Category Archives: cooking
Nifty Recent Projects
I may not have blogged much lately, but I have been busy. In addition to caring for this adorable cripple …
… I’ve been writing for GourmetRecipe.com, a nifty website about all things food. It seems cake decorating is one of my favorite food topics to discuss and as such I’ve been assigned a number of pieces about it. My most recent piece, with Father’s Day being just around the corner, is about cake pops for dads. Take a peek. Read the rest of this entry
Roasting Chickens
Lately I’ve been buying whole chickens instead of chicken pieces. I do this for two reasons. First, it is less expensive. Second, it lasts more than one meal — though be it through more work (de-boning and storing, etc.) — which, by extension, leads to fewer uses of processed meats.
(I admit it: I sometimes use short cuts in my pot pies or quesadillas or what-have-you. It’s just so quick and easy! But I’m trying to get away from that.)
This past Christmas my mother-in-law graciously ignored my husband’s request and bought be a cookbook (in direct violation of his instructions — She loves me so much!): Family Meals: Creating Traditions in the Kitchen by Maria Helm Sinskey. It’s a beautiful book with all kinds of cool stuff in it. You can learn how to start a garden, cure your own bacon, make your own pasta or jams or yogurts. It’s fabulous! I’ll not share a recipe with you today, but I do want to talk about the technique she uses for roasting chickens.
I’ve always cleaned my chickens then seasoned them on the outside, stuck ‘em in the oven and regularly basted with butter and oil. This works fine, but requires a lot of attention. Another drawback: all the flavor is on the skin. If you don’t like skin (like me), the effort seems wasted.
Since getting this book, however, I’ve changed my methods and am THRILLED with the results. Instead of seasoning the outside of the chicken (the skin), I season the meat.
Here’s how:
After cleaning the chicken, I separate the skin from the meat. I don’t remove it — just separate it. You can do this by starting at the neck and very gently lifting the skin; then slide your hand inside as far as it will go. (You should be able to reach the tail end.) Do this on both the breast and back sides of the chicken.
Note: The skin will stick more fiercely on the spine and sternum. You may need to employ your kitchen scissors to separate it. Just be sure not to cut the skin; you want to keep that in tact.
Once you’ve separated the skin, fill this pocket with a rub or seasoning of your choice. Now, Family Meals offers a very specific blend of herbs and spices. It’s absolutely delicious! But I’ve found that just about any combination gives delightful results. I usually mix about a 1/2 c of olive oil with seasoned salt, rosemary and celery seed.
This technique is fabulous because the skin preserves the flavor and moisture of the chicken while it cooks.
If you want a little more flavor, toss a couple garlic cloves and/or onion wedges inside the cavity before roasting. Cover the bird with foil and cook at 350′ until the meat reaches an internal temperature of 165′.
P.S. Happy Mothers’ Day to all of you!
Ellie’s Cooking Show
This was supposed to go up yesterday for “Mama Loves” because I simply LOVE cooking with my kids!
Yesterday proved … well, it was rather eventful with details I may share at a later date. (Or I may not.) So you’re getting it today instead.
I considering titling it “How We Survive Blizzards.” This is pretty much what we do during every snow storm: the kids put on obviously unmatched summer clothing (Ellie’s skirt/shorts is at least two sizes too small, but when you’re stuck inside for hours, who cares? Then we cook. Usually it’s cookies or brownies that we can frost and decorate. This time it was caramel corn. The kids loved it, and I ate almost all of it. 
Without further ado, here is Elle’s cooking show. You may or may not find it entertaining. From my perfectly unbiased perspective, I think it’s absolutely delightful!
THAT’s what a bug cake is!
Ellie chose a Winnie the Pooh theme for her birthday this year. It took everything in me not to rush out to my favorite store and buy their really, super cool cake pan that looks like a bee hive. They even sell little candy bumble bees to adorn the sweet thing.
My husband, who is convinced that I compulsively buy every kitchen gadget known to man, especially the ones that take up a ton of space and are only used once a year, has encouraged me to seek versatility in my purchases. His voice in the back of my head convinced me that, while absolutely precious, a beehive cakepan would probably never, ever leave my basement after this one birthday party. But at forty bucks a pop and a basement already full of way too many cake pans (I have an addiction.), I couldn’t justify the cost. (Oh, but it would have been SO PERFECT!!)
Here is what I made instead.
So, all you tweeters and facebook buds who scratched your heads at my status updates over the weekend, you now have your answer. By the way, they tasted just as good as they look. Even the little crazy-eyed ones.
WFMW: The Perfect Pans
We have been married for eleven years. In that time, I’ve gone through three — count ‘em: one, two, THREE — sets of pots and pans.
The reason? Well, first of all, I love to cook. I work my pans hard. However, since I always follow the care instructions, “frustrated” doesn’t begin to describe how I felt when starting yet another search for new pans last month.
Reason #2: Teflon. It simply doesn’t last. I don’t care how gentle you are with it; you will likely need to replace it within five years, if it lasts that long. The surface is fine … as long as you don’t heat it. When it gets hot, the composition of oils, plastics and whatever else they put in there causes the surface to bubble. Once it bubbles, it inevitably scratches and begins to flake off in your food. Not exactly the added “nutrients” I desire.
This time, I did a lot of research. I’d done Calphalon, T-Fal and a no-name brand. (I have to say I liked the Calphalon the best, but still ran into the issue of bubble-and-flake within three years.) I read reviews, talked to friends, learned about leaching and health benefits of all different kinds of cookware. Once I had narrowed down my choices, I bought two fry pans of different construction to test.
And the winner is … Cuisinart GreenGourmet Hard Anodized!
Don’t confuse these with Cuisinart’s Greenware pots and pans. They’re not the same. You want Green Gourmet.
Here are the basic features:
- Ceramic-based nonstick interior: This is completely PTFE/PFOA and petroleum-free, which was very important to me because of the health benefits. These components found in Teflon and other nonstick surfaces have been known to aggravate allergies Read the rest of this entry
Recipe Swap Sunday: Apple-Stuffed Acorn Squash
‘Tis the season for apples! Lately all my friends and family have gone apple picking. We plan to, but it’s just not cold enough for us. You know our tradition with Forced Family Fun. (I wrote about it here and here.) Apple picking falls in that category. We always chose a day that is closer to snow than sun, and we always forget that our favorite orchard, a lovely 40-minute drive north of here, boasts temperatures at least fifteen degrees cooler. Sometimes you need a little pain (or a few frozen toes) to make lasting family memories.
Back to the point: everyone has gone apple picking, come home with loads of apples, then posted on facebook or called me with a panicked “What do I do with all of these?!” The one recipe no one seems to have is this: Apple-Stuffed Acorn Squash. Everyone makes apple pies, apple crisps, apple dumplings, applesauce, and apple cakes. No one makes this. But once you do, you’ll make it again and again.
Apple-Stuffed Acorn Squash
2 acorn squash
3-4 T maple syrup
3-4 T heavy cream (optional)
1 T butter, melted
1 large red apple, diced
2 T chopped nuts
2 T brown sugar
4 T crispy bacon, crumbled (optional)
Preheat oven to 350′F.
Cut the squashes in half and remove all seeds and inside gunk. Place squash halves cut-side up on a lipped cookie sheet or in a large baking dish. Add about 1 T each of maple syrup and heavy cream to each half of squash. Swirl it around to coat the inside cavity.
Bake squash for 30 minutes.
While the squash cooks, combine melted butter, diced apple, chopped nuts and brown sugar in a small bowl. Mix well. Fill the squash halves with equal portions of apple stuffing, then bake for another 25-30 minutes, or until you can easily slide a fork into the sides of squash.
Sprinkle with crumbled bacon. Allow to cool for about 5 minutes before serving. ENJOY!
Recipe Swap Sunday: Grilled Chicken Paninis
Our kitchen is being ripped up this week. We’re not doing major renovations, just new floors and backsplash tiles, but even “small” job means I’ll be without the hub of our home for at least a week. I’ve spent this weekend listing meals I can make without using a microwave, stove, oven, freezer or fridge. This is a favorite that made the cut.
It doesn’t use any of those appliances, just a panini grill which can be plugged in the dining room. Alos, it’s relatively quick, easy and mess-free. All good since I’ll have to do dishes in the bathroom.
If you don’t have a panini grill, GET ONE.
Just kidding. 
I LOVE our panini grill and use it quite frequently. However, if you don’t have one and don’t want to get one, you can also use a quesadilla maker a stove top grill pan with press. If you don’t have a panini grill, a quesadilla maker OR a grill pan — Obviously I adore kitchen gadgets and collect them as if I were William Sonoma himself. Actually, I think those are two guys: William and Sonoma … I’m not sure. I do know that William Sonoma (the store) owns Pottery Barn, which has absolutely nothing to do with this recipe. I should probably end this ridiculous tangent here.
If you don’t have any of the fancy gadgets I collect, just cook this the same way you normally would a grilled cheese sandwich.
Grilled Chicken Paninis
2 c. pre-cooked chicken, shredded or cut into small strips
1 packet Knorr’s Pesto Sauce mix
2 T olive oil
1 tomato, sliced
4 slices provolone cheese
8 slices bread (Use your favorite kind; I prefer potato bread for this recipe.)
4 T butter
In a large bowl combine olive oil and pesto mix; add chicken and stir until coated well. Place a pat of butter (½ T) on your Panini grill. Top with 1 slice of bread, about ½ c chicken, a slice of tomato, a slice of cheese, another piece of bread and another pat of butter. Do this for each sandwich. Grill until golden and the cheese is melted.
Serves 4.
Recipe Swap Sunday: Green Pea Soup
It’s the end of summer and while I look forward to the warming harvest flavors, I’m not quite done with the freshness of summer. Here’s a recipe that combines both beautifully.
It’s from a brand new cookbook by Bindu Grandhi called Spice Up Your Life: The Flexitarian Way.
The what-a-who-ian way? Flexitarian. Don’t worry; it’s good for you! I’d never heard the term before this book either.
Flexitarian is a nice way to say “vegetarians who cheat.” My friend, Karen, knows exactly what I mean. She’s “a vegetarian who occasionally eats boneless, skinless, vein-less, connective tissue-less chicken.” It’s not picky; it’s selective.
Vegetarian diets are tremendously healthy. Fish, chicken and other non-vegetarian choices can also be very healthy. Flexitarians are … well, flexible. They make healthy food choices, even if those exist outside vegetarian realms.
I was actually a flexitarian (I just didn’t know there was a term for it) before I met my husband and he introduced me to the glorious world of red meats.
Bindu’s cookbook combines a healthy flexitarian diet with traditional Indian flavors.
This soup is light, refreshing, invigorating. I gotta be honest: Rick and the kids weren’t particularly taken by it. They’re not fans of spice. But I loved it! Serve it with a nice, hearty bread and a cheese tray; you’ve got yourself a great meal.
Green Pea Soup
by Bindu Grandhi
- 1 1/2 cup sweet peas or 10 oz frozen peas
- 2T extra light olive oil
- 1 onion, peeled and chopped
- 1 tomato, chopped
- 1 medium potato, peeled and chopped
- 1/2 t cumin seeds
- 4 mint leaves
- 1 1/2 cup whole milk or low fat milk
- salt to taste
- 1/2 t red chili powder
- 1/2 t ground black pepper
- 3/4 t brown sugar
- 1 T cilantro
- bread croutons (optional)
Place peas in a saucepan with just enough water to cover; cook for 8-10 minutes or until tender. Remove from heat, drain and set peas aside. Reserve 2 T cooked peas for garnish.
Heat the oil in a large saucepan. Add onion, tomato, potato, and cumin seeds. Saute for 5-7 minutes or until the onions are tender. Let cool for 5 minutes.
Transfer the contents from the saucepan into a food processor or blender fitted with a steel blade. Add mint leaves, milk and cooked peas; puree.
Pour the mixture back into the large saucepan. Add salt, chili powder, black pepper and brown sugar. Simmer for 5 minutes. Serve hot. Garnish with chopped cilantro, reserved peas and croutons.
Tanya’s Notes: I omitted the potato and used Skim Plus instead of whole or 2% milk. Also, I hate doing dishes, so I always use as few as possible while cooking. With this recipe, I kept everything in one saucepan and used my immersion blender instead of a food processor. This means I only had to wash one pot, one colander and a blender attachment — rather than two saucepans, a strainer, a bowl, a blender, etc. (Actually, I think Rick washed the dishes, but you get the point. ) Finally, the author recommends serving it hot, but I liked it at room temperature as well. Either way, it tastes great!
Recipe Swap Sunday: Mini Sausage Quiches
Happy Father’s Day!
I have to admit: this holiday has always been to me one of mixed emotions. My father and I had glimpses of a good relationship. We had moments in time, some that even stretched for a few months on end, in which everything seemed to be right. The father I longed to have in my life was actually there, real and tangible. But for most of my life, my dad was not that.
I spent twenty years wondering what my life would be like if those moments were the reality and not just a quickly-fading oasis. What if my relationship with my dad reflected all those I see in movies and with my friends? I did more than wonder. I prayed and worked and changed to bring about what I wanted.
Then, after finally realizing that I couldn’t dream away reality, that I couldn’t change what was real into what I fantasized it should be (even if I was right about what families should be!), I spent the next ten years healing. Rather, I spent them allowing God to heal me. In that time I witnessed some amazing things. My father-in-law, who has embraced me as his own … my husband, who is the most amazing father I’ve ever seen — better even than those in the movies! These two men have allowed me to be part of what should be. They’ve given me a better understanding of God the Father and the depths of His love for me. They’ve given me reason to praise Yahweh for all the blessings in my life, the greatest of which is watching my children grow up with “should-be” families, whole families that exhibit strong, godly men who love their wives and sacrifice for their children.
This is a good day. And I feel honored to have men in my life whom I may honor with thankfulness. When you know a man who gives so much, thanks seems so inadequate doesn’t it?
So I usually give thanks with food. This recipe is one of Rick’s favorites. It comes from my sister; I’ve no idea where she got it, but it’s great. It’s a little labor-intensive, but so very worth it. The first time you make it, set aside about an hour, start to finish. Once you get the hang of it, you should be able to throw them together in less time. If you don’t have that much time in the morning, cook the sausage the night before. This will allow you to get the whole thing done in under 30 minutes.
Mini Sausage Quiches
- 1 can refrigerated flaky biscuits dough
- 1 lbs ground breakfast sausage
- 2 eggs, slightly beaten
- 2 c cottage cheese
- ½ c parmesan cheese
- dash of pepper
- 2-3 scallions, chopped
Preheat oven to 375’. Cook and drain sausage.
Separate cold biscuits into thin layers. Place one layer in each well of a greased muffin pan. Spoon sausage into each well.
Mix remaining ingredients in a separate bowl and spoon over sausage. Bake at 375’ – about 15 minutes for mini muffins; 20 for regular size.
Recipe Swap Sunday: Grilled Stuffed Zucchinis
Last summer I bought this cookbook from the host of License to Grill. Unfortunately, I bought it so late in the season, I didn’t have much time to try any the recipes. Instead I littered it with post-it notes and promised to do better this summer. So far everything I’ve tried has been fantastic! If you like to grill and enjoy flavor-saturated meals, you might want to get your hands on it.
Zach does not like zucchini and even he said this recipe was “yummy.”
Grilled Stuffed Zucchinis
- 3 T olive oil
- 1 c red onion, finely chopped
- 1 t minced garlic
- 1/2 c dried bread crumbs
- 1 T fresh oregano, finely chopped
- 1 T chives, finely chopped
- 1/2 t kosher salt
- 1/2 t freshly-cracked pepper
- 3 medium zucchinis, trimmed and cut in half lengthwise
- 1 T lemon zest
- 1 c grated mozzarella cheese
- 1/4 c freshly grated Parmigiano-Reggiano cheese
- 1/2 c chopped red pepper
Prepare grill for direct grilling at medium-high heat.
In a saute pan heat 1 T oil over medium heat. Add the onion and garlic. Saute until translucent, but not browned, about 3-4 minutes. Remove from heat. Add bread crumbs, herbs, salt and pepper; mix until combined.
Season zucchinis with salt and pepper and drizzle with oil. Grill flesh-side down for 3 minutes or until nicely charred. Remove and allow to cool slightly. Use a melon-baller to scoop out centers, leaving a 1/2″ border.
Chop the zucchini flesh and add to the onion-breadcrumb mixture. Add cheese and diced red pepper. Mix well. Stuff filling back into zucchini shells.
Oil the grill. Place zucchinis stuffing-side up on the grill and cook for 8 minutes with the lid down, or until filling is warm and cheese had turned golden brown.
Serves 6.
BONUS: In the picture you’ll see I serve this with marinated steak. Here’s my quick and easy steak recipe.
Marinate skirt steak in Balsamic Viniagrette for at least 8 hours. (Do not trim the steak before you cook it. The fat moistens the meat as it grills. If you trim it first, your beautiful steak will dry up far too quickly.) Grill to an internal temperature of 145° F for medium-rare, or until it reaches your preferred doneness. Enjoy!
