I can host the March Exchange this month.
It will be held Thursday March 15 at 7 PM
I will be demonstrating how to make homemade cheesecake!
Let me know if you can make it!
Mitzi
Monday, February 27, 2012
Thursday, February 16, 2012
Fish Tips
I thought I'd post a couple of tips I learned in my class about cooking fish.
-When looking for good fish, you don't want any separation in the meat part. You want it to be firm and have good rebound when you press on it with your finger.
-Alisha, this is for you...this is how you remove skin from fish (salmon in particular)...my step-dad showed me this once, but I generally cook it with the skin on and then it just flakes off the skin easily. http://www.youtube.com/watch?v=aonbiLB-A8U&feature=related
-You don't want to cook the fish all the way through on direct heat as it will continue cooking once you remove it and will become over done and dry. Instead, cook both sides of the fish and leave it uncooked in the middle while transferring it to indirect heat (either a low preheated oven, or onto a plate with a foil tent on top). This will allow the fish to continue cooking without becoming overdone with just the residual heat.
-In the case of salmon, you want there to be some of that dark translucent pink in the middle when you pull it off -- not a lot mind you, but some-- then when it is transferred to a plate with foil on top it will continue cooking until perfectly done. You want the darker tone of pink in the middle of the fish (not translucent like it is when it is raw, but a darker color than the outside). It makes for perfectly cooked fish.
-I sometimes substitute steelhead trout for salmon. Both have pink colored meat and taste similar and I can usually get the trout cheaper.
-When looking for good fish, you don't want any separation in the meat part. You want it to be firm and have good rebound when you press on it with your finger.
-Alisha, this is for you...this is how you remove skin from fish (salmon in particular)...my step-dad showed me this once, but I generally cook it with the skin on and then it just flakes off the skin easily. http://www.youtube.com/watch?v=aonbiLB-A8U&feature=related
-You don't want to cook the fish all the way through on direct heat as it will continue cooking once you remove it and will become over done and dry. Instead, cook both sides of the fish and leave it uncooked in the middle while transferring it to indirect heat (either a low preheated oven, or onto a plate with a foil tent on top). This will allow the fish to continue cooking without becoming overdone with just the residual heat.
-In the case of salmon, you want there to be some of that dark translucent pink in the middle when you pull it off -- not a lot mind you, but some-- then when it is transferred to a plate with foil on top it will continue cooking until perfectly done. You want the darker tone of pink in the middle of the fish (not translucent like it is when it is raw, but a darker color than the outside). It makes for perfectly cooked fish.
-I sometimes substitute steelhead trout for salmon. Both have pink colored meat and taste similar and I can usually get the trout cheaper.
Candy Bar Freezer Dessert
Found at tasteofhome.com at this link: http://www.tasteofhome.com/Recipes/Candy-Bar-Freezer-Dessert
INGREDIENTS:
2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped
DIRECTIONS:
In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.
INGREDIENTS:
2 cups graham cracker crumbs
1 cup crushed saltines (about 30 crackers)
1/2 cup butter, melted
2 cups cold 2% milk
2 packages (3.4 ounces each) instant vanilla pudding mix
4 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 Butterfinger candy bar (2.1 ounces), chopped
DIRECTIONS:
In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours. Yield: 12-15 servings.
Shepherd's Pie
INGREDIENTS:
8 medium potatoes, cut into chunks
8 medium carrots, cut into small chunks
1 lb. ground turkey or ground beef
1 medium onion, chopped
3 garlic cloves, minced
20 ou. can tomato sauce, diced or stewed tomatoes
2 1/2 tsp. sweet basil leaves
1-2 Tbsp natural sweetener (honey, rapadura or sucanat)
1 tsp. salt
1 tsp paprika
1/2 tsp ground mustard
1 tsp garlic powder or more fresh garlic
1 bay leaf or 1 tsp chopped bay leaf
1 cup fresh mushrooms, sliced (optional)
3-4 cups total veggies – mushrooms, green beans, peas & corn, fresh or frozen
milk, butter & salt to season mashed potatoes, as desired (our favorite combination: 1/4 cup butter, 1/2 tsp salt, 2 Tbsp mayonaise, and 1 garlic clove)
1/2 – 1 1/2 cups grated cheddar cheese
DIRECTIONS:
Boil and cook potatoes and carrots. Carrots take longer then potatoes, so I encourage starting with carrots and then adding potatoes after 10 minutes or so. While cooking, brown ground turkey/beef in a skillet adding onion and garlic when about half browned. Add remaining ingredients, except vegetables. Season as desired. Allow to simmer for 20-25 minutes. Add mushrooms, green beans, peas and corn, as desired in the last 5-10 minutes. Mash the potatoes and carrots once they are soft with a mixer and add milk, salt and butter to flavor. Layer the meat mixture in a 9×13 pan (or two 8×8 pans), followed by the mashed potatoes. Top with cheese and a dash of paprika (if desired). Bake for 30 minutes at 350 degrees.
For the Freezer:
Combine and assemble all the cooked ingredients as instructed but refrain from baking. Cover and freeze as desired. When ready to serve, thaw and bake at 350 for 30 minutes. For our smaller family, I divide this into two 8×8 pans and freeze one for later. Yum!
*This recipe was found here--
http://www.passionatehomemaking.com/2009/02/shepherds-pie-revised-updated.html
8 medium potatoes, cut into chunks
8 medium carrots, cut into small chunks
1 lb. ground turkey or ground beef
1 medium onion, chopped
3 garlic cloves, minced
20 ou. can tomato sauce, diced or stewed tomatoes
2 1/2 tsp. sweet basil leaves
1-2 Tbsp natural sweetener (honey, rapadura or sucanat)
1 tsp. salt
1 tsp paprika
1/2 tsp ground mustard
1 tsp garlic powder or more fresh garlic
1 bay leaf or 1 tsp chopped bay leaf
1 cup fresh mushrooms, sliced (optional)
3-4 cups total veggies – mushrooms, green beans, peas & corn, fresh or frozen
milk, butter & salt to season mashed potatoes, as desired (our favorite combination: 1/4 cup butter, 1/2 tsp salt, 2 Tbsp mayonaise, and 1 garlic clove)
1/2 – 1 1/2 cups grated cheddar cheese
DIRECTIONS:
Boil and cook potatoes and carrots. Carrots take longer then potatoes, so I encourage starting with carrots and then adding potatoes after 10 minutes or so. While cooking, brown ground turkey/beef in a skillet adding onion and garlic when about half browned. Add remaining ingredients, except vegetables. Season as desired. Allow to simmer for 20-25 minutes. Add mushrooms, green beans, peas and corn, as desired in the last 5-10 minutes. Mash the potatoes and carrots once they are soft with a mixer and add milk, salt and butter to flavor. Layer the meat mixture in a 9×13 pan (or two 8×8 pans), followed by the mashed potatoes. Top with cheese and a dash of paprika (if desired). Bake for 30 minutes at 350 degrees.
For the Freezer:
Combine and assemble all the cooked ingredients as instructed but refrain from baking. Cover and freeze as desired. When ready to serve, thaw and bake at 350 for 30 minutes. For our smaller family, I divide this into two 8×8 pans and freeze one for later. Yum!
*This recipe was found here--
http://www.passionatehomemaking.com/2009/02/shepherds-pie-revised-updated.html
Pinto Beans & Rice with cornbread
Pinto Beans
1 lb. or 2 cups Pinto beans
bacon
cilantro
onions
polka kiebasa sausage
salsa to taste
Rinse bag of beans and soak overnight. Next day, put in crockpot or slowcooker covered with water, almost to the top. Cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, (when beans are tender), fry up desired amount of bacon, onions, sausage, and cilantro. Make sure bacon is cooked through and onion is clear.
Add bacon, some bacon drippings, onions, cilantro and sausage to the beans. Add salsa to taste. Cover & cook about 1 to 2 more hours. This could be a main meal, or served with rice and cornbread.
Homemade Cornbread
(all from food storage!)
Grind:
½ cup popcorn (to make 3/4 cup cornmeal)
about ¾ cup wheat kernels (to make 1 ¼ cup flour)
Combine:
¾ cup cornmeal
1 ¼ cup whole wheat flour
¼ cup sugar
2 tsp baking powder
½ tsp salt
Add:
1 egg
1 cup milk
¼ cup vegetable oil
Stir until dry ingredients are moist, with no lumps. Pour into a round pan or muffin tins.
Bake at 400 degrees for 20-25 minutes or until toothpick comes out clean. Enjoy some yummy & nutritious bread!
*If you want to do this recipe all from food storage, instead of an egg, use 1 ½ Tbsp whole egg powder + 3 Tbsp water. For the milk, use 3 Tbsp powdered milk + 1 cup water.
1 lb. or 2 cups Pinto beans
bacon
cilantro
onions
polka kiebasa sausage
salsa to taste
Rinse bag of beans and soak overnight. Next day, put in crockpot or slowcooker covered with water, almost to the top. Cover and cook on LOW heat 5 to 7 hours, until beans are tender. After about 5 hours, (when beans are tender), fry up desired amount of bacon, onions, sausage, and cilantro. Make sure bacon is cooked through and onion is clear.
Add bacon, some bacon drippings, onions, cilantro and sausage to the beans. Add salsa to taste. Cover & cook about 1 to 2 more hours. This could be a main meal, or served with rice and cornbread.
Homemade Cornbread
(all from food storage!)
Grind:
½ cup popcorn (to make 3/4 cup cornmeal)
about ¾ cup wheat kernels (to make 1 ¼ cup flour)
Combine:
¾ cup cornmeal
1 ¼ cup whole wheat flour
¼ cup sugar
2 tsp baking powder
½ tsp salt
Add:
1 egg
1 cup milk
¼ cup vegetable oil
Stir until dry ingredients are moist, with no lumps. Pour into a round pan or muffin tins.
Bake at 400 degrees for 20-25 minutes or until toothpick comes out clean. Enjoy some yummy & nutritious bread!
*If you want to do this recipe all from food storage, instead of an egg, use 1 ½ Tbsp whole egg powder + 3 Tbsp water. For the milk, use 3 Tbsp powdered milk + 1 cup water.
Saturday, February 11, 2012
Numbers for February Exchange
Okay, so this is who I have for the freezer meal exchange:
Mitzi
Erin
Becca
Alisha
So make four meals, one for yourself, three to exchange.
For the dessert exchange I have:
Erin
Becca
Alisha
So make three desserts, one for yourself, two to exchange.
If there is anybody I missed, let me know asap and I'll add you in. Thanks everyone! See you Thursday!
Oh, and I'm demonstrating some Fish Skillz so if you want to come just for that part, feel free!
Mitzi
Erin
Becca
Alisha
So make four meals, one for yourself, three to exchange.
For the dessert exchange I have:
Erin
Becca
Alisha
So make three desserts, one for yourself, two to exchange.
If there is anybody I missed, let me know asap and I'll add you in. Thanks everyone! See you Thursday!
Oh, and I'm demonstrating some Fish Skillz so if you want to come just for that part, feel free!
Subscribe to:
Posts (Atom)