Home Cooking and Olive Oil

A trend toward more home cooking has arrived along with a slumping economy. After the restaurant meal, you go home and there’s no kitchen activity. No aromas. No leftovers.

We watch all those cooking shows on television – now it’s time for us to do it, too.

So as long as we are getting re-acquainted with the kitchen, we can do some planning that will make life easy. When you can reach into the pantry or the fridge and find just the right ingredients, home cooking will be a delight. Also, learning what to do with leftovers will make such a difference! No more suffering over what to have for dinner.

Basically use a stir fry pan to throw in several leftover vegetables,

some sort of meat, rice, onions, a little broth, a little olive oil, tomatoes, pineapple

 . . . suddenly something is being created.

I will always have at least one good recipe to share when I write.
Right now, here is a nice master recipe for a salad you can do any time. It keeps nicely for an extra day or more if kept cold in your fridge.

CUCUMBER - TOMATO - PARSLEY SALAD

     2 firm cucumbers
     1 large tomato – or 3 Roma tomatoes
     ½ medium onion, chopped
     1 handful of parsley, torn or chopped
     Juice of one lemon
     olive oil - about 3 tbs

Using just one medium size bowl -

Wash and peel the cucumbers.  Leave a little peel here and there for color. Slice in half the long way and use a spoon to remove the seeds.
Slice again the long way, then cut into small chunks.

Cut the tomatoes in half and remove the seeds. Cut up into bite size pieces.

Add the chopped onion and the parsley. Mix a little and add the lemon juice.

Add 3 tablespoons of olive oil.   ( I like Olio and Olive, a California brand )

Bit of salt.

MIX WITH A BIG SPOON AND . . . TASTE.    

Set the bowl into the fridge while you are doing other things.

   This can be served as a side dish or a salad. 

   It’s also excellent in a sandwich or a wrap

   along with your choice of meat, chicken, fish, or

   some braised tofu or cheese. 

Happy Eating!

Till Next Time -

Rebecca


 

Tips for a Great Meatloaf

Meatloaf - it's what's for dinner, or lunch, and always a winner.  If you haven't done it before, maybe you have made meatballs - for parties or for spaghetti - and you can imagine the same great taste!  Meatballs should be plump and yummy, the same basics for meatloaf.

Here's a recipe, with room for your own variations -

Basic ingredients - One pound of ground beef - 1 small onion, chopped, 1/2 Cup bread crumbs, a beaten egg, splash of milk or buttermilk, 1/2 Cup tomato sauce or ketchup.

The quantities are approximate. 

Bread crumbs can be bread slices crumbled or even dry stuffing mix.  Soften them for a minute in milk or broth and then add to the meat mixture.    Mix in the egg, milk and tomato sauce.   Don't handle the meat too much and don't over-mix. 

                               Now make this recipe your own:     Add diced celery - it will soften in the baking but still add a bit of crunch.   Tomato sauce can be any good prepared sauce, such as basil or mushroom.   Look for great sauces  you can buy with  labels from good chefs or gourmet kitchens.    Any of these will change your whole outlook about meatloaf.  

Instead of an all-tomato type of base, use just a little to keep it juicy; add chopped apple and sour cream - even nutmeg.


Try lining the bottom of your loaf pan with large slices of onion.   The onion will keep everything moist and your meatloaf will never be dry.   Pile into your baking pan and  Bake at 350 degrees for about an hour - or thermometer at 160.

During the baking time, you can pour some more sauce over the meatloaf as a topping.   It will bake in and prevent moisture from escaping.

At the end of baking if you see unwanted grease, it can be easily poured off.

The recipe ingredients can be doubled, or adjusted for quantity as needed. 

Add this to your ideas for a good dinner at any time of the day -
And sandwiches are just waiting to happen!

Until next time -



Rebecca




The Best Soup is Homemade

Hello again -

Here's why you want to learn to make the best homemade soup, a big potful.  It's not only good--there's lots more.

To be prepared, keep a collection of seasonings on hand.  A good variety looks like this:

          Basil, Thyme, Curry Powder, Ground Cloves, Chili Powder, Garlic Powder, Bay Leaf

          Oregano, Marjoram, Cumin.   Also good:  Chinese Stir Fry Sauce, Soy Sauce,

                          Worcestershire

The Pot -   You must have a good big stockpot.   I like stainless steel.  It will serve you well.

                  6 Quart size minimum, 8 Quarts is better.

I'm including a recipe here today.  It's a good one, I've done it lots of times.  It's a chicken soup and I hope you try it.     Also included here is a picture of some cookware that might interest you.



Cuisinart 10 piece cookware set



            TASTY CHICKEN SOUP

     3 Tbs Olive Oil

     2 Chicken Breasts, skinless or not
      1 large Onion, sliced 

     1 clove garlic or 1/4 tsp garlic powder

     3 Carrots - sliced - or a bag of baby

Cuisinart 7 piece cookware set

       carrots 

     2 Celery Stalks - sliced

     2 medium Potatoes cut into chunks

     One Quart Vegetable Broth
     One Quart Water  
     Salt & Freshly Ground Pepper

     1/4 Tsp  ground Cloves

     1 Tsp  Curry Powder

     1/2 Cup  White Wine

1.  Saute the Chicken in the olive oil for about 7 minutes

     over medium heat

2.  Add the Onion and the Garlic

3.  Lower the Heat a bit and add the the Vegetables

4.  Season with Salt and Pepper

5.  Add the ground Cloves and the Curry Powder
6.  Add the Quart of Broth and the Quart of Water
7.  Add the White Wine after about 30 minutes

Simmer on medium low heat with Pot Cover tilted for about an hour.

Don't let it boil. Remove the Chicken, cut into slices or pieces and return to the pot.