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.

Under Construction: Re-Launching A Single Table

A Single Table is undergoing a renovation. Return Feb. 1. 2020 for a re-launched page for today's single.

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?

All Hail A Big Cheesy Smile For Cheesecake Day

Sweet Potato Cheesecake (photo credit: Toni)

I know I'm a bit late for National Cheesecake Day, which was Wednesday, but this delightful dessert deserves a post and my commentary. Seriously though, I planned to post something earlier, but life happens. What can I say.

I admit I learned late (the day before) there even is a National Cheesecake Day, an American observation every July 30. While I'm not surprised, I can't believe I didn't know that and not because I'm a walking ball of food knowledge. It's because so many of my friends and relatives absolutely salivate over this decadent treat. And I do mean salivate. I, on the other hand, enjoy an occasional slice of smooth, rich cheesecake. But I wouldn't put myself in the addict-lite camp. I use that description lovingly, my friends and guests.

So in homage to the cheesecake, which was the preferred cake of Greek brides and grooms a long time ago, I offer these humble but popular recipes. I also recommend you give this enjoyable sweet potato cheesecake a try at Tamarind, a local Thai restaurant in the South Loop. A review on the restaurant is coming shortly (a few days).

Tamarind's sweet potato cheesecake is smooth, creamy and pleasant. The baker definitely got the texture right for this dense cake. Its flavor is more savory than sweet, which is to say if you like the taste of a sweet potato sans any flavorings and butter you will love this cheesecake.

I like Tamarind's cheesecake, which offers a pleasant departure from the super-sweet desserts offered at many restaurants. If I were to change anything, I suggest they increase the amount of caramel sauce and sweeten the cheesecake a tad. After all, we are talking about the sweet potato. Must I explain more.

Read about the History of Cheesecake
Cheesecake Fun Facts

Try These Cheesecake Recipes:
Cheesecakes by Eli's
Cheesecakes by Junior's
Cheesecakes by Kraft's
Cheesecake bars for the children

Is Your Must-Haves Grocery List Costing You Money?

Supermarket (photo credit: Wikipedia)

More than a decade ago, I realized how much food (and money) I wasted regularly because the items were unused or barely used by the expiration dates. So into the trash can went whole gallons of unopened milk or loaves of bread. I felt wasteful and irritated I was throwing away money.

I was pruning my closets and cleaning my refrigerator one day when it hit me. I looked at the amount of stuff, much of which I didn't use or had forgotten I had, that surrounded me. It was an epiphany -- truly. I was barely aware I was purchasing so much food routinely without thought or question. I just "thought" I needed to buy those items each time I did the monthly grocery shopping, which was when I purchased just about everything during one trip.

I put "thought" in quotation marks because there really was little thinking occurring. I was shopping by conditioning.
You ask, "What is shopping by conditioning?"
It is shopping by habit, which is to say we buy things we have been taught and/or told we need or must have in our cabinets and refrigerators without question or re-evaluation.
Are you nodding your heads in agreement, acknowledging that insanity?

Well, we all do it. But what will you do about it once you are aware? Years ago, I stopped purchasing milk, bread and eggs unless I had specific plans for using them. I would buy the smallest sizes available such as a quarter of milk or a half dozen eggs when I did. I applied this pruning tactic to every food item I purchased. Through refining this process, I discovered and developed MY "must-haves" in my kitchen. It is a quarter of the size of what I had prior to the eye-opening exercise.

I've maintained that awareness since then and evaluated my must-haves list with each life stage or major life event. Several factors, including the recession and a return to gardening, have heightened my awareness even more. So imagine my surprise when I discovered "extras" while cleaning my refrigerator. They were primarily condiments: jar of peppers, deli mustard, etc. Ka-ching, the universal sound for spending came to mind. Though minor, those extras are reminders must-haves lists have to be refined often. And so I will.

Create A Must-Haves List 
There are various ways you can create a must-haves grocery list. Here are a few:

*What I did: I examined my refrigerator and cabinets, taking note of what's there and what's not. I also noticed how long items had been in either. Using a process of elimination and assessing my true eating/cooking habits, I established my list. Things I use infrequently I only buy when I'm going to use them.

Other Options:
*Look through your refrigerator and cabinets, noting the items you are out of and those that remain but are unused or rarely used. Your observations will help form the list.

*Make a list of the items you use frequently: milk, butter, bread, etc. Keep it simple. This is your initial list. Confirm or refine it over the next 30 days as you shop, cook and eat.

*Make a list of the items you use infrequently and make a list of the items you rarely use. Check your cabinets and refrigerator for these items. Move this to your buy-as-needed list, meaning you'll purchase the day you plan to use the item.

Let me know how this works for you.

Test Your Knowledge of Italian Food Terms

A selection of delicious Italian foods

Shouldn't you know, at least, a few of the terms used for your favorite foods?
I think so. That's why I'm sharing with fellow lovers of Italian food this nifty article with easy-to-remember words and phrases whether you speak Italian or not.
 
I love good food no matter its origins. But Italian food is just one of my favorites. I absolutely love seafood and Asian dishes. I'm smiling now as I think of the dishes I plan to cook tonight using my wok.

The article has inspired a future "listicle" posting: Terms Everyone Who Steps Into A Kitchen Needs To Know. Hmm, that will be fun to write as well as educational. Look for the post soon. And if you have any suggestions for what to add to the listicle, a list crafted into an article, post a comment or send me a note.

7 Minutes To The Perfect Boiled Egg

Perfect Boiled Egg

OK, I know some folks are snickering about this topic: How to Cook the Perfect Boiled Egg. But I assure you, it's a bigger deal than you think.

Think not. I encourage you to watch the Worst Cooks in America show on the Food Network. Some people can't boil water let alone an egg.

Aside from providing a primer on how to boil an egg for the seriously challenged, I think it's important for the rest of us to get it right.

A boiled egg is the "anytime" meal in America: It's fine for breakfast, snack, lunch or dinner alone or as part of something else such as a green or tuna salad. If boiled eggs are under or overcooked, they can ruin your appetite or a meal.

So how do you make a perfect one? 
Fill a pot of water, enough to cover the egg. Turn on the stove to medium heat/flame. Let the water come to a rolling boil then use a spoon to lower the egg into the water. Start the timer or keep an eye on the clock because 7 minutes goes by fast.

Turn off the pot at 7 minutes and remove the eggs or let them sit no longer than a minute in the water. Place in a container to cool off before peeling. The yolk should be a pretty firm yellow and the white a smooth but semi-firm exterior. The shells will slide off pretty much. Now enjoy.

How do you know if it's overcooked? The shell will be stuck or hard to peel off. The egg white will be rubbery, and the yolk hard with a stale taste or similar to the powder egg flavor.

How do you know if it's under-cooked? The shell will feel delicate. The yolk will be a bit runny, and the egg white will be watery and loose.

Simple Desserts In Less Than 30 Minutes

Key Lime Pie with Strawberries

Everyone has a little "Betty Crocker" inside of them. Your Betty may not be as knowledgeable as the home cooks' pseudo kitchen coach, but she surely has as much ingenuity as the dame synonymous with baking.

Don't believe me? Try making this simple recipe for Key Lime pie.

Ingredients: 1 graham cracker pie shell, 1 can of Key Lime pie filler. 1 container (16 oz or so) of whipped cream. Optional: Fruit or lime slices to top.

Instructions: Mix (with a spoon) the pie filler and about 1/3 of the whipped cream until blended. Pour the mixture into the pie crust. Cover and let cool in the freezer for at least 5 hours. When ready, top with garnish or fruit then serve.

Hmmm, you think. I know. I thought the same thing. But I gave it a try because truth be told I don't like Key Lime Pie. I've had it twice -- both were made using the longer more involved recipes -- and I did not like it.

But I really wanted to give this popular pie another chance. I reasoned perhaps the bakers were not up to snuff. And because a relative had given me the pie filler, which he said was pretty good, I decided to try making the pie myself. I also reasoned that perhaps the can-made pie might be tastier.

Well, no such luck. I'm still no fan of the Key Lime pie. It has nothing to do with the pie, which came out perfect. It was smooth and firmly molded. I've come to accept the fact I just don't like Key Lime pie.

But what I do like about this pie is it's incredibly easy to make, which makes it perfect for parties and last-minute gatherings whether you like Key Lime or not. You can set your "Betty" loose with this easy dish and be the toast of the event. Wink.

More longer Key Lime pie recipes:
Lagasse's recipe
All Recipes

Can You Find Fresh Food In A Jar?

The Grape Escape Salad

Chances are you're on the go a lot if you live in a metro like Chicago. Lunch is where ever, sometimes whenever, you can grab it.

What's available may not be the best thing for you. So a healthy lunch is a luxury some days. That is unless you have the time or discipline to pack a lunch, which brings up a host of other issues.

It shouldn't be so difficult or such a hassle.

That's the thinking that prompted Luke Saunders to create Farmer's Fridge, an organic and vegetarian company offering healthy meals in a jar. Yes, a jar.

The Cheater (opened)

Hold on. It's sold via kiosk-vending machines. Unless it's catered.

And the food is simply delicious.

The start-up opened November 2013 with a vending machine in the food court at 201 N. Clark, Chicago. I came across this salad in a jar while attending a Wix workshop on website design trends.

I've had The Cheater and The Grape Escape salads. My favorite so far is The Cheater, simply yummy. I couldn't wait to eat more of this salad. The Grape Escape can use more grapes and a less bitter dressing, but it still is a good selection.

You'll be pleased about supporting a company conscious about the quality of food it serves and the packaging that contains it. The food is organic and made fresh daily. The containers -- plastic jars -- are recyclable and reusable. I love it!

Besides the good food, this is a great concept. Luke identified a problem then found a solution. Great ideas often are simple ones.

Aaah, Summertime In The City!

Pritzker Pavilion

Chicago is a great city for singles as well as the coupled ones. There's always something to do, especially in the summer.

Though summer officially is 7 days away, you couldn't tell in Chicago. That's because festivals kick into high gear, marking the arrival of summer in the city.

Twelve (yes, at least that many) festivals and fairs started Friday throughout the city, and just about all of them are free. The weather is beautiful -- sunny and warm -- and the people are pleasant. Food at these gatherings? Authentically Chi-Town.

Big Jack Johnson, '09 Chicago Blues Festival

The festivals are a celebration of this city, warts and all. They are a reflection of the values, cultures and similarities. One of the best ways to get to know Chicago is through its celebrations.

Summer in Chicago is simply splendid! You've got to give it a try. Here are a few recommendations:

Taste of Randolph (West Town)
Chicago Blues Festival (The Loop) Aaron Neville hits the stage Sunday night
Puerto Rican People's Day Festival ( Humboldt Park)
Thai Festival 

And The Finalists Are......

Not long ago, I told you about Trader Joe's call for entries into its Miso Master recipe contest. The grocer wanted recipes highlighting its mild yellow miso in just about anything so long as it took 30 minutes or less to prepare.

I confess I did not submit one. But apparently plenty of other folks did.

I don't know how many entries the grocer received. But seven of them were good enough to advance to the next round for a final vote by the public. I cast my vote already, and I encourage you to do the same here.

Miso Soup

3 Ingredients To A Tasty Summer Treat

Blue-Cherry Yogurt Pops

Yes, all you need are three readily available ingredients to create what I call pops of happiness. I call them that because once you taste this blueberry treat you can't help but smile.

I originally planned to share a recipe for Key Lime pie, but I saw this frozen treat and switched gears. It's too easy not to share. All you need: handful of blueberries, 2 cups of plain yogurt and 1/4 cup a sweetener. No lie.

This isn't my creation or idea though I plan to co-opt the base ingredients and make something distinctively mine soon :-). Credit goes to Splenda. See the Sweet Swaps, No. 128 recipe here.

Blueberries and Cherries

Once the mixture is done, pour into a mold. Now is a good time to buy the molds, which are available at most dollar stores. Freeze for at least 5 hours.

Options:
Sweetener: I use and prefer agave. You can try honey also.
Mold: Use an ice cube tray and add wooden Popsicle sticks.
Fruit: I used blueberries and cherries. Use fruit that will "hold up."

Mixture in molds

Ingredients mixed

                                               

You Deserve A Doughnut Today!

Krispy Kreme doughnuts

You deserve so much more than a doughnut, but you'll take a free one won't you?
Good.
So will I today, which is National Doughnut Day!

Don't worry about falling for another "made-up" another day promote consumerism. It's really a day created by the Salvation Army to honor men and women who served the treats to soldiers during World War I.  So when you bite into one of these goodies, you'll be supporting a good cause.

Well, at least that's what I'll tell myself.

Krispy Kreme is offering a free doughnut of any kind. No purchase necessary. Now that's a freebie.

Dunkin' Donuts is offering a free doughnut with a cup of coffee. It's not much of a deal because you usually get this after making a purchase and completing an online survey. Dunkin isn't going out on a limb for this one, but hey it's "free."

Whatever the conditions, enjoy your doughnut today.
By the way, what is your favorite doughnut?

How To Turn A Ready-Made Meal Into A Homemade One

Mandarin Orange Chicken

So I'm sure you're wondering "What in the world is this post going to be about?"
Many times you come home, and you're just dead tired. You don't want to exert yourself too much or think too deeply.

Too often in those cases, we either skip meals or grab the junk food -- potato chips -- or the processed stuff -- Ramen noodles -- just to give our bodies some sustenance. And though this fills our bellies and gets us through the night, they not exactly the best choices. I'm guilty of this eating sin far tooooo often myself.

So I've started searching for ways to make quick meals or those requiring a couple of steps or ingredients. My latest find is the Mandarin Orange Chicken available at Trader Joe's for less than $5. The bag has at least six servings. The chicken is seasoned well and comes close to tasting like orange chicken at the restaurant.

Cook pasta or rice (preferably brown) at the same time you bake the chicken. Depending on the type of rice you get, the chicken can be done close to the time the rice is ready. At this point, I'd serve the chicken atop the rice with a side salad.

But if you want to add a few more flavors to the dish, you can cook bell peppers with the rice to add another layer. Or you can saute bell peppers, onions, and fresh garlic in olive oil then add to the rice. Then serve however you want.

If you have quick-meal tips, send some my way.

The Golden Arches Signal More Than Burger And Fries Around The Globe

Mickey D's Golden Arches symbolize America's No. 1 burger joint. Everyone knows once the arches are spotted burgers and fries are not far away.

But McDonald's serves millions of people across the globe, and the food on the menus goes way beyond the traditional beef pattie in America. Have you had the lobster roll served at McDonald's Canada restaurants?

"Say whaaaaaat," you shout. Yes, I said lobster roll. And there are several other items you've probably never tried. Check out this fun compilation by BuzzFeed to see what else you're missing.

Review: The Scout, Part 2

At some point, hopefully before the football season starts, you'll get a chance to check out The Scout in the South Loop. If you do, don't be afraid to try something out of your comfort zone. More than likely, you'll enjoy your picks. You can read my review of The Scout by clicking here.

Here is my take on a few other dishes I tried during another visit. The Scout's prices are moderate so expect to shell out $10 to $19 for a meal, which usually includes two sides.

I've had wine and beer at the eatery, but I didn't pay enough attention to the libations to rate the offerings. The red wine was fine; the dark craft beer I tried was a bit too bitter for my taste.

Other Items:

Black Angus Pot Roast

Black Angus Pot Roast: Get it. No discussion really needed. This flavorful roast rests atop mashed red-s
kin potatoes. I've had this one twice, both times equally delicious and filling. Price: $14.

Slider Trio

Slider Trio: This sampling of buffalo chicken, angus pot roast and short rib teaser has more bun than meat. Make sure it's served hot. For the price, you're better off getting a complete meal. Price: $12.

El Mirano: This is a decent burger made with chorizo, fontina cheese, roasted poblano peppers and avocado. I didn't taste much of the chorizo however. The avocado topping gave the burger a buttery finish. I swapped regular fries for the sweet potato fries. Price: $12.

Click here to read my first review.