Who doesn't love to eat out? Our favorite eateries, whether they be privately owned or chain, provide us with some of our favorite dishes and desserts. The problem is that eating out regularly can be costly. You can cut back and still enjoy the great food. Just make it at home.
One of the best part of being a regular customer at a family owned restaurant is that the family comes to know you. They basically have your order already in the oven when you and yours walk through their doors. If you love the recipe, don't be afraid to ask for it. Some will be happy to give it to you, enthusiastically writing it down. They'll even give you advice on how to cook or bake it. Common dishes like fried rice or spaghetti are easy to copy as are pizzas and certain grilled meats.The same can apply to desserts as well . Ask for the recipe. If your restaurant refuses to give their recipes away, there is the Internet where the dish or dessert and a million variations can be found.
Chain restaurants are another matter. Most of their dishes can be found in your supermarket., usually in the frozen food aisle. Chains realize they have a loyal following and branched out to their fans who also like to eat in once in a while. If you crave sliders then you can buy White Castle's famed mini burgers along with their fries at your local super market.If your family loves TGIF's, there 's all sorts of their famed dishes in your grocer's freezers, from the spinach dip to the quesadillas and honey barbecue wings.The same applies to PF Changs. They sell everything from spring rolls and dumplings to main meals to noodle dishes. Throw in a fancy drink and it's just like eating at the restaurant without all the noise and sometimes hour long wait.
There's nothing like your favorite restaurant food. However sometimes the budget doesn;t always allow it. Have it at home. Save pennies and also save a trip by just eating it at your dining room table.
Tuesday, September 25, 2012
Monday, September 24, 2012
Cooking It Old School
Nothing beats hand mashed potatoes or a scratch cake. These are relics of the recent past where women (and some men ) actually cooked and baked. Cooking old school may take time and much more effort than the modern microwaved stuff but it's worth it. Let's face it when homemade food is loved and devoured but the whole family then it's time to rethink one's cooking techniques.
In this day and age , we all tend to reach for anything that's can be cooked and eaten in minutes. While this is convenient, it's not necessarily good for you .Most food, are chock full of preservatives from simple safe chemicals to to some that are questionable. If you feel your life is too busy and hectic , then start simply. One if you have the time cook and freeze on the weekend. Eat later in the week when time is too squeezed to whip up an entire home cooked meal..As far as baked goods bake and then store., or have the cake or pie that night as a special dessert. This last can be created once or twice a month.
What foods can be made the way our moms and grandmothers made them? An easy no brainer one is mashed potatoes. Now you can cheat and get microwaveable potato chunks. These can then be poured into a bowl and masked with milk or cream along with butter. You an serve this with sliced roast beef and jarred gravy. Meat loaf is another simple dish that even a child could make. All it takes is ground beef, an egg along with breadcrumbs.. This can also be turned into leftovers as sandwiches. Soups are another old school dish that can be made by hand. Stock is easy to make and freeze too. You can create a myriad of soups with any broth , whether, it's chicken beef, vegetable or fish.
Cooking it old school doesn't only give you good food but healthier food. It's made with elbow grease and love as opposed to chemicals. Try it today and see the results.
In this day and age , we all tend to reach for anything that's can be cooked and eaten in minutes. While this is convenient, it's not necessarily good for you .Most food, are chock full of preservatives from simple safe chemicals to to some that are questionable. If you feel your life is too busy and hectic , then start simply. One if you have the time cook and freeze on the weekend. Eat later in the week when time is too squeezed to whip up an entire home cooked meal..As far as baked goods bake and then store., or have the cake or pie that night as a special dessert. This last can be created once or twice a month.
What foods can be made the way our moms and grandmothers made them? An easy no brainer one is mashed potatoes. Now you can cheat and get microwaveable potato chunks. These can then be poured into a bowl and masked with milk or cream along with butter. You an serve this with sliced roast beef and jarred gravy. Meat loaf is another simple dish that even a child could make. All it takes is ground beef, an egg along with breadcrumbs.. This can also be turned into leftovers as sandwiches. Soups are another old school dish that can be made by hand. Stock is easy to make and freeze too. You can create a myriad of soups with any broth , whether, it's chicken beef, vegetable or fish.
Cooking it old school doesn't only give you good food but healthier food. It's made with elbow grease and love as opposed to chemicals. Try it today and see the results.
Saturday, September 22, 2012
Ease Into Fall Cooking
After a lazy hazy summer of easy cooking it's time to get serious,With cooler temps means more cooking.The transition , though doesn't have to be cataclysmic. You can ease into fall cooking and baking with some easy dishes every one will like.
Even if you've been creating nothing but salads and barbecues for the past three months you can still bounce back with a delicious home cooked meal. One of the easiest is meat loaf. This is simple enough to make.All it requires is ground beef, minced onion , eggs milk and bread crumbs. If you want some variation spice it up with some chili or curry powder. A simple roasted chicken or turkey breast is another easy dinner choice. Serve with Stove Top stuffing and mixed veggies. Make enough so that you have leftovers for sandwiches or a hot lunch the next day.
Pasta is another easy dish to cook up. There's nothing like coming home to a hot plate of spaghetti or penne with a homemade sauce. If you're a tad more adventurous make meatballs which again are pretty easy to whip up. (think meat loaf in ball form). With the sauce , use the tomatoes from your garden harvest for a fresher , more healthier sauce. Want something different? Then try tacos. They are not only fun but super simple to make. Use any of the kits that come with the taco shells and spices. Then cook up either pork, beef or chicken for filling along with chopped tomatoes and lettuce for decoaration..
Easing into fall cooking is a snap. You can create delicious and simple meals with only a few recipes. It's a great way of getting prepared for the season of heavy cooking ahead.
Even if you've been creating nothing but salads and barbecues for the past three months you can still bounce back with a delicious home cooked meal. One of the easiest is meat loaf. This is simple enough to make.All it requires is ground beef, minced onion , eggs milk and bread crumbs. If you want some variation spice it up with some chili or curry powder. A simple roasted chicken or turkey breast is another easy dinner choice. Serve with Stove Top stuffing and mixed veggies. Make enough so that you have leftovers for sandwiches or a hot lunch the next day.
Pasta is another easy dish to cook up. There's nothing like coming home to a hot plate of spaghetti or penne with a homemade sauce. If you're a tad more adventurous make meatballs which again are pretty easy to whip up. (think meat loaf in ball form). With the sauce , use the tomatoes from your garden harvest for a fresher , more healthier sauce. Want something different? Then try tacos. They are not only fun but super simple to make. Use any of the kits that come with the taco shells and spices. Then cook up either pork, beef or chicken for filling along with chopped tomatoes and lettuce for decoaration..
Easing into fall cooking is a snap. You can create delicious and simple meals with only a few recipes. It's a great way of getting prepared for the season of heavy cooking ahead.
Friday, September 21, 2012
Easy Fridge Jams
This is the season for jams and jam making. However making them requires a lot of work- as well as luck. However there is a way tohave fresh made preserves and butters without all the fuss and threat of botulism. It's just boiling and putting away in the fridge.
Melissa Clark explored the idea of fridge jams in her Wednesday's A Good Appetite column in The New York Times Dining section. The recipe requires just putting freshly made mixes in the fridge than in the pantry(or other cool, dry places). It doesn't require boiling the canning jars and then sealing them with pectin. The method takes practice and if done wrong can have very deadly and hazardous results.Witrh refrigerator jams , it's just a simple boiling and if you want, macerating the fruit the night before in sugar. Then pop into the fridge and eat.That's it. There is a mold issue however it can be scraped away or just throw the jam out when green blooms appear.
This variation on preserving allows not only enjoying the fruits of the season but also trying new flavor combos. Ms. Clark gives some good recipes such as a nectarine and peach with a dash of lemon verbena thrown in.This also has lemon and its' zest as a preservative too. However it's the mix of peaches and nectarine that is seductive. Imagine it spread over French toast or topping buttery croissants. She also has an unusual mix of tomatoes, honey and vanilla.The combination may sound strange but, remember that the tomato is a fruit so it does work well in jams. She suggests putting is as a filling with linzer torts or paired with ricotta and toast. However I would make a sweet crust pizza and then add this later on for an unusual dessert.
Making a summer or fall jam doesn't have to be a headache. Try making the fridge style kind to enjoy freshly made jams and different flavors. It's like getting the best tasting preserves without all the fuss and muss.
Melissa Clark explored the idea of fridge jams in her Wednesday's A Good Appetite column in The New York Times Dining section. The recipe requires just putting freshly made mixes in the fridge than in the pantry(or other cool, dry places). It doesn't require boiling the canning jars and then sealing them with pectin. The method takes practice and if done wrong can have very deadly and hazardous results.Witrh refrigerator jams , it's just a simple boiling and if you want, macerating the fruit the night before in sugar. Then pop into the fridge and eat.That's it. There is a mold issue however it can be scraped away or just throw the jam out when green blooms appear.
This variation on preserving allows not only enjoying the fruits of the season but also trying new flavor combos. Ms. Clark gives some good recipes such as a nectarine and peach with a dash of lemon verbena thrown in.This also has lemon and its' zest as a preservative too. However it's the mix of peaches and nectarine that is seductive. Imagine it spread over French toast or topping buttery croissants. She also has an unusual mix of tomatoes, honey and vanilla.The combination may sound strange but, remember that the tomato is a fruit so it does work well in jams. She suggests putting is as a filling with linzer torts or paired with ricotta and toast. However I would make a sweet crust pizza and then add this later on for an unusual dessert.
Making a summer or fall jam doesn't have to be a headache. Try making the fridge style kind to enjoy freshly made jams and different flavors. It's like getting the best tasting preserves without all the fuss and muss.
Thursday, September 20, 2012
Fermenting Frenzy
Mention fermented food and most people ususally grimace. Yet fermentation is one of the more common ways to prepare food and drinks. It's an easy step too that even home chefs can follow. The results are often pretty tasty and a great way to preserve all sorts ot foods.
The process was the subject of the main article in yesterday's New York Times Dining section. The huge piece was written by Dining regular , Jeff Gordinier,Fermentation , he found, is a process using bacteria to basically"cook" food. There is also a cookbook written by Sandor Ellix Katz, The Art of Fermentation by publisher Chelsea Green gives recipes on how to use this prep method to your advantage.There are recipes for the famed Korean kimchi or pickled cabbage along with ones for eggs pickled in soy sauce. Fermentation is making a comeback with some Manhattan chefs, especially the ones at the famed Momufuko.
Fermentation is nothing new, It has been around for centuries,Germans have used it for centuries in the making of sauerkraut. Other, more ancient civilizations such as the Sumerians and the Egyptians used fermented grains to concoct beers. Our earliest ancestors fermented berries to preserve them and to create a heady brew. It makes sense to ferment because it's a method of handling a harvest and making it last during the colder months This way his people can enjoy summer's bounty during a harsh winter. . Fermented foods are also being rediscovered for their health benefits as well. They help to stave off everything from breast cancer to heart disease and osteoporosis.
Fermentation is a food process that is beneficial on many levels. It can help preserve foods and make them tasty.It helps in creating .better health but most of all it's a great way of holding onto summer's bounty.Enjoy favorite veggies in a tasty brine.
The process was the subject of the main article in yesterday's New York Times Dining section. The huge piece was written by Dining regular , Jeff Gordinier,Fermentation , he found, is a process using bacteria to basically"cook" food. There is also a cookbook written by Sandor Ellix Katz, The Art of Fermentation by publisher Chelsea Green gives recipes on how to use this prep method to your advantage.There are recipes for the famed Korean kimchi or pickled cabbage along with ones for eggs pickled in soy sauce. Fermentation is making a comeback with some Manhattan chefs, especially the ones at the famed Momufuko.
Fermentation is nothing new, It has been around for centuries,Germans have used it for centuries in the making of sauerkraut. Other, more ancient civilizations such as the Sumerians and the Egyptians used fermented grains to concoct beers. Our earliest ancestors fermented berries to preserve them and to create a heady brew. It makes sense to ferment because it's a method of handling a harvest and making it last during the colder months This way his people can enjoy summer's bounty during a harsh winter. . Fermented foods are also being rediscovered for their health benefits as well. They help to stave off everything from breast cancer to heart disease and osteoporosis.
Fermentation is a food process that is beneficial on many levels. It can help preserve foods and make them tasty.It helps in creating .better health but most of all it's a great way of holding onto summer's bounty.Enjoy favorite veggies in a tasty brine.
Wednesday, September 19, 2012
Your Food Your Heritage
There's a sure way of connecting anyone to his or her heritage and culture: food. The dishes our grandparents , great grandparents and ancestors brought with them from other countries are visual reminders that our past is always with us. They are not only our comfort foods but part of us.
This was a subject of an article in today's new York Times Dining section, The piece written by newcomer,Rachel L. Swarns tells about how certain families, including hers , preserve their heritage with handed down recipes. She is from the Bahamas, a country rich in natural food resources.. Like Marcel Proust and his Madeleine's , its' the taste that reminds her of that balmy paradise . It's the tang of limes or the sweetness's of coconuts candy , homemade and fresh. To be honest we all have good memories of family recipes. There's also a certain thrill in making them, knowing this is a direct link and even some insight into our family's world.
Ms. Swarns reached out to several children and grandchildren of immigrants. There were a variety of nationalities and sometimes she was lucky to speak with three generations. Some people made their family recipes with an American twist, updating it for their children. This was the case of Nena Vukanic, the daughter of Serbian immigrants. Her children like some of the family recipes like the bean soup. They nixed the stuffed cabbage. Others families interviewed were three generations of Korean family. The six year old daughter , Minah, who is half American too, loved all the dishes her mom Jo Hee Sisco and her grandmother Sook Lee made.Sometimes the family dishes often wound up along side of American classics on the dinner plate.
Who we are means everything to us. That includes our culinary heritage. Our ancestors not only gave us interesting sets of DNA and RNA but also interesting recipes too.
This was a subject of an article in today's new York Times Dining section, The piece written by newcomer,Rachel L. Swarns tells about how certain families, including hers , preserve their heritage with handed down recipes. She is from the Bahamas, a country rich in natural food resources.. Like Marcel Proust and his Madeleine's , its' the taste that reminds her of that balmy paradise . It's the tang of limes or the sweetness's of coconuts candy , homemade and fresh. To be honest we all have good memories of family recipes. There's also a certain thrill in making them, knowing this is a direct link and even some insight into our family's world.
Ms. Swarns reached out to several children and grandchildren of immigrants. There were a variety of nationalities and sometimes she was lucky to speak with three generations. Some people made their family recipes with an American twist, updating it for their children. This was the case of Nena Vukanic, the daughter of Serbian immigrants. Her children like some of the family recipes like the bean soup. They nixed the stuffed cabbage. Others families interviewed were three generations of Korean family. The six year old daughter , Minah, who is half American too, loved all the dishes her mom Jo Hee Sisco and her grandmother Sook Lee made.Sometimes the family dishes often wound up along side of American classics on the dinner plate.
Who we are means everything to us. That includes our culinary heritage. Our ancestors not only gave us interesting sets of DNA and RNA but also interesting recipes too.
Tuesday, September 18, 2012
Making Food Cool
There's a reason why ten to twelve years olds are called tweens. It doesn't so much have to do with age but the fact they're between listening to their moms and dads and heeding the dietary advice of their friends. What may be healthy and good to the folks may be icky and disgusting to them. What to do to insure good nutrition and keep their eating habits healthy? Make food cool.
As kids grow and enter middle school, they tend to assert their independence in a variety of ways. Most times it's how they eat. There's nothing better than hanging out at the mall and grabbing a burger there. Hopefully they've learned from all those nutrition classes and nix the accompanying fries and cola, but they don't. If you want , make your dinner or even Saturday lunch as tasty as mall meal. Think about serving sliders those fun mini hamburgers. Instead of beef, sub in turkey or spicy bean veggie burgers. Another fun idea is pulled chicken tacos. Shred cooked chicken with a healthy tomato salsa. Have the kids pile on beans , onions and guacamole or avocado slices for a more nutritional variation.
Kids love pizza.It's just that simple. However they're probably munching on the greasy oily stuff at the local pizzeria.Surprise them and yourself with a home baked whole wheat one. You can add cheese to it but you can also have an old fashioned kind with fresh chopped tomatoes along with some other veggies rich in antioxidants. Think about making individual ones that your tweenies can enjoy.Grilled chicken , usually considered an "adult dish" can be made kid friendly as well. You can cut it into bite sized pieces and serve over pasta.it's also good over a flavored rice which is a kid favorite. To broaden their palates , add saffron to it along with almonds for a more exotic spin. You can also have the chicken with sweet potato plank fries and a garlicky mayo dip.
Tweens are probably the most discriminate of all eaters. Get them fired up over eating by making food cool again.They'll have not only tasty food but healthier meals.
As kids grow and enter middle school, they tend to assert their independence in a variety of ways. Most times it's how they eat. There's nothing better than hanging out at the mall and grabbing a burger there. Hopefully they've learned from all those nutrition classes and nix the accompanying fries and cola, but they don't. If you want , make your dinner or even Saturday lunch as tasty as mall meal. Think about serving sliders those fun mini hamburgers. Instead of beef, sub in turkey or spicy bean veggie burgers. Another fun idea is pulled chicken tacos. Shred cooked chicken with a healthy tomato salsa. Have the kids pile on beans , onions and guacamole or avocado slices for a more nutritional variation.
Kids love pizza.It's just that simple. However they're probably munching on the greasy oily stuff at the local pizzeria.Surprise them and yourself with a home baked whole wheat one. You can add cheese to it but you can also have an old fashioned kind with fresh chopped tomatoes along with some other veggies rich in antioxidants. Think about making individual ones that your tweenies can enjoy.Grilled chicken , usually considered an "adult dish" can be made kid friendly as well. You can cut it into bite sized pieces and serve over pasta.it's also good over a flavored rice which is a kid favorite. To broaden their palates , add saffron to it along with almonds for a more exotic spin. You can also have the chicken with sweet potato plank fries and a garlicky mayo dip.
Tweens are probably the most discriminate of all eaters. Get them fired up over eating by making food cool again.They'll have not only tasty food but healthier meals.
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