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Home :: Food For Thought :: Posts Written By Anne Coleman
Dessert Floats
Drinks are so overlooked, aren't they? I freely admit that many nights I'm so engrossed in the preparation of food that I forget to even think about drinks with dinner. Sad, really because there are so many types. One of our favorites is lemonade filled with fruit. Another is homemade green tea with honey and lemon. The benefits of having a decent drink with your meal are many, easing digestion not being the least of them, but they can also help you eat less by making you feel fuller.
What about drinks for drinks' sake? One of our favorite dessert drinks is the all-American ice cream float. So simple, and the variations are just about endless. This time of year they really hit the spot, too. Start with a favorite soft drink, a favorite ice cream, and create!
A single scoop of ice cream (or two, if you like!) in a tall glass topped with your favorite soft drink produces a fizzy mass of creamy goodness just waiting to be brought to a delicious demise with a straw.
Some of our favorites:
Vanilla ice cream and root beer - a true classic.
Chocolate ice cream and cherry cola.
Vanilla ice cream and cream soda - mmmm - my very favorite!
Raspberry ice cream or sherbet and ginger ale.
The list goes on and on and on, limited only by your imagination. Try one today and make sure to share yours with us!
It's Officially Summer!
Summer begins today, and whether it's been hot where you're at for a few weeks or will be heating up soon, Half Hour Meals has just the right recipes to keep your kitchen cool this season.
Start with our fabulous sandwich recipes like Banh Mi, Reuben Wraps, Avocado Crabmeat Sandwiches, and Tuna Tortilla.
Then move on to fresh-as-it-gets salads like Creamy Fruit Salad, Garbanzo Bean & Tomato Greek Salad, Salad of Lost Jewels with Sweet Chili Dressing, Cucumber and Roasted Peanut Salad and Apple and Pistachio Salad. Yum!
Desserts and Drinks? We've got those too! Check out Agua de Pepino ~ Cucumber Cooler, Malibu Caribou or The Long Hot Breeze Cocktail for perfect cold summer drinks. Add in Fruit Pizza, Strawberry Ice Cream Cake, No-Bake Chocolate Fudge Tart or Orange Chiffon Dessert for a sweet-cool ending to any summer meal.
Vote For Dawn Hall
How exciting, our very own Dawn Hall has an audition video up at Oprah's Search for the Next TV Star! I had the pleasure of interviewing Dawn for Half Hour Meals and she is such a delight. Mom, tragedy survivor and author of 10 books (she's sold over a million copies!) including her newest the Busy People's Fast & Frugal Cookbook which is a REAL winner - I know ... I own it!
Dawn's bubbly and contagiously happy attitude shines through in her audition video. You MUST watch and please VOTE for Dawn from now through July 3, 2010. You can see Dawn in action on her YouTube channel, too. She's jus tso much fun to watch and her recipes are exactly what busy people who are trying to eat healthier need. Give her a look and don't forget to VOTE!
Good luck, Dawn from all of us at Half Hour Meals!
An Apple a Day
Though Ben Franklin may have written the term, 'An apple a day keeps the doctor away.' in Poor Richard's Almanack, it certainly wasn't the origin of the saying. No one is 100% sure where it was first spoken, but there's a lot of truth to the statement.
With over 7,500 varieties grown, the apple is the most commonly eaten fruit on the planet. Add to that the fact that it's good for you, and you have a sure-fire winner. Packed with fiber and rich in potassium and vitamin C, it's a health-kick in a small and portable form.
But, let's talk recipes. The apple is used in everything from sweet to savory dishes and eaten as a snack, a side, a dessert and even a main dish. I know my favorite is apple pie and I bet the rest of my family feels the same. Even so, with Father's Day coming up, I wanted something a little different.
Every dad I know loves grilling and consuming grilled food. This recipe starts dad's day off with a breakfast cooked on the grill. You can also serve this one up when camping. It's easy, quick and sure to please.
Grilled Apples and Sausage with Pancakes
Serves 4
1 pound bulk pork sausage shaped into patties or 1 pound pre-made sausage patties
2 large apples - we like Granny Smith - the tart blends well with maple syrup
Heat grill to medium.
Core apples and slice into 1/4-inch slices.
Form sausage into patties.
Grill sausage for 4 to 5 minutes per side. When turning sausages, add apple slices and cook until sausages are done and apples are tender.
Serve with pancakes and syrup.
Amazing Taste
Let me share a word or two about a product I really love - Amazing Taste Seasoning Packets. Big flavor, little package, even smaller price. In these times when stretching your food dollar is a big deal, this is a product that will help you do just that without sacrificing flavor.
There is NO OTHER seasoning product I know of that does what Amazing Taste accomplishes. Not only are meats, poultry and seafood perfectly seasoned, but the tenderizing effect makes it possible to use cheaper cuts of meat and still get a quality meal on the table.
But wait, there's MORE! Really. This stuff is lower in sodium than the 'other guys' and also contains absolutely NO MSG. On top of that, there's no guess work about nutrition facts or ingredients here. While all the nutrition facts are available on-site, you don't have to go there to find them, they're on the back of each and every packet of Amazing Taste. Did I mention these packets sell for a mere 99 cents each and that each packet seasons from 2 to 4 pounds of protein? Does it get any better than that?
The Amazing Taste Seasoning Packets come in nine fabulous flavors:
Beef Seasoning
Burger Seasoning
Chili Seasoning
Fajita Seasoning
Malibu Seasoning
Pork Seasoning
Poultry Seasoning
Seafood Seasoning
Steak House Seasoning
Dr. Ghazi Taki and Adam Taki are the father-son team that developed and founded Amazing Taste. I spoke with Adam Taki the other day and I was able to tell him how much I love this product. Not only am I sure of what we're eating, but I'm also able to stretch the food budget in a truly delicious way. There's no hidden fluff in these packets, just real ingredients without extra salt or MSG and it's a product I fully trust.
Where do you get Amazing Taste? Check out the store locator at the Amazing Taste website, and while you're there, have a look at the recipes, read about the company and how it all started, and even order a packet or two (or all 9 flavors!) to try out for yourself. You can even find a link to my original post about Amazing Taste at Cooking with Anne.
I'm looking forward to any and everything the Amazing Taste label can dish up!
Perfect Pasta
Grandmother's noodles, long thin strands of vermicelli, corkscrew rotini, elbows smothered in cheese - pasta comes in so many beautiful shapes and sizes and each is as versatile as the next.
Whether you're counting carbs or not, there's no denying that pasta is an all-time favorite around the globe. From classic spaghetti and meatballs to pad thai there are many cultures that make use of humble pastas to create unforgettable and satisfying meals.
My own use ranges from the very basic tossed with olive oil and sprinkled with Parmesan cheese to a more intense preparation like pierogies. No matter what, I love pasta not only for its range of uses, but the fact that it's so quick to cook.
Many nights I've tossed a pound of cooked pasta with a vegetable or two and a jar of prepared sauce and called it dinner - and wasn't once questioned about it. Sometimes I would add meat or poultry. The kids love the various shapes and sizes and never tire of it.
This is what we had for dinner tonight and below the recipe is a link to the 'pasta' listing here at Half Hour Meals, which is filled with new and delicious ideas you won't want to miss.
Creamy Pesto and Chicken Pasta
Serves 4
Ready In: 15 minutes (depending on pasta choice)
1 pound boneless skinless chicken breast cut into chunks
1/2 pound pasta
1/2 cup pesto sauce
1/2 cup light cream
salt and pepper to taste
Set water to boil for pasta and coook chicken in a small skillet just until no longer pink. Set aside.
Cook pasta to desired doneness and drain well. Put back into pot and add chicken.
Stir together pesto and cream and toss with pasta and chicken.
Cooking for One
As the mother of seven, I often find myself daydreaming about cooking just for me. Many nights I have to cook what everyone else likes and set my own wants aside. Conversely, folks who live alone get tired of eating alone. Here are some tips to help you along when you're dining solo.
1. Enjoy it! Coming from the viewpoint of one who has to cook what others want all the time, I look forward to days when I can cook something that I alone can enjoy. You can experiment to your heart's content and the only palate you'll be offending
if you flop is your own.
2. Fresh is best. We all know this one, but when it comes to cooking for one, fresh is more than just good for your health, it's also good for your wallet. Fresh veggies and fruit that can be bought a piece at a time are perfect for one person. Often a can of food isn't used by one before it goes bad and fresh food is the perfect solution. It may cost more per ounce or pound, but food that goes bad before it can be consumed is a waste of money - period.
3. If you must buy more, learn to properly store the leftovers. Freezing is often the best option for canned goods that aren't eaten right away. Stow them in bags with one serving or small single-serving plastic containers that are freezer safe.
4. Buy in bulk - or at least from the bulk bins. A scoop of this or a scoop of that is far easier to manage for a single than bags and boxes meant for families. Check them out for things like nuts, legumes, grains and the like.
5. Don't let reipes for 4 or mor dissuade you. Make the recipe and portion it out then freeze the leftovers for quick weeknight meals anytime!
6. Use small appliances. A toaster oven is the perfect companion for one. It's just the right size to heat one or two meals and it's great for use in warmer months as it won't heat up the house like a full oven.
7. Plan leftovers. Make a full an of beans knowing you'll be using the extra in a burrito, or chop a full tomato so you have the leftover on-hand the next morning for an omelet. Thinking ahead saves wasted food and provides a lot more variety.
8. Buy appropriate sized containers. The perfect single-serve dessert fits into a standard ramekin and goes from freezer to oven easily.
9. Eat with friends - even when they're not in the same room! Grab your laptop and converse away with friends on Facebook, FriedEggs or Twitter while you're having dinner, or turn on a favorite movie for dinner theater.
10. Eggs. Yep, the perfect little natural single-serve food! The possibilities for eggs are endless, too so you'll have lots of recipes to choose from.
I made this for myself recently and it was so good I just had to share.
Shrimp and Veggies for One
Ready in 15 minutes
Serves: 1
1 tablespoon olive oil
1/2 cup fresh-frozen green beans
1/2 cup red, yellow and orange pepper strips
1/2 teaspoon minced garlic
1/4 cup white wine
6 large shrimp, peeled and deveined
Sea salt and freshly ground pepper to taste
Heat oil in a small skillet over medium-high heat.
Toss in green beans, peppers and garlic. Stir-fry until veggies start to soften slightly.
Add wine and cook until simmering. Toss in shrimp and over with a lid. Remove from heat and let stand for 5 minutes.
Season with salt and pepper and serve.
Don't Throw That Away!
I'm sure we've all heard our own mother's at one point chiding us for throwing away something that they felt was useful. I know I did and I know that I do it myself to my own kids.
I've never lived through a depression the likes of the one the U.S. went through in the 1930s, but our family has had its share of lean times. My grandparents all lived through the depression and worse and came away well despite their losses. I think most people have an inner strength that helps pull them through those times along with a dose of common sense and tips & tricks taught to them by their parents and grandparents.
Here is my own list of what to hang on to ... you know, just in case:
1. Bread - When we get to the end of a loaf of bread or have leftover ends, I toss them in a freezer bag and keep them there for all sorts of yummy dishes: strata, bread pudding, bread crumbs and croutons are a few ideas.
2. Egg shells - Add to compost or around the base of plants you want to keep worms and slugs away from. The shells are harsh and damaging to soft, slimy critters. Use half an egg shell to plant seedlings in. You can always add them to your coffee grinds, but I've never found a real difference in the flavor of our coffee when using them. Make sidewalk chalk from them: http://www.make-stuff.com/kids/eggshell_chalk.html
3. Vegetable bits - I keep even small half and quarter cupfuls of vegetables for all manner of things: soup, fritters, stews, Shepherd's Pie and salads. A little bit goes a long way!
4. Bacon grease - I remember my mom saving up her bacon grease in a tin can on the stove. Once it was full she would discard it, but I've learned to save bacon grease and keep it fresh in the freezer. I add it to soups, stews, green beans, refried beans and cornbread to name a few things. The extra flavor without the extra cost of real bacon stretches your budget well.
5. Pieces of soap - We don't throw soap away here or mama gets real mad. I bind them all together in the end of a clean nylon stocking foot (another thing to keep!) and tie it close to the soap bundle. hang this near outside spigots to make cleaning your hands after gardening a real breeze. I also sometimes gather the soap scraps and put them in a pump-type soap dispenser. Add water and let it sit for a few days to make your own liquid hand soap.
6. Old stockings or pantyhose (see above) - Keep these around to use for netting (wrap around a wire hanger), to tie your tomato plants to the stake (they're easy on the stalk) or to make dolls with - remember the original Cabbage Patch dolls? Cut the legs into one-inch strips to make instant hair ties that won't damage your tresses.
7. Cheese and meat ends - Some of the best sandwich spreads I've had have been cheese, meat, may and relish tossed into a blender and whirred into velvety smoothness. Keep cheese bits to make homemade mac & cheese with and you'll be surprised at the flavor combinations you can come up with.
8. Gravy - Pop it into the freezer and you have instant flavoring for soups and stews or a quick meal when paired with ground beef or chunks of leftover meat or poultry and served on toast, biscuits or rice. Now is a good time to add in those little bits of veggies, too!
9. You name it! Let me know what your favorite thing to save is and let's see just how long we can make this list.
Post Spring Holiday Meals
Everyone I know had one thing or another to celebrate this past weekend and with each celebration came a large holiday meal. For my family the celebration was Easter and there are now two things in my refrigerator in leftover abundance: eggs and ham.
Now, putting the two together sounds yummy, but hard-boiled eggs and cooked ham aren't exactly the eggs and ham I like. So, with some interaction here, I'm hoping for an idea or two to put both to good use.
I'm betting that I'll be making deviled eggs. I had one child begging me to make them yesterday during our dinner. I flat-out refused and she pouted. I'll do it today, for sure - because we both love them - and maybe I'll make creamed eggs on toast, but I'm not sure the same-old-same old is what I'm looking for today.
The ham? Well, it was a spiral cut, so it'll make sandwiches galore, but again, that's the usual and even ham salad is sounding boring to me. So, here's the question: What are you making with your leftovers this year?
Corned Beef Hash
The day after St. Patrick's Day in our home is always a hash day. Our heritage is deep with Irish roots and there wouldn't be a St. Paddy's Day without corned beef and cabbage. Even with 9 of us, we still wind up with leftovers and I look forward to it. My favorite is hash in the morning topped with an egg - and there are only a few of the others that don't like day-old corned beef. That's OK - it's just more for the rest of us.
This doesn't take much time at all, and once it's simmering, cook the eggs for the top and it will all come together at the right time. This amount is good for 4 to 6.
Corned Beef Hash
3 cups of corned beef - cubed
3 cups cooked potatoes - cubed
1 small onion - chopped
beef or other stock - as needed
1 egg per person - cooked as desired - optional
1. In a large skillet, cook onion in a small amount of oil until it begins to soften.
2. Add beef and potatoes and stir well. Cook until potatoes begin to brown and add enough stock to moisten.
3. Turn the heat to low, cover with a lid and let simmer while eggs are being cooked. If you're not making eggs, cook for about 10 minutes.
4. Remove lid and cook until liquid is evaporated. Salt and pepper to taste and serve topped with a cooked egg if desired.
