The days are beginning to feel like Fall which stirs up a whole host of new thoughts about cooking. Grilling is over it's time for smell good foods from the oven! I absolutely love yams which I also call sweet potatoes. I know there is a slight difference but to me they are interchangeable. At the store the ones that I buy are called red yams. I covered roasting them under Roasted Vegetables so now I will explain how to cook them so they can be mashed. The thought of mashed yams makes my mouth water because when done correctly they are creamy, full of flavor and slightly sweet.
Mashed Yams for 4
Buy 2 large (6" long) knarly fat (theres a word) looking red yams
Wash them and poke about 6 holes in each one with the end of a knife. You may bake them in your oven at 375 for about 30 min. or easier still put them in your microwave for 12 - 15 min. until they are soft to the touch like a baked potato.
Remove from the microwave or oven and let cool about 5 min. Remove peel. It should just peel off with your fingers or use a knife to help if it is stubborn. Try to get all of the potato from the skin and place it in a mixing bowl.
Add 1/2 stick of butter, 1/2 c. milk or half n half, pinch of salt, pepper and I like a touch of ginger. Grated ginger root is the best (1/2 - 1 t. ) or you can use ground ginger (1/4 t.)
Mash it all with a potato masher and then a wooden spoon whipping until creamy. Add more milk if you like them really creamy. Add 1/4 c. brown sugar or a little more depending on how sweet you like them. Mix it in.
That's it! If they get cold before you are ready to eat or you want to make them ahead of time just put them in the microwave for about 30 seconds to warm them up. Delish!!
....don't forget the Spice!
Thursday, October 29, 2009
Wednesday, October 14, 2009
Buttercream Frosting & Kid's Cupcakes
Sorry to be so slow in posting another cooking idea. Times are busy and catering is crazy right now! Anyhow, I just made cupcakes for my granddaughter's class yesterday and I used a recipe I hadn't done since my children were very small. These cupcakes are great for kids and grandkids because the recipients get very excited at the sight of them. The teacher even thought they were ice cream cones! They are great frosted with my homemade buttercream frosting and some sprinkles. The frosting is great on regular cakes as well, it's so easy to make and spreads amazingly well making you wonder why you ever bought premade frosting.
Kid's Cupcakes
Pick any cake mix, I used strawberry, and prepare per instructions on box. Instead of using muffin papers carefully pour the batter into old fashioned ice cream cones. They can be found at the grocery store in colors (not the pointed bottom ones, use the flat bottom type) and sit them in your muffin tins to be filled. Fill them about 3/4 full and bake per directions on cake box. Do not underbake! Let cool and then frost with buttercream frosting. They look like ice cream cones and the kids think they are very fun! I recommend making the cupcakes the same day you are going to serve them if possible as the cones get a bit soft. They are okay the next day just not as crispy as they are out of the box.
Buttercream Frosting
In a mixing bowl place 2 cubes of butter, softened or 1 1/2 cubes of softened butter and 1/4 c. crisco. Add 2 t. vanilla, 2 T. milk and 3 1/2 c. powdered sugar. Mix with a hand mixer until fluffy. Adjust sweetness by adding more powdered sugar. That's it! It tastes great and is so easy to make!
Another secret!!!
If you are baking a cake with a box cake mix you can always make it more moist and tasty by following the cake mix directions and then adding 1 small instant pudding mix (pick one that complements the cake mix) and 1/2 c. additional water. Bake as directed. The cake will come out extra moist and dense - yummy!!
....don't forget the Spice!
Kid's Cupcakes
Pick any cake mix, I used strawberry, and prepare per instructions on box. Instead of using muffin papers carefully pour the batter into old fashioned ice cream cones. They can be found at the grocery store in colors (not the pointed bottom ones, use the flat bottom type) and sit them in your muffin tins to be filled. Fill them about 3/4 full and bake per directions on cake box. Do not underbake! Let cool and then frost with buttercream frosting. They look like ice cream cones and the kids think they are very fun! I recommend making the cupcakes the same day you are going to serve them if possible as the cones get a bit soft. They are okay the next day just not as crispy as they are out of the box.
Buttercream Frosting
In a mixing bowl place 2 cubes of butter, softened or 1 1/2 cubes of softened butter and 1/4 c. crisco. Add 2 t. vanilla, 2 T. milk and 3 1/2 c. powdered sugar. Mix with a hand mixer until fluffy. Adjust sweetness by adding more powdered sugar. That's it! It tastes great and is so easy to make!
Another secret!!!
If you are baking a cake with a box cake mix you can always make it more moist and tasty by following the cake mix directions and then adding 1 small instant pudding mix (pick one that complements the cake mix) and 1/2 c. additional water. Bake as directed. The cake will come out extra moist and dense - yummy!!
....don't forget the Spice!
Saturday, September 26, 2009
Perfect Corn on the Cob
While corn on the cob is still in season and very inexpensive in the stores I want to tell you how to cook it perfectly every time. I love corn on the cob, sweet, crispy - yum delicious! I do not care for most commercially prepared corn on the cob as it is tough, mushy and buttered to the extreme. The first step in preparing perfect corn is picking out the freshest ears you can find, for my blog followers who live near farms I envy you! To check the ear for freshness pull down one side of the husk and push your thumb nail in to a kernal. It should pop and squirt at you! If it doesn't pop but is soft and mushy go for another one. It is always best to purchase corn the day you are planning to cook it or at most a day before keeping it refrigerated. Shuck(peel off the husk)your corn right before using it making sure to get most of the silk off. Now you are ready to cook the most delicious fail proof corn on the cob you have ever had! I guarantee it!
Corn on the Cob
Bring to a boil a large pot of water filled about half full. When fully boiling add a pinch of kosher salt, up to four shucked ears of corn and two pinches (that's right just with your fingers)of granulated sugar. Cover the pot and turn it off. Set the timer for 10 minutes - no longer, no shorter. When the timer goes off drain the corn immediately leaving it in the pot with the lid on to keep warm if you are not ready to serve it yet. Do not leave it in the boiling water - this is how corn gets mushy and tough because it is overcooked! When you serve it simply lightly butter it and grind a little bit of black pepper over it - no need for salt it just ruins the sweet taste of the corn. Enjoy the fact that it will come out perfect everytime, I promise!
A fun way to butter your corn that I learned from my in-laws many years ago is to take the heel of a loaf of bread and put a glob of butter in the center of it - place it on a plate and pass it around. Hold the bread in the palm of your hand and roll the corn in the bread. It works great, keeps the butter from melting all over the place and kids love to do it - actually, I love to do it too!
....don't forget the Spice!
Corn on the Cob
Bring to a boil a large pot of water filled about half full. When fully boiling add a pinch of kosher salt, up to four shucked ears of corn and two pinches (that's right just with your fingers)of granulated sugar. Cover the pot and turn it off. Set the timer for 10 minutes - no longer, no shorter. When the timer goes off drain the corn immediately leaving it in the pot with the lid on to keep warm if you are not ready to serve it yet. Do not leave it in the boiling water - this is how corn gets mushy and tough because it is overcooked! When you serve it simply lightly butter it and grind a little bit of black pepper over it - no need for salt it just ruins the sweet taste of the corn. Enjoy the fact that it will come out perfect everytime, I promise!
A fun way to butter your corn that I learned from my in-laws many years ago is to take the heel of a loaf of bread and put a glob of butter in the center of it - place it on a plate and pass it around. Hold the bread in the palm of your hand and roll the corn in the bread. It works great, keeps the butter from melting all over the place and kids love to do it - actually, I love to do it too!
....don't forget the Spice!
Tuesday, September 22, 2009
Roasted Vegetables
First of all I want to answer the big question! Yes I did see Julie and Julia, but no that is not why I am doing this. I have been planning this blog for awhile really as a tool to help my kids with their cooking. This is my fun blog but in the near future I plan to also have my serious blog which will discuss my feelings about our court system, incarceration, 3 strikes law and other similar issues that are really close to my heart and that I feel people need to be educated about.
Today however, I want to encourage you to try roasting your fresh vegetables. As Fall arrives (it will arrive won't it?), roasting veggies is such a great, yummy and most importantly easy way to prepare the servings we need. Just about any vegetable will work and you can pick one or mix a few together. The veggies that I like and that come to mind are: broccoli (comes out crunchy and sweet), asparagus (don't overcook), squash (any type), onions, mushrooms, cauliflower, peppers (red, green, yellow, orange), green beans, snap peas, eggplant, sweet potatoes, and red or white potatoes. You want to make sure that whichever you choose that you cut them up in similar sizes, like 1 inch cubes or 2 inch pieces, etc. so that they are done at the same time. This is particularly important if you mix several different types.
Roasted Vegetables
Prepare veggies by cubing, slicing, cutting same length pieces, or even leaving them whole (asparagus, beans, snap peas) if you like. Put on a jelly roll pan or if doing a small quantity place in a pyrex 9 X 9 pan or similar size. Toss them with a small amount of olive oil, just enough to lightly coat, a pinch of kosher salt, and ground pepper. Bake for 10 - 20 minutes, depending on preference of tenderness at 400 degrees. I like to add fresh herbs like dill, rosemary, oregano, parsley or dried italian seasoning or a small amount of balsamic vinegar. To sweet potatoes I like to add a drizzle of real maple syrup to sweeten them up. Any way you do it they come out absolutely delicious!
...don't forget the Spice!
Today however, I want to encourage you to try roasting your fresh vegetables. As Fall arrives (it will arrive won't it?), roasting veggies is such a great, yummy and most importantly easy way to prepare the servings we need. Just about any vegetable will work and you can pick one or mix a few together. The veggies that I like and that come to mind are: broccoli (comes out crunchy and sweet), asparagus (don't overcook), squash (any type), onions, mushrooms, cauliflower, peppers (red, green, yellow, orange), green beans, snap peas, eggplant, sweet potatoes, and red or white potatoes. You want to make sure that whichever you choose that you cut them up in similar sizes, like 1 inch cubes or 2 inch pieces, etc. so that they are done at the same time. This is particularly important if you mix several different types.
Roasted Vegetables
Prepare veggies by cubing, slicing, cutting same length pieces, or even leaving them whole (asparagus, beans, snap peas) if you like. Put on a jelly roll pan or if doing a small quantity place in a pyrex 9 X 9 pan or similar size. Toss them with a small amount of olive oil, just enough to lightly coat, a pinch of kosher salt, and ground pepper. Bake for 10 - 20 minutes, depending on preference of tenderness at 400 degrees. I like to add fresh herbs like dill, rosemary, oregano, parsley or dried italian seasoning or a small amount of balsamic vinegar. To sweet potatoes I like to add a drizzle of real maple syrup to sweeten them up. Any way you do it they come out absolutely delicious!
...don't forget the Spice!
Thursday, September 17, 2009
French Bread Pizza
Recently I was asked to provide this pizza to a friend who I do lots of cooking for. When she said "can you bring that pizza you make?" I was at a loss. I couldn't remember having made pizza for her. She said "you know the one on the french bread!" Of course, how could I have forgotten. For years I made french bread pizza for my kids, one in particular always asked for it. Simple yet yummy!
French Bread Pizza
1 Loaf of French Bread (unsliced, large or I prefer the narrower smaller loaf)
1 Jar of your favorite pasta sauce, I like Paul Newman's sauces
1 Small ball of mozzarella cheese
Sauteed veggies (mushrooms, onions, peppers), sausage, pepperoni, whatever you like!
Slice the bread longwise. To each side drizzle olive oil. Sprinkle each lightly with Italian Seasoning and a small amount of garlic powder or fresh pressed garlic. Top with sauce, grated or thinly sliced cheese, a sprinkle of parmesan cheese if you have it and your favorite toppings. Bake for 10 minutes in a 350 degree oven watching carefully for cheese to melt but not burn. Serve with a great salad and dinner is done!
......don't forget the Spice!
French Bread Pizza
1 Loaf of French Bread (unsliced, large or I prefer the narrower smaller loaf)
1 Jar of your favorite pasta sauce, I like Paul Newman's sauces
1 Small ball of mozzarella cheese
Sauteed veggies (mushrooms, onions, peppers), sausage, pepperoni, whatever you like!
Slice the bread longwise. To each side drizzle olive oil. Sprinkle each lightly with Italian Seasoning and a small amount of garlic powder or fresh pressed garlic. Top with sauce, grated or thinly sliced cheese, a sprinkle of parmesan cheese if you have it and your favorite toppings. Bake for 10 minutes in a 350 degree oven watching carefully for cheese to melt but not burn. Serve with a great salad and dinner is done!
......don't forget the Spice!
Welcome to My Kitchen!
It's seems as though I have been cooking my whole life - actually I guess almost 40 years could be equivalent to just about a whole life! I love to cook but more importantly I love the practical, simple side of cooking - it must be fairly easy, fairly quick, not too expensive and most importantly it must taste great. I love to eat and there isn't much I don't like to stuff into my mouth which is probably why I love to cook. Over the years I have been asked with much regularity to share my recipes and more often the phone call comes "how do you make such and such?" You see my husband and I have seven children - all grown - and several who have acquired the love of cooking as well - or maybe the love of eating which as I explained leads one into the world of cooking. Through this blog I have decided to share some of my successes in the kitchen each week as well as suggest menus for you to try weekly. Again I will follow my four principles - easy, quick, inexpensive and tastes great! Welcome to my kitchen, come on in and have a seat at my counter. Are you ready to join me in an adventure into the world of cooking? I hope so.
....don't forget the Spice!
Subscribe to:
Comments (Atom)
