Wednesday, August 2, 2017

Cooking is Cheaper than Therapy: Slow Cooker Caramelized Onions

Last week I had a craving for "pissaladiere." What is pissaladiere, you ask? In short, it's a pizza with origins from southern France topped with lots of caramelized onions (Stay tuned for recipe next week). 

The one drawback to sooth my craving is it's hot outside and the last thing I want to do is stand over a stove. I remembered hearing about caramelizing onions in a slow cooker, so instead of following a recipe, I experimented. Success! 

As many of my recipes are, this one is "fool-proof." Also, no matter if you have three onions or six onions, just adjust the butter (or olive oil) and spices accordingly. Or if you want to eliminate the fats, no need for any butter or oil. The onions will cook via their own juices.

Now you can have your own main ingredient to pissaladiere, French onion soup, an accompaniment for burgers or grilled cheese sandwiches, additions to quick soups, and toppings for side dishes.  


 3 - 6 White, yellow, sweets, or red onions, peeled and thinly sliced
     1 - 3 Tbsp butter (or olive oil or half butter/olive oil), depending how many onions
     Salt and pepper to taste
     1/2 Tbsp thyme (or Herbes de Provence)        
     Optional: 1 tablespoon of brown sugar, or 2 teaspoons of balsamic vinegar, or chili flakes

Layer in the slow cooker an average of one sliced onion. Add salt and pepper to taste, as well as the thyme. Keep layering. If you are using brown sugar, balsamic vinegar, or chili flakes; spread out for each layer and sprinkle these items in as well. 

Add to each layer the butter and/or olive oil - - or if you are watching your fat intake, don't add. 

Cook on low for 8-10 hours or cook on high for 4-5 hours, stirring once or twice if desired, until the onions are a rich golden brown and caramelized. If the onions are really juicy at this point, set the lid an inch or so ajar and let the juice boil down. If they are not to the desired juice you prefer, leave the lid on to seal in the moisture of the onions. Continue cooking until the onions have reached the desired texture and thickness of the liquid. 

These delicious caramelized onions will keep 2-3 days in the refrigerator, but why would you "keep" them? Eat them! 

Tuesday, July 25, 2017

Cheese: Respecting the Wedge

Leave it to me...

Here I thought I was well read about the basics, and yes my mother really did teach me table etiquette and proper place settings. Hey  - - I even traveled a few miles in my life out of the continent and sat at some fine dining tables, but when it came time to "respecting the wedge," man did I screw up. 

Picture this. Me - a guest - sitting at a dining room table. My delightful hosts pass around the cheese plate after dinner. Now mind you, both of the hosts were born and raised in France. The cheese plate arrives to me first. As I slowly start to cut into a wedge, all of a sudden I hear from both of my hosts, "No! No! Stop! Respect the wedge!"

After it was all said and done, and long story short; I am now permanently and emotionally scarred by the "wedge."   

The best way to explain my future with cheese is when you're sitting at a formal dinner party and you look through the corner of your eye to see what utensil your dining partners are reaching for first among the sea of knives, forks, and spoons at their place settings. 

Nowadays, when I see a new wedge of cheese in a social setting, I avoid it and watch everyone else cut into it - - first. If someone before me does not "respect the wedge," and I follow their "dissing" of the wedge, my defense is "Don't look at me. They started it."

To help you avoid the embarrassment of being a social pariah, just follow the incisions. Cheers to cheese.

Semi-Soft Wedge
Cut the wedge cross-wise, then cut vertically along the rind. 

Cheeses: Fontina, Gruyère, Gouda, Swiss

Soft Pyramid
Slice the cheese into wedges from the top center. 
Cheeses: Soft goat or cow cheeses from England or France often coated in vegetable ash.

Soft Wedge
Section the cheese into long, narrow wedges from the point outward 
Cheeses: Brie, 
double and triple-cream cheese
Slice across the log into coins. 
Cheeses: Usually goat, fresh or aged

Soft Wheel
Cut it into even wedges, from the center outward. 
Cheeses: Camembert, aged goat cheeses

Veined Wedge
Slice it into points from the bottom center of the thin edge. 
Cheeses: Blue cheese, Gorgonzola, Roquefort, Stilton
Images from Martha Stewart Living

Friday, July 21, 2017

Wander and Ponder: A Quiet Week

After a few busy weeks and weekends in a row, it's rather nice to have several days of solitude. Through most of my adult life, "solitude" has been a rare thing for me - - and after almost forty years of working in occupations (funeral homes, domestic violence shelter, and law firms - civil and defense) where you see people at the worst point of their lives, it's a blessing to have the solitude. Now the only noise I  hear, and by choice, is two little yapping dogs and Pandora

Pandora: is a free, personalized internet radio that plays the style of your favorite music, starting with your favorite artist, song or composer. There are various "stations" to choose from, and you can stream it to your television, your computer, or if you own Echo; ask Alexa to play it for you.

My choice of music with my morning coffee is "Andrea Bocelli Radio." If you don't know this already, the basic app is free. The station isn't all Bocelli, but music that is similar in some ways such as: Josh Groban, Enya, various symphonies  - - easy background music that doesn't interfere with writing. 

Cravings: Can't explain it, but every so often I get a craving for various things. This week it's a cuppa Earl Grey tea, and preferably with a large warm Danish topped with a pat of melted butter. I think Earl Grey is the perfect tea to enjoy with sweet pastries.

Kitchen Tools: A few months ago I looked at my drawer full of kitchen tools and found it depressing, so I started a campaign to replace some of the old ones I've had since... well, a long time. Replaced a potato peeler, masher, pastry brush, tongs, wooden spoons, spatulas... and still replacing. I think the cheese grater is next. After all, a girl likes pretty new things. 

Pretty Things: Now for something pretty - - the detail of the stitches and beading makes me want to grab a needle and thread. 

If it's your choice, I hope your weekend is quiet for you to take the time to enjoy a few "pretty things."

Wednesday, July 19, 2017

Summer Reading: Pretty Magazines

Finding leisurely time to curl up during a quiet afternoon or late evening with a favorite beverage is one of those events in life that is on the list of "nothing better than..."

If you are an avid reader like I am, sometimes you just want to read something interesting without getting involved in a book - - and sometimes you just, not only want to read, but look at pretty photos for inspiration. That is where a magazine is perfect. 

There was a time I use to subscribe to several country living and Victorian style type of magazines for decorating and recipe ideas - - eventually these magazines became thinner with less good content and more advertising. Hey, I get the advertising part of it. In my early years of adult-hood, I use to moonlight in the evening designing display ads for a small newspaper. Advertising helps keep a magazine afloat, and sometimes keeps the subscription prices down - - but there really needs to be a ratio between good content and photos versus advertising. 

Recently, I have noticed a couple of new magazines to hit the news stands in the last 10 months, so I did some research...

Who doesn't watch HGTV's popular show Fixer Upper  with Chip and Joanna Gaines? If you haven't heard about these two - - where have you been? They are everywhere! This popular couple has recently started their own quarterly magazine, among other things such as mercantile, mail order, bakery, bed and breakfast, and soon a diner.  

Their premiere issue, The Magnolia Journal arrived during the Fall of 2016. The magazine is printed on heavy quality paper with limited advertising. It is filled with beautiful photos, DIY, gardening, seasonal ideas, their personal stories, recipes, and more. It's a very worthy read. 

There's another popular television host who just published her own magazine - Ree Drummond, or you may know her on the Food Network as The Pioneer Woman.  She is also known for her blog, cookbooks, children's author, cookware brand, and just recently she opened up her own brick and mortar/online shop, The Mercantile.

So far, she has just offered a premiere summer issue of her magazine, The Pioneer Woman. The down side of it, the premiere issue was only offered at Walmart. There was no way I was going to go to Walmart in hopes of finding that magazine - - so I patiently waited. The wait paid off as I was able to buy it directly through her online shop (note: the magazine is currently sold out, but it appears it may be made available at a later time). 

The order directly from the Mercantile had a nice personal touch, as the magazine was wrapped in a toile patterned bag and enclosed was a thank you note on a Mercantile postcard. How is the magazine? It's your typical magazine with the slick cover and pages. Sure, there is the usual advertising, but so far I liked the content. Lots of atractive photos, recipes, and interesting articles about her personal and family life - - and some of the cool stuff she sells in her brick and mortar/online store. 

If the Pioneer Woman decides to print future issues of her magazine, will I buy it? Yeah, I think I just might - - at least subscribe the first year. Hopefully for now it will be just quarterly. I don't want to be committed to it every month - - but hey, that's been my mind-set lately. No commitment to subscriptions or television series. 

If you discover these magazines for yourself, let me know what you think; and have you located any new magazines? 

Friday, July 14, 2017

Wander & Ponder: Birthdays and Roses

Where have I been?

Goofing off? Yes and no.

The truth of the matter is I have been writing - a lot - just not writing on the blog. Instead I have been writing a few magazine articles, and working on a few books. Fiction and non-fiction. 

I didn't mean to ignore the month of June, it's just I got swept away with selling antiques and collectibles at one of the local vintage markets, Love of Junk. To participate in a vintage market, and to do it well, is a lot of work. First of all, you have to hunt and pick the items you want to sell. One must inventory and price the items. Packing the items to the market is a lot of work, and then you unpack and display your items hoping to sell a lot so you will have less to pack home. A word of caution: it can be addictive. I am addicted to buying and selling collectibles. 

Also, in the month of June I had a birthday. As it did on the day I was born, or so I have been told, it thundered like crazy that day. Other than the noisy thunder, it was a quiet birthday - - but I find a lovely bouquet of roses at my door stoop.

What is it about roses? I have over 15 rose bushes, and even when the roses eventually dry in the vase, I still find it difficult to toss them. In their dried state, they are still beautiful to me. Yeah, I know the photo below isn't the best, but there was something about it I liked. Don't you? 

So, that's about it. This is where I have been. 

Saturday, May 27, 2017

Wander and Ponder: Books, Burgers, and Memorial Day

There's been a few days I have neglected my Friday rants, but I have a good reason - - honest.

Books and Articles: During the last couple of weeks, my mornings and evenings have been spent writing - writing a lot of fiction. I am so use to writing professionally about "real stuff" like wine and history, I've discovered writing fiction is a whole different species. I am learning a lot. 

The good part of writing fiction, I am not spending as much time doing research, and instead creating stories and developing characters. It's really been a lot of fun and a pleasant change when I need to step away from research. I have procured a professional editor who is challenging me about the characters. Not only is the editor perusing the content for grammar, but reviews the story as the potential reader making sure we're not leaving any gaps in the mystery. 

If all goes accordingly to plan, not only will I have a new history book released by the end of the year, but a "cozy mystery" via Kindle, too!  The cozy will be the first of a series. Stay tuned... 

Burgers: There is something about sliders that intrigue me. Perhaps it's about their size. Much easier to eat than a regular burger and if serving a crowd, they are easy to prepare ahead of time. 

The family is getting together this Memorial Weekend for a BBQ giving me an opportunity to try this "pull-a-part" slider recipe from Slick Housewives.  It's so easy. The burger is cooked in the oven and who doesn't love those little Hawaiian Rolls? 

Memorial Day: is an American holiday, observed on the last Monday of May, honoring the men and women who died while serving in the U.S. military. Originally Memorial Day was May 30, and established back in 1868. In 1968 Congress passed and created Memorial Day as the last Monday in May in order to create a three-day weekend for federal employees; the change went into effect in 1971. 

Through the years American families have also celebrated the lives of all of their deceased loved ones, whether they died serving in the military or not - - and even including civilians. That's okay, especially if it brings families together to celebrate the weekend with our loved ones and friends; besides remembering everyone we have lost. 

Have a safe Holiday weekend. 

Tuesday, May 23, 2017

My Favorite Spring Sandwich: Grilled Cheese and Asparagus

Who doesn't love grilled cheese sandwiches? If you don't, then I don't think we can be friends - - kidding! Of course we can still be friends if you are a hater of grilled cheese. After all, that just means all the more for me!

It's my favorite time of the year when our local farmer's market and several farm stands are selling these fresh picked spears. This is just your basic grilled cheese sandwich, but add leftover grilled, roasted, blanched, or microwaved-cooked asparagus. These spears of green goodness are best in a sandwich if there is still a nice crunch - not soggy or overcooked.

Okay, so you know the routine. Here is what you need. Bread, cheese, butter, and of course the asparagus. 

When it comes to what type of cheese, do what I do - rummage through your cheese drawer and choose whatever cheese you have on hand. Select those cheeses that are best for melting, like I used Muenster. I also added shreds of cheddar, as shredded cheese will melt faster and more consistent, than just a slice of cheddar. 

Preheat skillet over medium heat. Generously spread softened REAL butter on one side of both slices of bread.  I chose a Brioche bread - an eggy butter-rich bread with a light yellow color and a sweeter taste than plain white. No softened butter handy and you don't wait around for the butter to soften? No problem. Spread the slices with a thin spread of mayonnaise. Yes. Mayonnaise. Don't question it. Just read this. Bon Appetit magazine says so, and so do I. 

Place bread butter-side-down onto skillet bottom and add slices of cheese. When building the sandwich, alternate the ends of the asparagus so you won't just get bites of ends in one half of the sandwich. Top with more cheese. Add second slice of buttered bread and place butter-side up. Grill until lightly browned and flip over. Sometimes the aid of a toothpick helps to anchor the spears. Continue grilling until all the cheese is melted. 

Ooey, gooey, melty, and cooked to pure golden toasty bliss with a nice semi-crunch of asparagus

Friday, May 12, 2017

Wander and Ponder: Elegance, Jelly Jars, and Cozies

This is the week where I have been drawn to politics like a moth to a flame. I-must-stop-and start writing about pleasant things... 

The other day I wrote about "An Elegant Life."  I pointed out ideas to add a touch of elegance to your life. A reader gave me some good things to ponder about "elegance." She suggested that "elegance is more than a collection of objects, but a state of mind, confidence, and a sense of peace... and how you interact with the world around you."

She is correct. I had thought earlier around the same lines while I was writing the original post. I had thought about "elegance" being a gentle spirit and always acting in kindness, and mindful of others and our surroundings.  What stopped me from continuing that chain of thought is I am an imperfect person. I have a lot of work to do with my own "spirit," before I start suggesting to others to get their "spirit" in check. Giving myself a break, I do think the older I get, I think I improve. To sum it up, as I wrote in the article, I think "elegance" is a state of mind. Be aware. Be conscious. Treat your own self with kindness, and I think it becomes easier to treat others the same. Also, don't forget to reach into the china cabinet that never gets open and take that beautiful French crystal wine glass Aunt Bessie gave you from its perch and use that beautiful glass to drink your morning juice from instead of that old Ninja Turtle jelly jar. And speaking of jelly jars...

Jelly Jars: Am I the only one who saves the jelly jars from Bonne Maman fruit preserves and jellies? I even save the caps just in case I want to seal the contents such as: whole spices, bouquets of posies, refrigerator pickles, candle holders, string or button storage, hard candies, and even use them for picnics to store food or use as glasses. Also the perfect wine glass for that Italian themed spaghetti dinner party. 

If David Lebovitz, author of dessert cookbooks and Parisian life can save his jelly and mustard jars, then so can I. 

Cozy Mysteries: So I have been reading this genre of books, downloading numerous on my Kindle, and even dabbled a few words to write my own; but it wasn't until this week at a writer's support group did I learn that what I have been reading has a name. 

Just in case you are behind like I am, what is a "Cozy Mystery?" It is also referred to as "cozies." They are a sub-genre of crime fiction in which sex and violence are downplayed or treated humorously, and the crime and detection take place in a small, socially intimate community. Typically the heroine of the crime fiction is not a detective nor any type of a law authoritative figure, but often an owner of a bakery, bed and breakfast, cupcake shop, antique shop, flower shop... any shop owned by a woman and especially in a small intimate community. Many cozies will also come in series. 

Why am I reading "cozies" of all things? They are fun, mindless, and quick. They are also affordable to download on Kindle, especially through book clubs like BookBub and Bargain Booksey. They are sweet forms of entertainment during a time when the news is depressing. It's a nice way to escape. 

Hope you escape somewhere this weekend, if only inside a book. 

Wednesday, May 10, 2017

An Elegant Life

The tag line to my blog is "The simple trimmings for an elegant life™... "

First of all, it is important to note I do not live an elegant life, especially if you are thinking as in the rich and famous. I have never lived an elegant life. I do tend to use the dictionary - a lot. I always have, and use words literally - - in this case it lists a variety of synonyms under the word "elegance" such as: stylish, graceful, tasteful, classic, smart, simple, clever... 

I like to keep in touch with the trends in home and personal decor, whether I use the trends or not. Mostly, I do not. I seem to stick with the old classics. In my personal dress, I go basics and spend my money on good shoes, purses, sweaters, and accessories. My basic wear of pants and shirts is often neutral and black. I rarely spend much on the basics, especially now that I work from home - - and often basics in black. Why black? I always have. When they make a darker color other than black, I will buy it. 

How to practice "elegance?" 
  • It's the difference between going out grocery shopping with a timeless leather handbag that you will have forever,  instead of a soiled trendy canvas bag with spilled coffee and baby poop on it. 
  • Knowing it is okay to wear a pair of basic black pants and tee from Target, but accessorizing with a fabulous pair of Tiffany or Gucci sunglasses.
  • Instead of a beat-up wooden coffee table in the living room, spray paint it a flat-black or do a quick sanding and brush it with an off-white chalk paint and "shabby-chic" it up a bit. 
  • Want a BMW or a Mercedes but can't afford one?  Buy a "well loved" one - - a classic. They cost less. Just drive it "in season." You and the car will be memorable. 
  • Can't afford diamonds, emeralds, and rubies? Get your Boho-chic on and enjoy the colors of semi-precious stones such as amethysts, rose-colored crystals, and marcasites. 
  • The beautiful old crystal and china that Aunt Polly gave you? Don't dust it. Don't keep it in storage. Use it. Use it for your morning cup of tea and toast. If you don't, many years later someone else will. So what if you break a piece here or there? If you don't, many years later someone else will. 
  • Lit candles in the evening can make a difference in a room - even around the bathtub. 
  • French soaps are very affordable and bring an "elegant" frame of mind instead of the old commercial deodorant soap. 
  • Cooking with butter and wine. Well, actually cooking from scratch can be "elegant" instead of ripping open a box and tossing it in the microwave. 
Elegance is a state of mind. It is often the little things in life that makes a difference. It doesn't have to cost a lot to have that state of mind. 

Friday, May 5, 2017

Wander and Ponder: May, Lilacs, Cheese, and Flying

Happy May! 

I cannot explain it, but there is always something exciting about the first week of May. Perhaps it goes back to my childhood and how much I looked forward to the ritual of May Day. In grade school we would dance around the Maypole winding colorful streamers of crepe paper around the pole. 

Our teachers would encourage us to make paper doily cones or woven heart-shaped "baskets" out of colored construction paper to hold the bundle of flowers for a lucky recipient to find on their door. I would often "surprise" my mother with a knock on the front door, hang the flowers on the door knob, and then run away. Bless her. She would play along and when I would nonchalantly walk in the back door from school, she would act all surprised showing me what she found at the front door. 

Let's not let May Day be a forgotten tradition. 

An Ode to Lilacs: They are in bloom! I miss my old lilac trees I use to have growing at a former house. They bloomed in colors of white, a rare pink, and of course many shades of lavender and purple. I think I took those old trees for granted - that they would always be there for me that first week of May. The fragrance is one of the best smells on earth. 

Cheese: If you ever see a wedge or a round of White Stilton with Mango and Ginger, buy it. You won't be sorry. The sharp tang from the White Stilton, a protected designation of origin English cheese, and the sweetness of the fruit and spice is a pleasure on the tongue. It makes a fine cheese to enjoy after dinner and especially in the morning on a croissant. 

Take a Chance: Whether it is a change of career, retirement, a new home, a smaller home, a new and bold paint color for your front door, or even the possibility of finding love. Go ahead. Pluck one. Pluck a chance. They are yours for the offering. Sometimes it's okay to fly through parts of your life by the seat of your pants. 

Tuesday, May 2, 2017

Do Millennials Eat White Sauce?

Yes! Yes they do eat white sauce and sometimes even make it, but possibly they do not know they are eating "white sauce." It's just that it's not often referred to as "white sauce." Now days it is much cooler to refer to white sauce as "bechamel."

No, I am not picking on the Millennials, so save the cards and letters... as Oprah use to say. The facts are it was discovered that Millennials, or members of Generation Y, are less likely to strongly identify with the generational terms when compared to Generation X or to the Baby Boomers. 

For the most part Baby Boomers were of the "white sauce" era due to the convenient cookbooks such as the popular Betty Crocker’s 1956 Picture Cook Book. While Julia Child tried her best to sway our parents, and even the Baby Boomers with her two-volume French cookbook, Mastering the Art of French Cooking, published in 1961 (Volume 1) and 1970 (Volume 2). It took Julia at least 30 good years to get us to pay attention that French cooking could be just as simple as most recipes in our American cookbooks. 

The basic recipe: 

  1. 2 tablespoons butter
  2. 2 tablespoons flour
  3. 1 1/4 cups milk, heated
  4. Salt
  5. Freshly ground pepper
  6. And sometimes a hint of nutmeg. 

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. This step is basically making what is referred to as a "roux." (Often in Cajun cooking, the roux is cooked longer until it is the desired brown color)

Add the warm milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. You can also add more milk to thin the sauce, if needed. 

There you go! You have your basic bechamel which now can be used or other ingredients can be added to it - - such as cheese! 

In fact, speaking of white sauce and Betty Crocker, the 1950's housewife often made white sauce. My mother made white sauce to "enhance" the top of salmon patties. These little fish patties were made exactly the same as crab cakes, but with canned or leftover salmon. Like who had leftover salmon hanging around? Fresh salmon wasn't all that available at the time, especially if you lived in the middle of a farming town. My folks had many friends and co-workers who would visit Alaska for salmon fishing. They often brought back their catch canned at the local fish canneries. They would drop by a can or two. Sometimes peas were put into the sauce. And speaking of white sauce and peas, who remembers in the spring eating "new potatoes and peas in white sauce?"

My dad made white sauce for the beloved SOS in our household. SOS was a white sauce with chipped beef in it and served on a piece of toast or biscuit. Dad would shake his head at us kids with every bite we put into our mouths. He would always say, "If that is all you had to eat for days, you probably wouldn't enjoy it like you do now." Oh, and the meaning of SOS? "Shit on a Shingle" was the term used in the armed forces. 

One of the more "elegant" uses for white sauce was a favorite among my mother and her "young housewives" club luncheons - - Eggs ala Goldenrod over fresh asparagus. Think of it as a vegetarian version of Eggs Benedict, but with asparagus and bechamel sauce instead of hollandaise. Mom often cut the crust off of the toast to make it look "fancier." Eggs ala Goldenrod was the perfect way to use up those hard-boiled eggs during Easter brunch, especially if asparagus was in season. Frankly, I would crumble bacon on top. 

Giving bechamel (aka white sauce) a lot of thought, it is the tasty base for many popular and even international foods that we enjoy today. It's the base for gourmet mac and cheese, and if it isn't topped over croque monsieur or croque madame, then you would have ordinary ham and cheese sandwiches.  Bechamel is  the glue that holds potato and vegetable gratins together, and between the layers of Greek moussaka or Italian baked rigatoni. Chicken pot pie isn't a good pot pie without bechamel. It's the base of all good creamy or cheesy soups like broccoli, or even clam chowder. Chile con queso gets some added creaminess for dipping with the start of a good white sauce - - aka bechamel. 

It's also a regional thing when you consider good ol' biscuits and sausage gravy. That specialty gravy starts with a flour and butter roux. Would it be referred to as a white sauce since it originated in the south? Whether you refer to it as bechamel or white sauce, it is just as delicious. 

Friday, April 28, 2017

Wander and Ponder on Friday, April 28, 2017

What! It's Friday already? It's been a busy week, but I am feeling rather accomplished. And speaking of accomplished... 

The Graphics Fairy: is on my list as one of my favorite blogs and websites. The Graphics Fairy is a great resource for DIY, craft projects, and ideas. There are tutorials on painting techniques, transfers, and other "bling" additions from photos to furniture. Sign up for the weekly email that you will receive every Friday. Artist and owner, Karen posts vintage images almost every day and the page is filled with thousands of stock images, and even typography that you can use for your craft projects. 

Pickled Red Onions: I am going to make these next week. A local brasserie serves pickled red onions on the side with their croque monsieur and croque madames. I will often just eat pickled onion as is without even putting them on top of my sandwich. The ingredients are simple - - and only five ingredients that you have around the house - - other than maybe the red onions. Find the recipe here at Fox Valley Foodie. You try it. I'll try it. Then let's compare notes. 

Baking Half Pans: They are tough to keep looking shiny and new, and unless you are a professional baker or someone who bakes cookies several times a week, do you really need expensive baking pans and cookie sheets? I keep reading all of these handy hints on how to make your baking pans look like new with non-toxic cleaners, such as vinegar, blah, blah, and blah. After using too much elbow grease, I threw all of those ugly old stained pans away. And then... 

I went to the Dollar Store and bought a couple of new baking half pans - - you guessed it for $1.00 each. And when those start looking ugly, I will toss or recycle for another use such as: place tools or paint buckets on old pans instead of potentially ruining a surface. Also, use them as part of your potting shed or work table - again to keep surfaces clean. 

Talk about good timing, just yesterday Bon Appetit sent an email listing the three most important kitchen tools that Ina Garten, The Barefoot Contessa cannot do without. She cannot do without sharp knives, a zester - - and you guessed it - - plenty of baking half pans. I use mine for more than baking, but for roasting vegetables and making my own "baked" French fries from fresh cut potatoes. 

Life is too short to be scrubbing pans. So, go out this weekend and have a wonderful time. 

Monday, April 24, 2017

About My Recipes and Dieting

Last week I did a "survey" about this blog. I have to say all of the responses gave me excellent feed back - - all of them. This blog isn't just a foodie blog, but a "lifestyle" blog - my lifestyle. It's about things that I enjoy that I want to share. It's about things that I have enjoyed, but been so busy in life that I forgot to enjoy these simple things. 

In the survey one of the suggestions brought up that the older recipes could be updated in healthier ways. I love that idea! Regarding my recipes, many are old school and some I have updated to the 21st century and some I have left as is. Some of the recipes can be adjusted and modified to each individual diets. Sure, and some are decadent. For those recipes may I suggest smaller servings? 

Through the years I have added touches of "healthier" ingredients in my own cooking, such as I often use skim milk instead of whole, and often turkey burger instead of beef. Sometimes I even use olive oil in place of butter or regular vegetable oil. I will also swap out sugar when it comes to baking, and use apple sauce instead. It all varies depending on the needs and of course making a recipe with success.  

Believe it or not, but I use to follow a strict vegan diet before it was "cool." That was in the old days of my "hippie" years, so I am familiar with many of the alternatives for vegan cooking. In fact I even took a series of cooking classes designed for the vegan. We didn't even cook with processed sugar. We only used natural fruits. It was harder to be a vegan 40-years ago, as we had limited resources and not a lot of commercial products designed for the vegan cook and consumer. Forty-years ago whole wheat or vegetable based pasta was awful! Today, whole wheat pasta is delicious! 

There are some things I do not use, such as soy products as I personally have a severe intolerance and the majority of the vegan egg substitutes leave an after-taste that I do not care for, especially in baking. And speaking of after-taste, why would anyone want to substitute fake margarine instead of butter - the real thing? Most of the "alternative butter" is made from chemicals or over processed. However, if you are keeping kosher or a vegan, I understand you use what you can.  In the example of Marcella's Tomato Sauce with Onion and Butter - - well, I don't know how to grasp that one. Without the butter it wouldn't be Marcella's sauce. If you cannot use butter, then don't make the recipe. How can you screw with perfection? Heh. 

Today there are so many diets such as gluten-fee, nut-free, vegan, vegetarian, ovo-vegetarian, lacto-vegetarian, ovo-lacto vegetarian, fruitarian, flexitarian (my diet), pescetarian, shell fish allergies, and even religious food restrictions... I can no longer keep track - nor should I. I am not a dietitian, and I am not in food service. I am just sharing my favorite home recipes. 

Here is an example of some of the more health conscious recipes: Korean-style Beef Bowl- use brown rice, and instead of beef use chicken, turkey, or just add more vegetables and no meat. Eliminate the sugar in the sauce and use agave or honey, instead. Minestrone Soup is an easy fix to make it with less calories. Eliminate the meat and make it all vegetarian. If you are gluten-free, then use gluten-free pasta or rice in the tomato-based soup. Only you know what you can eat and what you can tolerate. Here is an example what we face if we are just sharing recipes - - again, I am not a dietitian. There is a low-cal "meat-less" ball, but it is made with pecan meal, so those with a nut allergy... see where I am going? I cannot keep everyone happy when it comes to the choice of recipes I post.

My Tabbouleh recipe is about as healthy as one can get -- but not if you are gluten-free. So leave out the bulgur wheat and add quinoa, but you already knew that - - right? Again, there is no recipe that will meet the needs of everyone. 

As far as desserts go, there are a few suggestions - - again, depending on what diet you are keeping. Affogato is an easy dessert and can be swapped out for light ice cream, non-dairy tofu or rice-based "ice cream." Let's say you don't want to use caffeine after dinner, then look at decaffeinated coffee for your cup of affogato - duh. The Forgiving Fruit Galette should be no surprise to anyone who is on a gluten-free diet. Make your favorite version of a gluten-free crust. Use agave, honey, or a fruit puree (or apple sauce) as a substitute if you want to eliminate sugar. The recipe will still be "forgiving" and easy. 

This rant is inspired from a few stories from professional cooks that I know. Thinking about healthier cooking also got me to thinking about some of the frustrations that professional cooks often run into. One of the recent stories was how a consumer went to management to complain about a salad she ate at a work-related buffet. The salad wasn't marked gluten free, but a pasta-based salad should have been the gluten intolerant person's first clue. Since the majority of the population is NOT gluten-free, typically foods that are gluten-free friendly are the ones that are marked and designated - not the other way around.  If we are going to attach our selves to a diet, then we have to be accountable, educated, and even find alternatives regarding what we put in our mouths.

If you have taken any of these recipes and modified them to your individual diet and the results have been met with great success - - do let me know so we can share them. As I have said with the majority of my recipes - they are often just a springboard towards another recipe - your own recipe. 

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