JANUARY 2015 TO JUNE 2015
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| (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
~
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| (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
~
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| (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 ~
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| (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 ~
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| (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.
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MATERIALS COPYRIGHT PROTECTED
(Photo credits as indicated.)
(Photo credits as indicated.)
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