Once again life seems to have taken precedence over blogging! Not that I really mind that!
Summer has taken the PNW, and with my sisters wedding just a couple weeks away- (oh & did I mention I also picked up a job along the way?) blogging is one of the last things on my mind.
I'm sure once in a while (like now) I'll jump on for a quick up date. But while the sun is out, or guppy has adventures to have, we have places to go or any number of amazing things to do- I'll be as far away from my keyboard ( & kitchenaid) as possible =)
& for all you hardcore blogger's out there who are shaking your head in disgust: I suggest you take a long walk outside with someone you love. Life's too short to waste away in seclusion!!
Saturday, June 11, 2011
Monday, April 18, 2011
Oh, Herro Monday.
Today is GORGEOUS!!!!
The sun is shining, birds and bees, flowers and all that jazz!
I decided to make something special for my husband, cause- well- he's pretty much amazing 24/7.
He's been bugging me for about 2 years to make "pasties". They are an Eastern European dish, consisting of a pie crust pocket filled with a meat and potatoes/veg mixture. Essentially a potpie in a hand held version.
I've made them quite a few times in the past, but I'm never very pleased with the results. They taste great, but break easily, you can never get a "right" amount of gravy to please everyone. It's a days worth of work for not as many "ooos" and "awwws" as you would expect.
But like a good wife, I made sure to buy all the ingredients for the dish.
Though, like I usually do, I upgraded a few things. Gone is pie crust, puff pastry squares in their place. I made a cheese and herb gravy, to coat everything, and made separate filling add ons for my husband.
Now that I've got everything ready, I'm also ditching the "pocket' idea. For today's version (though they can still be made as pockets) I'm using my giant cupcake pans to create a mini potpie mold.
Either way you choose to make the final version- I'm sure everyone will love the final results. Enjoy!
Makes 10 servings
Prep: 40 minutes
Bake time: 20
Ingredients:
1 large cube steak- diced to 1/4" cubes
3 medium russet potatoes- cut into 1" cubes
1 packet of brown gravy mix
3 Tbls of olive oil
1 Tbls crushed garlic
1/4 C Philadelphia Cooking Creme Italian Cheese & Herb flavor
Salt & pepper to taste
Various Veggie add-ons:
Caramelized onions & mushrooms
Peas & carrots
Remember to get creative! Make them as pockets, pies or as a casserole. It's up to you!
The sun is shining, birds and bees, flowers and all that jazz!
I decided to make something special for my husband, cause- well- he's pretty much amazing 24/7.
He's been bugging me for about 2 years to make "pasties". They are an Eastern European dish, consisting of a pie crust pocket filled with a meat and potatoes/veg mixture. Essentially a potpie in a hand held version.
I've made them quite a few times in the past, but I'm never very pleased with the results. They taste great, but break easily, you can never get a "right" amount of gravy to please everyone. It's a days worth of work for not as many "ooos" and "awwws" as you would expect.
But like a good wife, I made sure to buy all the ingredients for the dish.
Though, like I usually do, I upgraded a few things. Gone is pie crust, puff pastry squares in their place. I made a cheese and herb gravy, to coat everything, and made separate filling add ons for my husband.
Now that I've got everything ready, I'm also ditching the "pocket' idea. For today's version (though they can still be made as pockets) I'm using my giant cupcake pans to create a mini potpie mold.
Either way you choose to make the final version- I'm sure everyone will love the final results. Enjoy!
Pasty Filling
Makes 10 servings
Prep: 40 minutes
Bake time: 20
Ingredients:
1 large cube steak- diced to 1/4" cubes
3 medium russet potatoes- cut into 1" cubes
1 packet of brown gravy mix
3 Tbls of olive oil
1 Tbls crushed garlic
1/4 C Philadelphia Cooking Creme Italian Cheese & Herb flavor
Salt & pepper to taste
Various Veggie add-ons:
Caramelized onions & mushrooms
Peas & carrots
- In a medium pan, cover cubed potatoes in salted water and boil until fork tender. Drain and set aside.
- Heat olive oil in a medium skillet, preferably one with tall sides. Add crushed garlic, then the diced cube steak. Cook over med-high heat until steak is browned, add pepper to taste.
- Lower heat to med, add your boiled potatoes and fold gently to incorporate without getting "mashed potatoes".
- Mix gravy packet in 1C water, then pour into your skillet. Again stir everything gently, once mixture has come up to a simmer, add your Philly cooking cream and remove from heat.
- Let mixture cool before you use it as filling.
Remember to get creative! Make them as pockets, pies or as a casserole. It's up to you!
Friday, April 15, 2011
Shopping with purpose.
As much as I would love to post daily, because quite frankly I cook EVERYday, I seem to get caught up in life and would much rather spend a day in the sun than in front of my PC!
( just 3 years ago, that would have been the very opposite)
After reviewing our household budgeting, we allotted more for weekday homemade meals in order to eat better, smarter, and more cost efficiently.
What does that mean in the long run? More protein, less starch, less sugars, more greens and vegetables!
What does that mean in the short term? I will be clipping coupons, and running to 4 different stores to make my money stretch as far a possible!
To make this work, I try to shop in bulk once a month, then only pick up essentials the rest of the month if needed.
Since my husband is half Korean, I try to make it out to our local Asian market to pick up some of his favorite things: Korean Pears, Gyoza wrappers, various speciality items like curry's and I love to go to the bakery for a few treats!
Shopping at the market keeps the overhead on those items low, and I pay half the cost of buying them at one of my regular stores for the very same groceries!
Being military, we tend to do the majority of our shopping at the base commissary. Though most of what we buy every trip is not on sale, we are always surprised with how much we get and for very little.
This week I was very lucky to find Gold Medal Flour (5lb bags) on sale for 1.69 down from $3.96, even better was a coupon I found on the chocolate chips I was buying giving me a $1.00 off the purchase of 2 (5lb) bags of flour.
End result, I bought 6 (5lb) bags for $1.19 a bag! That is a HUGE savings of $16.62 for 30 lbs of flour.
If I had the storage space I would go buy another 30lbs, as I will easily use that much flour in a month.
Costco is my other staple for shopping. Items like water bottles, milk, butter, eggs, bananas, sugar, various proteins (pork & beef, sometimes lamb or salmon), the best baby wipes I've every used for my son, and as of yesterday- 5 Hour Energy Shots for my husband.
The big find there was the energy shots, as my husband has started using those in place of Red Bull each work night.
My husband spent $5.00 every two days last month on energy shots (they come in two packs), at the price of $2.50 a shot. The total cost of last months drinks was about $60.00 for 20 days worth of work nights.
When I looked at Costco, I found a box of 24 shots for $39.99! That brings the cost of each energy shot down to $1.66. That's a big savings for us, and that savings nearly pays for our Costco membership for a year.
( just 3 years ago, that would have been the very opposite)
After reviewing our household budgeting, we allotted more for weekday homemade meals in order to eat better, smarter, and more cost efficiently.
What does that mean in the long run? More protein, less starch, less sugars, more greens and vegetables!
What does that mean in the short term? I will be clipping coupons, and running to 4 different stores to make my money stretch as far a possible!
To make this work, I try to shop in bulk once a month, then only pick up essentials the rest of the month if needed.
Since my husband is half Korean, I try to make it out to our local Asian market to pick up some of his favorite things: Korean Pears, Gyoza wrappers, various speciality items like curry's and I love to go to the bakery for a few treats!
Shopping at the market keeps the overhead on those items low, and I pay half the cost of buying them at one of my regular stores for the very same groceries!
Being military, we tend to do the majority of our shopping at the base commissary. Though most of what we buy every trip is not on sale, we are always surprised with how much we get and for very little.
This week I was very lucky to find Gold Medal Flour (5lb bags) on sale for 1.69 down from $3.96, even better was a coupon I found on the chocolate chips I was buying giving me a $1.00 off the purchase of 2 (5lb) bags of flour.
End result, I bought 6 (5lb) bags for $1.19 a bag! That is a HUGE savings of $16.62 for 30 lbs of flour.
If I had the storage space I would go buy another 30lbs, as I will easily use that much flour in a month.
Costco is my other staple for shopping. Items like water bottles, milk, butter, eggs, bananas, sugar, various proteins (pork & beef, sometimes lamb or salmon), the best baby wipes I've every used for my son, and as of yesterday- 5 Hour Energy Shots for my husband.
The big find there was the energy shots, as my husband has started using those in place of Red Bull each work night.
My husband spent $5.00 every two days last month on energy shots (they come in two packs), at the price of $2.50 a shot. The total cost of last months drinks was about $60.00 for 20 days worth of work nights.
When I looked at Costco, I found a box of 24 shots for $39.99! That brings the cost of each energy shot down to $1.66. That's a big savings for us, and that savings nearly pays for our Costco membership for a year.
Per request, I'm making a Lemon Blueberry Cake with vanilla Glaze for my husband to bring in to work tonight. It's a creamy moist cake with a nice bite from the lemon, with bright sweet blueberries throughout. It's a wonderful spring time treat, that's sure to make your family's day! Enjoy!!
Lemon Blueberry Cake with vanilla Glaze
Serves 12Prep: 15minutes
Cook time: 45
Ingredients:
2 cups plus 6 tablespoons cake flour
2 teaspoons baking powder
1 teaspoon salt
2 cups fresh blueberries
1 cup Half & Half
2 teaspoons vanilla extract
2 teaspoon grated lemon peel
1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
4 large eggs
Vanilla Glaze or fresh Whipped cream to accompany.
1: Preheat oven to 350°F. Spray 10cup bunt pan with Bakers Secret.
2: Sift cake flour, baking powder, and salt into medium bowl.
3: Transfer 1 tablespoon flour mixture to large bowl. Add fresh blueberries and
toss to coat. Set remaining flour mixture and blueberries aside.
4: Stir whole milk, vanilla extract, and grated lemon peel in small bowl.
5: Using electric mixer, beat butter in another large bowl until light and creamy.
6: Gradually add sugar, beating until mixture is light and fluffy.
7: Beat in eggs 1 at a time, mix until eggs are completely incorporated.
8: Beat in flour mixture alternately with milk mixture in 3 additions each, just
until blended.
9: Gently fold in blueberries, and pour batter into pan.
10: Bake cakes until tester inserted into center comes out clean, about 45 minutes.
11: Cool cake in pan on a rack for 10 minutes, then turn out cake onto rack to
completely cool.
12: If desired, pour glaze over cake and garnish cake with lemon peel strips, or serve sliced cake warm with whipped cream.
Friday, April 8, 2011
Easy does it.
In light of all the hoopla going on in WA DC today, I've decided it's most important to carry on as normal as possible until we hear news either way.
Today I'm making One Skillet Chicken & Ravioli for dinner and a Best Oatmeal Cake to be taken to work with my husband tonight.
Nothing says easy like one skillet meals.
Cook time 40 minutes
Serves 4
Ingredients
1.5 lbs boneless skinless chicken breast
1 jar/can favorite tomato sauce
1 cup water
2T olive oil
* hot sauce/ or chrushed red pepper to taste
1 package frozen cheese ravioli
6 oz cream cheese
1: Thinly slice chicken breasts into bite size peices, then transfer to a mixing bowl and toss with garlic and hot sauce/ crushed pepper and 1T olive oil.
2: Cover and refrigerate chicken for ten minutes (or longer, up to over night if you wish).
3: Heat large skillet on stovetop over med-high heat, adding other 1T olive oil to pan.
4: Add marinated chicken to pan and sautee until cooked thourghly.
5: Lower heat on the stove top to a med-low setting and add sauce and water, cook for 30 minutes.
6: Add cream cheese and stir until completely melted. Return to med-high heat and add ravioli, cook the remaining 10 minutes covered to bring ravioli up to tempature.
Pretty easy right?!? Now on to the Cake.
Ingredients
1/2 cup quick-cooking oats
3/4 cup boiling water
1/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Confectioners' sugar, optional
Directions
Place oats in a small bowl; add boiling water. Let stand for 20 minutes.
In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined.
Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired, or use a valnilla glaze to garnish.
Enjoy!
Today I'm making One Skillet Chicken & Ravioli for dinner and a Best Oatmeal Cake to be taken to work with my husband tonight.
Nothing says easy like one skillet meals.
One Skillet Chicken & Ravioli
Prep time 20 minutesCook time 40 minutes
Serves 4
Ingredients
1.5 lbs boneless skinless chicken breast
1 jar/can favorite tomato sauce
1 cup water
2T olive oil
* hot sauce/ or chrushed red pepper to taste
1 package frozen cheese ravioli
6 oz cream cheese
1: Thinly slice chicken breasts into bite size peices, then transfer to a mixing bowl and toss with garlic and hot sauce/ crushed pepper and 1T olive oil.
2: Cover and refrigerate chicken for ten minutes (or longer, up to over night if you wish).
3: Heat large skillet on stovetop over med-high heat, adding other 1T olive oil to pan.
4: Add marinated chicken to pan and sautee until cooked thourghly.
5: Lower heat on the stove top to a med-low setting and add sauce and water, cook for 30 minutes.
6: Add cream cheese and stir until completely melted. Return to med-high heat and add ravioli, cook the remaining 10 minutes covered to bring ravioli up to tempature.
Pretty easy right?!? Now on to the Cake.
Best Oatmeal Cake
Ingredients
1/2 cup quick-cooking oats
3/4 cup boiling water
1/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Confectioners' sugar, optional
Directions
Place oats in a small bowl; add boiling water. Let stand for 20 minutes.
In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined.
Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired, or use a valnilla glaze to garnish.
Enjoy!
Tuesday, April 5, 2011
Getting in the groove of things.
I've been having a blast using my new KA, rightly named "Beastly", as much as possible without burning through every single baking supply in my pantry.
So today I'm making a Carmel Coconut Cake for my husband to bring to work.
Being a military wife means a few things for me in the kitchen:
1: I have a budget for food, meaning I have to plan for a month of food.
2: Since my husband works the graveyard shift, I need to send treats for the guys 3 days a week.
3: My husband needs a diet that promotes weight/muscle gain, I need the opposite.
4: Our son is a soon to be toddler, needing a wide range of healthy baby friendly options.
While it sounds like it is a lot to juggle, it's become very easy to maintain a healthy yet gourmet style dinner 7 days a week.
We eat protein and vegetable heavy meals with a small portion of starch. We have made the transition from things that we processed (white rice, bread etc) t0 whole grain laden foods.
I have cut back on portions to cut waste (dreaded 3 day old left-overs!), and make available more fresh food to be prepared thoughout the week.
Example: tonight I made Beef Stir fry in a lemon & apple sauce, with green beans, snap peas, celery, zucinni, and water chestnuts over brown rice.
I used a mix of fresh and frozen veggies, 10 minute rice, and only 1/2 a pound of beef strips.
Total cost of the meal was $6.00 for three large portions!!
(yes, I know this is where you think I'm going to tell you the recipe.....but I'm not, just the cake)
For tonight's dessert, I'm making:
Carmel Coconut Cake
Time: 15 min. prep + 40 minutes to bake
Yield: 12-15 servings
Recipe from Taste Of Home
Cake:
4 eggs
2 C sugar
2 t vanilla
2 C flour
2 t baking powder
1/2 t salt
1 C milk
1/4 C butter
Frosting:
1 1/2 C packed brown sugar
3/4 C butter, melted
1/2 C half and half
2 C flaked coconut
1. In a medium sized mixing bowl, or in your stand mixer beat the eggs, sugar and vanilla for 4 minutes. It will thicken up a bit while you mix.
2. In a separate bowl combine the flour, baking powder and salt. Add it to the buttery egg combo and mix just until combined.
3. In a sauce pan bring the milk and butter to a boil, stirring constantly.
4. Pour it into your batter. Beat until well combined.
5. Spray a 9x13 pan with cooking spray. Pour the batter into the pan.
6. Bake at 350 for 35-40 minutes.
7. While the cake bakes, mix all frosting ingredients together.
8. When the cake is done remove it from the oven and turn the oven to broil. Pour the frosting over the top of the warm cake. Spread it around carefully with a knife.
9. Return the cake to the oven and let the frosting become browned. Watch cake carefully!!!It can burn very quickly. It only needs to broil for about 3-4 minutes.
If you wish, let cake cool for about 30 minutes then cut and enjoy it warm!
Hope you enjoy this cake as much as my husbands co-workers do!
So today I'm making a Carmel Coconut Cake for my husband to bring to work.
Being a military wife means a few things for me in the kitchen:
1: I have a budget for food, meaning I have to plan for a month of food.
2: Since my husband works the graveyard shift, I need to send treats for the guys 3 days a week.
3: My husband needs a diet that promotes weight/muscle gain, I need the opposite.
4: Our son is a soon to be toddler, needing a wide range of healthy baby friendly options.
While it sounds like it is a lot to juggle, it's become very easy to maintain a healthy yet gourmet style dinner 7 days a week.
We eat protein and vegetable heavy meals with a small portion of starch. We have made the transition from things that we processed (white rice, bread etc) t0 whole grain laden foods.
I have cut back on portions to cut waste (dreaded 3 day old left-overs!), and make available more fresh food to be prepared thoughout the week.
Example: tonight I made Beef Stir fry in a lemon & apple sauce, with green beans, snap peas, celery, zucinni, and water chestnuts over brown rice.
I used a mix of fresh and frozen veggies, 10 minute rice, and only 1/2 a pound of beef strips.
Total cost of the meal was $6.00 for three large portions!!
(yes, I know this is where you think I'm going to tell you the recipe.....but I'm not, just the cake)
For tonight's dessert, I'm making:
Time: 15 min. prep + 40 minutes to bake
Yield: 12-15 servings
Recipe from Taste Of Home
Cake:
4 eggs
2 C sugar
2 t vanilla
2 C flour
2 t baking powder
1/2 t salt
1 C milk
1/4 C butter
Frosting:
1 1/2 C packed brown sugar
3/4 C butter, melted
1/2 C half and half
2 C flaked coconut
1. In a medium sized mixing bowl, or in your stand mixer beat the eggs, sugar and vanilla for 4 minutes. It will thicken up a bit while you mix.
2. In a separate bowl combine the flour, baking powder and salt. Add it to the buttery egg combo and mix just until combined.
3. In a sauce pan bring the milk and butter to a boil, stirring constantly.
4. Pour it into your batter. Beat until well combined.
5. Spray a 9x13 pan with cooking spray. Pour the batter into the pan.
6. Bake at 350 for 35-40 minutes.
7. While the cake bakes, mix all frosting ingredients together.
8. When the cake is done remove it from the oven and turn the oven to broil. Pour the frosting over the top of the warm cake. Spread it around carefully with a knife.
9. Return the cake to the oven and let the frosting become browned. Watch cake carefully!!!It can burn very quickly. It only needs to broil for about 3-4 minutes.
If you wish, let cake cool for about 30 minutes then cut and enjoy it warm!
Hope you enjoy this cake as much as my husbands co-workers do!
Sunday, April 3, 2011
Slow Start.
Per a promise to my husband, I have been refraining (for almost two weeks now) from baking.
Though I hate it, it is the result of his purchasing a ProLine KitchenAid Stand Mixer for me as a gift.
Pretty sweet gift, huh?
So I've been also trying to abstain from looking at food blogs, mine or otherwise, until it arrives.
Thankfully it should be delivered tomorrow!!!
To celebrate I will be making:
Yield: 10 servings
Time: 25 minutes prep + 60 minutes to bake
Recipe from: My Baking Addiction
2 t ground cinnamon
1 C white sugar
2 1/2 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 C butter, softened
1 C sugar
1 C brown sugar
3 eggs at room temperature
2 t vanilla
1 C full-fat sour cream at room temperature
1. In a small bowl, combine 1 C sugar and 2 t cinnamon. Mix it together well.
2. Generously grease the inside of your bundt pan with shortening, or spray heavily with Pam Cooking Spray With Added Flour.
3. Gently dust the entire inside of your pan with the cinnamon sugar mixture. Be sure you get inside all the little nooks. You will most likely only use about 1/3 C of the mixture. Set aside the leftovers to use in the middle of the cake.
4. In a mixing bowl combine the flour, baking powder, baking soda and salt. Set the good little mixture aside for later.
5. In a Kitchen Aid mixer or using hand held beaters beat the softened butter on medium speed for 1 minute.
6. Add the white sugar and mix for 3 minutes.
7. Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.
8. Add the eggs one at a time, mixing for a full minute after each one.
9. Stir in the vanilla.
10. Grab your good little dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.
11. Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.
12. Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.
13. Cool for 10 minutes, then invert onto a wire rack to cool completely.
Though I hate it, it is the result of his purchasing a ProLine KitchenAid Stand Mixer for me as a gift.
Pretty sweet gift, huh?
So I've been also trying to abstain from looking at food blogs, mine or otherwise, until it arrives.
Thankfully it should be delivered tomorrow!!!
To celebrate I will be making:
Snickerdoodle Bundt Cake
Yield: 10 servings
Time: 25 minutes prep + 60 minutes to bake
Recipe from: My Baking Addiction
2 t ground cinnamon
1 C white sugar
2 1/2 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 C butter, softened
1 C sugar
1 C brown sugar
3 eggs at room temperature
2 t vanilla
1 C full-fat sour cream at room temperature
1. In a small bowl, combine 1 C sugar and 2 t cinnamon. Mix it together well.
2. Generously grease the inside of your bundt pan with shortening, or spray heavily with Pam Cooking Spray With Added Flour.
3. Gently dust the entire inside of your pan with the cinnamon sugar mixture. Be sure you get inside all the little nooks. You will most likely only use about 1/3 C of the mixture. Set aside the leftovers to use in the middle of the cake.
4. In a mixing bowl combine the flour, baking powder, baking soda and salt. Set the good little mixture aside for later.
5. In a Kitchen Aid mixer or using hand held beaters beat the softened butter on medium speed for 1 minute.
6. Add the white sugar and mix for 3 minutes.
7. Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.
8. Add the eggs one at a time, mixing for a full minute after each one.
9. Stir in the vanilla.
10. Grab your good little dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.
11. Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.
12. Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.
13. Cool for 10 minutes, then invert onto a wire rack to cool completely.
I'm sure the boys at my husbands shop will LOVE this!!! Enjoy!
Friday, March 25, 2011
Need & Want.
Today I'm going to visit on a subject that effects everyone.
Most people think that in order to make great food, you are required to have a kitchen full of gadgets to accomplish this.
In the kitchen, and in everyplace in life, things can be divided into two categories; Needs and Wants.
But people have found a way around this. I NEED a mixer to make a cake.... I'll buy a KitchenAid!!
That's all well and good, if you use it at least once a week.... but lets face it, half of the base line ($200) stand mixers spend more time gathering dust than being used.
I see that as a gross waste in funds that could be appropriated to other real needs.
So lets break some kitchen needs down:
Item:
Mixer: Basic: Oster hand mixer ($20) Splurge: KitchenAid Stand Mixer ($200-400)
Chef Knife: Basic: Faberware 4" vegi ($6) Splurge: Ginsu 8" Damsucus ($90)
Pots/Pans: Basic: Paula Deen set 12 ($112) Splurge: EmerelWare set 10 ($299)
Glass Dish: Basic: Pyrex set 11 ($21) Splurge: CorningWare set 7 ($59)
By comparison, you can see where you could over spend very easily.
The goal should be to find a good mix of basics and a few splurges that will make your life easier in the kitchen.
Things you will need in an everyday kitchen:
-measuring cups & spoons
-a large mixing bowl
-a spatula, mixing spoon, whisk and pair of tongs
-a cookie sheet
-set of pots & pans
-a cutting board
-a glass 13x9 baking dish
-set of dishes and flatware
It's that simple! You can make amazing food with these basic kitchen tools. Make sure you take care of what you buy, add simple additions once and a while, and soon you find a well thought out collection that reflects your personal cooking style!
Most people think that in order to make great food, you are required to have a kitchen full of gadgets to accomplish this.
In the kitchen, and in everyplace in life, things can be divided into two categories; Needs and Wants.
But people have found a way around this. I NEED a mixer to make a cake.... I'll buy a KitchenAid!!
That's all well and good, if you use it at least once a week.... but lets face it, half of the base line ($200) stand mixers spend more time gathering dust than being used.
I see that as a gross waste in funds that could be appropriated to other real needs.
So lets break some kitchen needs down:
Item:
Mixer: Basic: Oster hand mixer ($20) Splurge: KitchenAid Stand Mixer ($200-400)
Chef Knife: Basic: Faberware 4" vegi ($6) Splurge: Ginsu 8" Damsucus ($90)
Pots/Pans: Basic: Paula Deen set 12 ($112) Splurge: EmerelWare set 10 ($299)
Glass Dish: Basic: Pyrex set 11 ($21) Splurge: CorningWare set 7 ($59)
By comparison, you can see where you could over spend very easily.
The goal should be to find a good mix of basics and a few splurges that will make your life easier in the kitchen.
Things you will need in an everyday kitchen:
-measuring cups & spoons
-a large mixing bowl
-a spatula, mixing spoon, whisk and pair of tongs
-a cookie sheet
-set of pots & pans
-a cutting board
-a glass 13x9 baking dish
-set of dishes and flatware
It's that simple! You can make amazing food with these basic kitchen tools. Make sure you take care of what you buy, add simple additions once and a while, and soon you find a well thought out collection that reflects your personal cooking style!
Wednesday, March 23, 2011
Mes En Plas.
Have you ever found yourself enamored, nay, fixated on a food? You wake up one day and cant seem to get (sayyyy) chocolate chip cookies off your mind. After hours of trying to ignore the temptation to make said cookies, you give in.
Into the kitchen you fly, recipe in hand you start in creaming you butter and sugars... but wait? whats this? you only have a 1/4c of brown sugar? And on more careful examination of your pantry, you find you are low or without key ingredients.
Pure and utter defeat.
Now this brings me to my first 'real' post. Rightly so it deals with a 'working order' to things. If you've ever taken a French class or cooking class you might have heard the phrase "mes en plas".
The literal definition is: Putting in place.
The culinary definition is: for everything a place.
This is an immensely helpful tool to utilize in everyday life. Thinking three steps ahead become second nature after a while, and is a means to sanity for military families everywhere.
Much like the Boy Scouts, to have mes en plas is to always be prepared.
Whether it is by making sure to have all ingredients correctly prepared before starting a recipe, or something as simple as remembering to pre-heat the oven.
In the world of cooking (home or professional) mes en plas is a way of survival.
So this is where mes en plas relates to this blog.
I know most blogs jump into their 'crazzzy and ammmmazing' recipes.
I feel the best way to write this blog is to give the information that others do not.
Like what I keep on hand in my cupboards, what I consider must haves compared to 'splurges', and realistic recipes for beginners and culinary aficionados alike.
My next entry will cover what I find to be a well stocked, and usable, pantry followed by a post on my go to tools that make my kitchen run.
Into the kitchen you fly, recipe in hand you start in creaming you butter and sugars... but wait? whats this? you only have a 1/4c of brown sugar? And on more careful examination of your pantry, you find you are low or without key ingredients.
Pure and utter defeat.
Now this brings me to my first 'real' post. Rightly so it deals with a 'working order' to things. If you've ever taken a French class or cooking class you might have heard the phrase "mes en plas".
The literal definition is: Putting in place.
The culinary definition is: for everything a place.
This is an immensely helpful tool to utilize in everyday life. Thinking three steps ahead become second nature after a while, and is a means to sanity for military families everywhere.
Much like the Boy Scouts, to have mes en plas is to always be prepared.
Whether it is by making sure to have all ingredients correctly prepared before starting a recipe, or something as simple as remembering to pre-heat the oven.
In the world of cooking (home or professional) mes en plas is a way of survival.
So this is where mes en plas relates to this blog.
I know most blogs jump into their 'crazzzy and ammmmazing' recipes.
I feel the best way to write this blog is to give the information that others do not.
Like what I keep on hand in my cupboards, what I consider must haves compared to 'splurges', and realistic recipes for beginners and culinary aficionados alike.
My next entry will cover what I find to be a well stocked, and usable, pantry followed by a post on my go to tools that make my kitchen run.
Tuesday, March 22, 2011
Start of something new.
After mulling around the idea for over a year, I've decided (obviously) to start my very own food blog.
I figured a good way to start this off would be to give a little of my history, how I came to love cooking and how I ended up here today.
As long as I can remember I've always loved cooking. More so, I loved food.
From an early age I can recall helping my mothers (yes, I have TWO) in the kitchen as much as possible. Anything I could convince them to let me do ( some tasks I had to beg to be involved in), and more so bug/annoy until they gave in or kicked me out of the kitchen. The work of it, the smells, colors, plating and ultimately the enjoyment of your hard labor by people you love. Even from a young age I found this to be exhilarating! While other kids watched cartoons, I watched cooking shows. Other kids colored, I thumbed the pages of cook books. By the age of ten, I was able to fully cook and serve dinner for a family of five. A lifelong love had found me.
While I thrive today as a "home cook", I did make a go at it professionally. I worked my tail off to completed a one year study in culinary arts. No, not in a community college, but at a vocational school.
While a year seems like very little time to complete anything, the course was an 'at your own pace' kind of deal, taking the average student three years to complete.
I then followed that by completing a six month unpaid internship at a well known local restaurant, earning a job offer of a permanent position. I took this all as a great sign from above, I would become a chef!
But like many male driven career field's, I found myself working twice as hard, in half the time for a quarter the recognition of that of my male counterparts. While my technique never suffered, my creativity and love of the art of cooking did. Loathing each day that my food was simply a "job" and no longer a labor of love, I made the choice to changed career paths.
Years have passed since then, but I still regard the choice to leave professional cooking as the best choice for me. I continue to expand my culinary skills, techniques and knowledge base daily. And while I am primarily a homemaker, I have found it as an opportunity to indulge my family to healthy and wholesome (leaning toward gourmet) meals that leave my soul satisfied.
I plan on using this blog to document the meals I make, the techniques I use, how they can be replicated, smart use of portion control, multitasking and special emphasis on military family cooking.
I hope that you all find my musings informative, my words inspiring and my food satisfying.
If not, this is probably not the blog for you, feel free to switch back to whatever you were doing before!
I figured a good way to start this off would be to give a little of my history, how I came to love cooking and how I ended up here today.
As long as I can remember I've always loved cooking. More so, I loved food.
From an early age I can recall helping my mothers (yes, I have TWO) in the kitchen as much as possible. Anything I could convince them to let me do ( some tasks I had to beg to be involved in), and more so bug/annoy until they gave in or kicked me out of the kitchen. The work of it, the smells, colors, plating and ultimately the enjoyment of your hard labor by people you love. Even from a young age I found this to be exhilarating! While other kids watched cartoons, I watched cooking shows. Other kids colored, I thumbed the pages of cook books. By the age of ten, I was able to fully cook and serve dinner for a family of five. A lifelong love had found me.
While I thrive today as a "home cook", I did make a go at it professionally. I worked my tail off to completed a one year study in culinary arts. No, not in a community college, but at a vocational school.
While a year seems like very little time to complete anything, the course was an 'at your own pace' kind of deal, taking the average student three years to complete.
I then followed that by completing a six month unpaid internship at a well known local restaurant, earning a job offer of a permanent position. I took this all as a great sign from above, I would become a chef!
But like many male driven career field's, I found myself working twice as hard, in half the time for a quarter the recognition of that of my male counterparts. While my technique never suffered, my creativity and love of the art of cooking did. Loathing each day that my food was simply a "job" and no longer a labor of love, I made the choice to changed career paths.
Years have passed since then, but I still regard the choice to leave professional cooking as the best choice for me. I continue to expand my culinary skills, techniques and knowledge base daily. And while I am primarily a homemaker, I have found it as an opportunity to indulge my family to healthy and wholesome (leaning toward gourmet) meals that leave my soul satisfied.
I plan on using this blog to document the meals I make, the techniques I use, how they can be replicated, smart use of portion control, multitasking and special emphasis on military family cooking.
I hope that you all find my musings informative, my words inspiring and my food satisfying.
If not, this is probably not the blog for you, feel free to switch back to whatever you were doing before!
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