Saturday, April 17, 2010

Now Herb This!

Let me ask the question? What do you know about herbs? yes, they are plants, and most are green, and we all know that line in the song, "parsely, sage, rosemary, and thyme", and they can be used to really bring a meal together.
but what do we really know about herbs and cooking? And do you know the difference between and herb and a spice?
we know cilantro is good in mexican cooking, and basil is good in italian cooking. we all know how to make sage butter but how do you use it?
I am starting a series. the first part is on cooking with herbs, and the second part is healing with herbs.

 The Complete Book of Herbs: A Practical Guide to Growing and Using Herbs 

Saturday, April 10, 2010

21 Days

The 21 day diet




Did you know that it takes 21 days to make or break a habit? So in terms of lifestyle changes one needs all the help you can get.

In order to add regular exercise into your day, or change your eating habits you have to practice. Oh, I know some people seem to success at this right away, and others of us plod along, not sure what to do first in teams of lifestyle changes

Well you need a plan. You need to be taught how.

I never understood why I was holding on to a bunch of old Weight Watchers magazines, until I realized that each of those magazines has a 3-day eating plan. Well if you put 7 of those together, you have 21 days.

Support groups are good, if you don’t want to pay the fee at Weight Watchers, there is a great program at Spark people. They have menus, exercise plans, and different discussion groups to join, depending on your situation. Check it out.

I know it is hard. Hang in. Don’t give up. And ask for help

Peace

Kimberly

Thursday, March 11, 2010

Been too Long and Happy St. Pat's Day

Book of Irish Recipes



http://allrecipes.com/HowTo/An-Irish-Feast/Detail.aspx is a great link to find really good Irish recipes for the upcoming holiday. I find it facinating that all our major celebrations are centered around food.


I am always looking for new recipes to try, and different groups to join when it comes to cooking and and life n the kitchen. While looking for St. Patrick's Day recipes, I found these at one of sites I belong to.
If fact, Allrecipes is a nice website in general. It's almost like a social netwrk for foodies.
You just have to create a free account, and start posting recipes. It's always interesting to see how others cook, and how they rate your recipes.

Of course being of Irish decent I do love things Irish. I just have never gotten used to Irish Beer.

Well enjoy the holiday. Don't drink too much "Green Beer"!

DAILY RECIPES:

Irish BreakfastSUBMITTED BY: jenn





You could face anything after this hearty breakfast of eggs, mushrooms and tomatoes fried with bacon and butter. Slices of Irish soda bread are grilled in the skillet and served on the side.





Full Recipe More Recipes Like This More Daily Recipes

.St. Patrick's Day

Join the hooley on March 17, whether you're Irish all the way or Irish for the day.

Irish Stew Recipes

Every Irish household has their own version of this famous dish. Peruse this collection of recipes and give one a try!

An Irish Feast

Ever wonder what's on the menu in Ireland on St. Patrick's Day? Read on, you may be surprised!

Irish Bread

Baking traditions in the Emerald Isle are the stuff of legends, but soda bread remains everyone's favourite.

Other great Irish recipes can include:


Sweet, succulent lobster, peat-smoked salmon and lovingly produced handmade cheeses are only a few of this island's gastronomic gems.



Send us your regional Irish Recipes.

http://allrecipes.com/Recipes/Holidays-and-Events/St-Patricks-Day/Main.aspx

Friday, February 12, 2010

Did you know that a split Chicken breast looks Like a Heart?

Ah, the romance, the seduction, the impact of Valentine's Day. and yes, here it is again. What is your favorite Valentine's meal? Do you cook at home or go out?

 

 

 I searched the web and found these yummy recipes for you to enjoy.  Happy eating everyone.

 
If you are not going out why don't you can tear yourselves away from the Olympic games, here is a simple menu to warm you heart and soul.
 
First course is a small hearts of romaine salad,
Second course orange glazed chhicken with green beans, and rice pilaf
and the third, and fun:
frost it your self cupcakes.

 
First things first; the cupcakes: From http://www.joyofbaking.com/


Chocolate Cupcakes:

 
  • 1/2 cup (50 grams) Dutch-processed cocoa powder
  • 1 cup (240 ml) boiling hot water
  • 1 1/3 cups (175 grams) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated white sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

 

 
Chocolate Fudge Frosting:
  • 4 ounces (120 grams) unsweetened chocolate, coarsely chopped
  • 2/3 cup (150 grams) unsalted butter, room temperature
  • 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
  • 1 1/2 teaspoons pure vanilla extract

  Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.

 
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean.
Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.
Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute).
Add the sugar and beat until it is light and fluffy (about 2 minutes).
Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated.
Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes about 16 cupcakes

The nice thing about cupcakes is that you can make them ahead and frost them when your ready to eat. If you want to make the little cakes look more festive, add some red and white sprinkles.
 

 
Hearts of Romaine Salad:  http://www.epicurious.com/recipes/

  • • 1 1/4 cups vegetable oil
  • • 1/3 cup apple cider vinegar
  • • 3 tablespoons frozen apple juice concentrate, thawed
  • • 2 tablespoons minced red onion
  •  1 3/4 teaspoons salt
  •  1/2 teaspoon ground nutmeg
  •  1/2 teaspoon ground ginger
  •  1/4 teaspoon ground black pepper
  •  1 cup thinly sliced red onion
  •  2 Gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound)
  •  5 hearts of romaine lettuce, halved lengthwise
  •  3/4 cup pecans, toasted, coarsely chopped

 
Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.

 


 
then prepare the main course:   From http://www.bettycrocker.com/

 
  • 1 1/2 teaspoons butter or margarine, melted
  • 2 boneless skinless chicken breast halves (1/2 pound)
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon ground mustard
  • 1/4 cup orange juice
  • 2 tablespoons orange marmalade
  • 1 tablespoon soy sauce

 
Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut.

 

 
While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients.

 
Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet.

 
To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.

 


 

 

 

 

 

 

 

Thursday, February 11, 2010

If you Love Chocolate (Humor)

It being Valentines day, I though I'd write a chocolate poem for you.



Sing this to the aria from Carmen - Habanera. This is my first attempt at food humor. If it stinks, oh well. Ganache was not invented on the first try either. :`)

If you love chocolate like I love chocolate.
dark and sweet, and rich like wine.
Ribbons so lovely gananche so smooth
you'd be a fat pig anyway.

If you love chocolate like I love chocolate
silky smooth running down my thighs.
you with the skicky face I can't deny
what's that mess bubbling on my stove

Oh chocolate bliss how divine
you send lovely chills down my spine
a dollup here a droplet there.
soon you will have chocolate everywhere

If you love chocolate like I love chocolate.
dark and sweet, and rich like wine.
Ribbons so lovely gananche so smooth
you'd be a fat pig anyway.

Oh my chocolate oh my dear
won't you come on over and lick the spoon
cookies here and crumbs over there
soon you'll be a big fat pig anyway.
 
 
 
Ok, so it is sophmoric. But was't our first attmpt at cooking chocolate. you know... did it burn, boil over? not enough sugar. did you remember the salt
Happy Valentines Day. I thought I would attempt someting different.
Let's face it, if we can't laugh at our attempts in the kitchen, might as well not cook.
Love to hear your feedback...
 
Love Kim

Friday, February 5, 2010

A funny Side to Chef

Are you having one of those days?

A day when you want to tear out your hair? The soufflé fell, the cookies burned, you made a delicious pork roast only to find out your dinner guests are vegetarians?

Take a few minutes gather yourself. Throw away those burnt cookies and laugh.

Well, let’s step into the way back machine to a simpler time. Yes, those of us who remember, when we choose to remember the sillier side of life.

For those of you that don’t know, The Muppets were on TV in the late 70’s Jim Henson originally created The Muppets to teach children on the popular Sesame Street. He later went on to create his own production company, and one of those was an early prime time feature called the Muppet Show.

There are many clips available on Youtube.com and you can rent them from Netflix.

Today’s inspiration is brought to you by the Swedish Chef! Sometimes weird things start happening in your mind when you’re thinking about what to say, or write about.


What this actually has to do with real cooking… Well nothing, but it sure is funny when one needs a pick up.


Wednesday, February 3, 2010

Are we Allergic?

Something very serious in the food world is popping up more and more, and that is food related allergies. Allergies are quite serious. Some can lead to some even death.

Allergy symptoms can be very mild ranging from a runny nose and gas to anaphylactic shook and even death. Did you that sluggishness your feeling or the mild depression has also been linked to food allergies?
Why is this happening? I think part of it is due to the genetic manipulation of our food supply. Yes science can benefit us in some ways, but it can also make us sicker.

A few years ago a friend told me about a study where food scientists were combining a small amount of fish DNA into a tomato breed. There purpose was to introduce something "natural" into the tomato to make it the skin more resilient in transport.
We know that there are growth hormones and antibiotics in chicken, eggs, milk, and beef.Granted not all products contain these, but some do.

So what can you do about this? Research on the brands of food you buy in the store. Buy the products that are the most organic. Try an elimination diet. Buy from the local coops and farmers markets if they are available in your area.
Have your doctor do some allergy tests. You may need to see a specialist for this.

There are doctors that specialize in allergies. Also find a certified nutritionalist to give you guild lines on a good diet for you.
Sometimes food allergies can be very hard to detect. Watch this video for more information


Sunday, January 31, 2010

Wierd Food Combo: How to make them work

Would you ever put Chocolate on Tomatoes? Or Ants? Grasshoppers? Or how about putting cheese on Okra? Would you dip your French fries in chocolate pudding or mayonnaise? Do you know people who put hot sauce on, oh say, everything?

Try mixing Teriyaki sauce, Soy sauce, balsamic vinegar, and Worcestershire and olive oil. It makes a good marinade for beef and pork.

Back to the Chocolate and tomatoes: Heard of Mole sauce. It is fantastic on chicken. Sometimes this is how a really great recipe is created. We have all experienced it, we're chewing and tasting, chewing, and wondering to ourselves why the food tastes the way it does. You are trying to determine what is that?

Sometimes one must experiment in order to come up with just the right… zing.
Cheese on okra- When I was growing up it was the only way to get me to eat it. I would mix okra, onion tomato, turkey, and cheese. Cook it all together, and have it like a stew. Yes, my family and friends thought I was nuts.

I did go through a faze where I wanted cheese on almost everything. If the dish had meat, bread or veggies, I wanted cheese on it. Well even apples. The only thing that was not covered in cheese was Chinese and middle eastern food.
I’m still getting over my cheese fixation.

Ok back to the mole:
Here is a really good recipe. My favorite Mexican restaurant makes a chicken mole that could make you cry. It is that good. But I’m not in California anymore. Humm… wonder if they would send me a quart or two?

This is from Mexonline.com.

Mole Poblano
(Chicken with Chocolate Sauce)
• 4 tb Olive oil
• 1/4 c Raisins
• 2 Cloves garlic, minced
• 1/2 ts Cumin
• 1/4 ts Nutmeg
• 1/4 ts Ground cloves
• 1 Onion, chopped
• 1/4 ts Cinnamon
• 1 Green pepper, chopped
• 1/2 ts Salt
• 3 Slices canned pimento, chopped
• 1/4 ts Pepper
• 1 ts Sugar
• 2 Large tomatoes, peeled, seeded and chopped
• Grated rind of 1 orange
• 2 Squares bitter chocolate, chopped
• 2 tb Chili powder (or to taste)
• 2 1/2 c Chicken broth
• 1/4 c Light rum
• 1/4 c Slivered almonds

In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken.
In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted.
Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.
6 servings

Monday, January 25, 2010

bugs.

a bug is the biggest lie we know!

Saturday, January 23, 2010

Oh, My! Look, its Breakfast!

Alton Brown is one of my favorite FoodTV celebs. I have a video about breakfast. and whew... what a production.

"Alton Brown takes on the challenge of teaching us how to make breakfast for ourself...Perhaps he can teach us how to properly wash our clothes? Well..maybe another episode!"

Monday, January 18, 2010

I Feel Like Chicken Tonight



I love pasta. It is so easy. this recipe is easy and nice and garlicky. yum!







Grilled Chicken Penne Al Fresco

1 BULB garlic
2 C grape or cherry tomatoes
3 C uncooked mezze penne pasta
3 C chicken broth
3/4 C dry white wine such as Chardonnay (OR an addition 3/4 C chicken broth)
1/2 tsp each salt & pepper (I'll plan to bring my grinders that has our salt & peper)
1 1/4 C lightly packed fresh basil leaves
1 oz Parmesan cheese (block)
3 chicken breasts-grilled.

1. Spray Deep Covered Baker w/ Olive oil using Kitchen Spritzer. Slice garlic into baker using Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix 'N Chop. Add pasta, broth, wine, salt and black pepper.

2. Return baker to microwave; cover & microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely mince basil with Kitchen shears. Reserve 2 Tbsp for garnish. Grate cheese using Rotary Grater.

3. Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 Tbsp basil, additional Parmesan cheese and black pepper, if desired.

Yield: 8 servings


Find this recipe and others at ThePamperedChef.com

Friday, January 8, 2010

Brisket Love



Hello again
bringing you another great recipe from the web :-)


When the weather turns cold like now in January sometimes all you want is comfort food. And if you are like me that means meat and potatoes.

Even Mrs. Wolowitz knows how to make a great brisket. You know Howard’s mother. The Big Bang Theory. If you know anything about briskets, you know they need to be cooked low and slow in order for them to be tender. (Maybe that’s one of the reasons why Howard never left home.) I digress…


This one is easy. All you need is a small 2 pound brisket, rice, beans, and some vegetables. You can even make chili out of the leftovers.



This is my version of a cowboy brisket cooked slowly in my favorite crock pot.

Layer the bottom of the crock with corn and chili beans. then add half a sliced tomato.
slice 1/2 an onion 1/2 a green pepper, and 2 cloves of garlic.
add salt and pepper to one side of the brisket, place it in the crock on top of the vegetavbles. Salt and pepper the other side. add some enchalada sauce, and a can of chili ready diced tomatoes.
Let smimmer on high for 5 hours.
meat should be so tender it falls apart.
serve with rice and beans.