Do You Know the Difference?

This week's tip: Leaveners

Two of the most common ingredients in any baking recipes are baking soda and baking powder. These leaveners can make a huge difference in how your baking dish turns out.

Image by Evita Ochel

I found a great article that explains the difference between the two, outlines the pros and cons of using each one and offers suggestions of when to use either when baking.

Which Salt to Use?

Photo by Moritz320

Returning to this blog should be like getting back on a bike after you've been absent for a couple of years. It's easier to ride the bike than it is to blog again.

But here I am -- again!

Today's topic: Salt -- what type should you use when cooking?
Stores offer an array of salts -- sea salt, table salt, canned salt, Himalayan, etc. I generally use some sort of sea salt for roasting veggies, cooking beef, poultry and fish and preparing soups and stews.

 I use table salt for baking, which is an exact form of cooking that leaves little room for error. Baking is unforgiving to mistakes. Too much salt in a recipe, and it's a wrap. There is no coming back. 

Turns out, I've been using salt correctly. All salts are 95% sodium chloride while other minerals make up the remaining 5%. So there is little difference among the types of salt available. The salt you choose will depend upon what you're cooking.

My advice: Don't sweat over this decision too much. Try a variety of salts and stick with what works best for you and your tastebuds.

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7 Slow Cooker Desserts For the Time-Pressed

Slow cookers aren't just for stews and soups (Wikipedia)

You've been craving that peach cobbler you devoured at the church banquet, a friend's party or your mother's table. Deep down inside, you know you're not a baker. More important, you either don't have the time or don't want to invest the time to make this down-home dessert. But that doesn't stop your cravings for a warm, slice of cobbler topped with yummy ice cream.

You're stuck with going to a grocery store and buying a frozen cobbler or praying someone has pity on you and bakes you one. Well, not quite.

Even though my first love of cooking comes through baking, I don't always have the time or energy to prepare desserts for myself or guests. I, too, have had to dash to the local grocer to grab a cake, pie or tort for parties or because I was time-pressed. To solve that problem, I've found or created different recipes for really simple, quick desserts. They're just as satisfying as the ones that take several hours to prepare and bake and, in some cases, are less fattening. One of my favorites in peach cobbler in 15 minutes. I'll have to share that one with you later.

But I've found several dessert recipes for those facing similar time, talent and mood challenges. What I like about these desserts is they are all baked in a slow cooker. Yes, the kitchen gadget, sometimes called the crock pot, best known and appreciated for cooking soups, chili and stews. This makes having that dessert accessible just about anytime for the most baker-challenged and busiest among us. You whip up the ingredients put them in the slow cooker, and let it work its magic while you shop, study, nap, clean up or finish whatever else you need to do.

Now, that brings a smile to my face.

Freshen Up Your Meals With Herbs

Dill with flower buds (Wikipedia)

During the summer, I cook with fresh vegetables and herbs grown in my garden as often as possible. It's one summer activity I wish I could do year-round because of the savings and the flavor fresh herbs and vegetables add to food.

Three herbs worth trying, especially for newbies, are basil, dill and parsley. They can be used in a variety of dishes as garnish and/or flavoring. I use fresh basil on all my homemade pizza and spaghetti sauce. I use parsley as a lettuce substitute on tacos and in salads.

Harvested Dill (Wikipedia)

Dill flavors my pasta salads as well as rice. Most people use only dill fronds, or leaves, but this herb's tip through tail as well as its flower can be used in cooking. For more information on how to use dill, read this article.

5 Steps To Easy Mandarin Orange Chicken

Trader Joe's Mandarin Orange Chicken

If you're looking for an Asian dish to include in your line-up of meals, consider Trader Joe's Mandarin Orange Chicken. 

This dish is so easy you can get away with making it with two ingredients: the chicken and rice. And it still will be a good, filling meal.

But on to my original recipe. While the rice and chicken are cooking, saute green onions and sweet peppers. Once the rice is pulled off direct heat, add the sauteed vegetables to the rice and stir. Let sit two to three minutes while you coat the chicken. 

The bag offers quite a bit of chicken for the price, under $8, and cooks in about 30 minutes. Two sauce packs are included in the bag. But given the amount of chicken, another pack is needed so be sure to coat the meat slowly.

Plate the food. Rice as the base with chicken added atop. Dinner or lunch is served.

I was pleasantly pleased with this meal because it was enjoyable and easy to prepare. It is the most convenient meal-in-a-bag I've cooked so far. 

What's Your Favorite Ice Cream Flavor?

Ice Cream (photo credit: Toni)

Every so often, go off the rails! Do something you probably shouldn't. I say that with a wink and a smile.

But really. Be decadent. Buy rather than create. Don't count the fat or the calories and ignore the pricetag. You don't need an excuse or an emotional escape. You deserve it -- every so often.

I'm not a chocoholic. I don't have much of a sweet tooth. But when I decide to be food-naughty, as I like to call the behavior, I splurge on a summertime favorite -- ice cream. And not just any flavor.

I love Haagen Dazs' Rum Raisin ice cream. It makes me smile. It was No. 1 on my favorites list until I recently discovered their Bourbon Pecan Praline flavor. I have to confess. The first night I tasted this treat I ate the entire carton.

Yep! I have to own that one. I cleaned that carton down to the crevices, a first for me. But this flavor is so good I'm tempted to write the company and plead for it to move from limited edition to a regular. It is that good. Maybe, I'll just post something on the company Facebook page.
My advice: If you see it in your grocery freezer, grab it. You will not be disappointed.

I've read America's most popular ice cream flavor is vanilla, which has switched places with chocolate during the past few years. Those flavors are followed in ranking by butter pecan, Rocky Road and Neapolitan flavors. Neither one of those has ever made my favorites list.
 
My favorite flavors in this order are:
Bourbon Pecan Praline
Rum Raisin
Pralines 'N Cream
Dulce de leche

What is your favorite flavor?