. . . . . . . Let's Make Cooking Easy & Fun

Well, this is related to cooking. Even though there is no heat involved, it is still cooking and will be in the eyes of your children.

For the last week I have been very busy — actually completing two things at the same time.

1. Celebrating a favorite family Christmas tradition
2. Enjoying the delighted smiles of children as they create on their own.

Several years ago I discovered how much my youngsters enjoyed making Christmas snacks. The first year I did it for them. I saw some recipes on the internet and made them and took them to their house for Christmas eve.

The next year the oldest asked if he could help me. He and the oldest girl of the six came to my house and messed until their hearts were content. He was especially fond of marishino cherries so you can imagine how many were used — the entire bottle if I remember correctly.

Through the years we have varied things but this year’s “friendly Christmas monsters” in a pen was very exciting.

The monsters are all decked out waiting for a Christmas visit from the children.

Check back in a day or two and the book will be ready for you to download just in time for Christmas.

This is a basic crepe recipe that is simple enough for the kids to make yet it sounds impressive — and tastes wonderful.

INGREDIENTS

1 cup  all-purpose flour, 2 eggs, ½ cup milk, ½ cup water, ¼ teaspoon salt, 2 tablespoons  butter, melted

1.  In a large mixing bowl, whisk together the eggs and flour. Add the milk and water gradually. Stir until combined. Add salt and butter. Beat until smooth.

2.  Lightly oil a griddle or frying pan. Heat it over medium high heat.

3.  Pour the batter onto the griddle. I find it easier to use a scoop. You will need about ¼ cup of batter for each crepe.

4.  Tilt the pan with a circular motion so that the batter coats the surface evenly.

5.  Cook for about 2 minutes on the first side. The bottom should be light brown. If you gently shake the skillet by the handle a couple of times while cooking this first side, it will start to slide when ready to turn. Loosen with a spatula, flip the crepe over and cook the other side.

6.  Serve hot with your choice of accompaniments.

TRY THESE

• Strawberries and whipped cream
• Sliced bananas and melted chocolate
• Powdered sugar and different flavor preserves
• Cream Cheese mixed with powdered sugar blueberries
• Cinnamon fried apples
• Maple syrup and butter

Enjoy! Let me know how they went.

“Cooking for beginners is just a matter of being able to read. After all, there are recipes everywhere.” At first glance this may seem true but as you explore those recipes, you discover that terms are confusing and in general the recipe doesn’t give details about cooking. For the beginner this can be frustrating.

Although cooking can be likened to a chemical formula, once you learn the language it will be easier to begin cooking. For the beginner, your knowledge will be able to grow by leaps and bounds by understanding what you are doing each step of the way.
Read the recipe all the way through.  Look up terms that you don’t understand. Don’t guess or assume you know. The language of cooking can be very different. Build your cooking knowledge base with solid information. Some of those terms you will encounter:

• Brown hamburger meat (ground meat) – Cook until the pink disappears. Stir with a fork so that it is in small pieces when finished. It does not mean to turn the meat dark brown.

• Tender – When cooking vegetables, they are done when a fork slides easily into the vegetable. It should not meet with resistance.

• Cook until translucent – Commonly used when talking about onions, it means that they have turned to a softer white that is more transparent rather than solid white.

• Stir frequently – Use a spoon to manipulate the ingredients in the pan or skillet. Frequently means every 2 to 3 minutes.

Good recipes start with the ingredient list. Assemble all the required ingredients. This will allow you to be sure you have everything needed. There is nothing more frustrating than being half way through a recipe and discovering you don’t have an ingredient.
Ingredients are usually listed in the order that they will be used. Even the order of those words has significance. For example, if the recipe calls for “1 cup nuts, chopped”, it means measure the cup of nuts and then chop the nuts. However, if the instructions say “1 cup chopped nuts”, it means chop them and then measure.
These are common abbreviations:

• Tbsp = Tablespoon
• tsp = teaspoon
• oz = ounce
• lb = pound

Temperature and cooking time is frequently given as a range. This is to accommodate the difference in appliances. It is advisable to use the lowest part of the heat setting. You can always turn the heat up or cook it a little longer. But overcooking or burning can’t be undone.
Cooking for the beginner should be an interesting and fun journey.   So experiment with new things. Acquire a new skill at least weekly.

There is little doubt that Americans love hot dogs. They consume an average of 70 franks each year. In this love affair with the “Dog” there is considerable debate about what makes the perfect hot dog. It all starts with the frank.

A variety of franks exists to appeal to a wide spectrum of the hot dog market. The familiar all-meat weineer contains a variety of meats and is probably among the most economical meats at the market. For full-bodied taste there is the traditional all-beef variety. Health conscious individuals can choose turkey weineers. There are franks especially for the grill, more robust flavors and larger.

The next consideration is the method of preparation. According to the National Hot Dog and Sausage Council, 60 percent of Americans prefer their hot dogs grilled. This does not mean, however, that they are above eating microwaved and boiled hot dogs. Of course, another favorite is attached to the end of a stick in an open bonfire. The frank has found it’s way into casseroles to increase their wide range of appeal.

Because the bun is relatively insignificant, let’s move on to toppings. Remember, dress the dog, not the bun. Condiments should be applied in the following order:

• Wet condiments (mustard, chili, etc.)

• Chunky condiments (relish, onions, sauerkraut, etc.)

• Cheese, shredded

• Spices (salt or pepper)

A staple of American diet, these hot dogs are favorites at baseball games, barbecues, and picnics, They are are also enjoyed as meal for the family or a quick snack on the go.

When was the last time you had a “Dog” over an open bonfire? As far as I am concerned this is the best way to enjoy this favorite. Heck, we have even roasted them in the fireplace.

It would be difficult to explain all of the things that have kept me away from my blog. But that is all boring stuff and doesn’t really mean anything to anyone — even me.  What really matters is that I am back and cooking again.

I live in Oklahoma and we have experienced an extraordinary number of days above 100 degree temperatures. Much of our garden has been slow in producing. But I can’t say that about the zucchini. We can’t pick it fast enough. Take a look at the 8 pounds we harvested this week.

These two weighed 8 pounds total and were slightly over 16″ long. BUT what do you do with these monsters.

Although I had never stuffed a zucchini, I decided that was what I wanted to do. I make stuffed peppers frequently so I thought that would be a good thing to do in this case.

I sliced the zucchini in half and cut the centers out — making a boat to hold the stuffing. I steamed this inside part and added a tablespoon of butter. I mashed this and drained off all the water. Slice the long pieces into serving size — I cut into thirds which gave me 6 servings. Place the zucchini “boats” on a cookie sheet.

Brown about 1 lb. hamburger and add 1 medium size onion. Cook about a cup of rice and add to hamburger and onion mixture.  Add 1 can of petite diced tomatoes and the cooked squash. Salt and pepper to taste.

Add mixture to each zucchini and top with provolone cheese.

Bake for about 30 minutes or until tender. If the zucchini is particularly hard, you might want to microwave the pieces before stuffing and baking.

I did not use any spices except salt and a small amount of pepper. This gives all the flavors a chance to stand on their own.

Enjoy

Cinnamon toast brings back one of my fondest memories. My grandfather would cut the toast into 3 strips and serve it along with hot chocolate to my brother and I for our “before school” breakfast when we were in the first and second grades.

This was served after he had awakened us by calling “Piggy Back, Piggy Back” and carrying each of us on his back into the kitchen so that our feet wouldn’t have to touch the cold floor.

You might want to try this delightful treat for that special young one in your family.

Cinnamon Toast

Spread a piece of bread with butter or margarine. Don’t be skimpy because it is needed to melt the sugar properly.  Sprinkle with sugar and then cinnamon to taste. Be sure to get enough sugar on it to crystallize when you fix it.

My grandfather used a teaspoon to sprinkle the sugar evenly over the bread and then sprinkled cinnamon from the can. However, if you prefer you can combine the sugar and cinnamon in a shaker to spread it easily together.

Place under broiler in oven or toaster oven until sugar is melted.

Hot Chocolate

Now you can make instant or pour water into the contents of an envelope, but to tell the truth you shouldn’t even call it hot chocolate. I daresay that if you try this recipe, you will never go back. The second terrific thing about the recipe is it is extremely simple.

For each cup of hot chocolate wanted, put in a saucepot 1 teaspoon of cocoa and 2 heaping teaspoons of sugar. Add just enough water to to be able to dissolve the cocoa and sugar. Bring this mixture to a rapid boil. Add 1 cup of milk for each serving you prepared and heat until hot but not boiling. Miniature marshmallows may be added to the top of the cup.

The beginning cook often skips learning how to cook vegetables. They may be somewhat intimidating but I will be taking them one at a time and offering some quick and delicious recipes. It is important that you experiment with different techniques and with developing your palette for different tastes.

Asparagus is expensive but it doesn’t take many stalks to make a good serving. Try this tasty treat. This is a very simple way to prepare it.:

Boiled Asparagus
Choose the freshest asparagus possible. It should be firm and not droop when held up. Trim the tops, scrape or peel the stalks. Cut them into equal lengths and tie into a small bunch.

Boil in salted water until fork tender.* Remove the asparagus from the water and drain. Pour drawn butter* over the top. A sauce can be made by using the water drained from asparagus. Thicken it with one tablespoonful of butter, one tablespoonful of flour and the beaten yolk of an egg. Add seasoning and lemon or nutmeg to taste.

* Unsure about this meaning? Check the “What Does That Mean” page above.

The First bite. “Fantastic,” said my son Jeff.

Spread one side of a sheet of bread with peanut butter. Spread another piece of bread with grape jelly.  

Put bread slices together peanut butter to grape jelly.

Mix French Toast mixture: 1 egg, 1/4 cup milk, 1 teaspoon sugar and a dash of cinnamon.

Dip sandwich into mixture. Carefully turn so that both sides absorbs the French Toast mixture.

Be sure to handle the

soaked bread carefully.

It may come apart easily.

Place 1 Tbsp. butter or

margarine in hot skillet.

Fry on one side. Use spatula to turn

Fry on second side until golden brown

Slice in half. May be served with syrup.

May substitute any flavor jam or jelly for  grape.

Although many people say that they don’t eat breakfast, those same people will agree that breakfast is the most important meal of the day. Given that fact, it all comes down to a bunch of silly excuses as to why they skip breakfast.

What makes this meal so important?

After doing without nourishment for 8 to 10 hours, your body needs nutritious food  Individuals eating  breakfast regularly aremore tend to show these positive health habits

• Eat foods with more minerals and vitaminsand food with  less  fat and cholesterol
• Display Increased strength as well as endurance
• Exhibit better productivity and concentration consistently throughout the day
• Maintain desirable weight
• Show low cholesterol and less risk of heart disease
• Children especially show signs of increased  concentration, have problem-solving skills and are more proficient at  hand-eye coordination.

These are the food groups that are vital to this first meal of the day. Include food from at least two of these groups.

• Fruits & vebetables
• Grains
• Dairy
• Proteins

Some tasty choices would include:

• A glass of fruit juice (be sure it is pure juice not a fruit ade), a bananas and yogurt
• Low-calorie mueslix with skimmed milk
• Fresh and raw vegetables mixed with flavored yogurt
• A slice of toast with eggs (boiled or poached))
• A Smoothie with  your favroitte fruit and a dash of yogurt or honey.

If you are sure that you just don’t have the time to fix breakfast, pack a “brown bag” breakfast the night before and eat it on the “go”.  Be sure to prepare tasty and appetizing healthy foods so that you will be less likely to skip the “jump start” to your day.

Learn to Cook?

• WHO — You

• WHAT — Learn to Cook

• WHEN – Now

• WHERE — Grandma Carol’s Kitchen

• WHY — To Eat Better, Save Money, To Be Able To Entertain . . .

• HOW — Techniques, Tips and Recipes from Grandma Caro

I know, you are new at this and are really not sure you want to be here. Learning to cook can be simple and it can be fun. That’s not to mention tasty.l

So let’s get started. First go to the box in the left column and subscribe to our mailing list so that you will receive a monthly newsletter as well as a weekly recipe to start your personal cookbook.

All our recipes will be provided in downloadable  format which simply means that the recipe will be arranged on a page so that it will be easier for you to print a copy and save the ones you like.

Put on your apron. Wash your hands. Get ready to cook!

Grandma Carol