What To Do If You Run Out Of...

Written Friday, March 12th, 2010 by Penny Hawkins

I have posted about this cook's dilemma before. No matter how carefully you check your ingredients before starting to cook (or bake), the day will inevitably arrive when you find yourself  halfway the recipe and you realize you're missing something! Sound familiar? I know it sounds familiar to me, because it happened to me just this past weekend!

It's because this happens often enough to be aggravating that I started looking for and keeping a list of "emergency" substitutions, and they come in handy more often than I care to admit! So, if you've never seen my previous post, check it out...print it....keep it handy...and don't forget to add my updates from today's post! The next time you run out of an ingredient in the middle of a cooking session, you'll be glad you did!

Brown Sugar- 1 cup granulated sugar, 1 tbsp. molasses. Combine in a bowl using a fork or an electric mixer. Store in an airtight container and use as you would regular brown sugar.

Baking Mix- 6 cups all purpose flour, 3 tbsp. baking powder, 1 tbsp. baking soda, 3 tbsp. sugar, 1 tbsp. salt, 1 cup vegetable shortening. Combine all your dry ingredients in a large bowl. Using two forks or a pastry blender, cut the shortening into the flour mixture until it resembles fine cornmeal (no lumps!). Store in an airtight container in the fridge and use as you would your favorite "Quick" baking mix.

"Cream of  xxxxxxx" Soup- 2 tbsp. butter or margarine, 2 tbsp. flour, 1 cup milk or chicken broth, 1 tsp. salt, 2 tbsp. onion, celery, or mushrooms (optional). Melt the butter over medium heat and saute the vegetables if you are using any (this is entirely optional). Whisk in the flour until smooth. Add milk or broth, whisking as you pour. Continue to stir slowly until the mixture begins to simmer and thicken. Reduce heat and simmer 1 minute. Use in place of 1 can of "cream of xxxxxxx" soup in your recipe. The real beauty of this recipe is that it has less sodium than the "cream of" soup in a can!

Onion Soup Mix- 3/4 cup dried onion, 1/3 cup powdered beef bouillon, 4 tbsp. onion powder, 1/4 tsp. sugar. In a small bowl, mix everything together using a whisk or two forks. Store in an airtight container. 5 tbsp. soup substitute = 1 envelope onion soup mix. Note: To reduce the sodium, use a low-sodium beef bouillon.

Seasoned Salt- 2 tbsp. sea salt, 2 tsp. sugar, 1/2 tsp. paprika, 1/4 tsp. turmeric, 1/4 tsp. onion powder, 1/4 tsp. garlic powder. Combine ingredients together in a small bowl, using a fork to make sure there are no lumps. Store in an airtight container or shaker jar.

More Uses for Too-Ripe Bananas: "Banana Cubes"

Written Tuesday, February 23rd, 2010 by Penny Hawkins

I am always on the lookout for new ways to use up food rather than throwing it away, and it makes me feel great when I can avoid waste. One of the foods I have the hardest time with is bananas. It seems I am always fighting against them for some reason...those suckers just get ripe faster than I can use them and I hate throwing them out! But, as you may recall from my last post about using "too-ripe" bananas, there is only so much banana bread one family can stand!

Not buying them is not an option for us...my hubby, the triathlete, has one almost daily in his smoothies, and my youngest grandson will eat them until you make him stop (or until he...well...you know). I have tried estimating how many we need for the week and purchasing accordingly, but most weeks I either run out or get stuck with 2 or 3 "too ripe" bananas!

So, what can I do with those darn overly-ripe bananas? Some people say to stick them in the freezer whole and use them for banana bread in the future. Now maybe it's just me, but there is something about seeing those lifeless, blackened bananas in my freezer that just creeps me out! However, I really like the idea of freezing them for later, so I came up with this solution....banana cubes!!

As I mentioned before, my hubby has a protein smoothie almost every day, and I always put a banana in it.  So, I decided to see if I could mash the ripe bananas into a kind of puree and freeze them in ice-cube trays. Well, I tried it and it worked beautifully! Just put the bananas in a dish, mash them up with your potato masher, spoon them into an ice-cube tray and freeze! I freeze them in sets of two per baggie and just pop them into the blender with my other ingredients. They work like a charm, don't turn brown, and help make his smoothie cold, thick and delicious!

 

 

So next time you wonder what to do with those pesky "too-ripe" bananas, try making some banana cubes and using them in a cool, refreshing smoothie! Here is my smoothie recipe:

Daryl's After Workout Smoothie

8 oz. cold soy milk (or regular milk)

1 (4 oz.) container soy yogurt (or your favorite yogurt)

3-4 whole frozen or fresh strawberries

2 banana cubes (or 1 whole banana)

1 scoop vanilla-flavored protein powder

Add all ingredients to blender and pulse on puree setting until blended. Enjoy!

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

Gadget Must Haves For Foodies

Written Sunday, January 17th, 2010 by TrishB

A few months ago I wrote about my cookbook obsession. Well, that is not the only one.. Come into my kitchen, open my drawers, and you will see what I mean. GADGETS. Gadgets here, gadgets there, everywhere a gadget. My husband, a doctor, says it looks like an operating room. However, if I am going to cook, there are quite a few of these I can not live without. That being said, here are a few of my favorites.

Kitchen Aid Mixer – If you bake, you absolutely must save for and then splurge on this item. I couldn’t bake without it. My mother had hers for well over 20 years and will be the first to tell you that it is indestructible. It has fallen off her counter more times than she could count and it keeps on ticking.

Silpat Nonstick Baking liners – They are amazingly sturdy. Nothing sticks to them and they make clean up a breeze.

Kitchen Shears – They cut anything. Here a few things I use them for: cutting a whole chicken slicing a pizza, cutting tomatoes, twine and even parchment paper. It’s also a great tool for everything from snipping herbs to trimming a pie crust.

Immersion blender – It’s a food processor and blender all in one. If you love to make soup then this item is for you. No more mess as you attempt to pour a huge pot of ingredients into your bulky food processor. Just plug it in and turn it on. Easy to use and lightweight, it will blend things without muss or fuss in seconds.

Microplanes graters/zesters – Definitely the best grater and the only only one you need. It occupies virtually no drawer space, leaving that much more room your remaining gadgets. You can use this tool for so many things, from zesting a lemon to grating cheese, ginger or chocolate. Once you try this one I bet you’ll throw your others away.

Silicone Spatulas – How many times have you had to throw away your spatula because you accidentally used it in hot foods? A silicone spatula, while a little more expensive, can withstand heat up to about 500 degrees and will last a very long time. It will certainly outlast my cooking career.

Electric can opener – When I cook I like to move fast. Some people say that applies to all aspects of my life. So for me, I will try anything to help cut prep time in the kitchen. This is definitely an item that will help you speed things up.

Chef’s Knife – A must have in any kitchen. I use it for chopping, mincing or slicing.

Coffee Grinder – My grinder isn’t just for coffee. Actually, it has probably never even seen a coffee bean. I use it for grinding nuts or spices. Fast, easy, and small.

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

Cookbook Review: The Entertaining Encyclopedia

Written Tuesday, December 1st, 2009 by Penny Hawkins

Denise Vivaldo is a culinary consultant whose advice and services are much sought-after within the cooking community.  With expertise in food styling, recipe development and testing, food writing, and professional culinary training, there is no doubt that Ms. Vivaldo can be considered a true authority on cooking and food-related topics. In her latest book, The Entertaining Encyclopedia, she successfully de-mystifies the whole process of planning and pulling off a successful party by walking her readers through party planning step-by-step.

In Part I of the book, Ms. Vivaldo takes all the guesswork out of party planning and execution by breaking down the entire party planning process into separate componets that she calls "Essential Party Elements". Each of these "essential elements" contains sub-sections that explain in detail anything and everything the potential host or hostess needs to know about that specific topic. For example, in the section called Essential Element 3: Decor, she walks her readers in detail through such topics as the importance of ambiance, choosing linens, china, flatware and glassware, centerpieces and flowers, pulling your party look together, and party favors. Each section is extremely thorough and contains lists, diagrams, hints and tips that tell you everything you need to know to ensure success.

In Part II, Ms. Vivaldo covers Recipes and Menus, providing "essential recipes" for everything from appetizers to beverages. The menus are impressive, and yet none of them requires hours in the kitchen or specially-orderd expensive ingredients. You can pull off any of these menus with a trip to your local store! In addition, she helps give your inspiration a kick-start with a fun list of party theme ideas complete with recipes and tips to make your themed party a success. From Afternoon Tea to a Hawaiian Luau, there are lots of fun themes to choose from. My husband and I chose her "German Feast" theme for a dinner party we had for our new neighbors (one of whom is from Germany). Our party was a big success, and our neighbor appreciated that we brought him a little taste of his homeland in a new place. In fact, he got quite sentimental over the Red Cabbage with Apples, which he said tasted just like his grandmothers (it was savory, sweet, and delicious!).

Part III of The Entertaining Encylopedia contains a handy reference guide that explains and defines terms and techniques used in the book. Don't know what "Mise-en-place" means? Confused about the difference between crostini and bruschetta? Part III has the answers, explained in an easy-to-understand manner for cooks of any level.

I highly recommend The Entertaining Encyclopedia as the only book that hosts and hostesses of all experience levels will need to plan and execute a successful party.  With this wonderfully thorough guide, there is no need to consult multiple cook books, ettiquette guides, or other references...absolutely everything you need to know is here!

Note: For those of you who will be attending Camp BlogAway next year, Denise Vivaldo will be one of the featured speakers! Please be sure to visit her website to find our more about Denise.

Try this amazing recipe from the book! Thanks to Denise and to Trina Kaye at The Lisa Ekus Group for providing the recipe and cover art.

                                                      Pear Bread Pudding 

 This sweet dessert is out of this world when served with warm       

 caramel sauce.  Serves 6 or can be multiplied up to 4 times

13 x 9-inch, preferably glass or ceramic casserole baking dish, generously buttered

1/2 cup (125 mL) all-purpose flour       

1/2 cup (125 mL) granulated sugar      

1 teaspoon (5 mL) ground cinnamon   

4 eggs, beaten             

1 cup (250 mL) heavy or whipping (35%) cream           

1/4 cup (50 mL) butter, melted 

1 teaspoon (5 mL) almond extract       

1/2 teaspoon (2 mL) vanilla extract      

1 pound (500 g) firm ripe pears, peeled and chopped  

1 loaf Italian bread, crusts removed, cut into 1-inch (2.5-cm) pieces (about 4 cups)

2/3 cup (150 mL) caramel sauce, warmed        

1. In a large bowl, using an electric mixer, beat flour, sugar, cinnamon, eggs, cream, butter, almond extract and vanilla until well combined. Fold in pears and bread.
2. Pour into prepared baking dish, cover loosely with foil and let stand for 15 minutes. Meanwhile, preheat oven to 325°F (160°C).
3. Bake, covered, in preheated oven for 30 minutes. Remove foil and bake for about 15 minutes or until top is golden brown.
4. Scoop into dessert dishes and drizzle with caramel sauce.

Tips: Italian-style loaf bread works best for this recipe. A standard sandwich bread doesn’t have enough backbone to hold up during baking.

Make a double batch of this recipe, baking in a lasagna or roasting pan baking dish and increase baking time to 55 to 60 minutes. If you need more servings, make double batches and rotate baking dishes in the oven partway through to ensure even baking.

Easy Extras: Garnish each serving with a few raspberries or sliced almonds. Stir in 1 cup (250 mL) semisweet chocolate chips when adding the pears.

Excerpt and recipe from THE ENTERTAINING ENCYCLOPEDIA: ESSENTIAL TIPS AND RECIPES FOR PERFECT PARTIES
by Denise Vivaldo  (Robert Rose; October 2009; Softcover/$24.95)

This is not a paid product endorsement

 

A New Use for Too-Ripe Bananas: Banana Bread Pudding

Written Tuesday, November 24th, 2009 by Penny Hawkins

I am always on the lookout for new ways to use "too ripe" bananas. Even though I try to use them before they get too ripe, it sometimes happens in spite of my efforts, and I feel guilty for throwing them out. But there's only so much banana bread two people can eat, and banana pudding is not the ideal use for bananas that are past their prime. So what to do?

As I was pondering this dilemma (while staring at 3 or 4 very ripe bananas), I started wondering if I could make some kind of bread pudding with them. Bread pudding is one of my favorite desserts...easy to make,  and so versatile with endless possibilities for variations. I took my "old faithful" basic bread pudding recipe, made some slight changes, and came up with a pretty darn good Banana Bread Pudding recipe. My husband, kids and grandkids loved it...topped with plenty of whipped cream of course! You can serve this warm, cold, or at room temperature. I found it tasted best when slightly warm. 

The next time you find yourself faced with several "too ripe" bananas, instead of making banana bread (or just throwing them away), I hope you'll give this bread pudding recipe a try. Your tummy and your family will thank you!

6 cups bread cubes from soft bread such as French or white sandwich bread 

4 tbsp. (1/2 stick) butter

2 cups half and half

1 cup whole or 2% milk

5 egg yolks, slightly beaten

2/3 cup sugar

1 tsp. vanilla extract

2 cups mashed ripe banana

1 tbsp. lemon juice

Get it Together!

Written Thursday, October 8th, 2009 by Anne Coleman

Beyond having a good amount of 30 minute meals on-hand, like the ones you'll find here at Half Hour Meals, the key to getting dinner done in a flash is preparation. Once you have a few prepped ingredients in your aresenal, your meals will go from time-consuming to ready-in-no-time.

I used to do O.A.M.C. (Once a Month Cooking), but rarely have time for a full cooking day to get it all ready for the month. Now I save time by prepping what I can as I purchase it. The best and most budget-friendly way to go about this is to set aside time after your weekly shopping trip to get a few essentials put away properly for quick use later on.

Chicken: I love IQF (individually quick frozen) chicken breasts for their ease of use. I currently am able to purchase them cheaper than fresh, but when I can't get them, I separate fresh chicken breasts and set them on a baking sheet. Pop the whole sheet in the freezer and when the breasts are frozen solid, pack them away in resealable freezer bags to grab at a moment's notice. This also works for any cut of chicken.

Ground Meats: I buy this in bulk packages of at least 5 pounds and freeze in bags containing a pound each. Even if you need more than a pound for a recipe, it's still smart to freeze in one pound increments as the thawing will be far faster than in a larger package.

Meatballs: When I don't have time to make a bunch of my own, I buy meatballs in 2 pound resealable packages. If I am making my own, I freeze them exactly the way I freeze the chicken breasts; on a baking sheet in the freezer until solid. Bag them up and they are great to have on-hand for soups, stews, subs and everyone's favorite - spaghetti and meatballs.

Produce: Chop peppers, onions, carrots, celery and other veggies and freeze on a tray before slipping into small sandwich-sized bags of 1 to 2 cups each. You'll always have them there for stocks, soups and sauces. I also keep bags of frozen vegetables at the ready to add to casseroles or soups and they're a great way to soothe boo-boos, as well!

Homemade Stocks and Sauces: Made ahead of time, these can be easily frozen in containers of different sizes. Keep 1 and 2 cups sizes available as well as quarts for any size recipe. Meat sauce is perfect for more than pasta, it can also be used as an excellent soup base and for quick chili.

Fresh Herbs: I often buy herbs fresh and freeze in small batches to have available to toss into soups and stews. The flavor is better than dry counterparts and adds more color to any dish.

Cheeses: I rarely buy pre-shredded cheese because block cheese is so much cheaper. A simple run through the shredding attachment on my food processor and I've got mounds of cheese ready to bag and pop into the fridge and freezer.

Dry Goods: I keep a variety of canned and dried beans, pastas and rices in my pantry along with tomato sauce, canned fruits, salsa and stocks for lightning fast fixes for any meal and there's always a box of baking mix in there to make quick dumplings, biscuits or topping for any number of casseroles.

There's so much more to this list, the key is to figure out what you'll need for the week and what you like to use often and have it as ready as possible before prep-time hits. Once you have your freezer and pantry stocked with partially prepared items, you'll have dinner on the table in no time!