Six Ingredients, Ten Minutes One Unforgettable Meal

Just as I was looking for a recipe for the pancetta I bought, I found this yummy meal. I'm not fond of the eggs in this spaghetti carbonara recipe, but I'm willing to go with the flow.

I love pasta and bacon so if this dish falls short, I'll definitely let you know. If you have a better recipe for this dish, please share it.

Broccoli. Not Your Boring Veggie Anymore

Are you bored with the standard side dishes in your meals? Or have you been searching for an easy-to-make midday snack?

I think I have one for you -- broccoli slaw. Don't frown. This often-neglected veggie has been stuck in the steam-only category of food preparation far too long. Let's take another look at it. 

Cole slaw is a summer barbecue staple, especially in the Midwest. But it's often slathered in fattening mayonnaise or salad dressing. 

Broccoli slaw can be an alternative. Get a bag from just about any grocer. Trader Joe's sells a decent size bag (enough to serve at a picnic, potluck, etc.) for about $3 to $4.  There is a recipe on the back of the bag, but I adjusted it according to what was available in my kitchen and my tastes. 

Clean the slaw by rinsing thoroughly. Do this for all pre-packaged vegetables/salads. I added brown raisins, California Golden raisins and almond slivers -- available at the Dollar Tree store. Add your salad dressing. I made two bowls, one using ginger-sesame dressing and the other using a honey-mustard dressing. 

Mix well. Chill for 30 to 45 minutes and serve. Rest assure, you will not be disappointed and your dinner guests will appreciate the variety. 

A Vibrating Fork Helps You Halt The Scarfing Down Meals

Yes mommy, there is a fork that forces me to eat a little slower. I can use it to monitor my eating pace or help me diet. I can even get a prescription for it!

Well if it helps improve a person's health or make your eating experience more memorable, grab a HapiFork, another great American invention. Watch how the HapiFork works.

What's For Breakfast? Depends On Your Location

You may be planning pancakes, bacon, eggs and grits with a cup of coffee or glass of milk for breakfast this morning. Or if you like to keep the morning meals simple, your plans may call for a fruit and a cup of yogurt sprinkled with granola.

Take a look at BuzzFeed's video showing what others around the world have on their breakfast plates.

Cook This Tonight: Butternut Squash

How often have you walked past the tan-colored gourd, scratching your head and wondering what interesting dish can you create using it?

Bypass it no longer. Try this dish tonight, and you'll never overlook the butternut squash again.

The recipe is fairly simple: Cook it whole or in halves. Remove seeds before or after cooking (your preference). Use olive oil during cooking optional. Bake for 45 minutes to 1.5 hours depending upon the size of the squash. Use a fork to basically scrape or shred the flesh into a bowl.

Well, I chose to bake whole an average size squash. I cleaned it, scored it in a few places, and rubbed olive oil on the exterior. Score it to allow the steam to release and prevent the veggie from exploding. I baked it for 1 hour 20 minutes until parts of the skin were brown. I let it cool for about 5 minutes before cutting open. As I shredded the flesh, a small portion still was rather firm so the squash could have cooked a little longer.

The aroma is mildly sweet. The flesh's consistency was closer to a sweet potato though not as dark or sweet. I scooped some of the squash into a smaller bowl, added some cinnamon and a dash of lime (or lemon) juice and enjoyed!

Works well as a side dish, snack or meal, particularly if you have a "meatless" day once a week.

Butternut squash

Salad Dressing In 60 Seconds Flat!

I eat veggies daily and among them there usually is a fresh salad I make almost daily. I've been told and read that homemade salad dressing is healthier. I've also heard dressing is super simple to make and far fresher than those sold in stores.

I waited until my store-bought dressing was nearly gone before giving this a try. I made a balsamic vinaigrette dressing within 60 seconds  -- all before going to work. It turned out well if I may say so myself.

WHAT I USED:
1/2 cup of olive oil
1/4 of a cup of balsamic vinegar
Dash of salt and pepper
1 tablespoon of Dijon mustard (acts as an emulsifier or binding agent)

WHAT I DID: 
I mixed the ingredients in no particular order (though next time I'll add the mustard then the vinegar). Mixed with a whisker until the consistency was smooth. I put the dressing in a seal-tight container and stored in the refrigerator. If you don't like mustard, use a fresh egg as the binding agent.

I plan to refine and vary my ingredients during the next rounds. I'm also looking for a jar so I can shake the ingredients to combine them. The jar also will be the storage container. The dressing will last about a week.

As for store-bought dressing, I'll still buy at least one bottle. But the homemade recipe has found a permanent spot in my kitchen.

Balsamic Vinaigrette Dressing 

Spread The Sauce Beyond The Wings

I began cooking chicken quarters within the past year as a way to spice up my meals. I typically stick to the breast and wings because they had been relatively economical and are perfect pieces for single dining.

 

But primarily cooking those pieces is a quick way to make eating boring.

Chicken quarters, also called chicken legs in some parts of the country, are the drumstick-thigh combo pieces of meat. They, too, are perfect for solo diners. They are very economical and often are on sale before breasts and wings. 

When I cook them, I generally have two meals or dishes in mind. I use part of the meat in a salad or with a meal then the remaining part will be used for soup. I've only eaten the whole quarter a couple of times; it's a lot of meat and will fill you up quickly. 

I season the meat, bake it and serve. Well-seasoned meat doesn't need any sauces and that typically is the case with my chicken quarters. But the tinkerer in me couldn't resist adding something into the mix. I tossed the meat with Parmesan garlic wing sauce, which is a treat on wings. It added a subtle flavoring to the chicken quarters, but it was competing with the seasoning. 

Next time, I'll try just using the sauce without any seasoning or add it only after the meat is done. 

How do you use chicken quarters in your cooking?

Chicken Quarter

Splendid Squash Makes A Splash

Can you guess what this is?

Probably not. I'll tell you how I turned butternut squash into a staple in my culinary cabinet. Come back Thursday for the details. 

It will be worth the while. I promise. 

Hail To The Bacon: It Has A Bowl Now

Yes, American ingenuity is alive and well. There's now a cooking bowl dedicated to the swine's bacon!
It's called the Bacon Bowl, and I'm sure the inventor is raking in the fat dollars now.

The Bacon Bowl is appearing on commercials regularly now, and Arsenio Hall gave away dozens to his audience members recently. He originally cracked jokes about the cooking utensil but back off a "little" after testing it and discovering it wasn't so bad.

Well, I've been curious about it myself. Partly because I enjoy a good slice of bacon. Besides, it is an essential part of the American diet and food flavorings.

So instead of shelling out your money to test this product, I'll do it for you. Check back Friday to see and read about the results.

Personal Pizzas That Really Are For You

If you have the time or enjoy baking, you can make pizza dough relatively quickly. If not, the easiest solution is to buy the pizza crust, which comes in a variety of sizes, types, shapes and flavors. I recommend Dollar Tree's personal size pizza crust, which come two in a pack for you guessed it $1.

Add whatever your heart desires. I made cheese/vegetable pies with seasoned tomato sauce as the foundation. I sprinkled three different cheeses (choose what you like) on each one. I used uncooked spinach on both.

On one, I added sliced jalapeno peppers and crushed fresh pepper on the other. On the other, I added pesto to the sauce base. Bake for 8-10 minutes for a soft crust; 12 minutes for the harder crusts.

This perfect pair covered two meals for me -- one for lunch one day and another for dinner. This may not work for you. That's OK.

 The purpose of sharing this meal is to get you to think about YOU when cooking and try different combinations of food. Your tongue deserves a break from the standard. Don't you think so?

Homemade Pizzas

Ravioli Isn't Just For Children

Ravioli doesn't hold the same appeal as it did when I was a kid. Back then, Chef Boyardee commercials frequently set off a craving for the sweet, canned, easy-to-prepare pasta. Any change I got, I ate the ravioli as a small, afterschool snack. I preferred it over candy, cookies or any other treats.

As I matured and developed a more sophisticated palate, Chef Boyardee fell out of favor along with ravioli in general. I still enjoy pasta, one of my favorite foods, regularly. It's just hasn't been ravioli -- until recently.

Trader Joe's  offers a grown-folks version of ravioli that I just couldn't resist trying: Lobster Ravioli. The dual-color pasta beckoned me with promises of delicious lobster inside them. I bit the bat, of course, plunked down a couple of dollars and cooked the self-contained meal.

I cooked my sauce: can of low-sodium tomato sauce with garlic powder, pepper, Mrs. Dash, basil. Poured two tablespoons on the cooked pasta and sprinkled cheese atop. That was Sunday dinner.

Benefits: Great balance of pasta and lobster meat; pasta cooks quickly and has a smooth consistency.
Cons: The package contains about two servings at most. Yet, it is satisfying.
Purchase Again: Yes.

Uncooked Lobster Ravioli

Lobster Ravioli

Prices Having You Say Goodbye to Beef? Don't Be Too Rash.

Beef prices are expected to increase, possibly hitting record highs this year. That's not exactly the news I wanted to hear as spring and summer approaches.

But that just means many of us will have to modify some plans and be a little more creative when shopping and cooking beef. I love beef, but it's not an everyday staple. It's one of the meats I pepper in my diet along with vegetables, chicken, lamb, pork, etc. Nonetheless, the price increase can be a challenge for others so read here to find tips on keeping the grocery bill manageable.

Also, check out my previous post about using and buying the underappreciated parts of the cow. You and your pocketbook will be glad you did.

Beef Ribs

Make Crunchy Chips Like Those From Your Childhood Days

Despite the explosion of flavorful potato chips on store shelves, none seem to come close to the crunchy chips you grew up eating. They may have been a local or regional brand that left an imprint on your childhood. Or it could have been the homemade ones you made with family.

I made some chips recently, and they didn't turn out too bad. I baked instead of deep-fried them, which meant they went stale faster. What did I learn? Keep an eye on the potatoes while they're baking to make sure they cook through without drying out.

Here's a recipe for Kettle Chips I think you may enjoy.

Turning Pita Into Chips

Looking for an easy-to-make snack?

Pita chips may be the answer. I had a package of whole wheat pita bread that was fast reaching its expiration date. I knew I wasn't planning to make sandwiches anytime soon. But time was running out, and I hate to waste food.

Pita chips are healthier than potato chips, my weakness, and can be just as tasty. Chips can take any shape you want. I cut the bread into quarters then cut the quarters into halves. Sprinkle the bread with olive oil and season with salt and pepper. I used basil-infused olive oil. Bake for 10-12 minutes at 350 degrees.

Eat with salsa, hummus or plain.

Making Tacos Your Way With Your Flavors

I was hankering for tacos one evening. I checked the frig for meat. Ground turkey, great. Toppings -- lettuce, tomatoes, cheese, perfect. Soft corn shells and taco sauce. Mmmm mmmm. I was on a roll. Then I looked in my cabinet for taco seasoning. Aargh, none! My plans were dashed at least until I would be able to buy a packet of taco seasoning from the store.

I thought nothing of just buying a packet of taco seasoning I got home the next day, forgetting to stop at a store. Aargh! Another night delaying my craving for tacos. Tired from a long day at work, I settled for salad or something quick for dinner, and I wasn't happy. The hankering was stronger.

Then I realized I had a cabinet full of seasonings. Why couldn't I make my own taco seasoning?
I could. I did. And so can you.
Cook meat like you normally do. Add any combination of seasonings you prefer. When done, add a cup of water or so. Let it simmer until done. Then enjoy!

I used garlic power, dash of sea salt, pepper, steak rub, cumin and onion powder. Because I'm always trying different flavors, I threw in some cinnamon, giving it a different twist. Meat was a little sweet. Tacos were delicious. Skip the cinnamon if you don't want a softer-flavored taco.

I will never buy taco seasoning again. :-).

Preparing ground turkey for tacos

Finished ground turkey for tacos

 

Stretching Your Dollars: Shopping

You'd be amazed at how much you can buy for less than $20.  I made a trip to one of my favorite grocers, Aldi, and headed to the discounted and sales items.

On this trip, I got among other things Romaine lettuce (.99 cents), three cans of sardines (.89 cents each), two containers (6 oz) of blackberries (.69 cents each), 1 bag of Italian salad mix (.69 cents), Greek yogurt and a large container of plain yogurt all in the box. Total cost" $16 with taxes.

I have two weeks of meals in this one box. Yes, two weeks! The yogurt alone will serve multiple purposes, including coating chicken strips I'll bake. Sardines will be either lunch or deal.

The first place I head to when grocery shopping is the seasonal and clearance section where items are marked down 50 to 90 percent.

Zucchini Serves Multiple Purposes

It's two days into the Lenten season, and you're struggling to keep denying yourself a daily dose of sugary foods like cake, doughnuts and bear claws. I won't go into how much fat those treats contain. Instead, I offer a compromise to help ease your body into full sacrifice mode.

Bake a loaf of zucchini bread, a mild-tasting treat that borders on savory with a dash of sweetness. I like to call it the "little black dress" of pastries. It goes well with anything, any time. You can dress it up or take it plain.

Most important for those who've given up sugary foods for Lent, it will satisfy the craving anytime of the day and works well as an occasional substitute for the super fatty, sugary treats you devour on a regular basis.

Give it some thought.

Zucchini Bread

Keeping It Fresh Makes It Last Longer

Ah, so what were you thinking I would write about when you read that headline? Hmm hmm. Spring is fast approaching, when I can finally break ground for my garden. I'll do a better job of storing the fresh produce thanks to this tip list.  Tips #4 and #9 are most helpful to me.

What vegetables should I grow this year?

Chow Down, Chat Up at The Annual Good Food Festival

Looking for something to do in Chicago this month? Check out the 10th annual Good Food Festival at the UIC Forum, 725 W. Roosevelt Road.

What is the Food Festival you ask?

Well according to its website: "FamilyFarmed.org’s mission is to expand the production and distribution of locally grown and responsibly produced food in order to enhance the social, economic, and environmental health of our communities."

I've never been to this event, but I may check out a few things. You can get full festival tickets, day-specific tickets or single event tickets. I like the ticket-purchasing flexibility. If I have other commitments, I can attend an event that fits into my schedule then leave without feeling guilty or as if I wasted money. I also like the type and variety of events planned.

Maybe, I'll see you there or at least meet other like-minded people.

Zucchini Crop 2013

Explore Every Inch of The Body

What ends up on our tables often is determined by food preferences, habits, experiences and culture. So our food pleasures typically stay within a particular zone unless we allow ourselves to explore.

I purchased half a cow (split the cost with a friend) a few years back to save money and "reawaken" my tastebuds, which had long lost interest in the routine meals I prepared.

 I was amazed at the amount and cuts of meats available from that cow. Parts of the body I didn't know about or never considered cooking became options. I wondered what else was I missing by staying in my zone.

When was the last time you talked to a butcher about the lesser known parts of the body? Maybe it's time to check out the various options, including those in this list of the Butcher's Best Kept Secrets.

Two Meals: One Pot, Hot Dogs and Salmon

Someone has too much time to burn. Yet, you have to check out this hilarious yet creative way additional uses for the standard coffeemaker. I don't think I would have thought to cook either of these items in a coffeepot, and I question if I'll give them a try.
 But if you do, please tell me how they work out for you.

Not Just for Coffee Anymore?

Steamed Salmon?

Co-dogs anyone?

Photo credits: Hot dogs by turdusprosopis. Salmon by Artizone.

Hearty Breakfast in 10 Mintues

Sometimes, I want a fulfilling but small breakfast that is not:

1. Time-consuming to prepare

2. Energy-sucking (makes me feel weighed down)

3. A tease (fills me for an hour)

Restaurants offer "lite" breakfast plates to satisfy people like me. But depending upon the eatery, the menu has few selections, the options lack meat (I'm a meat-eater though I do vegetarian several times a year.), or they don't meet my criteria above. 

I turned to my kitchen for the solution: Steak and Eggs. Yes, it is an old-school staple, but it's rarely offered in restaurants anymore. Or if it's on a menu, the portion sizes are enormous -- it's half a cow with six eggs. Ew, way too much!

From Toni's kitchen: one egg (Fit and Active egg substitute) and a ribeye steak, which can be purchased in single packs now. Cook both in 10 minutes total. 

Steak and Eggs

Pasta That Packs a Satisfying Punch -- Really It Does

Midnight Pasta

I normally cook on the weekends a variety of dishes to store and devour throughout the week. Doing so fills my need to "create" while saving me food preparation and cooking during the week. I appreciate quick but tasty meals like Midnight Spaghetti, which I got from a segment of Barefoot Contessa with Food Network Chef Ina Garten.
I followed her recipe here with some modifications. I used basil-infused olive oil (Aldi's) and whole wheat pasta the first time I cooked it. The basil-infused olive oil is a seasonal special, but you may be able to buy it somewhere else.



The second time, I added scallops to the dish. I sprinkled it with freshly shaved Parmesan, Romano and Asiago cheeses from my new favorite store Trader Joe's.

Give it a try and tell me how your dish turns out.

Simplicity of Oatmeal (rediscovered) with a Twist

 I simply was craving something different and refreshing for breakfast. So I took an old, but fulfilling standby -- oatmeal -- and added a few items to give it a "fresh" taste. I used brown sugar (instead of white) and blackberries for this satisfying meal. I eliminated milk -- just to enjoy the flavors purely.

 The combination of warm oatmeal and cool, juicy blackberries was a treat! It reset my tastebuds and brought back the comforting pleasure of eating oatmeal. Yum!

Items Used: 
         Quaker Oats Oatmeal

         Teaspoon of brown sugar

         Blackberries (Aldi's Grocery)

P.S. I'm not one to mix fruit with my food (pancakes and the like) so this was a change for me. I love fruit so when I eat it I usually want the taste of the fruit. So mixing these items was a definite keeper.

Forgive Me. I'm Back Though

 Good afternoon:
  First, let me apologizing for being away so long. I had a few projects I had to finish, taking time away from this blog. But I continued to cook and try different things so I have lots to share. And I'm so excited because I've "found" or "rediscovered" some simple pleasures!
  Stay tuned. The first to come shortly will be on oatmeal. Oh don't frown. It's a treat -- at least it was for me, and I hope it will be for you.