Monday, June 30, 2008
Balsalmic Vinegrette Dressing
I've used the dressing in almost everything I cook lately. Chicken, stir fry veggies and a touch of the dressing. YUM. A wonderful chicken salad that is the basic chicken salad dressing with a couple of tablespoons of dressing. Of course, you can marinade anything in it and grill, bake or stir fry anything with the dressing. I used a Caribbean Vegetable Medley (in your grocer's freezer), fresh basil and water and dressing for a scrumptious dish. Experiment.
Monday, April 28, 2008
Macaroni and Cheese
I have a "CRAFTY" idea. I love a certain brand of macaroni and cheese. All that lovely orange powder that makes the biggest difference to all those little elbow macaronis, YUM. I like to make different meals with this as a base.
Make the dish as directions state. Add any meat, vegetable and spice that your imagination inspires -top with a little bit of shredded cheese and TA DA! Lots of different meals.
Split up the box for a couple of meals. You can make the cheese sauce and use half for one meal and the other half for another. Using one box I made four meals. 1- I boiled a couple of potates, drained and added 1/2 the cheese sauce, added Early Peas, diced chicken pieces and a few spices to make dish #1. 2- One half of the macaroni was boiled and added to a sauce of butter, milk, spices and 1/2 can of diced tomatoes along with some leftover ham. 3- rest of the macaroni added to onion, bell pepper and garlic mixture that had been sauted. Diced chicken, the rest of the tomato and corn make the rest of the dish. 4- Other half of the cheese sauce poured over scrambled eggs and sausage.
One note; while this is my favorite easy mac n cheese, the BEST recipe is Patti LaBelle's Over the Rainbow Macaroni and Cheese. It comes with a warning that it can cause heart attacks if eaten more than once a year but WOW! (Just so you know, it was named by Elton John.)
Make the dish as directions state. Add any meat, vegetable and spice that your imagination inspires -top with a little bit of shredded cheese and TA DA! Lots of different meals.
Split up the box for a couple of meals. You can make the cheese sauce and use half for one meal and the other half for another. Using one box I made four meals. 1- I boiled a couple of potates, drained and added 1/2 the cheese sauce, added Early Peas, diced chicken pieces and a few spices to make dish #1. 2- One half of the macaroni was boiled and added to a sauce of butter, milk, spices and 1/2 can of diced tomatoes along with some leftover ham. 3- rest of the macaroni added to onion, bell pepper and garlic mixture that had been sauted. Diced chicken, the rest of the tomato and corn make the rest of the dish. 4- Other half of the cheese sauce poured over scrambled eggs and sausage.
One note; while this is my favorite easy mac n cheese, the BEST recipe is Patti LaBelle's Over the Rainbow Macaroni and Cheese. It comes with a warning that it can cause heart attacks if eaten more than once a year but WOW! (Just so you know, it was named by Elton John.)
Friday, April 25, 2008
Today's Cooking for One
Did I happen to mention that cooking for one is not fun? So here is an idea that stretches to make "cooking" fun for me as well as economical.
Today I bought a roasted chicken from the store. I put the wings aside for my lunch (adding applesauce from a can and a salad to balance the meal out.) The drumsticks were put aside for lunch tomorrow (along with a fruit and vegetable to be decided on tomorrow.) Then I did my magic. I de-boned this lovely bird and had to make some mighty big decisions. Would I make sandwiches? Chicken salad? Save some slices for a dinner? Cut it into cubes for all sorts of casseroles? Possibilities abound. I used my FoodSaver and tossed it in the freezer.
NEXT, I took the carcass and put it in a medium pan, covered it with water, added salt, pepper, a garlic clove, bay leaf, a handful of frozen root veggies (celery, onion and carrot), a smidgen of balsamic vinegar and brought it to a boil. I lowered the heat to a medium low, covered it and let it simmer for a couple of hours. I checked on it every now and then to make sure the water didn't evaporate. (Add more if it does as well as turn the heat down.) Once it had made the house smell so good I was hungry all over again, I strained the bones and goop and tossed it out before the dog could steal it from me. (Did I mention how good the house smelled?) The chicken broth left over was cooled and place in a container in the freezer. When I'm ready for the meal I'm going to fix with it, I get it out and heat it up. I add extra water if needed and throw in a couple of potatoes (cubed), more frozen veggies (or canned) and cook until the potatoes are done. This wonderful veggie stew has all the great nutrients of the chicken, the chicken taste and is a meal in itself. And guess what? You made it from garbage! Any time you go to the trouble of cooking for yourself, make a broth from the bones and other goop that just goes to the garbage.
From this $7.00 chicken that someone else cooked, I am getting 7 to eight meals. Not bad, hunh?
Today I bought a roasted chicken from the store. I put the wings aside for my lunch (adding applesauce from a can and a salad to balance the meal out.) The drumsticks were put aside for lunch tomorrow (along with a fruit and vegetable to be decided on tomorrow.) Then I did my magic. I de-boned this lovely bird and had to make some mighty big decisions. Would I make sandwiches? Chicken salad? Save some slices for a dinner? Cut it into cubes for all sorts of casseroles? Possibilities abound. I used my FoodSaver and tossed it in the freezer.
NEXT, I took the carcass and put it in a medium pan, covered it with water, added salt, pepper, a garlic clove, bay leaf, a handful of frozen root veggies (celery, onion and carrot), a smidgen of balsamic vinegar and brought it to a boil. I lowered the heat to a medium low, covered it and let it simmer for a couple of hours. I checked on it every now and then to make sure the water didn't evaporate. (Add more if it does as well as turn the heat down.) Once it had made the house smell so good I was hungry all over again, I strained the bones and goop and tossed it out before the dog could steal it from me. (Did I mention how good the house smelled?) The chicken broth left over was cooled and place in a container in the freezer. When I'm ready for the meal I'm going to fix with it, I get it out and heat it up. I add extra water if needed and throw in a couple of potatoes (cubed), more frozen veggies (or canned) and cook until the potatoes are done. This wonderful veggie stew has all the great nutrients of the chicken, the chicken taste and is a meal in itself. And guess what? You made it from garbage! Any time you go to the trouble of cooking for yourself, make a broth from the bones and other goop that just goes to the garbage.
From this $7.00 chicken that someone else cooked, I am getting 7 to eight meals. Not bad, hunh?
Chicken Breasts
If you were smart, you bought boneless chicken breasts on sale, used that FoodSaver to freeze individual servings and use them for quick meals. Want some ideas?
If you forget to defrost - it defrosts quickly in the microwave or in a pan on the stove. I toss it in the pan with a little water and start the process. As it cooks, I cut it into bite-sized pieces. This helps it to cook faster.
I use veggies that have water in them to help it cook and taste good. Use anything you like to make any sort of stew. Tomatoes, onions, corn, peas - whatever - experiment. Add cheese on top and it's tasty and good for you.
Make a souped up soup. Using a canned soup and a chicken breast plus a few veggies you can make all sorts of good tasting soups or stews.
Crock pots are so nice. Dump the meat, veggies and a small amout of liquid in and go about your business.
Fry, broil, bake, grill - these things can be used for one person or a whole crew.
One of my favorite quick and tasty meals includes a bed of rice or instant potatoes, a chicken breast, a veggie mix, with cheese and/or gravy on top. I call them dump meals cause you dump it all together. If you can't stand your foods touching each other, well - you won't like these.
Try making a foil meal with a layer of veggies, chicken breast and liquid wrapped in aluminum foil and tossed in the oven for 30 to 45 minutes.
If you forget to defrost - it defrosts quickly in the microwave or in a pan on the stove. I toss it in the pan with a little water and start the process. As it cooks, I cut it into bite-sized pieces. This helps it to cook faster.
I use veggies that have water in them to help it cook and taste good. Use anything you like to make any sort of stew. Tomatoes, onions, corn, peas - whatever - experiment. Add cheese on top and it's tasty and good for you.
Make a souped up soup. Using a canned soup and a chicken breast plus a few veggies you can make all sorts of good tasting soups or stews.
Crock pots are so nice. Dump the meat, veggies and a small amout of liquid in and go about your business.
Fry, broil, bake, grill - these things can be used for one person or a whole crew.
One of my favorite quick and tasty meals includes a bed of rice or instant potatoes, a chicken breast, a veggie mix, with cheese and/or gravy on top. I call them dump meals cause you dump it all together. If you can't stand your foods touching each other, well - you won't like these.
Try making a foil meal with a layer of veggies, chicken breast and liquid wrapped in aluminum foil and tossed in the oven for 30 to 45 minutes.
Thursday, April 10, 2008
And now from our sponsor . . .
Not really, but it may seem like it. I think everyone should have a Food Saver appliance in their kitchen but it is a must when it is just one or two of you.
These bags and dishes make freezing a good thing instead of the waste of time it can be because you don't know what's in the package in the freezer. Not only does it do a great job of getting the air out, it has a good seal AND it's easy to write on.
Same goes for using it for the fridge. Leftovers stay fresh longer and don't get a "I feel like I'm eating the refrigerator" taste to it.
Now back to our show.
These bags and dishes make freezing a good thing instead of the waste of time it can be because you don't know what's in the package in the freezer. Not only does it do a great job of getting the air out, it has a good seal AND it's easy to write on.
Same goes for using it for the fridge. Leftovers stay fresh longer and don't get a "I feel like I'm eating the refrigerator" taste to it.
Now back to our show.
TIP Two - Freeze!
No this is not a hold up and there is no gun. Let your freezer help you with something other than Lean Cuisine or Hungry Man Meals.
If you are going to be using a vegetable frequently but still not every day, plan ahead. Get that large onion and chop the whole darn thing. Put the leftovers in the freezer in a prominent place so you don't forget you have them and next time you need that silly 1/4 cup, get it out of the freezer.
If you are going to be using a vegetable frequently but still not every day, plan ahead. Get that large onion and chop the whole darn thing. Put the leftovers in the freezer in a prominent place so you don't forget you have them and next time you need that silly 1/4 cup, get it out of the freezer.
Wednesday, April 9, 2008
Baked Potato
What can you do with the leftover baked potato? LOTS!
Twice Baked Potatoes - scoop out the potato leaving about 1/2 inch of potato in the shell. Mash the potato with anything your little heart desires - butter, sour cream, onion, chopped meat, cheese, spices - whatever combination sounds good to you. Fill the shell with your mixture and place on a pan to bake in the oven. Bake at 350 for however long it takes to warm the filling. Sprinkle cheese on top and broil to melt the cheese.
Potato Skins - scoop out potato leaving 1/2 to 3/4 inch of potato. Use filling for another recipe. Take the skins and cut into pieces - about 2 inches. Brush olive oil or butter on the potatoes (both sides) and then sprinkle whatever seasonings sound good to you. Garlic, salt , pepper, dill. anything that makes your taste buds sing (Call them your happy spices - they can change with each dish). Place on pan and broil till crispy or to your taste.
Baked Potato Soup - Using root veggies that you like, onion, celery, carrot - (your choice - play around until you find what you like) saute the shredded or finely chopped veggies in a little butter. Add a tablespoon of flour and brown. Slowly add chicken stock until your base is creamy and not too thick. (You will be adding half and half later so don't make it too thin.) Add your happy spices. All this will be down on medium heat.
Take peel off the potato and discard (or use the scooped out potato from you Potato Skins). Mash or shred the potato and alternate adding potato and half and half until you have the consistency you like. You can put sour cream in the soup or wait and use it as a garnish in the bowl.
Stew or Soup filler - use the potato filling in any recipe that potatoes are called for - stews and soups of all sorts. Never be afraid to experiment.
Twice Baked Potatoes - scoop out the potato leaving about 1/2 inch of potato in the shell. Mash the potato with anything your little heart desires - butter, sour cream, onion, chopped meat, cheese, spices - whatever combination sounds good to you. Fill the shell with your mixture and place on a pan to bake in the oven. Bake at 350 for however long it takes to warm the filling. Sprinkle cheese on top and broil to melt the cheese.
Potato Skins - scoop out potato leaving 1/2 to 3/4 inch of potato. Use filling for another recipe. Take the skins and cut into pieces - about 2 inches. Brush olive oil or butter on the potatoes (both sides) and then sprinkle whatever seasonings sound good to you. Garlic, salt , pepper, dill. anything that makes your taste buds sing (Call them your happy spices - they can change with each dish). Place on pan and broil till crispy or to your taste.
Baked Potato Soup - Using root veggies that you like, onion, celery, carrot - (your choice - play around until you find what you like) saute the shredded or finely chopped veggies in a little butter. Add a tablespoon of flour and brown. Slowly add chicken stock until your base is creamy and not too thick. (You will be adding half and half later so don't make it too thin.) Add your happy spices. All this will be down on medium heat.
Take peel off the potato and discard (or use the scooped out potato from you Potato Skins). Mash or shred the potato and alternate adding potato and half and half until you have the consistency you like. You can put sour cream in the soup or wait and use it as a garnish in the bowl.
Stew or Soup filler - use the potato filling in any recipe that potatoes are called for - stews and soups of all sorts. Never be afraid to experiment.
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