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Yeah, terrible shame to throw that liquid away! I simmer my whole chicken parts on the stove for about 45 minutes then shred the meat and use it as described above but return everything but the meat to the pot and simmer that a few more hours or overnight on low with the crockpot. Add a quartered onion, carrots and celery…
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Generally, techniques are more helpful than recipes. One technique often neglected at home is blanching. Usually you blanch first, then saute or maybe bake. You can also keep blanched vegetables in the refrigerator for two or three days, or even freeze them. Here are two helpful videos on the topic. Preparing and Blanching…
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Say my batch of chicken salad weighs 15 ounces total. I'd call it 15 servings and name the recipe "Chicken Salad per ounce." Then, whether I use 2 or 3 ounces on a sandwich, or only 1 on a cracker, it is easy and accurate to log. If the next batch weighs 17 ounces, I just edit the changed ingredient quantities and total…
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Jessie, Thanks for mentioning beef bacon. Never heard of it. Probably won't buy it, but glad to know about it.
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They keep the tubes of polenta in the freezer section of my local market. You slice it into rounds then fry it. Sometimes I'll make a double or triple batch and refrigerate the leftovers. In a couple hours, it sets and can be cut into squares and served like the tube stuff or frozen. If you make this from coarsely ground…
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One large egg white is about 16 calories. 6 large egg whites make about 1 cup and is about 100 calories. If I wanted to get real exact I'd weight my 6 whites then type "egg whites USDA" into the search box and select grams as the unit of measure and enter the # of grams. This seems real awkward to begin with but after…
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About any kind of chicken stew or pot pie. Fettuccine alfredo with chicken. I wouldn't want to routinely use canned instead of fresh but it's great in a pinch or emergency.
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Pan searing fish is one of those simple techniques that you really want to master. Here's a video that keeps it simple and clearly shows the key points.
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These are the ones that get the most use. The Joy of Cooking, Irma Rombauer, Marion Rombauer Becker and Ethan Becker How to Cook Everything, Mark Bittman On Food and Cooking, Harold McGee The Bread Baker's Apprentice, Peter Reinhart The Tortilla Book Diana Kennedy The most helpful books on cooking for young cooks explain…
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My Eat Smart 15 lb scale graduates in single grams or .05 ounces. I like that is it's big enough to handle a roast, ham or even a small turkey.
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Collagen tastes wonderful. It's the delicious unctuous liquid that forms when skin, bones and connective tissue simmers for a long time as in home made stock. Never tried powdered cow.
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If you're going to use vinegar as a household cleaner, why wouldn't you use a cheap gallon bottle of ordinary white distilled vinegar instead? No criticism implied. Genuinely curious.
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Good place to sneak in white whole wheat flour. Or my grocery stocks whole wheat pizza dough. If you're going to make the pizza tonight and you're not familiar with the process, pre-made dough might be the way to go. Yeast bread, or dough, isn't something you usually want to start after work on a week-night.
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What kind of chili would you use?
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I buy Bob's Red Mill corn grits also known as polenta. I eat it for breakfast mostly but I know folks who pay a lot for polenta in an Italian ristorante, and turn up their nose at grits. Anyway, there are directions on the package which is more or less make grits, stir in butter and parmesan, serve with pasta sauce. Here…
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Nice job.
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This has been at the top of the board for days. One way to get stuff to suck less is to do it yourself.* Go to a good vendor of green (raw) coffee beans. The best one I know is Sweet Maria's. * Pick out some beans or maybe a selection of them. There's a lot of good advice on the site. * Choose a roasting method. If you…
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Took a while to figure out what ACV is. I keep apple cider vinegar on hand along with distilled white vinegar, red and white wine vinegars and balsamic vinegar. They all have their uses and none of them are magic potions. They add a ton of flavor with very few calories.
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If you're looking for permission, just tell 'em I said it was ok. Druther see you learn to cook and appreciate food though.
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Oats is oats. Rolled or cut, either way, it's just a commodity. Steel cut is best. I buy in bulk.
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Lately, I've been doing a lot of some variation on the following:* 1 cup (uncooked) whole wheat pasta. Like shells or rotini * 12 chopped kalamata olives * 6 chopped reconstituted sun-dried tomatoes * tuna, chicken, sardines, ... * maybe 1 or 2 other things like homemade garlic croutons, feta cheese or beans * home-made…
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Sorry, never heard of Robinson's cordial. I'm partial to Old Charter 10. Don't add anything to it though.
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In general to get less sodium and calories use less salt and fewer can openers. Shop in the produce, dairy and fresh meat sections with very few exceptions. ..."more fresh raw ingredients but not so time consuming" ???
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I do best when I stick to the list in the aisles but allow impulse gratification I want on the perimeter.
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Swallowing your vegetables whole with water is neurotic. My advice is fire your dietitian and follow Rocknut's advice Ding, Ding, Ding, Ding
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Mix with ground beef and ground pork
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A few thoughts off the top of my head: 1.Steel cut oats with:* maple syrup * fresh or dried blueberries * banana and peanut butter * mango * whatever looks good 2.swap grits for hash browns 3.swap spam for bacon or sausage 4.chipped beef on toast 5.biscuits and gravy 6.toast with peanut butter and strawberries (any fresh…
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I put some on hash browns this morning. Add to smashed avocado for a simple guacamole. Put a bowl of it in the center of the table and spoon over whatever's for dinner.
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* Don't add acids or acidic foods to your beans until they are softened. * Throw away any beans bought before the fall of 2015. Beans are harvested in fall so try to use them up before the end of the year. * Simmer until soft. I've cooked beans about twice a week for more than 40 years. There the easiest and most forgiving…
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Many books on what to eat to lose weight seem to focus on fad diets. One food author I like is Mark Bittman. His How to Cook Everything has an appendix of balanced meals with complimentary flavors. Many good cooking books have something similar.
