Just Cook It! (tip)

This is just a really quick tip for using up ingredients.

I have a few baking recipes that call for an egg yolk or two. I put the egg whites in the refrigerator, where they get lost...partly because my husband is the breakfast chef and doesn't notice them.

Recently, I was going to put the egg white in the fridge for later, and thought to myself...why don't I just EAT it? So I poured it right into a frying pan, which had a little oil left from breakfast, and had myself a mini dose of protein!

You could also fry it, chop it up, and add it to a stir-fry or pasta dish for dinner that night. Obviously it could wait for breakfast the next day, but the sooner, the better.

Basically, I'm less likely to let it go to waste if I have as close to cooked as possible!

Surely I can't be the only one?

Two Glazes for Chicken Wings

I've been on a wings kick recently and have concluded that we like them enough to have them on a weekly basis.

A few advantages to wings:

1) Versatile
2) Hard to mess up
3) The bones make good chicken stock!

In general I parboil them first, then brush on a glaze and stick them in the oven to finish up while making the side dishes. We have done some more traditional crispy ones as well as a sticky teriyaki-like variation.

Going back in for seconds...

Above are the two most recent flavors I tried making (from Better Homes and Gardens "New Cookbook"):

On the left: Chili-barbecue glaze (indexed as "Oven-Barbecued Chicken")

Two-Ingredient Chocolate Croissants

Catching up on some posting here. This is hardly a recipe and more of a tip, but definitely a yummy idea I want to keep around!

Quick, tasty treat

For a time I couldn't keep many baking ingredients on hand because of trying to control kitchen pests (sorry). So I took the opportunity to experiment with store-bought pastry dough. It definitely has its advantages!

In the photo above, I had cut a sheet of pastry dough into triangles, put some milk chocolate chunks inside, and then drizzled more chocolate over it when done baking. Once I had a good chocolate-to-pastry ratio, it was delicious, and hard to eat just one!

A website I referenced to make sure I was on the right track: http://www.inspiredtaste.net/20300/sinfully-easy-chocolate-croissant-recipe/

Non-Stick Baking Options

I just wanted to share how I've been making cookies, cakes and muffins lately and getting them out of the pan with no damage.


I have a few cake pans that will work for reheating leftovers but have lost their non-stick capabilities. I can't afford to make a cake only to have half of it stay in the pan...especially if it's for a special event! So recently I decided to try lining the pan with parchment paper. This particular kind contains silicone, so it works well, but is heat resistant only up to a certain temperature.

Trimmed a bit for the round pan...

What a relief to have the cake pop right out in one piece!*

*(that little crack is from flipping it to another plate...oops)

Continue reading...

How to Create an Autumn Scent in Your Home

I think I've always had a sensitive nose, but particularly since my pregnancy 3 years ago I have a really hard time with strong odors...think migraines. :/

Our apartment doesn't have the best ventilation even with windows on 3 sides, and the kitchen is the worst! Even when I've aired out all the other rooms, I walk back in the kitchen and smell whatever it is we had for dinner. Garlic and onions are nice when you're hungry, but not several hours later when you're trying to relax.

This evening I was starting to feel yucky after a long day and I finally decided to implement an idea I'd heard of but never tried...

Stovetop "Apple Pie" Aroma

-Apple parts (could be a core or a soft one you weren't going to eat)
-Vanilla
-Cinnamon (a whole stick is better)
-Cloves
-Etc.

Stick them in a pot or pan with a few inches of water and put on to simmer for a few minutes or as long as you like.

It might not be as appealing as an apple pie, but it smells as good and only takes a few minutes to put together.

My only problem was that the dirty dishes didn't go away...so I had to start up the apple pie simmer again! :)

I wonder what other spice combinations would be fun to try? Maybe an orange peel one? Cranberries?

Food Art: Tomato "Ladybugs"

This is a little treat we had for a holiday, I think it must have been New Year's Eve. The smoked salmon with the tomato probably wasn't the best combination, but the visual presentation was great. I wonder what other fillings would work?

Tomato ladybug tea sandwiches

Ingredients:

-sliced baguette or bread of your choice cut into appetizer size

-sandwich spread of your choice

-cheese or meat as a base (maybe a softer cheese would work because it would help the ladybug stay on at the same time?)

-tomatoes 

-black olives (some chopped, some left whole or halved)

-greens for decorating

Directions:

-prepare the bread and assemble sandwiches, not yet adding the tomato

-close to serving time, cut tomatoes in half, then slice 3/4 of the way up to create ladybug wings

-use olives to add heads and spots to the ladybugs

-assemble festively on a plate, using greens for decoration

-serve promptly as tomatoes may saturate the bread, though it depends on your sandwich filling

Cooking with Fresh Herbs: The Triumverate

If there's one thing I miss about Russian cuisine while away, it's the fresh dill sprinkled on everything.

Sure, I get tired of opening the refrigerator 2-3 times a day, taking out the herbs, washing, and chopping.

But I've come to love the flavor they add to soups, salads, omelets, baked goods, etc. etc. etc.

The three we most commonly use here are green onion, dill, and parsley.

Sometimes they are even sold in a bunch together. Often there's a little stand out on the street and I catch a whiff of dill as I walk by...mmmm.

-sprinkle some on soup...mmmmm
-mix into your scrambled eggs
-add pizzazz to biscuits or rolls
-blend with butter to make a nice spread
-make boiled potatoes go from boring to instant yumminess (a pat of butter helps, too)
-mix into sauces
-garnish an egg, potato, or fresh salad-it's pretty AND tasty!
-add to pretty much any dish! :)

P.S. We even save the stems and use them later to flavor soup stock and water for boiling pasta, rice, etc.

How to Make 10-minute "Roasted" Potatoes

I usually turn up my nose at microwave recipes, but I needed to cook just one potato fairly quickly, and it seemed like a waste to boil a whole pot of water or turn the oven on.

These were a great alternative to add to the soup I was heating up, and could even be used for a quick side dish. Okay, it's not the same as oven-roasted, but I was surprised by how tasty they are!

What you need: potatoes, cooking oil, your favorite seasoning

Directions:

1) Peel potatoes and cut into desired size.

2) Drizzle with olive oil and add preferred spices (I did salt, pepper, and garlic powder).

3) Cover with plastic wrap, but leave a little corner open for hot air to escape.

4) Microwave on high for about 10 minutes, checking after 5.

They even got browned a bit from the olive oil-yum!

How to Make a Baby Carriage Cake!

So far we've had 3 baby showers at my church here in St. Petersburg. I always have very grandiose expectations which prove difficult to meet, given the lack of baby shower props sold here. And doing it all yourself is a nice idea, but very time-consuming!

At the first two baby showers I really wanted to make one of those picture-perfect cakes you see on all the sites, but there are no specially shaped baking pans or cans of fondant to be had!

How to Make Melt-in-Your-Mouth Chicken Cutlets

This is more of a tip than a recipe. I love tender slices of chicken breast, which can be used for chicken parmesan and other dishes.

Of course, grocery store chicken breasts can be pretty tough. To get them really tender, I first slice the breasts thinly, then pound, then soak in kefir (buttermilk or regular milk would work, too) for 30 minutes or even leave them overnight.

Before cooking, I usually dip them in egg and milk, then into a plate of bread crumbs or flour mixed with spices (the lighter pieces in the photo were dipped in flour and the orange pieces were dipped in store-bought bread crumbs). See ranch chicken, which is a nice flavor combination.

Could be baked as a healthy alternative.

How to Make Spaghetti Pie

"Spaghetti Pie"-type dishes scared me when I was little. Maybe it's the whole "foods touching" problem. But nowadays I'm a fan of one-dish meals. It makes it a lot easier to serve, reheat, etc.

I also like to bring new life to leftovers instead of eating the same thing a few days in a row, and this recipe makes good use of whatever pasta and sauce you have hanging around.

Oh, and one more plus...it's like a lazy lasagna dish, as the components are similar but you don't have to take the time to get all the layers perfect. :)

How to Make a Healthy Substitution

We were introduced to buckwheat at camp, and it is definitely an "acquired" taste...especially in the morning! Buckwheat reminds me of brown rice a little, but maybe more sweet/nutty.

Anyway, if you want to try a healthier side dish, here it is. This site has a detailed recipe; I just boiled it pretty much like rice, with a 2:1 ratio, but starting out with the buckwheat in cold water and boiling together. You can eat it as a hot cereal too or even eat it cold in a salad.

I can't call it "yummy" (unless maybe you throw in some bacon), but I feel really good when I feel the healthiness of it going into my body. If that makes any sense.

How to Make Chocolate-Chip Meringues

Here is a recipe that will use the egg whites you have left from other dishes. The cookies are best fresh, and you might want to bake them on a day that is not so hot/humid.

A friend hooked me up with some cream of tartar, but I’m not sure what local ingredient would be a good substitute, to give these meringues their body. Leave a comment if you have any ideas!

Also, note the cooking temp: 300.

Recipe follows…

How to Make Pancake Mix for Camping

This is a tip from a friend that I'm passing along.


Annnd...I don't have a picture, so enjoy the random nature scene.

The tip is: If you look at my original recipe for pancake mix, you would typically add egg, milk, and oil to cook them. For camping, substitute some egg powder and dry milk. All you need to do is add water!

How to Make Pancakes from Homemade Pancake Mix

No need to buy Bisquick anymore! If you keep a supply of homemade pancake mix on hand, that is. Then all you have to do is add eggs, milk, and oil, and the pancake batter is ready...

 

(from my mom plus the "More with Less" Cookbook...

How to Bake Perfectly Done Pizza

I previously mentioned a few methods for avoiding a soggy pizza crust.


The only problem with prebaking the crust was that it felt like the flavors didn't quite get to mingle. It tasted like bread with some cheese on top, rather than a whole, unified flavor sensation.

I was aiming for improvement and tried one more method, and got success...

....ALL IT TOOK WAS TURNING THE OVEN UP HIGHER!

How to Boil Chicken For Various Recipes

This isn't so much a recipe (although I included mine down below) as a tip.

I have so much trouble finding high quality meat (especially boneless) that comes out nice and tender. My solution is to boil a whole chicken, use the meat for a variety of purposes, and use the broth to make soup. It's economical, convenient, and the kitchen smells wonderful while it's cooking! The meat turns out tender and flavorful every time.

Some dishes requiring cooked chicken:

How to Make Pizza With Rye Dough

I really like working with the rye flour, and I like the sturdiness that it gives the pizza. If you don't like the taste of rye, though, you can substitute. I'm out of whole wheat flour, so have been experimenting with rye a lot. Bear with me. :)

It seems that the main challenge in making pizza is avoiding a soggy crust. My approach is to: 1) Saute veggies ahead of time to get rid of some of the juices. 2) Pre-bake the crust until almost done, so that basically all is left is for the cheese to melt. 3) Not overload the pizza with lots of fillings. It's good for individual flavors to shine, anyway.

Please share if you have other tips. I don't have a pizza stone or anything like that, just a metal baking pan. No corn meal, either.

So here is the crust: