By: Joanne | June 23, 2009 | Category: Home and Family

a chef chopping onions in the kitchenWhat’s your secret recipe? There’s that one dish that you make better than anyone else. Is it your chili, or your barbecue, or your amazing pie?

I really enjoy cooking, but I’m not very creative in the kitchen – I’m just good at picking out good recipes and following them. Sometimes I like to make healthy dishes with fresh vegetables, I also like regional dishes and sometimes just a yummy dessert like Mamie Eisenhower’s chocolate fudge. I don’t mind that I don’t create the recipe; I just like to serve and eat tasty food.

If you’re a creative chef, you can protect your recipes and share your masterpieces with the rest of us. Did you know that you can copyright a recipe? It’s true. Better yet, maybe you’ve got enough recipes to fill a whole cookbook. Let me know when it’s published, I’m always looking for a great, new recipe.

| View Comments [4] | envelope E-mail This Entry | Tags: cook   copyright   food   joanne   recipe  

 

Entry bubble Safe Summer Cook-outs

By: Colleen | June 04, 2008 | Category: Health

It's a good thing my Mom had me log all those hours watching the Frugal Gourmet as a kid. Last night's delight was a bowl of Special grillK and half a piece of leftover parmesan-crusted chicken. Move over, Rachel Ray.

Regardless of poor menu planning when cooking for myself, I do like to put together something a little more cohesive when gathering with friends and family.

Now that summer is here, it's time to cook-out! Few things beat being outdoors, firing up the grill, and chowing down on your summertime favorites with your crew.

When preparing meals for large groups, you do have to take special precautions. It's all too easy to undercook raw meat, or let perishable foods (like potato or macaroni salads which include mayonnaise) sit out unrefrigerated for too long.

Some tips for safe barbecuing:

  • Purchase a food thermometer to be sure meat has been cooked to the proper temperature.
  • Place cold food containers on ice while serving. Cover the dish when not in use.
  • Be aware of any guests with food allergies. Do not use the same surfaces to cook alternate meals. For example, if a guest is allergic to shellfish, be sure their meal is prepared somewhere other than where the fish is cooked.

My favorite cookout meal? Fresh from the farm corn on the cob, chicken covered in bbq sauce, and baked potato. What's yours?

Cook safely, and get ready for seconds!

| View Comments [3] | envelope E-mail This Entry | Tags: colleen   cook   food   grill   group   safety   summer  

 

Entry bubble Cooking with Locally Grown Foods

By: Sommer | November 02, 2007 | Category: Home and Family

Last week, Sam and I went to a cooking class put on by our local Extension office and a community group in our area. In 3 hours on a Monday night we learned to cook 5 seasonal dishes using organic, locally grown produce. 

First, one of the instructors gave us the general food safety guidelines (so we didn't make each other sick, of course), then we started into the cooking. In a group with 3 others, we set off to make our first dish, apple crisp. The locally grown, organic apples were delicious!  Our second adventure involved chopping veggies for a winter ratatouille with lots of leafy greens, and root vegetables.  Other groups worked to prepare a comforting squash soup, sweet potato biscuits, and a mixed green salad with feta, apples and toasted walnuts.  Luckily for us, we topped off the evening by sampling what we’d spent the last couple hours preparing.  Although I was unsure about a couple of the dishes, they all turned out to be delicious!  I’ve shared the recipe for the squash soup we prepared below. 

Local classes through your county Extension office are fun and rewarding and you’ll get to meet lots of like-minded folks who live in your community.  You’ll be surprised at the breadth and depth of things you can learn about through Extension – from becoming a Master Gardener to planning your retirement and learning how to keep your home environment healthy for your family.  Extension even has special programs just for kids through 4-H (and, no, it’s not just for farm kids!).
squash
Now, here’s the recipe I promised:

Autumn Squash Soup (serves 8 – 10)
4 tbsp. butter
2 c. yellow onions (finely chopped)
1 tbsp. curry powder
5 – 6 c. chicken or vegetable stock
3 lbs butternut squash, peeled, seeded and chopped into large cubes
2 tart apples, peeled, cored, and chopped
2/3 c. apple cider or apple juice
Salt and pepper
Parsley or cilantro for garnish

Method:  Melt butter in large pot.  Add chopped onions and curry powder and cook over low heat until onions are tender (about 15 min.).  When the onions are tender, pour in 4 c. of stock, add squash and apples and bring to a boil.  Reduce heat and simmer, partially covered, until squash and apples are tender, about 25 min.  “Puree” soup with a potato masher.  If you want a smoother texture use a food processor, food mill, or blender.  Add apple cider or juice and additional stock, 1 – 2 c., until soup reaches desired consistency.  Season to taste with salt and pepper.  Simmer briefly to heat through and serve, garnished with parsley or cilantro.  This soup will keep in the refrigerator for several days.

I'd love to hear about any of your favorite fall recipes so feel free to share!!

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