More Egg Sense- The Perfect Hard-Boiled Egg

Written Friday, August 29th, 2008 by Penny Hawkins

Do you ever struggle with making the perfect hard-boiled egg? Do they sometimes turn out perfectly and other times they don't? Do you end up with rubbery whites, grayish-green rings around the yolks or shredded and mangled outsides because they didn't peel right? You are not alone because it has happened to all of us at one time or another. Don't let the ugly eggs get you down! Ignore their cosmetic imperfections and make egg salad out of them! Then, start again using this fool-proof method and you will get perfect hard-boiled eggs every time:

1. Get out as many eggs as you want to make. Let them sit out in a safe place on your counter at room temperature for 15 minutes. Hint: Fresh eggs are not recommended for hard-boiling as they are harder to peel when cooked. Eggs nearing their expiration date are better for this cooking method (see my "Egg Sense" post for tips on determining freshness).

2. Place the eggs in a single layer in a heavy saucepan and cover with cold water by at least one inch. Hint: Use a pan the appropriate size for the number of eggs. The less room they have to roll around and hit one another, the less chance they will crack during cooking.

3. Leaving the pot uncovered, turn the heat to high.

4. As soon as the water comes to a boil, turn off the heat and cover.

5. After 10 minutes, remove the cover, strain off the hot water and run cold water over eggs for 1 minute, until the water is cool to the touch. This makes them easier to peel and eliminates the gray-green ring around the yolk. (For firmer yolks, leave the eggs to cool in the water for up to two hours.)  

To peel, gently tap each egg against the counter, turning to make a crackle pattern. Start peeling at the broad end, where there is an air pocket. For the best flavor, eggs, once peeled, should be used within a few hours.

Baking... With Seltzer?

Written Thursday, August 28th, 2008 by April Boland

Has anyone ever heard of the "Diet Coke Cake"?  I don't know who invented it, but this recipe is all over healthy cooking message boards on the Internet.  The premise is that if you buy a box of cake mix and add a can of Diet Coke to it (instead of eggs, oil, etc) and bake it according to the directions on the box, it will rise and be fabulous and have way less fat and calories.  Many people have tried variations on this with different cake flavors and different diet sodas.

I first tried this a while back and, while I was amazed that it actually produced a cake, the diet soda added a sweetness that I did not care for.  I started to experiment and found that - voila! - seltzer/club soda/bubbly water does the trick.  You can literally bake a cake that tastes delicious with the amount of fat and calories per serving that the box attributes to the 'mix' but not to the 'prepared' result.

I even started doing this with muffin mix.  I buy a small bag of blueberry or banana nut for under $1 which yields 6 muffins, add 1/2 can of seltzer and enjoy.  I have served these light muffins to friends who do not consider themselves healthy eaters, without telling them, and they complimented me on how delicious they were.

My Favorite Cookbooks

Written Wednesday, August 27th, 2008 by Penny Hawkins

I collect cookbooks the way some people collect stamps or coins. At last count, I had over 300. The truth is that I love cookbooks of any kind; new editions, antiques, hardback, paperback, illustrated or not, I have never met a cookbook I didn’t like (or buy!). When the subject of my cookbook collection comes up, people often ask me, “Do you actually use them all?� The answer is that while I may not actively use them all, I do read them all…the same way you read a novel or a magazine. I love reading recipes and the little tidbits of facts and information hiding within the pages. Some of my favorite cookbooks have stories or a theme that supports the recipe, or an introduction about how the recipe developed.

Even though I love to read my cookbooks, I do also use them on a regular basis as references when I am developing a recipe or trying a new technique or ingredient. I often use ideas from several different books to develop a recipe idea, taking the bits and pieces I like best and combining them into something new. Here is a list of my top ten favorite “reference� cookbooks, the ones that have the most solid and fundamental information for any cook, regardless of skill level. These are the cookbooks I come back to again and again and they have never let me down:

Better Homes and Gardens New Cook Book

Betty Crocker Cookbook

Joy of Cooking: 75th Anniversary Edition - 2006

The Fanny Farmer Cookbook

The Gourmet Cookbook: More than 1000 recipes

Farm Journal's Freezing and Canning Cookbook: Prized Recipes from the Farms of America

The Grilling Bible

Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine

Mastering The Art of French Cooking, Volume One (1)

Betty Crocker's Best Bread Machine Cookbook: The Goodness of Homemade Bread the Easy Way

All of these books are still in print and readily available at major bookstores and online. If you don’t already have them, I suggest the first four as essential “must-haves�. The last six are more specialized, but they are what I consider to be the top authorities on their subjects.

How to Make Herb Vinegars

Written Tuesday, August 26th, 2008 by Penny Hawkins

Herb-flavored vinegars are a delicious and creative way to add flavor to salad dressings, marinades, pickles, preserves and chutneys, and they make great gifts! Instead of paying $5 or $10 for a bottle of herb vinegar at a specialty foods store, you can make it inexpensively at home (and maybe find another use for those herbs you planted!). The flavor combinations are as endless as your imagination, here’s how to do it:

1. Lightly bruise (meaning to lightly crush) about 2 tablespoons of your favorite herb or herb combination to release their essential oils and thus, their flavor. To bruise leafy herbs such as basil, you can roll them up in your hands, squeezing them slightly. In the case of woody herbs such as rosemary, you can lay them on a cutting board and roll over them once or twice with a rolling pin. If you have one, a mortar and pestle are also ideal, especially for small-leafed herbs such as thyme and oregano. You want only the leaves of the herb, so for herbs like rosemary, thyme and oregano, strip the leaved off the stems by running your thumb and two fingers down the stem in the opposite direction the leaves grow. If you are using fruit, fruit zest, or garlic, you do not need to crush the fruit although the garlic will release more flavor if you give it a good “whack� with the flat side of a knife (do not mince the garlic!). To crush the garlic, take as many cloves as you want to use, and lay them on a flat surface such as a cutting board. Hold a large kitchen knife or chef’s knife in one hand and lay the flat side of the knife blade on top of the garlic with the sharp side pointed away from you. Using the heel or fist of your opposite hand, carefully give the flat side of the blade a quick “whack�. Discard the peels and your garlic is ready to use, with all those lovely essential oils released and ready to add flavor to your vinegar.
2. Place your herbs, etc. in a sterilized, heatproof bottle or jar (such as a Mason jar) that will hold at least 16 oz. of liquid. Heat 1 ½ cups of vinegar until bubbles begin to form around the edges and pour it over the herbs.
3. Seal the jar and store in a cool, dark place for at least 2 weeks, turning and gently shaking the bottle occasionally (once a day works well).
4. Strain the vinegar through a paper coffee filter-lined funnel into a decorative bottle or jar. Seal the jar tightly, label, and store in a cool, dark place for up to a year. Note: I like to put a sprig or two of the same fresh herb into the decorative bottle before I pour the strained vinegar in. Depending on the flavor I am going for, sometimes I like to add cloves of garlic, small hot peppers, or peppercorns too, although these tend to float to the top so put them in before adding the herbs and before pouring in the strained vinegar.

Some possible combinations are:

• Basil, Thyme and Oregano (great for Italian dressings)
• Garlic Cloves and Chives (a wonderful garlic and onion flavor)
• Cilantro, Chives, a dried pepper, garlic (zesty and spicy
• Sage, Thyme and Basil (a classic combination)
• Red Raspberries or Cranberries (or Craisins), Orange Zest and Sage (great for marinades- I use red wine vinegar for this one)

Popping Your Own Popcorn

Written Monday, August 25th, 2008 by April Boland

Who doesn't like popcorn? And yet, you might want to think twice before buying boxes of the microwaveable stuff. Many of them, aside from being pricey, are high in fat and calories from the flavoring and all. (Don't even get me started on movie popcorn and its perils!)

Most people don't seem to realize how amazing, easy and inexpensive it is to freshly pop your own popcorn. No, you don't need a popcorn machine - all you need is a pot or pan and a bag of kernels. I recently purchased an 80 cent bag of popcorn kernels. According to the nutrition information and serving sizes, that small bag that cost me less than a dollar will yield 44 cups of popcorn.

Seems hard to believe until you start popping, which is when you will realize that a few spoons of kernels are all you need. (Follow instructions on the bag and try to avoid popping too much! It will be tempting to think the small number of kernels couldn't possibly be it.) Add oil (olive would be the healthy choice) and a single kernel to the pot or pan over a flame, covered. When the single kernel pops, the pot/pan is ready. Add all of your kernels, keep it covered and pop! (This should be fun with kids, or for those of you who remember Jiffy Pop foil skillets over the stove.)

The best part is you can flavor your popcorn with whatever you like:

• Salt and pepper
• Butter
• Garlic salt
• Parmesan cheese

Now, doesn't 80 cents for at least 20+ popcorn sessions - that are much healthier than processed popcorn with artificial flavoring - sound like a good deal?

Egg Sense

Written Friday, August 22nd, 2008 by Penny Hawkins

Like most people, I have a difficult time remembering how old the eggs in my refrigerator are. Sometimes they get used quickly so it's no issue, but more often than not, I have no idea how long they've been in there. Here is a reliable method my Home Economics teacher showed me years ago that I still use today:

How to Tell if an Egg is Fresh

1. Fill a clear bowl or glass with enough cold tap water to cover an egg.
2. Carefully place the egg in the water.
3. If the egg lies on its side on the bottom, it's very fresh.
4. If the egg stands up and bobs on the bottom, it isn't quite as fresh.
5. If the egg floats on the surface, it should be thrown away.

Here is another great trick I learned from my teacher to determine if an egg is raw or hard boiled. Have you ever boiled some eggs, and put them back in the refrigerator only to take them out later and forget which ones were boiled and which ones were not? Next time that happens, here is an easy way to tell:

1. On a hard surface, place the egg on its side and carefully spin it. If the egg spins smoothly and rapidly, it is hard boiled. If the egg spins slowly with a bit of a wobble, it is raw.

Foods that Do Not Freeze Well

Written Thursday, August 21st, 2008 by Penny Hawkins

When choosing recipes to double so you can freeze half for serving later, you should carefully consider the ingredients to make sure they freeze well. Some foods do not freeze well by themselves but are fine when mixed in a recipe, and others should just be avoided. Here is a list of foods that do not freeze well (and what happens when you try):

1- Sour Cream- Can be frozen if mixed into a recipe. If frozen by itself, it becomes thin and watery.

2- Mayonnaise- Can be frozen if mixed into a recipe. If frozen by itself, it will separate and break down.

3- Cream Cheese- Becomes watery and changes texture. Ok to freeze in small quantities if mixed into a recipe like enchilada filling.

4- Cheese- Can be frozen shredded or mixed into a recipe. If frozen in a block or slices, it will crumble when thawed (but will be ok for shredding).

5- Fried Foods- Become soggy when thawed.

6- Cream Pies- Become watery and/or lumpy.

7- Cream Fillings- Change Texture.

8- Frosting- Texture changes when thawed.

9- Cooked potatoes- Can be frozen in soups and stews where you can undercook them slightly. If frozen alone, potatoes become mushy and sometimes turn black when thawed.

10- Cooked egg whites- Become rubbery when thawed.

These foods change slightly when frozen:

1- Raw vegetables- Lose their crispness. Raw vegetables should be blanched before freezing.

2- Yogurt- May change texture.

3- Heavy cream- Will not whip when thawed but may be used for cooking.

4- Pastas and Grains- Become softer after freezing and reheating. To counteract this, slightly undercook them before freezing.

5- Gravies or fat-based sauces- May separate and need to be recombined when reheating.

Eat Cheats - Fast and Healthy "Beef" Lasagna

Written Wednesday, August 20th, 2008 by April Boland

Here's another way to create a healthy vegetarian dinner, literally within minutes. First, buy a Michelina's Lean Gourmet frozen lasagna. These generally cost $1 each, so they are a steal compared to other frozen meals. I like them because they are vegetarian, whereas other brands tend to have meat sauce.

Next, pick up some meatless ground beef - Quorn products are a favorite of mine, but there are many different brands. Microwave the lasagna according to the instructions, and then briefly microwave the ground beef (since it is not real meat, you only have to heat it, not thoroughly cook it). Top the lasagna with ground beef and parmesan cheese if you like, then serve it on a plate. Add some fresh Italian bread, a salad and a glass of red wine and voila!

I guarantee you that dinner guests or picky family eaters will not know that this is vegetarian, healthy, or took five minutes.

Baking with Your Kids

Written Tuesday, August 19th, 2008 by Sarah Dorer

Teaching your kids to bake can be a great way to spend time together and can be a lot of fun as well. But did you know that you are also teaching your child valuable information that they can used in their daily lives, at the same time? There are a lot of skills that can be learned through baking, and here are some of them:

Math

There is tons of math involved with baking. You can teach them how to measure dry and liquid ingredients while making it fun. Kids love hands on learning, and what can be more hands on than filling a measuring cup with berries, or squeezing out the correct amount of chocolate syrup? While they are measuring make sure to throw in some questions as well, such as "What do we get if we add 1/2 cup and 1/3 cup together?" Turn learning math into a fun experience and they will grow to love it, almost as much as those chocolate brownies they made.

Organization

The key to baking is being prepared. You want to make sure you have all the correct ingredients, measuring devices, and any other utensils you will need. You can have your children look over the recipe before you begin and make a list of any items that need to be picked up at the store. Then have them start gathering all the other items required, such as pots and pans, whisks and spoons, and spices and sprinkles. Teach them to group like ingredients together (dry and wet) as well. This is a skill they can carry over to school, and their jobs later on in life.

Following Directions

Baking is a great way to teach your kids how to do tasks in a certain order. Teach them how to mix dry ingredients together first, then mix in the wet ingredients. Ask them questions like "Would it make sense to add all the ingredients into the pan before me mixed them?" or "What would happen if we put the icing on the cake while it was still hot?" These types of questions can help them learn reasoning skills that will be used in homework and many other activities. Also remember to teach them to always wash their hands before and after cooking. They may not always remember the correct steps, but with repetition, they should start to become better with directions.

Responsibility

Giving each child a responsibility in helping make the cake will help build self esteem and confidence. Let younger children wash and dry berries, or knead dough, while older children can help measure ingredients. You children will feel so proud that they contributed and will want to help you cook all the time. This is also a great time to teach them about completing a project from beginning to end. Remind them that after you have your finished item it is time to clean up and put things away. Being tidy is definitely a responsibility that can carry over to their rooms at home and desks at school.

How to Dice an Onion

Written Monday, August 18th, 2008 by Penny Hawkins

One of the rules I live by in the kitchen is “prep once, use twice�, and this applies especially to onions. What I mean by that is if I know I need onion in several recipes over the course of the next week or so, I “prep� or dice as much as I need all at once, which ends up saving me time. This is the easiest and best way I know to dice an onion, and once you learn it, you won’t do it any other way. You can store the unused portion of diced onion in your refrigerator for up to 2 weeks (I use a small glass bowl with a plastic lid) until you need it.

1. Using your chef's knife, cut the stem end off the onion. Peel all the outside skin off.
2. Place the onion on the cut end with the root end facing up. Now slice the onion in half long ways. Leaving the root attached helps to keep the onion together while slicing.
3. Take half of the onion and lay it down flat on your cutting board. Make multiple cuts along the length of the onion (cut end to root end), being careful not to cut through the root at the end. The number of cuts you will make is determined by how fine you want your dice. The more cuts you make, the finer the dice will be.
4. Turn the onion 90 degrees and make multiple cuts across the width of the onion being sure to keep your fingers curled under so you don't cut them. Once again, the number of cuts you make will be determined by how fine you want your dice to be.
5. Repeat steps 3 through 5 with the other half of the onion.