You know this country has problems when the furniture polish has fresh lemon juice and the lemonade contains chemicals. Well, here's a simple recipe for homemade lemonade - easily expandable.
1 cup lemon juice
1 cup granulated sugar
3-4 cups water - depending on how tart you like your lemonade.
Mix together with a wooden spoon in a pitcher. Refrigerate or serve immediately over ice. Recipe easily doubles or triples. Enjoy!
Tuesday, December 1, 2009
Monday, August 31, 2009
Keegan's Sugarpots
My son's very own recipe. All you need is some of the no knead dough and sugar.
1) Preheat the oven to 325.
2) Butter a cookie sheet.
3) Using fingers of dough, make a little flat square about 1" square. Make as many as you have dough for, or as many as you want to eat :-)
4) Lay on the cookie sheet. Put a teaspoon of sugar in the middle. Cover with another square of dough, and press down the sides.
5) Bake at 325 for 8-10 minutes, or until they're lightly browned, but still very soft.
You're done!
Wednesday, August 12, 2009
Grilling Carp
How to grill a carp -
Build a roaring fire. Nail the intact carp on a pine plank. Season to taste with salt, pepper, olive oil, lemon juice, and garlic.
Sear over flame, then cook til done. Throw away the carp, eat the plank!
Har Har. I hope you liked it as much as I did.
Build a roaring fire. Nail the intact carp on a pine plank. Season to taste with salt, pepper, olive oil, lemon juice, and garlic.
Sear over flame, then cook til done. Throw away the carp, eat the plank!
Har Har. I hope you liked it as much as I did.
Saturday, August 8, 2009
Baking Basics (or "stocking your pantry")
It's always nice to be able to bake a batch of brownies when the weather turns rainy. Or bake a batch of chocolate chip cookies when your kid's feeling yucky.
On a side note, always have some no-knead bread in the fridge - great for last minute pizza, breadsticks, or to make another loaf of bread when their friends want pblj sandwiches. That's short for peanut butter and LOTSA jelly, by the way, thanks to Keegan. Consider it part of your pantry.
Flour - whole wheat and white, beyond that, whatever your preferences are - unless you really get into baking, no need for bread flour or other specialty flours. If you have the space and use it often enough, buy the flour in 50 lbs sacks from Sam's Club or Costco, or get a buddy in the restaurant business to tack some on to his order. The prices are a lot less than buying 5 lbs. at a time. Store in 5 gallon buckets with good lids - makes it a lot easier to measure out, too!
Baking soda
Baking powder
Salt
Sugar (white or unbleached)
Brown sugar
Confectionery sugar
Chocolate chips
Baker's chocolate (semi-sweet)
Yeast (buy this in bulk off eBay - I paid 9 bucks plus shipping for 2 lbs a year ago- and I'm still using it!)Store in the freezer in a Tupperware container. Don't be paying $2.49 for 3 little packets.
Vegetable oil
and in the fridge (with the no knead dough)
butter (if you insist on margarine, stop right here. I can't help your cooking!)
eggs.
I'm sure I'll be adding to the list...but this is a good start
On a side note, always have some no-knead bread in the fridge - great for last minute pizza, breadsticks, or to make another loaf of bread when their friends want pblj sandwiches. That's short for peanut butter and LOTSA jelly, by the way, thanks to Keegan. Consider it part of your pantry.
Flour - whole wheat and white, beyond that, whatever your preferences are - unless you really get into baking, no need for bread flour or other specialty flours. If you have the space and use it often enough, buy the flour in 50 lbs sacks from Sam's Club or Costco, or get a buddy in the restaurant business to tack some on to his order. The prices are a lot less than buying 5 lbs. at a time. Store in 5 gallon buckets with good lids - makes it a lot easier to measure out, too!
Baking soda
Baking powder
Salt
Sugar (white or unbleached)
Brown sugar
Confectionery sugar
Chocolate chips
Baker's chocolate (semi-sweet)
Yeast (buy this in bulk off eBay - I paid 9 bucks plus shipping for 2 lbs a year ago- and I'm still using it!)Store in the freezer in a Tupperware container. Don't be paying $2.49 for 3 little packets.
Vegetable oil
and in the fridge (with the no knead dough)
butter (if you insist on margarine, stop right here. I can't help your cooking!)
eggs.
I'm sure I'll be adding to the list...but this is a good start
Monday, August 3, 2009
more savings at the grocery store...
Over-ripe fruit on sale? Buy 'em up - what you don't eat that day or next, slice up, mix 'em up, put into medium sized freezer baggies - then whenever your kid wants smoothies, take a pack out, add yogurt or milk, and put in the blender. Instant smoothie. Check out the fruit before you buy it - this works better with melons, berries, apples. bananas.
Ground beef on sale? Press into patties, individual freeze each patty. Instant snack for Junior.
Bigger piece of meat on sale? Cut up what you don't use into bite size pieces, put about 3-4 oz. into each bag, freeze. Want a quick stir fry - well, there's your protein.
And do watch for sales on freezer bags and yard sales & thrift stores for containers. You'll need them. If you're going to pay retail for the containers - buy quality, not price. The cheap plastic containers will snap soon with the constant freezing, defrosting, freezing.
Ground beef on sale? Press into patties, individual freeze each patty. Instant snack for Junior.
Bigger piece of meat on sale? Cut up what you don't use into bite size pieces, put about 3-4 oz. into each bag, freeze. Want a quick stir fry - well, there's your protein.
And do watch for sales on freezer bags and yard sales & thrift stores for containers. You'll need them. If you're going to pay retail for the containers - buy quality, not price. The cheap plastic containers will snap soon with the constant freezing, defrosting, freezing.
Friday, July 31, 2009
Saving money at the grocery store
Ever look at the day-old meats at the grocery? These are the meats that are nearing the expiration date, or the sell-by date. (I've always thought they should have an eat-by date, not a sell-by date, but that's a different blog entry). Just today, I picked up 3 packs of bacon for less than $2 a pound - when I came home, I cut it up in 4 oz chunks and froze it in freezer baggies (yes, to do this system, invest in some freezer bags - a word to the wise). Now when I want bacon, I just pull out a bag, and start frying. Or hamburger meat? Just make it into patties and freeze individually -great for quick meals or snacks with the kid - and one more burger is never a problem.
Some stores also markdown their fruit - I've bought the bagged up fruit, on sale at 99c a pound, cut it up in bite size pieces, frozen it, then it's ready to put in the blender with milk or yogurt and make smoothies the healthy way.
Some stores also markdown their fruit - I've bought the bagged up fruit, on sale at 99c a pound, cut it up in bite size pieces, frozen it, then it's ready to put in the blender with milk or yogurt and make smoothies the healthy way.
Tuesday, May 26, 2009
The only thing I remember my dad making...
Spaghetti carbonara - super easy. Recipe for 2 follows below...
Enough spaghetti for the two of you
1/2 lb bacon
3 eggs
Parmesan cheese
Boil water for the pasta. Meanwhile, cook the bacon to desired doneness. Crack the eggs into a bowl and scramble with a fork or whisk. Add in parmesan to egg mixture.
After pasta is done and drained, pour the pasta back into the pot. Over low heat, mix in the cheese egg mixture. Once it starts gelling, throw in the crumpled bacon and voila! Instant dinner! Add more cheese on top if desired.
Adjust amounts for more kids/hungrier kids :-)
Enough spaghetti for the two of you
1/2 lb bacon
3 eggs
Parmesan cheese
Boil water for the pasta. Meanwhile, cook the bacon to desired doneness. Crack the eggs into a bowl and scramble with a fork or whisk. Add in parmesan to egg mixture.
After pasta is done and drained, pour the pasta back into the pot. Over low heat, mix in the cheese egg mixture. Once it starts gelling, throw in the crumpled bacon and voila! Instant dinner! Add more cheese on top if desired.
Adjust amounts for more kids/hungrier kids :-)
Sunday, May 24, 2009
Killer chocolate brownies
Like fudgy, extra chocolaty brownies? Me too. Here ya go
4 squares dark chocolate
3/4 cup butter
1 cup flour
2 cups sugar
3 jumbo eggs
14-16 oz. chocolate chips
1 tsp. vanilla
Preheat oven to 350. Melt the chocolate and butter in the microwave. Combine with flour, sugar, eggs and vanilla. Add in chips. Place in 9" square pan - bake for 35 minutes - start checking at 30 minutes. Baking time will vary with ovens. If you want a more cakelike brownie, don't add in chips - add in 1/2 cup more of flour. Another variation is to add butterscotch chips. Ex-girlfriends ask for these!
4 squares dark chocolate
3/4 cup butter
1 cup flour
2 cups sugar
3 jumbo eggs
14-16 oz. chocolate chips
1 tsp. vanilla
Preheat oven to 350. Melt the chocolate and butter in the microwave. Combine with flour, sugar, eggs and vanilla. Add in chips. Place in 9" square pan - bake for 35 minutes - start checking at 30 minutes. Baking time will vary with ovens. If you want a more cakelike brownie, don't add in chips - add in 1/2 cup more of flour. Another variation is to add butterscotch chips. Ex-girlfriends ask for these!
Wednesday, May 20, 2009
Tuesday, May 19, 2009
Pizza, Pizza, Pizza
Use the dough we made last time - hunk off a grapefruit sized piece. Let rest for an hour.
Meanwhile, preheat your oven to 500. Get your pizza stone out - dust with cornflour if you have it, otherwise regular flour is fine - it just won't give it that some finesse. Roll out the dough after it rests to as thin as you can - we're talking 1/8 inch here- don't worry about holes - trim excess off somewhere else and fill the holes.
for easy pizza - take a small can of tomato paste, spread it around the crust. Take 4 ounces of shredded mozzarella cheese - add it - and please feel free to add more cheese - or different cheese. Add other ingredients - onions, garlic, peppers, whatever.
Pizza is done when the crust is golden brown - about 10-12 minutes - but check! At that high tempurature, it definitely depends on the heat you oven puts out.
Meanwhile, preheat your oven to 500. Get your pizza stone out - dust with cornflour if you have it, otherwise regular flour is fine - it just won't give it that some finesse. Roll out the dough after it rests to as thin as you can - we're talking 1/8 inch here- don't worry about holes - trim excess off somewhere else and fill the holes.
for easy pizza - take a small can of tomato paste, spread it around the crust. Take 4 ounces of shredded mozzarella cheese - add it - and please feel free to add more cheese - or different cheese. Add other ingredients - onions, garlic, peppers, whatever.
Pizza is done when the crust is golden brown - about 10-12 minutes - but check! At that high tempurature, it definitely depends on the heat you oven puts out.
Friday, May 15, 2009
No knead bread recipe
This recipe is based on the one from "Artisanal Bread in 5 Minutes A Day". It keeps in your fridge for 2 weeks - just hunk off a grapefruit sized piece, let it rest for an hour, and bake. Presto! Fresh baked bread. You can also use the dough for pizza, cinnamon rolls, breadsticks, and many other things.
1 tablespoon yeast
1 tablespoon salt
6 1/2 cups warm water
13 cups flour
Herbs to taste
Parmesan Cheese (optional)
Combine the yeast, salt and water. Add flour. With a wooden spoon combine without overdoing it - you don't want to knead it, just mix it. Lightly cover the bowl with plastic wrap for an hour or two - then it's ready for the fridge.
When you're ready for some bread, take a nice grapefruit sized hunk off and recover the bowl. Let it rest for an hour. If you'd like to add cheese or herbs, now is the time to do it. Gently shape into a loaf. If you want uniform bread, put into a breadloaf now, otherwise just let it be on the counter.
Insert pizza stone on your oven's middle shelf. Pre-heat your oven to 400. Carefully place dough on pizza stone and let 'er bake for 30-40 or until golden brown on the crust. If you're using the breadpan, same instructions apply. Take it out and enjoy!
It's great warm with butter, herbed butter, or garlic butter over it. I'm getting hungry now...
1 tablespoon yeast
1 tablespoon salt
6 1/2 cups warm water
13 cups flour
Herbs to taste
Parmesan Cheese (optional)
Combine the yeast, salt and water. Add flour. With a wooden spoon combine without overdoing it - you don't want to knead it, just mix it. Lightly cover the bowl with plastic wrap for an hour or two - then it's ready for the fridge.
When you're ready for some bread, take a nice grapefruit sized hunk off and recover the bowl. Let it rest for an hour. If you'd like to add cheese or herbs, now is the time to do it. Gently shape into a loaf. If you want uniform bread, put into a breadloaf now, otherwise just let it be on the counter.
Insert pizza stone on your oven's middle shelf. Pre-heat your oven to 400. Carefully place dough on pizza stone and let 'er bake for 30-40 or until golden brown on the crust. If you're using the breadpan, same instructions apply. Take it out and enjoy!
It's great warm with butter, herbed butter, or garlic butter over it. I'm getting hungry now...
Friday, April 17, 2009
and pancakes to follow up on the breakfast theme..
Use the same recipe to make the batter - then all you need to do is butter a griddle or large saucepan, Use a small ladle to dollop out small circles, about 3" in diameter on the pan or griddle. When you see air bubbles covering the top, then's it time to flip the pancakes. When they're golden brown, then it's time to pop 'em off the grill into your mouth (whoops, I meant your kid's mouth). Delicious with peanut butter, jelly, plain butter, maple syrup, or any combination thereof.
For additional variations, add blueberries, chocolate chips, or butterscotch chips into the batter. Another variation - one I remember my sister and I doing with our grandmother - is slicing up an apple, then laying one slice of an apple onto the pancakes as they were cooking on the first side. Once the air bubbles form, flip them over and cook until the pancakes turn golden brown.
I do the same with leftovers here - put 2 to a freezer bag, then store in the freezer. When your kids need a snack, just take a bag out and pop into the toaster. Also great for those days that you just don't feel like cooking.
For additional variations, add blueberries, chocolate chips, or butterscotch chips into the batter. Another variation - one I remember my sister and I doing with our grandmother - is slicing up an apple, then laying one slice of an apple onto the pancakes as they were cooking on the first side. Once the air bubbles form, flip them over and cook until the pancakes turn golden brown.
I do the same with leftovers here - put 2 to a freezer bag, then store in the freezer. When your kids need a snack, just take a bag out and pop into the toaster. Also great for those days that you just don't feel like cooking.
Monday, April 13, 2009
Yer basic waffle recipe...with some additions
For your basic waffes:
2 cups milk
2 cups flour
2 tsp. baking powder
1 tsp salt
3 eggs separated
Preheat the waffle iron.
Mix together the dry ingredients. Add milk and egg yolks. Beat the egg whites until frothy, then add (this makes the waffles much fluffier). Stir together until completely combines - and don't forget to scrape the bottom and side of the bowl!
Pour a little canola or vegetable oil or butter on a paper towel and grease the waffle iron.
If you have a waffle iron, use 1/2 cup of batter. If you have a smaller side by side waffle iron, use 1/3 cup on each side. Close the iron - when the steaming stops - check the waffles. When they're golden brown, they're done. Serve immediately.
Make them all - once the uneaten ones have cooled, put 2 apiece in freezer bags and freeze - they make great snacks - just pop those bad boys in the toaster. If you don't have leftovers, just double the recipe - this is a super easy way of getting your kids to eat some healthier snacks.
For variations, add chocolate chips, butterscotch chips, diced frozen strawberries, or blueberries. Yummy!
2 cups milk
2 cups flour
2 tsp. baking powder
1 tsp salt
3 eggs separated
Preheat the waffle iron.
Mix together the dry ingredients. Add milk and egg yolks. Beat the egg whites until frothy, then add (this makes the waffles much fluffier). Stir together until completely combines - and don't forget to scrape the bottom and side of the bowl!
Pour a little canola or vegetable oil or butter on a paper towel and grease the waffle iron.
If you have a waffle iron, use 1/2 cup of batter. If you have a smaller side by side waffle iron, use 1/3 cup on each side. Close the iron - when the steaming stops - check the waffles. When they're golden brown, they're done. Serve immediately.
Make them all - once the uneaten ones have cooled, put 2 apiece in freezer bags and freeze - they make great snacks - just pop those bad boys in the toaster. If you don't have leftovers, just double the recipe - this is a super easy way of getting your kids to eat some healthier snacks.
For variations, add chocolate chips, butterscotch chips, diced frozen strawberries, or blueberries. Yummy!
Sunday, April 5, 2009
Why I started this blog
One of my favorite memories growing up was running down the street to my grandmother's house every Saturday and Sunday to get her homecooked breakfast (and let my mom sleep in! - but I didn't realize that until later) I remember homemade pancakes - sometimes she'd slice up an apple and let us put the slices in! - waffles, and most of all, homemade cinnamon rolls. She'd let my sister and I spread the cinnamon sugar out over the dough and then help her roll it up.
I'm sharing the same memories with my son every Sunday and thought I'd spread the word. I've worked in restaurants since I was 14 and owned one for 14 years, but I will try to keep things simples.
An interest in cooking from scratch health food is all you need to get started. I'll give you tips on what kinds of utensils to buy, recipes, storing food, and much more.
We'll get started tomorrow.
I'm sharing the same memories with my son every Sunday and thought I'd spread the word. I've worked in restaurants since I was 14 and owned one for 14 years, but I will try to keep things simples.
An interest in cooking from scratch health food is all you need to get started. I'll give you tips on what kinds of utensils to buy, recipes, storing food, and much more.
We'll get started tomorrow.
Subscribe to:
Comments (Atom)