Best Back-To-School Food Find!

Written Monday, August 8th, 2011 by Theresa H Hall

Yes it's certainly still sizzling summertime, but before we know it those yellow school buses will be picking up our kids so now is the time to get prepared for the inevitable. Television is bombarding us with commercials about school supplies, trendy clothing and technical gadgets. I have discovered a site that will be helpful not only to parents when it comes to kids' lunches, but also is a valuable tool for office workers to use as well.

They have a gallery of their ideas.

This web site has a practical and thoughtful approach to insuring kids' lunches are more nutritious, stored properly and will keep food fresh until lunchtime. They have sections for the products they sell, and lunch ideas for every day of the year. They have even provided food selections by seasons. There is a lot of data about portion control, healthy eating, suggestions for your tiny picky eaters, and for those who suffer with food allergies.

Lap Top Lunches is a practical way to pack school lunches.

Big kids like these containers, too.

The products they sell are touted to be safe, cost-effective, reusable, easy to clean, recyclable, waste-free and Made in the USA. They offer a flat rate shipping charge of $5.95 within the continental US. They do offer their wares in other countries, just check the bottom of their shop page for more details.

Anyone Can Make Fudge

Written Wednesday, May 11th, 2011 by Theresa H Hall

May 12th is Nutty Fudge Day. I saw so many photos and recipes for fudge that now I'm going to get into the fudge-making mode, too. It's just so darned rich that I am only able to eat one, perhaps two pieces ... then I'm done. The neighbors will be having a sweet time later.

Really, anyone can measure a few ingredients, microwave and then spread the pourable fudge into a buttered 8" X 8" pan, and place into the refrigerator.

Basic Fudge Recipe

2 cups milk chocolate chips

1 14 oz can sweetened condensed milk

1/4 cup unsweetened butter

1 cup chopped nuts (you decide)

1/8 tsp sea salt

1 tsp pure vanilla extract

~~~~~~~~~

1) Line an  8" X 8" dish with foil and coat with butter (lightly)

2) Add all ingredients to a microwavable bowl (medium sized)

3) Microwave two to five minutes, stirring once or twice

4) Once chocolate is melted remove from microwave

5) Stir in nuts (optional)

6) Pour into the dish and spread evenly

7) Place into the refrigerator until set (one to two hours)

8) Turn out onto a cutting board, score and cut with a hot dry knife

9) Add a tiny bit of sea salt on top

Sweet Or Savory Soufflés

Written Saturday, February 27th, 2010 by Theresa H Hall

A soufflé has to be one of the easiest yet most elegant of dishes. They have been admired and loved since the late 1780’s and were created in France by a chef who really used his head. It is lightened by whipped egg whites and the frothiness expands with the heat from baking and pushes the dessert to rise, rise and rise, to the top and a bit over the rim of the soufflé dish.

First you’ll want to chose a recipe and decide whether you want it as a main course, a side dish or as your dessert. Once you have made up your mind, pre heat your oven for 20 minutes and be certain it is at the right temperature. Next, prepare your baking dish by buttering every inch of the inside of your dish. For a sweet soufflé you’ll want to generously butter every crevice, and dust it with fine sugar before adding the batter. For a savory soufflé`, butter and then dust with fine breadcrumbs or a grated hard cheese, such as Parmesan.

A soufflé is no more than a simple sauce or a fruit puree that is lightened by folding in whipped egg whites. If you are using a large dish fill it, but leave at least an inch of space from the rim so it will not spill out while baking. If you are using individual ramekins then you may fill the dish almost to the very top. The little size will keep the soufflé from falling and this is what no cook wants, a deflated soufflé.

If you bake in a big dish make sure it is a deep, straight-sided mold. The straight sides will allow the soufflé to rise and appear tall with a poufy crown. It is served immediately and you spoon it from the top and the soufflé sauces itself. Smaller dishes should be baked on a sheet pan and since the dishes are hot use tongs to pick them up and set them gently onto serving dishes.

Once you have your recipe it is time to create a base, or use fruit puree and then whip your egg whites. The rule here is to be sure the beater(s) and bowl are squeaky-clean. Whip on medium-low speed until frothy and then turn up speed to medium. Continue whipping until they are at soft peaks, when the beater is lifted from the bowl and hold very soft peaks. Do Not Over Whip. If you do then your eggs will not have any place to go. They will not rise very much and you have wasted them. You must start over. Trying to add another egg white will screw up your proportions. This is baking chemistry remember? So now fold in the eggs and pour the batter into the dish or dishes and bake-away.

Classical French technique is to bake @ 425º to 450º, quicker rise and a little undercooked resulting in more sauce.  However, I have heard Americans want theirs baked longer and prefer a sauce on the side, so the temperature is reduced to 375º to 400º.

There you have it. You understand a good beginning of what to do and how to do it. Pick out a recipe and try it out. Before you know it you’ll be popping soufflé out of your oven in no time and experimenting with both savory and sweet ones. Bon Appetit.

Sweet Soufflé

Prepare 1 1/2 to 2 quart mold beforehand by heavily buttering the bottom and sides and dusting with granulated sugar.

Chill before using.

1 1/2 oz butter

1 1/2 oz flour

3/4 c milk heated

------------

3 yolks

2 oz sugar

1/8 to 1/4 c Grand Marnier

------------

6 oz egg whites

1 oz sugar

1) Melt butter with flour making a very light rue; the consistency of applesauce.

2) Make bechamel by adding heated milk to the rue and blending together.

3) Dissolve the sugar into the mixture. Pour into a clean bowl and cool over ice bath.

4) Stir in yolks. Add Grand Marnier.

5) Whip egg whites and sugar to softest peaks.

6) Fold whites into mixture, light to heavy and heavy into light.

7) Pan molds. Which means to pour batter into the pans.

Bake 375º to 400º 18 to 20 minutes. DO NOT OPEN THE OVEN DOOR.

The souffle will appear brown and caky on the top.  If you tap the side there should be just the slightest jiggle.

Serve immediately. Two spoons in the middle at the top…and the souffle sauces itself.

Note: the photograph is of a Cheese Soufflé we made in French culinary school. 

My Top-Ten Time Savers in the Kitchen

Written Thursday, February 25th, 2010 by Anne Coleman

Everyone has certain things that help to save time with various tasks, from laundry to studying to cooking. I'm no different, with 9 people in our family, there's a lot going on in a day and I need all the help I can get.

This list is by no means comprehensive, but it is the 10 things that I find most helpful in getting meals on the table in a timely fashion.

1. Pasta - The most versatile food ever, its a great filler, stretcher and all-around fabulous food. Quick to cook and goes with just about anything. Not to mention its a favorite of the kids. Boxed mac and cheese makes it into this list, too. I try to buy organic, but if I can't, I don't beat myself up over it. Any mom will tell you how much of a life-saver it can be. A pound of ground beef and a bit of tomato with a box of mac makes the best 'beef-a-roni' ever - just ask my kids.

2. Jarred pasta sauce - I'm not big on cans and boxes, but when it comes to pasta sauce and tomatoes - the canned and jarred varieties are excellent choices for many things. Straight up on pasta or used as a base for chili, soups and stews, it makes dinner prep so easy and the end result is always delicious.

3. Rice - Sort of a sister to pasta, another great filler and base. Fried rice from leftover cooked rice is so fast and chicken with rice is an old stand-by here that everyone loves. It cooks in a mere 20 minutes and even plain buttered rice is a great addition to any meal.

4. Frozen meatballs - homemade or store-bought, the uses are endless. Soup, chili, subs, curry and good old spaghetti and meatballs are all big hits here. Cook time is quick and the flavor is always consistent.

5. IQF Chicken breasts - Individually Quick Frozen chicken is always, always in my freezer. It thaws quickly and we all know the uses for chicken are endless.

6. Frozen veggies - Next to fresh, frozen veggies are the best choice and as they are already pre-blanced they cook really quickly and augment any meal in just the right way.

7. Pre-packaged 1 pound bags of ground beef - I buy ground beef on 5 to 10 pound packages and separate into one pound segments to freeze. Once they're separate, they thaw easily and I even cook from frozen for things like sauce and chili - just keep an eye on it and stir often.

8. Boxed or canned stocks - When I don't make my own stock and freeze in 4 cup containers, I rely on boxes or cans of stock. Any sauce or soup is prepared really quickly when all you have to do is open and pour.

9. A small hand grater - Not exactly a Microplane zester, but close. When I need garlic minced and don't have time for chopping by hand, this is my best friend. I use it for everything from citrus zest to garlic to nutmeg grating and it works perfect every time.

10. Food processor - I went for years without a food processor and chopping and slicing got to be a real chore. When my husband bought me one with a wide-mouth tube, I was in heaven. It takes second to slice fresh veggies and anything that needs to be pureed is finished faster than you can read this sentence.

What are your favorite time-savers in the kitchen?

Before the Recipe ... Part Two

Written Saturday, February 20th, 2010 by Theresa H Hall

You may read Part One here. Hopefully these rules and guides will prove helpful to the beginner cook and everyone in-between.

Prior to jumping into your food project to begin cooking, there are some important steps to take and tips to consider. After you choose the recipe you want to make sure to read your recipe, and then, read it through again. Be certain to have all of the ingredients you need before your start and that you comprehend the written instructions.

You will find that all recipes are not written alike. Nor are they written with the purpose of making it easier for you. They could actually end up confusing any unsuspecting cook. Many times the order of ingredients are, in fact, not listed properly or according to their importance. Be aware of this and look to see how the recipe is written. If necessary, just use the cookbook as a guide and re-write the recipe in order of use, or dry versus wet, in order to incorporate them ahead of time. Be certain you have left nothing out and that the amounts are correct. Double-check everything before you measure.

Next the most important thing to remember is this: Mise en Place (MEEZ-ahn-plahs) and it is the very first thing you learn about in culinary school. The term is French and simply means “everything in its place”.

First read the recipe, comprehend, re-write if necessary, then make sure you have all of the ingredients. Next you put everything in its place. Pre-sift, pre-measure, have certain ingredients at room temperature or chilled appropriately. Blend together the dry ingredients and set aside and remember to set the temperature in your oven so it is pre-heated.

Most dinners include more than one dish and it is such an important step to be completely organized before you begin. Plus you must check cooking or baking times in order to coordinate producing your entire meal on time and in accord.

Another step of mise en place is gathering the bowls, spoons, measuring tools, pots, pans, and baking dishes you’ll need. Deep-frying? You’re going to have to have heat resistant potholders and tongs. It’s simple things like these that will help you get the job done and having them on-hand before you begin to cook is a wise decision.

By incorporating this rule of mise en place, you will enjoy your food preparation because you will have thought ahead and made sure everything is in its place. Bon Appetit!

Food Volume and Weight Equivalents Part 4

Written Friday, January 29th, 2010 by Penny Hawkins

Just like we've seen with vegetable weight and volume equivalents, some recipes make the same assumptions when it comes to fruit. They take for granted that you know how many bananas you need for “1 cup mashed bananas”, or how many strawberries it takes to get “2 cups sliced strawberries”. Now I don’t know about you, but when I’m in the middle of making jam, the last thing I want to do is stop and try to figure that out! It interrupts my rhythm and it’s just plain frustrating! I have strawberry juice and sugar all over my hands for goodness sake! (Takes deep, calming breath) So… in an effort to reduce my frustration and keep a grip on my sanity, I found myself making a list of volumes and weights for foods I use frequently. I printed it out and keep it in a protective plastic sleeve in a 3-ring notebook that lives on my cookbook shelf in the kitchen. I can promise you that I refer to it quite often!

If you have ever experienced this same frustration, I hope you print and save these posts on weight and volume equivalents, and I hope that you find the information as helpful as I do. And please, if you have food volume and weight equivalent questions I have not answered, please send me a shout and I’ll do my best to get it answered for you!

P.S. The real moral of this story is that when you are writing a recipe, don’t assume what your readers do or don’t know. Don’t talk down to them, but provide all the information necessary so that anyone can take your recipe and execute it perfectly! This includes information about weight and volume equivalents, pan sizes, and explanations of techniques your readers might not be familiar with like “chiffonade” or “deglaze”.

Apples: 1 pound (3 medium apples) = 2 ¾ cups sliced; 2 to 2 ½ cups chopped

Bananas: 1 pound (3 medium) = 1 1/3 cups mashed; 1 ½ to 2 cups sliced

Cranberries: 12 ounces = 3 cups whole; 2 ½ cups chopped

Grapefruit: 1 medium = 1 cup juice; 1 ½ cups segments

Grapes: 1 pound = 3 cups

Lemons: 1 medium = 3 tbsp. juice; 2 tsp. grated peel

Limes: 1 medium = 2 tbsp. juice; 1 ½ tsp. grated peel

Oranges: 1 medium = 1/3 to ½ cups juice; 4 tsp. grated peel

Peaches: 1 pound (4 medium) = 2 ¾ cups sliced; 2 ¼ cups chopped

Pumpkin: 5 pounds = 4 ½ cups cooked and mashed

Strawberries: 1 pint = 2 cups hulled and sliced

Food Volume and Weight Equivalents Part 3

Written Monday, January 18th, 2010 by Penny Hawkins

NOTE: Sorry everyone...this is a re-post! I tried to post this on my way out of town on Friday and it posted before Anne's Haiti post instead of after. I figured hardly anyone saw it so I thought it would be best to post it again the right way!!

Today's post is about volume and weight equivalents for vegetables, and it's one of my favorites because I find myself using this information almost every time I cook! It drives me crazy when a recipe indicates "2 tbsp. sliced green onion", or "1/2 cup celery, chopped", and I have to guess how many onions or stalks of celery I need! It seems like I always chop too little or too much (usually too much), so then I have to find a way to use up the extra (the thrifty Pennsylvania Dutch girl in me just won't let me throw it away).

So... I hope you find these equivalents as helpful as I do...they seem to come in handy quite often in my kitchen!

Carrots: 1 pound = 3 cups chopped or sliced; 2 ½ cups shredded

Celery: 1 medium rib = ½ cup chopped

Corn: 2 medium ears = 2/3 to 1 cup kernels

Cucumbers: 1 pound = 3 cups sliced

Green Onions: 1 onion = 2 tbsp. sliced

Lettuce (Iceberg): 1 ½ lbs. (1 medium head) = 10 cups torn

Lettuce (Romaine): 1 lb. (1 medium bunch) = 6 cups torn

Mushrooms (button): 1 lb. = 6 cups sliced (raw); 2 cups sliced (cooked)

Onions: 1 lb. (4 medium) = 2 to 3 cups chopped

Peppers (green or red sweet): 2 large = 2 ½ rings or strips

Potatoes (new): 8 to 10 = 1 lb.

Potatoes (russet): 1 pound (3 medium) = 3 ½ cups chopped; 2 to 3 cups mashed

Spinach (fresh): 1 pound = 12 cups torn; 1 cup cooked

Tomatoes: 1 pound (3 medium) = 1 ½ to 1 ¾ cups chopped

Food Volume and Weight Equivalents Part 2

Written Tuesday, January 12th, 2010 by Penny Hawkins

Today's post continues our series that started last week on food volume and weight equivalents. I know that some of you may be wondering why anyone would need or want to know information about volume and weight equivalents. Why should you care how many teaspoons of grated peel you can get from an orange? How could this possibly be useful? Trust me HHMers, I have been cooking for a very long time and I still find myself needing information just like this on a regular basis! I promise...knowing how many oranges you need to get 4 tsps. of grated peel will help you plan your grocery list, and save you time and money as well!

So check out today's information on volume and weight equivalents for grains, then print it out and put it somewhere handy...I guarantee that someday soon you will have a reason to use it!

P.S. You need 1 medium-sized orange to get 4 tsps. of grated peel.

Barley: 3/4 cup uncooked pearl or 1-1/4 cups uncooked quick cooking = 3 cups cooked

Flour (all-purpose): 1 pound = 3-1/2 cups

Flour (whole wheat): 1 pound = 3- 3/4 cups

Macaroni: 1 cup (3-1/2 oz.) uncooked = 2 cups cooked

Noodles (medium): 3 cups (4 oz.) uncooked = 4 cups cooked

Oats (quick cooking): 1-1/2 cups uncooked = 3 cups cooked

Oats (rolled): 1 cup uncooked = 1-3/4 cups cooked

Rice (brown, long-grain, or wild): 1 cup uncooked = 3 cups cooked

Spaghetti: 8 oz. uncooked = 5 cups cooked

TIME SAVING TIPS FOR THANKSGIVING

Written Sunday, November 15th, 2009 by TrishB

Thanksgiving is only 12 days away.  Are you hosting?  Before you know it, it will be a day prior and you’ll wonder where the time went and why, once again, you didn’t prepare in advance.  The next 24 hours will be insane! You’ll want to pull your hair out.

Okay, maybe you are not a procrastinator like me.  However, I have taken a solemn oath, this year will be different.  There will be a zen like peace and calm in my kitchen. Can you imagine actually relaxing on Thanksgiving?  And how, you may ask, will I accomplish this?

PLAN & PREPARE, the only 2 P’s I will have for Thanksgiving this year.
P is no longer for procrastination.

So, here they are...My time saving tips for this and all future years:

10 DAYS BEFORE: Finalize your menu.

-Make a shopping list.

-Make a list of all dishes to be prepared. Next to each write the amount of time required for preparation and note whether or not it can be made ahead of time.

-Soups such as butternut squash and corn can be made and frozen.

-Pies and baked goods such as cookies, cheesecake, apple, pecan, pumpkin or cherry pies also freeze well.

7 DAYS BEFORE:

-Inventory glassware, napkins, utensils, and plates. The last thing you want to do is  set the table and realize with stores closed that you don’t have enough of any of these items.

-Roast garlic in advance. Put in olive oil and store in fridge. You can never have too much roasted garlic.

5 DAYS PRIOR:

-Purchase non-perishables including snacks, canned goods, cranberry sauce (if you aren’t making your own).

-Buy all drinks such as soda and wine.

3 DAYS PRIOR:

-Buy turkey (store in coldest part of fridge - bottom, rear corner).

Remember, a frozen 12 lb turkey takes 3 days to thaw in the refrigerator. If larger, you will need to leave more time.

2 DAYS PRIOR:

-Set table.

-Make cranberry sauce if not purchased.

-Measure dry ingredients in advance. Store them in labeled containers or baggies.

-Make salad dressing.

1 DAY PRIOR:

-Purchase desserts if not baked by you.

-Make desserts that could not be frozen such as meringues.

-Precut your vegetables and store in baggies that contain a slightly moist paper towel.

-Cut fruit and store in containers.

-Prep turkey

THANKSGIVING AM

-Cook turkey (I prefer smaller turkeys. I would rather cook 2 if I have a large crowd.  I find them to be tastier and less dry).  Roast about 15 minutes per lb., 18 minutes per lb. (if stuffed.)

-Remove desserts from freezer. Warm them later in a 250 degree F oven.

-Cook fresh vegetables as close to meal time as possible.

-Bake stuffing.

And as my husband says (and his only Thanksgiving job other than TV remote control management), “make sure you have enough ice!”

A SIMPLE, DELICIOUS AND EASY ROAST TURKEY RECIPE

Crispy skin, moist meat.

Ingredients:

12 to 14 lb. turkey

4 sticks celery

2 large carrots

2 cups tomato juice

1 cup sherry

1 tbs paprika

2 tbs salt

1/4 tsp black pepper

4 cups water

Recipe:

Preheat oven to 350 degrees.

Stuff turkey with celery and carrots. Place turkey in a large, deep roasting pan.

Mix all other ingredients together and pour over turkey.

Place in oven and bake uncovered for 3 hours turning the turkey over completely every 30 minutes.

Baste occasionally.

Gravy - Remove fat from cooking liquid and serve separately.

HalfHour Meals features a number of terrific holiday cooking blogs and Thanksgiving recipes.   For more Thanksgiving Recipes do a search or click on the following link:  Cooking for Thanksgiving;  where you'll find a delicious looking  Pumpkin Pie Recipe & one for  Roasted Sweet Potatoes.  For those brave and creative souls who are looking have a Thanksgiving meal that is creative, spectacular, and out of the ordinary  Thanksgiving meal,  visit , TheGourmetConnection,  a HalfHourMeal member's blog where you'll find a a fabulous post called, "Thanksgiving with a Twist."

And please do share some of your Thanksgiving tips and tricks in the community area or in the comments below.

Enjoy! Happy Thanksgiving!