Posts Tagged Cooking
A little over a week ago I visited the Red Deer Farmer’s Market. My husband and I took our daughter and were more or less just looking for something to do on a nice and sunny Saturday morning. We were just about to exit the market and stumbled upon this booth where they were selling fresh picked peppers (jalapeno, bell peppers, Thai peppers, and so many others). We are big fans of fresh mexican fare (which is extremely hard to come by around here), so we looked into purchasing some peppers to add to our home cooked mexican dinner we had planned for the week.
When we were browsing the peppers a little closer, we realized the vendor had variety bags of peppers that you could purchase for $5 and his own personal salsa recipe was inside for your convenience. What a great idea! So, we jumped on it and bought a bag for $5. A week went by and I finally got around to making the salsa. It made 12 cups! So, we shared with a couple of friends and so far, it’s gotten rave reviews. The man at the market definitely knows his salsa! This recipe is a perfect sweet and spicy blend. It’s DELICIOUS!
I shared a batch, kept a batch in the fridge AND froze a batch. Highly recommend all you local folks visit him at the Red Deer Farmer’s Market (unfortunately, I didn’t catch his business name). Here is the recipe for your enjoyment:
Tomato Pepper Salsa
8-10 C Peeled, chopped Roma Tomatoes
5 Sweet bell peppers; He recommends 2 green, 1 red, 1 orange, 1 yellow
2 C chopped onions
1C chopped Jalapeno peppers (approx 8)
WEAR GLOVES TO CHOP HOT PEPPERS!!
4 cloves garlic, minced
2 C vinegar
1 5.5 oz can tomato paste
2 T sugar
1 T salt
2 t paprika
1 t dried oregano
Put all ingredients into a large saucepan. Bring to a boil, stir often. Reduce heat to medium low. Simmer for 1-2 hours, stirring often, until thick enough to coat spoon. Fill and seal in sterilized jars. Process in boiling water bath for 20 minutes. Single batch makes approx. 12 cups.
We have all been there before. Whether you’re eight months pregnant or have your hands full with extracurricular activities and busy kids at home, we can all benefit from a “Big Cook!” Not only is a Big Cook a great excuse to get friends together, but by the end of the day you have a fully stocked freezer of ready to pop in the oven meals. Personally, I know there are several days where I get busy during the day and realize around 3 o’clock that I forgot to pull something out of the freezer for dinner. Then I’m stuck quickly de-frosting something in the microwave or calling my husband and suggesting it’s a good night to eat out.
I had the opportunity to join some girlfriends yesterday for a Big Cook. It was my first experience doing one, but some of the girls were well seasoned in this area. One of the girls emailed us a grocery list a couple of weeks in advance and we were all assigned items to bring the day of the Big Cook. We met at 10a.m. and had successfully prepared 80 meals by 4p.m.! BBQ Pork, Tricolor Chicken and Pasta, Taco Toss, and Zippy Pork Chops were just a few among our menu. Our day began by organizing all of our ingredients into one area. Then we came up with a game plan as to what we were each going to be doing. I browned 15 pounds of hamburger, while some were mixing the sauces for the burger meals and others labeling the bags the meals were being placed into with the meal title and cooking instructions. We continued this system through the pork and chicken dishes as well. Throughout the day, we took turns washing dishes and dividing the meals among everyone. At the end of the day, we each had 10 different dishes and 20 meals for four people (two of each dish)! When it was all complete and clean up was over, we sat down with our receipts and added all the expenses together and divided by how many people were taking food home. The average cost came out to about $9 per meal. Not too bad when you consider the fact that each meal is for four people. That’s about $2.25 per person per meal!
The idea for The Big Cook came from three busy mom’s named Joanne Smith, Lorelei Thomas and Deanna Siemens. They decided one day to get together and cook in mass in order to prepare meals to freeze for future evenings. They developed fast and healthy meals that could easily be frozen for future use. The idea took off and in 1997 they published the cookbook titled The Big Cook. This is one of those products I saw and said to myself, “Why didn’t I think of that!?” It’s such a great idea and there is an enormous market of mothers and fathers that would benefit from this style of cooking.
My husband and I are pretty adventurous with cooking and I wouldn’t go as far to say that we will rely on this method completely, but for those days you really just don’t feel like cooking or don’t know WHAT to cook, it’s great to know you have meals ready to go in the freezer! Another great thing about this style of cooking is it allows us to focus more time and energy on the side dishes that surround the entrée. For me, I usually spend most of my time preparing the entrée and then add simple vegis and rice or potato with it. With The Big Cook in my life now, I can focus more on some new side dishes.
Overall, The Big Cook is a great concept for any family. I am already looking forward to the next event and I hope that you adopt the idea among your friends and family and give it a try. So fun and so easy! Happy cooking!
Have you ever enjoyed something from a restaurant and thought to yourself, “hmmm, I bet this would be easy to make at home”? Well, last summer I experienced my first falafel and enjoyed it so much I decided I was going to try and make my own. A visit to Costco where I found a package of precooked falafel balls sealed the deal. I was on a mission to figure out how to make the best falafel in MY kitchen.
The first attempt, I have to admit, wasn’t one worth sharing. The pre-made falafel balls I purchased are pretty bland without a little ‘dressing up’ and I didn’t get it right the first try. So my second try was just a couple nights ago and it’s definitely worth sharing. It was DELICIOUS!
First of all, if you can’t buy falafels in your local grocery stores, they are fairly easy to make from scratch (and probably taste better too). Second of all, one of the condiments I used were a family recipe of horseradish dill pickles. The recipe for the pickles requires you let your pickles marinade for up to a week before eating. If you’d like the recipe for these, send me an email and I’ll help you out. Otherwise, stick to regular dill pickles and maybe add just a dash of horseradish to the yogurt dip (described below).
seasoned salt (I use the McCormick brand)
1/2 medium white onion chopped
lettuce (I used Romaine)
1 cup greek yogurt (plain)
1/2 cup cilantro
3 cloves garlic
1. Put a tablespoon of olive oil in a large skillet and cook the falafel balls on med/high heat. If you buy the pre-made package they are pre-cooked and just need to be warmed.
2. While you’re cooking the falafel balls, chop your lettuce and onion and set aside. Wash your spinach and set aside. Slice or chop your pickles and set aside. Remove balls from heat when thoroughly cooked/warm.
3. Make your yogurt dressing: chop your cilantro and mince your garlic. Mix with about a cup of yogurt, add a pinch of cumin and stir well.
4. Prepare your pita bread: Heat skillet on med/high heat with about a tablespoon of olive oil. When the pan is hot place a single pita bread in the pan for about 15-20 seconds. Flip it over and sprinkle the cooked side with seasoned salt. Wait another 15-20 seconds and remove from pan. Continue until all your pita wraps are cooked.
5. Now you’re ready to dress up your falafel. Take a pita wrap and lay on your plate. I added lettuce, spinach, onion and pickles on the bottom and then put 4 falafel balls on top of that with the dressing on top. YUM! Here’s what mine looked like…
And before I could sit down to enjoy mine, Kelly decided to climb up in my chair and enjoy a little bite herself 😉
I joined Weight Watchers about a month ago and the one thing I’m enjoying most about it are the delicious recipes! As a parent of a toddler, you can understand how challenging it can be to get your little picky eaters to eat. Well, last night I made Weight Watchers Chicken Scaloppini and it was a family favorite! My daughter ate almost an entire chicken breast all by herself. I paired it with a Classic Macaroni Salad from Weight Watchers and some grilled zucchini (recipes below).
This will be a regular in our family!
Weight Watchers Recipe
PointsPlus™ Value: 6
Prep: 10 Minutes / Cook: 15 minutes
Scaloppini are cuts of meat that are pounded thin and then cooked to perfection in about 6 minutes. For a beautifully browned crust, make sure the pan and oil are hot — the check should hiss as it hits the pan.
4 (6 oz) skinless, boneless chicken breast halves
1 large egg white
2 teaspoons water
1/2 cup Italian – seasoned breadcrumbs
2 teaspoons olive oil, divided
1/2 cutp fat-free, lower-sodium chicken broth
1 tablespoon fresh lemon juice
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pount to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Combine egg white and water in a shallow dish, stirring with a whisk. Place breadcrumbs in another shallow dish. Dip each checken breast half in egg mixture; dredge in breadcrumbs.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of chicken to pan. Cook 3 minutes on each side or until golden. Transfer to a plate; cover and keep warm. Repeat procedures with remaining oil and chicken.
- Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2 to 3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken.
YIELD: 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce).
Preparation Time: 12 min
Cooking Time: 10 min
Level of Difficulty: Easy
8 oz uncooked macaroni, elbow-variety
1/2 cup(s) reduced-calorie mayonnaise
1 tsp Dijon mustard
1/2 tsp garlic powder
1 cup(s) celery, chopped
1/3 cup(s) red onion(s), finely chopped
1/4 tsp table salt, or to taste
1/8 tsp black pepper, freshly ground, or to taste
1 Tbsp apple cider vinegar