Thursday, January 14, 2016

FOODIE THROW TOGETHER & RANDOM COOKING ~ PART ONE

JANUARY 2015 TO JUNE 2015
(Image from www.jupiterjenkins.com)

I’ve always loved cooking and experimenting with recipes I’ve made up based on the senses ~ visual, taste and smell.  Sometimes I amazed myself.  Other times, I wondered, what the heck was I thinking!  Anyway, following are dishes I created, or foodie-related thoughts that came to mind.  As I became inspired, I began posting these on my Facebook page.  I began the tradition in mid-2012.  I now have a Facebook page solely dedicated to this blog, “Terry’s Second Helpings”, and invite you to become a fan of it and “like” it.  The following are my recipe takes for this year up until the time of this article.  Get inspired and discover your own culinary identity.  Enjoy!

~ January ~

(Image from www.beautyzoomin.com)
30        MY LATEST COOKING TIP...salads don't always have to have the green leafy stuff in order to be considered a salad...with this recipe, consider swapping the quinoa with whole wheat bulgur, couscous, or pasta...add beans like Great Northern, garbanzo, Navy, etc...there's no limit to salad possibilities...consider also adding roasted pine nuts, pepitas, etc....

29        MY LATEST COOKING TIP ~ Blueberry Banana Bread is on my agenda today...my swaps include fresh blueberries with previously frozen (thawed) ones, and brown sugar instead of white sugar...will top the batter with spiced sugar for an added bit of crunch and sweetness...

26        MY SALAD DRESSING TAKE ~ Honey Mustard dressing is easy to make and better tasting than premade…use EVOO, white balsamic vinegar, dehydrated parsley and shallots, garlic and onion powder, Dijon mustard, agave syrup (or honey), S&P, water…mix with whisk into a nice emulsion…taste after mixing to make sure there’s a balance with all ingredients…adjust as needed…store in mini mason jars…use on veggies or as a crudité dip…

17        HERE’S WHAT’S COOKING IN MY POT TODAY ~ Broth baked chicken legs…Yukon Gold mashed potatoes with roasted garlic and EVOO…steamed baby carrots…cranberry sauce…

10        HERE’S WHAT’S COOKING IN MY POT TODAY ~ Lamb loaf…ground lean lamb, chopped yellow onion, Italian seasoned breadcrumbs, egg, Worcestershire sauce, black pepper, dried parsley, and granulated garlic…mix thoroughly and form into a loaf and place in a baking dish…for an additional layer of flavor, I drizzled basil-infused olive oil on it…bake for an hour to hour and one-half at 350 deg. oven…as it’s baking, it smells yummy…

10        HINT~ Greek yogurt is key in many recipes because of its density...if you don't have Greek yogurt, drain your regular yogurt in paper towels in a colander for at least an hour to drain off the whey liquids...once the whey has drained off, you’ll have a dense and creamy consistency in your yogurt…I've used this method to make tasty dips...versatile...

9          HINT ~ try adapting different salad dressings to chilled, cooked beans or legumes...try mixing these with different rices or pastas...salads don't always have to be green...

7          MY MORNING HIT ~ Malt-O Meal brand hot cereal with peanut butter and agave syrup…the heat from the cooked cereal liquefies the peanut butter…warming sustenance for this very brutal and frigid day…

6          HERE'S WHAT'S COOKING IN MY POT TODAY ~ Chicken soup to warm the soul...chicken drumsticks, chopped celery ribs, carrots, red onion, parsley, bay leaves, cracked peppercorn mélange, died tomatoes, and turkey broth...BTW, the National Weather Service has issued a wind-chill advisory for my area through Thursday, with a cold weather advisory through Saturday...Chicken Soup is definitely what's needed at this time...

2          MY MORNING HIT ~ Plain non-fat yogurt with sliced red grapes, sliced banana, desiccated coconut, toasted pumpkin seeds, and agave syrup...

1          HERE'S WHAT'S COOKING IN MY POT TODAY ~ Veggie marinara sauce, basil pesto, garlic puree, oregano, peeled/sliced eggplant, and browned crumbled Italian sausage...going to also cook up some organic spaghetti, add the sauce, and then grate some Grana Padano onto this deliciousness...wish I knew how to say yeowza in Italian...

~ February ~

(Image from www.housemouse.net)
27        FENNEL 101 ~ Fennel is a marvelous root vegetable...raw, it's crunchy, aromatic, and flavorful...roasted, its flavor transforms into an incredibly sweet profile...while many discard the frons, their taste is subtle, and a delicate way to add flavor on top of salads, or roasted along with the whole bulb...HINT:  roast quartered fennel bulbs, along with garlic and onions...sprinkle with EVOO, S&P...you can also add these around a chicken before making a one-pot roasted wonder... I also love thinly sliced raw fennel with Italian flat leaf parsley, roasted pine nuts, thinly sliced celery ribs (including the flavorful leaves), frisee, EVOO, and S&P...this makes for a very refreshing salad…

18        HERE’S WHAT’S COOKING IN MY POT TODAY ~ Tuna Casserole…Lent, (Ash Wednesday) begins today…Catholics abstain from meat today (Fridays as well)…it’s also bitterly cold, so this dish will also warm and comfort the soul...flaked tuna, cooked pasta, mushroom soup, milk, shallots, sweet peas, S&P, parsley, cheese sauce and grated cheeses…bake (350 def. F preheated oven) until bubbly and cheese browns…remove and let cool for twenty minutes…

17        MY LATEST COOKING TIP ~ This really works...ever since I first heard about this foolproof method for hard boiling eggs without getting that dark rim around the yolk (a sure sign you've killed your egg), this is the only way I hard boil my eggs...

16        HERE’S WHAT’S COOKING IN MY POT TODAY ~ I use a lot chicken, because it’s a very economical protein…my chicken du jour will be oven-baked Chicken Cacciatore…the uncooked thighs and legs will be smothered with premade sauce that’s been ramped up with dried oregano, basil pesto, garlic powder, onion powder, Pinot Grigio, chopped Kalamata olives, and EVOO…to individual servings, I’ll grate some Grana Padano on top, and serve with rice…again, a simple, but tasty dish…

11        HERE’S WHAT’S COOKING IN MY POT TODAY ~ I’m in the process of making a simple apple compote by stewing sliced apples in orange juice, a bit of water, brown sugar, agave syrup, pumpkin pie spice mix, orange zest, vanilla extract, and a pinch of salt…this apple compote will go great mixed in with my plain yogurt, or as a topper to French toast or pancakes…the possibilities are mind boggling…

11        HERE’S WHAT’S COOKING IN MY POT TODAY ~ I’m going to sauté a quantity of mesclun, spring lettuces and herb mix, along with shallots and garlic today for a twist on an old favorite of sautéed greens…my mom regularly made sautéed greens using dandelion, escarole, and curly endive…she’s make the delicious dish using EVOO, garlic, and S&P…

10        MY LATEST COOKING TIP ~ DIY Herb & Spice Blends are easier than you think, and will save you money...make sure to buy small mason jars where you can store your blends...considering freezing or refrigerating them to extend shelf life...

7          HERE’S WHAT’S COOKING IN MY POT TODAY ~ I have a nice quantity of frozen blueberries and I also love jam…so, I’m in the process of thawing a quantity of blueberries…the recipe is very simple and calls for a few ingredients…smashed thawed blueberries, brown sugar, orange zest, hit of sea salt, and lemon juice…the jam will go great with my recent adaptation of my “Banana Veggie Bread” where I substituted the bananas with blueberries…a nice slice toasted/warmed, plus the fresh made blueberry jam, and a dollop or two of plain yogurt…

5          HERE’S WHAT’S COOKING IN MY POT TODAY ~ Scratch marinara sauce…organic diced tomatoes, organic tomato paste, tomato sauce, diced red bell peppers, minced garlic, sliced shallots, basil pesto, granulated garlic, crushed oregano, Pinot Grigio, and organic agave syrup…after the sauce has simmered for several hours, I’ll brown a few chicken breasts and then add to the sauce to complete cooking them…will then prepare my gnocchi to serve along with the sauce and chicken breasts…

5          MY LATEST COOKING TIP ~ When following any recipe, when it comes to seasonings, try using slightly less than what is called for...during the cooking process, you can always taste and add more to correct or balance the seasonings...if it's a baked good, taste a small amount of the batter first...great cooking requires creativity, consistency, and a steady hand!

~ March ~

(Image from zestyherbsandspices.com)
31        MY LATEST COOKING TIP ~ Grating cheese can be drudgery, especially when the cheese sticks to the grater, making it more of a chore to clean the implement...to avoid this put a light film of oil over the grater and the cheese won't stick..

30        MY LATEST COOKING TIP ~ Other ways to color Easter eggs include using yellow onion skins, blades of grass, parsley, beet leaves, etc....you can wrap a raw egg in a piece of cotton that contains these items and then hard boil the eggs, or to make it easy, fill a pot with a lot of yellow onion skins, put the raw eggs on top of a bottom layer of skins, and then cover with another layer...boil...the more skins you have, the more intense the natural color and the more interesting the color variegation...

30        MY LATEST COOKING TIP ~ Growing up, we always dyed our own Easter eggs without any fancy kits from Paas...not that dad was cheap, but with seven kids, why should he shell out money for a kit when it's incredibly easy to color your own eggs...he'd get ceramic mugs and fill each one with boiling water, and then add a splash of white vinegar and a few drops of food coloring...once the mix was stirred, he'd add hard boiled eggs and let them cure until the right density of color...once removed from the cup, he'd set then on paper towels to air dry...voila! colored Easter eggs...

26        MY LATEST COOKING TIP ~ Next time you make a tomato-based sauce, be generous with adding herbs to heighten the herbaceous flavor profile of the sauce…consider using a combination of Italian flat leaf parsley, sweet basil, fennel fronds, oregano, thyme, tarragon, celery leaves, cilantro, mint, spearmint, etc…herbs are very complimentary to tomato (or other fruits)…herbs also add a nice bright, clean and sweet taste component to your sauce…speaking of herbs…if you don't have fresh on hand and your recipe calls for them, just substitute 3 T of fresh with 1 t of dried...dried herbs have a more intense flavor than fresh, so less is needed...3 T = 1 t, although there's a school of thought among some cooks/chefs that the substitution ratio is 1T:1t...either way, be mindful of the taste difference and when all else fails, use your senses as your final determinant…

25        MY LATEST COOKING TIP ~ Next time you have a taste for Thanksgiving turkey and dressing, consider combining the two into one dish…to one pound of ground lean turkey, add a package of pre-seasoned dressing mix that you’ve softened with one-half cup of liquid (milk, chicken, turkey, or veggie stock, etc.)…this eliminates the need to add bread crumbs…then add 1-2 whole eggs, minced onion/shallot, dehydrated parsley, and cracked pepper (no salt is needed)…mix thoroughly…if too dry, add more liquid…if too wet, add plain bread crumbs…one method is to form the mixture into a loaf shape and bake at 350 deg F…another method is to form the mixture into meatballs, brown, drain, and then add to a casserole dish and cover meatballs with chicken stock…finish cooking in a 350 deg F oven…serve either method with fresh mashed potatoes and steamed veggies…freshly made cranberry sauce would also be a nice add…voila! Thanksgiving anytime you want it to happen…

23        MY LATEST COOKING TIP ~ If you’re roasting a large chicken, turkey, roast, etc. and the meat is touching the inside edges of your roasting pan, prop the meat away from the edge with pieces of celery or carrot you’ve positioned vertically…the veggie props will keep the meat from sticking to the inside edges as it roasts, and will also impart a subtle taste of the cooked veggie prop to the meat…I’ve used this trick and it works…case in point, I used this method for roasting my humongous chicken...

22        HERE'S WHAT'S COOKING IN MY POT TODAY ~ Saturday's dinner was roasted lamb, haricot vert, and Streit's Mediterranean Quinoa (with Onions, Almonds and Raisins)...everything was delicious, but especially the Streit's Mediterranean Quinoa...it's hard to find, but worth effort in locating...

22        HERE’S WHAT’S COOKING IN MY POT TODAY ~ Roasted Chicken…I have a rather large bird to cook…it’s nearly a ten pound roaster…after cleaning the cavity thoroughly, I’ll salt and pepper it…to a large roasting pan, I’ll layer cored-peeled-quartered apples, chunked celery stalks, chunked yellow onion, chunked carrots, and a splash of EVOO and sodium-reduced chicken broth…slather a bit of EVOO on top of bird, cover with foil, and then roast for a few hours in a 350 deg F oven…remove foil at this point and continue roasting until skin turns golden brown…periodically pierce the flesh to test doneness (I’m old school and rarely use meat thermometers; another way to check for doneness is to see how easily the drumstick turns; if it turns easily, the bird is cooked)…note: throughout the roasting process, the aroma from the fruit and veggies the bird is resting on will permeate the flesh and add a subtle sweetness to the bird…remove from oven, cover with foil, and let rest for at least twenty minutes before carving…remove aromatics and accumulated juices…use juices as an au jus to cooked chicken (or on fresh made mashed potatoes)…

21        TASTE TREAT ~ Angelic Deviled Eggs…Easter often means dozens of colored hard boiled eggs on the Easter table…if this sounds like you, don’t just peel and sprinkle the salt on them…turn them into a delicious ramped-up version of the traditional “Deviled Egg”…I call mine “Angelic”…after hard boiling the eggs (quick method: boil eggs, cover, turn off heat and let stand for thirty minutes, chill; eggs will be hard cooked and easy to peel), cool, peel, and cut into half, lengthwise…carefully remove the yolks and set aside the whites…mash yolks and then add Greek yogurt, fresh minced Italian leaf parsley, minced shallots, minced dill or fennel fronds (substitute fresh parsley and dill with dehydrated), drained and chopped capers, and S&P to taste…fill each egg white with a tablespoon or more of the yolk mixture…sprinkle tops with sweet paprika…

18        MY LATEST COOKING TIP ~ Squid ink pasta is black and tastes delicious...it's also naturally salty...next time you see this, consider picking up a package and trying this recipe that includes the best of the sea with the addition of shrimp and scallops in a fragrant white wine sauce...

15        MY LATEST COOKING TIP ~ Culinary creativity is an expression of self...adapt recipes, and remember, they're just a guideline and suggestion...now baking, that's a different beast altogether...

11        HERE’S WHAT’S COOKING IN MY POT TODAY ~ Edamame Salad…steamed edamame beans, minced shallots, roasted pepitas, thinly sliced celery, minced roasted red pepper...homemade honey mustard vinaigrette, S&P…this simple and light salad is a perfect reminder of spring’s warming trends…

5          TASTE TREAT ~ Braised Sweetened Chicken ~ The other night I braised some chicken legs…I lightly seasoned the chicken with S&P in a fry pan of water…after chicken was browned and cooked on both sides, I drizzled some honey and agave syrup over the pieces and covered the pan to allow the heat to turn to steam to finish setting the dish…this was the first time I ever tried something like this, but the next time, I’ll premix the drizzly stuff first, along with some sodium reduced soy sauce, minced ginger and garlic, plus some sliced scallions before the end steaming process…this would easily transform the dish into my own simplified version of an Asian Style dish…

5          TASTE TREAT ~ Next time you get a hankering for chocolate, consider adding Nutella Hazelnut Spread (or something similar) to your plain yogurt…others things to add to ramp-up your concoction might include mashed bananas, toasted nuts, desiccated coconut, granola, dried fruits, etc.…speaking of bananas, don’t throw them out if the skins are turning brown…ripe bananas have increased natural sweetness…peel them and then freeze…for another great TASTE TREAT, partially thaw a frozen banana and mash it…then add it to plain yogurt…drizzle in honey or agave syrup, add a splash of pure vanilla extract, etc., and voila!...you’ve just concocted your very own tasty ice cream substitute…

3          HERE’S WHAT’S COOKING IN MY POT TODAY ~ Caramelized Onions…sliced yellow onions, butter, S&P, and EVOO…slow cooking method to generate an intense sweet caramelized result…add to cooked egg noodles or angel hair past…garnish with parsley…a vegetable or garden salad served on the side will make this a tasty meatless meal, especially on Lenten Meatless Fridays…

2          HERE’S WHAT’S COOKING IN MY POT TODAY ~ Roasted cabbage wedges, shallots, potatoes, Italian turkey sausage, EVOO, and S&P...a one dish meal that’s plain, simple and tasty…

~ April ~

(Image from www.eaglemouthfarms.com)
29        MY LATEST COOKING TIP ~ DIY Garlic Infused Vinegar…have you ever had a bulb of garlic, or its cloves, begin to whither or become hard…chances are you have, and when that happened, you’ve put the culprit in the trash…next time, avoid that urge…separate the cloves from the bulb and peel…remove any brown spots, including sprout ends…add the peeled cloves to an empty decanter or Mason jar, and top off with a large amount of plain white distilled vinegar…stir the mixture, close the cap tightly, and store in a dark cool area…no need to refrigerate (or even temper the vinegar by heating)…the vinegar will prevent the deterioration of the garlic from turning bad or bacteria-laden because of the acidity…it works…I’ve made this concoction numerous times…and, I’ve allowed it to mature for several years without any problems…the longer the garlic cloves marinate in the vinegar, the stronger the infusion, and the more intense the garlic flavor becomes…over time, the vinegar becomes a pale yellow color…I’ve also tried this DIY with loose dried herbs like tarragon, basil, rosemary, etc….using the whole stem of rosemary or tarragon also makes for a visually pleasing effect…

26        MY LATEST COOKING TIP ~ FRUGAL CHICKEN SOUP…When I steamed the asparagus the other day for my “Spring Quiche”, I saved the steaming broth...to this broth, add peeled and sliced fresh carrots, sliced yellow onion, dehydrated celery and parsley, cracked pepper, and one additional can of sodium-reduced chicken broth to intensify the soup's flavor profile…once the vegetables are cooked, add a can of flaked cooked chicken breast…heat thoroughly…add a splash of lemon, and cooked orzo or rice…comfort food that's warming and delicious…

24        UPDATE ~ Spring Quiche...this is one of those times I really wished I had a camera...the finished product is beautiful...the additional cheeses made the filling puffy and the filling seems more like a custard...I also changed the oven temperature, which extended the cooking time slightly...I started with a hot setting of 425 deg and then lowered it to 375 deg...total cooking time was 45 minutes...the tops are a golden brown color…lastly, I got a bit fancy, and made a wheel effect with the steamed asparagus tips on both quiches…just beautiful...

24        MY LATEST COOKING TIP ~ I just made the “Spring Quiche” recipe, which I posted yesterday…like so many other recipes, I always try to make them my own with little culinary adds, substitutions, and seasoning twists…for this recipe, instead of using all Swiss Cheese, I used a combination of grated Sharp Cheddar Cheese and a mélange of grated Italian Cheeses (Asiago, Parmesan, Provolone, Mozzarella, and Romano)…I also increased the amount of cheese to add to the richness of the quiche…lastly, I added shallots (in addition to the snipped fresh chives), parsley and grated nutmeg…I’ve got my fingers crossed that these changes will still render a delicious culinary treat…

23        MY LATEST COOKING TIP ~ Broccoli Slaw…Broccoli Slaw mix, dry pan roasted pepitas (pumpkin seeds), shallots, chives, flat leaf parsley, dried cranberries…optional adds, grated carrots and sliced celery…Honey-Mustard Vinaigrette (recipe posted April 18th)…fresh, crunchy, and delicious…

20        HERE’S WHAT’S COOKING IN MY POT TODAY ~ Simple Smothered Chicken (Yankee Belle Style)…chicken drumsticks, sliced yellow onions and shallots, chopped scallions, chicken broth, EVOO, butter, parsley, garlic, S&P…melt EVOO and butter…add onions, shallots, scallions, parsley and garlic…over medium heat, sauté until the onions, shallots, and scallions begin to caramelize…add chicken legs and begin browning process (leave onions, shallots, scallions, parsley, and garlic in pan to continue caramelization, and to infuse more flavor into the chicken)…once chicken is browned and onions, shallots, and scallions have caramelized, add chicken broth…bring to low boil, then reduce heat, cover and simmer until chicken is tender…remove cover and increase heat to reduce chicken broth mix to a gravy-like consistency…can be served with mashed potatoes, or mashed celeriac root…

18        MY LATEST COOKING TIP ~ Honey-Mustard Vinaigrette…EVOO, balsamic vinegar, minced garlic, minced shallots, minced flat leaf parsley, Dijon mustard, honey, S&P, zest of lemon, splash of lemon juice and cold water…whisk thoroughly until the consistency is emulsified…chill…note: chilled EVOO will coagulate, or thicken and cloud-up…before using, bring to room temperature…you can use this versatile and delicious dressing on fresh green salad, added to egg salad or potato salad, as a dip for crudités, or brushed on fish, seafood, meat, poultry, etc. before grilling, sautéing, baking, or roasting…make a large batch of this dressing, as it will last for weeks in the refrigerator…store in quart-size Mason jar or large glass jar…

18        MY LATEST COOKING TIP ~ Salad Redux Dressing…Don’t throw that leftover garden fresh salad in the trash...economize by turning it into a delicious sauce...chill the leftover salad overnight…next day, blend into a consistency like Gremolata…before blending, consider adding some fresh flat leaf parsley, fresh garlic, shallots, lemon zest, capers, Kalamata olives, etc…these additions will help to ramp-up the overall flavor profile of the sauce…chill and then serve over grilled, roasted, or baked fish, seafood, poultry, meat, etc….

16        MY LATEST COOKING TIP ~ Beet & Orange Salad…taste the freshness of spring with this easy and delicious salad…quarter boiled or roasted beets (red or golden, or both)…let cool, peel and quarter (use disposable gloves to avoid getting beet-stained hands)…add snipped chives and minced scallions…minced flat leaf parsley…zest and juice of one orange, plus orange segments…add to beets…add Feta crumbles (or blue cheese)…dress with EVOO and balsamic vinegar, or fresh lemon juice (plus the orange juice)…optional, toasted pignoli…S&P to taste…mix thoroughly and chill before serving…can stand alone, or serve on a bed of greens, like mesclun, spinach, or arugula…

15        HERE’S WHAT’S COOKING IN MY POT TODAY ~ Mediterranean Orzo Salad…cooked/drained orzo pasta…chopped artichoke hearts (those packed in water and drained), minced shallots, minced scallions (green and white parts), minced flat leaf Italian parsley, garlic, roasted pine nuts, minced capers, chopped Kalamata olives, crumbled Feta cheese, EVOO, white balsamic vinegar, lemon zest and juice, S&P to taste…optional adds: chiffenade of sweet basil, halved grape or cherry tomatoes, seeded/drained chopped English cucumber, shrimp, scallops, salmon, etc.…this is a delicious entrée or side salad…

14        MY LATEST COOKING TIP ~Try roasting nuts in a dry pan, cooling, and then adding them to your salad to add fiber, an additional flavor level, and a nice crunch...nuts are roasted as soon as they begin to emit their natural oils...be sure to stir often and keep the heat low to avoid burning...consider pepitas (pumpkin seeds), pignoli (pine nuts), almonds, walnuts, pecans, sunflower seeds, etc....

14        MY LATEST COOKING TIP ~ Ramp up the flavor and protein quotient of your salad by adding things like bell peppers, celery, beets, carrots, fava beans, garbanzo beans, peas, green beans, kidney beans, cannellini beans, edamame, etc ...

14        MY LATEST COOKING TIP ~ Simple ingredients for a flavorful and healthy salad...use a cooked grain (like bulgur, Farro, quinoa, barley, frekkah, wild rice, brown rice, etc.), tomatoes, sweet basil, flat leaf parsley, cucumbers, feta cheese, olives, olive oil, balsamic vinegar...make it your own and use only the freshest of ingredients...

13        HERE’S WHAT’S COOKING IN MY POT TODAY ~ Contrary to my post of April 10th, I opted to change things up a bit and not go with my original plan of attack…on medium heat, I sautéed minced shallots and spring onion bottoms, thinly sliced fennel and fronds, garlic, oregano, and Italian flat leaf parsley in EVOO and a sprinkle of S & P…once cooked to transparency, I added small cuts of thinly sliced pork shoulder to the veggie mélange…once meat was browned on both sides, I added White Zinfandel, covered the pan and simmered for forty minutes…meat was fork tender and veggies were cooked to perfection…the addition of the wine created a rich sauce that was perfumed with the aromatic veggie mélange…

10        HERE’S WHAT’S COOKING IN MY POT TODAY ~ I’m doing Italian today, my favorite preparation...red sauce made with crushed tomatoes, onion, garlic, basil pesto, dried oregano, Italian flat leaf parsley, Italian sweet sausage, cavatappi pasta, grated cheese…also making a side of sliced fennel and fronds, with shallots and garlic…onions, shallots, garlic, and fennel will all be sautéed in EVOO…

9          MY LATEST COOKING TIP ~ Don’t fret if you haven’t any time to make a scratch “Tomato Vodka Pasta Sauce”…try this shortcut…using good quality prepared Marinara Sauce and Alfredo Sauce, combine one of each of the sauces, and embellish with herbs, sautéed mushrooms, additional flavor profilers like garlic, shallots, basil, oregano, etc. and add good quality wine or vodka…mix well with cooked pasta, top with grated cheese and serve with crusty bread and a nice green salad…no one needs to know it wasn’t made from scratch…and, it’s not cheating…it’s called being qualitatively expedient to maximize your time more efficiently…

5          HERE’S WHAT’S COOKING IN MY POT TODAY ~ My Easter feast includes a reduced sodium baked ham with a maple-honey-ground clove-Dijon mustard topping, roasted Brussels sprouts, and steamed baby asparagus...for the topping, I use random amounts for each ingredient, except the ground cloves…as I liquefy the first three ingredients, I slowly add the ground cloves and then balance it by taste and smell (too much ground clove can be over-powering)…I then score the top and bottom of the ham…once in the pan, I then pour this liquefied mix all over the top…I’ll bake at 300 deg for a few hours…I plan on pan roasting the Brussels sprouts using a blend of EVOO and butter, plus some Himalayan Pink Salt…the asparagus are super thin, so they won’t need much steaming…plenty of yummy leftovers for breakfast, lunch, and dinner…Happy Easter everyone!

3          MY LATEST COOKING TIP ~ Food doesn't make Passover or Easter memorable...faith and family do...

1          MY LATEST COOKING TIP ~ Nutella slathered on Alessi Panettone French Toast...a very tasty pairing, indeed....

~ May ~

(Image from motherearthliving.com)
29        MY LATEST COOKING TIP ~ Fragrant Orange Salad…peeled orange, sliced into ¼ inch rounds, saving juices…add rosewater (or orange water) to juice and pour over the orange slices…chill…to serve, arrange slices on plate and add orange juices and rosewater…garnish with chopped walnut pieces, or pan-toasted pine nuts…dust with powdered sugar…mint leaves can also be added as a garnish…TIP: be sure to use culinary rosewater or orange water; it’s more economical in import stores than gourmet culinary stores…

27        MY MORNING SNACK ~ Yogurt Fruit Mélange…thawed frozen banana, smashed…plain organic yogurt…homemade granola…crushed pineapple…fresh blueberries…sugar-macerated strawberries…mix thoroughly and enjoy…

27        MY LATEST COOKING TIP ~ Lamb Shanks Marinara My Way…lamb shanks and sliced onions…brown in EVOO…add organic tomatoes, tomato sauce, tomato pesto, basil pesto, garlic, parsley, oregano, capers, cracked pepper mélange, and Pinot Grigio…simmer covered for two hours, periodically checking for tenderness of lamb shanks…a nice veggie side would be pan roasted Brussels Sprouts (in EVOO)…other sides to consider: couscous, quinoa, pasta, or fresh mashed potatoes…

24        MY LATEST COOKING TIP ~ Caprese Salad My Way…Fresh ripe Roma tomatoes, sliced…Fresh Mozzarella, cubed…Basil Pesto alla Genovese (for the Fresh Mozzarella and Basil Pesto, I use the Aldi brand, Priano; both products are delicious and economical; the Pesto is imported from Italy, and is made with Grana Padano cheese; the Pesto Rosso, also imported, is equally delicious and economical, and a wonderful add to sauces)…sliced Persian cucumbers…dried parsley and oregano…EVOO and balsamic vinegar…sliced scallions…capers…cracked pepper mélange…mix thoroughly and chill before serving…can be served on a bed of fresh green lettuces…don’t forget a nice crusty bread to sop up the delicious marinated juices…

21        MY PANTRY GO-TO ITEMS ~ Pastas, Rice & Grains, Tomatoes & Tomato Sauces, Chicken & Vegetable Stocks, Dried Herbs, Honey, Prepared Mustards, Mayonnaise, Vanilla Pods, Sugar, Flour, Baking Soda, Baking Powder, Spices & Seasonings, Pure Extracts, Salt & Pepper, Capers, Pesto, Pickles, Pickle Relish, Corn, Beets, Pineapple, Mandarin Orange, EVOO, Vinegars, Canola Oil, Kalamata Olives, Beans, Tuna, Salmon, Sardines & Anchovies, Fruit Preserves, Dried Fruits, Nuts...I’m sure I’ve missed a few, but you get the idea…variety is the key to cooking and gives you more options when creating your culinary masterpieces…

20        MY LATEST COOKING TIP ~ Garbanzo Bean Pasta Salad…cooked and drained pasta (I like the Cavatappi shaped variety)…drained and rinsed canned garbanzo beans, sliced celery, capers, shallots, scallions, parsley, S&P, chopped Kalamata olives, sliced Persian cucumbers, EVOO and white balsamic vinegar…add beans and remainder of ingredients to pasta…mix thoroughly and chill before serving…you can also substitute the garbanzo beans with cannellini beans, or any other beans…or, use several different types of beans to make a twist on the traditional three-bean salad…you can also omit the pasta and just have a simple dressed bean salad...

20        MY LATEST COOKING TIP ~ Coleslaw My Way…package each of shredded cabbage w/carrots and broccoli slaw…EVOO, white balsamic vinegar, honey mustard, parsley, capers, shallots, scallions, dried cranberries, toasted pignoli, cracked pepper mélange, and Pink Himalayan salt…mix well and chill before serving…

16        MY LATEST COOKING TIP ~ My Mom’s Potato Salad My Way…boiled potatoes, cooled, peeled and diced…hard boiled eggs, cooled, peeled and diced…shallots…parsley…capers…honey Dijon mustard…Kraft Miracle Whip...plain non-fat organic yogurt…paprika…pinch of Pink Himalayan salt…cracked pepper mélange…mix thoroughly…chill for several hours before serving…garnish with sliced scallions…

13        MY LATEST COOKING TIP ~ Greek Style Orzo & Artichoke Salad…Artichokes, packed in water, cut in quarters…scallions, sliced…Feta cheese, crumbled…parsley…capers…Kalamata olives, diced…pine nuts, roasted…cracked pepper mélange…my honey-mustard vinaigrette (posted earlier)…orzo pasta, cooked and well-drained…mix well, chill and serve…

1          HERE’S WHAT’S COOKING IN MY POT TODAY ~ Chicken Cacciatore My Way…brown chicken drumsticks in basil-infused EVOO…add large container of marinara sauce to the chicken, plus basil pesto, garlic, oregano, parsley, shallots, capers, S&P, lemon juice, pinch of sugar, and Pinot Grigio…mix well and simmer uncovered for one to two hours, or until chicken is fork tender…

~ June ~
(Image from www.offthegridnews.com)
30         MY TAKE ~ Caprese Salad Reimagined…diced Roma tomatoes, cubed Fresh Mozzarella, Basil Pesto, EVOO, Balsamic Vinegar, capers, and Kalamata olive paste…simple and delicious…

28         MY TAKE ~ Melon juice, also referred to as water, is refreshing and nutritional…next time you carve up your melon (Watermelon, Honeydew, Cantaloupe, etc.), don’t discard these flavorful and naturally sweet juices…save them and chill…add some sparkling water to the juices for a refreshing summer drink…other nice adds include bruised basil or mint leaves, strawberries, blueberries, etc….

28        MY LATEST COOKING TIP ~ More Than Marinara…brown very lean ground beef along with diced onion and garlic in a small amount of EVOO…then add to browned meat mixture (drain, if necessary) one large jar of marinara sauce, tomato pesto and basil pesto, parsley, oregano, black pepper, capers, and Pinot Grigio…simmer for one and one-half hours…cook pasta of choice…I went with Angel Hair Pasta…save at least one cup reserve of pasta water…drain cooked pasta…add pasta water to sauce if it appears too thick…plate the pasta and then top with sauce...grate fresh Grana Padano or Parmesan Reggiano cheese over sauce and serve…

27         MY TAKE ~ Getting your chocolate fix doesn’t require many ingredients, just your imagination…if you have Nutella or a chocolate sauce, plus plain yogurt (traditional or Greek-style), all you have to do is combine the chocolate “stuff” with the yogurt…optional adds might include toasted nuts, desiccated coconut, smashed banana, strawberry puree, fruit preserves, etc….use your imagination and make your chocolate fix your own…mix well, and enjoy.           

25         MY TAKE ~ Spicy, fiery hot foods have never been something I’ve enjoyed; I have an acute sensitivity to these types of food items that not only cause irritation, but also make me ill.  I’m sure I’m not alone with this.  While I accept the fact that most people love these types of foods, I do resent it when others chide my medical condition, especially restaurant servers, by questioning the validity of my query as to the spiciness of something and lack of interest in trying the dish.  It's not that I HATE spicy, fiery seasonings…I just can’t tolerate them…there’s a difference, so respect that, please.  Lastly, any dish where any seasoning or spice is the predominant taste signals that the predominant spice or seasoning was added too generously and ends up ruining the dish; often the chef or cook are also smokers and their palate has been compromised, so when the taste their dish, their palate is not balanced properly.  A chef or cook who knows what they’re doing will have a well-balanced and enhanced flavor profile.  If they’re a smoker, perhaps they should ask someone who isn’t one and have them taste test…but, then that leads potentially to another issue…the sensory variance experience differentiating between individuals...not everyone’s palate is the same.

18         MY LATEST COOKING TIP ~ Cannellini Bean & Tuna Salad…2 cans of olive oil packed tuna (don’t drain or rinse, use olive oil as part of salad dressing), medium diced red onion, 2 cans of Cannellini beans (rinsed/drained), red wine vinegar to taste, S&P to taste…optional…cherry or grape tomatoes, diced English cucumber, diced bell pepper, cooked pasta shells, etc….mix well and chill before serving…
                                                             
~ In Closing ~

(That's me whipping up the cream at a Pirch Chicago "Sourcing Saturday" cooking demonstration.)
We all get inspired to create different things, at different times, and under different circumstances.  As you’ve probably figured out by looking through these entries, that’s how I tend to cook.  It’s always a journey of inspiration…sometimes a curious one, other times a surprising one.  And while the outcome may not be as I had envisioned, or hoped for, it’s always a learning experience, and an expression of who I am.  Go for out…discover your inner culinary being (or any being for that matter), and never regret whatever it was that you created. 

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  In addition to her blogs, her social media outreach also includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Photo credits as indicated.)