But…I hate to cook!

At my Cooking Shows, I often meet people who say this to me.  They sometimes end up placing the largest orders!  Not liking to cook (I prefer that over the word HATE) usually comes down to a handful of issues. Let’s talk about them!

#1 I don’t know HOW to cook.

When I don’t know HOW to do something, I’m usually not eager to try.  As the first-born, overachiever, perfectionist in my family, I don’t want to look less than spectacular at ANYTHING.  So if you don’t know HOW, my suggestion is to find a handful of recipes that you really want to learn to be good at & make those your specialties.  You’ll be FAMOUS for them for generations!  You probably already have a couple of them in your head already.  And on the other days, go with crockpot chicken covered in BBQ sauce, Papa Murphy’s Pizza (they have delicious $5.00 pizzas that you bake at home), grocery store deli meals & sometimes go to your favorite restaurant.   Once you get really good at those 5 meals, add another one once a month.  In a year, you will ROCK at SEVENTEEN meals!  C’mon!  Change your reputation!

#2  I don’t know WHAT to cook.

Chicken can be prepared in thousands of ways.  But on an average night of any week, all I can do is wonder “How do I make chicken exciting again tonight?”  Let’s get spicy!  Seasonings can make ALL the difference…for chicken, for fish, for pork, turkey & beef!  Choose your flavors around a cultural theme & then throw in side dishes that go with that.  For instance, use Chipotle Rub on a pork tenderloin for a zippy southwest flavor; serve it with rice & refried beans.  Italian Seasoning on your chicken begs for a pasta dish & green salad.  Greek Rub on your fish can be served with orzo or quinoa topped with chopped broccoli & feta cheese.  You get the idea!  During dinner, ask those you feed to tell you about their favorite regional dishes.  Write it down & highlight the family who suggested at dinner once a week.  Play music to go along with the meal.  (At our house, we have mariachi music when we eat Mexican food.  Ole!)

#3 I don’t have the right tools.

This is the secret reason for many cooks’ displeasure!  If you were trying to carve a turkey, you wouldn’t pull out a paring knife and a cutting board the size of a sandwich, would you?  Of course not.  Many times we “make do” with what we have & don’t realize the importance of having the RIGHT TOOL FOR THE JOB.  (I’m mostly talking to women here.  Men are very familiar with Home Depot or Lowes.)  So make sure that your cutting board & knife are big enough to handle the job.  Don’t slice a zucchini with a paring knife.  Treat yourself to a Chef Knife or Santoku Knife for this.  (You don’t have to be a chef or Japanese to use these!) And SHARPEN your knives!  It’s difficult AND dangerous to use a dull knife.   If you grate vegetables & cheese, buy a grater that is comfortable in your hand.  Throw away that metal box that hurts your hand every time you use it!  And if you have any kitchen tool that is RUSTY, throw it away RIGHT NOW & call me to order a great quality replacement! 

#4 I don’t have TIME to cook.

Time is a BIG issue for nearly every one.  Your best solution is a Crockpot or a Rockcrok.  (Say THAT 5 times fast!)  You already know about crock pots & I bet you have one.  If you love yours, pickup some Reynolds Slow Cooker Liners at the grocery store so that cleanup is a breeze.  A Rockcrok is a fairly new Pampered Chef invention!  It’s a black, ceramic cooking vessel (4 qt, 2.5 qt & 2 qt sizes) that can be used anywhere…in the oven, in the microwave, under the broiler, on the grill & on the stovetop.  You can even use a combination of heat sources for the same dish.  For instance, saute peppers, onions & celery in butter & oil on the stove, then add the rest of your ingredients & finish it in the oven.  If you want to broil cheese on top when it’s done, you can switch to the broiler.  You can even clean it in the dishwasher.  You might think that since you already have a Crockpot, you don’t need a Rockcrok.  The wonderful difference is that what takes 4-6 hours to cook in the Crockpot can be made in under 30 minutes in the Rockcrok!  And wouldn’t it be amazing to always have dinner ready in 30 minutes or less?? 

#5 The people in my family are too picky & it’s not fun to cook for them.

Picky eaters are NOT fun.  I have some in my family & sometimes the friends I feed are picky too.  There are ways around this!  Some dishes can be served like a salad bar.  For instance, when you make burritos, have all the extras (cheese, salsa, olives, onions & chiles) in separate bowls.  If you are serving a green salad, serve it “cobb” style so that all the toppings are in their own row or corner on top of the lettuce.  Baked potato bars are easy this way too.  If you are like me, let the picky ones go through the chow line first … then you can mix the rest together & enjoy everything!

What are your cooking challenges?  Chances are, I can help!  I began with Pampered Chef 23 years ago & I’ve held over 1700 cooking shows around Arizona.  I’m the Arizona Consultant with the oldest PC business in the state!  I’d love to help you with a Fundraiser, Bridal Show, “Mommy & Me” Cooking show, freezer workshop, “Cooking with Couples” or “Girls Night Out” shows!  All of these events are “hands-on” so you get a chance to try the tools, help make the food & eat what we’ve created!  Or you can just cut to the chase & order your Rockcrok!  

E is for EGGS!

We buy fresh eggs from a neighbor.  FRESH EGGS are THE BEST!
They taste better, hands down!  The yolks are very bright yellow-orange & quite perky in the skillet!

Do you know that the egg shell color depends on the breed of chicken & there are hundreds of different breeds?  Despite the higher prices for brown eggs or free-range chickens or whatever else is out there, all eggs have the same nutrition. 

I chuckle when I remember a TV episode of "Little House on the Prairie" when nasty Mrs. Olsen snubs Ma's brown eggs & would have been willing to pay more for WHITE eggs. And now lots of people pay more for brown eggs!

Here are my favorite egg tips:

HARD BOILING EGGS
I've always read & heard that you should put the just-boiled eggs into ice cold water so the shells peel easily. One day I just turned off the pan of water after the eggs had boiled for a couple of minutes & left it on the stove with the lid on. An hour or so when I got back to it, I found that the eggs were VERY easy to peel. (no cold water bath) I thought maybe it was a fluke but I have tried it dozens of times now & it is much easier to peel the eggs when I just leave them alone for awhile.

The most reliable cooking method seems to be to cover the eggs in tap water, put a lid on the pan, turn the stove to medium heat & then set the timer for 20 minutes. In that 20 minutes, the water will rise to boiling temperature & start to boil the eggs. The timer will draw your attention back to the stove.  When the water begins to boil, turn off the heat & leave the pan on the stove. Come back later (when it's all cooled) & peel your eggs!

EGG SALAD
After you have peeled the hard boiled eggs, dice them into tiny pieces with an Egg Slicer or a Food Chopper or a Mix 'n Chop or (the messiest way is) with a knife. Add 1 T. of your favorite Ranch dressing & then 1 heaping tablespoon of mayonnaise for each egg. I also sprinkle in some celery seed (1/4 of a teaspoon) & a quick shake of onion power. Serve on sourdough toast spread on one side with Classico brand pesto & crunchy lettuce. You'll be licking your lips all day!

GUACAMOLE OMELET
Ever have a little left-over guacamole? Whisk together 2 eggs & 2 T milk. Melt a smidge of butter in your pan & cook the eggs in a small saute pan. Once the eggs are not runny, spread the left-over guacamole on the egg circle & then flip it in half to make an omelet. Top with some shredded cheese & you have a delicious, protein-rich omelet!

QUICHE doesn't have to be full of cream to be good!
Make or buy a pie crust. Preheat oven to 425 degrees. Line a pie pan with the crust. Add 1 cup of finely chopped raw broccoli or bite-sized raw asparagus pieces, 4 or 5 pieces of crumbled cooked bacon & evenly spread in the bottom of the crust. Top with 2 cups of cheese - use mozzarella or white cheddar or Monterey jack or a combination of two.
Whisk together 4 eggs & 3 cups of milk (I use fat-free milk). Carefully pour this over the veggies & cheese.
Salt & pepper the top of the pie. Bake for 10 minutes at 425 degrees then reduce the oven temperature to 350 degrees for 35 minutes. To check for doneness, insert a table knife into the center of the quiche. When the knife comes out clean, the quiche is done. It's great when the cheese is golden brown on the top. Serve with a green salad & a warm chunk of buttered bread!

Now where was I? Oh, yes, I'm on "D" for Dressings!

DRESSINGS!
You can buy dozens of bottled dressings & they will last for months in your frig because they are filled with preservatives. That's okay, really.
Or you can make a few homemade ones & compare... see which flavors you like the most!

I LOVE to mix these in my Measure Mix 'n Pour from The Pampered Chef.
The jar has the recipes right on the side & the top has a built in whisk so you can mix them
since the ingredients separate. The dressings from a store have chemicals that act as stabilizers so they don't separate so much. As far as ingredients go, I've never really WANTED to add stabilizers to anything.

Here are a few of my favorite homemade ones:

Asian Dressing
1/4 cup unseasoned rice vinegar
1/4 cup low sodium soy sauce
1/2 cup extra virgin olive oil
1 t. ground ginger (or if you are feeling adventurous) a 1/2" wide peeled piece of fresh ginger pressed through a Pampered Chef garlic press (much better flavor with the fresh ginger!)
1 clove of fresh garlic, pressed through a Pampered Chef garlic press
2 T orange juice, mandarin orange juice or Sunny D (Add the mandarin oranges to a salad.)
Mix well before serving.
This dressing is outstanding not only on salad but also on baked potatoes & used as a marinade for chicken or beef.

Italian Dressing
1/4 cup of vinegar (my favorites are balsamic, red wine or raspberry)
1/2 cup extra virgin olive oil
1 T. Italian Seasoning (my favorites are McCormick or Pampered Chef)
1 T. granulated sugar

Avocado Vinegarette
1/4 cup vinegar (see my list of vinegar faves above)
1/2 cup extra virgin olive oil
1 T. Italian Seasoning
1 T. sugar
1 T. fresh lemon or lime juice
1 ripe avocado mashed & whisked into the liquid ingredients
(Go back to my blog entry on Tuesday Sept 15th, 2009 for avocado info!)

Once you have whisked a dressing together, pour it into a clean recycled glass jar with a secure lid. Label it with masking tape & a sharpie with the name of the dressing & the date you made it & refrigerate.
The avocado one will last a few days because the avocado is very perishable but the others will last a month or more.

Here's a GREAT WAY to serve salad to please the pickiest of salad eaters:
Serve your salad on a large platter or large shallow bowl. Put the greens in the center & then put the other veggies around the edges. Have all the tomatoes together in a clump then next to them put all the broccoli in a clump then the shredded carrots together, then the bell peppers, onions, shredded cheese, etc. Alternate the colors of your add-ins around the edge so all the greens are separated by the reds & oranges.

This way those poor folks who don't like all those veggies can pick & choose what they want in their salad & you (maybe you are like me?) can have some of everything. No more little pile of peppers left on the plate & wasted because everything was initially mixed together. (Hi Mom.)

And did I mention how PRETTY it is to serve it this way?? It is SO pretty!

Chocolate, yummy chocolate!

October is no different from any other month in the sense that I crave chocolate!
Let's start with BROWNIES.
I've tried all the brands &
my favorite brownie mix is definitely the Wal-Mart brand.

Now we all know that Wal-Mart does not have a brownie mix factory...
so I don't know if their mix is made by Betty Crocker or Pillsbury or someone else
but I have consistently great results with this one.
You know what the perfect brownie needs:
the ultra-thin brownie "skin" on top,
very chocolatey & soft & chewy everywhere.

Bake brownies in Pampered Chef stoneware for the absolute most evenly cooked results!

When you take the hot pan of brownies out of the oven,
generously sprinkle chocolate chips on top & watch as they get shiny & soft but don't melt.
You could spread them around as frosting but they are so much prettier just whole & shiny.

Brownies baked in mini-muffin pans are amazing!
You get 2 delicious bites that are chewy & will make you beg for more!
Use mini-muffin pan paper liners (get those in the crafts section at Wal-Mart or at Michael's)
& bake at 350 degrees for 20 minutes.
If you are using a dark metal pan, bake at 325 degrees.

Don't be fooled by the new mixes that say they are specially designed for mini-muffin pans...
the mix is smaller & more expensive.
A 9 x 13 pan mix will yield 4 dozen mini-muffins.

I love Trader Joe's chocolate bars the most!
(They come 3 to a package for under $3.00.)
Wrap a ribbon around 2 Trader Joe's candy bars & treat 2 people you care about!
Give yourself the 3rd candy bar to remind yourself that you care about YOU!

What are some other foods that start with C?
Cucumbers, carrots... let's just stick with chocolate, shall we?!

Also coming in October: Dressings!
Easy, homemade salad dressings that will knock your socks off!

GO BANANAS!

Bananas are great for giving you potassium which your body uses for fuel.
They are good eating if you have high blood pressure,
if you need energy, & come in their own perfect container!

When your bananas are (in your opinion) PERFECT,
put them in the refrigerator to stop the ripening process.
The skins will darken but the bananas will be perfect inside for 4-5 days.

When your bananas are getting those beautiful brown spots
they are BEGGING to be made into banana bread or muffins!
Peel the banana & squeeze it into a ziplock bag.
Press all the air out of the zip lock & then squoosh the banana flat in the bag.
Zip it tight & pop it into the freezer.
It won't turn brown while it's frozen.

When I peel bananas, I don't like to touch the banana.
Okay, I know this is a weird thing about me but humor me.
So if you pull back on the stem & peel off one wide strip of peel,
you can then hold the part of the banana that is still IN the peel in your hand.
Slice the exposed banana lengthwise; crosswise with a table knife along the open part.
Don't use a sharp knife on this, promise me!
The banana pieces will drop into a bowl or pie crust without you touching them.

Time for my 3 favorite banana recipes!

Banana Cream Pie
Into a graham cracker or Oreo cookie crust, cut up 4-5 "perfect" bananas.
In a 2 quart bowl, whisk together 1 cup milk (nonfat is okay)
with a box of Jello brand white chocolate instant pudding.
(I don't use banana pudding because it has artificial banana flavoring.
I realize the white chocolate flavor is artificial too but it lets the banana flavor come through.
I would rather taste the bananas!)
When the pudding begins to thicken,
pour over all the bananas in the crust making sure to cover all of them.
Top with Cool Whip or real whip cream.
Grate a Hershey bar on top of the whipped cream.
Refrigerate for about 30 minutes then EAT IT!

Fruit Smoothies with banana
In a blender, add 2 frozen bananas
(or 2 fresh ones with a few ice cubes)
1 cup milk
1 Tablespoon of vanilla
an 8 second squeeze of honey from a honey bottle
(squeeze it & count "one Mississippi, two Mississippi", up to 8 Mississippis)
1/4 teaspoon of nutmeg

Plus add any or all of the following:
1/2 cup frozen blueberries
1/2 cup vanilla ice cream
1/2 cup plain or vanilla yogurt

Blend until creamy.
Taste with a spoon to see if it's sweet enough.
If not, add a couple more squeezes of honey, Honey!

Banana Bread or Muffins
1/3 cup canola oil
2 eggs
1/2 cup brown sugar
1 cup plain or vanilla yogurt
1 Tablespoon vanilla
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 3/4 cups flour
2 mashed bananas
1 teaspoon baking soda
1/4 cup hot water.

Preheat oven to 350 degrees.
Combine all ingredients & mix with a fork just until blended.
Put into paper-lined muffin pans or a greased loaf pan.
Bake muffins for about 20 minutes.
Bake the loaf about 45 minutes.
Test with a toothpick to see if it's done.
Slather on butter & EAT the bread with someone you love & say YUM at the same time.

Avocados!

Those mysterious green bumpy oval nuggets
of absolute buttery deliciousness are one of my favorite foods!
As someone with high "bad" cholesterol who also has high "GOOD" cholesterol,
avocados are my friend!
They raise my "good" cholesterol to combat the "bad" in my arteries.

Have you ever been really excited about the guacamole you want to make
only to find that when you get home,
the avocados you painstakingly chose were black inside?

Are you confused about how to choose a good avocado?
YES, YOU CAN choose perfect avocados!

You DO need to pick them up & feel if they are soft.
You want the skin to be firm but the insides to give just a tiny bit to your touch.
(Don't always trust those "Ripe Now" stickers!)
It's kindof like when you hold a piece of citrus.
The skin is firm but I know you've felt the difference
between a rock-hard lemon & a juicy one...
You also don't want to feel any hollow pockets beneath the skin.
That's a guarantee that they are bad inside.
Also if the skin is squooshy like a beany baby, forget that one too.
It's TOO ripe & likely to be rotten inside.

I always buy an extra avocado (over & above what I really want) just in case too!
One time I was watching Emeril Live
& he was cutting open the avocados & the first 2 were rotten inside!
He was NOT HAPPY!
SO if it can happen to Emeril
(imagine what his people get paid to do his shopping!)
it can happen to us!

Next step is how to cut it, pit it & get the green goodness OUT of the skin!
The ONE THING you should NEVER USE with an avocado is a SHARP KNIFE.
Do I need to say that again? .....
Yes, I know that you have seen chefs on the Food Network cut around the skin,
twist the halves apart & then slam a long, sharp chef's knife into the pit...
Well that works to get the pit out BUT THEN look at what you are left to deal with:
you have that long, sharp knife embedded half-way
into a slimy, slippery little hard ball.
Think about how dangerous it will be to get that knife blade out of there!

The easy and MUCH SAFER way is to use either an Avocado Peeler
or a table knife to slice around the pit.
Twist the 2 halves apart & then give the pit half a gentle squeeze.
If your avocado is ripe, the pit will just pop out.
If it doesn't pop out all the way, you can at least loosen it with the not-sharp instrument
so that you don't hurt yourself!
Then take that not-sharp tool & dice the avocado right in its shell in your hand without
risking blood & stitches.
(Really, blood & stitches don't belong in the kitchen!)

I prefer the Avocado Peeler from The Pampered Chef over a table knife
because of the curled end which scoops out all the green goodness in one swipe.
(You can email me for more info on that.)

AND NOW FOR A RECIPE!
Want to take a normal Italian salad dressing & "kick it up a notch"?
(Thanks, Emeril!)
Whisk an avocado until it's creamy, not chunky & then whisk it into your Italian dressing.
OH BOY! You will really eat all your greens with THAT dressing on there!!

I love cheeseburgers!
When my family has beef burgers, I opt for a turkey burger.
It's not because I love turkey, it's that cholesterol thing again.
(9 grams of fat vs 23 grams of fat)

But here's what makes that turkey burger fabulous for me:
to my turkey burger,
I add a few juicy tomato slices,
half of an avocado
& then spread some green basil pesto on both sides of the bun.
WOW! I don't miss the bacon or the beef for a second!

2 STORAGE TIPS!
If you are only using half of the avocado at a time,
save the half with the pit & put it in a small zip lock bag.
Squeeze out all the air & refrigerate. It will last for a day or two.

If you have made guacamole & didn't eat it all at that meal,
cover the leftover guacamole with some tomato slices & then
cover tightly with plastic wrap or a zip lock bag.
The citric acid in the tomatoes will preserve the guacamole
for a few days. If you do see a little black on top of the guacamole,
scrape it off & underneath it will be bright green.
Eat the bright green part!!

Coming soon: BANANAS!

The Food Alphabet in 12 months!

September is about artichokes & avocados!

My favorite artichokes come in cans or jars. Period.
I can't stand the fussiness of the fresh ones or scraping the leaves on my teeth
(even when they are dripping in butter)!
So I open the jar of cute little hearts,
drain the oil into a 2 cup measuring cup
& add enough olive oil to make 1 cup liquid.
Then I add 1 Tablespoon Italian Seasoning, 1 Tablespoon lemon juice & 1 Tablespoons sugar.
Put the lid on the jar, shake, & POOF! great Italian dressing!

Cut the artichoke hearts into smaller pieces
& add to a green salad to make GREAT GREEK SALAD.
The rest of the ingredients are
3 chopped Romaine hearts,
1 can of drained, jumbo, whole, pitted black olives
(jumbo so you can eat them off your fingers
& those who don't like them can easily pick them out & give them to you!),
1 cup of sweet, seedless red grapes,
4 ounces of tomato-basil crumbled feta cheese,
& crunchy pecan halves.
Mix in the dressing above for a very juicy & delicious salad to share!
Add tender chicken breasts chunks & a hearty bread to make it a complete meal.

Coming soon: Avocados!!