Well, it took me awhile to figure it out but I guess better late than never! You can't find the perfect spaghetti sauce recipe without actually COOKING them. Well, hell. I wanted to cook it just once.
I've also come to the conclusion that cooking really isn't for me. Yes, I still watch the cooking shows on Food Network. They are fascinating and I'm still impressed with how the chefs can create beautiful and tasty things out of most anything. But I've decided it's just not me.
But no need to fret. My journey is going to take a slight twist. I have a new guinea pig that will eat anything I make; no matter what. (Although he isn't a big fan of veggies) But it doesn't have to be fancy or especially tasty, even. AND it'll save me money and he'll eat healthier.
I'm talking about my dog, Beau. He's a basset hound and almost five years old. He's not really spoiled; I'm just well-trained! He is the love of my life and I'm looking forward to a long life with him.
So we're still going to learn how to have "fun" with cooking; just in a different way!
Thanks for listening!
Paige
Mango Vs Apple
Okay. I absolutely love mangoes. One of the best-tasting fruits, in my opinion. But I've always bought them already cut up and ready to go. Perfect. But since deciding to eat better (yes, you heard me....no more TV dinners!), I decided to buy my fruits and veggies fresh. In their original packages. Who knew, right?
Have you ever tried to slice up a mango, though? Me, either. I thought it would be fairly simple. Just cut it up into sections like an apple and eat. Ha! Not even close. Darn thing has a large pit in the middle that is knife-proof. Well, my knives don't go through it. So, I thought I'd peel it and try to slice around the pit. Ha, ha!
Ever held a peeled mango? They are incredibly slippery and REALLY hard to hold. I fought through it but only managed about three good pieces. Lesson learned. Sort of, anyway. This morning I tried again but left the peel ON. Ate it over the sink. Boy, I love those things but this is truly messy!
There HAS to be an easier way to do this!
Thanks for listening.
Paige
Have you ever tried to slice up a mango, though? Me, either. I thought it would be fairly simple. Just cut it up into sections like an apple and eat. Ha! Not even close. Darn thing has a large pit in the middle that is knife-proof. Well, my knives don't go through it. So, I thought I'd peel it and try to slice around the pit. Ha, ha!
Ever held a peeled mango? They are incredibly slippery and REALLY hard to hold. I fought through it but only managed about three good pieces. Lesson learned. Sort of, anyway. This morning I tried again but left the peel ON. Ate it over the sink. Boy, I love those things but this is truly messy!
There HAS to be an easier way to do this!
Thanks for listening.
Paige
How Many Cloves does it Take?
I haven't disappeared. Just can't seem to find inspiration to cook when I don't have my guinea pig...er...son around to test it. Yes, he can always have the leftovers but to me, it just sort of defeats the whole purpose.
So I kept putting it off and putting if off; waiting for that one thing to motivate me again. I kept looking and searching but nothing seemed to be what I wanted. But then I realized my mistake. I was LOOKING for it; not letting it come to me.
Lately, I've discovered a craving for Banquet Spaghetti and Meatballs TV dinners. (Yes, I said TV dinners....sorry......that's me cooking for myself) But last week I realized that my "inspiration" had been staring at me in the face this whole time! Homemade spaghetti and meatballs!
Now, to be honest, it sounds fairly simple. And to all you home cooks out there, it probably is. But the first and only time I've ever made homemade spaghetti sauce was about 24 years ago for my new husband. Everything was going great...then it called for a clove of garlic. Do you know that I did not know what a clove was? So...I used the whole bundle. Yup. About 15 cloves. And bless his heart, my husband ate the whole thing. It was just awful, though. The house reeked for at least a week.
But that's then and this is now. So this coming weekend, I'm going to try it again. Although I haven't found the recipe for it yet, I believe that I will. And the best part? I'll share with my son if he's home. Otherwise, it's all mine!
Thanks for listening
Paige
So I kept putting it off and putting if off; waiting for that one thing to motivate me again. I kept looking and searching but nothing seemed to be what I wanted. But then I realized my mistake. I was LOOKING for it; not letting it come to me.
Lately, I've discovered a craving for Banquet Spaghetti and Meatballs TV dinners. (Yes, I said TV dinners....sorry......that's me cooking for myself) But last week I realized that my "inspiration" had been staring at me in the face this whole time! Homemade spaghetti and meatballs!
Now, to be honest, it sounds fairly simple. And to all you home cooks out there, it probably is. But the first and only time I've ever made homemade spaghetti sauce was about 24 years ago for my new husband. Everything was going great...then it called for a clove of garlic. Do you know that I did not know what a clove was? So...I used the whole bundle. Yup. About 15 cloves. And bless his heart, my husband ate the whole thing. It was just awful, though. The house reeked for at least a week.
But that's then and this is now. So this coming weekend, I'm going to try it again. Although I haven't found the recipe for it yet, I believe that I will. And the best part? I'll share with my son if he's home. Otherwise, it's all mine!
Thanks for listening
Paige
The lack of a Guinea Pig
Okay. Still settling in the new place; trying to find places to put all my stuff so haven't done a whole lot of cooking. Made one dish with pork steaks that turned out fairly well but not much else. It might help if my son the guinea pig were home more often but I guess work and a social life is more important for a 22 year old. Not that I blame him. I want him to enjoy life before he settles down.
Just kind of hard to cook sometimes; only because I'm my own worst critic and think the worst of everything. But that's probably normal, right? But it's all good. I'll start up again one day soon but for now, I thought I'd share the different thoughts and experiences that I may come across in my search for fun food.
I will mention that my son bought some frozen chicken tenders, marinated them in something he found in the fridge and then cooked them all together with things he likes. I was actually quite impressed. He used Italian dressing for the marinade and then fried up some veggies, including green peppers and banana peppers. It turned out very well. I'm almost jealous.
But very proud that he does not have the same inhibitions that I have about throwing things together and making something good without worrying about the results. I should have taken a picture of it but it really didn't last all that long.
Anyway, still here and still wanting to learn more about the joy of cooking. I'll be back soon!
Thanks for listening.
Just kind of hard to cook sometimes; only because I'm my own worst critic and think the worst of everything. But that's probably normal, right? But it's all good. I'll start up again one day soon but for now, I thought I'd share the different thoughts and experiences that I may come across in my search for fun food.
I will mention that my son bought some frozen chicken tenders, marinated them in something he found in the fridge and then cooked them all together with things he likes. I was actually quite impressed. He used Italian dressing for the marinade and then fried up some veggies, including green peppers and banana peppers. It turned out very well. I'm almost jealous.
But very proud that he does not have the same inhibitions that I have about throwing things together and making something good without worrying about the results. I should have taken a picture of it but it really didn't last all that long.
Anyway, still here and still wanting to learn more about the joy of cooking. I'll be back soon!
Thanks for listening.
Boston Butt (in other words)....
Seriously wonder at the names of certain foods. Like tonight's course: Boston butt. Hmm...interesting name for a piece of pork. And you know me; had to go look it up. Here's what I found.
According to the experts at the National Pork Board (yes, there actually is one), this is what they had to say:
"In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, Boston butt is called that almost everywhere in the US,… except in Boston.
So today I'm cooking with, apparently, a less-likeable piece of meat from the vast array of pork products in my freezer. These are in the shape of steaks so tonight, I'm cooking them basically like steaks. Hopefully they'll turn out; not sure if because our pigs were hand-raised that they're better but I will definitely let everyone know.
Wish me luck!
Paige
According to the experts at the National Pork Board (yes, there actually is one), this is what they had to say:
"In pre-revolutionary New England and into the Revolutionary War, some pork cuts (not those highly valued, or "high on the hog," like loin and ham) were packed into casks or barrels (also known as "butts") for storage and shipment. The way the hog shoulder was cut in the Boston area became known in other regions as "Boston Butt." This name stuck and today, Boston butt is called that almost everywhere in the US,… except in Boston.
So today I'm cooking with, apparently, a less-likeable piece of meat from the vast array of pork products in my freezer. These are in the shape of steaks so tonight, I'm cooking them basically like steaks. Hopefully they'll turn out; not sure if because our pigs were hand-raised that they're better but I will definitely let everyone know.
Wish me luck!
Paige
Cooking....Interrupted
Hello everyone!
I am still on my quest to learn to enjoy cooking; I've just been waylaid by things going on in my life. Finally got the move done (thanks Ken for everything!) and am still trying to find places for everything. So lots of boxes still around. Maybe I should start a blog about building storage space? Nawww....I'd probably hurt myself and the end result would NOT be pretty.
But I have a new kitchen to cook in and a new guinea pig, my son (He doesn't know YET what he's in for). I want to thank my previous guinea pig/cooking guru, Robin, for all the help she gave. It was a tremendous boost to my culinary journey.
Anyway, just wanted to let y'all know I'm still here, just busy. But cooking will resume soon! Thanks for hanging in there with me!
I am still on my quest to learn to enjoy cooking; I've just been waylaid by things going on in my life. Finally got the move done (thanks Ken for everything!) and am still trying to find places for everything. So lots of boxes still around. Maybe I should start a blog about building storage space? Nawww....I'd probably hurt myself and the end result would NOT be pretty.
But I have a new kitchen to cook in and a new guinea pig, my son (He doesn't know YET what he's in for). I want to thank my previous guinea pig/cooking guru, Robin, for all the help she gave. It was a tremendous boost to my culinary journey.
Anyway, just wanted to let y'all know I'm still here, just busy. But cooking will resume soon! Thanks for hanging in there with me!
The Saga of the Bell Pepper
Well, all right. Not really a saga. But a nice little story, anyway.
Dinner last night went surprisingly well. I had a basic recipe for a pasta salad but decided to change it up just a bit. Not a whole lot; just a smidgen. The bell peppers were in the recipe but I decided to add some tomatoes and some Parmesan cheese. Throw in some Italian dressing and those beautiful peppers (green, red, orange and yellow!) and it actually turned out really well. I was impressed and my cooking guru/guinea pig, Robin, said it was good, too.
And, of course, the ever-popular pork chop made it's appearance as well. I was going to brine them but pulled them out to thaw way too late. They should sit in the brine for at least an hour or so but I didn't leave myself enough time. Possibly later this week. If I can remember to pull them the day BEFORE. We'll see.
Anyway. I decided to just fry them. Put some "seasoned salt" on them and threw them in the pan. Worried about over cooking them but also under cooking them. And what do you know? They also turned out great! For once, a complete meal....I was so happy.
I took some pictures and picked the one I liked the best to show everyone. You can see how colorful the pasta salad turned out to be; very festive!
Thanks for listening!
The Missing Herbs
Went to the store today to buy my ingredients for dinner. Trying something a little different; planning on semi-creating my own dish. Semi because I have a basic recipe and wanted to add a few different things to make it my own and to see how good I am at putting ingredients together.
So, I thought I'd get some fresh vegetables and some fresh herbs. The veggies were beautiful (More later on what kind they were when I regal you with my dinner). Then I started hunting for the fresh herbs. Now, I don't know if it's the particular store I picked or if it's like that everywhere but I found two (yes, that's what I said), basil and thyme. Both distinguished herbs but I was hoping for a better choice.
Hmm. Again, not sure if it was the store or even maybe the time of year or what. So, while I was chopping up my veggies, I came up with what I thought was a brilliant idea. Grow my own! Yes, people have been doing it for millions of years but my success with plants is even WORSE than my cooking ever was. But seriously. Is it even possible to kill an herb?
I guess we'll find out. I'll keep you informed on that little idea and definitely will be writing later on how dinner turned out.
Thanks for listening!
So, I thought I'd get some fresh vegetables and some fresh herbs. The veggies were beautiful (More later on what kind they were when I regal you with my dinner). Then I started hunting for the fresh herbs. Now, I don't know if it's the particular store I picked or if it's like that everywhere but I found two (yes, that's what I said), basil and thyme. Both distinguished herbs but I was hoping for a better choice.
Hmm. Again, not sure if it was the store or even maybe the time of year or what. So, while I was chopping up my veggies, I came up with what I thought was a brilliant idea. Grow my own! Yes, people have been doing it for millions of years but my success with plants is even WORSE than my cooking ever was. But seriously. Is it even possible to kill an herb?
I guess we'll find out. I'll keep you informed on that little idea and definitely will be writing later on how dinner turned out.
Thanks for listening!
Mise en place
Mise en place (pronounced [miz É‘̃ plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.[1]
That's the Wikipedia's definition of something I have a hard time pronouncing but find very helpful when working in the kitchen. I heard it first on "Worst Cooks in America". Chef Anne Burrell used it a lot in the show and it seemed to help the cooks when they finally grasped the full concept. I've also heard her use it on "Secrets of a Restaurant Chef" and it was easier to understand at that point. I guess because instead of just telling the learner, she was actually doing it.
And if you think about it, it makes perfect sense. Basically, have all your ingredients prepped and ready before you start putting things together. That way, you're not running all over the kitchen. Which is how I usually roll.....
I wanted to share this little tidbit with everyone; I find it a fascinating phrase and hope to have the concept fully grasped by ME!
The Wonders of Pasta
Ah yes. The decision had been made and acted upon. The ingredients acquired; the recipe read and the cooking began.
Although, to be honest, there wasn't any cooking involved in this pasta dish. Well, okay. I cooked the pasta. But that actually is something I never really had any problems doing. So it wasn't a big effort. Didn't even have to read the instructions on the box. Ha! Bet you didn't know I could do THAT, did you?
Going on...I had found a recipe this morning in my search for just the right pasta salad. It seemed fairly easy and uncomplicated; something I could possibly do successfully. I don't believe it had a name but it was black and green olives (did you know that you can buy them already chopped? I didn't either until after I had chopped them all up). Some chopped onions, some bacon bits, shredded cheese and ranch dressing. I actually got brave and doubled the recipe although I did cut back on some of the ranch dressing. Maybe it's me, but the picture that came with the recipe looked slightly too wet.
I thought it turned out rather well although a trifle dry (Next time I won't cut back so much) It will probably taste better tomorrow when it gets really cold. I only gave it a couple of hours in the fridge.
Oh and I cheated on the pork chops. (Yes, told you we had pigs so lots and LOTS of pork). I bought the packaged Shake n Bake and just popped them in the oven. Needless to say, they turned out really well. But then, even I couldn't mess up Shake N Bake.
I'm posting a picture; please forgive the messy plate. Not used to trying to make it look pretty and I always forget how much the flash on a camera picks up.
Thanks for listening! Possibly Italian food in the near future.....
Ingredient Madness
Okay. I know I don't know a lot about what ingredients work best with other ingredients but I just have to say, the chefs on the Food Network Channel's show "Chopped" are simply inspirational.
They are given a basket with random food items and must come up with a dish that incorporates all those items. And some of the those items are completely bizarre! Well, to me as a beginner, anyway.
Rabbit, rattlesnake, tapioca pearls (not sure about those), mussels and oxtails to name a few. And they are paired with ingredients that no normal person would even consider putting together. Brussel sprouts and sour cream? Pickles and strawberry jam? Totally outrageous!
But the best part? These incredible people actually make dishes that look good, are edible and for the most part, even delicious! I don't know that I'll actually get to that level or even if I'd want to but it is so very interesting seeing what each one comes up with in their own way. Some of them can be quite creative.
So I watch the show, fascinated, and hope that maybe their creative juices will flow out of the TV and into me. Hey! It could happen!
Thanks for listening!
They are given a basket with random food items and must come up with a dish that incorporates all those items. And some of the those items are completely bizarre! Well, to me as a beginner, anyway.
Rabbit, rattlesnake, tapioca pearls (not sure about those), mussels and oxtails to name a few. And they are paired with ingredients that no normal person would even consider putting together. Brussel sprouts and sour cream? Pickles and strawberry jam? Totally outrageous!
But the best part? These incredible people actually make dishes that look good, are edible and for the most part, even delicious! I don't know that I'll actually get to that level or even if I'd want to but it is so very interesting seeing what each one comes up with in their own way. Some of them can be quite creative.
So I watch the show, fascinated, and hope that maybe their creative juices will flow out of the TV and into me. Hey! It could happen!
Thanks for listening!
Decisions, decisions....
Italian? Pasta salad? Or maybe a delicious, decadent dessert? (I love that word: decadent. Sounds so...sinful) I've cooked a few dinner meals and learned a few things (reading the recipe is ALWAYS a good thing) but now I think I want to stretch it out a bit. Do I stick with dinner and make something Italian? Or do I push the boundaries and make a fairly simple pasta salad for lunch or a dessert worthy of a king? Well, maybe not THAT good the first time. But pretty darn close.
I have actually cooked all of those before. Just never enjoyed it like I'm doing now. And if I pick Italian, do I start simple with a homemade spaghetti sauce or just throw caution to the winds and go for the big one, lasagna? Hmmm....
And a pasta salad could be anything I wanted it to be. There are so many different possibilities that I wouldn't even know where to start with that one. But should I go for easy or more elaborate? Should it be cold or hot? Just looking through SOME of the recipes for pasta salad took quite a while. Maybe I'll just close my eyes and point to one.
Dessert. Who doesn't like dessert? My first thought of dessert is something chocolate. So that narrows it down quite a bit. Maybe a cake but something unique or something that isn't offered very often.
Not sure yet which one I'll choose although just writing about them makes me hungry. I am leaning more toward the Italian choice (I love Italian food) so maybe I'll start there. Wait. Here's a thought although possibly more than I should even think about taking on at this point in my self-education.
Why not all three? Hmm....definitely worth thinking about!
Thanks for listening. Will let you know my decision!
I have actually cooked all of those before. Just never enjoyed it like I'm doing now. And if I pick Italian, do I start simple with a homemade spaghetti sauce or just throw caution to the winds and go for the big one, lasagna? Hmmm....
And a pasta salad could be anything I wanted it to be. There are so many different possibilities that I wouldn't even know where to start with that one. But should I go for easy or more elaborate? Should it be cold or hot? Just looking through SOME of the recipes for pasta salad took quite a while. Maybe I'll just close my eyes and point to one.
Dessert. Who doesn't like dessert? My first thought of dessert is something chocolate. So that narrows it down quite a bit. Maybe a cake but something unique or something that isn't offered very often.
Not sure yet which one I'll choose although just writing about them makes me hungry. I am leaning more toward the Italian choice (I love Italian food) so maybe I'll start there. Wait. Here's a thought although possibly more than I should even think about taking on at this point in my self-education.
Why not all three? Hmm....definitely worth thinking about!
Thanks for listening. Will let you know my decision!
Winning the Battle
Well. The potatoes turned out fairly well. Better than I thought (I can't believe I forgot to take a picture). I had a huge amount of ketchup on my plate in case I needed to douse them and cover the badness. Ended up throwing most of that condiment away. So I guess I won this potato battle. Until next time, that is. Although I thought this was supposed to get easier....
But the main dish....while not BAD, it wasn't terribly good either. I followed the recipe closely except for a minor substitution or two. I believe my problem was worrying that they wouldn't be done enough AND waiting for the potatoes to cook. They were slightly overdone. Not dry, thank goodness, but not as juicy as I had hoped. One day, I will have the perfect meal; where everything is done at the same time and it all tastes wonderful. Sounds a little far-fetched to me but apparently it's possible; people do it all the time!
Thanks for listening and hopefully next time I'll have a picture to show!
But the main dish....while not BAD, it wasn't terribly good either. I followed the recipe closely except for a minor substitution or two. I believe my problem was worrying that they wouldn't be done enough AND waiting for the potatoes to cook. They were slightly overdone. Not dry, thank goodness, but not as juicy as I had hoped. One day, I will have the perfect meal; where everything is done at the same time and it all tastes wonderful. Sounds a little far-fetched to me but apparently it's possible; people do it all the time!
Thanks for listening and hopefully next time I'll have a picture to show!
The Potato Saga Continues....
Here we go. Trying the potatoes again. Same method; different version. This time, I'm going over the recipe with a fine-tooth comb. I'm not going to let it beat me again! So take THAT potatoes! I'm coming for you!
Also going to do a dry rub with the pork chops (I use a lot of pork since we raised pigs for just that very purpose). It's a fairly simple recipe; one that I hope I don't mess up. But I have faith in myself. Just need to be confident about it and don't let it overwhelm me.
Will let everyone know how it worked out this evening. And I was watching "Secrets to a Restaurant Chef" and will definitely be trying out "brining" with my chops soon. Just need a few days in advance to let them sit. Sounds really, really good and even better; sounds really, really simple!
Thanks for sharing this we me and I'll write how it turned out.
Also going to do a dry rub with the pork chops (I use a lot of pork since we raised pigs for just that very purpose). It's a fairly simple recipe; one that I hope I don't mess up. But I have faith in myself. Just need to be confident about it and don't let it overwhelm me.
Will let everyone know how it worked out this evening. And I was watching "Secrets to a Restaurant Chef" and will definitely be trying out "brining" with my chops soon. Just need a few days in advance to let them sit. Sounds really, really good and even better; sounds really, really simple!
Thanks for sharing this we me and I'll write how it turned out.
Cookbook for Dummies (Like Me)
Memories are a good thing. They help us remember people that are gone and things we've done in the past; some even help us in the future.
My cooking guru/guinea pig, Robin, was remembering a cookbook from her past that helped her tremendously when she was just starting to cook. And lo and behold! She went to the library for some books and thought maybe she could find that same book. There it was. The Good Housekeeping Illustrated Cookbook published in 1980. This book is incredible. There are pictures for every single recipe; whether easy for people like me or for the more capable cook. Instructions are step-by-step; you just can't go wrong!
Not only does it have a TON of food recipes, it also has wine and beverage recipes that anyone would love to have. I've also discovered in the back a glossary of cooking terms (boy, I need those!), a calorie guide, menu planning and so much more! It even has an herb and spice list showing the characteristics and uses of all kinds of spices. Is that cool or what?
I just had to share this. This is a truly incredible book for cooks like myself just starting out. Definitely worth sharing with someone else. Thanks for listening!
My cooking guru/guinea pig, Robin, was remembering a cookbook from her past that helped her tremendously when she was just starting to cook. And lo and behold! She went to the library for some books and thought maybe she could find that same book. There it was. The Good Housekeeping Illustrated Cookbook published in 1980. This book is incredible. There are pictures for every single recipe; whether easy for people like me or for the more capable cook. Instructions are step-by-step; you just can't go wrong!
Not only does it have a TON of food recipes, it also has wine and beverage recipes that anyone would love to have. I've also discovered in the back a glossary of cooking terms (boy, I need those!), a calorie guide, menu planning and so much more! It even has an herb and spice list showing the characteristics and uses of all kinds of spices. Is that cool or what?
I just had to share this. This is a truly incredible book for cooks like myself just starting out. Definitely worth sharing with someone else. Thanks for listening!
Potatoes: 1 Froggy: 0
Well. Just finished my second dinner.
Not so good. Not bad, mind you...but definitely not as happy with this one as I was with the first one. Most of it because of stupid mistakes on my part. Missed one thing on the recipe that might have made all the difference in the world. A baking DISH is different than a baking SHEET.
I used the dish instead of the sheet (could have sworn it said dish) so what I thought would be the easiest part of the dinner turned into the worse. Oven fried potatoes. Who but me could mess that up? And it's funny but I've cooked them before on the stove top and never had a problem. But I found a recipe that sounded really good (potatoes dipped in oil and lemon juice) and easy (just pop them into the oven). Maybe that was my mistake. Overestimating myself. Hmm...could be. Or maybe just trying too hard.
I also forgot the cooking spray. Made a list, put it on there, bought it at the store and even managed to bring it home. But forgot to use it. Did you know potatoes stick to aluminum foil? Yes, they sure do.
And because I used a dish instead of a sheet, the cooking time was altered. It said "twenty minutes" but they were so far from being done. I had to put the hamburgers aside so as not to burn while waiting for the potatoes.
They didn't taste TOO badly; just a little mushy in spots and hard in others. Next time, it'll be better.
Hey! But, surprising enough, the hamburgers turned out great! I didn't stuff them as I was going to originally but they were cooked evenly and were still juicy; even after sitting and waiting for the potatoes. Quite surprised. I used some steak sauce, some onion soup mix and swiss cheese and a few bacon bits for texture.
So, it wasn't a BAD meal but I expected better of myself with the potatoes. But then again, I didn't expect the hamburgers to go that well. I guess that balances out, right?
Anyway, thanks for joining me on this journey. Next time, I WILL win the battle over the potatoes!
Not so good. Not bad, mind you...but definitely not as happy with this one as I was with the first one. Most of it because of stupid mistakes on my part. Missed one thing on the recipe that might have made all the difference in the world. A baking DISH is different than a baking SHEET.
I used the dish instead of the sheet (could have sworn it said dish) so what I thought would be the easiest part of the dinner turned into the worse. Oven fried potatoes. Who but me could mess that up? And it's funny but I've cooked them before on the stove top and never had a problem. But I found a recipe that sounded really good (potatoes dipped in oil and lemon juice) and easy (just pop them into the oven). Maybe that was my mistake. Overestimating myself. Hmm...could be. Or maybe just trying too hard.
I also forgot the cooking spray. Made a list, put it on there, bought it at the store and even managed to bring it home. But forgot to use it. Did you know potatoes stick to aluminum foil? Yes, they sure do.
And because I used a dish instead of a sheet, the cooking time was altered. It said "twenty minutes" but they were so far from being done. I had to put the hamburgers aside so as not to burn while waiting for the potatoes.
They didn't taste TOO badly; just a little mushy in spots and hard in others. Next time, it'll be better.
Hey! But, surprising enough, the hamburgers turned out great! I didn't stuff them as I was going to originally but they were cooked evenly and were still juicy; even after sitting and waiting for the potatoes. Quite surprised. I used some steak sauce, some onion soup mix and swiss cheese and a few bacon bits for texture.
So, it wasn't a BAD meal but I expected better of myself with the potatoes. But then again, I didn't expect the hamburgers to go that well. I guess that balances out, right?
Anyway, thanks for joining me on this journey. Next time, I WILL win the battle over the potatoes!
The Second Attempt....
Okay. Found myself with a day off so I'm going to cook another meal. A lot different from the first; not only in the ingredients but in the WAY I'm going to do it.
The first dinner was made following the recipe explicitly. While I will have recipes for both my main dish and my side dish, I am also going to be adding my own signature to them. There is a little anxiety involved; hoping I don't screw it up to the point of being inedible. But my friend will be here to offer advice (you know, my guinea pig) and as long as I don't let myself become frazzled, I'm sure I'll be all right.
Not going into too many details right now because I honestly don't know exactly how I'm going to make them my own but on the menu tonight are hamburgers and oven fried potatoes. So, once again, wish me luck and I'll write more tonight on how it all turned out.
The first dinner was made following the recipe explicitly. While I will have recipes for both my main dish and my side dish, I am also going to be adding my own signature to them. There is a little anxiety involved; hoping I don't screw it up to the point of being inedible. But my friend will be here to offer advice (you know, my guinea pig) and as long as I don't let myself become frazzled, I'm sure I'll be all right.
Not going into too many details right now because I honestly don't know exactly how I'm going to make them my own but on the menu tonight are hamburgers and oven fried potatoes. So, once again, wish me luck and I'll write more tonight on how it all turned out.
Secrets
I keep discovering shows to watch on the Food Network Channel. I still love watching "Worst Cooks in America", "Cupcake Wars", "Chopped" and various others but recently I discovered "Secrets of a Restaurant Chef" with Chef Anne Burrell.
It really is simply amazing. While she may be cooking something that I never will or not for a long time, she's always giving out little tips that help with the food item she's working with, not just the dish.
When frying french fries, fry them at a lower temperature of 325 degrees, take them out and let them cool. Then raise the temp to 375 and finish them off. Makes them less soggy. And I never knew this (well, of course since I've never cooked lasagna) but when you cook the noodles, only cook them for 6 to 7 minutes. You don't want them to completely cook because they cook in the oven later. Pretty cool, huh? And it makes perfect sense and probably for most people out there, they have it all figured out. But that's something that I'm working on. Common sense in the kitchen.
She had so much more in every show and of course, watching her cook is a joy because she enjoys it so very much. That's where I want to be one day. No, not with my own show (unless they let non-cooks in the kitchen in front of a camera) But I'm looking forward to having fun with food.
Oh and hey, tomorrow night is creative hamburger night. Wish me luck! I'll let you know how it goes!
It really is simply amazing. While she may be cooking something that I never will or not for a long time, she's always giving out little tips that help with the food item she's working with, not just the dish.
When frying french fries, fry them at a lower temperature of 325 degrees, take them out and let them cool. Then raise the temp to 375 and finish them off. Makes them less soggy. And I never knew this (well, of course since I've never cooked lasagna) but when you cook the noodles, only cook them for 6 to 7 minutes. You don't want them to completely cook because they cook in the oven later. Pretty cool, huh? And it makes perfect sense and probably for most people out there, they have it all figured out. But that's something that I'm working on. Common sense in the kitchen.
She had so much more in every show and of course, watching her cook is a joy because she enjoys it so very much. That's where I want to be one day. No, not with my own show (unless they let non-cooks in the kitchen in front of a camera) But I'm looking forward to having fun with food.
Oh and hey, tomorrow night is creative hamburger night. Wish me luck! I'll let you know how it goes!
Faux Mango Salsa : To Be or Not to Be
When I first heard the term "mango salsa", I fell in love. I absolutely love mangoes and salsa can be quite fun. What better way to learn to enjoy cooking than find something fun AND good? So I got myself all worked up about it; told everyone I knew I was going to attempt to make mango salsa and even envisioned what I could serve with it.
Everything came to a screeching halt when I read the recipe (NEVER forget to read that recipe). Jalepenos? JALEPENOS? Yuch. As much as I love mangoes, I detest jalepenos. Call me a wimp, if you will. I cannot use spicy. Oh, some will be needed for certain foods. I do understand that. Maybe some red pepper flakes or even possible the JUICE of a jalepeno but the whole pepper?
But then I looked it up and realized that the very term "salsa" means "spicy sauce". Hmm....now what? My first guess was to just give up the idea of making any kind of salsa; which is sad, in a way since mango salsa still sounds like fun. But then my friend and "cooking guru/guinea pig" mentioned that I didn't HAVE to put in jalepenos. I could try a different spice or something slightly less "volcanic".
Wow. Ingredient switching? At my level? Preposterous! But definitely worth a try. Now I get to experiment with different things to find out which tastes best. Wish me luck and I'll let you know how it goes!
PS: Coming soon: Olive-stuffed pastries!
Everything came to a screeching halt when I read the recipe (NEVER forget to read that recipe). Jalepenos? JALEPENOS? Yuch. As much as I love mangoes, I detest jalepenos. Call me a wimp, if you will. I cannot use spicy. Oh, some will be needed for certain foods. I do understand that. Maybe some red pepper flakes or even possible the JUICE of a jalepeno but the whole pepper?
But then I looked it up and realized that the very term "salsa" means "spicy sauce". Hmm....now what? My first guess was to just give up the idea of making any kind of salsa; which is sad, in a way since mango salsa still sounds like fun. But then my friend and "cooking guru/guinea pig" mentioned that I didn't HAVE to put in jalepenos. I could try a different spice or something slightly less "volcanic".
Wow. Ingredient switching? At my level? Preposterous! But definitely worth a try. Now I get to experiment with different things to find out which tastes best. Wish me luck and I'll let you know how it goes!
PS: Coming soon: Olive-stuffed pastries!
Where's the Fun?
Cooking should be fun, right? That's pretty much the whole point of what I'm doing. Learning to enjoy cooking so it's not so much of a chore.
My first dinner the other night went well; better than I had expected. And while there were some parts that were intense (trust me; for a non-cook like myself, boiling noodles successfully is intense) it wasn't fun.
Hmm. What can I do to make it more fun; thereby making me WANT to do it?
I was watching "Worst Cooks in America" last night on the Food Network channel and their first challenge was to create a hamburger with anything they wanted. This made me sit up. I've cooked hamburgers before; a means to an end as I've said previously. But to CREATE my own signature burger? Wow....the endless possibilities!
And if I can create my own burger, what next? Couldn't I create pretty much anything? No, I still don't know enough about flavors to know what would and wouldn't work but I'm pretty sure that's what most cooks enjoy. Making it their own.
Sure, I'm still going to use recipes. There are quite a few I've seen that seem a tad difficult but might be worth trying at least once. But I'm going to learn to be brave and try flavors that I normally wouldn't put together. Sort of like finger-painting as a child. Just let it flow!
So, as soon as I come up with a recipe, I will post and let everyone know. Wish me luck!
My first dinner the other night went well; better than I had expected. And while there were some parts that were intense (trust me; for a non-cook like myself, boiling noodles successfully is intense) it wasn't fun.
Hmm. What can I do to make it more fun; thereby making me WANT to do it?
I was watching "Worst Cooks in America" last night on the Food Network channel and their first challenge was to create a hamburger with anything they wanted. This made me sit up. I've cooked hamburgers before; a means to an end as I've said previously. But to CREATE my own signature burger? Wow....the endless possibilities!
And if I can create my own burger, what next? Couldn't I create pretty much anything? No, I still don't know enough about flavors to know what would and wouldn't work but I'm pretty sure that's what most cooks enjoy. Making it their own.
Sure, I'm still going to use recipes. There are quite a few I've seen that seem a tad difficult but might be worth trying at least once. But I'm going to learn to be brave and try flavors that I normally wouldn't put together. Sort of like finger-painting as a child. Just let it flow!
So, as soon as I come up with a recipe, I will post and let everyone know. Wish me luck!
The Results Are In....
....And it didn't turn out too badly. Not for a first effort, anyway. The sauce turned out rather well but the pork chops were slightly overcooked. But all in all, my guinea pig (er, roommate/friend) said it tasted pretty good.
First of all, I'd like to thank her for being there with support and helpful advice (She's good at this whole kitchen thing) and second of all, READ the whole recipe. I read the recipe probably about 15 times. Read through the ingredients, read through the instructions...the whole enchilada. It wasn't until I was cooking the pork chops and wondering what was taking so long that I realized that the recipe called for BONELESS pork chops. Mine were thick and definitely still had the bone.
Don't know how I missed that but I did. That'll teach me to "skim" over what I'm reading.
And for those of you that would like to try this recipe, the sauce came out a little thin; add a little corn starch to thicken it if you'd like (The house cooking guru says don't forget to mix the corn starch with cold water first BEFORE adding it to the sauce and add while sauce is boiling)
Thanks to everyone for their support. It helps a lot to have people that believe in you even if you're not so sure yourself. I'm adding a pic or two to show you how it turned out. Let me know what you think!
Here we go!
The time has come.
Yes, my dear friends, I have chosen my first recipe and will be attempting to follow it tonight. It doesn't look too terribly difficult but those of you that know me know it's going to be tough.
But I can do it. Most certainly.
Tonight's attempt is Southern-Style Pork Chops. It actually sounds quite good (white wine and heavy cream sound decadent, don't they?) and I'm going to serve it over buttered egg noodles and pair it with peas. (Frozen for now; the peas in the garden aren't ready yet) I shall go over the recipe several hundred times to make sure I have everything I need at the store and then probably a few dozen more times to make sure I have it right.
I will post the recipe here so anyone that wants can try it themselves. But I will most definitely be sharing how it went and how it tasted. Will even try to get a few pictures up as well.
So, wish me luck and I'll see everyone soon!
Southern-Style Pork Chops
Original Recipe Yield 6 pork chops
Yes, my dear friends, I have chosen my first recipe and will be attempting to follow it tonight. It doesn't look too terribly difficult but those of you that know me know it's going to be tough.
But I can do it. Most certainly.
Tonight's attempt is Southern-Style Pork Chops. It actually sounds quite good (white wine and heavy cream sound decadent, don't they?) and I'm going to serve it over buttered egg noodles and pair it with peas. (Frozen for now; the peas in the garden aren't ready yet) I shall go over the recipe several hundred times to make sure I have everything I need at the store and then probably a few dozen more times to make sure I have it right.
I will post the recipe here so anyone that wants can try it themselves. But I will most definitely be sharing how it went and how it tasted. Will even try to get a few pictures up as well.
So, wish me luck and I'll see everyone soon!
Southern-Style Pork Chops
Original Recipe Yield 6 pork chops
Ingredients
- 2 tablespoons vegetable oil
- 1 (1 ounce) package dry onion soup mix
- 6 boneless pork chops
- 3/4 cup white wine
- 1/2 cup heavy cream
- 1 tablespoon garlic powder
- salt and ground black pepper to taste
Directions
- Heat the oil in a large, deep skillet over medium heat. Liberally sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside.
- Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 m
Blanching for Idiots
Well, mainly for me, anyway.
I've been perusing (love that word) through all the different "easy" recipes and the "not-so-easy" recipes and have found quite a few that sound really interesting and look delicious. And I've learned while watching "Worst Cooks in America" on the Food Network channel that you ALWAYS read the entire recipe first.
Makes sense. Gives you an overall view of what you're going to be doing and how. And although I consider myself to be fairly well-read, I'm discovering terms that I've never even heard of before.
Drupe? Etouffe? Did you know that chopping and dicing are DIFFERENT? And although I've heard the word "blanching" before, I didn't know what it was. Until now. Yup. I now have at my fingertips a complete glossary of cooking terms. Probably won't use them all; heck, probably won't use but a few. But looking through it, it's amazing the things you can learn.
So now I'll be armed with the knowledge of all those terms that were but a nuisance in the past and be more able to complete the task I have set for myself.
Enjoying the art of cooking!
I've been perusing (love that word) through all the different "easy" recipes and the "not-so-easy" recipes and have found quite a few that sound really interesting and look delicious. And I've learned while watching "Worst Cooks in America" on the Food Network channel that you ALWAYS read the entire recipe first.
Makes sense. Gives you an overall view of what you're going to be doing and how. And although I consider myself to be fairly well-read, I'm discovering terms that I've never even heard of before.
Drupe? Etouffe? Did you know that chopping and dicing are DIFFERENT? And although I've heard the word "blanching" before, I didn't know what it was. Until now. Yup. I now have at my fingertips a complete glossary of cooking terms. Probably won't use them all; heck, probably won't use but a few. But looking through it, it's amazing the things you can learn.
So now I'll be armed with the knowledge of all those terms that were but a nuisance in the past and be more able to complete the task I have set for myself.
Enjoying the art of cooking!
The Beginning
Okay. I'm not a complete novice at cooking; I've done some in the past and didn't do too badly. I just didn't enjoy it. So, I'm thinking, should I start with a beginner recipe or something a little more advanced?
The only problem I have with recipes is that sometimes they aren't specific enough. "Cook until brown"....wait.....what shade of brown? How long will it take? That's been one of my biggest fears; not doing it right. But I've learned that mistakes happen and most of them can be fixed. Or done over. I need not be so scared of making those mistakes and just make them. And then learn the how and why so I don't do it again.
So what I'm thinking of doing is cruising through the internet and the various cookbooks at my fingertips (yes, unused cookbooks) and see what's out there. Maybe even get ideas from all the cooking shows I watch.
Wish me luck and stay tuned; you'll never know what's going to happen!
The only problem I have with recipes is that sometimes they aren't specific enough. "Cook until brown"....wait.....what shade of brown? How long will it take? That's been one of my biggest fears; not doing it right. But I've learned that mistakes happen and most of them can be fixed. Or done over. I need not be so scared of making those mistakes and just make them. And then learn the how and why so I don't do it again.
So what I'm thinking of doing is cruising through the internet and the various cookbooks at my fingertips (yes, unused cookbooks) and see what's out there. Maybe even get ideas from all the cooking shows I watch.
Wish me luck and stay tuned; you'll never know what's going to happen!
The Journey into Cooking
Welcome to Froggy's Cooking Pad.
This is my journey into the world of cooking. Not so much learning to cook but learning to LIKE to cook. I can follow a recipe as well as the next person. Well, for the most part, anyway. But I could never understand the allure of WANTING to cook. To me, it was always just a means to an end...eating.
My whole life was about avoiding learning things in the kitchen. I always volunteered for kitchen duty rather than have to stand over a hot stove cooking something. Where was the fun? Where was the joy? What was the point?
It was only recently that I made a discovery. While watching shows on the Food Network channel, I discovered that by merely changing one ingredient, a whole meal could be changed. Or by cooking it differently. I was watching these shows and all of sudden, there was a spark. Nothing big or dramatic, but a spark nonetheless.
So I thought I'd try my hand at creating something. Oh sure, I'll be using recipes to start. But I'm hoping that I'll be able to learn to use my palate to create my own recipes.
I hope you'll join me on this journey. Or quest, if you will. Go through the trials and tribulations; the successes and failures. And maybe we'll learn something together.....
This is my journey into the world of cooking. Not so much learning to cook but learning to LIKE to cook. I can follow a recipe as well as the next person. Well, for the most part, anyway. But I could never understand the allure of WANTING to cook. To me, it was always just a means to an end...eating.
My whole life was about avoiding learning things in the kitchen. I always volunteered for kitchen duty rather than have to stand over a hot stove cooking something. Where was the fun? Where was the joy? What was the point?
It was only recently that I made a discovery. While watching shows on the Food Network channel, I discovered that by merely changing one ingredient, a whole meal could be changed. Or by cooking it differently. I was watching these shows and all of sudden, there was a spark. Nothing big or dramatic, but a spark nonetheless.
So I thought I'd try my hand at creating something. Oh sure, I'll be using recipes to start. But I'm hoping that I'll be able to learn to use my palate to create my own recipes.
I hope you'll join me on this journey. Or quest, if you will. Go through the trials and tribulations; the successes and failures. And maybe we'll learn something together.....
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