Side Toasting

You can flip a toaster on its side and grill cheese in it.I would put something fireproof under this.  My toaster's sides get pretty hot.  But this is a good idea for some of those toaster pastries.

Rice - Did you know?

 

Rice is the most widely eaten grain in American and has been the culinary foundation for many of the world's oldest cultures.  Rice was first grown in the American Colonies in the late seventeenth century.  The two main classifications of rice is white and brown.  White rice is less nutritious, as much of the brand, fiber, nutrients and the rice gems have been removed.  White rice is quicker to prepare and has a rather bland flavor.  Brown rice on the other hand has a nutty, rich flavor and requires longer cooking time.  Brown rice retains most of its nutritional values, which include a limited amount of protein, but the protein quality is excellent because of the high levels of amino acids.  Rice is loaded with carbohydrates and includes nutrients, such as B Vitamins, iron, phosphorus and magnesium. 

An easy way to enhance the flavor and excitement of rice is to cook it in an assortment of liquids, such as stocks, juices, or with wine.  another easy flavor enhancer is to use different spices and herbs.  You can also add cut up fruits or vegetables, like carrots, celery, apples or pears to rice as it cooks.  You can even add slivered nuts, dried fruit or chilis for an easy yet delicious option.

Fruit Seasons

Apples	July through November
Apricots	May through August
Blueberries/Blackberries	June through August
Cantalope	July through August
Cherries	May through August
Grapes	June through August
Grapefruit	January through June
Kiwi	January through April
Mango	May through August
Melon	June through July
Nectarines	June through September
Oranges	January through September
Papaya	June through September
Pear	September through December
Peaches	June through August
Pineapple	January through December
Plum	June through August
Pomegranate	October through January
Raspberries	June through September
Strawberries	May through June
Tangerine	October through April
Watermelon	July through September

Vegetable Seasons

Arugula	April through May - September through October
Asparagus	March through June
Bell Peppers	July through November
Broccoli	September through December
Brussel Sprouts	May through August
Carrots	January through December
Celery	June through October
Corn	June through September
Cucumbers	June through October
Eggplant	June through September
Green Beans	June through August
Green Onions/Scallions	January through December
Kale	August through October
Lettuce	April through September
Mushrooms	April through May - September through October
Onion	January through December
Peas	April through August
Potatoes	January through December
Spinach	April through September
Sweet Potatoes	January through December
Tomatoes	June through September
Zucchini	May through August

Tips for Cooking Pasta

Basic cooking instructions for boxed or dry pasta is the same for all varieties of pasta (vermicelli, spaghetti, fettuccine, etc.).  What does vary, depending on the variety and manufacturer, is the length of cooking time.  Pasta should always be cooked "al-dente" which means "to the tooth" or firm.  Do not overcook your pasta.  If you plan on using the pasta in Quick Pasta Dishes at a later date, you need to cook the pasta 2-3 minutes less, as the pasta will soften while refrigerated. 

To cook 1 pound of dry pasta (which yields about 10 cups or 8 servings of cooked pasta), bring 5 quarts of water with 2 Tbsp. salt (you can omit the salt if you are on a low sodium diet) to a rolling boil.  Just before adding the pasta, add 2 Tbsp. of olive oil to water. Add pasta, stir immediately to separate each strand of pasta, return water to a boil.  Reduce heat to a light boil and cook according to manufactures directions.  Thin pasta (like Angle Hair or Thin Spaghetti) will require anywhere form 3-7 minutes.  Regular spaghetti will require 6-8 minutes.  Thicker, heavier pastas (like fettuccine) will require about 9-11 minutes for cooking.  If cooking fresh pasta, cooking time will be very short, usually between 1-3 minutes. 

Read package directions and stay with your pasta as the end of cooking time nears.  Also, using a timer will help prevent overcooking.  Do not "throw your pasta against the wall" to check for doneness.  If you follow this method, only overcooked and limp pasta will stick to the wall.  Drain your pasta thoroughly in a colander.  If using right away, rinse your pasta in hot water.  If using your pasta in cold salads or if you plan to refrigerate the pasta for Quick Pasta Dishes, rinse pasta under cold water to stop cooking process.  Drain well.  Refrigerate in sealable plastic bags.

Better Homes & Gardens Homemade Cookies Cookbook 1975

This vintage cookbook is perfect for the upcoming holidays and it's priced at only $2.75 plus shipping.  View this and many more by going to Books, Books & More - Adopt a Book.

Do you like bar cookies? With their rich flavor and moist texture, they have long been popular as desserts and snacks. They have become more flavorful because busy homemakers appreciate their easy preparation. Just mix the ingredients, turn the dough into a baking pan, and in a short time you'll have cake-like cookies to serve at home or to enjoy anywhere. Bar cookies travel especially well in their own baking pan for away from home eating. This book has some of the best bar cookies around...Mint Swirl Brownies, Cheesecake Bars, Poka-Dot Angel Bars, and Hawaiian Fruit Bars. But you'll also find Easy Drop, refrigerator, roll-and-bake and shaped cookies.

Copyright 1975 this hardcover measures 11 1/2 x 8 1/2 x 1/4 (approx.) and contains 96 pages. On a scale of 1 - 10 with 10 being 'like new' I rate this copy a 9. It's like new.

How to Peel Ginger

To remove the skin from fresh mature ginger, peel it with a paring knife or the back of a spoon to dislodge the woody peel from the ginger.  Through it can be tempting to peel it like a potato, by moving the knife toward you, it isn't advisable.  Not only is it dangerous but it tends to take off more peel than needed.  Your goal is to peel off just enough outer layer to expose the edible ginger.  Then it can be sliced, minced or julienned.  The taste that gingers gives to a dish depends upon when its added to the cooking process. Adding at the beginning will lend to a subtle flavor while adding near the end will give you a more pungent taste.

How to Buy Sweet Potatoes

 

Two types of sweet potatoes are available in varying amounts the year round.

 

Moist sweet potatoes, sometimes called yams, are the most common type.  They have orange colored flesh and are very sweet.  The true yam is the root of a tropical vine which is not grown commercially in the U.S.

 

Dry sweet potatoes have a pale colored flesh, low in moisture.

 

Most sweet potatoes are grown in the Southern tier and some Eastern States, in an area from Texas to New Jersey.  California is also a heavy producer.

 

When buying look for well-shaped, firm sweet potatoes with smooth, bright, uniformly colored skins, free from signs of decay.  Because they are ore perishable than Irish potatoes, extra care should be used in selecting them.

 

Avoid sweet potatoes with worm holes, cuts, grub injury and any other defects which penetrate the skin; this causes waste and can readily lead to decay.  Even if you cut away the decayed portion, the remainder of the potato flesh which looks normal may have a bad taste.  Decay is the worst problem with sweet potatoes and is of three types:  wet, soft decay, dry firm decay which begins at the end of the potato, making it discolored and shriveled; and dry rot in the form of sunken, discolored areas on the sides of the potato.  Sweet potatoes should not be stored in the refrigerator.

Simple Chicken Salad

When I have leftover chicken I always make chicken salad.  Here is my newest way of making that is easy and simply delicious.

Place the cut up, cooked chicken in a food processor.  Add 1-2 chopped green onions (to taste).  Process until finely chopped.  Pour into a bowl and add sweet pickle relish to taste and enough French Onion Dip to create a creamy texture. 

The green onions give it a delicious taste, the pickle relish adds a little sweetness but the onion dip is what gives you a flavor that you can't resist, at least I can't.  I love this stuff on crackers or as a sandwich.  It's also great for parties and takes no time to make.  This can be done with leftover turkey too.

How to Buy Onions

 

The many varieties of onions grown commercially fall into three general classes:

Globe onions are the most common group and are considered primarily cooking onions.  There are many varieties, mostly with yellow skins, but also some white and red-skinned types.  Globe onions are predominantly round to oval, and have rather pungent flavor.  They are available in quantity during the late summer, fall, and winter.  Most fall in the medium size range but in some cases the smaller onions are packed and sold separately.

 

Granex-Grano onions are available during the spring and summer, coming from the warmer growing areas.  Most are yellow-skinned; a few are white.  The shape tends to be less round and less symmetrical than the globes, ranging from somewhat flattened to top shaped.  Rather mild in flavor they are considered ideal for slicing and eating raw and good for cooking.  In size they range from medium to large.

 

Spanish onions resemble globe onions in shape but they are much larger.  Most varieties are yellow, but some are white-skinned.  They are mild in flavor, often called “sweet Spanish,” and are ideal for slicing or for salads.  Sometimes the medium sizes are packed separately from the large ones (3 inches or more in diameter).  Spanish type onions are generally available in moderate supply during fall and winter.

Major onion growing areas are California, New York, Texas, Michigan, Colorado, Oregon, and Idaho.

 

When buying look for Hard or firm onions which are dry and have small necks.  They should be covered with papery outer scales and reasonably free from green sunburn spots, and other blemishes.

 

Avoid onions with wet or very soft necks, which usually are immature or affected by decay.  Also avoid onions with thick, hollow, woody centers in the neck or with fresh sprouts.

Say Yes to Shrimp!

Did you know that 8 jumbo shrimp have 13 grams of protein, with 63 calories and less than 1 gram of fat?  The calories and fat associated with shrimp and shrimp dishes actually come from the manner in which you fix it or the sauce that you serve with your shrimp.  (facts taken from Ted Rogers' Fit & Fast Food). 

This is good news to me because I love shrimp just about any way you can prepare it.  This gives me the green light to enjoy my shrimp as long as I work on a healthy dip or sauce.

Orange Juice

With the raising cost of food we are always looking for ways to stretch.  I've found a good one for stretching orange juice and had to share.

Mix a 12-oz. can of frozen orange juice in a three-quart pitcher; add one cup of powdered orange drink mix.  Fill the pitcher to the brim with cold water and stir until dissolved.  The powder gives the drink sweetness and the frozen juice gives it body.  I've tried this and it is delicious!

Sausage Tip

Really good sausage isn't cheap but when you're in a household of just one or two you might find yourself in a situation where you can't use it before it spoils.  The best way to prevent this is to cut the whole roll, plastic and all, into slices.  Wrap each sliced roll in foil and then place it into a freezer bag.  When ready to cook, take the edge of a knife and break off as many slices as need, rewrap the roll, put back into it's bag and return to the freezer.  No need to thaw the frozen slices before cooking either.

The Bachelorette Cookbook 1st Ed. 1968

Easy-Fun Ideas for the 'Single' Chef.  The Bachelorette Cookbook was just added to Books, Books & More - Adopt a Book at the perfect price of $3.00 plus shipping.  This is a 1st Edition dating 1968 and a real gem for some lucky cook.

Breading Pork Chops

I found this tip for breading pork chops that gives you a nice, crisp crust on both sides but still has it coming out practically greaseless.  You simply place the breading mixture on a sheet of wax paper, press the chops into it firmly until no more will adhere.  Turn it over and do the other side.  Now place it on a wire cake rack in a baking pan and bake.  The grease will be in the bottom of the pan and both sides of the chop will be brown and crisp.  And to facilitate cleaning the pan, place a piece of aluminum foil in the bottom before you start cooking.

Italian Liqueurs

(Part 5 of my Wine Education.  I saved the best for last.)

Liqueurs, or cordials, are highly flavored, sweetened wines served as after-dinner drinks.  They are ordinarily served at room temperature in very small liqueur glasses, for a little of them goes a long way.  Italians feel that a liqueur after a heavy meal aids the digestion.  Whether it does or not, the custom of sitting with friends, talking quietly, and sipping a fragrant liquore is without doubt a pleasantly relaxing way to end a good dinner.

Anisette:  Colorless, with an anise flavor.  Use it to flavor icings and cookies.  Sometimes added to highballs, pickles, frappes, and flips.

Caffe Sport:  Coffee colored and coffee flavored.  Use it in icings and as a sauce over ice cream and puddings.

Cream de Menthe:  Green or white, with a peppermint flavor.  Use it in sour mixed drinks, frappes, cocktails and icings, or as a sauce for ice cream and puddings.

Grappa:  Grape flavored, with a brandy base.

Maraschino:  Red, cherry-flavored liqueur.  Use it in icings, soufflés, and sour drinks.

Strega:  Yellow, with an orange flavor.  May be added to caffe espresso, or used in aromatic drinks, icings, and cake fillings.

Rosolio:  Ruby colored, with a very sweet rose flavor.  Made from the petals of fresh roses.  Use it to flavor sour drinks, cake fillings, icings, and as a sauce over ice cream.  Try a very little of it in iced tea.

Italian Sparkling Wines

(Part 4 of my Wine Education)

Asti Spumante:  The standard for all Italian sparkling wines.  Made in Piedmont.  Very delicate bouquet and a fresh, sweet taste.

Prosecco de Conegliano:  A brilliant, sparkling white wine made in Venetia.  It must be drunk young.  it has a distinguished bouquet and a flavor underscored by a very slight trace of bitterness.

Moscato and Lacrima Christi del Vesuvio:  Also produced a sparkling wines.

Italian Dessert Wines

 

 

(Part 3 of my Wine Education)

Flore della Alpi:  A sweet, potent liqueur made with cinnamon sticks and rock sugar.  A product of Piedmont.

Vin Santo:  Golden-yellow, sweet, smooth wine of Tuscany.

Aleatico di Puglia:  A red Apulian liqueur wine with a strong aroma, full taste, and pleasant, sweet flavor.

Moscato di Salento:  Another Apulian dessert wine with a warm, generous, subtle bouquet.

Greco di Gerace:  A delicate, smooth, golden-yellow dessert wine from Calabria, whose bouquet will remind you of orange blossoms.  This choice wine is produced in limited quantities.

Marsala:  The best known of Italian dessert wines.  Produced in Sicily in two types, dry and sweet.  It is a limpid, brilliant wine with a fine full flavor.  Excellent for cooking as well as for drinking.

Better Homes and Gardens Cookies & Candies 1973

Just in time for the upcoming holidays I've added another Cookie and Candy cookbook to Books, Books & More - Adopt a Book and the price is only $2.00 plus shipping.  This is a must have for goodie making.

Happiness is a jar full of these sweet goodies waiting for you to come home from work or school. After mastering a few techniques, happiness will be the pride of serving your own homemade treats to family and friends. All of the recipes included within this book have been tested and retested in the BH&G Test Kitchen to develop the best balance of ingredients and standard methods. To insure success at home, measure all the ingredients carefully and follow mixing directions to the letter. For best results always use all-purpose flour that has been sifted before measuring, and also remember that softened butter or margarine creams best. Using the tips within this book you'll soon be making your own Glazed Lebkuchen and Springerle, Spicy Hermits and Maple Nut Chews, or maybe you would rather make candies such as Coconut Macaroons and Pecan Tassies. All are simple and delicious.

This hardback was copyright 1966 with this copy being a 10th print dating 1973. It measures 10 1/4 x 7 3/4 x 1/4 (approx.) and contains 90 pages packed with delicious sweet goodies. On a scale of 1 - 10 with 10 being 'like new' I rate this copy a 7+. The outside cover shows slight shelf wear and there is some yellowing of the inside pages. This book has been used but is still in great condition.

Italian White Wines

(Part 2 in my Wine Education)

Valtellina:  A light, straw-colored wine with a fresh taste.  Made in Lombardy.

Terlano:  A choice white wine form Upper Audige, beautifully translucent, with an elegant bouquet.

Soave: A soft, velvety, dry wine made from grapes grown near Vorona.

Orvieto:  The best-known, and one of the choicest, of Italian white wines.  There are two types, one dry and the other fruity.  Both varieties have an attractive light-yellow color and an exquisitely delicate bouquet.  From Umbria.

Frascati:  A limpid, golden-yellow wine with a mellow flavor.  It is also made in two types, dry and fruity.  A wine of historic Latium.

Est-est-est Montefiascone:  A golden wine produced near the Lake of Bolsena.  Made in two types, dry and sweet. One of the most famous wines of Italy.

Lacrima Christi del Vesuvio:  A straw-colored wine - sweet, velvety, and aromatic.  The grapes are grown in vineyards on the southern slopes of Mount Vesuvius.

Sansevero:  A fine, clear, delicate wine, excellent with fish.  One of the best wines of the Apulian district.

Vernaccia del Campidano:  A dry, amber-colored wine with a bouquet reminiscent of almond blossoms, and pleasingly bitter.  A wine of Sardinia.