the things I enjoy making I never order at a restaurant.  At restaurants I like to order complex dishes that I would not make at home, or which are too time-consuming to make.

How did you end up reviewing the restaurants where you have dined? Do you foresee writing for your local newspaper, or perhaps some magazines, down the road?

Since I consider myself a foodie I love to try out new restaurants and know the good places to go in a city.  Folks always come to me for recommendations and I usually have a list for them depending on what they want.  This was another reason I started writing a blog.  I kept being asked for my restaurant reviews and I just thought why not add them to my food blog so I can send people there instead.

I saw the posts you have written about traditions and foods for the religious holidays. How are you going to celebrate? Which foods have you chosen for your big meal?

I like traditions and have lived in Asia, Sweden and the US. Since I have experienced several different traditions I like to pick and choose my favorites and make my own traditions.  Easter to me involves great memories of my childhood in Sweden, of dressing up as a witch, and now I am making new traditions living in the US. For Easter we usually attend or host a brunch and for Passover we also usually attend or host a big family dinner.   Food is always the main centerpiece of any tradition.

Are you originally from Seattle, Washington? Do you like the rainy weather they have?

No I am originally from Sweden and was born and raised there.  From there, I moved to South Korea and then to the US. First I lived in Boston, MA and then I moved to Seattle, WA.  I would rather have rain than cold and snow.

If you could sit down and have a dinner with a celebrity chef, who would it be, why and where would you take them to eat? Which restaurant would really measure up?

A: Wow that is a really hard question because there are so many.  But after thinking about it I would love to meet the chef that runs the best restaurant in the world, Chef Ferran Adia, and have a meal at his restaurant, El Bulli.  Wouldn’t you after reading this description?

“El Bulli is a Michelin 3-star Spanish restaurant run by Chef Ferran Adrià.

The small restaurant overlooks the Cala Montjoi bay, in Roses on the Costa Brava in Catalonia, Spain, and has been described as “the most imaginative generator of haute cuisine on the planet” and does a great deal of work on molecular gastronomy.

Restaurant has judged El Bulli as Number One on Restaurant (magazine) Top 50 list of the world’s best restaurants a record five times — in 2002, 2006, 2007, 2008 and 2009.

The restaurant has a limited season: the 2010 season, for example, will run from June 15 to December 20. Bookings for the next year are taken on a single day after the closing of the current season. It accommodates only 8,000 diners a season, but gets more than two million requests. The average cost of a meal is €250; the restaurant itself has operated at a loss since 2000, with operating profit coming from El Bulli-related books, and lectures from Adrià. As of April 2008 the restaurant employed 42 chefs.”

Do you see yourself blogging two years from now?

Yes definitely, I feel as though I have so much to share, and I would like to have my blog as my cooking archive as well; it helps me organize my recipes and put them on paper. On top of that it is very relaxing to me.

How did you learn about Half Hour Meals and what made you decide to signup?

I saw a link on another blog and the name stood out to me.  When I came on to the site I just thought it was a great idea.  I have a full time job and the last thing I want to do some nights is stand in my kitchen for hours, but I still want something good to eat and don’t want it to take longer than 30 minutes to make.  I am always looking to make quick great recipes and wanted to be part of learning new ones as well as sharing my own.

What would you tell your friends about our site?

If you have a busy life and still want time to cook a great meal, Half Hour Meals is an excellent resource.

Ewa I want to thank you for sharing with our members because you really have a lovely food site. I expect you will be wowing us with your food for a long time. Please visit Ewa’s profile page here at HHM.

April 5, 2010

Post Spring Holiday Meals

Filed under: holidays, leftovers — Tags: , — Anne Coleman @ 11:18 am

Everyone I know had one thing or another to celebrate this past weekend and with each celebration came a large holiday meal. For my family the celebration was Easter and there are now two things in my refrigerator in leftover abundance: eggs and ham.

Now, putting the two together sounds yummy, but hard-boiled eggs and cooked ham aren’t exactly the eggs and ham I like.  So, with some interaction here, I’m hoping for an idea or two to put both to good use.

I’m betting that I’ll be making deviled eggs. I had one child begging me to make them yesterday during our dinner. I flat-out refused and she pouted. I’ll do it today, for sure – because we both love them – and maybe I’ll make creamed eggs on toast, but I’m not sure the same-old-same old is what I’m looking for today.

The ham? Well, it was a spiral cut, so it’ll make sandwiches galore, but again, that’s the usual and even ham salad is sounding boring to me. So, here’s the question: What are you making with your leftovers this year?

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