Tuesday, June 19, 2012
NEW MATERIAL
So, I just got 2 more recipe boxes from my other grandmother and a book of recipes handwritten by her aunt Gerelda. There will be more nostalgia happening soon.
Turkey Noodle
My mother is a spectacular cook. That being said, the item most requested by my sister for her to prepare is turkey noodle casserole. It is nothing but a comfort food.
It contains ground turkey, Parmesan, garlic, cream of mushroom soup, pasta, and frozen veggies.
Here it is browning in the pan
Make the pasta. Brown the turkey. Dump the noodles in a a strainer when they are cooked and in the pot, throw some oil and garlic. Then throw in the frozen veggies and make them not frozen. Stir in the soup, add the cheese, maybe add some milk, toss the noodles and turkey in the pot with the veggies and poof, you have dinner. Even my casserole-hating husband thinks this s a great meal.
Sunday, February 26, 2012
Big Dinner
Tonight I made a hug, not at all user friendly meal. It was my Great-Grandmother's 96th birthday and I had the pleasure of cooking for it. Luckily, I got to use my mother's kitchen.
Now, I have to say. I am a pretty good good. If I may gloat a bit, I am a really good cook, most of the time. But this comes from being the daughter of an excellent cook and the granddaughter of an exceptional cook. My mother and grandfather have instilled some very good cooking habits in me that I would not be as capable without.
The grandmother who I cooked for is also a great cook who taught me how to make simple and fulfilling meals for a family. Her cooking is basic but comforting. There is so much to be said for that older style of cooking. It brings a sense of home.
Tonight I made a roast pork, saute`d celery, green beans with an olive relish, roasted potatoes, and a red velvet cake roll. Aside from the potatoes, all the recipes came from the food network magazine and the everyday food magazine. Those two are my usual standbys and really, if you are just starting out cooking for others/your family they are a great go to. Easy to read directions, accessible ingredients, and not too fussy in nearly every way.
The potatoes on the other hand are my standard go to for dinner, I make them all the time. Cut potatoes into 1 inch chunks, toss in olive oil and some kosher salt, pepper, and italian seasoning. Throw them on a sheet pan and into an oven that has been preheated to 450. Leave them there for 40 minutes. Check around the 30 minute mark and turn if need be. So delicious and easy. Everyone raves over them and can't stop eating. I also like to use yukon gold potatoes if I have them. They seem to work best.
Now, I have to say. I am a pretty good good. If I may gloat a bit, I am a really good cook, most of the time. But this comes from being the daughter of an excellent cook and the granddaughter of an exceptional cook. My mother and grandfather have instilled some very good cooking habits in me that I would not be as capable without.
The grandmother who I cooked for is also a great cook who taught me how to make simple and fulfilling meals for a family. Her cooking is basic but comforting. There is so much to be said for that older style of cooking. It brings a sense of home.
Tonight I made a roast pork, saute`d celery, green beans with an olive relish, roasted potatoes, and a red velvet cake roll. Aside from the potatoes, all the recipes came from the food network magazine and the everyday food magazine. Those two are my usual standbys and really, if you are just starting out cooking for others/your family they are a great go to. Easy to read directions, accessible ingredients, and not too fussy in nearly every way.
The potatoes on the other hand are my standard go to for dinner, I make them all the time. Cut potatoes into 1 inch chunks, toss in olive oil and some kosher salt, pepper, and italian seasoning. Throw them on a sheet pan and into an oven that has been preheated to 450. Leave them there for 40 minutes. Check around the 30 minute mark and turn if need be. So delicious and easy. Everyone raves over them and can't stop eating. I also like to use yukon gold potatoes if I have them. They seem to work best.
Thursday, January 5, 2012
Long time no write
So, I kind of lost focus on my goal. The recipe box has been not as inspiring as I had hoped. That does not mean I have not continued to cook. I still cook a ton and try to do things as naturally as possible. Old fashioned sometimes even. I love roasting chickens at home an just had a spectacular soup that I made with home made stock and veggies that were locally sourced. I guess I will keep blogging about cooking but not how I intentioned. Over the holidays, my brother's girlfriend and my sister and I were talking about how they would like me to give them some cooking/baking lessons but how they had no really good utensils so anything I taught them could not be recreated. Then came our idea, why don't I help people by teaching them how to cook with the utensils and supplies (however crappy) that they have at home. Them comes the idea for "Home Cook Helper" a way that I could help others cook with their own supplies. Just explain the recipe and list out the most basic of supplies and utensils needed. Or go to someone's home and use what they have so show what they can do with only a few things. Is there a market for this? Could I make any money at it. Do I have the time?
So here is a recipe that anyone could do. It is my latest experiment in saving money on food I eat by making them myself.
Making yogurt
So easy, heat the milk until almost boiling. Toss in some already made yogurt when it cools to warm but not so hot you can't touch it. Then let it sit overnight and if you want, strain it to make it thicker.
Materials needed:
2 or more bowls
mesh sieve
cheesecloth
big(ish) pot
big spoon
So here is a recipe that anyone could do. It is my latest experiment in saving money on food I eat by making them myself.
Making yogurt
So easy, heat the milk until almost boiling. Toss in some already made yogurt when it cools to warm but not so hot you can't touch it. Then let it sit overnight and if you want, strain it to make it thicker.
Materials needed:
2 or more bowls
mesh sieve
cheesecloth
big(ish) pot
big spoon
Subscribe to:
Posts (Atom)