Dumplings are family fun; and just fun to say and eat, of course!

It seems like every family has something that they come together to make and eat.  In my family though we did not have that one thing.  It was more like everyone had one thing they were good at, and they would bring that one thing every time to the table.  Mine was deviled eggs, my mother made potato salad and my grandmother had a family jello salad she always made.  With time though, I began to make all of these things and it became more about me cooking and them eating.  :)

I was jealous of other families though that did have a traditional food they gathered over.  My friends had cookie parties, or canning parties.  My husband's family go together to make empanadas or sopapillas. 

So when I began learning about other cuisines, I found out that for the Asian New Year, it is very common for the family to get together and have a dumpling party.  What a great idea, I thought.  And then it hit me, I didn't know much about dumplings.  So here are the basics that I have gleaned.  Hey, this is easier than Chinese Noodles, so keep on reading and then think about when you can have your next Dumpling (I just love saying this word) Party.

First off, what is a dumpling?  They are cooked pieces of dough that can be stuffed or have ingredients mixed into them (like a meatball).  They use many different types of flour around the world, but they can also be made with potatoes or bread.  The variety of ways that they can be cooked is amazing: boil, pan-fry, bake, steam, simmer and/or deep-fry.  The other great thing is that they can be eaten by themselves, or in a soup/stew or with gravy or dipped in sauce.  You can find dumplings from all over the world. 

For a more complete listing of Dumplings form around the world, you can check out this link.
http://en.wikipedia.org/wiki/Dumpling

SO...what do you need to know to make any simple type of dumpling?

1. Start with just making a basic dough that cooks in liquid.
2. Add a favorite ingredient to the dough to change the flavor.  They can be sweet or savory.
3. Try Potato Dumplings next
4. Remember that anything wrapped in dough is considered a dumpling, so buy some ready made wraps for wantons or spring rolls, before trying to make your own.
5. Try cooking your Asian dumplings 2 ways.  Boil half and fry the other half.  Look for the textures you like best or that you like to combine best.
6. For your Dumpling Party, keep it simple and open for any type of Dumpling from around the world.
7. Look at YouTube for videos that can show you step by step instructions
8. When making homemade stuffed Dumplings, make sure to pinch the dough together so you don't have any messes.
9. Look at one ingredient that you can add to change the style of the Dumpling.  Soy sauce in the meat for Asian, sour cream for Polish or Russian, syrup for Scandinavian etc.
10. Get the whole family involved with making them, as you really can't go wrong.  :)  And if you chicken out you can always buy them at the store and make a great sauce.  LOL

Dumplings and Pilaf - The untold story of Central Asia

I think all of us have known one of those co-workers that when you ask a question you prepare yourself for a really long answer, because they have to give you all of the details (important or not).  You try to phrase the question so that the answer is only yes or no, but that doesn't change anything.  The story begins with how waking up 2 weeks ago and from there forward, influenced the answer you are in need of.  I love the Prairie Home Companion and a great story teller, but that is a talent that few are blessed with and I do not claim to have.  That being said, I hope that you are as surprised as I was, as we delve into the world of dumplings and pilaf.  How are they related you ask?  Well is all began when I woke up two weeks ago.  :)

Wikipedia tells us that, "Central Asia is deemed to consist of the five former Soviet Socialist Republics: Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan and Turkmenistan. However, Iran, Afghanistan and Pakistan are sometimes included."  This was a great find for me and the perfect combination, as I wanted to focus on Asia and Russia.  What I found as I looked more into the food is that the most famous foods from central Asia are, wait for it, Dumplings and Pilaf. (Ta-da!) 

This amazing food is known as Manti in Central Asia.  Manti usually consist of a spiced meat mixture, using lamb or ground beef, in a dough wrapper, either boiled or steamed.  You can find dumplings in food throughout the world.  What makes it Central Asian is the topping of a yogurt mixture that has chopped garlic, red pepper powder and melted butter.  The person eating them can add sumac (a plant from which the red berries are ground into a powder with a mild tart lemon flavor) or mint on top.

Pilaf is found in even more places around the world.  In the most basic description, pilaf is steamed rice with a built in flavor from being cooked in a seasoned broth.  It can be eaten on its own, or you can add vegetables and/or meat to make it a side dish.  It is also a great base for many casseroles.  It is usually browned first in butter or oil and then boiled/steamed with the flavors so that the rice can absorb them. 

So as an Unchef, you can bring home a bit of Central Asia with some of you favorite basics.  If you are not up for making your own dumpling (see the next blog for tips on making dumplings) then bring some home from the store and make your own yogurt dressing to top them off.  Add pilaf to the meal as a side for your meat dumplings and a salad of your choice and you have got Central Asia in the bag.  :)

Stuff this - a guide to stuffing just about anything in your kitchen

I remember watching Julia Child as a young girl and being blown away by her cooking, even if I only got to see and not taste it.  Best SNL skit for me will always be the one where she is stuffing a turkey.  In my home the only thing we ever stuffed besides ourselves was the turkey.  I think I was in college after we moved to Arizona that I saw a stuffed pepper for the first time.  Please don't get me wrong, there is a lot of variety in Iowa with food, my family was just very traditional when it came to cooking (and simple). 

Since we just got done looking at Armenian food and they stuff a lot of different things, I thought it might be good to take a more in-depth look at stuffing in general (and not just what we do for Thanksgiving).  If you think about it, stuffed food is all around us.  And most of it is really yummy.  So if you are not sure what to cook today or how to start, here you go.

Vegetables -
There are many different vegetables that you can stuff.  They are usually stuffed with some type of meat with flavoring, cheese, rice or a vegetable mix and then baked.  Here is a list of common vegetables to stuff:

• Tomatoes
• Bell Peppers
• Egg Plant
• Zucchini
• Mushrooms
• Squash or Gourds of all types
• Potatoes (whole or mashed)
• Artichokes
• Onions
• Chili

Leafy Greens -
Many Middle Eastern, Asian, Northern Europe, Tropical and Mediterranean dishes use different types of fresh stuffed greens.  Usually they are stuffed with flavored meat and boiled.  You might be surprised though at the amount of North and South American dishes that are made with dried leafy greens and stuffed with vegetables, dough and sweets.

• Cabbage
• Grape Leaves
• Seaweed (yep, think about sushi is stuffed/rolled rice)  :)
• Collard Greens
• Swiss Chard
• Mustard Greens
• Spinach
• Kale
• Corn Leaves (fresh if in Southern America and dried if in Central or North America)  These are used fresh for Humitas and dried for Tamales
• Banana leaves (South Pacific and Tropical areas)

Proteins -
Some things come ready to stuff like fish and fowl.  Other things can also be stuffed but is requires more work like the inside of a cow or pig, but it is usually very delicious.  Stuffing an entire animal usually indicates that you will be slow cooking (roasting, baking, etc.).  Stuffing a portion of meat also takes times but usually is started off in the pan and finished in the oven.  Also, stuffed ground meat is common across many different cuisines.  And don't forget the rolled meats.  Stuffing can take all tastes and forms.

• Ham and Cheese (cordon bleu)
• Vegetable Medley
• Many different kind of Bread can be used with vegetables and spices (Thanksgiving)
• Cheese

Pastries -
There are so many different stuffed pastries I really don't know where to begin.  Lets just say that they can be rolled or puffed, sweet or savory and are usually baked.

As you can see there is a lot to start with.  Pick one you would like to try, check the Internet for easy recipes and get the whole gang involved.  Have a stuffing night where everyone stuffs there vegetable or whatever with the ingredients they choose.  Pick some simple flavors you love and have fun.  :)

Food you want to know and already kind of eat - Armenia

As many may know by now growing up in the Midwest of the USA meant a lot of meat and potatoes and jello salad.  When I learned about Russian food, I think I was blown away by the use of mayonnaise, but it also resonated with me.  Every sandwich had mayo on the bread, mayo for the salad sandwiches (egg, chicken, etc.), mayo in the cake instead of oil, and of course in the vegetable dip.  I have to admit I think I even had a jello salad once that had mayo in it.  :P

So as I have made this trip around Europe and Asia, I was totally blown away by Armenian Food.  This sounded a lot like my kind of food.  I have included a link below that has all sorts of fantastic information you can use to cook an Armenian inspired meal tonight.  So as in all my blogs, it comes down to what are the basics?  Here are some tips, but I hope it only peaks your interest and makes you want to discover more.

• The manipulation of food includes stuffing, adding air (frothing) and making purees.  There are also a lot of soups and stew like dishes due to cooking in sauces.
• It is not very spicy! Yeah for me, something that those of us who are not chili junkies can enjoy
• Heavy use of Fresh food, always a good thing.  In fact they do not fry meat and really put an emphasis on natural tastes.
• They also use fruit and nuts in many of their dished.  And you thought we were all original in the USA adding fruit and nuts to our salads.  :)
• There are connections in their cuisine to Greek, Turkish and Middle Eastern cuisine.  Of course that makes sense, being located where it is.
• Okay, one correction, Armenia actually influenced the food around it in countries and not the other way around.  They even were the ones to start the whole thing about cooking in a clay furnace (Tonir)
• There is not much fat used in cooking.  Mostly butter and a little Sesame oil
• Many of the meats are cooked using multiple methods for a melt in your mouth texture (in the end it is all about slow cooking)
• Cooking includes the use of Green grocery as in the country they have over 300 wild grasses and flowers that they use.  Yep, another cooking fad that comes from long ago, cooking with flowers.  :)

So, if this sounds like it is for you, get out the crock pot or slow cooker, stuff some meat and vegetables, make a salad with fruits and nuts and call it an Armenian night at the table.  See, you do already kind of eat it.  :)

http://en.wikipedia.org/wiki/Armenian_cuisine

Fish sauce for everyday use by everyone - Really :)

There are a lot of different sauces used around the world that we don't really use much in the USA and if they have lots of fermentation or vinegar that I don't use.  This is my attempt to not only bring them you your attention, as so many countries across the globe use them, but also it is part of my journey to expanding my palette and cooking flavors. 

I grew up without thinking much about flavor.  It was sweet or sour or salty.  Spicy existed of course, just not really in my world.  Believe me when I say that I know this makes me an oddball.  For example, my dad put black pepper on most things.  As a young person there is no way you could have got me to cook or use it because of being spicy :).  Also, years later I was at a conference in Arizona and tried some salad dressing that was creamy but it's type was unknown.  After putting it on my salad I warned the next person that it was pretty spicy.  She took my advice and then laughed at how I found  ranch dressing spicy.  (talk about embarrassed)

So I get it, when I talk about new flavors you may have never tried or heard of and some fear that may exist in thinking about trying them.  It's worth it though, because you never know what you are missing until you try.  You may decide, nope this is not for me, or you may find your new go to flavor.  So here is the basic breakdown on fish sauce.

It is used all over in Asia but heavily in  Cambodia, the Philippines, Thailand, and Vietnam.  It is made from fish fermented in sea salt.  It is used in cooking different meats, soups and for dipping sauces.  Many people say that it helps food to have that unique unami flavor.  Also, it is a relative of Worcester sauce.  It can be made form one type of fish or a mix, squid, or even shellfish.  Another variant is if it is made from fresh or dried fish.  Once it is done, it can have a savory, sweet, salty and even a sour flavor depending on what has been added to it.

When cooking with fish sauce remember that while the salt content is high, it will be dispersed throughout the dish.  Do be aware that different brands though have varying levels of sodium and therefore a salty taste.  Also, to get rid of the fishy smell, just use fresh lime juice.  Some great uses for fish sauce or ways to use it are as follows:

• Add just 3 or 4 drops to anything that tastes good but a little flat - spaghetti sauce, sauteed veg, eggs, any savory dish etc.
• Any kind of soup that needs some "oomph" or depth of flavor.
• You can use fish sauce in place of anchovies in Italian dishes. It adds depth of flavor to marina sauce. You can make a decent Caesar salad dressing with it amazingly.
• It's often the secret ingredient to a really successful French bouillabaisse
• Splash a teaspoon of it in a vinaigrette salad or a tablespoon in in a stew and it does enhance the flavor quite a bit.
• Try it on Mexican food.

For more detailed info, you can follow the link below

http://en.wikipedia.org/wiki/Fish_sauce

Soy and Fish; a saucy combination (and where we go from here)

I have been told and I absolutely believe it, that I have a hard time focusing on one thing.  I am also dyslexic with phrases, saying things like "check my cash" instead of "cash my check."  Put these 2 things together with a blog and On My!  :)  There is so much to share and talk about I feel like I just don't have enough time to pull it all together.  My life feels like that a lot of the time as well. Let's just call me eclectic So, with this in mind, today and tomorrow is about the differences in Soy and Fish sauces.  Then we will jump to different countries, taking turns between Asia, Russia and North and Eastern Europe.  Remember the idea is not to make you expert chefs with step-by-step recipes, but rather give you all of the beginning steps needed to become a wonderful Unchef with your own style.  So hang on, here we go again!  :)

Most people know that soy sauce is used in Asian cuisine and that it is salty.  Beyond that there is so much more.  Soy sauce is made from soy beans and wheat, although some styles have less or no wheat at all.  Soy sauce comes in different colors and from different countries.  Here is a quick breakdown:

Japan (Shoyu) - Soy Sauce from Japan is usually thinner, lighter and sweeter than soy sauce from China.

• Dark Soy sauce - Dark Japanese soy sauces have a deeper color. A good all-purpose choice, they are best used in marinades and basting sauces, but are perfectly acceptable for dipping or stir-fries as well.  They also tend to be less salty.
• Light Soy sauce - These are lighter and thinner than their darker, richer counterparts, but have a more assertive, salty flavor and a slight sweetness from the addition of mirin, a sweet rice wine.  People will use them instead of the dark soy sauce so as not to effect the color of the food, but you need to use less because it is more intense.
• Tamari - is a soy sauce that is somewhat more like Chinese soy sauce.  It has a stronger flavor and is ideally used as a dipping sauce.
• Saishikomi, or "twice-brewed" soy sauce, has a stronger flavor than tamari.  
• Shiro - This is called a white soy sauce, It has a lighter color and flavor. It's typically used as a dipping sauce for sashimi (sliced, usually raw, seafood) made with mild, white-fleshed fish where a darker sauce would overpower and discolor the delicate slices.

China -

• Light (Fresh, pure bean, thin)  - These soy sauces are meant to enhance flavors when cooking. It's by far the most common cooking sauce in Chinese cuisine. If a Chinese recipe calls for "soy sauce" and nothing else, you can assume it means light soy sauce. Double-fermented light sauces, which have a mellower, more complex flavor are also available and used primarily for dipping.
• Dark and Double Dark - These are thicker in texture than light and darker (of course), but like the Japanese counter-parts, they are less salty.  They also often have added sugar or molasses, giving them a sweet-salty flavor and viscous texture. They are used solely for cooking, often added at the last stages to season and add color to sauces.

Many other Asian countries have there own variety of soy sauces, but you cannot always find them easily here in the US, even at Asian Markets.  One that is easier to find is Indonesian (Kecap manis). It's a sweet soy sauce native to Indonesia made with fermented soy beans and flavored with palm sugar, star anise, galangal and other aromatics.  Another that many like is from Hawaii and called appropriately "Aloha."  It is a slightly sweeter and thicker soy sauce.

When to use it here in your cooking?  Well, try mixing it withWorcester sauce (if you buy Maggi, it tastes a little like that) for a new flavor for you meat dishes, or add it to rice and/or noodles for that Asian flavor that is worth getting to know without taking a huge risk.  Not crazy about soy sauce, take a couple of chances with it by trying different brands and go totally of the grid if you want.  If you are a creamy sort of person, add it to some sour cream, or add it to your cream of tomato soup.  It is time that soy sauce came of the back of the table at the Chinese buffet and into your home in a new way.

Taking it step by step - Asia and Russia (country by country) South Korea

Growing up in Iowa, I was convinced that we were a accent neutral state.  Other places had he accent, we had the accent they used for national television.  Okay, maybe we used funky words like davenport for sofa or couch and pop for soda, but I felt confident that we were the place to be from for public speaking.  Then I moved and I was informed that I had an accent. On top of that people kept confusing Iowa with Idaho and Ohio.  Really? I mean come on, Iowa is different than any other place on earth and a pretty cool place to live.  I still claim Iowa as my home even though I haven't lived there since I was 17. 

I have discovered that the same thing happens with other countries let alone states or regions across the world. You say Asian food and people think Chinese.  You talk about Russia and it is vodka.  Europe is a little better but what do you really know about the difference between German and Lithuanian food? 

Since I started this blog I have realized that there a lot of basics to learn from every country.  Today it is South Korea's turn.  Korea was one country up to about 50 years ago, so the difference are really more regional than country based (Like New York, Chicago and Los Angeles).  One difference though is that North Korea meals usually include cold noodles.

So what are some of the cool food basics you can pick up from South Korea? 

• It has been influenced by other countries just like ours, from other countries like China, Japan and Portugal. 
•  Korean food is unique in its flavours, they use their very own red pepper paste called gochujang, and also use soy bean pastes, fish sauces, fruit, soy sauce and sesame oil.
• Banchan are side dishes served in small bowls and every meal can include anywhere from 2 to 12 sides that range from vegetables to meat to seafood.
• Food is served all at the same time and not in courses.
• Rice is the backbone of almost every Korean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal.
• Typically, each person will also have their own bowl of soup or stew.
• The main dish or dishes, which can be meat, seafood, or tofu will all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.
• Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for a knife.
• Many Korean meat dishes are braised or marinated for a long time for a tender flesh.
• The main dish will be hot while the side dished will be cool or room temperature.

So tonight it is family style with several simple sides and one crock-pot dish in the middle.  Do not going to worry about being fancy and there will be rice and some easy soup made from broth and left over chicken and veggies.  On the table there will be soy sauce and sesame oil in the dishes and hot sauce that can be added as wanted.  The one new side for the night will be something with tofu.

 Maybe not a huge leap into South Korean food, but dip your toe into the water, you may be swimming before you know it.

For simple Korean recipes visit: http://www.easykoreanfood.com/

Keeping it Clean - Woods in your Kitchen

Purging when you are going to move whether it be a home or an office is interesting to say the least.  When one is in the middle of it, you ask yourself several times, "Why did I keep this?"  It would seem to make so much more sense to clean as you go.  Somehow my children have not learned the lesson of cleaning as you go either.  At times I wonder if they even understand what clean looks like.  In any case, working in the kitchen is very much the same.  Admittedly I am on of those who love to cook and hate to wash dished.  Keeping the kitchen clean though is not the same as dinnerware.  Cleaning as you go means having your tools always ready for use and at hand.  It also means less cursing while cooking because you have what you need, when you need it.  :)

One of the biggest problems is keeping wooden objects not so much clean as keeping them free of odor and bacteria.  While you should not soak your wooden spoons etc. often, once every so often (say 6  to 9 months) it is good to soak them in hot water and bleach for about an hour.  20 parts water to one part bleach.  After that, resoak in hot water with a mild detergent to take away the bleach smell.  If the wood feels fuzzy, it is okay to smooth by using a small grit sandpaper or steel wool.  Of course wash as you usually wood after to clean off any left over bits and pieces.  To extend the life of the wood, you can also at the end of the process by oiling it using Mineral Oil on a paper towel or celan cloth and then letting it dry.  Oiling can be done up to once per month without causing the wood or yourself any damage

Additioanl tips:

• Some people will tell you that you can clean wooden objet with lemon.  This leaves a nice smell but it does not help in disinfecting. 
• If your wood seems humid you can dry them using the microwave in small amounts of time (30 to 60 second bursts)  At least towel dry wood to keep lasting as long as possible
• Split wood needs to be thrown out
• Do not use vegetable oil or food based oils to clean as they will go rancid.
• Stains on wood are often caused by leaving wet wood in contact with iron.  this includes tinned cans, baking pans and cast iron skillets.

It may seem like a lot of work for something that is not to expensive to replace by buying it new, but believe it or not, as you use your wooden objects in the kitchen and they and you become seasoned; you will develop favorites and go to kitchen objects.  The great thing is that in this case a little love goes a long, long way.  :)

Vegan Basics for Non-Vegans

All of us at one time or another will try something just to see what it would be like.  It might not become a lifelong change, but it often does impact us in some manner.  One of those for me was my attempt at vegetarianism for 3 months while I was in college.  While in no way did I continue following a vegetarian diet after then, it did do a lot to open my eyes to new tastes, ways of eating and nutrition.  New tastes revolved around new cuisines that I had never tried before that were more vegetarian based such as Arabic, Indian, Japanese, Thai and Israeli. 

Today these cuisines are common place, but growing up in Iowa our diet was all about meat and potatoes.  Exotic cuisines for us was Italian and Chinese.  :)  That brings me to the area of ways of eating.  It really was a big change to think that a meal did not have to a meat or a starch.  Even my non-meat based meals up until then still had meat such as Chili and Pasta dishes. 

The other ah-ha was learning how much of the nutrition I thought I could only get from meat was possible to attain through other sources.  With this in mind, I thought it may be helpful to share with you some of the basics of vegetarianism if only to expand your possibilities when cooking or in case you have a friend coming over who is a vegetarian or glucose intolerant or lactose intolerant.

Some easy recipes to work with that are within any kitchen are:  Pasta, Pizza, Tacos or Tortilla Wraps, Beans, Soups and Salads.

Begin to explore new ways of preparing vegetables

• Grilling
• Buy and cook the baby versions
• Bake in the oven with oil and spices as the oil helps to bind the spices and bring out new flavors
• Explore new dips to use with your vegetables
• Try them with different types of cheese, creams and sauces
• Steam Vegetables for 30 to 60 seconds and then drop in cold water or stir fry.  This helps keep away that strong and sometimes bitter flavor that can come with cooking vegetables.
• Make foil packets to throw on the grill
• Try them with new spices and see what you like
• Explore cuisines that have lots of vegetarian bases for eating and enjoy!

From Russia with Love - basic Russian Food

Being a child of the 70's and a teenager of the 80's (before you try to guess my age I am 46), I was raised on a love of Doctor Who, Romper Room, American Bandstand, Soul Train and James Bond.  In James Bond there is a lot of attention paid to the locations, the cars and gadgets and of course the women.  What doesn't get the love it should is the food.  Everyone knows what is James Bond's favorite drink is, but what about the food.  With all of the traveling he does, you know that he has to have had some amazing meals.  Since we have been looking at cooking at foods from around the world, I thought that it might be nice to talk about one that doesn't seem to get much attention, but is rich in history and surprisingly, flavors.  I only say this because the food staples for Russia are pretty basic.  So take a look with me at some of the basics of Russian cuisine and maybe you will find that you have been more Russian than you thought.  :)

Russia is mainly a northern country with long-lasting cold winter. Since the food should give Russians lots of energy and warmth to survive during the winter time, the essential components provide more carbohydrates and fat rather than proteins. Fresh fruits and vegetables are rarely used in food. So, the top five components of a Russian meal are potatoes, bread, eggs, meat (especially beef) and butter. Other popular foods include cabbage, milk, sour cream, curds, mushrooms, lard, cucumbers, tomatoes, apples, berries, honey, sugar, salt, garlic, and onions.

 

Russians pickle and salt almost everything.  Soups are very big and caviar is placed on toast usually with butter.  Also, most of their recipes call of things to be cut and mixed and then fried as cakes, stuffed into something like in a dumpling or a cabbage leaf, or made into a sausage.  I am not a big vinegar fan, but I have found that you can substitute fresh for pickled in almost any recipe and it still tastes yummy. 

 

Many dishes that are considered Russian, came from other places.  For example, Golubsty (stuffed cabbage leaves) came from Greece, only the cabbage leaves replaced grape leaves and beef replaced lamb.  A national salad (they have about 2) calls for the use of tomatoes, cucumber and onion.  This is used a lot as a salad in Chile where my husband is from.  And so it goes on.  So often as you discover a culture and it's food you are surprised by how many similarities we have; and yet so many different flavor combinations.  So if yo are wondering what to cook tonight, grab a few staples and let them know that it is exotic, it's from Russia with love.  :)

 

 

The Lilies of the field - Onions

There is a story I learned as a child about a woman who asked a man what she could do to improve her life.  He suggested that she stop and really look around her and decide on one thing to become an expert in.  She was a single mother, working hard washing clothes for others and hoped for a more immediate solution, but she decided to follow his advice.  She looked around and noticed the tiles that surrounded her and began to learn about them.  She went on to become an expert in the field and a successful business woman and lecturer.  When she wanted a new challenge, she studies about the ants she saw walking across the tiles and began a second career.  In the spirit of this woman, take some time and learn about a new vegetable that is part of the lily family.  If you thought eating flowers in salad was a new thing, think again.  :)

While garlic and onions are small things, one could not imagine cooking without them today.  Onions and garlic belong to the Allium genus. Allium, in fact, is derived from the Greek word for garlic. Shallots, scallions, leeks, and chives are also members of the allium family.

For a great breakdown of the different types of onions and how to use them as well as all of the other allium veggies, check out the All About Allium Vegetable link.
http://www.thevegetariansite.com/health_allium.htm

 

 

If you have Crohn's Disease, you cannot eat onions or garlic or most of the allium based vegetables.  So what do you do then?   Many recipes start with a base called a mirepoix.  A mixture usually of celery, carrots and onions.  Alliums are also usually the base for most stocks.  If you are allergic, just don't like the taste or the smell of alliums or have Crohn's disease, Here are some ideas I have found while looking through the Internet.

 

•Fennel has a licorice-like taste but onion-like texture. Try it with chicken or fish.
•Celery is among the most common aromatics.
•Bell peppers are often used in Cajun cooking. Green peppers and celery are a good base for rice dishes or savory stews.
•Carrots are used as an aromatic in French cooking in combination with celery.
•Celeriac, or celery root, is the knobby root of one variety of celery. Peeled and diced, it can be used as an aromatic in sauces or stews.
•Peppercorns: white, pink, or Szechuan pepper can add different flavors to your cooking.
•Cumin's distinctive taste that may work well in some recipes, especially where garlic is used raw.
•Horseradish, freshly grated, can add some of the pungent notes you might otherwise lack.
•Ginger and galangal have distinctive flavors but may be useful in stir-fries as aromatics.

So here's to eating stinky flowers!  :)

Trivia Makers and Breakers - Kitchen trivia

It was the 1980's.  It seemed like everyone I knew was into Jeopardy, Wheel of Fortune, Pictionary and Trivial Pursuit.  The goal almost seemed to be the one person in the neighborhood who knew a little about everything.  I mean when you have parties, and people pick teams for games, the goal is not to be the last person picked, but rather the first person picked.  :)  granted these were college and adult parties and a lot of the trivia revolved around the Rocky Horror Picture Show, MTV and Days of Our Lives, but book knowledge needed for trivia games was good too.  Trivia was something that anyone could access and use.  The flip side of trivia is that if you didn't know it was kind of like, "Wait, how can you not know that?"

There are things in the kitchen that almost everyone thinks they know and are more than happy to share with you like mothers with birthing stories.  So, here is some kitchen trivia (all based on fact) that may be of help to you in your UnChef adventures.

1 - The thing about the tongue having certain areas that capture certain tastes like sweet, sour, etc; some people call it the tongue map: False.  Your whole tongue can taste every taste.  So the only way you are going to get some not so flavorful food past people without saying, "Oh, your sour flavor receptors must be off" is to pray that they have a cold.

2 - It is important to knead bread: True. One of the most important things that takes place during the kneading process is the development of gluten, a type of protein. As the flour that makes up the dough is moistened and stirred, the gluten begins to form and also gains in strength as the dough is subjecting to the kneading process. This protein acts as a binding agent within the dough, allowing the loaf to take on a cohesive texture that will allow the substance to not fall apart during baking. It also helps in the process of making a light and flavorful bread.

3 - There are 2 cooking methods:  True. Okay so this is a bit of a trick question, but essentially cooking is either Dry or Moist.  For an AWESOME breakdown of cooking methods follow the link.
http://chasingdelicious.com/kitchen-101-cooking-methods/

4 - It is good to add salt to sweets and sugar to spicy foods:  True.  Believe it or not, salt is not only good in chocolate, but a little salt helps to enhance all of the flavors in your sweets.  Sugar in spicy food like chili, does the same thing.

5 - Fruits are sweet and vegetables are not: False.  Fruits are the mature ovary of a plant. Fruit, normally fleshy, contains a large seed within, such as an avocado or peach seed, or numerous tiny seeds, such as a tomato or an orange. All produce that contains seeds is botanically classified as fruit.
A vegetable is a plant's edible stem, root, bulb, tuber, leaf or flower. For example, celery, carrots, potatoes, lettuce and cauliflower are botanically classified as vegetables.

So there you have it, a few things to think about and to put you on your way to becoming a food trivia beginning expert.  Next time, fun with allium.  Wait, how can you not know what allium is?  :)

Eggplant, the unwanted or unknown relative

I loved my Cousin Randy.  I have to admit that I didn't see him much, but he was the cousin that no one wanted to admit he was a family member.  This of course, just made me want to get to know him more.  I drew his tattoos for my art class and got my first leg burn while riding his motorcycle.  He passed away in his early 30's after being killed while he was riding his motorcycle.  I played my cello at his funeral as a way to say goodbye.  I am glad that I got to know him, even if no one else seemed to want to.

There are certain foods in the US that most people don't seem to want to get to know or give a bad reputation.  One of these marvelous foods is the eggplant.  It's too bitter, or it's too sweet, or it soaks up too much oil, etc.  I have found eggplant though to be a perfect food for the beginning UnChef.

Eggplants should be bright in color and without bruises and in particular without brown spots or dents which indicate they've been stored too long. Select eggplants heavy for their size because this indicates a young fruit which will have better texture than an older one.

Yes, they are fruit.  Eggplants are relatives of the tomato and the pepper.  Contrary to common belief there is no such thing as a Male or Female eggplant.  In the past, eggplant varieties could be bitter, but these days it is not necessary to salt and soak eggplants get get rid of bitterness.  The bitter is just under the skin, so peeling tends to do the trick.  Like potatoes, eggplants turn color once they are cut, so get your eggplant into a bowl of water with lemon juice and salt just as soon as you cut it so it doesn't discolor.  When you are ready to use it, make sure you dry it off well.

Salting does, however, perform a very useful function. If you are going to fry the eggplant in oil this treatment greatly reduces the amount of oil that will be absorbed. Unsalted eggplant is an oil sponge without peer.
First give the eggplant the citric acid bath, then drain and salt it liberally. Let the eggplant sweat in a glass or stainless bowl for between 1/2 and 1 hour, turning now and then. Finally rinse the eggplant in several changes of warm water until it does not taste too salty.

You can cook eggplant all sorts of ways.  They can be steamed, fried, baked, sauteed, boiled, microwaved, stir-fried or stuffed. They are eaten as an appetizer, main dish or as part of a melange of vegetables.  Do not use aluminum cookware with eggplant as it will cause discoloration.  If you are baking whole eggplant, be sure to puncture the skin in several places so it does not burst.

Here are some measurements from About.com: Home Cooking

• 1 medium eggplant = about 1 pound.
• 1 medium eggplant = 4 to 6 servings.
• 1 pound eggplant = 3 to 4 cups diced.
• 1 serving = 1/3 pound as a side dish.
• 1 serving = 1/2 to 3/4 pound as a main dish.

I love to make stuffed eggplant. Just cut it length-wise, scoop, mix, re stuff and bake.  Look around, check out some recipes and get to know the cousin you never know you missed, until now.

Pasta from the Orient Express - Chinese noodle basics

http://www.recipies.50webs.com/Making%20chinese%20noodles.htm

I wanted to start off with the link in this post as this really is the best sight I found for the beginning UnChef who is ready to try something you think might be beyond you.  It also has a great embedded link for rice noodles.

As I looked around I knew that I was in deeper than I thought possible.  I had taken the job knowing that I didn't know everything about it, but I'm a quick learner.  We were newly married and I was newly pregnant.  I wasn't looking for a job in the accounting department of a savings and loan, just something to get by until I could find a full time job with benefits.  My husband was learning English and working 2 part-time jobs without benefits.  As a temp I didn't need an accounting background.  As a new mom, I needed to find a way to make myself needed at the job I was at.  That didn't happen, but I did find out that by following a few basic steps, I could make something that looked very hard, not so bad.

Handmade Chinese noodles are about the same.  Look really hard (and okay and I not talking about the hand-tossed noodles here) but with a few basic steps, you can make it work. 

Chinese noddles are a made from a hard dough
It is very important to let your dough rest
Corn Starch or Tapioca Starch/flour can be used
You can roll and cut it by hand or use a pasta machine

Kansui powder can be substituted by using Koon Chun brand, it comes in a clear glass bottle labeled “potassium carbonate & sodium bi-carbonate solution” and the UPC is 0-20717-80230-8 or also easier to find is Rennin as a substitute for Kansui (you can find it in the grocery store with the ice cream toppings). It comes in a Jello sized box.  Do not listen to others and use Bicarbonate or Arm and Hammer.  The reason is that it is used as a quick leaven to rise dough. Soda will make flour mixture crumbly as it's designed to make a fine crumb for bread and cookies, and the crispness for crackers.  Kansui is to make curds, like rennin, and designed to congeal liquids. Kansui helps to aaccelerate gluten bonding, improve elasticity and noodle flexibility. It also keeps yellow color of noodles bright.

As with Italian pasta you can buy it in a box, but it is worth the time to step outside the comfort zone and impress yourself, because you can and you will.  :)

Chinese Take Out, it's easier. Really?

Growing up, there were certain foods you went out to have.  Even though I lived in Iowa, my parents wanted to make sure that I had the opportunity to try different types of food.  I learned to use chopsticks at the only Chinese Restaurant in Ceder Falls Iowa in the old downtown.  Near there was the Spaghetti Factory where I tried Italian Food.  Across from the hospital in Waterloo was a Swedish Smorgasbord.  And for fancy American Food was the Restaurant near the car race track just across the boarder from Cedar Falls in Waterloo.  Breaking the bank meant going to Oelwein to the Stake House there.  Everything else was just getting a bite to eat.  The one thing they all had in common was that what we ate there we did not eat at home.  I never even thought of making them at home.  I mean, who would have the skills, or the right kitchen equipment or ingredients?

Fast forward about 30 years and there are not only many more cultures and food represented at restaurants near where I live and in Iowa, but more people are cooking at home.  For each country it is all about the right flavor profile and spice base.  In the prior instalments, we talked about Italian.  Now it is time for Asian.  Let me just preface this with the following; Asian food is just as varied as any other and these are generalizations for the beginning UnChef.  As you learn more, you will branch out more.  Just as Italian food is very different from North, to Central, to South, to Coastal; Asian food differs from country to country and region to region.

Okay, so for some basic fun you do not need to spend a lot or buy a lot of new things.  For you spices there is a basic three: Garlic, Ginger and Scallions.  Other flavor basics include Chile paste and soy sauce.  As you branch out, try combining them with 2 or 3 of the following:
• Shallots
• Lemongrass
• Thai basil
• Cilantro
• Coconut
• Sesame seeds and sesame oil
• Rice vinegar
• Curry

 The basics for Asian cuisine also include rice and noodles.  We have already discussed rice, so I will leave that for you to go back and review.  Many of the noodle basics we learned from Italian cooking carry over to Asian noodles.  More on cooking with Asian Noodles to come.  So get your flavors and get ready to Cook Take Out while you are in.  :)

Mug Shot - microvwave baking in a cup

Once in a while, you have an ah-ha moment when someone shares something with you and you wonder why didn't I think of that?  For me it was in one of those silly chain emails.  I was living in Chile and a girlfriend in Utah sent me something that she swore I had to try it.  What was it you may ask?  Well, let's just say that before you read on be sure that you have self control when it comes to dessert.  :)  It was a recipe for 2 minute chocolate cake in a cup.  Yep, that was the end for me for several weeks.  It just became to easy to grab a mug of delicious chocolate whenever I wanted one.  For me it was a reminder of home, and having 4 boys didn't help.

What I didn't know until much later is that there are several easy cake and brownie recipes that you can make in the microwave, in a very short time and in a mug.  I have to admit that I often look for shortcuts in the kitchen but I hadn't really thought of the microwave as a means of baking.  Following are a few of the links that I have used to find these great easy recipes.

http://www.rd.com/recommends/easy-recipe-cake-in-a-mug/

http://pinterest.com/VelvieHelton/cake-in-a-mug-meals-in-a-mug/

http://www.completelydelicious.com/2012/03/two-minute-chocolate-mug-cake.html

http://www.instructables.com/id/5-minute-Chocolate-Cake/

Now that we have gotten our sugar fix, next time it is on to another culture/country of easy cooking!

Doing it down home style - inventive alternative cooking methods

There are moments that you can't forget.  There are others that you wish you could.  Then there are the moments that you wish you could remember forever.  This post starts with one of those moments.  I can't remember how old I was, but I do know that I was cooking by then.  I was watching TV  I think about 20 years ago and they had famous people on (no I do not remember the name of the show, the host or even the famous person they were speaking with).  If I remember right, the person being interviewed was some type of rock star.  They asked him about his favorite recipe and he showed them his favorite - dishwasher cooked fish.  It was the first time I had ever considered the idea of cooking in something that wasn't the stove except for over the fire or on a BBQ.  The whole idea opened up a whole new world to me. 

In my house, the only dishwasher we had was me, as being an only child I had no one else to trade off with.  So I couldn't try the dishwasher fish as much as I wanted to.  I now do have a dishwasher, but as I am not sure I remember the whole thing very well I am a little chicken to try.  But I did find out about people who cooked over the engine of their car while driving, drying food in the back window of the car and several cooking methods other countries use like baking in the ground or in a Tajine. 

So for the beginning chef I do have one idea that is not only easy but will impress your friends and cause them to have one of those moments to remember.  It is Cooler Corn.  If you are having a large get together offer to make the corn on the cob.  Shuck and clean your corn and put it in a large cooler.  you can make up to 20 to 25 cobs this way.  Then take boiling water and pour it into the cooler so that it cover the corn (about 2 large tea kettles worth)  Close the lid and voila, 30 minutes later your corn is ready.  The corn will keep well with out getting mushy for a few hours.  Remember to NOT add salt as it will make the sweet corn tough.  Add the salt and butter at the table. 

Cooking is fun, and now you know to be on the lookout for those moments and ideas that will not only make it fun but memorable.  :)

A case for eggs

My son will kill me when he sees this but oh well.  :)  When we lived in AZ our twins were about 3 years old.  One of them was very very active.  He loved to climb everything (door frames, kitchen appliances, etc.) jumped from heights (5 stitches inside his mouth the first day of preschool), no fear of water (jumped into the diving end of the pool even though he had no idea how to swim) and had an interesting fascination with eggs.  He loved the feel of the egg and his favorite activity was taking a case of eggs, going to the back room and throwing the eggs at the wall.  We would discover broken eggs and egg shells covering walls and carpet at least 2 times per week over about a 6 month period.  I never knew what started this behavior or why he seemed to enjoy it so much, I just happy when it passed. 

From that time my son was not an egg fanatic, but he has always loved eggs for breakfast and sometimes for dinner.  Eggs can freak the new cook out.  How long do you cook them, how do you flip an omelet, why does my egg stick to my pan?  Here is a great link for all things eggs that answers many of those questions.  http://whatscookingamerica.net/eggs.htm

You can find a lot of special kitchen gadgets/cookware for eggs.  They tend to be expensive and job specific.  For eggs you can usually use the regular pots and pans you already have.  If you are not into eggs because of taste or texture, they great thing about eggs is that their is such a variety of ways to prepare, season and serve.  The main tip here is to jump in and try new things with eggs.  I know I was surprised with all of the new things I didn't know about eggs.  They are also an easy meal to make when you need something fast, filling and nutritious.

For videos you can follow check out Alton Brown and his egg show
http://www.foodnetwork.com/recipes-and-cooking/alton-browns-guide-to-eggs/index.html

I'm a little saucy - Sauce Basics

Believe it or not, I did not grow up eating pastas.  Fast Italian foods in our house was macaroni and cheese from a box.  The only other thing we ate that could be considered Italian was pizza at Shakey's.  Fun place to have a pizza with all of the family.  In fact, out Shakey's would show old movies, shorts and newsreels on Saturdays.  That is where I saw Buck Rogers, Tarzan and other old fun serials.  When I did start eating pastas when I was older I was relieved to find Alfredo sauce.  I just couldn't get into marinara sauces.  Nothing against tomatoes, I would eat them raw like an apple for breakfast and tomato juice was a staple. 

With time, I had children and found that spaghetti with jarred sauce and frozen meatballs was easy and fast and the kids would eat it.  The thing is that I made the mistake of trying to make my own sauce with no guidance from anyone.  I started by doctoring up jarred sauce by adding a few sauces and ground meat.  The ground meat is a big mistake, it just makes the flavor very bland.  Spicing up the meat helps a bit, but not much.  If this is the way you go, the best solution is not to used ground meat but rather Italian sausage.

The good news is that you can make a sauce from scratch in about the same time you doctor up a jarred sauce.  The are a lot of great ideas out there and while I do not lay out recipes in this blog, there are a few easy things that are a base of any sauce.

1 - Use canned tomatoes to start off your sauce, most chefs do
2 - Some basic Italian spices are: Basil, garlic, parsley, and red peppers
3 - You can usually find wine, olive oil, and olives in almost any Italian dish
4 - With time, it is worth experimenting with all sorts of different vegetables in your sauce like onions, carrots, squash, and zucchini.
5 - Make sauce ahead of time and put it in the freezer.  It should last for at least 6 months.
6 - Worried about the Zombie Apocalypse, try some different jarred sauces, fins one you like and have a few jars on hand, just in case.
7 - Don't freak out if an Italian recipe for Spaghetti sauce calls it gravy.  That's just the way they do it.  :)

Pretending to be Italian - Basic Italian

My Girlfriend and myself in college would go to the real fancy mall in Scottsdale and to get service we would pretend to be from England.  It was amazing!  They would let us try on furs and we would talk about the latest fashion show we had went to in Milan (actually we had just seen it on TV)  and it was a great way to escape from the heat and boredom of being a poor college student. 

For many of us, we pretend to know how to cook food from other cultures and countries.  So we are going to start our journey in Italy because it is one of the easiest.  My friend started dropping cubes of sugar into her champagne after watching Moonstruck.  Everyone makes spaghetti.  Making spaghetti and any pasta that you actually want to eat is a whole other matter.  The basic dish for the beginner is packaged spaghetti and bottled sauce with some kind of meat.  Here is a great link to cooking great pasta that doesn't stick:
http://whatscookingamerica.net/Pasta_Rice_Main/pasta.htm

For now we are going to look at making pasta as the next step.  Above I have included a link for America's Test Kitchen.  You can sign up for free to see recipes.  I included this link because it is the best and easiest that I have seen.  Tomorrow - SAUCE!  :)


http://www.americastestkitchen.com/recipes/detail.php?docid=35740&_auth_token=FkZJ6i0zkcM3u2O%2bRtC2JrsHbVqdYatVyCbSjmIlzoPUVbwjqU%2ftXXSWFAtrF%2bvfbws9mX6DjEejN5aGVkzv5wtWcSu3QiAN5N7RXfIZKhxAGbUHb7HKFvQr2jJxVtY7tr3yJWl6mVcGStgBY9%2bHRA%3d%3d&persist=1



What do you do? - last minute kitchen helps

It has been a while since I have been able to get on but them again it has been a while since I have been in the Kitchen.  I remember tyring to get into my mother-in-law's kitchen to learn how to make certain Chilean dishes I couldn't get right from a recipe.  Rosa was one of those cooks who could make something out of anything and it was delicious.  It seems as if everyone has a mother, grandmother or aunt who is the Kitchen Guru.  You ask them how to make something, they have no idea of how much, why or even what.  They have been doing it for so long it is like breathing to them.  Simply automatic.  You can learn from them, but really it will require time, because you will have to hang out in their kitchen and watch, taste, talk and hopefully be allowed to help.  Just make sure you schedule ahead of time, because there is nothing a Guru hates more than letting people in to their kingdom without permission.

A couple of quick tips I picked up from watching my lovingly remembered Rosa.
1 - To get onion smell off of your hands use lemon juice.
2 - Coffee is a great flavor to add to dishes with sugar or acid (orange flavor)
3 - If you don't have ice cream to make a milk shake or your are lactose intolerant use thick Greek yogurt and gelatin
4 - You can make butter milk by adding lemon to milk
5 - You should always add sugar to spicy foods to enhance flavors
6 - Cooking is easy, getting people to eat what you make is the hard part
7 - Love really does make food taste better
8 - If you burn it, bread and butter is always a good alternative
9 - You can feed more people by adding potatoes to whatever you have made
10 - You can use Diet Dr. Pepper in brownies to replace the wet ingredients and Sprite to cake to make it moist..  Applesauce is also pretty good.  :)

So make an appointment, stalk a Guru and find  your own tips as you learn to love even more that important person in your life you stand of awe in every time you enter the kitchen.

Rice, rice and more rice

I thought I knew about rice because I could cook 5 minute rice and add a few veggies and I was ready to go.  Then as some of you know, I went to live in Chile.  Everyone there makes rice and they make it from scratch.  They cook it to serve as a side, in soups and in other dishes.  Chile is not a bean and rice county perse, but is an important, unexpensive staple of their diet as it is in many other countries around the world.  Also, rice is gluten free, so it makes for a great supper addition or potluck dish extender.

I have included 2 links from www.food.com that clearly explain about rice, the different colors, sizes and great flavors to add to it.  Honestly, I still mess-up rice at times and there are times that no matter what I add to it, it tastes really bland; but it is worth the torture of getting it right.  Here are a few tips about working with rice.

First, rinse your rice.  You can actually rinse it two to three times depending on the time you hav to ccok.  It helps to get rid of some the of the starch that causes stickiness and sometimes rice has a white powder that may be on it especially if it comes from certain countries.  If your rice is old, you might want to soak it for 30 minutes to help make it less brittle, but be sure to drain off ALL of the water. Also, if you need the rice to cook faster, soaking helps that too.

Right amount of water - for fluffy rice use a little less than the ratio of one cup of rice to two cupes of water (like 1 3/4 cups)  If you like stick rice that the 1:2 ratio is fine.  Also depending on the flavor and the dish you are serving it with you can use any flavor stock that you like.

Gentle Heat - Start out your rice by adding boiling water or stock, but cook your rice at a low temperature for a nice slow cook.  It should take from 15 to 20 minutes

Tight lid - make sure your lid does not allow steam to escape, as that is a principal reaction necessary to get the grain to expand and cook through.

Resting period - when you rice is the texture you like when you try it, take it off the heat and leave it to rest for 5 to 10 minutes.  Yes, this means that toward the end of the cooking phase you will have to take the lid off, but try to do that as little as possible.  After you have let it rest, fluff the rice with a fork and you are good to go. 

the great thing about rice is that you can add anything to it and make a great meal from it.  Meat, veggies, tomato sauce, milk to make a dessert, etc.  Have fun and let the rice times roll!


http://www.food.com/library/rice-160

http://www.food.com/library/wild-rice-290

Yeah, I know it's Corny - Corn Basics

There are times we all crave really crazy things.  One of those times is when you are pregnant if you are a woman.  I have noticed in my boys that growth spurts also cause them.  One of the most interesting ones that has happened in my household, and more than once is corn.  Corn on the cob, popcorn, creamed corn, cornbread, buttered corn, corn salad with cilantro and mayo. etc.  I try to take refuge in that I am from Iowa, and while we are not "The Corn" state (that's Nebraska), we grow and eat a lot of corn.  Believe me when I say that at night on a summer's day you can hear corn grow.  So I think my boys got the corn craving from me.  One other often forgot point is that corn is also a grain, not a vegetable.

The Whole Grain council says that fresh corn is a vegetable and dried corn is a grain.  To me, a grain is a grain.  Here are some great tips from them to make cooking with fresh corn easy.  Fresh corn is very easy to make boiled or grilled and very tasty.  Once cooked try adding different things like other cultures; things like hot sauce, cheese, mayo, and beans.

COOKING

Sweet corn is the best during late summer and early fall (except in Florida, where it is harvested from fall to spring). It should be eaten as soon as possible after harvesting, because the sugars start converting to starches as soon as the corn is picked. However, if you need to store corn, leave the corn in the husk and refrigerate as soon as possible. If the corn has been husked, place it in a plastic bag and store in the refrigerator. Corn that has been cut off the cob can be frozen for 6 months to a year.

Here are some other tips for cooking with fresh sweet corn:

• Remove silk when shucking corn by moving a damp paper towel down against the cob, allowing the silk to stick to the towel. This removes small strands of silk that often adhere to the cob after the husks are removed, and does not damage the kernels.
• Don't add salt to the water when cooking sweet corn because it will toughen the corn. Add a little sugar to the water to boost the flavor.
• Good, fresh, sweet corn does not need to be cooked for long. Try cooking it for just 3 minutes, and see how delicious it can be. You'll never go back to cooking it longer.
• Two to three medium ears of corn are equivalent to approximately 1 pound, depending on ear size. Two medium ears equal approximately 1 to 1 1/2 cups of kernels.
• Corn is best enjoyed the same day it's picked. Look for farm stands that have picked your corn early that same morning!
  
  
  
  
  

The United States of Grains

I was shocked at age 8 when I realized that not all bread was white.  As you can tell my mother did not make bread or buy anything but white sandwich bread when I was young.  Both she and I have changed with time.  Anyway,  when I started baking and making shortcake, I began looking at the cookbook and saw the bread section.  They talked about wheat bread.  Wait, I thought, isn't all bread made from wheat?  What's the difference in flour they are talking about?  With time I discovered the world of grains.  In college I spent about 3 months being a vegetarian.  Then again I also wore a crystal, dressed in black and walked around barefoot.  You have got to love college days.  There was this great middle-eastern store and restaurant.   There it was all about humus and new types of beans and cereals.  As I got older, I wanted to use these different types of grains in my everyday life, but wasn't sure where to start.

SO here goes my beginners tips to using grains in everyday life in a very simple way.  Today, let's just focus on breakfast.  If you are nervous about cooking just go for the whole grain cereals you can buy at the store.  Easy; cereal, milk, bowl and milk.  :)  Ready for a bit more, whole grain bread toasted and covered in butter and jam.  If you are up for cooking, then it is time for oatmeal.  My grandmother Dorothy was 100% Scottish and Oatmeal was at every breakfast. Ever her cats ate oatmeal.  There is a debate on whether whole grain oatmeal or quick cooking oatmeal is best, but hey, in the end it is all oatmeal.  The trick here is to work out the ratio that works best for you in water and/or milk to oatmeal.. First time out just follow the instructions and don't forget to stir.  With time try different amounts of liquid to see what is the consistency you like best.  Try adding different flavors with fruit, vanilla, cinnamon, tarragon, chocolate, nuts, etc (just not all at the same time, and yes I am being sarcastic)  Have fun with Breakfast.  Tomorrow we'll talk about lunch and feel free to leave your ideas for others to see too.

Boil and Trouble - Burning Water and Boiling Over

I think we have all heard all sorts of old wives tales.  While I am not saying that some of them may work for you, there is a reason that they are called old wives tales.  Burn your hand, use to be that you would put butter on it.  That's right, we added oil to a hot surface.  Strange but true.  Another one my mother swore by and use to tell me I really thought were true for a very long time.  You know which ones I'm talking about.  Like if you swallow your gum it will stay in your stomach for 7 years or eating chocolate causes acne.  Some though made sense and actually turned out to have some truth like drinking warm milk to help you get to sleep.

While trying to clean up a horrible mess that happened after my pot boiled over.  Yeah I know a watched pot never boils.  Well as my dad would say, pots don't boil.  (Groan)  :)  I wondered what I was doing wrong.  I had tried all of my friends suggestions.  Salt, oil, blowing on the bubbles (you have to be there to see them coming up to blow on them), spraying the inside top of the pot with oil spray, even putting a wooden spoon over the top.  In the end the secret is just common sense.  When the pot begins to really boil, turn the heat down.  Also the most important one, use a pot big enough fr the job you want to do.  If you fill up the pot only half way with water, the is no way that it will boil over.

Measuring is another trouble area.  I wanted to be like a real chef and cook without having to measure.  Guess what?  This is an easy one.  Yes, with time you will probably learn what a teaspoon of something looks like in your hand, but real chefs measure all of the time.

Cooking is only trouble when you are not having fun, so let it boil.  :)

Not your Average Popeye - Basic Vegetable Cooking

I talked in the past about my problem with canned vegetables.  My kids have also had aversions to vegetables, even if I have always tried to cook them in different ways and introduce them to many different vegetables since they were small.  One of my sons started out eating vegetables as a baby but by age one refused to eat any vegetable except potatoes and maybe corn.  This included not eating spaghetti sauce (he ate his noodles plain or with mayonnaise) or ketchup.  :)  Another son likes salads, but will refuse to make one.  I have tried what many mothers have tried, cauliflower mashed potatoes, blending vegetables so they kids can't see them, or letting them know that they only have to try one bite.

So while I don't have any kid vs. vegetable solutions, but I do have some great tips for cooking vegetables. :)
Believe it or not, these tips come from an unusual site for food tips.  http://www.webmd.com/diet/healthy-kitchen-11/best-cook-vegetables?page=2

I have copied and pasted the article here in case you cannot follow the link.  You just never know where you will find the information that will make your life easier.  Now if I could just find one to help my kids eat these deliciously cooked veggies.

Sautéing Vegetables

The word sauté comes from the French verb meaning “to jump.” It refers to the way foods added to a hot, lightly-oiled pan tend to jump. Sautéing is a quick and easy way to cook vegetables with relatively little oil. Sautéed vegetables retain their vitamins and minerals, as well as taste and color. This method is best suited for tender vegetables, such as asparagus, baby artichokes, snow peas, sweet peppers, onions, and mushrooms.

Kitchen Tip: Cut vegetables into bite-sized pieces so they can cook all the way through quickly. Heat the pan first over relatively high heat. Add oil. Wait until the oil begins to shimmer before adding the vegetables. Cooking time depends on the desired tenderness.

I use this a lot with mushrooms.  I gives them a texture of meat and with the right seasonings, can be a great vegetarian meal.

Stir-Frying Vegetables

Stir-frying is very similar to sautéing, with two important differences. Stir-frying is done over very high heat, and the food is constantly stirred to prevent it from burning on the hot pan. Stir-frying is often done in a wok, the classic utensil of Chinese cooking. But you can also stir in a sauté pan, as long as the bottom is thick enough to distribute the high heat evenly.

Kitchen Tip: Sautéing and stir-frying are best done with a cooking oil that stands up to high heat, such as canola oil. Once vegetables are done, you can toss them with a flavored oil such as olive or sesame oil.  

This is good for all of the classic Chinese veggies and fried rice.  Basically anything that can stand up to heat. 

Boiling or Simmering Vegetables

Like sautéing, boiling vegetables is a quick and easy technique. When you want to retain the flavor and crispness of vegetables such as green beans or broccoli, wait until the water is at a full boil. Toss in the vegetables and cook them quickly, a technique called blanching. Simmering also uses water to cook vegetables, but at a lower temperature, before the water begins to boil. This slow-cooking technique is great for dried bean, potatoes, beets and other root vegetables that require longer periods of cooking in order to become tender.

Kitchen Tip: Adding salt to boiling water enhances the flavor of vegetables. Don’t overdo it. Vegetables shouldn't taste salty. And of course excess salt increases the risk of high blood pressure.

When you boil at a high heat, make sure when you have finished to take the veggies out of the water so that they do not continue cooking.  This is why you will see chef's on cooking shows put vegetables in ice water or an ice water bath after blanching them, so as to stop the cooking process.

Roasting Vegetables

Roasting vegetables such as asparagus, squash, or onions is as simple as putting them on a baking sheet, drizzling them with a little vegetable oil, and popping them in a 400 degree oven. “The high oven temperature of roasting cooks meat and vegetables quickly and caramelizes the sugars on the surface, creating a crunchy and sweet flavor,” says Scott Samuel, a chef and instructor at the Culinary Institute of America at Greystone. Roasting helps to preserve not only vitamins and minerals, but also flavors that can be lost with boiling.

Kitchen Tip: Build a meal around foods that can all be roasted in the oven, such as roasted chicken or fish and roasted vegetables. Seasonings such as bay leaves, garlic, or mixed spices can be added for flavor.

Try putting a little cheese on top at the end, to have that melted yummy taste at the end.  Also roasting garlic is great to use as a spread for bread as it becomes very creamy.

Steaming Vegetables

Steamed vegetables are synonymous with healthy eating for good reason. Steaming cooks vegetables without submersing them in water, so they are more likely to retain vitamins and minerals. Unlike sautéing, steaming doesn’t require oil, so it’s a great way to prepare vegetables if you’re watching calories. The best vegetables for steaming include broccoli, carrots, cauliflower, green beans, leafy greens like spinach, and other relatively tender vegetables.

Kitchen Tip: Aromatic spices such as cinnamon sticks, lemongrass, and ginger can be added to the steaming liquid to permeate vegetables with subtle flavor.

Steamed veggies are also great to add later to salads.

Grilling Vegetables

When the weather is warm, grill vegetables outside on the barbecue. Like roasting, grilling locks in flavor and caramelizes the surface of vegetables, giving them a crispy sweetness. Grilling is a terrific way to prepare corn, sweet peppers, zucchini and other squash, onions, potatoes, and a variety of other vegetables.

When they say other vegetables they mean it.  I have grilled jut about everything (hmmm topic for a future blog) including tomatoes, lettuce and garlic.

Making Vegetable-Based Sauces

Vegetables feature in many classic sauces and spreads. A classic favorite from Spain, romesco sauce, combines roasted red peppers with almonds, hazelnuts, olive oil, and vinegar to create a flavorful sauce that can be used with fish or vegetable dishes. Classic Italian pesto sauce is made with generous handfuls of basil blended with pine nuts, olive oil, and Parmesan cheese. To make a rich-tasting vegetarian pate, sauté mushrooms and onions, season with Italian spices or herbs de Provence, and blend in a kitchen blender.

Kitchen Tip: Invest in a good food processor, which makes vegetable-based sauces and spreads much easier.  

Take your time about buying a food processor.  It is a big investment and is one to make when you know you are ready and you know you are going to use it.  

It's in the Bag - Bag Cooking Basics

I think some of the most interesting conversations that I have ever had, have happened in the break room at work.  Especially around the table at lunchtime.  Probation officers tend to want to share their biggest gross-out stories while eating.  :) Teachers I hate to say, start out erudite and end up whining or complaining 98% of the time.  Social workers talk about the latest politics and the sad state of society.  Non-profit talk about anything but work and often end up talking about the embarrassing stories from their own lives looking for the biggest laugh, groan or sympathy vote.  While these are all huge generalizations, I must say that the group that I noticed talks the most about cooking tips is the Non, or Not for Profit crowd.  It was where I was introduced to "The Bag." 

Okay, I had heard about oven bags, I'm not a hermit crab, but I had never been that interested in them.  Somehow it just didn't seem right to basically steam food in the oven.  Whether it is right or wrong I am soooo glad that I jumped in and tried it after hearing about the success my fellow co-workers had had with them.  First off, it is still cooking in the oven, so it greatly reduces the chances of burning the outside and leaving the inside raw.  Second, all of the mess is kept inside of the bag.  Third, cooking time is reduced.  Fourth, the meat is very juicy.  Last but not least, you can cook vegetables together with the meat and have a complete meal ready in one shot.  Before you go for it, read all of the instructions carefully or you could have an explosion in your oven.  No, this did not happen to me, but I have heard about it happening.  Really! (This is me rolling my eyes.)

I had seen the idea of oven bags in cooking with aluminum foil pouches or pans topped off with foil, but this is not the same.  What I had never seen, but have later found out to be a commonly used bag in the past, is cooking with a paper bag.  In the lunch room we were discussing cooking turkey for Thanksgiving and someone mentioned that their father had always used a paper bag.  Hmmmm, okay why not?  I tried it and I will never cook a turkey another way again.  I am going to try cooking my chicken the same way.  So how do you cook in a paper bag?  Well it is pretty easy.  Get a clean paper bag from the grocery store, one of the brown ones.  Cover the entire inside with butter.  Stuff your turkey with whatever fruits and or spices you like.  Cover you turkey with salt and other spices you regularly use and then put the turkey in the bag (I cooked a 25lb turkey as I have 6 boys including my husband and so I had to use 2 bags), fold the edges down and put in the oven.  Cooking time and temperature is the same as it says on the package the turkey comes in.  That was it!  No basting, checking or looking at the turkey.  5 hours later I took it out, and it was brown, juicy and delicious.  There was lots of meat juice that I used to make the gravy.  So my recommendation is to definitely, "Bag it."

Looking for the One - finding the perfect cookbook for you

How I met and then got together with my husband is an amazing story, especially from the point when I knew that he was the one.  That though is not the story that I'm going to share.  :P  Finding the one and knowing that it is the one is always hard.  We do it all the time without realizing it.  Carpool partners, lunch buddies, study partners, chat room friends, the right major in school, the best tablet etc.

Looking for the best cookbook when you are starting out is just as or more hard than any of the aforementioned.  I found mine without even looking.  It was my mother's Betty Crocker Cookbook from when she got married in 1965.  It is still my go to book.  With the plethora of cookbooks, the beginner may find themselves wondering which one is the right one.

Here are some tips that will help you find the perfect match:

1 - Pictures:  A good cookbook explains things using pictures that help you know if you are on track. Also if it looks good enough to eat and after it is, even better.
2 - Simple to understand: While there is a whole new world full of cooking vocabulary, a good cookbook will use simple everyday words and explain any new words as it goes along.
3 - Thematic:  If you need vegetarian recipes, low-calorie, gluten-free, make sure that you focus on that and not on the author (unless they are an expert in the theme), the reviews of critics or the famous people talking about it.  The choosing of a cookbook needs to be all about you.
4 - Ingredients:  You should have or be able to easily get the ingredients asked for in the recipes, this includes cost.  :)
5 - Layout:  Is the book easy to follow and does it get you excited to get in the kitchen and put on your apron?
6 - Extras: Do you know anything about ounces, cups, teaspoons, cuts of meats, cooking times, substitutes?  No?  Then make your cookbook does.

Just as in finding love, finding the right cookbook will help you to fal in love with your own food.  :)
Happy Cooking!

Elements - Fire, Wood, Metal, Water: Kitchenware

I remember sitting in Chemistry class and wondering about explosions.  On one hand, if I could make it look like I did it on purpose, no one got hurt, and I didn't get caught but all the students knew it was a prank pulled off by me, Fantastic!  (Hey I was a Junior looking to lower my geek factor)  On the other hand, what if I blew up the school, (missing a day of school is the only positive there) or got myself hurt, (again missing a day of school) or expelled (yes, I was terribly bored in school and looked for any excuse to miss a day) or looked even more like a geek because I was the only one to have it happen not on purpose. (Zero positives, expect getting sick from the embarrassment and missing a day of school :) 

The whole explosion thing was brought about from a discussion of how different elements interact)  In the kitchen, there is chemistry everywhere.  Don't believe me, catch a few episodes of "Good Eats."  But for our conversation, we will stay with the basic, What kind of spoon should I use?  Wood?  Plastic?  Metal?  Silicone?  The discussion is really based on the elements you will be working with.

Working with a hot pot and ingredients - Wood and Silicone holds up to heat very well and does not transfer it to your hands.  Also, they will not melt. Metal does not melt, but it will transfer the heat.  Plastic melts but does not transfer the heat.

Strong enough not to break - Wood, Silicone (if well made), Metal - hard to break.  Plastic breaks.  :)

Insulated - When you are working with some types of recipes in the future, like candy, you want to make sure that the utensil you are working with does not suck the heat out of your ingredients.  Your best bets here are Wood and Silicone.

Soft enough not to scratch your pots and pans - everything but metal, although wood may scratch some types of non-stick pans.

If you can't tell by now, I really like using wooden utensils, but ceramic is easier to clean.  Have fun and take your time trying out the different options depending on what you need.