Archive for the ‘Cooking Techniques’ Category

Tomatoes Take Two

Sunday, November 17th, 2013

A few weeks ago I wrote about freezing tomatoes. While that remains my go-to trick to keeping tomatoes out of my trash, today I tried something new — slow roasting tomatoes.

Not quite a sun-dried tomato, these tender, juicy ruby-colored gems are full of flavor and have endless possibilities. Personally I like eating them right out of the roasting pan.
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Too Many Tomatoes. Too Little Time

Saturday, October 19th, 2013

Let me set the scene for you. It’s late at night on basket eve. You’re standing in front of an open refrigerator door looking to satisfy your sweet tooth, when you see it, behind the fat free sour cream and carton of leftover Chinese food from Tuesday night. No, it’s not the last piece of chocolate cake. Your husband devoured that earlier in the night. It’s a bowl of deep red tomatoes from last week’s bounty.

You examine them. They’re still edible, but won’t be for long. Plus, you’ll have a refrigerator full of much fresher fruits and vegetables tomorrow. What do you do?
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Stuffed Pepper Soup Freezer packs

Tuesday, October 15th, 2013

Its officially Soup Season!  Its my favorite go to lunch, a steaming bowl of soup and a sandwich really hits the spot on cold days.  I really love when I can go out to the deep freeze and grab a soup pack and have lunch or dinner on the table in an hour, or in the crockpot in minutes.  Several readers were curious how I make freezer packs from recipes, here is how I break it down.

Stuffed Pepper Soup

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How to Lattice a Pie Crust

Thursday, September 19th, 2013

Ingredients

1 dough pie crust (homemade or store bought)

Instructions

-On lightly floured surface, roll out dough.

-Cut into strips 1/2 inch to 3/4 inch wide.

-Place strips on pie with 1/2 inch in between each strip.


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Soups, Stews And Chowders

Monday, August 26th, 2013

Our summer is coming to an end and I have already started dreaming of cool Fall evenings, with a brisk wind whipping up the crunchy leaves in a flurry, the autumnal colors decorating the outdoors, and a warming fire crackling in the back yard pit, sipping hot apple cider and filling our tummies with rich warm soups, stews and chowders.

Lasagna Soup, made from a soup freezer pack.

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Grilled Celery

Thursday, July 4th, 2013

This post is more of an idea than a recipe.  I love to experiment with cooking different things on the grill.  When I decided to experiment with celery, I tried 2 ways.

First, I put oil and seasonings into a bowl together.  For the seasonings, I used a little black pepper, parsley, marjoram and garlic powder but you could use whatever strikes your fancy.  Trim the celery then brush the oil mixture onto it.  This is a great job for little helpers.  Just stick it straight onto the grill for about 10 minutes.  It is really flavorful cooked this way.

The second way that I grilled the celery was in foil packets.  Cut the celery into pieces then put pats of butter on it and season.  I used the same seasoning mix as the first way but you have creative license to use whatever you would like – fold the foil up and stick it on the grill for about 10 minutes.

 

Grilled Baby Bok Choy

Thursday, July 4th, 2013

 

Grilled Baby Bok Choy

Ingredients

  • 1 T Rice Vinegar
  • 1 t Sriracha (or other hot sauce)
  • 1.5 t brown sugar
  • 1 t sesame oil
  • Salt and Pepper
  • 1 Baby Bok Choy

Instructions

  1. This amount is good for 1 baby bok choy - if you have more, just double (or triple or quadruple) the ingredients.
  2. Trim the larger leaves off of your bok choy then cut the bok choy in half lengthwise. In a small bowl, mix the first 5 ingredients in a bowl then brush onto the bok choy. Grill it for 10 minutes and devour.

Stir Fry

Friday, February 15th, 2013

Friday night is refrigerator clean out time, getting ready for my goodies from Bountiful Baskets.  What can I make with all the odds and ends?

Stir Fry!

Heat up some oil in a large skillet and add in some small pieces of meat, seafood or scrambles eggs, veggies and even fruits that are cut up in bite size pieces, add some garlic, fresh ginger if you have it, a few dashes of soy sauce, salt and pepper or any other seasoning you like.

Serve it over rice or noodles.  Add some chicken or veggie stock to the leftovers for a quick soup.

Chicken Stir Fry: Chicken breast, celery, carrot, radicchio, green onion, sweet chili peppers, mushrooms, broccoli, fresh garlic and fresh ginger.

Miranda S.

Chocolate Fondue

Friday, February 15th, 2013

Here is an elegant and simple dessert that can be pulled together rather quickly.  This is what I served for our Valentines Day dessert, I peeled a couple blood oranges (amazing dipped in chocolate) from my “Citrus Pack”, strawberries and fresh coconut from the “Fondue Pack” and some homemade marshmallows a friend gave us.  Fondue and fruit in under 10 minutes!  Enjoy!

Miranda S.

Chocolate Fondue

Ingredients

  • 1/2 cup Heavy Cream
  • 2 Tbsp. Sugar
  • 1 tsp. Ground Cinnamon
  • 1 Tbsp. Butter
  • 4 oz. Semi Sweet Chocolate
  • 2 tsp. Dark Rum
  • 1/8 tsp. Grated Orange Zest

Instructions

  1. In a medium saucepan over low heat, bring cream, sugar, cinnamon and butter to a rolling boil. Remove from heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving. Serve with your favorite fruit, brownie bites, pound cake or any other item you would like to cover in chocolate.

A Pomegranate Day

Friday, October 26th, 2012

Shared by Joan J in North Dakota. :)

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