Time to Buy Those Individual Aluminum Tins
I see pot pies, blueberry crumbles, and spaghetti and meatballs in my future.
I had just talked to my family about freezing pot pies individually. Looks like someone else had the same idea.
How many of you have frozen mini meals that can be popped into the microwave or oven as needed?
Woulds appreciate any additional ideas.
How to Make (and Freeze!) Individual Chicken Pot Pies | Apartment Therapy The Kitchn
February 28, 2011
February 19, 2011
Nabisco Classics French Vanilla Creme
Nabisco Classics French Vanilla Creme
I love cookies that smell of vanilla and butter. On most occasions, I make them myself. I also happen to be married to a man that loves bring in cookies from the grocery store. He brought Nabisco Classics French Vanilla Creme home yesterday and it seemed promising. What drew me in was "Classics". This really had me believing they would taste like cookies from when I was younger. I pulled the cookie apart and tasted cookie only, leaving the creme on the other side. The cookie was reminiscent of vaguely vanilla flavored cardboard. I decided to brave the vanilla creme center, which was nothing more than colored shortening with sugar. Not even the good kind. The filling coated my tongue in an greasy mess. The crunch was nothing short of teeth shattering. Even dipped in milk, it was disturbing how long it took to soften. Never more.
I love cookies that smell of vanilla and butter. On most occasions, I make them myself. I also happen to be married to a man that loves bring in cookies from the grocery store. He brought Nabisco Classics French Vanilla Creme home yesterday and it seemed promising. What drew me in was "Classics". This really had me believing they would taste like cookies from when I was younger. I pulled the cookie apart and tasted cookie only, leaving the creme on the other side. The cookie was reminiscent of vaguely vanilla flavored cardboard. I decided to brave the vanilla creme center, which was nothing more than colored shortening with sugar. Not even the good kind. The filling coated my tongue in an greasy mess. The crunch was nothing short of teeth shattering. Even dipped in milk, it was disturbing how long it took to soften. Never more.
January 27, 2011
How to Season a Cast Iron Skillet
There are some things mama always made sure to tell you.
Anyway, a cast iron skillet is the workhouse every cook needs. It is used for baking in an oven, camping out, on a grill and of course, on the stove-top. It cooks a one-pan meal or dessert. It also requires tender loving care: a few kisses, a scrub here and there, and a nice hot oil massage. I have seen a few brought back from the dead, even.
This may seem like a no-brainer, but a new cast iron skillet needs to be washed in hot, soapy water and thoroughly dried. To dry, place the skillet on top of the stove and watch as water just dissipates. Move pan to a cold stove eye and allow it to cool.
Once pan cools, heat oven to 350 degrees F. Using a paper towel, rub a nice, thick layer of oil or fat all over the inside and outside of the skillet. Place the pan on a foiled lined cookie sheet, upside down. Place cookie sheet in oven and allow skillet to heat for about one hour. After an hour, remove skillet and allow to cool slightly before handling. Once cool, wipe off the excess oil and it is ready for use.
Remember that after each use, wipe the skillet clean. Do not place in a dishwasher. Do not place a hot pan in cold water. After the initial wash, avoid detergents. About once a month, just heat the pan with a little oil on the stove and wipe it down to maintain its non-stick quality. If food does happen to stick (usually after placed in a poorly heated pan), boil some water and using a nylon brush, scrape up the sticky bits. Store cast iron skillets on stove tops or pot racks.
Note: There are some skillets that come pre-seasoned. Well, that may be, but I would suggest doing it yourself, anyway.
 |
| Photo courtesy of bonappetit.com |
- Always carry money for a phone call.
- If you can't say anything nice, then don't say anything at all.
- Never abuse your cast iron skillet.
Anyway, a cast iron skillet is the workhouse every cook needs. It is used for baking in an oven, camping out, on a grill and of course, on the stove-top. It cooks a one-pan meal or dessert. It also requires tender loving care: a few kisses, a scrub here and there, and a nice hot oil massage. I have seen a few brought back from the dead, even.
This may seem like a no-brainer, but a new cast iron skillet needs to be washed in hot, soapy water and thoroughly dried. To dry, place the skillet on top of the stove and watch as water just dissipates. Move pan to a cold stove eye and allow it to cool.
Once pan cools, heat oven to 350 degrees F. Using a paper towel, rub a nice, thick layer of oil or fat all over the inside and outside of the skillet. Place the pan on a foiled lined cookie sheet, upside down. Place cookie sheet in oven and allow skillet to heat for about one hour. After an hour, remove skillet and allow to cool slightly before handling. Once cool, wipe off the excess oil and it is ready for use.
Remember that after each use, wipe the skillet clean. Do not place in a dishwasher. Do not place a hot pan in cold water. After the initial wash, avoid detergents. About once a month, just heat the pan with a little oil on the stove and wipe it down to maintain its non-stick quality. If food does happen to stick (usually after placed in a poorly heated pan), boil some water and using a nylon brush, scrape up the sticky bits. Store cast iron skillets on stove tops or pot racks.
Note: There are some skillets that come pre-seasoned. Well, that may be, but I would suggest doing it yourself, anyway.
January 26, 2011
Tasty Toaster Tarts By Joanne Chang
Talk about drool. I haven't had a Pop-Tart in ages. This is because I noticed the ingredients of the frosting. Some people may say live a little, but I would rather live a little better.
Saw Joanne Chang on the Today Show and immediately looked up the recipe. Cannot wait to try these.
Photo Courtesy of King Arthur Flour
Here is a video rendition:
Tasty Toaster Tarts By Joanne Chang
Saw Joanne Chang on the Today Show and immediately looked up the recipe. Cannot wait to try these.
Here is a video rendition:
Tasty Toaster Tarts By Joanne Chang
November 27, 2010
Damn, I Need a Cheeseburger
I have one thing to say. I love Thanksgiving. I spent two days and night in the kitchen trying to make a meal for just four people. Two of them children. This did not make a difference, as they seemed to eat the adults under the table. I love dressing. I love yams. I did three proteins this year: beef roast, barbecued chicken wings, and a turkey. I wanted mashed potatoes and hubby wanted potato salad. Right now, they are both taking up an amazing amount of space in my fridge.
My secret shames this Thanksgiving were: canned cranberry sauce and yams that tasted as if they had been dipped in heavy olive oil. There was no sweetness to the yams, though I added both brown and white sugar. There was no identifiable flavor and I promise you, olive oil did not make it into the bowl when I whipped them. I called myself condensing everything to make space, attempting to eat through this food before next week. This ain't happening.
All I can think is 'Damn' I need a cheeseburger.'
My secret shames this Thanksgiving were: canned cranberry sauce and yams that tasted as if they had been dipped in heavy olive oil. There was no sweetness to the yams, though I added both brown and white sugar. There was no identifiable flavor and I promise you, olive oil did not make it into the bowl when I whipped them. I called myself condensing everything to make space, attempting to eat through this food before next week. This ain't happening.
All I can think is 'Damn' I need a cheeseburger.'
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