Cooking Articles
Saturday, October 27th, 2007
All kitchens need certain basics to be functional. Functional is a relative term that means different things to different people. To me it just means making sure I have everything on hand to make my kitchen a nice place to be and my cooking experiences as enjoyable as possible. For home cooking, while certain basics are necessary, nothing is set in stone. Different cooks need different things. This is an outline to help you make sure you have at least the bare minimum without breaking the bank.
Cookware
There are many different types of cookware. This is where I do not skimp ... [
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Friday, October 26th, 2007
It's easy to be too tired to start cooking after a day at
work and then resorting to either eating cereal, getting
fast foods or making frozen dinners.
One thing I've found helpful is to start using the crockpot
I had buried inside the cabinet. Using a good crock pot
cook book enables me to prepare nutritious meals before
heading out to work and having them be ready and heated
through when I return.
I told my friend about this who is a single mom and she
said her kids are thrilled now to have home cooked meals
that taste good and have nice proportion of protein,
carbohydrates and fat.
Here's a ... [
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Monday, February 26th, 2007
By Peter Lenkefi
All teas unless specified are brewed with 1 teaspoon dry material or 2 teaspoons fresh material to 1 cup of water. Always steep. This means pouring hot water over material and letting set for 5 - 15 minutes. Always dry leaves and roots out of the sun, in dark airy places. Then store in airtight containers.
Persimmon Tea: The leaves when dried and crushed make a fine strong tea. Can be used all year round. Rich in vitamin C. Used as a healthful tonic.
Sassafras Tea: Boil fresh roots after washing, until water turns reddish brown. Can be sliced and ... [
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Monday, February 26th, 2007
By Peter Lenkefi
3 lb Chicken, cut-up 1 ds Black pepper
1 ds Salt
------------------------------- BASTING SAUCE -------------------------------
2 tb Oil or melted butter 2 Cloves garlic, minced
3/4 c Tomato ketchup 2 ts Dried basil leaves
2 tb Lemon juice
Cut off excess fat from chicken pieces. Loosen skin away from the meat (this helps the basting sauce to reach the meat underneath). Sprinkle chicken with salt and pepper. Mix together and blend well the oil, tomato ketchup, lemon juice, the garlic and basil. Place chicken pieces on rack. Brush both sides with basting sauce. Grill chicken for 12 to 15 minutes on
one side, brushing with ... [
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Monday, February 26th, 2007
By Peter Lenkefi
2 tb Butter or margarine -coarsely grated
1 lg Carrot, coarsely grated (about 1 cup)
-(about 1 cup) 1 lg Egg, lightly beaten
1 md Zucchini, coarsely grated Salt and freshly ground
-(about 1 cup) -black pepper to taste
1/4 c Diced onion 2 Split chicken breasts (4
1/2 c Grated part-skim mozzarella -pieces with ribs),
-cheese About 2 1/2 pounds
2 sl Firm-textured white bread, 1/4 c Honey
Start fire in grill, placing rack 4 inches above the coals (see note). Melt butter in a 2-quart saucepan over medium-high heat; add carrot, zucchini, and onion. Cook about 5 minutes, stirring frequently, until crisp-tender. Remove from heat; ... [
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Monday, February 26th, 2007
By Peter Lenkefi
16 ea Chicken Drumsticks (2 /12 to 1 ts White pepper, ground
-3 1/2 pounds) 1 ts Cayenne pepper, ground
1/4 c Flour 1 ts Thyme, ground
2 ts Paprika 1 ts Garlic, powder
1 ts Black pepper, ground 1 ts Salt
The day before you plan to serve these drumsticks, lay them out on a cutting board or butcher block and pierce them all over with a fork so that, when they are seasoned, the spices will permeate the meat nicely. Set aside.
Measure into a Ziploc-type plastic bag the flour, paprika, black, white, and cayenne pepper, thyme, garlic powder, and salt. Close ... [
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