KITCHEN THOUGHTS - Cooking and "Me Time"

Busy, busy, busy day!  I woke up thinking there's be a few moments to myself then the phone calls started. Then the errands started piling up-you know the kind.....can't be put off, needing immediate attention and there's nobody else who knows how to do it just right.  So much for "me time!"

"Me time..."  I thought back to when there were hours, even days of the stuff. I have reams and reams of paper covered in poetry, prose, songs, artwork, ideas, blueprints.....cassette after cassette of songs and stream-of-consciousness compositions....even rolls and rolls of old film. all stored lovingly in three ring binders and boxes awaiting further attention.   

Present day "me time" happens in what feels like 15 minute chunks during the day, usually in the morning, and the night after every one else is asleep.  Luckily, I'm an insomniac so the night hours work for me. 

The kitchen...THE place for "me time"

Some chores qualify as "me time," cooking for example.  For me, creativity in the kitchen is a real sanity saver! It's a chance to let it all hang out....go a little crazy....ye-haw!

Sometimes it's quiet as church, sometimes rockin' with favorite tunes in the background...this  kitchen is at once meditation and dance hall, laboratory and artist studio. And if it means once in a while I'm found baking something at 3 a.m., so be it.   Don't worry, I'm fine....I'm in the kitchen and breakfast is bound to be something yummy!'

Yams To the Rescue!

"What's cookin'?" Jack asked as he came into the kitchen, "What ever it is, sure smells great!"

"An experiment..." I paused to look up at his face, "an experiment in pork chops."   My favorite guinea pig nodded and smiled.  His faith in me a restorative to my sagging spirits.  See, things had been going horribly wrong up to that point.

True, the pork chops, garlic, onions, apples and green peppers were filling the apartment with a wonderful fragrance....but the rice had already gone awry turning into a starchy ball of yuck before my eyes. Neither of us was in the mood for grits, again.  Noodles? Spuds?  Hmmmm. 

I was on the verge of giving up when he stopped by. 

I looked up from my handiwork, hoping I could live up to Jack's confidence in me.  "Well, the pork should be good at any rate. But I'm thinking of a  couple of alternates for side dishes.  Sorry. I know you wanted rice."

"Anything you do will be fine," he said, patting me on the head. "just no potatoes. Okay?"   Well, I thought, scratch that idea!  I looked around the kitchen.  What to do? What to do?

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My eyes fell apologetically on the basket of potatoes...
"Sorry guys," I quipped, "he's just not that into you."

But....there in that same basket lay the meal's salvation.  Yams!  Beautiful, flavorful, colorful Yams!  They would be a perfect compliment to the Pork Chops and Apples!

Suddenly my sinking heart was soaring skyward!  Those wonderful red gems, so often relegated to holiday side dishes or hidden in pies, these humble beauties would bring this meal home!  I grabbed a couple out of the basket, looked at the clock and commenced with the preparations.
There wasn't time for anything fancy, and at this point I wasn't in the mood.   There wasn't a lot of time, so what ever did would have to be, as we say in the computer geek world, "quick and dirty."

A simple thing, really....made even easier by the invention of the microwave.    
MICROWAVE?!!?  Yes.  Considering how long it would take to cook 'em via the more traditional route, the microwave was the only way to have everything finish at the same time. Sometimes a girl's gotta do what a girl's gotta do.

So after a good scrub, I scored each tuber with an "X" on two sides, set them on a paper towel in the microwave to cook on high for five minutes. After that, I flipped them so the underside was on top and let them cook for another five minutes on the same high setting.  The flipping is important.  It insures everything is done evenly, and keeps the texture from getting what I call "microwave weird."

While they were being zapped,  I finished the chops then got everything ready for service by putting some of the apples, onions, garlic and green peppers around them. Of course a few stray bits made their way on top of the chops too, Made for a better presentation. Then I buttered the yams, added some lettuce and tomato slices to the plate called Jack in for dinner.  Boy, was he happy!

From disaster to dinner in ten minutes flat!   Whew!
I'll be blogging the pork chop recipe soon, just wanted to get this yam thing out right away.
If you have any suggestions, ideas or comments feel free to submit them!

PRODUCT REVIEW - Meatloaf Pan and Meatloaf Recipe

 As if there are not enough kitchen gadgets around already.....!  But then again, are there ever enough?

Some are horrible, wastes of time and money....making one wonder if the inventor ever beat an egg or boiled a kettle of water!

The Perfect Meatloaf Pan in use

Then again, there are those gizmos that make you wonder how you ever survived without them.

Such is the case with this meatloaf pan I ordered through a t.v. add recently.  Called the "Perfect Meatloaf" pan, it comes with instructions for use and care along with a handy little recipe guide. It looked simple, even logical.  A loaf pan with an insert that lifted the food away from accumulating grease.
 How many of us have had to suffer through greasy, soggy, falling apart, stuck to the pan meatloaf?

Putting the meat onto the insert

Well, not with this handy tool!  It really does perform as promised.
As you can see from the photos, the loaf sits on the insert within the pan, cooks the normal amount of time, and comes out solid, maintaining its shape. We like our meatloaf with a tomato or ketchup top (see below), but that's not necessary.  

Also, you can use it for other things....they suggest stuffed peppers....I'll try that some time
Some product use hints: Of course don't use it in the microwave-metal and microwaves don't mix! The manufacturer also recommends to not use it under the broiler.

Placing insert w/ meat in pan

As in all new kitchen gadget purchases, clean the pan and insert with warm, soapy water before the first use and dry it completely before putting on your non-sticking agent (release spray like Pam, margarine or oil).

For now, here's a Meatloaf Recipe.
Please note that you can use beef, ground chicken or turkey, or anything that has the same sort of consistency.   Some folk like to make a nut/tofu loaf....they can be pretty tasty.  I don't know how they'd work with this pan, but if anybody gets one and wants to try it out, let me know!

MEATLOAF BECAUSE....

2 lb ground meat (beef, chicken, etc.)     
salt/low salt
pepper to your liking         
garlic diced
1 egg                                                      
onion diced
1/2 cup breadcrumbs or                         
1/4 to 1/2  rolled oats                            
ketchup  or tomato sauce for top
release spray or oil for pan

Preheat oven to 350 Degrees   Prepare pan and pan insert by spraying all surfaces with release spray or greasing it all with margarine or olive oil

Pretty much combine all ingredients except for the release spray/grease  and ketchup in a large bowl.

Completed meatloaf before removing from pan

You may wish to add more seasonings, it's up to you.   Shape the whole thing into a loaf  and pop it into the pan.  I like to put the ketchup on top of the meatloaf so it cooks into kind of a crust, but it's optional.
 Bake in the oven 45 minutes to 1 hour.   Test by inserting a knife in the center.  There should be some resistance, it should feel firm and the knife should be fairly clean and hot-feeling when you withdraw it.
Enjoy!

Great side-dishes - steamed broccoli, cole slaw, macaroni and cheese....think comfort food!


And don't forget-Meatloaf means Meatloaf Sandwiches for lunch!  YUM! 

In short, I was pleased with the product's ease of use and the fact that it worked as promised.

PRODUCT RATING:
On a scale of one to five mixing bowls, one being YUCK!  five being YUM!
We'll see how it lasts the test of time, but as a new gadget, 
I give the Perfect Meatloaf Pan a rating of five, for performance, quality and truth in advertising.

Fundamentals of Chicken Stew

When trying to decide what to do about needing a week's worth of food with a slim budget, I look for elasticity....that is, things that stretch.


A roast is great for first night meal and produces some great left overs, not the least of which is stew.  Of course, these days such a purchase may require taking out a loan. So what to do, what to do?

The mark-down section of our grocery store is my usual haunt. It's there I've been able to find items to sustain us...providing the booty is used up right away.

The other day I found some marked-down odd chunks of chicken.  It had been a while, so I made some stew with it.  Yummy!

The way it's usually done is just to lightly brown off the meat then dump everything else into the pot and let it simmer.  That's perfectly fine, only don't let the chicken get dried out.

I like to layer the flavors.....even going so far a seasoning the stew pot.  Put a low flame under the pan and clean an onion.  after adding a small bit of olive oil or butter, add the onion's "caps" (top and bottom) flat side down to the pan and let them brown.   Then turn your attention to the rest of the veggie prep.

Cut onion, celery and garlic into bite-sized pieces.While you're at it, slice the other veggies so that they're ready for adding to the foray. Add the veggie ends and cast offs to the pot and let them brown too. Don't forget to stir everything once in a while....browning is okay, scorching isn't!

When all the odds and ends are brown enough, remove them from the pan.  They can be tossed at this point...all their flavor and nutrition has been rendered.
Do not....repeat...DO NOT rinse the pan!  All that brown stuff and those little bits of flotsam are EXTREMELY IMPORTANT!  They are the difference between bland and bravo....the backbone of your dish....the Flavor.

Brown off the chicken (use other meat if you prefer....or just use veggies) in that same pan -do not over cook it...the REAL cooking will come a bit later.  For now you just want to sear in the juices.  Then remove it and add stock or water.  Stock is better.

Stir the liquid 'round...scraping the sides and bottom of your pan to incorporate the little specks and smooshes.  See how the liquid picks up the color?  It's also picking up flavor....that's something you wouldn't get with just adding water to meat and setting it to simmer!

Next add the veggies that will take the most time to cook....potatoes, carrots...that sort of thing.  Some people steam these items part way before adding to the stew pot, and that's fine-only remember to use the liquid from the steaming as part of the stock/liquid added for cooking the stew!

Once these ingredients have cooked most of the way, add the ones that don't take too long....corn, peas.....the last things to add would be items like zucchini and mushrooms, then finally the meat. Let all that simmer for about 20 minutes or so, until everything is done.  You may have to thicken the gravy...if so, it's approximately two tablespoons of cornstarch to about equal measure of cold water, stirred 'til cornstarch is incorporated, then add to the stew.  Let it all simmer some more...you'll notice it thickening.   When it's done, remove stew from the heat and let it rest after a final stir.

Some folks use flour and water as a thickener and others don't bother thickening it at all....personal preference wins out here.

Serve with biscuits, bread and butter or rice.  Egg noodles make an interesting alternative, especially when tossed with a bit of garlic, herbs and butter before service.

Learning to make stew taught me a great deal about cooking....how to layer flavors.....how to create a gravy out of vegetable odds and ends and how not to over-cook the chicken. But mostly, it taught me that there are always possibilities....even when odds and ends are all ya got.

THOUGHT FOR FOOD....Recipes as legacy

Iron Chef Chairmn

"If memory serves...." that's how the Chairman on the original Iron Chef show usually began his musings of the coming challenge.  He'd scratch his chin, take a bite out of a pepper and regale us with a thought or two before sending his combatants into Kitchen Stadium for a head-to-head cook off.  

I love that show....and many of the other culinary broadcasts that have come our way since Madame Julia graced us with her presence (and persistence and patience) as The French Chef.

Julia Child in her West Bank apartment

To her and the countless others who brought real food to the American table should go several generations of gratitude from home cooks, wanna be chefs and Micheline Award winners the world over.  For it was those pioneers who really gave us a kitchen consciousness.  Before that, the place was just somewhere for wifey-poo to sling hash or, in more opulent society, where the servants were sent to do it....so to speak.

From a young age I was interested in food; in how to coax flavors, mix different colors and textures...and as luck would have it, mine was a large family with lots of food holidays, gatherings and Sunday dinners.  So there was ample opportunity to work with the stuff...to learn its traditions....to build a passion.


Mom had most of her standard recipes in her head, but there were some that were so special they were written down....or their cookbook pages saved with index cards or paper clips for future reference.  You could tell when something special was going on.  Mom would bring out "the big guns," like Fannie Farmer or Joy of Cooking and scan through the recipe box until she found just the right thing.  

More often than not she'd add an interesting variation or two; partially because some members of our large family were picky eaters. But I think there was more to it than that. I think it was her creativity shining through.
My mother was the first Foodie I ever knew.  

And I soon discovered I had been born into a whole family of 'em!
Aunts, Grams, Cousins....when we got together for a get-together, be it picnic or wedding reception, everybody brought something.  Their  "speci-ality."   Mom's famous meatballs, Aunt Virg's eggplant parmesan, Aunt Anne's green bean casserole, Dad's expert hand at the grill....on and on.  

To this day, sister Carolyn and I swap recipes and exchange ideas-regardless of the miles.  It's in our blood.

Recipes are more than a means to an end...more than just a pinch of this and a dash of that.  They are bits of memory; reminders of moments shared with friends and family. They are often passed down, generation to generation as part of a legacy.

There was a time when recipes were treasured and valued as gold.  Only certain people had them.  The rest of society hand to put up with what they could figure out on their own, until the printing press, common languages and measurements and inexpensive reproductions came along.


There's been quite a lot of history between that wooly mammoth steak on the cave man's fire and Chef Gordon Ramsay's Kitchen Nightmares!

My recipe box

Even with times being tough, there's still an awful lot to be thankful for. We have blenders, sharp knives, modern stoves and so on.  We don't have to use bows and arrows to bring home the bacon.
And even when we do "rough it," we've come a long way from scavenging  on the open planes.  

Our hunting ground is a supermarket - the only things we have to deal with there are other customers getting the best deal first, sticker shock as the prices go up and the occasional botulism scare.


So as I go to my recipe box for inspiration, I am reminded of just how good it is to be alive...in spite of, and maybe even a little because of all the craziness going on in the world today. For you see, I have all the wonderful memories each treasured recipe brings and only have to start cooking to not only bring them to live, but make new ones in the process.

Now THAT'S magic!


As always, please feel free to share your thoughts, ideas, memories and recipes!  Full credit will be yours!

First Page and Green Chili Cheesy Casserole

The first page is the hardest, at least according to one of my Creative Writing teachers years ago.  That being said, the first sentence of the first page is particularly dicey.

But pretty or mean, it all boils down to first steps.....and for this blog, this entry is it.

I've blogged for over a year on the subject of "Fifty Five Is The New....," and some readers are wondering why I don't continue on the same vein. No longer being fifty-five has a lot to do with it. And I felt it was time to change things up a bit.

Randi's Recipe Box

Anybody who has read "Fifty Five.." knows that I love, love, love to cook, especially when it comes to creating recipes....learning new methods.....trying new recipes from others.....even watching the cookies rise in the oven.

With this blog I will be sharing recipes and thoughts; hoping to bring a little zest to the resultant reading experience.  Please feel free to try the recipes, comment on them and the rest of the site, and share some of your own recipes and thoughts, too!  Anything from the truly simple to the wildly complex....why not?  And if I try it, I'll chronicle the effort on this blog, along with pictures.

In some calendars, today is Easter Sunday.  Now there's a food holiday that's settling down into a tradition.
Ham is the usual fare, although many families are branching out into other cultures.

Jack's family is making Paella this year and they've asked everyone to bring a side-dish.  Paella is considered  a one-dish meal, but that doesn't mean there shouldn't be supportive members at the table. So I kept with the theme and came up with a sort-of souffle using cheeses, eggs, diced chillies and other ingredients that should accompany the main dish without overpowering it. I call this dish Green Chili Casserole, and hope you enjoy it.

RANDI'S GREEN CHILI CHEESY CASSEROLE
Preheat oven 350               Serves 6
Ingredients
6 eggs    1 cup milk      1 tsp  salt        1 lb  Monterrey Jack Cheese, grated      1cup (8 oz) Cottage Cheese
3 oz Cream Cheese in small cubes      4 TBS butter, melted       11/2  tsp baking powder    1.2 cup cornmeal
1 TBS chopped pepperoni (optional)   8 oz roasted, diced green chilies or one 8oz can of diced green chilies, drained
Method
Grease 9" square baking dish. Set aside.  In large bowl mix egg, milk, salt, Jack Cheese, Cottage Cheese, Cream Cheese, pepperoni, butter, baking powder, cornmeal and green chili together until well blended. Pour into the prepared pan and bake for about 40 minutes until the center is set. Serve hot or warm.
Note
If you want to double the recipe, use two cooking vessels rather than one large pan, this will insure even cooking.   Enjoy!