I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.

The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!

Thursday, September 29, 2011

More tips and tricks

When you use vegetables for dishes, keep the ends, pieces, even the peelings. Use them to add to chicken or beef broth, to create your own stock. bring to a boil, simmer for about thirty minutes with the meat of choice, or just use the veggies.Strain and toss away the veggies and peelings, or feed to the dogs for a healthy treat..Keep these odds and ends in a baggie or bowl in the freezer.When you have made the stock and used all you need, but have more... pour into ice cube trays and freeze, then put into baggies... drop in when you need them for a stew, etc...

Put blocks of cheese in the freezer for about ten minutes before grating, and it will go much more smoothly.

Leftover mashed potatoes? Stir some into vegetables, to thicken the broth. Works well in soups, stocks, etc. and doesn't change the taste, unless you have made garlic mashed potatoes, or cheese potatoes...

Hands smell like onions? Rub them over your stainless steel sink... works like a charm

To remove grease from soups, put a lettuce or cabbage leaf on the top. Soaks it right up. remove the leaf and serve the soup.

All canned doughs are the same, basically... if you need crescent rolls, but only have canned biscuits, roll them out and reshape them.. viola, crescent rolls...

Make double recipes of meatloaves, meatballs, etc. and put one in the freezer. Saves energy, and time. Next time unexpected guests drop by, bring out that meatloaf and serve them a "down home" dinner, or make a quick marinara and drop in those homemade meatballs for a quick hors douvre.or even quicker, heat up some barbecue sauce to them.This really works well for casseroles, and on those nights when you just dont have time to chop and peel, it's already done for you... just pop into the oven and reheat...

Speaking of unexpected guests, keep cream cheese on hand.. any time you have an impromptu game night, you can add canned pineapple for a sweet dip, canned salad shrimp and shrimp cocktail sauce over a wedge is great tasting, and if you take the time to shape it into a ring, your guests will think you are Martha Stewart... serve with butter crackers, like captain's wafers, ritz, etc. If you have guests who like spicy things, drain a jar of whole jalapenos, and stuff with tuna, mixed a little dry with mayo and salt and pepper... really tasty...my sister-in-law reminded me I have neglected to include one of her favorites... mix 2 parts Pace Picante Sauce, NOT salsa, Medium Flavor, to one part softened cream cheese, mix and serve with tortilla chips... makes a wonderful dip...

When using flour or cornstarch, ALWAYS mix the dry ingredient with COLD liquids, then add to warm or hot liquids, to avoid lumps.

If a recipe calls for flour for thickening, but you have none, use cornstarch. Use 1/2 the amount of cornstarch. If the recipe calls for 1/2 cup flour, use 1/4 cup cornstarch. Alternatively, if the recipe calls for cornstarch, double it when using flour in its place.
* Remember, flour finishes white, cornstarch clear... if you are making a brown gravy, and use flour, it won't be as dark. If you are making a clear item, such as Lemon curd, it will look more like mousse... so, keep this in mind when exchanging one item for another.
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Oh, So Good Chocolate Pudding

First of all, do NOT think that if you make something from scratch, it has to take much longer than the pre-packaged foods. This recipe is one of thoe recipes that takes one to two minutes longer than opening the package, and HONESTLY, that is ALL!If you like chocolate pie, pudding, creme' brulee', I strongly urge you to try this recipe as your Go-To Recipe... Adjust the amount of cocoa, or even try one of the new Dark Cocoas for a more intense, "grown-up" flavor.

Ingredients:

1/2 cup white sugar
4 tablespoons unsweetened cocoa powder*
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract

With a fork or whisk, beat all the dry ingredients together.
Put Dry ingredients into a saucepan, and pour cold milk on top. Whisk over medium heat, until the mixture boils or thickens, whichever comes first. If you put in a metal spoon, and the mixture coats the back of the spoon, it is done.
Remove from heat, stir in Margarine, and vanilla.
Pour into six 1/2 cup pudding cups or divide into bowls for pudding. Pour over a pre-baked crust and top with whipped cream (of course, I feel homemade is better), or meringue for pie.
If you put plastic wrap on top of pudding, touching the top, you wont get the "skin" on the top. To me, the "skin" says homemade, so I omit this step. Cool, and serve...

Note: For sweeter pudding, increase sugar to a total of 3/4 cup, or in between... play with the sweetness. If you get it too sweet, sprinkle tiny bits of salt on top, whisk well, taste again, until it tastes like you want...
* I use 4 Tablespoons Cocoa to make it richer, or 3 Tablespoons of Dark Cocoa to make Dark Chocolate Pudding.



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