Hi,
Now that you have some idea how to pick ripe fruit, it's helpful to know how to prepare the fruit. For all the fruit when I say, "cut from end to end," I mean to cut through the stem end and the opposite end from the stem to create two halves.
Strawberries - Rinse, Cut off green top, Slice, halve or quarter depending on size.
Kiwi-Peel with a paring knife. cut in half from end to end and then slice.
Blueberries - Rinse and remove stems and debris
Watermelon - If you are preparing the whole thing. Cut in half, end to end, put cut side down and cut 2 inch slices. Take each slice, lay them down flat and make straight cuts around the edge to remove the rind. Then cut watermelon into 2 to 3 inch cubes. (I tried once to use a melon baller and I thought it just wasn't practical.)
Cantaloupe- Cut in half, end to end. Scoop out the seeds and mushy part from the middle. Slice into wedges and remove rind. Cut wedges into manageable sized pieces.
Grapes- Remove from stem and wash. These are easy, but grapes are usually pretty expensive.
Oranges - I like to cut the orange in half, end to end. The with cut end down cut the ends off and cut remaining piece into 3 slices. The goal is to cut across the segments so that the slice will look like a wheel with radiating spokes. Make straight cuts to remove peel, try not to waste a lot of the orange. They I usually cut the slice into 2 or 3 pieces.
Pineapple - I lay the pineapple down and cut off the top. Then I cut the pineapple into 1 1/2 inch slices. Take a slice, lay it down flat and making straight cuts around the edge remove the outside. I don't mind the "eyes" or the core, so I actually don't cut them out. After you have removed the outside cut the slice into wedge shaped pieces.
That's how I cut up fruit. On the easier side to prepare are blueberries, strawberries, grapes, and on the harder side are oranges and kiwi. I think melons and pineapple fall somewhere in the middle because of their size. You get a lot of fruit for the amount of prep work.
The next installment I'll write about how to pick fruit to make an aesthetically pleasing salad.
Hope all your recipes come out delicious!
Hugs,
Mameekosan : )
Tuesday, July 31, 2012
Friday, July 27, 2012
Fruit Salad Part 1 - Picking Ripe Fruit
Hi,
I once had someone ask me in the grocery store, "How do you make a fruit salad?" She wasn't kidding, she just didn't know. Once I thought about it, I realized that there's lots of stuff to know about making a fruit salad.
The first step is selecting fruit that's ripe. Here's a list of potential fruit for a fruit salad and what to look for. If it's not ripe, it won't be good.
Strawberries - Deep red, unblemished, not moldy, fragrant
Kiwis - Firm-not squishy-but not rock hard, unblemished
Blueberries - Deep purple, unblemished, not squished
Watermelon - Light yellow spot where melon sat, tight rind that gives a ringing sound when thumped
Cantalope - Yellow color overall with very little green, will give slightly to pressure at stem end
Grapes - Firm - not mushy, unblemished
Oranges - Thin rind-not spongy when squeezed, heavy weight
Pineapple - This is one I'm still working on, maybe the ones available here just aren't that ripe
I think the fruits listed above are excellent to include in a fruit salad. In Fruit Salad Part 2, the rest of the stuff you'll need to know to put together a delicious fruit salad.
Hope you're eating your fruits and vegetables!
Hugs,
Mameekosan : )
I once had someone ask me in the grocery store, "How do you make a fruit salad?" She wasn't kidding, she just didn't know. Once I thought about it, I realized that there's lots of stuff to know about making a fruit salad.
The first step is selecting fruit that's ripe. Here's a list of potential fruit for a fruit salad and what to look for. If it's not ripe, it won't be good.
Strawberries - Deep red, unblemished, not moldy, fragrant
Kiwis - Firm-not squishy-but not rock hard, unblemished
Blueberries - Deep purple, unblemished, not squished
Watermelon - Light yellow spot where melon sat, tight rind that gives a ringing sound when thumped
Cantalope - Yellow color overall with very little green, will give slightly to pressure at stem end
Grapes - Firm - not mushy, unblemished
Oranges - Thin rind-not spongy when squeezed, heavy weight
Pineapple - This is one I'm still working on, maybe the ones available here just aren't that ripe
I think the fruits listed above are excellent to include in a fruit salad. In Fruit Salad Part 2, the rest of the stuff you'll need to know to put together a delicious fruit salad.
Hope you're eating your fruits and vegetables!
Hugs,
Mameekosan : )
Thursday, July 26, 2012
Classic Roast Chicken
Hi,
Roast chicken is one of the easiest meals around. The only problem is the cooking time. You can't roll into your apartment at the end of the day and hope to have dinner on the table in 15 minutes. Roasting a chicken takes 1 to 1.5 hours. And if you're starving, 1.5 hours is a long time to wait for dinner.
One idea is you make a roast chicken on the weekends, then you'll have a nice weekend meal and enough chicken for leftovers during the week.
1 frying chicken (3 to 4 pounds)
Remove the packet of stuff from the inside of the chicken. It contains the heart, liver, and other stuff. I admit it, I usually throw them out. Rinse the chicken, if the chicken seems especially dirty and pat dry with paper towels. Place the chicken in a pyrex baking dish. If you have a roasting rack, use it, otherwise you can do without.
Lemon, bay leaves, oregano, garlic (all of these are optional, but a nice addition)
2 tablespoons olive oil
salt and pepper
If you have a lemon you can slice it and place it inside the chicken cavity. You can also put in spices if you have those hanging around. Salt and pepper the inside cavity. Sprinkle the olive oil over the top of the chicken. If you don't mind getting your hands a bit oily, rub the olive oil over the entire chicken, then sprinkle the outside with salt and pepper.
Bake at 375 degrees for 1 to 1.5 hours. The chicken is done when you can wiggle the drumstick and it feels loose. Or take a small knife and check next to the thigh bone, there should be no pink color. If the drumstick joint isn't loose or if you see pink, put the chicken back in for 10 minutes and check again. You can serve the roast chicken with a green salad. Or if you have more time you can make the No Carb Cauliflower and one of the chop chop salads.
I like to, after dinner, take all the chicken off the bone, store it away for lunches and then make chicken stock with the carcass. I'll post the chicken stock recipe another time. Hope you enjoy the roast chicken, it's economical and efficient (if you have enough time.)
Hugs,
Mameekosan.
Roast chicken is one of the easiest meals around. The only problem is the cooking time. You can't roll into your apartment at the end of the day and hope to have dinner on the table in 15 minutes. Roasting a chicken takes 1 to 1.5 hours. And if you're starving, 1.5 hours is a long time to wait for dinner.
One idea is you make a roast chicken on the weekends, then you'll have a nice weekend meal and enough chicken for leftovers during the week.
1 frying chicken (3 to 4 pounds)
Remove the packet of stuff from the inside of the chicken. It contains the heart, liver, and other stuff. I admit it, I usually throw them out. Rinse the chicken, if the chicken seems especially dirty and pat dry with paper towels. Place the chicken in a pyrex baking dish. If you have a roasting rack, use it, otherwise you can do without.
Lemon, bay leaves, oregano, garlic (all of these are optional, but a nice addition)
2 tablespoons olive oil
salt and pepper
If you have a lemon you can slice it and place it inside the chicken cavity. You can also put in spices if you have those hanging around. Salt and pepper the inside cavity. Sprinkle the olive oil over the top of the chicken. If you don't mind getting your hands a bit oily, rub the olive oil over the entire chicken, then sprinkle the outside with salt and pepper.
Bake at 375 degrees for 1 to 1.5 hours. The chicken is done when you can wiggle the drumstick and it feels loose. Or take a small knife and check next to the thigh bone, there should be no pink color. If the drumstick joint isn't loose or if you see pink, put the chicken back in for 10 minutes and check again. You can serve the roast chicken with a green salad. Or if you have more time you can make the No Carb Cauliflower and one of the chop chop salads.
I like to, after dinner, take all the chicken off the bone, store it away for lunches and then make chicken stock with the carcass. I'll post the chicken stock recipe another time. Hope you enjoy the roast chicken, it's economical and efficient (if you have enough time.)
Hugs,
Mameekosan.
Wednesday, July 25, 2012
Jazzy Tahini Sauce
Hi,
This is a wonderful sauce that can jazz up a simple salad or cut veggies. Today for lunch, I had a bit of left over tahini sauce alongside a sliced fresh tomato. You can also serve it with cucumbers or grilled chicken. Just put a dollop on the side and you can dip your veggies in it as you go. You probably will have to purchase the tahini (sesame seed paste), but it's amazing stuff because it keeps forever in your fridge. Look for tahini in a metal can with a removable plastic lid.
1/2 cup tahini (sesame seed paste)
3 gloves garlic, finely minced
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
Mixed the above ingredients together. If the sauce is thicker than you would like, thin it with a bit more oil or a teaspoon or two of water. Refrigerate the leftovers and have fun putting a dollop on your plate. It'll really jazz up your dinner.
Hugs,
Mameekosan : )
This is a wonderful sauce that can jazz up a simple salad or cut veggies. Today for lunch, I had a bit of left over tahini sauce alongside a sliced fresh tomato. You can also serve it with cucumbers or grilled chicken. Just put a dollop on the side and you can dip your veggies in it as you go. You probably will have to purchase the tahini (sesame seed paste), but it's amazing stuff because it keeps forever in your fridge. Look for tahini in a metal can with a removable plastic lid.
1/2 cup tahini (sesame seed paste)
3 gloves garlic, finely minced
1/2 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup lemon juice
Mixed the above ingredients together. If the sauce is thicker than you would like, thin it with a bit more oil or a teaspoon or two of water. Refrigerate the leftovers and have fun putting a dollop on your plate. It'll really jazz up your dinner.
Hugs,
Mameekosan : )
Monday, July 23, 2012
Garlicy Broccoli Rabe
Hi,
I'm a huge fan of broccoli rabe. For some reason it's impossibly expensive at my usual grocery store. But at Produce World in Chicago, it is decidedly affordable. So whenever I'm in Chicago visiting my mom one of my first stops is Produce World for a huge bunch of broccoli rabe.
Bunch of broccoli rabe (bc)
I usually clean the bc in a huge pot of water. Just unbundle the bc and fill the pot, swish the bc around and lift it out. Usually that's enough to clean it. Place the bc in a large heavy frying pan. I usually rearrange the stems and tops to face the same way. Add, an inch or so of water, cover and turn the heat on high. When the water starts to simmer, using tongs rotate the bc around so all cooks at the same time. When the bc is just starting to turn bright green, remove it from the water and place on a cutting board, be careful of the hot water and pan. Drain the water and cut the bc up into 2-3 inch lengths.
2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic, minced
Add the olive oil garlic, and red pepper to pan, heat until oil is hot. Add the bc back into the pan and heat until the bc is cooked with a bit of firmness to it. Salt and pepper to taste.
The broccoli rabe is a bit bitter and goes along with the sweet maple salmon. It's also good to add into an omelet, so if you have some left you'll be able to eat it because if keeps well.
Hope you enjoy these! You can also prepare kale, brocolli, and green beans like this as well.
Hugs,
Mameekosan
I'm a huge fan of broccoli rabe. For some reason it's impossibly expensive at my usual grocery store. But at Produce World in Chicago, it is decidedly affordable. So whenever I'm in Chicago visiting my mom one of my first stops is Produce World for a huge bunch of broccoli rabe.
Bunch of broccoli rabe (bc)
I usually clean the bc in a huge pot of water. Just unbundle the bc and fill the pot, swish the bc around and lift it out. Usually that's enough to clean it. Place the bc in a large heavy frying pan. I usually rearrange the stems and tops to face the same way. Add, an inch or so of water, cover and turn the heat on high. When the water starts to simmer, using tongs rotate the bc around so all cooks at the same time. When the bc is just starting to turn bright green, remove it from the water and place on a cutting board, be careful of the hot water and pan. Drain the water and cut the bc up into 2-3 inch lengths.
2 tablespoons olive oil
1 teaspoon crushed red pepper
2 cloves garlic, minced
Add the olive oil garlic, and red pepper to pan, heat until oil is hot. Add the bc back into the pan and heat until the bc is cooked with a bit of firmness to it. Salt and pepper to taste.
The broccoli rabe is a bit bitter and goes along with the sweet maple salmon. It's also good to add into an omelet, so if you have some left you'll be able to eat it because if keeps well.
Hope you enjoy these! You can also prepare kale, brocolli, and green beans like this as well.
Hugs,
Mameekosan
Wednesday, July 18, 2012
My Favorite Baked Chicken
Hi,
I'm always trying new recipes. Many recipes I end up just making once. This baked chicken recipe is a "go to" recipe. I've made it bunches of times. It's very straight forward. Depending on the sides you make with the chicken, you can totally change the character of the dinner.
I usually make the bread crumbs with leftover bits of bread that I turn into fresh bread crumbs in my food processor. If you can't make the bread crumbs fresh, you can use prepared breadcrumbs. Preheat the oven to 375 degrees.
1 cup bread crumbs (fresh or dried)
1/2 cup grated Parmesan cheese (try to get something better than the stuff in a can)
1/2 teaspoon paprika
1/2 teaspoon garlic salt (if you don't have garlic salt, just use regular salt)
1/4 teaspoon black pepper
Mixed the above ingredients together on waxed paper or in a shallow baking dish.
Chicken (Choose what you like, 4 or 5 pieces or white meat, thighs, or if you're ambitious and want to save money, cut up a 3 pound frying chicken.)
Remove excess fat from chicken. You can also remove the skin, I usually do on the thigh and breast pieces.
3 tablespoons olive oil
In a pie pan or other shallow dish drizzle the olive oil over the chicken. Toss the chicken with the oil to coat. Then roll the chicken in the bread crumb coating. Place coated chicken on a parchment or aluminum foil covered rimmed baking sheet. The parchment paper or aluminum foil will make clean-up easier. Bake in preheated oven until thighs when cut are no longer pink. Baking time is about 45 minutes to an hour.
For a super simple dinner, serve the chicken with a simple green salad on the side. Or add some boiled beets or cut up melon. The chop chop salads go along well too. Or you can add lentils, see my lentil recipes. I hope this chicken recipe becomes one of your "go to" favorites, also.
Hugs,
Mameekosan
ps. Don't despair, sometimes cooking disasters happen.
I'm always trying new recipes. Many recipes I end up just making once. This baked chicken recipe is a "go to" recipe. I've made it bunches of times. It's very straight forward. Depending on the sides you make with the chicken, you can totally change the character of the dinner.
I usually make the bread crumbs with leftover bits of bread that I turn into fresh bread crumbs in my food processor. If you can't make the bread crumbs fresh, you can use prepared breadcrumbs. Preheat the oven to 375 degrees.
1 cup bread crumbs (fresh or dried)
1/2 cup grated Parmesan cheese (try to get something better than the stuff in a can)
1/2 teaspoon paprika
1/2 teaspoon garlic salt (if you don't have garlic salt, just use regular salt)
1/4 teaspoon black pepper
Mixed the above ingredients together on waxed paper or in a shallow baking dish.
Chicken (Choose what you like, 4 or 5 pieces or white meat, thighs, or if you're ambitious and want to save money, cut up a 3 pound frying chicken.)
Remove excess fat from chicken. You can also remove the skin, I usually do on the thigh and breast pieces.
3 tablespoons olive oil
In a pie pan or other shallow dish drizzle the olive oil over the chicken. Toss the chicken with the oil to coat. Then roll the chicken in the bread crumb coating. Place coated chicken on a parchment or aluminum foil covered rimmed baking sheet. The parchment paper or aluminum foil will make clean-up easier. Bake in preheated oven until thighs when cut are no longer pink. Baking time is about 45 minutes to an hour.
For a super simple dinner, serve the chicken with a simple green salad on the side. Or add some boiled beets or cut up melon. The chop chop salads go along well too. Or you can add lentils, see my lentil recipes. I hope this chicken recipe becomes one of your "go to" favorites, also.
Hugs,
Mameekosan
ps. Don't despair, sometimes cooking disasters happen.
Friday, July 13, 2012
Double Chocolate Zucchini Cake
Hi,
Well it's zucchini season. I remember one summer I brought this cake over to a friend's house for dessert. I didn't mention to the kids that the cake was made with zucchini. After they had some and I mentioned the "special" ingredient, they were shocked. They renamed the cake "the green cake." When I saw their mom a few days later, she asked me for the "the green cake" recipe. The zucchinis make the cake very moist but don't add a vegetable taste at all. The cake is easier to make with an electric mixer, but with some elbow grease you can make it by hand.
Preheat oven to 350 degrees
1/2 cup milk mixed with 1 teaspoon vinegar or lemon juice (set aside)
1/2 cup butter (1stick)
1/2 cup oil
1 3/4 cup sugar
Cream the above ingredients together in a large bowl.
2 eggs
Beat in the eggs.
1 teaspoon vanilla extract
The milk with vinegar should have "soured" by now. Add the milk and vanilla, stir.
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 1/2 cups all-purpose unbleached flour
1/4 cup cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
Mix the dry ingredients in a separate bowl. Add to the butter/egg mixture in 4 parts.
2 cups grated zucchini
1 cup chocolate chips
Carefully mix in the zucchini and chocolate chips. Pour into a 9 x 13 inch greased baking pan. Bake about 40 minutes, check with a skewer to see if the cake is done. (Using a bamboo or metal skewer poke all the way down in the center of the cake. If the skewer comes out clean, the cake is done. If there are still some pieces of cake stuck to the skewer, reset the timer for 5 minutes and repeat the process.) Cool the cake on a rack.
I think the cake doesn't need any frosting. If you like you can serve it with some vanilla ice cream. It makes enough to serve a dozen people or so, especially if you serve ice cream with it. Hope you'll surprise your friends with this veggie filled cake.
Hugs,
Mameekosan
Well it's zucchini season. I remember one summer I brought this cake over to a friend's house for dessert. I didn't mention to the kids that the cake was made with zucchini. After they had some and I mentioned the "special" ingredient, they were shocked. They renamed the cake "the green cake." When I saw their mom a few days later, she asked me for the "the green cake" recipe. The zucchinis make the cake very moist but don't add a vegetable taste at all. The cake is easier to make with an electric mixer, but with some elbow grease you can make it by hand.
Preheat oven to 350 degrees
1/2 cup milk mixed with 1 teaspoon vinegar or lemon juice (set aside)
1/2 cup butter (1stick)
1/2 cup oil
1 3/4 cup sugar
Cream the above ingredients together in a large bowl.
2 eggs
Beat in the eggs.
1 teaspoon vanilla extract
The milk with vinegar should have "soured" by now. Add the milk and vanilla, stir.
1/2 teaspoon cinnamon
1/2 teaspoon cloves
2 1/2 cups all-purpose unbleached flour
1/4 cup cocoa
1/2 teaspoon baking powder
1 teaspoon baking soda
Mix the dry ingredients in a separate bowl. Add to the butter/egg mixture in 4 parts.
2 cups grated zucchini
1 cup chocolate chips
Carefully mix in the zucchini and chocolate chips. Pour into a 9 x 13 inch greased baking pan. Bake about 40 minutes, check with a skewer to see if the cake is done. (Using a bamboo or metal skewer poke all the way down in the center of the cake. If the skewer comes out clean, the cake is done. If there are still some pieces of cake stuck to the skewer, reset the timer for 5 minutes and repeat the process.) Cool the cake on a rack.
I think the cake doesn't need any frosting. If you like you can serve it with some vanilla ice cream. It makes enough to serve a dozen people or so, especially if you serve ice cream with it. Hope you'll surprise your friends with this veggie filled cake.
Hugs,
Mameekosan
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