Quick and Easy Cooking with Carol

How to Eat Alone

2014-07-22T23:06:00.001-05:00

I now live in a retirement community, and meals are included in my living arrangements. I have not found this to be something I like all the time. It feels a little like having to go out for all my meals. I usually don't eat breakfast or supper in the dining room. I could, but it gets boring, and I like the food less when do go.

Eating alone is demanding, too. Getting amounts right for a single serving is challenging, or I have have to resign myself to the same or a similar menu for two or three meals. It's not bad, though. I make a better salad than I get in the dining room. Pepping up canned vegetables is something I am used to. Using leftovers from a restaurant meal makes me feel virtuous. I don't often go out anymore and I really enjoy getting the most out of the adventure by recycling it for a second meal.

In "the home" my most important social interaction takes place at meals. This confession makes me realize how much I avoid the crowds and the activities provided here. The result of my choices means I am somewhat isolated. Most of the popular press emphasizes the loneliness of older people and seems to guilt trip those who don't want social obligations forced on them. So I'm happy with my level of involvement, and I don't really want the high society the activity people push. Eating alone is not bad, especially when I can change it anytime I want.

Fresh Vegetables on Demand

2013-04-22T15:18:00.000-05:00

Spring has returned and, with it, my hunger for vegetables. I don't crave the hard work of a garden anymore, but I really like the smell and texture of greens, tomatoes, radishes, whatever. They invigorate me and the taste is superior to anything I find in a freezer or a can.

Consumers are concerned with the nutritional content of processed food. It is important for health to make sure your vegetables are not processed to death, but the first concern for the fresh vegetable addict is taste. Check to make sure raw vegetables are still crisp and have good color. Store them in a cool place and plan to use them quickly. Extended storage is always a risk even when refrigerated.

Happy Eating!!!

I Love Beans, BUT...

2013-02-25T14:54:00.001-06:00

I recently read a nutritional note that warned of the danger of eating raw legumes. When I was a child I often ate raw peanuts and didn't know they were unhealthy. I just learned to like them better roasted. It would never have occurred to me to eat peas and beans raw, but I found out this can be dangerous. Don't consume them if they are under cooked. Fresh legumes contain a toxin called phytohemagglutinin (PHA). The beans are dangerous only when they are raw or under cooked, but the symptoms are very unpleasant--vomiting and diarrhea for several hours. The symptoms will subside if the source of the problem is removed from the diet. Some people may require treatment with IV fluids replacement fluids so don't hesitate to seek medical attention.

To read more about this problem click here.

Yearning for Bread

2013-01-22T11:32:00.000-06:00

I recently became a member of a community on Google + called the Art of Bread. I am excited to read reviews of bread recipes and see the beautiful pictures. Many people think bread is hard to make and takes extensive blocks of time. Let me assure you this is an error.
Don't be intimidated by the time factor. Sometimes it takes a while for the dough to rise, but you don't have to stand and watch it. It does very well by itself in a quiet corner. Even for a loaf that needs to rise twice, you can play a game of tennis, scrub the back porch, or help your child with the intricacies of calculus while the bread does its thing.

If it should rise too much, that is if it falls, no harm done. Just sprinkle a little four on your hands and form it into a ball again. You can let it rise again or shape it for baking. Bread is far more tolerant of neglect or mistakes than cake batters or quick breads. If you are using a starter, you must feed it periodically and maintain the correct temperature.

Bread is my favorite thing to make. You can find my basic recipes here. I make several recipes and all are good and fill me with positive energy. I love to knead the bread. It is therapeutic. Vent hostility and anger in a productive way. And enjoy the bread!

http://hubpages.com/hub/Homemade-Bread-An-Adventure-for-the-Soul

Beans, Beans, the Wonderful Fruit!

2013-01-14T11:30:00.002-06:00

When my kids were little and we had a budget crunch, I always depended on beans for a cheap and filling meal. I added some potatoes, other vegetables and cornbread but beans were the star of the show. I looked at beans like an old friend who was always welcome to come for a visit. My husband loved them in any form. There are dried beans, fresh shelled beans, and beans still in the pod--take your pick.

Dried beans come in several varieties that can be identified by color.

Navy beans are small white beans that are used in the traditional Boston Baked Beans-they are now popularly known as pork and beans at most picnics.

Large flat, white beans are Lima beans.

Black beans are small and black in color often used in Mexican dishes.

Red beans are solid red with a white spot in the center. Red beans are common with Cajun food. Kidney beans are slightly larger than Red ones and have the kidney shape.

Pinto beans are red-speckled beans commonly used in chili.

Black-eyed peas are also a bean. They are white with a black center.

Don't give up! There are lots more, but these are the most common. They are respond well to rinsing and soaking for a few hours or overnight before cooking. It is also common to add some sort of meat or fat to give them a richer taste. Pork belly or bacon is usually added to the pot when you have drained the soak water.
A teaspoon of salt will pep up the flavor.

There are any number of additives you may want to try--garlic powder, onion powder, parsley flakes, chili powder, tomato paste or sauce, chopped ham, or browned hamburger. If you have ever tried Hamburger Helper, you will get the idea. You can add beans to all kinds of casseroles or just let them be the star.

The true greatness of beans lies in the fact that they are high in protein, high in fiber, and low in fat and calories. Be cautious about your additives--the meat and fat you add for taste and style do add fat and calories so don't mess up a good thing. Don't forget they are very economical for all their goodness.

And they come in a can! You can add canned beans to any recipe that calls for cooked beans. To read more about beans click here.

Custard is a Classic

2012-11-11T16:10:00.000-06:00

One of my favorite desserts is custard, plain old fashioned custard. The simplest form of custard is custard pie. It's easy to make and the very essence of smooth, creamy luxury. The sprinkle of nutmeg on the top brings the holiday aroma to the table. Learn to understand custard.

Generally, custard involves milk, eggs and sugar. It may be served alone or incorporated into something frugal like Bread Pudding. By adding more spices and a random selection of fruit, it becomes a unique masterpiece.

The plain custard may be embellished with toppings: Flan is one European treatment of custard. It is made by making caramel by melting sugar in a skillet and allowing it to brown. Then you place the sugar in the bottom of a pie plate and add the custard. Next you place it in a water bath and bake it for about 45 minutes in a 325 degree oven. You may also use ramekins and make individual custards. (A water bath is made by putting the pie plate or ramekins in a roasting pan, then adding water so that custard containers cook in the water.)

Creme Brulee is a custard made with heavy cream, egg yolks, and sugar, just a richer version of custard. The special topping is made by adding a sprinkle of granulated sugar to the top of the cooked custard in the ramekin, and then browning the top under the broiler or with a kitchen blow torch.

P.S
Many years ago my doctor told me that if I had to eat a dessert with sugar, plain old custard is the least offensive so far as diabetes is concerned. I savor that little piece of information and eat it rarely and sparingly. AND enjoy it tremendously.

Fall for Baking

2012-08-21T07:51:00.000-05:00

Cinnamon roll buns fresh from the oven. (Photo credit: Wikipedia)

We had a rare relief from the summer heat this week, and hints of fall swept in with a cooling breeze. That always makes me want to bake and fill the house with warm cinnamon and bacon odors. It happened and I made bread. Somethings you just can't resist.

If you don't happen to be so inclined, you might buy cinnamon rolls and warm them for a few minutes in the oven and just fill the air with the smell. Even stale ones will revive in the warm oven and thrill you with the taste and you didn't have to do all the baking stuff. Pumpkin pies are a real hit in the fall. You don't have to butcher you own pumpkin--buy it in a can and get the crust already in the aluminum pan. Mix the pumpkin with a cup of milk, a cup of sugar, three eggs, a tablespoon of cinnamon, 1/2 teaspoon of all spice, and a dash of cloves, and stir it up real good. Pour it in the pie pan and bake for an hour on 350. You can cut it when it cools a little and put a little whipped cream on top or a little caramel sauce. Then just enjoy or call family or friends to come and share with you

Fall is a great time to start baking. The heat of summer has passed and the holiday season is waiting for full flower. Enjoy your pie!

English: Pumpkin pie with whipped cream (Photo credit: Wikipedia)

Easy Spread for Summer Sandwiches

2012-08-02T09:33:00.000-05:00

little sandwiches with the crusts cut off (Photo credit: Klara Kim)

If you are looking for an easy spread for summer sandwiches that don't require all the vegetables and complicated slicing, try this:
Put your meat in the food processor and chop it with cream cheese until you have a spreadable mixture. You might like to add a few spices--garlic powder, minced onion, or basil.

You can use last nights left over roast, or a few deli slices of ham or turkey. Spread it on any kind of bread or cracker, and voila--you have a new delicacy. Put it on a plate with a few olives, pickles and, raw vegetables and you are a food guru.

If you are concerned about amounts, don't be. You can probably get a good spreadable consistency with three ounces of cream cheese and five or six slices of meat from the deli or from a package.

Experiment with it and try adding other ingredients like pickle relish or grated cheese. Be adventurous! Your friends may ask for your recipe.

Ladies Are Coming for Supper

2012-07-21T11:39:00.004-05:00

I have severely neglected this subject and have not kept up with posts, so it is amazing to me that I continue to get a few readers. I do love food and new ways and insights into using and enjoying it. In less than two weeks I will be hosting a dinner for about 30 people, or maybe less, with my daughter. We intended to have a light supper, but the closer we get the more complex and demanding the preparation appears.

We wanted light and easy, you know, the way it looks in the magazines and on TV. Roma Tomatoes stuffed with Chicken Salad, Roast Beef and Cream Cheese on Pumpernickel sandwich bread, Egg Salad on dainty white bread, Fruit on a Carved Watermelon, and for dessert, Chocolate Mousse with Lace Cookies. Sounds lovely! But when you look closely, there's some work going on in there. We're going to hit a few bakeries and delis today to see if they can help us. The real good part of such a meal is the friendship and love we'll share.

Summer Food for Kids

2012-06-05T11:25:00.001-05:00

It's time to think about summer food for kids. Do you have kids? Do you volunteer for kids activities? Day camp? Vacation Bible School? Whatever your connection with kids in the summer, food is sure to be a big part of the deal. And they won't like the same thing two days in a row. Think of things that are cool to eat and easy to fix and clean up.

Popsicles and Ice Cream bars are the all-time favorite for outdoor activities. Inside, they get drippy and smear on the couch. Have you tried Jello on a stick? Or Yogurt. Use the same Popsicle containers you do for Koolaid popsicles. They are more nutritious. Or just freeze them in small paper cups and put the stick in when the yogurt or Jello has become stiff enough to hold them up. Don't make them too big or they will fall of the stick before the kids finish eating.

Some days you may want to make special to relieve boredom. Make colored popcorn. Sprinkle colored sugar crystals on hot popcorn and stir or shake. Serve in the yard under an umbrella with lemonade and play circus music. Take pictures of your gymnast or trapeze artist to display later or send to grandparents.

Sandwiches for summer are still a good choice. Peanut butter with jelly or mashed bananas don't require cooking. You can even make them ahead and let them chill in the fridge. Put a teaspoon of lemon juice in the bananas to prevent the darkening. The variety of chips is astounding. Pick your favorite. Make a heartier sandwich for supper with sliced ham or roast beef and avocado and sliced tomatoes, or make a buffet. Everybody chooses what to put on his or her sandwich.

Summer is great, but it's better when you can keep cool and easy.

American Favorites

2012-05-22T14:08:00.001-05:00

Food is a fundamental part of all cultures. Potatoes are very prominent in the native culture of Texas. Look for potatoes fried--oh that's right--That's French Fries. The perfect French Fry is easy to define: Crisp and richly browned on the outside, and soft and custardy on the inside. It should never be limp or have excess grease.

One of the factors that causes French Fries to be limp and greasy is excess starch. To prevent that, allow the sliced potatoes that you intend to fry to sit in cold water for a few minutes; then rinse them in cold water until the water runs clear and you see no more evidence of the starch. Chill them for 30 minutes or over night.

Fill you fryer with at least three inches or more of crease. Fry the cold, drained potatoes until they are limp and begin to brown. Take them from the grease with a skimmer and drain on paper towels for 30 minutes overnight. When you are ready to serve them, return them to the hot grease and allow to cook until they are brown and crisp. Serve immediately.

Until I learned to cook French Fries like this I thought you couldn't prepare them in advance, but using this technique, you can. This is real cooking, so if you don't want to go to this much trouble, you can bake your potatoes.

To bake potatoes in the conventional oven, choose Russet or other baking potatoes. Rub washed potatoes in butter and wrap in foil. Cook them in the oven for 1 hour at 400 degrees.

To bake them in the microwave, rub them in the butter and wrap them in 1 or 2 paper towels. Bake for 5 or 6 minutes. Pierce with a skewer to test for doneness. Serve with butter, sour cream, bacon bits, chopped chives or cream cheese.
Enjoy the potatoes, and they are American, too.

What Should I Cook?

2012-05-11T10:29:00.000-05:00

It's easy to get in a rut with cooking. Food may become boring or dull unless you do something to refresh you taste and your attitude about eating. I don't often really want to spend the whole day in the kitchen. I remember doing it, but I'm trying to overcome that tendency now.

Now if you want to make eating an adventure again without going out, you can try new combinations or jazz up old one.

Spaghetti with Italian Sausage is one favorite I haven't used in a while. Usually spaghetti is usually served with meat sauce or meat balls. Try slicing sweet or spicy sausage and adding it to your sauce. You can saute the sausage for a few minutes before you add the sauce, canned is fine, and the cooked spaghetti. Or you can add the sausage and sauce to the spaghetti at the table. If you light a candle you have romance.

Tomato soup is a favorite, but you don't have to eat it unchanged from the can. Add a sprinkle of dried or fresh Basil, a spoonful of sour cream or a sprinkle of grated cheese. Try a new kind of crackers, too. There is a splendid variety with cheese or black pepper topping, whole wheat, or bran.

Tomatoes are good with your scrambled eggs. Get the grape tomatoes and add a few whole or sliced to pep up breakfast.

If you have leftovers in the fridge, don't waste them. Put all your leftover veggies in a pan and add a few pieces of chopped ham, left over roast, or chicken from last night's Chinese food, and let it simmer for a few minutes. It will be unique. Call it anything you like. You probably can't repeat it because you won't have that same selection of leftovers again. It may be the Soup of the Year. On the other hand, if you don't like it, it was all leftovers anyway. You don't have to feel bad about throwing it out.

Pineapple--Better than Candy

2012-05-07T16:25:00.001-05:00

Fresh pineapple is better than candy. I love it, and it is healthful, too. It is sweet and juicy, and it will make take the edge off the afternoon so you can control your hunger till suppertime.

Buy fresh pineapple. If it is already cleaned, you can put sections in a plastic bag or container to take with you. If you buy a whole pineapple do not panic. It is easier to clean and prepare than you might think.

Remove the top and bottom so that both are flat. Stand the pineapple up on the end and remove the outside by slicing straight down from top to bottom. Turn the pineapple around and continue to remove the peel until you have completely cleaned it. There may be brown spot where the outside was dimpled. You will notice that these dimples run in a straight diagonal lines. If you want to remove them, lay the pineapple down and make a shallow cut on each side of each line and take it out.

Stand the pineapple on the end and cut it in half from top to bottom. Then cut the halves again so that you have four quarters. If you remove the narrow part of the triangular wedge, you have removed most of the core. Slice the spears in bite size pieces. Enjoy!!!
If you want to see a demonstration, click here.

GARLIC!!!

2012-04-24T10:43:00.001-05:00

Image via Wikipedia

There was a time when I thought garlic was over the top, but I have changed my mind. The chefs on TV can't seem to get enough of it and I have come to understand why. It's really good!

Buy the garlic powder, not garlic salt, to prevent increased sodium in your diet. You can use the garlic blubs, but it is more trouble than the powder. You can enrich a frozen dinner by a sprinkle and freshen up leftovers with a little.

Traditionally, garlic has been highly associated with Italian food, but I find it in many recipes from the Far East, Middle East, Mexico, France and Jamaica, etc. If you really want the fresh garlic, buy the bulbs and separate the cloves. To separate them easily, strike the bulb with a spatula or the flat edge of a knife. Place them on a pan and roast them in a slow oven 300 degrees until they become a rich brown. Store them in the fridge in a glass jar covered with olive oil , and use the bulbs and the oil in any recipe you want. The bulbs will be soft and buttery to spread on toast or pizza crust.

One really neat thing about garlic is that it is fairly easy to grow. I planted a whole bulb in my flower bed early in the spring. Now it has several stems growing tall and straight. When the heads form, the stems will bend gracefully and enhance the flower bed even more. I am looking forward to this and then eating my produce.

The health food addicts claim it as valuable for your heart and blood pressure. I just like it because it makes things taste good.

Dieting Is so Misleading!!!

2012-04-24T10:38:00.002-05:00

Don't believe everything you read or hear about dieting. Nobody can guarantee that you will lose a specified amount in a week or a month. Many diets are publicized as fabulous and better than sliced bread, but they may be lying. I read a list of 10 or 11 of the worst diets the other day, and I couldn't believe people would actually eat them.

If you want to plan a diet for yourself, first make a list of the things you like, things you would eat on a regular basis, like every week or month.

Next evaluate whether they are healthful. Do they have vitamins, minerals, protein? And whether you can afford them. Are they available in you area, or this season?

Do you need to restrict them to occasional treats?

Now your planning gets really tough. You may have to estimate calorie counts and nutrient requirements. One way to try to balance your diet is to make sure you eat various colors of vegetables--yellow, green, red, white, orange.

Another rule about colors lets you know which cheese is the lower calorie--white cheeses are usually lower in fat than yellow.

If you plan for a week at a time, try to eat several different kinds of meat because fish has nutrients that beef doesn't even though both provide good source of protein. Chicken and turkey are less fat than beef and pork. Game like venison is usually very lean.

Active people--people who run, engage in regular training, or play sports--can eat a higher calorie diet than people who are less active, but high levels of fat and sugar may still be causing cholesterol buildup in arteries.

The general rule is control carbs, restrict fat and sugar, eat abundant fruits and vegetables. Get a good chart of nutrients to plan a more detailed diet.

Bottom line--think in terms of "Is this good, do I need it, will it provide what I need" instead of "That looks good, I like it, I'll diet later.

Fresh Vegetables for Spring

2012-04-19T10:30:00.001-05:00

Nutritionists say that the most nutritious way to eat food is with the least stuff done to it. This is especially true with things like vegetables and fruit. Combining raw vegetables to make a stunning, crisp, colorful salad is both easy and healthful. Dressing is not a bad thing, especially in small portions.

Dressings get a bad rap because they sometimes contain ingredients that are not kind to the low fat diet. Some vegetables, raw carrots, for instance, need the oil from the dressing to make the Vitamin A easier to digest and store. I don't like for dressing to drown the salad. The rule I use for salad dressing is: Glisten not drown.

If you cook your vegetables, you will retain more of the vitamins and minerals if you cook them less rather than more. Tender crisp is the technique recommended instead of boiled till limp. I had a hard time with this because my husband was from the "boiled till limp" school of vegetable cookery. He wanted the cabbage cooked till it turned pink.

Make your spring lively with fresh fruit and vegetables and keep it easy with little or no cooking.

Springtime Means It's Time to Plant

2012-04-18T05:37:00.000-05:00

Is there some innate drive in human beings to plant crops, to grow food? I no longer live where I have the room or the need to plant a garden, but still there is this drive to grow something to eat.

Tomato plants or strawberries wouldn't be too difficult. I just need a corner in a flower bed or a pot on the porch and I can have something to eat that I grew myself. But I must be cautious because too many plants might require a hoe or fertilizer or Seven dust for bugs. And I certainly don't want to have to can or freeze anything.

Tomatoes for a salad would be nice, but I can't think about peas or corn or watermelons--I don't have enough room for things like that. Maybe spring flowers would satisfy my planting desires. No it's a sustenance thing: the need to provide food. Maybe I can just stop at a produce stand and buy the veggies if I have just a plant or two to remind me of garden experience. I think I can handle it now.

How Are Your Greens This Year?

2012-03-05T10:09:00.000-06:00

Image via Wikipedia

Fresh greens are marvelous! They are good in salads and on sandwiches, and they are also great cooked as an accompaniment for beef, chicken, or fish.

· 1 cup of fresh spinach contains 7 calories and it is high niacin and zinc, and very high in fiber, calcium, iron, manganese, magnesium, phosphorus, potassium, riboflavin, thiamine, vitamin A, vitamin B6, and vitamin C. If you choose to cook it, don’t load it up with fat and salt.

· 1 cup of fresh raw turnip greens contains 18 calories. This amount of greens will not add calories merely by cooking, but the tendency is to add bacon grease or butter and eat it with cornbread. Beware—you have added many calories. Turnip greens are high in iron, riboflavin, thiamine, pantothenic acid, phosphorus, riboflavin, thiamine, and very high in calcium, dietary fiber, manganese, magnesium, potassium, vitamin A, and vitamin B6. Remember that cooking doesn’t add calories, but the greens wilt and become less filling. A cup of cooked greens has 29 calories. And the tendency to add salt and seasonings may change the health benefits.

· 1 cup of mustard greens contains 15 calories. They have a spicier flavor than turnip greens and they give a new experience when mixed with other greens. They are high in niacin and phosphorus, and very high in calcium, dietary fiber, iron, manganese, magnesium, potassium, riboflavin, thiamin, vitamin A, vitamin B6, and vitamin C.

There are many other types of greens, but they have similar nutrients and benefits. You may add them to noodles, casseroles, or soup or eat them fresh. The nutrient value alone is reason enough to add them to your diet.

Remember that they are fresh and will not stay that way for extended periods in the crisper. When you have eaten all you want of them raw, do a quick steam or microwave them for 90 seconds, and you have reduced the amount significantly without losing the nutrition. And they are plentiful in the grocery store!

Eating Better from the Deli

2012-02-09T09:49:00.000-06:00

Image via Wikipedia

I have become a fan of the deli! As I get older and lazier, the deli has improved and the food is grand. I do believe in eating a sample of something to see if I like it. If your deli offers this option, take it. Know what you are committing yourself to.

Also remember that you don't have to take it the way it is. Some things are better with your own touch on them. A plain cake might be much better with a glaze or whipped topping. If you find the BBQ chicken dry, add some of your own sauce. Strawberry preserves or jam can be turned into strawberry syrup with a tablespoon or two of water in the microwave. Your ice cream will never know you didn't buy it.

There are some excellent products in the freezer nowadays too. Heat frozen rolls in the oven for ten minutes--Voila!!! They'll think you made them yourself. The deli even has casseroles almost like Mama used to make. Again, add a little seasoning or butter and they do just fine.

Remember too, that buying a prepared food that seems expensive can be more economical because you don't waste as much, and you don't have to buy ingredients that may go unused. I really hate to feel I have to eat something I don't particularly like because it is junking up the refrigerator.

Remember--frugality.

Try a Dip

2011-11-08T17:02:00.001-06:00

Holidays are times of peculiar temptation. You may feel a desire to cook special treats for loved ones, friends, or co-workers even if you don't cook much for any other reason.

You can surprise and amaze you peeps with chocolate covered delights with very little effort. Buy a good quality dipping chocolate in either white or regular chocolate flavor. Select the items you want to dip or coat. Melt the chocolate over low heat or in the microwave. Be careful not to burn it. See instructions of the package.

To make nut clusters, melt the chocolate and add nuts. Stir gently. Drop by tablespoonful on a cookie sheet lined with foil or parchment. When cool, remove and serve or store for future use.
1 1/4 pound package of white or dark dipping chocolate will use about 2 pounds of nuts to make 3 1/4 pounds of nut clusters.

You can dip of coat many other items, for instance, pretzels, cookies, strawberries, peanut butter crackers, dried fruit, and chocolate truffles. You may think of others.

For the strawberries, hold them by the stem and dip them one at a time. Lay them on foil to harden. To make them extra fancy allow the first coating to harden and re-dip chocolate coated berries in white chocolate.

You may also sprinkle them with colored sugar crystals or nonpareils before they harden. To stripe the product, use a small spoon with the contrasting color of dipping chocolate and allow it to drizzle over the the cooled candy.

Do not try to add coloring to the white chocolate coating. It causes a reaction that spoils the process.

Soup for Supper

2011-10-26T07:22:00.002-05:00

Image via Wikipedia As fall becomes more persistent, my mind and my taste turn toward soup. It is warm and invigorating on cold days and it's easy to make. Canned soups come in a huge variety from vegetable to meat based, and dehydradeted soup bases add even more variety.

If you happen to have vegetable leftovers in the fridge, you can add them to your soup to make an original recipe of your own. A can of soup with some crackers or toast will make a nice supper for one or two. If you have company, you can quickly stretch one serving to accomdate two or three by adding a cup of cooked noodles and some chopped meat. Sprinkle a topping of cheese or bread crumbs, and bake for 30 minutes at 350--Voila! You have a casserole.

You can also make most vegetables into soup. Leftover beans, potatoes, carrots, and onions are prime examples.

To make bean soup, cook a tablespoon or more of chopped onion in a tablespoon of oil or bacon grease until clear. Add a dash of garlic powder. Continue to cook on low, and add the beans, 1 cup or less for one serving. Stir the beans to prevent sticking. Add water or broth a little at a time and allow the mixture to thicken slightly. Serve with crackers or croutons.

Potatoes, carrots, and onions can be made into soup with similar treatment. Leftover mashed potatoes can be thinned with milk or vegetable broth to achieve a suitable soup consistency.  Add cornstarch or flour paste to get a smooth velvety texture. Add a tablespoon or two of shredded cheese and enjoy.

Carrots should retain their color and shape. Add water, broth, or milk, and thicken with cornstarch or flour.  Simple!

Traditional onion soup is simple and slow. Brown onions in oil until very brown and tender. Be careful not to burn. Leftover onions from pot roast can be added to raw ones after they have begun to brown. After they are very brown, add 1 can of beef broth. Do not thicken. Pour the soup over a crusty, toasted slice of bread and top with mozzarella cheese. Ummm good.

Casserole and a Salad

2011-09-23T12:57:00.002-05:00

Image via Wikipedia To reduce the time you spend cooking, you might prepare two dishes at the same time and save one for later. This also reduces waste. From one 5 oz. can of tuna, you can create a casserole for one and Tuna Salad.

Cook 2oz. any shape of macaroni. Drain the water from the cooked pasta and add 1/2 can of undiluted cream soup, celery, mushroom, or chicken. Add 1/2 can of the tuna. Stir and place in a oven proof dish. Top with shredded cheese. Bake in a hot oven for ten minutes.

Place one egg in a small boiler and cover with water. Bring to a boil and cover with a lid. Mash the 1/2 can of tuna in a small bowl. Add chopped onion to taste, 2 tablespoons of pickle relish, the chopped egg when it is done, and 1 tablespoon of Miracle Whip or dressing. Store in a covered container in the fridge. Serve with crackers or bread or in a lettuce leaf with a slice of tomato.

Place the extra 1/2 can of soup in a covered container for later use--a cup of soup or another casserole.

Tastes and Smells of Autumn

2011-09-20T09:48:00.001-05:00

For all the new cooks, reluctant cooks, and solitary cooks out there, autumn is a difficult time of year. The grand array of holidays and the multitude of reasons to make gorgeous food is astonishing. So what can you to enjoy the taste and aroma of autumn food without cooking all day?

First, take a small pan and put a cup of water in it. Sprinkle some cinnamon or cloves or both on top and heat the water for a few minutes. The aroma is wonderful.

If you are having guests and want something to serve, bake-and-serve cookies are good. You can buy them in a roll of dough or portioned pieces. Cook them for about 8 to 10 minutes. Great!

For something more adventurous, try your own cinnamon rolls. Buy frozen hot roll dough. Allow the dough to thaw slightly.
Place 1 cup of sugar, 2 teaspoons of cinnamon, and 2 tablespoons of butter in a cake pan. Allow the mixture to melt in the oven, about five minutes, or until sugar is dissolved. Optional: You may add coconut or nuts. Turn off the oven. Stir. Take the pan out of the oven and allow to cool until it will not burn you. Turn the rolls over in the sugar mixture until each piece is completely coated. Return the pan of rolls to the oven until they are risen, perhaps an hour. Bake at 350 for about 25 minutes. Serve immediately. Enjoy!

Tricks for New Cooks

2011-09-14T08:11:00.001-05:00

I think when I began this blog, I was concerned about people who were living alone, but who had a history of cooking and understood terms. It occurs to me now that there may be people who are living alone, but don't understand much about food preparation. I'll try to let you in on some cooking secrets.

Food that is canned is already cooked. Canned food only needs to be seasoned and heated to be appetizing. You may want to thicken or even drain the water in canned vegetables, but they are edible straight out of the can. If you are only preparing enough for youself, buy the smallest amount available. To vary your diet, use vegetables in salad. Add pickle relish, mayo, mustard and chopped ham to canned peas, green beans, or potatoes.

Canned tuna, salmon, and sardines can be eaten right out of the can, or you can add other ingredients and make a cold salad or a casserole or croquets. These items also come in a plastic package. They are drier and more flaky that they are in the can. I like them better. Chicken is also packaged this way.

If you live in a dorm room or don't have access to a kitchen, food preparation becomes more challenging. It is possible to hard cook an egg in a microwave, but you face the potential of an explosion. Try the hot plate instead. To hard cook an egg, place it in enough salted water to cover and bring it to a boil, then cover with a lid, remove from heat and allow it to remain for 20 minutes. Rinse in cold water before you crack the shell. The salt and cold water help the egg peel cleanly.

Scrambled eggs can be prepared very nicely in a microwave. The trick is to stir or whisk them often during the cooking. Otherwise, they become tough and rubbery.

Be cautious about a hot plate and microwave. They are useful, but also tricky. Read the instructions first!

Biscuits, Homemade, Canned or Frozen?

2011-09-07T10:10:00.002-05:00

Image by Getty Images via @daylife Canned biscuits have been around for a long time, and they work very well. They are good with a meal or to cut in half or thirds and cooked for dumplings. But they are still not the same as the homemade biscuits made from dough.

Using frozen ones from the grocery store are an excellent choice. You can remove how ever many you want from the package and place them still frozen in the pan and then directly to the oven. In less than thirty minutes you will have a golden brown gem ready for butter or honey.

The third choice for biscuits is biscuit mix. There is an advantage over the canned or frozen ones. With the mix you have options to add things to the dough. Add a little sugar in the dough and you can have a cobbler crust. Add an egg and milk and you can make pancakes. If you add a little melted butter, some sugar and an egg you have shortcake.

To create these lovely delicacies, you have to be a little adventurous. You might need to read a recipe and then adjust amounts and ingredients accordingly. The trick is to make enough for one or two servings, and most of the recipes make enough for 4 to 6 or even more, so you have to think small and proportionately.
Making biscuits with mix is easy, just add enough milk or water to made a dough.

To make cobbler, add sugar, a spoonful will do the first time you make cobbler. Put the fruit in a ramiken and add the dough on top. Bake it till it's brown. Voila! You made cobbler. Add sauce or ice cream to taste. You might think it needs more sugar next time. Biscuit dough is not like pie crust. It rises and it is not thin. It needs plenty of juice in the fruit.

If you want to eat cobbler for two or three days, use two or three ramikens for individual servings. Use only one to two spoons of dough per 1/2 cup of fruit filling since it rises. If you want to put half the dough on the bottom and half on top, you have a double crust cobbler. Remember the dough rises, so you will have twice as much when it is cooked as you had when it was dough.

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